JP2009171959A - Malt and fermented seasoning and production method thereof - Google Patents

Malt and fermented seasoning and production method thereof Download PDF

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JP2009171959A
JP2009171959A JP2008325877A JP2008325877A JP2009171959A JP 2009171959 A JP2009171959 A JP 2009171959A JP 2008325877 A JP2008325877 A JP 2008325877A JP 2008325877 A JP2008325877 A JP 2008325877A JP 2009171959 A JP2009171959 A JP 2009171959A
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koji
seeds
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soy sauce
sesame
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JP5011564B2 (en
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Koichi Asanuma
宏一 浅沼
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Asanuma Shoyuten:Kk
株式会社浅沼醤油店
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented seasoning which soy bean-, wheat-, broad bean-, red bean-, sesame- and rice-allergic patients can ingest harmlessly and which has a sufficient taste, flavor and color as alternative soy sauce, malt produced in the production process, and a production method thereof. <P>SOLUTION: Malt is obtained through a protein denaturation process and a granulation process adjusting the grain size of raw materials using Perilla ocymoides seeds or defatted Perilla ocymoides seeds as a raw material. The fermented seasoning is obtained by compressing moromi-mash after oil and/or undecomposed protein are separated from the moromi-mash produced by using the malt. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は食物アレルギー患者等、小麦、大豆等の加工食品を喫食できない人が危害の心配なく使用可能な醤油風味を有する醗酵調味料及びその中間製品に関するものであり、詳細には、荏胡麻種子を原料として、醸造する麹、醗酵調味料及びその製造方法に関するものである。   The present invention relates to a fermented seasoning having a soy sauce flavor and an intermediate product thereof that can be used by people who cannot eat processed foods such as wheat and soybeans, such as patients with food allergies. The present invention relates to koji to be brewed, fermented seasoning and a method for producing the same.
1997年における厚生省( 現厚生労働省)の実態調査では、国民の約1000万人以上が食物アレルギーを発症した経験があると報告されている。厚生労働省では、アレルギー体質を有する国民の健康危害発生防止の観点から、食物アレルギーの患者数、症状の重篤の度合により、加工食品では卵、乳、小麦、そば及び落花生の5 品目に使用表示を義務付け、大豆を始めとする20品目(大豆、あわび、いか、いくら、エビ、かに、オレンジ、キウイフルーツ、牛肉、くるみ、鮭、鯖、鶏肉、豚肉、まつたけ、もも、やまいも、りんご、ゼラチン、バナナ)においても表示の推奨品目としてあげ、危害発生防止を喚起している。また、米をはじめとして現在のところ厚生労働省により表示を義務付けまでされていないがアレルギーを発症する食品が増えてきている。   According to a survey conducted by the Ministry of Health, Labor and Welfare (current Ministry of Health, Labor and Welfare) in 1997, it is reported that about 10 million people of the nation have experienced food allergies. According to the Ministry of Health, Labor and Welfare, from the viewpoint of preventing the occurrence of health hazards for people with allergies, the number of patients with food allergies and the severity of symptoms indicate that the processed foods are used for 5 items: egg, milk, wheat, buckwheat and peanuts. 20 items including soybean (soybean, abalone, squid, how much, shrimp, crab, orange, kiwifruit, beef, walnut, strawberry, salmon, chicken, pork, matsutake, peach, yam, apple, (Gelatin, banana) is also recommended as a recommended item for labeling, and it is calling for prevention of harm. In addition, foods that develop allergies, such as rice, are currently not required to be labeled by the Ministry of Health, Labor and Welfare.
わが国における伝統的調味料醤油は和食を中心に、今では洋食分野でも広く調味料として使用されるようになった。しかし、その普及の中で、醤油の原料が小麦、大豆が主体であることが問題となっている。それは、この原料が食品アレルギー原因となり、健康被害を受ける虞のある患者が見られるようになったということである。これらアレルギー患者の健康を守るためにも、又その療法として、食事から患者の対象となるアレルゲン食品を完全に除去する食療法が行われている。わが国の食生活には味噌と醤油、特に醤油は調味料として欠くことのできないものである。食物アレルギー患者に供せられる料理から大豆や小麦を使用した醤油を完全に外すことは、食生活の豊かさ、その料理の種類を極めて狭くし、つまらなくするものである。また、栄養摂取面からも深刻な問題であり、早急な解決が切望されている。   Traditional seasoning soy sauce in Japan has been widely used as a seasoning, mainly in Japanese cuisine, and now also in the Western food field. However, in the spread, the problem is that soy sauce is mainly made of wheat and soybeans. That is, this ingredient has caused food allergies, and some patients are likely to suffer from health problems. In order to protect the health of these allergic patients, as a therapy therefor, a diet therapy that completely removes the patient's target allergen food from the diet is performed. Miso and soy sauce, especially soy sauce, are essential for seasoning in Japan. The complete removal of soy sauce made from soybeans and wheat from foods for patients with food allergies makes the diet rich and the type of food extremely narrow and boring. In addition, it is a serious problem in terms of nutrition intake, and an immediate solution is eagerly desired.
こうした状況から、食物アレルギー患者に対して大豆、小麦を含まない、即ち原料として未使用の醤油風味を有する調味料の開発が切望されている。その中で、これまでには大麦、空豆、小豆、胡麻、米、稗、粟、黍、コーリャン等の穀類を原料としての醤油風味を有する調味料が開発され、そして市販されているものもある。しかし価格が高価であったり、醤油風味が不十分なものも多い。さらには大麦や小豆によるアトピー患者が現れたり、胡麻、米アレルギーの患者が急増したりしているため、現在もそれぞれの患者の体質に合った調味料が模索されている。   Under such circumstances, development of a seasoning that does not contain soy and wheat, that is, has an unused soy sauce flavor as a raw material, is eagerly desired for food allergy patients. Among them, soy sauce-flavored seasonings have been developed and marketed so far, using grains such as barley, empty beans, red beans, sesame seeds, rice, rice cakes, rice cakes, rice cakes, and sorghum. . However, many of them are expensive and have insufficient soy sauce flavor. Furthermore, since there are atopy patients due to barley and red beans, and the number of patients with sesame seeds and rice allergies is rapidly increasing, seasoning suitable for each patient's constitution is still being sought.
こうした中、アレルゲンのない調味料の製造法として、大豆蛋白食品に醤油麹由来のプロテアーゼを作用させてアレルゲン由来蛋白質を分解除去する方法が開示されている(特許文献1参照 ) 。 Under these circumstances, as a method for producing a seasoning free of allergens, a method of degrading and removing allergen-derived proteins by causing a soy protein food-derived protease to act on soy protein foods is disclosed (see Patent Document 1).
原料を替えたものとしてはアマランサス、ヒエ、アワの雑穀や香辛料を原料としての調味料を製造する方法が開示されている(特許文献2、3参照) 。   As a method of changing the raw material, a method for producing a seasoning using amaranth, millet, millet cereals and spices as raw materials is disclosed (see Patent Documents 2 and 3).
また、原料を変えたものとして、空豆、小豆、ゴマ、米を原料とした麹及び調味料が開示されている(特許文献4、5参照)。 Moreover, the rice cake and seasoning which used empty beans, red beans, sesame, and rice as raw materials are disclosed as what changed the raw material (refer patent documents 4 and 5).
また、魚類、畜肉類、海藻類を主原料とし、アレルゲンとなる高分子の蛋白質、脂質等を酵素分解により低分子ペプチドとし除去する方法が開示されている( 特許文献6 、7参照 )。
特開平7−203890号公報 特開平8−196232号公報 特開2001−238593号公報 特開2006−122002号公報 特開2006−122001号公報 特開平11−155524号公報 特開平11−206335号公報
In addition, a method is disclosed in which fish, livestock meat, and seaweed are used as main raw materials, and high molecular proteins and lipids that become allergens are removed as low molecular peptides by enzymatic degradation (see Patent Documents 6 and 7).
JP-A-7-203890 JP-A-8-196232 JP 2001-238593 A JP 2006-122002 A JP 2006-122001 A JP-A-11-155524 JP-A-11-206335
特許文献1の調味料では分解不十分による残留リスクや製造ライン上のコンタミネーションのリスクは避けられない。特許文献2の調味料では、めんつゆとしてのの利用を目的としているため一般的な醤油代替とはならない。特許文献3の調味料は食品として大量摂取に不適な香辛性材料を醗酵させた調味料として利用することを目的としており醤油代替を意図していない。特許文献4、5の調味料の原料は現在のところ厚生労働省の表示義務リストには指定されていないが、空豆もアレルギーが報告されており、小豆、胡麻、米はアレルギー患者が急増している実態があるため食療法を行うためには別な原料を模索する必要がある。特許文献6、7の調味料は目的としての使用法が魚醤、魚エキス等であり、いずれも醤油風味の代替とはなりえない。 In the seasoning of Patent Document 1, the residual risk due to insufficient decomposition and the risk of contamination on the production line are inevitable. The seasoning of Patent Document 2 is not a general soy sauce substitute because it is intended for use as noodle soup. The seasoning of Patent Document 3 is intended to be used as a seasoning obtained by fermenting a spicy material unsuitable for large intake as a food, and is not intended as a substitute for soy sauce. The ingredients for the seasonings of Patent Documents 4 and 5 are not currently specified in the display obligation list of the Ministry of Health, Labor and Welfare, but allergies have been reported for empty beans, and allergic patients are rapidly increasing for red beans, sesame seeds, and rice. Because of the actual situation, it is necessary to search for another raw material in order to perform diet therapy. The seasonings of Patent Documents 6 and 7 are fish soy sauce, fish extract and the like as the intended usage, and none of them can be a substitute for soy sauce flavor.
本発明は、上記の課題を解決するため原料に荏胡麻を利用することで、大豆、小麦、空豆、小豆、胡麻、米アレルギー疾患患者が危害なく摂取可能で 醤油代替調味料として十分な風味、香り、色を有する醗酵調味料及びその製造過程で作られる麹及びそれらの製造方法の提供を目的とする。 The present invention uses sesame sesame as a raw material to solve the above-mentioned problems, so that soybeans, wheat, empty beans, red beans, sesame, rice allergic disease patients can ingest without harm and have sufficient flavor and aroma as a soy sauce substitute seasoning The purpose of the present invention is to provide a fermented seasoning having a color, koji made in the production process thereof, and a method for producing them.
荏胡麻はゴマの仲間ではなく、シソ科の植物で東南アジアを中心に昔から食べ物として栽培されている植物である。最近では抗アレルギー食品として健康食品やサプリメントにも利用されている。また、荏胡麻はその種子中に脂質と蛋白質、炭水化物を多く含んでいる。このようなことからアレルギー発症のリスクを抑えながら成分的にも小麦、大豆の代替品として醤油風調味料醸造の可能性があると考えられる。発明者は荏胡麻種子単体でも麹、醤油風味の醗酵調味料を製造できることを見いだし、本発明に至った。 Sesame seeds are not sesame seeds, but are Labiatae plants that have been cultivated as food in Southeast Asia. Recently, it is also used as an antiallergic food for health foods and supplements. Sesame seeds contain a large amount of lipids, proteins and carbohydrates in the seeds. For this reason, it is considered that there is a possibility of brewing soy sauce-like seasonings as an alternative to wheat and soybeans while suppressing the risk of developing allergies. The inventor has found that a fermented seasoning of koji and soy sauce flavor can be produced even with sesame seeds alone, and has led to the present invention.
即ち本発明の麹は荏胡麻種子又は、脱脂荏胡麻種子を原料として製造することを特徴とする。また本発明の醗酵調味料は前記麹を利用することを特徴とする。 That is, the cocoon of the present invention is produced using sesame seeds or defatted sesame seeds as a raw material. Moreover, the fermented seasoning of the present invention is characterized by utilizing the aforementioned koji.
その製造方法としては荏胡麻種子又は、脱脂荏胡麻種子を蛋白変性処理することを特徴とする。また、蛋白変性処理は焙煎及び又は蒸煮処理で行うことを特徴とする。蒸煮処理を行う際は原料を110℃以上の高圧下で蒸煮することを特徴とする。 The production method is characterized by protein-denatured sesame seeds or defatted sesame seeds. Further, the protein denaturing treatment is performed by roasting and / or steaming. When performing the steaming treatment, the raw material is steamed under a high pressure of 110 ° C. or higher.
また、製麹方法として、蛋白変性処理の前又は後の工程で10メッシュ以下の粗粒度原料を50重量%以上含むように原料の粒度調整を行う造粒処理を行うことを特徴とする。 Moreover, as a koji-making method, a granulation process is performed in which the raw material particle size is adjusted so as to include 50% by weight or more of a coarse particle raw material of 10 mesh or less in the step before or after the protein denaturation treatment.
また、製麹工程において種麹を荏胡麻種子又は、脱脂荏胡麻種子に接種し、目視により胞子の成長が確認できたものを抽出し、当該抽出した第二世代のものを添加する種麹として用いることを特徴とする。 Also, in the koji making process, seed pods are inoculated into sesame seeds or defatted sesame seeds, and the ones that have been visually confirmed to grow spores are extracted and used as seed pods to which the second generation extracted is added. It is characterized by.
また、必要に応じ、熟成諸味を加熱し、熟成諸味油分及び又は、未分解の蛋白質を浮上又は凝集させ、分離した後、圧搾処理を行い醗酵調味料を得ることを特徴とする。 In addition, if necessary, the aging moromi is heated, the aging moromi oil and / or undegraded protein is floated or aggregated, separated, and then subjected to a pressing treatment to obtain a fermented seasoning.
本発明の麹及び醗酵調味料の原料として荏胡麻種子を使用することから、アレルギー患者に健康危害を及ぼすリスクが少ない醗酵調味料が得られる。また、脱脂して油を絞った残りからも効率よく製麹できるため資源の有効利用にもつながる。製造方法としては、造粒することで製麹時の厚盛りが可能になる。また、本発明の麹からなる諸味を加熱し、油及び又は未分解の蛋白質を分離してから圧搾することで圧搾効率を上げることができる。以上を解決することで従来の醤油製造設備をほぼそのまま利用して製造が可能であるため新たな製造設備の導入の必要性がほとんどない。そして本発明の醗酵調味料は、味、香り、色も醤油にきわめて近く、比較しても遜色なく、醤油代替の醗酵調味料として充分な品質を有している。以上からアレルギー患者、調味料業界、農業従事者、環境に益すること大である。 Since sesame seeds are used as the raw material for the koji and fermentation seasoning of the present invention, a fermentation seasoning with a low risk of causing health hazards to allergic patients can be obtained. In addition, since it can be efficiently made from the residue after degreasing and squeezing the oil, it also leads to effective use of resources. As a manufacturing method, it is possible to increase the thickness at the time of iron making by granulating. Moreover, the squeezing efficiency can be increased by heating the moromi comprising the koji of the present invention and separating the oil and / or undegraded protein and then squeezing. By solving the above, since it is possible to produce using the conventional soy sauce production equipment almost as it is, there is almost no need to introduce new production equipment. The fermented seasoning of the present invention is very close in taste, fragrance and color to soy sauce and is comparable to soy sauce and has sufficient quality as a fermented seasoning substitute for soy sauce. From the above, it is important to benefit allergic patients, seasoning industry, farmers, and the environment.
実施の形態に係る麹及び醗酵調味料の製造方法の構成は、原料の粒度を調整する造粒処理工程と、原料を焙煎による乾熱処理または蒸煮による湿熱処理を行い蛋白質を変性させる工程と、蛋白変性処理された原料に種麹を接種し培養する製麹工程と、製麹原料に食塩を添加して仕込み諸味を得る仕込み工程と、仕込み諸味を発酵させ熟成諸味を得る工程と、熟成諸味を加熱し、熟成諸味の油分及び又は未分解の蛋白質を分離する工程と、熟成諸味を圧搾して生調味液を得る圧搾工程と、生調味液を調整して液体調味料にする調整工程とを備えて構成される。粒度を調整する造粒処理工程と熟成諸味の加熱による分離工程以外は、基本的に従来の醤油製法に従い製造される。具体的には、以下、各工程について説明する。
The composition of the production method of koji and fermentation seasoning according to the embodiment includes a granulation treatment step of adjusting the particle size of the raw material, a step of subjecting the raw material to dry heat treatment by roasting or wet heat treatment by steaming, and denaturing the protein, A koji making process for inoculating and cultivating seed meal on protein-modified raw materials, a kneading process for adding salt to koji raw materials to obtain moromi, a process for fermenting the moromi to obtain aging moromi, and aging moromi A process of separating the ripened moromi oil and / or undegraded protein, a squeezing process of squeezing the ripened moromi to obtain a raw seasoning liquid, an adjustment process of adjusting the raw seasoning liquid to a liquid seasoning, and It is configured with. Other than the granulation treatment step for adjusting the particle size and the separation step by heating the ripening moromi, it is basically produced according to the conventional soy sauce manufacturing method. Specifically, each step will be described below.
本発明で使用される原料の荏胡麻は種子そのものでも脱脂した種子でも構わない。原料を焙煎による乾熱処理または蒸煮による湿熱処理することで麹の付き易い状態に蛋白変性させるとともに、浸漬、散水等により次の製麹の工程で麹の付き易い水分に調整を行う。詳しくは製麹の盛り込み水分が30重量%から70重量%、好ましくは40重量%から55重量%に調整する。
この蛋白変性処理に前後して原料を選別もしくは造粒して粒度調整を行う。具体的には、麹のメッシュサイズを10メッシュサイズ以下の粗粒度原料を50重量%以上含むように盛込む。以上のように製麹することで本発明の麹を得ることができる。
このように得られた麹を食塩水と混合し、時々攪拌し醗酵を助け、3ヶ月以上熟成させる。その間乳酸菌、酵母等の微生物を加え醗酵を助けても良い。こうして諸味を得る。
熟成した諸味を60℃以上で加熱処理する。上澄みの油分及び又は沈殿した未分解の蛋白質を分離した後、布に包み圧力をかけて搾り、醗酵調味料が得られる。
さらに火入れ、オリ引き、濾過等の工程を行っても良い。以下に、原料に大豆、小麦を使った一般的な醤油製法との違いを記す。
The raw sesame seeds used in the present invention may be seeds themselves or defatted seeds. The raw material is subjected to a dry heat treatment by roasting or a wet heat treatment by steaming to denature the protein to a state where it is easy to get wrinkled. Specifically, the moisture contained in the koji is adjusted to 30% to 70% by weight, preferably 40% to 55% by weight.
The particle size is adjusted by selecting or granulating the raw material before and after the protein denaturation treatment. Specifically, the cocoon mesh size is filled so as to include 50% by weight or more of coarse-grained raw materials having a mesh size of 10 mesh size or less. By making the iron as described above, the bag of the present invention can be obtained.
The koji obtained in this way is mixed with saline and stirred occasionally to aid fermentation and age for more than 3 months. Meanwhile, microorganisms such as lactic acid bacteria and yeast may be added to help fermentation. In this way you get a taste.
Aged moromi is heat-treated at 60 ° C or higher. After separating the supernatant oil and / or precipitated undegraded protein, it is wrapped in a cloth and squeezed under pressure to obtain a fermented seasoning.
Furthermore, you may perform processes, such as a burning, an edge drawing, and filtration. The differences from the general soy sauce manufacturing method using soybeans and wheat as raw materials are described below.
醤油の場合は主原料に蛋白質原料として大豆、炭水化物原料として小麦を利用するのが一般的だが、本発明の主原料は荏胡麻種子単一でも良く、荏胡麻種子、水、種麹のみを原料とした麹を利用した醗酵調味料でも醤油の代替調味料としての味、風味を得ることができる。
醤油の原料である大豆の場合は常圧で煮込むことでも蛋白変性を行うことができる。それに対して、荏胡麻種子は吸水量が少ないため、常圧では変性しづらく、110℃以上の高圧蒸気による加熱が必要となる。装置や効率を考慮した場合、110℃〜140℃の温度で、60分〜180分蒸煮することが適切である。
醤油の原料である大豆に比べて荏胡麻種子、脱脂荏胡麻種子はサイズが小さいため厚く盛り込むと麹の通気性が悪くなり嫌気的になりやすいため麹菌が発育しにくい。そこで本発明においては一般的な醤油製造時には行わない原料の粒度調整を行う造粒処理を行い麹の通気性を向上させる。
荏胡麻種子、脱脂荏胡麻種子は造粒しても諸味の分解が進むと醤油諸味よりも固液がなじんでペースト状となる。そのままでは液体を回収するのに醤油以上の圧力及び又は時間が必要になる。それを解決するために諸味の油及び又は未分解の蛋白質を先に分離処理し圧搾しやすくする。
以下実施例に基づいて本発明を説明するが、本発明は実施例のみに限定されるものではない。
In the case of soy sauce, it is common to use soybean as a protein raw material and wheat as a carbohydrate raw material, but the main raw material of the present invention may be a single sesame seed, water sesame seed, water, seed potato only A fermented seasoning using koji can also provide a taste and flavor as an alternative seasoning for soy sauce.
In the case of soybean, which is a raw material for soy sauce, protein denaturation can also be performed by boiling at normal pressure. On the other hand, sesame seeds have little water absorption, so they are not easily denatured at normal pressure, and heating with high-pressure steam at 110 ° C. or higher is required. When considering the apparatus and efficiency, it is appropriate to cook for 60 to 180 minutes at a temperature of 110 to 140 ° C.
Compared with soybean, which is the raw material of soy sauce, sesame seeds and defatted sesame seeds are small in size, and if they are thickly incorporated, the permeability of the cocoon becomes poor and it becomes easy to become anaerobic. Therefore, in the present invention, granulation is performed to adjust the particle size of the raw material, which is not performed at the time of general soy sauce production, and the air permeability of the koji is improved.
Even if the sesame seeds and defatted sesame seeds are granulated, if the decomposition of the moromi progresses, the solid liquid becomes more familiar than the soy sauce moromi and becomes a paste. As it is, pressure and / or time higher than soy sauce is required to recover the liquid. In order to solve this, the moromi oil and / or undegraded protein is first separated and easily squeezed.
Hereinafter, the present invention will be described based on examples, but the present invention is not limited to the examples.
数種の原料を麹にして麹の出す酵素力価と原料としての資質を評価した。その試験方法と得られた結果を以下に示す。
次の原料を1000g計量し、ミキサーにて均一に破砕してフライパンで品温が130℃に達するまで炒った。盛り込み時の水分が約40%前後になるよう散水し、種麹(Aspergillus oryzae S-03株)を1/1000量振り28℃設定で72時間培養し麹を得た。得た麹500gに対し23重量%の塩水を1000ml加え、55℃で33時間振盪培養し酵素分解を進めた。以上をろ紙で濾した濾液の全窒素を分析し原料適正を比較した。
Several kinds of raw materials were used as cocoons to evaluate the enzyme titer produced by the cocoons and the qualities as raw materials. The test method and the results obtained are shown below.
1000 g of the next raw material was weighed, uniformly crushed with a mixer, and fried in a frying pan until the product temperature reached 130 ° C. Water was sprinkled so that the moisture at the time of incorporation was about 40%, and seed meal (Aspergillus oryzae S-03 strain) was shaken 1/1000 amount and cultured at 28 ° C. for 72 hours to obtain a koji. 1000 ml of 23% by weight salt water was added to 500 g of the obtained koji, and the enzyme decomposition was advanced by shaking culture at 55 ° C. for 33 hours. The total nitrogen of the filtrate which filtered the above with the filter paper was analyzed, and the raw material suitability was compared.
以上のスクリーニング結果の新たな知見から、荏胡麻種子が他の原料と比較して劣らず、従来の大豆、小麦を使用した醤油に近い種類の原料であることが分かった。そこで、荏胡麻種子を原料として製造する場合の方法について更に検討することにし、本発明を完成した。 From the new findings of the above screening results, it was found that sesame seeds are not inferior to other raw materials and are a kind of raw material close to soy sauce using conventional soybeans and wheat. Therefore, the present invention was completed by further examining the method for producing sesame seeds as raw materials.
荏胡麻の醗酵に適した種麹を使用しないと48時間では麹が付ききらずに96時間程かかってしまい、培養時間が長すぎることにより雑菌の汚染を受け最悪の状態では腐敗してしまうことがわかった。そこで、荏胡麻の醗酵に適した種麹を確認した。荏胡麻を1000g計量し、ミキサーにて均一に破砕してフライパンで品温が130℃に達するまで炒った。盛り込み時の水分が約45%前後になるよう散水し、各種麹を1/1000量振り均一に混合した。28℃設定で培養し経時毎にその麹菌の発生様子を目視で観察し記録した。目視により成長したと思われる時点で20gを採取、23重量パーセントの塩水を40ml加え55℃で33時間反応させた後分解された窒素の量を確認した。即ち以下の表2中で+で記載された時点である。 If seeds suitable for fermentation of sesame seeds are not used, it will take about 96 hours without stagnation in 48 hours, and it will take about 96 hours due to the contamination of various bacteria due to too long culture time. It was. Therefore, a seed meal suitable for fermentation of sesame seeds was confirmed. 1000 g of sesame seeds were weighed, uniformly crushed with a mixer, and fried in a frying pan until the product temperature reached 130 ° C. Water was sprayed so that the moisture at the time of filling was about 45%, and various kinds of straws were shaken 1/1000 amount and mixed uniformly. Culture was performed at 28 ° C., and the appearance of the koji mold was visually observed and recorded over time. 20 g was collected at the time when it seemed to have grown visually, 40 ml of 23 weight percent salt water was added and reacted at 55 ° C. for 33 hours, and then the amount of decomposed nitrogen was confirmed. That is, it is the time point indicated by + in Table 2 below.
− 目視による胞子の発現なし
± 目視による胞子の発現が確認できた
+ 目視により胞子の成長が確認できた

1は(株)樋口松之助商店から入手したAspergillus sojae(S−12株)を種麹とした
2は(株)樋口松之助商店から入手したAspergillus oryzae(S−03株)を使用した
3は2によって目視により胞子の成長が確認できたものを振るい種麹として使用した
この試験結果から、麹の培養条件はAspergillus oryzae種を一度荏胡麻で胞子をつけて馴養し、2世代目を種麹とするのが好ましいことが分かった。
-No visual spore expression ± Visual spore expression confirmed + Visual spore growth confirmed

1 using Aspergillus sojae (S-12 strain) obtained from Matsunosuke Shoten, Higuchi Co., Ltd. 2 as seed seeds using Aspergillus oryzae (S-03 strain) obtained from Matsunosuke Shotou, Ltd. From the results of this test, which used the seeds that had been visually confirmed as spore growth as the seed seeds, the culture conditions of the seeds were that the Aspergillus oryzae seeds were once spore-fed with sesame seeds and the second generation seeds Was found to be preferable.
醤油の製造方法に準拠して実施したところ、荏胡麻単独では大豆に比べてメッシュが細かく麹の通気性が悪くなるため醗酵状態が良くなかった。醤油の場合は小麦30メッシュ(約0.85mm)篩い以下の粉末が30%前後あるのみで残りは大豆や小麦の大きさで製麹する。小麦の粉末も大豆の周りに付着するので、麹としてのメッシュは大きくなる。そのため原料の間に隙間が多くなり、空気の通りが良く連続通風方式などでは20cm以上の厚さで盛込むことも可能と考えられる。
そこで荏胡麻の製麹時のメッシュサイズについて検討を加えた。エクストルーダーによって圧着、造粒して粒子をサイズ別に分けた。分けた原料を1000g計量し、オートクレーブで110℃10分間処理した。盛り込み時の水分が約45%前後になるよう散水し、Aspergillus oryzae(S−03株2世代)を1/1000量振り均一に混合した。盛込みの厚さを5cmに設定し28℃設定で60時間培養し麹菌の発育状態を目視で観察し記録した。できた麹を20g採取し、23重量パーセントの塩水を40ml加え55℃で33時間反応させた後分解された窒素の量を測定した。その結果を表3に示した。
When carried out in accordance with the method for producing soy sauce, sesame seeds alone had a finer mesh than soybean, and the fermented state of koji was poor, so the fermentation state was not good. In the case of soy sauce, there are only about 30% of powder below 30 mesh (about 0.85 mm) sieve of wheat, and the rest is koji made with the size of soybean or wheat. Since the wheat powder also adheres around the soybean, the mesh as a cocoon becomes large. For this reason, there are many gaps between the raw materials, and it is considered that air can be easily introduced and the continuous ventilation method or the like can be filled with a thickness of 20 cm or more.
Therefore, we examined the mesh size when making sesame seeds. The particles were separated by size by pressing and granulating with an extruder. 1000 g of the divided raw material was weighed and treated in an autoclave at 110 ° C. for 10 minutes. Water was sprinkled so that the moisture at the time of filling was about 45%, and Aspergillus oryzae (S-03 strain 2 generation) was shaken 1/1000 amount and mixed uniformly. The thickness of the filling was set to 5 cm and cultured at 28 ° C. for 60 hours, and the growth state of the koji mold was visually observed and recorded. 20 g of the soot was sampled, 40 ml of 23 weight percent salt water was added and reacted at 55 ° C. for 33 hours, and then the amount of decomposed nitrogen was measured. The results are shown in Table 3.
以上の結果から、メッシュサイズを大きくすることで、麹の通気性が改善され厚く盛込めることで生産性が上がることが判明した。 From the above results, it was found that by increasing the mesh size, the air permeability of the cocoon was improved and the thickness increased, resulting in increased productivity.
また、エクストルーダーで押し出し、10メッシュ以下の原料を50%以上含有させた場合も大きいサイズに細かい粉末が付着してコロイドを形成するため条件が改善されることが判明した。20メッシュ超の原料だと通気性が悪くなり、厚盛に適さないため生産性が大幅に落ちるため現実的ではないことも確認できた。サイズを一定以上の条件に合わせることは非常に重要といえる。 Further, it was found that even when extruding with an extruder and containing 50% or more of a raw material of 10 mesh or less, conditions are improved because fine powder adheres to a large size to form a colloid. It was confirmed that the material exceeding 20 mesh deteriorated the air permeability and was not realistic because it was not suitable for thickening and the productivity dropped significantly. It can be said that it is very important to adjust the size to a certain condition.
大豆、小麦で製造した醤油と本発明方法で製造した醗酵調味液の官能試験の実施例を示す。
官能試験方法
大豆、小麦を原料とした醤油を小皿に約10ml用意した。
そして、それとは別の皿に本発明の醗酵調味料(荏胡麻を原料とした調味料)を小皿に約10
ml用意した。
両方について比較試験を行った。その時の比較する事項は色、香り、味について官能比較試験を行い、参考資料として塩分、pH、全窒素量についても分析をした。その結果を表4に示した。全窒素も醤油のJAS規定の本醸造特級をクリアしており、官能試験結果からも両者に有意差は見られず、代替の効果は十分であることが明確に出来た。
The Example of the sensory test of the soy sauce manufactured with soybean and wheat and the fermentation seasoning liquid manufactured with the method of this invention is shown.
Sensory test method About 10 ml of soy sauce made from soybeans and wheat were prepared in a small dish.
Then, the fermentation seasoning of the present invention (seasoning made from sesame sesame seeds) in a small plate and about 10
ml was prepared.
A comparative test was conducted for both. The matter to be compared at that time was a sensory comparison test on color, aroma, and taste, and the salt content, pH, and total nitrogen content were analyzed as reference materials. The results are shown in Table 4. All nitrogen also cleared the brewing special grade of JAS regulation of soy sauce, and there was no significant difference between the two from the sensory test results, and it was clear that the alternative effect was sufficient.
パネラーAは30代男性、パネラーBは30代女性、パネラーCは60代男性
評価点については以下の基準で設定し、実施した。
1・・・・とても評価にたえられない劣悪と評価
2・・・・基準とするものよりやや劣ると評価
3・・・・醤油らしい色、香り、味は普通程度と評価
4・・・・醤油らしい色、香り、味はやや良いと評価
5・・・・醤油らしい色、香り、味はとても優れていると評価
総合評価は全体のバランスを加味して、1から5点評価として、5点を満点として評価した。
Paneler A was a male in his 30s, paneler B was a female in his 30s, and paneler C was a male in his 60s.
1 ··· Very poor evaluation and evaluation 2 · · · slightly inferior to the standard 3 · · · soy sauce-like color, aroma and taste are normal and 4 evaluation・ Soy sauce-like color, fragrance, and taste are evaluated as slightly good5 .... Soy sauce-like color, fragrance, and taste are evaluated as very good. Five points were evaluated as a perfect score.
大豆、小麦で製造した醤油と本発明方法で製造した醗酵調味液を使っての刺身における食味比較試験の実施例を示す。冷凍クロマグロ赤身を解凍し、任意の大きさにカットして二つの皿に別々に用意した。比較する醤油と本発明の醗酵調味液を別々の小皿に用意し、カットしたクロマグロ赤身を付けての食味について評価した。その結果を表5にまとめて記載した。本結果から両製品間には有意差は見られず、本発明の醗酵調味液は醤油の代替は十分にあることを明確に出来た。 The Example of the taste comparison test in the sashimi using the soy sauce manufactured with soybean and wheat and the fermented seasoning liquid manufactured with this invention method is shown. Frozen bluefin tuna leans were thawed, cut into arbitrary sizes and prepared separately in two dishes. The soy sauce to be compared and the fermented seasoning liquid of the present invention were prepared in separate small dishes, and the taste with the cut bluefin tuna lean was evaluated. The results are summarized in Table 5. From this result, there was no significant difference between the two products, and it was clearly made that the fermented seasoning liquid of the present invention has a sufficient alternative to soy sauce.
パネラーAは30代男性、パネラーBは30代女性、パネラーCは60代男性
評点については以下の基準で設定した。
1・・・・とても評価にたえられない劣悪と評価
2・・・・基準とするものよりやや劣ると評価
3・・・・マグロ刺身らしい色、香り、味は普通程度と評価
4・・・・マグロ刺身らしい色、香り、味はやや良いと評価
5・・・・マグロ刺身らしい色、香り、味はとても優れていると評価
総合評価は全体のバランスを加味して、1から5点評価として、5点を満点として評価した。
Panel A was set for men in their 30s, Panel B for women in their 30s, and Panel C for men in their 60s based on the following criteria.
1 ··· Very poor evaluation and evaluation 2 · · · slightly inferior to the standard 3 · · · Tuna sashimi color, aroma, taste is rated as normal 4 · · ·・ ・ Evaluated that the color, fragrance and taste of tuna sashimi are slightly good 5 ・ ・ ・ ・ ・ ・ The color, scent and taste of tuna sashimi are very good. As evaluation, 5 points were evaluated as a perfect score.
同様にイカ寿司をもちいての食味比較試験を実施してその結果をまとめて表6に示した。本結果においても、両製品間には有意差はなく、本発明の醗酵調味液は寿司においても、醤油の代替になれることを明確に出きた。 Similarly, a taste comparison test using squid sushi was performed and the results are summarized in Table 6. Also in this result, there is no significant difference between the two products, and it has been clearly shown that the fermented seasoning liquid of the present invention can be used as a substitute for soy sauce in sushi.
パネラーAは30代男性、パネラーBは30代女性、パネラーCは60代男性
評点については以下の基準で設定した。
1・・・・とても評価にたえられない劣悪と評価
2・・・・基準とするものよりやや劣ると評価
3・・・・イカ寿司らしい色、香り、味は普通程度と評価
4・・・・イカ寿司らしい色、香り、味はやや良いと評価
5・・・・イカ寿司らしい色、香り、味はとても優れていると評価
総合評価は全ての点を加味して、1から5点評価として、5点を満点として評価した。
Panel A was set for men in their 30s, Panel B for women in their 30s, and Panel C for men in their 60s based on the following criteria.
1 ··· Very bad evaluation and evaluation 2 · · · Slightly inferior to the standard 3 · · · The color, aroma and taste of squid sushi are normal and rated 4 · · ·・ ・ Evaluate that squid sushi color, aroma, and taste are a little good 5 ・ ・ ・ ・ ・ ・ I like squid sushi color, aroma, and taste are very good. As evaluation, 5 points were evaluated as a perfect score.
大豆、小麦で製造した醤油と本発明方法で製造した醗酵調味液を使っての煮魚の官能試験の実施例を示す。
本醸造特級生醤油(株式会社浅沼醤油店製造、小麦、大豆を原料としている)又は、本発明の荏胡麻を原料とした醗酵調味料のいずれかを各24g、それに共通したものとして本みりん16g、砂糖16g、水24gを合わせて80gの調味液を作成した。真ガレイを2枚(約200g)に調味液を加え、弱火で10分間煮詰めた。十分に加熱調理後、冷却を待って別々の皿に取り食味比較試験を実施した。その結果を表7に示した。本結果から全ての内容で両者に有意差は見られず、代替の効果は十分であることが明確に出来た。
The Example of the sensory test of the boiled fish using the soy sauce manufactured with soybean and wheat and the fermented seasoning liquid manufactured by this invention method is shown.
24g each of this brewing special grade raw soy sauce (manufactured by Asanuma Soy Sauce Co., Ltd., made from wheat and soybeans) or fermented seasoning made from sesame sesame seeds of the present invention, A seasoning liquid of 80 g was prepared by combining 16 g of sugar and 24 g of water. Seasoning liquid was added to 2 pieces of true flounder (about 200 g) and boiled for 10 minutes on low heat. After fully cooking, after waiting for cooling, it was put on separate dishes and a taste comparison test was performed. The results are shown in Table 7. From these results, there was no significant difference between the two in all the contents, and it was clear that the alternative effect was sufficient.
パネラーAは30代男性、パネラーBは30代女性、パネラーCは60代男性
評点については以下の基準で設定した。
1・・・・とても評価にたえられない劣悪と評価
2・・・・基準とするものよりやや劣ると評価
3・・・・煮魚特有の色、香り、味は普通程度と評価
4・・・・煮魚特有の色、香り、味はやや良いと評価
5・・・・煮魚特有の色、香り、味はとても優れていると評価
総合評価は全ての点を加味して、1から5点評価として、5点を満点として評価した。
Panel A was set for men in their 30s, Panel B for women in their 30s, and Panel C for men in their 60s based on the following criteria.
1 ··· Very bad evaluation and evaluation 2 · · · If slightly inferior to the standard 3 · · · Color, aroma and taste unique to boiled fish are rated 4 ·・ ・ ・ Evaluate that the color, fragrance and taste peculiar to boiled fish are a little good 5 ・ ・ ・ ・ ・ ・ The color, scent and taste peculiar to boiled fish are very good. From 5 points, 5 points were evaluated as full marks.
大豆、小麦を原料とした醤油と本申請の醗酵調味液の「すまし汁」官能試験の実施例を示す。
水1000gに対して本醸造特級醤油50g、本みりん20g、清酒50g、L-グルタミン酸ナトリウムを1g加え、他に具材としては里芋とネギをスライスして加え加熱調理して澄まし汁を作成した。別に、本醸造特級醤油の代わりに本発明の醗酵調味料各50gをもちいて同様に調理した澄まし汁を作成した。その官能試験結果を表8に示した。本結果から全ての内容で両者に有意差は見られず、代替の効果は十分であることが明確に出来た。
An example of the "sushi soup" sensory test of soy sauce made from soybeans and wheat and the fermented seasoning liquid of this application is shown.
To 1000 g of water, 50 g of brewed special soy sauce, 20 g of Hon Mirin, 50 g of sake, 1 g of sodium L-glutamate were added, and scallops and leeks were sliced as ingredients and cooked to prepare a clarified juice. Separately, a clarified soup prepared in the same manner using 50 g of each of the fermented seasonings of the present invention instead of the brewing special grade soy sauce was prepared. The sensory test results are shown in Table 8. From these results, there was no significant difference between the two in all the contents, and it was clear that the alternative effect was sufficient.
パネラーAは30代男性、パネラーBは30代女性、パネラーCは60代男性
評価点については以下の基準で設定し、評価比較を行った。
1・・・・とても評価にたえられない劣悪と評価
2・・・・基準とするものよりやや劣ると評価
3・・・・澄まし汁らしい色、香り、味は普通程度と評価
4・・・・澄まし汁らしい色、香り、味はやや良いと評価
5・・・・澄まし汁らしい色、香り、味はとても優れていると評価
総合評価は全ての点を加味して、1から5点評価として、5点を満点として評価した。
Paneler A was a male in his 30s, paneler B was a female in his 30s, and paneler C was a male in his 60s.
1 ··· Very poor evaluation and evaluation 2 · · · slightly inferior to the standard 3 · · · The color, aroma and taste of a clear soup is normal and the rating 4 · · ·・ Evaluate that the color, scent, and taste of clear soup are slightly good. 5 ... Color, scent, and taste of clear soup are very good. The overall evaluation takes all points into consideration. Five points were evaluated as a perfect score.
本発明の醗酵調味料は、原料に大豆、小麦、空豆、小豆、胡麻、米を使用していないので、該当アレルギー患者が危害を受けることなく醤油の代替として利用し、喫食できる。また、合理的で有効的な製造方法である。


Since the fermented seasoning of the present invention does not use soybeans, wheat, empty beans, red beans, sesame, or rice as raw materials, the allergic patient can be used as an alternative to soy sauce and eaten without harm. Moreover, it is a rational and effective manufacturing method.


Claims (8)

  1. 荏胡麻種子又は、脱脂荏胡麻種子を原料として製造された麹。       A cocoon produced from sesame seeds or defatted sesame seeds.
  2. 請求項1に記載の麹を利用したことを特徴とする醗酵調味料。       A fermented seasoning using the koji according to claim 1.
  3. 原料である荏胡麻種子又は、脱脂荏胡麻種子を蛋白変性処理することを特徴とする麹の製造方法。       A method for producing a koji, characterized by subjecting a koji sesame seed or a defatted koji sesame seed as a raw material to protein denaturation.
  4. 前記蛋白変性処理は、焙煎処理及び又は蒸煮処理で行うことを特徴とする請求項3に記載の麹の製造方法。       The method for producing koji according to claim 3, wherein the protein denaturation treatment is performed by roasting treatment and / or steaming treatment.
  5. 前記蒸煮処理を行う際、110℃以上の高圧蒸気を利用することを特徴とする請求項4に記載の麹の製造方法。       5. The method for producing koji according to claim 4, wherein high-pressure steam at 110 ° C. or higher is used when performing the steaming treatment.
  6. 原料である荏胡麻種子又は、脱脂荏胡麻種子を製麹する場合には、前記蛋白変性処理の前又は後の工程で10メッシュ以下の粗粒度原料を50重量%以上含有するように原料の粒度調整を行う造粒処理を行うことを特徴とする請求項3乃至又5のいずれかに記載の麹の製造方法。       When producing raw sesame seeds or defatted sesame seeds, adjust the raw material particle size so that it contains 50% by weight or more of coarse-grained raw material of 10 mesh or less in the process before or after the protein denaturation treatment. 6. The method for producing a koji according to any one of claims 3 to 5, wherein a granulating process is performed.
  7. 種麹を蛋白変性処理を行った荏胡麻種子又は、脱脂荏胡麻種子に接種し、目視により胞子の成長が確認できたものを抽出し、当該抽出した第二世代のものを添加する種麹として用いることを特徴とする請求項3乃至6のいずれかに記載の麹の製造方法。       Inoculate seed sesame seeds that have undergone protein denaturation or defatted sesame seeds, extract seeds that have been visually confirmed to grow spores, and use them as seed seeds to add the extracted second-generation seeds. A method for producing a cocoon according to any one of claims 3 to 6.
  8. 請求項3乃至7記載のいずれかの製造方法で製造された麹からできた諸味を加熱することで、油及び又は未分解の蛋白質を分離した後圧搾処理することを特徴とする醗酵調味料の製造方法。



    A fermented seasoning characterized by heating the moromi made from koji produced by the production method according to any one of claims 3 to 7 and then separating the oil and / or undegraded protein, followed by pressing. Production method.



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KR101147146B1 (en) 2010-06-30 2012-05-25 대상 주식회사 Process for preparing sesame sauce
JP2012187096A (en) * 2011-02-25 2012-10-04 Kikkoman Corp Soy sauce-like seasoning
WO2013073249A1 (en) * 2011-11-18 2013-05-23 キッコーマン株式会社 Soy sauce-like seasoning
JP2014110771A (en) * 2012-12-05 2014-06-19 Kikkoman Corp Soy sauce-like seasoning
WO2014122784A1 (en) * 2013-02-08 2014-08-14 株式会社桃太郎海苔 Method for producing koji
JP5702014B1 (en) * 2014-05-21 2015-04-15 キッコーマン株式会社 Brewing seed meal, brewing meal and soy sauce-like seasoning
JP2018134106A (en) * 2018-05-07 2018-08-30 キッコーマン株式会社 Soy sauce-like seasoning

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JP2006122002A (en) * 2004-10-29 2006-05-18 Takahashi Shoten:Kk Malt and seasoning using broad bean and red bean as raw materials
JP2006122001A (en) * 2004-10-29 2006-05-18 Takahashi Shoten:Kk Malt and seasoning using sesame and rice as raw materials

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JPH08196232A (en) * 1995-01-27 1996-08-06 Toshiyuki Arita Seasoning with miscellaneous cereal as raw material
JP2001299268A (en) * 2000-04-28 2001-10-30 Miike Shokuhin Kogyo Kk Seasoning and method for producing the same
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101147146B1 (en) 2010-06-30 2012-05-25 대상 주식회사 Process for preparing sesame sauce
JP2012187096A (en) * 2011-02-25 2012-10-04 Kikkoman Corp Soy sauce-like seasoning
WO2013073249A1 (en) * 2011-11-18 2013-05-23 キッコーマン株式会社 Soy sauce-like seasoning
JP2014110771A (en) * 2012-12-05 2014-06-19 Kikkoman Corp Soy sauce-like seasoning
WO2014122784A1 (en) * 2013-02-08 2014-08-14 株式会社桃太郎海苔 Method for producing koji
JP5702014B1 (en) * 2014-05-21 2015-04-15 キッコーマン株式会社 Brewing seed meal, brewing meal and soy sauce-like seasoning
WO2015178399A1 (en) * 2014-05-21 2015-11-26 キッコーマン株式会社 Koji starter for fermentation, koji for fermentation, and soy sauce-like seasoning
US10609943B2 (en) 2014-05-21 2020-04-07 Kikkoman Corporation Koji starter for fermentation, koji for fermentation, and seasoning
JP2018134106A (en) * 2018-05-07 2018-08-30 キッコーマン株式会社 Soy sauce-like seasoning

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