CN109864252A - Novel foodstuff and preparation method thereof - Google Patents

Abstract

The object of the present invention is to provide a kind of tastes that processing sauce based food raw material obtains, smell and the strong Novel seasoning of dense sense, processed food and preparation method thereof.Solid koji is being prepared with aspergillus, is being prepared in the step of sauce, for antibacterial purpose add salt, gluconate and manufacture to obtain sauce based food raw material, the sauce based food raw material is mixed with other raw-food materials, and form as needed, thus prepare taste, smell and the strong condiment of dense sense, processed food.

Description

Novel foodstuff and preparation method thereof

Technical field

The present invention relates to the Novel seasoning, the processing that use the sauce based food raw material for replacing salt to prepare by bacteriostasis method Food and preparation method thereof.

Background technique

Classify according to various viewpoints, but by raw material used can be roughly divided into using rice as the rice sauce of main material, with Wheat is the wheat sauce of main material and using soybean as the beans sauce of main material.In addition, the preparation method of sauce is also varied, but including with Lower key step.Firstly, carrying out following koji-making step: soybean, wheat, rice as raw material being impregnated simultaneously boiling in water, by institute Substance cooling is followed by kind of a koji, solid koji is prepared, by the solid koji in certain temperature range (such as 30~40 DEG C), certain Regular hour (such as 40~48 hours) are cultivated in humidity range (such as 90~95%RH), make aspergillus in surface colonization.? In the koji-making step, aspergillus generates the catabolic enzymes such as a large amount of protease, pectase, amylase and lipase.Then, by koji-making Resulting solid koji with by boiling or decoct the cereal such as soybean, rice, wheat fried and mix, for antibacterial further addition saline solution, Form moromi.So that moromi fermentation is cured some months by several years, thus prepares sauce.Since sauce is prepared by the above method, Therefore sauce resolves into the state for not retaining raw material prototype substantially.

Summary of the invention

The object of the present invention is to provide the tune for processing the sauce based food material not prepared for antibacterial addition salt Material, processed food and preparation method thereof.The present invention is as described below.(1) food making method, this method comprises: using plant material Solid koji is prepared with aspergillus, boiling is added into the solid koji or decocts the plant material formation wine with dregs fried, decomposes the wine with dregs, In do not add salt and/or gluconate for antibacterial purpose, by resulting sauce based food raw material and the sauce based food raw material with Outer raw-food material mixing, to obtain food.(2) method described in above-mentioned (1), wherein plant material includes soybean, meter Huo Wheat.(3) method described in above-mentioned (1) or (2), wherein the decomposition of koji-making and/or wine with dregs is in mixing bacteriocin-producing lactic acid bacteria culture It is carried out under conditions of liquid or its supernatant or in sterile closed container.(4) method described in above-mentioned (1) or (2), wherein sauce class Raw-food material obtains as follows: aspergillus and bacteriocin-producing lactic acid bacteria culture are added into the plant material selected from soybean, rice or wheat Liquid or its supernatant, while continuously or intermittently supplying microbiological free air, except tidy up when in addition in air-tight state Then koji-making in starter propagation machine mixes bacteriocin-producing lactic acid bacteria culture solution or its supernatant into resulting song, further according to need Want 0.01~50 times of one or more for being selected from preparatory boiling or decocting soybean, rice and the Mai Dengzhong fried measured of mixed starters weight Cereal then makes the mixture at paste to form wine with dregs, then will be above-mentioned under the conditions of there is no existing for salt Wine with dregs hydrolysis obtains.(5) method described in above-mentioned (3) or (4), wherein bacteriocin is nisin.(6) above-mentioned (1) Method described in~(5), wherein food is condiment, soup, tinned food or dessert.(7) method described in above-mentioned (6), wherein Condiment is pungent condiment, soy sauce, soup (だ), sauce (mono- ス of ソ), tomato processing product, baste or roux. (8) The preparation method of processed food, it is characterised in that form food described in above-mentioned (1)~(7).(9) above-mentioned (8) are described Method, wherein processed food is rodlike (mono- shape of バ) food, solid roux shape food, roasting dessert (burning I Fruit) Or wet (ウ エ Star ト) the shape food containing 10~95 weight % moisture.(10) method described in above-mentioned (8) or (9), wherein at Type method is the method using enzyme.(11) method described in above-mentioned (8) or (9), wherein forming method is process for calcining. (12) method described in above-mentioned (8) or (9), wherein forming method is the method using grease, heating, cooling.(13) above-mentioned (8) or method described in (9), wherein forming method is the method using gelatin and/or polysaccharide, heating, cooling.(14) lead to Cross the food that method described in above-mentioned (1)~(13) obtains.As effect of the invention, novel condiment can be provided and added Processing food without a large amount of salt, therefore has health sense, and be used as condiment, food material can be big with comparing in the past Amount uses, the smell for the quality that there are other raw materials cannot provide, dense sense.

Claims (1)

1. a kind of food making method, which is characterized in that prepare solid koji with plant material and aspergillus, add into the solid koji Enter boiling or decoct the plant material fried and form wine with dregs, decomposes the wine with dregs, do not add salt and/or gluconate for antibacterial purpose, Resulting sauce based food raw material is mixed with the raw-food material other than the sauce based food raw material, to obtain food.