JPH0469986B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel method for producing seasonings. Nama-an is produced in large quantities as a raw material for Japanese sweets and yokan, but when this nama-an is made from beans such as red beans, a large amount of bean paste is produced, and the amount is about 2 of the total weight.
It will be about a percent. However, until now no effective use has been found for this bean paste, and it has been disposed of as waste at a cost, and only a small portion of it has been used as fodder for household stock for free. It is currently being used. This is because the main component of bean paste is fibrous, which makes it difficult to eat as it is, and it is not easy to mix it with other foods due to its flavor and physical properties. was awaited. The present invention uses the bean paste, which is almost wasted as described above, and allows microorganisms to act on it, and uses a relatively simple processing method that does not require very strict culture control to produce useful seasonings. They are trying to get a fee. The above-mentioned bean lees are what remains after making bean paste from adzuki beans, quail beans, peas, kidney beans, daikon beans, and other types of beans. When crushed, the skin is in a relatively finely divided state. The moisture content of this bean paste is adjusted to a state suitable for the growth of koji mold, which accounts for about 35-50%, and the spores of koji mold are added to the bean paste by about 0.05-0.3%, preferably 0.07-0.13%.
% and mix well. In this case, it is usually not necessary to add other ingredients. The above-mentioned Aspergillus aspergillus has a high ability to produce organic acids, giving better results, and especially Aspergillus.
Nigar No. 1021, Aspergillus luciensis manufactured by Akita Konno Shoten Co., Ltd., Aspergillus luciensis, Aspergillus luciensis, Aspergillus luciensis, and Aspergillus luciensis produce a large amount of citric acid, so they are cultured in the subsequent saccharification and decomposition process and the yeast culture process. It is suitable because it can lower the pH of the liquid and prevent the invasion and proliferation of various bacteria and spoilage bacteria. This culture is carried out at a temperature of about 27-33℃ for about 30-50℃.
The process is carried out for about an hour, but in order to improve ventilation and equalize the temperature of the product, it is advisable to mix and stir about 1 to 3 times during the process. The inoculated koji mold spores multiply while feeding on the bean paste, producing various enzymes to decompose the large amount of cellulose contained in the bean paste, and producing sugars such as glucose, vitamins, proteins, and amino acids. It also produces a lot of citric acid. After this cultivation, about 4 to 12 times (by weight) warm water is added and kept at about 50 to 60 degrees Celsius for about 3 to 10 hours to promote saccharification of the bean paste. During this time, sugars such as glucose, etc. Free amino acids such as alanine and methionine and vitamins such as vitamin B group are decomposed and eluted. After that, the temperature of the above-mentioned saccharification solution was lowered to about 27 to 37℃, and about 0.05 to 0.3% of yeast was inoculated, and about 10 minutes
Perform aerated culture for ~30 hours. This culture solution can be separated into solid and liquid parts, and the liquid part can be used to culture yeast. During this culture, inorganic nitrogen may be added, and a small amount of inorganic salts such as phosphorus, potassium, magnesium, sugars, etc. may be added as necessary. The above inorganic nitrogen content is approximately 0.3 to 1.3% based on the culture solution, using ammonium sulfate, urea, ammonium carbonate, ammonium chloride, liquid or gaseous ammonia, monoammonium phosphate, diammonium phosphate, etc. alone or in combination. , particularly preferably about 0.5 to 1.1%. As the yeast, baker's yeast such as Satucharomyces cerevisiae, which is usually easily available, is preferred, and using this is convenient because it can be used as it is without the need for pre-cultivation. The culture solution during the above-mentioned saccharification treatment and yeast cultivation is acidified to about 2.5 to 4.0 by organic acids such as citric acid produced by the above-mentioned koji mold, and this causes the growth of bacteria other than yeast. can be prevented. In addition, as the saccharification described above causes the elution of sugars, various amino acids, and vitamins to take place quickly, it is thought that the yeast feeds on these and proliferates, thereby shortening the culture time. There are about 0.4~0.4 yeast cells in the culture solution after culturing.
Since the yeast has grown to about 1.5×10 ⁹ /ml, this yeast is decomposed. In this case, use approximately 1/3 to 1/6 of the culture solution.
It is also possible to perform decomposition by concentrating it to a certain degree. The decomposition of this yeast takes place at a relatively low temperature of about 40 to 65 degrees Celsius.
It is best to carry out autolysis over a relatively long period of up to 8 days, producing a large amount of amino acids, proteins, extracts, etc., and producing a product with a strong taste. Moreover, by adding a complex degrading enzyme preparation, products with a strong taste can be obtained more quickly. Further, by adding soy sauce moromi, especially freshly prepared soy sauce moromi, to the above-mentioned culture solution and performing autolysis, a more preferable flavored liquid having less yeast odor and soy sauce flavor can be obtained. These flavored liquids are seasonings that have a good taste as they are, but they can be used as raw materials and processed in various ways to make seasonings with a variety of tastes and shapes. and has a wide range of uses. Example 1 will be described below. 50 g of Aspergillus luciensis spores were added to 50 kg of red bean paste (water content 40%), mixed well, and solid-state cultured at 30°C for 40 hours. During this process, the mixture was thoroughly stirred twice, at 14 hours and 23 hours after the start of the culture, to improve ventilation and equalize the product temperature. As this culture progresses, the pH during the culture, total acid,
When we measured changes in reducing sugar content and total sugar content, we found that
Obtained the results in the table.

[Table] (Note) Sample preparation: 1 part of the lees during culture
The sample was prepared by adding 5 parts of warm water and performing saccharification at 55°C for 4 hours.
ΓPH is measured with a PH meter. ΓTotal acid is N/10 sodium hydroxide titration per 10ml of sample. Γ-reducing sugar was measured using the Somogyi-Nelson method. ΓTotal sugar was measured using the phenol sulfuric acid method. The entire amount of the bean paste that has been cultured above is soaked in warm water.
250 was added and saccharification was carried out for 4 hours while keeping the temperature at 55°C. The contents of free amino acids and vitamin B group in the culture solution after saccharification were measured, and the results shown in Table 2 were obtained.

[Table] After saccharification is complete, lower the liquid temperature to 30℃, add 3 kg of ammonium sulfate and 300 g of baker's yeast (Saccharomyces cerevisiae), and raise the pH to above at 30℃.
Aerated culture was performed for 12 hours at a temperature of 3.6. During this culture, total acid, reducing sugar content, total sugar content, and number of yeast cells were measured over time, and the results shown in Table 3 were obtained.

[Table] was prepared using the same method as Table 1.
The number of Γ yeast is the number of bacterial cells contained in 1 ml of culture solution, measured using a Mr. Thoma hemocytometer. Next, concentrate this culture solution to 1/3 and add the complex degrading enzyme preparation and Takadiastase powder to the total amount.
When 0.1% was added and autolysis was performed at 50°C for 3 days to perform solid-liquid separation, 36 seasoning liquids were obtained. This seasoning liquid was analyzed for total nitrogen content, salt content, alcohol content, direct reducing sugar content, degree of Baume, pH, formol nitrogen, total sugar content, pure extract, ammonia nitrogen, sulfate radicals, and free amino acids. The results shown in Tables 4 and 5 were obtained.

【table】

【table】

[Table] Tryptophan was measured using high performance liquid chromatography.
This seasoning liquid contained a large amount of taste components as shown in Tables 4 and 5, and had a good taste. Example 2 As in Example 1, aspergillus oryzae was added to the bean paste, cultured, and then saccharified. This was then separated into solid and liquid. As in Example 1, 1% ammonium sulfate and a sugar solution (sugar content 50%) were added to the solution. ) and cultured for 24 hours at a total volume of 300, yielding 1.3 x 10 ⁹ yeast cells/ml. The cells were concentrated to 1/5, and 1 part of 7-day-old soy sauce moromi was added to 10 parts of the concentrate, and autolysis was performed at 50℃ for 7 days.65
A seasoning liquid was obtained. When this seasoning liquid was measured for the same items as in Tables 4 and 5 above, the results shown in Tables 6 and 7 were obtained.

[Table] (Note) Measurement method, etc. is the same as (Note) in Table 4.

【table】

[Table] (Note) The measurement method is the same as (Note) in Table 5.
As shown in Tables 6 and 7, this seasoning liquid contains a large amount of taste substances, has a good soy sauce flavor, and has a white soy sauce-like color tone, so it can be used in a wide variety of foods. can.

Claims (1)

[Scope of Claims] 1. Inoculating and growing koji mold in bean paste cake, adding water to saccharify it, adding yeast thereto and growing it, and decomposing the cells to produce various flavor components. Characteristic seasoning manufacturing method. 2. The method for producing a seasoning according to claim 1, wherein the yeast cells are decomposed by autolysis by adding soy sauce moromi.