JP2015107079A - Production method of seasoning liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a soy sauce-flavored seasoning liquid to which a flavor component derived from animal protein is added efficiently without adding protease.SOLUTION: An animal protein raw material is added to matured unrefined soy sauce, curd, or raw soy sauce and is held for 15 hours or more at temperature of exceeding 42°C and less than 60°C, thereby, by action of an enzyme remaining in the unrefined soy sauce, curd, or raw soy sauce, the animal protein is decomposed, and the soy sauce-flavored seasoning liquid to which a flavor component derived from animal protein is added is produced.

Description

  The present invention relates to a method for producing a seasoning liquid. More specifically, the present invention relates to a method for producing a novel soy sauce-flavored seasoning liquid with the taste of animal protein.

For soy sauce, seed buds are planted on a substrate mixed with steamed soybeans and roasted wheat, soy sauce cake is prepared by breeding koji mold, and then salted water is added to the soy sauce cake to prepare various tastes. It is obtained by squeezing the ripened moromi, separating freshly fried soy sauce (also referred to simply as “raw fried”, hereinafter fried), and finally sterilizing the fried deep-fried or sterilizing it by heating. .
Soy sauce, a traditional Japanese seasoning liquid derived from soybeans, obtained in this way has been evaluated for its unique flavor and umami, and is now widely used not only in Japan but also worldwide.

On the other hand, many methods have been proposed for producing a seasoning liquid in which animal protein is decomposed using the fermentation / decomposition action of Aspergillus and its umami is added.
Japanese Patent Application Laid-Open No. 09-75031 (hereinafter referred to as Patent Document 1) discloses a water-soluble protein extracted from pig skin with hot water, or a water-soluble protein obtained by hydrolyzing pig skin with a proteolytic enzyme. A method for producing a fermented seasoning liquid that is fermented and matured by adding koji is disclosed.
Japanese Patent Application Laid-Open No. 10-94380 (hereinafter referred to as Patent Document 2) discloses a method for preparing a seasoning sauce in which soy sauce cake is cultured and fermented on a substrate containing smoked pork skin as a protein source.
Although the inventions described in Patent Document 1 and Patent Document 2 can effectively use the chopped pork skin and smoked pork skin that are normally discarded, there is a problem that it takes a long time to ferment and mature after adding soy sauce cake. There is a restriction that animal protein materials are limited to pig skin.

Japanese Patent Application Laid-Open No. 10-215809 (hereinafter referred to as Patent Document 3) discloses a water-soluble protein obtained by adding a proteolytic enzyme to hydrolyzed residual raw bone after collecting meat from an animal and hydrolyzing it. Then, a method for producing a fermented seasoning is disclosed in which bran koji is added to the water-soluble protein and then fermented and matured.
The invention described in Patent Document 3 effectively utilizes raw animal residual bone, and is versatile, but once the animal meat contained in the residual raw bone is decomposed by a proteolytic enzyme, separated and concentrated In addition, it requires a process of fermentation and aging for a long time in bran rice bran. In addition, in order to obtain a proteolytic enzyme, a process of isolation and culture is required, and its use is economically disadvantageous.

  Japanese Patent Application Laid-Open No. 11-28068 (hereinafter referred to as Patent Document 4) discloses a method for producing a fermented seasoning, in which cereal meal is mixed with livestock meat, mixed with salt water to obtain a moromi of a specific concentration, fermented and matured. Has been. Furthermore, in Claim 2, the manufacturing method of the fermented seasoning hold | maintained for 3 to 8 months is disclosed, adjusting the article temperature in fermentation and an aging process to 20-35 degreeC. In all of the examples of Patent Document 4, protease is used in addition to cereal meal.

  In Japanese Patent Laid-Open No. 03-61466 (hereinafter referred to as Patent Document 5), animal meat, viscera and seafood are immersed in raw soy sauce or soy sauce moromi, and the protein component is decomposed or dissolved by the enzyme and useful bacteria. A method for producing shio sauce is disclosed. In the above gazette, as a specific means, "raw soy sauce or seafood that has been boiled in soy sauce moromi is put in half by weight, cultured at 37-42 ° C for 1-2 weeks, filtered and pasteurized to obtain a product. "(2nd page, left column, lines 3 to 5)".

JP 09-75031 A JP-A-10-94380 Japanese Patent Laid-Open No. 10-215809 JP 11-28068 A Japanese Patent Laid-Open No. 03-61466

In accordance with the teachings of Patent Documents 4 and 5, the present inventors have soaked raw meat, raw chicken and raw seafood in soy sauce moromi or raw soy sauce, based on soy sauce flavor, and added with the taste of animal protein. As a result, it was found that it was difficult to obtain a desired seasoning liquid because of the decay of animal protein before it was decomposed.
Accordingly, the present inventors diligently studied as an object to establish a method for efficiently producing a soy sauce-flavored seasoning liquid that does not spoil the animal protein raw material and incorporates its taste without using proteases.

As a result, the animal protein raw material is added to the liquid after aging of soy sauce moromi, such as soy sauce ripening moromi, fresh fried or raw soy sauce, which has not been subjected to enzyme deactivation treatment. By maintaining the temperature range, the inventors have found that animal protein can be rapidly degraded without adding the protease, and the present invention has been completed.
That is, the present invention adds the animal protein raw material to the liquid after the maturation of the soy sauce moromi, which has not been subjected to the enzyme deactivation treatment, and is at a temperature higher than 42 ° C. and lower than 60 ° C. for 15 hours or more. It is a manufacturing method of the soy sauce flavor seasoning liquid which has the process to hold | maintain.

  According to the method of the present invention, since the enzymes in the soy sauce moromi are not inactivated and there is no breeding of miscellaneous fungi that cause spoilage, the taste derived from animal protein raw materials, particularly raw animal protein is added. The soy sauce flavor seasoning liquid can be manufactured efficiently.

  The present invention was prepared in step (A) for preparing soy sauce cake, moromi preparation step (B) for adding salt water to the soy sauce cake prepared in step (A) and preparing moromi, and step (B). The animal protein raw material is added to the liquid of the moromi ripening step (C) for fermenting and ripening the moromi and the liquid after the step (C) and not subjected to the enzyme deactivation treatment. It has the process (X) hold | maintained for 15 hours or more at less than temperature, It is a manufacturing method of the soy sauce flavor seasoning liquid characterized by the above-mentioned. The “liquid in the step after the step (C)” includes a slurry such as ripening moromi in addition to the liquid.

In the above, the series of steps (A), (B), (C) can employ the same steps as the conventional soy sauce manufacturing step, but the present invention is an animal protein raw material after the step (C). Is added, and a new feature (X) for maintaining a specific temperature and period is provided.
In the present invention, the above step (X) plays a role of adding the essence derived from animal protein to the finally obtained seasoning liquid, while still avoiding spoilage of the animal protein raw material in this step. In order to impart a sufficient soy sauce flavor to the liquid, the following measures are taken.
Hereinafter, the step (X) will be described in detail.

  In order to maximize the taste of animal protein, it is preferable to use a raw animal protein raw material in the present invention. On the other hand, a raw animal protein raw material is easily spoiled. Therefore, in the present invention, step (X) is provided after the moromi ripening step (C).

  By providing the step (X) after the moromi ripening step (C), the moromi can be sufficiently ripened in an environment where no animal protein material is present, so that the finally obtained seasoning liquid is rich. It will have a soy sauce flavor.

Next, in the step (X), it is necessary to add the animal protein material to the solution after the moromi ripening step (C) and not subjected to the enzyme deactivation treatment.
Here, “a solution after the moromi ripening step (C) that has not been subjected to enzyme deactivation treatment” (hereinafter, may be abbreviated as “a solution used in step (X)”). Examples thereof include ripening soy sauce obtained by sterilizing raw fried foods as well as freshly fried foods obtained by squeezing ripening moromi taste. Examples of the sterilization treatment include sterilization by microfiltration (MF). According to the microfiltration, the germs causing the spoilage are removed, but most of the enzyme still remains in the raw soy sauce after the filtration, so that it is subjected to the step (X). Suitable as a liquid. In addition to the above, by using the function of an ultrafiltration (UF) membrane having enzyme capture performance, the raw fried product is ultrafiltered to increase its enzyme concentration (hereinafter, the term enzyme-enriched fried food is used. And the enzyme-enriched raw fried food can be used as a liquid to be subjected to step (X). In addition, the ultrafiltration residue liquid produced as a by-product when the raw deep-fried raw soy sauce is obtained also contains the enzyme contained in the raw deep-fried in step (X). It can use suitably as a liquid to be provided.
On the other hand, in the case of “fired soy sauce” that has been subjected to a fire treatment, the enzyme is inactivated, and thus is unsuitable as a liquid used in the step (X).

  In addition, moromi mash from the soy sauce manufacturing process has been used effectively as an animal feed. However, due to the problem of bovine spongiform encephalopathy, there are mammal-derived proteins and poultry-derived proteins in ruminant feed. It is desired that animal fats and oils are not mixed.

  Therefore, as the liquid used in the step (X) so that the animal protein is not mixed into the moromi mash, the fried or raw soy sauce after the moromi mash is separated is preferable. Moreover, when employ | adopting this aspect, normal soy sauce and the seasoning liquid of this invention are obtained by using a part of freshly fried or raw soy sauce for process (X), and sending the remainder to the conventional soy sauce manufacturing process. Can also be co-produced.

  Next, the temperature in the step (X) needs to be more than 42 ° C. and less than 60 ° C. When the temperature is 42 ° C. or lower, the degradation rate of the animal protein raw material by the enzyme is low, so that the animal protein raw material decays by various bacteria before the animal protein is sufficiently degraded, and a desired seasoning liquid is obtained. Absent. The temperature is preferably 45 ° C. or higher, and more preferably 48 ° C. or higher.

  On the other hand, if the temperature in step (X) is 60 ° C. or higher, the enzyme in the moromi taste is inactivated, the decomposition of the animal protein raw material does not proceed, and the object of the present invention cannot be achieved. The temperature is preferably 58 ° C. or lower, and more preferably 55 ° C. or lower.

  The holding time in the step (X) having the above temperature condition needs to be 15 hours or more. If it is less than 15 hours, the animal protein raw material is not sufficiently decomposed, and the finally obtained seasoning liquid does not take into account the taste derived from animal protein. The holding time in the step (X) is preferably 24 hours or longer.

  Although there is no restriction | limiting in particular in the upper limit of the holding time of process (X), even if it exceeds 120 hours, there is little increment of animal protein raw material decomposition | disassembly commensurate with time increase. Therefore, the holding time is preferably 120 hours or less. From the standpoint of productivity, 72 hours is sufficient.

As the animal protein material used in the present invention, various animal protein materials that can be used for food can be used, and examples thereof include livestock meat, poultry, and seafood.
Examples of the livestock meat include beef, pork, lamb, horse meat, and venison. Examples of poultry include chicken, goose, duck, duck, turkey and other poultry.
The livestock meat and poultry also include internal organs and processed residual bones after the livestock meat and poultry are separated.
In addition to seafood meat, the seafood includes processed seafood residues. Examples of processing residues of seafood include not only internal organs but also rough fish. In addition, bonito and boiled dried fish can be used as seafood meat.
The animal protein raw material may be a raw material that has been previously boiled or boiled and pasteurized, but for the purpose of the present invention of maximizing the taste of animal protein, the animal protein raw material is in a raw state. Most preferably it is. Even if it is a raw animal protein raw material, it is the characteristic of this invention that the umami component can be extracted, without making it decay.

  The animal protein material can be minced or crushed in advance if necessary.

  Next, the moromi ripening step (C) prior to step (X) will be described. In this step (C), the soybean-derived protein is decomposed into amino acids by way of peptides by the koji mold-producing enzyme, which becomes the source of the rich taste and taste of the seasoning liquid. In addition, starch derived from wheat is converted into glucose via dextrin by a koji mold-producing enzyme, which gives sweetness to the seasoning liquid. Furthermore, glucose is converted into alcohol by yeast in moromi, and glucose is converted into lactic acid by lactic acid bacteria in moromi. An ester component is also formed from alcohol and lactic acid. Alcohol and ester components impart a soy sauce-like scent to the seasoning liquid. The kokumi, umami, sweetness, and aroma give the soy sauce a unique flavor. Therefore, in the present invention, the moromi ripening step (C) is an essential step.

  In the moromi ripening step (C), the same conditions as in the conventional soy sauce moromi ripening step can be adopted, but in the present invention, the aging period is preferably 3 weeks or more. By setting the aging period in the step (C) to 3 weeks or more, the finally obtained seasoning liquid exhibits a soy sauce flavor with a small initial moromi odor. In the present invention, the initial moromi odor refers to a scent that is unique to a fermented product in the initial stage, and that leads to miso and pickles. It is preferable for the seasoning liquid of the present invention that the initial taste odor is less. In order to obtain a seasoning liquid rich in soy sauce flavor without initial moromi odor, the aging period is more preferably 3 months or more, and further preferably 6 months or more. On the other hand, from the viewpoint of productivity, the aging period is preferably 12 months or less.

After completion of the step (X), the liquid of the step containing the animal protein raw material is filtered to collect a seasoning liquid stock solution, and then subjected to a burning treatment or a sterilization treatment equivalent to the burning, and finally the seasoning liquid is can get.
The firing process is generally a process in which the fermentation broth is usually heated at 80 ° C. to 85 ° C. for 10 minutes to 60 minutes, thereby killing germs and inactivating the remaining enzyme. In the sterilization treatment equivalent to burning, miscellaneous bacteria are removed, thereby preventing subsequent decay. A microfilter, an ultrafiltration device, or the like is used for filtration processing equivalent to burning.

  The seasoning liquid thus obtained is a high-quality seasoning liquid that has the flavor of soy sauce and is added with the taste of animal protein.

Hereinafter, the contents of the present invention will be specifically described by way of examples.
[Example 1]
According to a conventional method, soy sauce cake was prepared, salt water was added to prepare moromi, ripening the moromi in a ripening period of 6 months, and then the ripened moromi was squeezed to prepare fresh fried. A part of the raw fried food was collected as a raw fried sample for amino acid analysis. Next, 300 milliliters of freshly fried food was put in a container, and then 210 grams of raw chicken was added. The internal temperature was kept at 50 ° C. and kept for 48 hours. Subsequently, the liquid which passed through the said process was squeezed, the one part was extract | collected as a sample for microorganisms test | inspection, the remaining squeezed liquid was flame-treated on condition of 85 degreeC for 15 minutes, and then filtered and the seasoning liquid was obtained.
The sample for microbiological examination was smeared on an agar medium, and microbiological examination was performed in accordance with the guidelines for food hygiene examination to examine the number of general viable bacteria, fungi, lactic acid bacteria, and the occurrence of Staphylococcus aureus. S. aureus was not observed. The results are shown in Table 1.
About the said seasoning liquid, the sensory test was done by five panelists. The sensory test is preferable as a seasoning liquid, soy sauce flavor and gala flavor, in the order of preference: strong (4 points), slightly strong (3 points), slightly weak (2 points), weak (1 point) In the order of preference, there is almost no (4 points), very weak (3 points), slightly felt (2 points), and clearly felt (1 point). Ranked 4 levels. For each item, the average score of the panelists was taken. The sensory test results are shown in Table 1 together with the seasoning liquid evaluation profile.
Furthermore, the amino acid analysis is performed on the seasoning liquid and the raw sample for amino acid analysis collected in advance by liquid chromatography, and the ratio of the amount of amino acid component in the seasoning liquid to the amount of amino acid component in the deep-fry ([A]) It calculated | required for every component. In addition, the liquid concentration of the seasoning liquid after the addition of raw chicken is diluted by elution of water in the raw chicken due to osmotic pressure. Therefore, the correction value which considered the salt (sodium chloride) density | concentration change was used about the amount of amino acid components in a seasoning liquid sample. The results are shown in Table 3. From Table 3, it is clear that as a result of the addition of raw chicken, the main amino acid component is greatly increased from before the addition.

[Comparative Example 1]
In Example 1, a seasoning solution was obtained in the same manner as in Example 1 except that the soy sauce obtained by subjecting the freshly-fried chicken to a heating treatment at 85 ° C. for 15 minutes was used. About the obtained seasoning liquid, the microbe test | inspection (only the presence or absence of generation | occurrence | production of Staphylococcus aureus) and the sensory test were done. The results are shown in Table 1. In the microbiological examination, Staphylococcus aureus was not recognized in the culture medium.
In addition, amino acid analysis was performed in the same manner as in Example 1 on the soy sauce before the addition of raw chicken and the above-mentioned seasoning liquid, and the ratio ([B]) of the amino acid component amount in the seasoning liquid to the amino acid component amount in the soaking sauce was determined. . The results are shown in Table 3. Although it is recognized that the main amino acid component is increased by the addition of raw chicken, the increase rate is clearly low as compared with Example 1. For comparison, the ratio ([A] / [B]) of the increase ratio in Example 1 and the increase ratio in Comparative Example 1 is shown for each amino acid component.

[Comparative Example 2]
A seasoning liquid was obtained in the same manner as in Example 1, except that the moromi ripening period was 2 weeks. The sensory test was done about the obtained seasoning liquid. The results are shown in Table 1.

[Example 2]
A seasoning liquid was obtained in the same manner as in Example 1 except that the aging period of the moromi before adding the raw chicken was 3 weeks. The sensory test was done about the obtained seasoning liquid. The results are shown in Table 1.

[Example 3]
In the same manner as in Example 1, moromi was prepared, and aging moromi was prepared after a aging period of 6 months. Next, 210 grams of raw chicken was added to 360 grams of ripening moromi (corresponding to 300 milliliters of freshly fried), and the ripened moromi of chicken raw garlic was held at 50 ° C. for 48 hours, and then the obtained squeezed liquid 1 was fired under the same conditions as in No. 1, followed by filtration to obtain a seasoning liquid. The sensory test was done about the obtained seasoning liquid. The results are shown in Table 1.

[Comparative Example 3]
In Example 1, a sample for microbiological examination was collected in the same manner except that the liquid temperature after addition of raw chicken was 40 ° C, and then a seasoning liquid was obtained.
Table 1 shows the results of the microbial test. Compared with Example 1, the increase of miscellaneous bacteria was remarkable. Moreover, generation | occurrence | production of Staphylococcus aureus was recognized by the culture medium. Therefore, the sensory test was impossible.

[Example 4]
A seasoning liquid was obtained in the same manner as in Example 1 except that the liquid temperature after addition of raw chicken was 45 ° C.
Table 1 shows the results of microbiological examination (only the presence or absence of S. aureus) and sensory test. In the microbiological examination, Staphylococcus aureus was not recognized in the culture medium.

[Example 5]
A seasoning liquid was obtained in the same manner as in Example 1 except that the liquid temperature after addition of raw chicken was 55 ° C.
Table 1 shows the results of microbiological examination (only the presence or absence of S. aureus) and sensory test. In the microbiological examination, Staphylococcus aureus was not recognized in the culture medium.

[Example 6]
A seasoning liquid was obtained in the same manner as in Example 1 except that the liquid temperature after addition of raw chicken was 58 ° C.
Table 1 shows the results of the microorganism test and the sensory test. In the microbiological examination, Staphylococcus aureus was not recognized in the culture medium.

[Comparative Example 4]
A seasoning liquid was obtained in the same manner as in Example 1 except that the liquid temperature after addition of raw chicken was 60 ° C.
The results of the sensory test are shown in Table 2.

[Comparative Example 5]
In Example 1, a seasoning solution was obtained in the same manner except that the holding time after addition of the raw chicken was 5 hours.
The results of the sensory test are shown in Table 2.

[Example 7]
In Example 1, a seasoning solution was obtained in the same manner except that the retention time after addition of raw chicken was 15 hours.
The results of the sensory test are shown in Table 2.

[Example 8]
A seasoning liquid was obtained in the same manner as in Example 1 except that the retention time after addition of raw chicken was 24 hours.
Table 2 shows the results of the microorganism test and the sensory test. In the microbiological examination, Staphylococcus aureus was not recognized in the culture medium.

[Example 9]
A seasoning liquid was obtained in the same manner as in Example 1 except that the retention time after addition of raw chicken was 72 hours.
Table 2 shows the results of the microorganism test and the sensory test. In the microbiological examination, Staphylococcus aureus was not recognized in the culture medium.

[Example 10]
In Example 1, a seasoning liquid was obtained in the same manner except that chicken boiled rattle was used in place of raw chicken. The results of the sensory test are shown in Table 2.

[Example 11]
In Example 1, a seasoning liquid was obtained in the same manner except that raw raw salmon was used instead of raw chicken. Table 2 shows the evaluation profile of the obtained seasoning liquid.

[Reference Example 1]
The moromi was prepared in the same manner as in Example 1, and the moromi was aged for 2 weeks. The liquid added with 6 grams was held at 50 ° C. for 3 hours. Subsequently, the liquid obtained by filtering the solid content was fired at 85 ° C. for 15 minutes to obtain a seasoning liquid. The sensory test was done about the obtained seasoning liquid. Although the obtained seasoning liquid exhibited the unique taste of protein hydrolyzate, it had no taste of chicken rattle and had a monotonous taste as a whole. The results are shown in Table 2.

[Reference Example 2]
A moromi was prepared in the same manner as in Example 1, and raw garage was added to the moromi without passing through the ripening period and kept at 20 ° C. for 2 months. I couldn't. The sensory test was impossible due to corruption.

Claims (6)

  A process for preparing soy sauce cake (A), a moromi preparation step (B) for adding salt water to the soy sauce cake prepared in step (A) to prepare moromi, and aging the taste prepared in step (B) The animal protein raw material is added to the moromi ripening step (C) and the solution after the step (C) which has not been subjected to the enzyme deactivation treatment, and the temperature is higher than 42 ° C. and lower than 60 ° C. A method for producing a soy sauce-flavored seasoning liquid, comprising the step (X) of holding for at least an hour. The method for producing a soy sauce-flavored seasoning liquid according to claim 1, wherein the liquid in the step (X) that is a step after the step (C) and that has not been subjected to enzyme deactivation treatment is fried. The liquid of the process after the process (C) in the said process (X), and the liquid which has not carried out the enzyme deactivation process is raw | natural soy sauce which carried out the fine filtration of the raw fried. Of soy sauce flavor seasoning. In the step (X), the solution after the step (C) and not subjected to the enzyme deactivation treatment is a solution obtained by ultrafiltration treatment of the raw fried to increase the enzyme concentration in the solution. The manufacturing method of the soy sauce flavor seasoning liquid of Claim 1.   The manufacturing method of the soy sauce flavor seasoning liquid as described in any one of Claims 1-4 whose aging period in the said process (C) is 3 weeks or more.   The said animal protein raw material is a raw animal protein raw material, The manufacturing method of the soy sauce flavor seasoning liquid as described in any one of Claims 1-5.