JPH03224462A - Production of brewed food - Google Patents

Abstract

PURPOSE:To obtain the title food such as soy sauce, etc., by preparing dregs of unrefined brewed substance from KOJI obtained from a crop grain, sending music having various wavelength to the fermented substance, fermenting and aging to promote dissolution of solid material of KOJI and decomposition action of enzyme and to increase activity of microorganisms. CONSTITUTION:Unrefined brewed substance is prepared from KOJI obtained from a crop grain such as soybean or wheat flour, music various wavelengths caused by wind instrument, stringed instrument, drum, etc., is sent to the fermented substance, which is fermented and aged to give the objective food.

Description

[Detailed description of the invention] [Industrial application field] This development #4 is used for the production of brewed foods and for the brewing of K soy sauce.
This invention relates to a method for producing a brewed food by applying sonication to mash to obtain a high quality brewed food.

[Conventional technology]

In general, brewed food products are produced using microorganisms and enzymes, for example, by mixing pre-treated defatted soybeans or whole soybeans steamed with Kumono and pre-treated Kumu wheat roasted and crushed to make koji malt. The nine koji obtained by
For soy sauce brewing, which is dissolved in concentrated saline solution at ~19°C, fermented and aged by the growth of lactic acid bacteria and yeast, defatted processed soybeans are sprinkled with 100-130% water, and soybeans are used for soybean production. After sufficiently absorbing water, it is pressure-cooked, crushed and mixed with nine-sho wheat, and the koji mold is grown in a room around 28℃ or in various types of koji-making machines to make koji. Producing starch-degrading enzymes, proteolytic enzymes, and other degrading enzymes,
Furthermore, koji is obtained in which many strains of bacteria, including lactic acid bacteria and necessary microorganisms such as yeast, have grown. Add this koji to 1.
Mix with 0 to 1.3 times the amount of saline solution at a temperature of around 18 to 19 degrees Celsius, and use it in a water pail or fiber reinforced plastic (RIP III).
! The method is to prepare the soybean paste in a closed concrete tank, stir it from time to time, dissolve the malt, decompose it, ferment it, and age it for 6 to 12 months to obtain a matured mash, which is then compressed and subjected to F-fusing to obtain Namaage soy sauce. ing. Next, in recent years, a method using a warm fermentation method in which the temperature of the mash in a tank is kept at around 28 to 30°C, and a method in which the tank is a closed cylindrical tank and the fermentation is carried out outdoors while being kept warm have been practiced. Furthermore, after cooling and preparing the send-off brine for the koji, the temperature of the mash was kept below 15℃ for about 1 month, and over a period of 1 month, the temperature of the mash was gradually raised to 128℃, and at this time, useful microorganisms were added. Since then, a low-temperature fermentation method has also been used in which the wine is fermented and aged at around 28°C for three months or more.

[Problem to be solved by the invention]

Among the conventional methods mentioned above, in the soy sauce brewing method in which koji is made in an open method, and after fermentation, it is decomposed and fermented with enzymes and microorganisms, and then aged. The numbers will be different. Since these enzymes and microorganisms perform decomposition and fermentation, the composition of the resulting soy sauce,
The microbial flora varies from case to case, making it difficult to obtain products of constant quality. Moreover, the decomposition of koji by enzymes and fermentation and aging by microorganisms, which are left to natural conditions, require long periods of at least six months to a year or more.

In addition, in the above-mentioned low-temperature brewing method, the purpose is to preferentially proliferate only useful microorganisms and obtain high-quality soy sauce as quickly as possible, but the alcohol content is scattered and the aroma is inferior. Shut up.

Usually, sweeteners are added during the manufacturing process to compensate for the need to add alcohol or to compensate for the lack of storage space due to consumption of carbohydrates.

In addition, the method using a closed cylindrical tank described in m prevents the loss of aroma components, mainly alcohol, due to one fermentation.
In order to produce soy sauce with less sugar loss and more aroma and alcohol, we use a closed fermentation tank using FRP K.
The aim is to brew soy sauce close to the desired quality by freely adjusting the temperature of the product as necessary and freely performing aeration/stirring, but the soy sauce is not necessarily of sufficient quality. Brewing is done using the enzyme power of koji, which is the raw material for [!l].

The amount of microorganisms, the amount of miscellaneous bacteria, the amount of useful microorganisms, etc. are important factors, and if these are combined with fermentation equipment, methods, and management technology, it is possible to brew high-quality soy sauce for the first time. Even if the product is bad, it will not be the desired product.

The present invention deals with the ever-changing weather conditions in the koji making operation, which is said to be particularly difficult because it is governed by such many factors and the ever-changing weather conditions.

Because it is not possible to perform sufficient towing management operations in accordance with physiological conditions such as temperature, moisture, and temperature changes associated with the growth of microorganisms,
Even if the enzyme power is weak and there are many bacteria.

To provide a method for producing a brewed food such as soy sauce with excellent quality in a short period of time even when using koji with few useful lactic acid bacteria and yeast.

[Means to solve the problem]

The present invention, which has been made in the ninth stage to achieve the above object, promotes the decomposition of koji solids and enzymes by playing music with various wavelengths in the brewing mash, and also promotes the decomposition of the dissolved layer of koji solids and enzymes. The ninth step is to increase the fermentation effect of , etc., to accelerate ripening, produce more lactic acid and alcohol, consume less sugar, have more residual sugar, and obtain high-quality brewed foods such as soy sauce with a large amount of free amino acids. This is a method for producing brewed foods.

That is, the method for developing a brewed food according to the present invention is to prepare a mash from the koji obtained from 1g1R, and ferment and mature the mash to produce a brewed food.

It is characterized by the fact that sound having various wavelengths is played during the turbulence.

The method of the present invention will be explained in detail below in comparison with a conventional method.

When soy sauce koji is made using an automatic koji making machine, the enzymatic activity and number of microorganisms in the koji produced vary greatly depending on the type of koji made, as shown below.

In other words, 4 tons of defatted soybeans and 4 tons of wheat were used; the former soybeans were sprinkled with 125% water and then allowed to accumulate for 20 to 30 minutes to evenly absorb water, while the latter wheat was roasted and reduced to less than 20 mesh. After crushing so that the fine particles are 20% or more, both soybeans and wheat are mixed, and 1/700 amount of Higuchi Iso-VtS koji is mixed at a temperature of around 40℃, and then mixed with Fujiwara Joki. Make koji using a spreading bed type automatic koji making machine, 72
Table 1 shows the enzyme strength of the brewed koji after a while.

As is clear from Table 1, when making koji for soy sauce koji using an automatic koji-making machine, the koji-making operation by processing the raw materials is performed in the same way as Habo, but each time the koji is made, the enzyme activity and the number of microorganisms are determined. It is difficult to make a certain type of koji as the koji differs greatly. In particular, when using raw materials that are rich in nutrients, flexible, and have a high moisture content, such as soy sauce koji, defatted processed soybeans, and whole soybeans, the conditions are favorable for bacterial growth, so contamination is inevitable. The enzyme titer varies greatly each time koji is made.

However, in the case of soy sauce brewing, the enzyme titer of the koji used is 4!
The strength of the f-rotease value strongly influences the total nitrogen content and amino acid content of the product soy sauce.If the f-rotease value is high, the decomposition rate of raw protein increases, which in turn increases the amount of amino acids, which improves the flavor. It is natural that the soy sauce will be strong,
This kind of koji with high enzymatic power is few in number, and both useful yeast and lactic acid bacteria are sufficiently present, so high quality soy sauce should be obtained.

However, in reality, the enzyme titer and number of microorganisms in the koji produced are
Each time koji is made, the amount of free amino acids differs greatly, and when soy sauce is brewed using different types of koji, the components of the resulting soy sauce vary considerably, including free amino acids.

There are also differences in the amount of alcohol produced, and it is currently impossible to brew soy sauce of a constant quality.

As described above, the analytical values of general components and free amino acids of Namaage soy sauce after 90 days of fermentation using koji with different enzyme titers are as shown in Table 2.

Table 2 Brix degree Direct straw lv Shigo (1/10 Clttl) Salt content (g/l
However, ~) Acidity I Acidity ■ Titrated acidity All chambers
7) 4.74 4 35.86 34.63 3.52 2.98 15.02 15.03 13.19 11.46 10.40 9.61 23.49 21.77 1.64 1.52 0. 98 0.88 1.65 1.54 7.55 7.47 35.56 3.28 15.03 12.46 10.15 22.61 1.59 0.92 1.61 7.52 Enzyme from koji The component analysis results of raw fried soy sauce based on extreme strength and weakness show that the potency of the koji is high and the sugar is y and m degrees.

There is a tendency for nitrogen, etc. to be slightly more abundant and to be slightly less when it is weak, but in the end, even if the enzyme titer decreases by about 20%, there is no big difference when looking at the ingredients of Namage Soy Sauce as a whole.

Next, the amino acid composition of this raw fried soy sauce is shown in Table 3.

Threonine Serine Glutamic Acid Glycine Glycine Alanine Cystinvaline Methionine Isoleucine Leucine Tyrosine Phenylalanine Ammonia Ridine Histidine 3.36 3.00 3.184
．． 15 3.76 4.0812
．． 63 10.56 11.591.
92 1.44 1.76B, 0
8 7.08 7.814.21 1.13 3.94 5.96 0.13 3.24 2.88 4.08 0.05 3.59 1.02 3.45 5.22 0.11 3. 00 2.14 3.65 0.02 3.98 1.08 3.51 5.48 0.11 3.18 2.65 3.89 0.04 From the results in Table 3, f-rothiase titer It is clear that the amount of free amino acids decreases as .

As can be seen from the foregoing, it is clear that the enzyme activity and other factors of the soy sauce koji differ greatly in the production of soy sauce koji, and therefore it is difficult to produce soy sauce of a constant high quality.

In view of this situation, the inventor of the present invention has proposed that even if the moromi is prepared using de-koji with weak enzymatic power, a speaker t can be added to the moromi.
-By embedding music and playing music that has the wavelength of each vertebra,
It has been discovered that it is possible to obtain koji of a constant and good quality, and that it is possible to regularly produce high-quality brewed foods such as soy sauce. Note that the speakers used to play music in the method of the present invention are as follows.

Since the speaker is buried in the mash, it is preferably acid-resistant and salt-resistant, and a preferred example of the speaker is a plastic speaker.

Also, the music played during moromi is wind instruments.

Music having various wavelengths such as stringed instruments and drums can be used.

The method of the present invention will be specifically explained below in comparison with the conventional methods described above and below.

Sprinkle 125% water on 4 tons of defatted processed soybeans.

Water was absorbed for 25 to 30 minutes, then heated at a steam pressure of 1 kl/cat for 40 minutes without steaming.
Mix the crushed pieces so that the content of fine particles of 0 mesh or less is 20% or more, and when the temperature of the product reaches 40°C, use 1/700 of Higuchi Shokuryoji Hi-Sose 5-12 as the raw material to make the above-mentioned automatic koji. Make koji using a machine. 18. After 72 hours, make koji.
Mixed with 12.9 degrees of cooling salt water, height 6.5 m
, [Contains an FRP round-shaped cylindrical sealed tank with a diameter of 2.75 m. The product temperature immediately after preparation is 15°C. This product temperature is maintained for t-1 month, and then raised to 28°C over a period of one month. Seven days after the product temperature reached 28°C, soy sauce yeast Zygosaccharomyc@a was cultured in advance and killed.
rouxii f 10 /1/ for 3 to 4 days.
Do airage 17 for 3 to 4 hours a day. In this case, immediately after brewing, a specially made glass speaker is buried inside the mash with a lead wire tube attached, and music is played through the speaker. The specially arranged music is played continuously through the speakers immediately after brewing. Thus 3
The general analysis results of the mash after months are shown in Table 4.

For comparison, the results of the general analysis of fermented food without playing music were also used as a control.
Also listed in the table.

Table 4 In the case of the present invention, in which music is played continuously from a speaker buried inside the moromi, the music cannot be heard outside the tank at all because the malt is solid at the beginning of preparation.

When the number of swords passed after preparation, compared to the control case.

The dissolution of the koji solids clearly progresses rapidly, and as a result, music from the speakers that was previously inaudible to the outside can now be heard clearly.

When the koji solids are completely dissolved and one level of decomposition has progressed.

Music can be heard clearly from outside. Also.

As is clear from Table 4, in the case of the present invention in which music was played through the speakers, the slurred voice at day 45 was significantly lower than in the control case, and it is thought that the amount of lactic acid produced would naturally increase. However, it will take 60 days.

As it matures for 90 days, there is no decrease in Pki or production of lactic acid, and the amount of lactic acid produced is small. That is, in the present invention, the activity of lactic acid bacteria increases by playing music, and lL<milk III! It is clear that .

In the case of the control, the production of lactic acid rapidly progresses between 45 and 60 days, and the amount of lactic acid in the mash is close to that of the present invention.

Also, looking at the amount of alcohol produced in Table 4, the amount of alcohol produced in the case of the present invention was compared to that in the case of the control.

The amount of alcohol produced is relatively high, 90 in the present invention.
The daily alcohol production amount is approximately IN/100 L/higher than the 90-day alcohol production amount in the control.

On the other hand, looking at the number of yeast in Table 4, the number of yeast in the present invention is more than 1/10 less than the number of yeast in the control. , 90 days of mash is about 1. ! M/10
0-A lot. In the end, by flowing the f system from the speaker using the method of the present invention, despite the small number of yeast,
It is clear that the amount of alcohol produced is large, the amount of remaining alcohol is large, and lactic acid is also rapidly produced, resulting in a large amount of lactic acid, and therefore - decreases quickly.

Next, the free amino acid content t of the 90-day fermented raw fried soy sauce obtained from the above mash is shown in Table 5. In addition.

For comparison, the amount of free amino acids for nine fermented foods without playing music for 90 days and 180 days was compared with the amount of free amino acids in the fifth sample.
Also listed in the table.

As is clear from Table 5, when 90-day-fermented raw fried soy sauce was played with music through a speaker according to the present invention, the amount of free amino acids increased by about log/l compared to the control case, and protease This shows that the activity of In the control, when the aging period was doubled to 180 days, the amount of free amino acids was almost the same as in the 90-day fermentation of the present invention. This shows that by playing music during the fermentation process according to the method of the present invention, the vibrations promote enzyme action, particularly protease action.

Next, a case will be described in which a speaker is embedded in the rice grains prepared using koji with a low enzyme titer to continuously play music. As shown in Table 6, the method of the present invention was carried out on mash made with koji with a low enzyme titer, and as a control, the process was carried out without playing music on the mash prepared with koji with a high enzyme titer. Compare below t. Table 6 shows the components of the koji after 90 days of fermentation after conducting a preparation test using koji with different enzymatic powers.

Table 6 Table (Continued) As is clear from Table 6, 1. In the present invention, by playing music, the enzyme activity can be sufficiently increased even when using koji with a low enzyme titer, and #Koji has a high titer. Compared to the control prepared with koji, the amount of direct reducing sugar in the moromi was higher, even though the # population was smaller.

Alcohol and lactic acid production also increases. Furthermore, as for the amount of free amino acids, threonine, cystine, and phenylalanine are small in the case of the present invention compared to the control, but all other amino acids are larger in the case of the present invention than the control, and the total amount of amino acids In the case of the present invention, the amount is about 8 JF/100117 higher than that of the control.

[Effect]

According to the method of this invention, by playing music having various wavelengths in the mash, the vibrations promote enzyme action, particularly protease action, and a brewed food such as high-quality soy sauce can be obtained. therefore.

According to the method of the present invention, even when using koji with a low enzyme titer, the number of yeast and lactic acid bacteria is small.
Free amino acids because of their high enzymatic activity.

Since a large amount of alcohol and lactic acid are produced and a large amount of residual circulation is produced, it becomes possible to produce brewed foods such as soy sauce with excellent quality.

〔Example〕 Example 1 4 tons of defatted soybeans are pressure steamed using conventional methods.

After roasting and crushing 4 tons of wheat in a conventional manner, the two are mixed together and mechanically made into koji using Higuchi bean sprouts and isose as seed koji.

α-amylase 14.8 u/Jil, glucoamylase 401115+, acidic protease (optimal action-
3,0) 65,5 u force, neutral protease (optimal action -6,0) 339, Ou/i saline digestion pf (5,71,
Formor base (FN) 0.409 N/100
IIL1 Coccus count 2.2X 1o8/i, Bacillus count 2. O
De-koji of X 10' /I was obtained. This is Day 118.1
Height 6.5m, lj diameter 275m with 1269 degrees of salt water
It was placed in an FRP cylindrical sealed tank. The amount of mash is 24
The temperature of the product at the time of preparation is adjusted to 15℃, and it is kept at 15℃ for one month.
The temperature of the product f:
The temperature was raised to 28℃ = Immediately after preparation.

A plastic mourning speaker with a diameter of 20 crIL was buried with a lead wire attached inside the uterus, and music was played continuously for one month until the temperature began to rise. Music was played continuously for one month during the second month of temperature rise. It's the second month and the temperature of one item is 28
After 7 days have passed since the temperature reached ℃, soy sauce yeast (Zygosaccharomyc@5rouxi i)
) t 105/i added, 3 per day for 3-4 days
Airage was used for ~4 hours. After raising the temperature to 928°C in the third month, the f-ray was continuously played from the speaker. After playing music through speakers for a total of 3 months after preparation, the amount of free amino acids in the mash juice was measured, and the total amount was 67.3601/1. On the other hand, in the control case where the speaker was not buried in the mash and no music was played, the amount of free amino acids was 56.58211/l, which was about 111/l compared to the case where the music was played. The amount of amino acids produced was low. As a result, by playing music according to the method of the present invention, the enzyme activity of the raw material koji increases by about 1% compared to the control case in which no music is played.
It was found that the production rate of free amino acids was twice as high.

Furthermore, when comparing the case of the present invention in which music was played and the control case in which music was not played, the residual sugar content in the mash was 3.87, F/100-, while the latter was 2.87. 4
7.9/1001117? and the former is about 1 more than the latter
11/IQQmJ is high, and the alcohol content in the mash is 2.15.9/100- in the former, while the alcohol content in the latter is 1.15.9/100-.
99 J/100-, and the former is about 0.2 larger than the latter.
#/1001R1 is high, and the amount of lactic acid in the mash is 8
．． 48.9/100,117.

The latter is 7.58 N/100 go and the former is about 1 more than the latter! i/1003117 was expensive. Furthermore, when music is played through a speaker during the initial mashing process where koji is placed in salt water, the koji solids dissolve noticeably faster than when no music is played and the generation of bubbles due to fermentation increases. As the process progressed, the fluidity of the mash improved, and the music from the speakers became audible outside the tank, indicating that the dissolution of the i1 solids was progressing.

Example 2 4 tons of defatted soybeans are pressure steamed using conventional methods.

4 tons of wheat is roasted and crushed using the conventional method, the two are mixed, and machine-made koji is made into Hirohi Soze Kindane Koji.

α-amylase 85 uAl, glucoamylase 851
1711, acidic protease (optimal action -3,0) 27
0.5u/! j, neutral protease (optimal action -6,0
)723. Ou/, P, salt water digestion-5,52,7N0
．． 350. Number of cocci: 1.7 x 109/11, number of rods: 1
De-koji with a value of 0'/I or less was obtained.

This T-cone was charged with 18.1 degrees of salt water and 12.9 degrees of water into an FRP cylindrical sealed tank with a height of 6.5 m and a diameter of 2.75 m. The amount of mash was 24 tons, and the temperature at the time of preparation was 15°C, which was maintained at 15°C for one month. A speaker was embedded in the mash from the beginning of preparation, and music was played continuously for one month. The temperature was started from the 1st blade diameter, that is, the 2nd blade diameter after preparation, and the product temperature was raised to 28°C over a period of one month.

During this period, we stopped playing music through speakers, and after 7 days had passed since the temperature was raised to 28°C, soy sauce yeast (Zygosac), which had been cultured in advance, was
10/I of haromye*aroux11) was added and aired for 3 to 4 hours. After the yeast prefecture, music was continuously played from the speakers. Thus, the free amino acid content of the mash was measured after 3 months.

66.67111/l, and in the control case where no music was played through the speakers, it was 56.582 I/l.

In the end, it is about IOl compared to the case where there is a strange contrast to playing music!
In other words, the amount of amino acids produced increased by about 18%. In addition, we stopped playing music from the speakers for one month from the first month to the second month of koji preparation, so Example 103
The amount of free amino acids produced was slightly lower in one example than in the case where music was played through speakers for a continuous month.

moreover.

Comparing the case of the present invention in which music is played and the control case in which no music is played, it is found that Moromichu! ! The amount of Ill is 3 for the former
．． 78 N/10011 while the latter is 2.47f
i/100 punishment, the former is 1.3 &/10 more than the latter
0. -The alcohol content in the moromi is higher, the former being 2.53
F/100go, while the latter is 1.99.9/10
011Ll! and the former is about 0.5.9/Z than the latter
oom is higher, and the amount of lactic acid in the mash is 8.28 in the former:
i/1001! j, while the latter is 7.58.9/
100d, the former is 0.7 N/100 higher than the latter and 9.

Furthermore, the degree of dissolution of the R solids tended to be slightly slower in this example than in Example 1, where music was played continuously through the speakers, and the phenomenon of bubbling due to yeast fermentation was also continuous. This example showed a slightly lower tendency than Example IC+ in which music was played. This is thought to be due to the fact that music was stopped being played from the speakers during the period when the temperature rose from f115°C to 28°C over a period of one month.

Example 3 4 tons of defatted processed soybeans are pressure steamed using conventional methods.

4 tons of wheat was roasted and crushed in a conventional manner, the two were mixed together, and Higuchi Moya Rehainse was used as the seed to mechanically make koji.
Amylase 14.8 u/I, Glucoamylase 40
u/G, acidic protease (optimal action -3, O) 6
5.5 u/I, neutral protease (optimum pH 6
,0) 359. Ou/, F, salt water digestion-5,71,
FNO, 19, number of cocci 2.2 X 1 o9/p,
A deposit of nM number 2.0×10'77 was obtained. This was added to Baume's 18.1 degree salt water with 12.9 degrees of water to a height of 6.5 rn.
It was placed in an FRP cylindrical sealed tank with a diameter of 2.75 m. The amount of mash is 24 tons, and the temperature at the time of preparation is 15℃, and the l is kept warm for months. During this time, music was not played through the speakers for one month, and then No. 2 entered the cutting edge and began to heat up, raising the temperature to 28°C over a period of one month. I haven't played any music over the speakers for the past month. After 3 or 7 days have passed since entering the blade mouth, pre-cultured soy sauce yeast (Z
ygosaceharomyc@a rouxii)
'g 105/! i added, 3 to 4 times a day for 3 to 4 days
Aired for an hour. A speaker was buried in the maternity and music was played from these three holes for a month. The amount of free amino acids in the moromi after 3 months of aging was 65.767 ml, about 9 I/l compared to the 56.58211 ml of free amino acids in the control, which did not play any loudspeaker music.
! There were many. However, the music was not played for two months after preparation.

The amount of free amino acids was slightly lower than in Examples 1 and 2.

Furthermore, when comparing the case of the present invention and the control case,
The amount of residual sugar in the mash is 3.91 II/1001 in the former.
1! J, whereas the latter is 2.4711/100-
The former is approximately 1.5 #/100m more than the latter,
The alcohol content in the mash is 2.08 Ii/1 for the former.
00N1/, while the latter is 1.98.9/10
0-, the former is 0.1 g/100mJ more than the latter, and the amount of lactic acid in the mash is 8.151/100m1
whereas the latter is 7.58II/l OQIILl
The former was approximately 0.6.9/1001 d more than the latter. However, both the amount of alcohol and the amount of lactic acid were slightly smaller than those of Examples 1 and 2.

This is because the period of time when yeast was added and music was played was only for 3 months or 1 month from the cutting edge, so only the residual sugar amount was measured in Example 1.
Although it was more than in case of 2 and 2.

It is considered that all other products were slightly less than in Examples 1 and 2.

〔Effect of the invention〕

As described above, according to the method of the present invention, by playing music and sonicating the brewing mash, the dissolution of koji solids and the decomposition action of enzymes are promoted, the activity of microorganisms is increased, and the release of amino acid.

It is possible to obtain high-quality brewed foods such as soy sauce in a short period of time, which produce a large amount of alcohol and lactic acid, consume little sugar, and have a large amount of residual sugar. Also, according to the method of the present invention,
Even if koji with low enzyme titer is used, it is possible to obtain a brewed food such as high-quality soy sauce as shown above.

Claims (1)

[Claims] Prepare mash from koji obtained from grains, ferment this,
A method for producing a brewed food by aging the fermented food, the method comprising playing music having various wavelengths in the mash.