JP2007289143A - Method for producing fermented seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing soybean paste or rich soy sauce having an extremely small number of bacteria. <P>SOLUTION: This method for producing a fermented seasoning is provided by without changing the conventional production processes of the fermented seasonings such as soybean paste, etc., capable of effectively suppressing the number of bacteria in the soybean paste or rich soy sauce product even by using lactobacillus of <10<SP>5</SP>CFU (colony-forming unit)/g by using a soybean paste ball or koji substrate prepared by using steamed soybeans having a specific water content, and by preferably using the soybean paste ball or koji substrate prepared to have a specific size prepared by using the steamed soybean having the specific water content, and is an extremely practical and efficient method. Therefore, the soybean paste or rich soy sauce has the extremely small number of bacteria (≤10 CFU/g in both of the number of general live bacteria and the number of thermoduric bacteria). Since the number of the lactobacillus is small, the original taste of the soybean or rich soy sauce is not affected and they become extremely useful as the raw material for producing various processed foods. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a fermented seasoning such as bean miso or tamari soy sauce with an extremely small number of bacteria.

  Conventional miso making is generally performed in an open environment, and it is impossible to make the number of bacteria in the miso product zero. However, when miso is used as a raw material for processed foods, if the raw material miso contains many bacteria, especially heat-resistant bacteria, it will adversely affect the processed food as the final product. There is a strong demand for less miso.

  In response to such a demand, many methods for producing miso using lactic acid bacteria that produce antibacterial substances have been reported. For example, in Japanese Patent No. 30273352, the raw material for making a fermented seasoning (miso) is steamed and koji-made, then the koji is charged with saline and fermented to obtain a fermented seasoning (miso), There is disclosed a method for producing a fermented seasoning characterized in that after a steamed raw material is lactic acid fermented to produce a lactic acid fermented product, the fermented lactic acid product is made into a koji and the koji is charged.

In Japanese Patent No. 3527062, in addition to the addition of seed meal to a koji making base selected from steamed rice, steamed barley, steamed bean and steamed bean balls, non-salt-resistant lactic acid bacteria are added to the koji making base. ^A method for producing miso is disclosed, wherein ⁵ / g or more is added and koji is produced by a conventional method, and the obtained koji is charged with a miso by a conventional method, followed by fermentation and aging.

  Japanese Patent Application Laid-Open No. 2000-116375 uses a cereal obtained by immersing cereals in water in the presence of lactic acid bacteria having the ability to produce nisin and heat-denaturing the cereals by a conventional method. A manufacturing method is disclosed.

  In JP-A-2001-224359, the steamed rice produced by steaming rice soaked in soybean extract was inoculated with lactic acid bacteria, fermented with lactic acid, and then kneaded to prevent contamination by harmful microorganisms. A method for producing rice koji using lactic acid bacteria and rice miso using the rice koji is disclosed.

  In Japanese Patent Laid-Open No. 2002-369678, when a cereal is produced by steaming cereals or beans and inoculating a koji mold after cooling, a lactic acid fermentation liquid and water-soluble calcium or water-soluble magnesium are added during the koji culture process. Also disclosed is a method for inhibiting the germs of moths characterized by inhibiting the propagation of germs.

  In Japanese Patent Application Laid-Open No. 2005-304493, a solid koji is prepared using koji molds, and in the process of producing a miso-like food, (1) a koji mold and bacteriocin-producing lactic acid bacteria culture solution or its supernatant is added to the food material. (2) Smelting is carried out in a sealed iron making machine except during maintenance while supplying sterilized air continuously or intermittently, and (3) bacteriocin-producing lactic acid bacteria culture solution or The supernatant is mixed, and further, if necessary, one or more food materials in an amount of 0.01 to 50 times the weight of the koji are mixed. (4) The mixture is made into a paste to form moromi, (5) the moromi A method for producing a quick-brewed miso-like food, characterized in that it comprises a step of hydrolysis in the absence of salt.

Japanese Patent No. 30273352 Japanese Patent No. 3527062 JP 2000-116375 A JP 2001-224359 A JP 2002-369678 A Japanese Patent Laying-Open No. 2005-304493

However, the conventional method is not a satisfactory method that can be used immediately at the production site, because it is necessary to change the manufacturing process of the conventional miso or use additives that are not used in normal miso manufacturing. There wasn't. For example, the method described in Japanese Patent No. 3527062 is a preferable method because it is not necessary to change the current manufacturing process of miso, but is shown in Table 1 in the production of the bean miso of Example 1. Thus, even when 10 ⁶ / g of lactic acid bacteria are added, the number of general bacteria is 4 × 10 ³ / g and the number of heat-resistant bacteria is 300 or less / g at the matured miso stage, and the bacteria grow. The easy bean miso did not give satisfactory results.

In addition, as shown in the first example, the method of Japanese Patent No. 30273352 is also applicable to bean miso, by adding 10 ⁶ / g of lactic acid bacteria, so that heat-resistant bacteria (B .Subtilis) number of 10 or less / g is possible, but this method requires a lactic acid fermentation process before the koji making process, which is not in the conventional manufacturing process of miso. There is a drawback that it cannot be applied as it is to the manufacturing process of miso.

The present inventor, in the production of bean miso, which is particularly prone to bacterial growth among miso, has been earnestly studied to develop a method capable of effectively suppressing the growth of bacteria without changing the production process. However, even if less than 10 ⁵ CFU (colony forming unit) / g of lactic acid bacteria, which is impossible in this case, is used (for example, in Table 3 of Japanese Patent No. 3527062, 10 ⁴ / g of lactic acid bacteria cannot suppress bacterial growth. By specifying the water content of miso balls, preferably the water content and size when preparing koji, the number of bacteria in miso products (including heat-resistant bacteria) is significantly suppressed. It was found that this was possible, and furthermore, it was confirmed that this knowledge can be applied to the production of tamari soy sauce, and the present invention was completed. Therefore, the present invention is as follows.

(1) Prepare a koji substrate (dama) using steamed beans with a water content of 40-50% (w / w) after steaming, and spray seeds with less than 10 ⁵ CFU / g lactic acid bacteria on this ball A method for producing a fermented seasoning comprising preparing a koji and using the koji to prepare a miso by a conventional method, followed by fermentation and aging.

(2) A miso ball containing 70% or more balls having a diameter of 15 to 30 mm and a length of 30 to 50 mm is prepared using steamed beans having a water content of 40 to 50% (w / w) after the steaming treatment. A method for producing a bean miso, characterized in that a koji is prepared by spraying seed koji and less than 10 ⁵ CFU / g of lactic acid bacteria on a ball, and using the koji to prepare a miso by a conventional method, followed by fermentation and aging.

(3) A rice bran substrate containing 70% or more balls having a diameter of 15 to 30 mm and a length of 30 to 50 mm is prepared using steamed beans having a water content of 40 to 50% (w / w) after steaming. A method for producing a soy sauce, characterized in that seed pods and less than 10 ⁵ CFU / g lactic acid bacteria are sprayed on a substrate to prepare cocoons, and the cocoons are used in a conventional manner to be fermented and matured.

(4) The method according to any one of (1) to (3) above, wherein lactic acid bacteria are sprayed at 10 ³ to 10 ⁴ CFU / g.

The production method of the present invention is a miso ball or koji substrate prepared using steamed beans with a specific moisture content, preferably without any change in the production process of conventional fermented seasonings such as bean miso, preferably with a specific moisture content It is possible to effectively suppress the number of bacteria in miso and tamari soy sauce products even with lactic acid bacteria of less than 10 ⁵ CFU / g by using a miso ball or koji substrate prepared in a specific size using This is an extremely practical and effective method because it does not affect the original taste of miso or tamari soy sauce because of the small amount of lactic acid bacteria used.
Therefore, the bean miso or tamari soy sauce produced by the production method of the present invention has an extremely small number of bacteria (general viable cell count and heat-resistant cell count are both 10 CFU / g or less). It is extremely useful for use.

Hereinafter, the bean miso which is a representative example of the fermented seasoning of the present invention will be described as an example.
Usually, soybean miso is made from soybeans, salt, and decoction (obtained by smashing barley), and then the soybeans are washed and soaked and then steamed to obtain the miso balls. It is manufactured through a process in which a mixture of seed pods and decoction is sprinkled and cultured on the molded miso balls to prepare the koji, and the koji (dried rice cake) obtained is charged with saline in a container and fermented and aged. (Refer to “Introduction to Miso and Soy Sauce” by Hideo Ebine and Hideo Chiba (May 1989, revised edition, published by Japan Self-Service Association, Japan Food Newspaper)).

In the production method of the present invention, without changing the production process of the above-mentioned bean miso, a miso ball molded using steamed beans with a specific moisture content, preferably a steamed soybean with a specific moisture content, It is characterized in that a miso ball having a size is molded, and the miso ball is sprinkled with seed meal and less than 10 ⁵ CFU / g lactic acid bacteria to produce the koji.

  As steamed beans for the preparation of miso balls, the moisture content of the steamed beans is 40-50% (w / w), preferably 42-48% (w / w), more preferably 44-46% It is important to use (w / w). That is, if the water content is too much above the above range, heat-resistant bacteria are likely to grow and it is impossible to prepare a koji with a small number of bacteria. Even if the water content is too low, the growth and proliferation of lactic acid bacteria and cocoons are slow, and as a result, the growth of thermotolerant bacteria is allowed, and the cocoon with a small number of bacteria and high enzyme titer cannot be prepared. Furthermore, the moisture content also affects the molding of miso balls. When the moisture content is outside the above range, it is difficult to mold miso balls of a suitable size described below.

  Molding of miso balls using such steamed beans is 70% or more, preferably 90% of balls having a diameter of 15 to 30 mm and a length of 30 to 50 mm, preferably balls of a diameter of 20 to 25 mm and a length of 40 to 45 mm. Miso balls are prepared to include the above. By molding miso balls of this size, lactic acid bacteria and koji molds can be sprayed evenly, and the growth and growth of lactic acid bacteria and koji molds are also thriving, and the production of antibacterial substances by lactic acid bacteria and the production of enzymes by koji molds It is possible to prepare a koji that progresses smoothly, has a small number of heat-resistant bacteria, and has a high enzyme titer.

  The lactic acid bacterium to be sprayed is not particularly limited as long as it is a lactic acid bacterium produced by an antibacterial substance and has been confirmed to be safe. Specifically, Enterococcus faecalis (E. faecalis), Lactococcus lactis (L. lactis), Leuconostoc mesenteroides (Leu.mesenteroides), Lactobacillus lactis (L. lactis), Lactobacillus casei (L. lactis) L. casei), Lactobacillus brevis (L. brevis), Lactobacillus acidophilus (L. acidophilus), Lactobacillus salmon (L. sake), Pediococcus acid lactis (P. acidilactici), etc. are mentioned .

The application amount of lactic acid bacteria is less than 10 ⁵ CFU, specifically 10 ³ to 10 ⁴ CFU, more specifically 1 × 10 ^{3 to} 9 × 10 ⁴ CFU per 1 g of miso tamago. Further, the spraying time may be simultaneous with the sowing of the soy sauce, or may be before the sowing of the soy sauce (for example, at the time of miso ball molding) or after the sowing of the soy sauce.

  In the present invention, except for the above-mentioned features of the present invention, it may be carried out by a conventional method, and the fermented / ripened bean miso may be heat-sterilized at 70 to 95 ° C. for 5 minutes or longer, if necessary. .

  The bean miso thus prepared has an extremely low number of bacteria (general viable cell count and heat-resistant cell count of 10 CFU / g or less) as shown in the examples below. Processed foods containing miso with a low number of general viable bacteria and heat-resistant bacteria (vinegar miso, taraku miso, sauces such as yakiniku sauce, ramen miso, miso cracker, miso Soup for pans, etc.).

In addition, regarding the tamari soy sauce, as described above, 70% of balls having a diameter of 15 to 30 mm and a length of 30 to 50 mm using steamed beans having a water content of 40 to 50% (w / w) after steaming. The above-described straw substrate is prepared, and seed straw and less than 10 ⁵ CFU / g lactic acid bacteria are sprinkled on the straw substrate to prepare the straw, and the straw is used in a conventional manner for fermentation and aging. It is clear that other points can be carried out according to conventional methods.

  Hereinafter, the present invention will be specifically described with examples of bean miso, but the present invention is not limited to these.

Example 1
After washing 5t of soybean, it was immersed in water. After soaking, the soaked soybeans obtained by draining were left overnight, and then steamed with a NK steamer under a constant vapor pressure.

The steamed beans having the water content shown in Table 1 are cooled to around 40 ° C. with a cooling machine, and 6 × 10 ⁴ CFU of Lactococcus lactis subspices lactis NBRC12007 is added to the steamed beans immediately before being introduced into the miso ball molding machine. After spraying / g, it was passed through a miso ball molding machine. The size of the obtained miso balls was different depending on the moisture content of steamed peas and was as shown in Table 1.

  The resulting miso ball was sprayed with a mixture of decoction and seed koji and placed in a disk type automatic koji making machine for 42 hours. The conditions of the iron making were controlled to keep the temperature around 28 ° C. in order to suppress the increase of heat-resistant bacteria for about 10 hours at the beginning of the iron making, and to grow lactic acid bacteria, and the product temperature after that was not over 35 ° C. .

  Table 1 shows the results of examining the microbial change in the soot obtained in this way. As is clear from Table 1, in the bean miso koji obtained by the method of the present invention, the number of heat-resistant bacteria can be suppressed to 10 CFU / g or less, while the water content is outside the scope of the present invention. It was revealed that the number of heat-resistant bacteria could not be effectively suppressed.

(1) Steamed bean moisture, miso ball molding condition and microbial changes during koji making

Example 2 Production of Bean Miso Soybean 5t was washed and then immersed in water. After soaking, the soaked soybean obtained by draining was left overnight, and then steamed using a NK steamer under a constant vapor pressure (0.095 MPa, 120 ° C. in the can).

The resulting steamed peas (water content 45% (w / w)) are cooled to around 40 ° C. with a cooling machine, and immediately before being introduced into the miso ball molding machine, the steamed peas are subjected to Lactococcus lactis subspices lactis NBRC 12007. Was sprayed through 4-8 × 10 ⁴ CFU / g and then passed through a miso ball molding machine. As for the size of the obtained miso ball, 80% or more was a ball having a diameter of 20 to 25 mm and a length of 40 to 45 mm.

  The resulting miso ball was sprayed with a mixture of decoction and seed koji and placed in a disk type automatic koji making machine for 42 hours. The conditions of the iron making were controlled to keep the temperature around 28 ° C. in order to suppress the increase of heat-resistant bacteria for about 10 hours at the beginning of the iron making, and to grow lactic acid bacteria, and the product temperature after that was not over 35 ° C. .

  After the collapse of the obtained koji (dried koji), it is poured into a stainless koji so that the salt content is about 11% (w / v) together with salt water, and fermented and matured at around 30 ° C for about 6 months to produce the bean miso. Manufactured.

  Tables 2 and 3 show the results of examining the microbial changes in the intermediate products such as bean miso and koji obtained in this way. As is clear from these tables, the number of heat-resistant bacteria is 10 CFU / g or less at any stage of the intermediate product such as the bean miso product and koji obtained by the method of the present invention, and the number of bacteria in the miso product is effective. It has become clear that this is a very practical and efficient method that can be controlled automatically. The number of heat-resistant bacteria was measured after heat treatment at 90 ° C. for 1 minute.

(2) Microbial changes in koji making with lactic acid bacteria

−は検出限界以下を示す。

-Indicates below the detection limit.

(3) Microbial changes in bean miso brewed with koji made by spraying lactic acid bacteria

−は検出限界以下を示す。

-Indicates below the detection limit.

Claims (4)

A steamed potato substrate (ball) is prepared using steamed beans having a water content of 40 to 50% (w / w) after steaming, and seeds and less than 10 ⁵ CFU / g lactic acid bacteria are sprayed on the bowl. A method for producing a fermented seasoning, characterized in that the koji is prepared by a conventional method, fermented and aged. A miso ball containing 70% or more balls with a diameter of 15 to 30 mm and a length of 30 to 50 mm is prepared using steamed beans having a water content of 40 to 50% (w / w) after the steaming treatment. A method for producing a bean miso characterized in that a koji is prepared by spraying koji and lactic acid bacteria of less than 10 ⁵ CFU / g, and using the koji to prepare a miso by a conventional method, followed by fermentation and aging. Using a steamed bean with a water content of 40-50% (w / w) after steaming, a straw substrate containing 70% or more balls of 15-30 mm in diameter and 30-50 mm in length is prepared. A method for producing tamari soy sauce, characterized in that cocoons and lactic acid bacteria of less than 10 ⁵ CFU / g are sprayed to prepare cocoons, which are prepared by a conventional method, fermented and aged. The method according to any one of claims 1 to ³ , wherein lactic acid bacteria are sprayed at 10 ³ to 10 ⁴ CFU / g.