JP3839249B2 - Production method of seasonings containing alcohol - Google Patents
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【０００１】
【発明が属する技術分野】
本発明は、諸味中に含糖操作を行うことなくアルコ−ルが５ｖ／ｖ％以上、全窒素が１．０ｗ／ｖ％以上を有し、異味異臭がなく香りが良好で、原料の窒素利用率が高い値を示し、諸味液汁の全窒素成分に対するアミノ酸の比率の高い酒精含有調味料を速醸する方法に関する。
【０００２】
【従来の技術】
従来、炭水化物原料、蛋白質原料またはこれらの混合物を０ｗ／ｖ％〜２ｗ／ｖ％未満の塩濃度で消化するにあたり、初期諸味のｐＨを４〜６に調整し、さらにアルコ−ル産生能を有する酵母を添加して、諸味の消化とアルコ−ル発酵を同時に行い低塩調味液（酒精含有調味料）を得る方法が知られている。
すなわち、小麦と脱脂大豆を等量使用して常法により醤油麹を調製し、該醤油麹２６５ｋｇに常法により調製した米麹４６．５ｋｇ、グルコ−ス１４ｋｇ、酵母培養液３７２リットルを混和して諸味を調製（ｐＨ５．７８）し、該諸味を品温２５℃で４０日間保持して、消化と同時にアルコ−ル発酵を行わせ、エタノ−ル７．３２ｗ／ｖ％、全窒素１．９７ｗ／ｖ％の酒精含有調味料を得る方法が知られている（特許第３０６６９５号公報参照）（以下、従来の発明という）。
従来の発明は、諸味の酵素分解（以下、「消化」ということがある）と酵母によるアルコ−ル発酵を同時に行う方法であるが、酵母は、諸味品温が４０℃以上であるときは、増殖できず、アルコ−ル発酵も殆ど行われない。そのため消化温度は４０℃より低い温度（例えば上述のように２５℃）の採用を余儀なくされる。
一方消化温度が、４０℃より低い場合は、諸味の消化に時間を要し、諸味が容易に軟らかくならず、このような場合、諸味の圧搾濾過性が非常に悪く、圧搾歩留まりも低下する。
また従来の発明においては原料の窒素利用率が悪く、改良の余地を残している。
また、醤油の窒素成分にはアミノ酸やペプチド類があるが、このうちアミノ酸がどの位あるのか、これを表す言葉として、ホルモ−ル窒素がある。これは全窒素成分のうち何％がアミノ酸として存在するかを示し、通常の醤油醸造法による醤油は、５５〜５６％の値を示し、また、このホルモ−ル窒素が少ないと味の”ノビ”がないといわれる（「醤油と技術」、昭和４２年６月３日、第２０５４頁参照）。
従来の発明は、小麦と脱脂大豆を等量使用する原料配合は開示されているが、麦が７０〜１００ｗ／ｗ％で、残余部分が大豆である原料配合は開示されていない。また諸味の消化温度が低く、また消化期間が１０日〜２週間程度では諸味液汁の全窒素成分に対するアミノ酸の比率が低い問題を有している。
さらにまた、小麦と脱脂大豆を等量使用する従来の発明は、諸味液汁にアルコ−ルを高濃度に蓄積することは非常に難しく、そのため、諸味中に米麹やグルコ−ス等の炭水化物を添加（以下、含糖操作という）しなければならない欠点を有する。
【０００３】
【発明が解決しようとする課題】
したがって、本発明は、諸味中に含糖操作を行うことなくアルコ−ルが５ｖ／ｖ％以上、全窒素が１．０ｗ／ｖ％以上を有し、異味異臭がなく香りが良好で、原料の窒素利用率が高く、諸味液汁の全窒素成分に対するアミノ酸の比率の高い酒精含有調味料を速醸することを目的とする。
【０００４】
【課題を解決するための手段】
本発明者らは、上記課題を解決するため、鋭意研究を重ねた結果、麦が７０〜１００ｗ／ｗ％で、残余部分が大豆である原料を使用して、常法により醤油麹を調製し、次いで諸味中（即ち諸味液汁）の食塩が０〜５ｗ／ｖ％となるように該醤油麹１重量部に対し水または食塩水を１．０〜２．０重量部混和して諸味を調製し、該諸味をｐＨ３．５〜５．０、品温４５〜６５℃で２０〜１００時間酵素分解して消化諸味を調製し、次いで諸味１ｇ当り１×１０5個以上となるように 、該消化諸味に酵母を添加し、品温２０〜３５℃で５日以上発酵、熟成させるときは、上記課題の酒精含有調味料を１０日〜２週間で得ることを知った。
また、上記酒精含有調味料を得るに際し、麦が９０〜１００ｗ／ｗ％で、残余部分が大豆である原料を使用し、また酵母として酒類醸造用酵母を使用し、さらにまた諸味１ｇ当り１×１０6個〜１×１０7個となるように、消化諸味に酒類醸造用酵母を添加するときは、アルコ−ルが８ｖ／ｖ％以上の酒精含有調味料を容易に得ることを知り、この知見に基づいて本発明を完成した。
【０００５】
即ち本発明は、麦が７０〜１００ｗ／ｗ％で、残余部分が大豆である原料を使用して、常法により醤油麹を調製し、次いで諸味中の食塩が０〜５ｗ／ｖ％となるように該醤油麹１重量部に対し水または食塩水を１．０〜２．０重量部混和して諸味を調製し、該諸味をｐＨ３．５〜５．０、品温４５〜６５℃で２０〜１００時間酵素分解して消化諸味を調製し、次いで諸味１ｇ当り１×１０5個以上と なるように、該消化諸味に酵母を添加し、品温２０〜３５℃で５日以上発酵、熟成させることを特徴とする酒精含有調味料の製造法である。
また、本発明は麦が９０〜１００ｗ／ｗ％で、残余部分が大豆である原料を使用して、常法により醤油麹を調製し、次いで諸味中の食塩が０〜５ｗ／ｖ％となるように該醤油麹１重量部に対し水または食塩水を１．０〜２．０重量部混和して諸味を調製し、該諸味をｐＨ３．５〜５．０、品温４５〜６５℃で２０〜１００時間酵素分解して消化諸味を調製し、次いで諸味１ｇ当り１×１０6〜１×１ ０7個となるように、該消化 諸味に酒類醸造用酵母を添加し、品温２０〜３５℃で５日以上発酵、熟成させ ることを特徴とする酒精含有調味料の製造法である 。
【０００６】
【発明の実施の形態】
以下本発明を詳細に説明する。
【０００７】
（炭水化物原料）
炭水化物原料としては、小麦、大麦などの麦が挙げられる。
【０００８】
（蛋白質原料）
蛋白質原料としては、大豆、脱脂大豆、脱脂加工大豆などの大豆が挙げられる。
【０００９】
（原料の配合割合）
上記麦が７０〜１００ｗ／ｖ％（特に９０〜１００ｗ／ｖ％が好ましい）で、残余部分が大豆である配合割合の原料を使用する。
そして、この際麦が９０〜１００ｗ／ｖ％で、残余部分が大豆である配合割合の原料を使用するときは、目的とするアルコ−ル濃度の諸味液汁が短期間に得られるので好ましい。
【００１０】
麦が７０ｗ／ｖ％以上の原料配合を採用するときは諸味中に含糖操作を行うことなく、目的とするアルコ−ル濃度の諸味液汁が容易に得られるので好ましい。麦と大豆の配合割合において、麦が７０ｗ／ｖ％未満、すなわち、大豆が３０ｗ／ｖ％より多くなると、エタノ−ルが５ｖ／ｖ％以上の諸味液汁が得にくくなる。
【００１１】
次いで、上記配合割合の原料を用いて常法（即ち通常の醤油麹の製造法）により製麹し醤油麹を調製する。
上記配合割合において麦が１００ｗ／ｖ％、大豆が０である場合に得られる麹（麦麹）は、一般には醤油麹とは言わないが、この麦麹も本発明では醤油麹という。
【００１２】
（仕込時の汲水）
こうして得られた醤油麹に対し、１．０〜２．０重量部の水または食塩水を混和（仕込）する。ここに用いられる水または食塩水を汲水という。
汲水が少ないと諸味濃度が高まり、酵母が増殖、発酵できなくなるので好ましくない。
また反対に汲水が多いと目的とするアルコ−ルが５ｖ／ｖ％以上の諸味液汁が得られないので好ましくない。
【００１３】
（諸味の食塩濃度）
諸味中の食塩が０〜５ｗ／ｖ％となるように、醤油麹１重量部に対し水または食塩水を１．０〜２．０重量部混和して（仕込んで）諸味を調製する。
本発明において、食塩をこの範囲の濃度に調整する操作も重要であって、食塩が５ｗ／ｖ％を越えると、酵母のアルコ−ル発酵が著しく阻害され、また諸味の消化も旺盛に行なわれなくなるので好ましくない。
【００１４】
さて、この食塩濃度０〜５ｗ／ｖ％は、通常の醤油諸味の食塩濃度１６〜１８ｗ／ｖ％からすると、非常に低い濃度であって、このように諸味を非常に低い食塩濃度で消化した場合に、腐造しないかという問題がある。
しかしこの場合、腐造する危険性は非常に大きく、遠からず腐造する運命にある。
そこで、本発明では、諸味の食塩を０〜５ｗ／ｖ％に保持すると共に品温を４５〜６５℃保持する、さらにｐＨを、３．５〜５．０に調整する条件を組合せ、腐造を防止する。
このうち、ひとつでも条件を満たさない場合は、腐造の危険性が高まるので好ましくない。
また、本発明は消化時間についても１００時間以内を限度としており、この範囲において腐造する危険性は殆どない。したがって、腐造による異味異臭を発生することはない。
【００１５】
（消化温度）
消化温度は、４５〜６５℃で行うことが必要で、温度が低いと諸味が消化中に腐造する危険があるので好ましくない。反対に高いと、酵素分解が阻害され、消化時間が長くなるので好ましくない。
【００１６】
（消化時間）
また、消化時間は、２０〜１００時間が好ましい。
２０時間未満では、蛋白質が容易にアミノ酸とならず、旨味が中々出て来ない。また、酵素分解の結果、消化液中にはペプチドおよびアミノ酸などの窒素成分（以下全窒素という）が溶出されるが、時間が短いと、全窒素の分解、溶出は不十分で、しかも全窒素に対するアミノ酸の比率が低いため、旨味の乏しいものとなるので好ましくない。
反対に、１００時間を越えると、腐造する危険性がでて来るのと、諸味液汁に加熱臭が付着し、また着色が進むため好ましくない。
【００１７】
諸味の温度が、４５℃以上であれば食塩が０〜５ｗ／ｖ％でも腐造しにくくなり、５０℃以上あれば全く無塩でも腐造の危険性はなくなるのに反して、麹菌酵素は非常によく働いて諸味成分を分解し、醤油の味が速く出るので、短期間に速醸できる。
しかし、研究室内の仕事とは違って、実際諸味の消化を食塩濃度０〜５ｗ／ｖ％で、しかも工場で行う場合には、多量の諸味を均一に４５℃以上に１００時間保つという事は非常に困難で、どうしても諸味の表面が幾分冷えて４５℃以下となり、そこから腐敗して来て、遂には諸味全体に及ぶようになり、失敗に帰する可能性が高まる。よって、１００時間以内とすることが好ましい。
【００１８】
（醤油微生物の耐熱性）
一般に麹中にいた微生物及び空中より落下してきた微生物、特に酵母は４０〜４５℃では繁殖できず、４５〜５０℃の温度では死滅する割合が増え、特に５０℃以上の温度では殆ど死滅してしまう。
【００１９】
（消化温度と麹菌酵素の酵素活性）
一方、この温度範囲は、麹菌酵素、特にプロテア−ゼおよびアミラ−ゼの最適温度であって、その他の酵素も非常によく働き、麹の蛋白質及び澱粉はよく溶解、分解されて、当初かなり硬かった諸味が次第に軟らかくなり最終的にかなりドロドロとして、ペプトン、ペプチド、アミノ酸、糊精、直糖などが多量に速やかに生成し、濃稠な諸味となる。
【００２０】
（消化時の諸味ｐＨ）
また、仕込時にこの諸味に対し、酸を添加して、ｐＨを３．５〜５．０、特にｐＨ３．５〜４．７に調整する。
細菌類は一般にｐＨに対して非常に敏感で、少し酸性が強くなると殆ど繁殖活動出来なくなるから、無塩でも腐造しない、安心して消化を行うことができる。
即ち、諸味に、或いは仕込水（汲水）に、乳酸、酢酸、コハク酸、クエン酸およびフマ−ル酸等の有機酸、塩酸及び硫酸等の無機酸を添加して、ｐＨ５以下、特にｐＨ３．５〜ｐＨ４．７に調整することが好ましい。ｐＨ５以下に調整すれば、細菌類に繁殖は大いに阻止されるから、１００時間くらいなら腐造しない。反対に麹菌酵素はかなりよく働く。
また、反対にｐＨ３．５未満となると、諸味中の酵素特にプロテア−ゼが相当に阻害されるため、蛋白質の分解が遅くなり、速醸できなくなるので好ましくない。
なお、消化中に、時々補酸して、絶えず初期のｐＨに保っておくことが好ましい。
【００２１】
こうして本発明によれば、仕込み当初、味噌状を呈していた諸味が、２０〜１００時間という非常に短時間に、ペ−スト状にドロドロに溶解して、粘度も低くなり、諸味液汁の全窒素成分に対するアミノ酸の比率が高い旨味の非常に濃厚な消化諸味となる。また原料の窒素利用率が非常に高い値を得ることができる。
【００２２】
（消化終了諸味の品温調整：２０〜３５℃）
消化中の諸味の品温は４５〜６５℃と非常に高温であるた、麹中に居た微生物、空中より落下してきた微生物は殆ど死滅してしまう。
したがって、消化中、酵母によるアルコ−ル発酵、および細菌類による酸発酵も行われず、したがって、複雑な風味を期待することができない。
そこで、消化諸味を２０〜３５℃の品温に下げ、この品温で所定期間保持する。
この品温は、細菌類（生酸菌）の増殖発酵にとって好都合の温度であるため、複雑な風味を期待する場合は、必要により該諸味に乳酸菌、酢酸菌などを添加し、酸発酵（乳酸発酵、酢酸発酵など）を旺盛に行わせて味に複雑さを加え、押味と締まりが付与された諸味液汁とする。
また本発明においては、無塩、あるいは減塩消化中に麹菌酵素をフルに働かせて、麹成分を溶解且つ分解するので、糖やアミノ酸が多量に生成されるが、全部は溶解されずに一部の蛋白質及び澱粉は残存する。
そこで、消化諸味にある麹菌由来の諸種の酵素、特にプロテア−ゼとアミラ−ゼをさらによく働かせて、消化中に分解溶出されなかった蛋白質及び澱粉を分解して、アミノ酸及び糖を生成せしめる必要がある。
一方また本発明においては、消化温度が４５〜６５℃と非常に高温であるた、麹中に居た微生物、空中より落下してきた微生物は殆ど死滅してしまう。
したがって、消化中アルコ−ル発酵は行われず、消化諸味は香りが悪い欠点を有する。そこで、酵母によりアルコ−ル発酵を行わせる必要がある。
そこで、諸味品温を２０〜３５℃に下げる。
【００２３】
（酵母添加）
品温２０〜３５℃の消化諸味に対し、酵母を添加し、好気的条件下で５日以上特に、７〜１０日間諸味管理を行う。
【００２４】
（諸味中の酵母濃度）
酵母の添加濃度は、アルコ−ル濃度の高い酒精含有調味料を短期間に得るために、また腐造防止のために重要であって、消化諸味１ｇ当り１×１０5個以上、 好ましくは１×１０6〜１×１０7個となるよう に添加する。
消化諸味１ｇ当り１×１０5未満の濃度では諸味が途中で腐敗する危険性を有 する。
このように酵母を所定濃度以上添加することにより諸味中に非常に短期間にアルコ−ルを産生、蓄積され、目的とするアルコ−ル濃度の諸味液汁を得ることができる。
【００２５】
（酵母の添加時期）
酵母の添加時期は、仕込と同時、仕込初期、消化中または消化後に添加する方法が挙げられる。
このうち、仕込と同時、仕込初期または消化中に添加する方法は、諸味品温が高温度（４５〜６５℃）であるため、添加された酵母は繁殖できない、また酒精発酵もできない。従って香気が良化することは期待できないので好ましくない。したがって、消化後、諸味品温を下げて２０〜３５℃になったら添加することが好ましい。この温度は、酵母の増殖発酵に好都合の温度であって、この温度に保持することにより諸味をよく発酵させて、香気を良化することができる。
【００２６】
（酵母の種類）
酵母としては、醤油醸造用酵母、酒類醸造用酵母、パン酵母など任意の酵母が使用可能であるが、特に酒類醸造用酵母、特に、ウイスキ−用酵母、清酒用酵母、焼酎用酵母、ワイン用酵母、ビ−ル用酵母等のアルコ−ル産生能が高い酵母が好ましい。酒類醸造用酵母は諸味中に非常に短期間にアルコ−ルを産生、蓄積できる。
【００２７】
（諸味の好気的条件下保持）
酵母添加後は、諸味を好気的条件下に保持する。
すなわち、諸味を、機械的にあるいは人手により、時々あるいは連続的に、撹拌するか、通気するか、または撹拌と通気を併用するかして、好気的条件下に、５日以上保持し、目的とするアルコ−ルが５ｖ／ｖ％以上で、全窒素が１．０ｗ／ｖ％以上で、異味異臭がない、アルコ−ル発酵終了諸味（諸味液汁）を得ることができる。
【００２８】
【実施例】
以下実施例を示して、本発明をより具体的に説明する。
【００２９】
実施例１
（酒精含有調味料の製造）
生小麦９９ｗ／ｗ％と脱脂加工大豆１ｗ／ｗ％の配合割合で醤油麹を調製した。即ち、生小麦を常法により炒熬割砕し、これに脱脂加工大豆に１５０重量％撒水し蒸煮した大豆を混和し、該混和物に撒水して水分４０重量％の盛込原料を得た。
これに常法により醤油用種麹菌を接種し、通風製麹装置で７２時間製麹し、醤油麹を得た。
ついで、この醤油麹１００重量部を、温度５０℃、乳酸添加によりｐＨを４．５に調整した水１５０重量部に仕込み、均一に混和して諸味を調製した（仕込み直後の諸味ｐＨ４．６）。
この諸味を回転軸にプロペラ翼を配置した竪型撹拌機により均一に撹拌（１００ｒｐｍ）しつつ底部より通気（０．５ｖｖｍ）した。温度を５０℃に保持しつつ４０時間消化した。
次いで、消化終了諸味の品温を３０℃に下げ、これにウイスキ−酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ ＩＦＯ２１１２）を、１×１０6個／ｇ諸味となるように混和した。
この諸味を、３０℃でさらに５日間発酵、熟成させ、圧搾濾過して、表１に記載の成分分析値を有し、異味異臭がなく、香りが良好な酒精含有調味料を得た。また本発明の原料の窒素利用率は９０．７０％であった。また、色度はしょうゆの標準色３２番であった。
【００３０】
比較例１
（酒精含有調味料の製造）
比較のため、上記実施例１の本発明の酒精含有調味料の製造において、
「消化終了後、諸味にウイスキ−酵母を混和」
する代わりに、
「仕込みと同時に、諸味にウイスキ−酵母を混和」
する以外は、全く同様にして表１に示すごとき成分分析値を有する比較例１の酒精含有調味料を得た。
原料の窒素利用率は８９．３７％であった。
【００３１】
比較例２
（酒精含有調味料の製造）
比較のため、上記実施例１の本発明の酒精含有調味料の製造において、
「消化を、品温５０℃、諸味ｐＨ４．５で４０時間行い、また消化終了後、諸味にウイスキ−酵母を混和」
する代わりに、
「消化を、品温３０℃、諸味ｐＨ３．８で、７日間行い、また仕込みと同時に、諸味にウイスキ−酵母を混和」
する以外は、全く同様に操作して、表１に示すごとき成分分析値を有する比較例２の諸味液汁（酒精含有調味料）を得た。
原料の窒素利用率は８６．０１％であった。
【００３２】
なお、表１の諸味液汁の分析値の欄における、ＮａＣｌ、ＦＮ、ＴＮ、Ｇｌｕ、ＲＳ、Ａｌｃ．は、それぞれ食塩、ホルモ−ル窒素、全窒素、グルタミン酸、還元糖、アルコ−ルを表わし、分析法は、日本醤油研究所編集「しょうゆ試験法」（昭和６０年３月１日発行）に記載されている方法により行った。
また窒素利用率は、醤油原料の大豆及び小麦に含まれる蛋白質等の全窒素量に対する諸味液汁中に溶解している全窒素量の割合（％）をいう。
また、諸味粘度は、２５℃に品温調整した諸味を、容量５００ｍｌのビ−カ−に満たし、これをＢ型粘度計を用いて、１０ｒｐｍ、３０秒間の条件で測定した。ロ−タ−は、Ｎｏ．３のものを使用した。
【００３３】
表１の比較例１の結果から、消化と酵母によるアルコ−ル発酵を同時に行う場合において、消化温度が高い場合は酵母の生育が阻害され、アルコ−ル発酵が十分に行われず、従って酒精含有調味料のアルコ−ルが０．１ｖ／ｖ％と低く本願発明の目的が達成されないことが判る。
また比較例２の結果から、消化と酵母によるアルコ−ル発酵を同時に行う場合において、消化温度が３０℃と、酵母の生育適温に保持する場合は、酵母の増殖とアルコ−ル発酵が旺盛に行われ、従ってアルコ−ルの産生、蓄積が良好に行われ、酒精含有調味料のアルコ−ル濃度が５．３ｖ／ｖ％と高くなることが判る。
しかし、消化に７日もかかり、それでも原料の窒素利用率が８６％と低く、改善の余地があることが判る。
また、諸味の粘度が非常に高く、圧搾濾過性が悪いことが判る。
また、全窒素成分に対するアミノ酸の比率（ＦＮ／ＴＮ）が約３０％と低く、味に”ノビ”がない、調味料であることが判る。
一方、表１の本発明の結果から、本発明によれば上記比較例１及び同２のごとき不都合はなく、アルコ−ルが８．２ｖ／ｖ％、総窒素が１．２６ｗ／ｖ％含有し、熟成諸味の粘度が９５０ｃｐｓと非常に低く、諸味の圧搾濾過性が良好で、原料の窒素利用率が約９０％、また全窒素成分に対するアミノ酸の比率（ＦＮ／ＴＮ）が約５０％とそれぞれ高く、味に”ノビ”があり、旨味に富む調味料が得られることが判る。また本発明によれば、上記特徴の酒精含有調味料を、製麹期間３日、諸味消化期間２日、酵母発酵期間５日、合計１０日間という短期間で得られることが判る。
【００３５】
実施例２
（酒精含有調味料の製造）
実施例１の酒精含有調味料の製造において、
「温度を５０℃に保持しつつ４０時間消化した。」
とあるを、
「温度を６０℃に保持しつつ３０時間消化した。」
と変更する以外は、全く同様に処理し、表１の本発明区分とほぼ同様な成分分析値を有し、異味異臭がなく、香りが良好な酒精含有調味料を得た。
また実施例２の酒精含有調味料の原料の窒素利用率は、９２．６５％であった。
【００３６】
実施例３
（酒精含有調味料の製造）
生の小麦７０ｗ／ｗ％を常法により炒熬割砕し、これに脱脂加工大豆３０ｗ／ｗ％を常法により１５０重量％撒水し蒸煮した大豆を混和し、該混和物に撒水して水分４０ｗ／ｗ％の盛込原料を得た。
これに常法により醤油用種麹菌を接種し、通風製麹装置で７２時間製麹し、醤油麹を得た。
ついで、この醤油麹１００重量部を、温度５０℃、乳酸添加によりｐＨを４．５に調整した水１５０重量部に仕込み、均一に混和して諸味を調製した（仕込み直後の諸味ｐＨ４．６）。この諸味を回転軸にプロペラ翼を配置した竪型撹拌機により均一に撹拌（１００ｒｐｍ）しつつ底部より通気（０．５ｖｖｍ）した。温度を５０℃に保持しつつ４０時間消化した。
次いで、消化終了諸味の品温を３０に下げ、これに醤油酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｒｏｕｘｉｉ）を、１×１０5個／ｇ諸味となるように混和した 。
この諸味を、３０℃でさらに５日間発酵、熟成させ、圧搾濾過して、表２に記載の成分分析値を有し、異味異臭がなく、香りが良好な酒精含有調味料を得た。原料の窒素利用率は９０．２０％であった。また、色度はしょうゆの標準色３０番であった。
【００３７】
表２の結果から、本発明によれば、アルコ−ルが５．８ｖ／ｖ％、全窒素が１．４３ｗ／ｖ％を有し、原料の窒素利用率が約９０％、諸味液汁の全窒素成分に対するアミノ酸の比率が約５０％の酒精含有調味料を１０日と非常に短期間に得ることが判る。また、色沢は非常に淡色であることが判る。
【００３９】
【発明の効果】
本発明は、諸味中に含糖操作を行うことなくアルコ−ルが５ｖ／ｖ％以上、全窒素が１．０ｗ／ｖ％以上を有し、異味異臭がなく香りが良好な酒精含有調味料を得る諸味中に含糖操作を行うことなくアルコ−ルが５ｖ／ｖ％以上、全窒素が１．０ｗ／ｖ％以上を有し、異味異臭がなく香りが良好で、原料の窒素利用率が８５％以上の値を示し、諸味液汁の全窒素成分に対するアミノ酸の比率が５０％以上で、しかも色沢が非常に淡色である特徴を備えた酒精含有調味料を１０日〜２週間と非常に短期間で得ることができる。
また、本発明の酒精含有調味料は、上記特徴を備えているため、たれ、つゆ、ス−プ、佃煮などに使用する調味料として好適に用いることができる。また、本発明の酒精含有調味料は、アルコ−ルを５ｖ／ｖ％以上含有しているため、濃口醤油、淡口醤油、白醤油、溜醤油、減塩醤油などに適量混和して、当該醤油の風味改良と保存性向上を期待することができる。[0001]
[Technical field to which the invention belongs]
The present invention has an alcohol content of 5 v / v% or more and a total nitrogen content of 1.0 w / v% or more without performing a sugar-containing operation in the moromi, no off-flavor odor, good fragrance, and nitrogen as a raw material. The present invention relates to a method for quickly brewing an alcoholic-containing seasoning having a high utilization rate and having a high ratio of amino acids to the total nitrogen components of moromi mash.
[0002]
[Prior art]
Conventionally, when digesting carbohydrate raw materials, protein raw materials or a mixture thereof at a salt concentration of 0 w / v% to less than 2 w / v%, the pH of the initial moromi is adjusted to 4 to 6 and further has an alcohol production ability. A method is known in which yeast is added to obtain a low salt seasoning liquid (alcohol-containing seasoning) by simultaneously digesting moromi and alcoholic fermentation.
That is, soy sauce koji was prepared by a conventional method using equal amounts of wheat and defatted soybeans, and 46.5 kg of rice koji prepared by a conventional method, 14 kg of glucose, and 372 liters of yeast culture solution were mixed with 265 kg of the soy sauce koji. The moromi was prepared (pH 5.78), the moromi was kept at 25 ° C. for 40 days, and alcohol fermentation was performed simultaneously with the digestion. Ethanol 7.32 w / v%, total nitrogen 1. A method for obtaining a condiment containing 97 w / v% of alcohol is known (see Japanese Patent No. 306695) (hereinafter referred to as conventional invention).
The conventional invention is a method of simultaneously carrying out enzymatic degradation of moromi (hereinafter sometimes referred to as “digestion”) and alcohol fermentation with yeast, but when yeast has a moromi product temperature of 40 ° C. or higher, It cannot grow and hardly performs alcoholic fermentation. Therefore, the digestion temperature must be a temperature lower than 40 ° C. (for example, 25 ° C. as described above).
On the other hand, when the digestion temperature is lower than 40 ° C., it takes time to digest the moromi, and the moromi is not easily softened. In such a case, the squeeze filterability of the moromi is very poor, and the compression yield also decreases.
Further, in the conventional invention, the nitrogen utilization rate of the raw material is poor, leaving room for improvement.
In addition, there are amino acids and peptides in the nitrogen component of soy sauce, and there is formol nitrogen as a word representing how much of these amino acids are present. This indicates what percentage of the total nitrogen component is present as an amino acid, soy sauce produced by a conventional soy sauce brewing method has a value of 55-56%, and if this formol nitrogen is low, the taste of “Nobi” (See "Soy sauce and technology", June 3, 1967, p. 2054).
The conventional invention discloses a raw material composition using equal amounts of wheat and defatted soybean, but does not disclose a raw material composition in which wheat is 70 to 100 w / w% and the remainder is soybean. In addition, the digestion temperature of moromi is low, and the digestion period of about 10 days to 2 weeks has a problem that the ratio of amino acids to the total nitrogen components of moromi juice is low.
Furthermore, in the conventional invention using equal amounts of wheat and defatted soybeans, it is very difficult to accumulate alcohol in a high concentration in moromi soup, so carbohydrates such as rice bran and glucose are contained in moromi. It has a disadvantage that it must be added (hereinafter referred to as a sugar-containing operation).
[0003]
[Problems to be solved by the invention]
Therefore, the present invention has an alcohol content of 5 v / v% or more and a total nitrogen content of 1.0 w / v% or more without performing a saccharification operation during the moromi taste, has no off-flavor odor and good aroma, The purpose is to quickly brew a sake-containing seasoning having a high nitrogen utilization rate and a high ratio of amino acids to the total nitrogen components of moromi soup.
[0004]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors prepared soy sauce cake by a conventional method using a raw material in which wheat is 70-100 w / w% and the remainder is soybean. Next, 1.0 to 2.0 parts by weight of water or saline is mixed with 1 part by weight of the soy sauce cake so that the salt in the moromi (that is, moromi soup) is 0 to 5 w / v% to prepare moromi. The digested moromi is prepared by enzymatic degradation of the moromi at a pH of 3.5 to 5.0 and an article temperature of 45 to 65 ° C. for 20 to 100 hours, and then 1 × 10 5 or more per gram of moromi When yeast was added to digested moromi and fermented and matured at a product temperature of 20 to 35 ° C. for 5 days or longer, it was found that the above-described alcoholic-containing seasoning was obtained in 10 days to 2 weeks.
In addition, when obtaining the above-mentioned seasoning-containing seasoning, a raw material in which barley is 90-100 w / w% and the remainder is soybean is used, and yeast for brewing alcohol is used as the yeast. It is known that when adding alcoholic beverage brewing yeast to digestive moromi so as to be 10 6 to 1 × 10 7 , alcohol can easily obtain an alcoholic condiment having an alcohol content of 8 v / v% or more. The present invention has been completed based on the findings.
[0005]
That is, in the present invention, soy sauce cake is prepared by a conventional method using a raw material in which wheat is 70-100 w / w% and the remainder is soybean, and then salt in moromi is 0-5 w / v%. As described above, 1.0 to 2.0 parts by weight of water or saline is mixed with 1 part by weight of the soy sauce cake to prepare moromi, and the moromi has a pH of 3.5 to 5.0 and an article temperature of 45 to 65 ° C. Enzymatic digestion for 20 to 100 hours to prepare digested moromi, then add yeast to the digested moromi so that it becomes 1 × 10 5 or more per gram of moromi, and ferment at product temperature of 20 to 35 ° C. for 5 days or more. It is a method for producing a seasoning containing seasonings characterized by aging.
Moreover, this invention prepares soy sauce cake by a conventional method using the raw material whose wheat is 90-100 w / w% and the remainder is soybean, and then the salt in moromi becomes 0-5 w / v%. As described above, 1.0 to 2.0 parts by weight of water or saline is mixed with 1 part by weight of the soy sauce cake to prepare moromi, and the moromi has a pH of 3.5 to 5.0 and an article temperature of 45 to 65 ° C. Digested moromi is prepared by enzymatic degradation for 20 to 100 hours, and then yeast for liquor brewing is added to the digested moromi so as to obtain 1 × 10 6 to 1 × 10 7 per gram of moromi, and the product temperature is 20 to This is a method for producing an alcoholic-containing seasoning characterized by being fermented and matured at 35 ° C. for 5 days or longer.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail below.
[0007]
(Carbohydrate raw material)
Examples of carbohydrate raw materials include wheat and barley such as barley.
[0008]
(Protein raw material)
Examples of the protein raw material include soybeans such as soybean, defatted soybean, and defatted soybean.
[0009]
(Combination ratio of raw materials)
The raw material of the mixing | blending ratio whose said wheat is 70-100 w / v% (especially 90-100 w / v% is preferable) and the remainder part is a soybean is used.
At this time, when using a raw material having a blending ratio of 90-100 w / v% wheat and the remainder being soybean, the moromi soup with the desired alcohol concentration can be obtained in a short period of time.
[0010]
It is preferable to employ a raw material blend of 70 w / v% or more of wheat because the moromi soup with the desired alcohol concentration can be easily obtained without performing the sugar-containing operation during the moromi. If the ratio of wheat and soybean is less than 70 w / v%, that is, if the soybean is more than 30 w / v%, it is difficult to obtain moromi soup with ethanol of 5 v / v% or more.
[0011]
Subsequently, using the raw materials of the above blending ratio, koji is prepared by a conventional method (that is, a normal method for producing soy sauce cake) to prepare a soy sauce cake.
The straw (wheat straw) obtained when the wheat is 100 w / v% and the soybean is 0 in the above blending ratio is not generally called soy sauce cake, but this wheat straw is also called soy sauce cake in the present invention.
[0012]
(Pumped water at the time of preparation)
To the soy sauce cake obtained in this way, 1.0 to 2.0 parts by weight of water or saline is mixed (prepared). The water or saline used here is called pumped water.
If the amount of water drawn is small, the moromi concentration increases, and the yeast cannot grow and ferment, which is not preferable.
On the other hand, if the amount of pumped water is large, a moromi mash having a target alcohol content of 5 v / v% or more cannot be obtained.
[0013]
(Salt concentration of moromi)
The moromi is prepared by mixing (preparing) 1.0 to 2.0 parts by weight of water or saline to 1 part by weight of soy sauce cake so that the salt in the moromi is 0 to 5 w / v%.
In the present invention, it is also important to adjust the concentration of sodium chloride within this range. If the salt exceeds 5 w / v%, the alcohol fermentation of yeast is significantly inhibited, and the digestion of moromi is vigorously performed. Since it disappears, it is not preferable.
[0014]
Now, this salt concentration of 0-5 w / v% is a very low concentration compared with the salt concentration of 16-18 w / v% of ordinary soy sauce moromi, thus digesting moromi with a very low salt concentration. In some cases, there is a problem of not rot.
In this case, however, the risk of rot is very high and it is destined to rot for a long time.
Therefore, in the present invention, the moromi salt is maintained at 0 to 5 w / v%, the product temperature is maintained at 45 to 65 ° C., and the pH is adjusted to 3.5 to 5.0 in combination. To prevent.
Among these, when one of the conditions is not satisfied, the risk of forging increases, which is not preferable.
In the present invention, the digestion time is limited to 100 hours or less, and there is almost no risk of rot in this range. Therefore, there is no off-flavor due to forging.
[0015]
(Digestion temperature)
The digestion temperature is required to be 45 to 65 ° C., and if the temperature is low, there is a risk that moromi tastes rot during digestion. On the other hand, if it is high, the enzymatic degradation is inhibited, and the digestion time becomes long.
[0016]
(Digestion time)
The digestion time is preferably 20 to 100 hours.
If it is less than 20 hours, the protein does not easily become an amino acid, and umami does not come out. In addition, as a result of enzymatic decomposition, nitrogen components such as peptides and amino acids (hereinafter referred to as total nitrogen) are eluted in the digestive fluid. However, if the time is short, the decomposition and elution of total nitrogen is insufficient, and total nitrogen Since the ratio of the amino acid to is low, it is not preferable because the taste becomes poor.
On the contrary, if it exceeds 100 hours, there is a risk of rot, and a heated odor adheres to the miso soup and coloring is not preferable.
[0017]
If the temperature of the moromi is 45 ° C. or higher, the salt is difficult to rot even if the salt is 0 to 5 w / v%, and if it is 50 ° C. or higher, the risk of rot will be eliminated even if there is no salt at all. It works very well, decomposes moromi ingredients, and the soy sauce tastes fast, so you can quickly brew it.
However, unlike work in the laboratory, when actually digesting moromi at a salt concentration of 0 to 5 w / v% and at the factory, maintaining a large amount of moromi uniformly at 45 ° C or higher for 100 hours It is very difficult, and the surface of the moromi inevitably cools to 45 ° C. or less, rots from there, eventually reaches the entire moromi, and increases the possibility of failure. Therefore, it is preferable to make it within 100 hours.
[0018]
(Heat resistance of soy sauce microorganisms)
In general, microorganisms that have been in the cage and microorganisms that have fallen from the air, especially yeast, cannot propagate at 40-45 ° C, and the rate of death increases at a temperature of 45-50 ° C. End up.
[0019]
(Digestion temperature and enzyme activity of Neisseria gonorrhoeae)
On the other hand, this temperature range is the optimum temperature for gonococcal enzymes, especially proteases and amylases, and other enzymes work very well, and the proteins and starches of cocoons are well dissolved and decomposed, and are initially quite hard. The moromi becomes gradually softer and eventually becomes muddy, and a large amount of peptone, peptides, amino acids, glue, straight sugar, etc. are rapidly produced, resulting in a thick moromi.
[0020]
(Taste pH during digestion)
Moreover, an acid is added with respect to this moromi at the time of preparation, and pH is adjusted to 3.5-5.0, especially pH 3.5-4.7.
Bacteria are generally very sensitive to pH, and when they become slightly acidic, they can hardly reproduce, so they can be digested with peace of mind, without salt and without decay.
That is, organic acids such as lactic acid, acetic acid, succinic acid, citric acid and fumaric acid, and inorganic acids such as hydrochloric acid and sulfuric acid are added to moromi or to the feed water (pumped water), pH 5 or less, especially pH 3 It is preferable to adjust to pH 5 to pH 4.7. If the pH is adjusted to 5 or less, the growth of bacteria is greatly prevented, so that it does not rot for about 100 hours. On the contrary, gonococcal enzymes work quite well.
On the other hand, if the pH is less than 3.5, enzymes in moromi, especially proteases, are considerably inhibited, so that protein degradation is slowed and rapid brewing is not preferable.
During digestion, it is preferable that the acid is occasionally supplemented and kept at the initial pH constantly.
[0021]
Thus, according to the present invention, the moromi, which had a miso-like shape at the beginning of the preparation, was dissolved in a paste-like state in a very short time of 20 to 100 hours, and the viscosity was lowered. It has a very rich digestive taste with a high ratio of amino acids to nitrogen components. Moreover, a very high value of the nitrogen utilization rate of the raw material can be obtained.
[0022]
(Product temperature adjustment of digested moromi: 20-35 ° C)
The product temperature of the moromi during digestion is very high at 45 to 65 ° C., and the microorganisms in the cocoon and the microorganisms falling from the air are almost killed.
Therefore, neither alcohol fermentation by yeast nor acid fermentation by bacteria is performed during digestion, and therefore a complex flavor cannot be expected.
Therefore, the digestive moromi is lowered to a product temperature of 20 to 35 ° C. and kept at this product temperature for a predetermined period.
Since this product temperature is convenient for the growth fermentation of bacteria (living acid bacteria), if a complex flavor is expected, lactic acid bacteria, acetic acid bacteria, etc. are added to the various flavors as necessary, and acid fermentation (lactic acid) Fermentation, acetic acid fermentation, etc.) are performed vigorously to add complexity to the taste, and a moromi soup with added taste and firmness.
In the present invention, the koji mold enzyme is fully worked during salt-free or low-salt digestion to dissolve and decompose the koji component, so that a large amount of sugar and amino acids are produced. Part of the protein and starch remain.
Therefore, various enzymes derived from Aspergillus oryzae in digestive moromi, especially protease and amylase, need to work better to decompose proteins and starch that were not decomposed and eluted during digestion to produce amino acids and sugars. There is.
On the other hand, in the present invention, since the digestion temperature is as high as 45 to 65 ° C., microorganisms in the cage and microorganisms falling from the air are almost killed.
Accordingly, alcohol fermentation is not performed during digestion, and digestive moromi has a disadvantage that it has a bad aroma. Therefore, it is necessary to perform alcoholic fermentation with yeast.
Therefore, the moromi product temperature is lowered to 20 to 35 ° C.
[0023]
(Yeast addition)
Yeast is added to digestive moromi at a temperature of 20 to 35 ° C., and moromi management is carried out under aerobic conditions for 5 days or more, particularly 7 to 10 days.
[0024]
(Yeast concentration in moromi)
The concentration of yeast added is important for obtaining an alcohol-containing seasoning with a high alcohol concentration in a short period of time and for preventing anticorrosion, and is 1 × 10 5 or more, preferably 1 Add so that it becomes × 10 6 to 1 × 10 7 .
At a concentration of less than 1 × 10 5 per gram of digested moromi, there is a risk that moromi will rot in the middle.
In this way, by adding yeast at a predetermined concentration or more, alcohol is produced and accumulated in moromi in a very short time, and moromi soup with the desired alcohol concentration can be obtained.
[0025]
(Yeast addition time)
As for the addition time of yeast, there may be mentioned a method of adding yeast at the same time as charging, initial charging, during digestion or after digestion.
Among these, since the moromi product temperature is high (45 to 65 ° C.) in the method of adding at the same time as charging, at the initial stage of charging or during digestion, the added yeast cannot reproduce and cannot perform alcoholic fermentation. Therefore, it is not preferable since the fragrance cannot be expected to improve. Therefore, after digestion, it is preferable to add the moromi product when the temperature is lowered to 20 to 35 ° C. This temperature is a convenient temperature for yeast growth fermentation, and by maintaining this temperature, the flavour can be improved by fermenting moromi well.
[0026]
(Type of yeast)
As the yeast, any yeast such as soy sauce brewing yeast, liquor brewing yeast, baker's yeast, etc. can be used. Yeast with high alcohol production ability, such as yeast and yeast for beer, is preferable. Alcohol brewing yeast can produce and accumulate alcohol in moromi in a very short time.
[0027]
(Maintained under aerobic conditions of moromi)
After the addition of yeast, the moromi taste is maintained under aerobic conditions.
That is, moromi is maintained for 5 days or more under aerobic conditions by mechanically or manually, occasionally or continuously, agitated, aerated, or combined agitation and aeration. It is possible to obtain an alcoholic fermentation-terminated moromi (moromi soup) having a target alcohol of 5 v / v% or more, a total nitrogen of 1.0 w / v% or more, and no off-flavor.
[0028]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples.
[0029]
Example 1
(Manufacture of seasonings containing alcohol)
Soy sauce cake was prepared at a blending ratio of 99 w / w% raw wheat and 1 w / w% defatted soybean. That is, raw wheat was cracked by a conventional method, mixed with 150% by weight of boiled and steamed soybeans in defatted soybeans, and then mixed with the mixture to obtain a raw material with a moisture content of 40% by weight. .
This was inoculated with the gonococcus for soy sauce by a conventional method, and kneaded for 72 hours with a ventilating koji apparatus to obtain a soy sauce koji.
Next, 100 parts by weight of this soy sauce cake was added to 150 parts by weight of water adjusted to a pH of 4.5 by adding lactic acid at a temperature of 50 ° C., and mixed uniformly to prepare moromi (immediately after the moromi pH 4.6). .
The moromi was aerated (0.5 vvm) from the bottom while being uniformly stirred (100 rpm) by a vertical stirrer having a propeller blade disposed on the rotating shaft. Digestion was performed for 40 hours while maintaining the temperature at 50 ° C.
Next, the product temperature of the digested moromi was lowered to 30 ° C., and whiskey-yeast (Saccharomyces cerevisiae IFO2112) was mixed thereto so as to give 1 × 10 6 moromi.
The moromi was further fermented and matured at 30 ° C. for 5 days, followed by squeezing and filtering, to obtain an alcoholic-containing seasoning having the component analysis values shown in Table 1, having no off-flavor, and good aroma. Moreover, the nitrogen utilization factor of the raw material of the present invention was 90.70%. The chromaticity was No. 32 standard color of soy sauce.
[0030]
Comparative Example 1
(Manufacture of seasonings containing alcohol)
For comparison, in the production of the spirit-containing seasoning of the present invention of Example 1 above,
"After digestion, mix whiskey-yeast with moromi"
Instead of
"Mixed whiskey-yeast with moromi at the same time as preparation"
Except for the above, the alcoholic-containing seasoning of Comparative Example 1 having the component analysis values as shown in Table 1 was obtained in the same manner.
The nitrogen utilization rate of the raw material was 89.37%.
[0031]
Comparative Example 2
(Manufacture of seasonings containing alcohol)
For comparison, in the production of the spirit-containing seasoning of the present invention of Example 1 above,
“Digestion is performed for 40 hours at a product temperature of 50 ° C. and a moromi pH of 4.5, and after digestion, whiskey-yeast is mixed with moromi”
Instead of
“Digestion is performed at 30 ° C. and moromi pH 3.8 for 7 days, and whiskey-yeast is mixed with moromi at the same time as the preparation”
Except for this, the same operation was carried out to obtain the moromi soup (alcohol-containing seasoning) of Comparative Example 2 having the component analysis values as shown in Table 1.
The nitrogen utilization rate of the raw material was 86.01%.
[0032]
It should be noted that NaCl, FN, TN, Glu, RS, Alc. Represents sodium chloride, formol nitrogen, total nitrogen, glutamic acid, reducing sugar and alcohol, respectively. Analytical methods are described in “Soy sauce test method” (published on March 1, 1985) edited by Japan Soy Sauce Research Institute. It was done by the method.
Moreover, nitrogen utilization rate says the ratio (%) of the total nitrogen amount melt | dissolved in moromi soup with respect to the total nitrogen amount of the protein etc. which are contained in soybean and wheat of a soy sauce raw material.
In addition, the moromi viscosity was measured under conditions of 10 rpm for 30 seconds using a B-type viscometer filled with moromi whose temperature was adjusted to 25 ° C. in a beaker with a capacity of 500 ml. The rotor is no. Three were used.
[0033]
From the results of Comparative Example 1 in Table 1, in the case where digestion and alcohol fermentation with yeast are performed simultaneously, if the digestion temperature is high, the growth of the yeast is inhibited, and alcohol fermentation is not sufficiently performed. It can be seen that the alcohol of the seasoning is as low as 0.1 v / v% and the object of the present invention is not achieved.
Moreover, from the result of Comparative Example 2, when digestion and alcohol fermentation with yeast are performed at the same time, when the digestion temperature is maintained at 30 ° C. and a suitable growth temperature for yeast, yeast growth and alcohol fermentation are vigorous. Thus, it can be seen that the alcohol is produced and accumulated well, and the alcohol concentration of the alcoholic-containing seasoning is as high as 5.3 v / v%.
However, it takes 7 days for digestion, but the nitrogen utilization rate of the raw material is still as low as 86%, and there is room for improvement.
Moreover, it turns out that the viscosity of moromi is very high and press filterability is bad.
Moreover, it turns out that it is a seasoning with the ratio (FN / TN) of the amino acid with respect to all the nitrogen components as low as about 30%, and there is no "nobi" in taste.
On the other hand, from the results of the present invention shown in Table 1, according to the present invention, there is no inconvenience as in Comparative Examples 1 and 2 above, and the alcohol is 8.2 v / v% and the total nitrogen is 1.26 w / v%. Moreover, the viscosity of the ripening moromi is very low at 950 cps, the squeezed filterability of moromi is good, the nitrogen utilization rate of the raw material is about 90%, and the ratio of amino acids to the total nitrogen component (FN / TN) is about 50%. It can be seen that each seasoning is high and has a “nobi” taste, and a seasoning rich in umami can be obtained. Moreover, according to this invention, it turns out that the sake-containing seasoning of the said characteristic is obtained in a short period of a total of 10 days, a koji-making period 3 days, a moromi digestion period 2 days, and a yeast fermentation period 5 days.
[0035]
Example 2
(Manufacture of seasonings containing alcohol)
In the production of the spirit-containing seasoning of Example 1,
“Digested for 40 hours while maintaining the temperature at 50 ° C.”
A certain,
“Digested for 30 hours while maintaining the temperature at 60 ° C.”
Except for the above, the same processing was carried out except that the component analysis values were almost the same as those of the classification of the present invention shown in Table 1, and there was obtained an alcoholic-containing seasoning that had no off-flavor and smell and had a good aroma.
Moreover, the nitrogen utilization rate of the raw material of the seasoning containing seasoning of Example 2 was 92.65%.
[0036]
Example 3
(Manufacture of seasonings containing alcohol)
70w / w% of raw wheat is fried in a conventional manner, mixed with 30% w / w of defatted soybeans and boiled in a conventional manner, and then mixed with steamed soybeans. 40 w / w% of the raw material for filling was obtained.
This was inoculated with the gonococcus for soy sauce by a conventional method, and kneaded for 72 hours with a ventilating koji apparatus to obtain a soy sauce koji.
Next, 100 parts by weight of this soy sauce cake was added to 150 parts by weight of water adjusted to a pH of 4.5 by adding lactic acid at a temperature of 50 ° C., and mixed uniformly to prepare moromi (immediately after the moromi pH 4.6). . The moromi was aerated (0.5 vvm) from the bottom while being uniformly stirred (100 rpm) by a vertical stirrer having a propeller blade disposed on the rotating shaft. Digestion was performed for 40 hours while maintaining the temperature at 50 ° C.
Next, the product temperature of the digested moromi was lowered to 30, and soy sauce yeast (Saccharomyces rouxii) was mixed with the moromi so as to have 1 × 10 5 pieces / g moromi.
The moromi was further fermented and matured at 30 ° C. for 5 days, followed by squeezing and filtering, and an alcoholic-containing seasoning having the component analysis values shown in Table 2, having no off-flavor, and having a good aroma. The nitrogen utilization rate of the raw material was 90.20%. The chromaticity was No. 30 standard color of soy sauce.
[0037]
From the results in Table 2, according to the present invention, the alcohol has 5.8 v / v%, the total nitrogen has 1.43 w / v%, the nitrogen utilization rate of the raw material is about 90%, It can be seen that an alcoholic-containing seasoning having an amino acid to nitrogen component ratio of about 50% is obtained in a very short period of 10 days. Also, it can be seen that the color is very pale.
[0039]
【The invention's effect】
The present invention is an alcoholic-containing seasoning having alcohol of 5 v / v% or more and total nitrogen of 1.0 w / v% or more, having no off-flavor odor and good aroma without performing a sugar-containing operation during moromi. Alcohol is 5 v / v% or more and total nitrogen is 1.0 w / v% or more without performing a saccharification operation, and there is no off-flavor odor and fragrance is good. Shows a value of 85% or more, the ratio of amino acids to the total nitrogen component of moromi soup is 50% or more, and the seasoning containing seasonings with the characteristics that the color is very pale is 10 days to 2 weeks. Can be obtained in a short period of time.
Moreover, since the alcoholic-flavored seasoning of this invention is equipped with the said characteristic, it can be used suitably as a seasoning used for sauce, soy sauce, a soup, a boiled fish sauce, etc. Moreover, since the alcoholic-containing seasoning of the present invention contains 5% v / v or more of alcohol, it is mixed in an appropriate amount with concentrated soy sauce, light soy sauce, white soy sauce, boiled soy sauce, reduced salt soy sauce, etc. Can be expected to improve flavor and storage stability.
Claims (1)
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| JP5414183B2 (en) * | 2008-01-15 | 2014-02-12 | 国立大学法人九州大学 | Salt-free alcohol fermented seasoning liquid and method for producing the same |
| KR101440363B1 (en) | 2012-12-27 | 2014-09-15 | 대상 주식회사 | Manufacturing Method for Fermented Soy Sauce with Short Aging Pereod |
| JP6041368B2 (en) * | 2014-09-12 | 2016-12-07 | キッコーマン株式会社 | Method for producing soy sauce-like seasoning and soy sauce-like seasoning |
| JP5836466B1 (en) * | 2014-10-31 | 2015-12-24 | キッコーマン株式会社 | Soy sauce-like seasoning and method for producing the same |
| US20190008194A1 (en) | 2015-12-24 | 2019-01-10 | Kikkoman Corporation | Soy sauce-like liquid seasoning and method for producing same |
| CN110495593A (en) * | 2019-08-27 | 2019-11-26 | 麻江县明洋食品有限公司 | A kind of open country green onion red acid soup preparation method |
| CN115067498B (en) * | 2022-06-22 | 2024-06-04 | 烟台欣和企业食品有限公司 | Salt-reducing soy sauce production process |
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