JP5974254B2 - Miso manufacturing method and miso manufacturing method - Google Patents
Miso manufacturing method and miso manufacturing method Download PDFInfo
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Description
本発明は、味噌用麹の製造方法及び味噌の製造方法に関する。更に詳しくは、ビタミンB2類の生産性及び中性プロテアーゼ活性が高い麹菌を種麹とする味噌用麹の製造方法、並びにその麹を用いて得られる色調が優れ旨味が強い味噌の製造方法に関する。以下、ビタミンB2類とは、リボフラビン、フラビンモノヌクレオチド、フラビンアデニンジヌクレオチドを指す。
The present invention relates to a method for producing miso for miso and a method for producing miso. More particularly, the method of manufacturing miso for koji to seed koji high productivity and neutral protease activity of vitamin B 2 such koji mold, and a method of manufacturing a strong umami excellent shades obtained miso using the koji . Hereinafter, vitamin B 2 refers to riboflavin, flavin mononucleotide, and flavin adenine dinucleotide.
今日市販味噌の多くは包装されていることと、味噌は調味食品であることから、味噌の品質において色調と旨味が非常に重要である。色調が優れた鮮やかな冴えのある味噌を作ることは技術的に難しく、味噌製造者の共通課題である。色調向上のために淡色系味噌ではビタミンB2を添加する方法が知られている。ビタミンB2は黄色物質であり、食品添加物として使用が認められている。関連する麹菌の育種及び利用については、醤油様香味付加と色調向上を目的とした白色醤油麹菌の育種（特許文献１）、栄養強化などを目的としたフラビン（ビタミンB2類）高生産性麹菌（非特許文献１、非特許文献２）が報告されている。 Since many of today's commercial miso are packaged and miso is a seasoning food, color and umami are very important in the quality of miso. It is technically difficult to make a brightly colored miso with excellent color tone, which is a common issue for miso manufacturers. A method of adding vitamin B 2 is known for light-colored miso to improve color tone. Vitamin B 2 is a yellow substance and is approved for use as a food additive. Regarding the breeding and utilization of Aspergillus oryzae, as for the soy sauce-like flavor addition and color improvement, white soy sauce koji mold breeding (patent document 1), flavin (vitamin B 2 class) high-producing koji mold for the purpose of nutrition enhancement, etc. (Non-patent document 1, Non-patent document 2) have been reported.
また、味噌の品質と麹の酵素活性との関連では、中性プロテアーゼの活性は、色調の官能評価、官能の総合評価、旨味成分であるグルタミン酸含量、タンパク分解率やタンパク溶解率などと相関が高いことが報告されており（非特許文献３）、中性プロテアーゼは味噌の品質上最も重要な酵素である。 In addition, in relation to the quality of miso and the enzyme activity of koji, the activity of neutral protease correlates with sensory evaluation of color tone, comprehensive evaluation of sensory content, glutamic acid content of umami ingredients, proteolysis rate, protein dissolution rate, etc. It is reported to be high (Non-patent Document 3), and neutral protease is the most important enzyme in the quality of miso.
ビタミンB2は栄養成分として生体内においては炭水化物やタンパク質の代謝や呼吸、赤血球の形成、抗体の生産、正常な発育に必要とされる。甲状腺の正常な活性の維持や、皮膚、頭髪をはじめ体全体の正常な健康状態の維持に不可欠であり、不足すると口内炎や皮膚炎などの症状を生じる。 Vitamin B 2 is required as a nutrient component in the body for metabolism and respiration of carbohydrates and proteins, red blood cell formation, antibody production, and normal development. It is indispensable for maintaining the normal activity of the thyroid gland and maintaining the normal health of the entire body, including the skin and hair, and symptoms such as stomatitis and dermatitis occur when insufficient.
味噌へビタミンB2を添加する方法は、食品添加物としての使用であり、消費者の無添加志向にはそぐわない。また、ビタミンB2の添加は旨味の増強にはつながらない。実用上では、ビタミンB2調製のための作業工程の増加、ビタミンB2にかかる製造コスト増大等の課題がある。それらの解決方法としての色調向上に関わる性質を持つ麹菌などの微生物の利用が考えられる。 The method of adding vitamin B 2 to miso is the use as a food additive, which is not suitable for consumers who do not want to add it. Moreover, the addition of vitamin B 2 does not lead to enhancement of umami. In practice, an increase in the working process for vitamin B 2 preparation, there are problems of manufacturing cost increase or the like according to the vitamin B 2. As a solution for these problems, the use of microorganisms such as Neisseria gonorrhoeae having properties relating to color improvement can be considered.
上記特許文献１に記載の味噌は色調が良好になるものの、測色ｘ値の上昇、すなわち赤みの冴えが主体であり、淡色味噌系に適した黄みの冴え（測色ｙ値）の増強は不十分である。また、醤油用麹菌の変異株を用いるため、得られる味噌は醤油様の特徴的な香味を呈し、従来の一般的な味噌様の香味とは異なり嗜好差が生じやすい。 Although the miso described in Patent Document 1 has a good color tone, the colorimetric x value is mainly increased, that is, it is mainly reddish, and the yellowing (colorimetric y value) enhancement suitable for light-colored miso is enhanced. Is insufficient. In addition, since a mutant strain of koji mold for soy sauce is used, the resulting miso exhibits a characteristic soy sauce-like flavor, and unlike the conventional general miso-like flavor, a difference in taste tends to occur.
非特許文献１では茂木らは栄養強化を目的にフラビン生産能を高めた味噌麹菌変異株を造成し、ビタミンB2類を強化した麹及び味噌が得られている。しかし、麹のプロテアーゼ活性や味噌の旨味は特に増強されていない。蛋白分解力（プロテアーゼ活性）は親株とほとんど差がなく、味噌の品質も同等である。 In Non-Patent Document 1, Mogi et al. Created a mutant strain of miso bacteria with enhanced flavin-producing ability for the purpose of enhancing nutrition, and obtained koji and miso with enhanced vitamin B 2 species. However, the protease activity of miso and the umami of miso are not particularly enhanced. Proteolytic ability (protease activity) is almost the same as the parent strain, and the quality of miso is the same.
非特許文献２では菅間らはフラビン蓄積性麹菌変異株を造成している。しかし、変異株の親株は味噌用麹由来でなく酒造用麹由来の醸造試験所保有の試験株であり、実用的に味噌醸造には不向きである。また、得られた変異株のプロテアーゼ活性は親株より低い。なお、味噌の試験醸造は未実施であり、実際に味噌での効果は不明である。 In Non-Patent Document 2, Sakuma et al. Created a flavin-accumulating gonococcal mutant. However, the parent strain of the mutant is not a miso koji-derived but a brewery laboratory-owned test strain derived from a sake brewer's koji, which is practically unsuitable for miso brewing. Further, the protease activity of the obtained mutant strain is lower than that of the parent strain. In addition, the trial brewing of miso has not been carried out, and the effect of miso is not known.
このような問題に対し、実用的な味噌用麹菌からの育種とその利用により、一般的な味噌様の香味を持ち、色調が優れ、旨味を増強した味噌を容易に得ることを目的としている。 In order to solve such problems, it is an object to easily obtain a miso having a general miso-like flavor, excellent color tone, and enhanced umami by breeding from a practical miso for miso and its use.
本発明者は、上記課題を解決するため、実用的に味噌醸造に適した味噌用麹菌を親株として変異処理によりビタミンB2類の生産性及び中性プロテアーゼ活性が高い麹菌を育種し、麹や味噌に利用することが効果的と考えた。麹菌の親株は実用的に味噌醸造に適するよう、味噌用麹から分離された長野県工業技術総合センター保有株を用い、変異処理によりビタミンB2類の生産性及び中性プロテアーゼ活性が高い特徴を持つ株を選抜した。この麹菌変異株を種麹として得られる麹は、色調がクリーム色からやや黄みを帯び、ビタミンB2類の含量が高く、中性プロテアーゼ活性が高い特徴を持つ。その麹を使用することにより一般的な味噌様の香味を持ち、色調が優れ、旨味が強い味噌を容易に製造できることを見出し、本発明を完成した。 In order to solve the above-mentioned problems, the present inventor has bred a koji mold having high productivity of vitamin B 2 and neutral protease activity by mutation treatment using a koji mold for miso that is practically suitable for miso brewing as a parent strain. I thought it would be effective to use it for miso. The parent strain of Aspergillus is characterized by its high productivity of vitamin B 2 and neutral protease activity by mutation treatment using a strain held by the Nagano Prefectural Industrial Technology Center isolated from miso soup so that it is practically suitable for miso brewing. Selected stocks. The koji obtained by using this koji mold mutant as a seed koji has the characteristics that the color tone is slightly yellowish from cream color, the content of vitamin B 2 is high, and the neutral protease activity is high. By using the koji, it was found that a miso having a general miso-like flavor, excellent color tone and strong umami can be easily produced, and the present invention was completed.
すなわち本発明は下記の骨子を有する。
１ 長野県工業技術総合センター保存株であるアスペルギルス・オリゼKJ44を親株
として変異処理を行い、複数の変異株を得て、得られた複数の変異株を用いて製麹し、
得られた麹中のビタミンB2類の含量が1.8μg/g以上及びpH6.0における中性プロテ
アーゼ活性が60U/g以上である麹を生産する変異株を選抜し、この選抜した変異株の
麹菌を用いて穀物原料から製麹することを特徴とする味噌用麹の製造方法
２ １に記載の味噌用麹の製造方法によって得られた麹を用いることを特徴とする味噌の製造方法
That is, the present invention has the following outline.
1 Parent stock of Aspergillus oryzae KJ44, a stock preserved by Nagano Prefectural Industrial Technology Center
As a result of the mutation treatment, to obtain a plurality of mutant strains, using the obtained multiple mutant strains,
A mutant strain producing a cocoon having a vitamin B 2 content of 1.8 μg / g or more in the obtained koji and a neutral protease activity at pH 6.0 of 60 U / g or more was selected.
Method of manufacturing miso, which comprises using a koji obtained by the method of manufacturing miso for koji according to the production method 2 1 miso for koji, characterized in that the koji from grist with Aspergillus oryzae
本発明の製造方法によって得られる味噌用麹は、味噌用麹から分離された長野県工
業技術総合センター保存株を親株とする麹菌変異株を用いていることから実用的に味噌醸造に適しており、また、色調がやや黄みを帯び、ビタミンB2類の含量及び味噌の品質上最も重要な酵素であるpH6.0における中性プロテアーゼ活性が高い優れた特性を持つ。この味噌用麹を用いた製造方法により得られる味噌は、食品添加物であるビタミンB2を用いることなく、色調が優れた鮮やかな冴えのあるものになる。香味は一般的な味噌様のまま旨味が増強され、組成（物性）は柔らかくなめらかになり、色、味、組成が同時に優れた商品価値の高い味噌が得られる。特に淡色味噌において効果が高い。また、本発明の製造方法により得られる味噌用麹を塩麹などとして利用すると、製品は色調が黄みを帯びてきれいな色調になるととともに、魚や肉の漬け床として利用する場合魚や肉を早く柔らかくし、旨味を増強させることが可能になる。味噌用麹、味噌いずれもビタミンB2含量が高まるので、背景技術で述べた栄養的価値を高めた製品となる。
The miso miso obtained by the production method of the present invention is a Nagano pref.
As a result, it is practically suitable for miso brewing due to the use of a koji mold mutant with a stock preserved by the National Institute of Advanced Industrial Science and Technology as a parent. Also, the color is slightly yellowish, and the content of vitamin B 2 and the quality of miso It has excellent properties with high neutral protease activity at pH 6.0, the most important enzyme . The miso obtained by the manufacturing method using this miso koji has a vivid and excellent color tone without using vitamin B 2 which is a food additive. As for the flavor, the umami is enhanced while maintaining a general taste-like taste, the composition (physical properties) becomes soft and smooth, and a miso of high commercial value with excellent color, taste and composition can be obtained. Particularly effective for light-colored miso. In addition, when the miso koji obtained by the production method of the present invention is used as salt koji, the product has a yellowish color and a beautiful color, and when used as a fish or meat pickling floor, the fish and meat are softened quickly. In addition, the umami can be enhanced. Both the miso for miso and miso have increased vitamin B 2 content, resulting in products with enhanced nutritional value as described in the background art.
以下、本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail.
本発明は、ビタミンB2類の生産性及び中性プロテアーゼ活性が高い麹菌を利用して麹や味噌を製造することを特徴とする。麹菌の親株はアスペルギルス・オリゼに属し、味噌用麹から分離された長野県工業技術総合センター保存株を用いることができる。この菌株の胞子に対して変異処理を行い、単離された変異株について製麹試験を実施する。変異処理は紫外線照射、Ｘ線照射、Ｎ−メチル−Ｎ’−ニトロ−Ｎ−ニトロソグアニジンなどの薬剤処理等いずれの方法も採用できる。製麹試験は蒸米に変異株を接種し、所定温度で所定時間保持する。 The present invention is characterized in that koji and miso are produced using koji mold having high productivity of vitamin B 2 and neutral protease activity. The parent strain of Aspergillus belongs to Aspergillus oryzae, and the Nagano Prefectural Industrial Technology Center preserved strain isolated from miso koji can be used. Mutation treatment is performed on the spores of this strain, and the isolated strain is subjected to a koji-making test. As the mutation treatment, any method such as ultraviolet ray irradiation, X-ray irradiation, treatment with a drug such as N-methyl-N′-nitro-N-nitrosoguanidine can be adopted. In the koji-making test, steamed rice is inoculated with a mutant strain and kept at a predetermined temperature for a predetermined time.
得られた麹について黄みを指標とした色合いの目視、高速液体クロマトグラフィーによるビタミンB2類の成分分析、酵素活性測定により、ビタミンB2類の生産性及び中性プロテアーゼ活性が高い麹菌を選抜、取得することができる。ビタミンB2類及び中性プロテアーゼの測定は基準みそ分析法〔全国味噌技術会編 (１９９５)〕に準じて測定する。上記方法により選抜された麹菌としては、常法に従い製造した米麹のビタミンB2類の含量が１．８μｇ／ｇ以上、中性プロテアーゼ活性が６０U／ｇ以上となるＲ２株が挙げられる。ここで中性プロテアーゼ活性の単位（U）は、ｐＨ６．０のミルクカゼイン（メルク社製）溶液を基質とし、３７℃、１時間の酵素反応によって生じるチロシン等の生成物をフェノール試薬により発色させた場合の６６０ｎｍにおける吸光度として表した。その際、チロシン溶液５０μｇ／ｍｌに対して６６０ｎｍにおける吸光度が０．３５を示す時をＦｏｌｉｎ係数＝１．０として算出した。また、最後に活性を麹の乾物重量あたりに換算して表した。 By selecting the color of the resulting koji using yellow as an index, analyzing the components of vitamin B 2 by high-performance liquid chromatography, and measuring the enzyme activity, koji molds with high productivity and neutral protease activity of vitamin B 2 are selected. Can get. Vitamin B 2 and neutral protease are measured according to the standard miso analysis method [edited by the National Miso Technical Association (1995)]. Examples of the koji mold selected by the above method include R2 strains in which rice bran produced according to a conventional method has a vitamin B 2 content of 1.8 μg / g or more and a neutral protease activity of 60 U / g or more. Here, the unit (U) of neutral protease activity uses a milk casein (Merck) solution at pH 6.0 as a substrate, and develops a product such as tyrosine produced by an enzyme reaction at 37 ° C. for 1 hour with a phenol reagent. It was expressed as absorbance at 660 nm. At that time, the time when the absorbance at 660 nm was 0.35 with respect to 50 μg / ml of the tyrosine solution was calculated as the Folin coefficient = 1.0. Finally, the activity was expressed in terms of dry matter weight of straw.
上記のように選抜した麹菌を用いて製麹する場合、穀類を原料として、例えば米麹の製造では、原料米を常法通りに処理して得られた蒸米に上記麹菌を種麹として接種し、製麹装置などを用いて所定温度、所定時間保持する。本発明にかかる麹の色調は、従来の市販種麹菌や親株によって一般的に得られる白色とは異なり、クリーム色からやや黄みを帯びる。また、ビタミンB2類の含量が１．８μｇ／ｇ以上及び中性プロテアーゼ活性が６０U／ｇ以上となる。 When making koji using the koji mold selected as described above, using cereals as a raw material, for example, in the production of rice koji, inoculating the koji mold as a seed koji into steamed rice obtained by processing the raw rice as usual. Then, using a iron making apparatus or the like, the temperature is maintained for a predetermined time. The color tone of the koji according to the present invention is slightly yellowish from cream color, unlike the white color generally obtained by conventional commercially available koji molds or parent strains. In addition, the content of vitamin B 2 is 1.8 μg / g or more and the neutral protease activity is 60 U / g or more.
本発明の麹を用いて味噌を製造するには通常の方法に従えばよく、麹、蒸煮した大豆等の穀類原料、食塩、種水、必要に応じ酵母、乳酸菌等を混合・仕込を行い、所定温度下、所定期間発酵・熟成させる。本発明にかかる味噌は、従来の味噌に比べ若干着色は進むものの、測色ｘ値、ｙ値共に高く鮮やかな冴えが強い優れた色調となる。更に、一般的な味噌様の香味であって、ＦＮ（ホルモール窒素）やＷＳＮ（水溶性窒素）が高く、旨味が強い味噌となる。 In order to produce miso using the koji of the present invention, ordinary methods may be followed, mixing and charging koji, cereal raw materials such as boiled soybeans, salt, seed water, yeast, lactic acid bacteria, etc. if necessary, Fermentation and aging for a predetermined period at a predetermined temperature. Although the miso according to the present invention is slightly colored as compared with the conventional miso, the colorimetric x value and y value are both high and the color tone is excellent and the color tone is strong. Furthermore, it is a general miso-like flavor and has a high FN (formol nitrogen) and WSN (water-soluble nitrogen), and a strong miso.
以下、本発明を実施例によりさらに詳細に説明する。 Hereinafter, the present invention will be described in more detail with reference to examples.
麹菌の親株は長野県工業技術総合センター保存株であるアスペルギルス・オリゼKJ44を使用した。この菌株をポテトデキストロース培地で培養して胞子形成させ、菌体を０．０１％Ｔｗｅｅｎ８０により集菌し、３Ｇ３ガラスフィルターろ過して胞子を集めた。２×１０６／ｍｌの胞子に対し、Ｎ−メチル−Ｎ’−ニトロ−Ｎ−ニトロソグアニジン２ｍｇ／ｍｌにより３０℃、３０分変異処理した。シャーレ内で蒸米約１００ｇに単離した変異株を接種し、３５℃、４８時間培養あるいは更に最大５日後まで保持した。得られた麹について黄みを指標として目視により判断し、麹の色調がクリーム色からやや黄みを帯びるＲ１株及びＲ２株を選択した。 Aspergillus oryzae KJ44, a stock of Nagano Prefectural Industrial Technology Center, was used as the parent strain of Aspergillus. This strain was cultured in a potato dextrose medium to form spores, and the cells were collected with 0.01% Tween 80, and the spores were collected by filtration through a 3G3 glass filter. 2 × 10 6 / ml spores were subjected to mutation treatment at 30 ° C. for 30 minutes with 2 mg / ml of N-methyl-N′-nitro-N-nitrosoguanidine. The isolated mutant was inoculated into about 100 g of steamed rice in a petri dish and cultured at 35 ° C. for 48 hours or further maintained for up to 5 days. The resulting wrinkles were visually judged using yellow as an index, and R1 and R2 strains having a slightly yellowish tone from the cream color were selected.
麹の色調を指標に選択した株のＲ１株及びＲ２株について、実用性が高く味噌の色調向上及び旨味増強に適した株を選抜するため製麹試験を行った。なお、対照株として市販味噌用種麹菌ＢＦ−１（株式会社樋口松之助商店）を用いた。米を常法に従って処理した蒸米３．８ｋｇに選択した株の種麹を種付し、小型自動製麹機を用いて３７℃，４６時間製麹した。得られた麹について、目視による生育性及び色調評価、水分含量測定、高速液体クロマトグラフィーによるビタミンB2類の定量分析、中性プロテアーゼの活性測定などを行った。なお、ビタミンB2類及び中性プロテアーゼの測定は基準みそ分析法に準じた。 For the R1 and R2 strains selected using the color of koji as an index, a koji-making test was conducted to select a strain that is highly practical and suitable for improving the color tone and enhancing the taste of miso. As a control strain, a commercially available miso seed mold BF-1 (Matsunosuke Takaguchi Co., Ltd.) was used. The seed strain of the selected strain was seeded on 3.8 kg of steamed rice that had been treated in accordance with a conventional method, and the resultant was sown at 37 ° C. for 46 hours. The obtained koji was subjected to visual growth and color evaluation, water content measurement, quantitative analysis of vitamin B 2 by high performance liquid chromatography, neutral protease activity measurement, and the like. The measurement of vitamin B 2 and neutral protease was in accordance with the standard miso analysis method.
製麹時においてＲ１はＢＦ−１より生育が遅く、破精まわりはやや劣っていた。麹の色調はＢＦ−１菌とは異なり、若干黄みを帯びていた。生育が遅いためか結果的に麹の水分含量は高く、中性プロテアーゼ活性は低い傾向であった（表１）。一方、Ｒ２の破精まわりなどの生育性はＢＦ−１より若干劣っていたが、問題となる程ではなかった。麹の色調はＲ１と同様に若干黄みを帯びていた。水分含量はＢＦ−１とほぼ同じであり（表１）、中性プロテアーゼは６６U／ｇと高い活性を示した（表１）。麹のビタミンB2類含量はＢＦ−１の０．７８μｇ／ｇに対し、Ｒ１は２．５９μｇ／ｇ、Ｒ２は２．０６μｇ／ｇと高く、３倍程度含まれていた(表１)。麹の黄みの由来はビタミンB2類だけとは限らないが、少なくとも黄み物質の一つであると考えられる。
上記の製麹試験の結果を受け、実用に適し、ビタミンB2類の生産性及び中性プロテアーゼ活性が高い麹菌としてＲ２株を選抜した。
At the time of koji making, R1 grew slower than BF-1, and the scouring circumference was slightly inferior. Unlike the BF-1 bacteria, the color of the cocoon was slightly yellowish. As a result of the slow growth, the water content of the straw was high and the neutral protease activity tended to be low (Table 1). On the other hand, the viability of R2 around the semen was slightly inferior to that of BF-1, but not so much as to be a problem. The color of the cocoon was slightly yellowish like R1. The water content was almost the same as that of BF-1 (Table 1), and the neutral protease showed a high activity of 66 U / g (Table 1). Vitamin B 2 content of strawberry was 0.79 μg / g of BF-1, R1 was 2.59 μg / g and R2 was 2.06 μg / g, which was about 3 times as much (Table 1). The origin of cocoon yellow is not limited to vitamin B 2 species, but it is considered to be at least one of the yellow substances.
Based on the results of the above koji-making test, the R2 strain was selected as a koji mold suitable for practical use and having high productivity of vitamin B 2 and high neutral protease activity.
実施例１
上記により選抜したＲ２株を使用し、味噌製造企業において製麹試験を実施した。対照として前述した市販味噌用種麹菌ＢＦ−１を用いた。原料米として国産丸米９０ｋｇを常法に従って処理した蒸米に選抜したＲ２株の種麹を種付けし、天幕式通風製麹機を用いて３６℃、４４時間製麹した。Ｒ２は一般的な味噌用米麹の製麹経過をたどり、破精まわりなどの生育性は，ＢＦ−１とほぼ同等であった。麹の色調は明らかにＢＦ−１とは異なっており、やや黄みを帯びていた。水分含量はＢＦ−１より低く、旺盛な生育性を示唆していた（表２）。また、Ｒ２の中性プロテアーゼ活性は１０８U／ｇ、ビタミンB2類含量は２．８６μｇ／ｇと非常に高い値であった（表２）。
Example 1
Using the R2 strain selected as described above, a miso-making test was conducted at a miso manufacturing company. As a control, the above-described commercially available miso seed bacilli BF-1 was used. R2 seeds selected from steamed rice treated with 90 kg of domestic round rice as a raw material were seeded as raw material rice, and then kneaded at 36 ° C. for 44 hours using an awning type ventilator. R2 followed the process of making rice mash for general miso, and the viability of semen and the like was almost the same as that of BF-1. The color of the cocoon was clearly different from that of BF-1, and was slightly yellowish. The water content was lower than that of BF-1, suggesting vigorous growth (Table 2). Further, the neutral protease activity of R2 was 108 U / g, and the content of vitamin B 2 was 2.86 μg / g, which were very high values (Table 2).
実施例２
実施例１で製造した麹を用い、味噌製造企業において味噌の仕込試験を実施した。仕込設定は麹歩合１０割，水分４７％、食塩１２％、仕込総量約３５０ｋｇとし、３０℃、２０日間熟成後、常温で１５日間熟成させた。熟成後の味噌の一般成分分析結果を示した（表３）。色相については、Ｒ２区のＹ値はＢＦ−１区に比べ２％程度低く，着色がやや進む傾向であった。一方、Ｒ２区は赤みの冴えを示すｘ値や黄みの冴えを示すｙ値はいずれも顕著に高い値であり、優れた色調であった。本実施例のように熟成が短い淡色系味噌においては、ビタミンB2類などに由来する麹の黄色味がｙ値の上昇に大きく関与していると考えられる。ｘ値の上昇には中性プロテアーゼ活性の影響が推測される。また、Ｒ２区のＦＮやＷＳＮは対照区より高い値を示し、旨味成分の多いことが示唆された。これは麹の高い中性プロテアーゼ活性を反映していると考えられる。なお、仕込時に酵母を添加したが、両区分ともアルコールはほとんど生成されていなかった。
Example 2
Using the koji manufactured in Example 1, a miso preparation test was conducted at a miso manufacturing company. The feed setting was 10% cocoon ratio, moisture 47%, salt 12%, total charge about 350 kg, aging at 30 ° C. for 20 days, and then aging at room temperature for 15 days. The general component analysis results of miso after aging were shown (Table 3). Regarding the hue, the Y value of the R2 section was about 2% lower than that of the BF-1 section, and the coloration tended to proceed slightly. On the other hand, in the R2 section, both the x value indicating reddish hue and the y value indicating yellowish hue were remarkably high, and the color tone was excellent. In the light-colored miso having a short ripening as in this example, it is considered that the yellow taste of the koji derived from vitamin B 2 and the like is greatly involved in the increase in the y value. The effect of neutral protease activity is presumed to increase the x value. Moreover, FN and WSN of R2 section showed a higher value than a control section, and it was suggested that there are many umami components. This is considered to reflect the high neutral protease activity of sputum. In addition, although yeast was added at the time of preparation, almost no alcohol was produced in both sections.
上記実施例２の味噌の官能評価を行った（表４）。なお、評点は５点法で行い、数値が低いほど優れていることを表しており、パネル６名の平均値を示した。Ｒ２区はＢＦ−１区に比べ色、味、組成、総合において高い評価を得た。Ｒ２区の色は若干着色しているものの、照り、冴えがあり、明らかに優れた色調であった。味は塩なれが進んで旨味を強く感じ、組成は柔らかくなめらかであり、いずれも良好であった。色、味、組成には直接的あるいは間接的に、高い中性プロテアーゼ活性の寄与が考えられる。香りは両区分とも発酵香が乏しく評価は良くなかったが、味噌様の香りの範疇であった。 Sensory evaluation of the miso of Example 2 was performed (Table 4). In addition, the score was obtained by a five-point method, and the lower the numerical value, the better the result. The average value of six panelists was shown. R2 ward got high evaluation in color, taste, composition and synthesis compared to BF-1 ward. Although the color of R2 was slightly colored, it had a shimmering and harsh appearance and was clearly an excellent color tone. The taste was salty and the taste was strong and the composition was soft and smooth, both of which were good. High neutral protease activity can be considered to contribute directly or indirectly to color, taste and composition. Although the fragrance was poor in fermented fragrance in both categories, it was in the category of miso-like fragrance.
本発明は発酵食品製造、主に味噌の製造に利用され、色調が優れ、旨味の強い製品を容易に得ることができる。 INDUSTRIAL APPLICATION This invention is utilized for fermented food manufacture, mainly manufacture of miso, and can obtain the product which is excellent in color tone and strong in umami.
Claims (2)
して変異処理を行い、複数の変異株を得て、得られた複数の変異株を用いて製麹し、
得られた麹中のビタミンB2類の含量が1.8μg/g以上及びpH6.0における中性プロテ
アーゼ活性が60U/g以上である麹を生産する変異株を選抜し、この選抜した変異株の麹菌を用いて穀物原料から製麹することを特徴とする味噌用麹の製造方法。 Aspergillus oryzae KJ44, a stock preserved by Nagano Industrial Technology Center
To obtain a plurality of mutant strains, and using the plurality of mutant strains obtained,
A mutant strain producing a cocoon having a vitamin B 2 content of 1.8 μg / g or more in the obtained koji and a neutral protease activity at pH 6.0 of 60 U / g or more was selected. A method for producing miso koji, characterized in that koji molds are used to make koji from cereal raw materials.
A method for producing miso, comprising using the koji obtained by the method for producing miso for miso according to claim 1 .
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