JPH05316991A - Production of fermented seasoning - Google Patents

Abstract

PURPOSE:To efficiently obtain a fermented seasoning having excellent flavor, fragrance and body by inoculating a specific mold to whole fat soybeans. CONSTITUTION:A mold belonging to the genus Aspergillus separated from dried bonito is inoculated into whole fat soybeans and cultured to give the fermented seasoning.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fermented seasoning using full fat soybeans.

[0002]

BACKGROUND OF THE INVENTION Soybeans have long been used as a raw material for miso and soy sauce. Miso is produced by inoculating rice with Aspergillus oryzae, koji-making and soybean preparation. Also,
Soy sauce is a mixture of soybeans and wheat, and Aspergillus oryzae,
Alternatively, it is produced by inoculating Aspergillus sojae and then koji-making. However, full-fat soybeans can be added to Aspe separated from bonito flakes.
The technology of inoculating and culturing rgillus glaucus has not yet been discovered.

[0003]

[Problems to be solved by the invention] Asperg to inoculate bonito flakes
illus glaucus is widely used for bonito knot production because a strong strain of lipase produces a good aroma. On the other hand, since full-fat soybean has about 20% fat, there is still a demand for a strong lipase strain. In addition, it was a problem of the present invention whether umami can be produced by the action of the protease of this bacterium.

[0004]

[Means for Solving the Problems] The inventors of the present invention have conducted a study on whether full-fat soybeans and molds of the genus Aspergillus inoculated into bonito flakes can produce a delicious taste as a soup stock.
The present invention has been completed based on the finding that some molds belonging to the genus Aspergillus act on full-fat soybean to activate proteases and cultivate umami.

That is, the present invention is a method for producing a fermented seasoning, which is characterized in that full-fat soybeans are inoculated with a fungus of the genus Aspergillus isolated from bonito and cultured.

As full-fat soybeans, soybeans that have been washed in advance are dehulled, placed in a closed container, and heated steam is added with stirring, and then crushed to obtain full-fat soybean powder. To this, 4 times the amount of water was added so that the total fat soybean powder would be 20%, and after high-pressure sterilization at 120 ° C for 20 minutes, inoculate Aspergillus glaucus separated from the bonito flakes, and at 27 ° C for 1 week to 1 week. After culturing for a few weeks, a lot of fungi will be generated in the medium. The obtained fungus and moss had a sufficient odor and umami as bonito stock.

[0007]

The present invention will be described below with reference to examples.
The present invention is not limited to this. [Example 1] 100 g of a full-fat soybean powder was placed in a Kolben having a volume of 1 liter, 400 ml of water was added thereto to sufficiently suspend the mixture, and the container was stoppered and sterilized at 120 ° C for 20 minutes. After cooling it, the As fat separated in advance from the bonito flakes was added to this full-fat soybean liquid.
A pergillus glaucus strain was inoculated and statically cultivated in a 27 ° C incubator.

Isolation of the Aspergillus glaucus strain from the bonito nodes was performed as follows. That is, bacterial cell powder was obtained from a bonito-bushi producer, colonies were separated from this on a potato dextrose agar medium, and each colony was inoculated into a liquid potato dextrose medium, shake-cultured at 27 ° C, and the filtrate was collected. Aspergillus glaucus with high lipase activity
A colony of the strain was obtained.

Aspergillus glaucu cultivated in full fat soybean liquid
remove s in the first, second and third weeks,
When this was observed, the moss spread over the entire culture solution in the first week, the moss increased in thickness in the second and third weeks, and when an olfactory sensation and taste test were conducted by a panelist, The results shown in Table 1 were obtained.

[0010]

[Table 1]

[0011]

As described above, according to the method of the present invention, As
By inoculating and culturing a full-fat soybean with mold of the genus pergillus, it is possible to obtain a fermented seasoning having the scent of bonito and having the richness and umami as a dashi stock.

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[Procedure amendment]

[Submission date] June 29, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction content]

As full-fat soybeans, soybeans that have been washed in advance are dehulled, placed in a closed container, and heated steam is added with stirring, and then crushed to obtain full-fat soybean powder. Four times the amount of water was added to this so that the total fat soybean powder was 20%, and after high-pressure sterilization at 120 ° C for 20 minutes, Aspergillus glaucus separated from the bonito was inoculated, and at 27 ° C for 1 week or After culturing for several weeks, a lot of moss develops on the medium. The obtained culture broth was sufficiently provided with the aroma and umami as bonito stock.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Akiko Kumagai 4-19-10 Shozusawa, Itabashi-ku, Tokyo Nariwa Kasei Co., Ltd.

Claims (1)

[Claims] 1. Full-fat soybeans with Aspergillu separated from bonito flakes
A method for producing a fermented seasoning characterized by being obtained by inoculating and culturing a mold of the s genus.