JPS5982046A - Preparation of food or seasoning - Google Patents

Abstract

PURPOSE:To prepare a food or seasoning having a new and special taste of a blending of Japanese and Western styles, by adding a koji obtained by using grain as a raw material to milk, fermenting and aging it. CONSTITUTION:Grain such as rice, wheat, soybean, etc. or wheat-gluten bread, etc. is processed by a conventional procedure to give a koji, which is used. Soy sauce koji, rice koji, or wheat-gluten bread koji, etc. are preferable as the koji, or wehat-gluten bread koji, etc. are preferable as the koji. Whole milk or defatted milk is used as milk, the koji is added to the milk, which is fermented, and aged in the order of fermentation and aging of soy sauce, Miso(fermented soybean paste), refined Sake(liquor), etc. In the operation, salt may be added to the milk, or high-temperature digestion method is applied to it. In order to prevent extraordinary fermention, fermentation and aging may be carried out in the presence of an alcohol or under acidic conditions. The resultant material is then pressed, filtered, or ground to give a liquid or pasty food or seasoning.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing foods or seasonings using a brewing method, and more specifically, the present invention relates to a method for producing food or seasonings using a brewing method. The present invention relates to a method for producing foods or seasonings with new and unique flavors.

Soy sauce and miso are Japan's traditional seasonings from ancient times, and are widely used as basic seasonings.
It has been 11 times.

On the other hand, recent changes in eating habits, particularly in tastes, have been shifting from a preference for Japanese food to a preference for Western food, and this trend is particularly noticeable among young people.

However, even today, when there is a marked trend toward Western style, there is a desire for something that is a fusion of Japanese and Western styles that satisfies the nostalgia for Japanese style. In view of these circumstances, the inventors of the present invention have conducted intensive research with the aim of developing a new type of food or seasoning that is a fusion of Japanese and Western food. The inventors have discovered that by adding koji, which has been used since ancient times in Japan, to fermentation and aging, that is, by applying Japanese-style means, it is possible to obtain foods or seasonings that are a blend of Japanese and Western foods that meet these purposes. The present invention was completed based on this discovery.

The method of the present invention will be explained below.

The koji used in the present invention is koji obtained by making koji using a conventional method using grains such as rice, wheat, soybeans, etc. as raw materials,
Among these, soy sauce koji, rice koji, or koji, which have high proteolytic enzyme activity, are desirable.

Milk can be used regardless of whether it is whole milk or skim milk, and the amount of milk added to koji is determined depending on the type of product, viscosity, etc.

The fermentation and aging methods may be carried out in accordance with the methods for fermenting and aging soy sauce, miso, sake, etc. For example, similar to soy sauce brewing, fermentation and aging may be carried out in the presence of an appropriate amount (13 to 20 fl/de) of salt.
A method of aging or a method of fermenting and aging at high temperature can also be adopted. By fermenting and maturing under these conditions, each component of the milk is appropriately hydrolyzed, and the koji is also digested to produce the appropriate flavor. Then, during the ripening period,
The action of microorganisms such as yeast and lactic acid bacteria creates a pleasant aroma similar to that of cheese. The longer the ripening period, the better, but the period from several days to several months is sufficient depending on the development of aroma.

When using soy sauce koji, etc., after fermentation and aging, LF pressing,
It is filtered, and when rice malt or the like is used, the entire brewed product is physically crushed to obtain liquid or paste foods or seasonings.

When using other types of koji, an appropriate treatment method may be applied depending on the form of the product.

The foods or seasonings obtained in this way are nutritionally superior because they are made from milk as the main ingredient, and have umami and unique flavors, with a unique aroma that is mainly cheese-like with the addition of conventional brewed aromas. It is a new type of product that is a fusion of Japanese and Western styles that perfectly matches modern tastes, and can be used as is as a food or seasoning. It can also be used as an ingredient in other foods or seasonings.

Examples will be described below.

Example 1 To 3.0 kS+ of soy sauce koji obtained by making koji using a conventional method, 4.54 kS of milk was added and left to stand at 30°C for 4 hours, followed by saline solution (salt 1.0 kS+).
0 and 9) were added and fermented and aged for 3 months at room temperature. Then, it was squeezed and filtered to obtain a seasoning liquid of 4.71.

The analysis value of the obtained seasoning liquid was 2.03 total nitrogen? /de
, total sugar 10. E f? /de, salt +6.9 fl
/de.

1) It was H4.4, had a soy sauce-like flavor, and had a unique aroma consisting mainly of cheese smell mixed with a moderate amount of soy sauce aroma.

Example 2 Rice malt made by a conventional method 1. 1.46 kg of milk and 300 fi' of salt were added and mixed, and fermented and aged at 25 to 35°C for 2 months. After ripening, it was crushed to obtain 2.5 kg of white paste-like seasoning.The analysis values of this were: total nitrogen 0.84%, total sugar 28.4%, straight sugar 23.3%, salt 1
0.0%, pH 4.9, moisture 51.3%°,
The aroma is mainly cheese, with a slight hint of brewing.
It was praised for its ability to be used as a blend of Japanese and Western seasonings.

Example 3 1.0 kp of rice malt produced by a conventional method was mixed with 1.4 e of milk and 150 m/ml of ethanol, and the mixture was transferred into a sealed container and digested at 50° C. for 3 days.

Add 2 oome of commercially available lactic acid bacteria culture to the digested product, and
Fermented and aged at 0°C for one week. After ripening, this was crushed to obtain 2.5 kg of base-like food.

= 5- This food had a yogurt-like appearance and was evaluated as a sour milk food with strong flavor and cheese-like aroma.

Patent applicant: Ajinomoto Co., Inc. 6-

Claims (1)

[Claims] 1. A method for producing a food or seasoning, which comprises adding koji made from grains to milk, fermenting and maturing, and then press-filtering or crushing to obtain a liquid or paste-like food or seasoning.