JPH06125735A - Production of seasoning solution - Google Patents

Abstract

PURPOSE:To provide the salt-free and safe seasoning solution not having a bitter taste and an extremely excellent taste with a body by aging the organic solvent immersion product of a koji produced by the solid fermentation of microorganisms under a specific temperature condition. CONSTITUTION:A koji (e.g. soy koji) produced by the solid fermentation of microorganisms is immersed in an organic solvent (preferably ethanol) preferably so as to give a final concentration of 6-15%, and subsequently aged at <=20 deg.C, preferably <=15 deg.C, for 1-2 months.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a seasoning liquid, and more particularly to amino acids which are proteolytic products or oligopeptides without bitterness as a taste component, which can remarkably improve the content of glutamic acid which is a main component of umami. Moreover, the present invention relates to a method for producing a salt-free seasoning liquid.

[0002]

2. Description of the Related Art Conventionally, a seasoning solution containing a protein hydrolyzate such as soy sauce or miso as a taste ingredient has been known, but it has been necessary to use a considerably large amount of salt. This is a cause of various restrictions on usage.
That is, soy sauce is generally produced as raw fried soy sauce by inoculating seed koji into a koji material mainly consisting of steamed soybeans to make koji, and then adding salt water to the koji to ferment the resulting moromi. , When the above-mentioned koji is charged, it prevents spoilage due to the propagation of microorganisms (miscellaneous bacteria) derived from koji, fermentation of moromi,
In order to ensure good ripening, high-concentration salt of about 23% is usually used. On the other hand, while giving a taste peculiar to soy sauce, the salt concentration of the product is set to a high concentration of 16-17%, This is a cause of restrictions on its use.

On the other hand, animal and plant protein hydrolysates (HAP,
HVP), that is, a seasoning obtained by decomposing animal and vegetable proteins with hydrochloric acid has been conventionally known, and the demand thereof is gradually increasing as a part of natural seasonings (auxiliary seasoning) used for instant foods and the like. However, such HAP and HV
Regarding P, there is a mutagen which is considered to be an organochlorine by-product formed when the above protein is hydrolyzed with hydrochloric acid, that is, a substance containing a substance which damages a gene and causes mutation in cells. It has been confirmed that its safety is becoming an issue.

Therefore, an object of the present invention is to provide the above HVP, H
The point is to provide a new natural seasoning liquid that is safe, has no salt, and is excellent in taste in place of AP.

[0005]

Means for Solving the Problems The inventors of the present invention have for a long time earnestly studied a seasoning solution consisting of an enzymatic hydrolyzate of this seed and plant protein, and first, a protein solubilizing enzyme and soy sauce were used as raw materials for edible animal protein. A method has been developed for providing a seasoning liquid of good quality, which comprises an oligopeptide having a good taste and bitterness as a tasting ingredient, by allowing the autodigestion liquid of koji to act (see Japanese Patent Publication No. 20581/1992). ).

Although the above seasoning liquid certainly has a good taste, it has a high salt concentration and is similar to soy sauce in this respect.

However, in the subsequent research, when the koji was dipped in an organic solvent such as ethyl alcohol, there was no fear of spoilage even under salt-free conditions, and very excellent enzyme activity was exhibited. In addition to discovering the new fact that the desired salt-free seasoning liquid of good quality is obtained by utilizing the salt-seasoning liquid, the alcohol immersion is not limited to soy sauce koji, and various other microorganisms are used. It was also found that the present invention can be applied to the solid culture of No. 3, and in this case as well, excellent enzyme activity is exhibited, and a desired salt-free seasoning liquid can be produced. The present invention has been completed based on this new finding.

That is, the present invention relates to a method for producing a seasoning solution, which comprises aging an organic solvent soaked product of koji in which microorganisms are solid-cultured under a temperature condition of 20 ° C. or lower.

The seasoning liquid of the present invention is salt-free and safe, and can be concentrated into an extract, and it can be used in a wide variety of processed foods and food materials, such as instant foods, pickles, dressings, sauces and the like. It can be widely applied to various purposes. In particular, the seasoning liquid of the present invention from soy sauce koji has a significantly improved content of glutamic acid, which is the main component of umami, as compared with soy sauce, as shown in the examples described later, and is very excellent with richness. It has a taste, is no better than conventional hydrochloric acid decomposed products, and has no drawback of having bitterness peculiar to protein decomposed products.

In the present invention, it is essential to use a soaked product of koji in which the microorganism is solid-cultured in an organic solvent. Here, as typical examples of koji in which the above-described microorganism is solid-cultured, various soy sauce koji and miso koji which are well known in the past, for example, thick soy sauce koji, light mouth soy koji, and soy sauce koji can be exemplified. This is a koji starting material mainly consisting of steamed soybeans, which is a koji mold as seed koji, that is, Aspergillus oryzae, Aspergillus sojae, etc. , But not limited to these, attaches to various other well-known microorganisms that have been conventionally used for food, such as Aspergillus niger and Penicillium (typically, beetle).
Penicillium citrinum), Rhizopus,
Rizopus niveus etc. used for tempeh), Bacillus subtilis used for bacillus, paste products etc.
Etc.), such as solid cultures, i.e., their koji, can likewise be advantageously utilized. The above Bacillus solid culture also includes natto. The solid medium for culturing various microorganisms such as soybean may be soybean similar to soy sauce koji, and various nutrients that do not hinder the growth of each microorganism, such as various proteins, sugars, and fibers. , Etc. are appropriately selected and contained,
It may have a characteristic derived from a raw material.

The above-mentioned organic solvent-immersed product of each koji is prepared by immersing each koji in an appropriate organic solvent solution. Here, as the organic solvent, usually ethanol can be preferably used, but the organic solvent is not particularly limited thereto and may be, for example, isopropanol. The final concentration of the organic solvent is usually about 5
It is suitable to be used in the range of about 20%, preferably about 6 to 15%.

In the method of the present invention, the alcohol-immersed product of koji is subjected to a temperature condition of 20 ° C. or lower, preferably 15 ° C. or lower,
It is carried out by aging for about 1 to 2 months. However, if the temperature condition of the aging is higher than 20 ° C., the aging is carried out under a salt-free condition, so that the growth of spoilage microorganisms cannot be completely avoided and the product may be spoiled. Not preferable.

Thus, the salt-free seasoning liquid desired by the present invention can be obtained. This can be post-treated or processed by various known methods as described below, if necessary.

(1) If necessary, it is treated by a known method such as centrifugation or filtration to remove solids and the like.

(2) Heat treatment (usually 5 at 70 to 100 ° C.)
(About 30 minutes) to inactivate the enzyme in the liquid.

(3) For example, purification such as activated carbon treatment is performed to remove unnecessary odors and the like.

(4) Concentrate so that the solid content concentration is about 30 to 70%.

(5) A powdery seasoning is prepared by a drying means such as spray drying.

[0019]

EFFECTS OF THE INVENTION According to the present invention, salt-free and safe, the content of glutamic acid, which is the main component of umami, is significantly improved compared to soy sauce, and it is richer than conventional hydrochloric acid-decomposing amino acid solutions. It is possible to produce a seasoning liquid having a good quality, which has a very excellent taste and which does not have the bitterness peculiar to a protein degradation product.

[0020]

EXAMPLES Hereinafter, test examples and examples will be given in order to explain the present invention in more detail.

The enzyme activity used in each example was measured by the following method.

<Protease activity> Using milk casein as a substrate, a decomposed product corresponding to 1 μg of tyrosine per minute at pH 7.0 (in the case of neutral protease) or pH 3.0 (in the case of acidic protease) at 30 ° C. The titer to be purified is 1 unit.

<Carboxypeptidase (ACP) activity> Carbobenzoxy-glutamyl-tyrosine (Cbz)
-Glu-Tyr) as a substrate, and 1 at 60 ° C for 30 minutes at 30 ° C.
The activity of producing μg of tyrosine is defined as 1 unit.

<Leucine aminopeptidase (LAP)
Activity> Leucyl-glycyl-glycine (Leu-Gly
-Gly) as a substrate, the activity of releasing 1 μmol of amino acid (calculated as glutamic acid) in 1 minute at 30 ° C. is 1
Use as a unit.

<Glutaminase activity> Using L-glutamic acid as a substrate, the unit is the mg number of glutamic acid produced at 37 ° C. for 60 minutes.

The components of the resulting seasoning liquid were analyzed by the method described below.

(1) T. N (total nitrogen content, mg / dl) By Kjeldahl method.

(2) F. N (formol nitrogen, mg / d
l) By the formol titration method.

(3) Amino acid (mg / dl) The amino acid was analyzed by an amino acid analyzer (manufactured by Hitachi Ltd., model 835 high-speed amino acid analyzer).

[0030]

[Test Example 1] This test was carried out by investigating the activity expression of enzymes in koji in the alcohol-immersed product of koji according to the present invention in comparison with the case of ordinary soy sauce koji (in the presence of salt). Carried out.

That is, 5 g of soy sauce koji (dark soy sauce koji) was homogenized in water to 100 ml, and the resulting solution was homogenized with a saline solution (final concentration 16%) or an ethyl alcohol solution (final concentration 15%). An enzyme solution was prepared, and each of them was allowed to act on each substrate solution containing salt or alcohol at a predetermined concentration to examine the enzyme activity of each.

The results obtained are shown in Table 1 below.

[0033]

[Table 1]

In Table 1, each enzyme activity is represented by a relative activity with water as a standard (100), and each enzyme activity (unit / g) in the standard is shown in parentheses below the above standard value. Is displayed.

From Table 1 above, it is clear that the alcohol-soaked soy sauce koji according to the present invention significantly improves the activity of any enzyme in comparison with the case of using salt. In particular, the glutaminase activity was only 5% in the case of utilizing salt, whereas it was actually 95% in the case of utilizing alcohol according to the present invention, which shows substantially no activity inhibition or reduction. Therefore, it can be confirmed that this is very useful and useful for producing a seasoning liquid having excellent taste.

[0036]

Example 1 Dark soy sauce malt and 20% of twice the weight of the malt
Preparation was performed using an ethyl alcohol liquid (using a salt water mixing mixer, a cutter mixer 25S type manufactured by Aikosha Seisakusho Co., Ltd.) and aged at 15 ° C. for one and a half months to obtain the seasoning liquid of the present invention.

As a control, the same preparation as above was carried out, followed by aging for 2 months at room temperature (25 ° C.) to obtain a seasoning liquid.

The characteristics (pH, pure extract, color, decomposition rate, by a conventional method) of each of the obtained seasoning liquids and the analysis results (TN,
F. The amount of N and glutamic acid) is shown in Table 2 below.

[0039]

[Table 2]

In the table, the amount of L-glutamic acid is shown as a relative value (mg / dl) with total nitrogen being 1.0.

From Table 2 above, it is clear that the seasoning liquid of excellent quality can be obtained by aging the soy sauce koji prepared by using alcohol. Particularly, the seasoning liquid of the present invention prepared at low temperature of 15 ° C. It is clear that the amount of L-glutamic acid is very high and the taste is good.

[0042]

Example 2 The same as in Example 1, the thick soy sauce koji which was immersed in a 20% ethyl alcohol solution was aged at 15 ° C. for 45 days to obtain a seasoning solution of the present invention.

The results of amino acid analysis of this product are shown in Table 3. However, the numerical values in the table are T.I. It is represented by the amount of amino acid per N1.0 (mg / dl).

As a control, Table 3 shows the same results of the above-mentioned aging carried out at room temperature (25 ° C.) for 60 days, the same results of commercially available soy sauce (special grade) and hydrochloric acid-decomposing amino acid solution (hydrochloric acid hydrolysis). The same result for the commercially available taste liquid by the treatment is also shown.

[0045]

[Table 3]

From Table 3 above, the seasoning liquid of the present invention markedly improved the amount of glutamic acid, which is the main component of the taste component, compared with the commercially available special-grade soy sauce. Is about 100%). Of course, unlike the case of decomposing hydrochloric acid, the seasoning liquid of the present invention has a peculiar amino acid composition by the use of an enzyme, which has the same taste as soy sauce and gives a quality exceeding that of soy sauce. It is understood that there is.

[0047]

Example 3 Commercial natto (solid culture of Bacillus natto,
Composition: Crude protein 16.5%, Crude fat 10%, Carbohydrate 10.1
%, Fiber 2.3%, ash 2.6%, moisture 58.5%) 8
80 ml of water and 15 ml of pure ethyl alcohol were added to 5 g of the mixture, and the mixture was stirred and aged at 15 ° C. for 1 month, and then filtered to obtain the seasoning liquid of the present invention as a supernatant.

The thus-obtained filtrate was analyzed in the same manner as in Example 2 and the results are as follows, which had an excellent taste.

T. N 1.76 F.I. N 0.94 pH 6.7 Liquid volume 108 ml

[0050]

Example 4 Penicillium koji was prepared as follows. That is, an equal amount of water was added to 10 kg of raw material consisting of 20% defatted soybean grains, 50% sardine powder, 20% wheat malt and 10% cornstarch (however, cornstarch was mixed with a portion of water by enzymatic liquefaction). The added material was used as a koji raw material, which was sterilized under pressure steam, cooled, and then added to Penicill as an inoculum.
After inoculation with ium citrinum and inoculation, koji-type culture was carried out at 30 to 35 ° C for 3 days.

Then, 17 l of an isopropyl alcohol (20%) solution was added to the obtained koji, and the mixture was kept at 15 ° C. for 2 hours.
After aging for a month, the seasoning liquid of the present invention (acquired liquid amount: about 26 liters) was obtained.

The results of analysis of this seasoning liquid in the same manner as in Example 2 were as follows, and it had excellent taste properties.

T. N 2.32 F.N. N 1.54 pH 6.2 Liquid amount 26 liters Further, the above seasoning liquid was concentrated to about 1/3 volume and freeze-dried to obtain 6.1 kg of powder seasoning.

[0054]

Example 5 Koji of the genus Rhizopus was prepared as follows. That is, a koji raw material was prepared by adding an equal amount of water to 20 kg of a raw material consisting of 50% corn protein grains, 42% wheat malt and 8% cornstarch (however, cornstarch was liquefied as an enzyme into a part of water). After sterilizing it under pressure steam, cool it,
Rhizopus niveus as an inoculum was inoculated into this, after inoculation,
Koji culture was carried out at 30 to 35 ° C for 2 days.

Next, ethyl alcohol (20
%) Solution (35 liters), and the mixture was aged at 15 ° C. for 2 months to obtain a seasoning liquid of the present invention (acquired liquid amount: about 62 liters).

The results of analysis of this seasoning liquid in the same manner as in Example 2 were as follows, and it had excellent taste properties.

T. N 1.74 F.I. N 1.12 pH 6.4 Liquid volume 62 liters

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[Procedure amendment]

[Submission date] October 23, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0027

[Correction method] Change

[Correction content]

(1) T. N (total nitrogen content, g / dl) By Kjeldahl method.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0028

[Correction method] Change

[Correction content]

(2) F. N (formol nitrogen, g / d
l) By the formol titration method.

Claims (1)

[Claims] 1. A method for producing a seasoning solution, which comprises aging an organic solvent soaked product of koji in which microorganisms are solid-cultured under a temperature condition of 20 ° C. or lower.