JP2011188875A - Production of processed food using heated soy sauce - Google Patents
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Abstract
Description
本発明は、火入れ醤油（加熱殺菌醤油）を用いた加工食品の製造技術に関し、さらに具体的には、本発明は、火入れ醤油を用いてタンパク質ゲル食品を熟成させることにより、柔らかく変化した新たな食感を有する加工食品およびその製造方法に関するものである。 The present invention relates to a process for producing processed foods using fired soy sauce (heat-sterilized soy sauce), and more specifically, the present invention provides a new soft and varied food product by aging protein gel foods using fired soy sauce. The present invention relates to a processed food having a texture and a method for producing the same.
食品を軟化させる方法としては、酵素を用いる技術が古くから存在する。生醤油を用いてセリンプロティナーゼにより牛肉の筋原線維とコラーゲンを分解する技術も知られているが（非特許文献１：J. Food Sci., Vol.52, No.5, p.1177-1179, 1185, 1987）、一般的に酵素は熱に弱く生の醤油を使用する必要性があることから、食品加工条件（特に温度条件）等に制限があり、利用範囲が限定される。また、有機酸塩などの添加物を用いてｐＨの上昇により大豆タンパク質食品を軟化させる方法もあるが（特開２００３−１５９０２４号公報（特許文献１））、近年は自然、天然志向であり、大豆以外の風味等による官能面への影響も予想される。 As a method of softening food, a technique using an enzyme has been present for a long time. A technique for degrading beef myofibrils and collagen with serine proteinase using raw soy sauce is also known (Non-patent Document 1: J. Food Sci., Vol. 52, No. 5, p. 1177-1179). , 1185, 1987). Generally, enzymes are weak against heat and it is necessary to use raw soy sauce, so there are restrictions on food processing conditions (especially temperature conditions), etc., and the range of use is limited. In addition, there is a method of softening soy protein food by increasing the pH using an additive such as an organic acid salt (Japanese Patent Application Laid-Open No. 2003-159024 (Patent Document 1)). Sensitive effects due to flavors other than soybeans are also expected.
特開２０００−１５７２１５号公報（特許文献２）には、木材を不完全燃焼させて得られる薫液類を用いて食肉を処理することにより食肉を軟化させる方法が開示されている。また、特開２００４−８９１８１号公報（特許文献３）には、酵素を含む溶液中に食品素材を浸漬し、加圧処理して食品素材内部に酵素を浸透させ、酵素反応を起こさせることによる食品素材の改質方法が開示されている。これらの方法は、いずれも肉類等の生の食品を対象として処理を行うものである。 Japanese Patent Application Laid-Open No. 2000-157215 (Patent Document 2) discloses a method of softening meat by treating the meat with a liquid smoke obtained by incompletely burning wood. Japanese Patent Application Laid-Open No. 2004-89181 (Patent Document 3) describes a method in which a food material is immersed in a solution containing an enzyme, pressurized to allow the enzyme to penetrate into the food material, and an enzyme reaction is caused. A method for modifying a food material is disclosed. All of these methods treat raw foods such as meat.
特開２００３−２６１５９８号公報（特許文献４）には、大豆タンパク質をアルキレンオキサイド鎖の繰り返し単位を有する多官能エポキシ化合物で処理することにより変性させた柔軟性のある変性大豆蛋白質を製造する方法が開示されている。 Japanese Patent Application Laid-Open No. 2003-261598 (Patent Document 4) discloses a method for producing a flexible modified soybean protein obtained by modifying soybean protein with a polyfunctional epoxy compound having a repeating unit of an alkylene oxide chain. It is disclosed.
上記のような食品を軟化させる方法は、対象とする食品が生であるか、添加物を用いて処理するものであるか、あるいは加熱工程を含むことのできない酵素処理によるものである。
本発明は従来の問題点、特に生醤油を用いた場合の食品加工における温度条件の制限、添加物の使用による食品の風味等官能面への影響等の問題を生じることなく、食品を簡便にあるいは更に殺菌や調理などの加熱工程を行いながらも軟化させ、これまでにない新たな食感を有する軟化された加工食品を提供することを目的とするものである。 The present invention makes it easy to produce foods without causing problems such as limitations on temperature conditions in food processing when using raw soy sauce, especially the effects of the use of additives on sensory aspects such as the flavor of food. Alternatively, it is an object to provide a softened processed food having a new texture that has never been achieved by further softening while performing a heating step such as sterilization or cooking.
上記課題を解決するため、本発明者等は、原料となる食品、および軟化のための処理剤について様々な条件で検討を行った結果、特定の条件の組合せ、すなわち種々の食品の中で特に蛋白質ゲル食品を原料とし、これを通常の加熱殺菌した醤油（火入れ醤油）を用いて熟成させることにより上記目的を達成できることを見出し、この知見に基づいて本発明を完成させるに至った。 In order to solve the above-mentioned problems, the present inventors have examined various conditions for foods used as raw materials and treatment agents for softening, and as a result, the combination of specific conditions, that is, among various foods, in particular. It has been found that the above-mentioned object can be achieved by using protein gel food as a raw material and aging this using ordinary heat-sterilized soy sauce (fired soy sauce), and the present invention has been completed based on this finding.
すなわち、本発明は、下記の構成を要旨とする軟化された加工食品およびその製造方法に関するものである。
（１）タンパク質ゲル食品に火入れ醤油を含浸させた後、これを熟成させ軟化させることを特徴とする、加工食品の製造方法。
（２）熟成の温度が３〜６５℃である、上記(1)に記載の方法。
（３）タンパク質ゲル食品が、豆腐、練り製品および加熱変性卵からなる群から選択されるものである、上記(1) または(2)に記載の方法。
（４）タンパク質ゲル食品に火入れ醤油を含浸させ、これを熟成させたことを特徴とする、軟化された加工食品。
（５）熟成の温度が３〜６５℃である、上記(4)に記載の軟化された加工食品。
（６）タンパク質ゲル食品が、豆腐、練り製品および加熱変性卵からなる群から選択されるものである、上記(4)または(5)に記載の軟化された加工食品。
That is, this invention relates to the softened processed food which makes the following structure a summary, and its manufacturing method.
(1) A method for producing a processed food, which comprises impregnating protein gel food with hot soy sauce and then aging and softening it.
(2) The method according to (1) above, wherein the aging temperature is 3 to 65 ° C.
(3) The method according to (1) or (2) above, wherein the protein gel food is selected from the group consisting of tofu, kneaded products, and heat-denatured eggs.
(4) A softened processed food characterized by impregnating protein gel food with fired soy sauce and aging it.
(5) The softened processed food according to (4) above, wherein the aging temperature is 3 to 65 ° C.
(6) The softened processed food according to (4) or (5) above, wherein the protein gel food is selected from the group consisting of tofu, kneaded products, and heat-denatured eggs.
本発明は、タンパク質ゲル食品を、通常の加熱殺菌醤油（火入れ醤油）を用いて熟成させることにより、目的の食品を簡便に軟化させ、あるいは更に調味（調理）や殺菌などの加熱処理を行いながらも熟成・軟化させることができる加工食品の製造方法、およびこれまでにない新たな食感（粘性のある食感、クリーム様の食感等）を有する軟化された食品を提供することができる。
本発明において、牛肉等の生食品、加工食品等多くの食品について所期の目的を達成できなかった中で、しかも加熱処理された一般の火入れ醤油が特定の食品、すなわちタンパク質ゲル食品を軟化できること、更には殺菌や調理等の加熱加工処理を行ってもなお軟化作用を有することは思いがけなかったことと解される。
In the present invention, a protein gel food is aged using ordinary heat-sterilized soy sauce (fired soy sauce), so that the target food can be easily softened or further subjected to heat treatment such as seasoning (cooking) or sterilization. It is also possible to provide a method for producing a processed food that can be ripened and softened, and a softened food having a new texture (such as a viscous texture or a cream-like texture) that has never been achieved.
In the present invention, the intended purpose of many foods such as raw foods such as beef and processed foods could not be achieved, and heat-treated general soy sauce can soften specific foods, that is, protein gel foods Furthermore, it is understood that it is not unexpected that the heat treatment process such as sterilization or cooking still has a softening action.
本発明において加工食品の原料となる対象の食品は、タンパク質ゲル食品であることは前記したところである。ここで、タンパク質ゲル食品とは、加水加熱等によりゲル化したタンパク質を含有する食品を意味する。タンパク質ゲル食品（以下、タンパク質食品ともいう）の例としては、豆腐（木綿豆腐、絹ごし豆腐等）、練り製品、加熱変性した卵（ゆで卵、焼き卵等）等があげられる。上記練り製品は魚肉系、食肉系、植物性の蛋白質、あるいはそれらの混合物をすりつぶした原料を調味料で味付けして加熱凝固させた加工食品であり、具体例としては、蒲鉾、はんぺん、ちくわ、フィッシュソーセージ、フィッシュハム、つみれ、さつまあげ、サラミ、チキンナゲット等があげられる。従って、本発明において対象となる食品は、タンパク質ゲル食品であれば上記の具体例に限定されず使用することができる。また、本発明において、上記のようなタンパク質食品を更に処理したもの、例えば、加圧脱水した豆腐、あるいは豆腐をアルコール液（例えばエタノール、または任意に食塩、ショ糖等をさらに含むアルコール）に浸漬した後に乾燥させた加工豆腐（後記の実施例参照）等を原料として使用することも可能である。 As described above, the target food used as the raw material of the processed food in the present invention is a protein gel food. Here, the protein gel food means food containing protein that has been gelled by heating with water or the like. Examples of protein gel foods (hereinafter also referred to as protein foods) include tofu (cotton tofu, silken tofu, etc.), kneaded products, heat-denatured eggs (boiled eggs, baked eggs, etc.) and the like. The above-mentioned kneaded products are processed foods that are obtained by seasoning fish-based, meat-based, vegetable protein, or a mixture of them with seasonings and heat-coagulating them. Specific examples include salmon, rice bran, chikuwa, and fish. Examples include sausage, fish ham, tsumelet, sweet potato, salami, and chicken nuggets. Therefore, if the foodstuff used as object in this invention is a protein gel foodstuff, it can be used without being limited to said specific example. Further, in the present invention, further processed protein foods as described above, for example, pressure-dehydrated tofu, or tofu is immersed in an alcohol solution (for example, ethanol or optionally further containing sodium chloride, sucrose, etc.) It is also possible to use processed tofu (see Examples below) as a raw material after drying.
本発明において、加工食品の原料となるタンパク質ゲル食品を処理する醤油は、大豆または脱脂大豆と小麦を原料とする麹を食塩の存在下で発酵・熟成させた生醤油を加熱殺菌（通常６０〜８０℃で３０分程度）した通常の火入れ醤油であれば市販のもの、あるいは新たに製造したものが使用できる。醸造醤油の種類には、濃口醤油、淡口醤油、溜醤油、白醤油、再仕込み醤油等があり、製造方法により、本醸造方式、新式醸造方式、アミノ酸混合方式、酵素処理混合方式等があるが、いずれの醤油を使用することもできる。また、必要に応じてこれを再加熱殺菌（上記と同条件）したものを用いても食品に対する軟化効果は変わらない。ただし、通常のオートクレーブのような過酷な条件での処理では醤油の活性は低下または消失する。更に、粉末醤油あるいは凍結乾燥した醤油もそのままあるいは水に再溶解した形で使用することができる。本発明において、タンパク質食品の軟化に関与する醤油成分は、透析膜による分子量分画等の検討結果から、分子量１２，０００以上のものであると考えられ、その際、この分画により脱塩された醤油等も使用することができる。また、主に味付けの観点から、砂糖、味醂等をさらに添加した醤油調味液を用いてもよい。更に、醤油の軟化活性に関連し、必要に応じて活性の高いものを所望に希釈して使用することも可能である。 In the present invention, soy sauce for treating protein gel foods as raw materials for processed foods is sterilized by heating raw soy sauce obtained by fermenting and ripening soybeans or defatted soybeans and wheat as raw materials in the presence of salt (usually 60- Commercially available or newly prepared soy sauce that has been heated at 80 ° C. for about 30 minutes can be used. The types of brewed soy sauce include dark soy sauce, light mouth soy sauce, tame soy sauce, white soy sauce, re-prepared soy sauce, etc., depending on the production method, there are main brewing method, new brewing method, amino acid mixing method, enzyme treatment mixing method etc. Any soy sauce can be used. Moreover, the softening effect with respect to a foodstuff does not change even if it uses what re-sterilized this (the same conditions as the above) as needed. However, the soy sauce activity decreases or disappears in the treatment under severe conditions such as a normal autoclave. Furthermore, powdered soy sauce or freeze-dried soy sauce can be used as it is or in a form re-dissolved in water. In the present invention, the soy sauce component involved in the softening of protein foods is considered to have a molecular weight of 12,000 or more based on the results of molecular weight fractionation using a dialysis membrane. At that time, the salt is desalted by this fractionation. Soy sauce can also be used. Moreover, you may use the soy sauce seasoning liquid which added sugar, miso, etc. further mainly from a viewpoint of seasoning. Furthermore, in relation to the softening activity of soy sauce, it is possible to dilute and use a highly active one as desired.
本発明におけるタンパク質ゲル食品の軟化は、通常の酵素が失活する加熱殺菌の影響を受けない（火入れ醤油の使用（任意に加熱工程下での使用）でも軟化効果を有する）こと、軟化前後の豆腐蛋白質についての電気泳動分析により多くの高分子蛋白質が低分子化していること、また、火入れ醤油への金属プロテアーゼ阻害剤の添加により軟化活性が低下または消失することから、醤油に残存する熱に耐性のある金属プロテアーゼ（中性プロテアーゼ）の酵素反応によるものと推測される（後記の実験例４参照）。本発明で使用する醤油（火入れ醤油）の中性プロテアーゼ（以下、プロテアーゼともいう）活性は、後記実験例に示すような測定方法によれば、通常０．０１〜０．０３（Ｕ／ｇ）程度であった。火入れ醤油はそのまま使用することが一般的であり、また必要に応じて希釈して使用することも可能であるが、好ましくは活性が０．０１（Ｕ／ｇ）を超えるもの、より好ましくは０．０１５（Ｕ／ｇ）以上のものを使用し、０．０２（Ｕ／ｇ）以上のものが更に好ましい。本発明において、醤油としては、火入れ醤油であればプロテアーゼ活性が０．０３（Ｕ／ｇ）を超えるものであっても有利に使用できることはいうまでもない。プロテアーゼ活性の測定は、後記実験例５に示す方法に準じて行うことができる。 The softening of the protein gel food according to the present invention is not affected by heat sterilization in which normal enzymes are deactivated (it has a softening effect even with the use of burning soy sauce (optionally used in the heating step)), before and after softening. Electrophoretic analysis of tofu protein reduces the molecular weight of many high molecular proteins, and the softening activity decreases or disappears due to the addition of metal protease inhibitors to burning soy sauce. It is presumed to be due to an enzyme reaction of a resistant metalloprotease (neutral protease) (see Experimental Example 4 below). The neutral protease (hereinafter also referred to as protease) activity of the soy sauce (fired soy sauce) used in the present invention is usually 0.01 to 0.03 (U / g) according to the measurement method as shown in the experimental examples below. It was about. The soy sauce is generally used as it is, and it can be diluted as necessary, but preferably has an activity exceeding 0.01 (U / g), more preferably 0. .015 (U / g) or more is used, and 0.02 (U / g) or more is more preferable. In the present invention, it is needless to say that the soy sauce can be advantageously used even if it has a protease activity of more than 0.03 (U / g) as long as it is fired soy sauce. The protease activity can be measured according to the method shown in Experimental Example 5 described later.
本発明で使用する醤油は、前記のように、大豆または脱脂大豆と小麦を原料とする麹を食塩の存在下で発酵・熟成させた通常の火入れ醤油であればよいが、製造ロット等により、一部に食品の軟化活性が弱いかあるいは効果のない場合がある。従って、本発明の軟化された加工食品をより効率的に製造するために、予め醤油の軟化活性の有無等を確認しておくことも可能である。醤油の軟化活性の評価は、本発明の方法に従って、実際に本発明の対象とするタンパク質ゲル食品に火入れ醤油を含浸させて熟成させた後に、その軟化状態を確認する等の方法により、醤油の軟化能力を判定することができるが、これをより簡便に行うために、例えば次のような評価方法も実用的に可能である。市販のはんぺん（有機酸等の酸味料を含まないもの）を適当な大きさの細片としたもの（例えば、円柱状に型抜きしたもの）および醤油を試験管に入れ、キャップをして５０℃で２４時間保持する。次いで試験管を取り出し、ミキサーで２秒間程度撹拌した後に食品の状態を観察する。軟化活性のある醤油の場合は、はんぺん片は外側から溶け、米粒状に小さくなって浮く。また、試験管の管壁や醤油液中に細かいはんぺん片が多数観察できる。一方、軟化活性がない醤油の場合は、はんぺん片はほぼ変わらない形状を保っており、試験管の管壁や醤油液中に崩れたはんぺん片はほとんど観察されない（後記の実験例１参照）。上記のような評価もしくは判定方法は、必要に応じて、その条件を一部変更したり、またタンパク質食品を別のものに変更することも可能である。火入れ醤油の軟化能力の判定に関しては、別の方法として、上記したようなプロテアーゼ活性の測定（後記の実験例５参照）により、好ましくは活性が０．０１（Ｕ／ｇ）を超えるもの、より好ましくは０．０１５（Ｕ／ｇ）以上のもの、更に好ましくは０．０２（Ｕ／ｇ）以上の醤油を選択することも可能である。 As described above, the soy sauce used in the present invention may be a normal fired soy sauce fermented and matured in the presence of salt in a soybean or defatted soybean and wheat as a raw material. Some foods have weak or ineffective softening activity. Therefore, in order to more efficiently produce the softened processed food of the present invention, it is possible to confirm in advance the presence or absence of the softening activity of soy sauce. According to the method of the present invention, the soy sauce softening activity is evaluated by, for example, confirming the softened state of the soy sauce after the protein gel food subject to the present invention is impregnated with hot soy sauce and aged. Although the softening ability can be determined, in order to perform this more easily, for example, the following evaluation method is practically possible. Commercially available hampen (things that do not contain organic acid and other acidulants) are made into small pieces of appropriate size (for example, those cut in a cylindrical shape) and soy sauce in a test tube, capped and put 50 Hold for 24 hours at ° C. Next, the test tube is taken out and stirred for about 2 seconds with a mixer, and then the state of the food is observed. In the case of soy sauce with softening activity, the chopping pieces melt from the outside, become small and float in the form of rice grains. In addition, many fine pieces can be observed in the tube wall of the test tube and in the soy sauce solution. On the other hand, in the case of soy sauce that does not have a softening activity, the shape of the chopped pieces is kept almost unchanged, and almost no pieces of crushed pieces are observed in the tube wall of the test tube or in the soy sauce solution (see Experimental Example 1 below). In the above evaluation or determination method, the conditions can be partially changed as necessary, or the protein food can be changed to another one. Regarding the determination of the softening ability of the soy sauce, it is preferable that the activity is more than 0.01 (U / g) by measuring the protease activity as described above (see Experimental Example 5 below). It is also possible to select a soy sauce of preferably 0.015 (U / g) or more, more preferably 0.02 (U / g) or more.
本発明による加工食品の製造方法は、タンパク質ゲル食品に火入れ醤油を含浸（浸漬またはコーティング等による）させた後、これを熟成させることを特徴とするものであることは前記したところである。具体的には通常、まず、上記のようなタンパク質食品を必要に応じて適当な大きさにカットし、これを醤油に浸漬する。この場合の醤油の使用量は、タンパク質食品の全体を浸漬しうる量であればよく、実用上はタンパク質食品の重量と同程度（１：１）以上の量を使用すればよい。また、醤油を食品に含浸させる方法としては、液体または粉末状の醤油を食品に塗布あるいはまぶす等してコーティングすることも可能である。この際、必要分の醤油をコーティング後、食用油（例えばオリーブオイル、ガーリックオイル）等の調味料で適宜調味することもできる。 As described above, the method for producing a processed food according to the present invention is characterized in that a protein gel food is impregnated with hot soy sauce (by dipping or coating) and then aged. Specifically, first, the protein food as described above is first cut into an appropriate size as necessary, and then immersed in soy sauce. The amount of soy sauce used in this case may be an amount that can immerse the entire protein food, and in practice, an amount equal to or greater than the weight of the protein food (1: 1) may be used. As a method for impregnating food with soy sauce, liquid or powdered soy sauce may be coated or coated on food. At this time, after coating the necessary amount of soy sauce, it can be seasoned as appropriate with a seasoning such as edible oil (eg olive oil, garlic oil).
上記のように、醤油で含浸処理したタンパク質ゲル食品は、次いで、一定の温度条件下に長時間維持する熟成工程に付す。ここで、含浸工程の後もしくは熟成工程の前段階において、必要に応じて、加熱殺菌等の加熱もしくは調理処理（通常６０〜９５℃、好ましくは６５〜９０℃で達温〜３０分程度）を施しておいてもよい。例えば、豆腐等のタンパク質食品を加熱殺菌すると、一旦硬い物性に変化するが、後の熟成工程により軟化するようになる。ただし、通常のオートクレーブのような過酷な条件下（例えば１２１℃、１５分間等の加圧条件下）の処理では、醤油の軟化活性は低下または消失するので避けるべきである。上記のようにして処理したタンパク質食品は、その後恒温機等を用いてそのまま熟成工程に付す。熟成温度は、冷蔵（３〜１０℃程度）でも常温（１５〜２５℃程度）あるいはそれを超える温度でも可能であるが、腐敗しない条件下で熟成を行うことが必要である。具体的な熟成温度は、通常３〜７０℃未満程度であるが、熟成効率等の点から、３〜６５℃程度が好ましく、５〜５５℃程度がより好ましい。 As described above, the protein gel food impregnated with soy sauce is then subjected to an aging step of maintaining it under a certain temperature condition for a long time. Here, after the impregnation step or before the aging step, if necessary, heating or cooking treatment such as heat sterilization (usually 60 to 95 ° C., preferably 65 to 90 ° C. for about 30 minutes to reach the temperature) You may give it. For example, when protein food such as tofu is sterilized by heating, it once changes to a hard physical property, but softens in the subsequent aging step. However, the treatment under severe conditions such as a normal autoclave (for example, under pressure conditions such as 121 ° C. for 15 minutes) should be avoided because the softening activity of soy sauce is reduced or lost. The protein food processed as described above is then subjected to the aging process as it is using a thermostat or the like. The aging temperature can be refrigerated (about 3 to 10 ° C.), room temperature (about 15 to 25 ° C.) or higher, but it is necessary to perform aging under conditions that do not rot. The specific aging temperature is usually about 3 to less than 70 ° C, but is preferably about 3 to 65 ° C and more preferably about 5 to 55 ° C from the viewpoint of aging efficiency and the like.
熟成期間は、原料としてのタンパク質ゲル食品の種類、熟成温度、目的とする食品の所望な熟成程度等の条件により異なりうる。一般に、上記温度範囲内で、冷蔵庫等の低温よりも高い温度（例えば常温から５５℃程度）の方が熟成期間は短かくてよく、また、長期間熟成させてもよいが、軟化状態は一定期間後はそれ程変化しない。熟成工程終了の目安は、上記のようにタンパク質食品の種類および目的とする製品の所望の性状により異なりうるが、一般に、タンパク質ゲル食品の物性（破断応力等）を測定して、予め所望の範囲に設定しておいた所定の基準値に達する時点である。例えば、軟化による食品の破断応力は、通常原料食品（１００％）に対して０＜〜７０％程度まで低下しうるが、好ましい態様における破断応力の低下は１０〜６０％程度であり、所望な程度を基準値とすることができる。また、軟化された食品は粘性のあるクリーム様の食感を有しており、このような食感を基準（あるいは補助的な基準）とすることもできる。実用的には、例えば常温の条件で通常１４日〜２１日間程度が熟成終了の目安である。 The aging period may vary depending on conditions such as the type of protein gel food as a raw material, the aging temperature, and the desired degree of aging of the target food. In general, within the above temperature range, the aging period may be shorter at a temperature higher than the low temperature of the refrigerator or the like (for example, from room temperature to about 55 ° C.), and may be aged for a long time, but the softened state is constant. Not much change after the period. The standard of completion of the ripening process may vary depending on the type of protein food and the desired properties of the target product as described above, but in general, the physical properties (breaking stress, etc.) of the protein gel food are measured, and the desired range in advance. This is the point in time when the predetermined reference value set in (1) is reached. For example, the rupture stress of food due to softening can be reduced to about 0 <˜70% with respect to the raw material food (100%), but the decrease in rupture stress in a preferred embodiment is about 10-60%, which is desirable. The degree can be a reference value. Moreover, the softened food has a viscous cream-like texture, and such a texture can be used as a reference (or an auxiliary standard). Practically, for example, about 14 to 21 days is a standard for completion of aging under normal temperature conditions.
上記の破断応力の測定に関し、豆腐等のタンパク質食品の物性評価として一般に用いられている「硬さ」は、食品をプランジャーで押圧破壊したときの破断強度または破断応力（単位面積当りにかかる力）で表し、物体とプランジャーの接触面積で力を除して（応力＝力／プランジャー断面積）、単位面積当りの力（応力）で物体の力学的性質を表している。破断強度または破断応力の単位としては、通常Ｐａ（パスカル、＝Ｎ／ｍ２）が使用されている。上記応力を測定する試験方法としては、一般にレオメーターを用いた貫入試験または圧縮試験があり、これらの試験はプランジャー形状（主として断面径）、試料の形状、圧縮速度、測定温度の条件に基づいて行われる。食品の物性試験については、例えば、「豆腐の物性測定に影響する諸因子の検討」（Nippon Shokuhin Kogyo Gakkaishi Vol.39, No.8, 715-721 (1992)（技術報告）等を参照することができる。 Regarding the measurement of the above breaking stress, the “hardness” generally used for evaluating the physical properties of protein foods such as tofu is the breaking strength or breaking stress (the force applied per unit area) when the food is pressed with a plunger. ), The force is divided by the contact area between the object and the plunger (stress = force / plunger cross-sectional area), and the mechanical property of the object is expressed by the force (stress) per unit area. As a unit of breaking strength or breaking stress, Pa (Pascal, = N / m 2 ) is usually used. As a test method for measuring the stress, there are generally a penetration test or a compression test using a rheometer, and these tests are based on conditions of a plunger shape (mainly a cross-sectional diameter), a sample shape, a compression speed, and a measurement temperature. Done. For physical property tests on foods, refer to, for example, “Examination of Factors Affecting Measurement of Physical Properties of Tofu” (Nippon Shokuhin Kogyo Gakkaishi Vol.39, No.8, 715-721 (1992) (Technical Report)) Can do.
本発明において、上記のように熟成が終了して軟化されたタンパク質ゲル食品は、そのまま加工食品として製品とすることができるが、必要に応じて、さらに別の調味料、例えば砂糖、味醂、食用オイル等を単独で、または適宜組み合わせた調味料により処理（浸漬、コーティング等）して加工しなおし、さらに再加熱殺菌することもできる。このように再処理した加工食品は、再加熱殺菌の際に一旦硬くなるが、時間の経過に従って軟化した状態に戻る。 In the present invention, the protein gel food that has been ripened and softened as described above can be used as a processed food as it is, but if necessary, other seasonings such as sugar, miso, edible The oil or the like can be processed again (immersion, coating, etc.) alone or with a seasoning appropriately combined, and then reprocessed and further sterilized by reheating. The processed food reprocessed in this manner is once hardened during reheating sterilization, but returns to a softened state as time passes.
上記のようにして製造された本発明の加工食品は、醤油を用いた熟成・軟化により、元のタンパク質食品と比較して所望程度に軟化された加工食品である。本発明の軟化された加工食品は、前述のように、通常原料食品（１００％）に対して０＜〜７０％程度まで低下しうるが、好ましい態様における破断応力の低下は１０〜６０％程度であり、粘性のあるクレーム様の食感に変化した加工食品である。また、軟化後の本発明の加工食品の特徴として、上記のような軟化による食感の変化の他に、熟成期間が長い場合には更に味のまとまり感もしくは一体感の付与があげられる。 The processed food of the present invention produced as described above is a processed food softened to a desired degree as compared with the original protein food by aging and softening using soy sauce. As described above, the softened processed food of the present invention can be reduced to about 0 <-70% with respect to the normal raw material food (100%), but the decrease in breaking stress in a preferred embodiment is about 10-60%. It is a processed food that has changed to a sticky, crispy texture. Further, as a feature of the processed food of the present invention after softening, in addition to the change in texture due to softening as described above, when the aging period is long, a sense of unity or a sense of unity is further imparted.
以下、実施例により本発明をさらに詳細に説明するが、これにより本発明が限定されるものではない。また、以下の実施例において、特に断りのない限り％表示は重量％を意味する。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited by this. Moreover, in the following Examples,% display means weight% unless there is particular notice.
市販の押し豆腐一丁３００ｇを平板と重石を用いて加圧し脱水を行った。脱水は豆腐の重量が元重量の７０％になるまで行った。脱水した豆腐はキャラメル状（およそ縦２５ｍｍ×横２０ｍｍ×厚さ１５ｍｍ）にカットした。続いて、食塩８．４ｇ、砂糖８．４ｇ、９５％エタノール６６．３ｇ（９５度１級一般発酵アルコール）、水１２６．９ｇを混合し、アルコール溶液２１０ｇ（塩分４％、糖分４％、アルコール３０％）を調整した。プラスティック製タッパー容器にカットした加圧脱水豆腐２１０ｇとアルコール溶液２１０ｇを入れて密封し、アルコール溶液漬け豆腐を作成した。常温で２週間浸漬した後、豆腐をアルコール溶液から引き上げ、一晩自然乾燥させて豆腐加工食品原料を作成した。 Dehydration was performed by pressing 300 g of commercially available pressed tofu using a flat plate and a heavy stone. Dehydration was performed until the weight of tofu reached 70% of the original weight. The dehydrated tofu was cut into caramel (approximately 25 mm long x 20 mm wide x 15 mm thick). Subsequently, 8.4 g of salt, 8.4 g of sugar, 66.3 g of 95% ethanol (95 degree first grade general fermented alcohol) and 126.9 g of water are mixed, and 210 g of alcohol solution (4% salt, 4% sugar, alcohol) 30%). 210 g of pressurized dehydrated tofu and 210 g of an alcohol solution were placed in a plastic tapper container and sealed to prepare an alcohol solution-dipped tofu. After soaking at room temperature for 2 weeks, the tofu was lifted from the alcohol solution and allowed to air dry overnight to produce a tofu processed food material.
分析値：水分５８．３％（ｗ／ｗ） アルコール０．６％（ｗ／ｗ）
物性測定値：破断応力３３．０（ｋＰａ）
（試験サンプル：縦１７ｍｍ×横１５ｍｍ×厚さ１１ｍｍ）
水分の測定は、常圧加熱乾燥法にて行った。アルコールの測定は、酵素法の紫外部吸光度測定法により行った。
Analytical value: moisture 58.3% (w / w) alcohol 0.6% (w / w)
Physical property measurement value: Breaking stress 33.0 (kPa)
(Test sample: length 17mm x width 15mm x thickness 11mm)
The moisture was measured by a normal pressure heating drying method. The alcohol was measured by the ultraviolet absorbance measurement method of the enzyme method.
破断応力の測定は、以降の実施例、比較例を含めて以下の方法で行った。
〈使用した測定装置〉
レオメーター（RHEOMETER CR-200D サン化学(社)社製）
〈使用条件〉
・プランジャー形状：直径１５ｍｍの円盤型
・圧縮速度：１ｍｍ／ｓ
・測定温度：室温（２０℃）
・試料の形状：原料豆腐＝ほぼ（縦２１ｍｍ×横１５ｍｍ×厚さ１１ｍｍ）
乾燥後の豆腐加工食品原料＝ほぼ（縦１７ｍｍ×横１５ｍｍ×厚さ１１ｍｍ）
・試験方法：試料にプランジャーを垂直に押し込み、同一条件で作成した試料の１０回分の測定データ（最高荷重値）を平均し、これをプランジャーの接触面積で割り、破断応力を求めた。
The breaking stress was measured by the following method including the following examples and comparative examples.
<Measurement equipment used>
Rheometer (RHEOMETER CR-200D Sun Chemical Co., Ltd.)
<terms of use>
-Plunger shape: disk shape with a diameter of 15 mm-Compression speed: 1 mm / s
・ Measurement temperature: Room temperature (20 ℃)
Sample shape: Raw tofu = almost (length 21 mm × width 15 mm × thickness 11 mm)
Tofu processed food ingredients after drying = almost (length 17mm x width 15mm x thickness 11mm)
Test method: The plunger was pushed vertically into the sample, and the measurement data (maximum load value) for 10 samples prepared under the same conditions were averaged, and this was divided by the contact area of the plunger to determine the breaking stress.
実施例１の方法で作成した豆腐加工食品原料６５ｇと、軟化活性のある火入れ醤油（実験例１に具体的な醤油の判定法を後述した）を用いた調味液６５ｇ（醤油３２部、砂糖１０部、ブドウ糖果糖液糖６部、食塩３部、アルコール１部、クエン酸０．１部、水４８部）をガラス瓶に詰め、キャップをして豆腐の醤油調味加工食品を作成した。沸騰水中で加熱殺菌を行い、冷却後、常温（２０〜２５℃）で２週間の熟成を行ったところ、豆腐はねっとりとしたレバー様のこくのある食感になった。この間の豆腐の経時的な物性変化を破断応力の測定により調べ、表１に示した。豆腐は加熱殺菌により一旦ハム状に硬くなるが、熟成により軟化した。
また、原料豆腐についても上記と同じ方法で熟成させた加工食品を作成したところ、同様に軟化された食品が得られた（表１）。
65 g of seasoning solution (32 parts of soy sauce, 10 sugars) using 65 g of tofu processed food raw material prepared by the method of Example 1 and softened soy sauce with softening activity (a specific method for determining soy sauce will be described later in Experimental Example 1). Portion, glucose fructose liquid sugar 6 parts, salt 3 parts, alcohol 1 part, citric acid 0.1 part, water 48 parts) were capped and capped to prepare a tofu soy sauce seasoned food. After sterilization by heating in boiling water, after cooling and aging at room temperature (20-25 ° C.) for 2 weeks, the tofu had a moist, liver-like texture. Changes in physical properties of tofu during this period were examined by measuring the breaking stress and are shown in Table 1. Tofu became hard like ham once by heat sterilization, but softened by aging.
Moreover, when the processed food ripened by the same method as above also about raw material tofu, the food softened similarly was obtained (Table 1).
実施例２の方法で作成した豆腐の醤油調味加工食品を、殺菌することなく冷蔵で３週間の熟成を行った。豆腐は密な状態にはならないが、柔らかく変化した。調味直後からの豆腐の経時的な物性変化を破断応力の測定により調べ、表２に示した。 The tofu soy seasoning processed food prepared by the method of Example 2 was aged for 3 weeks by refrigeration without sterilization. Tofu did not become dense, but it changed softly. Changes in physical properties of tofu over time immediately after seasoning were examined by measuring the breaking stress and are shown in Table 2.
軟化活性のない醤油を用いる以外は実施例２と同様の方法で豆腐の醤油調味加工食品を作成した。殺菌・冷却後、常温２週間の熟成を行ったが、豆腐はハム様の硬い食感のままであった。この間の豆腐の経時的な物性変化を破断応力の測定により調べ、表３に示した。 A tofu soy sauce seasoned processed food was prepared in the same manner as in Example 2 except that soy sauce having no softening activity was used. After sterilization and cooling, aging was performed for 2 weeks at room temperature, but the tofu remained a hard ham-like texture. Changes in physical properties of tofu during this time were examined by measuring the breaking stress and are shown in Table 3.
醤油を使用せず同じ塩分、糖分、アルコール濃度とした調味液（砂糖１０部、食塩９部、ブドウ糖果糖液糖６部、アルコール２部、クエン酸０．１部、水７３部）を用いる以外は実施例２と同様の方法で豆腐の調味加工食品を作成した。殺菌・冷却後、常温で１８日間の熟成を行ったが、豆腐は弾力のある食感のままであった。この間の豆腐の経時的な物性変化を破断応力の測定により調べ、表４に示した。 Other than using a seasoning solution (10 parts sugar, 9 parts salt, 6 parts glucose fructose sugar, 2 parts alcohol, 0.1 part citric acid, 73 parts water) without using soy sauce and the same salt, sugar and alcohol concentration. Prepared a tofu seasoning processed food in the same manner as in Example 2. After sterilization and cooling, aging was carried out at room temperature for 18 days, but the tofu remained an elastic texture. Changes in physical properties of tofu during this time were examined by measuring the breaking stress and are shown in Table 4.
鶏卵７個を卵白と卵黄に分離した。卵白と卵黄を別に静かにときほぐし、それぞれパウチに詰めて８０℃の温水中で加熱変性させた。この加熱変性卵白及び卵黄、市販の蒲鉾、ポークソーセージを、キャラメル状（およそ縦２１ｍｍ×横１５ｍｍ×厚さ１１ｍｍ）にカットした。これら４種のカット材料を豆腐の代わりに用いる以外は実施例２と同様の方法で４種の醤油調味加工食品を作成した。殺菌・冷却後、常温で１４日間の熟成を行ったところ、卵白及び卵黄は弾力性がなくなり、舌で簡単に押しつぶせる程度のねっとりとした食感に変化した。蒲鉾も舌で簡単に押しつぶせる程度の柔らかい食感になり、ポークソーセージは原料より柔らかく軟化した。この間の経時的な物性変化を破断応力の測定により調べ、表５に示した。 Seven chicken eggs were separated into egg white and egg yolk. The egg white and egg yolk were gently loosened separately, packed in pouches and denatured by heating in 80 ° C. warm water. The heat-denatured egg white and egg yolk, commercially available salmon and pork sausage were cut into caramels (approximately 21 mm long x 15 mm wide x 11 mm thick). Four types of soy sauce seasoned foods were prepared in the same manner as in Example 2 except that these four types of cut materials were used instead of tofu. After sterilization and cooling, after aging at room temperature for 14 days, the egg white and egg yolk were not elastic and changed to a sticky texture that could be easily crushed by the tongue. The pork sausage became soft and soft enough to be easily crushed by the tongue, and the pork sausage was softer and softer than the raw material. Changes in physical properties over time during this period were examined by measuring the breaking stress and are shown in Table 5.
醤油を使用せず同じ塩分、糖分、アルコール濃度とした調味液（砂糖１０部、食塩９部、ブドウ糖果糖液糖６部、アルコール２部、クエン酸０．１部、水７３部）を用いる以外は実施例４と同様の方法で調味加工食品を作成した。殺菌・冷却後常温で１４日間の熟成を行ったところ、卵白及び卵黄は殺菌後の食感のままであった。蒲鉾，ポークソーセージとも弾力のある各原料の食感のままであった。この間の経時的な物性変化を破断応力の測定により調べ、表６に示した。 Other than using a seasoning solution (10 parts sugar, 9 parts salt, 6 parts glucose fructose sugar, 2 parts alcohol, 0.1 part citric acid, 73 parts water) without using soy sauce and the same salt, sugar and alcohol concentration. Prepared a seasoned processed food in the same manner as in Example 4. After sterilization and cooling, after aging at room temperature for 14 days, the egg white and egg yolk remained in the texture after sterilization. Both the salmon and pork sausage remained as if they were elastic. Changes in physical properties over time during this period were examined by measuring the breaking stress and are shown in Table 6.
実施例２の方法で作成し、熟成によりねっとりとした物性に変化した豆腐の醤油調味加工食品を、調味液から取り出した。この豆腐の醤油調味加工食品６５ｇとハーブオイル調味液６５ｇ（オリーブオイル９４部、ガーリックオイル５部、乾燥ハーブミックス１部）をガラス瓶に詰め、キャップをして沸騰水中で再度加熱殺菌を行い、冷却後、常温で２週間の熟成を行った。豆腐は再殺菌後若干硬くなるが、熟成によりねっとりとした食感に戻った。この間の豆腐の経時的な物性変化を破断応力の測定により調べ、表７に示した。 The tofu soy-seasoned processed food that was prepared by the method of Example 2 and changed to a moist physical property by aging was taken out from the seasoning liquid. This tofu soy sauce seasoned processed food 65g and herb oil seasoning 65g (olive oil 94 parts, garlic oil 5 parts, dried herb mix 1 part) are filled in a glass bottle, capped and sterilized by heating again in boiling water, cooled Thereafter, aging was carried out at room temperature for 2 weeks. Tofu became slightly hard after re-sterilization, but returned to a moist texture after aging. Changes in physical properties of tofu during this time were examined by measuring the breaking stress and are shown in Table 7.
実施例１の方法で作成した豆腐加工食品原料６５ｇに軟化活性のある醤油３ｇをからませたものと、ハーブオイル調味液６２ｇ（オリーブオイル９４部、ガーリックオイル５部、乾燥ハーブミックス１部）をガラス瓶に詰め、キャップをして沸騰水中で加熱殺菌を行い、冷却後、常温で１３日間の熟成を行った。豆腐は熟成によりねっとりとした食感に変化した。この間の豆腐の経時的な物性変化を破断応力の測定により調べ、表８に示した。 65 g of tofu processed food material prepared by the method of Example 1 entangled with 3 g of soy sauce with softening activity and 62 g of herb oil seasoning (94 parts olive oil, 5 parts garlic oil, 1 part dried herb mix) The bottle was filled in a glass bottle, capped, sterilized by heating in boiling water, cooled, and then aged for 13 days at room temperature. Tofu changed to a moist texture with aging. Changes in physical properties of the tofu during this time were examined by measuring the breaking stress and are shown in Table 8.
（醤油の判定方法）
本発明において、軟化処理用の醤油は、一部に軟化活性が弱いかあるいは効果のない場合があるが、タンパク質食品に対する醤油の軟化活性の程度の評価もしくは軟化活性の有無の判定は、以下の方法により可能であった。
市販のはんぺん（魚肉、卵白、澱粉、山芋を主原料とし、酸味料を含まないもの）を厚さ１０ｍｍにスライスし、直径７ｍｍの円柱状に型抜きする（１個約０．２５ｇ）。試験管（直径１８ｍｍ）に醤油１０ｇと円柱状（直径７ｍｍ、高さ１０ｍｍ）のはんぺん片２個（約０．５ｇ）を入れ、キャップをして５０℃で２４時間保つ。２４時間後に取り出し、試験管をミキサーで２秒間程度撹拌した後に観察する。軟化活性のある醤油の場合は、はんぺん片は外側から溶け、米粒状に小さくなって浮く。また、試験管の管壁や醤油液中に細かいはんぺん片が多数観察できる。軟化活性がない醤油の場合は、はんぺん片はほぼ変わらない形状を保っている。試験管の管壁や醤油液中に崩れたはんぺん片はほとんど観察されない。なお、はんぺんは市販６品で確認し、醤油は使用したもの全てで確認し、また、水では食品は軟化しないことを確認した。
(Judgment method of soy sauce)
In the present invention, the soy sauce for softening treatment may have some weakening or ineffective softening activity, but the evaluation of the degree of softening activity of soy sauce for protein foods or the determination of the presence or absence of softening activity is as follows. It was possible by the method.
Sliced commercially available hampen (fish meat, egg white, starch, yam, not containing acidulant) is sliced to a thickness of 10 mm and cut into a 7 mm diameter cylinder (about 0.25 g each). Put 10 g of soy sauce and 2 columnar pieces (diameter 7 mm, height 10 mm) (about 0.5 g) in a test tube (diameter 18 mm), cap and keep at 50 ° C. for 24 hours. The test tube is taken out after 24 hours, and the test tube is stirred with a mixer for about 2 seconds and then observed. In the case of soy sauce with softening activity, the chopping pieces melt from the outside, become small and float in the form of rice grains. In addition, many fine pieces can be observed in the tube wall of the test tube and in the soy sauce solution. In the case of soy sauce, which has no softening activity, the chopping pieces are kept in an almost unchanged shape. Fracture pieces broken into the test tube wall and soy sauce are hardly observed. In addition, it confirmed that the hampen was 6 items on the market, the soy sauce was confirmed with all the used ones, and it was confirmed that the food did not soften with water.
（軟化可能な熟成温度の検討）
５〜７０℃の種々の温度に設定した恒温機を用いてタンパク質ゲル食品（豆腐）の軟化が可能な熟成温度の検討を行った。温度以外の条件は実施例２の方法に従った。その結果、表９に示すのように、低温から高温まで軟化は可能であったが、７０℃では全く軟化されないことが分かった。従って、３〜６５℃の熟成温度で軟化は可能であると推測される。
(Examination of softening aging temperature)
The aging temperature at which the protein gel food (tofu) can be softened was examined using a thermostat set to various temperatures of 5 to 70 ° C. Conditions other than temperature followed the method of Example 2. As a result, as shown in Table 9, it was found that softening was possible from a low temperature to a high temperature, but it was not softened at 70 ° C. at all. Therefore, it is estimated that softening is possible at an aging temperature of 3 to 65 ° C.
（軟化不可な醤油の処理条件の検討）
実験例２の条件において、軟化活性のある醤油でも、オートクレーブ処理（１２１℃、１５分の加圧加熱処理）をすると、以下の表１０のように軟化活性は失われた。
(Examination of processing conditions for soy sauce that cannot be softened)
Under the conditions of Experimental Example 2, even with soy sauce having softening activity, softening activity was lost as shown in Table 10 below when autoclaved (at 121 ° C. for 15 minutes under pressure and heat).
軟化活性のある火入れ醤油を１／２に希釈し、これにプロテアーゼ阻害剤を添加した醤油４０ｇとキャラメル状（およそ縦２１ｍｍ×横１５ｍｍ×厚さ１１ｍｍ）にカットした蒲鉾２０ｇをガラス瓶に詰めて５０℃２４時間の熟成を行った。破断応力の測定によりその影響を調べたところ、金属プロテアーゼ阻害剤であるＥＤＴＡでのみ軟化活性が低下した。その結果を表１１に示した。尚、各阻害剤は一般的な使用量およびそれを超える量を段階的に添加した。また、参考として軟化活性のある醤油をオートクレーブ処理した醤油を使用した時の結果も合わせて示した。その他市販の軟化活性のある火入れ醤油でもＥＤＴＡによる阻害を確認した。 50g soy sauce with softening activity diluted to 1/2, 40g soy sauce with protease inhibitor added to this and 20g of caramel (approximately 21mm long x 15mm wide x 11mm thick) packed in a glass jar Aging was performed at 24 ° C. for 24 hours. When the influence was examined by measuring the breaking stress, the softening activity decreased only with EDTA which is a metal protease inhibitor. The results are shown in Table 11. Each inhibitor was added in a stepwise manner with a general use amount and an amount exceeding it. For reference, the results of using soy sauce obtained by autoclaving soy sauce having softening activity are also shown. In addition, inhibition by EDTA was also confirmed in commercially available soy sauce with softening activity.
（プロテアーゼ活性の測定方法）
試料醤油を０．４５μｍのフィルターを用い透過した。透過液０．５ｇを精秤し、分画分子量１０，０００の限外濾過膜（ミリポア社製、MICROCON YM-10）を用いて処理した。膜上に回収された酵素を純水で１ｍｌにメスアップして酵素液を調整した。得られた酵素液０．１ｍｌと０．１Ｍトリス緩衝液（ｐＨ７．３）０．１ｍｌ、基質として１．０％硫酸サルミン（Salmine Sulfate）０．２ｍｌとをマイクロチューブに入れ、３０℃で３０分（活性が弱い場合は９０分）反応させた後、ＴＣＡ溶液０．４ｍｌを加えて反応を停止させた。試料液２００μｌに炭酸ナトリウム溶液１ｍｌとフェノール試薬２００μｌを加えて４０℃３０分の発色を行い、沈殿を遠心分離した後、上清の６６０ｎｍの吸光度を測定した。対照は酵素液をＴＣＡ溶液添加の直前に入れて測定し、試験液測定値から差し引いて計算した。検量線はＬ−チロシンを用いて作成した。
(Method for measuring protease activity)
The sample soy sauce was permeated through a 0.45 μm filter. 0.5 g of the permeate was precisely weighed and treated with an ultrafiltration membrane (MICROCON YM-10, manufactured by Millipore) having a molecular weight cut-off of 10,000. The enzyme collected on the membrane was made up to 1 ml with pure water to prepare an enzyme solution. 0.1 ml of the obtained enzyme solution, 0.1 ml of 0.1 M Tris buffer (pH 7.3), and 0.2 ml of 1.0% salmine sulfate as a substrate were placed in a microtube, and 30 ml at 30 ° C. After reacting for 4 minutes (90 minutes if the activity is weak), 0.4 ml of TCA solution was added to stop the reaction. 1 ml of a sodium carbonate solution and 200 μl of a phenol reagent were added to 200 μl of a sample solution, color was developed at 40 ° C. for 30 minutes, the precipitate was centrifuged, and the absorbance at 660 nm of the supernatant was measured. The control was calculated by adding the enzyme solution immediately before the addition of the TCA solution and subtracting it from the measured value of the test solution. A calibration curve was prepared using L-tyrosine.
1分間に１マイクロモルのアミノグループ（チロシン相当）を遊離する酵素量を１単位（Ｕ）とし、醤油１ｇ当たりとして計算した。（参考文献：第四回改正国税庁所定分析法注解（２００６） ２１１−８ 「固体こうじ」の項、およびH. Sekine, Agr. Biol. Chem. 36, p198 (1972), “Neutral Proteinase I and II of Aspergillus sojae Isolation in Homogeneous Form”。）
その結果、試料火入れ醤油のプロテアーゼ（中性プロテアーゼ）活性の値は０．０２４（Ｕ／ｇ）であった。なお、試料生醤油のプロテアーゼ活性は０．０９１（Ｕ／ｇ）であった。
The amount of enzyme that liberates 1 micromole of amino group (corresponding to tyrosine) per minute was defined as 1 unit (U) and calculated per 1 g of soy sauce. (Reference: Commentary on the 4th revision of the NTA's prescribed analysis method (2006) 211-8 “Solid Koji” and H. Sekine, Agr. Biol. Chem. 36, p198 (1972), “Neutral Proteinase I and II of Aspergillus sojae Isolation in Homogeneous Form ”)
As a result, the value of the protease (neutral protease) activity of the sampled soy sauce was 0.024 (U / g). The protease activity of the raw sample soy sauce was 0.091 (U / g).
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