JP5919457B2 - 大豆発酵食品及びその製造方法 - Google Patents
大豆発酵食品及びその製造方法 Download PDFInfo
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- JP5919457B2 JP5919457B2 JP2012242765A JP2012242765A JP5919457B2 JP 5919457 B2 JP5919457 B2 JP 5919457B2 JP 2012242765 A JP2012242765 A JP 2012242765A JP 2012242765 A JP2012242765 A JP 2012242765A JP 5919457 B2 JP5919457 B2 JP 5919457B2
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- fermentation
- koji
- temperature
- fermented
- salt
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- 235000010469 Glycine max Nutrition 0.000 title claims description 29
- 244000068988 Glycine max Species 0.000 title claims description 25
- 235000013305 food Nutrition 0.000 title claims description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 238000000855 fermentation Methods 0.000 claims description 35
- 230000004151 fermentation Effects 0.000 claims description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 29
- 244000005700 microbiome Species 0.000 claims description 22
- 244000294411 Mirabilis expansa Species 0.000 claims description 14
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 14
- 235000013536 miso Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 7
- 244000052616 bacterial pathogen Species 0.000 claims description 6
- 238000000354 decomposition reaction Methods 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 230000003442 weekly effect Effects 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 20
- 241000894006 Bacteria Species 0.000 description 16
- 240000006439 Aspergillus oryzae Species 0.000 description 15
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 15
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 15
- 238000000034 method Methods 0.000 description 13
- 239000000047 product Substances 0.000 description 11
- 235000014655 lactic acid Nutrition 0.000 description 10
- 239000004310 lactic acid Substances 0.000 description 10
- 235000021107 fermented food Nutrition 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- -1 alkali metal salt Chemical class 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000174 gluconic acid Substances 0.000 description 2
- 235000012208 gluconic acid Nutrition 0.000 description 2
- 230000015784 hyperosmotic salinity response Effects 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940107524 soy germ Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
cerevisiae、ワイン用酵母:Saccharomyces cerevisiae、パン用酵母:Saccharomyces cerevisiae、パネトーネ:酵母・乳酸菌混合、ヘテロ乳酸菌:Leuconostoc mesenteroides、ホモ乳酸菌:Lactobacillus
brevis)
を追加して発酵を進行させ、発酵微生物の優勢状態を維持しながら、10℃で1週間、15℃で2週間、20℃で1週間(但し20℃のまま熟成する場合もあり)、30℃で1〜4週間のように順次週間単位で温度を高めていき、適宜な期間の発酵熟成を行ったものである。
Claims (1)
- 食塩を除いた味噌原材料を所定の水分に調製し、2.5%以下のアルコールを添加して麹由来の雑菌を軽減する雑菌低減処理を施し、50〜70℃、1日〜5日の短期間高温仕込みによって酵素分解処理を促進し、前記の処理終了後に、10℃の低温状態として所望の発酵微生物を添加し、当初1週間は10℃の低温を維持し、その後15℃で2週間、以後順次週間単位程度の期間を以て30℃まで段階的な温度管理を行いながら低温発酵処理を行ってなることを特徴とする大豆発酵食品の製造方法。
Priority Applications (1)
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JP2012242765A JP5919457B2 (ja) | 2012-11-02 | 2012-11-02 | 大豆発酵食品及びその製造方法 |
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JP2012242765A JP5919457B2 (ja) | 2012-11-02 | 2012-11-02 | 大豆発酵食品及びその製造方法 |
Publications (2)
Publication Number | Publication Date |
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JP2014090693A JP2014090693A (ja) | 2014-05-19 |
JP5919457B2 true JP5919457B2 (ja) | 2016-05-18 |
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JP2012242765A Active JP5919457B2 (ja) | 2012-11-02 | 2012-11-02 | 大豆発酵食品及びその製造方法 |
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JP (1) | JP5919457B2 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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JP6811401B1 (ja) * | 2020-01-31 | 2021-01-13 | 株式会社元気にやせる研究所 | 発酵食品の製造方法、クッキー状発酵食品の製造方法、睡眠導入剤 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61265061A (ja) * | 1985-05-17 | 1986-11-22 | Bell Shokuhin Kk | 粉状の澱粉質原料で被覆した大豆麹による低塩みその醸造法 |
JPH0367556A (ja) * | 1989-08-07 | 1991-03-22 | Yamae Shokuhin Kogyo Kk | 新規な低食塩みそ及びその製造法 |
JPH0698711A (ja) * | 1992-09-24 | 1994-04-12 | Nihonkai Miso Shoyu Kk | 味噌の製造方法 |
JP2593781B2 (ja) * | 1993-03-03 | 1997-03-26 | 新潟県 | 無塩発酵漬物の製造方法 |
JP3166077B2 (ja) * | 1997-08-08 | 2001-05-14 | 栃木県 | 麹菌を利用したγ−アミノ酪酸富化食品の製造方法 |
JP2007006834A (ja) * | 2005-07-01 | 2007-01-18 | Marukome Kk | 味噌及び味噌食品の製造方法 |
JP5414183B2 (ja) * | 2008-01-15 | 2014-02-12 | 国立大学法人九州大学 | 無塩アルコール発酵調味液及びその製造方法 |
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2012
- 2012-11-02 JP JP2012242765A patent/JP5919457B2/ja active Active
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