JPH04311367A - Low salt fermented acidic seasoning - Google Patents

Abstract

PURPOSE:To obtain a low salt fermented acidic seasoning having an abundant taste and also a harmonization between acidity and taste. CONSTITUTION:A protein raw material, carbohydrate raw material or a mixture thereof is digested and hydrolyzed in a low salt concentration to give an unpurified digested seasoning or a separated solution thereof, which is subjected to acetic acid fermentation in the presence of ethanol to give the objective low salt fermented acidic seasoning.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-salt fermented acidic seasoning that has the sour taste of acetic acid, is rich in umami flavor, and has a well-balanced sourness and umami flavor.

0002

BACKGROUND OF THE INVENTION In recent years, society has become aging and people's interest in health has increased. In particular, salt in the diet is considered to be closely related to health, and although salt intake is being reduced to prevent high blood pressure, further reductions are desired. In particular, soy sauce is a seasoning that is rich in amino acids, which are the ingredients for umami flavor, but it also usually contains a high concentration of salt, 18%, so the amount used is limited to reduce salt intake, and soy sauce with lower salt content is used. Soy sauce is used. On the other hand, vinegar, an acidic seasoning, has a high health image and gives food a sour taste, but it contains only trace amounts of umami-tasting ingredients such as amino acids. In addition, conventional vinegars such as Nibaizu and Sanbaizu have both umami and sourness, but they contain salt derived from soy sauce, and if you try to make the umami stronger, the salt content will be higher, or artificially added amino acids and /Or it is necessary to add seasonings such as nucleic acids. In view of these circumstances, as a means to increase the flavor of vinegar during brewing, miso or soy sauce, their moromi, or their separated liquids or extracts can be used as a charging liquid when preparing an acetic acid fermentation liquid or during acetic acid fermentation. The fermentation liquid has a salt concentration of 2w/v.
% (Hereinafter, unless otherwise specified, all % is w/v %).
7-26720) and a method for producing seasoned vinegar (Japanese Patent Application Laid-open No. 1375/1982), which is characterized by incorporating a proteolytic seasoning liquid into a vinegar mash and subjecting it to acetic acid fermentation.

0003

[Problem to be solved by the invention] These Special Publications No. 47-2
In the methods of No. 6720 and JP-A-61-1375, miso, soy sauce, or proteolytic seasonings containing a high concentration of salt are used as sources of flavor imparted to vinegar; In these methods, the salt concentration in the acetic acid fermentation solution is set to 2.0 because it inhibits growth.
Miso, soy sauce, or proteolytic seasoning liquid should be added so that the amount is 0.5% or less, or 0.5% or less. Therefore, the amount of miso, soy sauce, or proteolytic seasoning liquid contained in these seasoned vinegars is naturally limited, and although these have low salt content and mild sourness, they also have little umami, and are all seasonings that are mainly sour. It can be said that it is a fee. Therefore, there has been a need to develop seasonings that are salt-free or low in salt, have a rich flavor, and have a harmonious combination of sourness and flavor.

0004

[Means for Solving the Problems] The present inventors have discovered that salt-free or
Or, as a result of various studies to develop a seasoning with low salt, rich flavor, and a harmonious combination of acidity and umami, we found that after digesting protein raw materials, carbohydrate raw materials, or a mixture thereof with low salt, acetic acid fermentation was performed. The present invention was completed based on the discovery that a low-salt fermented sour seasoning obtained by the method can be suitable for this purpose.

That is, the present invention involves adding, for example, acetic acid bacteria and ethanol to digested moromi obtained by digesting a protein raw material, a carbohydrate raw material, or a mixture thereof with low salt, or a separated liquid thereof, and fermenting the mixture with acetic acid in the presence of ethanol. The present invention provides a low-salt fermented acidic seasoning. In particular, in the present invention, during the digestion and decomposition of protein raw materials, carbohydrate raw materials, or mixtures thereof, yeast culture solution or yeast cells are added to moromi and digested and decomposed, and the digested moromi or its separated liquid is subjected to acetic acid fermentation. Preferably.

[0006] The term "low salt" as used herein means a salt concentration of 0 to 2%. Of course 0%
Salt-free is preferable.

[0007] Protein raw materials used in the present invention include:
Examples of carbohydrate raw materials include soybeans, defatted soybeans, wheat gluten, corn gluten, animal meat, fish meat, microbial cells, and the like. Examples of carbohydrate raw materials include wheat, rice, Korean corn, and corn. These raw materials are usually steamed, but may also be treated with an extruder. When mixing protein raw materials and carbohydrate raw materials, the mixing ratio is not particularly limited, but is usually about 1:0.1 to 10, preferably 1:0.5 to 1.5 by weight. . For these processed raw materials,
Aspergillus oryzae
oryzae), Aspergillus sojae (Aspergillus
Koji is made by inoculating koji mold such as Aspergillus gillus sojae). 1.1 to 1.4 times as much water is added to the koji thus produced to digest and decompose it, yielding digested moromi with a high nitrogen content and rich flavor. If this digested moromi is squeezed and filtered, a separated liquid can be obtained. Furthermore, for the digestion and decomposition, commercially available enzymes such as protease and amylase may be used instead of Aspergillus oryzae. When adding yeast, which is a feature of the present invention, during the digestion and decomposition of koji or treated raw materials, add brewing water and an enzyme agent if necessary to the koji or treated raw materials, and then add yeast culture solution or yeast cells for ethanol fermentation. It is digested and broken down. Ethanol fermentation with yeast prevents spoilage during digestion and decomposition, and also imparts aroma to the digestive decomposition liquid, thereby imparting aroma to the final low-salt fermented sour seasoning.

[0008] Charge water is usually added in an amount of 1.1 to 1.4 times the amount of raw materials, but the amount is not limited to this, and may be added depending on the target nitrogen concentration of the resulting digestive fluid. Ethanol-producing yeast is used as the yeast, such as Saccharomyces cerevisiae (Saccharomyces c.
erevisiae), Schizosaccharomyces pombe (
Schizosaccharomyces pomb
e) etc. Yeast culture solution or yeast cells may be added so that the number of yeast bacteria in the moromi is 1 x 105 cells/g or more, and it may be added in place of part of the preparation water or all of the preparation water may be used as yeast culture solution. Good too. The yeast culture solution contains organic acids produced by the yeast, and due to the carbon dioxide gas produced during fermentation, the pH of the culture solution will be around 4 to 5 when using koji digested liquid as a medium. Prepare part or all of it as a yeast culture solution and adjust the pH of the moromi to 4.
It can be adjusted to 6 to 6 to prevent spoilage during digestion. In addition, in order to prevent the growth of yeast and the growth of other bacteria before ethanol fermentation, glucose is added to the moromi at the early stage of preparation to speed up ethanol fermentation, and organic acids such as lactic acid are added to the moromi at the beginning of preparation. was added to bring the moromi pH to 4.
Methods such as maintaining the temperature at 5 to 5.5 or keeping the temperature at a low temperature for a certain period of time after preparation can be carried out alone or in combination.

[0009] The temperature for fermentation and digestion is 25-45°C.
It is desirable to do so. If it is lower than 25°C, the elution of amino acids and peptides will be slow, if it is higher than 45°C, yeast growth will be inhibited, and digestion at high temperatures will produce a heated odor, which may not be good for the senses. Hard to obtain. The digestion period varies depending on the temperature, but is preferably about 2 to 60 days. If yeast is added and digested in this way, it will not spoil during digestion, and a low-salt digestive moromi with rich flavor, low bitterness, and rich aroma can be obtained. can get. By subsequently subjecting the obtained digested moromi or separated liquid to acetic acid fermentation, it is possible to obtain a low-salt fermented sour seasoning that has a rich aroma due to yeast fermentation and has a harmonious combination of umami and sourness. Other low-salt digestion methods include adding ethanol to preserve food and high-temperature digestion. Usually, these digestions and decompositions are carried out without salt, but it is also possible to add salt in an amount that does not inhibit acetic acid fermentation.

[0010] The acetic acid fermentation solution is prepared by adding seed vinegar, which is an acetic acid bacteria culture solution, and water, acetic acid, ethanol, etc. as necessary to the digested moromi obtained by the above method or its separated solution. . The total nitrogen content of the acetic acid fermentation liquid at this time is set to be 3.0% or less. This is because if the total nitrogen content is higher than 3.0%, the growth of acetic acid bacteria is inhibited. Examples of the acetic acid bacteria used for acetic acid fermentation include bacteria of the genus Acetobacter. Examples of bacterial strains include, for example, Acetobacter aceti
aceti) IFO 3283 and 3284, Acetobacter lances
rancens) IFO 3297 and the like. Acetic acid fermentation is not particularly limited, but may be carried out by conventional methods such as surface fermentation and deep fermentation. for example,
For surface fermentation, put 30 liters of acetic acid fermentation liquid into a 40 liter tank, ferment at 20-30℃ until the ethanol concentration is 0.3-0.4%, then ripen, filter, and sterilize. For example, it is possible to obtain a salt-free or low-salt fermented sour seasoning that has the desired mellow aroma due to yeast fermentation and has a harmonious combination of umami and sourness.

[0011]

[Effect] By using a salt-free or low-salt proteolytic solution, it becomes possible to carry out acetic acid fermentation of the digestive fluid rich in umami components. A fermented acidic seasoning with mild acidity was obtained. Furthermore, by using malt as a proteolytic solution or digested moromi that is fermented and matured by adding yeast during the digestion and decomposition of processed raw materials or its decomposition solution, a low-salt fermented acidic seasoning having a rich aroma due to yeast fermentation can be obtained. .

0012

EXAMPLES Next, the present invention will be explained in more detail with reference to Examples. Example 1 12 kg of soy sauce koji made using soybeans, wheat, and koji mold in a conventional manner, 3 kg of extruder-treated defatted soybeans,
19 liters of water, 2 liters of 95% ethanol and 0.8 kg of common salt were placed in a resin tank and heated at 40℃ for 4 hours.
After being digested for 8 hours, it was squeezed to obtain 20 liters of low-salt digested liquid with a salt content of 2%. Analysis value of low salt digestive fluid Total nitrogen 1.80
%Formol Nitrogen 0.86% Salt
2.0% ethanol 5.32% 8 liters of this digestive fluid, 3.7 liters of water and 4.5 liters of seed vinegar (acetic acid concentration 2.65%) were placed in a resin tank and fermented at 25-30℃ for 10 days. After that, filter and heat at 60°C.
After sterilization for 10 minutes, 15 liters of a low-salt fermented sour seasoning with a salt content of 1.07%, which has a high umami component and a well-balanced sourness and umami flavor, was obtained. Analysis value of low salt fermented sour seasoning total nitrogen 0.97
% Formol nitrogen 0.48% Acetic acid
2.90%p
H 4.4
0 salt 1.
07%

Example 2 15 kg of soy sauce koji made using soybean, wheat and koji mold according to a conventional method, 21 liters of 2% lactic acid solution, and 0.3 ml of culture solution of Saccharomycodes radvigii IFO 0798
5 liters and 3.6 kg of glucose were charged into a 40 liter digestion tank and digested at 35° C. for 72 hours, and then squeezed to obtain 20 liters of salt-free digestive fluid. Analysis value of unsalted digestive juice Total nitrogen 1.68
% Formol nitrogen 0.75% Ethanol 5.05% 15 liters of this salt-free digestive fluid, 2.5 liters of water and 6.5 liters of seed vinegar (acetic acid concentration 2.65%) were placed in a resin tank and heated at 30°C. After fermenting for 6 days, it was filtered and sterilized at 60°C for 10 minutes to obtain 23 liters of a salt-free fermented sour seasoning with high umami components and a rich aroma with a well-balanced acidity and umami. . Analysis value of fermented sour seasoning total nitrogen 1.07%
Formol nitrogen 0.48% acetic acid
3.81%pH
4.15

00
14] Example 3 38 kg of soy sauce koji made using soybeans, wheat, and koji mold by a conventional method, 20 kg of extruder-treated defatted soybeans
, 80 liters of culture solution of Saccharomyces cerevisiae IFO2347 and 3 kg of glucose were placed in a resin tank, digested and decomposed at 30° C. for 20 days, and then squeezed to obtain 75 liters of salt-free digestive fluid. Analysis value of unsalted digestive fluid Total nitrogen 2.12
% Formol nitrogen 1.15% Ethanol 4.50% Acetobacter aceti IFO was added to 70 liters of this salt-free digestive fluid.
3283 and Acetobacter aceti IFO 328
10 liters of the mixed culture solution from step 4 was added and fermented for 10 days in a 100 liter stainless steel tank. After filtering this, 6
Salt-free fermented acidic seasoning 78 that is sterilized at 5°C for 10 minutes and has a high umami component and a rich aroma with a harmonious combination of sourness and umami.
Got a liter. Analysis value of fermented sour seasoning total nitrogen 1.86
% Formol nitrogen 1.15% Acetic acid
2.97%p
H 4.5
0

[0015]

[Effect of the invention] According to the present invention, salt-free or low-salt
It is possible to provide a low-salt fermented acidic seasoning that has excellent preservability, is rich in flavor, and has a good balance between sourness and flavor. By using the seasoning of the present invention, it is possible to simultaneously obtain refreshing acidity and rich flavor, and moreover, it can be used without worrying about salt.

Claims (2)

[Claims] 1. A low-salt fermented acidic seasoning obtained by acetic acid fermentation of digested moromi obtained by digesting and decomposing a protein raw material, a carbohydrate raw material, or a mixture thereof with low salt or a separated liquid thereof in the presence of ethanol. [Claim 2] Claim 1, wherein the digested moromi of a protein raw material, a carbohydrate raw material, or a mixture thereof or a separated liquid thereof is obtained by adding yeast during digestion and decomposition and fermenting and maturing the moromi.
Low-salt fermented acidic seasoning as described.