JP2007097553A - Enzyme food, method for producing the same, seasoning containing the enzyme food and additive for alcoholic beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide enzyme food able to be used as food additive enzyme as a seasoning and an additive enzyme for alcoholic beverages as a functional evaluation enhancer and a method for producing the same. <P>SOLUTION: The method for producing enzyme food containing super enzymes and other various enzymes comprises: cooling soy bean juice cooked with water prepared by boiling soy bean juice; mixing miso koji with the juice in 1/7 weight ratio; fermenting the mixture under 15-25°C temperature environment for 15 days or more, further fermenting at 42°C for 22-28 hours; subsequently fermenting the same under 100°C temperature environment for 2-4 hours; cooling the fermented mixture to ≤20°C; squeezing liquid (active enzyme solution) by filtration; adding salt, sugar, citric acid and alcohol; and aging the mixture under about 17°C temperature environment for 2 years. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an alcoholic beverage additive that enhances the sensory evaluation of an alcoholic beverage by adding it to an alcoholic beverage such as wine, an enzyme food used for a seasoning that increases the taste and flavor of the food when added to a food, and its production Regarding the method.

  As a food containing enzyme as one of main components (hereinafter referred to as “enzyme food”), for example, from Happy Life Co., Ltd. (458-1 Yamanaka, Toyama-cho, Ota-shi, Shimane) There are some that are sold under the name. The company's website reads as follows (September 23, 2005): This "Inori" (registered trademark) is based on brown sugar and has a wide variety of 30 types, including apples, bananas, pineapples, corn, mulberries, strawberries, mushrooms, seaweeds, plums, bayberry, prince melon, watermelon, tomatoes, etc. It is manufactured by continuing fermentation while adding various foods sequentially over 5 years. A fermentation factory is set up at the foot of Oyama (Shimane Prefecture), which brings about an environment with a wide temperature range with an annual temperature difference of 40 degrees. In “Inori” fermentation, the process is carefully adjusted so that useful bacteria remain active and prevent antagonism between plant enzymes. Here, the antagonism means that if a certain number of microorganisms or more exist, the effects cancel each other and become meaningless. When antagonism occurs, it causes corruption and alcoholism.

  The enzyme food named “Inori” is a viscous liquid, and it is standard to eat 4 times a day, eating a large amount of soybeans on a palm, licking it, etc. It is also recommended to take with other foods such as yogurt. Eating "Inori" is said to have health benefits such as reducing fatigue. In addition, it is stated on the homepage that the harm of liquor can be reduced by taking "inori" before drinking or in the middle of a liquor seat.

  Enzyme foods aimed at promoting health benefits include not only the above-mentioned “Inori”, but also products such as Daiwa Enzyme, Vegetable Source Enzyme, Salmon Enzyme (registered trademark), Kirin Superoxide Dismutasei (registered trademark), and Papaya Enzyme. It is commercially available. Daiwa Enzyme is fermented with over 60 kinds of natural materials such as vegetables, fruits and seaweed. Vegetable source enzymes and koji enzymes are also produced with similar ingredients and methods. Kirin superoxide dismutasei is a food obtained by fermenting wheat germ, green tea, and soybeans with koji mold. Papaya enzyme is a food made by fermenting one raw material called papaya.

  As in the case of enzyme foods, foods produced through a fermentation process include traditional seasonings such as soy sauce and miso. A method for producing soy sauce and miso is disclosed, for example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2004-16161) in the invention “Method for producing fermented food”. The method of Patent Document 1 is a method for producing soy sauce and miso, which includes a step of making a fermentation raw material into a single cell using a degrading enzyme that does not decompose cell walls and can selectively decompose intercellular substances. These soy sauce and miso are made from soybeans, rice and wheat as the main ingredients, and after the fermentation process in which the main ingredients are fermented and the main ingredients are fermented, the main ingredients such as sugar, protein and fat are decomposed by the action of yeast. The amino acids are the main nutritional components and the enzymes are not the main components. Therefore, soy sauce and miso can be expected to have a health promotion effect due to the nutrients produced by the action of the enzyme, but not so much health promotion effect due to the enzyme itself acting on the human body.

The upper limit temperature at which these seasonings such as soy sauce and miso or enzyme foods such as the above-mentioned “plant fermented food -inori-” can maintain activity is about 60 ° C., and the limit of acidity at which the activity can be maintained is about PH1. That is well known. An enzyme that does not lose its activity even at a high temperature exceeding the general temperature limit is known as a super enzyme (also called an extreme enzyme, a thermophilic enzyme, a super thermostable enzyme, etc., extremozyme). Page 185 of Non-Patent Document 1 has a detailed description on the superenzyme. Patent Document 2 discloses an invention called “a thermostable enzyme having β-glycosidase activity”. Some superenzymes do not lose activity at temperatures as high as 140 ° C. Many superenzymes do not lose activity even in a strong acid environment. Superenzymes are considered to be used for organic synthesis, food modification, environmental conservation, sensing, etc., and are used in blood tests.
JP2004-16161 D. Life in extreme environments A. Published by Springon, Springer Fairlark Tokyo Ltd.

  The above-mentioned enzyme food “Inori” is made from over 30 kinds of natural foods, and the fermentation process is carefully adjusted so that useful bacteria remain active and prevent antagonism between plant enzymes. Since it is matured over a long period of 5 years in response to a change in the natural environment of 40 ° C. per year, it can be assumed that it contains a considerable variety of enzymes. However, in the method of fermenting these various raw materials in order, leaving them in a natural temperature environment while carefully adjusting so as to prevent antagonism between plant enzymes, it is extremely complicated to grasp the state of fermentation. Yes, the process can be controlled only by highly skilled workers, and the fermentation is carried out for a long time by leaving it to a natural temperature environment, so that the progress of fermentation varies significantly from year to year, and the quality of the final product is kept within a preferable range. Is not easy. In fact, the process of fermentation is controlled by only one expert.

  In particular, since a method for preventing antagonism between plant enzymes by sequentially adding raw materials at time intervals is adopted, it is essential to stabilize the fermentation state to stabilize the quality, and the fermentation state It requires a skilled fermentation process manager who can correctly determine In addition, in the manufacturing method of Inori, which is fermented in a natural temperature environment that does not stop fluctuating, the relationship between the type of food that is mainly fermented and the temperature is sometimes intertwined, making it more difficult to stabilize the quality. It becomes. The instability of quality, the fermentation process repeated for each addition of different types of raw material foods, the need for highly skilled fermentation process managers, and many types of raw materials make it difficult to reduce manufacturing costs.

  Daiwa enzyme, vegetable source enzyme and koji enzyme also use the same raw materials and production methods as “Inori”, so the same problems as “Inori”, such as instability in quality and difficulty in reducing production costs. Have. Kirin superoxide dismutase is a food that is obtained by fermenting only three kinds of raw materials, wheat germ, green tea, and soybean, with koji molds. Therefore, there are only a few kinds of enzymes contained in this enzyme food. Although the human body is said to require more than 50 kinds of enzymes, it can be said that the effects of promoting health are not sufficient with only a few kinds of enzymes. The papaya enzyme is simply fermented from one kind of raw material called papaya, and contains only a small number of enzymes, so the health promotion effect is limited.

  Traditional seasonings, soy sauce and miso, are produced in large quantities at low cost and with stable quality, but are made by simply fermenting several types of ingredients such as soybeans, rice, and wheat in a certain temperature range. There are only a few kinds of enzymes contained, and the health promotion effect by enzymes cannot be expected.

  As mentioned above, among the conventional enzyme foods, “inori”, which is presumed to contain various enzymes, requires that many kinds of foods are used as raw materials, and that stable quality foods are produced. Difficulties exist, such as difficulty and high manufacturing costs. In addition, giraffe superoxide dismutase or the like containing only a few kinds of enzymes is limited in the health promoting effect. Moreover, this conventional enzyme food is not used as an enzyme for food addition such as a seasoning that enhances the taste and flavor of the food by being applied to the food. Furthermore, this conventional enzyme food is added to alcoholic beverages such as wine and sake, and is not used as an alcoholic beverage additive for improving the sensory evaluation of alcoholic beverages. On the other hand, soy sauce and miso, which are fermented foods and seasonings, contain a small number of enzymes, and thus cannot be expected to have a health promoting effect by the enzymes.

  In addition, since a conventional method for producing a superenzyme, which is a thermostable enzyme, requires complicated steps such as genetic manipulation, extremely high skill is required for producing the superenzyme. For example, Patent Document 2 relates to the production of thermostable enzymes: “First, Chromosome DNA is prepared after culturing Pyrococcus horikoshi. Next, the chromosomal DNA is fragmented with a restriction enzyme, a genomic DNA library is prepared, clones that cover the Pyrococcus holikosi chromosome are selected, and the clones are aligned. The nucleotide sequence of the aligned clone is determined, and the gene encoding β-glycosidase is identified. SEQ ID NO: 1 shows the base sequence of the gene encoding β-glycosidase. This gene can be amplified by a PCR reaction and extracted, then inserted into a protein expression plasmid (for example, pET11a or pET15b), and the plasmid can be incorporated into a host cell (for example, E. coli) to produce this enzyme. The produced enzyme is isolated and purified by heat treatment and column chromatogram. Is described. Conventional superenzymes produced by highly skilled workers in such complicated processes including genetic recombination are extremely expensive and cannot be used as food.

  Accordingly, an object of the present invention is to easily produce a stable quality product including a thermostable enzyme that retains its activity even at 100 ° C. and other types of enzymes, and it is easy to reduce the production cost. An object of the present invention is to provide an alcoholic food additive as an evaluation improver and an enzyme food that can be used as a seasoning as a taste and flavor enhancer for food, and a method for producing the same.

  In order to solve the above-mentioned problems, the present invention provides the following means.

(1) A fermentation process for producing a fluid fermented product by fermenting a mixture of soybeans, seed meal and water, and a filtration step for extracting an enzyme-containing liquid from the fermented product by filtering the fermented product. A method for producing an enzyme food comprising an aging step of aging the enzyme-containing liquid to produce a liquid product as an enzyme food by aging,
The fermentation process includes a first fermentation process for fermenting a mixture of the soybean, seed meal, and water, a second fermentation process for fermenting a first fermentation product obtained by fermentation in the first fermentation process, and the second fermentation process. It consists of n (n is an integer of 3 or 3) stages of fermentation processes including at least a third fermentation process for fermenting a second fermentation product obtained by fermenting in two fermentation processes,
Each of the n-stage fermentation steps is performed in a predetermined temperature range,
The predetermined temperature ranges are all different from each other, or are three or three or more different ranges.

(2) One of the said predetermined temperature ranges is 99-101 degreeC, The manufacturing method of the enzyme food as described in said (1) characterized by the above-mentioned.

(3) a soaking step of soaking soybeans in water and allowing the soybeans to absorb water;
Crushing soybeans that have absorbed water in the dipping step, adding water to the crushed soybeans, producing a juice juice; and
A stew process for producing a boiled soybean juice by boiling the soybean juice produced in the juice conversion process,
A first cooling step of cooling the boiled soybean juice obtained in the boiling step to a temperature in the range of 0 to 20 ° C;
A kneading step of mixing seed meal with boiled soybean juice cooled to a temperature in the range of 0 to 20 ° C. in the first cooling step;
A first fermentation step of fermenting a mixture of boiled soybean juice and seed meal produced in the kneading step in a temperature environment of 15 to 25 ° C over a period of 15 days or more;
A second fermentation step in which the first fermentation product obtained by fermentation at 15 to 25 ° C. in the first fermentation step is placed in a temperature environment near 42 ° C. and fermented over 22 to 28 hours;
A third fermentation step in which the second fermentation product obtained by fermentation in the second fermentation step is placed in a temperature environment of 100 ° C. and fermented for a predetermined time;
A second cooling step for cooling the third fermentation product obtained in the third fermentation step to a temperature in the range of 0 to 20 ° C;
A filtration step of filtering the third fermented product cooled to a temperature in the range of 0 to 20 ° C. in the second cooling step;
Preserving and seasoning step of adding salt, alcohol, sugar and citric acid to the liquid filtered in the filtration step;
A ripening step of aging the liquid subjected to the preserving and seasoning treatment in the preserving and seasoning step in a temperature environment near 17 ° C. for a period of 1 year or more.

(4) The water temperature in the dipping step is normal temperature, and the dipping time is 10 hours or more,
In the juice conversion step, the volume of water added to the ground soybean is 5 times the volume of ground soybean,
The cooking time in the cooking process is about 1 hour,
In the first cooling step, boiled soybean juice is put in a container and naturally cooled in the atmosphere over about 8 hours,
The weight ratio of the boiled soybean juice and the seed meal mixed in the kneading step is 7: 1.
The predetermined time in the third fermentation step is 2 to 4 hours,
In the second cooling step, the third fermented product is put in a container and naturally cooled in the atmosphere over 3 to 5 hours,
The filtration step consists of a primary filtration step of squeezing the third fermented product cooled in the second cooling step into a cloth, and a secondary filtration step of filtering the liquid squeezed in the primary filtration step,
In the preserving and seasoning step, salt, alcohol, sugar and citric acid are added to the filtrate filtered in the filtration step, and about 20 grams of salt, about 3 liters of alcohol, and about sugar are added to 20 liters of the filtrate. 200 grams, citric acid is a proportion of about 3 grams,
The method for producing an enzyme food according to (3) above, wherein the aging period in the aging step is about 2 years.

(5) a soaking step in which the soybean is immersed in water, and the soybean absorbs water;
Crushing soybeans that have absorbed water in the dipping step, adding water to the crushed soybeans, producing a juice juice; and
A stew process for producing a boiled soybean juice by boiling the soybean juice produced in the juice conversion process,
A first cooling step of cooling the boiled soybean juice obtained in the boiling step to a temperature in the range of 0 to 20 ° C;
A kneading step of mixing seed meal with boiled soybean juice cooled to a temperature in the range of 0 to 20 ° C. in the first cooling step;
A first fermentation step of fermenting a mixture of boiled soybean juice and seed meal produced in the kneading step in a temperature environment of 15 to 25 ° C over a period of 15 days or more;
A second fermentation step in which the first fermentation product obtained by fermentation at 15 to 25 ° C. in the first fermentation step is placed in a temperature environment near 42 ° C. and fermented over 22 to 28 hours;
A third fermentation step in which the second fermentation product obtained by fermentation in the second fermentation step is placed in a temperature environment of 100 ° C. and fermented for a predetermined time;
A second cooling step for cooling the third fermentation product obtained in the third fermentation step to a temperature in the range of 0 to 20 ° C;
A filtration step of filtering the third fermented product cooled to a temperature in the range of 0 to 20 ° C. in the second cooling step;
Preserving and seasoning step of adding salt, alcohol, sugar and citric acid to the liquid filtered in the filtration step;
An aging step in which the liquid subjected to the preserving and seasoning treatment in the preserving and seasoning step is aged in a temperature environment of about 17 ° C. for a period of 1 year or longer.

(6) A seasoning containing the enzyme food according to (5).

(7) An alcoholic beverage additive comprising the enzyme food according to (5).

  According to the above-described present invention, it is easy to produce a stable and quality product containing many kinds of enzymes, and it is easy to reduce the production cost, and as a food additive enzyme and a sensory evaluation improver as a seasoning An enzyme food that can be used as an alcoholic beverage additive enzyme and a method for producing the same can be provided.

  Next, the best mode of the present invention will be given to explain the present invention in more detail.

The enzyme food of this embodiment is manufactured in the following steps.
(1) Washing process Put soybeans in a water tank, stir the soybeans in the water tank, and wash away the dirt on the surface of the soybeans by replacing the water in the water tank a plurality of times until the water no longer gets dirty.
(2) Soaking process The soybeans washed in the washing process are soaked in tap water having a water temperature of 20 ° C. for 12 hours.
(3) Juicing process The soybean which fully absorbed water in the dipping process and swelled is pulverized with a mixer, and water is added to the pulverized soybean to produce soybean juice. When the volume of the expanded soybean obtained in the dipping process is 1, the volume of water added in the juice conversion process is 5.
(4) Stew process The soybean juice produced | generated at the juice making process is put into a pan, a pan is put on a gas stove, and it simmers at 100 degreeC over about 1 hour, A boiled soybean juice is produced | generated.
(5) The boiled soybean juice obtained in the first cooling step stew step is naturally cooled to room temperature over 8 hours.
(6) Matching process The boiled soybean juice that has been returned to room temperature in the first natural cooling process is put into a keg, a miso seed koji that is a kind of rice koji is put into the keg, the inside of the keg is stirred, Mix both. The weight ratio of boiled soybean juice and miso seed meal is 7: 1.
(7) The mixture of the boiled soybean juice and miso seed meal produced in the first fermentation process combining step is a period of 15 days or more in a temperature environment of 15 to 25 ° C. while being put in the barrel. Ferment over. The fermentation period is adjusted according to the temperature of the environment. A temperature of 15 to 25 ° C. is obtained at a substantially natural atmospheric temperature, but when the air temperature is outside this temperature range, the temperature of the fermentation environment is controlled to a range of 15 to 25 ° C. with an air conditioner.
(8) Second fermentation step The fermented product fermented at 15 to 25 ° C in the first fermentation step is placed in a temperature environment of 42 ° C while being put in the barrel and fermented again over 24 to 28 hours. The temperature environment of the barrel is realized by immersing the barrel containing the fermented product in hot water of about 42 ° C. (boiled water). The depth of the hot water is adjusted so that the hot water surface when the barrel is soaked in hot water is the same as or slightly higher than the top surface of the fermented material in the barrel. The temperature of the hot water is controlled within a range of 42 ° C. ± 1 ° C. by an electric heater with an automatic temperature control function. The re-fermentation under the temperature environment of 42 ° C. is completed when the degree of fermentation is visually confirmed and it is determined that the fermentation has sufficiently progressed within the range of 22 to 28 hours.
(9) Third fermentation step The second fermented product obtained by fermentation in the second fermentation step is transferred to a pan, hung on a gas stove, heated to 100 ° C, and fermented at 100 ° C for 2 to 4 hours. To produce a third fermented product. In this process, if the gas stove is extinguished and the temperature of the fermented product inside the pan naturally falls, the fermented product inside the pan will be about 90 ° C, which is about 10 ° C lower than 100 ° C. Fermentation is continued in the same manner as at 100 ° C., and bubbles continue to be produced. This shows that even if the fermented material in the pot is fermented at a high temperature of 100 ° C. for 2 to 4 hours in the third fermentation step, the bacteria necessary for the fermentation are not killed and continue to live. ing. Therefore, it can be seen that the bacteria contributing to the fermentation in this third fermentation step are super heat-resistant bacteria. And the enzyme produced | generated by the fermentation by the super thermostable bacteria is a super thermostable enzyme, and is the above-mentioned super enzyme.
(10) Second cooling step The third fermented product obtained in the third fermentation step is naturally cooled to 20 ° C or lower over 3 to 5 hours.
(11) Filtration step The third fermented product cooled to 20 ° C or lower in the second cooling step is first subjected to a slightly coarse filtration by a primary filtration step of squeezing it into a cloth, and then a finer filter than the cloth. It is subjected to a secondary filtration step of filtering. By passing through these primary filtration steps and secondary filtration steps, a liquid having almost no solid content is squeezed out from the third fermented product. This liquid is an active enzyme solution containing an active enzyme.
(12) Preservation and seasoning step Salt, sugar, citric acid and alcohol are added to the active enzyme solution squeezed in the filtration step to produce a seasoning active enzyme solution. Each additive is 20 g of salt, 200 g of sugar, 3 g of citric acid, and 3 liters of alcohol for 20 liters (about 2,000 g) of the active enzyme solution. The alcohol concentration of the seasoning active enzyme solution is 15%. Salt is used to prevent corruption. Sugar is fermented and decomposed by enzymes in the next aging step. The component obtained by degrading sugar with an enzyme prevents bitterness from occurring in the aging active enzyme solution obtained in the next aging step. Citric acid acts on the bitter component in the active enzyme solution, eliminates the bitter taste in the active enzyme solution, and changes the taste of the active enzyme solution to a mild acidity. Alcohol is for anti-corruption.
(13) Aging process The seasoning active enzyme solution obtained in the seasoning process is stored in a barrel, placed in a temperature environment of about 17 ° C. for 2 years, and then aged to become an aging active enzyme solution. The temperature environment of about 17 ° C. is maintained by controlling the temperature of the room in which the barrel is placed to a range of 17 ± 1 ° C. with an air conditioner.
(14) Inspection process The aging active enzyme solution obtained in the aging process is subjected to sensory evaluation in the same manner as the sake. In the inspection process, only the ripening active enzyme solution that has been properly evaluated as a taste and aroma is accepted and sent to the next bottling process.
(15) Bottled process The mature active enzyme solution that has been evaluated as being acceptable in the inspection process is packed into 100 cc to 1000 cc bottles and shipped as enzyme food.

  The enzyme food produced in the above process is added as an alcoholic beverage additive to alcoholic beverages such as wine, sake and whiskey, or boiled vegetables, fish, meat, etc., grilled fish, grilled meat, soy sauce, milk, juice, yogurt By adding it as a seasoning to foods such as natto, the sensory evaluation of alcoholic beverages is remarkably improved, and the taste and flavor of foods are increased to improve the quality of foods. For example, by adding the enzyme food as an alcoholic beverage additive at a rate of about 0.1% to 1% to wine, the flavor of the wine is significantly improved. More specifically, 1% of a food additive enzyme was added to 1 year of wine (wine aged for 1 year) and subjected to sensory evaluation, and it was evaluated as 10 years of wine. As for sake, by adding this enzyme food at a rate of 1%, a marked improvement in sensory evaluation was obtained as in the case of wine.

  In addition, when the raw fish and meat are soaked for about 10 minutes in the diluted food additive enzyme in which water is added at a ratio of 6 to the food additive enzyme 1, and then the fish or meat is baked, Delicious grilled fish and meat.

  In this Embodiment, the 1st fermentation process fermented in the temperature environment of 15-25 degreeC and the 2nd fermentation process fermented at 42 degreeC are provided, and also the 3rd fermentation process fermented at 100 degreeC following the 2nd fermentation process. A filtration step was provided after the third fermentation step, the active enzyme solution was extracted in the filtration step, and the active enzyme solution was aged in a aging step for 2 years. Thus, it is a major feature of the present embodiment to provide three fermentation steps for fermentation in different temperature environments. The enzyme produced in the first fermentation process acts on the fermented product in the second fermentation process. In the second fermentation process, an enzyme different from the first fermentation process is produced, and the enzyme produced in the first fermentation process also remains. Similarly, in the 3rd fermentation process, the enzyme produced | generated by the 1st fermentation process and the 2nd fermentation process acts on fermented material, the kind of enzyme different from a 1st fermentation process and a 2nd fermentation process is produced | generated, 1st The enzymes produced in the first fermentation process and the second fermentation process also remain. Therefore, an enzyme solution containing a very large number of types of enzymes is generated after the three fermentation steps. In the subsequent aging process for 2 years, aging progresses by the action of various enzymes, and the taste and flavor of the active enzyme solution are remarkably improved.

  In addition, since the fermentation temperature in the third fermentation step is 100 ° C., the enzyme produced in the third fermentation step is a super enzyme having super heat resistance. In this embodiment, super-enzyme is produced by fermentation of a mixture of soybeans, seed pods and water without going through complicated processes such as genetic recombination. Compared with the conventional method such as the method described in Patent Document 2 which depends, the superenzyme can be produced safely at a very low cost. Furthermore, compared to the conventional method of producing superenzyme by gene recombination based on superenzymes already existing in nature such as Pyrococcus and holikoshi, in this embodiment, artificially based on cheap raw materials such as soybeans and seed pods are used. In addition, since super enzymes are produced, enzyme foods containing super enzymes can be produced at a much lower cost.

  In the method for producing an enzyme food according to the present embodiment, as means for producing various enzymes, a first fermentation process for fermentation in a temperature range of 15 ° C. to 25 ° C., and a second fermentation process for fermentation at about 42 ° C. , There are provided three fermentation processes, a third fermentation process for fermenting at a high temperature of 100 ° C. The environment required for these processes is temperature. A temperature of 15 ° C. to 25 ° C. can be easily set by an air conditioner, a temperature of 42 ° C. can be set by an electric heater with a temperature control function, and a temperature of 100 ° C. can be set by boiling of the liquid in the pan using a gas stove. In the second fermentation process, the degree of fermentation is determined and the end of the process is determined, but since only one kind of raw material is soybean and the fermentation temperature is constant, the judgment of the fermentation state should be somewhat experienced. It is easy. In the third fermentation step, determination of the degree of fermentation for ending the step is similarly easy. Thus, in this Embodiment, the enzyme foodstuffs containing various enzymes are produced | generated without requiring process control by the expert under a predetermined temperature environment. Therefore, according to the present embodiment, a stable quality enzyme food can be produced at low cost.

  Although the present invention has been specifically described with reference to the embodiment, the present invention is not limited to this embodiment. In particular, for each step, the temperature range, time, material ratio, temperature setting means, cooling method, and the like are specifically shown, but these are not necessarily essential. For example, whether the water temperature and soaking time in the soaking process, the ratio of expanded soybean and water in the juice making process, the soaking time in the soaking process, and the cooling method in the first and second cooling processes are natural cooling or forced cooling Selection, ratio of boiled soybean juice and seed meal in kneading process, fermentation time in first to third fermentation processes, filtration method in filtration process, activity of preservative and seasoning agent in antiseptic and seasoning process The ratio of the enzyme solution and the aging period in the aging step are not limited to the contents shown in the embodiment, and the present invention can be implemented. As an example, the fermentation temperature in the third fermentation step of the above embodiment was 100 ° C., but the temperature range of 100 ± 1 ° C. may be used, and the aging period in the aging step of the above embodiment is Even in a year, a considerable quality is produced. Furthermore, in the said embodiment, although a fermentation process consists of a three-stage fermentation process called the 1st fermentation process thru | or a 3rd fermentation process, the stage number n of the fermentation process in this invention may be four or more. . The n-stage fermentation steps are each performed within a predetermined temperature range, and the predetermined temperature ranges may all be different from each other, or may be three or three or more different ranges.

Claims (7)

A fermentation step of fermenting a mixture of soybean, seed meal and water to produce a fermented product having fluidity, a filtration step of extracting an enzyme-containing liquid from the fermented product by filtering the fermented product, and the enzyme In the method for producing an enzyme food comprising an aging step of producing a liquid product as an enzyme food by aging the contained liquid,
The fermentation process includes a first fermentation process for fermenting a mixture of the soybean, seed meal, and water, a second fermentation process for fermenting a first fermentation product obtained by fermentation in the first fermentation process, and the second fermentation process. It consists of n (n is an integer of 3 or 3) stages of fermentation processes including at least a third fermentation process for fermenting a second fermentation product obtained by fermenting in two fermentation processes,
Each of the n-stage fermentation steps is performed in a predetermined temperature range,
The predetermined temperature ranges are all different from each other, or are three or three or more different ranges.   One of the said predetermined temperature ranges is 99-101 degreeC, The manufacturing method of the enzyme foodstuff of Claim 1 characterized by the above-mentioned. A soaking step in which the soybeans are soaked in water, and the soy beans absorb water;
Crushing soybeans that have absorbed water in the dipping step, adding water to the crushed soybeans, producing a juice juice; and
A stew process for producing a boiled soybean juice by boiling the soybean juice produced in the juice conversion process,
A first cooling step of cooling the boiled soybean juice obtained in the boiling step to a temperature in the range of 0 to 20 ° C;
A kneading step of mixing seed meal with boiled soybean juice cooled to a temperature in the range of 0 to 20 ° C. in the first cooling step;
A first fermentation step of fermenting a mixture of boiled soybean juice and seed meal produced in the kneading step in a temperature environment of 15 to 25 ° C over a period of 15 days or more;
A second fermentation step in which the first fermentation product obtained by fermentation at 15 to 25 ° C. in the first fermentation step is placed in a temperature environment near 42 ° C. and fermented over 22 to 28 hours;
A third fermentation step in which the second fermentation product obtained by fermentation in the second fermentation step is placed in a temperature environment of 100 ° C. and fermented for a predetermined time;
A second cooling step for cooling the third fermentation product obtained in the third fermentation step to a temperature in the range of 0 to 20 ° C;
A filtration step of filtering the third fermented product cooled to a temperature in the range of 0 to 20 ° C. in the second cooling step;
Preserving and seasoning step of adding salt, alcohol, sugar and citric acid to the liquid filtered in the filtration step;
A ripening step of aging the liquid subjected to the preserving and seasoning treatment in the preserving and seasoning step in a temperature environment near 17 ° C. for a period of 1 year or more. The temperature of the water in the immersion step is normal temperature, and the immersion time is 10 hours or more,
In the juice conversion step, the volume of water added to the ground soybean is 5 times the volume of ground soybean,
The cooking time in the cooking process is about 1 hour,
In the first cooling step, boiled soybean juice is put in a container and naturally cooled in the atmosphere over about 8 hours,
The weight ratio of the boiled soybean juice and the seed meal mixed in the kneading step is 7: 1.
The predetermined time in the third fermentation step is 2 to 4 hours,
In the second cooling step, the third fermented product is put in a container and naturally cooled in the atmosphere over 3 to 5 hours,
The filtration step consists of a primary filtration step of squeezing the third fermented product cooled in the second cooling step into a cloth, and a secondary filtration step of filtering the liquid squeezed in the primary filtration step,
In the preservative / seasoning step, salt, alcohol, sugar and citric acid are added to the filtrate filtered in the filtration step. 200 grams, citric acid is a proportion of about 3 grams,
The method for producing an enzyme food according to claim 3, wherein the aging period in the aging step is about 2 years. A soaking step in which the soybeans are soaked in water, and the soy beans absorb water;
Crushing soybeans that have absorbed water in the dipping step, adding water to the crushed soybeans, producing a juice juice; and
A stew process for producing a boiled soybean juice by boiling the soybean juice produced in the juice conversion process,
A first cooling step of cooling the boiled soybean juice obtained in the boiling step to a temperature in the range of 0 to 20 ° C;
A kneading step of mixing seed meal with boiled soybean juice cooled to a temperature in the range of 0 to 20 ° C. in the first cooling step;
A first fermentation step of fermenting a mixture of boiled soybean juice and seed meal produced in the kneading step in a temperature environment of 15 to 25 ° C over a period of 15 days or more;
A second fermentation step in which the first fermentation product obtained by fermentation at 15 to 25 ° C. in the first fermentation step is placed in a temperature environment near 42 ° C. and fermented over 22 to 28 hours;
A third fermentation step in which the second fermentation product obtained by fermentation in the second fermentation step is placed in a temperature environment of 100 ° C. and fermented for a predetermined time;
A second cooling step for cooling the third fermentation product obtained in the third fermentation step to a temperature in the range of 0 to 20 ° C;
A filtration step of filtering the third fermented product cooled to a temperature in the range of 0 to 20 ° C. in the second cooling step;
Preserving and seasoning step of adding salt, alcohol, sugar and citric acid to the liquid filtered in the filtration step;
An aging step in which the liquid subjected to the preserving and seasoning treatment in the preserving and seasoning step is aged in a temperature environment of about 17 ° C. for a period of 1 year or longer.   A seasoning comprising the enzyme food according to claim 5.   An alcoholic beverage additive comprising the enzyme food according to claim 5.