JP2006166876A - Mash foodstuff by using sweet sake lees - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foodstuff by using sweet sake lees as a main component and utilizing the whole of palatable components of the sweet sake lees in view of the facts that conventionally the sweet sake lees are used only as a supplemental sub-component and the sake lees are used as a feed of domestic animals. <P>SOLUTION: This mash foodstuff is obtained by decomposing the sweet sake lees by at least a proteinase to obtain decomposed lees, and adding a prescribed amounts of an alcohol and a salt to mature so as to utilize the whole of the palatable component of the sweet sake lees and effectively utilize as the foodstuff having a high nutrition value not as only a base material of pickles or the feed of domestic animals by using the lees as intact. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a moromi food material that effectively uses mirin koji that remains as a by-product in the brewing process of mirin.

  Mirinpox is rich in saccharides derived from mirin, amino acids, insoluble nitrogen-free substances (including fibers), proteins, etc., and the enzyme activity and antioxidant mirins derived from “pox” used in mirin production. Ingredients remain and are excellent as food ingredients.

  However, mirinpo is rarely used as a food material, and most of it is used as a simple pickle flooring or livestock feed. Examples of using mirin mochi as a food ingredient include examples used in the production of miso, examples used for mirin mochi containing rice crackers, and examples that are not used as ingredients but are used for the production of mirin-like liqueurs. There is.

  When mirin koji is used in the production of miso, part of the koji required for the production of miso is replaced with mirin koji, and this is mixed with soybeans or defatted soy beans and other secondary ingredients and aged. In the examples, 12-48 kg of rice bran, 12-48 kg of mirin rice, 30 kg of soybeans, 11 kg of salt and 5 kg of seed water were mixed and aged at 35 ° C. for 7 days ( Patent Document 1).

  When used for rice crackers containing mirin koji, mirin koji is blended in the rice cracker raw material and baked. In this example, potato starch is sweetened (using stevia and sunnet), salt, and spices in advance. To 500 g of dough, 50 g of mirin koji and 100 g of roasted black sesame were added and mixed, and 375 cc of water was further added and mixed well. When it became a soft bowl, it was transferred to an appropriate size in a baking machine and baked at 150 ° C. for 2.5 minutes. The color is a light candy color (see Patent Document 2).

  When it is used for the production of mirin or mirin-like liqueur, water is added to mirin koji and heated to 50-55 ° C, and starch hydrolyzing enzyme or starch hydrolyzing enzyme and proteolytic enzyme are used for this. In this example, 8 kg of steamed rice, 7 kg of glutinous rice, 200 kg of mirin koji, and 300 l of water are mixed in this embodiment, and 30 cc of lactic acid and enzyme are mixed with it. 30 g of agent (emulsification and saccharifying enzyme) is added and saccharified at 55 ° C. for 24-48 hours. In a secondary charge, 145 liters of alcohol, 80 liters of water and 220 kg of crystalline glucose are added and aged at 30 ° C. for 25 days. It is prepared by adding 15 liters of alcohol and 175 kg of syrup with a tertiary charge, and is placed in the upper tank on the seventh day (see Patent Document 3).

Japanese Patent Publication No.46-28156 JP 2003-204759 A Japanese Patent Publication No. 48-20318

However, in the known technique of the above-mentioned Patent Document 1, mirin is used for the production of white miso, and only a part of the amount of koji necessary for the production of miso is replaced with mirin. In addition to the addition of koji and mirin koji to soybean or defatted soybean, which is the main ingredient of miso, white miso is produced by adding and mixing other auxiliary ingredients and salt, and aging. Part of the umami component of mirin mochi.
The production of this white miso is essentially made from soybeans, and mirin koji is only used as part of the koji for fermentation, and it is not a food that uses all the umami components of mirin koji. In fact, there are no foods on the market that actually use mirin mochi as the main ingredient.

Moreover, in the well-known technique of the said patent document 2, it is what mix | blends only about 1 to 20% of phosphorus cake with respect to the rice cracker raw material of a potato starch, and is baked, and mirin rice cake is replaced with the conventional sweetener. In particular, it has been pointed out that when the blending ratio exceeds 20%, there are problems in terms of taste and color such as strong burnt eyes (black brown) or bitterness when baking.
Even if it is used in this conventional rice cracker, all the umami components of mirinpo are not fully utilized.

  Further, in the known technique of the above-mentioned Patent Document 3, mirin is reused to produce mirin or liqueur (alcoholic beverage), and there is a charging process from primary charging to at least tertiary charging. The sugar content (crystalline glucose, syrup) is added more than the koji, and after squeezing the mirin or liqueur, the mirin koji still remains, and the mirin koji itself is not actually used as a food.

  Therefore, in the conventional use of mirin koji, mirin koji is mainly used as an auxiliary component rather than the main material, and mirin koji is mainly used as livestock feed. There exists a solution subject about obtaining the foodstuff which makes use of all the umami ingredients of mirin mochi as an ingredient.

  As a specific means for solving the above problems, the moromi foodstuff according to the present invention is the most matured by adding the required amount of alcohol and salt to the decomposed mash obtained by degrading mirin mash with at least a proteolytic enzyme agent. Main features.

  In this invention, in addition to the proteolytic enzyme agent, as an enzyme agent, one or more of a saccharification / liquefaction enzyme agent, a lipolytic enzyme agent, and a cellulose degrading enzyme agent are added and decomposed; alcohol and salt The amount of alcohol added is 0.4 to 3.0 parts by weight of alcohol and 0.05 to 0.55 parts by weight of salt per 1 part by weight of mirin koji; In addition, it is decomposed with an enzyme agent after being crushed; the alcohol is ethanol at a concentration of 25%; and, as a moromi food after aging, alcohol 4 to 15% (V / W), salt 2 to 10% The addition of ethanol and salt so as to be (W / W) is included as an additional requirement.

  The moromi foodstuff according to the present invention uses mirin koji as a main component, and is an amino acid which is an umami component by decomposing using a proteolytic enzyme agent or a proteolytic enzyme agent in combination with an enzyme agent. It becomes a mellow taste by adding alcohol and salt and aging for the required period, and the moromi ingredients remain as they are as seasonings for various ingredients, or for processing other ingredients or for pickles Not only can it be used as an ingredient, it can also be used in combination with other seasonings, or other ingredients such as silk tofu, etc. It can be eaten with ease, and it has high nutritional value by making use of all the umami components of mirin mochi rather than as livestock feed. An excellent effect of being able to effectively widely used as food.

Next, the present invention will be described in detail based on specific embodiments.
The moromi foodstuff according to the embodiment of the present invention uses mirin koji produced as a by-product in mirin production as a main material, and the mirin koji is swelled by absorbing water by adding a required amount of water, by chopper treatment. Make the mirin rice cake fine and make the enzyme added afterwards work easily. In this case, the amount of water added by the target moromi food is appropriately selected. For example, water is selectively added in the range of 0.5 to 2.0 parts by weight with respect to 1 part by weight of mirin.

  The chopper-treated mirin rice cake is heat-treated at 70 ° C. for 30 minutes for the purpose of preventing microbial contamination. After the heat-treated mirin koji is cooled to room temperature, a required amount of a commercially available proteolytic enzyme agent is added. In this case, the enzyme agent is added in the range of 0.0001 to 0.01 parts by weight per 1 part by weight of mirin koji. Moreover, although various enzyme activities at the time of mirin manufacture remain in mirin koji, it is not sufficient by itself, and it is preferable to use commercially available various enzyme agents according to the purpose. For example, not only a proteolytic enzyme agent can be used alone as an enzyme agent, but also one or more of a saccharification / liquefaction enzyme agent, a lipolytic enzyme agent, and a fiber (cellulose) degrading enzyme agent can be used in combination.

Cellulases derived from the genus Trichoderma as cellulolytic enzyme agents are often rich in endoglucanase, and cellulases derived from the genus Aspergillus are rich in both exoglucanase and β-glucanase. Should be used together.
In other words, thousands of glucose molecules are connected in a straight chain by β-1,4-glucoside bonds, and in order to decompose such cellulose, the bonds in the non-crystalline region of cellulose are decomposed. By simultaneously using an endoglucanase having the ability to hydrolyze, an exoglucanase having the ability to produce cellobiose by acting on the cleavage point of endoglucanase, and β-glucanase having the ability to hydrolyze cellobiose to glucose, The saccharification ability can be increased.

  The mirinpox added with the enzyme agent is put into a required container (barrel or tank), maintained in the range of room temperature to 60 ° C, and allowed to undergo a decomposition reaction for 2 to 4 days. (Fluid) is prepared. In this case, the amount of water to be added can be appropriately selected according to the purpose of use as a food, and the temperature and time for the decomposition reaction are also appropriately selected.

  Add the required amount of seasonings such as alcohol and salt to the mirin koji decomposition product prepared in this way, and if necessary, add acidulants, herbs, herbal medicines, condiments, spices, etc. The desired moromi food can be obtained by mixing and aging for several weeks (2 to 8) while still in the container. In addition, seasonings such as alcohol and salt can be added at the same time as the decomposition of mirin koji, but it is desirable to add them after the decomposition in order to efficiently perform the enzyme reaction.

  The obtained moromi food is rich in amino acids and has a strong taste. The alcohol added to the decomposition product of mirin koji is usually 25% ethanol, and the amount added is 0.4 to 3.0 parts by weight of alcohol and 0.1% of salt with respect to 1 part by weight of mirin koji. It is suitably selected in the range of 05 to 0.55 parts by weight. The concentration of the alcohol after the addition is 4 to 15% (v / w), preferably 7 to 13% (v / w). The concentration of the salt may be 2 to 10% (W / W) after addition, and preferably 4 to 7% (W / W).

  The moromi foodstuff obtained in this way is, for example, eaten in miso soup in the same way as miso or in combination with commercially available miso, or as a kind of “dressing” or “mayonnaise” food. It can be used as a seasoning such as boiled or stir-fried foods as well as other foods such as bread, etc. Material) and can be used widely as a processed miso material.

Next, some examples, usage examples, and comparative examples will be described.
[Example 1]
After 1 L of water was added to 1 kg of mirin koji and swollen with water absorption, it was made fine by chopper treatment. This is put in a closed glass container (bottle-shaped container), heated at 70 ° C. for 30 minutes, and after cooling, 3 g of a proteolytic enzyme agent is added, stirred well, sealed, put in a constant temperature bath in that state, and heated at 40 ° C. The reaction was carried out for 4 days to obtain a liquid or mud only phosphoric acid decomposition product. To the obtained mirin koji decomposition product, 2 L of 25% alcohol and 80 g of sodium chloride were added, and the whole was uniformly stirred to obtain a moromi food material. This moromi food is actually used as a food after standing in a constant temperature bath at 30 ° C. and aging for at least 2 weeks.

[Usage example 1]
Using the moromi foodstuff obtained in Example 1 above, an attempt was made to process a tofu moromi pickled product, that is, a food that can be eaten with moromi attached. Cut 1kg of commercially available tofu into approximately 2cm square, air-dried at 50 ° C for 3 hours to make semi-dried tofu, put the semi-dried tofu together with the above moromi ingredients in a required container, and in a thermostatic bath at 30 ° C After aging for 4 weeks, moromi pickled tofu was obtained.

[Comparative Example 1]
1 L of water was added to 1 kg of commercially available rice bran, and the mixture was swollen with water and then finely processed by chopper treatment. Put this in a closed glass container (bottle-shaped container), then add 2 L of 25% alcohol and 80 g of sodium chloride, stir the whole uniformly, leave it in a constant temperature bath at 30 ° C. and let it mature for 2 weeks. In the same manner as in the above use example, the semi-dried tofu was placed in a moromi-like floor material and aged for 4 weeks in a thermostatic bath at 30 ° C. to obtain a moromi-like tofu.

  About the moromi foodstuff obtained in Example 1 of the present invention and the moromi-cured tofu of Use Example 1 and the moromi-like flooring and the moromi-cured tofu in Comparative Example 1 in terms of aroma and taste It was confirmed by a sensory test. This sensory test was conducted by the cooperation of 20 men and women in their 20s to 50s living in Kamiina-gun, Nagano Prefecture, and the three-point preference test was performed.

(Three point preference test method)
When discriminating two types of samples A and B, a total of 3 A, A, B or A, B, B, 2 A, 1 B, or 1 A, 2 B Each sample is given as a set, and it is made to guess which one is different or which two are the same, and this can be obtained by repeating multiple times (n times). From the number of correct answers, it is determined whether there is a difference between the two samples or whether the inspector (panelist) has the ability to identify the difference. When a difference is recognized between the samples, the one selected next is compared with the remaining two to select the preferred one.

(Analysis method)
Of n judgments judged to have discriminating ability, count the number of correctly identified, and test whether there is a difference between A and B samples based on a table created by Toshiro Haga using the direct method To do. As a result, if there is a difference between samples, from the data of correctly determined people, count the frequency determined to prefer A, the frequency determined to prefer B, and the larger frequency is Mr. Toshiro Haga Is equal to or greater than the table created by the direct method, it is determined that the sample is preferred.

(sample)
Sample A is the moromi foodstuff and moromi pickled tofu according to Example 1 and Use Example 1 of the present invention, and sample B is the moromi-like flooring and moromi pickled tofu of Comparative Example 1, which is the same for 20 panelists. The sensory test was conducted as described above.

(result)
As a result of this sensory test, the frequency that could be correctly identified was 20 (n = 20). According to the table created by Toshiro Haga using the direct method (statistical sensory test method, authored by Sato, Nikka Giren Publishing Co., Ltd.), the moromi food of the present invention and the moromi-like flooring of Comparative Example 1 are 0.1% dangerous. It became clear that it was highly discriminable by rate.

  Next, from the data of 20 panelists correctly judged, whether the moromi food and moromi-cured tofu of the present invention or the moromi-like flooring or moromi-cured tofu according to Comparative Example 1 is superior in aroma, mouthfeel, and taste. Table 1 shows the result of the determination. In addition, comments (reasons) from the panelists should be included.

As can be seen from Table 1, with respect to aroma, mouthfeel, and taste, it was revealed that the moromi food and the moromi-cured tofu according to the present invention are highly preferred at a risk rate of 0.1%.
From the above results, the moromi foodstuff and moromi pickled tofu according to the present invention are superior in terms of fragrance, mouthfeel, and taste as a foodstuff compared to the moromi-like flooring using rice bran and moromi pickled tofu. It became clear.

[Example 2]
After 1 L of water was added to 1 kg of mirin koji and swollen with water absorption, it was made fine by chopper treatment. This is put in a sealed glass container (bottle-shaped container), heated at 70 ° C. for 30 minutes, and after cooling, 2 g of proteolytic enzyme agent, 1 g of saccharifying enzyme and 1 g of each of two types of cellulases are added and stirred well to be sealed. In this state, it was placed in a thermostatic bath and reacted at 40 ° C. for 4 days to obtain a liquid or mud-like phosphoric acid decomposition product. To the obtained mirin koji decomposition product, 2 L of 25% alcohol and 80 g of sodium chloride were added, and the whole was uniformly stirred to obtain a moromi food material. In the same manner as in Example 1, the moromi food is actually used as a food after standing in a thermostat at 30 ° C. and aging for at least about 2 weeks.

[Usage example 2]
Using the moromi foodstuff obtained in Example 2 above, in the same manner as in Use Example 1, processing of a tofu moromi pickled product was attempted. Similarly to the use example 1, 1 kg of commercially available tofu is cut into approximately 2 cm squares, dried by ventilation at 50 ° C. for 3 hours to make semi-dried tofu, and the semi-dried tofu is put together with the moromi ingredients into a required container, It was aged for 4 weeks in a thermostatic bath at 30 ° C. to obtain moromi pickled tofu.

  For the moromi foodstuff and moromi pickled tofu according to Example 2 and Use Example 2, and the moromi-like flooring and moromi pickled tofu according to Comparative Example 1, a sensory test was conducted in the same manner as described above, and all 20 people were correct. Table 2 shows the results of determining which is superior in fragrance, mouthfeel, and taste. In addition, comments (reasons) from the panelists should be included.

  As is clear from Table 2, as in Example 1, the scent, mouthfeel, and taste are highly favored with the moromi foodstuff and the moromi pickled tofu according to the present invention at a risk rate of 0.1%. As a result, the moromi foodstuff according to the present invention was found to be superior to the moromi-like flooring material using rice bran.

[Example 3]
After 1 L of water was added to 1 kg of mirin koji and swollen with water absorption, it was made fine by chopper treatment. This is put into a closed glass container (bottle-shaped container), heated at 70 ° C. for 30 minutes, and after cooling, 3 g of the proteolytic enzyme agent is added, stirred well, sealed, put in a constant temperature bath in that state, and 40 ° C. The reaction product was reacted for 4 days to obtain a liquid or mud only phosphoric acid decomposition product. To the obtained mirin koji decomposition product, 2 L of 25% alcohol and 80 g of sodium chloride were added, and the whole was uniformly stirred to obtain a moromi food material. In the same manner as in Example 1, the moromi food is actually used as a food after standing in a thermostat at 30 ° C. and aging for at least about 2 weeks.

[Usage example 3]
Using the moromi foodstuff obtained in Example 3 above, the processing of the tofu moromi pickled product was attempted in the same manner as in Use Example 1. Similarly to the use example 1, 1 kg of commercially available tofu is cut into approximately 2 cm squares, dried by ventilation at 50 ° C. for 3 hours to make semi-dried tofu, and the semi-dried tofu is put together with the moromi ingredients into a required container, It was aged for 2 weeks in a thermostatic bath at 30 ° C. to obtain moromi pickled tofu.

  For the moromi foodstuff and moromi pickled tofu according to Example 3 and Use Example 3, and the moromi-like flooring and moromi pickled tofu according to Comparative Example 1, a sensory test was performed in the same manner as described above, and all 20 people were correct. Table 3 shows the results of determining which is superior in aroma, mouthfeel, and taste. In addition, comments (reasons) from the panelists should be included.

  As is apparent from Table 3, the aging period is a little shorter than in Example 1, but the fragrance, mouthfeel, and taste are still high with a moromi foodstuff according to the present invention at a risk rate of 0.1%. It became clear that moromi pickled tofu was preferred, and the moromi foodstuff and moromi pickled tofu according to the present invention are superior as moromi-like flooring and moromi pickled tofu using rice bran. It became clear that

[Usage example 4]
Using the moromi foodstuff obtained in Example 3 above, an attempt was made to process a dressing-like food containing tofu, in other words, a food that can be eaten by putting the moromi food in a paste and directly attached to foodstuffs such as vegetables. Combine 1 kg of commercially available silk tofu with the moromi food obtained in Example 3 above, put it in a required container after homogenizing and pasting it, and ripen it in a thermostatic bath at 30 ° C. for 2 weeks to prepare a dressing-like food. Obtained.

  A salad was prepared by adding a bite-sized lettuce and sliced cucumber to this dressing-like food, and 20 panelists ate it in the same manner as described above to seek opinions. The results are shown in Table 4 together with comments.

  As is apparent from Table 4, dressing-like foods using moromi foods are preferred because they are very compatible with raw vegetables.

  Moreover, about the moromi foodstuff and moromi pickled tofu which concern in each Examples 1-3 and use examples 1-3, and the moromi-like flooring and moromi pickled tofu which concern on the comparative example 1, the quantity of the amino acids which are umami components is ninhydrin The results examined by the method are shown in FIG. 1, and the results obtained by examining the amino acid composition by HPLC (High Speed Liquid Chromatograph) are shown in Table 5.

  As is clear from these FIG. 1 and Table 5, the moromi foodstuffs in any of the Examples have 1.6 to 1.8 times the amino acids that are umami components as compared to the moromi-like flooring material according to Comparative Example 1. In addition, it was confirmed that the moromi pickled tofu in any of the use examples contained 1.5 to 1.7 times as much as the moromi pickled tofu according to Comparative Example 1.

  In particular, as can be seen from Table 5, the moromi foodstuff in any of the Examples has approximately 7 to 9 times asparagine, approximately 3 to 4 times glutamine, valine, compared to the moromi-like floor material according to Comparative Example 1. It contains about twice as much methionine, algin, phenylalanine, and so on, which supports the rich umami and rich taste.

  In any case, in the present invention, moromi koji is used as a moromi foodstuff, which contains a lot of amino acids as umami ingredients, and as it is as a seasoning for various foodstuffs or other foodstuffs. Not only can it be used as a flooring for processing or pickles, but it can also be used in combination with other seasonings, or other ingredients such as silk tofu, etc. It can be cooked in the wind and mixed with raw vegetables, and can be used effectively and widely as an ingredient.

About the moromi foodstuffs of Examples 1 to 3 according to the present invention and the moromi pickled tofu of Use Examples 1 to 3, and the moromi-like flooring and moromi pickled tofu according to Comparative Example 1, the amount of amino acids as umami components is ninhydrin. It is a graph which shows the result investigated by the method.

Claims (6)

A moromi foodstuff characterized by adding a required amount of alcohol and salt to a decomposed koji obtained by degrading mirin koji with at least a proteolytic enzyme agent. The method according to claim 1, wherein in addition to the proteolytic enzyme agent, one or more of a saccharification / liquefaction enzyme agent, a lipolytic enzyme agent, and a cellulose degrading enzyme agent are added and decomposed as an enzyme agent. The stated moromi ingredients. The amount of alcohol and salt added is 0.4 to 3.0 parts by weight of alcohol and 0.05 to 0.55 parts by weight of salt with respect to 1 part by weight of mirin. 1. Moromi foodstuff according to 1. The moromi foodstuff according to any one of claims 1 to 3, wherein the alcohol is ethanol having a concentration of 25%. The moromi foodstuff according to any one of claims 1 to 4, wherein a necessary amount of water is added to the mirin koji and coarsely crushed and then decomposed with an enzyme agent. The moromi food after aging is added with ethanol and salt so that the alcohol is 4 to 15% (V / W) and the salt is 2 to 10% (W / W). Moromi foodstuff according to any one of the above.

Images