CN101150963A - Method of producing tobanjan and food using tobanjan - Google Patents
Method of producing tobanjan and food using tobanjan Download PDFInfo
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- CN101150963A CN101150963A CNA2006800101788A CN200680010178A CN101150963A CN 101150963 A CN101150963 A CN 101150963A CN A2006800101788 A CNA2006800101788 A CN A2006800101788A CN 200680010178 A CN200680010178 A CN 200680010178A CN 101150963 A CN101150963 A CN 101150963A
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Abstract
It is intended to provide a method of producing Tobanjan (Chinese spicy broad bean paste) having a vivid red color and plenty of body; Tobanjan produced by the above production method; and a food using the Tobanjan. In the course of producing Tobanjan, a step wherein bacteriocin is present and the concentration of sodium chloride is controlled is employed.
Description
Technical field
The food that the present invention relates to a kind of manufacture method of thick broad-bean sauce and utilized thick broad-bean sauce.Relate to a kind ofly in the manufacturing process of thick broad-bean sauce in more detail, adjust brine concentration, and by using colicine, obtain the manufacture method of the mellow strong thick broad-bean sauce of the scarlet taste of color and luster; Thick broad-bean sauce by this manufacture method manufacturing; And the food that has used this thick broad-bean sauce.
Background technology
It is said that sauce originates from China.Since ancient times, people are main material with soybean, broad bean, add wheat flour as required, make it natural fermented, make bent.Afterwards, in song, add salt solution, in the kettle of packing into, kettle is placed outdoor,, produce sauce through Exposure to Sunlight, the after fermentation of shower dew.
Thick broad-bean sauce (also claiming beans thick chilli sauce, beans thick chilli sauce, broad bean thick chilli sauce) is a kind of sauce, is that the primary raw material manufacturing forms with soybean or broad bean.
The manufacturing of thick broad-bean sauce is comparatively famous with the Pixian County in Chinese Sichuan Province.Not only color and luster is dark red, pungent is strong for the thick broad-bean sauce that produce this Pixian County, and taste is mellow strong, is the very high thick broad-bean sauce of quality.Because fermentation time is long more, just can spawn strong mellow taste more, therefore under the situation of paying attention to taste, can use fermentation time to reach the thick broad-bean sauce of several years.On the other hand, more pay attention in the dish of scarlet color and luster comparing to taste, use be that yeast phase is the thick broad-bean sauce about 3～6 months.
For so must obligato thick broad-bean sauce in the Sichuan cuisine, people's research and inquirement have gone out several manufacture methods such as aging process and high temperature short-term fermentation method.At present, aging process is still being used in a part of place in Sichuan Province, but overwhelming majority use is high temperature short-term fermentation method.
Aging process generally is made of following manufacturing process.At first,, spread out on the bamboo shallow basket made of wicker or thin bamboo strips evenly, thinly, be positioned over deep closet sneaking into wheat flour through in the broad bean of boiling.By in the deep closet of about 40 ℃ of room temperatures, carrying out 6～7 days koji, make the aspergillus in the deep closet stretch out mycelia on the broad bean surface, generate bent.With the song Earthen Bottle of packing into, add saline solution, after 40～50 days, add capsicum and more salt in outdoor fermentation, evenly mix.Again outdoor storage fermentation 3～5 months, make thick broad-bean sauce afterwards.But the feature of aging process is bottle to be stored in can't regulate the outdoor of temperature, and summer may be more than 40 ℃, and winter may be below freezing, so product quality is subjected to region and climatic influences, much the problem that quality differs can occur.
High temperature short-term fermentation method generally is made of following manufacturing process.At first, with soybean or after removing the peel broad bean dipping, boiling, cooling, the inoculation aspergillus 30～38 ℃ of a couple of days kojis of ventilating down, is made solid koji.In solid koji, add salt marsh capsicum, the saline solution that grinds, form unfiltered soy sauce.Should unfiltered soy sauce in fermentation tank 40～55 ℃ of bottom fermentations 15～30 days, make thick broad-bean sauce.Than aging process, the mean temperature the when feature of high temperature short-term fermentation method is the storage fermentation is higher.So the manufacture method of high temperature bottom fermentation can shorten fermentation period, improves capacity utilization, therefore suitable a large amount of production.But, aspect mellow sense organs such as taste, most thick broad-bean sauce not as good as traditional aging process manufacturing.
In addition, using in the raw material of thick broad-bean sauce has cereal, but has pityrosporion ovale in the cereal.For example, breeding has hay bacillus (Bacillus subtilis) in the soybean, and breeding has Bacillus cercus (Bacillus cereus) in the broad bean.Therefore, be that the triton that raw material is made is often polluted by pityrosporion ovale with cereals such as soybean and broad beans.But the pityrosporion ovale of breeding in song can form spore by the salt that adds in the unfiltered soy sauce, thereby can't breed.Therefore can the quality of thick broad-bean sauce be impacted hardly.But compare to thick broad-bean sauce, the salt concentration of general processed food is lower, and pityrosporion ovale is bred easily under this environment.When therefore in processed food, using thick broad-bean sauce, generally to use and kill the thick broad-bean sauce after the sterilization under the condition of spore.Through this sterilization process, qualities such as the taste of thick broad-bean sauce is mellow, color and luster can significantly descend.
On this kind conventional art basis, people wish to have the manufacture method that presents the mellow strong thick broad-bean sauce of scarlet color and luster, taste.
Yet 1992, propositions such as B.Ray as the method for control food microorganisms, were used the trial of biological preservation (Biopreservation).Wherein, as biological preservative (biopreservative), attempt having used colicine.For example, known to have, galactococcus (Lactococcus) belongs to or Bacillus acidi lactici (Lactobacillus) belongs to the nisin (colicine that belongs to the lantibiotics system of ClassI) that is produced and for gram-positive bacteria very significantly fungistatic effect (with reference to non-patent literature 1) arranged.
Belong to by expectation and can be killed owing to belong to the bacillus (Bacillus) of gram-positive bacteria, therefore study in recent years always the bacteriostatic agent of nisin with composition by nisin.For example, known to have, in the incubation of song, be the assorted bacterium method (with reference to patent documentation 1) of prevention of the song of feature to add lactic fermentation liquid such as colicine and water-soluble calcium or water soluble magnesium.In the method, and used lactic fermentation liquid and renderd a service the calcium chloride that continues, can stop the breeding of bent assorted bacterium with quick-acting bactericidal effects.
But in this method, water-soluble calcium or water soluble magnesium are essential structure conditions, therefore, exist if the addition of water-soluble calcium or water soluble magnesium can influence the bent such problem of local flavor at most.In addition, the purpose of this invention is the song of making as the intermediate raw material of wine, sauce, soy sauce etc., and the soybean that only discloses boiling grinds the manufacture method that aspergillus is added in the back.But, in the method for making of thick broad-bean sauce, add this kind operation, unsatisfactory from the angle of local flavor, be not suitable for the manufacturing of thick broad-bean sauce.
Known to also have with the inoculation aspergillus and add the manufacture method (with reference to patent documentation 2) that lactic fermentation liquid etc. is cultivated the song that is feature after adding the germination inducing substance.Put down in writing in this kind method: lactic fermentation liquid also can contain colicine.
But the feature of the method is, will reduce to stage about 35 ℃ at temperature after the germination inducing substance one alanine boiling of spore, or add with kind of Qu Gongtong, keeps adding lactic fermentation liquid behind the certain interval of time, reduces pityrosporion ovale with this.In addition, the purpose of this invention is the song of making as intermediate raw materials such as wine, sauce, soy sauce, and the soybean that only discloses boiling grinds the manufacture method that aspergillus is added in the back.But, in the method for making of thick broad-bean sauce, add this kind operation, unsatisfactory from the angle of local flavor, be not suitable for the manufacturing of thick broad-bean sauce.In addition, owing to having added the germination inducing substance, make the pityrosporion ovale of resting state sprout, having bred, can contain the unnecessary composition that pityrosporion ovale produces in the thick broad-bean sauce, this is the problem of this method.
Known to the feature of manufacture method of the few song of microbial contamination be to be with composition matrix: with cereal have nisin production can the condition that exists of lactic acid bacteria under with water retting, with its cereal (with reference to patent documentation 3) of using conventional method heat denatured to obtain.This method has also suppressed the reproduction of contaminated bacteria afterwards by the reproduction of the contaminated bacteria of the bent raw material-cereal of inhibition.
But this method is for the reproduction of the contaminated bacteria that suppresses cereal, cereal water under the condition that lactic acid bacteria exists must be carried out for a long time (as 10～15 hours) and flood, and is not suitable for a large amount of productions.In addition, when the water retting temperature below 15 ℃ the time, it is slow that the propagation of lactic acid bacteria becomes, the effect of reproduction of contaminated bacteria of resulting cereal is difficult to be inhibited, on the contrary, dipping temperature more than 35 ℃ the time, the stripping from steep water of cereal composition, this has also suppressed the reproduction of lactic acid bacteria when reducing the raw material utilization rate.Therefore, the problem of this method is also must carry out temperature treatment.In addition, owing to be at 15～35 ℃ of such lactic acid bacteria optimal temperatures and do not exist under the aspergillus water in advance to flood, therefore have the hyper-proliferative that causes lactic acid bacteria, reduce this shortcoming of pH of the solid koji after the koji.
In the method for making of rice sauce or beans sauce, as solving the method that is subjected to the bacillus pollution problem in its manufacturing process, known to be the manufacture method (with reference to patent documentation 4) that the raw material self of order fermentation condiment carries out lactic acid fermented fermentation condiment.
But, in this method,, make raw material self carry out lactic fermentation in order to prevent the pollution of bacillus.In this invention, disclosed as it, lactic fermentation needs 3 days and 24 hours, and the problem of existence is that the lactic acid fermented time must be arranged, and is unsuitable for a large amount of productions.
Like that, though the research that colicine etc. is applied to food is being carried out, in the manufacturing of thick broad-bean sauce,, promote the color and luster of thick broad-bean sauce, and more deepen mellow taste by using colicine, do not know as yet with this method that promotes the thick broad-bean sauce quality.
Non-patent literature 1
" the non-pasteurization application manual of food ", publisher: Science-forum Co., Ltd., distribution: July 31 calendar year 2001, the 181st page～the 194th page
Patent documentation 1
The spy opens the 2002-369678 communique
Patent documentation 2
The spy opens the 2002-330715 communique
Patent documentation 3
The spy opens the 2000-116375 communique
Patent documentation 4
Te Kaiping 11-075754 communique
Patent documentation 5
The spy opens the 2001-224359 communique
Summary of the invention
The invention provides that a kind of color and luster is scarlet, the manufacture method of the mellow strong thick broad-bean sauce of taste; Thick broad-bean sauce by this manufacture method manufacturing; And the food that has used this thick broad-bean sauce.
People of the present invention find by studying the back for solving above-mentioned problem, by in the manufacturing process of thick broad-bean sauce, introduce the operation that makes colicine have, adjust brine concentration, can produce that color and luster is scarlet, the mellow strong thick broad-bean sauce of taste.
The present invention comprises following content.
[1] a kind of manufacture method of thick broad-bean sauce is inoculated the aspergillus koji including (1) in cereal, make the operation of solid koji; (2) in solid koji, add capsicum with and/or thick chilli sauce, mix the operation of making unfiltered soy sauce; (3) make during the thick broad-bean sauce of the operation that this unfiltered sauce fermentation leads to makes, it is characterized in that the operation that makes in the unfiltered soy sauce manufacturing process of the solid koji manufacturing process of the solid koji manufacturing process of (1) or (1) and (2) that colicine exists, under the brine concentration of 0.1 weight %～25 weight %, carries out in the unfiltered soy sauce manufacturing process of (2).[2] thick broad-bean sauce that uses [1] described method to make.[3] used the food of [2] described thick broad-bean sauce.[4] as [3] described food, it is characterized in that, contain sterilization process in the manufacturing process.
As effect of the present invention, be can provide that color and luster is scarlet, the manufacture method of the mellow strong thick broad-bean sauce of taste; Thick broad-bean sauce by this manufacture method manufacturing; And the food that has used this thick broad-bean sauce.
The specific embodiment
Below example of the present invention is described.
As the employed cereal of bent raw material among the present invention, can use the raw material of using in the general thick broad-bean sauce manufacturing.For example, can use soybean, broad bean, wheat, rice, wheat etc.As required, can also carry out water retting processing, boiling processing to these raw materials.Cereal both can only be used a kind, also can more than 2 kinds and use.In order to strengthen the appearance of thick broad-bean sauce, use soybean or broad bean better.In addition, in order to promote the reproduction of aspergillus, and also better with wheat.
The aspergillus of using among the present invention so long as general thick broad-bean sauce is employed in making, does not promptly have special restriction.For example can enumerate, aspergillus oryzae (Aspergillus oryzae), Aspergillus sojae (Aspergillus sojae), ditch nest aspergillus (Aspergillusnidulans), aspergillus niger (Aspergillus niger), aspergillus awamori aspergillus (Aspergillus) such as (Aspergillus awamori) belong to; Rhizopus oryzae (Rhizopus oryzae), Rhizopus oligosporus head molds (Rhizopus) such as (Rhizopus oligosporus) belong to; Peace carminum song (Monascus anka), monascus parpureus Went monascuses (Monascus) such as (Monascus purpureus) belong to.The aspergillus oryzae that the breeding example of strain excellent is more and the versatility of Aspergillus sojae are higher, comparatively desirable.
Among the present invention, make the operation of solid koji, refer to identically, in cereal, inoculate aspergillus, be controlled at certain temperature, cultivate with the preparation method of general solid koji.The temperature of control does not promptly have especially and limits so long as can make the condition of thick broad-bean sauce, but is controlled at 22～45 ℃, is preferably 25～40 ℃, is more preferably under 29～35 ℃ of temperature and cultivates, and can produce high-quality thick broad-bean sauce.If temperature is low excessively, then the propagation degree of aspergillus is relatively poor, and cereal can not fully be decomposed, and can't obtain the strong mellow taste of thick broad-bean sauce, and is therefore unsatisfactory.On the other hand, if temperature is too high, then the assorted bacterium beyond the aspergillus will breed, and can feel the taste of difference on the sense organ, and is therefore unsatisfactory.In addition, what is called is controlled at certain temperature, refers in this temperature range to manage, because the heating of aspergillus etc. and break away from range of set temperature for the moment and also be fine.During disengaging, cultivate management, make it return to certain design temperature scope and get final product by heating, cooling.Identical with general situation, incubation time can be set at mycelia and cover the time that cereal materials, solid koji are made.Because can be different and variant along with employed aspergillus, employed koji device etc., therefore generally there is experience person to use solid koji in the finger touches koji, judge amount of moisture etc., the decision koji time.For example, can be set at 15～240 hours, be preferably 20～120 hours, be more preferably 30～72 hours, especially good is 35～60 hours.If incubation time is too short, then aspergillus can not fully breed, and can't obtain the strong alcohol flavor of thick broad-bean sauce.If incubation time is long, then can increase for suppressing the necessary colicine amount of contaminated bacteria, cause cost to rise, therefore unsatisfactory.
Among the present invention, the capsicum that add to mix in the solid koji is not particularly limited as long as can eat, but easy and simple to handle, sense of taste aspect during from manufacturing, and particularly living capsicum, the capsicum of salt marsh, chilli, chilli powder are better.Thick chilli sauce refers to fermentate or the seasoning capsicum of capsicum.
Among the present invention, the manufacture method of unfiltered soy sauce refers to, and is identical with general manufacture method, adds mixing such as capsicum, brewing water, salt, wheat in solid koji.In addition, it is better solid koji to be carried out physical crushing before and after unfiltered soy sauce is made.Among the present invention, before and after unfiltered soy sauce is made, add the operation of solid koji physical crushing is better.Degree of grinding can be the broken state of opening of solid koji, also can proceed to pulp.Embodiment is described as described later, can not influence final quality though whether pulverize, and pulverizing can be shortened fermentation and leading to the time, cuts down manufacturing cost, therefore better.
Among the present invention, the fermentation of unfiltered soy sauce leads to operation and refers to, and to lead to operation identical with general unfiltered sauce fermentation, under the state that is controlled at certain temperature, and the insulation certain hour.In this operation, unfiltered soy sauce is hydrolyzed, and has embodied mellow taste in the unfiltered soy sauce.The control temperature can be at 20～45 ℃, preferably can be at 25～37 ℃.If temperature is low excessively, the hydrolysis of the soy sauce that then filters can't not carried out, and can not embody mellow fully taste.On the other hand, if temperature is too high, sugar and amino acid contained in the then unfiltered soy sauce can carry out Mei Lade (Maillard) reaction, and the brown stain foreign odor is strengthened and then mellow taste also dies down, and is therefore unsatisfactory.In addition, what is called is controlled at certain temperature, refers in this temperature range to manage, and breaks away from range of set temperature for the moment and also is fine.During disengaging, manage, make it return to certain design temperature scope and get final product by heating, cooling.Fermentation leads to the time and can be set at the time that fully mellow taste occurs.Embodiment can be 7～365 days as described later, is preferably 14～365 days, is more preferably 14～180 days, and especially good is 14～90 days.
Among the present invention, solid koji production process by (1), or colicine is existed, the pityrosporion ovale that may sneak in pityrosporion ovale contained in the raw material and each operation can be killed.There is colicine in what is called, is not only the interpolation colicine and contains thing, comprises that also adding colicine produces bacterium, thereby makes colicine exist.From the viewpoint of operability, cultivate colicine with only condition in advance and produce bacterium, adding as the culture that contains colicine is preferably.The kind of colicine is so long as can kill contaminated bacteria in the manufacturing process of thick broad-bean sauce---and pityrosporion ovale, can make thick broad-bean sauce, promptly not have special restriction.As this kind colicine, can enumerate the colicine that gram-positive bacteria is worked.As the colicine that gram-positive bacteria is worked, nisin, nisalpin (lacticin), Pediococcus acidilactici element (pediocin), lactobacillin (Sakacin), Nukacin etc. are arranged, wherein, nisin is approved as food additives in countries in the world, therefore better, consider from the acceptance in market, also better.In addition, also contain analogs such as nisin A, nisin Z, nisin Q like that just like nisin, as long as can kill pityrosporion ovale, then any one all can.Produce bacterium as colicine, that can enumerate has, Lactococcus lactis (Lactococcuslactis), Pediococcus pentosaceus (Pediococcus pentosaceus), picogram Bacillus acidi lactici (Lacotobacillus sakei), lactobacillus acidophilus lactic acid bacterias such as (Lactobacillus acidophilus); Bifidobacterium bifidum Bifidobacteriums such as (Bifidobacteriumbifidum); Te En (family name) Propionibacterium bacterium acidi propionicis such as (Propionibacterium thoenii).Be preferably the lactic acid bacteria that the cultural method that uses colicine is extensively established.The optimum amount of colicine is different and different according to its kind, as long as but be present in the solid koji production process or solid koji makes in operation and the unfiltered soy sauce production process, can kill pityrosporion ovale and get final product.From effect, its amount is many more to prevent sneaking into and breeding of microorganism more, so amount is The more the better.For example, under the situation of nisin, be present in the solid koji production process, be preferably to be present in solid koji production process and the unfiltered soy sauce production process and get final product.Particularly, amount be every 1g broad bean 1IU (containing) above, be preferably 10IU (containing) above, be more preferably 100IU (containing) above, especially good be 1, more than the 000IU (containing).Though there is not the special upper limit, from the viewpoint of manufacturing cost, be controlled at 100,000IU (containing) is following, be more preferably 10, and 000IU (containing) is better following.
Among the present invention, (2) unfiltered soy sauce makes in the operation, importantly brine concentration is controlled at 0.1 weight % to 25 weight %, is preferably 1 weight % to 25 weight %, is more preferably 1 weight % to 15 weight %, especially good be 5 weight % to 15 weight %.If be lower than this brine concentration, then as described later, sense of taste disunity, unsatisfactory from the sense organ face.If brine concentration is too high, then salt can be separated out, and the fermentation that hinders thick broad-bean sauce leads to, and hinders the embodiment of mellow taste, and it is elongated that the order fermentation leads to the time, therefore unsatisfactory.Brine concentration can be controlled by add salt and saline solution in unfiltered soy sauce, also can control by in unfiltered soy sauce, adding the food material that salt pickled peppers etc. contains salt, perhaps also can by and control with said method.
Because the pityrosporion ovale of the thick broad-bean sauce by the inventive method manufacturing significantly reduces, therefore need not excessive sterilization, harmless mellow taste, color and luster is widely used in processed food.
Among the present invention, use the food of thick broad-bean sauce to be not particularly limited, can use in the same manner with general thick broad-bean sauce.Can be used for various cookings, fried goods or various mixed spices.Need in the dish of heating process when the cooking, the local flavor of thick broad-bean sauce is more remarkable, and is therefore desirable.That for example can enumerate has, stirfried bean curd in hot sauce, Vermicelli with pork in hot sauce, fish-flavoured eggplants, Mapo eggplant, Sichuan-style pork, Dry fried shrimp, thick broad-bean sauce scrambled eggs etc.
Among the present invention, used and contained sterilization process in the manufacturing process of food of thick broad-bean sauce and refer to, contained the operation of killing contaminating microorganisms in order to keep food quality.Thick broad-bean sauce as raw material can be carried out in advance use after the sterilization, also can in advance thick broad-bean sauce not carried out sterilization, burned food is carried out sterilization.Perhaps also can both and usefulness.As long as sterilization conditions can be killed contaminating microorganisms, promptly do not have special restriction, can use 60 ℃ 30 minutes, 70 ℃ 30 minutes, 80 ℃ 10 minutes, 90 ℃ 10 minutes etc.As long as sterilization process can be reached the condition of target quality.For example, foods packed in carton containers food is water activity more than 0.94, and the above food of pH4.6 is 120 ℃ of pasteurization conditions of 4 minutes etc.
(embodiment)
Below the present invention is described in detail based on embodiment, but the present invention is not limited to these embodiment.
(embodiment 1)
(modulation of colicine powder)
(OMU dairy industry company makes to get the ラ Network テ イ ス ェ イ De DL7 solution that contains nisin Z, nisin activity 7,000IU/ml) 480L, according to conventional method, with CP scale UF module (SAP-3013: differential molecular weight 4,000Da) simmer down to 25L, then with BP scale UF module (SAP-3013: differential molecular weight 4,000Da) behind the simmer down to 15L,, be modulated into the nisin Z powder of antibacterial activity with 2,600,000 IU/g by freeze-dried.The activity of nisin Z is measured by the quantitative and biological detection method (Appl.Microbiol.Biotechnol. (1996) 45:36-40A.Ishizaki et al.) of HPLC.
(embodiment 2)
(modulation of colicine lactic acid bacteria culture solution)
The colicine lactic acid bacteria culture solution under 37 ℃ is cultivated Lactococcus lactis (Lactococcus lactis) AJ1110212 (FERMBP-8552) strain 24 hours in Tioglycolate without glucose culture medium (manufacturing of Difco company), this nutrient solution is seeded in the YD culture medium (0.5% yeast extract, 0.5% sodium chloride, 3.0% glucose, 1.5% calcium carbonate, be modulated to pH7.0, slope mouth flask) of 50mL, vibrate with 100rpm, (nisin is active about 11,000IU/ml) to carry out about 20 hours batch culture.According to cultivating batch, the active less than 11 of nisin is also arranged, the situation of 000IU/ml, but can make the nisin activity reach 11,000IU/ml by adding the nisin of embodiment 1 modulation this moment.
(embodiment 3)
(modulation of lactic acid thalline)
With the nonproductive bacterium of nisin---picogram Bacillus acidi lactici (Lactobacillus sakei) AJ3158 cultivated 24 hours under 37 ℃ in Tioglycolate without glucose culture medium (manufacturing of Difco company), this nutrient solution is seeded in the YD culture medium (0.5% yeast extract, 0.5% sodium chloride, 3.0% glucose, 1.5% calcium carbonate, be modulated to pH7.0, slope mouth flask) of 50mL, with the 100rpm vibration, carry out about 20 hours batch culture.By centrifugation, reclaim the lactic acid thalline, remove supernatant.Clean the lactic acid thalline with physiological saline (brine concentration 0.9%), collect the lactic acid thalline by centrifugation once more, modulation lactic acid thalline.
(embodiment 4)
(checking of colicine additive effect during koji)
The peeling broad bean of 1kg carried out 121 ℃, 5 minutes boiling in steam copper.With fully mixing in the nutrient solution of the broad bean of 1kg boiling, embodiment 2 modulation or 10ml aqua sterilisa, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).After koji begins back 17 hours, after 24 hours, repair after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the 800g solid koji that obtains, add 300ml aqua sterilisa, the salted cayenne pepper of 1920g, 1.92ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast), after the mixing, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.Should the bag under 30 ℃, the insulation 28 days, make unfiltered sauce fermentation lead to.
The thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.By 20 professional test persons mellow taste is estimated.Evaluation is 22 the hobby methods that the object product compare of directly tasting.
The result is, 20 philtrums, 19 people have added the even better (reference: the organoleptic detection method of significance level 0.1%, statistics (assistant rattan letter work of mellow taste of thick broad-bean sauce of the nutrient solution (containing nisin) of embodiment 2 modulation when being evaluated as koji, day science and technology connects publishing house, first edition in 1985, ISDN4-8171-9011-6,315 pages).
(embodiment 5)
(affirmation of salt additive effect when fermentation leads to)
The peeling broad bean of 1kg carried out 5 minutes boiling under 121 ℃ in steam copper.With fully mixing in the nutrient solution of the broad bean of 1kg boiling, 10ml embodiment 2 modulation, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).After koji begins back 17 hours, after 24 hours, repair after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the 800g solid koji that obtains, the nutrient solution, the cayenne pepper after the 1920g sterilization, 1.92ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) and the salt that add 300ml embodiment 2 modulation, in the concentration that makes salt respectively under 0% or 5% condition, after mixing respectively, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.Should be incubated 28 days down at 30 ℃ by bag, and make unfiltered sauce fermentation lead to.
Dissolved nitrogen of the thick broad-bean sauce that mensuration obtains (can dissolve TN) and aminoglutaric acid concentration.In addition, the thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.Directly taste in the same manner by 20 professional test persons and embodiment 4, estimate the quality on the sense organ.The result is, as the aminoglutaric acid concentration of delicious index/can dissolve TN, though the thick broad-bean sauce score that under salt 0% condition unfiltered soy sauce decomposing and fermenting is led to higher (salt 0% is 0.65, salt 5% be 0.42), but the taste of the thick broad-bean sauce that unfiltered soy sauce decomposing and fermenting is led under brine concentration 5% condition is unified, and even better on the comprehensive desired level of the sense organ that comprises mellow taste (with 2 hobby methods evaluations.20 philtrums, 17 people think that the taste of the thick broad-bean sauce under brine concentration 5% condition is more mellow.Significance level 1%).Can understand in view of the above, use the unfiltered sauce fermentation of solid koji of nutrient solution (the containing nisin) koji of embodiment 2 modulation to lead to having under the salt condition and carry out, better on the sense organ.
(embodiment 6)
(fermentation leads to the research of time)
The peeling broad bean of 1kg carried out 5 minutes boiling under 121 ℃ in steam copper.With fully mixing in the nutrient solution of the broad bean of 1kg boiling, 10ml embodiment 2 modulation, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the 800g solid koji that obtains, add the nutrient solution of 300ml embodiment 2 modulation or 300ml aqua sterilisa, the salted cayenne pepper of 1920g, 1.92ml yeast (PVC オ Star Network company makes, powerful sauce yeast) and make that ultimate density is the salt of brine concentration 5%, after the mixing, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.This bag is carried out 30 ℃ of following 3 days, 5 days, 7 days, 10 days, 14 days, 21 days, 28 days and 90 days insulations, make unfiltered sauce fermentation lead to.
The thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.Mellow taste is estimated by direct trial test by 20 professional test persons.The full marks of estimating are 5 minutes, will be issued to 3 minutes condition as desirable fate in significance level 1%.The result is as shown in table 1.
Metewand: 5 minutes ... feel also especially good on very strong alcoholic degree, the sense organ
4 minutes ... feel also very good on stronger alcoholic degree, the sense organ
3 minutes ... feel also better on alcoholic degree, the sense organ
2 minutes ..., after regulating, feel alcoholic degree, or feel the xenogenesis local flavor on the sense organ though less can feel alcoholic degree.
1 minute ..., after regulating, feel alcoholic degree though less can feel alcoholic degree
0 minute ... as adjusting, use and do not have (the not adding colicine) lactic acid bacteria of interpolation among the embodiment 4
Nutrient solution and the thick broad-bean sauce of koji
Table 1: fermentation leads to the influence of time to mellow taste
| 3 days | 5 days | 7 days | 10 days | 14 days | 21 days | 28 days | 90 days | |
| Average mark | 1.5 | 2.4 | 3.9 | 4.2 | 4.8 | 4.9 | 4.8 | 4.8 |
The result shows that 3 days stage is better by regulating, but better more than 7 days.
(embodiment 7)
(research of starter-making temperature)
The peeling broad bean of 1kg carried out 5 minutes boiling under 121 ℃ in steam copper.With fully mixing in the nutrient solution of the broad bean of 1kg boiling, 10ml embodiment 2 modulation, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Mixture is moved to bent plate, be controlled at the koji (two leaf scientific company are made, constant temperature and humidity cabinet) of carrying out under each temperature in 20 ℃～40 ℃, the 90%RH 43 hours.Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the 800g solid koji that obtains, after the salted cayenne pepper of nutrient solution, 1920g of adding 300ml embodiment 2 modulation, 1.92ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) mix, (Japanese CAREER Industrial Co., Ltd makes with pulverizer, GoldenChopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.Should be incubated 28 days down at 30 ℃ by bag, and make unfiltered sauce fermentation lead to.
The thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.Directly taste in the same manner by 20 professional test persons and embodiment 6, mellow taste is estimated.The result is as shown in table 2.
Table 2: starter-making temperature is to the influence of mellow taste
| 20℃ | 25℃ | 28℃ | 30℃ | 33℃ | 35℃ | 40℃ | |
| Average mark | 1.5 | 3.6 | 4.2 | 4.9 | 4.8 | 4.6 | 2.0 |
The result shows that 20 ℃ of starter-making temperatures are also better by regulating, but 25～35 ℃ of scopes are interior better.
(embodiment 8)
(fermentation leads to the research of temperature)
The peeling broad bean of 1kg carried out 5 minutes boiling under 121 ℃ in steam copper.With fully mixing in the nutrient solution of the broad bean of 1kg boiling, 10ml embodiment 2 modulation, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the 800g solid koji that obtains, after the salted cayenne pepper of nutrient solution, 1920g of adding 300ml embodiment 2 modulation, 1.92ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) mix, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.Should be incubated 28 days down at 25 ℃, 27.5 ℃, 30 ℃, 35 ℃, 40 ℃, 42.5 ℃ or 45 ℃ by bag, and make unfiltered sauce fermentation lead to.
The thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.Directly taste in the same manner by 20 professional test persons and embodiment 6, mellow taste is estimated.The result is as shown in table 3.
Table 3: fermentation leads to the influence of temperature to mellow taste
| 25℃ | 27.5℃ | 30℃ | 35℃ | 40℃ | 42.5℃ | 45℃ | |
| Average mark | 2.6 | 3.5 | 4.7 | 4.9 | 4.8 | 3.8 | 2.2 |
The result shows that it is also better by regulating that fermentation leads to 25 ℃ of temperature, but 27.5～42.5 ℃ of scopes are interior better.
(embodiment 9)
(research of nisin addition)
The peeling broad bean of 1kg carried out 5 minutes boiling under 121 ℃ in steam copper.With fully mixing in the broad bean of 1kg boiling, 10ml nisin lactic acid bacteria culture solution, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.In addition, the nisin lactic acid bacteria culture solution that present embodiment uses is: the thalline that uses embodiment 3 modulation, being modulated into cell concentration is every 1g broad bean 10^8cfu, by making the nisin powder dissolution of embodiment 1 modulation, being modulated into nisin concentration is that every 1g broad bean is 0,10,100,1,000 or 10,000IU.Then mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the 800g solid koji that obtains, after the nutrient solution of adding 300ml embodiment 2 modulation or 300ml aqua sterilisa, the salted cayenne pepper of 1920g, 1.92ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) mix, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.Should be incubated 28 days down at 30 ℃ by bag, and make unfiltered sauce fermentation lead to.
Pityrosporion ovale amount in the thick broad-bean sauce after fermentation leads to does not after measured have the district of interpolation (01U) at nisin during koji and detects 10^5/g pityrosporion ovale, but do not measure under other conditions.This is in the 800g solid koji that obtains, and the nutrient solution or the aqua sterilisa 300ml that add embodiment 2 modulation also are identical.This result shows that the colicine of nisin etc. must be arranged during koji.
(embodiment 10)
(research of dried broad bean)
In the 1kg dried broad bean, add 4L water, after 1 evening, in steam copper, under 121 ℃, carry out 5 minutes boiling with water retting.With fully mixing in the nutrient solution of the broad bean of 1kg boiling, 10ml embodiment 2 modulation or aqua sterilisa, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the solid koji that obtains, after the salted cayenne pepper of nutrient solution, 1920g of adding 300ml embodiment 2 modulation, 1.92ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) mix, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.Should be incubated 28 days down at 30 ℃ by bag, and make unfiltered sauce fermentation lead to.
The thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.Directly taste by 20 professional test persons, mellow taste is estimated.The result shows, has added the more mellow of thick broad-bean sauce of the nutrient solution (containing nisin) of embodiment 2 modulation during koji and (has estimated with 2 hobby methods.20 philtrums, 18 people have added the thick broad-bean sauce of nisin when being evaluated as koji better.Significance level 0.1%).This shows, even in the research of using dried broad bean, also can obtain result preferably.
(embodiment 11)
(research of soybean)
Add 600g water in the 1kg soybean, suction was carried out 40 minutes boiling after 3 hours under the room temperature under 114 ℃ in steam copper.With fully mixing in the nutrient solution of the soybean of 1kg boiling, 56ml embodiment 2 modulation or aqua sterilisa, 0.3g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the 800g solid koji that obtains, after the salted cayenne pepper of nutrient solution, 1920g of adding 240ml embodiment 2 modulation, 1.92ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) mix, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.Should be incubated 28 days down at 30 ℃ by bag, and make unfiltered sauce fermentation lead to
The thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.Directly taste by 20 professional test persons, mellow taste is estimated.The result shows, the taste of thick broad-bean sauce of nutrient solution (containing nisin) that has added embodiment 2 modulation during koji is more mellow (with 2 hobby methods evaluations.20 philtrums, 17 people have added the thick broad-bean sauce of nisin when being evaluated as koji better.Significance level 1%).This shows, even in the research of using soybean, also can obtain result preferably.
(embodiment 12)
(soybean and broad bean and with the research under the state)
0.5kg is removed the peel the boiling that broad bean carried out 5 minutes under 121 ℃ in steam copper.In addition, add 300g water in the 0.5kg soybean, the room temperature suction was carried out 40 minutes boiling after 3 hours under 114 ℃ in steam copper.With fully mixing in the nutrient solution of each 0.5kg of soybean of the broad bean of boiling, boiling, 33ml embodiment 2 modulation or aqua sterilisa, 0.2g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the 800g solid koji that obtains, after the salted cayenne pepper of nutrient solution, 1920g of adding 300ml embodiment 2 modulation, 1.92ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) mix, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.Should be incubated 28 days down at 30 ℃ by bag, and make unfiltered sauce fermentation lead to.
The thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.Directly taste by 20 professional test persons, mellow taste is estimated.The result shows, the taste of thick broad-bean sauce of nutrient solution (containing nisin) that has added embodiment 2 modulation during koji is more mellow, and (2 hobby methods are estimated.20 philtrums, 17 people have added the thick broad-bean sauce of nisin when thinking koji better.Significance level 1%).This shows, even also can obtain result preferably in also with the research of soybean and broad bean.
(embodiment 13)
(research of capsicum kind)
In steam copper, under 121 ℃, carry out 5 minutes boiling at 1kg peeling broad bean.With fully mixing in the nutrient solution of the broad bean of 1kg boiling, 10ml embodiment 2 modulation, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the 200g solid koji that obtains, after nutrient solution, 480g ox horn type capsicum or the goat's horn type capsicum of adding 75ml embodiment 2 modulation or clusterred pepper or capsicum annum fasciculatum, 78g salt, 0.48g yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) mix, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.Should be incubated 28 days down at 30 ℃ by bag, and make unfiltered sauce fermentation lead to.
The thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.Directly taste by 20 professional test persons, mellow taste is estimated.The result shows, the taste of thick broad-bean sauce of nutrient solution (containing nisin) that has added embodiment 2 modulation during koji is more mellow (with 2 hobby methods evaluations.Under the situation of ox horn type capsicum: 20 philtrums, 19 people have added the thick broad-bean sauce of nisin when being evaluated as koji better.Level of significance 0.1%.Under the situation of goat's horn type capsicum: 20 philtrums, 18 people have added the thick broad-bean sauce of nisin when thinking koji better.Level of significance 0.1%.Under the situation of clusterred pepper: 20 philtrums, 17 people have added the thick broad-bean sauce of nisin when thinking koji better.Level of significance 1%.Under the situation of capsicum annum fasciculatum: 20 philtrums, 18 people have added the thick broad-bean sauce of nisin when thinking koji better.Level of significance 0.1%).
This shows, no matter the kind of capsicum, the colicine of adding nisin etc. during koji is resultful.
(embodiment 14)
(with the comparison of commercially available Sichuan thick broad-bean sauce)
With the peeling broad bean of 1kg in steam copper 121 ℃ of boilings of carrying out 5 minutes.With fully mixing in the nutrient solution of the broad bean of 1kg boiling, 10ml embodiment 2 modulation, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.In the 800g solid koji that obtains, after the salted cayenne pepper of nutrient solution, 1920g of adding 300ml embodiment 2 modulation, 1.92ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) mix, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state.This slurry is filled to the laminated plastic bag, per 1 bag of 500g.Should be incubated 28 days down at 30 ℃ by bag, and make unfiltered sauce fermentation lead to.
To the experiment thick broad-bean sauce of making, the old Sichuan thick broad-bean sauce half a year (ProductName: bean paste, brand name: beautiful city thick broad-bean sauce of purchase.Sichuan Province bean paste limited company system.Among the present invention, as be not particularly limited, then " old thick broad-bean sauce half a year " refers to this thick broad-bean sauce.) and 3 years old thick broad-bean sauce (ProductName: bean paste, brand name: beautiful city thick broad-bean sauce of buying.Sichuan Province bean paste limited company system.Among the present invention, as be not particularly limited, then " 3 years old thick broad-bean sauce " refers to this thick broad-bean sauce.) carry out physico-chemical analysis.The result is as shown in table 4.
Table 4: the physico-chemical analysis of the difference of Sichuan thick broad-bean sauce
| TN(％) | Salt (%) | Colourity | The pityrosporion ovale number (individual/g) | |||
| The L value | The a value | The b value | ||||
| Experiment thick broad-bean sauce | 1.43 | 11.62 | 19.68 | 12.68 | 10.02 | ＜10 |
| Half a year old Sichuan thick broad-bean sauce | 1.16 | 19.38 | 17.00 | 10.14 | 9.2 | 2.8*10^4 |
| 3 years Chen Sichuan thick broad-bean sauce | 1.11 | 20.08 | 15.65 | 8.12 | 8.12 | 2.3*10^4 |
The result shows, colourity aspect, the most approaching redness of experiment thick broad-bean sauce.In addition, half a year, old thick broad-bean sauce and all detected pityrosporion ovale in the old thick broad-bean sauce in 3 years but did not detect in the experiment thick broad-bean sauce.
In addition, will test thick broad-bean sauce and in 80 ℃ of water-baths, be incubated 13 minutes, after the sterilization thick broad-bean sauce be carried out sensory evaluation., by color and luster and directly trial test mellow taste is estimated by 20 professional test persons.
The scoring benchmark
5 minutes: color aspect, redness were listed as very by force.Mellow taste aspect, mellow taste is very dense
4 minutes: color aspect, redness were listed as more by force.Mellow taste aspect, mellow taste is denseer
3 minutes: the color aspect is red general.Mellow taste aspect, mellow taste is general
2 minutes: the color aspect, not red.Mellow taste aspect, mellow taste is light
1 minute: the color aspect, not red fully.Mellow taste aspect, mellow taste is very light
The result is as shown in table 5.
Table 5
| Experiment thick broad-bean sauce | Half a year old thick broad-bean sauce | 3 years old thick broad-bean sauce | |
| Color and luster | 4.1 | 4.2 | 2.8 |
| The alcohol flavor | 4.6 | 2.9 | 4.4 |
(
*The t check confirms to have significant difference 1% time in significance level)
The result shows, aspect color, the color and luster of experiment thick broad-bean sauce with half a year old thick broad-bean sauce be equal redness, mellow taste aspect presents the mellow taste of 3 years old thick broad-bean sauce more than equal.
(embodiment 15)
(menu evaluation: stirfried bean curd in hot sauce)
The experiment thick broad-bean sauce that uses embodiment 14 to make, half a year, old thick broad-bean sauce, 3 years old thick broad-bean sauce were fired stirfried bean curd in hot sauce.Material and burning method are as follows.Material: bean curd 400g, minced pork 80g, long green onion 30g, ginger 15g, garlic 3g, thick broad-bean sauce 10g, soy sauce 1 large spoon, granulated sugar 1 little spoon, wine 1 little spoon, chicken bone soup 150g, oily 1 large spoon, starch 1 large spoon (separating with 65g is water-soluble), Chinese prickly ash are an amount of.Burning method: in advance ginger, garlic, long green onion are cut into the end.Bean curd is cut into 2 centimetres of blockages of the length of side.Add oil in the frying pan, the moderate heat heating stir-fries meat gruel gently, makes little fire into, puts into ginger, garlic, thick broad-bean sauce and continues to stir-fry.Add soup, condiment (soy sauce, granulated sugar, wine) back adding bean curd, little fire boils.Bean curd is burnt the heat back add long green onion, add wet starch and boil thicken soup.
The deal of the thick broad-bean sauce that adds is to dissolve the identical amount of nitrogen amount.In addition, adjust the salinity that adds in the menu, even order uses the salt concentration in any thick broad-bean sauce menu also all identical.
By 20 professional test persons color, the mellow taste of the stirfried bean curd in hot sauce that burns till carried out the evaluation identical with embodiment 14.The result is as shown in table 6.
Table 6
| Experiment thick broad-bean sauce makes articles for use | Half a year, old thick broad-bean sauce made articles for use | Old thick broad-bean sauce made articles for use in 3 years | |
| Color | 4.0 | 4.1 | 2.8 |
| Mellow taste | 4.7 | 3.3 | 4.4 |
(
*The t check confirms that significance level has significant difference 1% time)
The result shows, aspect color, the color that makes articles for use of experiment thick broad-bean sauce with half a year old thick broad-bean sauce to make articles for use be equal redness, aspect mellow taste, present 3 years old thick broad-bean sauce and make the mellow taste of articles for use more than equal.
(embodiment 16)
(menu evaluation: Vermicelli with pork in hot sauce)
Then, the experiment thick broad-bean sauce that uses embodiment 14 to make, half a year, old thick broad-bean sauce and 3 years old thick broad-bean sauce were fired Vermicelli with pork in hot sauce.Material and burning method are as follows.Material: chipped beef 300g, bean vermicelli 100g, 1 glass of long green onion, garlic are an amount of, Jiang Shiliang, chickens' extract 1 little spoon, 1 glass of soup, thick broad-bean sauce 1.5 large spoons, salad oil is an amount of, sesame oil is an amount of.The burning method: beef is cut into the size that is easy to eat, tasty with a little soy sauce wine pepper sesame oil.With hot water bean vermicelli was boiled 2,3 minutes, boil firmly slightly, anhydrate, be cut into the length that is easy to eat.Green onion is cut into thick end, and garlic and ginger are cut into the end.Add salad oil in the frying pan, beef is stir-fried.Treat to add the bean vermicelli mixing after the beef variable color, add and dissolve the boiling water that chickens' extract is arranged.Boil the back and add the thick broad-bean sauce stirring, water sesame oil after the burning-out.The deal of the thick broad-bean sauce that adds is the amount identical with dissolving the nitrogen amount.In addition, adjust the salinity that adds in the menu, even order salt concentration in the menu when using any thick broad-bean sauce is also all identical.
By 20 professional test persons color, the mellow taste of the Vermicelli with pork in hot sauce that burns till carried out the evaluation identical with embodiment 14.The result is as shown in table 7.
Table 7
| Experiment thick broad-bean sauce makes articles for use | Half a year, old thick broad-bean sauce made articles for use | Old thick broad-bean sauce made articles for use in 3 years | |
| Color | 4.1 | 4.1 | 2.9 |
| Mellow taste | 4.5 | 3.3 | 4.5 |
(
*The t check confirms to have significant difference in significance level 1%)
The result shows, experiment thick broad-bean sauce make articles for use look with half a year old thick broad-bean sauce make articles for use become equal redness, mellow taste presents 3 years old thick broad-bean sauce makes the equal mellow taste of articles for use.
(embodiment 17)
(menu evaluation: the Mapo eggplant)
Then, the experiment thick broad-bean sauce that uses embodiment 14 to make, half a year, old thick broad-bean sauce and 3 years old thick broad-bean sauce were fired the Mapo eggplant.Material and burning method are as follows.Material: 6 of eggplants, minced pork 120g, corn oil a little, comprehensive condiment A (wine 2 little spoons, pepper a little), B (1/4 of green onion, 2/3 of ginger, garlic 1 (being cut into the end separately)), thick broad-bean sauce 1.5 little spoons, comprehensive condiment C (2/3 glass in water, chicken bone soup 1 little spoon, soy sauce 1.5 large spoons, wine 2 large spoons, granulated sugar 2 little spoons, pepper a little), wet starch (starch 1 large spoon, water 1 large spoon), sesame oil 2 little spoons measure.Burning method: eggplant is cut into vertical 8 five equilibriums.Minced pork is tasty with comprehensive condiment A.Add an amount of oily heating in the Chinese style iron pan, adding minced pork, B stir-fry, and burn till grain back adding eggplant and stir-fry.Add thick broad-bean sauce and fry soon, hot plate behind the adding C.Use wet starch thicken soup, burn till after watering sesame oil.The deal of the thick broad-bean sauce that adds is the amount identical with dissolving the nitrogen amount.In addition, adjust the salinity that menu adds, the salt concentration when any thick broad-bean sauce is used in order in the menu is also all identical.
By 20 professional test persons color, the mellow taste of the Mapo eggplant that burns till carried out the evaluation identical with embodiment 14.The result is as shown in table 8.
Table 8
| Experiment thick broad-bean sauce makes articles for use | Half a year, old thick broad-bean sauce made articles for use | Old thick broad-bean sauce made articles for use in 3 years | |
| Color | 3.9 | 3.9 | 2.9 |
| Mellow taste | 4.5 | 3.2 | 4.4 |
(
*The t check confirms to have significant difference 1% time in significance level)
The result shows, experiment thick broad-bean sauce make articles for use look with half a year old thick broad-bean sauce make articles for use become equal redness, mellow taste presents 3 years old thick broad-bean sauce makes the equal alcohol flavor of articles for use.
(embodiment 18)
(menu evaluation: fish-flavoured eggplants)
Then, the experiment thick broad-bean sauce that uses embodiment 14 to make, half a year, old thick broad-bean sauce and 3 years old thick broad-bean sauce were fired fish-flavoured eggplants.Material and burning method are as follows.Material: eggplant 250g, pig leg meat 50g, 1 in albumen, bubble green pepper 6g, thick broad-bean sauce 30g, garlic 4g, green onion 4.5g, salad oil 20g, delicious condiment 4.5g, wine 8g, granulated sugar 6g, water 6g, wet starch 6g, soy sauce 14g, sesame oil 4.8g.The burning method: with pig leg meat be cut into bar-shaped after, add salt, delicious condiment fully stirs, and adds albumen afterwards, uses low-temperature frying.Eggplant is cut into bar-shaped, fried slowly with low temperature oil.Green onion is cut into filament.With little fire green onion, garlic, pickles are stir-fried.Fry out the thick broad-bean sauce that stir-fries behind the fragrance.Add pre-fry good meat, eggplant, water, wine, soy sauce, granulated sugar, stir-fry again.After adding delicious condiment, add wet starch, thicken soup spoons sesame oil at last.The deal of the thick broad-bean sauce that adds is the amount identical with dissolving the nitrogen amount.In addition, adjust the salinity that menu adds, the salt concentration when any thick broad-bean sauce is used in order in the menu is identical.
By 20 professional test persons color, the mellow taste of the fish-flavoured eggplants that burn till carried out the evaluation identical with embodiment 14.The result is as shown in table 9.
Table 9
| Experiment thick broad-bean sauce makes articles for use | Half a year, old thick broad-bean sauce made articles for use | Old thick broad-bean sauce made articles for use in 3 years | |
| Color | 3.8 | 3.9 | 2.8 |
| Mellow taste | 4.3 | 3.2 | 4.3 |
(
*1% time there were significant differences for t check affirmation significance level)
The result shows, experiment thick broad-bean sauce make articles for use look with half a year old thick broad-bean sauce make articles for use become equal redness, mellow taste presents 3 years old thick broad-bean sauce makes the equal mellow taste of articles for use.
(embodiment 19)
(the research of the sterilization conditions of stirfried bean curd in hot sauce: the comparison of the pityrosporion ovale number under certain sterilization conditions)
The stirfried bean curd in hot sauce that embodiment 17 is burnt till is respectively got 150g and is packed in the retort pouch, carries out 120 ℃ of pasteurizations of 4 minutes.The result shows, do not detect pityrosporion ovale in the stirfried bean curd in hot sauce that has used experiment thick broad-bean sauce, but used half a year old thick broad-bean sauce and the stirfried bean curd in hot sauce of 3 years old thick broad-bean sauce in detected pityrosporion ovale, sterilization fully.
(embodiment 20)
(the research of the sterilization conditions of stirfried bean curd in hot sauce: the sterilization conditions that can not detect pityrosporion ovale)
The stirfried bean curd in hot sauce that embodiment 17 is burnt till is respectively got 150g and is packed in the retort pouch, carries out 120 ℃ pasteurization.The condition that can not detect the complete sterilization of pityrosporion ovale is, when using the thick broad-bean sauce that embodiment 14 makes be 120 ℃ 4 minutes, using half a year is more than 120 ℃ of heating in 12 minutes during old thick broad-bean sauce, when using 3 years old thick broad-bean sauce be 120 ℃ heated in 12 minutes more than.The result who the color of the stirfried bean curd in hot sauce of sterilization under the sterilization conditions that can not detect pityrosporion ovale, mellow taste is assessed by 20 professional test persons is, everyone thinks that the stirfried bean curd in hot sauce of the thick broad-bean sauce that used embodiment 14 is best.
(embodiment 21)
(having used the comparison of the stirfried bean curd in hot sauce of the thick broad-bean sauce under the sterilization state)
With half a year old thick broad-bean sauce and 3 years old thick broad-bean sauce respectively get 150g and pack in the retort pouch, carry out 120 ℃ complete sterilization.The condition of sterilization is that half a year, old thick broad-bean sauce and 3 years old thick broad-bean sauce were 120 ℃ more than 12 minutes fully.Then, use the old thick broad-bean sauce and 3 years old thick broad-bean sauce of sterilization half a year of thick broad-bean sauce that the embodiment 14 become the sterilization state in fact makes, sterilization, fire stirfried bean curd in hot sauce in the same manner with embodiment 15.The result who the color of stirfried bean curd in hot sauce, mellow taste is assessed by 20 professional test persons is that everyone thinks that the stirfried bean curd in hot sauce of use experiment thick broad-bean sauce is best.
(embodiment 22)
(research of comminuted solids song)
With the peeling broad bean of 1kg in steam copper 121 ℃ of boilings of carrying out 5 minutes.With fully mixing in the nutrient solution of the broad bean of 1kg boiling, 10ml embodiment 2 modulation, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) sterilized plastic bag of packing into.Then mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.The solid koji that use obtains is modulated unfiltered soy sauce with following (1), (2), (3) 3 kinds of conditions.(1) (Japanese CAREER Industrial Co., Ltd makes with shredding machine with the 250g solid koji that obtains, Golden Chopper GM-D) pulverizes, after making pulpous state, the salted cayenne pepper of nutrient solution, 600g, the 0.6ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) that add 94ml embodiment 2 modulation are filled to the laminated plastic bag, per 1 bag of 500g after mixing.(2) the salted cayenne pepper of nutrient solution, 600g, the 0.6ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) that adds 94ml embodiment 2 modulation in the 250g solid koji that obtains mixes, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state, be filled to the laminated plastic bag then, per 1 bag of 500g.(3) the salted cayenne pepper of nutrient solution, 600g, the 0.6ml yeast (manufacturing of PVC オ Star Network company, powerful sauce yeast) that adds 94ml embodiment 2 modulation in the 250g solid koji that obtains mixes, and directly is filled to the laminated plastic bag, per 1 bag of 500g.These bags are incubated 28 days or 90 days down at 30 ℃, make unfiltered sauce fermentation lead to.Found that, make pulpous state after solid koji is pulverized and to shorten decomposing and fermenting and lead to the time.Made after the pulverizing the 28th day that pulpous state decomposes, and do not have big difference with the 90th day final color and luster not making the pulpous state decomposition, alcohol flavor.
(embodiment 23)
(affirmation of wheat additive effect during koji)
The peeling broad bean of 1kg carried out 5 minutes boiling under 121 ℃ in steam copper.Broad bean, the nutrient solution of 10ml embodiment 2 modulation, 0.1g kind song (manufacturing of PVC オ Star Network company, beans sauce are with planting song), wheat flour (day clear powder process manufacturing, バ イ オ レ Star ト) 0g, 100g, 200g, 300g, 400g, 500g, the 600g of 1kg boiling are respectively charged into fully mixing in the polybag.Then mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours kojis (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.The cayenne pepper that the nutrient solution, the 1920g that add 300ml embodiment 2 modulation in the 800g solid koji that obtains sterilized, 1.92ml yeast (PVC オ Star Network company makes, powerful sauce yeast) and to make ultimate density reach brine concentration be 5% salt mixing, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state, be filled to the laminated plastic bag then, per 1 bag of 500g.Should be incubated 28 days down at 30 ℃ by bag, and make unfiltered sauce fermentation lead to.
The thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.Directly taste in the same manner by 20 professional test persons and embodiment 6, mellow taste is estimated.The result is as shown in table 10.
Table 10: add the influence of wheat during koji to mellow taste
| 0 | 100g | 200g | 300g | 400g | 500g | 600g | |
| Average mark | 4.1 | 4.3 | 4.4 | 4.5 | 4.4 | 3.8 | 3.6 |
The result shows, adds wheat during koji and can strengthen mellow taste, and is comparatively desirable, but better for the wheat below the 1kg boiling broad bean interpolation 400g.
(embodiment 24)
(affirmation of wheat additive effect when fermentation leads to)
With the peeling broad bean of 1kg in steam copper 121 ℃ of boilings of carrying out 5 minutes.With fully mixing in the nutrient solution of the broad bean of 1kg boiling, 10ml embodiment 2 modulation, 0.1g kind song (PVC オ Star Network company makes, beans sauce with kind bent) polybag of packing into.Then mixture is moved to bent plate, under 30 ℃, 90%RH, carry out 43 hours koji (two leaf scientific company are made, constant temperature and humidity cabinet).Koji begins after back 17 hours, after 24 hours, repairs after 38 hours.After the finishing, bent plate is opened slightly for the first time, made water evaporates and koji.Cayenne pepper, the wheat flour (day clear powder process manufacturing, バ イ オ レ Star ト) that the nutrient solution, the 1920g that add 300ml embodiment 2 modulation in the 800g solid koji that obtains sterilized is respectively 0g, 10g, 40g, 80g, 160g, 240g, 400g, 560g, 1.92ml yeast (PVC オ Star Network company makes, powerful sauce yeast) and makes ultimate density reach brine concentration is 5% salt mixing, (Japanese CAREER Industrial Co., Ltd makes with shredding machine, Golden Chopper GM-D) pulverizes, make pulpous state, be filled to the laminated plastic bag then, per 1 bag of 500g.Should be incubated 28 days down at 30 ℃ by bag, and make unfiltered sauce fermentation lead to.
The thick broad-bean sauce that obtains is incubated 13 minutes in 80 ℃ of water-baths, after the sterilization thick broad-bean sauce is carried out sensory evaluation.Directly taste in the same manner by 20 professional test persons and embodiment 6, mellow taste is estimated.The result is as shown in table 11.
Table 11: add the influence of wheat when fermentation leads to mellow taste
| 0 | 10g | 40g | 80g | 160g | 240g | 400g | 560g | |
| Average mark | 4.1 | 4.4 | 4.4 | 4.6 | 4.8 | 4.8 | 4.3 | 3.9 |
The result shows, adds wheat when fermentation leads to and can strengthen mellow taste, and is comparatively desirable, but better for the bent wheat that adds below the 400g of 800g.
Industrial utilizability
Can provide by the present invention: color and luster is scarlet, the manufacture method of the mellow strong thick broad-bean sauce of flavor; Thick broad-bean sauce by this manufacture method manufacturing; And the food that has used this thick broad-bean sauce.
Claims (4)
1. the manufacture method of a thick broad-bean sauce is characterized in that, inoculates the aspergillus koji including (1) in cereal, makes the operation of solid koji; (2) in solid koji, add capsicum with and/or thick chilli sauce, mix the operation that forms unfiltered soy sauce; (3) make during the thick broad-bean sauce of the operation that this unfiltered sauce fermentation leads to makes, make colicine be present in the solid koji manufacturing process of (1) or in the unfiltered soy sauce manufacturing process of the solid koji manufacturing process of (1) and (2), the unfiltered soy sauce manufacturing process of (2) carries out under the brine concentration of 0.1 weight %～25 weight %.
2. thick broad-bean sauce that uses the described method of claim 1 to make.
3. food that uses the described thick broad-bean sauce of claim 2.
4. food as claimed in claim 3 is characterized in that, contains sterilization process in the manufacturing process.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005112533 | 2005-04-08 | ||
| JP112533/2005 | 2005-04-08 | ||
| JP268538/2005 | 2005-09-15 |
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| CN101150963A true CN101150963A (en) | 2008-03-26 |
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| CNA2006800101788A Pending CN101150963A (en) | 2005-04-08 | 2006-04-05 | Method of producing tobanjan and food using tobanjan |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450629A (en) * | 2010-10-22 | 2012-05-16 | 王斐 | Preparation method for bean sauce |
| CN113397149A (en) * | 2021-06-18 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Method for reducing soy sauce crude oil precipitation |
-
2006
- 2006-04-05 CN CNA2006800101788A patent/CN101150963A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450629A (en) * | 2010-10-22 | 2012-05-16 | 王斐 | Preparation method for bean sauce |
| CN102450629B (en) * | 2010-10-22 | 2013-07-10 | 山东省农业科学院中心实验室 | Preparation method for bean sauce |
| CN113397149A (en) * | 2021-06-18 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Method for reducing soy sauce crude oil precipitation |
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