JP3266366B2 - Miso-style seasoning - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a miso-like seasoning made from okara and a method for producing the same.

[0002]

2. Description of the Related Art Miso is produced by using soybeans and rice or barley koji as raw materials and decomposing soybean components in the presence of salt using enzymes of koji mold.

[0003] There is no useful use other than livestock feed for lees produced as a by-product of soybeans during the production of tofu, and the development of effective industrial uses has become an important technical issue in the industry. . In addition, since okara is easily rotted, if it is left unchecked, it becomes a major source of pollution, and there is a strong demand in the industry for efficient treatment from the viewpoint of pollution prevention and environmental hygiene.

[0004] In view of such technical background, a method of brewing miso using okara has been devised (for example, Japanese Patent Publication No. 61-39020). Okara was used only as a raw material or as an alternative raw material for soybean, and could not be used as a main raw material. In addition, the manufacturing period has been long.

[0005] Moreover, the okara miso obtained by these methods is used exclusively for processing (see Japanese Unexamined Patent Publication No.
Column 38, line), different in application from normal miso.

[0006]

As described above, in the prior art, the amount of okara used is small, and the products obtained are not satisfactory.

The present invention has been made in view of the above-mentioned state of the art, and uses an okara as a raw material, and has excellent miso having the same flavor, quality, and mouthfeel as ordinary miso for an extremely short time. It was made for the purpose of developing a manufacturing method.

[0008]

Means for Solving the Problems As a result of various studies to solve the above-mentioned object, it was found that simply applying the conventional miso brewing method would not achieve the intended object. Focused on the importance of actively using microorganisms and enzymes.

Then, miso brewing, which is a complicated solid or semi-solid fermentation, is considered as a chemical reaction, and okara is treated based on this new idea. As a result of diligent research from various fields, the present invention was completed. It has been reached.

Hereinafter, the present invention will be described in detail.

In practicing the present invention, a mixture of okara and a starchy material is provided. Normally, raw okara is used, but dehydrated or dried okara can also be used. As the starchy material, in addition to various starches, starch-containing substances such as wheat flour, rice flour, and corn flour are used. The mixing ratio is appropriately selected within the range of about 0.01 to 0.5 flour with respect to raw okara 1. However, when other starchy materials are used, the mixing ratio is determined with reference to the above. What is necessary is just to select suitably.

The mixture of the okara and the starchy material is heated as it is or after heat treatment such as steaming, and if necessary, the water content is adjusted. Then, Rhozopus or Aspergillus bacteria are inoculated and cultured to prepare koji. I do. Rhizopus bacteria include Rhizopus oligosporus NRRL 2710
(Rhizopus oligosporus NRRL 2710: IFO 8631) Other microorganisms belonging to the genus Rhizopus are used, and Aspergillus bacteria include Aspergillus oryzae RIB
915 (Aspergillus oryzae RIB 915), Asp. Oryza
e ATCC 22786 and other microorganisms belonging to the genus Aspergillus are used. These microorganisms can be used in the form of live cells, dried cells, wet cakes or other cultures or koji.

The thus obtained okara koji is mixed with rice koji or barley koji, which has been koji-produced according to a conventional method using a seed koji for miso. Rice koji or barley koji may be added to okara koji as it is, or may be added after being coarsely crushed, crushed or ground.

The resulting mixture is mixed with Lactobacillus spp. And fermented. As the genus Lactobacillus, all microorganisms belonging to the genus Lactobacillus can be used, but thermophilic bacteria are particularly suitable, and commercially available bacteria can be used as appropriate. For example, Lactobacillus delbrueckii NRIC 1035,
ATCC 9649, Lactobacillus bulgaricus IFO 3809, Lactobacillus casei ATCC
7469 and the like can be used at an addition amount of, for example, 10 ² to 10 ⁷ / g.

The lactobacilli belonging to the genus Lactobacillus may be added after mixing okara koji and rice koji (barley koji), but may also be added simultaneously or separately when both are mixed. As described above, according to the present invention, although unfavorable interactions among lactic acid bacteria, koji molds and various enzymes are naturally expected, no such thing is recognized at all. The order of addition does not matter, and the present invention is particularly outstanding as an industrial production method that does not require delicate operations.

The mixture of raw okara, koji and lactic acid bacteria thus obtained is kept at a high temperature of 40 ° C. or more, and is subjected to hot brewing at a high temperature. This hot brewing process is performed for about 1 to 6 days to perform the decomposition of the raw material and the lactic acid fermentation. In the hot brewing process, the processing time may be short if the temperature is high, and for example, at 45 ° C., about 3 days is sufficient. Due to such high temperature treatment, it is considered that the decomposition of raw materials, particularly the decomposition of okara fiber, which deteriorates the texture of the product, is performed very quickly and without contamination by various bacteria.

Subsequently, salt and S. saccharomyces
Rouxii (Zygosaccharomyces rouxii: formerly Zygosa
ccharomyces major or Saccharomyces rouxii) is added, and the product is brewed at 28-35 ° C. for 3-8 days to obtain an aged product.

The amount of salt added is 1 to 10%,
It can be reduced to an extremely low amount of about 6%. Thus, the present invention can greatly reduce the amount of salt used, and is also different from the conventional miso in this point and is excellent. ing. That is, although it was impossible to brew such a low-salt amount miso by the conventional method, the present invention made it possible for the first time, and it was not only useful for preventing hypertension, but also extremely short. Being able to brew in time, the invention is very good.

Z. rouxii may be added in an amount of about 10 ² to 10 ⁷ / g, and this is added and fermented for a predetermined time to obtain a miso-style seasoning product.

From the results of the water-soluble nitrogen, formal nitrogen, direct reducing sugar content, and panel test, the obtained product is similar to Edo sweet miso produced using high-grade raw materials, and is particularly characterized by sweetness and umami. And it was very good. Moreover, the rough texture derived from okara completely disappeared, and the miso was excellent in both flavor and texture.

Hereinafter, embodiments of the present invention will be described.

[0022]

Example 1 1 kg of okara was mixed with 50 g of flour, and
After heat sterilization at 21 ° C for 20 minutes, Rhizopus
oligosporus NRRL 2710, or A
spergillus oryzae RIB 915
(Brewery strain stored at the brewery test site: available for sale) and inoculated at 30 ° C for 4 hours.
After culturing for one day, koji was prepared. The enzyme titers of each of the thus obtained okara koji were as shown in Table 1 below.

[0023]

[Table 1]

As is apparent from the above results, Rhizopus koji has a lower amylase activity than Aspergillus koji, and has the same tendency as rice koji and soy sauce koji. In addition, no difference was observed in the acidic protease activity between the two. On the other hand, Rhizopus koji, unlike Aspergillus koji, has been found to have a relatively strong cellulase activity,
As a result, when the Rhizopus koji was used, the okara fiber was more decomposed, and a miso-style seasoning having a smoother texture with a better texture of the okara was obtained.

The rice koji produced by the conventional method using a seed koji for miso is ground and mixed with the okara koji prepared as described above, and the resulting mixture is mixed with Lactobacillus del brueck.
ii NRIC 1053 (preserved strain of Tokyo University of Agriculture, available for sale) was added at 10 ⁴ / g, and fermented at 45 ° C. for 3 days.

Next, 100 g of sodium chloride was added and mixed.
ygosaccharomycesrouxii IF
O 0510 was added at 10 ⁵ / g and fermented and aged at 30 ° C. for 3 days to produce a miso-like seasoning.

The general analysis values, organic acid composition and amino acid composition of the miso-like seasoning thus obtained were as shown in Tables 2, 3 and 4, respectively. As a control, okara koji prepared using 6 g of a commercially available cellulase preparation (trade name: dolycelase) instead of Rhizopus or Aspergillus was prepared, and miso prepared using this okara koji was prepared. Each of the seasonings was also analyzed, and the results are shown in the section “Cellulase”.

[0028]

[Table 2]

[0029]

[Table 3]

[0030]

[Table 4]

The raw material analysis and the general analysis of the product were performed according to the standard miso analysis method (National Miso Technical Association). For amino acid analysis, use liquid chromatography (Shimadzu LC 6A)
, An ONPH method), the organic acid analysis was carried out with a carboxylic acid automatic analyzer (Seishin Pharmaceutical S-500 type), and α-amylase, total saccharifying power and The acidic protease was performed according to the brewing food science experiment book, and the cellulase was performed according to the soy sauce test method.

The miso-style seasoning thus obtained is
In any case, both in terms of the composition of the ingredients and in actual consumption, they were very close to Edo sweet miso known as high-grade miso.

As is clear from the results of the analysis of the general components of the above-mentioned miso-style seasonings, the two types of miso-style seasonings using okara koji have a low total nitrogen content of about 1%.
The proteolysis rate was as high as about 50%, and the umami was enhanced as compared with those using the cellulase preparation. In addition, when okara koji was used, straight sugar exhibited a considerable sweetness of about 25%. Among these okara koji, Rhizopus koji was found to have relatively low amylase activity but relatively strong cellulase activity as compared to Aspergillus koji. The miso-style seasoning using Rhizopus koji had higher water-soluble nitrogen than that using Aspergillus koji and a higher protein dissolution rate.

The miso-style seasoning using Aspergillus koji contains more succinic acid than the one using a cellulase preparation, and the miso-style seasoning using Rhizopus koji has a lactic acid content of 2.1.
It was as high as 5 mg / g, followed by citric acid, acetic acid and succinic acid, and had a refreshing acidity. In addition, the miso-style seasoning according to the present invention has a high glutamic acid content in each case, and those using Rhizopus koji have a higher alanine content, while those using Aspergillus koji have arginine and histidine. Was detected many times.

[0035]

According to the present invention, it is possible to obtain a product which resembles miso, which has excellent flavor and texture, using raw okara, which has never been used in industrial mass before.

Further, according to the present invention, a completely new type of product having a low salt content and rich in umami components can be obtained, and can be widely used for various applications as prevention of hypertension and reduced salt miso. In particular, the miso-style seasoning using Rhizopus koji is a sweet miso type having an invigorating sour taste, and the one using Aspergillus koji has a strong umami and tastes better than when a cellulase preparation is used. An enhanced miso-like seasoning could be produced.

In addition, the use of okara, whose price is extremely low, as a raw material, and the production period that required a long time of several months in the past, can be produced in a very short period of only about one week, A wide range of cost reduction is possible, which is very economically advantageous.

Furthermore, the present invention is free of industrial contamination, large-scale large-scale processing method, because there is no contamination by various bacteria due to high-temperature treatment, utilization of lactic acid bacteria, etc., and the processing operation can be performed safely and no delicate process is required. Especially excellent as. In particular, okara is a by-product of a large amount, and because it is easily perishable, it has been particularly demanded in the industry for a useful industrial mass use method that can be processed quickly and in a large amount. The significance of the present invention is enormous in this respect and also in terms of pollution prevention and effective use of resources.

────────────────────────────────────────────────── ─── front page of the continuation (72) inventor Aya part Hiroshi Taro Tokyo Setagaya-ku Sakuragaoka-1-1-1 Tokyo agriculture Godai University College of brewing within the Department (58) investigated the field (Int.Cl. ⁷ , DB name) A23L 1/22-1/237

Claims (3)

(57) [Claims] 1. A method comprising mixing a starchy material with okara and inoculating it with a microorganism belonging to the genus Rhizopus or Aspergillus, and culturing the mixture.
A method for producing a miso-like seasoning, comprising adding, mixing, and fermenting a genus Bacillus or barley koji and a lactobacillus genus , fermenting and aging with the addition of salt and a genus Saccharomyces. 2. The method according to claim 1, wherein the microorganism belonging to the genus Rhizopus or Aspergillus is Rhizopus oligosporus or Aspergillus oryzae. 3. A miso-like seasoning produced by the method according to claim 1 or 2.