JPH03108464A - Preparation of seasoning raw material - Google Patents

Abstract

PURPOSE:To prepare a seasoning raw material having a highly balanced amino acid composition and a high calcium content and employed for a wide range of foods by mixing powdered milk or powdered cheese with grain powder, inoculating the mixture with an aspergillus and subsequently adding a yeast to the prepared koji (malted product) to ferment the koji. CONSTITUTION:(A) Grain (e.g. grain fine powder having particle sizes of <=50 meshes) is mixed with <=50wt.% of (B) powdered milk or powdered cheese. The mixture is inoculated with (C) an aspergillus and converted into a koji at 25-40 deg.C. The koji is mixed with (D) a yeast and (E) salt and fermented under an aseptic environment to provide the objective seasoning raw material. When the koji is compounded with the yeast and the solution of the salt, a liquid seasoning raw material is prepared, which is mixed with a vegetable oil to prepare a dressing.

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a method for producing a novel seasoning material, and in particular, by using a dairy product consisting of powdered milk or powdered cheese as a protein raw material, it is possible to produce a seasoning material with a well-balanced amino acid composition.
The present invention relates to a method for advantageously producing a novel seasoning material with high calcium content.

(Background technology) Miso and soy sauce have traditionally been used as seasonings unique to Japan.
It has been widely used for cooking and manufacturing food in general households, food and beverage businesses such as cafeterias, restaurants, and food manufacturing industries.

By the way, soybeans, which are the main ingredient of miso and soy sauce, are the closest to ideal protein among plant proteins, but their protein score is around 72.
As a result, even miso and soy sauce made from soybeans have a problem of not having a sufficient balance of essential amino acids, and their calcium content is low, making it impossible for modern people to have a sufficient balance of essential amino acids. It was not possible to provide a source of calcium, which is often thought to be the case.

(Problem to be solved) The present invention has been made against the background of the above, and its object is to have a well-balanced composition of essential amino acids, especially aspartic acid, compared to soy sauce etc. The purpose of the present invention is to produce a new seasoning material that has a high content ratio of calcium and an extremely high calcium content.

(Solution Means) In order to solve this problem, the present invention mixes powdered milk or cheese with grain powder, inoculates the mixture with koji mold, and produces koji at a temperature of 25°C to 40°C. The gist of the present invention is a method for producing a seasoning material, which is characterized in that yeast is then added to the obtained koji and fermented in a preservative environment with salt added thereto.

In addition, in the manufacturing method of such a seasoning material, a liquid seasoning material can be obtained by adding yeast to the obtained koji and further adding salt water for fermentation. Amino acid materials are obtained by desalting, or vegetable oil is mixed into such liquid seasoning materials to make dressings.

Moreover, miso can also be obtained by adding steamed soybeans, salt and yeast to the obtained koji, and further adding lactic acid bacteria if necessary, and fermenting the mixture.

(Action/Effect) Therefore, in the present invention, the raw milk powder or powdered cheese is milk protein, which is a complete protein containing nutritionally essential amino acids in an appropriate proportion. Compared to soy sauce, etc., the seasoning materials obtained contain a well-balanced amino acid composition, with a particularly high content ratio of aspartic acid, and in particular, those made from cheese contain lysine and methionine. , the ratio of isoleucine is high.

In addition, casein, which is the main protein component in milk, is said to combine with calcium in milk to form calcium caseinate, which is further combined with calcium phosphate to form a complex compound, which is said to be dispersed in a colloidal manner. Inside 1
It is said that powdered cheese, powdered milk, etc. contain about 1,100mg/100g of calcium. Therefore, even in the seasoning material obtained according to the present invention, the calcium content is lower than that of dark soy sauce. 21mg/l of
OOml, it is about 3.5 to 4.5 times higher (70 to 90 mg/10 Oml) (and it is possible to further increase the calcium content by studying the manufacturing method). Seasoning materials can also be used as a source of calcium, which modern people tend to lack.

For seasoning materials made from skim milk powder, the milk odor disappears through koji making, creating a soy sauce-like seasoning material with no milk odor. It is a highly nutritious seasoning, and by desalting such a seasoning material, it is possible to advantageously obtain an amino acid material made from milk. and,
Such amino acid materials can be advantageously used as materials to enhance the functionality of various foods, cosmetics, etc., and especially as additives (high nutritional value) to foods such as sweets for children who dislike the smell of milk. It is possible to use it.

In addition, when it comes to seasoning materials made from cheese, the process of making koji produces a cheese-flavored seasoning material without impairing the cheese odor. It makes a delicious dressing, and can also be used as a seasoning for spaghetti and other dishes that go well with cheese.

Furthermore, in the case of seasoning materials that use whole milk powder, the milk flavor is not impaired by making koji, and it can be used as a raw material for dressings, as a seasoning for spaghetti, etc., just like those made from cheese. It is.

(Specific structure) By the way, the powdered milk and powdered cheese used in the present invention are generally known products obtained from milk, such as skim milk powder, whole milk powder, powdered cheese, etc.

Then, such powdered milk or powdered cheese is uniformly mixed with a predetermined grain powder.

Incidentally, during this mixing, an appropriate amount of water is mixed with the powdered milk or powdered cheese and grain powder, if necessary. In addition, the mixing ratio of powdered milk or powdered cheese and grain powder will be appropriately determined depending on the flavor or umami of the desired seasoning material, but generally, powdered milk or powdered cheese is mixed in the mixture. A proportion not exceeding 80% by weight, preferably 50% by weight
They will be mixed in a proportion not exceeding .

In addition, examples of grain powders to be mixed in the powdered milk or cheese include powders of barley such as barley, wheat, naked wheat, and rye, rice powders such as brown rice, urchi rice, and polished rice, as well as koriyan, millet, etc. Powders of well-known grains such as millet, millet, corn, and buckwheat are used. Particularly, powders of peeled grains of these grains, especially white bran produced during the sake brewing process, are extremely effective. It is desirable that such grain powder is a fine powder with a particle size smaller than 40 mesh, more preferably smaller than 50 mesh. By using such a fine powder, the subsequent production of koji using koji mold can be carried out effectively.

Furthermore, the mixture of powdered milk or powdered cheese and grain powder thus obtained is subjected to a normal steaming operation in order to effectively propagate Aspergillus oryzae in the next step, the koji making step. Note that this steaming is usually carried out at a temperature of about 100° C. for about 30 minutes to about 90 minutes.

Next, a predetermined koji mold is inoculated into the steamed mixture, and koji production is performed at a temperature of 25° C. to 40° C. according to a conventional method. The koji mold used here is selected from various known koji molds that are acceptable in terms of food hygiene, but commercially available soy sauce koji molds such as Aspergillus sojae are particularly preferably used; are used alone or in appropriate mixtures.

In this koji making process, if a too high propagation temperature of over 40°C is adopted, the protease activity of the koji mold becomes weak and the ability to decompose milk proteins decreases, making it difficult to obtain the desired powdered milk koji or cheese koji. Furthermore, if the temperature is kept lower than 25°C, the koji mold will not propagate sufficiently, making it difficult to obtain the desired powdered milk koji or cheese koji. In addition, in this koji making process, the mixture is
It is desirable to keep the koji under high humidity, particularly 100% humidity, to prevent it from drying out, and the koji making period is generally about 2 to 3 days.

Then, ordinary yeast, preferably brewer's yeast such as Satucharomyces, is added to the powdered milk koji or cheese koji obtained by such a koji making process, and the fermentation operation is carried out in a preservative environment with salt added. However, two methods will be adopted depending on the form of the desired seasoning material.

That is, when obtaining a liquid seasoning material, a predetermined amount of saline is added to the obtained powdered milk or cheese koji together with a predetermined yeast. The salt in this brine suppresses abnormal fermentation of the koji in the subsequent fermentation process and prevents its spoilage. Generally, the salt concentration as a whole is about 10 to 20%, preferably 15%.
An appropriate amount of saline is added so that the values are around the same. In addition, the fermentation environment is usually a temperature of about 20 to 30 degrees Celsius and a period of about 3 months.
It will be determined as appropriate from the viewpoint of the aroma, flavor, etc. of the seasoning material obtained. By this fermentation operation, the protein components present in the koji are converted into various amino acids, thereby creating a seasoning liquid with good taste and excellent flavor, in other words, a milk-flavored seasoning or a cheese-flavored seasoning. In this way, a large amount of water is formed.

In addition, the fermented liquid that has been matured through such fermentation operations is mostly liquid components, and in the present invention, it is possible to use this fermented liquid as it is as a seasoning material. Depending on the situation, it is also possible to separate and remove the solid components from such a fermentation liquid using a press or the like to completely extract only the liquid components and use them as a seasoning liquid.

In particular, the fermentation liquid or seasoning liquid obtained in this way is subjected to a known desalination operation using a semipermeable membrane, etc., to remove the salt contained therein, thereby producing an amino acid material made from milk. can be recovered, and
Such amino acid materials can be suitably used as materials that enhance the functionality of various foods, cosmetics, and the like.

In particular, when it comes to seasoning materials made from skim milk powder, the milk odor disappears through koji making.
In particular, the amino acid materials obtained from such seasoning materials are
It can be advantageously used as an additive to foods such as sweets for children who dislike the smell of milk.

Furthermore, by mixing vegetable oil such as salad oil into the fermentation liquid or seasoning liquid obtained above, a dressing can be obtained. For example, a seasoning material made from cheese can be used to create a delicious cheese-flavored dressing. In addition, a milk-flavored dressing can be obtained from a seasoning material using whole milk powder.

On the other hand, when obtaining a seasoning material for miso, the ratio of steamed soybeans to koji, together with yeast and salt, is 1:1 to the powdered milk or cheese koji obtained by the above-mentioned koji making operation.
They are blended in the same proportions and fermented. In addition, during the fermentation, lactic acid bacteria are further added as necessary. The addition of lactic acid bacteria improves salt acclimatization, making it possible to obtain seasoning materials with a rounded flavor. In addition,
The fermentation operation is carried out at -i at a temperature of about 20° C. to 30° C. for a period of about 3 months to 6 months, thereby making it possible to obtain milk-flavored miso or cheese-flavored miso.

(Examples) Examples of the present invention are shown below in order to clarify the present invention more specifically, but the present invention is not limited in any way by the description of such Examples. teeth,
It goes without saying.

Note that the percentages in the examples are expressed on a weight basis unless otherwise specified.

Example 1 Using a mixture: A consisting of 100 g of powdered cheese and 900 g of rice flour (white bran) and a mixture: B consisting of 300 g of powdered cheese and 700 g of rice flour, 350 d of water was added to each,
After mixing well, put in a steamer and steam for 1 hour.
Next, commercially available koji mold for soy sauce: Aspergillus sojae 0.
5g was inoculated and placed in a thermostat at a temperature of 31°C.
Koji was made for 2 hours.

Next, water, salt, and soy sauce yeast: Saccharomyces ruxii were added to the two types of cheese koji thus obtained in the proportions shown in Table 1 below, and the mixture was charged into an enamel tank.

Table 1 Thereafter, each of these charged enamel tanks was filled with 30
It was placed in a thermostat at a temperature of ``C'' and fermented.
Changes over time in each component during the fermentation process were investigated, and the results are shown in Table 2 below.

In addition, acidity I and acidity ■ in Table 2 are, respectively,
It was obtained as follows.

First, take the sample Ion/ into a beaker with a pipette,
Add 40m of water that has been boiled to remove carbon dioxide gas,
Titrate with 1/ION caustic soda while stirring with a glass rod. Check the pH with a test paper after every 1 ml titration.
End the titration at H7.0. End point of titration (pH=7.0
) is determined with a glass electrode pH meter.

This titration value was taken as acidity I, and titration was continued to pH 8.3.
Stop the titration with . The caustic soda titration value required for this is defined as the acidity ■. Acidity I indicates the majority of organic acids such as lactic acid, acetic acid, etc. and phosphoric acid, and a portion of protein decomposition products such as amino acids and peptides, and an increase in the value is an indicator of an increase in the amount of organic acids. Acidity ■ indicates a portion of phosphoric acid and most of the remaining protein degradation products such as amino acids and peptides, and an increase in the value is an indicator of an increase in the amount of amino acids and peptides as protein degradation progresses.

As is clear from Table 2, as the number of fermentation days passes, the total nitrogen content and amino nitrogen content in the fermentation liquid increase,
It is understood that the flavor can be improved thereby.

Example 2 Koji was made in the same manner as in Example 1, except that skim milk powder was used instead of powdered cheese. Next, the obtained two types of powdered milk koji were charged in the proportions shown in Table 3 below, and fermentation was carried out in the same manner as in Example 1.

Table 3 The changes over time of each component in the fermentation process were investigated, and the results are shown in Table 4 below.

In addition, when we measured the calcium content in the two types of liquid seasoning materials obtained in this way, the calcium content was 66.1 m 17,100 g in the one using raw material mixture A, and 66.1 m 17,100 g in the one using raw material mixture B. So, 92.6mA/1
It showed a value of 00g. This is the Ca content in conventional dark soy sauce.
The amount is 21mJ! /100g, so each
The amount of Ca was 3.2 and 4.4 times higher, and it was confirmed that the seasoning material was effective as a source of Ca replenishment.

The free amino acids in the liquid seasoning materials obtained in Examples 1 and 2 were analyzed, and the results were compared with ordinary dark soy sauce and are shown in Table 5 below.

As is clear from Table 5, both the liquid seasoning materials of Examples 1 and 2 obtained according to the present invention are superior to conventional dark soy sauce in terms of aspartic acid content, and especially The seasoning material of Example 1, which is made from powdered cheese, has excellent amounts of lysine, isoleucine, and methionine, and has an overall balanced amino acid content compared to soy sauce, making it a seasoning with high nutritional value. It is understood that this is a fee.

Claims (5)

[Claims] (1) After mixing powdered milk or powdered cheese with grain powder, the mixture is inoculated with Aspergillus oryzae to make koji at a temperature of 25°C to 40°C, and then yeast is added to the resulting koji. , a method for producing seasoning materials characterized by fermentation in a preservative environment containing salt. (2) The method for producing a seasoning material according to claim 1, which comprises obtaining a liquid seasoning material by adding yeast to the obtained koji and further adding a saline solution for fermentation. (3) The method for producing a seasoning material according to claim (2), which comprises obtaining an amino acid material by desalting the liquid seasoning material. (4) The method for producing a seasoning material according to claim (2), which comprises mixing vegetable oil into the liquid seasoning material to form a dressing. (5) Claim (1), wherein miso is produced by adding steamed soybeans, salt, and yeast to the obtained koji, and further adding lactic acid bacteria as necessary, and fermenting the mixture.
Method for manufacturing the seasoning materials described.