JPS62195279A - Bean-curd reruse koji and production thereof - Google Patents

Abstract

PURPOSE:To suppress the growth of various germs and obtain bean-curd refuse KOJI effectively utilizable as a processing raw material for seasoning solution, etc., by adding an acid to bean-curd refuse to adjust the pH to a specific value or below, inoculating KOJI molds thereinto and growing the KOJI molds. CONSTITUTION:An acid e.g. lactic acid, etc., is added to bean-curd refuse to adjust the pH to <=4.7, preferably 4.5-3.5. KOJI molds, e.g. Aspergillus oryzae, etc., are then sprinkled thereon in an amount of, e.g. about 0.002-0.1% and then subjected to stationary culture, etc., at 10-35 deg.C for 2-4 days to afford the aimed bean-curd refuse KOJI.

Description

[Detailed description of the invention] The present invention relates to okara koji and a method for producing the same.

More specifically, the present invention relates to okara koji in which the growth of miscellaneous bacteria is suppressed and koji mold is grown, and a method for producing the same.

Generally, large amounts of okara are generated as a by-product when producing tofu and soy milk, but there is no useful use for this okara, and currently only a portion of it is used as feed for livestock. be.

Furthermore, when okara is used as a raw material for processing foods, feed, etc., it spoils too quickly and cannot be left for a long time, so its use as a raw material for processing is extremely limited.

The present inventors conducted intensive research to effectively utilize okara as a raw material for processing, and succeeded in turning okara into koji.

The present invention relates to okara koji that suppresses the growth of various bacteria and allows the growth of koji mold.

The present invention also provides okara koji, which is characterized in that acid is added to okara to adjust the pn to 4.7 or less, and koji mold is inoculated into the okara while preventing spoilage due to the proliferation of various bacteria and allowed to grow. This is the manufacturing method. In the present invention, the raw materials are okara, etc. separated during the production of tofu and soy milk.

When producing koji from okara, it is necessary to prevent bacteria. Heat sterilization can be used to prevent germs, but
The cost for heat treatment is significantly high and it is not suitable for general industrial production.

In the present invention, the pH is adjusted by adding an acid to prevent the growth of germs, and the acid used is a non-toxic acid selected from organic acids and inorganic acids. The acids used include organic acids such as lactic acid, citric acid, and oxalic acid, and inorganic acids such as hydrochloric acid and phosphoric acid.

Once the okara is separated, it is best to add acid as soon as possible to bring the po to 4.7 or less.

To prevent bacteria when producing koji, okara ρ■
is preferably 4.7 or less, especially pl=4.5~
About 3.5 is preferable.

Aspergillus oryzae is inoculated into the okara whose pH has been adjusted to below 4.7 with acid.

As the koji mold, Aspargillus or sake koji
yzae.

Examples include Aspergillus 5oya, a soy sauce koji, Aspergillus niger, a burn-resistant koji, and any other non-toxic molds can be used.

Seed koji may be sprinkled in an amount of about 0.002 to 0.1% of the okara.

The okara inoculated with seed koji is cultured at 10 to 35° C. for about 2 to 4 days by static culture, ventilation culture, etc.

The okara koji of the present invention is extremely useful as a raw material for producing seasoning liquid, a raw material for extracting enzymes, etc.

Next, test examples and examples of the present invention will be shown.

Test Example: Each 1 kg of okara, a by-product of soy milk production, was adjusted to each pH shown in Table 1 using 85% lactic acid, and separately mixed at 120°C with the unadjusted one.
Those that had been heat sterilized with O were also prepared, and all of them were inoculated with 0.015% soy sauce koji and statically cultured at 25°C for 2 days.

For all cases, the koji production status was observed, and the results of storing pH-adjusted okara without inoculation with koji mold at 25°C were obtained, and the results shown in Table 1 were obtained.

Example 1 85% lactic acid was added to 1 kg of okara, a by-product of soy milk production, for 12.
Add 5■Ω and mix well. The pH at this time is 3.9
It was 2. This pH-adjusted okara was inoculated with 0.015% koji for soy sauce (-purple: Kojiya Sanzakomon Co., Ltd.) at 25°C.
Static culture was performed. In 2 days, mycelium grew and a good okara koji was obtained.

Double the amount of warm water was added to this okara koji, and the mixture was kept at 45°C while stirring occasionally to decompose it for 3 hours.The 6-digested solution was sipped in the mouth and turned out to be a seasoning liquid with a strong umami flavor.

Example 2゜Aspergillus saitoi was added to the okara whose pH was adjusted in the same manner as in Example 1. It was inoculated with 1% O and fermented at 25°C for 2 days. Four times the amount of water was added to this koji to extract the enzyme, and after filtration, ammonium sulfate was added to the oral fluid to fractionate the enzyme, the ammonium sulfate was removed by dialysis, and the mixture was freeze-dried. This crude enzyme powder had strong protease activity.

Claims (2)

[Claims] (1) Okara koji that suppresses the growth of various bacteria and allows the growth of koji mold. (2) A method for producing okara koji, which is characterized by adding acid to okara, adjusting the pH to 4.7 or less, inoculating it with koji mold, and allowing it to grow.