JPS62253356A - Novel fermented seasoning food - Google Patents

Abstract

PURPOSE:To a novel fermented seasoning food, obtained by adding KOJI to bean-cured refuse and fermenting the resultant blend, capable of effectively utilizing unutilized resources, preventing occurrence of pollution by disposal and preservable for a long period, rich in nutritive value and flavor and useful as a pickling seasoning for pickles in paste, etc. CONSTITUTION:A food obtained by adding preferably 50-100pts.wt. KOJI, e.g. rice KOJI, etc., and preferably yeast fungi, preferably Saccharomyces rouxii, etc., or lactic acid bacteria to 100pts.wt. bean-cured refuse and fermenting the resultant blend. Soybean milk, etc., may be added as another nutrient source.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a novel fermented seasoning food using okara.

(Prior art) Snow cabbage is produced in large quantities as soybean lees during the production process of soybean milk, which is used as a raw material for tofu or as a beverage, but despite its high nutritional value, it is rarely used for human consumption. , most of it is used as feed or thrown away, leaving businesses struggling to dispose of it.

In addition, a large amount of soybean-stewed liquid is generated during the manufacturing process of miso, etc., and has an Al content of approximately 30,000 mg/l of BQD, so directly discharging it into rivers poses a river pollution problem. Therefore, 9BOD is usually removed using activated sludge treatment.
Therefore, manufacturers of miso and other products spend a great deal of effort and expense.

(Problems to be Solved by the Invention) The present inventor plans to make use of snowflake rape by developing a new use as a food, and also makes it possible to use soybean-cooked liquid in combination with the above-mentioned food using snowflakes. In particular, it was intended to open up new uses and thereby avoid problems associated with disposal.

(Means for Solving the Problems) As a result of painstaking research based on the above intention, the present inventors have come to establish the present invention.

The present invention is a novel fermented seasoning food made by adding koji to aukana and fermenting it.

To prevent snowflakes from spoiling, it is best to collect them immediately as a by-product during soymilk production, or add salt to them.

As the koji, any of rice koji, barley koji, and soybean koji can be used.

The fermentation mixture preferably contains salt in an amount of 0 to 25% (by weight), preferably several percent to more than ten percent (by weight), and water content is 30 to 80% (by weight).
It is preferable that the amount of

The ratio of Yukana and koji is 100 parts by weight for the former and 5 parts by weight for the latter.
It is preferable to use about 0 to 100 parts by weight.

In order to supplement the nutritional sources of fermentation and to change the flavor of the product, other nutritional sources may be added to the above ingredients, such as soy milk, soybean broth or their concentrates, pulse and grain powders, hydrated carbons, processed Food powder or the like may be added as appropriate.

Examples of legume powders include soybean flour, defatted soybean flour,
Soybean powder such as cinchona flour, as well as adzuki beans, kidney beans,
Mung bean or other edible bean powder may be used.

As the cereal powder, for example, corn, wheat, barley, rice and other cereal powders can be used.

Examples of hydrocarbons include glucose, fructose, sugar, lactose, maltose, dextrin, starch syrup, and starch.

Examples of processed food powders include bread crumbs, frozen tofu scraps powder, confectionery scraps powder, and the like.

In the present invention, acanthella and koji are mixed and fermented with optional salt and the above-mentioned nutritional sources.

During fermentation, fermentation bacteria such as yeast and lactic acid bacteria may be inoculated as necessary. When carrying out repeated fermentations, these bacteria will invade the fermented product from the environment, so inoculation is not necessary in most cases, but it is desirable to inoculate to prevent contamination by bacteria.

Yeasts include, for example, salt-tolerant yeasts such as Satucharomyces lucychie (Nagano type, sold by Shinshu Miso Research Institute), and lactic acid bacteria include salt-tolerant yeasts such as Pediococcus soyae (sold by Shinshu Miso Institute). It is preferable to use lactic acid bacteria.

A portion of the fermented product in which these bacteria have grown through fermentation can also be used to inoculate the next fermented material.

The contents of salt and water in the mixed materials are adjusted within the above ranges as necessary.

Pour the mixture into a fermenter, preferably with a weight, for 1
Leave it in a room at 0°C to 60°C to ferment. The number of days required for fermentation depends on the salt content, moisture content, and temperature, but at about 30°C, a fermented food with a mellow fermented flavor can be obtained in about 7 to 10 days.

The novel fermented food obtained in this way can be used as a seasoning for pickles, a seasoning for side dishes, a seasoning for processed livestock products such as beef and pigs, a seasoning for processed marine products such as seafood, It can be used as a seasoning material for various foods such as ramen soup and yakiniku sauce, or as a material for noodles, confectionery, or existing sake lees.

It can also be used in combination with fermented seasonings such as miso.

Furthermore, the low-salt product can also be consumed as a healthy soup rich in fiber.

In this way, unused resources can be used effectively to increase added value, and pollution caused by conventional disposal can be eliminated.

(Function) In the present invention, the fibers of acanthella are digested by the enzymes of microorganisms during fermentation, and are transformed into a flavorful food.

(Example) The present invention will be explained in more detail with reference to Examples below.
It goes without saying that the present invention is not limited to this embodiment and can be applied to a wide range of applications.

Example 1 When using 1/10 concentrated soybean boiling liquid, 70 kg is mixed with 100 kg of snowflakes. (When using non-concentrated soybean cooking liquid, 35Kg and 35Kf of defatted soybean flour were added and mixed. The reason for adding defatted soybean flour is to adjust the moisture content and nutritional content to assist fermentation depending on the situation of the soybean cooking liquid used. ) Then, 35 kg of table salt was added to the rice malt 85 while stirring well with a mixer, and salt-tolerant yeast solution (Satsucharomyces, Luxi culture, Nagano City,
Add 0.11 of Shinshu Miso Research Institute (product sold by Shinshu Miso Research Institute). The moisture content of the mixture was approximately 50%. After stirring and mixing, the mixture was packed in a container and placed under a weight and left in a greenhouse at approximately 30°C for over a week to promote the decomposition of the nutritional components of the snowflakes, soybean broth, etc., and to ferment and mature to obtain a new fermented seasoning food. .

The crystal had a miso-like flavor with a hint of sake lees and pressure oil, and a very mellow fermented flavor.

Example 2 140Kg of Yukana, 10Kg of soy milk, 100Kg of rice malt, 80Kg of defatted soybean flour, 20Kg of common salt, 11Kg of salt-tolerant yeast solution (
(See Example 1) 0.6n was mixed with stirring and fermented and aged in the same manner as in Example 1. The resulting product had a miso-like flavor with a strong flavor of sake lees.

Example 3 Yukkana 120Kg, glucose 30Kg, rice malt 75Kg,
Stir and mix 25 kg of defatted soybean flour, 20 kg of salt, 30 kg of water, lactic acid bacteria solution (Pediococcus soyae culture, sold by Nagano City, Shinshu Miso Institute) 81, and salt-tolerant yeast solution (see Example 1) o and a6. Then, fermentation and ripening were carried out in the same manner as in Example 1. The product had a sake lees and miso-like flavor.

Example 4 Yukana 120 to 7, rice malt 60Kg, white bran (bran produced during high polishing of sake brewing rice) 60Kg, salt 15Kg, water 4
5 kg of salt-tolerant yeast liquid (see Example 1) 11 were stirred and mixed, and fermented and aged in the same manner as in Example 1. The product had a strong alcohol odor and a sake lees-like flavor.

Example 5 Yukana 1:115Kg, soy milk 6K9, soybean steaming liquid 6K
g, rice malt 105Kg, white rice bran 80Kg, salt 18Kf,
1 #m of salt-tolerant yeast solution (see Example 1) was stirred and mixed, and fermented and aged in the same manner as in Example 1. The flavor of the product was almost similar to the product of Example 1.

(Effects of the Invention) According to the present invention, it is possible to use snowflakes and soybean boiled liquid, which were conventionally discarded and become a source of pollution, as food, so it is important not only to utilize waste materials but also to prevent pollution. There is a meaning. In addition, since the snowflakes used in the present invention and the soybean cooking liquid used in combination in some cases have already undergone the heat treatment necessary for sterilization when they are produced as by-products, they can be fermented without further heating, resulting in cost savings.

In addition, the food of the present invention has a sake lees-like, miso-like, or oil-like flavor and a good fermented flavor, and is rich in nutrients due to the digested fibers derived from snow cabbage, and can be used as a food itself or processed into various foods. It can also be used as a seasoning ingredient and can be stored for a long time.

Claims (1)

[Claims] 1. A novel fermented seasoning food made by adding koji to snowflakes and fermenting them. 2. The food according to claim 1, wherein the fermentation is carried out with the addition of salt. 3. The food according to claim 1, wherein the fermentation is carried out with the addition of yeast or (and) lactic acid bacteria. 4. The food according to claim 1, wherein the fermentation is performed with the addition of other nutrient sources. 5. The food according to claim 4, wherein the other nutrient source is soy milk or a concentrate thereof. 6. The food according to claim 4, wherein the other nutrient source is a soybean broth or a concentrate thereof. 7. The food according to claim 4, wherein the other nutrient source is hydrated carbon. 8. The food according to claim 4 or 7, wherein the other nutrient source is one or more of glucose, fructose, sugar, lactose, maltose, dexrin, starch syrup, and starch. 9. The food according to claim 4, wherein the other nutrient source is a powder of beans or grains. 10. The food according to claim 4, wherein the other nutrient source is a processed food powder.