CN1090005C - 调味剂的生产 - Google Patents
调味剂的生产 Download PDFInfo
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Abstract
一种用于生产调味剂的，处理由含有蛋白的原料和糖中制备的发酵的蛋白曲的方法，它包括将发酵的蛋白曲和酵母一起的混合物在温度为2℃至25℃，pH为4.5至10下水解6小时至28天。
Description
本发明涉及调味剂的生产方法，更准确地说涉及通过含蛋白原料的生物水解生产调味剂的方法。
在远东的食品体系中，以酱油形式将水解蛋白用作调味剂已知有几个世纪，它传统上一直是通过需要很长时间的，通常为几个月的酶水解制备的。在生产酱油时，将含有植物蛋白的原料如煮大豆或脱脂大豆粉和糖类一起接种曲霉，使该固体培养物发酵2天制得发酵曲，在此过程中，产生能在酱油酿造阶段水解蛋白和糖类的酶。使发酵曲与食盐溶液混合得到酱油酿造物，通过微生物如大豆乳酸菌和大豆酵母的活性，使酱油酿造物发酵4至8天，从发酵的酱油酿造物中除去固体蛋白得到酱油。
约100年前，发现仅需要几小时时间，用盐酸水解蛋白的更快速的生产调味剂的方法。然而，最近几年，由于加酸过程中引入的某些含氯化合物的存在，酸水解植物蛋白(HPP)在烹饪中的用途受到批评。因此，试图发现HPP的替代品，它可以用作烹饪中浓香味的产生物(body-giver)。酱油是一合适的替代品。但是由于原料和涉及加工方法的差异，所述两种产品即HPP和酱油在化学组成和味道方面有些差异。作为HPP的替代品的酱油由于其为“发酵”香型，使其用量受到限制。不同的加工方法亦导致含有蛋白的原料水解为氨基酸程度上的显著差异。酱油中的氨基酸含量比HPP低，导致了酱油的芳香味比HPP更弱。
在我们共同未决的EP-A-93113388.8中，我们描述了根据改进的标准酱油技术生产调味剂的方法，其中，在形成所述酱油酿造物之前，用低温水解处理发酵曲，因而，产生的调味剂比标准酱油具有更强的浓香味。在此方法中，将从含有蛋白的原料和糖类制备的发酵的蛋白曲通过在温度为2℃至25℃，pH为4.5至10下水解6小时至28天而被处理。为提高调味剂产品的感官的和颜色的稳定性，传统上向所述水解的发酵曲中加入食盐和酵母，形成酱油酿造物，优选所述所酱油酿造物在有氧或无氧条件下发酵1至6周，更优选2至4周。
令人吃惊的是，我们发现若在发酵的蛋白曲的水解过程中加入酵母的话，则引起使还原糖水平降低的共同水解发生，以致于其后的酱油酿造阶段是不必要的。这具有使整个生产时间缩短至少一星期的优点。而且，调味剂中食盐的量可以根据需要变化，如，基于发酵的蛋白曲重量的0至100％(重量)。
因此，本发明提供处理从含有蛋白的原料和糖中制备的发酵的蛋白曲的方法，就调味剂的生产而言，它包括在2℃至25℃，pH为4.5至10时，将发酵的蛋白曲与酵母的混合物水解6小时至28天。
用传统的酱油生产方法制备所述发酵曲，它包括，例如将含有蛋白的原料和糖与米曲霉(Aspergillus oryzae)和/或酱油曲霉(Aspergillusoryzae)培养物一起接种在培养床上，形成所述发酵曲。所述含有蛋白的原料适合为植物蛋白原料，如，大豆、玉米谷蛋白或稻蛋白，但优选小麦谷蛋白。使含植物蛋白的原料蒸煮较好，并优选使用固体颗粒形式，以使米曲霉和/或酱油曲霉能在所述颗粒表面生长，并最终透入该颗粒中。此曲传统以固态发酵。
所述发酵曲和酵母混合物的水解在无盐状态下进行，而且不断搅拌更有利，传统上每份(重量)发酵曲加1至5份(重量)的水且优选pH为6.0-7.5，可以通过加入碱如NaOH得到。水解优选在2℃至20℃进行12小时至25天，更优选3℃至15℃进行18小时至22天，特别优选4℃至10℃进行24小时至20天。水解过程中存在的酵母量以所述水解产物重量为基准，可为0.05至1.0％，优选0.1至0.7％，特别优选0.2至0.5％(重量)。所述酵母例如可以是速溶干酵母，如：Saccharomyces Cerevisiae或Debaromyces hansenii。
可以在温度25℃以上，如直到50℃，优选27℃至45℃，更优选30℃至35℃进行预水解过程后，再在2℃至25℃进行上述水解更有利。所述预水解过程持续时间优选为3至36小时，更优选5至30小时，特别优选8至24小时。预水解过程的pH优选为4.5至5.5，任一pH调节以加入酸如醋酸更有利。所述pH范围也可以通过加入乳酸菌培养液获得。
所述预水解过程中可以存在酵母，其存在可以更有效利用和降低还原糖水平。预水解过程中不存在食盐。在预水解过程中酵母的用量以水解产物重量为基准，为0.05至1.0％，优选0.1至0.7％，特别优选0.2至0.5％(重量)。所述酵母例如可以为速溶干酵母，如：Saccharomyces cerevisiae或Debaromyces hansenii。
还原糖的用量可降至1.0％以下，优选0.75％以下，特别优选0.3％以下。此还原糖含量的降低使得能够产生具有更长的贮存期和提高的色泽和味道存留时间的更稳定的成品。
可以向所述发酵蛋白曲和酵母混合物中加入葡萄糖氧化酶，以利用帮助降低所述还原糖含量，例如，可以在所述发酵蛋白曲和酵母混合物水解之前、之中或之后加入葡萄糖氧化酶。
水解后，若需要，可加入食盐，加入食盐量可多至成品干重的70％(重量)。
在水解后，挤压所述发酵曲和酵母的混合物，以便从固态残渣中分离出液体调味汁。最好使所述液体调味汁在温度80℃至140℃热处理，然后过滤得到液体调味剂。若需要，可将液体调味汁例如制成粉末，如通过浓缩然后干燥，例如真空干燥或喷雾干燥至低水分含量，最后碾成粉，得到固体调味剂。
根据本发明的方法导致比常规酱油生产方法更高水平或程度的氨基酸释放。无沦液体还是粉状的所述调味剂都具有比传统方法制备的酱油更高的氨基酸含量。因为氨基酸的含量更高，因此本发明的调味剂比传统方法制备的酱油更具浓香味。根据本发明制备的调味剂具有极好的感官稳定性。而且，由于去除了所述酱油酿造阶段，整个生产时间可以缩短1至6周。
将参照下列实施例对本发明作进一步说明，其中份数和百分比均以重量给出。
实施例1
将小麦谷蛋白用Clextral挤压机挤压成为平均直径为5毫米的碎片而且具有孔状结构。
将65公斤挤压物在75℃下，浸入65公斤水中5分钟。然后将浸湿的挤压物加热至100℃并维持同样温度10分钟，此后抽真空冷却至40℃以下。用巴氏杀菌法杀菌去除挤压步骤后的二次污染。最后将所述蒸煮的挤压物与28公斤烤干的小麦和20克TKJ(米曲霉种培养液)的混合物混合后，得到小麦谷蛋白曲，通过与传统酱油方法相似的步骤使其发酵42小时。所述小麦谷蛋白曲不含加入的盐。
在42小时曲发酵过程中，将培养床维持在下列温度范围内：
2～25小时 30℃
25～42小时 27℃
同传统酱油方法相似，在第18小时和第25小时混合上述曲，以保证有充足空气流通过培养床，以便有良好通风。
将55公斤所述发酵的小麦谷蛋白曲与已经预先煮沸灭菌并冷至4℃的150公斤的水混合。通过加入氢氧化钠使其pH维持在6.0-7.0。向该发酵的小麦谷蛋白曲中加入0.25公斤酵母培养液(冷冻干燥的Debaryomyces hansenii)，并使该混合物在带夹套的密封容器中维持所需温度，不断搅拌下，于4℃水解10天。
最后，挤压所述水解混合物，以便从固态残渣中分离出小麦谷蛋白调味汁。将该小麦谷蛋白调味汁在90℃下加热20分钟。通过蒸发，浓缩该液体调味汁。使得到的浓缩物在真空烘箱中干燥后磨成细粉。
就感官方面评价而言，将10克液体调味汁或3.5克粉末用250毫升蒸馏水稀释。在两种情况下，均发现所述调味汁具有比传统酱油更浓香和更完美的气味。
发现所述粉末在不透湿气的密封包装(alu-laminated sachets)中，于30℃下，贮存期超过12个月并具有极好的色泽稳定性。发现上述调味剂在微生物学上稳定。
实施例2
除了将发酵小麦谷蛋白曲、水和酵母的混合物的pH用醋酸调至4.5，然后在30℃预水解24小时外，按照同实施例1相似的步骤。随后将其pH调至6.5，将该混合物在4℃下进一步水解2周。
发现上述调味剂比传统酱油更具浓香和完美的气味。该调味剂同实施例1一样，具有微生物学上的稳定性，并且其粉末剂形式具有极好的色泽稳定性。
实施例3
除了在预水解步骤中不存在酵母，而将其在4℃水解时接种外，按照与实施例2相似的步骤。
发现上述调味剂比传统酱油更具浓香和完美的气味。同实施例1一样，该调味剂具有微生物学上的稳定性且在粉状下具有极好的色泽稳定性。
实施例4
除了在挤压后加入食盐外，按照与实施例1、2或3相似的步骤。其成品含有占所述干物质重量50％(重量)的食盐。该调味剂在微生物学上稳定且在粉状下具有极好的色泽稳定性。
Claims (13)
1.一种用于生产调味剂的，处理由含有蛋白的原料和糖制备的发酵蛋白曲的方法，它包括将发酵蛋白曲和酵母一起的混合物在温度为2℃至25℃，pH为4.5至10下，水解6小时至28天。
2.根据权利要求1的方法，其中所述发酵曲和酵母混合物的水解在无食盐下进行。
3.根据权利要求1的方法，其中所述发酵曲和酵母混合物的水解是以每份(重量)发酵的曲加1至5份(重量)的水进行。
4.根据权利要求1的方法，其中所述发酵曲和酵母混合物的水解是在pH为6.0至7.5下进行。
5.根据权利要求1的方法，其中所述酵母的用量以水解产物重量为基准，为0.05至1.0％(重量)。
6.根据权利要求1的方法，其中在25℃和50℃之间的预水解过程在上述2℃至25℃的水解之前进行。
7.根据权利要求6的方法，其中所述预水解步骤是在pH为4.5至5.5下进行。
8.根据权利要求6的方法，其中在所述预水解步骤中有酵母存在。
9.根据权利要求6的方法，其中在所述预水解步骤中无食盐存在。
10.根据权利要求1的方法，其中在所述水解过程后，以所述干物质为基准，加入多至70％(重量)的食盐至所述水解产物中。
11.根据权利要求1的方法，其中在所述水解过程后，将所述混合物挤压，以便从固态残渣中分离出液体调味汁。
12.根据权利要求11的方法，其中将上述液体调味汁热处理，然后过滤得到液体调味剂。
13.根据权利要求11的方法，其中通过浓缩，将所述调味汁制成粉末，然后干燥至低水分含量，最后磨成细粉，得到固体调味剂。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP96114850.9 | 1996-09-17 | ||
| EP96114850A EP0829205B1 (en) | 1996-09-17 | 1996-09-17 | Seasoning production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1177454A CN1177454A (zh) | 1998-04-01 |
| CN1090005C true CN1090005C (zh) | 2002-09-04 |
Family
ID=8223186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97118634A Expired - Fee Related CN1090005C (zh) | 1996-09-17 | 1997-09-16 | 调味剂的生产 |
Country Status (20)
| Country | Link |
|---|---|
| US (1) | US5888561A (zh) |
| EP (1) | EP0829205B1 (zh) |
| JP (1) | JPH1099043A (zh) |
| KR (1) | KR19980024627A (zh) |
| CN (1) | CN1090005C (zh) |
| AR (1) | AR008633A1 (zh) |
| AT (1) | ATE210929T1 (zh) |
| BR (1) | BR9704729A (zh) |
| CZ (1) | CZ291001B6 (zh) |
| DE (1) | DE69618190D1 (zh) |
| DK (1) | DK0829205T3 (zh) |
| ES (1) | ES2169188T3 (zh) |
| MY (1) | MY116149A (zh) |
| OA (1) | OA10506A (zh) |
| PL (1) | PL187500B1 (zh) |
| PT (1) | PT829205E (zh) |
| RU (1) | RU2187947C2 (zh) |
| SG (1) | SG78276A1 (zh) |
| SK (1) | SK282750B6 (zh) |
| TW (1) | TW480155B (zh) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE267527T1 (de) * | 1996-08-19 | 2004-06-15 | Nestle Sa | Herstellung eines gewürzmittels |
| TW589383B (en) * | 1998-04-30 | 2004-06-01 | Ajinomoto Kk | Method for producing hydrolyzed protein |
| JP4022021B2 (ja) * | 1998-06-01 | 2007-12-12 | 日清製粉株式会社 | 淡色調味液の製造法 |
| CN1111362C (zh) * | 1998-12-18 | 2003-06-18 | 热尔韦·达诺尼公司 | 生产发酵调味剂的方法 |
| SG106572A1 (en) * | 1999-12-02 | 2004-10-29 | Nestle Sa | Production of hydrolysate seasoning |
| CN1098650C (zh) * | 2000-03-24 | 2003-01-15 | 贾继南 | 一种调味素 |
| EP1428440B1 (en) * | 2002-12-10 | 2006-08-23 | Ajinomoto Co., Inc. | Seasoning and the process of producing it |
| SG127703A1 (en) * | 2003-10-01 | 2006-12-29 | Ajinomoto Kk | Method for manufacture of multipurpose basic seasoning and its use |
| DK200500439A (da) * | 2005-03-30 | 2006-10-01 | Danflavour Aps | En fremgangsmåde til fremstilling af et spiseligt koncentreret proteinholdigt hydrolysat, især et suppekoncentrat og anvendelse deraf |
| CN102125253B (zh) * | 2010-11-29 | 2013-06-12 | 雀巢公司 | 制备调味料半成品的方法以及用于实现该方法的反应器装置 |
| JP6433670B2 (ja) | 2013-05-31 | 2018-12-05 | ヤマサ醤油株式会社 | 醸造醤油および醸造醤油の製造方法 |
| JP5920959B1 (ja) * | 2015-11-06 | 2016-05-24 | キッコーマン株式会社 | 醤油様調味料 |
| RU2710436C1 (ru) | 2015-12-24 | 2019-12-26 | Киккоман Корпорейшн | Соевая соусоподобная жидкая приправа и способ ее получения |
| SG11202003727RA (en) * | 2017-10-27 | 2020-05-28 | Kikkoman Corp | Raw liquid for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and rich seasoning |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5034640B2 (zh) * | 1972-03-27 | 1975-11-10 | ||
| JPS589663B2 (ja) * | 1976-06-30 | 1983-02-22 | キッコーマン株式会社 | 醸造食品の製造法 |
| JPS54126794A (en) * | 1978-03-23 | 1979-10-02 | Fukushima Hiroo | White seasoning liquor and production |
| JPS55144884A (en) * | 1979-04-27 | 1980-11-12 | Kikkoman Corp | Preparation of koji |
| JPS55162981A (en) * | 1979-06-06 | 1980-12-18 | Kikkoman Corp | Preparation of solid koji (malted rice) |
| JPS6022897B2 (ja) * | 1982-10-25 | 1985-06-04 | キッコーマン株式会社 | 調味液の製造法 |
| US4684527A (en) * | 1984-10-04 | 1987-08-04 | Kikkoman Corporation | Process for producing seasoning |
| JPS63269946A (ja) * | 1987-04-30 | 1988-11-08 | Fundookin Shoyu Kk | ナチユラルチ−ズ類似発酵食品の製造法 |
| CH679544A5 (zh) * | 1989-09-12 | 1992-03-13 | Nestle Sa | |
| CH679542A5 (zh) * | 1989-11-27 | 1992-03-13 | Nestle Sa | |
| DE4235927C2 (de) * | 1992-10-23 | 1997-05-07 | Cpc Maizena Gmbh | Verfahren zur Herstellung einer Würzsoße auf Haferbasis |
| ATE132011T1 (de) * | 1993-08-21 | 1996-01-15 | Nestle Sa | Herstellung eines gewürzes |
| DK0716812T3 (da) * | 1994-12-16 | 2001-07-30 | Nestle Sa | Fremgangsmåde til fremstilling af et aromatiserede middel |
-
1996
- 1996-09-17 EP EP96114850A patent/EP0829205B1/en not_active Expired - Lifetime
- 1996-09-17 DE DE69618190T patent/DE69618190D1/de not_active Expired - Lifetime
- 1996-09-17 DK DK96114850T patent/DK0829205T3/da active
- 1996-09-17 AT AT96114850T patent/ATE210929T1/de not_active IP Right Cessation
- 1996-09-17 PT PT96114850T patent/PT829205E/pt unknown
- 1996-09-17 ES ES96114850T patent/ES2169188T3/es not_active Expired - Lifetime
-
1997
- 1997-08-26 SG SG1997003045A patent/SG78276A1/en unknown
- 1997-08-29 US US08/921,264 patent/US5888561A/en not_active Expired - Fee Related
- 1997-09-11 SK SK1229-97A patent/SK282750B6/sk unknown
- 1997-09-12 KR KR1019970047137A patent/KR19980024627A/ko active IP Right Grant
- 1997-09-16 MY MYPI97004304A patent/MY116149A/en unknown
- 1997-09-16 JP JP9251094A patent/JPH1099043A/ja active Pending
- 1997-09-16 BR BR9704729A patent/BR9704729A/pt not_active IP Right Cessation
- 1997-09-16 PL PL97322127A patent/PL187500B1/pl not_active IP Right Cessation
- 1997-09-16 RU RU97115226/13A patent/RU2187947C2/ru not_active IP Right Cessation
- 1997-09-16 CN CN97118634A patent/CN1090005C/zh not_active Expired - Fee Related
- 1997-09-17 CZ CZ19972918A patent/CZ291001B6/cs not_active IP Right Cessation
- 1997-09-17 OA OA70076A patent/OA10506A/en unknown
- 1997-09-17 AR ARP970104260A patent/AR008633A1/es unknown
-
1998
- 1998-02-18 TW TW087102253A patent/TW480155B/zh not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| ATE210929T1 (de) | 2002-01-15 |
| PL322127A1 (en) | 1998-03-30 |
| JPH1099043A (ja) | 1998-04-21 |
| SK282750B6 (sk) | 2002-12-03 |
| CN1177454A (zh) | 1998-04-01 |
| CZ291001B6 (cs) | 2002-11-13 |
| MY116149A (en) | 2003-11-28 |
| US5888561A (en) | 1999-03-30 |
| SG78276A1 (en) | 2001-02-20 |
| SK122997A3 (en) | 1998-04-08 |
| DE69618190D1 (de) | 2002-01-31 |
| CZ291897A3 (cs) | 1998-05-13 |
| EP0829205A1 (en) | 1998-03-18 |
| PT829205E (pt) | 2002-05-31 |
| ES2169188T3 (es) | 2002-07-01 |
| OA10506A (en) | 2002-04-24 |
| AR008633A1 (es) | 2000-02-09 |
| TW480155B (en) | 2002-03-21 |
| BR9704729A (pt) | 1998-12-29 |
| RU2187947C2 (ru) | 2002-08-27 |
| KR19980024627A (ko) | 1998-07-06 |
| PL187500B1 (pl) | 2004-07-30 |
| DK0829205T3 (da) | 2002-04-02 |
| EP0829205B1 (en) | 2001-12-19 |
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