JPH11127812A - Production of seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a seasoning having excellent flavor and color and luster stability, by efficiently hydrolyzing a protein raw material. SOLUTION: In this method for producing a seasoning by hydrolyzing a protein raw material such as defatted soybean meal, an enzyme such as a liquid koji and a yeast are added to the raw material and the raw material is fermented while being hydrolyzed. Then the fermented material is pressed and filtered by a route procedure. Preferably the hydrolysis and the fermentation are carried out at 37-45 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing a seasoning by simultaneously hydrolyzing a protein raw material with an enzyme and fermenting yeast.

[0002]

2. Description of the Related Art Soy sauce, which is a representative of a seasoning obtained by hydrolyzing a protein material with an enzyme, undergoes koji-making, preparation, fermentation, aging, pressing, and production steps, and thus has a drawback that it takes a long time to produce. However, the unique colors, flavors and aromas are exuded in the meantime, and it is one of the indispensable seasonings for Japanese people. However, since soy sauce is produced in the presence of high-concentration salt from the initial stage of its preparation in order to prevent rot, the decomposition of protein raw materials by enzymes is naturally limited, and even if the nitrogen concentration of the product is high, it is 1.8. %, And it is extremely difficult to produce soy sauce having a nitrogen concentration of more than 2% by a normal natural brewing method. On the other hand, in the production of various processed foods, there is a demand for a seasoning that has a strong umami, regardless of its color and aroma, that is, a high nitrogen concentration.To respond to this, there are also seasonings that hydrolyze proteins with enzymes in a short time. Various proposals are being made. For example, a protein solution is degraded by enzymes under no salt or low salt concentration and at high temperature under high temperature as a seasoning.If necessary, this solution is fermented in the presence of salt.
There is a method of aging to form a seasoning. When decomposing protein raw materials with enzymes, the lower the salt concentration and the lower the decomposition temperature, the more efficient the decomposition.However, from the viewpoint of preventing decay, some salt is present and the decomposition temperature is set higher to decompose. The current situation is that

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for obtaining a seasoning efficiently by hydrolyzing a protein material at a low salt concentration and a low decomposition temperature.

[0004]

In other words, the present invention provides a method for producing a seasoning in a short period of time by hydrolyzing a protein material with an enzyme at a salt-free or low salt concentration, and adding an enzyme and yeast to the protein material. A method for producing a seasoning, comprising conducting hydrolysis and fermentation of a protein raw material in parallel, followed by squeezing and filtering in a conventional manner.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below.
As the protein raw material used in the present invention, for example, whole soybean, defatted soybean, wheat, wheat gluten, corn gluten,
Vegetable protein raw materials such as wheat gluten, fish meat, fish meat protein,
Examples include animal protein raw materials such as animal meat, and microbial protein raw materials such as yeast, and these may be used alone or in combination. Hydrolysis of such a protein raw material by a protease is no different from a conventionally known hydrolysis method. For example, a protein raw material is denatured using heat or alcohol or the like, and an appropriate protease agent is added thereto. Or a method of injecting and culturing a koji mold producing a protease to a protein material which has been denatured in advance, koji-making, and directly hydrolyzing this.

As the enzyme agent to be added, a commercially available protease, or a microorganism that produces the protease, such as a liquid culture of koji mold (liquid koji), or an enzyme-containing solution from which the cells have been removed, or a solution containing the enzyme Enzyme partially purified by a conventional method, or solid koji obtained by inoculating a koji mold producing proteinase into a solid medium containing wheat bran or the like as a medium, an enzyme obtained by water extraction from solid koji, or an enzyme obtained by a conventional method And the like. When defatted soybeans are used as a protein material, by adding cellulase together with a protease, the viscosity of moromi can be reduced and efficient filtration by filtration is possible.

In the present invention, yeast is added simultaneously with the above-mentioned enzyme agent to the above-mentioned protein raw material, and fermentation is carried out simultaneously with hydrolysis. The yeast to be added is a soy sauce yeast used in ordinary soy sauce brewing, such as a yeast belonging to the genus Saccharomyces. The added amount of yeast is 10 ⁴ to 10 ⁷ cells / ml.
Decomposition and fermentation conditions may be any conditions that do not cause spoilage or rancidity during decomposition or fermentation. Do.

By performing decomposition and fermentation in this way,
It produces amino acids and alcohol at the same time.
The produced alcohol is effective in preventing spoilage, so that it is possible to ease the conditions for decomposition and fermentation, that is, to lower the salt concentration and set the decomposition temperature lower. The moromi thus decomposed and fermented is squeezed and filtered by a usual method to form a seasoning.

In the case of a seasoning with a high nitrogen concentration, in particular, odor often occurs after the product is made, but when the decomposition and fermentation are completed, the temperature of the moromi is lowered or the salt is added at the same temperature. Doing or leaving both after performing both operations, after pressing and filtering by a conventional method, and then burning the filtrate if necessary, and pulling it to form a seasoning, thereby preventing the generation of dust in the product. Seasoning can be obtained.

That is, a method of cooling the moromi after completion of decomposition by passing cold water through a jacket of a tank containing the moromi.
Alternatively, the temperature of the moromi is reduced to 30 ° C. or lower by a method of cooling by passing the moromi through a heat exchanger and contacting with cold water.
Preferably, the temperature is lowered to 25 ° C. or lower, or 3% or more, preferably 8% or more of salt is added to the moromi. The salt is added by directly adding salt or a high-concentration salt solution to the moromi and mixing and stirring. Further effects can be expected by adding 3% or more of salt while lowering the moromi temperature to 30 ° C. or less.

The seasonings obtained can be used alone or mixed with other seasonings, for example, soy sauce, and used as seasonings for various foods.

[0012]

According to the present invention, alcohol is produced by adding yeast and fermenting in parallel with the decomposition, so that the decomposition conditions can be relaxed. Therefore, the efficiency of hydrolysis can be increased. Can be. In addition, since the saccharides in the raw material are assimilated by the yeast, the amount of sugars in the product is small, and the color of the product is stabilized. The alcohol produced by fermentation also has the effect of reducing the unique aroma when the protein raw material is hydrolyzed.

[0013]

The present invention will be described more specifically with reference to the following examples. In addition, the analysis of the ingredients followed the "Soy sauce test method" issued by the Japan Shoyu Research Institute in principle. Example 1 31 L of liquid koji (Koji mold: Aspergillus oryzae) obtained by a conventional method (protease activity: 1245 U / ml)
Inside, superheated steam (6.2Kg / cm2, 203 ° C)
After heating for 20 seconds, 17 Kg of defatted soybeans which were rapidly released under the atmospheric pressure and puffed, 5.9 kg of salt, and 29 L of water
And soy sauce yeast (T. saccharomyces luxii) 0.5
L (10 ⁵ per g of moromi) and mix at 36 ° C
For 120 hours. As a control, soy sauce yeast 0.5
Hydrolysis was performed in the same manner as above except that 0.5 L of water was added instead of L. Table 1 shows the analytical values of the moromi after the completion of the hydrolysis.

[0014]

[Table 1]

Immediately after the decomposition, the moromi was filtered under pressure through a cloth filter cloth, and the filtrate was subjected to a nitrogen concentration of 1.6% and a salt concentration of 17%.
Standard preparation was performed so that This was heated at 80 ° C. for 30 minutes and then left at 50 ° C. for 48 hours to remove the residue and obtain a seasoning. As for the flavor of the obtained seasoning, the product of the present invention had a moderate soy sauce aroma, whereas the control product had a strong decomposition odor and little soy sauce aroma.
These seasonings were heated at 98 ° C. for 1 to 3 hours, diluted 10-fold with water, and measured for color change (absorbance at 550 nm). The results shown in Table 2 were obtained.

[0016]

[Table 2]

As is clear from the above results, the number of viable bacteria in the hydrolyzed seasoning solution obtained by the method of the present invention is smaller than that in the control. This is thought to be due to the formation of alcohol by the action of yeast during the decomposition, which contributes to the prevention of contamination. Also, the stability of the color by heating was high.
This seems to be due to the amount of sugar in the components.

Example 2 Heat treatment with saturated steam (6 kg / cm ² ) for 25 seconds,
Processed defatted soybean 4 that has been rapidly released under atmospheric pressure and expanded.
1 kg is added to a commercially available enzyme preparation (AO protease (protease activity: 45,500 U / g): manufactured by Kikkoman) 780
g, 6.0 kg of salt, 36 L of water and 0.5 L of soy sauce yeast were added, mixed and hydrolyzed at 37 ° C. for 120 hours. As a control, hydrolysis was carried out in the same manner as above except that 0.5 L of water was added instead of 0.5 L of soy sauce yeast. The analysis values after the completion of the hydrolysis are shown in Table 3.

[0019]

[Table 3]

After completion of the decomposition, the moromi was filtered, adjusted to a standard, burned in, and scraped in the same manner as described in Example 1 to obtain a seasoning. These seasonings were placed in a 1 L PET bottle, left in a 30 ° C. constant temperature room in an open state for 10 days, and then measured for color with a soy sauce standard color. The color increased to 28, but the control product was 22 to 10.
The color increased.

Example 3 16 kg of soy sauce koji (Koji mold: Aspergillus oryzae) obtained by a conventional method (protease activity: 1,000 U /
g), heated and expanded in the same manner as in Example 1, 9 kg of defatted soybean, 4 kg of salt, 52 L of water, cellulase (Cel Crust: Novo Nordisk Bioindustry Co., Ltd.) and 0.5 L of soy sauce yeast (1 g of moromi) 10 ⁵ per
G) and dissolved, and hydrolyzed at 40 ° C. for 96 hours.
At the end of the decomposition, the moromi's analysis values were as follows: nitrogen concentration 2.2%, salt concentration 6.5%, pH 5.4, Airosawa 28, general viable cell count 5.
It was 0 × 10 ⁵ / g. This degraded moromi had a low viscosity and was easily filtered by squeezing. This was filtered with a pressure filter press, followed by standard adjustment, burning and slagging in the same manner as in Example 1 to obtain a seasoning product.

Example 4 To 16 kg of soy sauce koji (Koji mold: Aspergillus oryzae) obtained by a conventional method, 25 kg of wheat gluten, 8 k of salt
g, after mixing added water 65L, adding soy sauce yeast (Zygosaccharomyces rouxii) so as to be 10 ⁶ cells / ml, 96 hours hydrolysis at 38 ° C., were fermented. The nitrogen concentration after hydrolysis was 3.3%, the salt concentration was 8.5%, and the alcohol concentration was 0.8%. Then, 7 kg of salt is mixed and dissolved in the moromi after decomposition and fermentation (salt concentration: 15.5%)
And at the same time lower the moromi temperature to 15 ° C.
The mixture was allowed to stand for 0 hour, and was subjected to pressure filtration using a filter cloth. The standard was adjusted to have a nitrogen concentration of 3.0%, a salt concentration of 16%, and an alcohol of 2%. do it,
A seasoning product was obtained. This seasoning product had a soy sauce-like aroma, had no decomposition odor, and did not show any generation of dust even after being stored at room temperature for 60 days.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Tadanobu Nakadai 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation

Claims (4)

[Claims] 1. The method according to claim 1, wherein the protein material is salt-free or at a low salt concentration.
In producing a seasoning in a short period of time by hydrolysis with an enzyme, it is necessary to add enzymes and yeast to the protein raw material, perform hydrolysis and fermentation of the protein raw material in parallel, and then press-filter by a conventional method. A characteristic method for producing seasonings. 2. The method for producing a seasoning according to claim 1, wherein the protein material is defatted soybean meal. 3. The method for producing a seasoning according to claim 1, wherein the enzyme is liquid koji. 4. The method for producing a seasoning according to claim 1, wherein the hydrolysis and fermentation are carried out at 37 to 45 ° C.