JPH11127812A - Production of seasoning - Google Patents
Production of seasoningInfo
- Publication number
- JPH11127812A JPH11127812A JP9311085A JP31108597A JPH11127812A JP H11127812 A JPH11127812 A JP H11127812A JP 9311085 A JP9311085 A JP 9311085A JP 31108597 A JP31108597 A JP 31108597A JP H11127812 A JPH11127812 A JP H11127812A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- producing
- raw material
- salt
- hydrolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 23
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 230000007062 hydrolysis Effects 0.000 claims abstract description 15
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract 2
- 239000004455 soybean meal Substances 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims description 25
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 238000007796 conventional method Methods 0.000 claims description 7
- 230000003301 hydrolyzing effect Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract 1
- 238000000354 decomposition reaction Methods 0.000 description 21
- 235000013555 soy sauce Nutrition 0.000 description 18
- 235000018102 proteins Nutrition 0.000 description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 16
- 229940088598 enzyme Drugs 0.000 description 14
- 108091005804 Peptidases Proteins 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 239000004365 Protease Substances 0.000 description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 10
- 235000019419 proteases Nutrition 0.000 description 10
- 240000006439 Aspergillus oryzae Species 0.000 description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 229910052757 nitrogen Inorganic materials 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- LFYJSSARVMHQJB-QIXNEVBVSA-N bakuchiol Chemical compound CC(C)=CCC[C@@](C)(C=C)\C=C\C1=CC=C(O)C=C1 LFYJSSARVMHQJB-QIXNEVBVSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000011085 pressure filtration Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は蛋白質原料を酵素で
加水分解すると同時に酵母発酵させて調味料を製造する
方法に関する。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】[0002]
【従来の技術及び課題】蛋白質原料を酵素で加水分解し
た調味料の代表である醤油は、製麹、仕込み、醗酵、熟
成、圧搾、生成工程経るため、製造に長期間を要すると
いう難点はあるものの、その間に独特の色、味、香が醸
し出され、日本人にはなくてはならない調味料の一つで
ある。ところが、醤油は腐造防止の点から、仕込み初期
から高濃度の食塩存在下で製造されるため、酵素による
蛋白質原料の分解には自ずと限界があり、製品の窒素濃
度は高くても1.8%程度であり、通常の天然醸造法に
より窒素濃度2%を越える醤油を製造することは至難で
ある。他方、種々の加工食品の製造においては、色や香
はともかくとして旨味の強い、すなわち高窒素濃度の調
味料の需要があり、これに応えるべく蛋白質を酵素で短
時間に加水分解する調味料も種々提案、実施されている
ところである。例えば蛋白質原料を無塩あるいは低食塩
濃度下で、高温下、酵素により分解した分解液を調味料
としたり、必要によりこの分解液を食塩存在下で発酵、
熟成させて調味料とする方法等がある。蛋白質原料を酵
素で分解するに際しては、食塩濃度は低く、分解温度も
低いほど効率よく分解できるが、腐造防止という観点か
ら、ある程度の食塩を存在させ、かつ分解温度も高めに
設定して分解を行っているのが現状である。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】[0003]
【発明が解決しようとする課題】したがって本発明の課
題は、食塩濃度を低く、分解温度も低い設定で蛋白質原
料を加水分解し、効率よく調味料を得る方法を提供する
ところにある。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】[0004]
【課題を解決するための手段】すなわち本発明は、蛋白
質原料を無塩ないし低食塩濃度下、酵素で加水分解して
短期間に調味料を製造するにあたり、蛋白質原料に酵素
と酵母を添加し、蛋白質原料の加水分解と発酵を並行し
て行わしめたのち、常法により圧搾濾過することを特徴
とする調味料の製造法である。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】[0005]
【発明の実施の形態】以下本発明を具体的に説明する。
本発明で使用される蛋白質原料としては、例えば丸大
豆、脱脂大豆、小麦、小麦グルテン、コーングルテン、
小麦グルテン等の植物性蛋白質原料、魚肉、魚肉蛋白、
畜肉等の動物性蛋白質原料、酵母等の微生物蛋白質原料
が挙げられ、これらは単独又は組み合わせて用いられ
る。このような蛋白質原料の蛋白分解酵素による加水分
解は、従来公知の加水分解方法と何ら変わるところはな
く、例えば蛋白質原料を熱あるいはアルコール等を用い
て変性処理し、これに適当な蛋白分解酵素剤を添加して
加水分解する方法、あるいはあらかじめ変性処理した蛋
白質原料に蛋白分解酵素を生産する麹菌を接種培養して
製麹し、これを直接加水分解する方法等があげられる。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.
【0006】添加する酵素剤としては市販の蛋白分解酵
素、あるいは蛋白分解酵素を生産する微生物、例えば麹
菌の液体培養液(液体麹)、あるいはその菌体を除去し
た酵素含有液、あるいはその液から常法により部分精製
した酵素、あるいは小麦ふすま等を培地とした固体培地
に蛋白分解酵素を生産する麹菌を接種して得られる固体
麹、固体麹より水抽出により得られる酵素、あるいはそ
れを常法により部分精製した酵素等である。なお蛋白質
原料として脱脂加工大豆を使用する場合、蛋白質分解酵
素とともにセルラーゼを添加することにより、諸味の粘
度を低下させることができ効率よく圧搾濾過することが
可能である。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.
【0007】本発明においては上記したような蛋白質原
料に、上記したような酵素剤を添加すると同時に酵母を
添加し、加水分解と同時並行して発酵を行わせしめるの
である。添加する酵母は例えばサッカロミセス属に属す
る酵母等、通常の醤油醸造において用いられる醤油酵母
である。酵母の添加量は104〜107個/mlである。
また分解、発酵条件としては分解、発酵中に腐敗や酸敗
が起こらない条件であればよく、37〜45℃の範囲
で、必要に応じて15%以下の食塩を加え、1〜7日間
分解を行う。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.
【0008】こうして分解、発酵を行うことによって、
アミノ酸を生成しすると同時にアルコールを生成する。
そして生成したアルコールは腐敗防止に効果があり、し
たがって分解、発酵条件の緩和、すなわち食塩濃度を低
くしたり、分解温度を低めに設定することが可能とな
る。こうして分解、発酵が終了した諸味は、通常の方法
で圧搾、濾過して調味料とするのである。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.
【0009】また特に高窒素濃度調味料の場合、製品と
した後にオリが発生することが多いが、分解、発酵が終
了した時点で、諸味の温度を下げるか、あるいは温度は
そのままで食塩を添加するか、あるいはこの両方の操作
を行った後放置し、以後常法により圧搾濾過後、濾液を
必要により火入れ、オリ引きして調味料とすることによ
り、製品中でのオリの発生を防止した調味料を得ること
ができる。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.
【0010】すなわち、分解終了後の諸味を、諸味の入
ったタンクのジャケットに冷水を通して冷却する方法、
あるいは諸味を熱交換機に通して冷水と接触させること
により冷却する方法等により諸味の温度を30℃以下、
好ましくは25℃以下に低下させ、あるいは諸味に対し
て3%以上、好ましくは8%以上の食塩を添加するので
ある。なお食塩の添加は、諸味に直接食塩あるいは高濃
度の食塩水を添加して混合撹拌することにより行なわれ
る。また諸味温度を30℃以下に低下させながら、食塩
を3%以上添加することにより、より一層の効果が期待
できる。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.
【0011】得られる調味料は単独であるいは他の調味
料、例えば醤油と混合し、各種食品の調味料として使用
することができる。The seasonings obtained can be used alone or mixed with other seasonings, for example, soy sauce, and used as seasonings for various foods.
【0012】[0012]
【発明の効果】本発明は、酵母を添加して分解と並行し
て発酵させることによりアルコールが生成するので、分
解条件を緩和することが可能であり、このため加水分解
の効率化を計ることができる。また、原料中の糖類が酵
母によって資化されるので製品中の糖量が少なく、この
ため製品の色沢が安定する。また発酵により生成したア
ルコールは、蛋白質原料を加水分解したときの独特の香
気を和らげるという効果も有する。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】[0013]
【実施例】以下に実施例を示し、本発明をより具体的に
説明する。なお成分の分析は原則として財団法人日本醤
油研究所発行「しょうゆ試験法」に従った。 実施例1 常法により得られた液体麹(麹菌:アスペルギルス・オ
リゼー)31L(プロテアーゼ活性1245U/ml)
の中に、過熱水蒸気(6.2Kg/cm2、203℃)
で20秒間加熱後、急激に大気圧下に放出して膨化処理
した脱脂加工大豆17Kg、食塩5.9Kg、水29L
及び醤油酵母(チゴサッカロミセス・ルキシー)0.5
L(諸味1g当たり105ヶ)を加えて混合し、36℃
で120時間加水分解した。対照として醤油酵母0.5
Lの代わりに水を0.5L添加する以外は上記と同様に
加水分解した。加水分解終了後の諸味の分析値を表1に
示す。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】[0014]
【表1】 [Table 1]
【0015】分解終了後の諸味を直ちに布製の濾布にて
加圧濾過後,濾液を窒素濃度1.6%,食塩濃度17%
となるように規格調製を行った。これを80℃,30分
の火入れを行ったのち,50℃で48時間放置して,滓
引きを行い調味料を得た。得られた調味料の香りは、本
発明製品はほどよい醤油香のするものであったが、対照
製品は分解臭が強く、醤油香の殆どないものであった。
またこれらの調味料を98℃で1〜3時間加熱し、これ
を水で10倍希釈し色の変化を測定(550nmにおける吸
光度 )したところ表2に示す結果を得た。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】[0016]
【表2】 [Table 2]
【0017】以上の結果から明らかなように、本発明方
法で得られた加水分解調味液の生菌数は対照に比べて少
ない。このことは分解中に酵母の働きでアルコールが生
成し、これが汚染の防止に寄与しているものと考えられ
る。また加熱による色沢の安定性も高いものであった。
これは成分中の糖量の多寡によるものと思われる。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.
【0018】実施例2 飽和水蒸気(6Kg/cm2)で25秒間加熱処理し、
急激に大気圧下に放出して膨化処理した加工脱脂大豆4
1Kgに、市販酵素剤(AOプロテア−ゼ(プロテアーゼ
活性45,500U/g):キッコ−マン社製)780
g、食塩6.0Kg、水36L及び醤油酵母0.5Lを
加えて混合し、37℃で120時間加水分解した。対照
として醤油酵母0.5Lの代わりに水を0.5L添加す
る以外は上記と同様に加水分解した。加水分解終了後の
分析値を表3に示す。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】[0019]
【表3】 [Table 3]
【0020】分解終了後の諸味を実施例1に記載したと
同様の方法で濾過、規格調整、火入れ、滓引を行い調味
料を得た。これらの調味料を1LのPETボトルに入
れ、開放状態で30℃の恒温室に10日間放置後、醤油
標準色で色沢を測定したところ、本発明製品は放置開始
時の標準色番号34が28に増色したが、対照製品は22が10
に増色した。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.
【0021】実施例3 常法により得られた醤油麹(麹菌:アスペルギルス・オ
リゼ−)16Kg(プロテアーゼ活性1,000U/
g)に、実施例1と同様に加熱、膨化処理した脱脂加工
大豆9Kg、食塩4Kg、水52L、セルラーゼ(セル
クラスト:ノボノルディスク・バイオインダストリー
(株))及び醤油酵母0.5L(諸味1g当たり105
ヶ)を加えて溶解し、40℃で96時間加水分解した。
分解終了時の諸味の分析値は、窒素濃度2.2%、食塩
濃度6.5%、pH5.4、色沢28、一般生菌数5.
0×105/gであった。この分解諸味は粘度が低く圧搾
濾過のしやすいものであった。これを圧濾圧搾機で濾過
し、以下実施例1と同じ方法で規格調整、火入れ、滓引
きを行い調味料製品を得た。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.
【0022】実施例4 常法により得られた醤油麹(麹菌:アスペルギルス・オ
リゼー)16kgに小麦グルテン25kg、食塩8k
g、水65Lを加え混合後、醤油酵母(チゴサッカロミ
セス・ルキシー)を106個/mlとなるように添加
し、38℃で96時間加水分解、発酵を行った。加水分
解後の窒素濃度は3.3%、食塩濃度は8.5%、アル
コール濃度は0.8%であった。ついで分解、発酵後の
諸味に食塩を7kg混合溶解(食塩濃度:15.5%)
し、同時に諸味温度を15℃まで低下させ、そのまま8
0時間放置し、濾布を用いて圧搾濾過した。これを窒素
濃度3.0%、食塩濃度16%、アルコール2%となる
ように規格調整し、調整液を80℃、30分の火入れを
行い、続いて55℃で4日間保温し、珪藻土濾過して、
調味料製品を得た。この調味料製品は醤油様の香気を有
しており、分解臭もなく、また室温で60日保存しても
オリの発生は認められなかった。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.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 中台 忠信 千葉県野田市野田339番地 キッコーマン 株式会社内 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Tadanobu Nakadai 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation
Claims (4)
酵素で加水分解して短期間に調味料を製造するにあた
り、蛋白質原料に酵素と酵母を添加し、蛋白質原料の加
水分解と発酵を並行して行わしめたのち、常法により圧
搾濾過することを特徴とする調味料の製造法。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.
項1記載の調味料の製造法。2. The method for producing a seasoning according to claim 1, wherein the protein material is defatted soybean meal.
料の製造法。3. The method for producing a seasoning according to claim 1, wherein the enzyme is liquid koji.
求項1記載の調味料の製造法。4. The method for producing a seasoning according to claim 1, wherein the hydrolysis and fermentation are carried out at 37 to 45 ° C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9311085A JPH11127812A (en) | 1997-10-28 | 1997-10-28 | Production of seasoning |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9311085A JPH11127812A (en) | 1997-10-28 | 1997-10-28 | Production of seasoning |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH11127812A true JPH11127812A (en) | 1999-05-18 |
Family
ID=18012954
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9311085A Pending JPH11127812A (en) | 1997-10-28 | 1997-10-28 | Production of seasoning |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH11127812A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007008846A (en) * | 2005-06-29 | 2007-01-18 | Kikkoman Corp | Vascular endothelial function-improving composition |
KR100947908B1 (en) * | 2009-09-22 | 2010-03-17 | 매일식품 주식회사 | Manufacturing method of enzymatic hydrolysed seasoning with enhancing umami prepared by using fermented soybean sauce and paste and seasoning prepared by the same method |
JP2014054245A (en) * | 2012-08-10 | 2014-03-27 | Kikkoman Corp | Liquid koji and seasoning liquid |
JP2016123380A (en) * | 2015-01-07 | 2016-07-11 | キッコーマン株式会社 | Large-scale deletion mutant of aspergillus filamentous fungi |
CN113662165A (en) * | 2021-08-24 | 2021-11-19 | 齐鲁工业大学 | Amino acid delicate flavor seasoning liquid with antioxidant activity and preparation method thereof |
-
1997
- 1997-10-28 JP JP9311085A patent/JPH11127812A/en active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007008846A (en) * | 2005-06-29 | 2007-01-18 | Kikkoman Corp | Vascular endothelial function-improving composition |
KR100947908B1 (en) * | 2009-09-22 | 2010-03-17 | 매일식품 주식회사 | Manufacturing method of enzymatic hydrolysed seasoning with enhancing umami prepared by using fermented soybean sauce and paste and seasoning prepared by the same method |
JP2014054245A (en) * | 2012-08-10 | 2014-03-27 | Kikkoman Corp | Liquid koji and seasoning liquid |
JP2016123380A (en) * | 2015-01-07 | 2016-07-11 | キッコーマン株式会社 | Large-scale deletion mutant of aspergillus filamentous fungi |
CN113662165A (en) * | 2021-08-24 | 2021-11-19 | 齐鲁工业大学 | Amino acid delicate flavor seasoning liquid with antioxidant activity and preparation method thereof |
CN113662165B (en) * | 2021-08-24 | 2023-06-02 | 齐鲁工业大学 | Amino acid delicious seasoning liquid with antioxidant activity and preparation method thereof |
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