JPH09234017A - Fermented food product utilizing water in marine deep layer and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermented food product which can give tasty soybean sauce and soybean paste, further clear rice wipe (Sake) rich in taste and flavor and reduced in unpleasant flavors peculiar to Sake by promoting the fermentation action and improving the utilization of nitrogen components and to provide a production process therefor. SOLUTION: At the stage of charging raw materials in the fermentation of soybean sauce, soybean paste or Sake, instead of a part of the whole of usual saline water or water which is to be added to the starting materials together with seed malt, clean water from the marine deep layer (>=200m depth) is used to effect fermentation through the prescribed process whereby the objective food products are obtained. In the production of soybean sauce, soybeans 1 is steamed, wheat grains 2 are crushed and mixed with the steamed soybeans, and the mixture is combined with seed malt 3 to make a malted mixture. In the meantime, table salt is mixed with the marine water from the deep layer of >=200m depth at a suitable ratio to prepare an adjusted saline solution 6. Then, the solution is mixed with the mixture to prepare a fermentation mash 7 to effect fermentation and aging. Then, the fermented mash 7 is squeezed and pasteurized to give the objective soybean sauce.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented food product in which clean deep sea water is used as a feed water for fermented food products such as soy sauce, miso and sake, and a method for producing the same.

[0002]

2. Description of the Related Art Among fermented foods that have been known so far,
Soy sauce is usually mixed with soybeans, wheat, and koji seeds, and concentrated saline is added to this to make a moromi (fermented soy sauce), which is fermented and aged for more than a year by utilizing the functions of koji mold and yeast to saccharify A fermented seasoning peculiar to Japan obtained by decomposing soybean protein to produce amino acids.

Miso is fermented and aged from soybean and rice or wheat or salt for 1 year or longer by utilizing the functions of Aspergillus and yeast, and saccharification and soybean protein decomposition and amino acid decomposition similar to those of soy sauce are carried out. It is a semi-solid fermented seasoning unique to Japan made by production.

[0004] Sake is an alcoholic beverage peculiar to Japan, which is made from rice as a raw material and has a unique flavor by performing saccharification and alcohol fermentation in parallel with rice koji and yeast for 2 to 3 months.

[0005]

However, since the soy sauce uses a method in which koji mold and yeast act on soybean and wheat to generate amino acids by saccharification and decomposition of soybean protein, nitrogen in soybean protein is used. It is necessary to measure the utilization rate of the fermented soybeans, which causes a problem that the fermentation period takes one year or more. Therefore, shortening the manufacturing period is a problem to be improved at present. In the case of miso as well, because it is a method of producing amino acids by saccharifying action of koji mold and yeast and decomposition action of soybean protein from soybean and rice or wheat as a raw material, the fermentation period is one year or more as in the case of soy sauce, and the production period Is required to be shortened.

On the other hand, in the case of sake, since rice is used as a raw material for saccharification and alcohol fermentation with rice malt and yeast, the alcohol production rate and yield rate are improved and the yeast death rate is reduced. It is an issue at the present time to eliminate miscellaneous tastes and increase the amount of aroma components such as isoamyl acetate and ethyl caproate, which are the scent of high-grade sake, by removing the odor.

Therefore, the present invention solves the problems that occur during the production of such conventional fermented foods, and uses deep sea water excellent in cleanliness and eutrophication for brewing soy sauce, miso, and sake. To provide a fermented food and a method for producing the same, in which a fermented soy sauce, miso, and high-quality sake with little odor and flavor can be obtained in a short time by promoting the fermentation action and improving the nitrogen utilization rate. That is the purpose.

[0008]

[Means for Solving the Problems] In order to achieve the above object, the present invention substitutes a part or the whole amount of ordinary salt water or water added together with seed koji in the raw material at the stage of charging soy sauce, miso and sake. The present invention provides a fermented food product using deep sea water, which is brewed using clean deep sea water taken from a deep sea deeper than 200 meters below the sea level, and is produced based on a predetermined production process, and a method for producing the same.

As a method for producing soy sauce, soybean is selected, washed, dipped and steamed, and wheat is selected, roasted, crushed and mixed with the steamed soybean product, and seed koji is added to this mixture to make koji. On the other hand, salt and deep sea water taken from the deep sea deeper than 200 meters below the sea level are mixed at an appropriate ratio to obtain adjusted salt water, and the adjusted salt water is put into the koji to make moromi, which is fermented to saccharify. , Soybean protein is decomposed, amino acids are produced and aged, and the resulting moromi is squeezed and fired to produce.

The miso is produced by carefully selecting, washing, soaking, steaming and cooling the rice and then mixing it with seed koji and calcium carbonate. Then, adding a cooled product of the rice to this mixture, seeding and making koji. While koji is obtained and mixed with salt, carefully selected, soaked, steamed, and cooled soybeans are charged and mixed with deep-sea water taken from the deep sea at a depth of 200 meters below the sea level, the mixture of salt and malted rice, lactic acid bacteria, and yeast, Fermentation and slicing are performed to saccharify, decompose soybean protein, and produce amino acids, and then prepared, strained, and heated and cooled to produce.

As a method for producing sake, after polishing brown rice to obtain white rice, washing, soaking, and steaming to make steamed rice, while deep sea water taken from the deep sea 200 meters below the sea level and yeast are mixed. Obtain koji from seed koji while obtaining a liquor mother, add the above-mentioned liquor mother and koji to the steamed rice, and add deep sea water and water to these mixtures to undergo saccharification through the steps of initial addition, dance, Nakazoe, and distilling. And alcohol fermentation is carried out in parallel, and a mash that produces a rich fragrance is made, which is squeezed and then fired to produce sake.

According to such various fermented foods and the method for producing the same, the acidity of deep-sea water preparation is always higher than that of normal preparation, and lactic acid fermentation mainly proceeds at the start stage of brewing soy sauce. Fermentation is sufficiently achieved in soy sauce moromi mashed with water. In addition, deep seawater charging has a higher nitrogen dissolution utilization rate than normal salt water charging, more alcohol and organic acids are produced, and the lactic acid value is slightly higher.

Further, deep-sea water charging usually produces more amino acids than salt-water charging,
The action of koji mold and yeast is promoted by the property of eutrophication, and mellow soy sauce with a delicious taste can be obtained.

Further, the water content and ash content of miso obtained by the deep sea water charging and the normal salt water charging are slightly higher in the normal salt water charging, but the formol nitrogen value is higher in the deep sea water charging and free. Miso with many amino acids can be obtained. The straight sugar value is better in deep sea water preparation and rich in sweet components. Furthermore, miso prepared with deep ocean water contains a large amount of inorganic components and is rich in minerals.

When the deep sea water is added to the feed water for sake brewing, the dissolution of the mash progresses and the meal ratio after the upper tank decreases, and the pure alcohol yield increases. In addition, there are few unpleasant components of sake such as acidity, amino acidity, and ultraviolet absorption, and the quality of sake is improved. Furthermore, the yeast is activated by the mineral components contained in the deep ocean water, and by maintaining sufficient activity until the end of the mash, the amino acid content and ultraviolet absorption are reduced, and the finish of sake is improved.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of a fermented food product using deep sea water and a method for producing the same according to the present invention will be described below. That is, the present embodiment is characterized in that brewing is carried out using deep sea water at the usual soy sauce, miso and sake brewing stages.

The above-mentioned deep sea water is clean sea water taken from a deep sea at a depth of 200 m or less below the sea level where sunlight does not reach and photosynthesis does not occur. The deep sea water adopted in this embodiment will be described below. To do. In other words, this deep ocean water is seawater in an environment where there is no wind wave or convection and mixing caused by changes in surface temperature that are normally found on the surface of the ocean, and various oils, chemicals, pesticides, etc. used on the ground. It is not affected by marine pollution caused by harmful substances. Moreover, it has the characteristics that the dissolved organic matter in seawater is very small and it is extremely clean from the viewpoint of microorganisms.
The water temperature is as low as 10 ° C to 12 ° C on average annually, the amount of organic carbon (TOC) is small, and the number of viable bacteria is 1 / of the surface seawater.
It is as small as 10/1/100 and contains many natural elements required by the human body. This deep ocean water is currently being used practically at only three locations around the world: offshore of Norway, offshore of Hawaii, and offshore of Cape Muroto in Kochi Prefecture. still,
The deep ocean water used in the present example is a water depth 3 off Cape Muroto.
Water was taken from a point 20 meters away.

Table 1 below shows differences in characteristics of deep sea water and surface sea water taken from a depth of 320 meters off Cape Muroto.

[0019]

[Table 1]

Of the three types of nitrogen contained in the deep sea water taken, ammonia nitrogen and nitrite nitrogen are very small and have little effect on living organisms. Nitrate nitrogen is also present in a trace amount in the surface layer. However, the concentration increases as the water depth increases, and 95% or more of the inorganic dissolved nitrogen in water at a depth of 200 meters or less is present as nitrate nitrogen. Especially deep ocean water is colder than normal surface water,
DO (dissolved oxygen) is low, but nitrate nitrogen (NO ₃ -N)
Phosphoric acid phosphorus (PO ₄ -P) and silicate silicon (Si
The content of various nutrients such as O ₂ —Si) is increasing, and the number of viable bacteria is conversely reduced by one digit or more.

Conventionally, as a method of using deep sea water, it has been used for tourism purposes such as hot springs and pools, and industrial use such as cooling and temperature difference power generation, focusing on its low temperature, and further, fish and seaweed, Attempts have been made to utilize it for fisheries purposes such as coral cultivation and plankton cultivation. This embodiment is characterized in that brewing is performed using the deep sea water at the stage of charging soy sauce, miso and sake.

FIG. 1 is a chart showing an example of steps of a method for producing soy sauce to which this embodiment is applied. First, whole soybean is prepared in step 1, and the whole soybean is carefully selected, washed, dipped and steamed. In parallel with this, wheat is prepared in step 2, and this wheat is carefully selected, roasted, crushed, and mixed with the steamed soybean product. In step 3, seed koji is added to the above mixture, and koji is made to obtain koji in step 4.

On the other hand, in step 5, salt and the deep sea water are mixed at an appropriate ratio to obtain a concentrated adjusted salt water in step 6, and the adjusted salt water is charged into the koji, and moromi is made in step 7 Fermentation is performed to saccharify and decompose soybean protein in step 8 to produce amino acids and obtain aged moromi. The moromi is squeezed to remove the lees in step 9, the raw fried soy sauce obtained in step 10 is burned, bottled, and the product is obtained in step 11.

Next, an example of a method for producing miso to which this embodiment is applied will be described with reference to FIG. First, in step 21, polished rice is prepared, and the polished rice is carefully selected, washed, dipped, steamed, and cooled. In parallel with this, seed koji and calcium carbonate are prepared in step 22, and both are mixed in step 23, and then step 2
In step 4, a cooled product of rice polishing is added to the above mixture and seeding is carried out.

On the other hand, salt, soybean, lactic acid bacterium and yeast are prepared in step 26, and salt is mixed with the malted rice in step 27. Soybeans are carefully selected, dipped, steamed and cooled, and lactic acid bacteria and yeast are cultured. In step 28, deep sea water is prepared.
Then, in step 29, the mixture of salt and koji and soybean, lactic acid bacteria, yeast and deep sea water are charged and mixed.

The above mixture is fermented and turned to saccharify and decompose soybean protein and produce amino acid, and then adjusted, misted, heated, cooled and packaged to obtain a product in step 30.

FIG. 3 is a chart showing an example of steps of the method for producing sake according to this embodiment. First, in step 41, brown rice is prepared, and then the brown rice is polished to remove the bran. obtain. This white rice is washed, dipped and steamed to obtain steamed rice in step 43.

In parallel with this, the deep sea water prepared in step 44 and the yeast prepared in step 45 are mixed to obtain an alcoholic mother in step 46, and koji is obtained in step 48 from the seed koji prepared in step 47. Then, the above-mentioned sake mother and koji are added to the steamed rice obtained in step 43, and deep sea water and water are added to these mixtures in step 49 to obtain an initial addition.

From this first addition, saccharification and alcohol fermentation are performed in parallel through dance, Nakazoe, and Toseki, and a mellow aroma is produced to make a mash aged in step 50, which is squeezed and pressed in step 51. Take sake lees with and get new sake in step 52. In step 53, the new sake is unwound, and the sake is removed.

The soy sauce, miso, and sake thus obtained will be described in detail below, and the features of the products will be individually described. First, as the salt water used for preparing the soy sauce, a purified salt was prepared in consideration of the salt content contained in the deep sea water. Specifically, when brewing 1.5 ton of salt water, 1360 liters of deep sea water, 233 kg of refined salt, and 1 baume
The total amount of salt water was 6.285 liters. The normal charged salt water that does not use deep sea water has tap water of 1360 liters, purified salt of 283 kg, Baume 16.2, and a total amount of salt water of 1470 liters. Is increasing.

Further, no significant difference was found in the hydrogen ion concentration (pH) during the soy sauce moromi fermentation between the normal salt water charging and the deep sea water charging, but as shown in FIG. 4, there was a slight difference in the change in acidity. It was seen. The acidity value is the sum of acidity 1 and 2 in the soy sauce test method in terms of lactic acid. According to FIG. 4, the acidity of the deep ocean water preparation is always higher than that of the normal preparation. This means that lactic acid fermentation mainly proceeds at the start of brewing, but it can be said that fermentation was sufficiently achieved in soy sauce moromi prepared with deep ocean water.

Although there are various organic acids contained in soy sauce,
Its main constituent is lactic acid. The difference in acidity can be confirmed by the component values of the organic acids shown in Table 2. Table 2 shows the fermentation of soy sauce moromi with normal salt water preparation and deep sea water preparation.
This is the result of measuring the values of the general components and the three organic acid components (lactic acid, acetic acid, and pyroglutamic acid) after one month.

[0033]

[Table 2]

According to Table 2, the utilization of deep seawater has a higher nitrogen dissolution utilization rate than the normal saltwater preparation, a large amount of alcohol and organic acids are produced, and the lactic acid value is also slightly higher.
Having more alcohol is effective not only in affecting the aroma of the product but also in preventing mold contamination during fermentation. In addition, although the straight sugar value was usually higher in the salt water preparation, considering that this value was consumed by the fermenting microorganisms in the moromi, it was inferred that fermentation in the deep sea water moromi was vigorous. You.

FIG. 5 is a graph showing the production of amino acids in soy sauce moromi by normal salt water charging and deep sea water charging. Deep sea water preparation usually produces a larger amount of amino acids than salt water preparation, and promotes the action of koji mold and yeast due to the mineral and eutrophic properties of deep sea water, thereby obtaining a mellow soy sauce with a delicious taste.

FIG. 6 shows the formol nitrogen (F
N), that is, changes in free amino acids, and the deep sea water charge showed slightly better values for formol nitrogen than the normal salt water charge. Since high elution of the nitrogen component affects the product rating, it is preferable that sufficient free amino acids are produced.

Next, the results of analysis of miso obtained by deep ocean water charging and normal salt water charging will be described. Table 3 shows the results of measuring the water content, solid content, and ash content of both miso, and Table 4 shows the results of analyzing the general components of the miso.

[0038]

[Table 3]

[0039]

[Table 4]

The water content in Table 3 was measured by the atmospheric pressure heating and drying method at a heating temperature of 125 ° C. Ash content was measured by direct incineration with an electric furnace maintained at 550 ° C. The analysis of the general components in Table 4 was performed according to the general method. M for total nitrogen analysis
An RK total nitrogen automatic analyzer was used. The inorganic component was measured by dissolving the incinerated sample in 1% hydrochloric acid by atomic absorption spectrophotometry.

According to Table 3, both the water content and the ash content of the miso obtained by the deep sea water charging and the normal salt water charging were slightly higher in the normal salt water charging. In addition, according to Table 4, there was no particular difference between acidity and total nitrogen, but the value of formol nitrogen was higher in deep seawater-fed, and compared to miso normally fed with saltwater, the free amino acid content was higher. Miso was obtained with a lot of flavor. It was also confirmed that the straight sugar value was better in the deep sea water preparation, and that the sweetness component was abundant.

Table 5 shows the analysis results of the metal (inorganic) components of miso obtained by the deep sea water charging and the normal salt water charging.

[0043]

[Table 5]

According to Table 5, the Na component was much lower in the deep sea water charging, which is consistent with the salinity difference shown in Table 4. The salt content calculated from the Na value is 9.6% for those charged with deep ocean water, and 11.1 for those charged with normal salt water.
1%. Other Ca, Mg, Fe and Cd have higher contents in the deep sea water charging. Therefore, it was confirmed that the miso prepared in the deep sea water contains many inorganic components and is rich in minerals.

Next, Table 6 shows the test results when the deep sea water was added to the charged water for sake brewing. Table 6 shows the component values after the upper tank of ordinary liquor. The raw material rice used is 70% polished white rice, dried koji is used, yeast used is Association No. 7, fermentation maximum temperature is 15 ° C,
Moromi days are 15 days, total rice 150g, pumping water rate 135
%, The koji ratio was 21%, and the cultured yeast was prepared. Test category 1 is distilled water, category 2 is tap water, category 3 is tap water + 0.05% deep sea water, and categories 4 to 7 are 0.25% and 0.50% deep sea water in tap water. , 2.50% and 5.00%.

[0046]

[Table 6]

According to Table 6, by adding the deep sea water, the dissolution of the mash progressed, the meal ratio after the upper tank decreased, and the pure alcohol yield increased. Acidity, amino acidity, and ultraviolet absorption are unpleasant components of sake, and the lower these are, the better the alcohol quality is. In general, if the moromi is well dissolved, these components will increase.However, those with added deep-sea water will have low amino acid content and low UV absorption for the moromi, Very good.

It is considered that this is because the yeast was activated by the mineral components contained in the deep sea water and maintained a sufficient activity until the end of the period. Further, among the aroma components, isoamyl acetate and ethyl caproate, which greatly affect the quality of sake, are higher in the deep sea water addition section.

Next, Table 7 shows the results of the Ginjo sake preparation test in which deep sea water was added to the preparation water. The raw material rice used is 50% polished rice, ginjo koji, the yeast used is ethyl caproate high-producing strain (H-7), the maximum fermentation temperature is 10 ° C, the mashing time is 26 days,
The total rice was 150 g, the pumping water ratio was 135%, the koji ratio was 21%, and the cultured yeast was charged. Test Category 1 is tap water, Category 2 is tap water + deep sea water 2.5% addition, Category 3 is tap water + deep sea water 5.0% addition, Category 4 is tap water + deep sea water 2.5%
The addition of NaCl corresponding to the addition, category 5 is the addition of natural salt corresponding to the addition of tap water + 2.5% of deep sea water.

[0050]

[Table 7]

Table 7 shows that when deep sea water was added to the charged water, the amino acid content and ultraviolet absorption were low, the death rate of yeast was also low, and sake with good liquor quality and finish was obtained. .

[0052]

Industrial Applicability As described in detail above, according to the fermented food using deep sea water and the method for producing the same according to the present invention, deep sea water excellent in cleanliness and eutrophication can be obtained by using soy sauce, miso, By using it for the brewing of fermented foods such as sake, the fermentation action is promoted and the nitrogen utilization rate is improved, and along with this, soy sauce and miso with umami and high quality with little aroma and rich flavor. You can get sake in a short period of time.

Particularly, deep sea water preparation usually produces a larger amount of amino acids than salt water preparation, and the deep sea water minerals,
Due to the characteristic of being rich in nutrients, the functions of Aspergillus or yeast are promoted, mellow soy sauce with a delicious taste and miso with a lot of free amino acids are obtained. Since the value is also excellent, it is rich in sweetening ingredients.

Furthermore, by adding deep ocean water to the water charged for sake brewing, the mash can be dissolved and the meal ratio after the upper tank can be reduced to increase the pure alcohol yield, as well as the acidity and amino acid content. Since there are few odor components such as ultraviolet absorption, the quality of liquor is improved.

[Brief description of drawings]

FIG. 1 is a chart showing a process example of a method for producing soy sauce according to this embodiment.

FIG. 2 is a chart showing a process example of a method for producing miso according to the present embodiment.

FIG. 3 is a chart showing an example of steps of a method for producing sake according to this embodiment.

FIG. 4 is a graph showing changes in acidity during soy sauce moromi fermentation by normal salt water charging and deep ocean water charging.

FIG. 5 is a graph showing the production status of amino acids in soy sauce moromi by normal salt water charging and deep sea water charging.

FIG. 6 is a graph showing changes in formol nitrogen (FN) in soy sauce moromi by normal salt water charging and deep sea water charging.

Claims (6)

[Claims] 1. A clean deep sea layer obtained from a deep sea of 200 m or below the sea level in place of a part or the whole amount of normal salt water or water added together with seed koji into raw materials at the stage of charging soy sauce, miso and sake. A fermented food product using deep sea water, characterized by being brewed using water and manufactured according to a predetermined manufacturing process. 2. A deep seawater characterized in that the raw material is prepared by adding soy sauce, miso and sake to the raw material by adding clean deep seawater taken from the deep sea 200 m or less below the sea level together with seed koji, and brewing it. A method for producing a fermented food using the. 3. Soybeans are carefully selected, washed, dipped and steamed, and wheat is carefully selected, roasted, crushed and mixed with the steamed soybean product, and seed koji is added to this mixture to make koji while salt is added. Deep sea water taken from deep sea 200 meters below the sea level is mixed at an appropriate ratio to obtain adjusted salt water, and the adjusted salt water is charged into the koji to make moromi, which is fermented and saccharified,
A method for producing soy sauce using deep ocean water, comprising decomposing soy protein, producing and aging amino acids, squeezing the resulting moromi, and heating to produce. 4. When brewing 1.5 tonnes of salt water, 1360 liters of deep sea water and 233k of purified salt are used.
4. The method for producing soy sauce using deep sea water according to claim 3, wherein g, Baume 16.2, and total salt water content are 1485 liters. 5. The milled rice is carefully selected, washed, immersed, steamed, cooled, and then mixed with the seed koji and calcium carbonate. A cooled rice mill is added to the mixture, and the mixture is seeded and koji-produced to obtain a dekoji. While being mixed with salt, selected, immersed, steamed, and cooled soybeans are charged with a mixture of the deep sea water withdrawn from the deep sea below 200 meters below sea level and the mixture of the salt and the koji, a lactic acid bacterium, and a yeast. A method for producing miso using deep sea water, wherein the production is carried out by saccharification, decomposition of soybean protein, and generation of amino acids, followed by preparation, miso straining, heating and cooling. 6. Brown rice is obtained by polishing brown rice to obtain white rice, followed by washing, immersion, and steaming to produce steamed rice. On the other hand, yeast is mixed with deep-sea water taken from deep sea below 200 meters below sea level to obtain a sake brewer and seeds. Koji is obtained from koji, and the sake brewer and koji are added to the steamed rice, and deep marine water and water are added to the mixture, followed by initial addition, dance, intermediate addition, and addition, and saccharification and alcohol fermentation are performed in parallel. A method for producing sake using deep ocean water, characterized by producing a moromi that produces a mellow aroma while squeezing and burning.