JP2023143009A - Production method of liquid fermented seasoning having lactic acid sourness in main - Google Patents

Abstract

To provide: a liquid fermented seasoning having lactic acid sourness in the main which can respond modern consumer needs while following a traditional production method; and a production method of the liquid fermented seasoning.SOLUTION: A production method of a liquid fermented seasoning includes charging raw materials including steamed rice, rice malt, and water into a pot and placing the pot outdoors to perform lactic acid fermentation to thereby produce the liquid fermented seasoning having lactic acid sourness in the main. A rate of a volume of the water to a total weight of the rice is less than 260%.SELECTED DRAWING: Figure 1

Description

Application for application of Article 30, Paragraph 2 of the Patent Act has been filed Journal of the Japanese Society of Culinary Science, Vol. 55, No. 1 (2022) pages 1 to 10

The present invention relates to a method for producing a liquid fermented seasoning mainly having the sour taste of lactic acid.

14 of the 16 books containing information on vinegar manufacturing methods dating back to the Edo period, including the Engishiki method, which is considered to be Japan's oldest record of vinegar manufacturing methods, include one or more methods for producing rice vinegar. From this description, it can be inferred that in ancient Japan, the main source of vinegar production was rice vinegar, which was made using rice, rice malt, and water.

After rice vinegar, the most common vinegars were perennial vinegar and iris vinegar. Perpetual vinegar is made by putting equal amounts of sake, vinegar, and water into a jar, and iris vinegar is made by adding iris stems to perennial vinegar. These are of a type called sake vinegar, and are thought to have been made in a short period of time without saccharification or alcohol fermentation by using sake or seed vinegar as raw materials.

In 8 out of 14 books during the Edo period, there are descriptions of the manufacturing method for sake vinegar, and in all 6 books except Hyakusho Biography and Family Business Notes, sake vinegar is listed after rice vinegar. It is thought that rice vinegar was the more mainstream method of making than vinegar. Furthermore, Nakahara vinegar and Zentokuji vinegar are the products of the Izumi vinegar manufacturing method. Furthermore, since the book breakfast guide states that ``Izumi vinegar has been used since ancient times,'' it can be inferred that these manufacturing methods were widely accepted at the time.

The 33 manufacturing methods for rice vinegar described in 14 books from the Edo period and before can be said to be almost the same in that they use rice, rice malt, and water as the main ingredients. However, the raw material composition is different and no two products are the same.

JP 2021-40487 A describes a step of culturing lactic acid bacteria in a medium containing yeast extract at 40°C or higher for 12 hours or more to obtain a culture solution; and using the obtained culture solution as a seasoning composition. A method for producing a lactic acid fermented seasoning composition including the steps is disclosed (Patent Document 1)

JP 2021-40487 Publication

I tried to recreate vinegar from the Edo period according to books from the Edo period. However, in the composition of Honchochokan (published in 1697), Kurohaku Seimishu (published in 1746), and Mankin Sangyo Bukuro (published in 1732), It was found that the fermentation did not proceed to acetic acid fermentation even after reaching high alcohol concentrations. Instead, the lactic acid produced in the initial lactic acid fermentation remains in the product or undergoes lactic acid fermentation again, resulting in a product with a sour taste mainly due to lactic acid (lactic acid 1% to 2.5%, ethanol 9 to 12%). Ta. Therefore, they discovered the possibility of developing a seasoning similar to vinegar that has the sour taste of lactic acid as its main ingredient, using lactic acid fermentation.

However, the details of the types of rice at the time are not known from the descriptions in books from the Edo period, and the fermentation period may be as short as 7 days, or as long as 6 months. In addition, the characteristics of vinegar production found in Edo period books include various additives and auxiliary materials such as charcoal, shells, bird feathers, iron nails, and wood (a piece of wood with sulfur attached to it, similar to a match). There are many examples where these are used, but I can't find any explanation of why they are added. Therefore, in order to produce liquid fermented seasonings of a certain quality, it is necessary to establish a new production method that incorporates modern knowledge.

Therefore, an object of the present invention is to provide a method for producing a liquid fermented seasoning mainly based on the sourness of lactic acid, which has stable quality while following the traditional production method.

In order to solve the above problem, the present inventors investigated fermentation conditions with a focus on the water pumping ratio, and found that depending on the specific water pumping ratio, the transition to acetic acid fermentation or lactic acid fermentation is determined. We obtained the following knowledge.

The present invention was made based on this knowledge, and by putting raw materials consisting of steamed rice, rice malt, and water into a fermentation container, and placing the fermentation container outdoors to perform lactic acid fermentation, the sourness of lactic acid can be improved. A method for producing a liquid fermented seasoning, which produces a liquid fermented seasoning mainly consisting of: A method for producing a liquid fermented seasoning, wherein the ratio of the volume of water to the total volume of raw rice is less than 260%. It provides:

According to the present invention, it is possible to provide a liquid fermented seasoning with a good flavor similar to vinegar, which is mainly based on the sourness of lactic acid. In addition, this liquid fermented seasoning has a high glutamic acid content and does not lose its sour taste even when heated, unlike brewed vinegar, which makes it an excellent seasoning.

FIG. 3 is a diagram showing the results of measuring the amount of lactic acid produced in lactic acid vinegar over time during the fermentation period. It is a figure showing the results of examining the bacterial flora of vinegar mash 199 days after preparation.

Embodiments according to the present invention will be described in detail below.

The liquid fermented seasoning according to the embodiment of the present invention is produced by putting raw materials consisting of steamed rice, koji, and water into a fermentation container, and placing the fermentation container outdoors to perform lactic acid fermentation with lactic acid bacteria. A method for producing a liquid fermented seasoning, which produces a liquid fermented seasoning mainly having a sour taste, wherein the ratio of the volume of the water to the total volume of the steamed rice is less than 260%.

In this embodiment, there is no particular limitation on the type of raw rice used for steaming, and either japonica rice or indica rice can be used, and white rice, brown rice, black rice, or red rice can also be used. can. The method for producing steamed rice is not particularly limited either, and a method for producing steamed rice commonly used for producing vinegar can be applied. Note that the water pumping ratio described below is based on the volume of raw rice before steaming.

In this embodiment, the rice malt can be either rice malt for sake or rice malt for miso. In addition, in this embodiment, it is not necessary to inoculate lactic acid bacteria for carrying out lactic acid fermentation, and it is possible to utilize lactic acid bacteria attached to rice malt. However, lactic acid bacteria may be added at the time of preparation. The lactic acid bacteria added at this time are preferably lactic acid bacteria of the genus Lactobacillus and/or lactic acid bacteria of the genus Pediococcus.

In this embodiment, it is preferable to use water used for producing vinegar. Here, in this embodiment, the ratio of the volume of the water to the total weight of the raw rice is less than 260%. As mentioned above, raw rice refers to rice before it is steamed. Generally, the ratio of the volume of water to the total weight of raw rice is called the pumping ratio, and is expressed by the following formula.
Water extraction ratio (%) = water (L) / raw rice (kg) x 100

By setting the water pumping ratio to less than 260%, the concentration of ethanol in the mash becomes high at the beginning of preparation, preventing acetic acid bacteria from multiplying, suppressing the transition to acetic acid fermentation, and maintaining or promoting lactic acid fermentation. If the pumping water ratio is less than 260%, the flavor of the desired liquid fermented seasoning can be changed, so it can be changed as appropriate according to preference. Moreover, when using a container other than the Aman jar described later as a fermentation container, it is preferable to set it to less than 200%. In addition, since a certain amount or more of water is required to perform lactic acid fermentation, it is preferable that the lower limit of the water pumping ratio is at least 110% or more.

The steamed rice, the rice malt, and the water are put into a fermentation container to perform the preparation. In this embodiment, the material of the fermentation container is not particularly limited and may be made of stainless steel, glass, plastic, wood, or ceramic, but it is preferable to use a ceramic pot. In particular, it is preferable to use an Aman pot.

Aman pot is a pot used in traditional black vinegar production in Kagoshima Prefecture, and is a pottery pot with a circumference of about 40 cm, height of about 62 cm, diameter of about 14 cm, and a capacity of about 54 L. . The shape of the Aman jar is such that when light is irradiated onto the jar from the top, the area where the light is irradiated is biased from the top to the bottom of the jar. As a result, in the region from the upper layer to the lower layer inside the jar, a temperature difference is likely to occur between a portion that is strongly irradiated with light and a portion that is not so irradiated with light. Furthermore, there is an advantage that convection is generated due to the temperature difference inside the jar, and the convection generated inside the jar can be easily circulated along the curved shape of the Aman jar.

In this embodiment, lactic acid fermentation is performed for 20 to 120 days. Other fermentation conditions can be carried out according to "Kagoshima Tsubozukuri Black Vinegar". That is, a fermentation container (Aman pot) containing fermentation raw materials is covered, placed outdoors, and then left to stand still in a natural environment. The end of lactic acid fermentation is when the acidity becomes constant.

After the lactic acid fermentation is completed, the product is obtained by filtration as appropriate.

The liquid fermented seasoning produced according to the present embodiment is a liquid fermented seasoning that contains 0.8 to 2.5% lactic acid and less than 0.4% acetic acid, and has a sour taste dominated by lactic acid. Compared to commercially available rice vinegar and black vinegar, the content of all types of amino acids is high.In particular, it is known that the total amount of amino acids is generally about 10 times higher in black vinegar than in rice vinegar, but in this study The liquid fermented seasoning obtained by this method has a total amount of amino acids about twice as high as black vinegar. Furthermore, while general brewed vinegar scatters acid when cooked, the liquid fermented seasoning obtained by this embodiment does not scatter acid even when heated, and the total amount of amino acids is approximately It has the characteristic that it increases by 1.5 times.

1. Production of lactic acid vinegar A liquid fermented seasoning (hereinafter referred to as "lactic acid vinegar" in the examples) was produced in the following manner. Steamed rice, rice malt, and water were poured into a 54L Aman pot in the proportions shown in Table 1, and the jar was placed outdoors with a paper lid and a ceramic lid on the mouth (4 jars were prepared for each preparation category). ). The rice used for steaming was 3-minute pounded rice, and the koji mold used was koji starter for miso. Note that Production Example E is based on the formulation of modern "Kagoshima Tsubozukuri Black Vinegar."

2. Analysis Samples for component analysis were collected from approximately 5 cm below the surface of the lactic acid vinegar. pH was measured using pH meter F-51 (Horiba, Ltd.). Direct reducing sugars (straight sugars) were determined by the Fehling-Lehmann-Schul method. Ethanol was analyzed using gas chromatography (Shimadzu GC-14A, FID detector) under the following conditions. The column was a glass column (3.2 mm x 2.1 m), the packing material was PEG-1000 (10%) (Uniport R 60/80 Mesh) (GL Sciences), the column temperature was 75°C, and the carrier gas was N ₂ (1 kg). / ^cm2 ). Total nitrogen was quantified using an automatic nitrogen rapid quantification device Kelauto DTP-4S (Nakayama Rika Seisakusho Co., Ltd.). Organic acid (lactic acid, acetic acid) analysis was performed using an HPLC organic acid analysis system (JASCO Corporation) using a Shodex RSpak KC-811 column. Free Amino Acid Analysis Hyea Co., Ltd. Food and Life Science Research Institute ProPhoenix Laboratory: Measured using pre-labeled HPLC method (according to the Japanese Pharmacopoeia) using OPA/FMOC. For comparison, commercially available rice vinegar (manufactured by Mizkan Co., Ltd.) and black vinegar (manufactured by Sakamoto Jozo Co., Ltd.) were used.

3. Analysis results (1) Component analysis Figure 1 is a diagram showing the results of measuring the amount of lactic acid produced in lactic acid vinegar over time during the fermentation period (unless otherwise specified, data are average values of 4 jars). ). Around 30 days after brewing, the acidity will settle down once and produce lactic acid vinegar with 1 to 1.7% lactic acid, but for the lactic acid vinegars of Production Examples A and B, the lactic acid value will further increase after 90 to 120 days, from 1.2 to 1.7%. It became 3.0%. In Production Example C as well, lactic acid increased from 170 days after preparation, and lactic acid vinegar containing mainly lactic acid was obtained. On the other hand, in Production Example E, lactic acid decreased as the fermentation period progressed, and common black vinegar was obtained.

This time, no microorganisms were added in any of the production examples, but when we examined the bacterial flora of the mash 199 days after preparation, we found that the mash samples from production examples C-1 and C-2 (both have the same raw material composition) It was found that yeast derived from rice malt (Saccharomyces cerevisae) and lactic acid bacteria (Lactobacillus bacilli such as Lactobacillus plantarum, and Pediococcus cocci) were fermented to produce lactic acid. In addition, for the bacterial flora, the ratio of the number of reads obtained by 16S rDNA sequencing was expressed as relative abundance. Bacteria with a maximum concentration of less than 20% in each sample were included in "Others."

Table 2 shows an example of the ingredients of lactic acid vinegar (before heat sterilization). Note that the product is made by removing the ethanol content through heat sterilization (pastoring), but the amount of remaining ethanol varies depending on the heating method.

(2) Amino acid analysis Table 3 shows the analysis results of the free amino acid content (mg/100ml) of the lactic acid vinegar of Production Example C-1. When the free amino acid content of the lactic acid vinegar of Production Example C-1 was compared with commercially available rice vinegar and black vinegar, it was found that the content of all amino acids was high in the lactic acid vinegar of Production Example C-1. The total amount of amino acids was nearly 10 times higher in black vinegar than in rice vinegar, but the lactic acid vinegar of Production Example A was even twice as high as black vinegar. By heating the lactic acid vinegar of Production Example C-1, the total amount of amino acids was further increased by 1.5 times.

Table 4 shows the analysis results of the free amino acid composition (% by weight) of the lactic acid vinegar of Production Example C-1. Regarding the amino acid composition, rice vinegar had a high proportion of arginine, leucine, and proline, black vinegar had a high proportion of alanine, valine, and leucine, and lactic acid vinegar of Production Example C-1 had a high proportion of aspartic acid, glutamic acid, alanine, and leucine. The percentage was high. It was found that the lactic acid vinegar of Production Example C-1 was characterized by a high proportion of acidic amino acids.

4. Sensory Evaluation Sensory evaluation of the obtained lactic acid vinegar of Production Example C-1 was performed in the following manner. A panel of 19 expert Japanese, Western, and Chinese cooks evaluated the taste and aroma of lactic acid vinegar (undiluted) and vinegar dishes using lactic acid vinegar. For comparison, commercially available black vinegar (manufactured by Sakamoto Jozo Co., Ltd.) was used.

The types of vinegar dishes using lactic acid vinegar were as follows.
Roasted vinegar: Add 15 ml of sake and 2 g of salt to 45 ml of vinegar, bring to a boil, then heat over low heat for 1 minute, then let cool.
Vinegar miso: 15 ml of vinegar was added to 60 g of white miso (manufactured by Ishino Miso), kneaded in a pot over low heat, and then cooled.
Sushi rice: Add 2 g of salt to 30 ml of vinegar, stir well and make sure the salt has dissolved, then add to 160 g of freshly cooked rice, mix well with a rice paddle, and cool with a fan.
Vinegar-roasted chicken fillet: Cut chicken fillet into about 7 g pieces and sprinkle with light salt. Warm up a frying pan, add the chicken fillet, and when both sides are lightly browned, add 15ml of vinegar and roast until the moisture evaporates.

(Evaluation criteria)
Regarding taste, a five-point evaluation scale was set for each of three items: sour strength, sour stimulation, and umami strength, and was examined using the Visual Analogue Scale method. In other words, for each item, on a 10cm line with "weak" and "strong" at both ends, ask them to check the position that corresponds to the sensation intensity they felt, and then check the relative strength from "weak" to the check. The length was taken as the sensory intensity.

Items related to smell are 1. Good scent, 2. Bad smell, 3. Sour scent, 4. Stuffy scent, 5. There were five items: grain aroma. The panelists were asked to select one or more of the items that they felt they felt, and the number of people who selected each item was counted.

Table 5 shows the evaluation results regarding the sourness and flavor of lactic acetic acid. When it comes to vinegar itself, black vinegar was rated as having a stronger sourness, but when roasting chicken breast in vinegar, lactic acid vinegar was rated as having a stronger sourness. When the undiluted lactic acid vinegar was taken into the mouth, it was weaker than regular vinegar, but it had a rice-like flavor and a distinct sourness that was thought to be lactic acid.

Table 6 shows the evaluation results regarding the aroma of lactic acetic acid. Regarding the aroma of the undiluted solution, 14 out of 19 people felt that black vinegar had a more sour aroma. When making sushi rice, 10 people found that lactic acid vinegar had a grainy flavor. When roasting chicken fillet with vinegar, 10 people found that lactic acid vinegar had a better aroma. Overall, the lactic acid vinegar had no acrid acetic acid odor at all, and had a complex fermented aroma containing grain and alcohol aromas.

Claims (5)

Raw materials consisting of steamed rice, rice koji, and water are put into a fermentation container, and the fermentation container is placed outdoors to perform lactic acid fermentation with lactic acid bacteria, thereby producing a liquid fermented seasoning mainly having the sour taste of lactic acid. , a method for producing a liquid fermented seasoning, comprising:
The ratio of the volume of the water to the total volume of raw rice is less than 260%,
Method for producing liquid fermented seasoning. The method for producing a liquid fermented seasoning according to claim 1, wherein the lactic acid fermentation is performed for 20 to 120 days. The method for producing a liquid fermented seasoning according to claim 1 or 2, wherein the lactic acid bacteria are of the genus Lactobacillus. The method for producing a liquid fermented seasoning according to any one of claims 1 to 3, wherein the lactic acid bacteria are lactic acid bacteria of the genus Pediococcus. The method for producing a liquid fermented seasoning according to any one of claims 1 to 4, wherein the fermentation container is a pottery pot.