JP5467289B2 - Seasoning derived from egg yolk and method for producing the same - Google Patents

Description

  The present invention relates to the production of eggplant-derived seasonings.

Soy sauce and miso are traditional Japanese seasonings that have been produced using soybean, wheat, rice, etc. as raw materials and utilizing the enzyme activity of koji. The relationship between the processing method of soybean, which is the main raw material, and the solubilization efficiency of protein and the increase / decrease in taste components during fermentation and ripening of soy sauce and miso has been studied earnestly. For example, in the production of soy sauce, it is known that in order to achieve a high nitrogen dissolution utilization rate and a high glutamic acid content at the same time, it is better to carry out a process of rapidly releasing from high pressure to low pressure (patent) References 1, 2). In particular, it is known that the mycelium of Aspergillus oryzae grows well when soybeans that have been puffed by extruder treatment and wheat that has been heat-treated are used (Patent Documents 3 and 4, Non-Patent Documents 1 and 2).
In recent years, with the development of many processed foods and cooked foods, consumers and food developers have many requests for high-quality seasonings that have characteristics in terms of taste, The use rate of nitrogen dissolution is higher than that of miso, and the demand for seasonings containing many characteristic taste components such as taste is high. In particular, the use of low-value protein sources such as small fish, waste chicken and sake lees instead of soybeans is expected to produce taste substances derived from characteristic peptides not found in conventional soy sauce or miso. (Non-Patent Document 3).
In recent years, eggs are used in large quantities in processed foods and cooked foods. In many cases, eggs are divided into eggshells, egg yolks, egg whites, etc., and only one of them is used. The demand for egg yolk is increasing because it is used for mayonnaise and confectionery, but egg white is used for kamaboko, etc., but there is not much demand for egg yolk, so a large amount of excess egg white is frozen and stored by the permission of the egg processor. As a result, there is a great financial burden on the egg processor, and the development of new uses for egg white is desired.

JP-A-49-134898 JP-A-1-104141 Japanese Patent Laid-Open No. 3-1668065 JP 7-79733 A

Research and technology of soy sauce 34, (4) 218 (2008) Journal of Brewing Association 83, (5) 288 (1988) Journal of Biotechnology 71,245-251 (1993)

  This invention makes it a subject to develop the novel use of an egg.

  As a result of research and development to solve the above-mentioned problems, the inventors of the present invention have produced a material having a specific volume of 2 to 10 cubic cm / g by baking a mixture of eggs and wheat. It has been found that egg yolk can be produced with high proteolytic enzyme activity. Furthermore, the inventors of the present invention have a high nitrogen solubilization rate by mixing the egg cake with a saline solution or an egg liquid and fermenting and ripening, and a seasoning (eg, soy sauce-like) having a high characteristic taste component. It has been found that seasonings and miso-like seasonings can be produced, and the present invention has been completed.

That is, the present invention provides the following.
[1] A koji-making material having a specific volume of 2 to 10 cubic cm / g, which is fired by mixing an egg and a carbohydrate source.
[2] The material according to [1], wherein the carbohydrate source is wheat.
[3] The material according to [1], wherein the moisture content is 30 to 60% w / w.
[4] An egg cake obtained by mixing the raw material according to [1] and a seed cake and making a koji.
[5] A seasoning produced using the egg cake according to [4].
[6] The seasoning according to [5], which is produced by further mixing egg liquid and salt.
[7] A method for producing a seasoning material, comprising a step of mixing an egg and a carbohydrate source and a step of baking the mixture.
[8] A method for producing egg yolk, comprising a step of mixing an egg and a carbohydrate source, a step of baking the mixture, and a step of producing the fired product.
[9] A method for producing a seasoning, which includes a step of mixing an egg and a carbohydrate source, a step of baking the mixture, a step of making the fired product, and a step of mixing egg liquid and salt in the fermented egg cake. .

  According to the present invention, it is possible to produce a seasoning that has a higher amount of soluble nitrogen than conventional soy sauce produced with soybeans and a high content of peptides, amino acids, and the like, that is, a seasoning with a large amount of taste components.

Changes in total nitrogen content and formol-type nitrogen content in moromi supernatant are shown. The change of the number of general viable bacteria during aging fermentation is shown. The various amino acid concentrations in the mash supernatant are shown.

  The present invention relates to a koji-making material (preferably in a sponge cake shape) in which an egg and a carbohydrate source are mixed and baked to have a specific volume of 2 to 10 cubic cm / g.

  The “egg” in the present invention refers to an egg laid by an avian species (eg, chicken, ostrich, emu, quail, duck, goose, pigeon, guinea fowl), and specifically, It includes one or more of egg or egg white, egg yolk, yolk membrane, and calaza. Whole egg or egg white is preferable, and egg white is particularly preferable.

The “carbohydrate source” in the present invention refers to cereals and potatoes, and specifically, rice (wheat, rice, barley, corn, rye, oats, millet, millet, millet, etc.), beans (soybean, azuki bean, Kidney beans, broad beans, peas, chickpeas, etc.) and buckwheat. As the carbohydrate source, it is preferable to use rice, and it is particularly preferable to use wheat or rice.
The wheat may be anything as long as it is usually used for food. Specifically, bread wheat (Triticum aestivum), durum wheat (Triticum durum), enma wheat (Triticum dicoccum), human wheat (Triticum monococcum), Examples include crab wheat (Triticum compactactum), Polish wheat (Triticum pollonicum), British wheat (Triticum turgidum), spelled wheat (Triticum spelta) and hybrids thereof. Particularly preferred are bread wheat and durum wheat.
In addition, rice may be anything as long as it is usually used for food, and specifically, Japonica rice (Oryza sativa subspecies Japan), Indica rice (Oryza sativa subspecies Indica), and Jabanica rice (Orya rice) subspecies Java) and hybrids thereof. Japonica rice and indica rice are particularly preferable.

  When mixing, the carbohydrate source can be used in the state of cracking and pulverization, preferably in the state of being pulverized and screened.

  From the viewpoint of the swelling property of the mixture (for example, a mixture that functions as a dough) and the amount of savory amino acids such as glutamic acid, the mixing ratio of the egg and the carbohydrate source is 15: 1 to 15:15, preferably 15: 2-15: 10, more preferably 15: 4-15: 5 (weight ratio).

  The mixing of the egg and the carbohydrate source can be carried out according to the separate method and the preparation method usually used for producing sponge cakes and the like. Specifically, in the stand-up method, eggs or sugar-added eggs are bubbled to a pin and corner (for example, stirring for about 10 minutes using a mixer), the carbohydrate source is left as it is, or a net, strainer, sieve, etc. And sift to mix with air. In the tapping method, the egg or the sugar-added egg and the carbohydrate source are foamed at the same time. In any method, the specific volume after baking should be 2 to 10 cubic cm / g. Further, a method of adding a swelling agent (baking powder, baking soda, ispata), yeast or the like to make the specific volume 2 to 10 cubic cm / g without foaming may be used. Examples of swelling agents that can be used include sodium bicarbonate, ammonium bicarbonate, and ammonium chloride. Furthermore, auxiliaries such as glucono delta lactone and aluminum potassium sulfate can be added. In general, the swelling agent is preferably added in a proportion of 2 to 3% with respect to the carbohydrate source.

  In addition to the above-mentioned mixture, any food material is added to the egg / carbohydrate source mixture as long as the specific volume after baking is 2 to 10 cubic cm / g. You can do it. Examples include sugar, fructose, molasses, salt, skim milk, milk, okara, soy milk, fruit juice, vegetable juice, and the like.

  Baking the mixture of egg and carbohydrate source can be done using an oven, stove, burner, microwave oven, or the like. The firing temperature is 100 to 200 ° C, preferably 130 to 180 ° C, and more preferably 160 ° C. The firing time is 5 to 60 minutes, preferably 10 to 20 minutes, and more preferably 15 minutes.

  The specific volume of the material for making iron is preferably 2 to 10 cubic cm / g, more preferably 4 to 10 cubic cm / g, and further preferably 6 to 10 cubic cm / g. With this specific volume, the material is moderately porous and suitable for the growth of Aspergillus mycelium. The average diameter of the pores in the material is about 70 μm (bubble size about French bread), preferably about 35 μm (bubble size about popcorn), more preferably about 12 μm (bubble size about bread). Furthermore, it is desirable that each hole in the material is continuous.

  The raw material for koji making of the present invention preferably has an initial water content of 30 to 60 w / w%, more preferably 35 to 55 w / w%, and even more preferably 40 to 50 w / w%. . When the water content is within the above range, the fired raw material for baking can be used as it is. If the water content is within the above range, sugar, fructose, molasses, salt, skim milk, milk, okara, soy milk, fruit juice, vegetable juice, etc. may be added to the material. Furthermore, even if the water content after baking is not within the above range, it is dried appropriately, or sugar, fructose, molasses, salt, skim milk, milk, okara, soy milk, fruit juice, vegetable juice, etc. are added. If the water content can be adjusted within the above range, it may be used as a raw material for ironmaking.

  The present invention also relates to an egg cake obtained by mixing the material for koji making and the seed koji.

Ordinarily, koji refers to those obtained by inoculating koji molds on grains such as rice, wheat, and soy beans and food materials such as koji, buckwheat, okara and bran. The shape may be a raw state obtained by culturing or a dried state to improve storage stability.
In the present invention, egg candy refers to a mixture of a koji-making material containing an egg and a seed candy and cultivating koji mold.

  The gonococcus that can be used in the present invention is not particularly limited as long as it is an bacterium that produces an enzyme effective for the present invention and is harmless to eat. For example, Aspergillus genus, Penicillium genus , A microorganism belonging to the genus Mucor, Rhizopus, Monascus, or Absidia, and more preferably Aspergillus oryzae, Aspergillus soja Is mentioned. Although there is no restriction | limiting in particular in the usage form of these koji molds, Preferably it uses it as what made the seed koji into the powder form. A person skilled in the art can appropriately select and perform the grinding method and degree.

  The mixing ratio of the raw material for koji and the seed koji is 100 g to 10 kg of the koji material for 1 g of the granular koji, and 1000 g is more preferable.

  When mixing the koji material and the seed koji, the koji material may be used as it is, but it may be cut by hand or mechanically cut. In the present specification, chopping refers to making a size of about 0.1 to 5 cubic cm square, preferably about 0.2 to 3 cubic cm square, more preferably about 0.5 cubic cm square. . By chopping the raw material for koji making and increasing the surface area of the raw material, the koji mold grows vigorously and the enzyme production can be promoted.

  Mixing of the raw material for soot making and the soot is performed by spreading the soot on the surface of the raw material for soot making. In addition, it is preferable to use a spreader during mass production. Examples of the spreader that can be used include a fine feeder manufactured by Fujiwara Techno Art Co., Ltd.

In this specification, koji making refers to culturing koji molds by mixing koji making materials and seed koji. The product temperature at the time of iron making is 20 to 48 ° C, preferably 25 to 45 ° C, more preferably 30 ° C to 37 ° C. The room temperature for maintaining a preferable product temperature is preferably 30 to 35 ° C.
The period required for ironmaking is 25 to 72 hours, preferably 39 to 50 hours, more preferably 42 to 46 hours. As described above, the water content at the time of koji making is preferably 30 to 60 w / w%, more preferably 35 to 55 w / w%, and further preferably 40 to 50 w / w%.

  Examples of containers that can be used for iron making include glass, metal, and plastic containers with lids. If the moisture content can maintain the above-mentioned range, a container capable of evaporating moisture such as a lidless container or a wooden container can be used. In mass production, it can be used with a koji making machine, for example, a rotary automatic koji culture device manufactured by Fujiwara Techno Art Co., Ltd.

  In the koji making according to the present invention, the growth of koji mold is promoted compared to ordinary soy sauce koji, and the enzyme activity (eg, neutral protease activity) of the produced egg koji is high and the number of general viable bacteria is reduced.

  The present invention further relates to a seasoning produced using the egg yolk. The seasonings are, for example, soy sauce-like seasonings and miso-like seasonings.

The seasoning can be produced according to the production method of soy sauce and miso, and can be carried out by charging, fermenting and aging as usual. In a conventional method, charging is performed by mixing saline and egg yolk. However, in the present invention, egg liquid containing egg white or whole egg and salt can be mixed in egg yolk. .
When using egg liquid for preparation, dilute the egg liquid with water, a liquid containing protein (a liquid containing at least one kind of soy milk, milk, etc.) or a mixture of water and a liquid containing protein. The concentration of the egg in the liquid added by charging is preferably 10 to 100%, more preferably 50 to 100%, and still more preferably 80 to 100%.
The concentration of sodium chloride is preferably 4 to 26%, more preferably 8 to 20%, more preferably 16% by weight ratio to the liquid added in the preparation regardless of whether or not the egg liquid is added. More preferably it is.
The period of fermentation / ripening can be determined according to a conventional method, and is 1 week to 2 years, preferably 1 month to 1 year, more preferably 6 months to 1 year. Suitable temperatures are 4-60 ° C, preferably 10-40 ° C, more preferably 20-30 ° C.

The produced seasoning has a particularly high proportion of soluble nitrogen and a high concentration of taste components as compared to ordinary soy sauce and miso. Specific examples of the taste component include amino acids (aspartic acid, glutamic acid, glycine, alanine, valine, leucine, lysine, arginine). It is known that the richness of aspartic acid and glutamic acid increases the umami, the richness of glycine and alanine increases the sweetness, and the richness of valine, leucine, lysine and arginine increases the richness. In addition, carnosine, anserine, and valenin are known as tasty peptides, but many unidentified peptides are considered to be involved in the overall umami and rich taste.
The seasoning of the present invention prepared by adding egg white or egg liquid containing whole eggs has a particularly high concentration of these peptides and amino acids, and a delicious seasoning can be produced. In particular, the seasoning of the present invention produced by adding an egg liquid containing egg white has a very low number of general viable bacteria during fermentation and ripening, and is not easily spoiled. It is considered that the antibacterial action of lysozyme and conalbumin in egg white liquor is acting favorably.

  The seasoning fermented and aged as described above may be squeezed and filtered according to a conventional method, and may be fired. You may adjust taste.

(Test Example 1)
150 g of whole egg solution, 10 g of sugar, and 40 g of wheat flour were mixed and kneaded while cooling with ice (referred to as koji making material A). The ironmaking material A was thinly stretched and baked at 160 ° C. for 15 minutes (referred to as ironmaking material B). The bag making material A was packed in a polyethylene bag of 8 × 15 cm and boiled at 100 ° C. for 15 minutes (referred to as a plate making material C). 150 g of egg white and 10 g of sugar were stirred for 10 minutes while cooling with ice, 40 g of flour was added and mixed until uniform, and baked at 160 ° C. for 15 minutes (referred to as koji making material D). In addition, for the purpose of comparison with ordinary soy sauce cake, 100 ml of cracked wheat and 100 ml of defatted soybean were mixed, watered to a moisture content of 60%, sealed, and autoclaved at 121 ° C. for 20 minutes (manufactured) It is called material E for candy).
The raw material for slag making A is raw egg with a moisture content of 70% and a specific volume of 1.2 cubic cm / g, and the raw material for slag making B is baked with a moisture content of 67% and a specific volume of 1.4 cubic cm / g. The material C was boiled and egg-shaped and had a moisture content of 70% and a specific volume of 1.2 cubic cm / g. The material for slag making D was a sponge cake with a moisture content of 60% and a specific volume of 4.6 cubic cm / g. The material E for making koji, which is a normal soy sauce koji medium, had a water content of 60% and a specific volume of 1.6 cubic cm / g.
The raw materials A to D are broken into about 1 cubic centimeter, and the raw material E is inoculated at a rate of 0.02 g of seed vat for 10 g of each, and the room temperature is 30 ° C. and the product temperature is 30 to 37 ° C. For 72 hours.
Koji molds A did not grow on koji molds, Koji mold materials B grew koji molds mainly on the surface, and mycelia extended partly inside, and koji molds C grew only on the surface. It can be confirmed by eye observation that the mycelium extends not only to the surface but also to the inside of the raw material for iron making D, and it is clear that the growth of the fungi is promoted more than the raw materials for iron making A to C. . Good koji mold growth was also observed in the koji-making material E.
Neutral protease activity (pH 6.0) in these five types of eggplants was measured by a method prescribed by the National Tax Agency. The results are shown in Table 1. Only the koji-making material D prepared in the form of a sponge cake showed remarkable neutral protease activity, and the activity was about 2.3 times that of the soy sauce koji prepared by a general recipe.

(Test Example 2)
150 g of egg white liquid and 10 g of sugar are stirred for 10 minutes while cooling with ice, 40 g of flour is added and mixed until uniform, and the mixture is mixed until uniform and baked for 15 minutes at 160 ° C. Was prepared. Egg white liquor, sugar, and wheat flour were mixed in the proportions described in Table 2 as B, C, D, E, and F, and a sponge cake-like koji making material was prepared in the same manner (koji making materials B and C , D, E, F). The material was separated into about 1 cm square, and seed meal was mixed (a ratio of 0.1 g of seed meal to 50 g of the raw material for koji making). Koji was produced at room temperature of 30 ° C. and product temperature of 30 to 37 ° C. over about 48 hours to produce a koji. The initial water content at the time of koji making was determined by the atmospheric pressure drying method, the protease activity was determined by the National Tax Agency prescribed analysis method, and the number of general viable bacteria was determined by the diluted plate culture method using an anti-koji medium. The results are shown in Table 3.

When the ratio of egg white liquor to flour is 40 g to 150 g, the initial moisture is 62 to 57
%, And both around 60%, the specific volume is well swollen from 4.2 and 4.3 cubic cm / g, neutral protease activity showed 25,000 units / g from 19000. On the other hand, when the ratio of the egg white solution and flour of 20g to 150 g, 74% from initial water 68, and both showed a high value, the specific volume was expanded with 3.0 cubic cm / g 2.9 However, neutral protease activity is 1
Low values of 100 to 6000 units / g were shown. In general, sugar has a function of stabilizing the egg white bubbles, but the amount added this time did not increase the specific volume. AC
And the difference in the neutral protease activity of D to F seems to be particularly affected by the difference in the initial water content.

(Test Example 3)
Egg white 450 g and wheat flour 120 g were mixed while ice-cooling, and the kneaded mixture was packed in an 8 × 15 cm polyethylene bag and boiled at 100 ° C. for 15 minutes (called koji making material A). 450 g of egg white and 120 g of wheat flour were mixed while cooling with ice, and baked at 160 ° C. for 15 minutes (referred to as koji making material B). 450 g of egg white was stirred for 90 seconds while cooling with ice, 120 g of wheat flour was added, mixed until uniform, and baked at 160 ° C. for 15 minutes (referred to as koji-making material C). 450 g of egg white was stirred for 10 minutes while cooling with ice, 120 g of wheat flour was added, mixed until uniform, and baked at 160 ° C. for 15 minutes (referred to as koji-making material D). In addition, for the purpose of comparison with ordinary soy sauce cake, after mixing 100 ml of cracked wheat and 100 ml of defatted soybean, the water content is adjusted to 20-60% and sealed so that there is no fluctuation in water, 121 ° C., The mixture was autoclaved for 20 minutes (referred to as a material for iron making E).
The raw material A for boiled eggs is boiled and has a moisture content of 70% at the time of preparation and a specific volume of 1.1 cubic cm / g. / G, the raw material C for making iron has a moisture content of 70% at the time of preparation, and a specific volume of 3.6 cubic cm / g, and the raw material for making iron plate D is in the form of a sponge cake with a moisture content of 62% when prepared, and a specific volume of 4.6 cubic cm / G. These four types of iron making materials were cut to about 0.5 cubic centimeters and dried to adjust the moisture to 30, 40, 50, 60%. The volume and weight of the specific volume of the iron making materials A to E adjusted to each moisture were measured (Table 4).
Inoculated at a rate of 0.02 g of seed koji with respect to 10 g of each koji-making material whose moisture was adjusted, and cultured at room temperature of 30 ° C. and product temperature of 30 to 37 ° C. for about 72 hours. Acidic and neutral protease activities were measured by the National Tax Agency prescribed analysis method (Tables 5-1 and 5-2).

  In any case where the initial water content was 20%, even when the specific volume was about 10 cubic cm / g, the growth of Aspergillus was poor and the enzyme activity was also low. When the moisture content was 30 to 60%, in the case of an egg cake with a specific volume of 2 or more, an enzyme activity significantly higher than that of a normal soy sauce cake was obtained. In particular, when the initial water content was 40 to 50% and the specific volume was 6.0 to 7.4 cubic cm / g, enzyme activity as high as 2 to 3 times that of normal soy sauce cake was obtained.

(Test Example 4)
Egg white, wheat flour, and swelling agent were mixed in the proportions shown in Table 6, and a portion of the mixture was foamed during mixing according to Table 6 and baked at 160 ° C. for 15 minutes to prepare a koji-making material. The specific volume of the material was measured by measuring volume and weight. Thereafter, seed meal was added at a ratio of 1/500, and koji was made at room temperature of 30 ° C. and product temperature of 30 to 35 ° C. for about 72 hours.
Neutral protease activity was measured by the National Tax Agency prescribed analysis method (Table 7).

  In both B and D to which the swelling agent was added, the initial moisture content was 51% and 57%, the specific volumes were 4.9 cubic cm / g and 2.7 cubic cm / g, respectively, and the protease activity of each cocoon was about It showed a very high value of 50000 units / g. It seems that fine bubbles were generated as a result of the addition of the swelling agent, the moisture at the time of baking was good, and the initial moisture was suitable for the growth of koji mold.

(Test Example 5)
150 g of egg white was stirred for 10 minutes, 40 g of flour was mixed until uniform, and baked at 160 ° C. for 15 minutes to prepare a koji-making material. The material was inoculated with seed pods at a ratio of 1/500, and kneaded at room temperature 30 ° C. and product temperature 30-37 ° C. for about 72 hours.
Neutral protease activity was measured by a method prescribed by the National Tax Agency. The moisture content of the raw material before ironmaking was adjusted to 25% (called ironmaking material A), 43% (material making material B), and 68% (material making material C) (Table 8).

  A material with a water content of 43% before koji making had the highest neutral protease activity and the lowest number of general viable bacteria, and a good quality egg yolk was obtained.

Example 1
1500 g of egg white was stirred for 10 minutes, 400 g of wheat flour was mixed until uniform, and baked at 160 ° C. for 15 minutes to prepare a koji-making material (production method of koji-making material D in Test Example 3). The seed meal was added to the medium at a ratio of 1/500, and koji was made at room temperature of 30 ° C. and product temperature of 30 to 35 ° C. for about 48 hours. The neutral protease activity of the obtained eggplant was 42000 units / g. Next, according to Table 9, salt and egg white or water were added to the eggplant and mixed, charged as a mash, and fermented and aged at 23 to 27 ° C.
A portion of the moromi during fermentation and ripening is sampled and centrifuged at 12,000 rpm for 10 minutes. Total nitrogen in the supernatant is obtained by Kjeldahl decomposition, formol nitrogen is determined by formol titration, and various amino acids are subjected to liquid chromatography. Thus, the number of general viable bacteria was determined by a dilution plate culture method using an anti-sputum medium.

FIG. 1 also shows changes in the total nitrogen content and formol-type nitrogen content in the mash supernatant.
The total nitrogen content of the mixture prepared with a mixture of egg white and salt (referred to as egg white liquid in this example) is as high as 1.8% from the beginning because the egg white protein is water-soluble. There wasn't. On the other hand, in the case of using sodium chloride solution, protein decomposition progressed during the ripening period and nitrogen solubilization advanced.
Formol-type nitrogen is a measure of the amount of amino acids or low molecular peptides produced by protein degradation, but both egg white solution and salt solution (in this example, referred to as water) increase with age. In particular, the egg white feed yielded a formol nitrogen content about twice that of the water feed.

  FIG. 2 shows changes in the number of general viable bacteria during aging fermentation. In the case of using egg white, the number of general viable bacteria tended to decrease as the aging period progressed. This is thought to be related to the antibacterial action such as lysozyme in the egg white used when charging.

  FIG. 3 also shows various amino acid concentrations in the mash supernatant. Usually, soy sauce is fermented and matured for 6 months, and the total amino acid concentration rises to about 5%. However, the water-added mash supernatant of this example is fermented and matured for 4 months, resulting in a total amino acid concentration of 4.63%. The amino acid concentration was comparable to that of normal soy sauce. Furthermore, the egg white liquor charge increased to 6.7%.

Furthermore, after the egg white liquid preparation and the water preparation mash of this example were fermented and matured for 6 months, the mash was squeezed as usual to prepare a soy sauce-like seasoning liquid. Table 10 shows the results of amino acid analysis in comparison with the general amino acid composition value of concentrated soy sauce.
The soy sauce-like seasoning liquid obtained from the egg white liquor is rich in glutamic acid content that shows umami taste and alanine that shows sweetness, but at the same time, valine, leucine, and lysine that show bitterness and richness. Also, arginine concentration is high. It is considered that the characteristic taste of the soy sauce-like seasoning liquid of this example is derived from these amino acids solubilized egg and wheat proteins and many peptides. In this Example, a soy sauce-like seasoning liquid having a higher amino acid solubilization rate than general thick soy sauce, a small number of miscellaneous bacteria during fermentation and ripening of moromi, and a characteristic of taste was obtained.

(Example 2)
4 kg of whole egg liquid and 1.5 kg of wheat flour were mixed until uniform and baked at 160 ° C. for 15 minutes, and then the water content was adjusted to 55% to prepare a koji-making material. The specific volume of the material was 5.8 cubic cm / g. The seed meal was added to the medium at a ratio of 1/500, and koji was made at room temperature of 32 ° C. and product temperature of 30 to 35 ° C. for about 46 hours. Neutral protease activity of the egg yolk obtained was 50000 units / g. Then, according to Table 11, salt and water were added to the eggplant, mixed, charged, fermented and matured at 20-30 ° C. for 6 months, and then squeezed by squeezing to prepare a soy sauce-like seasoning. Total nitrogen was determined by the Kjeldahl decomposition method, formol nitrogen was determined by the formol titration method, various amino acids were determined by liquid chromatography, the pH was determined by a pH meter, and the number of general viable bacteria was determined by a dilution plate culture method using an anti-salt medium.

The yield of the soy sauce-like seasoning liquid obtained in this example was about 5.4 kg, which was about 65% of the total amount of mash. The yield when mash of thick soy sauce is squeezed and filtered by the same method is about 60 to 66%. This soy sauce-like seasoning had a yield comparable to that of thick soy sauce.
The total nitrogen amount was 0.75%, and formol nitrogen was 0.42%. Moreover, the total amino acid concentration is 4.47%, aspartic acid showing umami is 940 mg / 100 g, glutamic acid is 1600 mg / 100 g, sweet glycine is 190 mg / 100 g, alanine is 510 mg / 100 g, and bitter leucine is 650 mg / 100 g. Valine was 645 mg / 100 g, arginine was 540 mg / 100 g, and lysine was 480 mg / 100 g. The pH was 4.8, which was comparable to 4.7 to 4.8, which is the average pH of concentrated soy sauce. The number of general viable bacteria was 4.7 × 10 ¹ CFU / g, which was a very small value.

  The water content of the egg yolk obtained in the present example is excellent in filterability and yield. The soy sauce-like seasoning liquid obtained by squeezing and filtering is particularly rich in glutamic acid, which shows umami, and the taste, which is rich in alanine. The valine, leucine, lysine, and arginine concentrations showing bitterness and richness also showed high values. Moreover, soy sauce fermented smoothly and showed pH 4.8 which feels moderate deliciousness. The number of miscellaneous bacteria was small, the fermentation and ripening of moromi progressed, and a soy sauce-like seasoning liquid characteristic of taste was obtained.

(Example 3)
After mixing 750 g of whole egg liquid and 50 g of sugar, stirring for 10 minutes, adding 200 g of flour, mixing until uniform, and baking at 160 ° C. for 15 minutes to produce a sponge cake-like raw material for making koji (raw material) A). In place of the wheat flour of the raw material A for making iron, 200g of rice flour was used to make a raw material for making the same iron (raw material B). The raw material was separated into about 1 cm square, and seed meal was added at a ratio of 1/500, and koji was made at a room temperature of 32 ° C. and a product temperature of 30 to 37 ° C. for about 48 hours. The neutral protease activity of the obtained egg cake was 45000 (koji made from koji-making material A) and 47000 (koji made from koji-making material B) per gram. Soybeans were soaked overnight after washing and steamed (autoclaved at 121 ° C. for 50 minutes). The steamed soybeans were crushed and cooled to room temperature.
Next, according to Table 12, salt and steamed soybeans were added to the egg cake, mixed, charged into a barrel, fermented and matured at 25-30 ° C. for 3 months to produce miso.
The water of the produced miso was determined by the atmospheric pressure drying method, the protein by the Kjeldahl decomposition method, the lipid by the ether extraction method, and the ash content by the direct ashing method, and the carbohydrate was determined as a soluble nitrogen-free substance (Table 13).

Claims (8)

Calcined by mixing a carbohydrate source in a state of being sieved milled with whole eggs or egg white, specific volume was mixed with materials and seed koji for the koji manufactured Ru 2-10 cubic cm / g der and koji preparation , Eggshell . 2. An eggplant according to claim 1, wherein the carbohydrate source is wheat or rice. Egg yolk according to claim 2, wherein the carbohydrate source is wheat. The egg yolk according to any one of claims 1 to 3, wherein the moisture content of the material for koji making is 30 to 60% w / w. The seasoning manufactured using the eggplant of any one of Claims 1-4 . Furthermore, the seasoning of Claim 5 manufactured by mixing egg liquid and salt. (A) Manufacture of egg yolk including a step of mixing whole egg or egg white and a pulverized and sieved carbohydrate source , (B) a step of firing the mixture, and (C) a step of sintering the fired product. The method (A) includes at least one step selected from (1) a step of stirring whole egg or egg white , (2) a step of stirring the mixture, and (3) a step of adding an expanding agent. including, production methods. (A) A step of mixing whole egg or egg white and a pulverized and sieved carbohydrate source, (B) a step of firing the mixture, (C) a step of making a fired product, and (D) making the rice cake A method for producing a seasoning comprising the step of mixing egg liquid and salt in egg yolk, wherein step (A) includes (1) a step of stirring whole egg or egg white , and (2) a step of stirring the mixture. and (3) are selected from adding a swelling agent comprising at least one step method.

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