JP2916666B2 - Treatment of Shochu distillation residue - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for solid-liquid separation of shochu distillation residue and a new seasoning liquid from the liquid obtained by the method.
More specifically, the present invention relates to a method for producing a salt-free seasoning liquid, which contains amino acids that are protein hydrolysates or oligopeptides having no bitterness as taste components, and in particular, improves the content of various amino acids that are mainly umami.

[0002]

2. Description of the Related Art Conventionally, distillation residue of shochu moromi has been dumped in the ocean without its effective use.
The industry is currently struggling to deal with the ban on marine dumping soon.

[0003] As a method of treating the residual liquid which is currently being studied, there is a method in which a solid obtained by evaporating the residual liquid to dryness is used as fertilizer or feed, but the equipment cost is high.
In addition, the solid content of the residual liquid itself is usually low, and only a small amount of the target solid content can be obtained from a huge amount of undiluted solution by prolonged treatment using a large amount of fuel, resulting in labor, energy, cost, etc. However, it cannot be practically used industrially.

[0004] As another countermeasure for the above-mentioned residual liquid treatment, there is a method in which the liquid is separated into solid and liquid and the solid content is effectively used in the same manner as described above. The efficiency of solid-liquid separation by ordinary means is very poor, and it is susceptible to spoilage and deterioration, requiring a short-time treatment, so that practical solid-liquid separation is impossible.

[0005] On the other hand, seasoning liquids containing protein decomposition products such as soy sauce and miso as taste components are well known, but they have a high salt concentration as high as 16 to 17%. There is a drawback that its use is restricted. Also, hydrolysates of animal and plant proteins (HAP, HVP), that is, seasonings obtained by decomposing animal and plant proteins with hydrochloric acid, have been conventionally known, and some of natural seasonings used in instant foods and the like (auxiliary seasonings).
As for the demand for HAP and HVP, a mutagenic substance, which is considered to be an organochlorine by-product formed when the above protein is hydrolyzed with hydrochloric acid, namely, a gene, has recently been developed. Some were found to contain substances that cause wounds and cause mutations in cells,
Its safety is becoming an issue.

[0006] Accordingly, an object of the present invention is to provide a method for efficiently treating and effectively utilizing a shochu distillation residue, which will soon be prohibited from being dumped into the ocean, and in particular, to improve the solid-liquid separation of the residue. Another object of the present invention is to provide a method for obtaining a sufficiently practical and valuable solid content by ordinary solid-liquid separation, and for effectively utilizing the liquid content separately as a seasoning liquid exhibiting a novel taste that has never been seen before.

[0007]

Means for Solving the Problems As a result of intensive studies from the above-mentioned objects, the present inventor has found that solid-liquid separation of shochu distillation residue is difficult mainly due to polysaccharides derived from raw materials, ie, hemicellulose group and yeast. According to the use of enzymes including hemicellulase, these polysaccharides and mucous are hydrolyzed to lower molecular weight, and the solid-liquid separation property is significantly improved. At the same time, they have discovered a new fact that the concentration of the liquid after solid-liquid separation can be performed very easily.

Further, the present inventors have found that the solid-liquid separation liquid of the residue of shochu that has been treated with hemicellulase still contains a considerable amount of useful protein, and the present inventors have previously researched and developed a concentrated solution thereof. It has also been discovered that when a specific soy sauce koji alcohol digestion solution is applied, a safe and salt-free seasoning solution having good taste and no bitterness is provided.

The present invention has been completed based on the above-mentioned new findings.

That is, the present invention provides a method for treating a shochu distillation residue, which comprises adding hemicellulase during the preparation of shochu moromi in the solid-liquid separation of the shochu distillation residue. The present invention relates to a method for producing a seasoning liquid, which comprises causing a self-digesting liquid of soy sauce koji to act on a separated and concentrated liquid of a distilled shochu distillation residue.

According to the treatment method of the present invention, solid-liquid separation of shochu distillation residue, which has been difficult in the past, can be carried out very easily, and desired solids and liquids can be removed in a short time without fear of spoilage or the like. Each can be isolated. The solid content thus obtained is useful as it is as a fertilizer, feed, etc., and it is also easily dried, so that it can be effectively used as a powder feed, etc. In addition, if the separation method at the time of the solid-liquid separation is devised, it is also possible to collect the yeast cell portion intensively as a solid component, which can be effectively used as a yeast-based seasoning. . Further, the liquid component after the above-mentioned solid-liquid separation makes it possible to produce a new seasoning liquid having excellent taste as will be described later.

Hereinafter, the treatment method of the present invention will be described in detail. According to the treatment method of the present invention, shochu moromi is produced by adding hemicellulase when shochu moromi is prepared, and fermentation is performed using the obtained moromi. A desired alcohol (shochu) is distilled, and then a distillation residue obtained as a residue is subjected to solid-liquid separation.

[0013] The shochu to which the above-mentioned method of the present invention is applied is not limited to the raw material, and is made from various cereals such as wheat, rice, corn, potato and other starchy substances which are well known. Either may be used.

In the treatment method of the present invention, usable hemicellulases are not particularly limited as long as they have the ability to hydrolyze polysaccharides derived from raw materials contained in the shochu distillation residue or shochu moromi, ie, hemicellulose, to be treated. Rather, it may contain known α-glucanase and β-glucanase groups, which do not need to be separately isolated and prepared from the animals, plants, microorganisms, etc. of their origin, and are commercially available as enzyme preparations containing the desired enzymes. Can be advantageously used. Typical examples thereof include "Cellulosin AC" and "Cellulosin AL" (both manufactured by Hankyu Bio-Industry). The amount of hemicellulase to be used is not particularly limited and can be appropriately determined depending on its kind, enzyme activity and the like, but is usually at least 0.05% by weight, preferably about 0.2% by weight per shochu raw material. It is appropriate to do.

In the present invention, although not particularly necessary, in addition to the above-mentioned hemicellulase, another enzyme such as an acidic protease can be used in combination, thereby further improving the solid-liquid separation of the above-mentioned residual liquid. In some cases, it can be improved.

The production of shochu moromi with the above added hemicellulase and the production of shochu using the obtained moromi can be carried out in a conventional manner except for the addition of enzymes such as hemicellulase. In particular, according to the production of moromi by the addition of the above-mentioned hemicellulase, the solid-liquid separation property of the shochu moromi expected in the present invention is improved, and the dryness of solid-liquid separated solids and the concentration of liquids are also improved. In addition, the yield of shochu itself tends to increase. Moreover, the addition of the above-mentioned hemicellulase has the characteristic that the quality of the obtained shochu itself, that is, taste, flavor and the like are not substantially adversely affected at all.

According to the present invention, the remaining liquid after distillation of shochu using the moromi obtained by adding the above-mentioned hemicellulase is subjected to solid-liquid separation. The solid-liquid separation can be carried out very easily by ordinary general solid-liquid separation means because the residual liquid itself has excellent solid-liquid separation properties, and thus the desired liquid and solid components can be obtained. Can be isolated.

The liquid obtained by the treatment method of the present invention can be easily concentrated, and the concentrate contains a large amount of easily digestible low-molecular-weight proteins. According to the study of the present inventors, a new seasoning solution can be obtained when an alcohol digestion solution of a specific soy sauce koji is allowed to act on the concentrate.

Accordingly, the present invention also provides a method for producing such a seasoning liquid.

The production of the seasoning solution according to the present invention from the above-mentioned liquid components is carried out by concentrating the liquid components in advance and then reacting the concentrate with a self-digesting solution of soy sauce koji with alcohol. Here, the concentration of the liquid component is based on the fact that the shochu moromi itself has been hydrolyzed to a low viscosity by the treatment with the addition of hemicellulase, as described above, and the liquid component itself also has greatly improved concentration properties. Therefore, it can be easily carried out according to a usual method, and thus, it is possible to obtain about 6 times or more of a desired concentrated liquid, which is usually about 3% in total nitrogen (TN).
The above can be considered. However, such conventional high-concentration concentration is not possible by solid-liquid separation of a conventional shochu distillation residue and a subsequent concentration of the solution without performing the hemicellulase treatment,
T. It is of course impossible to set N to 3 or more. Also,
According to the above concentration, the water content of the obtained concentrate is 30%
This low water content has the advantage that the concentrated liquid does not have to worry about spoilage and the like.

The alcohol digestion solution of soy sauce koji used in the production of the seasoning solution of the present invention has been previously researched and developed by the present inventors (for example, Japanese Patent Application Laid-Open Nos. 6-125534 and 6-125735). ) And exo-type peptidase exhibiting excellent enzymatic activity, and by applying this to the separated and concentrated solution of the shochu distillation residue obtained according to the present invention, the desired high-quality desired salt-free seasoning is obtained. A liquid can be obtained. Details of the usage are as described in the above publications.

In the method for producing a seasoning liquid according to the present invention, soy sauce koji and alcohol are used instead of the previously prepared autolysis solution of soy sauce koji with alcohol, and the soy sauce koji is used as an object to be treated. Enzyme treatment can also be carried out by mixing with the concentrated liquid of the shochu distillation residue. The soy sauce koji used at that time may be any of dark soy sauce koji, thin soy sauce koji, tame soy sauce koji, etc., and seed koji can be various bacteria belonging to the genus Penicillium, Rhizopus, Bacillus etc. in addition to bacteria belonging to the genus Aspergillus. Things are fine. The details of these are as shown in the above-mentioned publications developed earlier by the present inventors. The amount of soy sauce koji used is
Although it is appropriately determined and is not particularly limited, it is usually appropriate to select from a range of about 0.1 to 2 g per 1 g of the concentrated liquid. The alcohol is usually used in a final concentration of about 5 to 20%, preferably about 6 to 15%, which is about 1 to 3 times the weight of the soy sauce koji. Equivalent to the quantity.

The seasoning solution of the present invention is produced by mixing a mixture containing a predetermined amount of each of the above-mentioned shochu distillation residue-separated concentrate, soy sauce koji, alcohol and charged seed water at a temperature of 20 ° C. or lower, usually 0 to 20 ° C., preferably Is under a temperature condition of about 5 to 15 ° C.
After ripening for about 1 to 2 months, the temperature can be raised to about 25 to 30 ° C. and post-ripening can be carried out. However, when the temperature condition is higher than 20 ° C., the self-digestion of soy sauce koji is carried out under salt-free conditions, so that the growth of spoilage microorganisms cannot be completely avoided. It can be difficult to obtain.

The pH of the liquid used for producing the above seasoning liquid
Varies slightly depending on the type and concentration of each raw material used, the temperature conditions at which the koji acts, etc., but generally exhibits an acidic or neutral property suitable for expressing the activity of the enzyme in soy sauce koji (self-digesting liquid). No special adjustment is required. Of course, if desired, it can be adjusted to a pH condition suitable for the action of the enzyme according to a conventional method.

Thus, T.I. It is possible to produce a seasoning liquid having an N of 3 or more and an amination rate of 50% or more and excellent in taste without bitterness according to the present invention. The obtained seasoning liquid is not bitter, of course, is salt-free and safe, and can be concentrated to be an extract. A wide variety of processed foods or food materials such as instant foods, paste products, ham and It can be widely applied to various uses such as sausage, pickles, dressings, sauces, beverages, etc., to improve taste, and to supplement protein nutrition. In particular, the autolyzed digestion liquid of soy sauce koji used in the present invention improves the amino acid content, which is the main component of umami, by applying it to the separated and concentrated liquid of shochu distillation residue, as shown in Examples described later. Let
It is possible to produce a salt-free seasoning liquid having a rich and very excellent taste.

The seasoning liquid thus obtained can be used as it is for the above-mentioned various uses, and, if necessary, is subjected to post-treatments and the like according to various known methods to obtain a product suitable for various uses. Can also. Examples of the post-treatment means include (1) centrifugation for removing solids and the like, solid-liquid separation treatment (squeezing) by filtration and the like, and (2) heating treatment for deactivating the enzyme used (burning, Usually 70 ~
(At about 100 ° C. for about 5 to 30 minutes), (3) purification treatment such as activated carbon treatment for removing unnecessary odors and the like, (4) concentration treatment for obtaining a solid concentration of about 30 to 70%, (5) Examples of a drying means such as spray drying for forming a powdered seasoning can be exemplified.

[0027]

According to the present invention, by producing shochu moromi by adding hemicellulase in advance, it is possible to obtain a shochu distillation residue having very improved solid-liquid separation and concentration properties. The residual liquid after solid-liquid separation and concentration is a low molecular weight protein hydrolyzate, and by acting on the alcohol autolysis solution of soy sauce koji, it has no bitterness, is salt-free, is safe, has an excellent taste and richness. Can be produced.

[0028]

EXAMPLES Hereinafter, Test Examples and Examples will be given to explain the present invention in more detail.

In each case, the T.T. N (total nitrogen content, g / dl) was determined by the Kjeldahl method. N (formol nitrogen, g / dl) was measured by formol titration.

[0030]

[Test Example 1] Solid-liquid separation test of shochu moromi taste A mixture of 210 ml of sake brewer, 270 g of steamed barley and 360 ml of water (about 800 ml in total) was mixed with cellulosin AL (liquid product, CMCase-based, 1000 units) and / or orientase 20A. (Acidic protease, powdered product, 2
(00000 units), and a sulfuric acid trap was attached to a 1-liter kolben, followed by fermentation at 25 ° C. for 15 days.

The carbon dioxide loss (g) was determined to evaluate the fermentation yield of the obtained fermented product, and the supernatant after standing for 60 minutes in a 100 ml Nessler tube was evaluated to evaluate the degree of solid-liquid separation. (Ml) was determined.

The results obtained are shown in Table 1 below together with the type of enzyme used and the amount added (%). Table 1 also shows the same results of the comparative product without addition of the enzyme.

[0033]

[Table 1]

From Table 1, it can be seen that the use of the hemicellulase (cellulosin AL) according to the present invention greatly improves the solid-liquid separation of shochu moromi, and at the same time reduces the fermentation yield (shochu yield) as compared with no addition. It is clear that the improvement is around 3%. On the other hand, when the acidic protease alone is added, the fermentation yield and solid-liquid separation properties are hardly improved,
It can be seen that when this is used in combination with the above-mentioned hemicellulase, the fermentation yield and solid-liquid separation properties are slightly improved as compared with the case where hemicellulase is used alone.

[0035]

Example 1 (1) Treatment of Shochu Distillation Residue During Production of Barley Shochu Barley shochu was produced under the following raw materials and conditions.

Raw material: white barley Total 1150 kg Sake mother: 350 kg of white barley steamed, koji-produced, planted with seed yeast 770 liters Weight loss: 800 kg of white barley Enzyme: 2.3 kg of cellulosin AL Mortar: about 3000 liters Fermentation conditions: period = 14 days Temperature = 23-32 ° C. Final taste: 2870 liters (alcohol content = 17.
5%) Distillation residue: 2100 liters The obtained distillation residue is centrifuged to obtain a solid content of 520 kg.
(250 kg after drying) and a liquid content of 1670 liters (however, additional water of about 100 liters was used).

The T.T. N was 0.52%, and the average amino acid chain length of the protein hydrolyzate constituting the N was 3 to 5.

Next, the liquid was concentrated at a product temperature of 70 ° C. using a thin-film flow-down type concentrator. N is 3.05%
The concentration was about 5.87, and the liquid volume was 290 liters.

(2) Production of seasoning liquid 220 kg of soy sauce koji (for a thick mouth) and ethanol (95 liters) were added to 290 liters of the shochu distillation residue separated and concentrated liquid obtained in the above (1).
%) 55 liters and 340 liters of water were added to adjust about 800 liters of moromi (a sap of 530 liters), which was aged at 12 ° C. for 2 months to obtain a seasoning liquid intended for the present invention.

The amount of liquid collected was 430 liters, and the T.V. N was 3.1 and FN was 1.71.

In addition, amino acid analysis of the obtained seasoning liquid
The measurement was performed using an amino acid analyzer (manufactured by Hitachi, Ltd., Model 835 high-speed amino acid analyzer).
The results are shown in Table 2 below in terms of the amount of amino acid per N1.0 (mg / dl). Table 2 also shows the same amino acid analysis values of commercially available soy sauce (high grade) as a control.

[0042]

[Table 2]

From Table 2, it can be seen that the seasoning solution of the present invention has a high amino acid content (especially high in glutamic acid and aspartic acid as taste components) which is comparable to or exceeds commercial soy sauce (high grade). It is clear from this that it has a good umami.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁶ , DB name) C12G 3/12 A23L 1/227 C12F 3/10

Claims (2)

(57) [Claims] 1. A method for treating a shochu distillation residue, wherein hemicellulase is added during the preparation of shochu moromi in the solid-liquid separation of the shochu distillation residue. 2. A method for producing a seasoning liquid, which comprises reacting a self-digesting liquid of soy sauce koji with alcohol on a separated and concentrated liquid of a shochu distillation residue treated by the method according to claim 1.