JP5832836B2 - Soy sauce-like seasoning and method for producing the same - Google Patents

Soy sauce-like seasoning and method for producing the same Download PDF

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JP5832836B2
JP5832836B2 JP2011201143A JP2011201143A JP5832836B2 JP 5832836 B2 JP5832836 B2 JP 5832836B2 JP 2011201143 A JP2011201143 A JP 2011201143A JP 2011201143 A JP2011201143 A JP 2011201143A JP 5832836 B2 JP5832836 B2 JP 5832836B2
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soy sauce
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野田 文雄
文雄 野田
野田 實
實 野田
雅行 若林
雅行 若林
哲也 杉野
哲也 杉野
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株式会社スギヨ
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本発明は、小麦や大豆を摂取できない食物アレルギー患者にアレルギー症状を起こさせる心配なく、使用可能な醤油様調味料とその製造方法に関する。   The present invention relates to a soy sauce-like seasoning that can be used without causing allergic symptoms in food allergic patients who cannot take wheat and soybeans, and a method for producing the same.
1997年における厚生省(現厚生労働省)の実態調査では、国民の約1000万人以上が食物アレルギーを発症した経験があると報告されている。厚生労働省では、アレルギー体質を有する国民の健康危害発生防止の観点から、食物アレルギーの患者数、症状の重篤の度合により、加工食品では卵、乳、小麦、そば及び落花生の5品目に使用表示を義務付け、大豆をはじめとする20品目(大豆、あわび、いか、いくら、エビ、かに、オレンジ、キウイフルーツ、牛肉、くるみ、鮭、鯖、鶏肉、豚肉、まつたけ、もも、やまいも、りんご、ゼラチン、バナナ)においても表示の推奨品目としてあげ、食物アレルギーの発症防止を喚起している。   In 1997, a survey of the actual situation of the Ministry of Health and Welfare (currently the Ministry of Health, Labor and Welfare) reported that more than 10 million people in the country had experienced food allergies. According to the Ministry of Health, Labor and Welfare, in order to prevent the occurrence of health hazards for people with allergies, the number of patients with food allergies and the severity of symptoms indicate that the processed foods are used for five items: egg, milk, wheat, buckwheat and peanuts. 20 items including soybean (soybean, abalone, squid, how much, shrimp, crab, orange, kiwifruit, beef, walnut, strawberry, salmon, chicken, pork, matsutake, peach, yam, apple, (Gelatin, Banana) is also recommended as a recommended item for labeling, and it urges prevention of food allergy.
わが国の伝統的調味料である醤油は、和食を中心に洋食分野でも調味料として使用されるようになっている。わが国の食生活に、醤油は調味料として欠くことのできないものである。しかし、醤油の原料は小麦、大豆が主原料である為、小麦、大豆アレルギー患者にとって、大豆および小麦を含まない、醤油風味を有する調味料の開発が切望されている。
大豆および小麦を含まない醤油風味を有する調味料として、大麦、空豆、小豆、胡麻、米、稗、粟、黍、コーリャン等の穀類を原料とした醤油風味の調味料が開発されてきた(特許文献1および2)。
しかし、これらの調味料は高価であったり、醤油特有の旨味、コク味、風味が不十分であった。
Soy sauce, which is a traditional seasoning in Japan, has come to be used as a seasoning in the Western food field, particularly Japanese cuisine. Soy sauce is indispensable as a seasoning in Japan's diet. However, since soy sauce is mainly made of wheat and soybeans, development of a seasoning having a soy sauce flavor that does not contain soybeans and wheat is eagerly desired for wheat and soybean allergic patients.
Soy sauce-flavored soy-flavor seasonings have been developed as a seasoning that has a soy-flavor flavor that does not contain soybeans and wheat, and uses cereals such as barley, soy beans, red beans, sesame seeds, rice, rice bran, rice bran, rice bran, and sorghum (patents). References 1 and 2).
However, these seasonings are expensive, and the umami, richness and flavor peculiar to soy sauce are insufficient.
特公平1−17666号公報(特許文献3)には、大豆、小麦アレルギー患者用に、米蛋白質濃縮物で製麹した麹および食塩水を仕込んで発酵させた純米調味料が記載され、特開2008−271914号公報(特許文献4)には、食品アレルギー患者にとって安全である、こげ焼き米粉を用いた醤油代用品が記載され、WO2009/081495号公報(特許文献5)には、α化玄米を用いた醤油が記載されている。   Japanese Patent Publication No. 1-176666 (Patent Document 3) describes a pure rice seasoning prepared by fermenting and fermenting rice bran made with rice protein concentrate and saline for patients with soybean and wheat allergies. Japanese Laid-Open Patent Publication No. 2008-271914 (Patent Document 4) describes a soy sauce substitute using kogeyaki rice flour, which is safe for food allergy patients, and WO2009 / 081495 (Patent Document 5) describes an α-formation. Soy sauce using brown rice is described.
しかし、これらの方法によって製造された醤油様調味料は、小麦と大豆を使った従来の醤油に比べて、旨味とコク味が劣っており、伝統的な醤油の風味も十分なものであるとはいえない。   However, the soy sauce-like seasoning produced by these methods is inferior in umami and richness compared to conventional soy sauce using wheat and soybeans, and the flavor of traditional soy sauce is sufficient. I can't say that.
特開2006−122002号公報JP 2006-122002 A 特開2006−122001号公報JP 2006-122001 A 特公平1−17666号公報Japanese Patent Publication No. 1-176666 特開2008−271914号公報JP 2008-271914 A WO2009/081495号公報WO2009 / 081495 Publication
本発明は、上記の課題を解決するためになされたものであって、原料として米および/もしくは米由来原料のみを使用することにより、従来の小麦と大豆を使用した醤油のようなアレルギー疾患患者が心配なく摂取可能で、しかも十分な風味、香り、色を有する醤油様調味料及びその製造方法を提供することを目的とする。   The present invention has been made to solve the above-mentioned problems, and uses only rice and / or rice-derived raw materials as raw materials, so that allergic disease patients such as conventional soy sauce using wheat and soybeans are used. It is an object of the present invention to provide a soy sauce-like seasoning that can be ingested without worry and has sufficient flavor, aroma, and color, and a method for producing the same.
本発明者らは、上記の課題を解決するために鋭意研究を重ねた結果、醤油様調味料の製造には、窒素源、炭素源となる原料が必要であるが、アレルギー発症のリスクを抑えることを目指し、米および/もしくは米由来原料のみを使用した単一原料による効率的な醤油様調味料の作製を試みた。   As a result of intensive research to solve the above problems, the inventors of the present invention need a nitrogen source and a carbon source for the production of soy sauce-like seasonings, but suppress the risk of developing allergies. To this end, we tried to produce an efficient soy sauce-like seasoning with a single ingredient using only rice and / or rice-derived ingredients.
発明者らは、製麹時において「もみがら」を使用することで、麹原料の多孔性を確保し、従来の発酵速度より速く、且つ安定した品質の麹が得られることを見出し、本発明を完成させたものである。   The inventors have found that by using “boiled rice cake” at the time of koji making, the porosity of the koji raw material is secured, and koji with a stable quality can be obtained faster than the conventional fermentation rate. Was completed.
すなわち、本発明は以下を特徴とする。
(項目1) 米および/もしくは米由来原料、もみがらおよび水を混合し、この混合物に種麹を接種して製麹する工程、
得られた麹を食塩水と混合して醤油諸味を得る工程、および
該醤油諸味を発酵熟成させる工程、を包含する醤油様調味料の製造方法。
(項目2) 前記米由来原料が、脱脂糠である項目1に記載の醤油様調味料の製造方法。
(項目3) 前記米が、米粉である項目1または2に記載の醤油様調味料の製造方法。
(項目4) 前記麹が、米麹である項目1〜3のいずれかに記載の醤油様調味料の製造方法。
(項目5) 前記もみがらの混合割合が、前記麹の5〜20重量%である項目1〜4のいずれかに記載の醤油様調味料の製造方法。
(項目6) 前記米由来原料と米ともみがらおよび水の割合が、米由来原料10〜40重量%、米10〜40重量%、もみがら2〜20重量%、水20〜60重量%である項目1〜5のいずれかに記載の醤油様調味料の製造方法。
(項目7) 原料に小麦及び大豆を使用しない、項目1〜6のいずれかに記載の醤油様調味料の製造方法。
(項目8) 項目1〜7のいずれかに記載の方法により製造された醤油様調味料。
That is, the present invention is characterized by the following.
(Item 1) A step of mixing rice and / or rice-derived raw material, rice husk and water, inoculating the mixture with seed pods and making koji,
A method for producing a soy sauce-like seasoning comprising a step of mixing the obtained koji with saline to obtain soy sauce moromi, and a step of fermenting and ripening the soy sauce moromi.
(Item 2) The method for producing a soy sauce-like seasoning according to Item 1, wherein the rice-derived material is defatted rice bran.
(Item 3) The method for producing a soy sauce-like seasoning according to Item 1 or 2, wherein the rice is rice flour.
(Item 4) The method for producing a soy sauce-like seasoning according to any one of Items 1 to 3, wherein the rice bran is rice bran.
(Item 5) The method for producing a soy sauce-like seasoning according to any one of Items 1 to 4, wherein a mixing ratio of the rice husk is 5 to 20% by weight of the koji.
(Item 6) The ratios of the rice-derived raw material, rice tofu and water are 10 to 40% by weight of rice-derived raw material, 10 to 40% by weight of rice, 2 to 20% by weight of rice bran, and 20 to 60% by weight of water. The manufacturing method of the soy sauce-like seasoning in any one of items 1-5.
(Item 7) The manufacturing method of the soy sauce-like seasoning in any one of the items 1-6 which does not use wheat and a soybean for a raw material.
(Item 8) A soy sauce-like seasoning produced by the method according to any one of Items 1 to 7.
本発明によれば、米および/もしくは米由来原料、もみがらおよび水を混合し、この混合物に種麹を接種して製麹し、得られた麹を食塩水と混合して醤油諸味を得、その後この醤油諸味を発酵熟成させるので、もみがら、米および/もしくは米由来原料のみで醤油様調味料を製造するものである。従って、従来のように小麦と大豆を使用した醤油とは異なり、小麦、大豆アレルギー疾患患者が心配なく摂取可能である。   According to the present invention, rice and / or rice-derived raw material, rice husk and water are mixed, and the mixture is inoculated with the seed koji to make koji, and the resulting koji is mixed with saline to obtain soy sauce moromi. Then, since the soy sauce moromi is fermented and ripened, a soy sauce-like seasoning is produced only from rice cake, rice and / or rice-derived ingredients. Therefore, unlike conventional soy sauce using wheat and soybeans, wheat and soybean allergic diseases can be taken without worry.
また、製麹工程において、米由来原料の「もみがら」を用い、麹原料の多孔性を確保することで、既存の製麹方法より発酵速度が速く、且つ醤油の旨味、コク味、風味が高くなる。この理由は、製麹用原料に「もみがら」を添加することにより、「もみがら」が麹原料内にて多孔性を高める役割を担うことで、麹原料内の空気の循環が良くなり、それゆえ種麹の発酵、諸味の熟成が効率的に行われるものと推測される。   Also, in the koji making process, the rice-derived raw material “Momigara” is used to ensure the porosity of the koji raw material so that the fermentation rate is faster than the existing koji making method, and the umami, richness, and flavor of soy sauce Get higher. The reason for this is that by adding "boiled rice cake" to the raw material for koji making, "boiled rice" plays a role of increasing the porosity in the raw material for rice cake, so that the circulation of air in the rice cake raw material is improved. Therefore, it is presumed that the fermentation of potato seeds and the maturation of moromi are carried out efficiently.
そのため、窒素消化度(移行率)が高く、且つ全糖消化度(移行率)が高く、醤油特有の旨味(窒素由来)とコク味(全糖由来)が共に優れた、伝統的な醤油の風味に近い醤油様調味料が得られる。   Therefore, traditional soy sauce with high nitrogen digestibility (migration rate), high total sugar digestibility (migration rate), and excellent umami (derived from nitrogen) and rich taste (derived from whole sugar) A soy sauce-like seasoning close to the flavor can be obtained.
もみがら配合割合における全窒素と全糖の消化度を示すグラフである。It is a graph which shows the digestibility of the total nitrogen and total sugar in a rice bran compounding ratio. 炭素源原料選定における全窒素と全糖の消化度を示すグラフである。It is a graph which shows the digestibility of total nitrogen and total sugar in carbon source raw material selection.
本発明の醤油様調味料の製造方法では、原料に小麦及び大豆を全く使用せず、米由来原料のみを使用する。   In the method for producing a soy sauce-like seasoning of the present invention, wheat and soybeans are not used at all, and only rice-derived materials are used.
はじめに、米および/もしくは米由来原料、もみがらおよび水を混合し、この混合物に種麹を接種して製麹する。   First, rice and / or rice-derived raw material, rice husk and water are mixed, and this mixture is inoculated with seed pods to make koji.
もみがらは、製麹時に種麹の発酵を促すために使用するものであり、そして窒素源原料として脱脂糠などの米由来原料を使用し、そして炭素源原料として米粉などの米を使用して麹を製造する。   Momigara is used to promote the fermentation of seed meal during koji making, and uses rice-derived raw materials such as defatted rice bran as a nitrogen source material, and rice such as rice flour as a carbon source material. Manufacture firewood.
もみがらの使用量は、麹仕込み重量の5〜20重量%が好ましく、より好ましくは10〜17重量%である。もみがらの使用量が5重量%より少ないと、製麹時に種麹の発酵を促進することが不十分になり易い。もみがらの使用量が20重量%より多すぎると、総窒素の移行が少なく、旨味が弱くなる傾向にある。   The amount of rice husk used is preferably 5 to 20% by weight, more preferably 10 to 17% by weight, based on the weight of the koji. When the amount of rice husks used is less than 5% by weight, it is likely that the fermentation of the seed meal is insufficient at the time of koji making. When the amount of rice husk used is more than 20% by weight, there is little migration of total nitrogen and the umami tends to be weak.
米由来原料としては、脱脂糠、脱脂する前の糠などを使用することができる。   As the rice-derived raw material, defatted rice bran, rice bran before degreasing, and the like can be used.
米としては、米粉、種もみ、玄米、精白米などを使用することができる。   As rice, rice flour, seed rice, brown rice, polished rice, or the like can be used.
米由来原料と米は、単独で使用しても併用してもよい。   The rice-derived raw material and rice may be used alone or in combination.
窒素源原料として好ましく使用する脱脂糠とは、米糠から油分を取り除いたものである。   The defatted rice bran preferably used as the nitrogen source material is obtained by removing oil from rice bran.
米由来原料の使用量は、麹仕込み重量の10〜40重量%が好ましく、より好ましくは20〜30重量%である。米由来原料の使用量が、麹仕込み重量の10重量%より少ないと、旨味が弱くなり、40重量%より多いと、コク味・甘味が少なくなる。   The amount of the rice-derived raw material used is preferably 10 to 40% by weight, more preferably 20 to 30% by weight, based on the weight charged to the rice bran. If the amount of the rice-derived raw material used is less than 10% by weight of the koji charging weight, the umami becomes weak, and if it exceeds 40% by weight, the richness and sweetness are reduced.
炭素源原料として使用する米粉としては、市販の上新粉、白玉粉、もち粉、道明寺粉などを用いることができる。米粉などの米の使用量は、麹仕込み重量の10〜40重量%が好ましく、より好ましくは20〜30重量%である。米の使用量が、麹仕込み重量の10重量%より少ないと、製造される醤油様調味料のコク味・甘味が少なくなり、40重量%より多いと、旨味が弱くなる。   As the rice flour used as the carbon source material, commercially available fresh powder, white ball flour, rice cake flour, Domyoji flour and the like can be used. The amount of rice used such as rice flour is preferably 10 to 40% by weight, more preferably 20 to 30% by weight, based on the weight of the koji. If the amount of rice used is less than 10% by weight of the weight of the koji, the soy sauce-like seasoning produced has less richness and sweetness, and if it exceeds 40% by weight, the umami becomes weaker.
上記米由来原料と米ともみがらおよび水の配合割合は、米由来原料10〜40重量%、米10〜40重量%、もみがら2〜20重量%、水20〜60重量%であるのが好ましい。さらに好ましくは、米由来原料15〜30重量%、米15〜30重量%、もみがら5〜20重量%、水30〜50重量%である。   The blending ratio of the rice-derived raw material, rice tofu, and water is preferably 10 to 40% by weight of the rice-derived raw material, 10 to 40% by weight of rice, 2 to 20% by weight of rice bran, and 20 to 60% by weight of water. . More preferably, it is 15-30% by weight of rice-derived raw material, 15-30% by weight of rice, 5-20% by weight of rice bran, and 30-50% by weight of water.
なお、麹を製造する前に、原料を121℃、15分間程度オートクレーブ等で加熱処理するのが好ましい。冷却後、種麹を接種し、所定条件で製麹する。   In addition, it is preferable to heat-process a raw material by an autoclave etc. for about 15 minutes at 121 degreeC before manufacturing a soot. After cooling, inoculate seed pods and knead them under specified conditions.
種麹としては、米麹菌、醤油麹菌などを使用することができるが、米麹菌を使用するのが好ましい。その理由は、米原料由来であるからである。米麹菌は市販品でもよく、今野商店、ビオック、菱六などから入手できる種麹があげられる。本出願人(発明者)が保有するAspergillus oryzae NBRC4134でもよい。   As the seed koji, rice koji mold, soy sauce koji mold or the like can be used, but it is preferable to use rice koji mold. The reason is because it is derived from rice raw materials. The rice koji mold may be a commercially available product, such as seed koji available from Konno Shoten, Bioc, Ryokuro, and others. Aspergillus oryzae NBRC4134 owned by the present applicant (inventor) may be used.
麹を製造する条件は、常法に従って行うことができ、例えば、25〜30℃、湿度80〜98%にて10時間〜60時間製麹すればよい。   The conditions for producing the koji can be performed according to a conventional method. For example, the koji may be made at 25 to 30 ° C. and a humidity of 80 to 98% for 10 to 60 hours.
次に、得られた麹を食塩水と混合して醤油諸味を得る。   Next, the obtained koji is mixed with saline to obtain soy sauce moromi.
具体的には、得られた麹を、80〜20重量%の仕込み水となるように、食塩水と混合して醤油諸味を得るのが好ましい(仕込み工程)。麹に対する食塩水の配合割合は、例えば、5〜15重量%の食塩水を麹に対して0.5〜3倍重量添加すればよい。   Specifically, it is preferable to obtain soy sauce moromi by mixing the obtained koji with saline so as to be 80 to 20% by weight of charged water (preparation step). What is necessary is just to add 5 to 15 weight% of salt solution 0.5 to 3 times the weight with respect to a cocoon with respect to the mixing | blending ratio of the saline with respect to a cocoon.
その後、上記の醤油諸味を常法に従い発酵熟成させて醤油様調味料が得られる。熟成の温度および期間は限定するものではないが、典型的には、常温〜50℃で30時間〜24ヶ月とすることができ、好ましくは30〜50℃で24時間〜1ヶ月熟成させればよい。   Thereafter, the soy sauce moromi is fermented and aged according to a conventional method to obtain a soy sauce-like seasoning. The temperature and period of aging are not limited, but can typically be from room temperature to 50 ° C. for 30 hours to 24 months, preferably 30 to 50 ° C. for 24 hours to 1 month. Good.
その後、熟成した醤油諸味を圧搾して液体部分を回収し、通常方法の火入れなどを行うことにより、本発明の醤油様調味料が得られる。   Thereafter, the soy sauce moromi matured is squeezed to recover the liquid portion, and the soy sauce-like seasoning of the present invention is obtained by performing a conventional method such as burning.
以下、本発明を実施例に基づき、より具体的に説明する。もっとも、本発明は以下の実施例に限定されるものではない。なお、「%」は、重量%を意味する。
(実施例1)
(1)製麹
窒素源として脱脂糠、炭素源として米粉、多孔性確保のため「もみがら」、および水を表1に記載の通り配合して混合し、121℃、15分間オートクレーブで加熱処理した。冷却後、混合物に種麹(今野モヤシ、今野商店)を耳かき1杯接種し、30℃、湿度95%にて45時間製麹した。
Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited to the following examples. “%” Means% by weight.
Example 1
(1) Koji making Degreased rice cake as nitrogen source, rice flour as carbon source, “rice cake” to ensure porosity, and water are mixed and mixed as shown in Table 1, and heat-treated in an autoclave at 121 ° C. for 15 minutes. did. After cooling, the mixture was inoculated with one earpick of seed pod (Imano Moyashi, Konno Shoten) and koji for 45 hours at 30 ° C and 95% humidity.
(2)諸味熟成
製麹した麹に10%濃度の食塩水を仕込み水として30ml添加し、45℃で48時間熟成させて醤油諸味を得た。
(3)熟成評価(分析)
熟成した諸味に含まれる窒素と糖の移動度(消化度)を下記の通り分析し、醤油様調味料の熟成度を評価した。
(3)−1 全窒素量消化度
(a)試料(醤油諸味)をろ紙(5A)に約1g量りとり、蒸留水にて洗いこみながら、ろ過し、100mlに定容した。
(b)ろ液とろ過残渣の総窒素量をケルダール法にて測定した。ろ液の総窒素量をA(mg)、ろ過残渣窒素量をB(mg)とし、以下の式より消化度を算出した。
消化度(%)=A/(A+B)×100
(3)−2 全糖量
(a)試料(醤油諸味)の全体の全糖量測定は、塩酸分解による前処理を施した。
(2) Moromi ripening 10% strength saline was added to the koji-making koji and 30 ml was added as water, followed by aging at 45 ° C. for 48 hours to obtain soy sauce moromi.
(3) Aging evaluation (analysis)
The mobility (digestibility) of nitrogen and sugar contained in the ripened moromi was analyzed as follows, and the ripening degree of the soy sauce-like seasoning was evaluated.
(3) -1 Total nitrogen digestibility
(a) About 1 g of a sample (soy sauce moromi) was weighed on a filter paper (5A), filtered while washing with distilled water, and the volume was adjusted to 100 ml.
(b) The total amount of nitrogen in the filtrate and filtration residue was measured by the Kjeldahl method. The total nitrogen content of the filtrate was A (mg) and the filtration residue nitrogen content was B (mg), and the digestibility was calculated from the following formula.
Digestibility (%) = A / (A + B) × 100
(3) -2 Total sugar content
(a) The total amount of sugar in the sample (soy sauce moromi) was pretreated by hydrochloric acid decomposition.
まず試料1gを試験管にとり、蒸留水9mlと25%塩酸1mlを加えた。
(b)100℃にて3時間加水分解した。加水分解後、10%NaOHにて中和し、100mlに定容した(C液)。
(c)試料をろ紙(5A)に約1g量りとり、蒸留水にて洗いこみながら、ろ過し、100mlに定容した。本溶液を試料ろ過溶液(D液)とした。
(d)C液とD液の全糖量をフェノール硫酸法にて測定し、以下の式より消化度を算出した。
消化度(%)=C/D×100
(4)結果
得られた試験区の分析結果を図1に示し、官能評価結果を表2に示す。
First, 1 g of a sample was placed in a test tube, and 9 ml of distilled water and 1 ml of 25% hydrochloric acid were added.
(b) Hydrolyzed at 100 ° C. for 3 hours. After hydrolysis, the mixture was neutralized with 10% NaOH and made up to a volume of 100 ml (solution C).
(c) About 1 g of the sample was weighed on a filter paper (5A), filtered while washing with distilled water, and the volume was adjusted to 100 ml. This solution was used as a sample filtration solution (D solution).
(d) The total amount of sugar in solution C and solution D was measured by the phenol-sulfuric acid method, and the digestibility was calculated from the following formula.
Digestibility (%) = C / D × 100
(4) Results FIG. 1 shows the analysis results of the obtained test plots, and Table 2 shows the sensory evaluation results.
官能評価は、10名のパネラーにより行い、各試験区で得られた熟成後の醤油諸味を圧搾して得た醤油様調味料について、旨味、コク味、および醤油様調味料の風味を比較し、優、良、可で表した。   The sensory evaluation was performed by 10 panelists, and the soy sauce-like seasonings obtained by pressing the soy sauce moromi obtained in each test section were compared with the flavors of umami, richness, and soy sauce-like seasonings. It was expressed as excellent, good, or good.
本実施例では、試験区3、すなわち製麹時の「もみがら」14%の場合、最も窒素消化度(移行率)が高く、且つ全糖消化度(移行率)が高かった。   In this example, in Test Zone 3, that is, “rice cake” 14% at the time of koji making, the nitrogen digestibility (migration rate) was highest and the total sugar digestibility (migration rate) was highest.
官能試験結果においても、試験区3が醤油特有の旨味(窒素由来)とコク味(全糖由来)がもっとも優れており、伝統的な醤油の風味も醤油に近いものであった。   Also in the sensory test results, the test group 3 had the best soy sauce-specific umami (derived from nitrogen) and kokumi (from all sugars), and the flavor of traditional soy sauce was close to that of soy sauce.
この結果は、製麹時における「もみがら」を添加することにより、「もみがら」が麹内にて多孔性を高める役割を担うことで、麹内の空気循環が良くなり種麹の発酵、諸味の熟成が効率的に行われたことに起因すると推察された。   This result is that, by adding "boiled rice" at the time of koji making, "boiled rice" plays the role of increasing the porosity in the rice cake, improving the air circulation in the rice cake, It was guessed that it was due to the efficient aging of moromi.
(実施例2) (Example 2)
(1)製麹
炭素源として最適なものを選定するために、米粉、種もみ、玄米、精白米を表3に示すとおり配合して混合し、100℃、60分間加熱処理した。冷却後、混合物に種麹を耳かき1杯接種し30℃、湿度95%にて45時間製麹した。
(1) Koji making In order to select an optimal carbon source, rice flour, seed rice, brown rice, and polished rice were blended and mixed as shown in Table 3, and heat-treated at 100 ° C. for 60 minutes. After cooling, the mixture was inoculated with one earpick of seed pods and koji for 45 hours at 30 ° C. and 95% humidity.
(2)諸味熟成
製麹した麹に10%食塩水を30ml添加し、45℃で48時間熟成させた。
(3)熟成評価(分析)
実施例1に記載と同じ方法にて分析を行った。
(4)結果
得られた試験区の分析結果を図2に示し、官能評価結果を表4に示す。
(2) Moromi ripening 30 ml of 10% saline was added to the koji mold and aged at 45 ° C. for 48 hours.
(3) Aging evaluation (analysis)
Analysis was performed in the same manner as described in Example 1.
(4) Results FIG. 2 shows the analysis results of the obtained test plots, and Table 4 shows the sensory evaluation results.
本実施例2では、試験区1、すなわち炭素源を米粉にした場合、最も窒素消化度(移行率)が高く、且つ全糖消化度(移行率)が高かった。   In this Example 2, when the test area 1, that is, the carbon source was rice flour, the nitrogen digestibility (migration rate) was highest and the total sugar digestibility (migration rate) was highest.
官能試験結果においても、試験区1のものが、醤油特有の窒素由来の旨味がもっとも優れており、伝統的な醤油の風味も醤油に近いものであった。   Also in the sensory test results, the sample 1 had the most excellent nitrogen-derived umami from soy sauce, and the flavor of traditional soy sauce was close to that of soy sauce.
製麹時における米の状態としては、種もみ、玄米、精白米、米粉の順で加工度が上がるが、加工度につれて全糖消化度も高くなる結果が得られた。種麹が炭素源を利用しやすい状態にすることで、種麹の発酵を促し、その結果、窒素源の消化も効率的に行われるという相乗効果が得られたと推測される。   As for the state of rice at the time of koji making, the degree of processing increased in the order of seed rice, brown rice, polished rice, and rice flour, but the results showed that the total sugar digestibility increased with the degree of processing. It is presumed that a synergistic effect was obtained that, by making the seed meal easy to use the carbon source, the fermentation of the seed meal was promoted, and as a result, digestion of the nitrogen source was also efficiently performed.
本発明の醤油様調味料は、米以外の原料にアレルギー症状を有する患者が安心してアレルギー症状を起こすことなく醤油の代替品として利用し、摂取するすることができる。また、「もみがら」、「米粉」を使用することにより製麹および熟成時間が短く、醤油様の旨味、コク味が高く、風味も良い醤油様調味料を製造することができる。   The soy sauce-like seasoning of the present invention can be used and ingested as a substitute for soy sauce by patients who have allergic symptoms to ingredients other than rice without causing allergic symptoms. In addition, by using “rice chaff” and “rice flour”, it is possible to produce a soy sauce-like seasoning with a short soy sauce and aging time, a soy sauce-like umami taste, a rich taste, and a good flavor.

Claims (6)

  1. 米粉、米由来原料、もみがら、および水を混合し、この混合物に種麹を接種して製麹する工程、
    得られた麹を食塩水と混合して醤油諸味を得る工程、および
    該醤油諸味を発酵熟成させる工程、を包含する醤油様調味料の製造方法。
    Mixing rice flour, rice-derived raw material, rice husk, and water, inoculating this mixture with seed meal, and making the koji;
    A method for producing a soy sauce-like seasoning comprising a step of mixing the obtained koji with saline to obtain soy sauce moromi, and a step of fermenting and ripening the soy sauce moromi.
  2. 前記米由来原料が、脱脂糠である請求項1に記載の醤油様調味料の製造方法。 The method for producing a soy sauce-like seasoning according to claim 1, wherein the rice-derived raw material is defatted koji.
  3. 前記麹が、米麹である請求項1または2に記載の醤油様調味料の製造方法。 The method for producing a soy sauce-like seasoning according to claim 1 or 2, wherein the rice bran is rice bran.
  4. 前記もみがらの混合割合が、前記麹の5〜20重量%である請求項1〜3のいずれかに記載の醤油様調味料の製造方法。 The method for producing a soy sauce-like seasoning according to any one of claims 1 to 3, wherein a mixing ratio of the rice husk is 5 to 20% by weight of the koji.
  5. 前記米由来原料と米粉ともみがらおよび水の割合が、米由来原料10〜40重量%、米粉10〜40重量%、もみがら2〜20重量%、水20〜60重量%である請求項1〜4のいずれかに記載の醤油様調味料の製造方法。 The ratio of the rice-derived raw material, rice flour and chaff and water is 10 to 40% by weight of rice-derived raw material, 10 to 40% by weight of rice flour, 2 to 20% by weight of rice bran, and 20 to 60% by weight of water. 4. A method for producing a soy sauce-like seasoning according to any one of 4 above.
  6. 原料に小麦及び大豆を使用しない、請求項1〜5のいずれかに記載の醤油様調味料の製造方法。 The manufacturing method of the soy sauce-like seasoning in any one of Claims 1-5 which does not use wheat and a soybean for a raw material.
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