JP2001299268A - Seasoning and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoning using sesames and barley as main raw materials and having delicious taste not inferior to conventional soy sauce with simple production process, and to provide a method for producing the seasoning. SOLUTION: This method for producing the seasoning comprises preparing koji by using sesames as a protein raw material and using barley as a starch raw material, adding a prepared salt solution thereto to prepare ingredients for the brewing process, fermenting and aging the mixture to provide an aged moromi, then pressing the moromi and heating or filtering the moromi.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning mainly developed for allergic patients and a method for producing the same.
More specifically, the present invention relates to a seasoning containing sesame seeds and barley as main raw materials and having a taste that is not inferior to ordinary soy sauce without complicating the production process, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, milk, eggs, soybeans, wheat, rice (generally referred to as “5”) have been known as foods that are likely to cause food allergic reactions such as atopic dermatitis and bronchial asthma.
Major allergens) are known. As a method of treating this food allergy, a so-called elimination diet is generally used, in which a food serving as an allergen is removed from a patient's diet to improve his or her constitution.

[0003] According to this elimination diet, in the case of a patient who has an allergic reaction to soybeans and wheat, it is necessary to exclude even soy sauce using these as a main ingredient from the table. However, soy sauce is the most important seasoning for the Japanese, and eliminating soy sauce from the table can cause significant pain to the patient, both in cooking and taste.

[0004] Therefore, a seasoning as a substitute for soy sauce without using soybeans or wheat is proposed in Japanese Patent Publication No. 1-17666. This seasoning is based on rice protein concentrate obtained from rice raw material instead of soybean and wheat. Rice protein concentrate refers to a rice material such as rice, various types of rice sugar or a mixture thereof, which is subjected to heat treatment and digested with amylolytic enzymes at 40 to 90 ° C. for 12 to 18 hours in the presence of water. After that, the liquid portion is removed.

[0005]

However, the above-mentioned seasonings have the following problems. That is, in order to obtain a rice protein concentrate as a main raw material, it is necessary to digest and decompose the rice raw material using a starch-degrading enzyme, which is very much compared to a normal soy sauce brewing method using soybeans and wheat as raw materials. It was troublesome. In addition, since the above-mentioned seasoning is mainly composed of a rice protein concentrate having a low protein content of 20 to 30%, the quality of soy sauce such as umami and kokumi is insufficient, and soy sauce is not used. The product was not fully satisfactory.

[0006] In order to solve the above-mentioned problems, the present inventors have repeatedly studied cereals which can be used as a raw material for soy sauce substitutes and which are not designated as causative substances of allergy. As a result, we focused on sesame and barley, which are similar to soybean and wheat in the content of the main components such as protein and carbohydrate (see Table 1).

[0007]

[Table 1]

[0008] Then, we worked on the development of a brewing method of seasonings using sesame and barley as the main raw materials, and developed a seasoning with umami that is not inferior to ordinary soy sauce without complicating the production process. As a result of diligent research, the development of a seasoning meeting such a purpose was successful, and the present invention was completed.

[0009]

Means of the present invention taken to achieve the above object are as follows. The first invention is a seasoning characterized by being manufactured by a soy sauce brewing method using sesame as a protein material and barley as a starch material.

In the second invention, the seasoning according to the first invention is characterized in that the weight ratio of sesame to barley (sesame / barley) is 7/3 to 4/6. Fees.

According to the third aspect of the present invention, koji is prepared using sesame as a protein material and barley as a starch material, adjusted salt water is added thereto, and the mixture is fermented and aged. A method for producing a seasoning, which comprises mashing, then pressing, burning or filtering.

In the fourth invention, the seasoning according to the fourth invention is characterized in that the weight ratio of sesame to barley (sesame / barley) is 7/3 to 4/6. It is a manufacturing method of the material.

The sesame used in the present invention is "defatted sesame".
Or, it is used to mean “sesame (without degreasing)” or “a mixture of defatted sesame and sesame”. The “defatted sesame” to be used includes, for example, a powdery product crushed by a crusher, but is not particularly limited thereto. “Sesame” to be used includes, for example, sesame, but is not particularly limited thereto. As the sesame to use, depending on the color of the seed,
Examples include white sesame, black sesame, yellow sesame, and gold sesame.

The sesame as the raw material may be one obtained by appropriately absorbing water and then steaming with high-pressure steam, but is not particularly limited thereto. The cooking condition of sesame is different from the cooking condition of soybean, which is a raw material of ordinary soy sauce (generally, high-pressure steam of 0.2 MPa for 5 minutes). However, the present invention is not particularly limited to this.

On the other hand, barley as a raw material can be used after being sorted, roasted by, for example, a sand bath-type roasting machine, cooled to room temperature, and then broken by, for example, a hammer mill-type breaking machine. It is not particularly limited to this. When barley roasting conditions are used, for example, when using a sand bath type barley roasting machine, unlike barley roasting conditions (160 ° C. for 2 minutes) of wheat which is a raw material of ordinary soy sauce, if barley roasting is performed at 130 ° C. for 2 minutes, Although sufficient, it is not particularly limited to this.

The grain size of barley is different from the grain size of wheat (30% powder ratio), which is a raw material of ordinary soy sauce,
Although it is preferably about 0%, it is not particularly limited to this. A barley flour percentage of 20% indicates that the amount of barley that can pass through a 30-mesh wire mesh is 20% of the whole, and corresponds to a size obtained by dividing one barley grain into three or four.
A wheat flour percentage of 30% indicates that the amount of wheat that can pass through a 30-mesh wire net is 30% of the whole, and is equivalent to a size obtained by dividing one wheat grain into five or six.

The ingredients of sesame and barley are mixed at a weight ratio (sesame / barley) of 7/3 to 4/6, preferably 7
/ 3 to 5/5. When the blending ratio of barley is less than the lower limit of 3, koji is not produced well and seasoning tends to be difficult to produce, while when the upper limit is more than 60, the amount of sesame as a protein material is too small. It tends to be difficult to produce seasonings rich in umami.

The production of the seasoning of the present invention is performed by a soy sauce brewing method. That is, the sesame seeds and barley that have been treated as described above are combined and mixed, followed by koji making. The adjusted salt solution is added to the mixture, and the mixture is prepared, fermented and matured. After fermentation and aging,
Squeeze to collect a clear liquid portion, then fire or filter,
Carry out cage pulling. When "filtration" is performed instead of "burning," a raw seasoning can be obtained.

[0019]

Next, the present invention will be described in detail with reference to examples. (Example 1) At a weight ratio shown in Table 2, defatted sesame and barley as raw materials were prepared. The weight ratio of defatted sesame to barley is 10% of the total amount of defatted sesame and barley.
It is represented as 0. Hot water (85 ° C.) in the amount shown in Table 2 was evenly sprinkled on the defatted sesame, mixed well, and uniformly absorbed. After water absorption, the mixture was steamed with high-pressure steam of 0.1 MPa for 5 minutes, and then cooled to room temperature. The water content of each sesame after steaming was 61%.

On the other hand, barley was selected and then roasted with a sand bath-type roasting machine heated to a high temperature. Barley roasting condition is barley temperature 13
2 minutes at 0 ° C. After roasting the barley, it was cooled to room temperature and crushed by a hammer mill type crusher into three to four parts.

[0021]

[Table 2]

Next, the steamed defatted sesame and the crushed barley were mixed, and 0.34 g of seed koji was evenly dispersed. Then, koji was made in a koji making room at 25 to 30 ° C. for 42 hours to obtain a koji. Table 3 shows the states of the six types of koji-making having different raw material mixing ratios.

[0023]

[Table 3]

As shown in Table 3, the amount of defatted sesame was 8
0% or more, that is, the amount of barley used as a starch raw material is 20%
Below, the koji tends to be poor. This is consistent with what is generally said in soy sauce brewing, "a certain amount of starch material is required".

From the results shown in Table 3, the koji was prepared using the kojis of the prototypes 3 to 6 in which the state of the koji was good. 3.6 liters of a 22.5% saline solution was added to 2.1 kg of the obtained koji to make it moromi. This moromi was put into a fermentation tank made of FRP, fermented and aged, and was made into an aged moromi. Fermentation
The product temperature of 15 ° C. immediately after the preparation was heated to 30 ° C. one month later, and maintained for 4 months. Subsequently, the fermentation was completed by heating to 28 ° C. for 6 months.

After completion of the fermentation, the residue was removed by pressing to obtain fresh fried food. The fresh fried food was then fired and drawn by a usual method to obtain a product. During the fermentation period, aeration was performed appropriately to promote the growth of aerobic yeast along with temperature control.

The components of the thus-produced prototypes obtained as described above were analyzed by the soy sauce test method of the Japan Shoyu Laboratory. Table 4 shows the results.
In addition, in the column of the criterion in Table 4, the sensory evaluation of the product after burning and crawling was shown. The chromaticity is also measured using a standard chromaticity meter of the Japan Shoyu Laboratory, and the lower the numerical value, the darker the color.

[0028]

[Table 4]

As shown in Table 4, prototype examples 3 to 50 in which the raw material weight ratio of defatted sesame to barley is 70/30 to 50/50.
In No. 5, more than 1.35% of total nitrogen was obtained.
According to Japanese Agricultural Standards, the total nitrogen of high-grade soy sauce is 1.35.
% And the total nitrogen of the special grade are specified as 1.50% or more, so that the prototypes 3 to 5 have a sufficient quality as a seasoning rich in umami, and the prototype 4 in particular corresponds to the special grade. To be of high quality. Prototype example 6
Also corresponded to the standard soy sauce (total nitrogen content 1.20% or more) specified by the Japanese Agricultural Standards, indicating that the product had sufficient quality.

The conditions for steaming sesame, the conditions for roasting barley, the particle size of barley after cracking, the fermentation conditions for moromi, and the aeration during the fermentation period are the same as in Example 2.

Example 2 Sesame seeds, defatted sesame seeds, and barley were prepared as raw materials at the weight ratios shown in Table 5. In addition, about sesame, the sesame was used.

[0032]

[Table 5]

To 600 kg of sesame obtained by mixing 60 kg of sesame and 540 kg of defatted sesame, 720 liters of hot water at 85 ° C. was evenly sprinkled and thoroughly mixed to uniformly absorb water.
The water-absorbed sesame was steamed, and after steaming, cooled to room temperature. The water content of the sesame after steaming was 62%. on the other hand,
After sorting out 400 kg of barley, the barley was roasted with a sand bath-type barley roaster heated to a high temperature. After roasting the barley, it was cooled to room temperature and crushed with a hammer mill-type crusher.

The steamed sesame seeds and the crushed barley were mixed, and 200 g of seed koji was evenly dispersed. Then, koji making is performed in a koji making room at 25 to 30 ° C. for 42 hours.
Koji was obtained.

To 1050 kg of the obtained koji, 1800 liters of a 22.2% strength saline solution was added to make moromi. This moromi was put into a fermentation tank made of FRP, fermented and aged, and was made into an aged moromi.

After completion of the fermentation, the residue was removed by pressing to obtain 2290 liters of freshly fried food. In addition, as a control, fresh fried soybean and wheat (50/50 by weight ratio) as main raw materials were produced by a normal soy sauce brewing method. The component analysis of each raw fried was performed. Furthermore, after performing the burning and the pulling of each of the above-mentioned fried foods by a usual method, a sensory test was performed.
Table 6 shows the results of the component analysis and the sensory test. The sensory test was carried out by three panelists having discriminating ability. Very good was "5", good was "4", normal was "3", bad was "2", and very bad was "1". "
The average value was shown.

[0037]

[Table 6]

As shown in Table 6, the seasoning of Example 2 using sesame seeds and barley as main raw materials was somewhat inferior to ordinary soy sauce (control), but was comparable to ordinary soy sauce. It was confirmed that it was. In other words, the umami was strongly felt in taste, and the flavor of sesame at the beginning of the preparation was almost negligible. Further, the total nitrogen of the seasoning of Example 2 was 1.65%, which proved to be high quality equivalent to the special grade soy sauce specified by Japanese Agricultural Standards.

It should be noted that the terms and expressions used in the present specification are for explanation only, are not restrictive, and do not exclude terms and expressions equivalent to the above-mentioned terms and expressions. Further, the present invention can be variously modified within the scope of the technical idea.

[0040]

Since the seasonings according to the present invention are mainly composed of sesame and barley, they can be eaten without problems even by patients who have an allergic reaction to soybeans and wheat. Also,
ADVANTAGE OF THE INVENTION According to this invention, a seasoning which can be manufactured by the soy sauce brewing method without complicating the manufacturing process and which has a taste that is not inferior to ordinary soy sauce can be obtained.

Claims (4)

[Claims] 1. A seasoning produced using sesame as a protein material and barley as a starch material by a soy sauce brewing method. 2. The seasoning according to claim 1, wherein the weight ratio of sesame to barley (sesame / barley) is from 7/3 to 4/6. 3. A koji is prepared by using sesame as a protein material and barley as a starch material, and a prepared salt solution is added to the koji, and the koji is fermented and aged to obtain an aged moromi. A method for producing a seasoning, which comprises burning or filtering. 4. The method for producing a seasoning according to claim 3, wherein the weight ratio of sesame and barley (sesame / barley) is 7/3 to 4/6.