JP2016135118A - Manufacturing method of seasoning liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a seasoning liquid using skin rice bran as a raw material and enhancing long-lasting of umami for effective utilization of skin rice bran and a manufacturing method of the seasoning liquid capable of used for applications other than seasoning.SOLUTION: There are provided a seasoning liquid by blending 100 pts.wt. of skin rice bran 4 by roast treating skin rice bran 4 separated from polished rice where rice bran 3 is removed and polished from brown rice in advance, pulverization treating it to fine powder, 50 to 300 pts.wt. of water, 0.3 to 5 pts.wt. of a single enzyme or a plurality of enzymes selected from cellulase, amylase and protease to prepare a blended liquid and reacting contained enzyme(s) and decomposing a skin rice bran component and a manufacturing method of the seasoning liquid.SELECTED DRAWING: Figure 8

Description

  The present invention relates to a method for producing a seasoning liquid using skin flesh.

  In addition to being used for food, rice is used as a raw material for brewed sake, miso, soy sauce, and vinegar (rice vinegar). The harvested rice is dried and crushed into rice husks to become brown rice, and the brown rice is refined to white rice. FIG. 8 shows the structure of brown rice. The brown rice 1 is covered with a rice bran 3 around the starchy endosperm part 2. The rice bran removed from the brown rice in the whitening process is used only slightly for the pickles, etc. and food materials, and most of it is treated as waste. The expansion of was screaming.

  From the above background, as a method of using rice bran, a proposal for use in a bulking material such as bread (Patent Document 1), and a proposal for a seasoning used in processed foods and dishes produced from avian meat and fishery products (Patent Document 2) Has been made.

JP 2000-210007 A Japanese Patent No. 4454517

  As shown in FIG. 8, the brown rice 1 is covered with a rice bran 3 around the endosperm part 2, and a sub-glue that is a thin layer between the rice bran 3 removed from the brown rice 1 in the polishing process and the endosperm part 2. It is known that there is a powder layer (hereinafter referred to as “skin reed”) 4, and this skin reed 4 contains abundant nutritional components. However, most skin folds circulate while adhering to the surface of the white rice, so when cooking the white rice, it was thrown away with the sharpening juice. In addition, some white rice that has been removed in advance to eliminate the sharpening work is also distributed (called unwashed rice), but the removed skin is often discarded as it is. For this reason, there has been almost no effort to make effective use of skin flesh.

  Therefore, the inventors focused on skin flesh and eagerly researched a seasoning liquid made from skin flesh, and as a result, a sweetening liquid with improved sweetness and umami taste compared to conventional seasoning liquids and a good touch on the tongue is obtained. As a result, the present invention has been completed.

  In addition, as a result of further study of the seasoning liquid according to the present invention, the inventors have examined the growth effect of lactic acid bacteria and the possibility of being a substitute for the microbial medium, and as a result, have found a new use of the present invention.

  This invention is made | formed in view of the said subject, and it aims at providing the manufacturing method of the seasoning liquid which the sustainability of umami improves. Moreover, it aims at providing the manufacturing method of the seasoning liquid which can be utilized for uses other than seasoning.

In order to solve the above problems, a method for producing a seasoning liquid according to the present invention includes:
50 to 300 parts by weight of water and 0.3 to 5 parts by weight of enzyme are blended with 100 parts by weight of skin flesh, the enzyme contained in the resulting blended liquid is reacted to decompose the skin flesh components, and a seasoning liquid is obtained. This is the main feature.

  Here, the skin koji consists mainly of a sub-powder powder layer between the rice bran covering the outside of the endosperm part and the endosperm part of the brown rice, and the outside rice koji that should be removed or not removed in the whitening process. Although it may be included somewhat, the proportion of the rice bran component is less than the proportion of the sub-paste powder layer.

The method for producing a seasoning liquid according to the present invention includes:
The second feature is that the skin flesh is roasted in advance for obtaining the blended liquid.

The method for producing a seasoning liquid according to the present invention includes:
In obtaining the blended liquid, the third feature is to pulverize skin flesh that has been previously roasted into fine powder.

The method for producing a seasoning liquid according to the present invention includes:
A fourth feature is that a single enzyme selected from cellulase, amylase, and protease is used as the enzyme.

The method for producing a seasoning liquid according to the present invention includes:
A fifth feature is that a plurality of enzymes selected from cellulase, amylase, and protease are used as the enzyme.

  As described above, according to the present invention, by adding water and a predetermined amount of enzyme to the skin flesh, and reacting the enzyme to decompose the skin flesh components, the umami sustainability compared to conventional seasoning liquids It has an excellent effect that a seasoning liquid that improves and spreads the umami in the mouth and makes it feel deep and thick is obtained.

  Moreover, according to this invention, there exists an outstanding effect that the obtained seasoning liquid can be utilized as culture medium components, such as a microorganisms culture medium, as an addition liquid for the proliferation use of lactic acid bacteria.

A flow diagram showing the production procedure of the seasoning liquid according to the present invention, The data figure which shows the total nitrogen analysis result by the Kjeldahl method in the test area A to the test area D, Data diagram showing total nitrogen analysis result by Kjeldahl method in test area A, Data diagram showing total nitrogen analysis result by Kjeldahl method in test zone B, Data diagram showing total nitrogen analysis result by Kjeldahl method in test zone C, Data diagram showing total nitrogen analysis result by Kjeldahl method in test zone D, A data diagram showing the results of total nitrogen analysis of the prototype after roasting and the prototype without roasting, It is sectional explanatory drawing which shows the component structure of brown rice.

  DESCRIPTION OF EMBODIMENTS Embodiments for carrying out the present invention will be described with reference to the drawings. FIG. 1 shows a procedure for producing a seasoning liquid according to the present invention.

  The seasoning liquid which concerns on this invention is manufactured in the following procedures.

(Roasting process)
First, the skin koji separated from brown rice is roasted. The roasting temperature is 100 to 150 ° C., and the roasting time is 15 to 60 minutes. As shown in FIG. 8, the brown rice 1 has a starch starch-rich endosperm 2 covered with rice bran 3, and the rice bran 3 is rich in nutrients (vitamin B, vitamin E, amino acids, minerals, etc.). There exists a sub paste powder layer (skin wrinkle) 4.

  By roasting skin flesh, germs that may remain in raw skin flesh are sterilized, and the total nitrogen content in the skin flesh increases and the quality is stabilized.

  In order to separate the flesh 4 from the brown rice 1, the white rice after whitening the brown rice 1 is stirred in a stainless steel tube, and the sticky flesh components are brought into contact with the inner metal wall and adhered. There are a method of separating and repeating this, a method of adding water to milled rice and mixing the skin with moisture and adsorbing and separating with tapioca starch. The skin koji obtained by the above method may include rice koji that has not been removed in the whitening step, but the rice koji is at least less than half of the whole koji.

(Crushing process)
Next, the skin flesh after roasting is pulverized into fine powder. The fine powder after pulverization is a fine powder that has been passed through a sieve of 12 mesh or more (aperture 1.4 mm or less). By finely pulverizing the skin after roasting, the burnt portion remaining on the skin after roasting can be decomposed by the enzymatic reaction, and the viscosity of the decomposition solution after the enzymatic reaction is reduced and the residue is reduced. This improves the ease of use as a seasoning liquid.

(Mixing process)
Next, water and an enzyme are mix | blended with respect to the fine powdery skin skin. The blending ratio is 50 to 300 parts by weight of water and 0.3 to 5 parts by weight of enzyme with respect to 100 parts by weight of skin flesh. In the stirring vessel, skin flesh, water, and enzyme in the above blending ratio are added and stirred slowly to obtain a blended solution.

  Here, with respect to 100 parts by weight of skin, 50 to 300 parts by weight of water is less than 50 parts by weight, the fluidity of the decomposition solution is poor, the resolution of the enzyme is significantly reduced, and exceeds 300 parts by weight. This is because the target seasoning liquid cannot be obtained because the decomposition solution has a low concentration. In addition, the enzyme concentration of 0.3 to 5 parts by weight is less than 0.3 parts by weight because the enzyme concentration is low and decomposition is difficult, and if it exceeds 5 parts by weight, the enzyme concentration is too high and inefficient ( This is because the cost is high.

  The enzyme to be blended uses an enzyme of a kind that decomposes skin fiber, protein, and starch as an enzyme that is effective in decomposing the skin. Specifically, a single enzyme selected from cellulase, amylase and protease, or a combination of enzymes is used. When a plurality of enzymes are blended at the same time, the reaction is promoted by mutual action as described later, so that the effect of greatly improving the productivity of the seasoning liquid can be obtained.

(Decomposition process of skin folds by enzyme reaction)
Next, the enzyme contained in the obtained liquid mixture is reacted to decompose the skin folds contained in the liquid mixture. The enzyme reaction temperature is 40 to 60 ° C., and the reaction time is 10 to 30 hours.

  The reason why the reaction temperature of the enzyme is set to 40 ° C. to 60 ° C. is that if it is less than 40 ° C., the decomposition rate is lowered and inefficient, and if it exceeds 60 ° C., the titer of the enzyme is lowered. The enzyme reaction time is 10 hours to 30 hours. If the reaction time is less than 10 hours, the enzyme reaction time is short, and many undegraded products remain. If the enzyme reaction time exceeds 30 hours, the enzyme reaction time is too long and is inefficient. (The cost is high).

(Heat sterilization process)
Next, the skin decomposition solution obtained by decomposing the skin folds is heated. The heating temperature of the skin wrinkle decomposition solution is 70 to 95 ° C., and the heating time is 20 to 60 minutes.

  The reason for setting the heating temperature to 70 ° C. to 95 ° C. is that if the temperature is less than 70 ° C., the enzyme cannot be completely deactivated, and if it exceeds 95 ° C., the flavor and aroma of the seasoning liquid to be completed are impaired. The reason for setting the heating time to 20 minutes to 60 minutes is that if it is less than 20 minutes, the intended bactericidal effect cannot be obtained, and if it exceeds 60 minutes, the flavor and aroma of the seasoning liquid to be completed are impaired. By heating the skin cracking liquid, the enzyme can be deactivated and at the same time the skin cracking liquid can be sterilized.

(Cooling process)
Next, the heat-sterilized skin wrinkle decomposition solution is cooled. The cooling temperature is between 60 ° C and 30 ° C.

(Filling process)
Next, the skin flesh decomposition solution after cooling is filled into a container and sealed. Thereby, a seasoning liquid is obtained.

  The seasoning liquid manufactured by the above process can be used as a seasoning liquid added in the manufacturing process of a foodstuff, or as a seasoning liquid added to the foodstuff after manufacture. Examples of food materials to be added in the former production process include breaded dough, noodle dough, okonomiyaki and chijimi dough, curry roux, amazake, lactic acid beverage, and natto. Examples of food added by consumers after the latter production include ramen, hamburger, curry and stew.

  The inventor made four types of seasoning liquids using three different types of enzymes, and analyzed and evaluated the prototyped seasoning liquids. The skin flesh used for the prototype material was prepared by Kagoshima Pearl Rice Co., Ltd. (obtained in the process of washing-free rice). In addition, one type of cellulase (trade name: Seleclast (manufactured by Novozymes)), one kind of amylase (trade name: Viscozyme (manufactured by Novozymes)), and one type of protease (trade name: Flavozyme (manufactured by Novozymes)) Was selected. Table 1 shows the recipe.

  As shown in Table 1, 200 g of water and 100 g of cellulase in 100 g of skin folds in test area A, 200 g of water and 100 g of amylase in 100 g of flesh in test area B, 200 g of water and 100 g of protease in 100 g of flesh in test area C In 1 g of test group D, 200 g of water and 1 g of each of three types of enzymes (cellulase, amylase, protease) were blended with respect to 100 g of skin folds.

  Materials are charged into a container at a blending ratio according to Table 1, and each of the enzymes is reacted for 16 hours while heating at 50 ° C. with respect to the blended liquid, thereby decomposing the skin flesh components in the liquid mixture. A skin lysate was obtained. For each prototype of skin cracking solution, total nitrogen analysis and sensory evaluation test were performed by Kjeldahl method. FIG. 2 shows the results of total nitrogen analysis by the Kjeldahl method, and Table 2 shows the results of sensory evaluation of skin cracking liquid (seasoning liquid).

  According to the analysis result of FIG. 2, the highest total nitrogen component was measured in the test section D to which a plurality of (three types) enzymes were added, compared to the test sections A to C to which a single enzyme was added. From this result, it was found that the skin flesh component was efficiently decomposed by adding a plurality of enzymes and reacting them in a complex manner rather than adding a single enzyme.

  Further, according to the results of sensory evaluation in Table 2, the test section A had a little sweetness, but had a high viscosity and the grains remained and the touch was not so good. Test plot B was quite sweet, but had a little viscosity and some grains remained. In the test section C, richness and umami were felt, and the viscosity was considerably low. In the test section D, these features were felt in the most balanced manner, the number of grains was small, and the feel of the tongue was felt best.

  Next, the blending amount of each enzyme in the test groups A to D is distributed to 0.5 g, 1.0 g, 2.0 g, and 3.0 g, and the prototypes of the obtained skin lysates are shown in the test groups A to D. A total nitrogen analysis by Kjeldahl method was performed for D, and a sensory evaluation test was performed for test section D. The manufacturing conditions for the prototype were the same as described above. In addition, 0.5-A, 1-A, 2-A, and 3-A in test section A represent that 0.5 g, 1.0 g, 2.0 g, and 3.0 g of cellulase were mixed, respectively. The same applies to B to D. 3 to 6 show the results of total nitrogen analysis by the Kjeldahl method, and Table 3 shows the results of sensory evaluation of test section D.

  According to the analysis results of FIGS. 2 to 6 and the sensory evaluation of Tables 2 to 3, the test section D, that is, the prototype using a mixture of cellulase, amylase and protease, has the highest evaluation. Was confirmed. Moreover, even in the test sections A to C, that is, a prototype using a single enzyme, it is confirmed that the skin wrinkle component is efficiently decomposed and good results can be obtained by setting the enzyme to 2 parts by weight or more. It was.

  Next, when the raw skin buds were treated with enzymes and stored in a cool and dark place, it was thought that the growth of miscellaneous bacteria was confirmed. In order to sterilize the bacteria, the change in the test area D due to roasting treatment before decomposition of the skin folds was observed. Table 4 shows the blending ratio.

  The amount of cellulase, amylase, and protease was fixed at 1 g per 100 g of skin flesh, and was not roasted before the start of the enzyme reaction (test zone D) and roasted for 10 minutes on medium heat. Each thing (test section E) was subjected to an enzyme reaction. Each liquid mixture was heated to 50 ° C. and allowed to react for 16 hours, and then heated to 85 ° C. for 30 minutes in order to deactivate the enzyme.

Each specimen of the obtained skin cracking solution was cultured on an agar medium at 30 ° C. for 48 hours, and the number of viable bacteria was examined. Magnification of each sample in the measurement of the number of bacteria, 10 ^two-fold dilutions were performed in 10 ⁴ fold dilution. As a result of the measurement, the number of general viable bacteria without roasting was 4.0 × 10 ² cells / g, but the number of general viable cells with roasting was 6 cells / g (of general viable cells). Occurrence was hardly observed).

  Next, when the roasted skin flesh (test area E) was decomposed with an enzyme, the burnt portion could not be decomposed and solid content remained. It was used and pulverized, and the difference in quality after the enzyme reaction was evaluated. Table 5 shows the blending ratio.

  The amount of cellulase, amylase, and protease is fixed to 1 g per 100 g of skin folds, and after roasting, it was not crushed by a food processor (test zone E) and crushed (test zone F). Each enzyme was added and reacted at 50 ° C. for 16 hours. The pulverized product was passed through a sieve of multiple sizes of 12 mesh to 83 mesh, and the average particle size of the fine powder was adjusted to about 500 μm. Then, in order to inactivate an enzyme, it heated at 85 degreeC for 30 minutes. Each prototype was analyzed for total nitrogen by the Kjeldahl method. FIG. 7 shows the analysis results.

  According to the analysis results of FIG. 7, it was confirmed that the crushed seasoning liquid (test section F) had a higher total nitrogen amount than the seasoned liquid (test section E) that was not crushed. It is thought that the enzymatic decomposition was efficiently performed by crushing the skin folds. Moreover, it is thought that the seasoning liquid which carried out the grinding | pulverization process has low viscosity, there are few residues, and the usability as a seasoning liquid is improving.

  Next, on the basis of flour (strong flour), butter, sugar, etc., a trial bread (Trial F) added 3 parts by weight to 100 parts by weight of wheat flour and a bread without addition were made on a trial basis. . Table 6 shows the blending ratio.

  When the cross section of the baked bread was observed, the bread with the seasoning liquid added to the prototype had fine bubbles and uniform bubbles, and when tasted, a moist and moist texture was obtained. On the other hand, the additive-free bread had large bubbles and unevenness, and had a crispy texture.

  Next, the present inventor conducted an experiment to confirm the growth effect by using the seasoning liquid in the test section D in Table 1 above as an additive solution that exerts the growth effect of lactic acid bacteria involved in yogurt production. The operation procedures (1) to (4) of the experiment are as follows.

  (1) Sterilize the equipment to be used. (2) Add 5 g of the seasoning liquid of the test section D to 100 ml of milk, adjust the pH to 6.4 with hydrochloric acid, and heat until just before boiling (hereinafter, the prepared solution is referred to as “seasoning liquid solution”). For negative control (negative control), 5 g of distilled water instead of the seasoning liquid of the present invention to be verified, and for positive control (positive control) 1.5 g of yeast extract (Yeast extract) instead of the present seasoning liquid of the verification object. And 3.5 g of distilled water. (3) 10 g of yogurt (trade name: Meiji Bulgaria yogurt, low sugar type) is put into a 300 ml Erlenmeyer flask sterilized, and the seasoning solution is cooled to room temperature. (4) The mixture of the yogurt and seasoning solution of (3) above is thoroughly stirred and then cultured at 37 ° C., and the pH, viable cell count, and yogurt state are observed every 1.5 hours. The viable cell count is diluted with 50 mM phosphate buffer (pH 7.0), and the number of cells cultured on MRS agar medium (de Man, Rogosa, Sharpe) at 37 ° C. for 24 hours is counted.

  By adding the seasoning liquid of the present invention (Test Section D in Table 1), an increase in the number of viable bacteria at the initial stage was observed as in the case of adding the yeast extract. The increase in the number of viable bacteria is thought to be due to the addition of the seasoning liquid supplementing the nutrients in the yogurt. From the above results, by using the seasoning liquid of the present invention as an additive liquid, the effect of shortening the production time of lactic acid bacteria and the effect of reducing the amount of starter bacteria (seed fungus) can be expected. In addition, when the number of viable bacteria after 4.5 hours was compared, the effect of reducing the number of viable bacteria due to a decrease in pH was observed, probably due to abundant nutrients. In addition, the “hard drink yogurt” in Table 7 indicates that it is in a slightly harder state than a commercial product currently called “drink yogurt”.

  Next, the present inventor conducted an experiment for confirming whether the seasoning liquid of the present invention can be used as an alternative to an expensive microbial culture medium based on the results of Example 2 above. The operation procedures (1) to (3) of the experiment are as follows.

  (1) Saccharomyces cerevisiae is cultured overnight in 5 ml of complete medium (YPD medium) (2% glucose, 2% peptone, 1% yeast extract, pH 5.3). (2) Medium (invention seasoning liquid) in which 0.1% of the medium cultured in (1) is added with 5% YPD medium and 3.4% of the seasoning liquid of the present invention (test zone D in Table 1) instead of 1% yeast extract 3.4% added medium) 2% peptone, 1% yeast extract instead of 10% of the seasoning liquid of the present invention (test zone D in Table 1) added to the medium (invented seasoning liquid 10% added medium). Incubate at 30 ° C. for 24 hours. (3) After culturing, the culture solution is diluted with sterilized water, cultured on a YPD agar medium for 24 hours, and grown colonies are counted.

  YPD medium is a common yeast growth medium used for research, but can the seasoning liquid of the present invention be used as a substitute for yeast extract (mainly nitrogen sources and vitamins) and peptone (nitrogen source) in the ingredients? As a result, it was found that, after 24 hours of stationary culture, the growth of the present invention was hardly affected even if the seasoning liquid of the present invention was used instead of the yeast extract and peptone. This indicates that the seasoning liquid of the present invention contains a sufficient amount of nutrients that allow the yeast to grow, and the seasoning liquid of the present invention can be used as an alternative to yeast extract and peptone as an inexpensive medium component. Since the seasoning liquid of the present invention contains skin flesh as a main component, it can be supplied stably throughout the year, and the seasoning liquid of the present invention can be sufficiently used as an industrial medium component.

  As described above, according to the present invention, the combination of water and a certain amount of enzyme in the skin fold, and the skin bud is efficiently decomposed and reacted with the enzyme, thereby improving the sustainability of umami, A seasoning liquid that gives the body a rich, thick taste and richness is obtained.

  Moreover, the seasoning liquid produced by the present invention can be widely used as other medium components for growing yeasts as applications for other fields, specifically as an additive solution for proliferation for growing lactic acid bacteria.

  The method for producing a seasoning liquid according to the present invention can be used as a method for producing a seasoning liquid using skin flesh as a material, and also as a method for producing an additive liquid for growth of bacteria and a medium component.

1 Brown rice 2 Endosperm 3 Rice bran 4 Skin fold (sub paste layer)

Claims (5)

  50 to 300 parts by weight of water and 0.3 to 5 parts by weight of enzyme are blended with 100 parts by weight of skin flesh, the enzyme contained in the resulting blended liquid is reacted to decompose the skin flesh components, and a seasoning liquid is obtained. A method for producing a seasoning liquid.   The method for producing a seasoning liquid according to claim 1, wherein the skin flesh is roasted in advance for obtaining the blended liquid.   3. A method for producing a seasoning liquid according to claim 1 or 2, wherein, in obtaining the blended liquid, the skin roasted in advance is pulverized into a fine powder.   The method for producing a seasoning liquid according to any one of claims 1 to 3, wherein a single enzyme selected from cellulase, amylase, and protease is used as the enzyme. The method for producing a seasoning liquid according to any one of claims 1 to 3, wherein a plurality of enzymes selected from cellulase, amylase, and protease are used as the enzyme.

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