JP3058733B2 - Production method of moromi seasoning - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for producing a kneaded product comprising
The present invention relates to a method for producing a novel moromi seasoning that does not easily weaken the tissue.

[0002]

2. Description of the Related Art In recent years, genuine and natural consciousness have been strengthened, and a new and differentiated food seasoning has been demanded. In addition, the soy sauce moromi, a semi-finished product of the traditional soy sauce brewing industry in Japan, has unparalleled simplicity and is also a very good seasoning material for cooking and processing. It is being reviewed.

Conventionally, as a seasoning of this type, salt water is added to soy sauce moromi, stirred, formed into a crushed mud with a crusher, and then heated to produce licorice, succinic acid, caramel, POBB (preservative). Is added, and the mixture is stirred well again to produce a seasoning (see JP-A-48-82095).

[0004]

However, despite the fact that this seasoning has been heated and heated, if it is added during the production of a kneaded product, it has the disadvantage that the material becomes brittle and the commercial value is reduced.

Also, soy sauce moromi has a hardness derived from soybeans and wheat,
Since it is an aggregate of solids having different softness, size and solubility, it tends to be excessive or insufficient at the time of heating and has poor thermal conductivity. Therefore, in order to obtain the desired moromi seasoning having a low heat-resistant protease activity, the heat treatment time is inevitably increased, and there is a disadvantage that coloring and flavor deterioration of the product cannot be avoided.

[0006] Further, since it contains undigested soybeans and wheat husks derived from raw materials, when added in the production of kneaded products, these do not dissolve in the mouth and remain as a rough texture, which has a drawback that the tongue is bad. I have.

The soy sauce moromi is different from soy sauce in viscosity,
Because the specific gravity is very high, so it is difficult to heat and cool,
It is difficult to rapidly raise the temperature to a predetermined high temperature, hold it for a predetermined time, and then rapidly cool to room temperature.When performing batch processing, the processing time is inevitably long, and avoid significant coloring and deterioration of flavor during heating. It has the disadvantage that it cannot be done.

[0008]

The inventors of the present invention have conducted various studies to obtain a moromi seasoning free from such defects, and as a result, the heat-resistant protease activity was reduced to 0.01 U / g.
The following moromi seasonings are less likely to weaken their structure when added and used in the production of kneaded products.
When the heat treatment is carried out at 8 to 78 ° C. for 3 hours or more, a moromi seasoning having a heat-resistant protease activity of 0.01 U / g or less can be obtained. When the same temperature range as above is adopted, the processing time can be shortened, so that the coloring of the soy sauce moromi and the deterioration of the flavor due to heating can be prevented, and the soy sauce moromi has a mesh of 8 mesh or more. When sifting using a fine-meshed sieve, the raw texture of undigested soybeans and wheat-derived rough texture disappears, and a good moromi seasoning with good umami taste is obtained. When heating in a flowing stream, the heat treatment time at 100 ° C. or higher can be greatly reduced, so that it was found that a moromi seasoning with a clear and good flavor can be obtained.

[0009] The present invention has been completed based on these findings, that is, the present invention is a soy sauce moromi at 100 ° C
The above-mentioned high-temperature heat treatment and heat treatment at 68-78 ° C for 3 hours or more are performed, and the heat-resistant protease activity is reduced to 0.01 U /
g of moromi seasoning, characterized in that it is not more than 100 g.
C. and a heat treatment at 68-78.degree. C. for 3 hours or more to obtain a heat-resistant protease activity of 0.01 U.
/ G or less, the present invention provides a method for producing a moromi seasoning, wherein the soy sauce moromi is screened using a fine mesh sieve of 8 mesh or more, and then subjected to a high-temperature heat treatment at 100 ° C. or more. A method for producing a moromi seasoning, which comprises performing a heat treatment at 68 to 78 ° C. for 3 hours or more to reduce the heat-resistant protease activity to 0.01 U / g or less. In a continuous stream
High-temperature heat treatment of heating at 0 ° C or higher and 3 at 68-78 ° C
This is a method for producing a moromi seasoning, which comprises performing a heat treatment for at least one hour to reduce the heat-resistant protease activity to 0.01 U / g or less.

Hereinafter, the present invention will be described in detail. In the present invention, the soy sauce moromi used in order to obtain a moromi seasoning having a heat-resistant protease activity of 0.01 U / g or less includes a dark soy sauce moromi, a light soy sauce moromi prepared according to a normal soy sauce brewing method, Any soy sauce moromi such as white soy sauce moromi, tame soy sauce moromi, etc., semi-chemical semi-brewed soy sauce moromi such as No. 2 soy sauce moromi, etc. Moromi, a soy sauce-style seasoning produced by fermentation and aging, and soy sauce koji digested moromi (reduced salt soy sauce moromi) obtained by digesting soy sauce koji at a relatively high temperature under reduced salt and fermenting for a short period of time. No.

In the present invention, as a method for obtaining a moromi seasoning having a heat-resistant protease activity of 0.01 U / g or less, soy sauce moromi is heated at a high temperature of 100 ° C. or more,
A method of performing heat treatment at 78 ° C. for 3 hours or more to reduce the heat-resistant protease activity to 0.01 U / g or less.
Heat treatment at 78 ° C. for 3 hours or more, a method of reducing the heat-resistant protease activity to 0.01 U / g or less, soy sauce moromi using a fine mesh sieve of 8 mesh or more, followed by 100 ° C. or more A high-temperature heat treatment and a heat treatment at 68-78 ° C. for 3 hours or more to make the heat-resistant protease activity 0.01 U / g or less, and heating the soy sauce moromi in a continuous flow at 100 ° C. or more. Performing heat treatment and 68
A method of performing heat treatment at -78 ° C for 3 hours or more to reduce the heat-resistant protease activity to 0.01 U / g or less.

The heating conditions for the above-mentioned soy sauce moromi include two heat treatment means: a heat treatment at 100 ° C. or more and a heat treatment at 68 to 78 ° C. for 3 hours or more. Since it is necessary to take a long time for the treatment, there is a danger that coloring of the product and attachment of a burning smell due to the heating become unavoidable. On the other hand, when a two-stage heat treatment means is employed, the treatment time can be remarkably reduced, and the quality of the mash seasoning is hardly deteriorated, which is preferable. In this case, either of the heat treatments may be performed first.

In one of the two-stage heat treatments, the soy sauce moromi is kept at a temperature of 100 ° C. or more for an appropriate time. Specifically, at 100 ° C. or higher and within 30 minutes, preferably at 110 ° C.
Heat at １135 ° C. for 15 seconds to 3 minutes.

Another one of the two-stage heat treatment conditions is that the soy sauce moromi is kept at 68 to 78 ° C., preferably 70 to 75 ° C., for 3 hours or more, preferably 5 to 36 hours.

[0015] The moromi seasoning obtained by the present invention can be used as a material for various seasonings as described later. However, in consideration of use as a raw material for food seasonings such as kneaded products, it is desirable that the flavor and taste be as good as possible. However, soy sauce moromi tends to be colored by heating, and a burning smell is likely to adhere. Therefore, it is desirable that the conditions of the heat treatment be as small as possible.

Under these circumstances, when soy sauce moromi is atomized, excessive or insufficient heating due to uneven thermal conductivity of the moromi is eliminated, and the processing time in the two-stage heat treatment is greatly reduced. Thus, coloring and flavor deterioration due to heating of soy sauce moromi can be prevented.

In the present invention, as means for atomizing soy sauce moromi, a method using a batch type (batch type) homomixer, a method using a continuous type homomixer, a method using a colloid mill, and a pulper finisher are used. Among these, the method using a pulper finisher, among others, makes the moromi finer and efficiently removes insoluble solids such as undigested soybeans, wheat hulls, and sliding doors in the moromi. It is preferable because it can be used.

As the above-mentioned pulper finisher,
A cylinder having a mesh structure on the peripheral wall, a pulper composed of a scrubbing plate rotating through a slight gap along the inner peripheral surface thereof, and a cylinder having a mesh structure finer than the pulper on the peripheral wall, and There is a device including a finisher composed of a scrubbing plate that rotates through a small gap along the inner peripheral surface and a finisher.

In order to atomize the soy sauce moromi using a pulper finisher, the soy sauce moromi is first introduced into a pulper, the moromi is crushed by a rotating backing plate, and most of the insoluble solids are separated inside a mesh cylinder. The paste-like moromi is extruded through a mesh and extruded to the outside of the cylinder and collected.Then, the collected paste-like moromi is introduced into a finisher, where it is re-lined by a rotating scrubbing plate, and further fine insoluble solids are almost removed. The whole is separated inside the cylinder of the mesh and the moromi is atomized to obtain a very smooth paste-like moromi.

When the mesh of the finisher in the pulper finisher has a fine mesh of 8 meshes or more, it is possible to further reduce the processing time of each of the subsequent two-stage heat treatment means.
As a result, it is preferable because a moromi seasoning that is pale, has good flavor, and has a very smooth texture can be obtained.

The soy sauce moromi is different from soy sauce in viscosity,
Since the specific gravity is very high, and therefore it is difficult to heat and cool down, it is difficult to rapidly raise the temperature to a predetermined high temperature, hold it for a predetermined time, and then rapidly cool it to room temperature. , And there is a drawback that remarkable coloring and deterioration of flavor are inevitable during the heat treatment.

With respect to such a current situation, among the two-stage heat treatment conditions of the above moromi, soy sauce moromi is heated at a temperature of 100 ° C. or more within 30 minutes, preferably at 110 to 135 ° C. for 15 seconds to 3 hours.
Conditions for performing minute heating, if means for heating in a continuous flow is employed, this heating treatment time can be greatly shortened, and as a result, a clear and flavorful moromi seasoning is obtained, which is preferable. .

The means for heating in the continuous flow is configured so that the moromi can be heated in a continuous flow in the order of a coiled indirect heating means and a direct heat treatment means. A fixed stirring mechanism was provided in the indirect heating treatment means,
A viscous liquid instantaneous heat sterilizer (kids cooker) (see JP-A-61-228250), which is sold by the present applicant, is preferable.

According to this apparatus, the soy sauce moromi is agitated in the indirect heating means by the fixed agitating mechanism without forming a laminar flow, and since the respective parts are uniformly heat-exchanged, scorching is prevented and the efficiency is improved. Heating is performed, and the soy sauce moromi can be heat-treated at a high temperature in a direct heat treatment means using steam or the like, so that the heat-treated soy sauce moromi can be easily obtained in a short time. The heat-treated product thus obtained is passed through a jacketed jacket through which cooling water flows, and when the moromi is rapidly cooled, a clear, flavorful soy sauce moromi can be easily obtained. It is preferred.

The moromi seasoning of the present invention, when used in the manufacture of a kneaded product, can remarkably prevent the kneaded product from becoming brittle, eliminates the raw odor peculiar to the raw material meat, and improves the flavor of the raw material and soy sauce moromi. Are well harmonized with each other to obtain a kneaded product having a good flavor that is not found in conventional kneaded products.

As the kneaded products, kamaboko, hampan, chikuwa, fried kamaboko, fish ham, fish sausage and other fish meat kneaded products; various hams, various sausages, hamburgers, meat dumplings; Ham and sausages as raw materials; artificial meat kneading products and the like using soybean separated protein, gluten and other vegetable separated proteins as raw materials.

In addition to the above characteristics, the moromi seasoning of the present invention can be used as a seasoning itself by itself, but it can be used for wine, taste, spices, chemical seasoning, cooking oil, etc. May be added to form a moromi seasoning, which can be suitably used as a seasoning for pickles, grilled meats and the like.

The effects of the present invention will be described more specifically with reference to examples.

Example 1 Aged soy sauce moromi prepared according to a conventional method for producing soy sauce was pulverized with a pulper (mesh opening: 12 mesh) finisher (mesh opening: 24 mesh) to form fine particles. Next, the obtained atomized moromi was heated at 115 ° C. in a continuous flow using “Kids Cooker” manufactured by Kikkoman Corporation.
For 5 seconds, and then again under the heat treatment conditions shown in Table 1. For comparison, the aged soy sauce moromi was pulverized, and then heat-treated under the conditions shown in Table 1 without performing high-temperature heat treatment.
Then, the heat-resistant protease activity (U / g) of each moromi thus obtained was measured. Table 1 shows the results.

The method for measuring the thermostable protease activity is described below. After cooling the sample moromi to room temperature, 0.5 g was precisely weighed,
Filter paper filtration was performed using pure water. The permeated liquid is permeated using a 0.45 μm filter, and the obtained permeated liquid is subjected to permeation treatment using an ultrafiltration membrane having a molecular weight cut-off of 10,000 (Millipore, Molcat II), and is passed through the membrane. The supplemented and recovered enzyme was diluted to 1 ml with pure water to prepare an enzyme solution, and the activity of this heat-resistant protease (also referred to as neutral protease II) was measured.

The activity was calculated as follows. Sekine's method (Secine, H. Agric. Biol. C
hem. 36. p198 (1972)), 0.1 ml of the enzyme solution obtained above and 0.1 M Tris buffer (p.
H7.3) 0.1 ml and 0.2 ml of 1.0% salmine as a substrate were placed in a test tube, and 30
After reacting at 30 ° C. for 30 minutes, the generated amino acids were measured by the ninhydrin method, and the amount of the enzyme that liberated 1 micromol of amino group per minute was defined as 1 unit (U; unit), calculated as 1 g of moromi. .

[0031]

From the results shown in Table 1, when heat-treating soy sauce moromi, heat treatment at 75 ° C. alone requires heating for as long as 30 hours to reduce the heat-resistant protease activity to 0.01 U / g or less. The desired taste cannot be obtained by the 24-hour treatment. However, when the soy sauce moromi is heated at 115 ° C. for 5 seconds and heated at 75 ° C. for an appropriate time, it takes 3 hours. It is understood that a moromi seasoning having a thermostable protease activity of 0.01 U / g or less in a short time and 0 or less in 5 hours or more can be obtained.

[0033]

Example 2 The aged moromi prepared according to the ordinary method for producing soy sauce was screened (micronized) with an opening sieve as shown in Table 2, and then 115 ° C. in a continuous flow.
For 5 seconds, and then heated at 75 ° C. until the thermostable protease activity became 0.01 U / g, and the required time was examined. Next, the color of the moromi seasoning obtained above was visually examined, and sausages were prepared by the usual method with the following composition, and the resulting products were subjected to a sensory test for flavor and texture. (Sausage raw material mixing ratio) Pork (red meat) 1,200
g, mutton 900g, walleye pollock surimi 300g, lard fat 300g, salt 21g, moromi seasoning 270g, spice 10g, polymerized phosphate 7g, cold water 400g In addition, the color is processed compared to the moromi seasoning before heat treatment. The degree of subsequent coloring was determined. The sensory test was performed by a scoring method using 10 skilled panels, and evaluated as +2 for very good, +1 for good, 0 for normal, -1 for bad, and -2 for very bad. Indicated. Table 2 shows the above results.

[0034]

[Table 2]

From the results shown in Table 2, when the soy sauce moromi is sifted using a sieve with an opening finer than 8 mesh, the excess or deficiency of heating due to uneven thermal conductivity is eliminated, and after a high-temperature instantaneous heat treatment, When the heat treatment is performed again, the heat treatment time can be shortened, so that the coloring and the flavor deterioration due to the heating of the soy sauce moromi can be prevented, and the grain derived from undigested soybeans and wheat skin derived from the raw material can be prevented. It can be seen that the moromi seasoning which is hardly perceived, has a smooth texture and a good umami can be obtained.

[0036]

Example 3 A soy sauce-ripened moromi prepared according to a conventional method for producing soy sauce was lightly ground using a small grinder (manufactured by Hitachi Koki Co., Ltd., electronic hand grinder, GP-2 type). Atomized moromi is put into the top of a fractionation device (a device in which four sieves with openings of about 5, 3, 2, and 1 mm are stacked from top to bottom), and fractionated into five types of particle size classification. did.
Next, the thus-obtained fractionated moromi of each particle size category was subjected to a high-temperature instantaneous heat treatment at 115 ° C. for 5 seconds in a continuous flow using a “Kids Cooker” manufactured by Kikkoman Co., Ltd. Heat treatment was performed at 3 ° C. for 3 hours, and the heat-resistant protease activity of the obtained moromi seasoning was examined.

Next, sausages were prepared in the same manner as in Example 2 using the moromi seasonings obtained above, and the jelly strength (viscoelasticity) and strain at break were examined for the obtained sausages. Sensory tests were also conducted for texture (hardness) and tongue. In addition, the sensory test for the texture was carried out by a scoring method using 10 skilled panels, and was evaluated as +2 for very hard, +1 for hard, 0 for normal, -1 for soft, and -2 for very soft. And the average was shown. The sensory test for the tongue was +2 for very good, +1 for good,
The evaluation was made as 0 for normal, -1 for bad, and -2 for very bad, and the average value was shown. Table 3 shows the above results.

[0038]

[Table 3]

From the results shown in Table 3, the fraction having a particle size of 1 mm to less than 2 mm and the fraction having a particle size of less than 1 mm were subjected to a heat treatment at 115 ° C. for 5 seconds, followed by a very short heat treatment (75 minutes). C. for 3 hours) to obtain a moromi seasoning having a heat-resistant protease activity of 0.01 U / g or less, and the sausage obtained using the seasoning has a high jelly strength and a high strain at break. It can be seen that the texture is good, embrittlement is prevented, and a sausage with a smooth tongue is obtained.

[0040]

Example 4 Aged soy sauce moromi prepared according to a conventional method for producing soy sauce was divided into six categories, and the first three categories were subjected to a heat treatment without atomization under the conditions shown in Table 4. In addition, the last three categories were sifted with a pulper (mesh size: 12 mesh) finisher (mesh size: 24 mesh), and the resulting finely divided moromi was prepared as shown in Table 4.
Heat treatment was performed under the conditions described. The heat-resistant protease activity (U / g) of each moromi thus obtained and the presence or absence of spore bacteria were examined. Table 4 shows the results.

[0041]

[Table 4]

Next, using the moromi obtained above, kamaboko was prepared by the usual method in the following mixing ratio, and the obtained kamaboko was treated in the same manner as in Example 3 to determine the jelly strength (viscoelasticity) Was examined for strain and a sensory test was conducted for texture and tongue. Table 5 shows the results. (Kamaboko raw material mixing ratio) Alaska pollack surimi 1,0
00 g, potato starch 60 g, salt 25 g, moromi seasoning 30 g, sugar 15 g, taste ginger 30 g, cold water 300 g

[0043]

[Table 5]

From the results shown in Tables 4 and 5, heat resistance was not obtained when the soy sauce moromi was directly treated at 100 ° C. or higher for a short time (5 seconds) regardless of the atomization (Comparative Examples 1 and 2). A moromi seasoning with a protease activity of 0.01 U / g or less cannot be obtained, and the moromi seasoning is softened when added during the production of a kneaded product,
It turns out that it becomes vulnerable. In addition, irrespective of the atomization, the soy sauce moromi was heated at 115 ° C. for 5 seconds with a high-temperature heat treatment.
When the heat treatment is performed at 5 ° C. for 8 hours (the present invention 1 and the present invention 2), the heat-resistant protease activity is 0.01 U / g.
The following moromi seasoning was obtained, and it can be seen that this moromi seasoning does not weaken the material even when added during the production of a kneaded product. Furthermore, when the soy sauce moromi is pulverized as in the category of the present invention 2, the undigested soybean or wheat husk derived from the raw material is hardly felt, and the moromi seasoning has a smooth texture and good umami. It can be seen that this can be suitably used for the production of Kamaboko.

(56) References JP-A-2-131554 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/22-1/238

Claims (4)

(57) [Claims] (1) The soy sauce moromi is subjected to a high-temperature heat treatment at 100 ° C. or more and a heat treatment at 68 to 78 ° C. for 3 hours or more to reduce the heat-resistant protease activity to 0.01 U / g or less. A method for producing moromi seasonings. 2. After the soy sauce moromi is pulverized, a high temperature heat treatment at 100 ° C. or more and a heat treatment at 68-78 ° C. for 3 hours or more are carried out to reduce the heat-resistant protease activity to 0.01 U / g or less. A method for producing a moromi seasoning. 3. After soaking the soy sauce moromi with a fine mesh sieve of 8 mesh or more, a high-temperature heat treatment at 100 ° C. or more and a heat treatment at 68-78 ° C. for 3 hours or more are performed.
A method for producing a moromi seasoning, wherein the heat-resistant protease activity is 0.01 U / g or less. 4. A high-temperature heat treatment for heating the soy sauce moromi in a continuous flow at 100 ° C. or more and a heat treatment at 68 to 78 ° C. for 3 hours or more to reduce the heat-resistant protease activity to 0.
A method for producing a moromi seasoning, which is not more than 01 U / g.