JP2958831B2 - Seasoning liquid production method - 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 producing a seasoning solution containing amino acids, peptides and oligosaccharides, which can be substituted for soy sauce, by decomposing soybean protein with a koji mold enzyme.

[0002]

2. Description of the Related Art Many methods have been reported in the past for producing a seasoning solution containing amino acids and peptides by decomposing a soybean protein with an enzyme of koji mold obtained by liquid culture of koji mold. In the case of soy sauce, after all production raw materials are solid koji-made koji, a large amount of koji production equipment, moromi fermentation equipment, and pressing equipment are used in order to ferment moromi for a long time with high-concentration saline, and from 4 months These methods have the advantage that they can be manufactured in a short time with simple equipment, as compared to manufacturing over a long period of one year.

In order to prevent the effect of salt which has an antiseptic effect but inhibits enzyme activity, this enzymatic method is a method of decomposing for a long time in a salt-free and aseptic condition using a koji mold aseptically cultured as an enzyme source. Recently, a method of decomposing under a low salt using ordinary solid koji and a method of using a koji mold having salt tolerance have been developed.
These methods increase glutamic acid as the main taste source by using a bioreactor.

[0004]

As described above, the method using liquid koji requires a long enzymatic reaction under salt-free and sterile conditions.

An object of the present invention is to improve the liquid koji method which has such problems but is easy to work, and to provide a novel method for producing a seasoning liquid having an excellent flavor.

[0006]

SUMMARY OF THE INVENTION The present invention provides a method for producing a seasoning liquid which achieves the above object. In this production method, oligosaccharides contained in raw defatted soybeans are extracted with water or hydrous alcohol, the extract is separated from the extraction residue, and this is inoculated with a koji mold and cultured, and the culture solution is subjected to the method described above. It is characterized in that it is mixed with an extraction residue or a protein solution obtained by alkali extraction therefrom, and is subjected to enzymatic decomposition at pH 3 to 8 at 40 to 60 ° C., followed by filtration.

[0007] The method of separating soluble oligosaccharides from defatted soybeans may be usually 2 to 10 times, preferably 3 to 5 times the amount of water. In such a case, the degree of denaturation of the defatted soybeans varies. Occurs and the amount of protein leaked into the extract increases. As a method for preventing this, it is effective to make the pH at the time of extraction slightly acidic so as to be close to the isoelectric point of the protein, and there is a method of adjusting the extraction water with an acid such as hydrochloric acid or lactic acid. However,
The method of releasing organic acids such as citric acid in defatted soybeans and automatically adjusting the pH from 3.0 to 4.0 by absorbing cations by passing through a free cation exchange resin at the time of extraction is the method of sugar. It enhances the extraction rate and contains a lot of minerals in addition to sugar, which is even better for culturing Aspergillus oryzae. Further, the temperature for extraction may be room temperature, but increasing the temperature is effective for shortening the extraction time and preventing rot. The method of extracting defatted soybeans and extracting sugars in the same manner using aqueous alcohol, for example, 80% ethyl alcohol, can be carried out in the same manner as in the water extraction method. It needs to be distilled off. The protein section is denatured at the time of dealcoholation, and has the advantage that heat denaturation is not required at the time of enzymatic decomposition.

The extract contains monosaccharides such as glucose, disaccharides such as disaccharides sucrose and oligosaccharides, various inorganic substances extracted from soybeans and vitamins, and other components are particularly added to the culture of Aspergillus oryzae. It can be used as a medium without using.
This extract is slightly acidic with a pH of around 3.5, and is sterilized by heat to eliminate the initial bacteria, and then inoculated with koji mold to culture the koji mold without control under aseptic conditions and required for decomposition. It is possible to accumulate a large amount of enzyme.

[0009] The extraction residue has an improved protein purity because sugars and the like have been extracted and removed. An appropriate amount of water is added to the residue for heat denaturation, which also serves as sterilization, and then a culture solution of Aspergillus is mixed. Enzymatic degradation. At the time of enzymatic decomposition, the viscosity is remarkably reduced because almost no saccharides are present. Even if the enzyme reaction is carried out without adding salt or the like for preservation, there is no growth of putrefactive bacteria. In this case, the extraction residue is further
Extraction with an alkali of about 0.5 to 1.0 N makes it possible to reduce the filtration and pressing step by converting the protein into a solution and adding a koji mold culture solution to perform enzymatic decomposition.

[0010] Enzymatic degradation is about pH 3-8, about 40-60 ° C,
Preferably, it is carried out at about 40 to 50 ° C. At that time, a small amount of an enzymatic agent having a high peptidase activity can be added as needed. Mixed addition of wheat protein or yeast or yeast to this reaction gives good results for amino acid and peptide composition and is an effective means for enhancing flavor.

The seasoning obtained by the method of the present invention has an excellent flavor containing amino acids, peptides and oligosaccharides. Low browning and low salt. This seasoning liquid may be dried to a powder.

[0012]

[Action] In the conventional method using liquid koji, there is a sugar content at the time of enzymatic decomposition, but unlike soy sauce moromi, there is no assimilation of sugar by microorganisms such as lactic acid bacteria and yeast, so that it becomes a bait for various bacteria and becomes putrefactive. Was the cause. In addition, there has been a problem that a reaction product of a sugar and an amino acid inhibits the activity of an enzyme during heat denaturation of a raw material. In the present invention, sugars in defatted soybeans are used in koji making and consumed. As a result, the amount of soluble sugars present at the time of enzymatic decomposition is significantly reduced to prevent spoilage. Also, since most of the soluble sugars are extracted from the raw material, when heating and denaturing the protein in the raw material,
Almost no browning reaction between sugar and amino acid occurs.

[0013]

【Example】

Example 1 1 kg of defatted soybeans was placed in a 10 liter tower, 5 liters of water was added from the top, and water eluted at the bottom of the tower was continuously immersed while circulating with a pump. At this time, environmental water is passed through 700 ml of a free strong acid cation exchange resin (SK # 1B). After the pH of the liquid that passed through the defatted soybean reached around 3.5, 2
After 0 minutes, the circulation is stopped and the immersion water is collected (about 3 liters). This 1,000 ml is heated at 100 ° C for 20 minutes, then cooled,
Dispense into a 500 ml Sakaguchi flask. A commercial koji mold is inoculated and cultured at 30 ° C. for 40 hours to obtain an enzyme source.

The defatted soybeans are taken out of the tower, an equal amount of water is added, and the mixture is heated at 100 ° C. for 30 minutes. After cooling, the koji mold is mixed and decomposed with stirring at 45 ° C. for 4 days. Then, the mixture is heated at 95 ° C. for 20 minutes and filtered. Thus, a seasoning liquid having a decomposition rate of 40% was obtained.

Example 2 In the same manner as in Example 1, while the extraction residue after extracting the soluble oligosaccharides was kept in the tower, it was further circulated and immersed in 0.85N NaOH five times the weight of defatted soybeans. Extract only protein in liquid form. This protein solution was heated at 90 ° C for 10 minutes and then cooled,
Adjust the pH to 6.0 with lactic acid or hydrochloric acid. Next, a koji mold culture solution cultured in the same manner as in Example 1 is added, and the mixture is stirred and decomposed at 50 ° C. for 5 days. This decomposition solution is filtered after heating at 95 ° C. for 20 minutes.
A seasoning solution having a decomposition rate of 45% was obtained.

When lactic acid is used to neutralize the protein solution extracted by the alkali in this step, a salt-free seasoning liquid can be obtained. In this method, the compression filtration step is remarkably reduced as compared with Example 1.

Even in the case of neutralization with hydrochloric acid, the amount of salt relative to nitrogen in the decomposition solution was 3%, and a seasoning solution with low salt could be produced.

Example 3 An enzyme preparation (protease Amano M having high peptidase activity (manufactured by Amano Pharmaceutical Co., Ltd.) and Sumiteam MP (manufactured by Shin Nippon Chemical Co., Ltd.) are added to the seasoning solution obtained in Example 1, or This was decomposed using the immobilized bioreactor to obtain a seasoning liquid having a decomposition rate of 55%.

By setting the release rate of glutamic acid from 45% to 60%, there was an effect of enhancing umami and kokumi.

A seasoning liquid produced by the method shown in the Examples,
Sensory evaluation was performed to compare soy sauce produced using equivalent amounts of defatted soybeans and wheat.

Since the nitrogen concentration and the salt concentration of the soy sauce and the seasoning liquid produced by this method are different, the taste was compared with the same concentration of 1.0 g / dl for the soy sauce and each seasoning liquid and 10 g / dl for the salt. You.

The evaluation was performed according to a 10-point method, and the evaluation was made with soy sauce being 5.0.

[0023]

[Table 1]

The umami and kokumi were almost the same as soy sauce, but when the enzyme preparation of Example 3 was used in combination, the amount of glutamic acid was large and the taste was further improved. Kokumi was better than soy sauce due to its high peptide content, resulting in reduced salt angle.
No bitterness derived from the peptide, which is often expressed by enzymatic degradation, was observed in any of the examples.

[0025]

Industrial Applicability The method of the present invention utilizes a sugar or other component in a raw defatted soybean for cultivation of a koji mold, and a seasoning solution containing an amino acid peptide without the need for a special sterile container even in a salt-free state. Can be manufactured.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Sanae Ida 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. Kawasaki Plant (72) Inventor Nagayoshi Kitada 1-Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture 1 Kawasaki Plant, Ajinomoto Co., Inc. (56) References Patent 164280 (JP, C2) Patent 129860 (JP, C2) Patent 143082 (JP, C2) (58) Fields investigated (Int. Cl. ⁶ , DB name) ) A23L 1/238 A23L 1/22

Claims (1)

(57) [Claims] 1. An oligosaccharide contained in a raw material defatted soybean is extracted with water or hydrous alcohol, the extract is separated from an extraction residue, and this is inoculated with a koji mold and cultured. After mixing with an extraction residue or a protein solution obtained by alkali extraction from this, and enzymatically decomposing at 40 to 60 ° C. at pH 3 to 8,
A method for producing a seasoning liquid, which comprises filtering.