JP2018033351A - Miso and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide miso or the like utilizing an amino acid mixture comprising specific amino acids, and excellent in taste, flavor or the like; and to provide a production method thereof.SOLUTION: An amino acid mixture comprising, based on the weight of the amino acid mixture, 35.0-45.0 wt% alanine, 1.8-2.2 wt% arginine, 44.2-51.8 wt% glycine, and 9.0-11.0 wt% sodium glutamate is contained, further as the amino acid mixture other than amino acids derived from a raw material, as much as 1-3 wt% based on the weight of obtained miso.SELECTED DRAWING: None

Description

  The present invention relates to miso and a method for producing the same, and more particularly to a miso to which a versatile powdered amino acid mixed seasoning composed of pure four amino acid mixtures is added and a method for producing the same.

  Ajinomoto Co., Inc. is a patent invented by Dr. Kikunae Ikeda, a professor at the University of Tokyo. (Filing date: April 24, 1908, July 25, 1908, patent appraisal (Patent No. 14805, title of invention: glutamate in the future) A seasoning manufacturing method that can be used as a major component of a doctor)) (for example, see Patent Document 1), a crystal of sodium glutamate is commercialized as a seasoning “Ajinomoto: registered trademark” and a protein that decomposes defatted soybean protein Was commercialized as ““ Taste liquid; Ajieki, Mieki ”: registered trademark”. Even now, more than 100 years after Dr. Ikeda's patent application, these two products are sold as the main products of Ajinomoto Co., Inc., delivering “deliciousness” to the world's dining tables.

  Dr. Ikeda's patent shows that the taste of food is now “amino acids”.

  In many subsequent studies, for example, the physicochemical properties of 18 kinds of amino acids have been elucidated, and research on life and health has been developed over a wide range from amino acid science to protein science.

  At the same time, studies on the taste of amino acids and the use of amino acids have been made, and they are used in many seasonings.

  Ajinomoto Co., Inc.'s “Taste Solution (Registered Trademark)” contributes to improving taste and reducing manufacturing costs as a raw material for soy sauce, and has contributed significantly over the 80 years since the launch of “Taste Solution”. ing. However, the “taste liquid” has a problem that chloropropanol (MCP or the like) or the like is included in the production method.

  A method of producing a seasoning amino acid solution by subjecting a protein hydrolyzed product to a predetermined step is known (for example, see Patent Document 2). According to the amino acid composition analysis example in this amino acid solution, a large number of amino acids (valine, arginine, histidine, alanine, aspartic acid, glutamic acid, glycine, proline, serine, etc.) are included. If the ratio was calculated based on the amino acid composition analysis of Table 3 in Patent Document 2 based on only four of these amino acids (alanine, arginine, glycine, and glutamic acid), 15.7 wt%, respectively. 15.7 wt%, 15.7 wt%, and 53.0 wt%, alanine is much lower than 35.0 wt%, arginine is much higher than 2.2 wt%, and glycine is much higher than 44.2 wt% Low and glutamic acid is much higher than 11.0 wt%. Since glutamic acid is contained in a high amount, the pH is low, the acidity is intense, and umami and sweetness cannot be obtained. This Patent Document 2 has no specific description regarding the use of this seasoning amino acid solution for the production of miso or the like. This is because even if this seasoning amino acid solution is added during the production of miso, the flavor, aroma and umami of miso cannot be improved.

  Alanine, arginine, glycine and glutamic acid have been proposed as amino acids that are umami substances (for example, refer to Patent Document 3), but specific descriptions are also suggested for each blending ratio. Nor. Since glutamic acid is contained, pH is low, there is a strong acidity, and umami and sweetness cannot be obtained. In addition, an invention relating to a system for determining the compatibility between sake and food has been proposed (see, for example, Patent Document 4). Although sodium glutamate is disclosed, there is no description or suggestion as to how much each amino acid content affects the taste. Since glutamic acid is contained, it is considered that pH is low, there is a strong acidity, and umami and sweetness cannot be obtained.

  Further, the “taste liquid” contains a large number of amino acids (lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, etc.). If the ratio is calculated based on only four of these amino acids (alanine, arginine, glycine, and glutamic acid), for example, 15.4 wt%, 14.0 wt%, 11.2 wt%, and It is 59.4 wt%. Alanine is much lower than 35.0 wt%, arginine is much higher than 2.2 wt%, glycine is much lower than 44.2 wt%, and glutamic acid is much higher than 11.0 wt%. Therefore, even if this “taste liquid” itself is added when producing miso, it is considered difficult to improve the taste, taste, aroma, umami and the like of miso more preferably. In addition, based on this “taste liquid”, the four amino acids used in the present invention are added at a specific blending amount in the manufacturing process of miso, thereby improving the taste, taste, aroma, umami, etc. of miso more preferably. Even those skilled in the art will not be able to easily conceive that this would be possible.

  Furthermore, as an amino acid, a compound comprising 7 to 20 parts of alanine, 27 to 40 parts of arginine, 5 to 10 parts of sodium glutamate, 1 to 3 parts of methionine, nucleotides, and an inorganic salt with respect to 100 parts by weight of glycine. Seasonings have been proposed (see, for example, Patent Document 5). However, if the ratio is calculated based on only four of these amino acids (alanine, arginine, glycine, and glutamic acid), the amount of alanine is low, the amount of arginine is high, the amount of glycine Is high and the amount of sodium glutamate is low. The methionine to be blended becomes MMSCL (Methyl Methionil Sulfanil Chloride) by heating, which has a unique odor such as an undesirable decomposition odor. Accordingly, when heat treatment is performed in the seasoning production process, an unpleasant scent is generated, which is disliked.

  Furthermore, with respect to miso, the weight is 100, histidine is 0.2 to 4.0, lactic acid is 0.3 to 6.0, potassium is 0.1 to 1.5, and inosinic acid is 0.1. There has been proposed a miso with improved flavor, characterized in that it is blended with 2.0 to 2.0 and glutamic acid in a weight ratio of 0.01 to 1.0 (see, for example, Patent Document 6). However, since alanine, arginine, glycine, and glutamine sodium are not blended, it is doubtful whether the taste of miso is improved as in the present invention.

  Miso is a seasoning material used in various dishes for the purpose of imparting unique “umami”, “mellowness”, “unique flavor”, and “unique taste”.

Japanese Patent No. 14805 Japanese Unexamined Patent Publication No. 07-143861 JP 2008-278997 A JP 2004-242645 A JP-A-63-63362 JP 2002-142704 A

  In the present invention, the possibility of using the amino acid mixed seasoning, which is the prior application of the present application, for fermented foods such as miso is examined.

  So far, amino acids have been produced by separation and purification from the production process of “taste liquid (amino acid liquid)”. The initial amino acid lysine and the like were also separated from the “taste liquid” production process using an ion exchange resin or the like.

  However, due to recent technological advances, most of amino acids are produced by fermentation using microorganisms, and they have few impurities and can be obtained at a relatively low price.

  “Taste liquid” is produced by decomposing soy protein or the like with hydrochloric acid, but most of the users are seasonings made from soy sauce and soy sauce. This “taste liquid” is said to be used to enhance the taste of soy sauce and seasonings. Amino acid solutions other than “taste solution” are also produced from the same raw material protein and other raw material proteins, and there are slight differences in amino acid composition due to differences in raw materials. It cannot be considered from the composition that this “taste liquid” can improve the taste and taste of miso.

  In general, amino acids constituting “taste” are classified into hydrophilic amino acids and hydrophobic amino acids having low solubility based on solubility in water when tastes are classified based on physical properties.

  This hydrophilic amino acid includes basic amino acids of lysine, histidine and arginine, acidic amino acids of glutamic acid and aspartic acid, and neutral amino acids of threonine, serine, proline, glycine, alanine and methionine.

  Hydrophobic amino acids include valine, leucine, isoleucine branched amino acids, cystine, tyrosine, phenylalanine.

  The classification of hydrophilic amino acids and hydrophobic amino acids is based on polarity. Nonpolar glycine, alanine, proline, and methionine are classified as hydrophobic, but in the present invention, solubility is a criterion for taste. Because of the classification, the hydrophilic amino acid was used. The extremely sparingly soluble amino acid refers to tyrosine, cystine, and phenylalanine having particularly low solubility.

  An object of the present invention is to solve the above-mentioned problems of the prior art, and based on the examination results of an amino acid solution including a “taste solution”, an amino acid mixture consisting of a specific amino acid and excellent in taste, aroma, etc. The purpose is to provide miso and the like as a brewing and fermented seasoning (brewed food) and a method for producing the same, and to use the same, and to include MCP and the like as an excellent brewing and fermented seasoning and its It is to provide a manufacturing method.

  In addition to the amino acid derived from the raw material, the invention according to the miso of the present invention further comprises 35.0-45.0 wt% of alanine, 1.8-2.2 wt% of arginine, glycine, based on the weight of this amino acid mixture. 4 to 51.8 wt%, and an amino acid mixture consisting of sodium glutamate 9.0 to 11.0 wt%, based on the weight of the resulting miso (1 to 3 wt%). 1 to 3 wt% on the basis of its weight).

  In the invention related to the miso, regarding the blending ratio of each component of the amino acid mixture to be added, in the case of alanine, if it is less than 35.0 wt%, sweetness tends to decrease, and if it exceeds 45.0 wt%, the sweetness There is a tendency to become stronger. In the case of arginine, if it is less than 1.8 wt%, there is a tendency that the buffering property is lost and the depth of the taste tends to decrease, and if it exceeds 2.2 wt%, the pH tends to be high and the taste tends to be high in alkaline taste. is there. In the case of glycine, if the amount is less than 44.2 wt%, sweetness tends to decrease, and if it exceeds 51.8 wt%, the sweetness tends to deteriorate. In the case of sodium glutamate, if it is less than 9.0 wt%, the umami tends to be weak, and if it exceeds 11.0 wt%, the umami tends to be strong and the taste tends to be dull. For this reason, in miso, which is a brewed fermented seasoning, if such an amino acid mixture is included in addition to the amino acid derived from the raw material, the miso has a very preferable unique umami, mellowness, unique flavor scent, appearance, etc. Is obtained. That is, in addition to the amino acid produced in the conventional miso manufacturing process, a specific amount of a specific amino acid mixture is further added and added in the present invention. Thereby, the amino acid balance in the miso produced in the present invention is optimized, and it is considered that the taste, taste, fragrance, appearance and the like of the miso are further improved.

  If the amino acid mixture is contained in the miso in an amount of 0.5 wt% or less, and if it is contained in an amount of 3.5 wt% or more, the taste, taste, etc. of the miso are inferior. For example, if it is 0.5 wt% or less, it is not preferable to taste and taste the same as conventional miso, and if it is 3.5 wt% or more, the taste, taste, fragrance, etc. of the miso are off. There is a problem of coming and it becomes expensive.

  The invention relating to the method for producing miso according to the present invention is a process for producing miso, and at the time of preparing raw materials, as an amino acid mixture, 35.0 to 45.0 wt% alanine and 1.8% arginine based on the weight of the amino acid mixture. Miso is produced by adding a powdered amino acid mixture consisting of ˜2.2 wt%, glycine 44.2 to 51.8 wt%, and sodium glutamate 9.0 to 11.0 wt%, and brewing and fermenting. To do. The amount of the powdered amino acid mixture added is 1 to 3 wt% based on the weight of the resulting miso.

  In the invention relating to the method for producing miso, the amino acid mixture to be blended is not changed in the resulting miso and is included as it is. Moreover, since the description regarding the flavor, taste, aroma, etc. regarding each amino acid to mix | blend is the same as the case where it demonstrated in the case of the invention which concerns on the said miso, description is abbreviate | omitted.

  According to the present invention, in addition to the amino acids produced in the conventional miso production process, four specific powdered amino acid mixtures that are extremely excellent in flavor, taste, umami, sweetness, aroma and the like are further produced in the miso production process. Since it is added in addition, the ratio of amino acids becomes better, and the flavor, taste, and aroma in the resulting miso will be exceptionally excellent, and the miso brewed food produced using this amino acid mixture As a result, it is possible to improve the flavor, taste and the like. It was confirmed that the flavor, taste, fragrance, etc. of the amino acid mixture itself was reflected in the flavor, taste, fragrance, etc. of the resulting miso.

  In addition, the miso according to the present invention or the miso produced according to the present invention has an effect of having an antibacterial action since an amino acid mixture containing a predetermined amount of glycine is added, and the amino acid mixture used in the present invention is Inexpensive. In addition, the miso manufactured by this invention also has the effect that a physiological effect, low browning, and simplification of a display can be achieved if the action of the added amino acid mixture is taken into consideration. Since a specific amount of a specific amino acid is added, it is possible to display such things as “no harm to diabetes” and “decrease in browning” when the point is in terms of physiological activity and merchantability. Is played.

  According to the embodiment of the miso of the present invention, in addition to the amino acid derived from the raw material, the miso further comprises 35.0 to 45.0 wt% of alanine, based on the weight of the amino acid mixture, as an amino acid mixture, preferably 37.5-42.5 wt%, most preferably 40.0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine Generally 44.2-51.8 wt%, preferably 46.1-49.9 wt%, most preferably 48.0 wt%, sodium glutamate is generally 9.0-11.0 wt%, preferably 9.5-10. Contains 1 to 3 wt% of an amino acid mixture consisting of 5 wt%, most preferably 10 wt%, based on the weight of the resulting miso (ie, the weight of the resulting miso It is 1 to 3 wt% based on its weight as 00. The same is true in the embodiment relating to the following method for producing miso.), A specific amount of such four specific amino acid mixtures By including, the flavor, taste, etc. of miso are remarkably improved.

  Thus, miso obtained by adding a specific amino acid mixture to adjust the growth environment of Aspergillus has the advantage that no miscellaneous fungi, especially molds, will grow during storage without the addition of the normal salt content. That is surprising. The same applies to the first to third embodiments relating to the following method for producing miso.

  The miso of the present invention can be produced according to conventional miso production processes and process conditions using conventional miso raw materials, except for the addition of a specific amount of a specific amino acid mixture, and is not particularly limited. At that time, salt may or may not be used. The miso targeted by the present invention includes, for example, rice miso such as white miso and red miso, and any miso such as wheat miso and hatcho miso. Moreover, it is effective similarly about the powder miso which pulverized said various miso (the miso containing 4 types of specific amino acid mixtures in this invention). As raw materials, known cereals for producing miso (for example, rice, soybeans, etc.) and seed meal may be used.

  According to the first embodiment of the method for producing miso of the present invention, this miso is generally used in the process of producing miso as an amino acid mixture at the time of preparation of the raw material, based on the weight of the amino acid mixture. 35.0-45.0 wt%, preferably 37.5-42.5 wt%, most preferably 40.0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, Most preferably 2.0 wt%, glycine generally 44.2-51.8 wt%, preferably 46.1-49.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0-11.0 wt% %, Preferably 9.5 to 10.5 wt%, most preferably 10 wt% of powdered amino acid mixture is added in an amount of 1 to 3 wt% based on the weight of the resulting miso It is produced by fermentation.

  According to the second embodiment of the method for producing miso of the present invention, this miso is, for example, ground soybeans, rice, and barley as raw materials, added with rice bran, and further as an amino acid mixture. Based on the weight of this amino acid mixture, alanine is generally 35.0-45.0 wt%, preferably 37.5-42.5 wt%, most preferably 40.0 wt%, arginine is generally 1.8-2.2 wt% 1.9 to 2.1 wt%, most preferably 2.0 wt%, glycine generally 44.2 to 51.8 wt%, preferably 46.1 to 49.9 wt%, most preferably 48.0 wt% Miso obtained from a powdered amino acid mixture comprising generally 9.0 to 11.0 wt%, preferably 9.5 to 10.5 wt%, most preferably 10 wt% of sodium glutamate Was added 1 to 3 wt% by weight, it is prepared by brewing and fermentation.

  According to the third embodiment of the method for producing miso of the present invention, for example, this miso is soaked in cereal as a raw material of miso in water for 1 hour or longer until the cereal becomes soft in water. Boiled and then as an amino acid mixture, based on the weight of the amino acid mixture, alanine is generally 35.0-45.0 wt%, preferably 37.5-42.5 wt%, most preferably 40.0 wt%, arginine generally 1 0.8 to 2.2 wt%, preferably 1.9 to 2.1 wt%, most preferably 2.0 wt%, glycine generally 44.2 to 51.8 wt%, preferably 46.1 to 49.9 wt%, Most preferably 48.0 wt%, a powder comprising sodium glutamate generally 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most preferably 10 wt% The amino acid mixture was added 1 to 3 wt% based on the weight of the resulting miso, then crushed cereals, was added to cereals crushed koji mold consists of producing miso by brewing and fermentation. It is known that if an amino acid mixture is added to adjust the growth environment of koji molds, miscellaneous fungi, particularly molds, do not grow during storage without adding salt.

  In the first to third embodiments, even when brewing and fermenting without adding salt, brewing and fermentation proceed because four amino acids are blended. In addition, miso obtained by adding a mixture of four specific types of amino acids to adjust the growth environment of koji molds can propagate miscellaneous fungi, especially molds, during storage without the addition of normal salt. It is surprising that there is a merit of not.

  In the first to third embodiments, salt is added in the same process as in the prior art. For example, in the second embodiment, instead of adding rice bran, rice bran and salt are added. It may be mixed and added, and brewed and fermented to produce miso. In that case, in the first to third embodiments of the invention relating to the method for producing miso, the relationship between the weight of the salt to be added and the weight of the amino acid mixture to be added is preferably 36 to 44 wt% of the salt. What is necessary is just to make it become 56-64 wt% of amino acid mixtures. If the salt is less than 36 wt%, the amount of salt during brewing tends to be too small and the salty taste tends to be low, and if it exceeds 44 wt%, the product becomes too salty and tends to be undesirable.

  In the method for producing miso of the present invention, any of those used as normal miso-producing cereal raw materials can be used, for example, polished rice, soybeans, wheat and the like can be mentioned, and also known as seed koji (For example, Asp. Oryzae) can be used, and all other koji used for miso production can be used as other koji. In the following examples, milled rice is charged, and seed koji is mixed with the milled rice to make koji, then soybean is charged and miso is added.

  The conventional miso manufacturing process is performed as follows, for example. Miso is produced using steamed soybeans and polished rice as cereal raw materials. First, (1) 1.5 kg of polished rice (washed until the water no longer becomes cloudy) is immersed in water for 10 to 24 hours (10 to 12 hours in summer, 20 to 24 hours in winter). Absorb water. After soaking, drain thoroughly and steam to the extent that twisting can occur. (2) Wrap the steamed rice in a white cloth and leave it for a predetermined time. When the moisture becomes uniform, cool it to around 35 ° C., and then seed the rice bran (2 to 3 g) and grind the floor. After that, in the tub room, he performs making, such as turning over, filling, working together, and finishing work. (3) Then, salt (0.8-1.2 kg) is added to the koji, salted, and rice bran is made. (4) A salt-cut koji and water-sucked and steamed raw soybeans are mixed, charged in a preparation tank and aged (3-6 months in summer). Thus, miso (4.5-5.0 kg) is obtained.

  In the present invention, in the conventional manufacturing process described above, for example, in the koji making process or the aging process, the amino acid mixture is mixed, and the process of adding the salt is not performed or the process of adding the salt is performed. , Making miso.

  Miso is produced by crushing steamed soybeans, rice, barley, etc., mixing rice bran and salt, and fermenting them. In this case, if the salt content is not more than 10%, the miso flavor may be impaired due to the propagation of miscellaneous bacteria. However, in the present invention, four kinds of specific amino acid mixtures are added, and therefore the miscellaneous bacteria propagate due to the influence. There is no. Recently, there is a tendency to reduce salinity, but in conventional rice miso, the salt content is around 12%. Low salt miso is produced by saccharifying rice koji or adding liquid sugar by short-term fermentation. For example, “Nishikyo miso”, which has a very high use ratio of rice, is used for pickling fish and meat in miso, and in this case, the salt concentration is as low as about 5% and is alkaline. As a countermeasure in the above, there is an advantage that it can be solved by adding 4% or more of the four specific amino acid mixtures of the present invention at a product level as a partial substitute for saccharified solution and rice bran. In addition to sweetness and the like, the tastes of the four amino acids are also effective for lightening and low browning as well as the taste effect, and also have a preservative effect for glycine, so that high quality can be achieved. Of course, it is effective for reducing salty taste.

  According to the present invention, the resulting miso is a low brown modified miso and no added sugar, and is therefore a physiologically active miso such as a measure against diabetes and a measure against obesity.

  In the present invention, the above four kinds of specific amino acid mixtures are added in the manufacturing process of miso, and in addition to the amino acid derived from the raw material, the effect is achieved by increasing the amount of amino acids effective for taste, aroma, umami, etc. , Confirmed to bring many benefits.

  This is because the four types of amino acids used in the present invention are all manufactured by individual fermentation and synthesis, and are consistent with food additive standards, so these amino acids are used in the fermented food (miso) manufacturing process. It is because the following characteristics can be exhibited by adding in.

(1) Both have high solubility and good solubility. Incidentally, the solubility in water at 50 ° C. is glycine: 39.123 g / dl, DL-alanine: 23.1 g / dl, sodium L-glutamate monohydrate: 91.57 g / dl, L-arginine: 40.0 g / dl.

(2) All are crystals, and even when dissolved, there is no coloration, and at least when added to food, the color becomes light, but since it does not become dark, there is no particular concern about an increase in chromaticity.

(3) The pH is isoelectric point and is glycine: 5.97, alanine: 6.00, sodium glutamate: 3.22, arginine: 11.15. In the present invention, neutral amino acid glycine, alanine, acidic amino acid glutamic acid and basic amino acid arginine are blended. Not only miso but also food is an aggregate of many substances, and the charge of amino acid substances contained in these foods has a buffering capacity, which greatly affects taste. General foods are in the acidic region, but in the present invention, when these four amino acid mixtures are added, the acidic amino acid glutamic acid and the basic amino acid arginine are blended so that the pH does not become the acidic region. A buffering capacity is created, and many mixing ratios are compared and considered so as not to disturb the buffering capacity of the added food (miso).

(4) It has been recently reported that amino acids have many physiological activities of pharmacological action even with individual amino acids. Arginine is abundant in ginseng and herbal medicines, and many physiological activities have been reported. Glycine is also said to have a hypnotic-inducing effect recently, and antibacterial action has been reported in foods and is also used in foods. Although these physiologically active effects may not be able to express the effects of pure amino acids depending on the content in food, it is considered that they are at least added.

(5) Amino acids each have their own taste, and the total of these tastes has a considerable influence on the taste of food. The mixing ratio of the four amino acids formulated in the present invention is glycine and alanine, in which more than half are neutral hydrophobic amino acids. Among these two amino acids, among the sweet amino acids among the 18 amino acids in the living body, regarding the stimulation threshold (threshold), alanine is 60 mg / dl, glycine is 110 mg / dl, threonine 300 mg / dl, proline 300 mg / dl, Compared to 150 mg / dl of serine, it is considerably lower and the sweetness is higher. Therefore, the contribution rate to the sweetness of these amino acids in food is large, and it is considered that the addition of these four amino acids in the food (miso) manufacturing process has had a great influence. In particular, it is extremely important that the apparent salt removal effect of salt is great and the salty taste in the miso does not remain on the tongue.

(6) Recently, it has been pointed out that the degree of preference for excessive consumption of beverages and sweetness of meals has increased. For this reason, excessive intake of sugar has been a problem, and daily exercise has decreased, and there are concerns about “obesity”, “diabetes” and “cardiomyopathy” resulting from an increase in blood glucose level. Although many artificial sweeteners have been developed and used, there are no sweeteners that can cope with all of them because of the difference in "taste" from natural sweet substances such as sugar and the aspect of display. Glycine and alanine are natural sweeteners together with sugar, and the use of these four kinds of amino acid mixtures has a high sweetness, and this use also leads to a reduction in the amount of sugar and saccharide used. In particular, glycine and alanine are amino acids, and when they enter the body, they turn into a protein synthesis system that is completely different from the metabolism system of sugar, so that the problem of excessive intake of sugar can be solved.

(7) The usage of seasonings at home is changing. In the past, it was cooked using soy sauce, sauce, soy sauce, vinegar, salt, sugar, etc., using the soy sauce and sauce made by mixing them at the factory. There were a lot of ratios to use it on the table or use it directly on the table. Recently, however, the usage patterns at each home have changed, and each home has increased its own blending. For this reason, “thickness” is the key to adjusting and improving the “taste” of products. Thus, there is a growing tendency to use a lot of “sugar” and “liquid sugar”. In addition, with the complexity of the taste of “sweetness” in mind, the use of many sweet substances is also increasing, the labeling of other food additives in the raw material is diversified, the labeling is diversified, and the consumer Identification selection is also inconvenient. In the display of amino acids on products, not only collective display of “amino acids and the like” is recognized, but amino acids are in the direction of being recognized as a rather favorable factor for health due to obesity and sugars.

  According to the present invention, by using a conventional amino acid solution, in addition to organic acids such as levulinic acid and formic acid that are by-produced in the amino acid solution production process, MCP of an organic chlorine related compound (produced by decomposition of fats and oils in the raw material) There is no problem of mixing glycerin and chlorine compounds). In the present invention, alanine, arginine, glycine, and sodium glutamate having a purity of the food additive level or higher (JAS standard) are, for example, 40.0 wt%, 2.0 wt%, 48.0 wt%, and 10.0 wt%, respectively. In the case where salt is used using an amino acid mixture containing the most preferable amount of%, for example, the process for producing miso together with salt so that the amino acid mixture is 60 wt% with respect to 40 wt% of salt used in the manufacturing process. You may add at the time of preparation. This addition amount is usually an amount corresponding to 10% of the TN of the raw material.

  In view of the above points, examples of addition of four specific amino acid mixtures in the actual miso manufacturing process will be described in detail with reference to the following examples and comparative examples. In the following Examples and Comparative Examples, a single product or a mixture of amino acids designated as food additives of food grade or higher was used in the miso manufacturing process.

  Miso was manufactured according to the above-described conventional miso manufacturing process. At that time, 3 kg of whole soybeans, 3 kg of rice bran, 200 mL of seed water, 0.13 or 1.3 kg of salt were used as raw materials. According to those skilled in the art, the resulting miso was 10 kg. However, when the above-mentioned 4 kinds of amino acid mixtures (0.2 kg) used in the present invention were added without adding salt, and 4 kinds of amino acid mixtures (0.2 kg) and salt (0.13 kg) were added. The case and the case where only salt (1.3 kg) was added without adding the four amino acid mixtures were performed. The added amino acid mixture was composed of glycine 48.0 wt% (96 g), sodium glutamate 10 wt% (20 g), alanine 40.0 wt% (80 g), and arginine 2.0 wt% (4 g) based on the total amino acid weight. . From the above, the amino acid mixture ratio was 61 wt%, and the salt ratio was 39 wt%. In addition, the addition amount of the amino acid mixture was 2 wt% of the obtained miso weight.

  Regarding the miso obtained in this way, when the amino acid mixture was added, the miso obtained when the amino acid mixture and the salt were added, and the miso obtained when the salt was added without adding the amino acid mixture. 5 g was dissolved in 100 mL of hot water to prepare miso soup. The miso soup thus obtained was subjected to sensory evaluation by 20 specialist panelists for sensory evaluation of miso (a miso manufacturing company). At the same time, the obtained miso itself was licked and the sensory evaluation was performed in the same manner.

Evaluation method:
Each of the panels was evaluated by a blind test as to whether the taste, taste, and aroma of the miso were comprehensively preferable or not preferable.

  In the case of the miso prepared by adding the amino acid mixture in Example 1 above, the panel 15 persons are highly preferable overall, and 5 persons are reasonably preferable, both in the case of miso soup and the miso itself. As for the conventional miso produced by adding only the salt without adding the soy sauce, in the case of miso soup or the miso itself, the panel 17 people are totally unfavorable, and 3 people are as much as the commercial miso It was said that. About the miso obtained when the amino acid mixture and salt were added, it was evaluated that it was extremely preferable as in the case of the miso obtained by adding the amino acid mixture.

  According to the panel, miso soup and miso itself are evaluated as having an extremely pronounced sweetness and a salty taste does not remain on the tongue. It had a sweetness with good sweetness and good aftertaste, and there was an intention to enhance the sweetness. Evaluation of miso produced using an amino acid mixture and salt has a taste and taste that is not much different from the evaluation obtained when the amino acid mixture is added (no salt is used). According to the panel, the average taste of salty taste and miso incense was strong according to the panel. It had a heavy smell and was not preferable.

  It was confirmed that the miso obtained by the above method did not contain levulinic acid, formic acid or the like.

  In the case of miso prepared without adding salt in the above, it was surprising that the growth of mold was suppressed by adding a mixture of four kinds of amino acids and could be stored for a long time. there were.

  In the case of producing miso without adding salt by adding the amino acid mixture in Example 1, the amount of the amino acid mixture to be added is 0.5 wt%, 1.0 wt%, 2.0 wt%, 3.0 wt%, and 3 Example 1 was repeated at .5 wt%. As a result, the flavor and taste of the resulting miso are not preferable when 0.5 wt%, and the case of 3.5 wt% is not much different from the case of 3.0 wt%, but is expensive and not preferable. . In the case of 1.0 to 3.0 wt%, the taste of miso, taste fragrance, etc. were particularly preferred.

  The method for producing miso described in Example 1 was repeated. However, this was carried out when the amino acid mixture was added (2 wt% based on the resulting miso) and no salt was added. In that case, the amino acid mixture which consists of 4 types of amino acids is added by the mixture ratio (wt%) of the following Table 1, and a miso is manufactured, and taste of miso (flavor and taste, such as umami and sweetness), The scent was examined. The symbol “(1)” described for reference in Table 1 indicates that each amino acid content is within the general range, and the symbol “(2)” indicates that each amino acid content is within the general range and is preferable. Being within the range, the symbol “(x)” indicates that the content of each amino acid is outside the general range and the preferred range. This is based on the range of the composition ratio of the amino acid mixture defined in the present invention. As a control, miso was produced in the same manner without adding the amino acid mixture.

Sensory evaluation regarding the manufactured miso was performed as follows.
(1) Panel: 8 panelists specializing in miso evaluation by the miso manufacturing company (4 men: 4 women)
(2) Mixing ratio of amino acid mixture used: Mixture numbers 3-1 to 3-21 shown in Table 1 above
(3) Evaluation method: In the same manner as in Example 1, each panel evaluated the miso soup and miso itself in a 5-point method for the taste and aroma of miso. The evaluation average value by the numerical value of the panel (shown as the average “score” in the table) is shown below. At that time, not the heavy sweetness of sugar and saccharides, but also the exceptionally crisp sweetness, the salty taste does not remain on the tongue, the aftertaste is good, and the miso that has a favorable aroma is rated 5 A miso that has a slightly crisp sweetness and a salty taste that does not remain on the tongue, has a good aftertaste, and has a favorable aroma. In addition, a miso with a bad aftertaste and a strong miso aroma is rated as 3, which is inferior to the normal case, but has a slightly good aftertaste, and a salty miso with a strong salty as a score 2, which is poor in sweetness A miso with a strong salty taste and a poor aftertaste was assigned a rating of 1. The same evaluation was performed for miso to which the “amino acid mixture” was not added. The results are shown in Table 2 below as an evaluation average score (score).

  In the case of the above mixture number 3-1, since the glycine content was high, the obtained miso was evaluated as a result of the sensory test by the panel of the above eight persons, although the sweet taste was strong but there was a tendency to have less umami.

  Also in the case of the following mixture numbers 3-2 to 3-21 (amino acid mixture), a sensory test was performed by the same panel as described above, and the results are shown below.

  In the case of the above mixture number 3-2, the obtained miso has a particularly pronounced crisp sweetness, a salty taste does not remain on the tongue, has a refreshing sweetness and a good aftertaste, and is further sweet. It was an evaluation that there was an effect that complemented it.

  In the case of the above mixture number 3-3, since the alanine content was low, even if the glycine content was high, the obtained miso had an evaluation that the sweetness tends to be significantly low.

  In the case of the above mixture No. 3-4, since the arginine content is low, the glycine content is low, and the sodium glutamate content is high, the obtained miso significantly loses buffering properties, reduces sweetness, and has a good taste It was evaluation that there was a tendency to become stronger and taste worse.

  In the case of the above mixture number 3-5, the obtained miso has a refreshing sweetness with a sharpness and a sweetness with a good aftertaste, and the salty taste does not remain on the tongue, and the taste is further enhanced. Met.

  In the case of the mixture number 3-6, since the arginine content was high and the sodium glutamate content was low, the obtained miso was evaluated as having a tendency to increase the alkaline taste.

  In the case of the mixture number 3-7, since the glycine content was low, the obtained miso was evaluated as having a low sweetness tendency.

  In the case of the above mixture number 3-8, the obtained miso has a remarkably crisp sweetness as well as the above mixture number 3-2, and the salty taste does not remain on the tongue, and the refreshing sweetness and aftertaste It was evaluated that it had a good sweetness and had the effect of enhancing sweetness.

  In the case of the above mixture number 3-9, the obtained miso has a refreshing sweetness with a sharpness, a salty taste does not remain on the tongue, has a good aftertaste, and further enhances the sweetness. It was evaluation that there was.

  In the case of the mixture number 3-10, the obtained miso had an evaluation that the salty taste did not remain on the tongue, had a refreshing sweetness, a sweetness with a good aftertaste, and further enhanced the sweetness. .

  In the case of the mixture number 3-11, since the alanine content is high, the arginine content is low, the glycine content is low, and the sodium glutamate content is low, the obtained miso has a significantly low sweetness and a buffering property. The taste was low, the depth of the taste was small, and the taste was weak.

  In the case of the above mixture number 3-12, since the alanine content is high, the arginine content is low, and the glycine content is low, the obtained miso loses buffering properties, the depth of taste is reduced, and the sweetness is low. It was evaluation that there was a tendency to become.

  In the case of the above mixture number 3-13, since the alanine content is high, the arginine content is high, and the sodium glutamate content is low, the obtained miso has a tendency that the sweet taste becomes excessively strong and the alkaline taste becomes high. It was evaluation that there was.

  In the case of the above mixture number 3-14, the obtained miso had an evaluation that the salty taste did not remain on the tongue, had a refreshing sweetness and a sweetness with a good aftertaste, and further enhanced the sweetness. .

  In the case of the mixture number 3-15, the obtained miso had an evaluation that the salty taste did not remain on the tongue, had a refreshing sweetness, a sweetness with a good aftertaste, and further enhanced the sweetness. .

  In the case of the mixture No. 3-16, the obtained miso had an evaluation that the salty taste did not remain on the tongue, had a refreshing sweetness, a sweetness with a good aftertaste, and further enhanced the sweetness. .

  In the case of the above mixture number 3-17, the obtained miso had an evaluation that the salty taste did not remain on the tongue, had a refreshing sweetness, a sweetness with a good aftertaste, and further enhanced the sweetness. .

  In the case of the above mixture number 3-18, the obtained miso does not have a salty taste on the tongue, has a refreshing sweetness and a sweetness with a good aftertaste, and further enhances the sweetness.

  In the case of the above mixture No. 3-19, the obtained miso has a refreshing sweetness with a sharpness, a salty taste does not remain on the tongue, and has a refreshing sweetness and a sweetness with a good aftertaste. It was evaluation that there was a meaning to complement.

  In the case of the above mixture number 3-20, the obtained miso has a remarkably crisp sweetness as well as the above mixture number 3-2, and the salty taste does not remain on the tongue, and the refreshing sweetness and aftertaste It was evaluated that it had a good sweetness and had the effect of enhancing sweetness.

  In the case of the above mixture No. 3-21, the obtained miso has a refreshing sweetness with a sharpness, a salty taste does not remain on the tongue, has a refreshing sweetness and a sweetness with a good aftertaste, and further enhances the sweetness. The evaluation was delicious.

  For the miso to which no amino acid mixture was added, there was no sharp sweetness, the miso incense was strong, and it had a heavy smell.

  Based on the results of the above examples, only the following four amino acids were used, alanine generally 35.0-45.0 wt%, preferably 37.5-42.5 wt%, most preferably 40.0 wt%, arginine Generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine is generally 44.2-51.8 wt%, preferably 46.1-49.9 wt%. %, Most preferably 48.0 wt%, sodium glutamate is generally mixed at 9.0 to 11.0 wt%, preferably 9.5 to 10.5 wt%, most preferably 10 wt%, and these amino acids are combined in a total of 100 wt % In the manufacturing process of miso, for example, when it is added at the initial stage, it has excellent sweetness, aroma and appearance Cheap miso of the price can be produced. This miso obtained the effects as described in the above examples. By using a powdered amino acid mixture composed of four kinds of amino acids having a specific blending ratio in such a well-balanced manner, the above-mentioned unique remarkable effect not found in the prior art has been achieved. According to the above embodiment, it is clear that there is a significant difference between the inside and outside effects of the numerical limitation.

  In addition, when a predetermined amount of the powdered amino acid mixture (Examples 3-1 to 13) is added in the miso manufacturing process, when a conventional amino acid solution is added, or when the amino acid mixture of Comparative Examples 1 to 8 is added, In comparison, it had a particularly crisp sweet taste, saltiness did not remain on the tongue, it felt less salty, and a miso with less acidity could be produced. Furthermore, as described above, these powdered amino acid mixtures have an antibacterial action and are inexpensive.

  In the amino acid mixture used in the above examples, each amino acid is within the range of the food additive standard (JAS standard). An amino acid mixture of this composition range is prepared as a mixture in a crystalline form rather than a liquid, and it is recognized that the taste of the miso can be improved by adding it in the predetermined process of the miso manufacturing process in the powder form. It was.

  In addition, since the amino acid mixture used in the above examples has a small addition ratio of sodium glutamate, which is an amino acid having crystal water, it can be left in air having a normal humidity (for example, one year or more). It does not “deliquesce” and has stability as a mixture.

  Furthermore, since most of the amino acids contained in the amino acid mixture used in the present invention have sweetness, miso produced by adding this amino acid mixture has a limited intake of sugar. It is also useful as a soy sauce used by people with “kidney disease patients”.

  In addition, when the amino acid mixture is added in a predetermined step of the miso manufacturing process, the taste, aroma, etc. of the amino acid mixture itself were not changed in the manufacturing process of the miso, and were included in the obtained miso, It could be confirmed from the evaluation results in the above-described Examples.

  The method for producing miso described in Example 1 was repeated. However, using sodium chloride, changing the ratio of the amino acid mixture and sodium chloride, the amino acid mixture 50 wt% and sodium chloride 50 wt%, the amino acid mixture 56 wt% and sodium chloride 44 wt%, the amino acid mixture 60 wt% and sodium chloride 40 wt%, the amino acid mixture 64 wt% and Miso was produced by repeating the method described in Example 1 with the salt content changed to 36 wt%, amino acid mixture 70 wt% and sodium chloride 30 wt%.

  As a result, in the case of 56 wt% amino acid mixture and 44 wt% sodium chloride, 60 wt% amino acid mixture and 40 wt% sodium chloride, and 64 wt% amino acid mixture and 36 wt% sodium chloride, the taste, taste and taste almost the same as those in Example 1 were obtained. However, when the amino acid mixture was 50 wt% and the salt was 50 wt%, the miso was too salty and tended to be unfavorable. In the case of 70 wt% amino acid mixture and 30 wt% salt, the amount of salt during brewing tended to decrease.

  From the above, when salt is used in the process for producing miso, the relationship between the weight of the salt added in the process for producing miso and the weight of the amino acid mixture to be added is preferably 36 in order to achieve the purpose. It was confirmed that the amino acid mixture was 56 to 64 wt% with respect to ˜44 wt%.

  In the case of 100% miso, which is a standard method for producing miso, it is produced using sodium chloride as a raw material with equal weight of soy and rice as seed materials. Add. The amount of the seed water varies depending on the type of miso, the product, the raw material, and each miso manufacturing company, and is not uniform, but is usually about 3 to 5%. Usually, seasoning, yeast, etc. are added to this seed water. However, in the case of the amino acid mixture in the present invention, it is difficult to add the whole amount in view of the amount used and solubility. The method of adjusting the amount is most preferable for uniform addition of miso fermentation and seasoning.

  In the present specification, as described above, the method for producing miso and miso was explained, but using the powdered amino acid mixture used in the present invention, various brewed and fermented foods other than miso, such as vinegar, miso, wine, Taste and aroma such as sake, shochu, pickles, sauce, dressing, grilled meat, kimchi can be improved.

  By the way, there are various classification methods for brewed fermented foods, but when classified from raw material processing methods and product varieties, it has a step of growing koji molds to obtain sugar sources and protein sources necessary for fermentation from the raw materials. The food may be “brewed fermented food”, and the raw material already has a sufficient sugar source, and the food that becomes a product by obtaining an assimilation source of fermentation directly or by simple processing is called “fermented food”. it can. In this case, “brewed fermented food” includes soy sauce, miso, miso, beer and the like. These foods are high in raw material protein, contain a lot of amino acids and peptides, and have a strong taste. On the other hand, since “fermented food” is a raw material for fruits and the like rich in sugar sources, it is rich in sugar and aroma components, but has a weak taste derived from amino acids. The addition of the above-mentioned four amino acid mixtures to the “brewed fermented food” is enhancement of taste by changing the pattern of amino acids, and the addition to the “fermented food” leads to new commercialization by changing the taste. The amount added in that case is various, but may be, for example, 2 to 5 wt%.

  Vinegar is roughly classified into rice vinegar, sake lees vinegar, malt vinegar, sake vinegar, grape wine, and apple vinegar. Usually, these sugar-containing raw materials are subjected to alcoholic fermentation with yeast or without alcoholic fermentation, and alcohol is added and acetic acid fermentation is performed with acetic acid bacteria. Seasoning). Vinegar is a brewing and fermenting seasoning similar to soy sauce and miso, and is very light in color, and is used as a seasoning for boiled and vinegared foods.

  Hereinafter, the conventional manufacturing method of the grape vinegar using the wine which alcohol fermentation ended is demonstrated. As raw materials, conventional wine with 10% alcohol content: about 1,000 mL, seed vinegar: 400 mL (or a small amount of acetic acid), acetic acid bacteria, sugar: about 50 g, salt: about 10 g, small amount of celite, sodium glutamate: about 1 g, tartaric acid: about 1 g, paraoxybenzoic acid butyl ester: about 0.15 g are used.

Normal manufacturing process:
(1) As an acetic acid bacterium, for example, a bacterium belonging to Acetobacter aceti and having a weak peroxidation ability (function of consuming acetic acid and decomposing into carbon dioxide and water) is used. If there are no such bacteria, fermented moromi (seed vinegar) obtained from a vinegar manufacturing plant may be used.
(2) Put 100 mL of wine in a container and sterilize according to a conventional method. Under the present circumstances, it is preferable to add alcohol so that it may become 2-3% after cooling.
(3) The bacterium described in (1) above is added to sterilized wine and left in a thermostat at 28 ° C. for 4 to 5 days.
(4) What finished the above-mentioned seed vinegar fermentation is called primary seed bacteria. Next, it is preferable to add alcohol so that it may become 2-3%, after putting 300 mL of wine into a container and disinfecting and cooling. The primary inoculum which broke the mycelium is added to this, and seed vinegar fermentation is performed for 4-5 days.
(5) What finished this seed vinegar fermentation is called secondary inoculum. After the completion of the cultivation of the second inoculum, the acidity is measured. If the acidity is lower than 4%, the acidity is adjusted to about 4% with acetic acid.

(6) Put 600 mL of wine with alcohol concentration adjusted to 7% in a container, and add to this container a well-stirred secondary inoculum or seed vinegar to break the bacterial membrane. If a secondary inoculum of 4% acidity or 600 mL of grape wine with an alcohol concentration of 7% is added to 400 mL of seed vinegar, the acidity will be about 1.6% and the alcohol content will be 4.2%. In the main fermentation, the initial acidity is kept at 1.0 to 1.5% or more to prevent contamination with various bacteria. In general, acetic acid fermentation can produce vinegar with 1% alcohol to 1% acidity. In this preparation, vinegar having an acidity of 4.6% or more can be obtained, assuming that the acidity is about 5.8% (acidity 1.6% + alcohol acidity 4.2%). Fermentation is acetic acid fermentation (aerobic fermentation) for about 12 to 15 days in an incubator at 28 ° C.
(7) A 1 mL sample is taken every day, titrated with 0.1N NaOH solution, and the fermentation is stopped when the maximum acidity is reached.
(8) Take out the fermented liquid from the incubator, add a small amount of celite, etc., filter, and remove the bacterial membrane to obtain raw vinegar.
(9) Usually, various auxiliary materials are added to make a product. For example, those with low sugar content are about 1-5% sugar, about 0.1-1.0% salt to adjust the taste, about 0.01% sodium glutamate to add umami, sourness About 0.1% of tartaric acid is added to enhance it. As a preservative, butyl paraoxybenzoate is added in a predetermined amount in accordance with the Food Sanitation Law.

  Although vinegar is usually manufactured as described above, a predetermined amount of the above-mentioned four amino acid mixtures (alanine, arginine, glycine and sodium glutamate) is added to the obtained vinegar (for example, based on the weight of the obtained vinegar) 1-5 wt%), the vinegar with improved flavor and taste can be provided as described below.

  In addition to the amino acids derived from the raw materials, as an amino acid mixture, based on the weight of the amino acid mixture, four amino acid mixtures having the same component ratio as the amino acid mixture added to the miso, that is, alanine is generally 35.0 to 45.0 wt%. Preferably 37.5-42.5 wt%, most preferably 40.0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, Glycine is generally 44.2-51.8 wt%, preferably 46.1-49.9 wt%, most preferably 48.0 wt%, sodium glutamate is generally 9.0-11.0 wt%, preferably 9.5 1-5 wt% of an amino acid mixture consisting of 10.5 wt%, most preferably 10 wt% is contained in vinegar obtained by a conventional method on a weight basis Vinegar flavor of each amino acid as described above, taste of vinegar flavor, appear as taste, it is possible to provide a preferred vinegar.

  Furthermore, when using conventional methods to make liquor using grains selected from rice, wheat, or corn, adding acetic acid bacteria to this and fermenting acetic acid to produce vinegar, in addition to amino acids derived from raw materials, Furthermore, as an amino acid mixture, alanine is generally 35.0 to 45.0 wt%, preferably 37.5 to 42.5 wt%, most preferably 40.0 wt%, and arginine is generally 1.8 to, based on the weight of the amino acid mixture. 2.2 wt%, preferably 1.9 to 2.1 wt%, most preferably 2.0 wt%, glycine is generally 44.2 to 51.8 wt%, preferably 46.1 to 49.9 wt%, most preferably A powdered amino acid comprising 48.0 wt%, sodium glutamate generally 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most preferably 10 wt%. Adding 1-5 wt% by weight relative to the vinegar obtained by acid mixture.

  The vinegar produced by the above-described vinegar and the above-described method has the same tendency as the taste and taste as shown in Tables 1 and 2 for the effect of each amino acid of the added amino acid mixture, with respect to miso. There is no need to add. That is, as in the case of the conventional method, it is not necessary to add sugar, adjust the taste with salt, add umami, add acidity, or add a preservative. Further, since the above four amino acid mixtures have a TN of 16%, the desired taste and the like can be improved by adding them in numerical values calculated based on the target nitrogen amount.

  Hereinafter, miso will be described. Miso is a brewed and fermented seasoning similar to soy sauce, miso and vinegar, and is very light in color, and is used as a seasoning for boiled and vinegared foods. Miso is one of alcoholic beverages made mainly from glutinous rice and rice bran, but since the raw material is rice, TN (Total Nitrogen) in the product is extremely low. However, by adding to the miso from which the above four amino acid mixtures can be obtained, it is possible to provide a miso having a high TN and improved flavor and taste. Since these four amino acid mixtures have a TN of 16%, they may be added in numerical values calculated based on the target nitrogen amount.

  In the case of miso, in addition to the amino acid derived from the raw material, as the amino acid mixture, alanine is generally 35.0 to 45.0 wt%, preferably 37.5 to 42.5 wt%, most preferably 40. 0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine generally 44.2-51.8 wt%, preferably 46. An amino acid mixture comprising 1 to 49.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0 to 11.0 wt%, preferably 9.5 to 10.5 wt%, most preferably 10 wt%, By adding 1 to 5 wt% on a weight basis with respect to miso obtained by a normal method, the flavor and taste of each amino acid as described above is the taste of miso Appear as taste, it is possible to provide a mirin having the preferred flavor, taste and flavor.

  Furthermore, rice, rice bran, alcohol for brewing and shochu as the main raw materials, or rice, rice bran, and shochu as the main raw materials, saccharification and aging treatment, in addition to the amino acids derived from the raw materials, Furthermore, as an amino acid mixture, alanine is generally 35.0 to 45.0 wt%, preferably 37.5 to 42.5 wt%, most preferably 40.0 wt%, and arginine is generally 1.8 to, based on the weight of the amino acid mixture. 2.2 wt%, preferably 1.9 to 2.1 wt%, most preferably 2.0 wt%, glycine is generally 44.2 to 51.8 wt%, preferably 46.1 to 49.9 wt%, most preferably Amino acids comprising 48.0 wt%, sodium glutamate generally 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most preferably 10 wt% By adding 1-5 wt% based on the weight of mirin obtained the compound, it is possible to provide flavor, taste, good mirin aroma.

  When a specific amount of the amino acid mixture was added to the produced miso, it was confirmed that the flavor, taste, aroma and the like of the amino acid mixture itself were not changed and were contained in the miso.

Hereinafter, the addition of the four amino acid mixtures will be described for wine.
In the case of wine, in addition to the amino acid derived from the raw material, alanine is generally 35.0 to 45.0 wt%, preferably 37.5 to 42.5 wt%, most preferably 40. wt. 0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine generally 44.2-51.8 wt%, preferably 46. An amino acid mixture comprising 1 to 49.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0 to 11.0 wt%, preferably 9.5 to 10.5 wt%, most preferably 10 wt% is obtained. 1 to 5 wt% based on the weight of the wine.

  As described above, as an amino acid mixture, by adding 1 to 5 wt% of the above-described powdered amino acid mixture on a weight basis to a wine produced by a usual method, a wine excellent in flavor, taste and aroma is provided. Can do.

  When the amino acid mixture was added to the produced wine, it was confirmed that the flavor, taste, fragrance, etc. of the amino acid mixture itself were not changed and were contained in the wine.

Hereinafter, about the sake, the case where the said 4 types of amino acid mixture is added is demonstrated.
In the case of sake, in addition to the amino acid derived from the raw material, as an amino acid mixture, alanine is generally 35.0 to 45.0 wt%, preferably 37.5 to 42.5 wt%, most preferably 40, based on the weight of the amino acid mixture. 0.0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine generally 44.2-51.8 wt%, preferably 46 From 1 to 49.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0 to 11.0 wt%, preferably 9.5 to 10.5 wt%, most preferably 10 wt% The sake contains 1 to 5 wt% on a weight basis, thereby providing sake with excellent flavor, taste and aroma of the amino acid mixture itself. Door can be.

  When the amino acid mixture was added to sake, it was confirmed that the flavor, taste, aroma, etc. of the amino acid mixture itself were not contained in the sake.

Hereinafter, a case where the above four amino acid mixtures are added to shochu will be described.
In addition to the amino acid derived from the starting material, the shochu is generally 35.0 to 45.0 wt%, preferably 37.5 to 42.5 wt%, most preferably 40.0 wt% of alanine as an amino acid mixture based on the weight of the amino acid mixture. %, Arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine generally 44.2-51.8 wt%, preferably 46.1 An amino acid mixture comprising -49.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most preferably 10 wt%. It contains 1 to 5 wt% of shochu. Thereby, the shochu excellent in the flavor, taste, and fragrance of the amino acid mixture itself can be provided.

  When the amino acid mixture was added to the shochu, it was confirmed that the flavor, taste, aroma and the like of the amino acid mixture itself were contained in the shochu without changing in the shochu.

Hereinafter, the case where the above four kinds of amino acid mixtures are used for pickles will be described.
In order to obtain pickles having a reduced salt content, the alanine content is generally 35.0 to 45.0 wt%, preferably 37.5 to, based on the weight of the amino acid mixture as an amino acid mixture, with respect to the pickles having a high salt concentration. 42.5 wt%, most preferably 40.0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine generally 44.2 -51.8 wt%, preferably 46.1-49.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most Preferably the powdered amino acid mixture consisting of 10 wt% is sprinkled uniformly 1 to 10 wt% with respect to the weight of the pickles and left to stand for one night or longer to reduce the salt content. It is possible to obtain the pickles. Thus, it is considered that this amino acid mixture has a “salt expelling effect”.

  The pickles are potatoes having a high salt concentration, and the potatoes are potatoes made of smoked radishes.

  An example in which the above four amino acid mixtures are applied to Akita's specialty “Iburigakko (registered trademark of“ Ogatsuno Kimuraya Co., Ltd. ”) in relation to the above pickles. This “Iburigakko” is “Sawabuchi” made with smoked radish and salted with salt, but it is thinly sliced as Akita's unique local pickles and has a unique texture as a side dish of rice and “snacks” of sake. popular.

  The edge of this “Iburigakko” is collected, soaked in sugar and miso soup, and sold as a sweet pickled rice cake. Although this is popular, the aftertaste is salty.

  Therefore, we studied to remove or weaken this saltiness. In order to remove salt, when it is dehydrated by immersing in running water overnight, umami components also flow, and it is difficult to remove only salt. Therefore, a small amount of the above four kinds of powdered amino acid mixtures (for example, a powdered amino acid mixture composed of 40.0 wt% alanine, 2.0 wt% arginine, 48.0 wt% glycine, and 10 wt% sodium glutamate) Based on the weight of “Iburigakko”, for example, 1-2 wt%), it was sprinkled and allowed to stand overnight. As a result, it was found that saltiness disappeared or decreased. Thus, this pickle was very sweet and a delicious new product.

  Thus, it became clear that the salty taste disappeared or decreased by applying the four kinds of powdered amino acid mixtures constituted in the above-mentioned ratio range to the garlic.

  The principle that the saltiness was improved in this way is because “sodium salt” (molecular weight 58.5) soaked in osmotic pressure was replaced with glycine (molecular weight 75.07) and alanine (molecular weight 89.09). As a result, it is thought that saltiness was lost.

  In the above description, the salty salt is removed from the pickled vegetables, but by adding an appropriate amount of this amino acid mixture to the pickled solution, various pickled vegetables with reduced saltiness or no salty feel can be obtained. .

  For example, when producing pickles using ordinary pickled pickles, alanine is generally 35.0 to 45.0 wt%, preferably 37.5 to 42.5 wt%, most preferably 40.0 wt%, as an amino acid mixture, Arginine is generally 1.8 to 2.2 wt%, preferably 1.9 to 2.1 wt%, most preferably 2.0 wt%, glycine is generally 44.2 to 51.8 wt%, preferably 46.1 to 49 A powdered amino acid mixture consisting of 0.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most preferably 10 wt% By using a pickled solution with 1 to 10 wt% added as a reference, it is possible to produce a pickled product that has no salty taste, increases sweetness, and gives a high-class feeling. This is considered to be because the amino acid mixture has a “salt expelling effect”.

  Furthermore, if you apply about 1-5 wt% of the above 4 amino acid mixtures for sauce, dressing, grilled meat sauce, yogurt, cheese, natto, black tea, kimchi, beer, plum wine, etc. I found out that Thus, when applied to various foods including brewed foods, it is considered that the points of flavor, taste, aroma and the like are improved remarkably.

  In the above description of vinegar, the explanation was made by adding the amino acid mixture to the product. However, in view of the amino acid mixture, there is no change in the substance even if it is added at any step of the production process, so the same result Is obtained.

According to the present invention, there is a particularly sweet and crisp sweetness, salty taste does not remain on the tongue, a refreshing sweetness, a sweetness with a good aftertaste, and a taste that further enhances sweetness and Since the manufacturing method can be provided, it can be used in the field of miso industry.

Claims (3)

In addition to the amino acid derived from the raw material, as an amino acid mixture, based on the weight of the amino acid mixture, alanine 35.0 to 45.0 wt%, arginine 1.8 to 2.2 wt%, glycine 44.2 to 51.8 wt%, And 1 to 3 wt% of an amino acid mixture consisting of 9.0 to 11.0 wt% of sodium glutamate, based on the weight of the resulting miso. In the manufacturing process of miso, when the raw material is charged, the amino acid mixture is 35.0-45.0 wt% alanine, 1.8-2.2 wt% arginine, 44.2-51 glycine based on the weight of this amino acid mixture. A method for producing miso, comprising adding a powdered amino acid mixture comprising .8 wt% and sodium glutamate 9.0 to 11.0 wt% and brewing and fermenting the miso. The method for producing miso according to claim 2, wherein the addition amount of the powdered amino acid mixture is 1 to 3 wt% based on the weight of the miso obtained.