JP2021170987A - Thermally processed gluten, brewed product using the same, and method for producing the same - Google Patents

Abstract

To provide means whereby: in fermented seasoning made from gluten and having improved umami potency or having an added rich flavor, or food and drink (e.g. seasoning) including the same or food and drink (e.g dishes) to which the same is added, a peculiar favorable flavors of the fermented seasoning or the food and drink is prevented from being spoiled due to gluten, and the flavor is modified such that its characteristics are favorably expressed, to improve the palatability thereof.SOLUTION: A thermally processed gluten used for brewed products as a raw material satisfies the following conditions (1) and (2): (1) a whiteness is 40 or more and less than 85 and (2) a gluten vitality of the thermally processed gluten is 3 or more and less than 85 based on 100 of a gluten vitality of the unprocessed raw material.SELECTED DRAWING: None

Description

The present invention relates to heat-treated gluten, brewed products such as jiuqu and fermented seasonings using the same as raw materials, and methods for producing these heat-treated gluten and brewed products.

In the production of brewed products such as fermented seasonings, strong flour of wheat flour containing a large amount of gluten and gluten produces a large amount of glutamic acid when it is decomposed by acids, alkalis, enzymes, aspergillus, etc., and is used to enhance the taste. May be done.

In the production of vinegar, in order to enrich glutamic acid, which is the source of umami in Patent Document 1, and GABA (γ-aminobutyric acid), which is a functional ingredient in Patent Document 2, gluten and wheat flour (strong flour) are added to the jiuqu and various flavors. A technique for enriching glutamic acid by using it as a raw material for vinegar is disclosed. However, with these technologies, when wheat flour with a high gluten content or refined gluten is used as a raw material for brewed products, the peculiar odor (powder odor or amino acid liquid odor) derived from gluten or its decomposition products remains strongly in the final product. The problem was that it would end up.

Further, in the manufacturing process of fermented seasonings other than vinegar, Patent Document 3 describes a technique for producing koji by subjecting corn gluten meal, which has been absorbed with alkaline water having a pH of 7.5 or higher, to heat-modification treatment. A technique for adding minerals such as phosphorus and potassium and fatty acid salts at the time of koji making is disclosed. However, these techniques also have problems of producing an offensive odor in the final product due to the generation of an unpleasant odor peculiar to the alkali treatment and producing an offensive taste due to the use of additives.

Further, Patent Document 5 discloses a method of obtaining a salty soy sauce-like light-colored seasoning liquid by koji making using a raw material composed of 40 to 90% of gluten and brewing by a conventional method. Further, Patent Document 6 discloses a method for producing a concentrated seasoning liquid using a mixed raw material containing 25 to 100% of gluten in terms of dry matter equivalent. However, even with these techniques, the problem that the peculiar odor (powder odor or amino acid liquid odor) derived from gluten or its decomposition product remains in the final product has not been solved.

That is, as described above, various examples are found in the technical study for enhancing the umami titer of the fermented seasoning which is a brewed product using gluten. There is a problem that the characteristic flavor of itself and the flavor of added foods and drinks are masked or impaired. Furthermore, the umami titer of the fermented seasoning is too high, or the flavor is too rich, so that the preferable flavor peculiar to the seasoning is impaired. There is a problem that the preferable flavor of the added food or drink (cooking, etc.) is impaired.

Japanese Unexamined Patent Publication No. 61-177979 Japanese Unexamined Patent Publication No. 2005-013146 Japanese Unexamined Patent Publication No. 50-095494 Japanese Unexamined Patent Publication No. 52-130996 Japanese Unexamined Patent Publication No. 2006-197896 Japanese Unexamined Patent Publication No. 2007-228946

From the above, the subject of the present invention is a fermented seasoning that enhances the taste strength or imparts a rich flavor by using gluten as a raw material, foods and drinks (seasonings, etc.) using the fermented seasoning, and foods to be added. In the product (cooking, etc.), the characteristic of the flavor is preferentially expressed while preventing the characteristic preferable flavor of the fermented seasoning, the food and drink, and the added food and drink from being impaired by gluten. It provides a means of modifying and improving its palatability.

As a result of diligent research in view of the above circumstances, the present inventors have found that heat-treated gluten in which whiteness and gluten vitality are adjusted within a certain range, which is not found in conventional techniques, has an excellent taste-modifying function. We found a new finding that the above problems can be easily solved. Then, by proceeding with further diligent research based on such findings, the following inventions have been completed.

That is, the present invention provides, for example, the following [1] to [20].
[1] A heat-treated gluten used as a raw material for a brewed product, which satisfies the following (1) and (2).
(1) The whiteness is 40 or more and less than 85.
(2) When the gluten vitality of the untreated gluten is 100, the gluten vitality of the heat-treated gluten is 3 or more and less than 85.
[2] The heat-treated gluten according to item [1], which further satisfies the following (3).
(3) In the L ^* a ^* b ^* color space color system
L ^* value is 45 or more and 90 or less,
a ^* Value is 1 or more and 20 or less, and
b ^{* The} value is 10 or more and 45 or less.
[3] The heat-treated gluten according to Item [1] or [2], wherein the heat treatment is a dry heat treatment.
[4] The heat-treated gluten according to any one of Items [1] to [3], wherein the gluten is a refined product derived from wheat.
[5] Jiuqu using the heat-treated gluten according to any one of items [1] to [4] as a raw material.
[6] The koji according to item [5], wherein the ratio of the dry mass ratio of the heat-treated gluten to the total amount of raw materials used for the koji is 7.5% by mass or more and 80% by mass or less.
[7] The Jiuqu according to any one of Items [5] or [6], which is in a solid state.
[8] A fermented seasoning using the jiuqu according to any one of items [5] to [7] as a raw material.
[9] The fermented seasoning according to item [8], wherein the ratio of the dry mass of the jiuqu to the total amount of the raw materials used for the fermented seasoning is 10% by mass or more and 100% by mass or less.
[10] A fermented seasoning processed product obtained by subjecting the fermented seasoning according to item [8] or [9] to a chemical, physical, and / or biological treatment.
[11] The heat-treated gluten according to any one of items [1] to [4], the jiuqu according to any one of items [5] to [7], the item [8] or [9]. A food or drink containing the fermented seasoning according to the above and / or the fermented seasoning processed product according to item [10] as a raw material.
[12] Item [11], wherein the blending ratio of the heat-treated gluten, jiuqu, fermented seasoning and / or fermented seasoning processed product to the total amount of food and drink is 0.03% by mass or more in terms of wet reference mass. The listed food and drink.
[13] The food or drink according to item [11] or [12], which is liquid and is at least one selected from vinegar beverages, seasoned vinegar, ponzu sauce, soup, sauce, and dressing.
[14] The method for producing heat-treated gluten according to any one of items [1] to [4], wherein the gluten is heat-treated so as to satisfy the above (1) and (2). Manufacturing method including.
[15] The production method according to Item [14], wherein the heat treatment is a dry heat treatment.
[16] The method for producing the jiuqu according to any one of items [5] to [7], which comprises at least the heat-treated gluten according to any one of items [1] to [4]. A manufacturing method that involves making the raw material into koji.
[17] The method for producing a fermented seasoning according to item [8] or [9], wherein the heat-treated gluten and / or item [5] according to any one of items [1] to [4]. ] To [7], the production method comprising fermenting a raw material containing at least the jiuqu according to any one of the items.
[18] The method for producing a fermented seasoning product according to item [10], wherein the raw material containing at least the fermented seasoning according to item [8] or [9] is chemically, physically, and. / Or a manufacturing method comprising subjecting a biological treatment.
[19] The method for producing a food or drink according to any one of items [11] to [13], wherein the heat-treated gluten according to any one of items [1] to [4]. The koji according to any one of [5] to [7], the fermented seasoning according to item [8] or [9], and / or the fermented seasoning processed product according to item [10]. A production method comprising blending as at least a part of a raw material.
[20] A method for improving the flavor and palatability of foods and drinks, wherein the heat-treated gluten according to any one of items [1] to [4] and any one of items [5] to [7]. A method comprising mixing the koji according to the item, the fermented seasoning according to the item [8] or [9], and / or the fermented seasoning processed product according to the item [10] into the above-mentioned food and drink. ..

According to the present invention, by using gluten as a raw material, a fermented seasoning that enhances the taste strength or imparts a rich flavor, a food or drink (seasoning, etc.) or an additive food or drink (cooking) that uses the fermented seasoning. Etc.), while preventing the peculiar preferable flavor of such fermented seasonings, foods and drinks, and added foods and drinks from being impaired by gluten, the flavor characteristics are modified so as to be tastefully expressed. Means for improving the palatability are provided.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to these embodiments, and can be carried out with arbitrary modifications as long as the gist of the present invention is not deviated.

[Brewed products]
The "brewed product" in the present invention means that almost all the constituents in the raw material except the non-utilizing / non-digestible component and the difficult-to-difficult / difficult-to-digest component are various fermenting microorganisms and various types produced by them. Refers to materials that have been assimilated and digested by enzymes and added enzyme preparations, and whose raw materials have changed significantly without retaining their original form, and raw materials that have undergone microbial fermentation or enzymatic action used in them. .. Specifically, koji that has been fermented with filamentous fungi, sake mother that has been fermented with yeast, and vinegar, liquor, mirin, miso, and soy sauce that use these as part or all of the raw materials. Examples include liquid seasonings such as a group of seasonings called "fermented seasonings", semi-solid fermented seasonings, and solid seasonings obtained by granulating or powdering these. That is, in the present specification, the "brewed product" is a concept including all of "jiuqu", "fermented seasoning", "fermented seasoning processed product", and "food and drink" including these, which will be described later. From the viewpoint of the effect of the present invention, brewed vinegar, sake, honmirin, miso, and brewed soy sauce are more preferable as brewed products. On the other hand, the "brewed product" in the present invention does not include breads, confectioneries, noodles and the like produced through light yeast fermentation or lactic acid fermentation in the production process.

[Heat-treated gluten]
One aspect of the present invention relates to heat-treated gluten (heat-treated gluten of the present invention) used as a raw material for brewed products. In the present invention, "gluten" is represented by glutelin (typically wheat-derived glutenin), which is a kind of protein purified from cereal endosperm, and gliadin, which absorb water and are connected in a network. , A general term for gluten-like proteins.

The heat-treated gluten of the present invention may be in a water-containing state or may be dried. Further, the embodiment is not limited, and it may be refined or contained in cereals, but from the viewpoint of its availability and operability, it has been purified from various cereals. It is preferably in the form of dried pellets, granules, or powder, and more preferably in the form of powder from the viewpoint of operability of heat treatment described later.

The raw material from which the heat-treated gluten of the present invention is derived is not particularly limited, and is contained in various cereals, mixed with gluten purified from various cereals, and mixed with gluten-containing cereals and refined gluten. It may be in the above mode. However, from the viewpoint of its availability and operability, the gluten in the present invention is preferably derived from wheat, and may be contained in wheat flour, but more preferably purified from wheat flour. The purification does not necessarily mean that the purity is 100%, and from a practical point of view, the purity may be 80% or more as a guide.

[Whiteness]
In the present invention, "whiteness" is an index of whiteness of various powders such as wheat flour, buckwheat flour, starch, sugar, chemicals, talc, lime, and cement, and can be measured with a commercially available whiteness meter. Specifically, a powder whiteness meter (C-130 manufactured by Kett Co., Ltd.), which is a reflectance measurement type, can be used to measure a whiteness standard plate as a control (whiteness 100). In the measurement of the whiteness of the heat-treated gluten of the present invention, in the case of cereals containing gluten as a part thereof, the raw material powder is washed with water, the gluten content is thickened / aggregated, separated / purified, and then discoloration occurs. It is determined by drying the powder at a low temperature of about 50 ° C. until the water content becomes about 8% or less, pulverizing the mixture, and measuring the powder under sieving of 100 mesh (opening 150 μm). In the case of purified gluten, it is dried at a low temperature of about 50 ° C. until the water content is about 8% or less, pulverized, and sieved under 100 mesh (opening 150 μm) so that discoloration does not occur. Obtained by measuring the powder.

The whiteness range of the heat-treated gluten of the present invention may be less than 85 as the upper limit from the viewpoint of the effect of the present invention, but is preferably less than 75, more preferably less than 70. On the other hand, the lower limit of the whiteness may be 40 or more, but more preferably 45 or more, from the viewpoint of the possibility of adding an offensive odor (for example, a burnt odor) due to the heat treatment.

[Gluten vitality]
In the present invention, "gluten vitality" indicates the degree to which gluten is denatured and loses its elasticity and extensibility, which are properties peculiar to gluten. Specifically, gluten vitality is calculated by the following formula.

Here, the soluble crude protein content is determined by adding 2 g of powdered gluten to a container containing 40 mL of dilute acetic acid (0.05 specified), stirring and extracting at room temperature for 1 hour, and centrifuge the entire amount of the treated product. After transferring to 5000 rpm and centrifuging for 5 minutes, No. 2 Solid-liquid separation is performed by filter paper filtration, and the obtained filtrate is collected. Next, the container that was initially stirred and extracted was washed with 40 mL of dilute acetic acid (No. 0.05), the entire amount of the washing liquid was transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then No. 2 Solid-liquid separation is performed by filter paper filtration, and the obtained filtrate is collected. After measuring the total amount of all the recovered filtrate to 100 mL with dilute acetic acid (0.05 regulation), the combustion method (improved Dumas method) with the total nitrogen measuring device Sumigraph (manufactured by Sumika Chemical Analysis Service, NCH-22A) The total nitrogen content is measured according to a conventional method, and the nitrogen-protein conversion coefficient (6.25) is multiplied to calculate the soluble crude protein content (mass%).

As for the total crude protein content, 0.1 g of gluten in a powder state is measured as it is with a smigraph, and the total nitrogen content is measured in the same manner as above according to the conventional method of combustion method (improved Dumas method) with a smigraph. The nitrogen content is measured and multiplied by the nitrogen-protein conversion coefficient (6.25) to calculate the total crude protein content (% by mass).

In the present invention, the gluten vitality of the heat-treated gluten is shown as a relative value when the gluten vitality of the untreated (untreated) gluten is set to 100, unless otherwise specified.

The range of the gluten vitality of the heat-treated gluten of the present invention is a relative value when the gluten vitality of the untreated (untreated) gluten is 100, and the lower limit may be 3 or more, but the flavor of burnt odor. 5 or more is more preferable from the viewpoint of the possibility of influence on. On the other hand, the upper limit may be less than 85, but from the viewpoint of the stronger response of the present invention, less than 75 is more preferable, and less than 65 is further preferable.

Further, in the present invention, when measuring the gluten vitality of cereals containing gluten as a part thereof, the raw material is kept at a low temperature of about 50 ° C. until the water content becomes about 8% or less so that the raw material does not discolor. After drying, the mixture is pulverized, and the powder under sieving of 100 mesh (opening 150 μm) is used as a sample.

[L ^* a ^* b ^* color space color system]
In the present invention, "L ^* a ^* b ^* (Elster Aster Beaster) color space color system" can describe all colors visible to the human eye, which are formulated by the International Commission on Illumination (CIE). , It is intended to be used as a reference for a device-specific model (JIS Z 8781-4), and is measured using a spectrocolorimeter (manufactured by Nippon Denshoku Kogyo Co., Ltd., SD3000). Specifically, a sample is prepared in the same manner as in the case of measuring the whiteness, and the powder under sieving of 100 mesh of gluten (opening 150 μm) is filled in a dedicated cell as a sample and measured. The ^{three coordinates of L *} , a ^* , and b ^* are the lightness of the color (L ^* : 0 is black, 100 is the diffuse color of white, and over 100 is the reflection color of white), red / magenta, and green. Position between (a ^* : negative value is closer to green, positive value is closer to magenta), and position between yellow and blue (b ^* : negative value is closer to blue, positive value is closer to yellow) ) Is supported.

^{The L *} a ^* b ^* color space color system of the heat-treated gluten of ^{the present invention has the following range of L *} value, a ^* value, and b ^* value from the viewpoint of more remarkable effect of the present invention. It is preferable to do so.
L ^* value: The upper limit is preferably 90 or less, more preferably 87 or less, further preferably 85 or less, and the lower limit is preferably 45 or more, more preferably 55 or more.
a ^* Value: The upper limit is preferably 20 or less, more preferably 15 or less, and the lower limit is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more.
b ^* Value: The upper limit is preferably 45 or less, more preferably 40 or less, and the lower limit is preferably 10 or more, more preferably 20 or more, and even more preferably 25 or more.

In the present invention, in ^{the measurement of each value of L *} , a ^* , and b ^* of gluten, in the case of cereals containing gluten as a part thereof, the raw material powder is washed with water to thicken and aggregate the gluten content. After separation and purification, the powder is dried at a low temperature of about 50 ° C. until the water content is about 8% or less, crushed, and the powder under sieving of 100 mesh (opening 150 μm) so as not to cause discoloration. Obtained by using the body as a sample.

[Heat treatment]
The heat-treated gluten of the present invention can be produced by heat-treating gluten so that the whiteness and gluten vitality of gluten are adjusted to the above ranges. The means for heat treatment of gluten is not particularly limited, and examples thereof include wet heat treatment and dry heat treatment. Dry heat treatment is particularly preferable from the viewpoint of homogeneous adjustment, handleability, and effectiveness of the effects of the present invention. The specific method of the dry heat treatment is not particularly limited, but from the viewpoint of the possibility of adding an offensive odor such as a burning odor and the effectiveness of the effect of the present invention, it is better than the direct heat treatment such as direct heat roasting. By indirect heat treatment such as paddle dryer (paddle dryer heating) which is an example of groove type stirring type, pressing type by heated metal roll (heating metal roll pressing), stirring type in heating pot (heating pot stirring), etc. Is preferable. Furthermore, a groove-type stirring type is preferable from the viewpoint that a more homogeneous adjustment operation is possible, continuous processing is possible, and subsequent pulverization treatment is not required.

The specific conditions of the heat treatment may be appropriately selected and adjusted according to the means so that the whiteness and gluten vitality of gluten are adjusted within the above-mentioned certain ranges, but as a guideline, the temperature (product temperature) is used. ) Is preferably in the range of 140 ° C. or higher and 210 ° C. or lower, the time is preferably in the range of 1 minute or more and 240 minutes or less, and the pressure is preferably in the range of 0 MPa or more and 10 MPa or less.

[malt]
Another aspect of the present invention relates to the koji (jiuqu of the present invention) using the heat-treated gluten of the present invention as a part or all of the raw materials. In the present invention, "jiuqu" is generally used in the manufacturing process of fermented seasonings, such as brewing vinegar, liquor, mirin, miso, soy sauce, and other seasonings of the group called "fermented seasonings". It refers to the koji used, and the type of aspergillus, its raw material, fermentation conditions, and other manufacturing methods are not limited as long as they are prepared according to a conventional method. Specifically, the type of aspergillus is preferably the genus Aspergillus, and among them, from the viewpoint of the influence on the flavor of metabolites and the fermentation efficiency, Aspergillus oryzae or Aspergillus sojae. ) Is preferable. These can be used by obtaining commercially available seed koji.

The Jiuqu of the present invention can be produced by producing a raw material containing at least the heat-treated gluten of the present invention. Jiuqu may be produced using only the heat-treated gluten of the present invention as a raw material, but from the viewpoint of fermentability and the preferable complex flavor of the brewed product, in addition to the heat-treated gluten of the present invention, the above-mentioned other containing sugar. It is preferable to combine raw materials as appropriate to produce koji. As a raw material other than gluten used for making koji, general grains such as rice, wheat, corn, barley, and soybean, beans, and the like can be used. These are not particularly limited, but one kind or a combination of two or more kinds selected from these can be used. Further, these are not particularly limited in terms of use such as powdery, granular, and crushed, and may be appropriately adjusted and selected according to the operability and the target brewed product. In this case, the heat-treated gluten of the present invention and other raw materials may be mixed before the koji making, and then the koji made from the heat-treated gluten of the present invention and the heat-treated gluten of the present invention may be used. It may be a mode in which the jiuqu using a raw material that does not contain the above is mixed. The former is preferable from the viewpoint of koji-making property and manufacturing efficiency.

From the viewpoint of the effect of the present invention, the ratio of the heat-treated gluten of the present invention to the total amount of raw materials in the koji of the present invention may be 7.5% by mass or more as the lower limit in terms of dry mass, but 10 It is more preferably mass% or more, more preferably 15% by mass or more, and further preferably 20% by mass or more. The upper limit may be 80% by mass or less, more preferably 70% by mass or less, from the viewpoint of the enzymatic activity of the jiuqu. In the present invention, "in terms of dry mass" refers to a value in terms of mass when the water content is 0% by mass.

However, in the koji of the present invention, the ratio of the heat-treated gluten of the present invention to the total amount of the raw material is the desired component composition / content of the fermented seasoning (described later) and the desired taste modifying effect of the present invention (described later). It is realistic to make appropriate adjustments while balancing the strengths of the above, and the blending ratio of the raw materials may be adjusted in this way. That is, the blending ratio of the heat-treated gluten of the present invention in the total amount of the raw material of the koji of the present invention is not necessarily limited.

As the fermentation conditions of the koji of the present invention, the temperature and water content, the presence or absence of water addition, the number of times of ventilation, the amount and speed of ventilation, the number of times of maintenance and the degree thereof, the timing, the fermentation period, etc. It may be adjusted appropriately according to the above. From the viewpoint of the effect of the present invention, general production conditions and fermentation conditions can be applied to the preparation of the koji of the present invention other than the use of the heat-treated gluten described above. However, from the viewpoint of production efficiency and handleability, solid-state jiuqu is preferable to liquid-type jiuqu. Further, the solid-state Jiuqu may be used as it is, or may be dried to the extent that its enzyme activity is not completely inactivated, but the latter is preferable from the viewpoint of handleability.

[Fermented seasoning]
Another aspect of the present invention relates to a fermented seasoning (fermented seasoning of the present invention) using the heat-treated gluten of the present invention and / or the koji of the present invention as a part or all of the raw materials. In the present invention, the "fermented seasoning" means a brewed product, which is produced through a fermentation process using gluten and / or jiuqu as a part or all of the raw materials.

In the present invention, the "fermentation step" means that the raw material is digested by assimilation, conversion, decomposition, etc. via fermenting microorganisms such as filamentous fungi, lactic acid bacteria, yeast, acetobacter and / or its enzyme, and the raw material is peculiar to the fermentation step. It is given the aroma and taste of. For example, in the case of filamentous fungi, the production of amino acids from proteins, the production of monosaccharides and oligosaccharides from starch, and the like can be mentioned. For lactic acid bacteria, production of lactic acid, acetoin, etc. from sugar, for yeast, ethanol or higher alcohol from sugar, HEMF (4-hydroxy-2 (or 5) -ethyl-5 (or 2)- Generation of methyl-3 (2H) -furanone) and the like can be mentioned. In the case of acetic acid bacteria, the production of acetic acid, ethyl acetate and the like from ethanol can be mentioned. In addition, the fermentation process also includes the use of the action of an enzymatic reaction in which the raw material undergoes digestion such as conversion and decomposition via various enzymes (for example, protease, amylase, etc.) produced by the microorganism, not through the metabolism of the microorganism itself. .. Furthermore, those in which these act simultaneously are also included in the fermentation process.

Examples of fermented seasonings produced by the metabolism of fermenting microorganisms themselves are fermented vinegar, liquor, miso, soy sauce, glutinous rice, rice koji, and alcohol, and then salt is added to add salt to about 2. Examples of fermented seasonings that are adjusted to% and generally called "fermented seasonings" are examples of fermented seasonings that are produced by fermenting by exerting an enzymatic action derived from fermenting microorganisms. Be done. In addition, as an example in which both act at the same time, this is recognized in a part of processes such as vinegar, sake and soy sauce (for example, initial liquefaction, simultaneous progress of saccharification process and alcoholic fermentation, etc.). In addition, a plurality of bacterial species may act on fermentation at the same time. Specific examples include fermentation of salty soy sauce (lactic acid bacteria and yeast). Above all, the fermented seasoning of the present invention is not limited as long as it is a fermented seasoning using the koji of the present invention as a raw material, but the effect of the present invention can be obtained by using a large amount of the koji of the present invention. It is preferable to use brewed vinegar, sake, honmirin, miso, and brewed soy sauce from the viewpoint of remarkable performance. Further, a production aid (for example, enzymes, diatomaceous earth, activated carbon, antifoaming agent, etc.) may be used as the fermented seasoning, but it is appropriately selected within a range that does not interfere with the effect of the present invention. You may use it. The classification and manufacturing method of these fermented seasonings may conform to the quality labeling standards by the Ministry of Agriculture, Forestry and Fisheries and the Japanese Agricultural Standards.

In the fermented seasoning of the present invention, the blending ratio of the koji of the present invention in the total amount of the raw materials is preferably 10% by mass or more in terms of dry mass, and the lower limit is preferably 10% by mass or more from the viewpoint of the efficacy of the present invention. It is preferably mass% or more, more preferably 30 mass% or more. On the other hand, the upper limit is not limited at all, but is preferably 100% by mass or less. In the fermented seasoning of the present invention, as raw materials other than the koji, the heat-treated gluten of the present invention, various grains and processed grain products (liquor residue, etc.) are used, and the effect of the present invention is exhibited, and the fermented seasoning of the present invention is used. Within the range in which it can be produced, it can be used by appropriately selecting and combining types and adjusting the blending ratio as appropriate. The timing of its use is not particularly limited, and the effects of the present invention can be exhibited, and the fermented seasoning of the present invention can be appropriately incorporated into the process at the time when it can be produced.

In addition, while balancing the desired component composition / content of the fermented seasoning and the desired strength of the taste-modifying effect of the present invention, the blending ratio of the koji of the present invention in the fermented seasoning and the koji of the present invention. It is realistic to appropriately adjust the blending ratio of the heat-treated gluten of the present invention, and the blending ratio of the raw materials may be adjusted accordingly. That is, the mixing ratio of the koji of the present invention in the total amount of raw materials in the fermented seasoning is not necessarily specified.

[Fermented seasoning processed product]
Another aspect of the present invention relates to a fermented seasoning processed product (fermented seasoning processed product of the present invention) using the fermented seasoning of the present invention as a part or all of the raw materials. In the present invention, the "fermented seasoning processed product" means a fermented seasoning that has been subjected to arbitrary treatment. As the fermented seasoning processed product of the present invention, the raw material containing at least the fermented seasoning of the present invention is subjected to some chemical, physical and / or biological treatment as long as the effect of the present invention is not lost. Things can be mentioned. Specifically, the fermented seasoning prepared by using the heat-treated gluten of the present invention or the koji using the heat-treated gluten as a raw material is not limited in any way, but is an example. Examples thereof include a concentrate of a fermented seasoning concentrated by a reduced pressure treatment and the like, and a fermented seasoning treated product obtained by desalting a fermented seasoning containing a large amount of salt (for example, salty soy sauce) with an ion exchange membrane or the like. .. As long as the effects of the present invention are not lost, these treatments may be a single treatment or a plurality of treatments, and the conditions thereof may be appropriately adjusted according to the desired quality. do it. From the viewpoint of the effect of the present invention, desalting and / or concentration treatment is preferable as the chemical, physical and / or biological treatment. That is, as the fermented seasoning processed product of the present invention, a processed product obtained by subjecting a raw material containing at least the fermented seasoning of the present invention to desalting and / or concentration treatment is preferable. As the desalting and / or concentration treatment, for example, desalting and / or vacuum vacuum concentration treatment by an ion exchange membrane method is preferable.

[Food and drink]
Another aspect of the present invention is the above-mentioned heat-treated gluten of the present invention, the koji of the present invention, the fermented seasoning of the present invention, and / or the fermented seasoning-treated product of the present invention (hereinafter, "heat-treated gluten of the present invention"). / Jiuqu / fermented seasoning / processed product ”) is included as at least a part of the raw material (food and drink of the present invention).

The type of food or drink of the present invention is not limited as long as it exhibits the effect of the present invention, but liquid food or drink, semi-solid food or drink, liquid seasoning or semi-solid seasoning is granulated or powdered. Examples thereof include solidified foods and drinks. Specific examples include vinegar beverages, seasoning vinegar, pon vinegar, soup, sauce, dressing, ketchup, mayonnaise, sauces (Uster sauce, oyster sauce, demiglas sauce), mirin-style seasonings, seasonings called fermented seasonings, etc. Examples include cooking liquor, vinegar miso, liquid miso, soybean paste, kochujan, soup, various powdered seasonings, soup base, various cooking bases, sprinkles, and the like. Of these, liquid foods and drinks with high malleability and semi-solid foods and drinks are preferable, and liquid foods and drinks are even more preferable, from the viewpoint of enhancing the flavor of foods and drinks. In particular, it is particularly preferable that the fermented seasoning of the present invention or a processed product thereof is a vinegar beverage, seasoned vinegar, ponzu vinegar, soup, sauce, or dressing having a high blending ratio. Here, there is a type of liquid seasoning that is diluted when a double concentrated product or the like is used, but these modes are not limited as long as the effects of the present invention are exhibited.

In the food and drink of the present invention, any one of the heat-treated gluten / jiuqu / fermented seasoning / processed product of the present invention may be blended as a raw material, but a plurality of the heat-treated gluten / koji / fermented seasoning / processed product may be used as raw materials. In addition, the food or drink of the present invention may consist of one or more types of heat-treated gluten / jiuqu / fermented seasoning / processed product of the present invention, and may contain one or more other raw materials. It may be. In the latter case, the food or drink may be prepared by adding other raw materials to the food or drink mainly composed of the heat-treated gluten / jiuqu / fermented seasoning / processed product of the present invention. The food or drink may be prepared by adding the heat-treated gluten / jiuqu / fermented seasoning / processed product of the present invention to the food or drink. In the present specification, the food or drink itself of the present invention and the food or the like seasoned using the food or drink may be appropriately referred to as an additive food or drink.

From the viewpoint of the effect of the present invention, the total mixing ratio of the heat-treated gluten / jiuqu / fermented seasoning / processed product of the present invention to the total amount of food and drink is 0.03% by mass or more as the lower limit as the wet reference mass. In particular, it is preferably 0.05% by mass or more, further 0.1% by mass or more, further 0.3% by mass or more, further 1% by mass or more, and particularly preferably 4% by mass or more. .. The upper limit is not particularly determined because the fermented seasoning of the present invention is obtained in the case of 100% by mass.

However, in the production of the food and drink of the present invention, the present invention in the food and drink of the present invention while balancing the desired component composition and content of the food and drink and the desired strength of the taste-modifying effect of the present invention. The blending ratio of the fermented seasoning and / or the fermented seasoning processed product of the present invention, the fermented seasoning of the present invention and / or the blending ratio of the koji of the present invention in the fermented seasoning processed product of the present invention, and / or It is realistic to appropriately adjust the blending ratio of the heat-treated gluten of the present invention in the koji of the present invention, and the blending ratio of the raw materials may be adjusted in this way. That is, the blending ratio of the heat-treated gluten / jiuqu / fermented seasoning / processed product of the present invention in the total amount of food and drink of the present invention is not necessarily limited.

The method for producing a food or drink of the present invention is not limited, but one or more heat-treated gluten / jiuqu / fermented seasoning / processed product of the present invention, and optionally another one or two. The raw materials of the seeds or more may be mixed, and if necessary, any treatment may be added. The specific production method, raw material, type and condition of treatment are not limited at all, and it may be appropriately selected and carried out based on a conventional method according to the type of food and drink and other conditions.

[Manufacturing method of heat-treated gluten, jiuqu, fermented seasoning, fermented seasoning processed product, and food and drink]
Another aspect of the present invention relates to the above-mentioned heat-treated gluten of the present invention, the koji of the present invention, the fermented seasoning of the present invention, the fermented seasoning processed product of the present invention, and the method for producing the food and drink of the present invention. .. All of these details are as described above.

[How to improve the flavor and taste of food and drink]
Another aspect of the present invention also relates to a method of modifying the flavor of food and drink and / or improving the palatability (the method of improving the flavor / palatability of the present invention). The method for improving flavor and palatability of the present invention includes the above-mentioned heat-treated gluten of the present invention, the koji of the present invention, the fermented seasoning of the present invention, and / or the fermented seasoning-treated product of the present invention (heat treatment of the present invention). Gluten / Jiuqu / Fermented seasoning / Processed product) is mixed with the food and drink to modify the flavor of the food and drink and / or improve the palatability.

As described above, the heat-treated gluten of the present invention, the koji of the present invention containing the same, the fermented seasoning of the present invention, and the fermented seasoning-treated product of the present invention modify the taste and flavor, and / or , Has the effect of improving palatability. Therefore, by mixing the heat-treated gluten / jiuqu / fermented seasoning / processed product of the present invention with the food and drink, it is possible to modify the taste and flavor of the food and drink and / or improve the palatability. be. The types of foods and drinks improved by the method for improving flavor / preference of the present invention and the types of flavor / preference thereof are not limited, but examples thereof include the following.

As an example, in the case of vinegars, by using the heat-treated gluten of the present invention as a raw material, the irritation of acidity (vinegar corner) is suppressed and a mellow flavor is obtained. In the case of alcoholic beverages, the irritation of alcohol is suppressed and the flavor is mellow. In the case of mirin, the sweetness is enhanced and the flavor becomes thicker. In the case of miso, soy sauce, and other "fermented seasonings", the stimulus of salty taste (salt corner) is suppressed, and the flavor becomes mellow and the umami is sustained (taste is extended).

Further, in the fermented seasoning of the present invention and / or the fermented seasoning processed product of the present invention, when these are made into foods and drinks (for example, when they are made into liquid foods and drinks), as an example, the fermented seasoning of the present invention is used. In the case of a vinegar beverage that uses a certain vinegar, fruit juice, and spice, the vinegar corner and salt corner are suppressed and mellow, while the original flavor of the fruit juice and the flavor of the flavor are enhanced, making it easy to drink and crisp as a whole. It becomes a flavor and taste is improved.

Furthermore, in the case of ponzu vinegar using vinegar, which is the fermented seasoning of the present invention, and commercially available salty soy sauce, vinegar corners and salt corners are suppressed and mellow, while the aroma and taste of yuzu juice are enhanced, and overall. It has a rich and crisp flavor, and the taste is improved. In addition, when the commercially available salty sauce is used as the soy sauce which is the fermented seasoning of the present invention, the flavor is further improved, which is more preferable.

Further, in the case of mirins prepared by using alcoholic beverages, which is the fermented seasoning of the present invention, and ordinary jiuqu, the irritation of alcohol is suppressed and the taste becomes mellow, while the sweetness is enhanced and the flavor becomes thicker. Preference is improved. Here, when the ordinary Jiuqu is used as the Jiuqu of the present invention, the flavor is further improved, which is more preferable.

In addition, in the case of shabu-shabu sauce with sesame using miso, which is the fermented seasoning of the present invention, and commercially available soy sauce, saltiness is suppressed and mellow, while the aroma and taste of sesame are enhanced, and the whole It has a rich and crisp flavor, and the taste is improved. When the commercially available salty soy sauce is used as the fermented seasoning of the present invention, the flavor is further improved, which is more preferable.

Hereinafter, the present invention will be described in more detail with reference to Examples, but these Examples are merely examples for convenience of explanation, and the present invention is limited to these Examples in any sense. It's not something.

[Test 1: Verification of the effect of the present invention by different heat treatment conditions of gluten]
In this test, commercially available dried gluten powder (vital gluten, inactivated) is used to perform various heat treatments described later, and the obtained gluten sample is used for evaluation, so that the pretreatment conditions for gluten are different. The difference in the effect of the present invention was verified.

Specifically, in Comparative Example 1, a gluten powder that was not heat-treated was used. In Comparative Example 2, a 10% by mass aqueous suspension of gluten powder not subjected to heat treatment was prepared, 0.5% by mass of a commercially available protease preparation containing an endotype protease was added thereto, and the temperature was 55 ° C. for 2 hours. , Retained with stirring and treated with enzyme. After the enzyme treatment, the enzyme is inactivated by the temperature temperature treatment at 90 ° C., the solid content is recovered by filter paper filtration, spread thinly on a metal tray, dried at 70 ° C. for 4 hours, recovered, and then milled. It was ground with a machine to obtain an enzyme-treated powder. In Test Example 1, the heat-treated gluten powder obtained by directly subjecting the gluten powder to superheated steam treatment (180 ° C., 12 minutes), which is a wet heat treatment, and then drying by spray drying was used. In Test Examples 2 to 4, heat-treated gluten powder obtained by performing different indirect dry heat treatments on the gluten powder was used. Specifically, the gluten of Test Example 2 is heated by a paddle dryer (180 ° C., 12 minutes), which is an example of a groove-type stirring type, and the gluten of Test Example 3 is pressed and heated by a heated metal roll (180 ° C., 12 minutes). , 1.0 MPa), and the gluten of Test Example 4 was stirred and heated (180 ° C., 12 minutes) with a heating kettle. As the gluten of Test Example 5, a heat-treated gluten powder obtained by directly heating the gluten powder with a rotary kiln (180 ° C., 12 minutes), which is a direct dry heat treatment, was used.

Using the gluten samples of Comparative Examples 1 and 2 and Test Examples 1 to 5 thus obtained, the whiteness and gluten vitality were measured by the above-mentioned preferable method.

In addition, the taste-modifying action was evaluated using the gluten samples of Comparative Examples 1 and 2 and Test Examples 1 to 5. Specifically, each gluten sample was mixed with 10 times distilled water, stirred well, and then No. 2 The filtrate was collected (gluten extract) by filtration using filter paper (water extraction method). The gluten extract of each of the above samples was added to each of the separately prepared taste solutions (3% by mass aqueous solution of acetic acid, 1% by mass aqueous solution of sculose, 0.3% by mass aqueous solution of sodium chloride, 0.3% by mass aqueous solution of monosodium glutamate). A taste solution for evaluation of each sample was prepared by adding 10% by volume. A sensory test was conducted using the taste solution for evaluation, and the results were compared with the results of the taste solution for control (Control Example 1) prepared by adding 10% of distilled water separately. The taste-modifying effect was evaluated.

As a sensory inspector who conducts each sensory test, after conducting identification training on the taste, texture, appearance, etc. of food in advance, the results are particularly excellent, and there is product development experience, and the taste, texture, and appearance of food. We selected inspectors who have abundant knowledge about quality such as, and can perform absolute evaluation for each sensory test item. Next, 10 trained sensory inspectors selected by the above procedure conducted a sensory test to evaluate the quality of each sample evaluation taste solution and its quality. In this sensory test, the changes in the taste-modifying effect were freely described, and the results that the majority of the sensory inspectors felt in the same way were shown as comprehensive comments. Then, the strength of the taste-modifying effect (here, the flavor refers to the sensation of comprehensively grasping the taste and aroma) and the change in taste due to the influence are evaluated according to the following criteria as a "comprehensive evaluation". Each was evaluated on a scale of 7 points. In addition, for all of the above evaluation items, all the inspectors evaluated the standard sample in advance, standardized the terms and scores of the evaluation criteria, and then performed an objective sensory test by 10 people. The evaluation of the evaluation items was made by a method in which each inspector selects one of the numbers closest to his / her own evaluation from the seven grades. The total of the evaluation results was calculated from the arithmetic mean value of the scores of 10 people, and the numbers after the decimal point were rounded off.

<Evaluation Criteria 1: Comprehensive evaluation (strength of taste modification effect and its effect on palatability)>
7: The change in flavor (taste modification) is remarkably strong, and the palatability is greatly improved.
6: The change in flavor (taste modification) is strong, and the palatability is improved.
5: The change in flavor (taste modification) is slightly strong, and the palatability is slightly improved.
4: There is a change in flavor (taste modification), but a change in palatability is small.
3: There is a slight change in flavor (taste modification), but there is almost no change in palatability.
2: There is no change in flavor and palatability does not change.
1: There is a change in flavor (taste modification), but the palatability is reduced.

The results are shown in Table 1.

The untreated gluten of Comparative Example 1 did not have a taste-modifying effect as in the distilled water of Control Example 1. The enzyme-treated gluten of Comparative Example 2 was strongly bitter and felt unpleasant, and its palatability was reduced. On the other hand, the heat-treated gluten of Test Examples 1 to 5 showed a taste-modifying effect in all the heat-treated gluten regardless of the difference in the heating method. However, it was confirmed that the dry heat treatment of Test Examples 2 to 5 had a stronger taste-modifying effect than the wet heat treatment of Test Example 1, and the taste was modified in the direction of improving the palatability. Further, the indirect dry heat treatment of Test Examples 2 to 4 is preferable to the direct dry heat treatment of Test Example 5 in that the influence of other flavors (a slight burnt odor is attached) is small, and the taste is modified. It was found that the effect was stronger and preferable. Further, in the heating methods of Test Examples 3 and 4, lumps were observed after the heat treatment and crushing was required, but in the heating method of Test Example 2, the necessity was not recognized, which is more preferable from the viewpoint of operability. It turned out.

[Test 2: Verification of whiteness and gluten vitality range of heat-treated gluten]
According to the results of Test 1, it was clarified that the heat-treated gluten has a taste-modifying effect. Therefore, in this test, the relationship between the degree of heat treatment and the effect of the present invention was verified.

Focusing on the color (whiteness) and the degree of gluten modification (gluten vitality) as indicators of the degree of heat load received by gluten, the temperature and time of heat treatment with a paddle dryer in the preparation procedure of Test Example 2 of Test 1 The gluten samples of Test Examples 6 to 13 and Comparative Examples 2 to 4 in which the whiteness and gluten vitality were appropriately adjusted were prepared by heat-treating the gluten powder in the same procedure except for various changes. .. The obtained gluten samples of Test Examples 6 to 13 and Comparative Examples 2 to 4 were evaluated for their taste-modifying action by the same procedure as in Test 1.

The results are shown in Table 2.

As a result, it was found that the range of whiteness of the heat-treated gluten that exerts the taste-modifying effect of the present invention may be 40 or more as the lower limit. From the viewpoint of the possibility of the burnt odor affecting the flavor, it was found that 45 or more is more preferable. If it is less than this range, a burnt odor is strongly imparted to gluten, and various taste solutions to which a water extract of the gluten is added are strongly imparted with an off-flavor and off-flavor, and it is no longer possible to determine whether or not there is a taste-enhancing effect. I have. On the other hand, it was found that the upper limit of whiteness should be less than 85. From the viewpoint of a stronger response of the effect of the present invention, it was found that less than 75 is more preferable, and less than 70 is even more preferable.

On the other hand, it was found that the range of the gluten vitality of the heat-treated gluten that exerts the effect of the present invention may be 3 or more as the lower limit when the gluten vitality of the untreated gluten is 100. From the viewpoint of the possibility of the burnt odor affecting the flavor, it was found that 5 or more is more preferable. If it is less than this range, a burnt odor is strongly imparted to gluten, and various taste solutions to which the water extract is added are strongly imparted with an off-flavor and off-flavor, and it is no longer possible to determine whether or not there is a taste-enhancing effect. Oops. On the other hand, it was found that the upper limit of gluten vitality should be less than 85. From the viewpoint of the stronger response of the present invention, it was found that less than 75 is more preferable, and less than 65 is even more preferable.

[Test 3: ^{Verification of L *} a ^* b ^* value range of heat-treated gluten]
In this test, the range of the color tone that exerts the effect of the present invention was verified more precisely by examining the color tone in more detail regarding the degree of heating and its mode. As the sample, the gluten samples of Test Examples 6 to 13 and Comparative Examples 1 and 4 described above were used. ^{The L *} a ^* b ^* color space color system was adopted as the evaluation standard of the color tone, and each value of ^{L *} , a ^* , and b ^{* was measured by the above-mentioned preferable method.} In addition, the taste-modifying effect was evaluated by the same procedure as in Test 1.

The results are shown in Table 3.

As a result, it was found that the range of each value of ^{L *} , a ^* , and b ^* that exerts the taste-modifying effect of the present invention is the following range. That is, ^{it was found that the upper limit of the L *} value is preferably 90 or less, more preferably 87 or less, and even more preferably 85 or less. On the other hand, it was found that the lower limit is preferably 45 or more, and more preferably 55 or more. It was found that the upper limit of the a ^* value is preferably 20 or less, and more preferably 15 or less. On the other hand, as the lower limit, it was found that 1 or more is preferable, 1.5 or more is more preferable, and 2 or more is further preferable. It was found that the upper limit of the b ^* value is preferably 45 or less, and more preferably 40 or less. On the other hand, as the lower limit, it was found that 10 or more is preferable, 20 or more is more preferable, and 25 or more is further preferable.

[Test 4: Preparation of Jiuqu using heat-treated gluten and verification of the effect of the present invention on Jiuqu]
In this test, in Tests 1 to 3, it was verified how the effect of the present invention observed in the heat-treated gluten changed after the koji making.

As a koji making method, a semi-automatic box-type koji making device (manufactured by Fujiwara Technoart) was used as the koji making device, and commercially available yellow koji for sake (Aspergillus oryzae) was selected as the seed koji and tested as a raw material. Various heat-treated gluten (50% by mass in the total amount of raw materials) evaluated in Example 1 and rice flour (50% by mass in the total amount of raw materials) were used as a sugar source, and these were mixed and then steamed by a conventional method. After loosening as appropriate and lowering the temperature, seed koji was uniformly inoculated. While performing temperature control (automatic), intermittent ventilation (automatic), intermittent watering (manual), and intermittent maintenance (manual), as Test Examples 14 to 18 and Comparative Example 5, the koji was produced by a conventional method under different heat treatment conditions. Then, after 2 days, it was dried with warm air until the water content became 10% or less to obtain a dried Jiuqu sample. In order to verify the effect of the present invention on the prepared Jiuqu sample, a water extract of each Jiuqu was collected by the water extraction method in the same manner as in Test 1 and evaluated in the same manner as in Test 1.

The results are shown in Table 4.

As a result, in the raw material using the untreated gluten of Comparative Example 5, the gluten swelled due to water absorption, the raw material became lumpy, and the koji could not be produced. Other raw materials using heat-treated gluten were capable of producing Jiuqu. Among them, in the case of Test Example 15 (paddle dryer heating), Test Example 16 (heated metal roll pressing) and Test Example 17 (heating kettle stirring) in which indirect dry heat treatment was performed, the koji making property was good and there was no difficulty. There were no problems, and a well-mixed, high-quality Jiuqu was obtained. On the other hand, in the case of Test Example 14 (superheated steam) subjected to moist heat treatment, gluten tends to absorb water and swell slightly, and it is somewhat difficult to make koji (especially adhesion during maintenance and generation of lumps). Accompanied by. Further, in the case of Test Example 18 in which the direct dry heat treatment (rotary kiln) was performed, the koji making property was good, but it became granular and dropped from the ventilation hole on the bottom surface of the koji making machine, causing a slight loss. There was a problem that the intrusion was a little weak.

On the other hand, surprisingly, the taste-modifying effect of the heat-treated gluten of the present invention, which was observed in the previous tests 1 to 3, is changed by koji making using this as a raw material, and the quality of the modification is changed. Although not, its strength was significantly enhanced. This was remarkable when indirect dry heat-treated gluten (paddle dryer heating, heating metal roll pressing, heating kettle stirring), which had good koji-making property, was used. In the case of other wet heat treatment (superheated steam) and direct dry heat treatment (rotary kiln), the degree of enhancement was relatively small, probably because there was a problem in the koji making property.

From the above, the taste-modifying effect of the present invention is recognized not only in the heat-treated gluten of the present invention but also in the case of koji making using this as a raw material, and further, its strength is remarkably enhanced. Do you get it. Although the mechanism is not clear, it was speculated that in addition to the production of the effect component by the heat treatment of gluten, the change and / or further production of the effect component by the koji making is related to the effect of the present invention.

[Test 5: Verification of the effect of the type of Jiuqu on the effect of the present invention]
In Test 4 described above, it was found that the taste-modifying effect of the present invention was remarkably enhanced by koji making using the heat-treated gluten of the present invention as a raw material. Therefore, in this test, we verified the type of aspergillus and the degree and presence of its enhancing effect.

This test was carried out in the same manner as in Test 4 except that each type described as Test Examples 19 to 24 in Table 5 was used as the inoculum (seed koji) of the aspergillus. The evaluation was performed in the same manner as in Test 1.

The results are shown in Table 5.

As a result, when Aspergillus kawachii of Test Example 21 and Aspergillus awamori of Test Example 22 were used, the koji with a special taste was produced except for the weak acidity that seems to be citric acid. However, regardless of the type of seed koji, the taste-modifying effect of the present invention was significantly enhanced after koji making. In the case of Test Example 21 and Test Example 22, the strength was slightly inferior to that of the others, but this may be due to the influence of the citric acid produced.

From the above, the bacterial species of the seed koji to be used is not particularly limited, but it is preferably the genus Aspergillus, and among them, Aspergillus oryzae or Aspergillus sojae is more preferable. I found out.

Although not shown in Table 5, rye and barley gluten containing gluten-like protein other than wheat are also separated and purified from these grains as raw materials for jiuqu, and used at 180 ° C. for 12 minutes using a paddle dryer. It was heat-treated and subjected to the same test as above. As a result, all kinds of koji showed the same good results as in the case of wheat-derived gluten.

[Test 6: Verification of the range of the amount of the heat-treated gluten of the present invention used in the koji of the present invention]
In the above-mentioned tests 4 and 5, 50% by mass of rice flour was added to the heat-treated gluten as a sugar source in terms of dry mass with respect to the total amount of raw materials at the time of koji making. Therefore, in this test, we verified the range of the mixing ratio of raw materials other than heat-treated gluten, which enhances the effect of the present invention in Jiuqu.

This test was carried out in the same manner as in Test 4 except that the proportion of heat-treated gluten in the raw material was adjusted to the proportions described as Test Examples 25 to 36 and Comparative Example 6 in Table 6. The evaluation was performed in the same manner as in Test 1.

The results are shown in Table 6.

As a result, the lower limit of the ratio of the heat-treated gluten of the present invention to the total amount of raw materials, which exerts the effect of the present invention, may be 7.5% by mass or more in terms of dry mass, but the present invention is strong. From the viewpoint of response, 10% by mass or more is preferable, particularly 15% by mass or more, and from the viewpoint of enhancing the effect of the present invention by koji making, further 20% by mass or more, particularly 30% by mass or more is preferable. Do you get it. On the other hand, it was found that the upper limit is preferably 80% by mass or less, particularly preferably 70% by mass or less, from the viewpoint of including the quality of koji making (that is, the functionality such as the enzymatic action of the koji as a brewing raw material). rice field.

[Test 7: Verification of the effect of different types of raw materials other than gluten]
In the above-mentioned tests 4 to 6, when rice flour was used as the sugar source of Jiuqu, the effect of enhancing the taste-modifying effect of the present invention was observed. Therefore, in this test, it was verified whether or not this was observed in raw materials other than rice flour.

This test was carried out in the same manner as in Test 6 except that the raw materials other than the heat-treated gluten in the raw materials were those described as Test Examples 37 to 44 in Table 7. The evaluation was performed in the same manner as in Test 1.

The results are shown in Table 7.

As a result, even if gluten-containing wheat flour, defatted soybean flour, wheat bran flour, and barley flour other than rice flour were used as the sugar source, the koji-making property was good and the effect of enhancing the effect of the present invention was recognized. rice field. Furthermore, it was found that the same effect was observed when non-powdered, crushed soybeans and grain brown rice were used. That is, it was confirmed that the effect of the present invention is remarkably enhanced by making Jiuqu, regardless of the type and mode of the raw material containing sugar.

[Test 8: Preparation of fermented seasonings (vinegar and sake) and verification of the effect of the present invention]
In this test, it is verified whether or not a fermented seasoning having the effect of the present invention can be prepared by using the koji of the present invention verified in Tests 4 to 7 using the heat-treated gluten verified in Tests 1 to 3. bottom. Here, vinegar and liquor were selected as representatives of the fermented seasonings, and these were prepared by the following methods.

As the raw material flour, 30 kg of the raw material flour (of which 70% by mass of the heat-treated gluten prepared in the same manner as in Test Example 2 is 70% by mass in the total amount of the raw material and 30% by mass of the rice flour in the total amount of the raw material) is weighed and mixed, and then 70 L Add 0.05% by mass (5 g) of commercially available liquefied enzyme and 0.05% by mass (5 g) of commercially available saccharifying enzyme to water at 60 ° C. with stirring, and then add water to bring the total amount of various flavors to 100 L. It was adjusted. Then, the moromi mash was liquefied and saccharified by holding at 60 ° C. for 30 minutes, holding at 75 ° C. for 30 minutes, and holding at 90 ° C. for 30 minutes with stirring. Then, after sealing the container, the temperature was raised to 120 ° C. and held for 10 minutes while maintaining the temperature to inactivate the enzyme. Next, the temperature was lowered to 60 ° C., 0.1% by mass (10 g) of a commercially available protease and 0.01% by mass (1 g) of a commercially available glutaminase were added, and the temperature was maintained at 60 ° C. for 18 hours with gentle stirring. Enzymatic treatment was performed. Then, the temperature was raised to 90 ° C., and the temperature was maintained for 10 minutes to inactivate the enzyme and sterilize. Then, the moromi mash was cooled to obtain saccharified mash. Next, 0.1% by mass (1 g) of commercially available dried sake yeast was added to 100 L of the recovered saccharified mash, and after stirring for 30 minutes, the stirring was stopped, the temperature was adjusted to 25 ° C., and alcoholic fermentation was carried out for 2 days. .. Next, the temperature was reached to 90 ° C. in a closed container and sterilized to obtain various tastes of sake. Next, the recovered liquor mash was solid-liquid separated by a Yabuta type squeezer to obtain 80 L of clear liquor (alcohol concentration 5% by volume) (sample of Test Example 46).

Using 10 L of the prepared sake (alcohol concentration 5% by volume) and 10 L of commercially available rice vinegar (acetic acid content 4.5%), these were mixed 1: 1 to prepare a vinegar source. The vinegar source was sterilized by reaching 90 ° C. in a closed container, and then lowered to 30 ° C. This was injected into a container having a liquid depth of 60 cm and a capacity of 30 L, and a vigorous acetic acid bacterial membrane was collected from other vinegar flavors during acetic acid fermentation, and a 2 cm square acetic acid bacterial membrane was inoculated on the surface thereof. This was acetic acid-fermented in a constant temperature room at 30 ° C. for about 1 week until the alcohol concentration became 0.3% by volume or less. After removing the acetic acid bacterium membrane, this is filtered through a 0.20 μm filter in a pressurized container, and the filtrate is heated to 90 ° C. for sterilization and then lowered to obtain vinegar (acetic acid content 4.5%). (Sample of Test Example 48).

As a control, the heat-treated gluten of the present invention is used as a substitute for the koji prepared by using the heat-treated gluten, and the enzyme derived from the koji is used as an enzyme agent (commercially available liquefied enzyme is 0 with respect to the charged amount). .1% by mass, commercially available saccharifying enzyme 0.1% by mass based on the charged amount, commercially available protease 0.5% based on the charged amount, commercially available peptidase 0.1% by mass based on the charged amount, Commercially available glutaminase was used in place of the charged amount (0.01% by mass), and similarly prepared vinegar and liquor were prepared and used for comparative evaluation (samples of controls 2 and 3). In addition, for the flavors for which differences were observed in the evaluation, a comparison target was also prepared in which only the components from which it was derived or thought to have an effect were combined with the test example by adding the components, and used for the comparative evaluation. Originally, raw gluten, which seems to have no effect of the present invention, was planned to be used as a control for making koji, but raw gluten absorbs water and swells when preparing various raw material flavors, resulting in lumps. , Because liquefaction / saccharification treatment was impossible, it could not be selected. Therefore, as a control (samples of Test Examples 45 and 47) in which the heat-treated gluten of the present invention was not produced, wet heat-treated (superheated steam) gluten having the weakest taste-modifying effect evaluated in Test Example 1 was used. The evaluation was performed in the same manner as in Test 1.

The prepared controls 2 and 3 and the vinegar and sake of Test Examples 45 to 48 were evaluated. The evaluation was performed in the same manner as in Test 1.

The results are shown in Table 8.

As a result, the fermented seasonings of the present invention, vinegar and liquor, have significantly suppressed alcohol irritation and mellowness in liquor as compared with controls, and similarly, vinegar has significantly suppressed acetic acid irritation and mellowness. , It was found that the taste-modifying effect of the present invention is also exhibited in the fermented seasoning. Here, when comparing the strength of the taste-modifying effect between the case of sake and the case of vinegar, the evaluation was slightly weak with vinegar, but this is because about half the amount of commercially available vinegar is mixed in the manufacturing process. It was thought that this was because the effective ingredient became thinner. When the heat-treated gluten of the present invention is used as a raw material and the heat-treated gluten is used as it is as a raw material, the taste-modifying effect of the present invention is observed, but when the gluten is kneaded and used as a raw material. In comparison, it turned out not to be that big.

[Test 9: Verification of the range of the proportion of Jiuqu of the present invention in the fermented seasoning]
In Test 8, it was found that the fermented seasoning (vinegar and liquor) of the present invention using the heat-treated gluten of the present invention and the koji of the present invention using the same also exerts the taste-modifying effect of the present invention. rice field. Therefore, in this test, in the total amount of raw materials in the fermented seasoning of the koji of the present invention using the heat-treated gluten of the present invention as a raw material in the fermented seasoning of the present invention, in which the taste-modifying effect of the present invention is exhibited. We verified the range of the ratio of. As the Jiuqu of the present invention, the Jiuqu prepared in Test Example 29 (the Jiuqu having the strongest taste-modifying effect and the lowest content of the heat-treated gluten of the present invention) was used, and the blending ratio thereof is shown in Table 9 of the Test Example. Vinegar and liquor were produced in the same manner as in Test 8 except that they were changed to be displayed as 49 to 59, and the evaluation was carried out in the same manner as in Test 1.

The results are shown in Table 9.

As a result, in order to exert the taste-modifying effect of the present invention in vinegar and liquor, the lower limit of the amount of the koji of the present invention used in the total amount of the raw materials of the fermented seasoning of the present invention is 10 in terms of dry mass. It was found that mass% or more is preferable, and 20% by mass or more, further 30% by mass or more, particularly 45% by mass or more is preferable. It was found that the upper limit should be 100% by mass or less.

However, since the heat-treated gluten of the present invention is 30% by mass in the total amount of the koji used in the above test, when the ratio of the heat-treated gluten of the present invention to the total amount of the raw materials of the koji used is different, Especially when it was high, the taste-modifying effect was thought to be stronger, and when it was low, it was thought to be weaker. Further, when it is expected that a large amount of products (here, sugar, ethanol, acetic acid) from raw materials other than the jiuqu of the present invention are recovered, it may be unavoidable to reduce the blending ratio of the jiuqu of the present invention.

In this way, while balancing the desired component composition / content of the fermented seasoning and the desired strength of the taste-modifying effect of the present invention, the blending ratio of the heat-treated gluten of the present invention in the jiuqu and fermentation It is realistic to appropriately adjust the mixing ratio of the koji of the present invention in the seasoning, and the raw material ratio may be adjusted in that way. That is, the blending ratio of the koji of the present invention in the total amount of raw materials of the fermented seasoning of the present invention is not necessarily specified.

[Test 10: Preparation of other fermented seasonings (mirin, fermented seasonings, miso, soy sauce) and verification of the effect of the present invention]
In this test, mirin, so-called "fermented seasoning", miso, and soy sauce were selected as representatives of fermented seasonings, prepared by the following method, and the taste of the present invention recognized in the vinegar and sake of Test 8. The presence or absence of the modifying effect was verified.

・ Mirin Mirin was prepared as follows. 300 g of glutinous rice was steamed by a conventional method to obtain steamed rice. To this, 300 g of the Jiuqu prepared in Test Example 28 (Jiuqu having the strongest taste-modifying effect and the lowest content of the heat-treated gluten of the present invention) was mixed well. Next, these were mixed with 600 mL of commercially available shochu (35% by volume alcohol) and mixed well. It was transferred to a closed container and aged at room temperature for half a year. After that, the mash was strained, and the filtrate was further filtered with a bleached cloth to obtain clear mirin. Half of this amount was weighed, 2% by mass of salt was added to the total volume, and the mixture was well dissolved to prepare a so-called "fermented seasoning" (sample of Test Example 58).

・ Miso Miso was prepared as follows. 2 kg of soybeans were immersed in a sufficient amount of water overnight to absorb water. This was steamed by a conventional method to obtain steamed beans. After crushing the steamed beans well, the koji prepared in the same manner as in Test Example 28 (however, the seed koji was used for miso) (the strongest taste-modifying effect and the heat treatment of the present invention). Mix 1 kg of Jiuqu with the lowest gluten content, 500 g of salt and a handful of commercially available miso (for inoculation of fermenting bacteria), mix well, add an appropriate amount of water, transfer to a container, and remove the lid. It was fermented and aged at room temperature for half a year. During aging, stirring and salting were performed as appropriate while observing the situation. After aging, semi-solid miso was obtained (sample of Test Example 60).

・ Salty soy sauce The salty soy sauce was prepared as follows. 2 kg of soybeans were immersed in a sufficient amount of water overnight to absorb water. This was steamed by a conventional method to obtain steamed beans. Next, 0.75 kg of crushed roasted whole wheat and 0.75 kg of heat-treated gluten used in Test Example 29 were mixed well, and a small amount of seed koji (for salty soy sauce) was added to this, and then stirred well. Furthermore, these and steamed beans were mixed well, thinned on a tray, and then koji was made in a room whose temperature was adjusted to about 32 ° C. Eighteen hours after the preparation, maintenance was performed and the raw materials were well loosened. Then, the temperature in the room was adjusted to about 28 ° C., and 29 hours after the preparation, maintenance was performed again to loosen the raw materials well. Next, the temperature in the room was adjusted to about 26 ° C., and maintenance was performed several times as appropriate. 45 hours after the preparation, the production of Jiuqu was completed and soy sauce Jiuqu was obtained. A saline solution prepared by dissolving 1 kg of salt in 4 L of water was mixed with the whole amount of Jiuqu and mixed well to make salty soy sauce moromi. This was fermented in a cool and dark place, and during fermentation, lactic acid bacteria and yeast for soy sauce on the market were inoculated and fermented for one year. After this, the moromi mash was strained, and the filtrate was further filtered with a bleached cloth to obtain clear soy sauce (freshly fried). Further, after this, soy sauce was obtained by burning and sterilizing by a conventional method (sample of Test Example 62).

As a control, heat-treated gluten was used as a substitute for the koji for each of the above-mentioned fermented seasonings, and an enzyme derived from the koji was used as an enzyme agent (a commercially available liquefied enzyme was added in an amount of 0.1% by mass). , Commercially available saccharifying enzyme 0.1% by mass based on the charged amount, commercially available protease 0.5% based on the charged amount, commercially available peptidase 0.1% by mass based on the charged amount, commercially available glutaminase It was used in place of 0.01% by mass based on the charged amount), and each fermented seasoning prepared in the same manner was prepared and used for comparative evaluation (samples of controls 4 to 6). In addition, for the flavors for which differences were observed in the evaluation, a comparative control was also prepared in which only the components from which it was derived or thought to have an effect were combined with the test example by adding the components, and used for the comparative evaluation. Originally, I wanted to use raw gluten, which seems to have no effect of the present invention, as a control. I couldn't make a choice because it was there. Therefore, non-jiuqu-made controls (samples of Test Examples 57, 59, and 61) were prepared using moist heat-treated (superheated steam) gluten, which had the weakest taste-modifying effect evaluated in Test Example 1.

The results are shown in Table 10.

As a result, the same results as in Test Example 8 were obtained for each fermented seasoning of mirin, so-called "fermented seasoning", miso, and soy sauce. That is, the fermented seasonings of the present invention, mirin, miso and soy sauce, have significantly suppressed alcohol irritation in mirin and so-called "fermented seasonings" as compared with the control, and are mellow. Similarly, in miso and soy sauce, salt is used. It was found that the irritation was remarkably suppressed and mellowed, and the extension of the aftertaste was enhanced, and the taste-modifying effect of the present invention was exhibited even in the fermented seasoning. It was found that when the heat-treated gluten was used as the raw material, the taste-modifying effect of the present invention was observed, but it was not so large as compared with the case where the gluten was kneaded and used as the raw material. Each of the fermented seasonings prepared above had the same color tone and physical characteristics as each of the typical commercially available fermented seasonings.

[Test 11: Preparation of fermented seasoning processed product and verification of effect of the present invention]
In this test, it was verified whether or not the effect of the present invention was maintained when the fermented seasonings of the present invention prepared in Test 8 or 10 were subjected to various treatments shown in Table 11. Sake and soy sauce were selected as representatives of fermented seasonings.

As the liquor, the liquor prepared in Test Example 46 of Test 8 was used, which was concentrated under reduced pressure to concentrate the solid content, and the distilled and recovered ethanol was returned to this to prepare a concentrated liquor having 20% by volume of ethanol. Using this fermented seasoning processed product, mirin was prepared by using the concentrated liquor instead of shochu in the same manner as in Test 10 (sample of Test Example 63).

As the salty soy sauce, the salty soy sauce prepared in Test Example 62 of Test 10 was used, which was electrodialyzed and desalted using an ion exchange membrane, and then concentrated under reduced pressure to prepare a starch syrup-like concentrated concentrate. (Sample of Test Example 64).

The prepared fermented seasoning products of the present invention were used in each of the foods and drinks (dishes) shown in Table 11 to evaluate the taste modifying effect of the present invention. The evaluation was performed in the same manner as in Test 1.

The results are shown in Table 11.

As a result, mirin and soy sauce using concentrated liquor that is vacuum-concentrated liquor are treated with ion exchange membrane desalting and the soy sauce concentrate that is vacuum-concentrated is used as a cooking ingredient when added to foods and drinks (cooking). It was found that the originally preferable flavor of mirin can be remarkably modified (enhanced) and the palatability can be preferably improved.

[Test 12: Preparation of various foods and drinks and verification of the effect of the present invention]
In this test, various foods and drinks shown in Table 12 were prepared using the various fermented seasonings and / or fermented seasoning processed products of the present invention prepared in Tests 8, 10 and 11, and the effects of the present invention were exhibited. The presence or absence was verified.

Various seasonings (samples of Test Examples 65 to 70) shown in Table 12 were prepared according to the compositions shown in Table 12, and their taste qualities were evaluated. The evaluation was performed in the same manner as in Test 1.

The results are shown in Table 12.

As a result, when all of the fermented seasonings shown in Table 12 were used as the fermented seasonings of the present invention, the prepared food and drink was a control when the above fermented seasonings were used as commercially available fermented seasonings (in the table). As shown in Table 12, in all foods and drinks, the taste modification (enhancement) of the preferable flavor of the raw material in the foods and drinks was made, as compared with the case where the flavor did not change in all cases and the score was "2".). ) Effect and / or the effect of modifying (enhancing) the taste of the desired flavor inherent in the ingredients of the food or drink (cooking) to be added, and it was found that the palatability can be preferably improved.

[Test 13: Verification of the range of the fermented seasoning of the present invention in food and drink]
In Test 12, it was found that when the fermented seasoning of the present invention was blended in various foods and drinks, the taste-modifying action of the raw material and / or the added food and drink in the fermented seasoning was exhibited. Therefore, in this test, hot and sour soup flavored with hot and sour soup was prepared as a representative of foods and drinks using the fermented seasoning of the present invention, and the range of the blending ratio of the fermented seasoning of the present invention was exhibited, in which the effect of the present invention was exhibited. I verified it.

As shown in Table 13, the fermented seasoning of the present invention, vinegar and soy sauce, was mixed with the vinegar and soy sauce of the present invention, commercially available vinegar and commercially available soy sauce, and the mixing ratio was changed to obtain a hot and sour soup flavor. Pot soy sauce was prepared (samples of Test Examples 71 to 79). Using these hot pot soup samples, the hot pot was cooked using Chinese cabbage and shiitake mushrooms as ingredients, and the effect of the present invention was evaluated by tasting. The evaluation was carried out using the scale of Test 1 using a commercially available fermented seasoning as a control (control 9).

The results are shown in Table 13.

As a result, in the food and drink of the present invention, it was found that the blending ratio of the fermented seasoning of the present invention, which exerts the effect of the present invention, is preferably 0.03% by mass or more as the lower limit as the wet reference mass. From the viewpoint of the stronger effect of the present invention, among them, 0.05% by mass or more, further 0.1% by mass or more, further 0.3% by mass or more, further 1% by mass or more, particularly 4% by mass. It was found that% or more is preferable. The upper limit is not particularly determined because the fermented seasoning of the present invention is obtained in the case of 100% by mass.

As described above, the heat-treated gluten of the present invention in the jiuqu is appropriately balanced between the desired component composition / content of the fermented seasoning and the desired strength of the taste-modifying effect of the present invention. It is realistic to appropriately adjust the blending ratio of the above and the blending ratio of the koji of the present invention in the fermented seasoning, and the raw material ratio may be adjusted in that way. That is, the blending ratio of the fermented seasoning of the present invention in the food and drink of the present invention is not necessarily specified.

As described above, the heat-treated gluten of the present invention, the koji made from the heat-treated gluten, the fermented seasoning made from the koji, the fermented seasoning processed product of the fermented seasoning, the fermented seasoning and / or the fermented seasoning. It was confirmed that the food and drink using the processed food as a raw material exerts the taste-modifying effect of the present invention and improves the palatability. It was also confirmed that the methods and conditions for producing the koji, fermented seasonings, fermented seasoned products, and foods and drinks of the present invention do not interfere with the effectiveness of the effects of the present invention within the scope of the conventional method.

The heat-treated gluten of the present invention and the brewed product using the same as a raw material can be easily and widely used in the food field, and have extremely high usefulness.

Claims (20)

A heat-treated gluten used as a raw material for a brewed product, which satisfies the following (1) and (2).
(1) The whiteness is 40 or more and less than 85.
(2) When the gluten vitality of the untreated gluten is 100, the gluten vitality of the heat-treated gluten is 3 or more and less than 85. The heat-treated gluten according to claim 1, further satisfying the following (3).
(3) In the L ^* a ^* b ^* color space color system
L ^* value is 45 or more and 90 or less,
a ^* Value is 1 or more and 20 or less, and
b ^{* The} value is 10 or more and 45 or less. The heat-treated gluten according to claim 1 or 2, wherein the heat treatment is a dry heat treatment. The heat-treated gluten according to any one of claims 1 to 3, wherein the gluten is a refined product derived from wheat. Jiuqu using the heat-treated gluten according to any one of claims 1 to 4 as a raw material. The Jiuqu according to claim 5, wherein the ratio of the dry mass ratio of the heat-treated gluten to the total amount of raw materials used for the Jiuqu is 7.5% by mass or more and 80% by mass or less. The Jiuqu according to any one of claims 5 or 6, which is in a solid state. A fermented seasoning using the jiuqu according to any one of claims 5 to 7 as a raw material. The fermented seasoning according to claim 8, wherein the dry mass ratio of the jiuqu to the total amount of raw materials used for the fermented seasoning is 10% by mass or more and 100% by mass or less. A fermented seasoning-treated product obtained by chemically, physically, and / or biologically treating the fermented seasoning according to claim 8 or 9. The heat-treated gluten according to any one of claims 1 to 4, the koji according to any one of claims 5 to 7, the fermented seasoning according to claim 8 or 9, and / or claim. A food or drink containing the fermented seasoning processed product according to No. 10 as a raw material. The food or drink according to claim 11, wherein the blending ratio of the heat-treated gluten, jiuqu, fermented seasoning and / or fermented seasoning processed product to the total amount of food and drink is 0.03% by mass or more in terms of wet reference mass. .. The food or drink according to claim 11 or 12, which is liquid and is at least one selected from vinegar beverages, seasoned vinegar, ponzu sauce, soup, sauce, and dressings. The method for producing heat-treated gluten according to any one of claims 1 to 4, which comprises heat-treating gluten so as to satisfy the above (1) and (2). The production method according to claim 14, wherein the heat treatment is a dry heat treatment. A method for producing the jiuqu according to any one of claims 5 to 7, which comprises producing a raw material containing at least the heat-treated gluten according to any one of claims 1 to 4. Method. The method for producing a fermented seasoning according to claim 8 or 9, wherein the heat-treated gluten according to any one of claims 1 to 4 and / or any one of claims 5 to 7 is described. A production method comprising fermenting a raw material containing at least gluten. The method for producing a fermented seasoning processed product according to claim 10, wherein a raw material containing at least the fermented seasoning according to claim 8 or 9 is chemically, physically and / or biologically treated. Manufacturing method including that. The method for producing a food or drink according to any one of claims 11 to 13, the heat-treated gluten according to any one of claims 1 to 4, and any one of claims 5 to 7. A production method comprising blending the koji according to claim 8, the fermented seasoning according to claim 8 or 9, and / or the fermented seasoning processed product according to claim 10 as at least a part of a raw material. A method for improving the flavor and palatability of food and drink, the heat-treated gluten according to any one of claims 1 to 4, the koji according to any one of claims 5 to 7, and claim 8. Or a method comprising mixing the fermented seasoning according to claim 9 and / or the fermented seasoning processed product according to claim 10 with the above-mentioned food and drink.