JP6182694B2 - Seasoning and method for producing the same - Google Patents

Description

  The present invention relates to a seasoning obtained from various protein-containing materials.

Seasonings are broadly divided into chemical seasonings and natural seasonings. Natural seasonings include animal, plant, fish and shellfish extract seasonings, animal protein hydrolyzate hydrolyzed animal protein, vegetable protein hydrolyzate hydrolyzed vegetable protein, yeast hydrolyzed yeast There is an extract seasoning and it is produced in large quantities. In the above hydrolysis method, acid decomposition has been the mainstream before, but since substances harmful to the human body are by-produced, recently, hydrolysis of proteins by enzymatic decomposition is becoming mainstream. The present invention relates to an animal protein hydrolyzate, a vegetable protein hydrolyzate, a yeast extract seasoning, and a seafood protein enzyme hydrolyzate by enzymatic hydrolysis. By the way, in seasoning production by enzymatic decomposition of various protein materials, how can high-quality products with good taste be produced with good reproducibility and efficiently and inexpensively while preventing the growth of spoilage bacteria during production? is important. Many new methods have been proposed along with the traditional methods. In the process of decomposing moromi in the manufacturing process, the protein in the seasoning material is generally solubilized by the endo-type proteolytic enzyme, and the value of the total nitrogen amount increases. At the same time, peptides produced in moromi are degraded into free amino acids with taste by the action of exo-type proteolytic enzymes such as aminopeptidase and carboxypeptidase. As a result, it is thought that the amount of amino nitrogen in moromi increases.

In addition, regarding methods for inhibiting the growth of spoilage bacteria during the production of enzyme-degraded seasonings, many researchers have studied the addition of salt, alcohol, high temperature and short time reaction, and degradation reaction at acidic or alkaline pH. Has been. In Japan, soy sauce as a grain soy is widely known as an enzyme degradation product of protein material. In Southeast Asia, fish soy peculiar to each country is manufactured. In the production of these seasonings, suppression of the growth of spoilage bacteria is one of the most important issues. Therefore, a long preparation period in the presence of about 17% by weight of soy sauce and about 20% by weight or more of fish soy is required. However, high-concentration salt contained in the product is considered to be one of the factors that hinder the use expansion of these soy sauce and fish sauce. Furthermore, the market demands low-salt and non-salt seasonings from the recent consumer health orientation.

Japanese Patent Publication No. 53-18797 uses a proteolytic enzyme produced by Aspergillus niger to decompose protein material. Acetic acid is added to the decomposed moromi in an amount of 0.1-5.0% by volume, slightly acidic (pH 4.5-6.0), and decomposed for about 3 to 11 days at around 40-50 ° C. I get a fee. However, in this method, acetic acid is used for acidification, and an acetic acid peculiar to acetic acid may occur in the resulting seasoning. In addition, in order to prevent the contamination of spoilage bacteria, the moromi taste is maintained for 11 days at a temperature of 40 to 50 ° C. However, when the production amount becomes large, the amount of capital investment and energy consumption increases, and the production cost increases. It is a problem.

Japanese Patent Publication No. 62-62143 produces a low salt soy sauce by combining a reduced salt brewing method and a reduced brewing brewing method while preventing corrosion under conditions of 10 to 16% by weight of sodium chloride and 1 to 5% by volume of ethanol. It is described as possible. However, even in this case, no salt-free soy sauce is obtained even though the salt concentration of the soy sauce obtained can be reduced somewhat. Japanese Patent Publication No. Sho 62-57297 either self-digests fish and shellfish raw materials at an inorganic salt concentration of 0.5 to 4% by weight at a temperature of 30 to 40 ° C. for 5 to 10 hours at a pH of 4 or lower, or an enzyme is added for enzymatic degradation. There is a manufacturing method for seasoning like fish soy sauce. In this patent, salt is added at the time of decomposition in order to make the proteolytic enzyme of fish itself act, and it remains in the seasoning. Furthermore, this patent focuses only on solubilization of proteins and does not consider the release of amino acids important for taste.

In Japanese Patent Publication No. 04-20581, a seasoning liquid is obtained from an animal protein raw material using leucine aminopeptidase extracted by self-digesting soy sauce cake with cold saline. However, this method requires 20 days at 10 ° C. for self-digestion, and the seasoning liquid to be obtained contains 10% or more of salt. Japanese Patent Application Laid-Open No. 06-125734 issued as an improved method of the above-mentioned patent uses a leucine aminopeptidase that is extracted by self-digestion of salmon with a cold organic solvent, and is a two-step reaction with an endoprotease for protein solubilization. Manufactures salt protein seasoning. However, in this method, the alcohol extraction operation of straw is complicated, and the enzyme reaction temperatures in the first and second stages are 50 to 60 ° C. and 40 to 45 ° C., respectively, and PH is started to be alkaline. In addition to the trouble of equipment and process management, the product value is inevitably deteriorated due to the rich coloring of the seasoning liquid obtained. Japanese Patent Laid-Open No. 06-46793 is prepared by adding 6 to 14% by weight, especially 8 to 10% by weight of salt extraction residue and soy sauce cake, and adding soy sauce yeast to a product temperature of 30 to 45 ° C., preferably 37 to A seasoning production method is proposed in which fermentation is performed at 42 ° C. for 5 to 14 days, preferably 8 to 12 days. Also in this case, salt is contained in the seasoning obtained. No salt-free seasoning has been obtained.

In Japanese Patent Publication No. 08-004472, a two-step enzymatic degradation method using Aspergillus genus and Rhizopus genus gonococcus or their enzymes is presented. This method is described as being capable of efficiently releasing amino acids using the difference in substrate specificity of proteolytic enzymes produced by the above two genera. However, both the first stage reaction and the second stage reaction are carried out at a temperature of 30 to 55 degrees, pH 5.0 to 9.0, reaction time 16 to 72 hours, and a total of about 100 hours. Producing production without the growth of contaminating bacteria requires a clean environment, precise manufacturing equipment and management, and a large amount of energy, resulting in high manufacturing costs. Japanese Patent Laid-Open No. 08-173086 issued as an improved method of the above patent has a problem that the salt concentration of the product becomes high as a result of adding 11 to 15% by weight of salts during the enzymatic decomposition.

In Japanese Patent Application Laid-Open No. 2001-149033, the decomposition of the koji extraction residue in soy sauce cake is 2 to 6% by volume of ethanol, preferably 2 to 4% by volume, and 5 to 12% by weight, preferably 8 to 10% by weight, and 30 to 40%. There is provided a method for producing a seasoning which has no soy sauce aroma after decomposition for 2 to 10 weeks, preferably 2 to 8 weeks at 0 ° C., and has a soup-like saving aroma and umami. However, the seasoning obtained by this method also contained about 10% salt.

In JP-A-2006-94756 and JP-A-2006-94757, meat protein or vegetable protein is decomposed with a proteolytic enzyme produced by a kind of mushroom, mushrooms, and extracted to produce a seasoning. In this method, the aqueous dispersion of the protein-containing raw material has a pH of 2.0 to 6.0, preferably 2.5 to 4.5, and a temperature of 30 to 70 ° C., preferably for the purpose of preventing spoilage and inhibiting enzyme deactivation. Decomposes at 45-55 ° C. However, in order to obtain the oyster mushroom enzyme, a liquid culture facility in the culture tank is required, and further, a large capital investment is required to perform filtration, concentration, and dry pulverization of the culture solution. In order to carry out the hydrolysis reaction at a temperature of 45 ° C. or higher for a long time, energy, process management cost, capital investment, etc. increase the manufacturing cost.

In Japanese Patent Application Laid-Open No. 2011-36206, seafood components are inoculated and cultured with koji mold having high ability to produce acid protease, acid carboxypeptidase and citric acid, and have high protease activity, high acid carboxypeptidase activity, and high citric acid content. In this bowl, the seafood protein is enzymatically degraded at 45 ° C. for 1.5 months in the range of pH 3.0 to 4.5 to obtain a seasoning with a salt concentration of 7 to 13% by weight. Has been obtained. However, even in this case, the seasoning obtained is a product in the category of low-salt seasoning and is not a salt-free seasoning.

Japanese Patent Publication No.53-18797 Japanese Examined Patent Publication No. 62-62143 Japanese Patent Publication No. 62-57297 Japanese Examined Patent Publication No. 04-20581 Japanese Patent Laid-Open No. 06-125734 JP-A 06-46793 Japanese Patent Publication No. 08-004472 Japanese Patent Application Laid-Open No. 08-173086 Japanese Patent Laid-Open No. 2001-149033 JP 2006-94756 A JP 2006-94757 A JP 2011-36206 A

The object of the present invention is to provide low-cost enzymatically-degraded seasonings that are highly useful in the food industry using various protein-containing materials as raw materials. Without fear, the goal is to produce light-colored high-quality seasonings at a hygienic, safe and economical cost. It is significant that the seasoning obtained in the present invention is salt-free or low-salt when decomposition and ripening are completed. That is, there is a great degree of freedom in the subsequent operations. For example, a salt-free or salt-free powder seasoning can be obtained by pulverizing as it is by freeze drying, spray drying or the like. In addition, when commercialized in a liquid state, a salt-reducing seasoning can be made by adjusting the salt to 8% by weight of sodium chloride and 8% by volume of ethanol, for example. Is possible. Alternatively, a miso-style seasoning can be produced by adding ethanol to adjust the content to 15 to 18% by volume.

Briefly describing the present invention, plant protein, fish protein, animal protein and yeast, or a protein-containing material containing them, as a seasoning material, is decomposed and ripened using a koji having acid-resistant proteolytic enzyme activity, and rot bacteria growth The present invention relates to a seasoning that can be produced without any concern, and a method for producing the same. This inventor earnestly examined in order to provide the seasoning which uses plant protein, fish protein, animal protein, yeast, or the protein containing raw material containing them as a raw material. As a result, plant protein, fish protein, animal protein and yeast, or a protein-containing material containing them is used as a seasoning material, and pH 2.0 to 4.5, preferably pH 2. It has been found that a light-colored high-quality seasoning can be efficiently produced by decomposing and aging under conditions of 5 to 3.5 without fear of the growth of spoilage bacteria, and the present invention has been completed.

According to the present invention, plant protein, fish protein, animal protein and yeast, or a protein-containing material containing them is used as a seasoning raw material, and the pH is 2.0 to 4.5, preferably, using koji having acid-resistant protease activity. By seasoning and aging at pH 2.5 to 3.5, a seasoning can be provided without fear of spoilage bacteria growth.

Hereinafter, embodiments of the present invention will be specifically described.
The plant protein, fish meat protein, animal protein and yeast used in the present invention, or the protein-containing material containing them are as described below. Plant proteins or protein-containing materials containing them are special if they are beans, potatoes, cereals, plant proteins partially separated from them, or processed products thereof that can be used as seasoning ingredients. It is not limited to. Examples include corn gluten, wheat gluten, defatted soybeans, buckwheat straw, rapeseed meal and potato protein.
Tofu, boiled soup that is produced as a by-product during sugar beet production, okara, etc. can also be used. The seafood protein or the protein-containing material containing them is not particularly limited as long as it can be a seasoning production raw material for seafood and processed products thereof. For example, fish such as salmon, salmon, salmon, salmon, salmon, salmon, and seafood such as clams, salmon, oysters, scallops, and processed residues thereof. For example, dried products such as bonito, bonito, and bonito may be used. Fish meal dried from various seafood can also be used. The extraction residue produced as a by-product during the soup production also contains abundant proteins and can be used as a raw material of the present invention. Residues such as fish heads, salmon, and skeletons that are by-produced during knot production and canned production can also be used as raw materials. Boiled soup that is produced as a by-product in canning and canning production processes can also be used. Animal protein or a protein-containing material containing them, if it can be used as a raw material for seasonings such as various meats and bones with or without bones derived from bird and meat or processed products thereof There is no particular limitation. It may include bones or internal organs, or may exclude those. Dairy product by-products such as skim milk powder and dried whey can also be used as the seasoning raw material of the present invention. Yeast or a protein-containing material containing them is not particularly limited as long as it can be used as a seasoning production raw material in baker's yeast, alcohol yeast, Candida yeast itself or a processed product thereof. Concentrated yeast cells such as alcohol fermentation and shochu moromi distillation residue can also be used as a seasoning material.
The cocoon having acid-resistant protease activity used in the present invention is a cocoon rich in acid protease which is acid-resistant endo-type protease and acid carboxypeptidase which is acid-exo-protease. Acidic proteases and acidic carboxypeptidases are stable in the acidic PH region and well degrade substrate proteins and peptides. Regarding the properties of these enzymes, Amino Acid. Nucleic Acid No. 27 (1973), pp. 28-32, entitled “Properties of Acid Carboxypeptidase Produced by Aspergillus” by Ichishima et al., Methods in Enzymology, 1970, Proteolytic Enzymes, pages 372 to 397. Sodec and T.W. Explained by Hofmann.
As the koji mold for producing koji having the acid-resistant protease of the present invention, those having the ability to produce well the acid protease which is an endo-type protease and the acid carboxypeptidase which is an exo-type protease are used. Just do it. Alternatively, two strains of an acid protease high-producing bacterium and an acid carboxypeptidase high-producing bacterium may be mixed and cultured, or the koji obtained by culturing separately may be mixed and used for degradation and aging.
The koji mold used in the present invention is not particularly limited as long as it has the property of producing both of these enzymes, ie, acid protease and acid carboxypeptidase. Aspergillus tamari, Aspergillus usamii, Aspergillus kawachi, Aspergillus niger can be cited. Aspergillus niger (Aspergillus niger)
The medium for inoculating the above koji molds to produce acid-resistant koji is not particularly limited as long as these koji molds can sufficiently grow. For example, as general cereals, rice, oats, barley, wheat, Examples include soybeans, onions and strawberries. Moreover, you may add fish powder, a fish residue, a knot extraction residue, etc. to these cereals.
The medium for making koji is usually heated in a steamer for about 30 minutes before inoculating the koji mold. Next, gonococcal spores are added after cooling to about 30 ° C. and mixed (flooring), and the medium temperature is controlled from 26 ° C. to 35 ° C. with a koji making apparatus, and culture is performed for 2 to 4 days. In the middle of culturing, inversion is performed 2 to 4 times to prevent an increase in the medium temperature.
The koji having acid-resistant proteolytic enzyme activity obtained by the above operation is charged with a protein-containing material and dispersed in water, and then the pH of each taste is 2.0 to 4.5, preferably 2. Adjust to the range of 5-3.5. Moromi is allowed to stand in an environment of 15 ° C to 35 ° C, preferably 20 ° C to 30 ° C. It can be left at room temperature during the cold period, that is, from winter to autumn. Stir the moromi from time to time and adjust the PH to the default range.
Even when working in an open tank, spoilage bacteria do not grow in the moromi in this pH range, particularly 2.5-3.5. In addition, there are a wide variety of protein-containing materials that can be used as seasoning materials, and some of them contain a substantial amount of bacteria. However, in the practice of the present invention, the operation of heat sterilizing the raw material in the first stage is not essential. This is because the pH in the moromi is adjusted to the acidic region, and therefore the bacteria contained in the raw material are killed during the progress of the decomposition in the moromi under the PH conditions of the present invention.
Yeast growth may be observed 1 to 2 days after the start of moromi degradation. This is due to the growth of various protein-containing materials used as seasoning raw materials or yeast species mixed in the koji used to grow at pH 2.5 to 3.5. . In addition, because airborne yeast is inevitably mixed into the medium during work such as turning over to adjust the temperature of the medium during the koji-making process for culturing koji mold, and the maintenance of moromi is performed in an open system, It is inevitable to mix in the moromi. This yeast fermentation produces a small amount of alcohol but also decomposes and removes amine compounds and the like, which are fish odor components brought into the raw material, when the seafood raw material is used as a seasoning raw material. Moreover, when meat storage, livestock internal organs, etc. are used as raw materials, raw odor and livestock meat odor can be reduced by the metabolic action of yeast.
On the other hand, there is a case where it is desired to keep odor saving such as bonito and bonito without decomposition. In that case, as described in claim 2, ethanol is added in an amount of 2.0% by volume to 6.0% by volume in the moromi. It is difficult to suppress the growth of yeast with addition of less than 2.0% by volume of alcohol. In addition, when 6.0% or more of alcohol is added, the reaction of exo-type proteolytic enzyme is particularly inhibited. As a result, the taste of the seasoning obtained by suppressing the production of free amino acids is not good. In addition, using a large amount of alcohol increases the manufacturing cost and is not a good idea. When 2.0% by volume or more of alcohol is added at the start of decomposition of moromi, yeast growth in the moromi during decomposition and ripening is not observed, and flavors such as bonito are preserved in the seasoning liquid. Result.
In the present invention, it is optional to add salt to the moromi during decomposition and aging. That is, even without adding salt, the seasoning according to the present invention can be produced without fear of spoilage bacteria growth. However, salt may be added to the moromi for the purpose of promoting dissolution of the salt-soluble protein from the protein-containing raw material. In addition, salt activity is added to moromi to control the degradation of protein ingredients in moromi because the activity of gonococcal proteolytic enzymes, especially exo-type proteolytic enzymes, is inhibited in the presence of 5.0% by weight or more of salt. It is possible. For example, protein degradation from protein-containing materials by endo-protease, increase in total nitrogen amount, ie, peptide production is completed in 1 to 2 days after the start of moromi degradation, but at that time, an appropriate amount of salt is added. By adjusting the action of exo-type proteolytic enzyme, it is possible to obtain a seasoning seasoning having a high peptide content. When the salt concentration in the moromi is 10% by weight or more, both endo-type and exo-type proteolytic reactions are strongly inhibited. In addition, salt can be arbitrarily added after decomposition | disassembly and ageing | ripening. For example, after adjusting the pH of the seasoning obtained by squeezing and filtering the moromi to the neutral range, the salt concentration may be 15 to 18% by weight for the purpose of enhancing the storage stability.
In the present invention, the decomposition and aging temperature of moromi may be 15 ° C to 35 ° C, preferably 20 ° C to 30 ° C. One of the major features of the present invention is that the decomposition and aging operations can be carried out at room temperature without requiring cooling and heating costs. Even in winter, disassembly and aging can be performed at room temperature if the room is equipped with air conditioning. The period of decomposition and aging of moromi is usually 7 days (1 week) to 49 days (7 weeks), preferably 14 days (2 weeks) to 35 days (5 weeks). The amount of amino nitrogen and free amino acid, ie, taste, is weak at less than 7 days and gradually increases after 7 days. After 14 days, the rate of increase gradually slows down and after 35 days it further decreases. After 49 days, there is almost no increase. Considering production efficiency and cost, it is not good to continue for a longer time.
In the production of the seasoning in the present invention, the decomposition of the protein-containing material is performed by first solubilizing the material protein with an endo-type proteolytic enzyme, increasing the total nitrogen amount in the liquid, and generating a peptide, and then exo-type. Production of free amino acids from peptides by proteolytic enzymes, that is, increase in the amount of amino nitrogen proceeds. In the present invention, no salt is added or the salt is decomposed at a low salt concentration, so that there is no inhibition of the enzyme reaction by the salt of the proteolytic enzyme, so the decomposition reaction proceeds very quickly compared to the taste of soy sauce, fish soy sauce, etc. To do.
In order to observe the progress of the enzymatic degradation reaction by the endo-type proteolytic enzyme, the amount of soluble crude protein in moromi, that is, the total nitrogen amount may be measured. As an analysis method, Kildar analysis is usually performed, but more simply, it is possible to grasp the outline by measuring Brix (%) as a soluble solid content value using a saccharimeter. In the practice of the present invention, especially in the case of moromi without addition of salt, there is no interference with the Brix (%) value in the saccharimeter, so the amount of crude protein and the total nitrogen (TN) are estimated from the value fairly clearly. Is possible. In the examples of the present invention, the total nitrogen amount was determined in consideration of Brix (%) measurement values of several types of protein solutions and amino acid solutions. In addition, as a method for measuring the amount of free amino acid produced by exo-protease, that is, the amount of amino nitrogen, amino acid quantification with an amino acid analyzer is reliable, but more simply formol titration or thin layer chromatography. The outline can be known by the graph.
In the present invention, the solubilization of the raw material protein by the endo-protease and the progress of peptide production, that is, the increase of the total nitrogen amount, the mash is analyzed with a saccharimeter and the Brix (%) value is observed over time. Can be guessed. In other words, the point in time when the Brix (%) value reaches equilibrium can be regarded as the end point of the endo-protease reaction. This is also due to the dissolution of the raw materials themselves in the moromi, such as the fact that the meat part of the seafood is solubilized to become only bones, and the shellfish such as scallops are completely dissolved and lost. Can also be confirmed. In the present invention, the reaction is usually completed in 2 to 3 days.
However, the exo-protease reaction often requires more time than the endo-protease reaction. The progress of the exo-type proteolytic enzyme, that is, the increase in the amount of amino nitrogen can be analyzed by formol titration or thin layer chromatography. That is, analysis is performed over time, and when the analysis value does not increase and reaches a steady value, the end point of decomposition is determined. In the present invention, the reaction is usually completed in 3 to 5 weeks.
In the present invention, the moromi temperature is 15 ° C. to 35 ° C., which is carried out under a temperature condition that is very stable for acid-resistant protease. Moreover, the moromi PH is 2.0 to 4.5, which is a pH condition that is very stable for acid-resistant protease. As a result, the proteolytic enzyme derived from koji maintains a state where the activity is maintained during the degradation and aging of the present invention. Depending on the koji-making conditions, the acid-resistant proteolytic enzyme activity of koji may increase or decrease, but even if the koji enzyme activity is weak, the enzyme activity in the moromi is retained, so the seasoning ingredients are slow to decompose Can be easily handled by extending the decomposition time. In other words, it can be dealt with by extending the decomposition time and aging time of moromi until the above-mentioned Brix (%) value and formol titration value reach the expected values. In many production methods reported so far, in order to prevent miscellaneous miscellaneous contamination, a high temperature reaction is often performed, and as a result, the proteolytic enzyme often loses its activity due to heat denaturation during the degradation. Furthermore, the practice of the present invention is characterized by the fact that the seasonings obtained show a good aroma as a result of being carried out at temperatures as low as 15 ° C. to 35 ° C., compared to many methods reported so far. When it decomposed | disassembled at 40 degreeC or more, adhesion of a heating odor and a burning odor was inevitable to the obtained seasoning.
Under the pH conditions used in the present invention, there is almost no growth of contaminating bacteria in the moromi. As a result, there is no risk of bacterial toxin production by, for example, Bacillus cereus. Moreover, there is no concern about the production of histamine from histidine due to decarboxylase reaction of contaminating bacteria. As a result, a sanitary high-quality seasoning can be produced.
In the present invention, the pH of the moromi is maintained in the acidic region, so that the amino-carbonyl reaction that causes browning is suppressed. Therefore, a very light seasoning is obtained. In this respect, the koji seasoning reported so far has a feature that is very different from that of having a dark color equivalent to that of thick soy sauce.
In addition, in fermentation production using straw, there is a phenomenon that cannot be analyzed only by enzymatic degradation. This is probably due to the combined action of various enzyme reactions and the like activated by the self-digestion action of Aspergillus. For this reason, aging may be carried out for a certain period after the completion of the decomposition.
As for the seasoning of this invention, a clear seasoning can be obtained by solid-liquid separation by squeezing, filtering, or centrifuging as it is, removing turbidity by dripping, cooling storage, etc., and removing oil by decantation. . Usually, the product is fired at 80 ° C. for about 30 minutes. The pH of the seasoning may be as it is, but it may be adjusted to a pH of 5.0 or outside using a pH adjuster. Moreover, generally used flavorings, acidulants, sweeteners, flavoring agents, thickeners, food additives and the like may be optionally added.
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited to these Examples.

After 4800 kg of wheat straw was sprinkled with 2800 ml of water and mixed well, it was cooked in a steamer for 30 minutes. When the steamed wheat bran has cooled to about 30 ° C., the seeds of Aspergillus phoensis RIB-2621 obtained by pure culture in a flask in advance are seeded and then transported to a constant temperature brewing room. The cocoon was placed on a lid with a thickness of about 5 cm uniformly. The temperature of the medium was controlled to about 32 ° C. until the spore germinated and grew vigorously, and then to about 28 ° C. Stirring was sometimes performed to adjust the temperature and promote ventilation. It was possible to obtain acid-resistant proteolytic enzymes, that is, cocoons having acid protease and acid carboxypeptidase activities, after culturing for 3 days, and were considered to be fermented. The obtained koji was stored frozen in a freezer and used for decomposition and aging tests of various protein-containing materials in a timely manner.
2.4 kg of defatted soybeans and 1.6 kg of Aspergillus phensis koji described above were dispersed in 16 L of water, and then the pH was adjusted to 3.0 with hydrochloric acid. The container containing the moromi was placed in a constant temperature room at 28 ° C., and decomposition and aging were started. Hydrochloric acid or caustic soda was added as necessary so that the pH of the moromi was in the range of 2.5 to 3.5. As comparative examples, decomposition and aging were performed in the same manner except that the moromi pH was adjusted to a range of 1.2 to 1.8 and the pH was set to a range of 4.7 to 5.3.
Under the conditions of the present invention, after the start of decomposition, Brix (%), which is an indicator of total nitrogen, increased with time. After 1 day, the increase was moderate, and after 3 days, the value became constant. On the other hand, the formol titration value, which is an indicator of amino nitrogen, and the thin layer chromatography analysis showed that the measured values became constant after 3 weeks. As a result, the decomposition of moromi was completed in 3 weeks. Thereafter, the moromi was squeezed and filtered to obtain a seasoning.
Total nitrogen was about 1.5% by weight and amino nitrogen was 0.7% by weight. The number of general bacteria in moromi was 1000 CFU or less per gram of moromi at the end of decomposition, and almost no bacterial contamination was observed.
The quality was evaluated by adjusting the pH to 4.8 and subjecting it to a heating treatment at 80 ° C. for 30 minutes. A light-colored seasoning with high taste was obtained. In addition, the growth of yeast was observed in the moromi from around 2 days after the start of decomposition. It is considered that coloring due to aminocarbonyl reaction was suppressed by the metabolism of sugar to alcohol by yeast.
As a comparative example, when the moromi pH was adjusted from 4.7 to 5.3, a strange odor was generated on the second day from the start of decomposition, and the growth of spoilage bacteria was observed. Therefore, the decomposition was terminated at that point. As a comparative example, in the moromi in which the moromi pH was adjusted from 1.2 to 1.8, the rise of both Brix (%) and amino nitrogen was slow, and the total nitrogen of the seasoning liquid obtained after 3 weeks was about 0.6% by weight, The amino nitrogen was 0.3% by weight.

490 g of miscellaneous knots (mixed knot of koji and koji) and 300 g of Aspergillus phenissis koji shown in Example 1 were dispersed in 3 L of water, and then adjusted to pH 3.0 with hydrochloric acid. The container containing the moromi was placed in a constant temperature room at 28 ° C., and decomposition and aging were started. Hydrochloric acid or caustic soda was added as necessary so that the pH of the moromi was in the range of 2.5 to 3.5. Decomposition and maturation tests were conducted in test group 1 (0%) in which no ethanol was added to the moromi at the start of decomposition and test group 2 (3%) in which 3% by volume of ethanol was added. Test Group 1 (0%) and Test Group 2 (3%) were carried out under the same conditions except that ethanol was not added. In both test plots, Brix (%), which is an indicator of total nitrogen, increased with time after the start of decomposition. After 2 days, the increase was moderate, and after 3 days, the value of Brix (%) was constant in both test sections. On the other hand, the results of formol titration, which is an indicator of amino nitrogen, became constant after 3 weeks in both test sections. In test group 1 (0%), yeast growth was observed in the moromi from 2 days after the start of decomposition. On the other hand, in the test group 2 (3%) in which 3% of ethanol was added to the moromi, no growth of yeast during degradation and aging was observed. . As a result, the decomposition of moromi was completed in 3 weeks in both test sections. Moromi was squeezed and filtered to obtain a seasoning. Total nitrogen in test group 1 (0%) was about 1.4% by weight, and amino nitrogen was 0.6% by weight. The total nitrogen of test group 2 (3%) was about 1.5% by weight, and amino nitrogen was 0.7% by weight. The number of general bacteria in moromi was 1000 CFU or less per gram of moromi in both test sections at the end of decomposition, and almost no bacterial contamination was observed.
The quality was evaluated by adjusting the pH to 4.9 and subjecting it to a heating treatment at 80 ° C. for 30 minutes. Both test zones were seasonings with high taste. In Test Zone 1 (0%), although it was a high-quality seasoning, it was felt that the odor saving was thin. In Test Zone 2 (3%), sufficient odor saving remained, and it was a light-colored and high-quality seasoning with a strong body. These differences may be attributed to the presence or absence of decomposition metabolism of odor-saving components by yeast grown in moromi.

To 800 ml of boiled salmon broth (Brix (%) = 6.5), 60 g of salmon having acid-resistant protease activity obtained by the method of Example 1 and 12 tails (300 g) of raw salmon with a size of 12 cm to 16 cm were added. Decomposed moromi. The pH of the moromi was adjusted to 3.0 with hydrochloric acid. While stirring occasionally in a constant temperature room at 28 ° C., the moromi pH was adjusted to be in the range of 2.5 to 3.5. The sputum dissolved over time and became only bone after one day. Brix (%), which is an index of the total nitrogen concentration of moromi, increased with the passage of time after the start of decomposition. After 1 day, the increase was gradual, and after 2 days the value was constant. As a result, it was inferred that the solubilization of the sputum protein by the endo-type proteolytic enzyme and the degradation to the peptide were completed in 2 days. After 2 days from the start of decomposition, yeast grew in the moromi, and as a result, foaming of carbon dioxide gas was observed. On the other hand, the formol titration value, which is an index of amino nitrogen production, and the measurement value by thin layer chromatography became constant after 3 weeks. As a result, the decomposition of moromi was completed in 3 weeks. Thereafter, the moromi was squeezed and filtered to obtain a seasoning. Total nitrogen was about 1.4% by weight and amino nitrogen was 0.7% by weight. The number of general bacteria in moromi was 1000 CFU or less per gram of moromi at the end of decomposition, and there was almost no contamination of bacteria during decomposition. The quality was evaluated by adjusting the pH to 5.0 and subjecting to a heating treatment at 80 ° C. for 30 minutes. A seasoning with high taste, richness, light color and high quality was obtained. Since the fish odor was decomposed and metabolized by the yeast growth occurring after 2 days from the start of the decomposition, a light-colored seasoning with high taste that hardly felt the fish odor was obtained.

Disperse 3 kg of dry whey, which is a by-product when producing cheese from milk, and 2 kg of koji with high acid-protease activity made by the method described in Example 1 in 20 L of water, and then add the moromi PH with hydrochloric acid. Adjusted to 3.0. The container containing the moromi was put in a constant temperature room at 28 ° C., and decomposition and aging were started. The pH was adjusted as necessary using hydrochloric acid or caustic soda so that the pH of the moromi was maintained in the range of 2.5 to 3.5. The Brix (%) value, which is an index of the total amount of nitrogen in the moromi, gradually increased after the start of decomposition, and the increase gradually decreased after 1 day, and the value became constant after 3 days. On the other hand, the value of formol titration, which is an indicator of amino nitrogen, also increased with the lapse of time after the start of decomposition, but the increase after 2 weeks became gradual, and the value became constant after 4 weeks. After that, moromi was aged for one week. Yeast growth was observed in the moromi from the second day after the start of decomposition, and as a result, foaming of carbon dioxide gas was observed. As a result, the decomposition and aging of moromi were completed in 5 weeks. Thereafter, the moromi was squeezed and filtered to obtain a seasoning. The total nitrogen of the seasoning was about 1.6% by weight, and the amino nitrogen was 0.8% by weight. The number of general bacteria in moromi was 1000 CFU or less per gram of moromi at the end of decomposition and ripening, and almost no contaminating bacteria were found. The pH was adjusted to 4.9, and quality evaluation was performed after a 30 minute heating treatment at 80 ° C. A light-colored high-quality seasoning with a good flavor, taste and richness was obtained.
(Example 5)
200 g of Aspergillus phenissis prepared by the method shown in Example 1 was dispersed in 2 L of rice shochu distilled rice cake in a state where alcoholic yeast was concentrated, and the pH of each taste was adjusted to 3.0 with hydrochloric acid. The container containing the moromi was placed in a constant temperature room at 28 ° C. and decomposed and aged. The pH was occasionally adjusted so that the moromi pH was maintained in the range of 2.5 to 3.5. Yeast growth was observed from the start of decomposition, and generation of carbon dioxide gas was observed. After the start of decomposition, the Brix (%) value, which is an indicator of the total nitrogen concentration, increased with the passage of time, and the increase was gentle on the first day, and the value was constant on the second day. On the other hand, the formol titration value, which is an index of free amino acid, gradually increased after one week and became constant after two weeks. Thereafter, after further aging for 2 weeks, the decomposition and aging work was terminated. The number of general bacteria in moromi was 1000 CFU or less per gram of moromi at the end of decomposition and ripening, and there were almost no contaminating bacteria in moromi. The quality was evaluated after adjusting the pH to 5.1 and performing a heating treatment at 80 ° C. for 30 minutes. The total nitrogen of the obtained seasoning liquid was about 0.9% by weight, and amino nitrogen was 0.5% by weight. The seasoning liquid gave a light-colored high-class feeling and a strong flavor of fermented foods, as well as good flavor and richness.

Claims (1)

15 to 35 ° C at pH 2.5 to 3.5 in cereal meal with acid-resistant protease activity using plant protein, fish protein, animal protein and yeast, or protein-containing materials containing them as seasoning materials In the range of 14 to 35 days without adding salt, decomposing and aging to produce seasonings without fear of spoilage bacteria growth .