JP6695681B2 - Enzymatic decomposition seasoning - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a fermented mirin lees seasoning obtained by enzymatically decomposing mirin lees.

  Recently, food allergy has become a problem. In Japan, the Consumer Affairs Agency's “Guidelines for Labeling Foods Containing Allergens” stipulates 27 items as specific raw materials that have a history of causing serious allergic symptoms and those equivalent thereto. Among these, wheat and soybean, which are often used as raw materials for seasonings that impart umami and richness, are included.

  On the other hand, since rice does not correspond to a specific raw material or something similar thereto, a seasoning using rice as a raw material is required. However, since rice contains a large amount of sugar and has a strong sweetness, it is rarely used as a seasoning other than mirin.

  Mirin meal, which is a by-product of mirin production, is an attractive food material that contains abundant nutritional components such as proteins, amino acids, and dietary fiber. However, most of the mirin lees are not used effectively as foodstuffs such as used as feed or treated as industrial waste.

  As an example in which mirin meal is used as a food material, Patent Document 1 discloses a moromi food material in which alcohol and salt are added to a decomposed meal obtained by enzymatically decomposing mirin meal and aged.

Japanese Patent No. 4166215

  However, since a certain amount of alcohol is added to the moromi foodstuff described in Patent Document 1, it is difficult for people who are vulnerable to alcohol and minors to use it, and there is a problem that the use as foodstuff is limited. There is.

  An object of the present invention is to provide a novel mirin lees fermented seasoning which does not have a food allergy problem and is easy to use even for people who are vulnerable to alcohol and minors.

  The present inventors have conducted extensive studies to solve the above problems, the mirin lees fermented seasoning with a low alcohol concentration suppresses the odor derived from the food, and the food has a good taste thickness, The present invention has been completed based on this finding, which was found to impart sweetness and persistence of taste (body).

  That is, the present invention provides a mirin-fermented fermented seasoning having an alcohol concentration of less than 4.0% (v / v) and a salt concentration of 11% (w / v) or more. The fermented soybean meal seasoning of the present invention does not have a food allergy problem because it is made from only rice-derived fermented meal. In addition, since only the present invention has a fermented and fermented rice cake seasoning having an alcohol concentration of less than 4.0% (v / v) and a salt concentration of 11% (w / v) or more, those who are vulnerable to alcohol and who are It is easy for adults to use, suppresses the odor derived from foodstuffs, and makes it possible to impart good taste thickness, sweetness, and long-lasting taste (richness) to foodstuffs.

  The fermented rice cake fermented seasoning according to the present invention may further contain 0.05% (w / v) or more glutamic acid. As a result, the food can be provided with more favorable taste thickness, sweetness, and taste persistence (bodiedness).

  In the present invention, the phosphorus cake fermented seasoning may have a viscosity at 25 ° C. of 3.5 Pa · s or less.

  The present invention also includes a step of adding 0.15 parts by mass or more of salt to 1 part by weight of mirin meal, and a step of reacting the mirin meal to which the salt has been added with an enzyme agent. A method of manufacturing the same is provided.

  According to the present invention, it is possible to provide a novel mirin lees fermented seasoning which does not have the problem of food allergy and is easy to use for people who are vulnerable to alcohol and minors. Further, the fermented rice cake fermented seasoning according to the present invention can suppress the odor derived from food materials. Furthermore, the fermented rice cake fermented seasoning according to the present invention can impart good taste thickness, sweetness, and long-lasting taste (richness) to food materials.

It is the photograph which image | photographed the side surface and cross section of the loaf bread produced in Test Example 1. It is a figure which shows the result of the sensory evaluation of the bread produced in Test Example 1. In addition, * means an evaluation item in which a significant difference was found at a significance level of 0.5%, and ** means an evaluation item in which a significant difference was found at a significance level of 0.1%. It is a figure which shows the result of the sensory evaluation of bran pickled cucumber produced in Test Example 2. In addition, * and ** mean the evaluation items in which a significant difference was observed at the significance levels of 0.5% and 0.1%, respectively, for the sample to which the phosphorus cake fermentation seasoning was added only in Example 1, and ★ and ★★ means the evaluation items in which a significant difference was observed at the significance levels of 0.5% and 0.1%, respectively, for the sample to which the phosphorus cake fermented seasoning was added only in Comparative Example 1.

  Hereinafter, modes for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

  In the present specification, the term "mirin lees" means squeezed lees that remain after separating mirin from moromi obtained by mixing shochu or alcohol with rice and rice koji, which are the raw materials of mirin, and saccharifying and aging. To do.

  In the present specification, the "fermented mirin meal seasoning" means a fermented seasoning obtained by decomposing mirin meal with an enzyme agent. The enzyme agent to be reacted with mirin lees is not particularly limited as long as it can enzymatically decompose mirin lees, and examples thereof include a proteolytic enzyme agent, a saccharifying enzyme agent, and a cellulolytic enzyme agent.

  Examples of proteolytic enzyme agents include endopeptidases and exopeptidases. Examples of the saccharifying enzyme agent include α-amylase, β-amylase, and glucoamylase. Examples of the cellulolytic enzyme agent include cellulase and xylanase. These enzyme agents may be used alone or in any combination of two or more.

[1. Mirin lees fermented seasoning]
The mirin-fermented fermented seasoning according to this embodiment has an alcohol concentration of less than 4.0% (v / v) and a salt concentration of 11% (w / v) or more. As a result, it is easy to use for people who are weak in alcohol and underagers, while suppressing the odor derived from foodstuffs, it is possible to impart good taste thickness, sweetness, and taste persistence (body) to foodstuffs. it can.

  In the mirin lees fermented seasoning according to the present embodiment, the alcohol concentration is not particularly limited as long as it is less than 4.0% (v / v), but from the viewpoint of more significantly producing the effect of the present invention, for example, 2.5 It is preferably less than% (v / v).

  The alcohol concentration can be measured, for example, by gas chromatography.

  In the mirin lees fermented seasoning according to the present embodiment, the upper limit of the salt concentration is not particularly limited, but may be, for example, 16% (w / v) or less from the viewpoint of cost reduction.

  The salt concentration can be measured by a known method such as potentiometric titration method and Mohr method.

  The mirin-fermented fermented seasoning according to this embodiment may further contain 0.05% (w / v) or more glutamic acid. As a result, it is possible to give the food material a better taste thickness and a longer lasting taste (body). Glutamic acid may be a free form or a salt that can be used as a food. Examples of the salt of glutamic acid include sodium salt and potassium salt. As glutamic acid, in addition to glutamic acid produced by enzymatic decomposition of mirin meal, commercially available glutamic acid or a glutamic acid-containing material can be used.

  In the mirin lees fermented seasoning according to the present embodiment, the lower limit of the concentration of glutamic acid is not particularly limited as long as it is 0.05% (w / v) or more, but from the viewpoint of more significantly exhibiting the effect of the present invention, for example, It may be 0.15% (w / v) or more.

  In the mirin lees fermented seasoning according to the present embodiment, the upper limit of the concentration of glutamic acid is not particularly limited, but may be 10% (w / v) or less from the viewpoint of taste balance and cost reduction.

  Therefore, the mirin-fermented fermented seasoning according to the present embodiment preferably has a glutamic acid concentration of 0.05% (w / v) or more and 10% (w / v) or less, and 0.15% (w / v). More preferably, it is v) or more and 10% (w / v) or less.

  The concentration of glutamic acid can be measured by a known method such as an enzyme electrode method or a colorimetric method using an enzymatic reaction.

  The mirin lees fermented seasoning according to the present embodiment may further contain 5% (w / v) or more glucose. As a result, it is possible to impart a better sweetness and a long-lasting taste (body) to the food material. In addition to glucose produced by enzymatic decomposition of mirin lees, commercially available glucose or glucose-containing material can also be used.

  In the mirin lees fermented seasoning according to the present embodiment, the lower limit of the glucose concentration is not particularly limited as long as it is 5% (w / v) or more, but from the viewpoint of more conspicuously the effect of the present invention, for example, 10% It may be (w / v) or more.

  In the mirin lees fermented seasoning according to this embodiment, the upper limit of the glucose concentration is not particularly limited, but may be 50% (w / v) or less from the viewpoint of taste balance and cost reduction.

  Therefore, the concentration of glucose in the mirin lees fermented seasoning according to the present embodiment is preferably 5% (w / v) or more and 50% (w / v) or less, and 10% (w / v) or more 50 It is more preferable that it is not more than% (w / v).

  The glucose concentration can be measured by a known method such as a colorimetric method using an enzymatic reaction.

  The mirin lees fermented seasoning according to this embodiment may have a viscosity at 25 ° C. of 3.5 Pa · s or less.

  The viscosity can be measured by, for example, a rotary viscometer.

  The mirin-fermented fermented seasoning according to this embodiment can be used by blending it with any food or drink. For example, it can be used by adding it to soy sauce, miso, soup, sauce, soup, sauce, dressing, and can also be used as a raw material for foods and drinks such as bread, buns, puddings, boiled foods, grilled foods, stir-fried foods, pickles, etc. It can also be used for cooking.

[2. Method for manufacturing mirin lees fermented seasoning]
The method for producing a fermented mirin lees seasoning according to the present embodiment comprises a step of adding 0.15 parts by mass or more of salt to 1 part by weight of mirin lees, and reacting mirin lees with added salt with an enzyme agent. And a process. This makes it possible to produce a mirin lees fermented seasoning capable of suppressing the odor derived from the food material and imparting good taste thickness, sweetness, and taste persistence (body) to the food material. Further, by including the above steps, for the purpose of preventing contamination by microorganisms, it does not require a high temperature heating step before the enzymatic decomposition reaction, and does not require the use of a closed system container to maintain the sterility. At, it is possible to economically and hygienically produce the fermented mirin lees seasoning.

  In the step of reacting the mirin lees with added salt and the enzyme agent, the whole amount of the mirin lees may be subjected to the reaction with the enzyme agent at once, or after a part of the mirin lees is reacted with the enzyme agent. Furthermore, the rest of the mirin cake may be subjected to reaction with an enzyme agent. By reacting mirin lees with an enzyme agent in two batches, the odor originating from the foodstuffs is further suppressed, and the foodstuffs are given a better taste thickness, sweetness, and longer-lasting taste. The fermented mirin lees seasoning which can be produced can be produced more efficiently.

  Mirin lees fermented seasoning according to the present embodiment, for example, mirin lees is absorbed and swelled with water and crushed, salt and, if necessary, water is added thereto, then an enzyme agent is added, and a predetermined amount. It can be produced by carrying out an enzymatic decomposition reaction at a temperature (for example, 40 ° C. to 50 ° C.) for a predetermined period (for example, 2 hours to 5 days) and, if necessary, adding various additives and sterilization. it can.

  In the method for producing a mirin lees fermented seasoning according to the present embodiment, mirin lees, salt, an enzyme agent, or by appropriately adjusting the amount of water used, alcohol in the mirin lees fermented seasoning, salt, glutamic acid or glucose. The concentration can be adjusted within the above range. If the concentration of alcohol, salt, glutamic acid or glucose in the mirin lees fermented seasoning is outside the above range, dilute or concentrate the mirin lees fermented seasoning (deaeration, heating, drying, heating under reduced pressure). -Deaeration or the like) or by adding alcohol, salt, glutamic acid or glucose or a material containing these, the concentration of these can be adjusted within the above range.

  The method for producing a fermented mirin lees cake seasoning according to the present embodiment may include a step of adding alcohol to the extent that the alcohol concentration of the fermented mirin lees cake seasoning is less than 4.0% (v / v).

  In the method for producing a fermented mirin lees seasoning according to the present embodiment, a mirin lees degradation product obtained by enzymatically decomposing mirin lees may be further aged for a predetermined period (for example, 1 week to 2 weeks). Good.

  The fermented mirin lees seasoning according to the present embodiment can be obtained by the method described above.

Hereinafter, the present invention will be described more specifically based on Examples. However, the present invention is not limited to the following examples.
[Example 1: Production of mirin lees fermented seasoning]
Water (42 mL) was added to mirin lees (75 g) to swell with water, and then chopper treatment was performed to pulverize. After this was put into an open system tank, 31% (w / v) saline solution (90 mL), proteolytic enzyme agent (0.3 g), saccharifying enzyme agent (0.1 g), and cellulolytic enzyme agent (0. 1 g) was added and the reaction was carried out at 45 ° C. for 7 hours. Further, after adding mirin lees (75 g) and reacting at 45 ° C. for 4 days, the obtained mirin lees meal decomposition product was subjected to a pulper treatment and sterilized at 121 ° C. for 15 seconds, and only Example 1 was fermented lees seasoning Got

[Comparative Example 1: Production of mirin lees fermented seasoning]
According to Example 2 of Japanese Patent No. 4166215, mirin lees fermented seasoning was produced. That is, water (100 mL) was added to mirin lees (100 g) to swell with water, and then chopper treatment was performed to pulverize. This is heated at 70 ° C. for 30 minutes, cooled, and then placed in a closed system tank to give a proteolytic enzyme agent (0.2 g), a saccharifying enzyme agent (0.1 g), and a cellulolytic enzyme agent (0.2 g). Was further added and reacted at 40 ° C. for 4 days. Furthermore, 25% alcohol (200 mL) and salt (8 g) were added and the mixture was aged at 30 ° C. for 2 weeks to obtain only the phosphorus-fermented fermented seasoning of Comparative Example 1.

  Table 1 below shows the analytical values of only the phosphorus-fermented fermented seasoning obtained in Example 1 and Comparative Example 1 by the above method.

[Cooking Test Example 1: Preparation of Bread]
A home bakery (SD-BH105; manufactured by Panasonic Corporation) was charged with the raw materials shown in Table 2 below, and a standard sample containing no mirin lees fermentation seasoning in the fast-baked bread course, only Example 1 with the phosphorus lees fermentation seasoning added. Samples prepared by adding the above-mentioned sample and the sample prepared by adding only the phosphorus-fermented fermented seasoning to Comparative Example 1 were prepared into three types of bread. In addition, when the raw materials were added, salt was added so that each sample had the same salt concentration.

(Sensory evaluation test)
As shown in FIG. 1, the standard sample and the sample obtained by adding only the phosphorus-fermented fermented seasoning of Example 1 were able to prepare a bread without any problem, whereas only Comparative Example 1 was given the phosphorus-fermented fermented seasoning. With the added sample, the yeast fermentation was poor and it was not possible to prepare bread to serve as food. Therefore, a sensory evaluation was performed on the standard sample and the sample to which only the phosphorus cake fermentation seasoning was added in Example 1. The sensory evaluation was performed by a panel of 14 persons with discrimination ability, using a standard sample as a reference (3 points), sweetness, persistence of taste (body), elasticity, softness, moistness, fermented odor, flour odor, and aroma. From the standpoint of the degree, 5 steps were performed (5: strong, 4: slightly strong, 3: same, 2: slightly weak, 1: weak), and the average value was calculated. The results are shown in Figure 2.

  The sample to which only the phosphorus-fermented fermented seasoning was added in Example 1 was able to suppress the odor of wheat flour and significantly improved sweetness and richness as compared with the standard sample. Further, the sample to which only the phosphorus-fermented fermented seasoning was added in Example 1 had a significantly increased moist feeling as compared with the standard sample.

[Cooking test example 2: Preparation of braised pickled cucumber]
1.5 cucumbers were cut to a thickness of 5 mm, the materials shown in Table 3 below were mixed and soaked overnight in a refrigerator to prepare a standard sample containing no fermented mirin lees seasoning, only the rice cake of Example 1 A total of three types of bran pickles were prepared: a sample to which the fermented seasoning was added and a sample to which only Comparative Example 1 was added. In addition, when mixing the materials, salt was added so that the salt concentration was the same in each sample.

(Sensory evaluation test)
Sensory evaluation was performed on the standard sample, the sample to which only the phosphorus cake fermenting seasoning of Example 1 was added, and the sample to which only the phosphorus cake fermentation seasoning of Comparative Example 1 was added. The sensory evaluation was carried out by a panel of 19 people with discriminating ability, using a standard sample as a reference (3 points), a blue odor, a fermentation odor, an alcoholic odor, a thickness of taste, a persistence of taste (body), and a collection of tastes. From the viewpoint of preference, the test was performed in 5 stages (5: strong, 4: slightly strong, 3: same, 2: slightly weak, 1: weak), and the average value was calculated. Results are shown in FIG.

  In the sample to which only the phosphorus-fermented fermented seasoning was added in Example 1, the blue odor was suppressed and the thickness of the taste and the persistence of the taste (body) were significantly improved as compared with the standard sample. On the other hand, the sample to which the phosphorus-fermented fermented seasoning was added only in Comparative Example 1 had a significantly improved fermented odor and alcohol-like odor as compared with the standard sample, although the taste thickness was significantly improved.

Claims (4)

Mirin-fermented fermented seasoning (however, soybean-based and mirin-meal is used as the raw material), which has an alcohol concentration of less than 4.0% (v / v) and a salt concentration of 11% (w / v) or more. Excluding those obtained by decomposing the residue after saccharification or saccharification and fermentation ).   The fermented rice cake seasoning only according to claim 1, further comprising 0.05% (w / v) or more glutamic acid.   Only the phosphorus cake fermenting seasoning according to claim 1 or 2, which has a viscosity at 25 ° C of 3.5 Pa · s or less. Adding 0.15 parts by mass or more of salt to 1 part by mass of mirin lees,
The method for producing a fermented rice cake fermented seasoning according to any one of claims 1 to 3, comprising a step of reacting mirin meal to which salt is added and an enzyme agent.