JPH084473B2 - Fermented seasoning manufacturing method - Google Patents

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, and more particularly to a method for obtaining a fermented seasoning having a unique flavor by using beans having a component composition different from that of soybean as a raw material.

[0002]

2. Description of the Related Art Recently, the seasoning industry has been strongly affected by the westernization of consumer tastes and the introduction of gourmet foods due to the improvement of people's living standards and the influx of foreign cultures. For this reason, traditional Japanese fermented seasonings that are brewed with soybeans as the main ingredient, such as rice and wheat, have a peculiar odor and may not be suitable for recent dishes. A flavored fermented seasoning is desired. Further, conventional fermented seasonings mainly composed of soybeans require a long period of time to brew the umami from soybeans.

[0003]

Therefore, the present inventor has found that the conventional fermented seasoning mainly containing soybean is not suitable for the recent Western-style dishes, and that an improvement therefor is desired. In view of the problem that conventional fermented seasonings require a long manufacturing period, as a result of research to improve this, it is possible to obtain good results using beans having a lower protein content and higher sugar content than soybeans as raw materials, The present invention has been achieved based on this result.

[0004] That is, the first object of the present invention, soybeans have a different flavor than the conventional fermented seasoning containing mainly, Japanese, widely suitable fermentation seasonings Western and Chinese like short
Another object of the present invention is to provide a method for producing a fermented seasoning obtained in between .

A second object of the present invention is to provide a method for producing the fermented seasoning which does not undergo solid-liquid separation and has a smooth texture.

[0006]

The invention according to claim 1 for achieving the above-mentioned first object has a protein content of 25.5.
% Beans having a sugar content of 50% or less are absorbed in water and steamed, and this steamed product is used as koji.
In this state, digestion is performed at high temperature to obtain a digested product, which is then fermented with yeast to give a fermented product. Fruit components are added to the fermented product and mixed, and solid-liquid separation is performed.
Ku and said to Rukoto and fermented seasoning.

A claim for achieving the first object
A second aspect of the invention is characterized in that, in claim 1 , a taste component is added to the fermented product.

In order to achieve the second object, the invention of claim 3 is that in claim 1 , the fermented product to which a fruit component or a taste component is added is ground to form a paste. Characterize.

In claims 1 to 3 , beans having a protein content of 25.5% or less and a sugar content of 50% or more are used. As the beans, for example, various beans such as Mungu, Rajma and Chana shown in the item A of Table 1 can be used singly or as a mixture of plural kinds. Since each of the beans of the section A has less protein and higher sugar than the soybeans shown in the section B, the peculiar odor of soybean can be reduced when it is used as a fermented seasoning.

[0010]

[Table 1]

The high temperature digestion treatment with koji is, for example, 50 to
It is set at 60 ° C. for about 15 to 20 hours.

The fruit component is fruit, fruit juice, fermented fruit,
At least one component derived from fruit such as fermented fruit juice is used. As the taste component, at least one kind of component having a taste such as spice, seasoning and sweetener is used.

[0013]

In the claim 1, the beans in koji are digested by the enzyme of koji mold . Since the digestion process is performed at high temperature, the digestion is fast. The digest is fermented by yeast. Adding a fruit component such as fruit juice gives a more complex flavor. Claim 2
In, a complex flavor is added by adding a flavoring component such as spice. In the third aspect , the paste-like physical property is used without solid-liquid separation.

[0014]

EXAMPLE A first example of the present invention will be described below. Well
Not, Ri by the enzymes of koji fungus high temperature digestion process to digest and without,
The case of fermenting this with yeast to obtain a fermented product will be described with reference to FIG. As raw material beans (hereinafter, also simply referred to as beans), 5 kg of rajima and chana (see Table 1 for general components of both beans) were prepared (dry matter conversion). Radia and chana are treated separately according to the process of FIG. The prepared Rajma and Chana were soaked in water by dipping all the respective amounts in a water tank. Rajima in water at 30 ℃ for 70 minutes, Chana at 30 ℃
Of water for 90 minutes. After absorbing water, transfer each bean to a colander,
After draining and leaving it overnight, each bean was steamed at 121 ° C. for 60 minutes and cooled. To each of the steamed beans, powder of pregelatinized rice was sprayed in an amount of 2 to 4% with respect to the dry matter of the beans, and this was processed into a spherical shaped product by using a front plate having a hole with a diameter of 13 mm. . On the other hand, seed koji increased in the amount of pregelatinized rice, Aspergillus oryzae in this example, was prepared, and was sprinkled on the surface of a spherical shaped product, and was put on a koji lid. The koji lids of both beans filled with the molded product were put in a koji room at 28 to 30 ° C., and koji was made for 44 hours under control. In addition, the molded product was most carefully cleaned after 15 to 20 hours, and secondly after 25 to 30 hours, the molded product was rearranged and the lid was rearranged.

To the koji of both beans produced, water was added in an amount of 1.6 times as much as the dry matter of the beans and subjected to a high-temperature digestion treatment at 55 ° C. for 18 hours to obtain each digest. The digestion temperature is 50-
60 ℃ is desirable, and if it is lower than 60 ℃, it easily rots.
If it is too high, the enzyme action of koji is not good.

[0016] Thus, the digested radisma and chana sol are fermented by yeast. The digested product of each bean is divided into two parts, one of which is added with 5% (wt%) of salt to make a salt group, and the other of which is added of 5% (vol%) of ethanol to be a non-salt group. The pH of each section was adjusted to 4.5 with lactic acid. As shown in the process chart of FIG. 1, soy sauce yeast B (salt-tolerant yeast, Tygosaccharomyces lucii) was added to the digested product in the salt-containing area and fermented at 20 ° C. for 1 month to ferment the salt-containing product. Got Sake yeast A (non-salt-tolerant yeast, Saccharomyces cerevisiae) was added to the digested product in the unsalted area,
Fermentation was carried out at 0 ° C for 1 month to obtain a salt-free fermented product.

Thus, in the process shown in FIG. 1, the rajima of the raw material beans, a fermented product of rajima koji treatment and salt fermentation, and a fermented product of rajima koji treatment and saltless fermentation were obtained. In addition, in the process of FIG. 1, a fermented product of chana koji treatment / salt fermentation and a fermented product of chana koji treatment / saltless fermentation were obtained from the raw bean chana.

On the other hand, a case of high temperature digestion treatment with an enzyme will be described as a comparative example with reference to FIG . Prepare 5 kg each of rajima and chana as raw beans (dry matter conversion), each bean is a figure
Treat each separately according to step 3 . Allow each bean to absorb sufficient water, drain, and boil at 121 ° C for 60 minutes,
Cooled. To each steamed bean, add 2-4% of the powder of pregelatinized rice to the dry matter of the beans, crush it with a chopper, and add 1.6 times of water to each bean. Digested with.

The digestion treatment was performed twice, a primary treatment and a secondary treatment. The first digestion treatment is amylase for hydrated beans (use of liquefied amylase AD manufactured by Amano Pharmaceuticals KK)
And protease (Protease S manufactured by Amano Pharmaceuticals KK
0.2% (dry matter equivalent) each, and 70 ° C., 7.
It was carried out for 5 hours. After the first digestion treatment, the second digestion treatment was performed. The second digestion treatment was carried out at 57 ° C. for 24 hours by adding 0.3% (in terms of dry matter) of saccharified amylase (using Gluczyme AF6 manufactured by Amano Pharmaceuticals KK) and protease (using Protease M manufactured by Amano Pharmaceuticals KK). .
A digest was obtained after the second digestion treatment .

This digest of Rajma and Chana then undergoes fermentation by yeast. The digested product of each bean is divided into two parts, one of which is added with 5% (wt%) of salt to make a salt group, and the other of which is added of 5% (vol%) of ethanol to be a non-salt group. The pH of each section was adjusted to 4.5 with lactic acid. As shown in the process diagram of FIG. 3 , soy sauce yeast B was added to the digested product in the salt-containing area and fermented at 20 ° C. for 1 month to obtain a salt-treated fermented product. Sake yeast A was added to the digested product in the unsalted area, and it was issued at 20 ° C. for 1 month to obtain a salt-free fermented product.

In this way, in the process of FIG. 3 , from the raw material bean radima, a fermented product of radima enzyme treatment / salt fermentation and a fermented product of radima enzyme treatment / saltless fermentation were obtained. In addition, in the process of FIG. 3 , a fermented product of chana enzyme treatment / salt fermentation and a fermented product of chana enzyme treatment / saltless fermentation were obtained from the raw bean chana.

[0022] were obtained according to the process of FIG. 1, the present embodiment 1, koji processing and salted fermented Rajima, koji processing and salt free fermentate Rajima, koji processing and salted fermented in Chana, koji process Chana -Unsalted fermented product and the enzyme-treated salted fermented product, salted fermented product, enzyme-treated fermented soybean of the comparative example obtained according to the process of FIG. Table 2 and Table 3 show the analysis values of each general component of the enzyme-treated and salt-free fermented product of
The color tone is shown in Table 4, and the organic acid composition is shown in Table 5 and Table 6.
And the aroma component analysis values are shown in Table 7.

[0023]

[Table 2]

[0024]

[Table 3]

The titratable acidity I indicates the amount of 0.1N-NaOH aqueous solution required for adjusting the pH to 7.0, and the titratable acidity II indicates the amount required to adjust the pH to 7.0 to 8.3.

[0026]

[Table 4] The color tones in Table 4 were measured with a colorimeter (manufactured by Nippon Denshoku KK). In Table 4, L indicates brightness, white is 100 and black is 0, and the larger the value is, the higher the brightness is, and a is the (+) side, the larger the value is, the larger the degree of red is. , B indicates that the larger the value on the (+) side, the greater the degree of yellow.

[0027]

[Table 5]

[0028]

[Table 6] The numerical unit in Tables 5 and 6 is mg / L.

[0029]

[Table 7] In Table 7, the numerical unit of ethanol is V / W%.
The numerical unit of other alcohols is ppm.

Further, the results of the sensory evaluation of the respective fermented products of the first example and the comparative example are shown in Table 8. In the unsalted group, salt was added to give the same salt amount as in the salt group. The panel of the sensory examination consisted of 3 males and 3 females aged 20 to 50, and they were allowed to select the ranking of good ones.

[0031]

[Table 8]

In the general component analysis values in Tables 2 and 3,
Regarding the values of straight sugar and total sugar, the salt-free plot remained more than the salt-containing plot. Formol nitrogen and water-soluble nitrogen were more produced in the fermented product treated with koji than in the enzyme-treated product of the comparative example , and the presence or absence of salt did not seem to have a significant effect. A large amount of ethanol was produced in the unsalted area using sake yeast A. Table 4
From the color tone, the salted fermented products are both Rajma and Chana,
The brightness (L value) showed a slightly high value.

In the organic acid compositions shown in Tables 5 and 6, a radia,
In both chana, the amount of acetic acid was high in the salt-fermented product, but the amount of malic acid was low. According to the aroma component analysis values in Table 7, both rajima and chana contained a large amount of isoamyl alcohol in the salted fermented products.

The results of the sensory evaluation are shown in Table 8, and the enzyme-treated group of Comparative Example had a rancid taste and a monotonous flavor with both ramana and chana and had a strong tenacity because the raw materials were poorly dissolved. It was In Example 1 in which the koji treatment was performed, the aroma (fruit aroma) and the sweetness of the salt-free plot were stronger than those of the salt-free plot. Overall, rajima and chana have a higher proportion of koji treatment areas.
The flavor and physical properties were better than those of the comparative group (enzyme-treated group) .

Next, an example of obtaining a fermented seasoning from these fermented products will be described with reference to FIG . Fermented grape (fruit juice) and fermented mango (fruit) are prepared as fruit components. For each fermented product, 4 L of grape juice or mango paste was adjusted to 20% in direct sugar (using glucose), and the fermentation temperature was 14 ° C. with sake yeast A or soy sauce yeast B (soy sauce yeast B was salt 5 %)) Fermentation by standing, fermentation of Sake yeast A (fermentation days 9 days), Grape fermented product B by fermentation of soy sauce yeast B (fermentation days 37 days), fermentation of sake yeast A (fermentation) 10 days
Mango fermented by day) A, and, mango fermented by fermentation (fermentation days 36 days) of the soy sauce yeast B B, and the even
Of.

Table 9 shows the general component analysis values of these fermented products, Table 10 shows the organic acid composition, and Table 11 shows the aroma component analysis values.

[0037]

[Table 9]

[0038]

[Table 10] The numerical unit in Table 10 is mg / L.

[0039]

[Table 11] In Table 11, the numerical unit of ethanol is V / W.
%, The numerical unit of other alcohols is ppm.

In Table 9, it can be seen that soy sauce yeast B has a slower fermentation rate and produces less ethanol than sake yeast A. In Table 10, it was confirmed that Sake yeast A produced succinic acid slightly more than soy sauce yeast B, and soy sauce yeast B produced more acetic acid in mango than sake yeast A. Table 11
It is understood that Sake yeast A produces more than soy sauce yeast B.

[0041] Then, as shown in FIG. 2, contact in Example 1
As described above, the rajima-koji treatment / salt-fermented product, the kana-koji treatment / salt-fermented product, the rajima-koji treatment / salt-free fermented product, the chana-koji treatment / salt-free fermented product, and the comparative example as shown in FIG. Radima enzyme treatment / salt fermentation, Chana enzyme treatment /
Fermented with each one of grape fermented product A, B and mango fermented product A, B in salted fermented product, radima enzyme treated / unsalted fermented product, chana enzyme treated / unsalted fermented product. Many seasonings were prepared. Each fermented seasoning was mixed with a flavoring component such as a spice to adjust the taste. Among them, in Example 1
Then, good fermentation seasonings T1 to T4 shown in Table 12, Table 13, Table 14 and Table 15 were obtained. In addition, from the comparative example
No fermented seasoning could be obtained.

[0042]

[Table 12] Mixing of fermented seasoning T1

[0043]

[Table 13] Mixing of fermented seasoning T2

[0044]

[Table 14] Mixing of fermented seasoning T3

[0045]

[Table 15] Mixing of fermented seasoning T4

The results of the sensory examination of the fermented seasonings T1 to T4 (panels by the above-mentioned 6 persons) are as shown in Table 16.

[0047]

[Table 16]

All of the fermented seasonings T1 to T4 had a high flavor, and when they were eaten with beef steak, salad, and fried sardines as a sauce, they had good compatibility with each dish.

Next, a second embodiment of the present invention will be described. The fermented seasonings T1 to T4 obtained in the first embodiment described above are in a solid-liquid mixed state. In this example 2, the solid-liquid mixed state is ground to a paste-like physical property containing fibrous material by finely grinding it with a grinding means such as a grinder. The fermented seasonings T1 to T4 after the grinding treatment could be made into a good paste.

Each of the pasty fermentation seasonings T1 to T4 is
When beef steak, salad, and sashimi were fried in the same manner as in Example 1 , the fermented seasonings T1 to T were used.
No. 4 had a smooth texture and good compatibility with each dish, and was preferable as a sauce suitable for Western style, Japanese style and Chinese dishes.

[0051]

According to the first aspect of the present invention, a fermented product is obtained from beans having a protein content of 25.5% or less and a sugar content of 50% or more. By including the fruit component of 1., it is possible to obtain a fermented seasoning having a peculiar flavor by the fermented product of beans and the fruit component. The fermented seasoning according to the invention of claim 1 can be used by adding (a mixture of) the liquid content and the solid matter to a dish as a sauce. The unique flavor of this fermented seasoning is suitable for Japanese-style dishes, Western-style dishes, Chinese dishes, and the like. The fermented seasoning according to the invention of claim 2 can obtain a fermented seasoning having a peculiar flavor with a fermented product of beans and a blending component such as spices by including at least one taste component. The flavor of this fermented seasoning is different from that of the fermented seasoning obtained from claim 1 , and is suitable for Japanese-style dishes, Western-style dishes, Chinese dishes and the like. In the invention of claim 3, since the fermented seasoning obtained in claim 1 or claim 2 is ground into a paste,
A fermented seasoning with a smooth texture and no solid-liquid separation can be obtained. This paste-like fermented seasoning has the flavor according to claim 1 or 2 as it is and is suitable as a sauce for various dishes.

[Brief description of drawings]

FIG. 1 is an explanatory view of a process for obtaining a fermented product of the first embodiment.

FIG. 2 is an explanatory view of a process of obtaining the fermented seasoning of the first embodiment.

FIG. 3 is a process diagram for obtaining a fermented product of a comparative example.

FIG. 4 is a process diagram for obtaining a fermented seasoning of Comparative Example.

Claims (3)

[Claims] 1. Beans having a protein content of 25.5% or less and a sugar content of 50% or more are absorbed in water and steamed, and then steamed.
The boiled product is made into koji, and this is digested at a predetermined water temperature at high temperature to give a digested product, which is then fermented with yeast to give a fermented product, and a fruit component is added to the fermented product.
Mixed and mixed with the fermented seasoning without solid-liquid separation.
A method for producing a fermented seasoning characterized by: 2. The method for producing a fermented seasoning according to claim 1, wherein a taste component is added to the fermented product. 3. The method for producing a fermented seasoning according to claim 1 or 2, wherein the fermented product to which the fruit component or the taste component is added is ground to form a paste.