JPS6240259A - Production of seasoning - Google Patents

Abstract

PURPOSE:To obtain seasoning having flavor and sweetness free from an unfavorable, peculiar smell derived from bacterium, by treating fermentation waste liquor with an immobilized bacterium. CONSTITUTION:Distillation waste liquor of low-class distilled spirits, whiskey, brandy, etc., is directly neutralized with ammonia water, etc., into 6.5-7.5pH, or after an insoluble material is removed and the filtrate is neutralized similarly. Then, the neutralized solution is passes through a column packed with a bacterium immobilized by a conventional procedure with a microorganism capable of producing a flavoring component, at 0.05-0.2 space velocity and the prepared flavoring solution is filtered or centrifuged and insoluble component is removed to give a soluble component.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing seasonings using immobilized microorganisms.

Conventional technology It is known that seasonings can be obtained by neutralizing distilled liquor waste with aqueous ammonia and then culturing microorganisms with a strong ability to produce amino acids (Japanese Patent Publication No. 60-3818
Publication No.).

In this method, there is an undesirable unique odor originating from microorganisms.

Problems to be Solved by the Invention A seasoning using fermentation waste liquid as a raw material that is free from undesirable unique odors derived from microorganisms and has umami and sweetness has not yet been developed.

Means for Solving the Problems According to the method of the present invention, by treating fermentation waste liquid with immobilized microorganisms that have the ability to produce flavor components, there is no undesirable unique odor originating from microorganisms. , and a seasoning having umami and sweetness can be obtained. Furthermore, by using immobilized microorganisms, seasonings can be obtained continuously and efficiently.

Microorganisms used in the present invention include amino acids, peptides,
Any microorganism can be used as long as it has the ability to produce taste components such as organic acids, and examples thereof include microorganisms belonging to the genus Corynebacterium, Brevibacterium, Satucharomyces, Rhodotorula, Aspergillus, and the like.

Specifically, Rhodotorula glutinis has the ability to convert citric acid to glutamic acid.
la glutinis) I F 01099.
Corynebacterium glutamic acid (Coryneba
cterium glutamicum) ATCC13
761, Saccharomyce x
s) ・sp ATCC20017 etc.

When culturing these microorganisms to obtain microbial cells, microbial cells obtained by adding an antibiotic (penicillin G, etc.) to a medium and culturing them can be used.

Immobilization of microorganisms can be performed by common techniques.

For example, when immobilizing on calcium alginate,
After mixing the bacterial cells to be used in a 5-6% sodium alginate solution, the mixed solution is added dropwise to a 0.1M calcium chloride solution to prepare gel beads. When enclosing in an acrylamide gel, the bacterial cells are added to a solution containing acrylamide, N,N'-bisacrylamide, N,N,N',N'-tetramethylethylenediamine and ammonium persulfate, and mixed in a nitrogen gas stream. to obtain fixed bacterial cells.

When immobilizing with collagen gel, the bacterial cells are mixed with a solution in which collagen fibers are homogenized, and the mixed solution is poured into a mold and dried.

When immobilizing with cellulose acetate fiber,
Cellulose triacetate is dissolved in a solvent such as methylene chloride, and the bacterial cells are added and mixed. This liquid mixture is extruded through a nozzle into a coagulation bath of toluene or the like to coagulate it. The solvent is removed from this coagulated material by vacuum drying to obtain immobilized bacterial cells.

The fermentation waste liquid used in the present invention includes alcohol fi
Distillation waste liquid (e.g., whiskey, brandy, etc.) is used. Preferably, grains such as rice, wheat, and bran are used as raw materials to prepare Aspergillus rabbits.
llus usamii), Aspergillus kawachii, Aspergillus nig
The shochu waste liquid that remains after inoculating bacteria such as M. er) to make roast-resistant koji, saccharifying sweet potatoes, rice, barley, etc., and then fermenting with yeast to produce roast-resistant moromi is distilled under normal pressure or reduced pressure. used.

Fermentation waste liquid as it is, or P liquid from which insoluble matter has been removed, is neutralized to pH 6.5 to 7.5 with aqueous ammonia, etc., and then transferred to a column filled with immobilized microorganisms at a space velocity of 0.05.
Pass through at ~0.2.

The seasoning liquid obtained by passing through the column is filtered or centrifuged to remove insoluble components to obtain soluble components.

In addition to umami, sweetness, and sourness, heavy liquid has richness and aroma characteristic of fermented seasoning liquid. The heavy liquid can be used as it is, or as a liquid seasoning by pasteurizing it and adding seasonings such as salt and extract, if necessary. Further, the heavy liquid can be concentrated to be used as a paste or as a powder seasoning by spray drying.

Examples are shown below.

Example 1 150 g of bacterial cell-containing gel beads obtained in Reference Example 1 were placed in a column (
2 x 50 cm). On the other hand, 1.51 ml of distilled waste liquid of shochu made from rice was filtered through a Nutsche filter pre-coated with filter aid Serai) 545 (trade name: manufactured by Johns Manville Co., Ltd.) to obtain liquid P.

The pH of the p solution was neutralized to 7.5 with aqueous ammonia, and the neutralized solution was passed through the column (space velocity 0.1) to obtain seasoning^(1,41).

As a control, 59 ml of a culture solution of Rhodotorula glutinis IFO1099 was added to 1.51 of the solution obtained by neutralizing above.
was inoculated and cultured at 30°C for 48 hours with aeration and agitation. Next, after adjusting the pH of the culture solution to 4.6 with lactic acid, the bacterial cells were separated from each other to obtain seasoning B (1,41).

A sensory test was conducted on the seasonings A and A obtained above by a panel of 10 experts.

The results are shown in Table 1.

Table 1 * Significant difference at 5% risk rate As is clear from the table, seasonings obtained by treating waste liquid with immobilized microorganisms are superior to those obtained by treating wastewater with non-immobilized microorganisms. ing.

Example 2 150 g of gel beads containing the bacterial cells obtained in Reference Example 2 were packed into a column (2 x 50 cm).

1.51 ml of rice shochu waste liquid neutralized to pH 7.5 with aqueous ammonia was passed through the column (space velocity 0.1).

After filtering the tower liquid, it was pasteurized at 65° C. for 10 minutes to obtain seasoning 1.41. The seasoning has mirin-like flavor and umami.

Example 3 150g of the granular gel obtained in Reference Example 3 was placed in a column (2X50c
m) was filled. Mirin-like seasoning 1 having umami and sweetness by treating shochu distillation waste liquid 1.5β in the same manner as in Example 2
．． I got 41.

Reference Example 1 1 platinum loop of 0 Dotorula glutinis IF○1099 was mixed with meat extract 10g/l, peptone 10g/l, yeast extract 5g/l, glucose LOg/l and salt 3g/l
(pH 5,5 > 50 ml was inoculated at 30°C.
The cells were cultured with shaking for 48 hours. Next, the entire amount of the culture solution was added to medium 1.51 having the same composition as above, and after culturing at 30°C for 48 hours with aeration and stirring, centrifugation (3000 rpm,
20 minutes) to obtain bacterial cells. The bacterial cells were suspended in 5.5% alginic acid solution 21. The suspension was reduced to 0
．． It was added dropwise to 50 Qml of 1M calcium chloride solution to obtain gel beads containing bacterial cells.

Reference example 2 Corynebacterium glutamicum ATCC13761
1 platinum ear with potter's kiss lOg/l, peptone 10g/l
l, yeast extract 5g/j2゜glucose 10g/
medium (pH 7, 2>5
Qml was inoculated and cultured with shaking at 30°C for 48 hours.

Then, the entire amount of the culture solution was added to 1.5 ml of a medium having the same composition as above, and cultured at 30° C. for 24 hours with aeration and stirring. Then, 5 u 7 of potassium salt of penicillin G was added to the culture solution.
ml was added and further cultured at 30°C for 24 hours.

The culture solution was centrifuged (3000 rpm for 20 minutes) to obtain bacterial cells. The obtained bacterial cells were suspended in 5.5% sodium alginate solution 21.

Then, the suspension was diluted with 50% of 0.1 M calcium chloride solution.
The solution was added dropwise to Qml to obtain gel beads containing bacterial cells.

Reference Example 3 One platinum loop of Satucharomyces sp ATCC20017 was mixed with glucose 15g/j2 and ammonium sulfate 1.5
g/β, yeast extract 3g/l and malt extract 8
g/ji! It was inoculated into 5 Qml of a medium (pH 6,0) consisting of the following, and cultured with shaking at 30°C for 48 hours. Then, the entire amount of the culture solution was added to 1.5 p of a medium having the same composition as above, and
After culturing with aeration and agitation for 48 hours at ℃, centrifugation (30
00 rpm for 20 minutes) to obtain bacterial cells.

On the other hand, add 40 to 50 Qml of cyclohexane as a dispersion medium.
50 g of the above bacterial cells and N,
Add 12 Q ml of an aqueous solution containing 500 mg of N, N', N'-tetramethylethylenediamine and 250 mg of ammonium persulfate, continue stirring in a nitrogen stream at 10°C for 30 minutes, then add 6 ml of an aqueous solution containing 120 μm of ammonium persulfate and stir for 60 minutes. Stir to form a granular gel about 4
00g was obtained.

Effects of the Invention By the method of the present invention, it is possible to obtain a seasoning that is free from undesirable unique odors derived from microorganisms and has umami and sweetness.

Patent applicant (102) Kyowa Hakko Kogyo Co., Ltd.
β1 ′・Kono

Claims (1)

[Claims] A method for producing a seasoning, which comprises treating fermentation waste liquid with an immobilized microorganism having the ability to produce a flavor component.