CN1909801A - Method of producing seasoning - Google Patents
Method of producing seasoning Download PDFInfo
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- CN1909801A CN1909801A CNA2005800027107A CN200580002710A CN1909801A CN 1909801 A CN1909801 A CN 1909801A CN A2005800027107 A CNA2005800027107 A CN A2005800027107A CN 200580002710 A CN200580002710 A CN 200580002710A CN 1909801 A CN1909801 A CN 1909801A
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- sense
- baste
- flavoring
- flavor
- soy sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
A soy sauce-like seasoning is produced by a method comprising, in the process of producing a soy sauce-like seasoning by preparing solid koji with the use of swollen and defatted soybeans as the main material together with koji mold, adding a liquid culture medium of a bacteriocin-producing lactic acid bacterium or a supernatant thereof in the koji-making step to thereby prepare koji, then blending the obtained koji with an aqueous solution of sodium chloride to give moromi, then decomposing the moromi under specific conditions, after the completion of the decomposition, pressing the moromi and then treating the thus obtained nama-age by adding active carbon thereto.
Description
Technical field
The present invention relates to the manufacture method of flavoring, relate in particular to when being used in various flavorings such as processed food, baste seasoning matter class (つ ゆ れ Class), pickling liquid, do not cover each raw-material local flavor and the manufacture method that can give the flavoring of delicious food, dense sense.
Background technology
Because the variation of dietetic life, various food and the flavoring that is used for these food are obtaining exploitation.These flavorings, some is the flavoring of specific food special use, and some is to enroll in the prescription of flavoring of these specific special uses, forms to be flavor property (in this specification, " flavor development material " is meant the material that causes sense of taste in the food ingredient, and " being flavor " is meant and causes sense of taste.) basic flavoring.Always, as so basic flavoring, utilizing with monosodium glutamate (MSG) is " savoury flavouring " of principal component always.But, in the diversified process of dietetic life, for basic flavoring, except existing " savoury flavouring ", to demand with more various, complicated goods that are flavor also just surging.
As the flavor that is of the complexity as described above outside the delicious food, known have so-called alcohol to distinguish the flavor of, i.e. the impact of preceding flavor, the dense sense of middle flavor, the extension of aftertaste.Here the preceding flavor of saying is meant puts food in the oral cavity into the taste of experiencing immediately; Aftertaste is meant swallows the taste of staying after the ingesta on the tongue.Again, middle flavor is meant the taste of experiencing between preceding flavor and aftertaste.
Up to now, as the seasoning raw material of giving the impact of distinguishing the flavor of before the food, known have an acid decomposing H VP (vegetable protein hydrolyzate), as " flavor liquid " (Japanese goods name " flavor liquid ", Ajincomoto Co., Inc).In addition, as the seasoning raw material of the extension of the intensity of flavor before giving and aftertaste, known have a hydrolyzate of protease, as " song flavor " (Japanese goods name " コ ウ ジ ア ジ ", Ajincomoto Co., Inc).
As distinguishing the flavor of in giving with the raw material of dense sense, satiety, known have various yeast extracts, but because unique yeast stink is arranged, bring a little peculiar smell foreign odor according to addition to processed food sometimes, sometimes raw-materially be flavor, local flavor masks.Do not have the yeast stink so seeking to be used for to process food always when waiting, do not cover raw-material flavor, the local flavor of being and also can give the flavoring of middle flavor with dense sense, delicious food.Though the problem of yeast stink can solve by using the hydrolyzate of protease based on soy sauce, as the invention of soy sauce or announcement in patent documentation 1 in, the soy sauce perfume (or spice) of uniqueness has been covered raw-material flavor, the local flavor of being, thus in the dense sense of distinguishing the flavor of not strong.Also have, though disclose several manufacture methods (patent documentation 2, patent documentation 3) of in raw material, using the flavoring of wheat bran element, but do not mention that the flavoring that produces with the method that discloses in patent documentation 2, the patent documentation 3 can not cover raw-material local flavor, do not mention in addition yet can give in flavor with dense sense, delicious food.In addition, well-known in the food industry: even other hydrolyzate of protease too, unique cereal stink can be covered raw-material flavor, the local flavor of being.
On the other hand, though disclosed the method (patent documentation 4) of making the flavoring of the protease hydrolytic system that can effectively utilize the raw material sense of taste warts and all, the dense sense of flavor in can not giving with this method.So people seek to develop a kind of when being used in food, do not cover and raw-materially be flavor, local flavor and the flavoring of the protease hydrolytic system of the dense sense of flavor in can giving.
Patent documentation 1: the spy opens flat 7-327631 communique
Patent documentation 2: the spy opens flat 10-66539 communique
Patent documentation 3: the spy opens flat 2001-178397 communique
Patent documentation 4: the spy opens flat 2003-289826 communique
Summary of the invention
Do not cover each raw-material flavor, local flavor of being when the object of the present invention is to provide a kind of various flavoring that is used in processed food, baste seasoning matter class, pickling liquid etc., give the flavoring of delicious food, dense sense can for middle flavor.
The inventor is for solving above-mentioned problem, and conscientiously research repeatedly found that to be produced as follows flavoring: with expanded
The mixture of defatted soybean or expanded defatted soybean and boiling defatted soybean is a main material, use Aspergillus (Mandatory bacterium) making solid koji (Mandatory), thereby in the operation of the baste of making soy sauce sample, be that the colicine lactic acid bacteria culture solution is produced in interpolation or its supernatant comes koji during koji, 1.8～3.0 of song that will obtain and Qu Chongliang times of amounts (weight) then, brine concentration is that the saline solution of 13～17 weight % mixes, form mash (Zhu flavor) afterwards, make this mash 32～40 ℃ of hydrolysis 11～19 days, decompose after the end, giving birth in the press for extracting juice liquid that this mash squeezing is obtained, adding is with respect to giving birth to the active carbon that presses liquid 0.001～0.9 weight %, in 20～60 ℃, carry out 15 minutes～5 hours processing, can not cover raw-material local flavor thus, be flavor and give delicious food, dense sense.That is, the present invention is as follows.
(1) a kind of manufacture method of fast wine type soy sauce sample flavoring, it is characterized in that, at the mixture with expanded defatted soybean or expanded defatted soybean and boiling defatted soybean is main material, use Aspergillus to make solid koji, be to add to produce the colicine lactic acid bacteria culture solution or its supernatant comes koji when making in the operation of baste of soy sauce sample Zhi Mandatory, then song that will obtain and Qu Chongliang 1.8～3.0 times of amounts (weight), brine concentration is that the saline solution of 13～17 weight % mixes, form after the mash, make this mash 32～40 ℃ of hydrolysis 11～19 days, after decomposing end, squeeze living the press for extracting juice in the liquid that this soy sauce obtains, adding is carried out 15 minutes～5 hours processing with respect to giving birth to the active carbon that presses liquid 0.001～0.9 weight % in 20～60 ℃; (2) according to the method for (1) record, the blending ratio of expanded defatted soybean and boiling defatted soybean is 10: 0～5: 5 by the dry weight ratio;
(3) according to the method for (1) record, Aspergillus is A.oryzae and/or A.sojae;
(4) according to the method for (3) record, Aspergillus is A.sojaeAJ117552 (FERM P-19637);
(5) according to the method for (1) record, producing the colicine lactic acid bacteria is lactic acid producing streptococcus peptide lactic acid bacteria;
(6) according to the method for (5) record, lactic acid producing streptococcus peptide lactic acid bacteria is Lactococcus lactis AJ110212 (FERMBP-8552);
(7), when forming mash, mix 2.0～2.7 times of Qu Chongliang 14～16% saline solution according to the method for (1) record;
(8) according to the method for (1) record, the hydrolysising condition of mash is 33～39 ℃, 12～18 days.
(9) according to the method for (1) record, the amounts of activated carbon of interpolation is pressed liquid 0.01～0.5 weight % with respect to giving birth to;
(10) can with (1) to (9) record manufacture method obtain, do not cover raw-material local flavor, can give the flavoring of delicious food, dense sense;
(11) a kind of diet product, use or contain in soy sauce, protolysate, yeast extract, the poultry meat extract at least aly, replace at least a all or part of of soy sauce, protolysate, yeast extract, poultry meat extract with the flavoring of (10) record;
(12) according to the method for (11) record, the diet product are face condiment juice;
(13) according to the method for (11) record, the diet product are the baste of barbecue.
As effect of the present invention, can provide such flavoring: the soy sauce uniqueness brewage perfume (or spice) and cereal stink seldom, can not cover raw-material local flavor, be flavor, give delicious and dense sense for middle flavor, and it is also very good to add heat endurance.
The specific embodiment
As the raw material that use among the present invention, can use and utilize extruder that defatted soybean has been carried out the expanded defatted soybean of high temperature high pressure process or mixture puffing defatted soybean and through the mixture of the defatted soybean of boiling.Creating conditions of expanded defatted soybean do not limit especially, can use the expanded defatted soybean manufacture method of opening flat 7-51022 record as the spy.The blending ratio of expanded defatted soybean and boiling defatted soybean, comparatively ideal is to be 10: 0～5: 5 by the dry weight ratio.If the proportional quantity of boiling defatted soybean surpasses 5 one-tenth, then can not obtain having the baste of sufficient delicious food, dense sense.
In above-mentioned raw materials, mix the culture of the lactic acid bacteria with generation antibacterial material-bacteriocin (バ Network テ リ オ シ Application) ability and plant bent (Seed Mandatory), put into culture bed.Lactic acid bacteria culture solution is adjusted addition and is made that the moisture after putting into is 37～50%.The bacteriocin that lactic acid bacteria produced can exemplify nisin, ペ デ オ シ Application (pediosin), サ カ シ Application (sakasin), ヌ カ シ Application (nukasin) etc., but preferably uses nisin, because its has a broad antifungal spectrum.This moment, the kind of the nisin that lactic acid bacteria produces can be all can one of in nisin A, nisin Z and the analog thereof.Tire in order to obtain being flavor, especially delicious, the strong baste of dense sense, need to make the few song of living contaminants, for this reason, be preferably the active higher song of bacteriocin in the lactic acid bacteria culture solution of use.So can use L.lactis AJI110212 (FERM BP-8552) as high yield nisin Z.
The same with soy sauce, plant song and can use A.oryzae and/or A.sojae.The Aspergillus of using preferably can bring strong delicious food, the Aspergillus of dense sense for the baste that obtains with the material protein high de-agglomeration to amino acid, peptide.Therefore, can use as A.sojae AJ117552 (FERM P-19637).
The mixture of raw material and lactic acid bacteria culture solution, kind song at 27～35 ℃, is preferably in 31～34 ℃ and carries out cultivating in 40～48 hours, obtain song.Especially, if cultivation temperature is more than 35 ℃, then the necessary enzymatic activity of the decomposition of material protein reduces, and can not obtain having the baste of sufficient delicious food, dense sense.In addition, if temperature is below 26 ℃, the then deterioration of growing of Aspergillus can not fully obtain the required enzyme of decomposition of material protein, can not obtain having the baste of sufficient delicious food, dense sense.To going out song, it is very important that bent moisture remains on more than 35% from koji.If moisture is lower than 35%, then bent growing is suppressed, and can not obtain decomposing the required sufficient enzyme of material protein in koji, and the result can not obtain having the baste of sufficient delicious food, dense sense.Therefore, the moisture when confirming to determine song is more than 35%, and is very important on process management.
Pack into 1.8～3.0 times of Qu Chongliang of the song that will obtain are preferably 2.0～2.7 times then, are more preferably in 2.5～2.7 times the saline solution, form mash (Japanese: Zhu flavor).The concentration of saline solution is adjusted into 13～17 weight %, is more preferably 14～16 weight %.Usually in soy sauce, use saturated aqueous common salt promptly 20～23% saline solution as brewing water, but reduce the brine concentration of saline solution in the present invention, just can make the effect optimization of protein decomposition enzyme, make the decomposition of material protein hyperfunction, can obtain having the baste of sufficient delicious food, dense sense.In addition, if the brine concentration of brewing water is lower than 13%, then unfavorable microorganism can breed on flavor, the local flavor being for Bacillus (Bacillus), staphylococcus (Staphylococcus) etc., can cause the result who brings the peculiar smell foreign odor to baste.
Mash at 32～40 ℃, is preferably at 33～39 ℃, is more preferably, be preferably 12～18 days, be more preferably 13～15 days and ferment 34～36 ℃ of insulations 11～19 days.If fermentation temperature is below 31 ℃, then the decomposition of protein component is insufficient, and the whole flavor that is becomes very weak, can not obtain having the baste of sufficient delicious food, dense sense.Again, if more than 41 ℃, then contained sugar and amino acid reaction in the mash, baste produces smelly, the smell of burning of brown stain, is masked as the dense sense of the critical function of this flavoring.Also have same tendency for incubation time, if the fermentation time below 10 days, then the decomposition of protein component is insufficient, and the whole flavor that is dies down, and can not obtain having the baste of sufficient delicious food, dense sense; Again, if the fermentation time more than 20 days, then baste produces smelly, the smell of burning of brown stain, is masked as the dense sense of the critical function of this flavoring, can not obtain having the baste of sufficient delicious food, dense sense.
Then the mash after the fermentation ends is squeezed, remove residue, obtain giving birth to press for extracting juice liquid (Japanese: Sheng Yang げ).The active carbon that adds in the press for extracting juice liquid with respect to living press for extracting juice liquid 0.001～0.9 weight % of giving birth to obtaining is preferably 0.01～0.5 weight %, carries out 15 minutes～5 hours cultivation in 20～60 ℃.Though the active carbon that uses does not have special restriction, can use SD-V5 carbon, SD-V6 carbon (aginomoto Fine-Techno system).By carrying out charcoal treatment, it is smelly to remove unfavorable soybean, when processed food that is used in the condiment juice of face condiment juice or barbecue, pickling liquid etc. or flavoring, do not damage other contained in these food raw material, as the local flavor of soup juice, various extracts, be flavor, can give just right delicious food, dense sense.But, to the charcoal treatment condition, be not limited to above-mentioned condition, as long as can access with above-mentioned condition in handle the equal function of resulting baste and just can.
Press liquid by heating through giving birth to of charcoal treatment, carry out the deactivation of enzyme, the sterilization of microorganism.Heating can promptly be passed through to adopt the sterilization in batches of cover bucket, and use the continuous sterilizing of radiating fin heat exchanger to carry out with the method for using in soy sauce is made usually.And its sterilization can implemented 30 fens or implement in 120 ℃ 10～30 seconds as 80～90 ℃.
At last will be after sterilization give birth to and press liquid and filter, remove residue, the floating material of precipitation contained in the liquid etc., the baste that obtains clarifying.Method, the condition of filtering are unrestricted.
This baste can also can make it dry with spray dryer or vacuum drum drying device etc. just in the state use of liquid, uses as powder.
With the baste that method of the present invention obtains, can estimate according to the official, soy sauce perfume (or spice) etc. brewage perfume (or spice) and cereal smelly very weak, delicious, middle flavor has strong dense sense.
This baste because brewage perfume (or spice), cereal is smelly very weak, so have the popularity that can extensively utilize in various diet product, its feature can exemplify: have the dense sense of the diet of giving product, in other words the distinguish the flavor of effect of matter of improvement has the function that enhancing is flavor.As add in soup, sauce, the various processed food, just can strengthen the flavor that is of their contained soy sauce, soup juice, poultry meat extract etc.Contain as face condiment juice etc. in the diet product of soup-stock and add this flavoring, can strengthen the dense sense of soup-stock, the dense sense of the extract that the condiment juice that is used for barbecue just can use is obvious.As be used for soy sauce hand-pulled noodles condiment juice, the flavor of soy sauce of flavor before then can strengthening, the dense sense of flavor poultry meat extract in giving.Be used for curry or pig bone hand-pulled noodles condiment juice, then can strengthen the dense sense of poultry meat extract.
As other features of flavoring of the present invention, adducible have flavoring itself to add heat endurance very good.Therefore, being used in the occasion that is heated or is exposed to for a long time the food of high temperature as high-temperature retort bag processed food, the long-time stewed soup juice that boils etc., can prevent to be the reduction that flavor is tired because of heating causes.
For the use form of flavoring of the present invention, the following method of can giving an example out: as in the manufacturing of various diet product or add the method used man-hour, the method that is used in combination with aqueous or graininess, pulverous various flavorings, also have method that the part displacement of flavoring is used etc.About the method that the part displacement of flavoring is used, as using with the part displacement of soy sauce class, protolysate class, yeast extract, poultry meat extract.
The research of 1 resolving time of embodiment
With the nutrient solution (pH6.3) of the expanded defatted soybean of 60Kg, 47Kg L.lactis AJ110212 (FERM BP-8552) put in the mixer (mazelar (industrial machine Co., Ltd. system)) fully mix after, add the spore of A.sojaeAJ117552 (FERM P-19637) again, mix, make it to become 2 * 10
6The raw material of individual/g.Said mixture is contained in the aerated koji making machine, and the limit makes the product temperature remain on 30～32 ℃, and 45 hours cultivation is carried out on the limit.Bent and 4050g brine concentration is that the saline solution of 15.6 weight % is packed in the vial with the 1500g that obtains.Salt uses NaCl M (naikai salt industry Co., Ltd. system).Vial is put into thermostat, in 35 ℃, carry out 10～20 days fermentation.In addition, carry out 1 stirring every day in the fermentation, and the song that floats over top is scatter equably.After the fermentation beginning 10,12,14,16,18,20 days, every 200g takes a sample, and removes residue with filter cloth from mash, obtains giving birth to press for extracting juice liquid.Give birth to press at this 150g and add 6g salt, 3g 95% alcohol (Japanese alcohol industry Co., Ltd. system) in liquid afterwards, to give birth to the conciliation of press for extracting juice liquid with the hydrochloric acid solution of 6N is pH4.5, add 0.05g SD-V6 carbon (aginomoto Fine-Techno Co., Ltd. system), in 20 ℃, cultivated 60 minutes.Then, regulating pH with 40% NaOH is after 5.1, filters the removal active carbon with the filter paper (advantech commercial firm system) of No.2, No.5C.Then, giving birth to of the clarification that obtains pressed liquid carry out 85 ℃ of heating of 30 minutes, placed 24 hours at 60 ℃ afterwards, promote the aggegation of precipitation.Carry out filtration treatment (0.45 μ m, Chromatodisk (Kurashiki Boseki K.K.'s system)), the baste that obtains clarifying by centrifugal obtaining after the supernatant at last.
To the baste of each test block of obtaining by above operation carried out according to Ji Yeda survey the analysis of nitrogen (TN) of nitrogen method (kjeldahl) and aminoglutaric acid concentration (GHmg/dl) mensuration, lactic acid analyzer (biology sensor BF-4 (prince's measuring instrument Co., Ltd. system), according to the mensuration of the mensuration of the colourity (545nm) of absorbance method, pH, according to the mensuration of the Brix of saccharometer.
In addition, the special sense evaluation group that is made of 3 people has carried out the sense evaluation test of simple solution system.From the result of sense evaluation overall merit is carried out in each test block.With the expression in the table 1 that coexists of its result and assay value one.
In the sense of table 1 is estimated, the level that sense is marked and represented to be not suitable as baste, represented to satisfy baste in 3～5 minutes less than 3 minutes.About the suitable baste that is not suitable as, mainly the dense sense with middle flavor is that the center is estimated.In overall merit, ◎ and zero expression are qualified, and wherein ◎ represents optimal condition.In addition, * expression is defective.
Its result has the dense sense of sufficient delicious food, middle flavor in decomposing 12～18 days baste.Especially, decomposition can obtain strong dense sense in 14 days.In 10 days decomposition, the dense sense of middle flavor is insufficient, and in this external 20 days decomposition, dense sense is also also insufficient, and sense is defective.But, because the scoring of these senses is near qualified lower limit, so think: even in the decomposition of 11 days or 19 days, also can obtain baste qualified on sense.Therefore, be judged as: the resolving time is 11～19 days, is preferably 12～18 days, and especially good is before and after 14 days.
Table 1
| Fermentation time | 10 days | 12 days | 14 days | 16 days | 18 days | 20 days |
| Abs.545nm | 0.74 | 0.72 | 0.72 | 0.73 | 0.78 | 0.79 |
| TN(g/dl) | 1.82 | 1.86 | 1.92 | 1.91 | 1.83 | 1.83 |
| GH(mg/dl) | 1275 | 1335 | 1425 | 1410 | 1420 | 1430 |
| Lactic acid (g/dl) | 1.71 | 2.19 | 2.27 | 2.09 | 2.09 | 2.04 |
| pH | 5.53 | 5.35 | 5.25 | 5.18 | 5.17 | 5.12 |
| Brix. | 32.7 | 32.3 | 33.0 | 32.7 | 33.1 | 33.2 |
| The sense scoring | 2.7 | 3.4 | 5.0 | 4.2 | 3.2 | 2.6 |
| Overall merit | × | ○ | ◎ | ○ | ○ | × |
The research of embodiment 2 decomposition temperatures
With the nutrient solution (pH6.3) of the expanded defatted soybean of 60Kg, 47KgL.lactis AJ110212 (FERM BP-8552) put in the mixer (mazelar (industrial machine Co., Ltd. system)) fully mix after, add the spore of A.sojaeAJ117552 (FERM P-19637) again, mix, make it to become 2 * 10
6The raw material of individual/g.Said mixture is contained in the aerated koji making machine, and the limit makes the product temperature remain on 30～32 ℃, and 45 hours cultivation is carried out on the limit.The saline solution 189g that obtains is bent and 511g brine concentration 15.6 weight % is packed in the vial.Salt uses NaCl M (naikai salt industry Co., Ltd. system).Vial is put into thermostat, in 31～41 ℃, carry out 14 days fermentation.In addition, carry out 1 stirring every day in the fermentation, and the song that floats over top is scatter equably.After the fermentation ends, remove residue, obtain giving birth to press for extracting juice liquid with filter cloth.Should give birth to press at 500g and add 20g salt, 10g 95% alcohol (Japanese alcohol industry Co., Ltd. system) in the liquid afterwards, to give birth to the conciliation of press for extracting juice liquid with the hydrochloric acid solution of 6N is pH4.5, add 0.15g SD-V6 carbon (aginomoto Fine-Techno Co., Ltd. system), cultivated 60 minutes at 20 ℃.Then, regulating pH with 40% NaOH is after 5.1, filters the removal active carbon with the filter paper (Advantechadvantech commercial firm system) of No.2, No.5C.Then, giving birth to of the clarification that obtains pressed liquid carry out 85 ℃, 30 minutes heating, placed 24 hours at 60 ℃ afterwards, promote the aggegation of precipitation.Carry out filtration treatment (0.45 μ m, Chromatodisk (Kurashiki Boseki K.K.'s system)), the baste that obtains clarifying by centrifugal obtaining after the supernatant at last.
To the baste of each test block of obtaining by above operation carried out according to Ji Yeda survey the analysis of nitrogen (TN) of nitrogen method (kjeldahl) and aminoglutaric acid concentration (GHmg/dl) mensuration, lactic acid analyzer (biology sensor BF-4 (prince's measuring instrument Co., Ltd. system), according to the mensuration of the mensuration of the colourity (545nm) of absorbance method, pH, according to the mensuration of the Brix of saccharometer.
In addition, the special sense evaluation group that is made of 3 people has carried out the sense evaluation test in the simple solution system.From the result of sense evaluation overall merit is carried out in each test block.With the expression in the table 2 that coexists of its result and assay value one.
In the sense evaluation of table 2, the sense evaluation less than expression in 3 fens be not suitable as baste, expression in 3～5 fens can be satisfied the level of baste.About suitable uncomfortable as baste, the same with embodiment 1, mainly the dense sense with middle flavor is that the center is estimated.In overall merit, ◎ and zero expression are qualified, and wherein ◎ represents optimal condition.In addition, * expression is defective.
Its result has the dense sense of sufficient delicious food, middle flavor in the baste that decomposes in 33～39 ℃.Especially, resolution obtains the strongest dense sense in 35 ℃.In the decomposition in 31 ℃, the dense sense of flavor in fully not feeling, in the decomposition in 41 ℃, brown stain is smelly, very strong, the dense sense of the smell of burning is covered in addition, and sense is defective.But, because these sense scorings are near qualified lower limit, so think: even in the decomposition in 32 ℃ or 40 ℃, also can obtain baste qualified on sense.Therefore, be judged as: decomposition temperature is more preferably 33～39 ℃ for better being 32～40 ℃, and especially good is near 35 ℃.
Table 2
| 31℃ | 33℃ | 35℃ | 37℃ | 39℃ | 41℃ | |
| Abs.545nm | 0.59 | 0.61 | 0.65 | 0.77 | 0.85 | 0.97 |
| TN(g/dl) | 1.65 | 1.65 | 1.61 | 1.79 | 1.74 | 1.72 |
| GH(mg/dl) | 1480 | 1430 | 1430 | 1455 | 1450 | 1325 |
| Lactic acid (g/dl) | 1.71 | 1.63 | 1.35 | 0.81 | 0.75 | 0.59 |
| pH | 5.03 | 5.14 | 5.26 | 5.58 | 5.66 | 5.74 |
| Brix. | 31.2 | 31.1 | 31.1 | 32.8 | 32.7 | 32.3 |
| The sense scoring | 2.8 | 3.6 | 5.0 | 4.3 | 3.5 | 2.8 |
| Overall merit | × | ○ | ◎ | ○ | ○ | × |
The research of embodiment 3 boiling defatted soybean proportional quantities
Expanded defatted soybean is handled owing to carrying out extruder, so the cost manufacturing cost.By mixing a part of boiling defatted soybean, might reduce raw material cost.This time the dry weight with 10: 0,8: 2,6: 4,5: 5,4: 6,3: 7,0: 10 is studied than the raw material of mixture puffing defatted soybean and boiling defatted soybean.But the boiling defatted soybean is represented with the dry weight before the boiling.In fact the lactic acid bacteria culture solution (pH6.3) that adds L.lactis AJ110212 (FERM BP-8552) in table 3 in the expanded defatted soybean of mixing ratio of expression and the boiling defatted soybean afterwards, add the spore of A.sojaeAJ117552 (FERM P-19637), make it to become 2 * 10
6The raw material of individual/g.The 300g mixture is put into Gai Quzhong respectively, and the limit makes the product temperature remain on 30～32 ℃, and 43 hours koji is carried out on the limit.In the 200g song that obtains, add the saline solution of 540g brine concentration 15.6 weight %, in 35 ℃, carry out 14 days fermentation.Salt uses NaCl M (naikai salt industry Co., Ltd. system).Carry out 1 stirring every day in the fermentation, and the song that floats over top is scatter equably.After the fermentation ends, remove residue, obtain giving birth to press for extracting juice liquid with filter cloth.Give birth to press at this 200g and add 8g salt, 4g 95% alcohol (Japanese alcohol industry Co., Ltd. system) in liquid afterwards, to give birth to the conciliation of press for extracting juice liquid with the hydrochloric acid solution of 6N is pH4.5, add 0.1g SD-V6 carbon (aginomoto Fine-Techno Co., Ltd. system), cultivated 60 minutes at 20 ℃.Then, regulating pH with 40% NaOH is after 5.1, filters the removal active carbon with the filter paper (advantech commercial firm system) of No.2, No.5C.Then, giving birth to of the clarification that obtains pressed liquid carry out 85 ℃, 30 minutes heating, in 60 ℃, placed 24 hours afterwards, promote the aggegation of precipitation.Carry out filtration treatment (0.45 μ m, Chromatodisk (Kurashiki Boseki K.K.'s system)), the baste that obtains clarifying by centrifugal obtaining after the supernatant at last.
To the baste of each test block of obtaining by above operation carried out according to Ji Yeda survey the analysis of nitrogen (TN) of nitrogen method (kieldahl) and aminoglutaric acid concentration (GHmg/dl) mensuration, lactic acid analyzer (biology sensor BF-4 (prince's measuring instrument Co., Ltd. system), according to the mensuration of the mensuration of the colourity (545nm) of absorbance method, pH, according to the mensuration of the Brix of saccharometer.
In addition, the special sense evaluation group that is made of 3 people has carried out the sense evaluation test in the simple solution system.From the result of sense evaluation overall merit is carried out in each test block.With the expression in the table 4 that coexists of its result and assay value one.
In the sense of table 4 is estimated, the level that sense is marked and represented to be not suitable as baste, represented to satisfy baste in 3～5 minutes less than 3 minutes.About suitable uncomfortable as baste, then the dense sense of centering flavor is estimated.In overall merit, ◎ and zero expression are qualified, and wherein ◎ represents optimal condition.In addition, * expression is defective.Its result finds: along with the proportional quantity that increases the boiling defatted soybean, the tendency that the dense sense of middle flavor dies down.Yet, if boiling defatted soybean proportioning ratio is below 5 one-tenth, have sufficient delicious food, middle flavor has dense sense.Therefore, judge occasion, below its proportional quantity is preferably 5 one-tenth at steaming mixed defatted soybean.
Table 3
| Expanded defatted soybean: boiling defatted soybean | 10∶0 | 7∶3 | 6∶4 | 5∶5 | 4∶6 | 3∶7 | 0∶10 |
| Expanded defatted soybean (g) | 250 | 175 | 150 | 125 | 100 | 75 | 0 |
| Defatted soybean (g) for boiling | 0 | 75 | 100 | 125 | 150 | 175 | 250 |
| The boiling of defatted soybean distilled water (g) | 0 | 80 | 106 | 132 | 159 | 184 | 265 |
| Lactic acid bacteria culture solution (g) | 175 | 95 | 69 | 43 | 15 | 15 | 15 |
Table 4
| Expanded defatted soybean: boiling defatted soybean | 10∶0 | 7∶3 | 6∶4 | 5∶5 | 4∶6 | 3∶7 | 0∶10 |
| TN(g/dl) | 1.90 | 1.75 | 1.98 | 1.88 | 1.86 | 1.78 | 1.54 |
| GH(mg/dl) | 1320 | 1130 | 1200 | 995 | 900 | 1225 | 1300 |
| Lactic acid (g/dl) | 1.92 | 1.84 | 0.34 | 0.34 | 1.98 | 1.78 | 1.43 |
| pH | 5.18 | 5.01 | 5.73 | 5.65 | 4.89 | 5.08 | 5.19 |
| Brix. | 32.1 | 31.7 | 32.7 | 32.7 | 32.2 | 30.9 | 29.5 |
| The sense scoring | 5.0 | 4.3 | 4.1 | 3.4 | 2.8 | 2.7 | 2.1 |
| Overall merit | ◎ | ○ | ○ | ○ | × | × | × |
The research of embodiment 4 amount of water
With the nutrient solution (pH6.3) of the expanded defatted soybean of 60Kg, 47Kg L.lactis AJ110212 (FERM BP-8552) put in the mixer (mazelar (industrial machine Co., Ltd. system)) fully mix after, add the spore of A.sojaeAJ117552 (FERMP-19637) again, mix, make it to become 2 * 10
6The raw material of individual/g.Said mixture is contained in the aerated koji making machine, and the limit makes the product temperature remain on 30～32 ℃, and 45 hours cultivation is carried out on the limit.Add 1.7,2.0,2.2,2.5,2.7 times of amounts saline solutions (weight), brine concentration 15.6 weight % to the 189g that obtains is bent, and in the vial of packing into.
Salt uses NaCl M (naikai salt industry Co., Ltd. system).Vial is put into thermostat, in 35 ℃, carry out 14 days fermentation.Carry out 1 stirring every day in the fermentation, and the song that floats over top is scatter equably.After the fermentation ends, remove residue, obtain giving birth to press for extracting juice liquid with filter cloth.Give birth to press at this 500g and add 20g salt, 10g 95% alcohol (Japanese alcohol industry Co., Ltd. system) in liquid afterwards, to give birth to the conciliation of press for extracting juice liquid with the hydrochloric acid solution of 6N is pH4.5, add 0.15g SD-V6 carbon (aginomoto Fine-Techno Co., Ltd. system), cultivated 60 minutes at 20 ℃.Then, regulating pH with 40% NaOH is after 5.1, filters the removal active carbon with the filter paper (advantech commercial firm system) of No.2, No.5C.Then, giving birth to of the clarification that obtains pressed liquid carry out 80 ℃, 30 minutes heating, in 60 ℃, placed 24 hours afterwards, promote the aggegation of precipitation.Carry out filtration treatment (0.45 μ m, Chromatodisk (Kurashiki Boseki K.K.'s system)), the baste that obtains clarifying by centrifugal obtaining after the supernatant at last.
To the baste of each test block of obtaining by above operation carried out according to Ji Yeda survey the analysis of nitrogen (TN) of nitrogen method (kjeldahl) and aminoglutaric acid concentration (GHmg/dl) mensuration, according to the organic acid analysis instrument (mensuration of the lactic acid concn of L-7000 (Hitachi Ltd.'s system), the mensuration of pH, according to the mensuration of the Brix of saccharometer.
In addition, the special sense evaluation group that is made of 3 people has carried out the sense evaluation test in the simple solution system.From the result of sense evaluation overall merit is carried out in each test block.With the expression in the table 5 that coexists of its result and assay value one.
In the sense of table 5 is estimated, the level that sense is marked and represented to be not suitable as baste, represented to satisfy baste in 3～5 minutes less than 3 minutes.Be not suitable for about suitable, mainly the dense sense with middle flavor is that the center is estimated.In overall merit, ◎ and zero expression are qualified, and wherein ◎ represents optimal condition.In addition, * expression is defective.Its result finds: add saline solution so that amount of water reaches 2.0～2.7 times, make in the baste of the mash fermentation manufacturing of making thus to have sufficient delicious food, dense sense.Wherein, in 2.5～2.7 bastes of extraordinarily making during water, can obtain the strongest dense sense.Dense sense and insufficient is defective on sense in below 1.7 times.In fact, with 1.4 extraordinarily water make mash, carry out the trial-production of flavoring, but a little less than delicious, the dense sense all, defective on sense.In addition, extraordinarily the water official can be the best owing to adopt 2.7, so think that at least to 3.0 be qualified till the water extraordinarily on sense.In addition, extraordinarily water is poor slightly really on sense though adopt 1.7 owing to be in close proximity to qualified lower limit, so think from 1.8 extraordinarily water can obtain flavoring qualified on the sense.Therefore, can judge: for the amount of water of song, its weight ratio is 1.8～3.0 times, be more preferably 2.0～2.7 times, further good is 2.5～2.7 times.
Table 5
| Add the water rate | 1.7 doubly | 2.0 doubly | 2.2 doubly | 2.5 doubly | 2.7 doubly |
| TN(g/dl) | 2.56 | 2.25 | 2.14 | 1.99 | 1.86 |
| GH(mg/dl) | 2005 | 1655 | 1505 | 1375 | 1300 |
| Lactic acid (g/dl) | 1.56 | 1.87 | 1.64 | 1.92 | 1.78 |
| pH | 5.75 | 5.69 | 5.74 | 5.35 | 5.34 |
| Brix | 38.3 | 37.7 | 36.8 | 35.5 | 34.5 |
| Sense is divided equally | 2.6 | 3.2 | 4.2 | 4.8 | 5.0 |
| Overall merit | × | ○ | ○ | ○ | ◎ |
Embodiment 5 charcoal treatment Study on Conditions
In the baste that does not carry out charcoal treatment, soybean is smelly very strong, according to purposes, and the smelly local flavor that may damage food or flavoring of its soybean.As the method for removing so peculiar local flavor, known have a charcoal treatment.But known then taste composition also is removed together with local flavor if use the charcoal treatment baste, exists the promptly middle delicious food of distinguishing the flavor of of the function of damaging this flavoring, the danger of dense sense.Therefore, decision formulates that can to remove soybean smelly, and the function of this flavoring promptly in the delicious food, the charcoal treatment condition that dense sense retains well of flavor.
With the nutrient solution (pH6.3) of the expanded defatted soybean of 60Kg, 47Kg L.lactis AJ110212 (FERM BP-8552) put in the mixer (mazelar (industrial machine Co., Ltd. system)) fully mix after, add the spore of A.sojaeAJ117552 (FERM P-19637) again, mix, make it to become 2 * 10
6The raw material of individual/g.Said mixture is contained in the aerated koji making machine, and the limit makes the product temperature remain on 30～32 ℃, and 45 hours cultivation is carried out on the limit.The saline solution 40Kg that obtains is bent and 108kg brine concentration 15.6 weight % is packed in the cover barrel.Salt uses NaCl M (naikai salt industry Co., Ltd. system).Warm water is circulated in cover portion heat mash, in 35 ℃, carry out 14 days fermentation.In addition, carry out 1 time stir every day in the fermentation, makes to float over Bu De Mandatory and scatter equably.After the fermentation ends, remove residue, obtain giving birth to press for extracting juice liquid with filter cloth.Should give birth to press at 1L and added 40g salt, 20g95% alcohol (Japanese alcohol industry Co., Ltd. system) in the liquid afterwards, will give birth to the hydrochloric acid solution of 6N that to press the liquid conciliation be pH4.5.200g after adjusting pH gave birth to press and adds 0.02g, 0.06g, 0.1g, 0.2g, 1g, 2g or 4g (make a living respectively press liquid 0.01%, 0.03%, 0.05%, 0.1%, 0.5%, 1%, 2%) SD-V6 carbon (aginomoto Fine-Techno Co., Ltd. system) in the liquid respectively, 20～60 ℃ of cultivations 15～180 minutes.Then, regulating pH with 40% NaOH is after 5.1, filters the removal active carbon with the filter paper (advantech commercial firm system) of No.2, No.5C.Then, giving birth to of the clarification that obtains pressed liquid carry out 80 ℃ of heating of 30 minutes, in 60 ℃, placed 24 hours afterwards, promote the aggegation of precipitation.Carry out filtration treatment (0.45 μ m, Chromatodisk (Kurashiki Boseki K.K.'s system)), the baste that obtains clarifying by centrifugal obtaining after the supernatant at last.
For the baste of each test block of obtaining by above operation, the special sense evaluation group that is made of 3 people has carried out the sense evaluation test in the simple solution system.Its result is represented in table 6.
In the sense of table 6 is estimated, with the dense sense of being untreated product as 5 minutes, less than expression in 3 fens since dense sense retain insufficient, so as treatment conditions be not suitable for, expression in 3～5 fens retains fully owing to dense sense, so the treatment conditions of being suitable as.In overall merit, ◎ and zero expression are qualified, i.e. the dense sense of middle flavor is remaining, and soybean is smelly to be removed, and wherein ◎ represents optimal condition.In addition, * expression is defective.Its result judges: along with the increase of activated carbon amount, the rising of temperature, the prolongation in processing time, reduce as the dense sense of the middle flavor of the function of this flavoring.This is considered to the good scoring of sense is that treatment conditions more than 3 minutes are: add 0.01～0.03% active carbon (SD-V6 carbon), in 20～30 ℃, cultivate 60 minutes～180 minutes condition or add 0.05～0.1% active carbon (SD-V6 carbon), in 20～30 ℃, cultivate 30 minutes～180 minutes condition, add 0.5% active carbon (SD-V6 carbon), in 60 ℃, cultivate 15 minutes condition.But because the minimum 0.01% dense sense when adding of active carbon addition is the strongest, so also can make addition be lower than 0.01%, will extend in the processing time more than 180 minutes.As, also can consider to add 0.001% active carbon (SD-V6 carbon), in 20 ℃, handled 5 hours.In addition, owing to be 60 ℃, 15 minutes occasion in treatment conditions, when adding 0.5% active carbon (SD-V6 carbon), the sense scoring is 4.9, for the highest, adds being reduced to 2.8 fens at 1.0% o'clock, so think and be limited to 0.9% in the interpolation of active carbon.From above judgement: the charcoal treatment condition be add 0.001%～0.9% active carbon, 20～60 ℃, cultivate 15 minutes～5 hours, preferably add 0.01%～0.5% active carbon, in 20～60 ℃, cultivate 15 minutes～3 hours be added to.
Table 6
| Activated carbon amount (%) | Treatment temperature (℃) | Processing time (minute) | Scoring | Overall merit |
| 0.01 | 20 | 60 | 4.9 | ◎ |
| 120 | 4.7 | ◎ | ||
| 180 | 4.5 | ◎ | ||
| 30 | 60 | 4.8 | ◎ | |
| 120 | 4.6 | ◎ | ||
| 180 | 4.4 | ◎ | ||
| 0.03 | 20 | 60 | 4.6 | ◎ |
| 120 | 4.5 | ◎ | ||
| 180 | 4.4 | ◎ | ||
| 30 | 60 | 4.5 | ◎ | |
| 120 | 4.3 | ◎ | ||
| 180 | 4.1 | ◎ | ||
| 0.05 | 20 | 30 | 4.8 | ◎ |
| 60 | 4.7 | ◎ | ||
| 120 | 4.3 | ◎ | ||
| 180 | 4.3 | ◎ | ||
| 30 | 30 | 4.9 | ◎ | |
| 60 | 4.7 | ◎ | ||
| 120 | 4.2 | ◎ | ||
| 180 | 4.0 | ◎ | ||
| 0.10 | 20 | 30 | 3.9 | ○ |
| 60 | 3.9 | ○ | ||
| 120 | 3.5 | ○ | ||
| 180 | 3.4 | ○ | ||
| 30 | 30 | 3.9 | ○ | |
| 60 | 3.9 | ○ | ||
| 120 | 3.7 | ○ |
| 180 | 3.5 | ○ | ||
| 0.5 | 60 | 15 | 4.9 | ◎ |
| 1 | 60 | 15 | 2.8 | × |
| 2 | 60 | 15 | 2.4 | × |
Embodiment 6
Displacement evaluation in face condiment juice
With the nutrient solution (pH6.3) of the expanded defatted soybean of 60Kg, 47Kg L.lactis AJ110212 (FERM BP-8552) put in the mixer (mazelar (industrial machine Co., Ltd. system)) fully mix after, add the spore of A.sojaeAJ117552 (FERM P-19637) again, mix, make it to become 2 * 10
6The raw material of individual/g.Said mixture is contained in the aerated koji making machine, and the limit makes the product temperature remain on 30～32 ℃, and 45 hours cultivation is carried out on the limit.Bent and 108kg brine concentration is that the saline solution of 15.6 weight % is packed in the cover barrel with the 40Kg that obtains.Salt uses NaCl M (naikai salt industry Co., Ltd. system).Warm water is circulated in cover portion heat mash, in 35 ℃, carry out 14 days fermentation.Again, carry out 1 time stir every day in the fermentation, makes to float over Bu De Mandatory and scatter equably.After the fermentation ends, remove residue, obtain giving birth to press for extracting juice liquid with filter cloth.Should give birth to press at 1L and added 40g salt, 20g 95% alcohol (Japanese alcohol industry Co., Ltd. system) in the liquid afterwards, will give birth to the hydrochloric acid solution of 6N that to press the liquid conciliation be pH4.5.500g after regulating pH gives birth to press and adds 0.15gSD-V6 carbon (aginomoto Fine-Techno Co., Ltd. system) in the liquid, cultivates 30 minutes in 25 ℃.Then, regulating pH with 40% NaOH is after 5.1, filters the removal active carbon with the filter paper (advantech commercial firm system) of No.2, No.5C.Then, giving birth to of the clarification that obtains pressed liquid carry out 80 ℃ of heating of 30 minutes, placed 24 hours at 60 ℃ afterwards, promote the aggegation of precipitation.Carry out filtration treatment (0.45 μ m, Chromatodisk (Kurashiki Boseki K.K.'s system)), the baste that obtains clarifying by centrifugal obtaining after the supernatant at last.
Then, in the prescription of the face condiment juice shown in the table 7, reduce soy sauce differentiation 10% and soup juice and distinguish 10% weight portion, made face condiment juice with above-mentioned baste of the present invention, commercially available soybean, wheat enzyme analyte, the displacement of commercially available yeast extract.To the preceding flavor of soy sauce, the dense sense of soup juice, the local flavor implementation evaluation of soup juice, whether investigation can obtain comparing the better sense of face condiment juice according to prescription at each face condiment juice.The result represents in table 8.
As a result, the face condiment juice of making demonstrates tiring above the face condiment juice of control formula at the local flavor of the dense sense of soup juice and soup juice deducting from control formula that soy sauce, soup-stock distinguish that the flavoring that obtains among the present invention is added in the back.Therefore, the flavoring that obtains in the present invention can not covered soy sauce, the soup juice local flavor of face condiment juice, and the dense sense of flavor in giving is owing to the substitute as soy sauce and soup juice uses, so can help high-qualityization of face condiment juice.In addition, in other bastes that used soy sauce, soup juice, flavoring, as portioned rice bowl baste, Noodle baste, Stewed Dish baste in, use the flavoring that obtains among the present invention, just can strengthen dense sense, the local flavor of soup juice.
Table 7
| Contrast | Soy sauce, soup juice are distinguished decrement | Flavoring displacement of the present invention | Commercially available enzyme analyte displacement | Commercially available yeast extract displacement | |
| 5% concentration oceanic bonito soup-stock | 70.0％ | 63.0％ | 63.0％ | 63.0％ | 63.0％ |
| Soy sauce | 13.5％ | 12.2％ | 12.2％ | 12.2％ | 12.2％ |
| Seasoning mixture | 9.5％ | 9.5％ | 9.5％ | 9.5％ | 9.5％ |
| Running water | 7.0％ | 15.3％ | 13.6％ | 13.5％ | 14.9％ |
| Flavoring of the present invention | - | - | 1.7％ | - | - |
| Commercially available enzyme analyte | - | - | - | 1.8％ | - |
| Commercially available yeast extract | - | - | - | - | 0.4％ |
| Add up to | 100.0％ | 100.0％ | 100.0％ | 100.0％ | 100.0％ |
Table 8
| Assessment item | The preceding flavor of soy sauce | The dense sense of soup juice | The local flavor of soup juice |
| Control formula | + | + | + |
| Soy sauce is distinguished 10%+ soup juice and is distinguished 10% decrement prescription | - | - | - |
| Flavoring displacement prescription of the present invention | + | ++ | ++ |
| Commercially available enzyme analyte displacement prescription | ± | ± | ± |
| Commercially available yeast extract displacement prescription | - | ++ | - |
++: strong+: common ±: weak slightly-: a little less than
Displacement evaluation in the baste of embodiment 7 barbecue
The baste of the present invention that will be among the embodiment 6 uses is used for the effect of occasion of the baste of barbecue, investigates.In the baste prescription of the barbecue shown in the table 9, minimizing soy sauce differentiation 10%, pork extract are distinguished 20% weight portion, have made the baste of using according to the invention described above, commercially available soybean. the barbecue baste of wheat enzyme analyte, the displacement of commercially available yeast extract.In various barbecue bastes, implement the preceding flavor of soy sauce, the dense sense of pork extract, the evaluation of hot flavorings sense, whether investigation can obtain comparing the better sensation of barbecue baste according to prescription.The result represents in table 10.
The result, from control formula, deduct the flavoring that obtains among soy sauce, the interpolation the present invention of pork extract differentiation back and the barbecue baste of making, show to surpass the tiring of barbecue baste of control formula in the dense sense of pork extract, in addition, the balance of its sense is also good.Therefore, the flavoring that obtains in the present invention is owing to the substitute as soy sauce and pork extract uses, so can help high-qualityization of the baste of barbecue.In addition, replacing in the barbecue baste of beef extract or chicken extract, having the effect of the dense sense that increases extract equally with the pork extract.Also have,, in hand-pulled noodles condiment juice, the curried material of solid shape fast food, use the flavoring that obtains among the present invention, can strengthen the dense sense of extract to substitute extract at the commodity that use these extracts.
Table 9
| Contrast | Soy sauce, soup juice are distinguished decrement | Flavoring displacement of the present invention | Commercially available enzyme analyte displacement | Commercially available yeast extract displacement | |
| The pork extract | 2.1％ | 1.7％ | 1.7％ | 1.7％ | 1.7％ |
| Soy sauce | 48.0％ | 43.2％ | 43.2％ | 43.2％ | 43.2％ |
| The hot flavorings mixture | 1.4％ | 1.4％ | 1.4％ | 1.4％ | 1.4％ |
| Seasoning mixture | 43.5％ | 43.5％ | 43.5％ | 43.5％ | 43.5％ |
| Running water | 5.0％ | 10.2％ | 7.9％ | 7.7％ | 9.6％ |
| Flavoring of the present invention | - | - | 2.3％ | - | - |
| Commercially available enzyme analyte | - | - | - | 2.5％ | - |
| Commercially available yeast extract | - | - | - | - | 0.6％ |
| Add up to | 100.0％ | 100.0％ | 100.0％ | 100.0％ | 100.0％ |
Table 10
| Assessment item | The preceding flavor of soy sauce | The dense sense of pork extract | The hot flavorings sense |
| Control formula | + | + | + |
| Soy sauce is distinguished 10%+ pork extract and is distinguished 20% decrement prescription | - | - | + |
| Flavoring displacement prescription of the present invention | + | ++ | + |
| Commercially available enzyme analyte displacement | + | ± | ± |
| Commercially available yeast extract displacement | - | ++ | - |
++: strong+: common ±: weak slightly-: a little less than
Embodiment 8 thermophilic digestion patience are estimated
To flavoring of the present invention according to embodiment 6 records, the comparison of the thermophilic digestion patience of enforcement and various flavorings.Except that flavoring of the present invention, the various flavorings that are used to test are commercially available dense mouthful of soy sauce, fermented flavoring material, beer yeast extract, Saccharomyces cerevisiae extract, beef extract, Bulbus Allii Cepae extracts.In addition, the condition of thermophilic digestion is: use TYPE-RCS-80/10RSPGX-FAM (day slope is made made), 126 ℃ of sterilization temperatures, F value 9.3.Sense is estimated with simple solution system and is implemented, and is adjusted into pure extract concentrations 0.5%, brine concentration 1.0%, pH5.1 during diet.The evaluation of thermophilic digestion patience be by the thickness before the thermophilic digestion tire with thermophilic digestion after tire relatively carry out.
The result represents in table 11.Though to any one test block, handle by thermophilic digestion, thickness has all reduced, flavoring of the present invention is compared with other flavoring, the relative potency height behind the thermophilic digestion.Therefore, flavoring of the present invention can be used in high-temperature retort bag food, the long-time soup juice that boils etc. stewed is heated or is exposed to food in the high temperature for a long time.
Table 11
| Sample | Relative potency (%) |
| Dense mouthful of soy sauce | 57 |
| Fermented flavoring material | 83 |
| Beer yeast extract | 78 |
| The Saccharomyces cerevisiae extract | 82 |
| Beef extract | 74 |
| Bulbus Allii Cepae extract | 63 |
| Flavoring of the present invention | 90 |
Utilize possibility on the industry
Flavoring of the present invention, the raw material sense of contained soup juice, hot flavorings, various extraction things from highlight the diet product, viewpoint with the function of giving dense sense can be widely used in the various flavorings or processed food of face flavouring juice, barbecue baste and soup juice seasoning matter Class, pickling liquid etc. Therefore, the present invention is industrial especially exceedingly useful in field of food.
Claims (12)
1. the manufacture method of a fast wine type soy sauce sample flavoring, it is characterized in that, at the mixture with expanded defatted soybean or expanded defatted soybean and boiling defatted soybean is main material, use Aspergillus to make solid koji, in the operation of the baste of making soy sauce sample, interpolation bacteriocinogeny lactic acid bacteria culture solution or its supernatant come koji during koji, 1.8～3.0 of song that will obtain and Qu Chongliang times of amounts (weight) then, brine concentration is that the saline solution of 13～17 weight % mixes, form after the mash, make this mash 32～40 ℃ of hydrolysis 11～19 days, after decomposing end, squeeze living the press for extracting juice in the liquid that this mash obtains, adding is carried out 15 minutes～5 hours processing with respect to giving birth to the active carbon that presses liquid 0.001～0.9 weight % in 20～60 ℃.
2. the method for claim 1 is characterized in that, the blending ratio of expanded defatted soybean and boiling defatted soybean is 10: 0～5: 5 by the dry weight ratio.
3. the method for claim 1 is characterized in that, Aspergillus is A.oryzae and/or A.sojae.
4. method as claimed in claim 3 is characterized in that, Aspergillus is A.sojae AJ117552 (FERM P-19637).
5. the method for claim 1 is characterized in that, the lactic acid bacteria of bacteriocinogeny is the lactic acid bacteria of lactic acid producing streptococcus peptide.
6. method as claimed in claim 5 is characterized in that, the lactic acid bacteria of lactic acid producing streptococcus peptide is Lactococcus lactisAJ110212 (FERM BP-8552).
7. the method for claim 1 is characterized in that, when forming mash, mixes 2.0～2.7 times of Qu Chongliang 14～16% saline solution.
8. method according to claim 1 is characterized in that, the hydrolysising condition of mash is 33～39 ℃, 12～18 days.
9. the method for claim 1 is characterized in that, the amounts of activated carbon of interpolation is 0.01～0.5 weight % with respect to giving birth to press for extracting juice liquid.
10. a flavoring is characterized in that, can be enough obtains as the described manufacture method of claim 1 to 9, does not cover raw-material local flavor and can give delicious food, dense sense.
11. diet product, use or contain at least a in soy sauce, protolysate, yeast extract, the poultry meat extract, it is characterized in that, replace at least a all or part of in this soy sauce, protolysate, yeast extract, the poultry meat extract with flavoring as claimed in claim 10.
12. diet product as claimed in claim 11 is characterized in that, the diet product are the baste of face condiment juice or barbecue.
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| KR101500848B1 (en) * | 2013-07-23 | 2015-03-09 | 씨제이제일제당 (주) | Method for preparing natural neutral flavor |
| JP6957229B2 (en) * | 2017-06-23 | 2021-11-02 | サントリーホールディングス株式会社 | Non-alcoholic beer-taste beverage |
| CN110419701A (en) * | 2019-08-19 | 2019-11-08 | 上海应用技术大学 | A kind of production method of convenient and instant Chongming gold melon silk |
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| JP3496489B2 (en) * | 1997-11-17 | 2004-02-09 | 味の素株式会社 | Seasoning material production method |
| JP2002330715A (en) * | 2001-05-08 | 2002-11-19 | Yamaya Communications:Kk | Method for producing koji |
| JP2002369678A (en) * | 2001-06-14 | 2002-12-24 | Yamaya Communications:Kk | Method for preventing sundry germs for malted rice |
| JP2004187561A (en) * | 2002-12-10 | 2004-07-08 | Ajinomoto Co Inc | Noodle soup |
-
2005
- 2005-01-18 WO PCT/JP2005/000822 patent/WO2005070231A1/en active Application Filing
- 2005-01-18 JP JP2005517290A patent/JPWO2005070231A1/en active Pending
- 2005-01-18 CN CNB2005800027107A patent/CN100500028C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2005070231A1 (en) | 2005-08-04 |
| JPWO2005070231A1 (en) | 2007-09-06 |
| CN100500028C (en) | 2009-06-17 |
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