JPH0759534A - Production of sweetening seasoning - Google Patents

Abstract

PURPOSE:To obtain a sweetening seasoning rich in flavor without the need for using bran stock by adding and acting a hydroxycinnamate hydrolase to and on a starch stock, in the wax saccharifying aging process for sweetening seasoning. CONSTITUTION:A hydrocinnamic ester hydrolase is added to and made to act on a starch stock such as rice, wheat or corn in the wax saccharifying aging process for sweetening seasoning. Thereby, free ferulic acid is produced and accumulated in wax, a part of the ferulic acid reacts with ethanol in the wax to form ferulic ethyl ester with profound flavor and the part of the rest of the ferulic acid is decomposed into substances having sweet flavor such as vanillin or vanillic acid, thus making the flavor of the objective sweetening seasoning favorable.

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 sweet seasonings such as ferulic acid, ethyl ferulic acid, vanillin and vanillic acid, which are rich in rich flavor components.

[0002]

2. Description of the Related Art Conventionally, defatted red nuka and / or tiger nuka is hydrolyzed with amylase, rice koji and bran koji, and the obtained flavor liquid is added to miso so that kokumi and fukuromi are added. It is known to obtain good taste
5-48779).

[0003]

However, this method requires a new raw material for the preparation of the flavor liquid, and since the raw material depends on the raw material, the product is greatly influenced by the quality of the raw material. , The flavor liquid is as it is,
There is a risk that it cannot be added at a high concentration due to the unique taste and smell of Nuka.

Therefore, an object of the present invention is to obtain a sweet flavor enhancer having a rich flavor without using a raw material of Nuka.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to solve the above problems, and as a result, in the conventional saccharification and aging process of mash of sweet seasonings, a high level of hydroxycinamic acid ester hydrolase was observed. A culture of Aspergillus genus microorganisms showing productivity, an extract thereof, or a ferric acid, ferulic acid ethyl ester, vanillin, vanillic acid, or the like, when a hydrolytic enzyme of the hydroxycinamic acid ester hydrolase is added to act as a heavy flavor component. Based on this finding, the present invention was completed. That is, in the process of ripening and sweetening the sweetening seasoning,
A method for producing a sweet seasoning, characterized in that a hydroxycinnamic acid ester hydrolase is added thereto.

The present invention will be described in detail below. First, as the sweetening seasoning according to the present invention, steamed non-glutinous rice or non-glutinous rice is mixed with rice koji, water and alcohol according to the usual production method of miso, and the non-glutinous rice or non-glutinous rice is present in the presence of alcohol. Ami sour obtained by saccharification and aging with Aspergillus oryzae and solid-liquid separation; an enzyme such as acid or α-amylase is allowed to act on steamed glutinous rice or α-starch to obtain starch of the ulti-rice or Alcohol-containing sweetening seasonings obtained by liquefying 95% or more of the gelatinized starch, charging the liquefied product as it is with alcohol and rice koji, saccharification and aging, and solid-liquid separation; steamed grains or gelatinized A salt-containing salt obtained by subjecting the obtained starch raw material as the main raw material, adding rice koji (or saccharifying enzyme), salt and water to it, adding yeast and lactic acid bacteria if necessary, and fermenting and aging, followed by solid-liquid separation. Sweet seasoning (fermented seasoning); and amino acid Like taste seasoning liquid, the sugar concentration include 16 to 75% of sweetening seasoning.

Next, to carry out the present invention, a hydroxycinamic acid ester hydrolase is added in the saccharification and aging step of the mash of the sweetening seasoning.

The hydrolysis of hydroxycinnamic acid ester used in the present invention has already been carried out by the present inventors in JP-A-57-9.
No. 9193, which is disclosed in detail, for example, Aspergillus japonicas ATCC20236,
Solid culture of strains such as Aspergillus niger-IAM3002 and Aspergillus cytoii ATCC14332 according to a conventional method using a nutrient medium used for culturing filamentous fungi,
Alternatively, liquid culture is performed, and the obtained culture is used as it is.

Alternatively, a water extract of the solid culture or a clarified filtrate of the liquid culture is used to obtain a precipitate by a salting out method using ammonium sulfate or an alcohol precipitation method,
The crude enzyme obtained by drying this is used.

Alternatively, after the crude enzyme is further dissolved in a buffer solution or the like, an ion exchange Sephadex such as DEAE-Sephadex A-50, QAE-Sephadex A-50 or CM-Sephadex, or Sephadex G- is used. Two
Individual means such as gel filtration using Sephadex such as 00, isoelectric focusing using ampholine, electrophoresis using acetate membrane starch, acrylamide gel, and other isoelectric precipitation, or The purified enzyme is obtained by appropriately adopting an appropriate combination of these and used. (In the present invention, the above-mentioned crude enzyme and purified enzyme are referred to as “treated product of culture”)

When these microorganisms were koji-made under the koji-making method conditions of the following A, the hydroxycinamic acid ester hydrolase activity in the koji was 0.
When a microorganism having a hydroxycinamic acid ester hydrolase-producing ability of 5 units / g or more of koji is used, a large amount of the enzyme can be produced and accumulated in the culture. It is preferable because it is not necessary to have such a form and the addition action can be performed as it is. A. Koji method condition 36 g of 80% sprinkled bran was put into a 1 liter Fernbach flask, and sterilized under pressure at 120 ° C. for 1 hour.
After cooling, inoculate with Aspergillus spp.
Incubate for hours. B Hydroxycinamic acid ester hydrolase activity assay method Agricultural Biological Chemistry-46
Vol. 297 (1982).

The above-mentioned enzyme which is added and added in the saccharification and ripening process of the sweetener seasoning mash differs depending on the form, the specific activity of the enzyme, the method of making the enzyme act, etc. It is preferable to use at least one unit, preferably 10 to 100 units.

The time of addition may be any time during the saccharification and ripening step of the mash, but it is preferable to add it to the mash at the initial stage of charging.

[0014]

[Function] When the hydroxycinamic acid ester hydrolase is added and acted in the sweetener saccharification and ripening process as described above, the enzyme acts on the starchy raw material such as rice, wheat and corn, and the raw material is derived from the raw material. The free ferulic acid of is produced and accumulated in the mash, and a part of this ferulic acid reacts with the alcohol present in the mash to form ferulic acid ethyl ester with a heavy flavor, and the remaining ferulic acid Since a part of them is decomposed into a substance having a sweet flavor such as vanillic acid and vanillin, the flavor of the sweetening seasoning becomes very good.

Hereinafter, the present invention will be described more specifically by showing examples.

[Example 1] (Preparation example of taste laver with good flavor) 1 kg of polished glutinous rice was washed, dipped and drained in the usual manner, then steamed, and the resulting glutinous rice was left to cool and then dried. 40% concentration alcohol
760 ml of deionized water and about 200 g of rice koji were added to prepare Ami-goho, to which crude enzyme powder of hydroxycinamic acid ester hydrolase was added so that each concentration was as shown in Table 1. Then, the mixture was aged at 30 ° C. for 1 month, squeezed, pulled, fired and filtered by a conventional method to obtain the miso of the present invention. For comparison, a control taiso was obtained in exactly the same manner except that the crude enzyme of hydroxycinamic acid ester hydrolase was not used.

The ferulic acid, which is a precursor of the fragrance component, and the fragrance components, ferulic acid ethyl ester, vanillin, and vanillic acid, respectively, in the thus-obtained Ajiso of the present invention and the control miso, were added to O. D. S was measured by high performance liquid chromatography using a resin for separation (TSKgel ODS-120T manufactured by Tosoh Corporation). Also,
A sensory test was conducted by a panel of 10 people. The sensory test is performed by the scoring method for the scent and taste of miso soup. Compared to the control miso, +2 is excellent, +1 is slightly excellent, 0 is no difference, -1 is slightly inferior. Inferiority was evaluated as -2 and the average value was shown. The results are shown in Table 1.

[0017]

[Table 1]

[0018]

Example 2 (Production Example of Sweet Flavor-Containing Sweet Seasoning Containing Sake) 1 kg of polished glutinous rice is washed, dipped, drained and steamed according to a conventional method to obtain 1.4 kg of steamed glutinous rice, and 440 ml of water is added to this.
And 0.4 g of the α-amylase agent (Spitase CP, manufactured by Nagase Sangyo Co., Ltd.) were mixed and kept at 70 ° C. for 40 hours to almost completely liquefy the starch of the glutinous rice. Next, this liquefied product was charged with 200 g of rice koji and 280 ml of 95% alcohol to obtain a mash. This powder is obtained by the following method.2.
Aspergillus japonicas AT showing hydroxycinamic acid ester hydrolase producing ability of 0 unit / g koji
A culture of CC20236 (black koji) was added to the mixture so that the enzyme concentration was as shown in Table 2, and saccharification and aging was performed at 25 ° C for 10 days, followed by squeezing, orienting, burning, and filtration. A sweet seasoning containing sake was obtained. For comparison, a control sake-containing sweetener seasoning was obtained in exactly the same manner as above, except that black koji was not used in the method for producing the sake-containing sweetener seasoning.

(Aspergillus japonicas AT of Aspergillus niger
Preparation of culture of CC20236 strain) In a Fernbach flask with a capacity of 1 liter, 36 g of 80% sprinkled bran was placed, sterilized under pressure at 120 ° C. for 1 hour, and after cooling, the Aspergillus japonicas ATCC20236 strain was inoculated. Then, the mixture was cultured at 30 ° C. for 72 hours to obtain black koji. This koji showed a hydroxycinamic acid ester hydrolase activity of 2 units / g koji. The enzyme activity is
Agricultural Biological Chemistry-46
Vol. 297 (1982).

The aroma components of the thus-obtained sweetener-containing seasonings of the present invention and the control of the present invention were measured, and sensory tests were conducted in the same manner as in Example 1. The results are shown in Table 2.
Shown in.

[0021]

[Table 2]

From the results of Examples 1 and 2, when the hydroxycinamic acid ester hydrolase was added and used in the saccharification and ripening step of the sweet seasoning, ferulic acid ethyl ester, vanillin, and vanillic acid were found to be significantly contained in the mash juice. It can be seen that the rich flavor components are enriched by the amount produced and accumulated, and a sweet seasoning with a good flavor can be obtained. In addition, from the results of Example 2, when using 0.5 units / g or more koji or higher of a hydroxycinamic acid ester hydrolase-producing microorganism, a large amount of the enzyme should be produced and accumulated in the culture. Therefore, it is not necessary to make it into a form like a crude enzyme or a purified enzyme, and the culture is added as it is,
It can be seen that a sweet seasoning having a good flavor can be obtained.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Norio Harada, 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation

Claims (3)

[Claims] 1. In the step of ripening and sweetening a sweet seasoning,
A method for producing a sweet seasoning, which comprises adding a hydroxycinamic acid ester hydrolase to the mixture. 2. The method for producing a sweet seasoning according to claim 1, wherein the hydroxycinamic acid ester hydrolase is allowed to act in an amount of 1 unit or more per 1 kg of the starch material. 3. The hydroxycinamic acid ester hydrolase has a hydroxycinamic acid ester hydrolase activity of 0.5 unit / g or more of koji when koji is produced under the koji-making method condition A described below. The method for producing a sweetening seasoning according to claim 1 or 2, wherein the culture of Aspergillus microorganisms showing the ability to produce a hydroxycinamic acid ester hydrolase or the treated product thereof is used. A. Koji method conditions 36 g of 80% sprinkled bran was put into a 1-liter Fernbach flask, and sterilized under pressure at 120 ° C. for 1 hour.
After cooling, inoculate with Aspergillus spp.
Incubate for hours.