JP4615481B2 - Umami seasoning and its production method - Google Patents

Description

  The present invention relates to an umami seasoning that uses a residue after soup removal (extraction extraction) and a method for producing the same.

In recent years, consumption of seasonings has increased in Japan. There are about 80,000 tons of knots used nationwide, of which about 50,000 tons are used to take the soup stock as shaving knots (Ministry of Agriculture, Forestry and Fisheries Statistics 2000). After removing the soup, some of it is used as a fertilizer, but almost all of it is discarded as a residue. For example, in a certain company, 2 t / day of residue is discarded. Since proteins and the like remain in the residue, they can be recovered and reused. However, the current recycling method is only a so-called “oka” raw material, and the amount of use is limited.
In Patent Document 1, in order to make effective use of the residue after removing the soup of koji, the residue is fermented in soy sauce cake under a predetermined condition for a short time, and further processed with ribonucleolytic enzyme derived from red yeast rice. A method of manufacturing the material is disclosed.
JP-A-6-86653

  An object of this invention is to aim at the effective utilization of the residue after taking out soups, such as koji, by simpler means.

  In order to achieve the above object, as a result of intensive research, the inventors of the present invention are very good by natural fermentation with soy sauce koji or miso, especially koji made with a substrate containing soybean as an essential ingredient. The present inventors have found that a fish soy oily taste and a fish soy (fish miso) -like umami seasoning can be obtained, and the present invention has been completed.

That is, the present invention
(1) An umami seasoning obtained by spontaneously fermenting koji or koji and kombu residue after soy sauce or miso at a salt concentration of 5 to 25% by weight,
(2) The umami seasoning according to the above (1), wherein the koji is koji made from at least one cereal selected from soybeans, rice, wheat and barley as a substrate,
(3) The umami seasoning according to (3) above, wherein the substrate contains soybean and at least one other cereal grain,
(4) The umami seasoning according to any one of (1) to (3) above, which is obtained by spontaneously fermenting the residue after taking the soup stock of knots,
(5) The umami seasoning according to any one of (1) to (3) above, which is obtained by spontaneously fermenting a mixture of the residue after removing the soup stock of koji and the residue after removing the soup stock of kelp,
(6) The umami seasoning according to any one of (1) to (5) above, which is a liquid seasoning obtained by solid-liquid separation of fermented koji (moromi),
(7) The umami seasoning according to any one of (1) to (5) above, which is a paste-solid seasoning obtained by solid-liquid separation of the fermented koji,
(8) A method for producing an umami seasoning, characterized by fermenting koji or the residue after taking soup of koji with soy sauce koji or miso at a salt concentration of 5 to 25% by weight,
(9) The production method according to the above (8), wherein fermentation continues until at least the fermented koji is compatible with the liquid in appearance.
(10) The production method according to (8), wherein fermentation is continued for 3 to 6 months,
(11) The production method according to (8) above, wherein solid-liquid separation is performed after fermentation,
(12) The manufacturing method according to the above (11), in which the solid-liquid separated liquid is fired.

  Using koji prepared with a single substrate such as soybeans and rice for the residue after taking soup of koji and koji and kombu, the umami and smell will be better respectively, soy and other grains such as rice When combined with the above, fish soy sauce and fish sauce-like seasonings with good taste and smell can be obtained. Thus, according to the present invention, by using soy sauce koji and miso using such cereals as a substrate, and naturally fermenting the residue after removing the soup stock, not only protein-based umami, but also organic acids derived from koji Saccharides, alcohols, esters, and the like are produced, and when these are mixed, various flavors are combined to enhance umami-based amino acids, and a seasoning with good taste can be produced with a simple operation even if the amount of nitrogen is small. The fermented koji can be homogenized as it is to make a seasoning, but the liquid obtained by solid-liquid separation from the fermented koji is a fish soy oil with a lower concentration than soybean soy sauce. It is also suitable as a raw material for combined seasonings because of its light color, good balance of taste and good fragrance. Furthermore, the paste-solid residue remaining after solid-liquid separation has components with good umami and fragrance, and many undegraded proteins remain, which can be used as fish miso or soy sauce. Furthermore, if necessary, a paste-solid residue can be subjected to a desalting treatment and used for feed or the like. This makes it possible to effectively use all the residues that are currently discarded.

The knots or kelp used as the raw material for the umami seasoning of the present invention are not particularly limited, and any of those used for collecting soup stock may be used. For example, the nodules include bonito, sardines, mackerel, medaka, and a mixture of these and bonito. When a paste-to-solid seasoning is desired, it is preferable to use both koji residue and kelp residue.
The ratio of both of the nodule residue and the kelp residue is not particularly specified, but usually the kelp residue is used as a wet weight of 30% by weight or less, preferably about 20 to 10% of the nodule residue.
The residue after removing the soup can be used as it is or in an appropriate size by crushing, chopping, or the like.

  Fermentation of the residue after removing the soup is performed using soy sauce cake or miso. For example, the koji mold (Aspergillus oryzae, Aspergillus sojae) is used using a koji made from at least one cereal selected from soybean, rice, wheat and barley as a substrate. In particular, it is desirable to combine soybean and other cereals because both umami and aroma can be improved. In this case, the ratio of soybeans to other cereals can be selected as appropriate, but the weight ratio of soybeans: other cereals is usually 1: 0.5 to 5, preferably about 1: 1 to 2. The iron making itself can be performed according to a conventional method, for example, by a method as shown in the following examples.

  To the residue after removing the soup, add koji, water and salt to allow natural fermentation. The ratios of koji, water, and salt to be added can be appropriately selected so that the desired fermentation can be performed. Usually, koji is about 8 to 30% by weight, or about the same amount as koji, with respect to the residue after taking out the broth. Use about the same amount of water as the total amount of residue and straw. In order to prevent spoilage, salt is added so that the final concentration is 5 to 25% by weight, preferably 7 to 20% by weight, depending on the fermentation temperature. The amount of salt may be small when the fermentation temperature is low, but is increased when the fermentation temperature is high.

  In the natural fermentation in the present invention, the koji is stirred at an appropriate interval to promote smooth fermentation, and if the temperature is too low or too high, if necessary, the temperature is adjusted appropriately. Until fermented rice cake is obtained. For example, at least until the wrinkles become familiar with the liquid in appearance, that is, the time when the initial pH decrease stops and the pH starts to increase (eg, when the pH decreases to about 5 to 4.5, the pH is 5.5). Fermentation is continued until it rises above. Usually, a desired fermented koji is obtained in 3 to 6 months.

The obtained salmon can be homogenized by a known method as it is to obtain the umami seasoning of the present invention. Preferably, the liquid soy sauce-like liquid seasoning and the fish sauce-like paste are separated by solid-liquid separation. It is preferable to divide it into a state-solid seasoning.
Solid-liquid separation can be performed according to a conventional method such as filtration, pressing, and centrifugation.
The liquid seasoning may be heated in a conventional manner until the center temperature reaches 75 to 90 ° C., for example, to an extent that can kill potatoes, yeasts, and germs, and may improve the storage stability.
Moreover, if necessary, the pasty to solid seasoning can be used after homogenization.

Since the obtained umami seasoning contains a lot of amino acids and peptides, the umami seasoning has a strong taste and a mellow taste with salty salt removed even when the salt content is high. In addition, since it has less trimethylamine and volatile acids than normal fish soy sauce and fish sauce, it is a seasoning more suitable for Japanese.
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in more detail, this invention is not limited to these Examples. Unless otherwise indicated,% in an Example means weight%.
Analysis in the examples was performed by the following method.

(1) Chromaticity (Japan Soy Sauce Research Institute, Soy Sauce Test Method, Japan Soy Sauce Research Institute (1985))
Colorimetric measurements were taken with the standard soy sauce color established by the Japan Soy Sauce Inspection Association. The light color sample was diluted with a soy sauce standard color (No. 40) for comparison.
(2) Measurement of pH It measured with the glass electrode pH meter.
(3) Measurement of salt content The salt content was measured by the forphalt method (edited by Japan Pharmaceutical Association, Sanitary Test Method / Commentary, Kanehara Publishing Co., Ltd. (1990)). To 200 μl of a sample, 20 ml of 0.2N silver nitrate aqueous solution and 20 ml of nitric acid were added. The mixture was heated for 15 minutes, cooled, added with 2 ml of an aqueous ammonium iron sulfate solution as an indicator, and titrated with a 0.2N ammonium thiocyanate solution.
(4) Sugar content (Brix)
Measured with a hand-held refractometer (manufactured by ATAGO).
(5) Measurement of salt-free soluble solid content It was determined by subtracting the salt content from the refractometer reading (Brix).

(6) Measurement of total nitrogen (Japan Soy Sauce Research Institute, Soy Sauce Test Method, Japan Soy Sauce Research Institute (1985))
The Kjeldahl method was used. A decomposition accelerator, 10 ml of sulfuric acid and 5 ml of hydrogen peroxide were added to 1 ml of the sample for thermal decomposition. After distillation, the total nitrogen amount was calculated by titration with 1 / 14N sodium hydroxide.
(7) Measurement of acidity I and II The sample was neutralized to pH 7.0 by adding 40 ml of water to 10 ml of the sample. The acidity I was determined from the liquid volume of the 1 / 10N sodium hydroxide solution used. Further, the acidity II was calculated from the amount of liquid continuously added dropwise and used up to pH 7.0 to 8.3. The sum of acidity I and acidity II was defined as titration acidity.
(8) Measurement of moisture and ash (edited by Yasuhiko Maeda, food analysis method for beginners (2001) Kogaku Publishing)
Water was measured by a normal pressure heating drying method (105 ° C.) and ash was heated overnight by a direct ashing method (600 ° C.).
(9) Measurement of fat 15 ml of chloroform / methanol (2: 1) was added to 10 g of the sample, mixed and suction filtered. After leaving overnight in a separatory funnel, the lower chloroform layer was collected and dehydrated by adding anhydrous sodium sulfate. Chloroform was evaporated to concentrate the lipid, and chloroform was completely removed with nitrogen gas to calculate the fat mass.

(10) Free amino acid analysis 3.2 ml of ethanol was added to 800 μl of a sample and stirred. After centrifugation at 12,000 rpm for 3 minutes, 2 ml of the supernatant was concentrated by centrifugation, 4 ml of 0.02N hydrochloric acid was added, and the mixture was allowed to stand for 1 day. Thereafter, the mixture was centrifuged at 12,000 rpm for 3 minutes, filtered and measured with an automatic amino acid analyzer. The amino acid composition was classified into the total amount of amino acids and the amount of sweet, bitter and umami / sour amino acids (Takeo Fujii, Fermented Fish Food, Berso Books 003, Naruyamado Shoten 2002).
(11) Ammonia / amine analysis Calculated from the value of free amino acids.
(12) Organic acid analysis (Yasuhiro Awazu et al., Nissui Magazine, 66 : 1026-1035 (2000))
Fish soy sauce was diluted 10 times with water, and the solution filtered through a cellulose acetate filter (0.45 μm) was analyzed with a Shimadzu HPLC organic acid analysis system. Column: Shimpack SCR-102H (8 mm ID × 300 mm L.), moving bed: p-toluenesulfonic acid (5 mM), liquid volume: 0.8 ml / min, column temperature: 40 ° C.
(13) Sugar analysis A solution obtained by diluting fish soy with water 20 times was filtered through a cellulose acetate filter (0.45 μm) and analyzed by an ion chromatograph manufactured by Dionex. Column: Carbopac PA-1 (manufactured by Dionex), buffer solution: A = 50 mM NaOH, B = 50 mM NaOH-0.5 M CH ₃ COONa linear gradient system, detector: electrochemical detector (manufactured by Dionex).

(14) Analysis of volatile components (Awazu Hojutsu et al., Nissui Magazine, 67 : 489-496 (2001))
1) Collection of volatile components Accurately take 1 ml of each sample in a Teflon vial, and insert a solid-layer microextraction (SPME) fiber using Carboxen / polydimethylsiloxane (75 μm partially crosslinked) as an adsorbent. The components adsorbed immediately after collecting the volatile components in the headspace at 40 ° C. over 1 hour were subjected to gas chromatographic analysis.
2) Gas chromatographic / mass spectrometry (GC-MS) analysis The volatile components adsorbed at 40 ° C. by solid phase microextraction SPME method were analyzed by GC-MS. The analysis conditions are as follows. Equipment: Gas chromatograph Hewlett Packard 6890, mass spectrometer: Hewlett Packard 5973, Column: PTA-5 Supelco, Diameter: 0.32 mm, Length: 30 m, Film thickness: 1.5 μm, Column Temperature: 40 (2 min) -250 ° C. (23 min), carrier gas: He, inlet temperature: 250 ° C., injection method: splitless (flow rate: 1.5 mL / min), heating rate: 10 ° C./min, GC / MS interface: direct coupling (280 ° C.), ion source temperature: 230 ° C., ionization voltage: 70 eV.
Volatile components were estimated from standard mass library data (NIST mass spectrum database), CAS number search of the comprehensive chemical information provision system (Independent Administrative Institution Product Evaluation Fundamental Technology Organization) and literature.
(15) Sensory test The ridge shape was confirmed before filtration. Taste and aroma were examined after filtration. The smell was smelled at room temperature and the strength was evaluated. In addition, sweetness, umami, acidity, bitterness, gummy, astringency and salty taste were examined. In addition to the samples described above, the sensory test by the scoring method was also performed on the samples at the 3rd and 6th months in the product stage. A sensory test of the seasoning was conducted using a panel of 15 students from the Kinki University Faculty of Agriculture and fisheries and a company. The SD method was used as the evaluation method (Hideko Furukawa, actual food sensory test for measuring deliciousness: 41, 42, 61-64 (1994) Koshobo). The impression on the sample was rated on each scale by a 6-level scale with the antonym positioned at both ends. The characteristics of each sample were read from the average value. In addition, for the seasoning, a scatter diagram was used, focusing on the items that are considered to be the most important (fragrance quality and umami strength). The analysis was performed using a two-way layout method based on the rating method. Further, a significant difference test by t-test was performed at the 3rd and 6th month of the evaluation scale of each cage.

Seasoning was produced using knot residue (mixture of sardine, mackerel, medaka and bonito) from a company's soup production process. The component composition of the used knot residue is shown in Table 1.

Rice-making Rice, barley and soybeans are soaked in water and absorbed, steamed with high-temperature steam, cooled, inoculated with Aspergillus oryzae, cultured at 30-42 ° C. for 48 hours, and rice rice (Rice It was used as Koji: RK, Barley Koji (BK) and Soybean Koji (SK). Wheat-soybean koji (WSK) is soaked with wheat and soybeans in water, absorbed water, steamed with high-temperature steam, cooled and inoculated with Aspergillus oryzae for 48 hours at 30-42 ° C. Prepared by culturing. In addition, rice-barley koji (RBK) was prepared by mixing half of rice bran and barley koji.

Fermentation Salt was added to the above residue, 15% of the residue, and the same amount of water as the weight of the residue and the residue, and the mixture was fermented by adding salt to a final concentration of 15%. The mixture was mixed once every 10 days for smooth fermentation, and the mixture was opened once every month for mixing with air.
Samples were collected from immediately after fermentation until 6 months every month, and the liquid seasoning after suction filtration (hereinafter referred to as fish soy sauce) was subjected to analysis. Since fish soy sauce ferments in a minimum of 3 months, the residue after filtration after the 3rd month was subjected to analysis as a fermentation residue, and the sample of the 6th month was subjected to analysis as a product after burning.

ＢＫおよびＲＢＫは変化しなかった。ＲＫはＮｏ．４０−１０から８とやや濃くなった。ＳＫおよびＷＳＫは、Ｎｏ．４０−８〜６の範囲で推移した。
（２）ｐＨ
魚醤油ｐＨの経時変化を図１に示す。
図１に示すごとく、ＳＫは３ヶ月目まで漸次低下した後上昇した。ＲＢＫは変化しなかった。その他は３ヶ月目まで低下し、４．７〜５．０の範囲で推移した。
（３）塩分量
魚醤油塩分量は、全麹で１７〜１８％の範囲で推移した。
（４）糖度（Brix）
魚醤油糖度の経時変化を図２に示す。
図２に示すごとく、ＳＫとＷＳＫは１ヶ月目まで増加後２９〜３０％で推移した。他は１ヶ月目まで増加後２６〜２７％で推移した。
（５）無塩可溶性固形分
魚醤油の無塩可溶性固形分量の経時変化を図３に示す。
図３に示すごとく、ＢＫおよびＷＳＫは１ヶ月目まで増加後１１〜１３％で推移した。他は１ヶ月目まで増加後８〜９％で推移した。 Properties of Fish Soy Sauce (1) Chromaticity Table 2 shows the results of fish soy sauce chromaticity.

BK and RBK did not change. RK is No. It became slightly darker from 40-10 to 8. SK and WSK are no. It changed in the range of 40-8-6.
(2) pH
The time course of fish soy sauce pH is shown in FIG.
As shown in FIG. 1, SK increased after gradually decreasing until the third month. RBK did not change. Others decreased to the third month and remained in the range of 4.7 to 5.0.
(3) Salinity The fish soy sauce salinity ranged from 17% to 18% in whole bowl.
(4) Sugar content (Brix)
The time course of the fish soy sugar content is shown in FIG.
As shown in FIG. 2, SK and WSK remained at 29-30% after increasing until the first month. The others remained at 26-27% after increasing until the first month.
(5) Salt-free soluble solid content The time-dependent change of the salt-free soluble solid content of fish soy sauce is shown in FIG.
As shown in FIG. 3, BK and WSK remained at 11 to 13% after increasing until the first month. The others remained at 8-9% after the increase until the first month.

(6) Total nitrogen amount The time-dependent change of the total nitrogen amount of fish soy sauce is shown in FIG.
As shown in FIG. 4, SK and WSK gradually increased. The others remained around 0.6 g after increasing until the third month.
(7) Acidity The time course of acidity I of fish soy sauce is shown in FIG.
As shown in FIG. 5, SK increased to 3rd month and then decreased to 2.08ml at 6th month. WSK increased until the 2nd month, and then gradually decreased to 7.24 ml at the 6th month. BK increased until the second month and was almost constant thereafter. RK increased after 4 months and then decreased. RBK remained at around 4 ml after increasing until the third month.
The time course of acidity II of fish soy sauce is shown in FIG.
As shown in FIG. 6, SK changed from 13 to 14 ml after increasing from the start of fermentation to the second month. WSK remained at 12-13 ml after increasing until the third month. RK and RBK remained constant after increasing until the second month. BK remained at 7-8 ml after increasing until the third month.
(8) Titration acidity The time-dependent change of the titration acidity of fish soy sauce is shown in FIG. SK gradually increased until the third month and then decreased. WSK increased to the second month and decreased at the sixth month. Others increased until the second month and remained unchanged.

(9) Free amino acid The time-dependent change of the free amino acid total amount of fish soy sauce is shown in FIG. SK, WSK and RBK increased until the 5th month and decreased after the 6th month. RK and BK remained constant after increasing until the third month.
When the total amount of Gly, Hypro, Ala, Thr, Pro, Ser, Lys, and Gln was determined as the amount of sweetening-type amino acid, and the change with time was measured, SK and WSK gradually increased until the 5th month and decreased at the 6th month. Others changed in the same manner, but remained at lower values than SK and WSK.
When the total amount of Phe, Trp, Arg, Ile, Leu, Val, Met, and His was used as the amount of bitter amino acid and the change with time was measured, SK and WSK increased rapidly at 5 months and then decreased. RK and BK increased after 3 months and decreased again at 5 months. RBK increased until the 5th month and decreased at the 6th month.
The total amount of Glu, Asp and Asn was determined as the amount of umami and sour amino acids, and the changes over time were measured. As a result, the total amount gradually increased up to 6 months.
With respect to the change in the amount of amino acids related to taste, SK and SWK had more total amino acids than RK, BK and RBK. The whole amount of sweet and bitter amino acids was almost the same, and the amount of umami and sour amino acids was small.
As for the changes in amino acid composition, Ala and Lys were common in sweet amino acids, and Ile, Leu and Val were many in bitter amino acids. Glu increased in umami and sour amino acids until the sixth month.
(10) Ammonia / Amine Amounts Time-dependent changes in ammonia, urea (UREA), phosphoethanolamine and ethanolamine in fish soy sauce are shown in FIGS.
As shown in FIG. 9, ammonia increased up to the sixth month in all cases.
As shown in FIG. 10, UEA was not detected at the start of fermentation in all rice cakes. SK and WSK repeatedly decreased and increased. RK occurred in the 4th month and decreased and increased repeatedly. BK was detected at 2, 4 and 6 months. RBK was detected from the second month and decreased while repeating the increase and decrease.
As shown in FIG. 11, in phosphoethanolamine, SK and WSK were detected in large amounts at the start, and decreased at the second month, and then remained at 10 mg or less. RK was not detected after detection at 1 month. BK was not detected after detection at the 1st and 2nd months, but was detected again at the 6th month. RBK was detected from the first month and was not detected after increasing in the second month, but it was detected again from the fourth month but decreased.
As shown in FIG. 12, ethanolamine decreased after SK increased to the third month and was not detected at the sixth month. Other wrinkles increased until the third month, then decreased at the fifth month, but increased again at the sixth month.
(11) Organic acid As for the organic acid of fish soy sauce, phosphoric acid, lactic acid, and acetic acid were detected in large amounts in the whole bowl. Except for RBK, citric acid decreased and lactic acid increased.
(12) Sugar amount Glucose was detected in whole rice in the fish soy sauce in the first month of fermentation. Fructose was detected when soybean was used as a substrate, and sucrose was detected when barley was used.

(13) Volatile component As a result of analysis of the volatile component, 81 peaks were detected, and a total of 45 types of volatile components (acids 6, aldehydes 6, nitrogen-containing compound 2, alcohols 15, hydrocarbons 4, Ketones 4, esters 2 and phenols 6) were identified.
Alcohols were detected more in RK, BK, and RBK than in straw using soybeans. Many acids were detected in SK and WSK. In SK, isovaleric acid and acetic acid were frequently detected in the first and third months. In WSK, isovaleric acid increased in the first and third months. Phenols were detected except for BK and decreased by fermentation. Phenol was detected in all rabbits. Of the esters, ethyl lactate was detected by BK and WSK at 6 months. As for the aldehydes, 2-furancarboxaldehyde and benzaldehyde were detected in all.
(14) Sensory test As a result of the sensory test, the shape of the knot was changed (liquefied) by fermentation in whole rice bran.
RK became the strongest aroma by fermentation, and became fruity and refreshing in the 6th month. BK had the strongest scent after RK at the third month, but then the scent was weaker. At the sixth month, the scent was weaker than RK, but it became a fruity scent. RBK has a fruity fragrance mixed with an alcoholic odor and became fruity in the sixth month. Although SK has a strong scent, it has a strong astringency due to fermentation, and has a pale aroma. WSK became stronger by fermentation and became unique to soy sauce.
As for the taste, RK and BK had a strong salty taste, bitterness and astringency, and were light. RBK had a slightly strong and clean salty taste and bitterness. SK had the strongest umami from the first month and strong umami in the sixth month. In WSK, umami became stronger after SK in the first month, and in the sixth month, the soy sauce feeling was strong and clearer than soybeans, but the umami was stronger.
As a result of the sensory test, it was found that fish soy sauce that is desirable as an umami seasoning can be obtained especially when the soybean is made with a substrate combining soybeans and other grains.

When the soy sauce of the 6th month of fermentation was heated and heated until the center temperature reached 90 ° C., the chemical composition, amino acid composition, and sensory test before and after the firing were not changed in the whole bowl.

（２）塩分量
発酵残渣の塩分量は、発酵期間を通して全麹で１２〜１３％で推移した。
（３）総窒素量
発酵残渣の総窒素量は、発酵期間を通して全麹で３〜４ｇ／１００ｇで推移した。
（４）遊離アミノ酸
発酵残渣の遊離アミノ酸総量の経時変化を図１３に示す。
図１３に示すごとく、全麹で５ヶ月目までほぼ変化がなく、６ヶ月目で減少した。
甘味系アミノ酸量は、ＳＫおよびＷＳＫで３、４ヶ月目は変化なく、５ヶ月目に増加し６ヶ月目に減少した。他は５ヶ月目まで一定で、６ヶ月目でやや減少した。苦味系アミノ酸量は、ＳＫ、ＷＳＫ、ＲＫおよびＲＢＫは、３、４ヶ月目であまり変化がなく、５ヶ月目に増加し６ヶ月目で減少した。ＢＫは５ヶ月目まで漸次増加後６ヶ月目で減少した。旨味・酸味系アミノ酸量は、ＳＫおよびＷＳＫは５ヶ月目まで増加し６ヶ月目で減少した。他は変化がなかった。
発酵残渣は、発酵を続けると味に関係するアミノ酸が生じる。遊離アミノ酸は、ＳＫ、ＷＳＫで多く、次いでＲＫ、ＢＫおよびＲＢＫ同様に含まれていた。量的には魚醤油に含まれる遊離アミノ酸総量に比べて低いもの、旨味・酸味系アミノ酸は、ＲＫ、ＢＫおよびＲＢＫで魚醤油より若干低かったが、ＳＫおよびＷＳＫでは、魚醤油よりも多い。甘味系および苦味系アミノ酸量が魚醤油に比べて若干低いものの、上記の魚醤油で、例えば４倍程度に希釈して、ホモゲナイザー等で均質化すれば、旨味・酸味に関しては、魚醤油以上であり、魚醤（魚味噌）のような、旨味調味料となる。
また、発酵残渣を水で洗浄して脱塩すれば、飼料としても利用でき、脱塩水は、節類の残渣と混合して発酵に供することにより再利用できる。 Properties of Fermentation Residue (1) General Components Table 3 shows the results of the 6-month fermentation residue general components.
The total water content was 50-54%. The ash content was 13-14%, and the fat was SK as much as 10%, but the other cocoons were 6-7%.

(2) Salinity The amount of salt in the fermentation residue was 12-13% in whole straw throughout the fermentation period.
(3) Total nitrogen amount The total nitrogen amount of the fermentation residue was changed to 3-4 g / 100 g in whole straw throughout the fermentation period.
(4) Free amino acids FIG. 13 shows the change over time in the total amount of free amino acids in the fermentation residue.
As shown in FIG. 13, there was almost no change up to the fifth month in all the cats, and it decreased in the sixth month.
The amount of sweet amino acids was unchanged in SK and WSK at 3 and 4 months, increasing at 5 months and decreasing at 6 months. The others remained constant until the 5th month and decreased slightly at the 6th month. The amount of bitter amino acids in SK, WSK, RK and RBK did not change much at the 3rd and 4th months, and increased at the 5th month and decreased at the 6th month. BK gradually increased until the 5th month and decreased at the 6th month. The amount of umami and sour amino acids increased for SK and WSK until the 5th month and decreased for the 6th month. The others were unchanged.
A fermentation residue produces an amino acid related to taste when fermentation is continued. Free amino acids were abundant in SK and WSK, and then included as well as RK, BK and RBK. Quantitatively, the amount of free amino acids contained in fish soy sauce, umami and sour amino acids, was slightly lower in RK, BK and RBK than in fish soy sauce, but more in SK and WSK than in fish soy sauce. Although the amount of sweet and bitter amino acids is slightly lower than that of fish soy sauce, if diluted with the above fish soy sauce, for example, about 4 times and homogenized with a homogenizer, etc. Yes, it is an umami seasoning like fish sauce (fish miso).
In addition, if the fermentation residue is washed with water and desalted, it can also be used as feed, and the desalted water can be reused by mixing it with the residue of koji and subjecting it to fermentation.

A seasoning was produced using the same koji mash residue used in Example 1 and the kelp residue used for the mash removal as well.
Fermentation Nodular residue and kelp residue weighing 20% or 10% of nodular residue, RSK weighing 15% of these residues, water equivalent to the weight of these residues and straw, final concentration 15 % Salt was added and mixed well, after which it was made into a paste and fermentation was started. As a control, one without the kelp residue was also prepared. In order to carry out the fermentation smoothly, mixing was carried out in the same manner as in Example 1.
Filtration Samples were taken every month from the start of fermentation for up to 3 months, and the filtered liquid (hereinafter referred to as fish soy sauce) and the residue after filtration (hereinafter referred to as soy sauce) were subjected to analysis.

Properties of fish soy (1) Chromaticity The color of fish soy sauce is No. 3 in the whole fish soy sauce. 40-8.
(2) pH
The change with time of the pH of the fish soy sauce is shown in FIG.
As shown in FIG. 14, the pH decreased from the start of fermentation for both no addition and addition of kelp residue, and became 4.7 or less in the third month.
(3) Salinity The amount of salt in fish soy sauce was 17% to 18% with no change in whole fish soy sauce.
(4) Sugar content (Brix)
FIG. 15 shows the change over time in the sugar content of fish soy sauce.
As shown in FIG. 15, the addition of no kombu residue increased in the first month, and thereafter remained almost constant and remained unchanged. The addition of kelp residue 20% increased in the first month and decreased in the second month, and the addition of kelp residue s10% increased in the second month after decreasing in the first month, but became constant in the third month.
(5) Salt-free soluble solid content The time-dependent change of the salt-free soluble solid content of fish soy sauce is shown in FIG.
As shown in FIG. 16, the addition of no kombu residue gradually increased until the third month. The addition of 20% kelp residue decreased after increasing in the first month, and the addition of 10% kelp residue increased until the second month.

(6) Total nitrogen amount The time-dependent change of the total nitrogen amount of fish soy sauce is shown in FIG.
As shown in FIG. 17, the addition of kelp residue and the addition of 10% of kelp residue decreased to the second month and then decreased in the third month. The addition of 20% kelp residue increased until the third month.
(7) Acidity The time course of acidity I of fish soy sauce is shown in FIG.
As shown in FIG. 18, the addition of no kelp residue increased rapidly in the third month. The addition of 10% of kelp residue gradually increased until the third month. The addition of 20% kelp residue increased from the first month.
The time course of acidity II of the fish soy sauce is shown in FIG.
As shown in FIG. 19, it increased in the first month from the start of fermentation and gradually increased to the third month.
(8) Titration acidity The time-dependent change of the titration acidity of fish soy sauce is shown in FIG.
As shown in FIG. 20, the addition of no kelp residue increased rapidly in the third month. The addition of 20% kelp residue and 10% addition gradually increased until the third month.

(9) Total amount of free amino acids As shown in FIG. 21, the total amount of free amino acids in fish soy sauce gradually increased until the third month in whole fish soy sauce. Among these, the amount of sweet amino acids and the amount of umami / sour amino acids gradually increased until the third month in whole fish soy sauce, and the amount of bitter amino acids increased up to the second month in whole fish soy sauce.

Amino acids related to taste increased slightly in the first to third months, although the amino acid content was slightly higher with 10% addition of kelp residue. The proportions of sweet, bitter and umami / sour systems were the same regardless of the presence or absence of kelp.
(10) Ammonia / Amine Amounts The changes over time of ammonia, urea (UREA), phosphoethanolamine and ethanolamine in fish soy sauce are shown in FIGS.
As shown in FIG. 22, the amount of ammonia gradually increased until the third month in whole fish soy sauce, and then 50 mg / 100 ml without addition of kelp residue, 70 mg with 20% addition, and 78 mg with 10% addition.
As shown in FIG. 23, the amount of UREA was detected at 1 and 3 months without addition. It was not detected until the third month when 20% was added. The addition of 10% decreased to 19 mg in the third month after detection in the second month.
As shown in FIG. 24, the amount of phosphoethanolamine was decreased in the first month, increased in the second month, and decreased in the third month to 4 mg without addition. 20% addition was detected at the start of fermentation, but not thereafter. 10% addition was not detected in the first month, but the others remained at 2-3 mg.
As shown in FIG. 25, the amount of ethanolamine increased to the third month with whole fish soy sauce, 10 mg without addition, 9 mg with addition of 20%, and 10 mg with addition of 10%.
(11) Sensory test As a result of the sensory test, the addition of kelp residue resulted in a light white soybean aroma in the second month. In the case of adding the kelp residue, the scent became stronger in the first month (scent of strawberry), and in the second month, it became a refreshing scent of kelp. The taste of fish sauce was sweet and bitter in the second month without the addition of kelp residue, and the umami was very strong. In the case where the kelp residue was added, the salty taste and umami were strong in the second month, and the greater the amount of kelp residue added, the stronger the taste and the bitterness and astringency were also felt.
The aroma and taste of fish sauce increased with the addition of kelp residue. When fermented with RSK without addition of kelp residue, the same good fermentation as WSK in Example 1 progressed, but the addition of kelp residue tended to improve the taste.

Properties of soy (fish miso) (1) General ingredients The water content of soy was between 50 and 56% for each fermentation residue.
The ash content was 13-14% for each fermentation residue.
The fat was 10% when no kelp was added, and 8-9% when the kelp residue was added.
(2) Total nitrogen amount The total nitrogen amount of soy was 3-4 g / 100 g for all fermentation residues.
(3) Salt content The total fermentation residue was 12 to 13% in the soy salt content.
(4) Free amino acids FIG. 26 shows the change over time in the total amount of amino acids in soy.
As shown in FIG. 26, the free amino acids in all soy sauces increased from the beginning of fermentation to the second month and then decreased slightly in the third month. In the case of no addition of kelp residue, 1974.8 mg / 100 ml, and in the addition of kelp residue 20% When the amount of 2059.3 mg / 100 ml and the kelp residue 10% was added, the result was 2082.2 mg / 100 ml.
The amount of sweet amino acids increased up to the third month in all soy sauces. The amount of bitter amino acids increased up to the second month and decreased in the third month in all soy sauces. The amount of umami and sour amino acids increased up to the third month in all soy sauces.

(5) Sensory test As a result of the sensory test, the salty taste was very strong when the kelp residue was not added and when 10% was added, and when 20% was added, the salty taste was strong, but the umami was the most.
Regardless of the addition or non-addition of kelp residue, when fermentation is continued, amino acids involved in taste are eluted from the fermentation residue. Addition of kelp residue increases umami compared to no addition, results in a sensory test similar to fish soy sauce, and can be used as a soy sauce (fish miso).

  According to the present invention, it is possible to obtain an umami seasoning having a good flavor of fish soy sauce or fish soy by effectively utilizing the residue after taking out the stock of dumplings and the like that have been discarded. Can provide useful and friendly technology.

2 is a graph showing changes in pH of fish soy sauce over time in Example 1; 2 is a graph showing changes over time in sugar content of fish soy sauce in Example 1. FIG. 2 is a graph showing a change with time of a salt-free soluble solid content of fish soy sauce in Example 1. FIG. 2 is a graph showing changes over time in the total nitrogen amount of fish soy sauce in Example 1. FIG. 2 is a graph showing changes with time in acidity I of fish soy sauce in Example 1. FIG. 2 is a graph showing changes over time in acidity II of fish soy sauce in Example 1. FIG. 2 is a graph showing changes with time of titrated acidity of fish soy sauce in Example 1. FIG. 2 is a graph showing changes over time in the total amount of free amino acids in fish soy sauce in Example 1. FIG. 2 is a graph showing changes over time in ammonia in fish soy sauce in Example 1. FIG. 2 is a graph showing the change over time of urea in fish soy sauce in Example 1. FIG. 2 is a graph showing changes with time of phosphoethanolamine in fish soy sauce in Example 1. FIG. 2 is a graph showing the change over time of ethanolamine in fish soy sauce in Example 1. FIG. 2 is a graph showing changes over time in the total amount of free amino acids in fermentation residues in Example 1. FIG. It is a graph which shows a time-dependent change of pH of the fish soy sauce in Example 2. FIG. It is a graph which shows a time-dependent change of the sugar content of the fish soy sauce in Example 2. FIG. It is a graph which shows a time-dependent change of the salt-free soluble solid content of the fish soy sauce in Example 2. It is a graph which shows a time-dependent change of the total nitrogen amount of the fish soy sauce in Example 2. It is a graph which shows the time-dependent change of the acidity I of the fish soy sauce in Example 2. It is a graph which shows the time-dependent change of the acidity II of the fish soy sauce in Example 2. 3 is a graph showing changes over time in titrated acidity of fish soy sauce in Example 2. 3 is a graph showing changes over time in the total amount of free amino acids in fish soy sauce in Example 2. It is a graph which shows the time-dependent change of ammonia of the fish soy sauce in Example 2. It is a graph which shows a time-dependent change of urea of the fish soy sauce in Example 2. 6 is a graph showing changes with time of phosphoethanolamine in fish soy sauce in Example 2. FIG. It is a graph which shows a time-dependent change of the ethanolamine of the fish soy sauce in Example 2. 3 is a graph showing changes over time in the total amount of free amino acids in soy sauce in Example 2.

Claims (10)

An umami seasoning obtained by naturally fermenting a mixture of residue after taking koji stock and residue after taking kombu stock at a salt concentration of 5 to 25% by weight with soy sauce koji or miso.   The umami seasoning according to claim 1, wherein the koji is koji made from at least one cereal selected from soybeans, rice, wheat and barley as a substrate. The umami seasoning according to claim 2 , wherein the substrate contains soybean and at least one other cereal. The umami seasoning according to any one of claims 1 to 3, which is a liquid seasoning obtained by solid-liquid separation of fermented koji. The umami seasoning according to any one of claims 1 to 4, which is a paste-solid seasoning obtained by solid-liquid separation of the fermented koji. And residue after soup up sections such, the mixture of residue after soup up kelp, production of umami seasonings for causing naturally fermented soy sauce koji or miso koji at 5-25 wt% of the salt concentration Law. The production method according to claim 6, wherein the fermentation is continued until at least the appearance of the fermented rice is compatible with the liquid. The production method according to claim 7, wherein the fermentation is continued for 3 to 6 months. The method according to claim 8 , wherein solid-liquid separation is performed after fermentation. The production method according to claim 9, wherein the solid-liquid separated liquid is fired.

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