JP2007236384A - Method for producing koji (malted cereal) and miso (fermented soybean paste), and miso-containing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce Koji obtained by preventing microorganisms except the Koji from proliferating, and killing the microorganisms mixed therewith, and to produce a Miso-containing food with good preservability without affecting the flavor and taste of the food. <P>SOLUTION: Nisin of 10-10,000 IU/g is added when producing the Koji in the production of the Miso. Preferably, the addition of the nisin is carried out by separating the addition to two or more times when producing the Koji. Especially when producing a rice Koji, the nisin is added to a soaked liquid of the rice when soaking the rice in water before steaming the rice before the formation of the Koji. During the process, an organic acid and/or a salt thereof is added in combination therewith. The miso is produced by using the Koji obtained by the method, and carrying out the fermentation and maturation. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing miso and miso that inhibits or kills the growth of microorganisms other than koji mold. The present invention also relates to a miso-containing food excellent in preservability using miso obtained by the production method.

  Conventionally, as a method for producing miso, the process generally includes the steps of koji making → soybean / salt addition → aging → commercialization. In particular, the koji making process is often performed in an open environment and is a condition suitable for the growth of microorganisms, and it is assumed that microorganisms and yeasts derived from raw materials other than koji (mold) grow. The After the addition of salt, the water activity is low and the microorganisms rarely grow, but the microorganisms that grew during the koji making still exist without dying. As a result, a product containing a large number of general live bacteria and heat-resistant bacteria is obtained as the output, and miso using the bacteria will also have these miscellaneous bacteria.

  In recent years, miso has been used in various side dishes and sauces such as miso soup, vinegar miso, miso soraku, and miso soup for ramen, but if the miso as a raw material contains a lot of germs, processed foods using that miso There was also a problem that it became easy to rot. In addition, there is a method of adding a preservative to miso, but even if the growth of microorganisms in miso can be suppressed, there is no effect until sterilization, and microorganisms derived from miso migrate to processed foods using miso Sometimes it was easy to rot. Furthermore, if a preservative is added during koji making to make a miso with less microorganisms, the koji cannot be made well, and the taste of the miso may deteriorate. Thus, in order to suppress spoilage of processed foods using miso and to produce foods with good flavor, miso that does not contain miscellaneous bacteria is strongly demanded in the processed food industry.

  As a method for producing aseptic and salt-free miso, a method for producing miso with less miscellaneous bacteria is known by using lactic acid bacteria that produce nisin during koji making and lactic acid fermentation (Non-patent Document 1). In this method, the growth of lactic acid bacteria is greatly influenced by the type of cocoon and the moisture of the cocoon substrate, and a stable effect of suppressing the growth of contaminating microorganisms cannot be obtained. Moreover, when the growth of lactic acid bacteria becomes very large, the lactic acid bacteria migrate to the miso made from the koji, resulting in a miso rich in lactic acid bacteria. In foods using such miso, miso-derived contaminating bacteria and nisin-producing lactic acid bacteria may proliferate during food storage, thereby inhibiting the taste of the food.

  Furthermore, as a method of making koji with fewer contaminating bacteria, in the process of producing miso-like food using koji mold, koji mold and bacteriocin-producing lactic acid bacteria culture solution or its supernatant is added and mixed in a sterilized atmosphere. (1) A method for producing rice bran using a cereal obtained by immersing cereals in water in the presence of lactic acid bacteria having the ability to produce nisin and heat-modifying the cereals by a conventional method as a noodle substrate ( Patent Document 2), a method of producing steamed rice inoculated with lactic acid bacteria by adding a culture of nisin-producing lactic acid bacteria (Patent Document 3) and the like are described. However, these also have drawbacks for the same reason as described above, and it has been difficult to produce miso-containing foods with excellent storage stability by conventional methods.

JP 2005-304493 A JP 2000-116375 A JP 2004-222542 A

Biosci. Biotechnol. Biochem., 63 (4), 642-647, 1999

  In view of such circumstances, the present invention is a method for producing miso, a method for producing miso, and a miso-containing food with improved storage stability, in particular, preventing the growth of microorganisms other than koji mold during koji making and killing mixed microorganisms. The purpose is to provide.

  In light of the above-mentioned problems of the prior art, the present inventors have conducted extensive research, and at the time of manufacturing koji, without using nisin-producing lactic acid bacteria, directly adding nisin in an amount of 10 to 10,000 IU / g. For example, it is possible to prevent the growth of microorganisms other than koji such as gram-positive bacteria and kill mixed microorganisms, and the miso produced using the koji made from the koji is made from lactic acid bacteria. It was found that it has a good flavor with no off-flavors.

  Furthermore, with regard to the timing of addition of nisin, nisin can be absorbed into the raw material of the koji by adding nisin to the dipping solution when the koji material is immersed in water prior to koji making. It was found that microorganisms other than cocoons can be killed at the stage of each manufacturing process such as cocoon making. In addition, by adding nisin and organic acid and / or its salt to the soaking solution, the efficacy of nisin can be kept constant in each manufacturing process such as soaking, steaming and smelting, and killing microorganisms. I found that the effect increased.

  In addition, when it is added during the ironmaking process, nisin may be decomposed in the latter stage of the ironmaking process by the protease of the rice cake if it is added only at the beginning of the ironmaking process. It was found that by adding in two or more portions, the efficacy of nisin can be kept constant during the iron making, and the killing effect of the microorganisms becomes higher.

  Moreover, it discovered that the miso containing food excellent in preservability could be manufactured by applying the miso manufactured with the koji manufactured by the said method to various processed foods.

The present invention has been completed based on such findings and has the following aspects.
Item 1. A method for producing koji characterized by adding 10 to 10,000 IU / g of nisin when producing koji.
Item 2. Item 2. The method for producing koji according to item 1, wherein nisin is added to the dipping solution when the koji material is immersed in water.
Item 3. Item 3. The method for producing koji according to Item 2, wherein an organic acid and / or a salt thereof is added together when adding nisin to the immersion liquid.
Item 4. Item 2. The method for producing koji according to item 1, wherein nisin is added in two or more steps during koji making.
Item 5. Item 5. A method for producing miso that is fermented and aged using the koji produced by the method according to any one of items 1 to 4.
Item 6. Item 6. A miso-containing food excellent in preservability, produced using the miso produced by the method according to item 5.

  According to the method of the present invention, it is possible to produce a koji that has prevented the growth of microorganisms other than koji and killed mixed microorganisms, and also contains miso made using the koji produced in the koji manner. By using it for food, it is possible to produce a miso-containing food with high storage stability without affecting the flavor and taste of the food.

  As a method for producing the koji according to the present invention, the amount of nisin is 10 to 10,000 IU / g, preferably 50 to 5,000 IU / g, more preferably, with respect to the koji and / or koji making raw material and the total amount of the immersion liquid. It is characterized by being added so as to have an amount of 100 to 2,000 IU / g.

  Nisin is a kind of bacteriocin, which is a group of proteins or peptides produced by bacteria, and is a hydrophobic peptide with a molecular weight of 3510 having an intramolecular cyclic structure derived from post-translational modification. It contains special amino acids such as lanthionine and dehydroalanine in the molecule. Nisin is stable in the acidic range, has a particularly bactericidal action on Gram-positive bacteria, and is effective against food poisoning bacteria such as Staphylococcus aureus, Listeria monocytogenes and Clostridium botulinum. Works effectively in killing. Specifically, the bacterium is produced from Streptococcus lactis subsp. Lactis species and can be obtained by culturing Streptococcus lactis subspecies lactis species. The nisin in the present invention can be used as the nisin of the present invention that is purified from the culture medium components and cells used in the culture and those containing the culture media components and cells used in the culture.

  As raw materials for koji, necessary raw materials can be used as appropriate according to the production of various miso such as rice miso, barley miso, and bean miso. For example, as koji raw materials, steamed rice, steamed wheat, steamed bean And steamed bean balls (both are miso balls). Especially, in this invention, it is suitable for manufacture of the rice bran which uses steamed rice as a koji raw material.

  As a method for adding nisin, it is preferable to add nisin to the dipping solution before the koji making is immersed in water. By allowing nisin to be absorbed into the koji-making material during the dipping process, microorganisms other than koji can be killed at the stage of dipping and steaming.

  Furthermore, when adding nisin to the immersion liquid, the stability of nisin can be increased and inactivation can be prevented by adding an organic acid and / or a salt thereof together. Usable organic acids and / or salts thereof include acetic acid, adipic acid, citric acid, gluconic acid, adipic acid, itaconic acid, glucono delta lactone, α-ketoglutaric acid, succinic acid, tartaric acid, lactic acid, phytic acid, Examples thereof include organic acids such as fumaric acid, malic acid, sorbic acid, benzoic acid, and propionic acid, and sodium salts, calcium salts, and potassium salts thereof. The addition amount of the organic acid and / or salt thereof is 0.005 to 5% by weight, preferably 0.01 to 1% by weight, and more preferably 0.05 to 0.5% by weight with respect to the rice immersion liquid. It is characterized by that.

  In addition, when adding at the time of iron making, the above-mentioned amount may be added at once, but if added at once, the efficacy of nisin during iron making may be lost, so nisin should be added in the early and middle stages of iron making. It is preferable to add in two or more portions, such as adding in portions. Thus, by adding nisin in two or more times, the efficacy of nisin can be kept constant during the koji making, and the killing effect of microorganisms can be further enhanced. Most preferably, it is added in 2 to 10 times in consideration of working efficiency.

  As a method for producing the soot, it can be carried out by known methods other than the above. For example, according to the production of various miso such as rice miso, barley miso, and bean miso, as the koji raw material, any one of steamed rice, steamed barley, steamed bean and steamed bean balls (so-called miso ball) is selected, If necessary, after performing the immersion treatment with the aforementioned nisin-containing immersion liquid, the one subjected to the steaming step is used.

  A known desired koji mold such as Aspergillus oryzae and the aforementioned amount of nisin are added to the koji raw material as seed koji. The koji raw material thus prepared is kneaded by a conventional method in a koji machine or in a koji chamber.

  In the present invention, miso is produced by using the koji obtained as described above in a conventional manner, for example, after koji making, in the order of soybean / salt addition → ripening → product production. The miso thus produced may be sterilized as necessary.

  Thus, various miso-containing foods can be produced using this miso as a raw material, and miso-containing foods with high storage stability can be provided.

  Examples of miso-containing foods include various types of sauces and side dishes, such as miso soup, vinegar miso, eggplant miso, taraku miso, miso pickles, grilled meat sauce, ramen miso, miso soup, miso hot pot, miso Sauce, fried food, fried food, rice ball, cooked bread, soup, miso soup and other liquid foods.

  In addition, the miso containing foodstuff which further reduced the number of general viable bacteria can be manufactured by heat-sterilizing the said miso containing foodstuff, for example on 70-95 degreeC on the conditions for 5 minutes or more.

 Here, the heat sterilization treatment includes dry heat sterilization treatment, plate sterilization treatment, steam sterilization treatment, pressure heat sterilization treatment (autoclave treatment, retort treatment, etc.), sterilization treatment using electromagnetic waves (Joule heat heat sterilization treatment, micro Wave heat sterilization treatment), infrared heating and the like.

In addition, the bacteriostatic agent can be added to the miso-containing food of the present invention as long as the taste of the miso is not impaired. The bacteriostatic agent is not limited, but lysozyme, glycerin fatty acid ester, sucrose fatty acid ester, bacteriocin other than nisin, vitamin B ₁ , ethanol, amino acid, organic acid and organic acid salt, phosphate, lactoperoxidase, Mention may be made of plant extracts, polylysine, shirako protein, chitosan and natamycin. Here, the amino acid includes alanine, glycine, betaine, cysteine, tryptophan, or phenylalanine. Organic acids and organic acid salts include acetic acid, adipic acid, citric acid, gluconic acid, adipic acid, itaconic acid, glucono delta lactone, α-ketoglutaric acid, succinic acid, tartaric acid, lactic acid, phytic acid, fumaric acid, Mention may be made of malic acid, sorbic acid, benzoic acid, propionic acid and their alkali metal salts (for example sodium or potassium salts) or alkaline earth metal salts (for example calcium salts). Specific examples of organic acids and organic acid salts include glacial acetic acid (acetic acid), sodium acetate (anhydrous), trisodium citrate, potassium gluconate, sodium lactate, calcium lactate, monosodium fumarate, and potassium sorbate. Can be mentioned. Examples of bacteriocin other than nisin include pediocin and lactisin. Examples of the phosphate include metaphosphoric acid and salts thereof, pyrophosphoric acid and salts thereof, polyphosphoric acid and salts thereof, and the like. The plant extract is a fig leaf extract, mustard extract, mulberry extract, enzyme-treated tea extract, perilla extract, horseradish extract, pepper extract, capsicum aqueous extract that has been specified as an existing additive Etc. The lactic acid bacteria fermented product is a product obtained by fermenting milk components, soybeans, corn, etc. with lactic acid bacteria, then heat sterilized, dried and powdered, and further extracted with water or ethanol. As the bacteriostatic agent, one or more selected from these can be used. Among these, it is preferable to use one or more selected from glycine, lysozyme, sodium acetate, bacteriocin, glycerin fatty acid ester and sucrose fatty acid ester.

  The ratio of the bacteriostatic agent to miso-containing food is 0.00001 to 5% by weight, preferably 0.0001 to 5% by weight, more preferably 0.0001 to 3% by weight with respect to 100% by weight of miso-containing food. The ratio which becomes can be mentioned.

  In addition, in the production of miso-containing foods, as long as the effect is not hindered, sorbitan fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride, emulsifiers such as lecithin, carrageenan, xanthan gum, gellan gum, guar gum, tara gum, tamarind seed gum, Pullulan, chitosan, macrohomopsis gum, gum arabic, pectin, locust bean gum and other gums, starch, sodium caseinate, whey protein concentrate, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC) ), Methyl cellulose (MC), hydroxyethyl cellulose (HEC), etc., and their degradation products, aspartic acid, arginine, argin Amino acids such as glutamate, isoleucine, glutamine, glutamic acid and potassium glutamate and salts thereof, phosphoric acids such as phosphoric acid, metaphosphoric acid, polyphosphoric acid and pyrophosphoric acid and salts thereof, shirako protein extract, honoki extract, and tade extract In addition, animal / plant-derived extracts such as rosemary extract and clove extract, soybean polysaccharides, lactose, minerals, vitamins, sugar alcohols, fragrances, coloring agents and the like can be blended.

  Hereinafter, the content of the present invention will be specifically described using the following experimental examples, examples, comparative examples, and the like, but the present invention is not limited thereto. In the text, “part” means “part by weight” and “%” means “% by weight”.

Test Example 1: Preparation of miso
(1) Preparation of rice cake (production method of Example 1)
100 parts of white rice was immersed in water at 15 ° C. overnight and drained to obtain 125 parts of immersed rice. In the product of the present invention, nisin was added to the immersion liquid at 3,000 IU / g and citric acid at 0.1%. Steamed rice was soaked for 1 hour in a steamer. The steamed rice was cooled to 30-35 ° C., 10 ⁹ cfu / g of seed meal was steamed, and 1/1000 amount of the steamed rice was inoculated uniformly into the steamed rice. The seeded steamed rice was cultivated in a 30 ° C. cocoon, and after 17 hours after seeding, the rice bran was crushed by hand. Boiled 45 hours after seeding, 125 parts of koji was obtained, and 15 parts of salt was added to prepare 140 parts of salted koji.

(Production method of Example 2)
100 parts of white rice was immersed in water at 15 ° C. overnight and drained to obtain 125 parts of immersed rice. Steamed rice was soaked for 1 hour in a steamer. The steamed rice was cooled to 30-35 ° C., 10 ⁹ cfu / g of seed meal was steamed, and 1/1000 amount of the steamed rice was inoculated uniformly into the steamed rice. In the product of the present invention, nisin was added at 1,000 IU / g simultaneously with seed vaccination. The seeded steamed rice was cultivated in a 30 ° C. cocoon, and after 17 hours after seeding, the rice bran was crushed by hand. In the present invention, nisin was further added to a concentration of 500 IU / g when demulsified. Boiled 45 hours after seeding, 125 parts of koji was obtained, and 15 parts of salt was added to prepare 140 parts of salted koji.

(Production method of Comparative Example 1)
Of the production method of Example 2, a koji was prepared in the same manner except that nisin was not added.

(2) Treatment of soybeans 100 parts of washed soybeans were immersed in water at 20 ° C overnight, and then steamed under pressure at 0.7 kg / cm2 (115 ° C) for 30 minutes. The pressure-steamed soybean was immediately crushed through a miso strainer having a hole of 15-23 mm to obtain 210 parts of steamed soybean.

(3) Preparation 210 parts of crushed pressurized steamed soybeans, 140 parts of salted rice cake and 25 parts of salt are mixed, filled firmly into the fermenter, covered with a plastic cloth, placed on a plate, and 150 parts of cobblestone.

(4) Aging The fermenter was controlled at 30 ° C. and aged for 3 months to obtain a miso of the present invention.

(5) Bacteria test Miso after aging was measured using a standard agar medium.

The number of general viable bacteria was 10 ⁶ / g or more detected in the miso of Comparative Example 1, but the number of general viable bacteria was 10 or less or less from the miso of Examples 1 and 2.

Test Example 2: Preparation of Saikyo miso
(1) Preparation of rice cake (production method of Example 3)
230 parts of white rice was soaked in water at 15 ° C. overnight and drained to obtain 285 parts of soaked rice. Steamed rice was soaked for 1 hour in a steamer. The steamed rice was cooled to 30-35 ° C., 10 ⁹ cfu / g of seed meal was steamed, and 1/1000 amount of the steamed rice was inoculated uniformly into the steamed rice. In the product of the present invention, nisin was added to 500 IU / g at the same time as seed vaccination. The seeded steamed rice was cultivated in a 30 ° C. cocoon, and after 17 hours after seeding, the rice bran was crushed by hand. In the present invention, nisin was further added to a concentration of 500 IU / g when demulsified. It was found 45 hours after seeding, and 285 parts of cocoon was obtained.

(Production method of Comparative Example 2)
In the production method of Example 3, as a comparative example, instead of nisin, 3.0 × 10 ⁶ of nisin-producing lactic acid bacterium Lactobacillus lactis was ingested with the seed meal and cultured.

(2) Treatment of soybeans 100 parts of washed soybeans were immersed in water at 20 ° C overnight, and then steamed under pressure at 0.7 kg / cm2 (115 ° C) for 30 minutes. The pressure-steamed soybean was immediately crushed through a miso strainer having a hole of 15-23 mm to obtain 210 parts of steamed soybean.

(3) Preparation While mixing 210 parts of crushed pressurized steamed soybeans, mix 285 parts of straw and 30 parts of salt, fill the fermenter with air (tight), cover the surface with a plastic cloth, and place a plate Place 200 parts of weight.

(4) Aging The fermenter was controlled at 25 ° C. and aged for 7 days to obtain the Saikyo miso of the present invention.

(5) Bacteria test The number of lactic acid bacteria in the ripened Saikyo miso was measured using a BCP-added plate count agar medium.

Although the number of lactic acid bacteria was detected at 3.2 × 10 ⁷ cells / g in the miso of Comparative Example 2, no lactic acid bacteria could be detected from the miso of Example 3. Moreover, although the miso seasoning of a wild vegetable was prepared using the Saikyo miso of the comparative example 2, lactic acid fermentation progressed and the lactic acid fermentation odor affected the flavor. On the other hand, the sauteed miso seasoned with sakyo miso of Example 3 had a good flavor with no lactic acid fermentation odor.

Example 4: Boiled mackerel in miso In the prescription listed in Table 3 below, a cut is made in the mackerel skin, and alcohol and broth are added and boiled. Sugar, miso prepared in Example 1 or Comparative Example 1 (half amount) was added, boiled on high heat for 8 minutes, the remaining miso was added, and boiled on low heat for 7 minutes to prepare mackerel boiled in miso. The finished mackerel boiled in miso was stored at 25 ° C. and the number of viable bacteria was measured. The results are shown in Table 4.

Note) If the number of bacteria is 10 ⁶ cells / g or more, it will be regarded as spoilage and the number of bacteria will be discontinued.

  From Table 4, the mackerel miso boiled with miso using nisin of Example 2 has fewer bacteria than the nisin-free miso of comparative example 1, and improved shelf life is confirmed. It was done.

Example 5: Miso Miso Soro Among the recipes listed in Table 5 below, fried minced meat and sake until polo polo, then low heat, added sugar and miso and mixed to prepare a meat miso sobo. The resulting meat miso sobo was stored at 25 ° C., and the number of general viable bacteria was measured. The results are shown in Table 6.

Note) If the number of bacteria is 10 ⁶ cells / g or more, it will be regarded as spoilage and the number of bacteria will be discontinued.

  From Table 6, it was confirmed that the meat miso soboro prepared with the miso of Example 2 with nisin added had a smaller number of bacteria compared with that using the miso with no nisin added and the improvement in shelf life effect was confirmed. .

Example 6: Wakame-no-uta Washed seaweed among the formulations listed in Table 7 below, drained, and then mixed with miso, vinegar, and sugar and added to the water-washed seaweed to prepare wakame-no-uta . The finished seaweed rice was stored at 15 ° C., and the number of general viable bacteria was measured. The results are shown in Table 8.

Note) If the number of bacteria is 10 ⁶ cells / g or more, it will be regarded as spoilage and the number of bacteria will be discontinued.

  From Table 8, the wakame-no-uta made with miso of Example 2 to which nisin was added had fewer bacteria than those using miso of Comparative Example 1 with no nisin added, confirming an improvement in shelf life effect It was done.

  According to the present invention, it is possible to produce a koji that prevents the growth of microorganisms other than koji and kills mixed microorganisms, and uses miso koji produced using the koji made for various miso-containing foods. Thus, a miso-containing food with high storage stability can be produced without affecting the flavor and taste of the food.

Claims (6)

A method for producing koji characterized by adding 10 to 10,000 IU / g of nisin when producing koji. The method for producing cocoons according to claim 1, wherein nisin is added to the immersion liquid when the cocoon material is immersed in water. The method for producing sputum according to claim 2, wherein an organic acid and / or a salt thereof are added together when adding nisin to the immersion liquid. The method for producing koji according to claim 1, wherein nisin is added in two or more steps at the time of koji making. A method for producing miso that is fermented and aged using the koji produced by the method according to any one of claims 1 to 4. A miso-containing food with excellent preservability, produced using the miso produced by the method according to claim 5.