JPS62115257A - Production of seasoning - Google Patents

Abstract

PURPOSE:A KOJI fungus which has high capability of acid production and a yeast are cultured in a medium containing filtration lees in sweet bean jam production, water and inorganic nitrogen source, then the product is subjected to autodigestion to easily obtain a naturally fermented seasoning utilizing bean jam lees which has been discarded conventionally. CONSTITUTION:The lees occurring in the production of sweet bean jam is mixed with water and inorganic nitrogen nutrients such as ammonium sulfate. Then, a KOJI fungi which has high capability of acid production, preferably Aspergillus niger NRRL-337 and a yeast are cultured therein, preferably at 23-36 deg.C for 2-5 days, then preferably subjected to autodigestion at 45-65 deg.C for 4-8 days to give the objective seasoning.

Description

[Detailed Description of the Invention] The present invention is a novel seasoning liquid! ! This relates to a manufacturing method.

When manufacturing the main chain, which is the raw material for Japanese sweets and sheep sacs, aggregated grains made of the skins of beans used in dairy production, such as adzuki beans, are produced, but this amount is about λ% of the total weight. It also becomes. but,
To date, there is no effective use for this bean paste, and the current situation is that it is either simply thrown away or a portion is disposed of free of charge as feed. This is because the main component of bean paste is fibrous, so it is difficult to eat it as is, and it is not easy to mix it with other foods due to its flavor and physical properties. be.

The present invention aims to obtain a useful natural fermented seasoning liquid from bean paste, which is mostly wasted as described above, by using microorganisms and using a simple processing method without requiring strict culture control. The above-mentioned bean lees are the residue left over from azuki beans, quail beans, peas, kidney beans, and other various beans, but the beans are crushed during the chain-making process to extract the bean paste. The skin of the clover is also relatively finely chopped, so it can be used as is for culture. The required amount of water (or hot water) is added to this bean paste, and S-free nitrogen is added to this as a medium to grow microorganisms. There is no need to add any other ingredients to the medium. do not have.

Inorganic nitrogen added to this bean paste includes ammonium sulfate, urea, ammonium carbonate, ammonium chloride,
etc. alone or in combination, approximately 0.4t-λ for the aggregate grain
%, particularly preferably about 0.7 to 1.5% @ Aspergillus aspergillus and yeast are inoculated into the culture medium of the above-mentioned assembled grains, and mixed culture is performed. Aspergillus aspergillus has a high ability to produce acid, but it is especially effective for Aspergillus, niger NRRL-
337, Aspergillus awamori variety 7 meus, Aspergillus usamiae AM'B, -01,3
! ; and the like were found to be suitable because they produce a large amount of citric acid and can lower the pH of the culture solution and prevent the invasion of miscellaneous bacteria and fungi, as described later. Furthermore, commercially available baker's yeast, which is Saccharomyces cerevisiae and is easily available, can be used as the yeast. This bacterial cell can be cultured well by adding about 0.3 to each θ and θj to the above-mentioned pellets (assuming a moisture content of 15%), but the ratio of yeast to harmful bacteria is More is often more preferable.

In the above mixed culture, the koji mold inoculated first actively produces citric acid while multiplying, and the culture solution is made acidic by approximately
L2. j -6. This suppresses the invasion and growth of bacteria other than the yeast mentioned above, while allowing the yeast to proliferate strongly, and both groups proliferate in a mixed state.

Since this culture process itself inhibits the propagation of various bacteria, the culture is easy to manage, and there is no need for sterilization or strict sterilization during culture. The reason why yeast grows in large quantities in the culture solution, which is mainly composed of cellulose from corn lees and has few nutrients, is because the above-mentioned koji mold efficiently decomposes the cellulose into sugars such as glucose while multiplying. , produce vitamins, proteins, and other nutrients, and also convert inorganic nitrogen added to the culture solution into organic nitrogen such as amino acids, and yeast utilize these substances. It is thought that they are proliferating.

The above culture is preferably carried out at a temperature of about 23 to 36° C. for about λ to S days, and a large amount of yeast cells are grown and produced in the culture solution after G culture.

When this material is heated at a relatively low temperature of about 65°C and autolyzed over a relatively long period of about 1 day, amino acids, betaide, protein, Taste substances such as nucleic acids are produced in large quantities. This liquid has a strong taste as it is, but by further processing this liquid as a raw material, it can be made into seasonings of various shapes, both in terms of taste and form. and has a wide range of uses.

Examples will be described below.

Add water 2θθt1 ammonium sulfate/noodles to the bean paste (5% water content)/θθk, mix, and add Asbervilus e.
B. niger Nn'PLL-337 nofil offspring/θθg1 Baker's yeast 2θθg was added to the mixture, and mixed culture was carried out at 2° C. for 3 days with aeration. As the culture progressed, changes in pH and yeast cell number over time were measured, and the results shown in Table 1 were obtained.

The number of yeast in Table 1 (note) is the number of bacterial cells contained in the culture solution/cc, and is a value measured using a Thoma hemocytometer.

As shown in Table 1, the 1-pH decreases with the passage of culture time, but this is due to the production of organic acids, mainly citric acid, by Aspergillus oryzae, and as the pH decreases, the yeast The proliferation is active and the number of bacterial cells is gradually increasing.

Next, the culture solution was warmed to 0°C, allowed to autolyze for 7a, and /
26 tons of seasoning liquid was obtained. We measured the changes over time in the amino acid content, peptide content, protein content, and nucleic acid content associated with this autolysis, and obtained the results shown in Table 1. Table 1 (Note) O amino/#R content is determined by formol titration method. It is a numerical value.

The amount of O nucleic acid is measured as nucleotide.

The amount of O peptide was measured by the peptide mat method, the amount of protein was measured by TOA precipitate, and the amount of nucleic acid was measured by the ribose measurement method.

As shown in Table 1, this autolytic liquid contained a large amount of taste components, and had a good taste even as it was.

Claims (1)

[Claims] A method for producing a seasoning liquid in which water is added to the bean paste leftover from the bean paste manufacturing process, an inorganic nitrogen nutrient source is added, koji mold and yeast with high acid-producing ability are added and cultured, and then these are allowed to self-digest.