JP3811690B2 - トウガラシミソ用麹の製造方法 - Google Patents
トウガラシミソ用麹の製造方法 Download PDFInfo
- Publication number
- JP3811690B2 JP3811690B2 JP2003277109A JP2003277109A JP3811690B2 JP 3811690 B2 JP3811690 B2 JP 3811690B2 JP 2003277109 A JP2003277109 A JP 2003277109A JP 2003277109 A JP2003277109 A JP 2003277109A JP 3811690 B2 JP3811690 B2 JP 3811690B2
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- Prior art keywords
- pepper
- koji
- producing
- red pepper
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Seasonings (AREA)
Description
Staudinger,Muller,Ber.699(56),1923 李&朴、韓国農化学会誌、19(4),227〜232,1976 禹&金、韓国農化学会誌、33(2),160〜168,1990 李、薬学会誌、1967 李&李、薬学会誌、31(5),280〜285,1987 小野崎博通他、J.Ferment.technol.,Vol.54,No.5,p.297〜301,1976
前記トウガラシ粉(11800SHU)500gを種麹と同時に添加する以外、実施例1と同様の方法で製麹した。出麹後、35SHU、分解率98%であった。
前記トウガラシ粉(11800SHU)を1000gに増量して添加、混合したことを除いては前記比較例1と同様の方法で製麹した。出麹後176SHU、分解率95%であった。
比較例1によって製麹された麹(仕込み総量の37重量%)と、ここに精小麦、食塩と浄水を添加した後混合して仕込み、30℃で20日間の発酵工程を経た後、その熟成物を60℃で30分間殺菌してトウガラシミソを製造した。この時の辛味は13SHUであった。
比較例2で製麹された麹を使用して比較例3と同様の工程を経てトウガラシミソを製造した。このときの辛味は62SHUであった。
4点:非酵素処理のものよりも非常に優れる。
3点:非酵素処理のものより優れる。
2点:非酵素処理のもの。
1点:非酵素処理のものよりも劣る。
0点:非酵素処理のものよりも非常に劣る。
Claims (15)
- 糊化した澱粉質原料に所定量のトウガラシ粉を添加し、種麹を添加して製麹するトウガラシミソ用麹の製造方法において、入麹から出麹までの工程で、入麹後、所定の時間製麹させてから、少なくとも1回以上所定量のトウガラシ粉を添加し、種麹が分泌する酵素の作用によってカプサイシン及び/又はジヒドロカプサイシンの含有量を減少させることを特徴とする、トウガラシミソ用麹の製造方法。
- 糊化した澱粉質原料に所定量のトウガラシ粉を添加し、種麹を添加して製麹するトウガラシミソ用麹の製造方法において、入麹から出麹までの工程で、入麹後、所定の時間製麹させてから、少なくとも1回以上所定量のトウガラシ粉を添加し、種麹が分泌する酵素によりカプサイシン及び/又はジヒドロカプサイシンを分解率5〜40%となるように作用させ、カプサイシン及び/又はジヒドロカプサイシンの含有量を減少させることを特徴とする、トウガラシミソ用麹の製造方法。
- トウガラシ粉を、原料総量の1〜50重量%添加することを特徴とする請求項1又は2記載のトウガラシミソ用麹の製造方法。
- 麹を原料総量の0.01〜0.3重量%添加することを特徴とする請求項1〜3のいずれか1項記載のトウガラシミソ用麹の製造方法。
- 種麹が、アスペルギルスオリゼ(Aspergillus oryzae)であることを特徴とする請求項1〜4のいずれか記載のトウガラシミソ用麹の製造方法。
- 澱粉質原料が、穀類であることを特徴とする請求項1〜5のいずれか記載のトウガラシミソ用麹の製造方法。
- 澱粉質原料が、豆類であることを特徴とする請求項1〜5のいずれか記載のトウガラシミソ用麹の製造方法。
- 澱粉質原料が、穀類及び豆類の混合原料であることを特徴とする請求項6又は7記載のトウガラシミソ用麹の製造方法。
- 穀類が、コムギ(小麦)、ふすま、精小麦、米、麦、モロコシ、トウモロコシ、カラスムギ、蕎麦、黍又はこれらの加工品の少なくとも1種以上であることを特徴とする請求項6又は8記載のトウガラシミソ用麹の製造方法。
- 豆類が、大豆、豆粉、脱脂大豆、ツルナシインゲンマメ、緑豆又はこれらの加工品の少なくとも1種以上であることを特徴と請求項7又は8記載のトウガラシミソ用麹の製造方法。
- 糊化した澱粉質原料に所定量のトウガラシ粉を添加し、種麹を添加して製麹してなるトウガラシミソ用麹において、入麹から出麹までの工程で、入麹後、所定の時間製麹させてから、少なくとも1回以上所定量のトウガラシ粉を添加し、種麹が分泌する酵素の作用によってカプサイシン及び/又はジヒドロカプサイシンの含有量を減少させることを特徴とする、トウガラシミソ用麹。
- 糊化した澱粉質原料に所定量のトウガラシ粉を添加し、種麹を添加して製麹してなるトウガラシミソ用麹において、入麹から出麹までの工程で、入麹後、所定の時間製麹させてから、少なくとも1回以上所定量のトウガラシ粉を添加し、種麹が分泌する酵素によりカプサイシン及び/又はジヒドロカプサイシンを分解率5〜40%となるように作用させ、カプサイシン及び/又はジヒドロカプサイシンの含有量を減少させることを特徴とする、トウガラシミソ用麹。
- トウガラシ粉が、原料総量の1〜50重量%添加されることを特徴とする請求項12記載のトウガラシミソ用麹。
- 麹が、原料総量の0.01〜0.3重量%添加されることを特徴とする請求項12又は13項記載のトウガラシミソ用麹。
- 請求項12〜14のいずれか記載の麹を、澱粉質原料、香味料、塩及び水の混合物に添加し、発酵及び熟成することによって製造されることを特徴とするトウガラシミソ。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0088302A KR100506832B1 (ko) | 2002-12-31 | 2002-12-31 | 매운맛이 감소된 고추장용 코지의 제조방법, 동 방법에의해 제조된 코지 및 상기 코지로부터 제조되는 고추장 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2004208685A JP2004208685A (ja) | 2004-07-29 |
JP3811690B2 true JP3811690B2 (ja) | 2006-08-23 |
Family
ID=32653270
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2003277109A Expired - Lifetime JP3811690B2 (ja) | 2002-12-31 | 2003-07-18 | トウガラシミソ用麹の製造方法 |
Country Status (3)
Country | Link |
---|---|
US (1) | US7514109B2 (ja) |
JP (1) | JP3811690B2 (ja) |
KR (1) | KR100506832B1 (ja) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4889208B2 (ja) | 2004-07-14 | 2012-03-07 | 日本パック株式会社 | 健康食 |
KR100653166B1 (ko) * | 2004-12-03 | 2006-12-06 | 김용호 | 기능성 다이어트 필름 조성물 및 제조방법 |
US20080124449A1 (en) * | 2005-02-10 | 2008-05-29 | Miho Ishii | Food for Preventing Life Style-Related Diseases |
KR100918678B1 (ko) * | 2007-09-12 | 2009-09-22 | 방금순 | 감귤 겉껍질을 함유한 감귤 고추장 제조방법 및 그 고추장 |
KR100869083B1 (ko) * | 2008-05-20 | 2008-11-17 | (주)새롬바이오 | 다이어트 효과를 갖는 캡사이신의 변화물질을 생산하는 바실러스 서브틸리스 균주 및 캡사이신에 의한 다이어트 효과와 동일한 매운맛이 완화된 캡사이신의 변화물질을 생산하는 방법 |
KR100957186B1 (ko) * | 2008-09-04 | 2010-05-11 | 청원전통식품 영농조합법인 | 발효액종을 이용한 쌀빵의 제조방법 |
KR101138286B1 (ko) * | 2009-08-14 | 2012-04-24 | 대상 주식회사 | 쌀 고추장용 코지의 제조방법 |
KR101489999B1 (ko) * | 2012-10-31 | 2015-02-04 | 씨제이제일제당 (주) | 전통 메주에서 분리한 신규한 균주인 아스퍼질러스 오리재 cj 1354 균주와 이를 이용한 쌀 고추장 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장 |
CN103110084A (zh) * | 2013-03-12 | 2013-05-22 | 董黎民 | 一种新的食品添加剂及其制作工艺 |
JP6531892B2 (ja) * | 2014-01-18 | 2019-06-19 | 池田食研株式会社 | 香辛料加工物の製造方法 |
KR102075754B1 (ko) * | 2015-10-28 | 2020-02-10 | 씨제이제일제당 (주) | 대두와 쌀의 혼합 제국에 의한 고추장 제조방법 및 그 제조방법에 의해 제조된 고추장 |
KR101759538B1 (ko) * | 2016-10-04 | 2017-07-20 | 에스피씨 주식회사 | 제빵용 고추장 및 이의 제조방법 |
CN108618108A (zh) * | 2017-03-22 | 2018-10-09 | 周永东 | 一种豆豉酸梅辣椒酱及其制备方法 |
KR102461159B1 (ko) * | 2018-11-28 | 2022-11-01 | 토박이순창식품(주) | 기능성 균주를 이용한 귀리 고추장의 제조방법 및 그 방법에 의해 제조된 귀리 고추장 |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS55144884A (en) * | 1979-04-27 | 1980-11-12 | Kikkoman Corp | Preparation of koji |
JPS55162981A (en) * | 1979-06-06 | 1980-12-18 | Kikkoman Corp | Preparation of solid koji (malted rice) |
KR920005367B1 (ko) * | 1988-05-31 | 1992-07-02 | 조정리 | 초고추장의 제조 방법 |
KR930002025B1 (ko) * | 1990-09-06 | 1993-03-22 | 오뚜기식품 주식회사 | 현미고추장 및 그 제조방법 |
US5520933A (en) * | 1991-11-12 | 1996-05-28 | Kyowa Hakko Kogyo Co., Ltd. | Method for the production of foods and beverages |
JPH07236448A (ja) * | 1994-02-28 | 1995-09-12 | Maruman Kk | 唐辛子麹及びその製造方法及び唐辛子麹味噌 |
JPH08214829A (ja) * | 1995-02-17 | 1996-08-27 | Ajinomoto Co Inc | 粉末調味料の製造法 |
EP0913097B1 (en) * | 1997-10-31 | 2005-01-12 | Societe Des Produits Nestle S.A. | Production of a hydrolysate |
JP4043605B2 (ja) * | 1998-07-02 | 2008-02-06 | 丸善製薬株式会社 | カプサイシン類縁体の製造法 |
US20020160079A1 (en) * | 2001-02-28 | 2002-10-31 | Kim Tae-Hyun | Koji produced from soybean hypocotyl, preparation method thereof, and soy hypocotyl products prepared from said koji |
KR20020012624A (ko) * | 2002-01-25 | 2002-02-16 | 정병용 | 딸기를 이용한 고추장 제조 방법 |
-
2002
- 2002-12-31 KR KR10-2002-0088302A patent/KR100506832B1/ko active IP Right Grant
-
2003
- 2003-04-10 US US10/411,751 patent/US7514109B2/en not_active Expired - Lifetime
- 2003-07-18 JP JP2003277109A patent/JP3811690B2/ja not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
US20040126458A1 (en) | 2004-07-01 |
KR20040061992A (ko) | 2004-07-07 |
JP2004208685A (ja) | 2004-07-29 |
KR100506832B1 (ko) | 2005-08-10 |
US7514109B2 (en) | 2009-04-07 |
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