JP3277640B2 - Koji making method of puffing brewing raw material - 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 brewing raw materials, and more particularly to a method for producing koji for soy sauce brewing, that is, a method for making koji.

[0002]

2. Description of the Related Art Conventionally, when making koji for soy sauce brewing,
The soybean material consisting of boiled whole soybeans or steamed defatted soybeans is cooled or allowed to cool down to a certain appropriate temperature by forced air blowing, then diffused in a thin layer on a flat plate, and then homogenized aspergillus spores diluted with flour etc. "Seeding" has been carried out so as to be dispersed in the seeds. In this operation, it is necessary to uniformly spray and disperse a relatively small amount of powder (Koji mold spores) on a large amount of granular material (soybean raw material) in a wet state. Depended on traditional technology.

[0003] In addition, since the soybean raw material is spread out in a thin layer on a flat plate and then "seeded", even under strict control, contamination by bacteria that are falling from the cooling air supply or from the outside air. Was impossible to completely avoid. further,
It is necessary to consider the contamination by various bacteria accompanying the koji mold spores. In addition, after this "seeding" operation, germination of Aspergillus oryzae usually requires a long time of 8 hours or more until the start of growth,
During this time, contamination of various germs, for aseptic control to prevent proliferation, or germination of spores is performed uniformly, and then the growth and growth of Aspergillus mycelia are performed carefully, and
There has been a demand for a process management technique by skilled personnel.

[0004] As described above, the koji-making of soy sauce koji involves a high degree of personal skill and considerable complication, so that a general soy sauce brewer does not have to make koji with his own hands, but does It depends on the koji for soy sauce supplied by a specialized koji making company, but it is a fact.

[0005] In recent years, in order to achieve efficient germination of koji mold spores and rapid and uniform growth of germinated mycelia in soybean raw materials after the “seeding” operation, moderate moisture content is obtained without boiling. In the coexistence of, after heating under pressure in a closed system, a swelling process of rapidly releasing at room temperature, for example, an extruder process is performed, and sterilization is performed. (See, for example, JP-A-49-134898 and JP-A-52-0).
No. 15099, JP-A-1-104141, JP-A-2-104
174646, JP-A-3-1680065, JP-A-3
2020962).

[0006]

As described above, in the production of koji for soy sauce, avoidance of contamination by various bacteria in the koji making process and rapid and uniform propagation of the koji mold after "seeding" are the main factors. These items are listed as important management items.
In the past, a great deal of technical effort has been devoted to the implementation and achievement of items, especially in the development of non-personal and easily implementable technical means. However, no satisfactory method has yet been found.

[0007] The present inventors have conducted various studies to solve the problems existing in these two items and to obtain an effective koji-making method for soy sauce brewing koji.
I found the technical requirement of (9).

[0008] That is, (1) Strictly aspergillus oryzae should be used strictly, and (2) To that end, a newly isolated inoculum must be selected by means of ensuring microbiological purity. (3) It is appropriate to use a closed system that does not come into direct contact with the outside air for cultivating the seed koji, and (4) the culture of the seed koji without using a solid medium. (5) should rely on a liquid medium that is easy to eliminate contamination;
The liquid medium employs a case where the medium component is (a) a homogeneous phase liquid system, (b) a homogeneous phase fine solid dispersion system, and (c) a heterogeneous phase solid dispersion system. Can be.

(6) In particular, the heterogeneous phase solid dispersion liquid medium of (c) is effective for culturing and promoting the growth of Aspergillus oryzae, and (7) the heterogeneous phase solid dispersion liquid of (c). When a medium is used, the amount of solid components in the medium is usually 2 to 5%.
[(Weight / weight), hereinafter the same] is appropriate. (8) In the case of the heterogeneous phase solid dispersion liquid medium of (c), the concentration of the solid component in the medium is reduced to 10 to 30% of the normal concentration. When cultivating the seed koji mold, the koji-making activity of the culture is remarkably improved,
That is, the growth rate of the koji mold in the liquid medium is high, and when the liquid medium culture is mixed and koji-produced, the "dekoji" time, which is the time to produce koji, is greatly reduced. It took 60 hours to make koji using a seed koji mold cultivated on a solid medium by the method. However, koji making by mixing a liquid medium culture enabled "dekoji" in 48 hours. The growth state of the koji mold in the prepared koji is uniform and dense,
(9) As the soybean raw material for koji making, as has been conventionally recognized, a raw material subjected to a puffing treatment is appropriate, and the mycelial growth state in the koji made from the raw material is uniform and dense.
0) Sterile water should be used for water supply to the puffed material and supply of an appropriate amount of water for the growth of Aspergillus,
Good results are obtained when part or all of the sterilized water is replaced with a liquid culture of Aspergillus oryzae.

[0010]

Means for Solving the Problems Based on the above findings, the present inventors have completed the present invention relating to a method for making koji for soy sauce brewing. That is, the first invention of the present application is a koji-making method of a leavening-treated brewing raw material, which comprises mixing a soy sauce koji mold culture cultured in a liquid medium with a leavened soybean or a defatted soybean, and kneading the mixture. Further, the second invention of the present application is a koji making method of a leavening treated brewing raw material, comprising mixing a soy sauce koji mold culture cultured in a liquid medium in which solid components are dispersed in the first invention and koji making. The third invention of the present application is the second invention, wherein the solid component dispersion concentration is 0.2 to 1.
A koji-making method for a leavening treated brewing material, comprising mixing a soy sauce koji mold culture cultured in a 5 % liquid medium and koji-making.

[0011]

The puffed round soybeans or defatted soybeans used in the method of the present invention are, in the presence of an appropriate amount of moisture, pressurized and heated in a closed system and then rapidly released at room temperature. It is a soybean material which has been subjected to a treatment, for example, an extruder treatment, and sterilized, as well as a porous and roughened tissue, and may be crushed and re-sterilized if necessary.

The seed koji should be strictly an aspergillus-free seed koji, and a newly isolated seed koji is selected by means of ensuring microbiological purity. For example, aspergillus oryzae spores isolated from commercially available soy sauce koji are successively cultured on a solid nutrient medium for several generations, mixed bacteria are completely removed, and spores produced by the purified isolated strain are picked up using a manipulator. It is an isolated and carefully selected strain bred and bred.

The cultivation of the koji mold is performed in a liquid medium. To the liquid medium to be used, a sporulation promoting factor is added in addition to nutrients that support the growth of the mycelium of Aspergillus. The spores of the aspergillus oryzae to be inoculated are spores derived from the above-mentioned isolated strain, but if necessary, spores of a plurality of isolated strains may be mixed and inoculated.

[0014] The liquid medium used has the following conditions under culture conditions: (a) does not contain a solid dispersion component;
When the whole is a homogeneous liquid system, (b) contains a solid dispersion component, but when the whole is a uniform solid fine solid dispersion system, (c) is slightly coarser than the above (b). In the case of a heterogeneous phase solid dispersion system containing a solid dispersion component, any of them can be adopted.

The solid components to be contained in the heterogeneous phase solid dispersion liquid medium in the case of (c) include, for example, soybean flake powder, soybean hull powder, bran powder, purified cellulose powder, and filter paper powder. Is mentioned. These solid components are effective for cultivation and growth promotion of Aspergillus oryzae, and in that case, the amount of the solid components in the medium is usually 2 to 5%.

Further, in the case of the heterogeneous phase solid dispersion liquid medium (c) described above, the concentration of the solid component in the medium is set to a normal concentration of 1%.
0-30%, that is, the amount of the solid component in the medium is 0.2-1.
When the koji mold is cultured at 5%, the koji-making activity of the culture is remarkably improved. The growth rate of the koji mold in the liquid medium is high, and when the liquid medium culture is mixed and koji-produced, the koji production time is shortened, and the growth state of the koji mold in the resulting koji becomes uniform and dense.

The cultivation of Aspergillus oryzae is carried out in a liquid medium by aeration culture or shaking culture while heating. The culturing time is about 36 to 60 hours. The koji-making activity of the inoculum cultures cultured significantly longer than this culture time range is significantly reduced.

At the time of koji making, if necessary, a liquid medium culture of Aspergillus oryzae is uniformly mixed with the expanded soybean material which has been subjected to high-temperature and high-pressure treatment again, deposited and diffused in a layer having a specific thickness, and dispersed at a constant temperature. Maintain aseptic conditions as much as possible to promote the growth of koji mold and the formation of spores.

When the mixed bacteria are removed below a predetermined standard by the expansion process of the soybean material, and then immediately returned to the koji-making process, the high-temperature and high-pressure process can be omitted again. Further, koji making requires the addition of sterile water, and a part or all of the water can be replaced with a liquid culture of the seed koji. Furthermore, as the temperature and oxygen concentration of the koji sediment change with the progress of the koji making process, the temperature, pH, growth status of the koji mold or other microorganisms, their concentration, major enzyme activities, etc. are measured over time. Observe and, if necessary, perform “care” to replace the surface and interior portions of the deposit.
The koji making process usually requires about 36 to 60 hours,
The time required for the conventional koji making process using solid koji mold is greatly reduced.

In the present invention, the soy sauce Aspergillus oryzae cultured in a liquid medium in a state in which various germs have been removed is mixed with the leavened soybeans or defatted soybeans, followed by koji making to obtain a uniform soybean-free germ-free product. In addition, a highly active koji for soy sauce brewing can be obtained in a short time.

[0021]

【Example】

(Example 1) = Isolation of seed koji mold Koji spores isolated from commercially available soy sauce brewing koji "Usumurasaki" (product name, Higuchi Matsunosuke Shoten Co., Ltd.) on a nutrient solid medium having the composition shown in Table 1 for 3 passages Then, spores were separated from the colonies formed on the third generation solid medium. Separation and culture conditions are 48 hours at 30 ° C. for each generation.

[0022]

[Table 1]

(Example 2) = Cultivation of Aspergillus oryzae A spore isolated in Example 1 was mixed with a water-soluble component and a solid component having the composition shown in Table 2 or Table 3 and dispersed in a liquid medium (A) or (B). B) and cultured with aeration and shaking. The spore inoculation concentration is 10 ⁵ cells / ml or 10 ⁶ cells / ml.
ml and using a Sakaguchi flask, shaking number 120 rpm
m, the culture temperature was 30 ° C., and the culture time was 24 hours.

[0024]

[Table 2]

[0025]

[Table 3]

(Example 3) = Koji-making Puffed defatted soybeans obtained by treatment under high temperature and high pressure, 100 g of each of the liquid medium cultures of the koji mold obtained in Example 2 were 50 m each.
Then, the mixture was mixed with water and koji was made while maintaining the temperature at 30 ° C. As a control, the spores isolated in Example 1 were inoculated on a solid medium prepared by adding 50 g of sterilized water to 100 g of puffed defatted soybean, followed by koji making. The control spore inoculation concentration was 10 ⁵ cells / ml in sterile water.

Table 4 shows the temperature of the koji produced 24 hours, 48 hours and 60 hours after watering, and the modified Anson Hagiwara method [Hagihar
a, B. et al., J. Biochem., 45, 185 (1958)], and the results of visual observation of the appearance of neutral protease activity. As shown in Table 4, the koji made by kneading the liquid culture of the seed koji with water sprinkling was higher in quality than the koji made by adding the control solid culture to the koji. It was koji. In addition, in the test results of bacterial contamination by the transfer method using the solid culture medium of Example 1, contamination of some bacterial cultures was found in the control, but no bacterial contamination was found in the koji using the liquid medium. .

[0028]

[Table 4]

(Example 4) = Koji making on a practical scale Example 1 In a liquid medium in which 0.3% each of bran and soybean flakes are dispersed at 30 ° C in a jar fermenter.
After inoculation of 10 ⁶ spores / ml of Aspergillus oryzae isolated by
Cultured for hours. 800 L of the liquid culture was grown on a screw conveyor to obtain 1,800 swelled defatted soybeans as in Example 3.
kg. After the water sprinkling, the koji was made by "filling" the koji in the koji making room so that the thickness of the "fill" became 25 cm. The yield of koji at the time of “dekoji” (43 hours) is 2200kg
Met.

Table 5 shows the temperature, water content, protease activity and contamination of koji at the time of "incorporation", "first care", "second care", 30 hours and "dekoji". Shows the number of various bacteria. The control is a koji made according to the method of Example 3 with the addition of a solid medium culture. The growth of koji mold hypha and the formation of spores in the koji made by adding the liquid culture were significantly faster than the control.

[0031]

[Table 5]

[0032]

According to the present invention, as described above, a soy sauce koji mold cultured in a liquid medium without any germs is mixed with puffed whole soybeans or defatted soybeans, followed by koji making. There is an effect that a uniform and highly active koji for soy sauce brewing which is not contaminated by various bacteria can be obtained in a short time.

Continuation of the front page (72) Inventor Yasushi Takano 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture, Ajinomoto Co., Inc. Food Research Institute Co., Ltd. (56) References JP-A-48-88289 (JP, A) JP-A Sho 57-50866 (JP, A) JP-A-4-299955 (JP, A) JP-B-44-8080 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/238 A23L 1/202

Claims (3)

(57) [Claims] 1. A method of koji making of a leavening treated brewing material, comprising mixing a soy sauce koji mold cultured in a liquid medium with a leavened soybean or defatted soybean, and koji-making the mixture. 2. The method for koji making of a leavening treated brewing material according to claim 1, wherein the koji is made after mixing a soy sauce koji mold culture cultured in a liquid medium in which a solid component is dispersed. 3. A method for producing a leavening treated brewing material according to claim 2, wherein the soy sauce koji mold culture cultured in a liquid medium having a solid component dispersion concentration of 0.2 to 1.5% is mixed, followed by koji making. Koji making method.