JPS62253356A - Novel fermented seasoning food - Google Patents
Novel fermented seasoning foodInfo
- Publication number
- JPS62253356A JPS62253356A JP61220439A JP22043986A JPS62253356A JP S62253356 A JPS62253356 A JP S62253356A JP 61220439 A JP61220439 A JP 61220439A JP 22043986 A JP22043986 A JP 22043986A JP S62253356 A JPS62253356 A JP S62253356A
- Authority
- JP
- Japan
- Prior art keywords
- food
- food according
- koji
- nutrient source
- salt
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 235000015097 nutrients Nutrition 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 9
- 241000533950 Leucojum Species 0.000 claims description 8
- 235000013322 soy milk Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000021067 refined food Nutrition 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- -1 dexrin Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 240000007594 Oryza sativa Species 0.000 abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 10
- 235000009566 rice Nutrition 0.000 abstract description 10
- 239000000203 mixture Substances 0.000 abstract description 7
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 235000021110 pickles Nutrition 0.000 abstract description 2
- 241000235033 Zygosaccharomyces rouxii Species 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- 235000002639 sodium chloride Nutrition 0.000 description 10
- 239000007788 liquid Substances 0.000 description 9
- 244000294411 Mirabilis expansa Species 0.000 description 8
- 235000015429 Mirabilis expansa Nutrition 0.000 description 8
- 235000013536 miso Nutrition 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241001673473 Acanthella <sponge> Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000500332 Tetragenococcus halophilus Species 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000021513 Cinchona Nutrition 0.000 description 1
- 241000157855 Cinchona Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 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
- 235000015278 beef Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は雪花菜(おから)を利用した新規な発酵調味食
品に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a novel fermented seasoning food using okara.
(従来の技術)
雪花菜は豆腐の原料または飲料として製造される豆乳の
製造過程で大豆搾粕として大量に副生するが、栄養価に
富むにもか\わらず食用に供されることは少く、大部分
は飼料にするかまたは廃棄され、業者はその処分に苦慮
している。(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.
また、大豆蒸煮液は味噌等の製造過程から多量に発生し
、BQD@度が約30,000mg/lもアルので直接
河川へ放流することは河川汚染の公害問題となる。そこ
で通常活性汚泥性処理によ、9BODを除去しておシ、
そのため味噌等の製造業者は多大な労力と経費をかけて
いる。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.
(発明の解決しようとする問題点)
本発明者は雪花菜の食品としての新用途を開発すること
によシその活用を計シ、また大豆蒸煮液についても上記
の雪花菜使用食品に併用可能とすることによシ新しい用
途を拓き、それによって廃棄に併う問題を回避しようと
意図した。(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.
(問題点を解決するための手段)
本発明者は上記の意図の下に苦心研究の結果、本発明を
確立するに至った。(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.
本発明は雪花菜に麹を加えて発酵させてなる新規発酵調
味食品である。The present invention is a novel fermented seasoning food made by adding koji to aukana and fermenting it.
雪花菜は、腐敗を防ぐために、豆乳製造時に副生後すみ
やかに回収するか、食塩を添加して回収するのがよい。To prevent snowflakes from spoiling, it is best to collect them immediately as a by-product during soymilk production, or add salt to them.
麹としては米麹、麦麹、豆麹のいずれも用いることがで
きる。As the koji, any of rice koji, barley koji, and soybean koji can be used.
発酵混合物中に食塩を0ないし25%(重量)、好まし
くは数%ないし十数%(重量)、有されるように調整使
用するのがよく、また水分は30ないし80%(重量)
程度含有されるようにするのがよい。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
雪花菜と麹の比率は前者100重量部に対して後者は5
0ないし100重量部程度用いるのが好ましい。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.
発酵の栄養源を補い、また製品の風味を変化させるため
に、上記の材料に他の栄養源、たとえば、豆乳や大豆蒸
煮液またはそれらの濃縮物、豆類や穀類の粉末、含水炭
素類、加工食品の粉末などを適宜加えてもよい。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.
豆類の粉末としては、たとえば、大豆粉、脱肪大豆粉、
キナ粉のような大豆の粉末、のほか小豆、インゲン豆、
緑豆その他の食用豆の粉末を用いうる。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.
穀類の粉末としては、たと°えば、トウモロコシ、小麦
、大麦、米およびその他の穀類の粉末を用いうる。As the cereal powder, for example, corn, wheat, barley, rice and other cereal powders can be used.
含水炭素類としては、たとえば、ブドウ糖、果糖、砂糖
、乳糖、麦芽糖、デキストリン、水アメ、デンプンなど
が挙げられる。Examples of hydrocarbons include glucose, fructose, sugar, lactose, maltose, dextrin, starch syrup, and starch.
加工食品粉末としては、たとえば、パン粉、凍豆腐屑の
粉末、菓子屑の粉末などが挙げられる。Examples of processed food powders include bread crumbs, frozen tofu scraps powder, confectionery scraps powder, and the like.
本発明においては、雪花菜と麹を、所望によシ食塩およ
び上記の栄養源を添加、混合して発酵させる。In the present invention, acanthella and koji are mixed and fermented with optional salt and the above-mentioned nutritional sources.
発酵に際して、必要に応じて酵母菌、乳酸菌等の発酵菌
を接種してもよい。これらの菌は反復発酵を行う場合は
環境から発酵物中に侵入するので多くの場合接種しなく
てもよいが、雑菌の汚染を押えるためには接種するのが
望ましい。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.
酵母菌としては、たとえば、サツカロマイセス・ルーシ
ーキー(長野型、信州味噌研究所販売)のような耐塩性
酵母菌、乳酸菌としては、たとえば、ペディオコッカス
・ソヤエ(同所販売)のような耐塩性乳酸菌を用いるの
が好ましい。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.
発酵によってこれらの菌の繁殖した発酵物の一部を次の
発酵材料の接種に用いることもできる。A portion of the fermented product in which these bacteria have grown through fermentation can also be used to inoculate the next fermented material.
混合した材料中の食塩および水分の含有量は、必要に応
じて前記の範囲に調整する。The contents of salt and water in the mixed materials are adjusted within the above ranges as necessary.
混合物を発酵槽に仕込んで、好ましくは重しをのせ、1
0℃ないし60°Cの室内に放置して発酵させる。発酵
に要する日数は塩分、水分の含有率および温度に左右さ
れるが、約30°Cの場合7ないし10前後でまろやか
な発酵風味を与える発酵食品が得られる。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.
かくして得られる新規な発酵食品は漬物類のとこ潰は用
調味物として、または惣菜類の調味材、牛、豚類などの
畜産加工品の調味材、魚介類などの水産加工品の調味材
、ラーメンの汁、焼肉のたれ等の各種食品の調味素材に
供することができ、または麺類、菓子類の素材、または
既存の酒粕。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.
味噌などの発酵調味物と混合使用することもできる。It can also be used in combination with fermented seasonings such as miso.
更には低塩分の製品は繊維質に富んだ健康に適したスー
プとしても飲用できる。Furthermore, the low-salt product can also be consumed as a healthy soup rich in fiber.
こうして、未利用資源を有効に利用して付加価値を高め
、かつ従来その処分による公害を除去することができる
。In this way, unused resources can be used effectively to increase added value, and pollution caused by conventional disposal can be eliminated.
(作用)
本発明において、雪花菜の繊維質は発酵中に微生物の酵
素によシ消化され、風味住良の食品に変化する。(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.
(実施例)
以下に実施例を上げて本発明をよシ詳細に説明するが、
本発明はこの実施例にとられれることなく広い範囲に適
応可能であることはいうまでもない。(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.
実施例1
雪花菜100Kgに対し、1/10濃縮大豆蒸煮液を利
用した場合は70Kg混ぜる。(濃縮しない大豆蒸煮液
を利用した場合は35Kgと脱脂大豆粉35Kf加えて
混合した。脱脂大豆粉を加えるのは利用する大豆蒸煮液
の状況に応じて発酵を助成するための水分調整と栄養成
分の補充のためである。)そして混合機でよく攪拌混合
しながら食塩35Kg添加し、米麹85に2と耐塩性酵
母液(サツカロマイセス、ルーキシ−培養物、長野市、
信州味噌研究所販売品)を0.11添加する。混合物の
水分含量は約50%であった。攪拌混合を終えた後仕込
み容器に詰め重しをのせ約30℃の温醸室に1週間以上
放置し雪花菜、大豆蒸煮液等の栄養成分の分解を促し発
酵熟成させ新規発酵調味食品を得た。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. .
水晶は酒粕および圧油の香味を帯びた味噌様の風味を有
し非常にまろやかな発酵風味を呈した。The crystal had a miso-like flavor with a hint of sake lees and pressure oil, and a very mellow fermented flavor.
実施例2
雪花菜140Kg、豆乳10Kg、米麹100に7、脱
脂大豆粉80Kg、食塩20に11よび耐塩性酵母液(
例1参照)0.6nを攪拌混合し例1同様に発酵熟成さ
せた。得られた製品は酒粕の香味を帯びた味噌状で強い
旨味を呈した。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.
実施例3
雪花菜120Kg、ブドウ糖30Kg、米麹75Kg、
脱脂大豆粉25Kg、食塩20Kg、水30Kg、乳酸
菌液(ペディオコッカス・ソヤエ培養物、長野市、信州
味噌研究所販売品)81および耐塩性酵母液(例1参照
)o、a6を攪拌、混合し、例1同様に発酵熟成させた
。製品は酒粕および味噌様の風味を有していた。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.
実施例4
雪花菜120に7、米麹60Kg、白ぬか(酒造米の高
度精白時に生ずるぬか)60Kg、食塩15Kg、水4
5Kg、耐塩性酵母液(例1参照)11を攪拌、混合し
、例1同様に発酵熟成させた。製品はアルコール臭が強
く酒粕様の風味を呈した。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.
実施例5
雪花菜1:ll5Kg、豆乳6 K9、大豆蒸煮液6K
g、米麹105Kg、白ぬか80Kg、食塩18Kf、
耐塩性酵母液(例1参照)1#m拌、混合し、例1同様
に発酵、熟成させた。製品の風味は例1の製品とほぼ同
様であった。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.
(発明の効果)
本発明によれば従来廃棄され公害発生源となっていた雪
花菜や大豆蒸煮液を食品として利用することができるの
で、廃棄材料の活用のみならず公害発生を防止する点で
も重要な意義がある。また本発明に用いられる雪花菜や
場合によシ併用される大豆蒸煮液はその副生時にすでに
殺菌に必要な熱処理を経ているので、さらに加熱するこ
となく発酵させることができ、コストを節減できる。(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.
また本発明の食品は酒粕状、味噌状ないし正油状の香味
と良好な発酵風味をもち雪花菜由来の繊維質が消化され
て栄養に富み、それ自体を食品として使用するほか各種
食品を加工し、調味するときの材料として利用すること
もでき、かつ長期間保存することができる。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)
品。 2 発酵を食塩添加の下に行う特許請求の範囲第1項記
載の食品。 3 発酵を酵母菌または(および)乳酸菌添加の下に行
う特許請求の範囲第1項記載の食品。 4 発酵を他の栄養源添加の下に行う特許請求の範囲第
1項記載の食品。 5 他の栄養源が豆乳またはその濃縮物である特許請求
の範囲第4項記載の食品。 6 他の栄養源が大豆蒸煮液またはその濃縮物である特
許請求の範囲第4項記載の食品。 7 他の栄養源が含水炭素である特許請求の範囲第4項
記載の食品。 8 他の栄養源がブドウ糖、果糖、砂糖、乳糖、麦芽糖
、デキスリン、水アメ、デンプンの1以上である特許請
求の範囲第4項または第7項記載の食品。 9 他の栄養源が豆類や穀類の粉末である特許請求の範
囲第4項記載の食品。 10 他の栄養源が加工食品の粉末である特許請求の範
囲第4項記載の食品。[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.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61-1143 | 1986-01-07 | ||
JP114386 | 1986-01-07 |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS62253356A true JPS62253356A (en) | 1987-11-05 |
Family
ID=11493220
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61220439A Pending JPS62253356A (en) | 1986-01-07 | 1986-09-18 | Novel fermented seasoning food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62253356A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04166051A (en) * | 1990-10-25 | 1992-06-11 | Ajinihon Kk | Production of fermented food using bean-curd refuse as raw material |
JP2003000174A (en) * | 2001-06-18 | 2003-01-07 | Yasuo Watabe | Processed bean curd refuse food and method for preparing the same |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5441396A (en) * | 1977-09-05 | 1979-04-02 | Okazaki Marusan Kk | *miso* making method |
JPS569904A (en) * | 1979-07-02 | 1981-01-31 | Bayer Ag | Impregnant and method of using same |
JPS60126052A (en) * | 1983-12-09 | 1985-07-05 | Mayumi Takemura | Production of miso |
-
1986
- 1986-09-18 JP JP61220439A patent/JPS62253356A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5441396A (en) * | 1977-09-05 | 1979-04-02 | Okazaki Marusan Kk | *miso* making method |
JPS569904A (en) * | 1979-07-02 | 1981-01-31 | Bayer Ag | Impregnant and method of using same |
JPS60126052A (en) * | 1983-12-09 | 1985-07-05 | Mayumi Takemura | Production of miso |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04166051A (en) * | 1990-10-25 | 1992-06-11 | Ajinihon Kk | Production of fermented food using bean-curd refuse as raw material |
JP2003000174A (en) * | 2001-06-18 | 2003-01-07 | Yasuo Watabe | Processed bean curd refuse food and method for preparing the same |
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