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

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

  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.

  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.

  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.

  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.

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).

  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).

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).

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

-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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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)

      A cocoon produced from sesame seeds or defatted sesame seeds.       A fermented seasoning using the koji according to claim 1.       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.       The method for producing koji according to claim 3, wherein the protein denaturation treatment is performed by roasting treatment and / or steaming treatment.       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.       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.       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. 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.