JP5414183B2 - Salt-free alcohol fermented seasoning liquid and method for producing the same - Google Patents

Description

  The present invention relates to a salt-free alcohol fermented seasoning liquid and a method for producing the same.

Alcohol fermentation under high salt concentration conditions is used for brewing soy sauce, and it has a characteristic aroma due to alcohol fermentation. Alcohol fermentation greatly affects flavors such as esters, alcohols, aldehyde compounds, and furanones (Non-patent Document 1). The existing salt-free seasoning solution is a product obtained by decomposing and ripening koji in the presence of alcohol, and because there is no inhibition of enzyme activity by salt, it is rich in amino acids such as the umami component glutamic acid. There was a shortcoming of the fermented aroma produced.
JP-A-6-125735 Japanese Patent No. 3827300 Japanese Patent Laid-Open No. 11-127812 Japanese Patent No. 3227893 Japanese Patent No. 3065695 Nobutake Nunomura, Masaoki Sasaki: Soken, 24, 209 (1998)

  An object of this invention is to provide the seasoning liquid which has sufficient flavor thru | or aroma, although it is salt-free.

  As a result of repeated investigations on the production conditions of the fermented salt-free seasoning liquid, the present inventor is salt-free by performing alcoholic fermentation at a low temperature of 20 ° C. or less without salt and at a high alcohol concentration. However, the present inventors have found that a seasoning liquid that can withstand practical use can be obtained.

The present invention relates to the following salt-free seasoning liquid and a method for producing the same.
Item 1. Salt-free alcoholic fermented seasoning liquid comprising a step of subjecting a charged alcohol solution having an alcohol concentration of 4 to 18% (volume / volume), koji and a yeast capable of alcohol fermentation to alcohol fermentation at a temperature of 20 ° C. or lower. Manufacturing method.
Item 2. The feed mixture, 0.2% (weight / volume) or more or having a total nitrogen content content, and / or total nitrogen content content of 0.2% charged mixture having an osmotic pressure corresponding to a (w / v) or more feed mixture Item 2. The method according to Item 1, wherein
Item 3. Item 3. The method according to Item 2, wherein the charged mixture contains a salt-free seasoning solution after alcohol fermentation or after aging, and has a re-feeding step in which alcohol fermentation is performed using the charge mixture containing the salt-free seasoning solution.
Item 4. The feed mixture, the acid and / or a nitrogen partial is including charged mixture peptides A method according to any one of claims 1 to 3.
Item 5. Alcohol-fermentable yeasts are Saccharomyces cerevisiae and Zygosaccharomyce
Item 5. The method according to any one of Items 1 to 4, which is at least one selected from the group consisting of s rouxii.
Item 6. The fermented seasoning liquid has amino acids and peptide components obtained by hydrolyzing koji-derived protein and pentanoic acid, has a total nitrogen content of 0.2 to 5% (weight / volume), and an ethanol concentration of 0 to 0. 15% (weight / volume) and satisfying at least one of the following conditions (1) to (5):
(1) 3-methylbutyl formate is 2ppm or more and 3-methylbutyl formate / pentanoic acid ratio is 30 or more
(2) 1-nonen-3-ol is 0.1 ppm or more and 1-nonen-3-ol / pentanoic acid ratio is 1 or more
(3) 2-methyl-propanoic acid is 0.1 ppm or more and 2-methyl-propanoic acid / pentano
ic acid ratio is 0.5 or more
(4) p-guaiacol is 0.1ppm or more and p-guaiacol / pentanoic acid ratio is 0.8 or more
(5) HEMF is 1 ppm or more and the HEMF / pentanoic acid ratio is 1 or more.
Item 2. The method according to Item 1, wherein
Item 7. The amino acid obtained by hydrolyzing the cocoon-derived protein which can be obtained by the method in any one of claim | item 1-5, a peptide component, and pentanoic acid, and a total nitrogen content is 0.2 to 5% (Weight / volume), ethanol concentration of 0 to 15% (weight / volume), and satisfying at least one of the following conditions (1) to (5):
(1) 3-methylbutyl formate is 2ppm or more and 3-methylbutyl formate / pentanoic ac
id ratio is 30 or more
(2) 1-nonen-3-ol is 0.1 ppm or more and 1-nonen-3-ol / pentanoic acid ratio is 1 or more
(3) 2-methyl-propanoic acid is 0.1 ppm or more and 2-methyl-propanoic acid / pentano
ic acid ratio is 0.5 or more
(4) p-guaiacol is 0.1ppm or more and p-guaiacol / pentanoic acid ratio is 0.8 or more
(5) HEMF is 1 ppm or more and the HEMF / pentanoic acid ratio is 1 or more.

  According to the present invention, a functional seasoning liquid for preventing and improving hypertension can be obtained. The seasoning liquid of the present invention can be used as a seasoning liquid in comparison with existing products by a method capable of actually producing a soy sauce or miso-like flavor so that a fermented salt-free soy sauce-like seasoning liquid can be put to practical use.

  In the present invention, the salt-free seasoning liquid can be produced by using a mixture with a high alcohol content at a low temperature of 20 ° C. or lower and allowing yeast capable of alcohol fermentation to act on the koji.

  In a preferred embodiment of the present invention, the salt-free seasoning liquid is produced by using a brewed alcohol solution having a high total nitrogen content and / or high osmotic pressure and a high alcohol content, and allowing yeast capable of alcohol fermentation to act on the koji. can do.

  In the present specification, “ordinary preparation” refers to a production method having a step of subjecting a mixture of koji, alcohol and water to yeast to a preparation mixture and subjecting it to alcohol fermentation.

  “Recharging” means a production method including a step of adding a yeast to a mixture of koji, alcohol, water, and an existing salt-free seasoning solution to prepare a charging mixture and subjecting the mixture to alcohol fermentation. In “re-charging”, a salt-free alcoholic fermented seasoning liquid may be used instead of the existing salt-free seasoning liquid at the time of charging.

  As the Aspergillus, Aspergillus oryzae and Aspergillus sojae can be exemplified as preferable ones. Examples include Monascus genus such as Monascus anka and Monascus purpureus, molds such as Rhizopus japonicus, Rhizopus delemar, Rhizopus javanicus, Rhizopus genus such as Rhizopus tonkinensis, Rhizopus oligosporus, and Mucor genus such as Mucor rouxii.

  The koji is alcohol fermented in the presence of alcohol and alcohol fermentable yeast.

  Alcohol-fermentable yeast means yeast that can increase the alcohol concentration when cultured in a culture solution containing 2 to 18% (V / V) alcohol, specifically, Saccharomyces cerevisiae and Zygosaccharomyces rouxii is preferably exemplified, but besides these, Saccharomyces cerevisiae var.ellipsoideus, Saccharomyces cerevisiae lusen Saccharomycodes genus, Kluyveromyces genus such as Kluyveromyces fragilis, Kloeckera genus such as Kloeckera apiculata, Candida genus yeast such as Candida versatilis, Candida etchellsii, and Torulopsis yeast such as Torulopsis versatilis, Torulopsis etchellsii. The yeast to be added can be used as long as it does not hinder alcoholic fermentation such as compressed yeast, dry yeast, and yeast culture solution.

  As the feed mixture used for alcoholic fermentation, a feed mixture having a high total nitrogen content or a feed mixture having a high osmotic pressure is used. Here, examples of the nitrogen content include amino acids, peptides, and proteins, and a charged mixture having a high ratio of amino acids and peptides is preferable. Conventionally, in alcohol fermentation, water and alcohol are added to koji, and nitrogen such as amino acids, peptides, and proteins is not added. On the other hand, in a preferred embodiment of the present invention, the nitrogen content is increased with respect to the alcohol fermentation feed mixture. Specifically, amino acids or peptides or a mixture thereof may be added to the alcohol fermentation broth, soot that has undergone protein degradation may be added so that the nitrogen content becomes high, or alcohol fermentation. It is good also as a feed mixture with high nitrogen content by performing the re-feed which performs alcohol fermentation further using the salt-free seasoning liquid containing nitrogen content later. Examples of the high osmotic pressure feed mixture include a feed mixture containing a lot of amino acids, peptides, proteins, sugars, fibers, etc., and adding ingredients such as amino acids, peptides, proteins, sugars, fibers, etc. Alternatively, it may be a charged mixture containing soot at a high concentration. Since koji contains a large amount of amino acids, peptides, and sugars due to degradation of proteins, starches, and other macromolecules, a high-nitrogen content mixture for alcohol fermentation has both a high total nitrogen content and a high osmotic pressure. Corresponds to the charge mixture.

  In the present specification, “high total nitrogen content” means a total nitrogen content of 0.2% (W / V) or more, preferably a total nitrogen content of 0.2 to 5.0% (weight / volume), more preferably 0.2. Means ~ 2% (W / V) charge mixture.

  If the salt-free seasoning liquid is made into a powder by freeze-drying etc., the total nitrogen content of the salt-free seasoning (powder) will be about 0.15 to 17.5 g / 100 g (weight / weight)). The fee is included in the present invention.

  In the present specification, “high osmotic pressure” means a charged mixture having an osmotic pressure corresponding to a charged mixture having a total nitrogen content of 0.2% (W / V) or more, preferably 0.2 to 2% (W / V). Means. Examples of the high osmotic pressure charged mixture include a highly soluble solid content charged mixture, a high solute concentration charged mixture, a high water activity charged mixture, and a low moisture content charged mixture. Since the osmotic pressure is also affected by the alcohol concentration, if the alcohol concentration is high, a high osmotic pressure charged mixture can be obtained even if the amount of solutes such as amino acids, peptides, proteins, sugars and fibers is small.

  As the salt-free seasoning liquid that can be added to the preparation mixture of the present invention, either a fermentation type or a non-fermentation type can be used, but a fermentation type is preferred.

  The content of alcohol in the charged alcohol solution is 4 to 18%, preferably 6 to 14%, more preferably 8 to 12% in volume (V / V). If the alcohol concentration is too low, various bacteria may propagate (rot) and the pH may decrease. Moreover, when alcohol concentration is too high, the activity of the yeast added for alcohol fermentation will become weak, and effects, such as the improvement of the flavor and flavor at the time of alcohol fermentation, and removal of raw material odor, will become weak.

  The charged alcohol solution may be composed of alcohol and water, and may further contain a salt-free seasoning liquid, nitrogen content, sugar content, fiber, etc. to increase the total nitrogen content or osmotic pressure.

  In the present specification, “alcohol” is usually used in the meaning of “ethanol”.

The feed mixture is basically composed of koji, a feed alcohol solution, and yeast capable of alcohol fermentation. It is preferable to use 1.3 to 2.7 L of the charged alcohol solution per kg of the koji as the mixing ratio of the koji and the charged alcohol solution. Alcohol-fermentable yeast is used in the order of 10 ⁶ to 10 ⁷ pieces / g per charged mixture.

  Alcohol fermentation of salmon has been carried out in an aqueous solution with a high salt concentration. If fermentation is performed with a high salt concentration solution, miscellaneous bacteria will not grow, the amount of alcohol produced will increase, and the fermentation will proceed sufficiently. On the other hand, in a prepared alcohol solution having a high alcohol concentration of 8% or more, although depending on the fermentation conditions, the fermentation does not proceed sufficiently, and the effect of improving the flavor and flavor by alcohol fermentation is limited. In fact, when the alcohol concentration is 4% or 6%, propagation of miscellaneous bacteria cannot be suppressed, and the pH of the charged mixture rapidly decreases. Further, when the alcohol concentration exceeds 18%, alcohol fermentation does not occur. And when the temperature at the time of alcoholic fermentation is too high, fermentation does not advance smoothly and a raw material odor may remain. As for the temperature of the preparation mixture in the case of alcohol fermentation, 20 degrees C or less is mentioned, Specifically, about 10-20 degreeC, Preferably about 15-20 degreeC is mentioned. In general, the temperature can be increased as the alcohol concentration increases. When fermentation temperature exceeds 25 degreeC, pH will fall rapidly and decay will advance easily.

  The present inventors have found that fermentation of a high alcohol concentration feed mixture is markedly improved by adding straw to a weakly fermented feed mixture, adjusting the alcohol concentration to a predetermined range, and recharging. Although not wishing to be bound by theory, the present inventor considers this reason as follows. When recharging is performed, the concentration of amino acids / peptides (that is, the osmotic pressure of the charged mixture) is further increased by adding koji rich in amino acids and peptides to the fermented charged mixture rich in amino acids and peptides. It is thought that this increase in osmotic pressure activated yeast and facilitated fermentation. Moreover, if recharged, the growth of miscellaneous bacteria is suppressed, the production of acid is delayed, and the environment in which the yeast is liable to undergo alcoholic fermentation may be sustained. In order to increase the osmotic pressure of the fermentation charge mixture, it is also preferable to increase the concentration of koji or add a proteolysate containing a large amount of amino acids or peptides to the charge mixture. Since the fermentation promotion effect of alcohol fermentation by re-feeding the alcohol fermentation charge mixture is larger than expected from an increase in osmotic pressure, it is particularly preferable. As the alcohol fermentation progresses, the alcohol concentration increases, so the alcohol concentration is adjusted.

  The recharging may be performed only once, but the effect of improving the flavor and the like is further enhanced by repeating twice or three times.

  In preferable embodiment of this invention, the density | concentration of the soot with respect to the whole preparation mixture containing soot is about 3 to 50% (weight / volume), Preferably it is about 6 to 45%.

  In alcoholic fermentation, fermentation at a low temperature of 20 ° C. or lower is effective in improving flavor, taste, fragrance, etc., and therefore it is preferable to use a low-temperature fermentable yeast.

The salt-free seasoning liquid obtained by the method of the present invention is different from conventional soy sauce or salt-free seasoning liquid in that the aroma component satisfies any of the following conditions.
(1) 3-methylbutyl formate is 2 ppm or more and 3-methylbutyl formate / pentanoic acid ratio is 30 or more (2) 1-nonen-3-ol is 0.1 ppm or more and 1-nonen-3-ol / pentanoic acid ratio is 1 or more (3) 2-methyl-propanoic acid is 0.1 ppm or more, and 2-methyl-propanoic acid / pentanoic acid ratio is 0.5 or more (4) p-guaiacol is 0.1 ppm or more, and p-guaiacol / pentanoic acid ratio is 0.8 or more (5) HEMF is 1 ppm or more and HEMF / pentanoic acid ratio is 1 or more Specifically, as shown above, 3-methylbutyl formate, 1-nonen- The content of 3-ol, 2-methyl-propanoic acid, p-guaiacol, and HEMF is enhanced by fermentation in the presence of alcohol, and these are pentanoic acid contained in a relatively constant amount of fermented koji. It is also strengthened as a ratio to.

  HEMF is an aromatic component peculiar to the brewed soy sauce, and the salt-free seasoning liquid of a preferred embodiment of the present invention is a seasoning liquid in which the flavor of the soy sauce is enhanced. In addition, p-guaiacol is an aroma component contained in soy sauce, and 3-methylbutyl formate, 1-nonen-3-ol, and 2-methyl-propanoic acid are also aroma components, so these aroma components are enhanced. Therefore, it is considered that the salt-free seasoning liquid of the present invention has enhanced unique flavor, flavor and the like.

Hereinafter, the present invention will be described in more detail based on examples.
In this specification, “ordinary preparation” refers to a production method having a step of subjecting a mixture of koji, alcohol and water to yeast to a preparation mixture, and subjecting the mixture to alcohol fermentation. “Recharging” means a production method including a step of adding a yeast to a mixture of koji, alcohol, water, and an existing salt-free seasoning solution to prepare a charging mixture and subjecting the mixture to alcohol fermentation. In the “re-feeding”, the same is true even when a salt-free alcoholic fermented seasoning liquid is used instead of the existing salt-free seasoning liquid at the time of charging.

Examples 1 to 6
1 Experimental materials and methods Yeast: Zygosaccharomyces rouxii and Saccharomyces cerevisiae preserved by the Fukuoka Soy Sauce Brewing Cooperative Association were used. The yeast was cultured with shaking in a medium (TN 0.2, pH 5.2) consisting of 5.5% salt-free soy sauce-like seasoning and 5% glucose for 3 days.

  麹: According to a conventional method, aspergillus oryzae or Aspergillus sojae was inoculated into a raw material consisting of defatted soybean and wheat and cultured to obtain a soy sauce cake.

  Small preparation test: Table 1 shows the preparation amount and composition of the small preparation test and pilot scale brewing, and Tables 2, 3 and 4 (results obtained by changing the alcohol concentration) show the results.

Examples 7 to 12, Comparative Examples 1 to 2
Alcohol, water, koji decomposition products (containing amino acids, peptides, etc.) and yeast were mixed arbitrarily, and soy sauce koji was prepared using a prepared alcohol solution having different alcohol concentrations including yeast. Moromi using yeast (S. cerevisiae) having a high fermentation rate fermented vigorously when the total nitrogen content of the charged alcohol solution was 0.6 or less.

  On the other hand, moromi using yeast (Z. roxii) having a slow fermentation rate fermented with a nitrogen content of 0.6 or more. As a result, a soy sauce-like fermented fragrance was added to the fermented product to mask an unpleasant raw material odor, and an unsalted brewed seasoning liquid suitable for an appetizing seasoning liquid could be produced. The results of changing the alcohol concentration are shown in Table 3, FIG. 1 and FIG. 2, and the amino acid composition of the alcohol fermented product (total nitrogen content 1.7%) in the combination of each koji mold and yeast is shown in Table 4 below.

  The moromi using yeast (S. cerevisiae) having a high fermentation rate fermented even when the alcohol concentration was 4-8% when the total nitrogen content of the charged alcohol solution was 1.4%. Moreover, when the total nitrogen content was 1.2%, fermentation was carried out even at an alcohol concentration of 8%. When yeast with a fast fermentation rate (S. cerevisiae) was added, it became gorgeous.

  On the other hand, moromi using yeast (Z. roxii) with a slow fermentation rate fermented even when the alcohol concentration was 4-8% when the total nitrogen content of the charged alcohol solution was 1.4%. Moreover, when the total nitrogen content was 1.2%, fermentation was carried out even at an alcohol concentration of 8%. In particular, when the alcohol concentration of the prepared alcohol solution was 8% and the nitrogen content was 1.2%, stable and vigorous fermentation was observed. As a result, a soy sauce-like fermented fragrance was added to the fermented product to mask an unpleasant raw material odor, and an unsalted brewed seasoning liquid suitable for an appetizing seasoning liquid could be produced.

Example 13
Examination of fire-free conditions for salt-free seasoning: In soy sauce brewing, the firing process consists of (I) stabilization of quality by sterilization and enzyme deactivation, (II) ripening of color, flavor and taste, (III) The purpose is removal. Pay particular attention to the color, incense, and taste. The unsalted seasoning liquid that was fired was determined in terms of the average of three levels of fragrance and taste (1 for “excellent”, 2 for “good” and 3 for “poor”). As a result, the two-stage ignition of the salt-free soy sauce-like seasoning liquid at 60 ° C. for 60 minutes and then at 85 ° C. for 30 minutes had the highest score, and the conditions for the salt-free seasoning liquid were determined as these conditions. Next, the fermented salt-free soy sauce-like seasoning liquid of Table 1 was fired under the same conditions.

  Table 5 shows the sensory evaluation results of the fermented unsalted soy sauce-like seasoning liquid that has been adjusted for heating. At the time of burning, the alcohol concentration of each salt-free soy sauce-like seasoning liquid was adjusted to about 2.5%, and the total nitrogen content was adjusted to 1.70, which is equivalent to “Special Selection” in the soy sauce JAS standard. The fermented salt-free seasoning liquid that was fired was adjusted to the desired nitrogen concentration, and the alcohol concentration and direct reducing sugar content were almost the same as those of Noguchi Honjozo soy sauce of the same standard. In addition, the amount of glutamic acid, which is one of the umami components, shows a relatively high value ("Special Selection" Noguchi Honjo Soy Sauce Glutamic acid / total nitrogen: 600-700 mg%). On the other hand, in sensory evaluation, it was reinforced in terms of flavor compared to conventional products without a fermentation process. Moreover, the raw material odor felt in the conventional product was not felt.

  As described above, by setting the brewing conditions for alcoholic fermentation of the salt-free seasoning liquid and examining the firing conditions, it was possible to improve the quality compared to the conventional product without the fermentation process.

Example 14: Identification of aroma components For the following samples 1 to 3, the aroma components were measured.
1 S. cerevisiae Normal preparation
2 S.cerevisiae re-preparation
3 Recharging Z.rouxii The aroma components were measured according to the following procedure.
・ Adsorb 100 ml of each sample onto a column packed with Porapak Q and wash impurities with deionized water. ・ Extract with 100 ml of ether.
・ Dehydration by adding an appropriate amount of anhydrous sodium sulfate (1h)
・ After dehydration, add 50 μl of 1% cyclohexanol as an internal standard and concentrate in a 43 ° C water bath.
・ Concentrate to about 250μl while applying nitrogen gas.
・ Use 1 μl of GC-MS for analysis
During each sample extraction process, washing with methanol and deionized water was performed.

  Samples were stored refrigerated before extraction, after extraction, and after concentration.

  Only sample No. 10 was stored frozen.

Internal standard: 5 ppm (50 μl / 100 ml) 1% cyclohexanol

GC-MS analysis conditions
INJ TEMP 230 ℃
INI TEMP 60 ℃
INI TIME 0 min
RPOG RATE 4 ℃ / min
FIN TEMP 230 ℃
FIN TIME 20 min
The results are shown in Table 6 below.

Examples 15-17
Under the following conditions, alcohol fermentation was performed using Saccharomyces cerevisiae as yeast for alcohol fermentation and the same soy sauce cake as in Examples 1 to 6 as straw. Alcohol fermentation was carried out at a predetermined temperature by adding a prepared alcohol solution and yeast to soy sauce cake, followed by filtration with a cloth after fermentation to obtain a salt-free seasoning solution. The pH of the charged solution was about 6.5. Table 7 shows the conditions and results of alcohol fermentation.

  Fermentation proceeds even in Examples 12 to 14 in which the total nitrogen content was not increased, but the flavor, flavor, etc. of the obtained fermented product were the salt-free seasoning liquids of Examples 1 to 10 in which the total nitrogen content of the prepared liquid was increased. Was better.

Changes in pH of moromi mashed with brewed alcohol solutions with different alcohol concentrations. The yeast is S. cerevisiae. Changes in pH of moromi mashed with brewed alcohol solutions with different alcohol concentrations. The yeast is Z. rouxii.

Claims (3)

Charged alcohol solution having an alcohol concentration 4 to 18% (volume / volume), see containing koji and alcohol fermentation yeast capable, the feed mixture, or has a total nitrogen content of 0.2% (weight / volume) or more And / or a salt-free alcoholic fermented seasoning solution comprising a step of subjecting a feed mixture having an osmotic pressure corresponding to a feed mixture having a total nitrogen content of 0.2% (weight / volume) or more to alcohol fermentation at a temperature of 20 ° C. or lower. Manufacturing method. The method according to claim 1 , wherein the charged mixture includes a salt-free seasoning solution after alcohol fermentation or aging, and has a re-feeding step in which alcohol fermentation is performed using the charge mixture including the salt-free seasoning solution. It has an amino acid and peptide component obtained by hydrolysis of koji-derived protein and pentanoic acid, which can be obtained by the method according to claim 1 or 2 , and has a total nitrogen content of 0.2 to 5% (weight) / Volume), ethanol concentration of 0 to 15% (weight / volume), and satisfying at least one of the following conditions (1) to (5):
(1) 3-methylbutylformate is 2 ppm or more and 3-methylbutylformate / pentanoicacid ratio is 30 or more (2) 1-nonen-3-ol is 0.1 ppm or more and 1-nonen-3-ol / pentanoicacid ratio 1 or more (3) 2-methyl-propanoicacid is 0.1 ppm or more and 2-methyl-propanoicacid / pentanoicacid ratio is 0.5 or more (4) p-guaiacol is 0.1 ppm or more and p-guaiacol / pentanoicacid ratio 0.8 or more (5) HEMF is 1 ppm or more and the HEMF / pentanoic acid ratio is 1 or more.

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