JP2006311847A - Food using hishio (fermented seasoning) - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing Hishio (jian) having deep body and less level of contamination of spore forming bacteria. <P>SOLUTION: This method for producing Hishio comprises using at least one Hishio using bacteriocin for a food which uses at least two Hishio selected from the group consisting of Toubanjian (Chinese chili paste), Tenmenjian (brown paste) and Touchijian (Chinese salt natto paste). <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a food using soy produced using bacteriocin.

  Chinese cuisine is preferred all over the world. Cooking recipes using various Chinese seasonings can be found in various cookbooks and websites. In the recipe using soy sauce which is a typical Chinese seasoning, chilled udon using bean plate soy and shiba soup, fried egg using bean plate soy, shrimp and green soybeans using bean plate soy, bean plate soy sauce and tempura soy sauce Stir-fried eggplant and pork with soy sauce, bean sprouts with bean sprouts, celery and beef stir-fried with oyster sauce soy sauce, bamboo sautéed with tendon soy sauce, and soba lettuce wrap with seafood soy sauce , Fried chicken from shacha soy sauce, fried oyster beans using bean soy sauce, steamed white fish beans using bean soy sauce, white soy sauce using XO soy sauce, shiba soy sauce -Beef sesame-flavored stir-fried with bean soy sauce, fried eggplant sesame sauce with turf soy sauce, etc. have been proposed as home cooking recipes (Non-Patent Document 1).

  For processed foods, in addition to monosodium glutamate (MSG), which is the main ingredient of umami, and a yeast extract that provides a rich taste, soy sauce such as bean plate soy sauce, bean soy sauce, and tempura soy sauce is often used.

  In general, various soy sauces have the following characteristics. Bean plate soy is characterized by a spicy spicy and thick body, and is used for stir-fried foods and foods. Tenmen soy has a mellow sweetness and richness, and is used for stir-fried foods, sweet foods and boiled foods. Mamechi soy has a unique fermented odor and a complex rich taste, and is used for stir-fry and sweet foods.

  However, there has been little research on deepening the richness of various soy sauces. On the other hand, when using soy sauce as a processed food, measures against spore bacteria must be taken. In general, processed foods are often distributed at room temperature, so it is important to prevent quality degradation due to the growth of microorganisms. Examples of methods for suppressing the growth of microorganisms include lowering water activity, lowering pH, and sterilizing processed foods in a closed container such as a retort pouch. According to the current Japanese food sanitation law, among foods that have been heat-sterilized in containers and packaging, foods with a water activity of 0.94 or more and a pH of 4.6 or more are required to be sterilized at 120 ° C for 4 minutes. The heat-resistant spore bacteria that may be mixed in the food manufacturing process are sterilized.

  Soy sauce is usually manufactured as follows. Soybeans, broad beans and black beans are used as the main ingredients, and if necessary, wheat flour is added or wheat is used as the main ingredients. These main ingredients are inoculated with koji molds and fermented to produce koji. Then, salt water is added to this koji to prepare moromi and fermented and matured to produce soy sauce. By the way, it is known that spore bacteria grow on cereals. For example, it is known that Bacillus subtilis inhabits soybeans and Bacillus cereus inhabits soya beans. Therefore, koji made from cereals such as soybeans and broad beans is usually contaminated with spore bacteria. Thereafter, the salt water added to the koji prevents the spores from forming and growing spores, so the quality of the soy does not deteriorate significantly. However, in general, processed foods have a lower salt concentration than soy sauce and are in an environment in which spores are likely to grow. Therefore, when using soy sauce in processed foods, it is usually used after sterilizing soy sauce under conditions that kill spores. In this sterilization process, the richness of the soy will be significantly reduced.

  Under such a conventional technique, there has been a long-awaited production method of soy sauce with a rich taste and a low contamination amount of spore bacteria.

  By the way, in 1992, an attempt to use biopreservation as a means of controlling microorganisms in food was proposed by B. Ray et al. In particular, the use of bacteriocin as a biopreservative has been attempted. For example, nisin produced by the genus Lactococcus or Lactobacillus is known to have a broad bacteriostatic effect against gram-positive bacteria. (See Non-Patent Document 2). Since the genus Bacillus belonging to the Gram-positive bacterium can be expected to be sterilized by nisin, in recent years, the use of nisin as a bacteriostatic agent is being studied.

  A method is disclosed in which miso is produced by decomposing a raw material using nisin, which is one of bacteriocins, as a bacteriostatic agent in place of salt (see Non-Patent Document 3). In the chapter “Future issues and possibilities”, the use of the lactic acid fermented miso produced by this method will effectively prevent the deterioration of cooked foods such as side dishes and bento boxes, and processed foods such as sauces, sauces and dressings. There is a description that it can be prevented. However, the use of these foods is only listed as “future issues and possibilities”, and there is no specific description of how they are actually used and the effects obtained when used. It is not described as a feasible technology. Moreover, since it is the description about the use of the miso which uses bacteriocin and which is less contaminated with spore bacteria, it is neither described nor suggested how the body taste changes by using bacteriocin. There is no description about soy sauce, soy sauce, tempura soy sauce, etc.

“Sauce / Sauce / Soy”, My Life Series No. 397, Special Edition, Graph Inc: 1997, written by Minako Asada "Handbook for non-heat sterilization of food", Publisher: Science Forum, Inc., July 31, 2001, pages 181 to 194 "Handbook for non-heat sterilization of foods" Takeo Kato, page 216

  The present invention provides a method for producing a soy sauce with a rich taste and a low amount of contamination with spore bacteria.

  As a result of intensive studies, the present inventors have found that soy produced using bacteriocin has a deeper taste than conventional soy sauce, and is composed of soy sauce, tempura soy sauce, and soy sauce. In foods that use two or more soy sauces selected from the county, we found that by using at least one soy sauce that uses bacteriocin, a richer food can be obtained, and the present invention has been completed. It was. As another effect of the present invention, the soy produced using bacteriocin can reduce the degree of sterilization because it is less contaminated with spore bacteria compared to conventional soy, and in processed foods that undergo a sterilization process Furthermore, it discovered that the effect increased. The present invention includes the following contents.

(1) In a food manufacturing process that uses two or more soy sauces selected from the group consisting of bean plate soy sauce, tempura soy sauce and bean soy sauce, at least one soy sauce is a soy sauce produced using bacteriocin. A method for producing a rich food characterized by the above. (2) The method according to (1), wherein the soy produced using bacteriocin is a bean plate soy. (3) The method according to claim 1, wherein the soy produced using bacteriocin is a bean soy sauce. (4) The method according to (1), wherein the soy produced using bacteriocin is tempura soy. (5) A food produced by the method according to (1) to (4). (6) Processed food characterized in that the food according to (5) undergoes a sterilization process. (7) Two or more soy sauces selected from the group consisting of bean plate soy sauce, tempura soy sauce, bean soy sauce are used, and at least one of the soy sauces is a soy produced using bacteriocin. A rich soy sauce.

  As an effect of the present invention, there is provided a production method for deepening the richness of foods using two or more soy sauces selected from a group consisting of bean plate soy sauce, tempura soy sauce, and soy bean soy sauce.

  In the present invention, the bean plate soy sauce, tempura soy sauce, and bean soy sauce can be produced by adding bacteriocin at the time of making various soy sauces, or at the time of making the sake and moromi.

  The manufacturing process of the conventional bean plate soy is illustrated. In the soybean plate soy sauce high-temperature short-term fermentation method, soybeans or moulted soy beans are soaked, steamed and cooled, then inoculated with koji molds, and subjected to ventilation and smelting at 30 to 38 ° C. for several days to produce solid koji. Add crushed salted pepper and salt solution to the solid koji to form moromi. The moromi is fermented in a fermentor at 40 to 55 ° C. for 15 to 30 days to produce a bean plate soy. In another example, solid soy sauce is not mixed with chili but forms mashi and fermented to produce a so-called miso-like food. Can also be manufactured. In another example, like natural fermentation, steamed beans are mixed with flour, placed on a bamboo colander evenly and placed in a fermentation room. By fermenting in a fermentation room at a room temperature of about 40 ° C. for 6 to 7 days, koji molds in the fermentation room extend mycelia onto the surface of the beans, producing koji. Put the cocoon in a porcelain turtle, add salt water, sleep for 40-50 days outdoors, add chili and further salt, and mix evenly. Furthermore, there is also a production method in which bean plate soy is produced by storage fermentation for 3 to 5 months outdoors.

  In the present invention, the bean plate soy sauce, tempura soy sauce, and bean soy sauce can be produced by adding bacteriocin at the time of making the above-mentioned various soy sauces, or at the time of koji making and moromi formation.

  Moreover, as what added the change point to the manufacturing process of the conventional bean plate soy, in the process of manufacturing the bean plate soy, (1) adding koji and bacteriocin to the cereal, and (2) continuously removing the sterilized air (3) The resulting solid koji was sterilized at 0 to 50 times the weight of bacteriocin and solid koji. Mixing food ingredients to form moromi, (4) Next, the first step of fermenting and ripening the moromi in a state where the salt concentration is controlled to 12% or less, and (5) the salt concentration of 1% or more There is also a method characterized in that it includes a second step of controlling and controlling the fermentation and ripening, and (6) adding chili in either or both of the first step and the second step.

  In the present invention, adding bacteriocin includes not only adding a bacteriocin-containing material but also adding bacteriocin to the presence of bacteriocin. It is desirable from the viewpoint of operability that the bacteriocin-producing bacteria are cultured in advance under optimum conditions and added as a culture containing bacteriocin. The type of bacteriocin is not particularly limited as long as it can sterilize spore bacteria that are contaminating bacteria in the production process of bean plate soy sauce, bean soy sauce, or tempura soy sauce and can produce bean plate soy sauce, bean soy sauce or tempura soy sauce. . As such bacteriocin, bacteriocin acting on Gram-positive bacteria can be raised. As bacteriocin acting on Gram-positive bacteria, there are nisin, lactisin, pediocin, sakacin, nukacin, etc. Among them, nisin is preferred in view of market acceptance because it is approved as a food additive in various countries around the world. . Some of them have analogs such as nisin A, nisin Z, and nisin Q, such as nisin, but any of them may be used as long as spore bacteria can be sterilized. Examples of bacteriocin-producing bacteria include Lactococcus lactis, Pediococcus pentosaceus, Lactobacillus sakei, Lactobacillus acidophilus and other lactic acid bacteria, Bifidobacteria Examples thereof include bifidobacteria such as Bifidobacterium bifidum and propionic acid bacteria such as Propionibacterium thoenii. It is desirable to use lactic acid bacteria for which bacteriocin culture methods are widely established. The optimum amount of bacteriocin varies depending on the type of the bacteriocin, but it may be present when the solid koji is produced, or when the solid koji is produced and when the moromi is produced, and it is sufficient that the spore bacteria can be sterilized. It is needless to say that the larger the abundance is, the more desirable the abundance is from the viewpoint of the effect, since the larger the abundance can prevent the contamination and proliferation of microorganisms. For example, in the case of nisin, it may be present at the time of solid koji preparation, desirably at the time of solid koji preparation and moromi preparation. Specifically, 1 IU or more per gram of beans, desirably 10 IU or more, more desirably 100 IU or more, and even more desirably 1,000 IU or more may be present. Although there is no particular upper limit, it is desirable from the viewpoint of manufacturing cost to limit to 100,000 IU or less, preferably 10,000 IU or less.

  In the present invention, the food is not particularly limited as long as it is a food that uses two or more soy sauces selected from the group consisting of soy sauce, tempura soy sauce, and soy sauce. Even foods that do not use soy, such as fried eggs, are not particularly limited as long as the richness is deepened by using soy sauce, bean chi sauce, tempura soy sauce, etc. together. Foods that undergo the heating step are preferred because the flavor of the soy is more pronounced and the effect of addition is enhanced. Specific examples of cooking names include mapo tofu, mapo vermicelli, fish scented eggplant, maple egg, kaibetsume, dried baked jinjin, fried egg with soy sauce.

  In this invention, having a sterilization process in the manufacturing process of the foodstuff using a bean plate soy means having a process of killing a contaminating microorganism in order to maintain the quality of a foodstuff. The bean plate soy as a raw material may be used after being sterilized in advance, or the bean plate soy may be sterilized in advance without sterilizing it. Or you may use both together. The sterilization method is not limited as long as the contaminating microorganism is killed, but 60 ° C. for 30 minutes, 70 ° C. for 30 minutes, 80 ° C. for 10 minutes, 90 ° C. for 10 minutes, and the like are used. The sterilization process should just be the conditions which can achieve the target quality. For retort food, the water activity is 0.94 or higher, and for food with pH 4.6 or higher, the heat sterilization conditions are 120 ° C. for 4 minutes.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited at all by these.

(Preparation of bacteriocin powder)
According to a conventional method, 480 L of lactis aid DL7 solution containing Nisin Z (produced by Ohm Dairy Co., Ltd., nisin activity 7,000 IU / ml) up to 25 L using CP scale UF module (SAP-3013: molecular weight cut-off 4,000 Da) Concentrated, then concentrated to 15 L using a BP scale UF module (SAP-1013: molecular weight cut off 4,000 Da), and then freeze-dried to obtain nisin Z powder having antibacterial activity of 2.6 million IU / g. Prepared. Nisin Z activity was determined by HPLC quantification and bioassay (Appl. Microbiol. Biotechnol. (1996) 45: 36-40 A. Ishizaki et al.).

(Preparation of bacteriocin lactic acid bacteria culture solution)
The culture solution of bacteriocin lactic acid bacteria was cultured for 24 hours at 37 ° C. in Tioglycolate without glucose medium (manufactured by Difco) of Lactococcus lactis AJ110212 (FERM BP-8552), and the culture liquid was 50 mL of YD medium. Seeded (0.5% yeast extract, 0.5% sodium chloride, 3.0% glucose, 1.5% calcium carbonate, adjusted to pH 7.0, Sakaguchi flask) and shaken at 100 rpm, about 20 Batch culture for hours was performed (nisin activity about 11,000 IU / ml). In some rare cases, the nisin activity may not be 11,000 IU / ml depending on the culture lot. At that time, the nisin activity was adjusted to 11,000 IU / ml by adding nisin prepared in Example 1. .

(Manufacturing bean soy using bacteriocin)
1 kg of black beans was cooked in a steam kettle at 114 ° C. for 90 minutes. 1 kg of steamed black beans, 12.5 ml of the culture solution or sterilized water prepared in Example 2, and 0.1 g of seed pod (manufactured by Bioc, seed pod for bean miso) were placed in a plastic bag and mixed well. The mixture was transferred to a lid, and was smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and constant temperature chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. The koji mold adhering to the surface of the obtained solid koji was rinsed lightly with warm water, transferred again to the koji lid, and kneaded again at 30 ° C. and 90% RH for 1 hour. To 600 g of the obtained solid koji, 60 ml of the culture solution prepared in Example 2, 570 ml of saline and 1.0 ml of yeast (Bioc, yeast for strong miso) were added and mixed. This was transferred to a glass bottle with a lid, kept at 40 ° C. for 1 month, and fermented and matured.
The finished beans were dried in the sun and then subjected to sensory evaluation. The richness was evaluated by a professional panel consisting of 20 people. The evaluation was made directly by a two-point preference method that compares two items by licking.
As a result, 19 out of 20 people evaluated that the richness of bean plate soy added with the culture solution (containing nisin) prepared in Example 2 at the time of koji was superior (dominance level 0.1% or more, statistical Sensory test method (Nobu Sato, Nikka Giren Publisher, 1985, first edition, ISDN 4-8171-9011-6) described on p315 “From the number table 2 table for testing of 2-point preference method”). From this, it was found that the rich taste of Mamechi Soy was deepened by using bacteriocin in the production process.

(Manufacture of soy sauce using bacteriocin)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution or sterilized water prepared in Example 2, and 0.1 g of seed pod (manufactured by Bioc Co., Ltd., bean miso seed pod) were placed in a plastic bag and mixed well. The mixture was transferred to a lid, and was smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and constant temperature chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After the first cleaning, the lid was slightly opened to make the water so that the water evaporated. To 800 g of the obtained solid koji, 300 ml of sterilized water, 1920 g of salted beef horn pepper and 1.92 ml of yeast (Bioc, yeast for strong miso) were added and mixed, and then a chopper (Golden Chopper GM, Nippon Carrier Industry Co., Ltd.). -D) pulverized into paste. This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. In the same manner as in Example 3, the richness was evaluated by a professional panel consisting of 20 people.
As a result, 19 out of 20 people evaluated that the richness of bean plate soy to which the culture solution (containing nisin) prepared in Example 2 was added at the time of koji was superior (dominant level of 0.1% or more). From this fact, it was found that the rich taste of soy sauce is deepened by using bacteriocin in the production process.

(Measurement of the amount of spore bacteria)
The number of spore bacteria in the bean soy produced in Example 3 and the bean plate soy produced in Example 4 was measured. The measurement method was the following general method. Bean plate soy was diluted 10 times and crushed with a stomacher. The disrupted solution was heated at 80 ° C. for 30 minutes to kill general bacteria. Thereafter, the solution was spread on a standard agar medium containing kabicidine (an antifungal agent, manufactured by Nippon Pharmaceutical Co., Ltd.) and statically cultured. The number of colonies grown in the agar medium was counted to determine the number of spore bacteria. The results are shown in Table 1.

From the results of Table 1, it was found that the amount of contaminating spore bacteria can be reduced by using bacteriocin such as nisin in the production process of soy.

(Examination of changes in body taste due to sterilization conditions)
150 g of the various soy sauces produced in Example 3 and Example 4 were added to the retort pouch and sterilized at 120 ° C. The conditions for complete sterilization were 13 minutes for both nisin-free bean soy sauce and nisin-free bean plate soy. Since the bean plate soy sauce with nisin and the bean soy sauce with nisin were substantially sterilized, it was not necessary to examine that they could be sterilized at 120 ° C. for 13 minutes.
Next, the sensory evaluation of the soy which sterilized various soy at 120 degreeC for 13 minutes was performed. As in Example 3, the richness was evaluated by a professional panel consisting of 20 people. As a result, 20 of 20 people evaluated that the bean soy sauce or bean plate soy to which nisin was added had a deeper taste than the bean soy sauce or bean plate soy to which no nisin was added.
From this, it was found that even after the sterilization process, the soy sauce with nisin had a deeper taste than the soy without nisin.

(Assessment with lion stick eggplant system-comparison of unsterilized bean plate soy)
Using the prototype soy plate soy produced in Example 4, a hemp stick was manufactured. Recipe: Ingredients 6 Eggplants, Minced pork 120g, Corn oil a little, Combined seasoning A (2 teaspoon tempura, 2 teaspoons sake, a little pepper), B (1/4 onion, 2/3 ginger, garlic 1 Pieces (each finely chopped), 1 to 1/2 teaspoon bean plate soup, seasoning C (2 teaspoon tempura soup, 2/3 water cup, 1 teaspoon chicken broth soup, 1 and 1/2 tablespoon soy sauce, 2 tablespoons sake , 2 teaspoons of sugar, a little of pepper), water-soluble potato starch (1 tablespoon of potato starch, 1 tablespoon of water), 2 teaspoons of sesame oil. How to make: Eggplant was cut into 8 equal parts. Minced pork was seasoned with combined seasoning A. Heat a suitable amount of oil in a wok, add minced pork and B, stir-fry, add eggplant when it becomes flipping, and fry further. Add the soy sauce and stir-fry, add the seasoning C and simmer. Tromomi with water-soluble potato starch, sesame oil was added and finished. Soy sauce was added in an amount so that the solubilized nitrogen was the same. In addition, the amount of salt added to the menu was adjusted so that the salt concentration in the menu would be the same regardless of which bean plate soy was used.
A sensory evaluation of the finished lion stick was performed. As in Example 3, the richness was evaluated by a professional panel consisting of 20 people.
As a result, 19 out of 20 people evaluated that the richness of the lion stick using the bean plate soy produced using nisin was deep. (Dominance level 0.1% or more). That is, it was found that even in a cooking system using two or more kokumi ingredients, the kokumi taste of the whole menu is deepened by using the bean plate soy produced using nisin.

(Assessment with a lion stick lion system-Comparison of pre-sterilized bean plate soy to be zero spore bacteria)
A comparison was made of the soy sauce sterilized so that the number of spores was zero. Bean plate soy produced using nisin has zero spore bacteria and is substantially sterilized, so it is used as it is. Soy plate soy without nisin is sterilized at 120 ° C for 13 minutes under the condition that spore bacteria is zero. We used after becoming.
The completed hemp sticks were subjected to sensory evaluation in the same manner as in Example 7.
As a result, 20 people out of 20 evaluated that the richness of the lion stick using the bean plate soy produced using nisin was deep. Therefore, the richness enhancement effect of nisin was confirmed even in a system using pre-sterilized bean plate soy.

(Evaluation with hemp stick lion system-comparison with retort sterilization conditions)
150 g of hemp sticks produced in the same manner as in Example 7 were added to each retort pouch and sterilized at 120 ° C. for 4 minutes, which is the Japanese legal sterilization condition.
The completed hemp sticks were subjected to sensory evaluation in the same manner as in Examples 7 and 8.
As a result, 20 out of 20 people evaluated that the richness of the lion stick using the bean plate soy produced using nisin as in Examples 7 and 8 was deep. That is, the richness enhancing effect of nisin was confirmed even in food systems that have undergone a sterilization process.

(Manufacture of tempura sauce using bacteriocin)
Mix and stir 1000g of wheat flour (special medium-skin flour (Shanghai Fushin Surface Powder Co., Ltd.)), 500g of water, and 15g of dry yeast powder (highly active dry yeast (Angel Anchi brand uses (Anchi Yeast Co., Ltd.)). The yeast was fermented by incubating at 30 ° C. for 1 hour, then cut into beans of about 1 to 2 cm and autoclaved at 114 ° C. for 2 minutes. After allowing to cool to 40 ° C., 300 g each was dispensed into a plastic bag, and 0.03 g of seed meal (Bioc, bean miso seed meal) was added to the plastic bag, and the lactic acid bacteria culture solution or sterile water prepared in Example 2 was added. 30 g was added and mixed well.The contents were transferred to a straw lid and smelted at 30 ° C. and 85% RH for 37 hours (manufactured by Futaba Kagaku Co., constant temperature and constant temperature chamber). It went at 24 hours. After the count, the lid was slightly opened to make the water evaporate, and the resulting solid koji was transferred to a sterilized glass beaker and 150 ml of 13% saline kept at 50 ° C. was added. It was kept at -50 ° C. for 3 days and cooled to 35 ° C. on the 4th day, after which 0.5 ml of yeast (Bioc, yeast for strong miso) was added, and further a lactic acid bacteria culture solution was added at the time of koji making 30 ml of lactic acid bacteria culture solution prepared in Example 2 was added to the experimental group, and 30 ml of sterilized water was added to the experimental group to which sterilized water was added at the time of koji making, and the contents were mixed well at 35 ° C. for 1 month. It was kept warm and fermented and aged.
The finished tempura soy sauce was kept warm in a 82 ° C. water bath for 15 minutes, sterilized, and sensually evaluated for the tempura soy sauce. In the same manner as in Example 3, the richness was evaluated by a professional panel consisting of 20 people.
As a result, 16 out of 20 people evaluated that the richness of the tenmen soy sauce added with the culture solution (containing nisin) prepared in Example 2 was superior (dominance level of 5% or more). From this, it was found that the boiled taste of tempura soy was deepened by using bacteriocin in the production process.

(Confirmation of the effect of using bacteriocin when spore bacteria are inoculated into the raw material for soy sauce)
Next, the effect of adding bacteriocin when using a steelmaking facility that does not efficiently wash spore bacteria due to the facility structure was verified.
1000 g of flour, 500 g of water and 15 g of dry yeast powder were mixed together and mixed thoroughly using a stirrer. Yeast fermentation was performed by incubating at 30 ° C. for 1 hour. Next, it was cut into beans of about 1 to 2 cm and autoclaved at 114 ° C. for 2 minutes. After cooling to 40 ° C. with a clean bench, 300 g was dispensed into plastic bags. Further, a Bacillus subtilis culture solution was added at a final concentration equivalent to 10 ^ 1 cfu / kg so that the amount of spore bacteria in the product would be the same as that of a commercially available product.
To a plastic bag, 0.03 g of soy sauce (manufactured by Bioc Co., Ltd., bean miso soy sauce) and 30 g of lactic acid bacteria culture solution or sterilized water prepared in Example 2 were added and mixed well. The contents were transferred to a lid and made for 37 hours at 30 ° C. and 85% RH (manufactured by Futaba Science Co., Ltd., constant temperature and constant temperature chamber). Care was carried out 17 and 24 hours after the start of ironmaking. After the second cleaning, the lid was slightly opened to make the water so that the water evaporated. The obtained solid cake was transferred to a sterilized glass beaker, and 150 ml of 13% saline kept at 50 ° C. was added. The beaker was kept at 45-50 ° C. for 3 days and cooled to 35 ° C. on the 4th day. Thereafter, 0.5 ml of yeast (Bioc, yeast for strong miso) was added, and 30 ml of the lactic acid bacteria culture solution prepared in Example 2 was added to the experimental group to which the lactic acid bacteria culture solution was added at the time of koji making. 30 ml of sterilized water was added to the experimental section to which sterilized water was added at the time of the koji making, and the contents were mixed well. The mixture was incubated at 35 ° C. for 1 month and fermented and aged.
The finished tempura soy sauce was kept warm in a 82 ° C. water bath for 15 minutes, sterilized, and sensually evaluated for the tempura soy sauce. In the same manner as in Example 3, the richness was evaluated by a professional panel consisting of 20 people.
As a result, 18 out of 20 people evaluated that the richness of the noodle soup with the culture solution (containing nisin) prepared in Example 2 was superior (dominance level of 0.1% or more). From this, it was found that even when using a koji making apparatus in which spore bacteria are resident, the rich taste of tempura sauce is deepened by using bacteriocin in the production process.

(Examination of changes in body taste depending on the amount of spore bacteria and bactericidal conditions)
First, in the same manner as in Example 5, the amount of spore bacteria in the Tenmen soy produced in Example 11 and the commercially available Tenmen soy was measured. The results are shown in Table 2.

  From the results shown in Table 2, it was found that the amount of spore bacteria in the noodle soy can be reduced by using bacteriocin such as nisin.

Next, 150 g of each trial tempura soy sauce was added to the retort pouch and sterilized at 120 ° C. The condition for complete sterilization was 13 minutes with nisin soup. Since Nimen soy noodle soup was substantially sterilized, it was not necessary to examine that it could be sterilized at 120 ° C. for 13 minutes.
Senmen soy was sterilized at 120 ° C. for 13 minutes for sensory evaluation. As in Example 3, the richness was evaluated by a professional panel consisting of 20 people. As a result, 17 out of 20 people evaluated that tempura soy with nisin added had a deeper taste than tempura soy without nisin (dominance level of 1% or more).
From this, it was found that even after the sterilization step, the tempered soy sauce with nisin had a deeper taste than the tempered soy sauce without nisin.

(Evaluation with lion stick eggplant system-comparison of unpasteurized tempura soy sauce)
A hemp stick eggplant was made using the prototype tempura soy sauce prepared in Example 10. Recipe: Ingredients 6 Eggplants, Minced pork 120g, Corn oil a little, Combined seasoning A (2 teaspoon tempura, 2 teaspoons sake, a little pepper), B (1/4 onion, 2/3 ginger, garlic 1 Pieces (each finely chopped), 1 to 1/2 teaspoon bean plate soup, seasoning C (2 teaspoon tempura soup, 2/3 water cup, 1 teaspoon chicken broth soup, 1 and 1/2 tablespoon soy sauce, 2 tablespoons sake , 2 teaspoons of sugar, a little of pepper), water-soluble potato starch (1 tablespoon of potato starch, 1 tablespoon of water), 2 teaspoons of sesame oil. How to make: Eggplant was cut into 8 equal parts. Minced pork was seasoned with combined seasoning A. Heat a suitable amount of oil in a wok, add minced pork and B, stir-fry, add eggplant when it becomes flipping, and fry further. Add the soy sauce and stir-fry, add the seasoning C and simmer. Tromomi with water-soluble potato starch, sesame oil was added and finished. Tenmen soy was added in an amount so that the solubilized nitrogen was the same. In addition, the amount of salt added to the menu was adjusted so that the salt concentration in the menu would be the same regardless of which Tenmen soy was used.
A sensory evaluation of the finished lion stick was performed. As in Example 3, the richness was evaluated by a professional panel consisting of 20 people.
As a result, 17 people out of 20 evaluated that the richness of the lion stick using tenmen soy produced with nisin was deep. (The superiority level is 1% or more). That is, it was found that even in a cooking system using two or more kokumi ingredients, the kokumi of the whole menu is deepened by using the noodle soy produced with nisin.

  In addition, although it turned out that the richness of bean plate soy sauce, tempura soy sauce, bean soy sauce becomes deeper by carrying out the present invention, it was confirmed that the richness becomes deeper and the flavor becomes better.

Claims (7)

In a food manufacturing process using two or more soy sauces selected from the group consisting of bean plate soy sauce, tempura soy sauce, and bean soy sauce, at least one soy sauce is a soy sauce produced using bacteriocin A method for producing deep foods. The method according to claim 1, wherein the soy produced using bacteriocin is a bean plate soy. The method according to claim 1, wherein the soy produced using bacteriocin is a bean soy sauce. The method according to claim 1, wherein the soy produced using bacteriocin is tempura soy. A food produced by the method according to claim 1. Processed food characterized in that the food according to claim 5 undergoes a sterilization process. The body is characterized in that it uses two or more soy sauces selected from the group consisting of bean plate sauce, tempura sauce, and bean soy sauce, and at least one of the soy sauces is produced using bacteriocin. Seasoning soy sauce.