JP4004531B1 - Manufacturing method of fermented seasoning - Google Patents
Manufacturing method of fermented seasoning Download PDFInfo
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- JP4004531B1 JP4004531B1 JP2006203123A JP2006203123A JP4004531B1 JP 4004531 B1 JP4004531 B1 JP 4004531B1 JP 2006203123 A JP2006203123 A JP 2006203123A JP 2006203123 A JP2006203123 A JP 2006203123A JP 4004531 B1 JP4004531 B1 JP 4004531B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 10
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 87
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 87
- 235000013536 miso Nutrition 0.000 claims abstract description 87
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 76
- 241000894006 Bacteria Species 0.000 claims abstract description 63
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 39
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 39
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 38
- 239000004310 lactic acid Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
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- 238000007796 conventional method Methods 0.000 claims description 8
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- 230000032683 aging Effects 0.000 claims description 6
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- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 18
- 235000013555 soy sauce Nutrition 0.000 abstract description 13
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000021067 refined food Nutrition 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 10
- 238000000465 moulding Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 240000007594 Oryza sativa Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 240000006439 Aspergillus oryzae Species 0.000 description 6
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 6
- 244000057717 Streptococcus lactis Species 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- 230000000813 microbial effect Effects 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000010902 straw Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 240000004713 Pisum sativum Species 0.000 description 3
- 235000010582 Pisum sativum Nutrition 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000009331 sowing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 108010062877 Bacteriocins Proteins 0.000 description 2
- 241000194032 Enterococcus faecalis Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 240000001929 Lactobacillus brevis Species 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
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- 239000013067 intermediate product Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 241000186612 Lactobacillus sakei Species 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000191998 Pediococcus acidilactici Species 0.000 description 1
- 238000003723 Smelting Methods 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 230000001332 colony forming effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 229940032049 enterococcus faecalis Drugs 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
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- 235000021419 vinegar Nutrition 0.000 description 1
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Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
【課題】 細菌数が極端に少ない豆味噌叉はたまり醤油の製造法を提供する。
【解決手段】本発明の製造法は、従来の豆味噌等の発酵調味料の製造工程を何ら変更することなく、特定の水分含量の蒸豆を用いて調製した味噌玉叉は麹基質、好ましくは特定の水分含量の蒸豆を用いて、特定の大きさに調製した味噌玉叉は麹基質を用いることで、105CFU未満/gの乳酸菌でも、味噌やたまり醤油製品中の細菌数を効果的に抑制できることができ、極めて実用かつ効率的な方法である。
したがって、本発明の製造法で製造された豆味噌叉はたまり醤油は、細菌数が極端に少なく(一般生菌数、耐熱性菌数とも10CFU/g以下)、かつ乳酸菌の使用量が少ないために味噌やたまり醤油の本来の味覚に何ら影響を与えないため、特に各種の加工食品の製造原料用として極めて有用なものである。
【選択図】なしPROBLEM TO BE SOLVED: To provide a method for producing bean fork or tamari soy sauce with extremely few bacteria.
SOLUTION: The production method of the present invention is a miso tamashaw prepared using steamed beans having a specific moisture content without changing any conventional process for producing a fermented seasoning such as bean miso. Is a steamed soybean with a specific water content, and a miso tamashak prepared in a specific size uses a koji substrate, so that the number of bacteria in miso and tamari soy sauce products can be reduced even with lactic acid bacteria of less than 10 5 CFU / g. It can be effectively suppressed and is a very practical and efficient method.
Therefore, the bean-flavored fork soy sauce produced by the production method of the present invention has an extremely small number of bacteria (general viable cell count and heat-resistant cell count are both 10 CFU / g or less) and a small amount of lactic acid bacteria. Since it does not affect the original taste of miso or tamari soy sauce, it is extremely useful as a raw material for producing various processed foods.
[Selection figure] None
Description
本発明は、細菌数が極端に少ない、豆味噌やたまり醤油等の発酵調味料の製造法に関する。 The present invention relates to a method for producing a fermented seasoning such as bean miso or tamari soy sauce with an extremely small number of bacteria.
従来の味噌造りは、一般に開放的な環境下で行われており、味噌製品中の細菌数をゼロとすることは不可能である。しかし、味噌を加工食品の原料として使用する場合、その原料味噌に細菌、特に耐熱性の細菌が多く含まれていると、最終製品としての加工食品に悪影響を及ぼすこととなるため、細菌数の少ない味噌が強く要望されている。 Conventional miso making is generally performed in an open environment, and it is impossible to make the number of bacteria in the miso product zero. However, when miso is used as a raw material for processed foods, if the raw material miso contains many bacteria, especially heat-resistant bacteria, it will adversely affect the processed food as the final product. There is a strong demand for less miso.
このような要望に対し、抗菌物質を産生する乳酸菌を利用して味噌を製造する方法が数多く報告されている。たとえば、特許第3027352号公報では、発酵調味料(味噌)とするための原料を蒸煮し、製麹した後、麹を食塩水と仕込み、発酵させ、発酵調味料(味噌)を得るに際し、前記蒸煮した原料を乳酸発酵して乳酸発酵物とした後に、この乳酸発酵物を製麹して麹とし、この麹を仕込むことを特徴とした発酵調味料の製造法が開示されている。 In response to such a demand, many methods for producing miso using lactic acid bacteria that produce antibacterial substances have been reported. For example, in Japanese Patent No. 30273352, the raw material for making a fermented seasoning (miso) is steamed and koji-made, then the koji is charged with saline and fermented to obtain a fermented seasoning (miso), There is disclosed a method for producing a fermented seasoning characterized in that after a steamed raw material is lactic acid fermented to produce a lactic acid fermented product, the fermented lactic acid product is made into a koji and the koji is charged.
特許第3527062号公報では、製麹に当たり、蒸米、蒸麦、蒸豆及び蒸豆の玉から選択した製麹基材に種麹の添加と共に、非耐塩性乳酸菌を該製麹基材に対し105/g以上を添加して常法により製麹し、得られた出麹を用いて常法により味噌仕込みし、発酵、熟成せしめることを特徴とする味噌の製造法が開示されている。 In Japanese Patent No. 3527062, in addition to the addition of seed meal to a koji making base selected from steamed rice, steamed barley, steamed bean and steamed bean balls, non-salt-resistant lactic acid bacteria are added to the koji making base. A method for producing miso is disclosed, wherein 5 / g or more is added and koji is produced by a conventional method, and the obtained koji is charged with a miso by a conventional method, followed by fermentation and aging.
特開2000−116375号公報では、穀類を、ナイシン生産能を有する乳酸菌の存在下で水浸漬し、これを常法により加熱変性して得られる穀類を麹基質として用いることを特徴とする、麹の製造方法が開示されている。 Japanese Patent Application Laid-Open No. 2000-116375 uses a cereal obtained by immersing cereals in water in the presence of lactic acid bacteria having the ability to produce nisin and heat-denaturing the cereals by a conventional method. A manufacturing method is disclosed.
特開2001−224359号公報では、大豆抽出液に浸漬した米を蒸煮して製造した蒸し米に、乳酸菌を接種し、乳酸発酵させた後、製麹することで有害微生物による汚染を阻止した、乳酸菌を利用した米麹及びその米麹を用いた米味噌の製造法が開示されている。 In JP-A-2001-224359, the steamed rice produced by steaming rice soaked in soybean extract was inoculated with lactic acid bacteria, fermented with lactic acid, and then kneaded to prevent contamination by harmful microorganisms. A method for producing rice koji using lactic acid bacteria and rice miso using the rice koji is disclosed.
特開2002−369678号公報では、穀類又は豆類を蒸煮し、冷却後麹菌を接種して麹を製造するにあたり、麹の培養過程で乳酸醗酵液と、水溶性カルシウム又は水溶性マグネシウムとを添加し、雑菌の繁殖を阻止することを特徴とする麹の雑菌阻止方法が開示されている。 In Japanese Patent Laid-Open No. 2002-369678, when a cereal is produced by steaming cereals or beans and inoculating a koji mold after cooling, a lactic acid fermentation liquid and water-soluble calcium or water-soluble magnesium are added during the koji culture process. Also disclosed is a method for inhibiting the germs of moths characterized by inhibiting the propagation of germs.
特開2005−304493号公報では、麹菌を用いて固体麹を作成し、味噌様の食材を製造する工程において、(1)食品素材に麹菌及びバクテリオシン生産乳酸菌培養液若しくはその上清を添加し、(2)除菌された空気を連続的又は間欠供給しながら、手入れ時を除き密閉された状態の製麹機内で製麹し、(3)得られた麹にバクテリオシン生産乳酸菌培養液若しくはその上清を混合し、さらに必要により麹重量の0.01〜50倍量の1種類以上の食品素材を混合し(4)該混合物をペースト状にして諸味を形成し、(5)該諸味を実質的食塩非存在下で加水分解する工程を含むことを特徴とする速醸型味噌様食材の製造方法が開示されている。 In Japanese Patent Application Laid-Open No. 2005-304493, a solid koji is prepared using koji molds, and in the process of producing a miso-like food, (1) a koji mold and bacteriocin-producing lactic acid bacteria culture solution or its supernatant is added to the food material. (2) Smelting is carried out in a sealed iron making machine except during maintenance while supplying sterilized air continuously or intermittently, and (3) bacteriocin-producing lactic acid bacteria culture solution or The supernatant is mixed, and further, if necessary, one or more food materials in an amount of 0.01 to 50 times the weight of the koji are mixed. (4) The mixture is made into a paste to form moromi, (5) the moromi A method for producing a quick-brewed miso-like food, characterized in that it comprises a step of hydrolysis in the absence of salt.
しかしながら、従来の方法は、従来の味噌の製造工程を変更する必要があったり、通常の味噌製造では使用しない添加剤等を使用したりして、必ずしも製造現場ですぐに使用できる満足行く方法ではなかった。たとえば、特許第3527062号公報記載の方法は、現状の味噌の製造工程をほとんど変更する必要がないため、好ましい方法ではあるが、実施例1の豆味噌の製造において、表1に示されているように、乳酸菌を106/g添加した場合であっても、熟成味噌の段階では一般性菌数が4×103/g、耐熱性細菌数が300以下/gであり、細菌が増殖しやすい豆味噌においては、満足できる結果ではなかった。 However, the conventional method is not a satisfactory method that can be used immediately at the production site, because it is necessary to change the manufacturing process of the conventional miso or use additives that are not used in normal miso manufacturing. There wasn't. For example, the method described in Japanese Patent No. 3527062 is a preferable method because it is not necessary to change the current manufacturing process of miso, but is shown in Table 1 in the production of the bean miso of Example 1. Thus, even when 10 6 / g of lactic acid bacteria are added, the number of general bacteria is 4 × 10 3 / g and the number of heat-resistant bacteria is 300 or less / g at the matured miso stage, and the bacteria grow. The easy bean miso did not give satisfactory results.
また、特許第3027352号公報の方法は、第1の実施例で示されているように、豆味噌においても、乳酸菌を106/g添加することで、熟成味噌の段階でも耐熱性細菌(B.Subtilis)数を10以下/gにすることは可能であるものの、この方法は、従来の味噌の製造工程にはない、製麹の工程の前に乳酸発酵の工程を必要としており、現実の味噌の製造工程にそのまま適用できないという欠点があった。 In addition, as shown in the first example, the method of Japanese Patent No. 30273352 is also applicable to bean miso, by adding 10 6 / g of lactic acid bacteria, so that heat-resistant bacteria (B .Subtilis) number of 10 or less / g is possible, but this method requires a lactic acid fermentation process before the koji making process, which is not in the conventional manufacturing process of miso. There is a drawback that it cannot be applied as it is to the manufacturing process of miso.
本発明者は、味噌の中でも特に細菌が増殖しやすい豆味噌の製造において、その製造工程を変更せず、効果的に細菌の増殖を抑制できる方法を開発すべく鋭意検討を重ねた結果、従来では不可能とされた105CFU(colony forming unit)未満/gの乳酸菌を用いても(たとえば、特許第3527062号公報の表3で、104/gの乳酸菌では細菌の増殖を抑制できないことが示されている。)、麹を調製する際の味噌玉の水分含量、好ましくは水分含量と大きさを特定することで、味噌製品中の細菌数(耐熱性細菌を含む)を、著しく抑制できることを見出し、さらにこの知見はたまり醤油の製造にも適用できることを確認し、本発明を完成させた。したがって、本発明は、以下の通りである。 The present inventor, in the production of bean miso, which is particularly prone to bacterial growth among miso, has been earnestly studied to develop a method capable of effectively suppressing the growth of bacteria without changing the production process. However, even if less than 10 5 CFU (colony forming unit) / g of lactic acid bacteria, which is impossible in this case, is used (for example, in Table 3 of Japanese Patent No. 3527062, 10 4 / g of lactic acid bacteria cannot suppress bacterial growth. By specifying the water content of miso balls, preferably the water content and size when preparing koji, the number of bacteria in miso products (including heat-resistant bacteria) is significantly suppressed. It was found that this was possible, and furthermore, it was confirmed that this knowledge can be applied to the production of tamari soy sauce, and the present invention was completed. Therefore, the present invention is as follows.
(1)蒸煮処理後の水分含量が40〜50%(w/w)の蒸豆を用いて麹基質(玉)を調製し、この玉に種麹と1×10 3 〜9×10 4 CFU/gの乳酸菌を散布して麹を調製し、その麹を用いて常法により仕込みし、発酵、熟成せしめることを特徴とする発酵調味料の製造法。 (1) A steamed potato substrate (ball) is prepared using steamed beans having a water content of 40-50% (w / w) after steaming, and seeds and 1 × 10 3 to 9 × 10 4 CFU are added to this ball. A method for producing a fermented seasoning, characterized by spraying / g of lactic acid bacteria to prepare koji, using the koji to prepare a koji, and fermenting and aging.
(2)蒸煮処理後の水分含量が40〜50%(w/w)の蒸豆を用いて直径15〜30mm及び長さ30〜50mmの玉を70%以上含む味噌玉を調製し、この味噌玉に種麹と1×10 3 〜9×10 4 CFU/gの乳酸菌を散布して麹を調製し、その麹を用いて常法により味噌仕込みし、発酵、熟成せしめることを特徴とする豆味噌の製造法。 (2) A miso ball containing 70% or more balls having a diameter of 15 to 30 mm and a length of 30 to 50 mm is prepared using steamed beans having a water content of 40 to 50% (w / w) after the steaming treatment. A bean characterized by sprinkling seed balls and 1 × 10 3 to 9 × 10 4 CFU / g lactic acid bacteria on the balls to prepare the rice cakes, and then using the koji to prepare miso using a conventional method, fermenting and aging Miso manufacturing method.
(3)直径15〜30mm及び長さ30〜50mmの玉を90%以上含む味噌玉を調製する、上記(2)記載の豆味噌の製造法。
(3) The method for producing bean miso according to (2) above, wherein a miso ball containing 90% or more balls having a diameter of 15 to 30 mm and a length of 30 to 50 mm is prepared.
本発明の製造法は、従来の豆味噌等の発酵調味料の製造工程を何ら変更することなく、特定の水分含量の蒸豆を用いて調製した味噌玉又は麹基質、好ましくは特定の水分含量の蒸豆を用いて、特定の大きさに調製した味噌玉又は麹基質を用いることで、105CFU未満/gの乳酸菌でも、味噌やたまり醤油製品中の細菌数を効果的に抑制できることができ、かつ乳酸菌の使用量が少ないために味噌やたまり醤油の本来の味覚に影響を与えないため、極めて実用かつ効果的な方法である。
したがって、本発明の製造法で製造された豆味噌又はたまり醤油は、細菌数が極端に少ない(一般生菌数、耐熱性菌数とも10CFU/g以下)ため、特に各種の加工食品の製造原料用として極めて有用なものである。
The production method of the present invention is a miso ball or koji substrate prepared using steamed beans with a specific moisture content, preferably without any change in the production process of conventional fermented seasonings such as bean miso, preferably with a specific moisture content It is possible to effectively suppress the number of bacteria in miso and tamari soy sauce products even with lactic acid bacteria of less than 10 5 CFU / g by using a miso ball or koji substrate prepared in a specific size using This is an extremely practical and effective method because it does not affect the original taste of miso or tamari soy sauce because of the small amount of lactic acid bacteria used.
Therefore, the bean miso or tamari soy sauce produced by the production method of the present invention has an extremely small number of bacteria (general viable cell count and heat-resistant cell count are both 10 CFU / g or less). It is extremely useful for use.
以下、本発明の発酵調味料の代表例である豆味噌を例示挙げて説明する。
通常、豆味噌は、大豆、食塩及び香煎(大麦を煎って粉砕したもの)を原料として使用し、大豆を洗浄・浸漬後、蒸煮して得られた蒸豆を用いて味噌玉を成型し、成型された味噌玉に種麹と香煎との混合物を散布・培養して麹を調製し、得られた麹(出麹)を容器に食塩水とともに仕込み、発酵・熟成させる工程を経て製造されている(海老根英男・千葉秀雄共著「味噌・醤油入門」(平成元年5月、増補改訂二版、(社)日本セルフサービス協会・日本食量新聞社発行)等参照)。
Hereinafter, the bean miso which is a representative example of the fermented seasoning of the present invention will be described as an example.
Usually, soybean miso is made from soybeans, salt, and decoction (obtained by smashing barley), and then the soybeans are washed and soaked and then steamed to obtain the miso balls. It is manufactured through a process in which a mixture of seed pods and decoction is sprinkled and cultured on the molded miso balls to prepare the koji, and the koji (dried rice cake) obtained is charged with saline in a container and fermented and aged. (Refer to “Introduction to Miso and Soy Sauce” by Hideo Ebine and Hideo Chiba (May 1989, revised edition, published by Japan Self-Service Association, Japan Food Newspaper)).
本発明の製造法は、上記の豆味噌の製造工程を変更することなく、特定の水分含量の蒸豆を用いて成型した味噌玉、好ましくは特定の水分含量の蒸豆を用いて、特定の大きさの味噌玉を成型し、この味噌玉に種麹と105CFU未満/gの乳酸菌を散布して製麹することを特長とする。 In the production method of the present invention, without changing the production process of the above-mentioned bean miso, a miso ball molded using steamed beans with a specific moisture content, preferably a steamed soybean with a specific moisture content, It is characterized in that a miso ball having a size is molded, and the miso ball is sprinkled with seed meal and less than 10 5 CFU / g lactic acid bacteria to produce the koji.
味噌玉の調製するための蒸豆としては、蒸し上がった豆の水分含量が、40〜50%(w/w)、好ましくは42〜48%(w/w)、更に好ましくは44〜46%(w/w)のものを用いるのが肝要である。すなわち、水分含量が上記範囲より多すぎると、耐熱性細菌が増殖しやすく、細菌数が少ない麹を調製することができない。また、水分含量が少なすぎても、乳酸菌及び麹の生育や増殖が遅いため結果的には耐熱性細菌の増殖を許し、細菌数が少なく、酵素力価の高い麹を調製することができない。さらに、水分含量は、味噌玉の成型にも影響し、上記範囲外の水分含量では、次ぎに説明する好適な大きさの味噌玉を成型しにくい。 As steamed beans for the preparation of miso balls, the moisture content of the steamed beans is 40-50% (w / w), preferably 42-48% (w / w), more preferably 44-46% It is important to use (w / w). That is, if the water content is too much above the above range, heat-resistant bacteria are likely to grow and it is impossible to prepare a koji with a small number of bacteria. Even if the water content is too low, the growth and proliferation of lactic acid bacteria and cocoons are slow, and as a result, the growth of thermotolerant bacteria is allowed, and the cocoon with a small number of bacteria and high enzyme titer cannot be prepared. Furthermore, the moisture content also affects the molding of miso balls. When the moisture content is outside the above range, it is difficult to mold miso balls of a suitable size described below.
このような蒸豆を用いた味噌玉の成型は、直径15〜30mm及び長さ30〜50mmの玉、好ましくは直径20〜25mm及び長さ40〜45mmの玉が70%以上、好ましくは90%以上含むように味噌玉を調製する。このような大きさの味噌玉を成型することで、乳酸菌と種麹をまんべんなく散布することができ、乳酸菌や麹菌の生育や増殖も旺盛で、乳酸菌による抗菌物質の産生及び麹菌による酵素の産生がスムーズに進行し、耐熱性細菌数が少なく、酵素力価の高い麹を調製することができる。 Molding of miso balls using such steamed beans is 70% or more, preferably 90% of balls having a diameter of 15 to 30 mm and a length of 30 to 50 mm, preferably balls of a diameter of 20 to 25 mm and a length of 40 to 45 mm. Miso balls are prepared to include the above. By molding miso balls of this size, lactic acid bacteria and koji molds can be sprayed evenly, and the growth and growth of lactic acid bacteria and koji molds are also thriving, and the production of antibacterial substances by lactic acid bacteria and the production of enzymes by koji molds It is possible to prepare a koji that progresses smoothly, has a small number of heat-resistant bacteria, and has a high enzyme titer.
散布する乳酸菌としては、抗菌物質の産生する乳酸菌で、安全性が確認されているものであれば、特に制限されるものではない。具体的には、エンテロコッカス・フェカリス(E.faecalis)、ラクトコッカス・ラクティス(L.lactis)、ロイコノストック・メセンテロイデス(Leu.mesenteroides)、ラクトバチルス・ラクティス(L.lactis)、ラクトバチルス・カゼイ(L.casei)、ラクトバチルス・ブレビス(L.brevis)、ラクトバチルス・アシドフィラス(L.acidophillus)、ラクトバチルス・サケ(L.sake)、ペディオコッカス・アシドラクティス(P.acidilactici)などが挙げられる。 The lactic acid bacterium to be sprayed is not particularly limited as long as it is a lactic acid bacterium produced by an antibacterial substance and has been confirmed to be safe. Specifically, Enterococcus faecalis (E. faecalis), Lactococcus lactis (L. lactis), Leuconostoc mesenteroides (Leu.mesenteroides), Lactobacillus lactis (L. lactis), Lactobacillus casei (L. lactis) L. casei), Lactobacillus brevis (L. brevis), Lactobacillus acidophilus (L. acidophilus), Lactobacillus salmon (L. sake), Pediococcus acid lactis (P. acidilactici), etc. are mentioned .
乳酸菌の散布量は、味噌玉1g当たり、105CFU未満、具体的には103〜104CFU、より具体的には1×103〜9×104CFUで充分である。また、散布時期は、種麹の散布と同時であっても良く、あるいは種麹散布の前(たとえば、味噌玉成型時)あるいは種麹散布後であってもかまわない。 The application amount of lactic acid bacteria is less than 10 5 CFU, specifically 10 3 to 10 4 CFU, more specifically 1 × 10 3 to 9 × 10 4 CFU per 1 g of miso tamago. Further, the spraying time may be simultaneous with the sowing of the soy sauce, or may be before the sowing of the soy sauce (for example, at the time of miso ball molding) or after the sowing of the soy sauce.
本発明においては、上述した本発明の特長以外は、常法によって行えばよく、発酵・熟成後の豆味噌は、必要により、例えば、70〜95℃で5分以上加熱殺菌してもかまわない。 In the present invention, except for the above-mentioned features of the present invention, it may be carried out by a conventional method, and the fermented / ripened bean miso may be heat-sterilized at 70 to 95 ° C. for 5 minutes or longer, if necessary. .
このようにして調製した豆味噌は、後述実施例に示すように、細菌数が極端に少ない(一般生菌数、耐熱性菌数とも10CFU/g以下)ため、味噌製品としてはもとより、加工食品の製造原料用の味噌としても有用であり、一般生菌数及び耐熱性細菌数の少ない味噌を含む加工食品(酢味噌、田楽味噌、焼肉のたれなどのたれ類、ラーメン用味噌、味噌煎餅、味噌鍋用スープなど)を製造することができる。 The bean miso thus prepared has an extremely low number of bacteria (general viable cell count and heat-resistant cell count of 10 CFU / g or less) as shown in the examples below. Processed foods containing miso with a low number of general viable bacteria and heat-resistant bacteria (vinegar miso, taraku miso, sauces such as yakiniku sauce, ramen miso, miso cracker, miso Soup for pans, etc.).
また、たまり醤油に関しては、前記説明したように、蒸煮処理後の水分含量が40〜50%(w/w)の蒸豆を用いて直径15〜30mm及び長さ30〜50mmの玉を70%以上含む麹基質を調製し、この麹基質に種麹と105CFU未満/gの乳酸菌を散布して麹を調製し、その麹を用いて常法により仕込みし、発酵、熟成せしめることを特長としており、その他の点は、常法にしたがって実施できることは明らかである。 In addition, regarding the tamari soy sauce, as described above, 70% of balls having a diameter of 15 to 30 mm and a length of 30 to 50 mm using steamed beans having a water content of 40 to 50% (w / w) after steaming. The above-described straw substrate is prepared, and seed straw and less than 10 5 CFU / g lactic acid bacteria are sprinkled on the straw substrate to prepare the straw, and the straw is used in a conventional manner for fermentation and aging. It is clear that other points can be carried out according to conventional methods.
以下、本発明を豆味噌の例をあげて具体的に説明するが、本発明はこれらによって何ら限定されるものではない。 Hereinafter, the present invention will be specifically described with examples of bean miso, but the present invention is not limited to these.
実施例1
大豆5tを洗浄後、水に浸漬した。浸漬後、水切りして得た浸漬大豆を一晩放置後、NK式蒸煮缶を用いて、一定の蒸気圧下で大豆を蒸した。
Example 1
After washing 5t of soybean, it was immersed in water. After soaking, the soaked soybeans obtained by draining were left overnight, and then steamed with a NK steamer under a constant vapor pressure.
表1に示す水分含量を示す蒸豆を冷却機で40℃前後に冷却し、味噌玉成型機へ導入する直前に蒸豆に対してラクトコッカス・ラクティス・サブスピーシズ・ラクティスNBRC12007を6×104CFU/g散布後、味噌玉成型機を通した。得られた味噌玉の大きさは、蒸豆の水分含量により異なり、表1に示す通りであった。 The steamed beans having the water content shown in Table 1 are cooled to around 40 ° C. with a cooling machine, and 6 × 10 4 CFU of Lactococcus lactis subspices lactis NBRC12007 is added to the steamed beans immediately before being introduced into the miso ball molding machine. After spraying / g, it was passed through a miso ball molding machine. The size of the obtained miso balls was different depending on the moisture content of steamed peas and was as shown in Table 1.
得られた味噌玉に、香煎と種麹の混合物を散布し、円盤式自動製麹機に入れ、42時間かけ製麹を行った。製麹の条件は、製麹当初の10時間位は耐熱性細菌の増加を抑え、乳酸菌を増殖させるため28℃前後に保持し、その後の品温も35℃以上の高温にならないように制御した。 The resulting miso ball was sprayed with a mixture of decoction and seed koji and placed in a disk type automatic koji making machine for 42 hours. The conditions of the iron making were controlled to keep the temperature around 28 ° C. in order to suppress the increase of heat-resistant bacteria for about 10 hours at the beginning of the iron making, and to grow lactic acid bacteria, and the product temperature after that was not over 35 ° C. .
このようにして得られた麹中の微生物変化を検査した結果を表1に示す。表1から明らかなように、本発明方法により得られる豆味噌用の麹においては、耐熱性細菌数は10CFU/g以下に抑制できるのに対し、水分含量が本発明の範囲外にものに関しては、耐熱性細菌数を効果的に抑制できないことが明らかとなった。 Table 1 shows the results of examining the microbial change in the soot obtained in this way. As is clear from Table 1, in the bean miso koji obtained by the method of the present invention, the number of heat-resistant bacteria can be suppressed to 10 CFU / g or less, while the water content is outside the scope of the present invention. It was revealed that the number of heat-resistant bacteria could not be effectively suppressed.
(1)蒸豆水分、味噌玉成型具合と製麹中の微生物変化 (1) Steamed bean moisture, miso ball molding condition and microbial changes during koji making
実施例2:豆味噌の製造
大豆5tを洗浄後、水に浸漬した。浸漬後、水切りして得た浸漬大豆を一晩放置後、NK式蒸煮缶を用いて、一定の蒸気圧(0.095MPa、缶内120℃)下で大豆を蒸した。
Example 2 Production of Bean Miso Soybean 5t was washed and then immersed in water. After soaking, the soaked soybean obtained by draining was left overnight, and then steamed using a NK steamer under a constant vapor pressure (0.095 MPa, 120 ° C. in the can).
得られた蒸豆(水分含量45%(w/w))を冷却機で40℃前後に冷却し、味噌玉成型機へ導入する直前に蒸豆に対してラクトコッカス・ラクティス・サブスピーシズ・ラクティスNBRC12007を4〜8×104CFU/g散布後、味噌玉成型機を通した。得られた味噌玉の大きさは、80%以上が、直径20〜25mm及び長さ40〜45mmの玉であった。 The resulting steamed peas (water content 45% (w / w)) are cooled to around 40 ° C. with a cooling machine, and immediately before being introduced into the miso ball molding machine, the steamed peas are subjected to Lactococcus lactis subspices lactis NBRC 12007. Was sprayed through 4-8 × 10 4 CFU / g and then passed through a miso ball molding machine. As for the size of the obtained miso ball, 80% or more was a ball having a diameter of 20 to 25 mm and a length of 40 to 45 mm.
得られた味噌玉に、香煎と種麹の混合物を散布し、円盤式自動製麹機に入れ、42時間かけ製麹を行った。製麹の条件は、製麹当初の10時間位は耐熱性細菌の増加を抑え、乳酸菌を増殖させるため28℃前後に保持し、その後の品温も35℃以上の高温にならないように制御した。 The resulting miso ball was sprayed with a mixture of decoction and seed koji and placed in a disk type automatic koji making machine for 42 hours. The conditions of the iron making were controlled to keep the temperature around 28 ° C. in order to suppress the increase of heat-resistant bacteria for about 10 hours at the beginning of the iron making, and to grow lactic acid bacteria, and the product temperature after that was not over 35 ° C. .
得られた麹(出麹)を崩壊圧遍後、塩水とともに塩分が11%(w/v)前後になるようにステンレス桶に仕込み、30℃前後で6ヶ月間発酵、熟成させて豆味噌を製造した。 After the collapse of the obtained koji (dried koji), it is poured into a stainless koji so that the salt content is about 11% (w / v) together with salt water, and fermented and matured at around 30 ° C for about 6 months to produce the bean miso. Manufactured.
このようにして得られた豆味噌及び麹等の中間製品中の微生物変化を検査した結果を表2及び3に示す。これらの表から明らかなように、本発明方法により得られる豆味噌製品及び麹等の中間品のいずれの段階においても、耐熱性細菌数は10CFU/g以下で、味噌製品中の細菌数を効果的に抑制できる極めて実用かつ効率的な方法であることが明確となった。なお、耐熱菌数は、90℃で1分間の加熱処理後に計測した。 Tables 2 and 3 show the results of examining the microbial changes in the intermediate products such as bean miso and koji obtained in this way. As is clear from these tables, the number of heat-resistant bacteria is 10 CFU / g or less at any stage of the intermediate product such as the bean miso product and koji obtained by the method of the present invention, and the number of bacteria in the miso product is effective. It has become clear that this is a very practical and efficient method that can be controlled automatically. The number of heat-resistant bacteria was measured after heat treatment at 90 ° C. for 1 minute.
(2)乳酸菌散布をした製麹における微生物変化 (2) Microbial changes in koji making with lactic acid bacteria
(3)乳酸菌散布で製麹した麹で醸造した豆味噌中の微生物変化 (3) Microbial changes in bean miso brewed with koji made by spraying lactic acid bacteria
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