JPS63152970A - Seasoning having high saccharide concentration - Google Patents

Abstract

PURPOSE:To obtain a seasoning having high saccharide concentration, a thick feeling, abundant flavorful components, weak KOJI smell caused by KOJI mold and not crystallizing properties in coldness, by totally or partially using KOJI of a fungus belonging to the genus Rhizopus. CONSTITUTION:In producing a seasoning having high saccharide concentration, containing self-digested substance of KOJI by a conventional procedure, a strain belonging to the genus Rhizopus such as Rhizopus oryzae, Rhizopus japonicus, etc., is used as at least part of the strain for KOJI.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a high sugar concentration seasoning that is rich in flavor components, has a weak koji odor caused by koji mold, and is non-cold crystallable.

[Prior art] Conventional seasonings with high sugar concentration include hon mirin, fermented seasonings, mirin-like seasonings, etc., and are used in home cooking as well as
It is also widely used in the food processing industry.

Hon mirin is prepared by putting shochu or alcohol into a preparation tank, then adding koji and steamed glutinous rice to it.
It is made by seeding and ripening, but if necessary, partially decomposed starch or enzyme preparations may be used as a partial substitute for steamed glutinous rice or koji.

Usually, these are prepared at 25-35℃, and 1 at 20-30℃.
It is saccharified and aged for ~2 months, and during this process, products from the glutinous rice and koji due to the action of enzymes, metabolites of the koji, and non-enzymatic reactions of these components develop the unique flavor of mirin. It is formed.

Fermentable seasonings are made from rice, koji, carbohydrates, etc. as main raw materials.
It is fermented by adding salt according to the alcohol content, then sugar, amino acids, denatured alcohol, koji, etc. are added according to the purpose and aged.The fermented products associated with alcoholic fermentation have a flavor correction and deodorization effect. It is a seasoning that has a familiarizing effect, permeability of taste due to alcohol, and a preservative effect. Fermentable seasonings include mirin type, sake type, wine type, Chinese sake type, etc., and are widely used mainly in the food processing industry.

Mana, mirin-style seasonings have an alcohol content of less than 01%, so there is no alcoholic fermentation like sake or fermented seasonings, and there is almost no saccharification or aging in the presence of alcohol like in Honmishin, and there is no koji. It is produced by mixing autolysed products, sugars, amino acids, organic acids, fragrances, etc. Therefore, it is different from brewed seasonings such as hon mirin and fermented seasonings in terms of production method and quality, and is mainly used for home use.

With the diversification of food products, extensive research has been conducted to diversify the functions of such high sugar concentration seasonings.
It is known that it is greatly involved in the flavor formation of high sugar concentration seasonings, and greatly influences the quality of these seasonings. Therefore, we screened for strains with high enzyme titers such as amylase and protease, strong transglucosidase activity involved in isomaltose production, and polyacidic strains of Aspergillus niger.
er, hereinafter abbreviated as A-niger), Aspergillus ugamii,
Hereinafter abbreviated as A, rabbit), Aspergillus kawachii (Aspergi-11us kawachii,
Applications of O-koji molds such as A and Kawachi are being widely studied. However, there is no report on using Rhizopus koji as at least a part of the koji used in the production of high sugar concentration seasonings.

[Problem that the invention seeks to solve]

In recent years, as dietary habits have improved, various seasonings have become more diverse, including traditional fermented foods such as soy sauce and miso. Mirin, which is one of the high-sugar seasonings, is usually made into a Western-style mirin, mirin using polyacidic koji, mirin with a fermented flavor (kijo mirin), and special products such as cell fusion. There is a wide variety of mirin, including mirin made with functional koji mold. However, in order to develop seasonings suitable for various foods and to develop new uses, it is necessary to further diversify high sugar concentration seasonings.

In general, high sugar concentration seasonings have a high glucose concentration and have a monotonous and unpleasant sweet taste due to glucose. For this reason, high sugar II! ! If: The overwhelming majority of seasonings are used in Japanese cuisine, and with the growing preference for Western cuisine, there has been a desire to develop seasonings that can be used in Western cuisine as well. There are only Western-style mirin and wine-type fermented seasonings.

Furthermore, regarding the koji that is involved in the flavor formation of high-sugar seasonings, Aspergillus orygae has been conventionally used.

(hereinafter abbreviated as Aspergillus oryzae) has a flavor unique to koji mold, and is often preferred as a so-called koji flavor in mirin, sake, etc., but young people, known as the school lunch generation, also have a Western preference. In many dishes, such as hamburgers and dressings, the koji aroma may be negative, so a product with a weak koji aroma is desired.

Furthermore, high concentration seasonings include seasonings with high glucose concentration,
As winter temperatures drop, so-called cold crystallization, in which white crystals mainly composed of glucose are precipitated, may occur.
This significantly reduces the commercial value of high sugar concentration seasonings.

Therefore, an object of the present invention is to provide a non-cold crystallization high sugar concentration seasoning that has a richer feel, is rich in flavor components, and has a weak aroma compared to conventional high sugar concentration seasonings.

[A precautionary measure to resolve the problem]

In order to solve the above-mentioned problems, the present inventors have completed the present invention as a result of extensive research.

That is, the present invention relates to a high-sugar-concentration seasoning containing an autolysed product of koji, characterized in that at least a portion of the fungal strain is a strain of the genus Rhizopus.

The present inventors discovered Rhizopus oryzae (Rh1zo-pu
a oryzae, hereinafter abbreviated as Rh) Rhizopus japonicus (Rh1zopua)
japoni-cuB (hereinafter abbreviated as Rh, japonicus), Rhizobus oligosporus (Rh1zopu
e ollgos-porus, hereinafter abbreviated as Rh, oligosporus.
h1zopua delemar), +J:/-7'
Rhizopusformos
aensis), Rhizogos O chinensis (Rh1
zopus chinensis), Rhizodis 1
Rh1zopus javanicua
) By producing high sugar concentration seasonings using part or all of the koji produced by Norizopus genus bacteria, it is possible to produce seasonings with a rich taste, a wide range of sweetness, a strong body taste, and even a seasoning with a weak so-called koji aroma. We discovered that it was possible to obtain a seasoning with a high sugar concentration that does not crystallize under cold conditions.

Also, when partially replacing Rhizopus koji, use A.

Koji other than Oryzae, such as Mu, Nigar, A, Usami, A
, Kawachi, Aspergillus awamori (MuBp@r-g
It may be used in combination with polyacidic koji such as i11us awamorii).

For example, add 30% of A. oryzae and A. niger to steamed rice.
Table 1 shows the results of an amazake test using Nenkoji which had been incubated at 30°C for 48 hours.

As is clear from Table 1, compared to Mu and Oryse koji,
Rhizopus koji has a high titratable acidity, which is even higher than polyacid A and niger koji. Regarding the acid composition, Mu, Nigar koji was rich in citric acid, while Mu, Oryza koji and Rhizopus koji were rich in lactic acid. Same as the acid composition of conventional seasonings, it is 0, so to make the acidity effective, you can use Hari Zops or Koji.If you want to add the taste of citric acid, you can use multi-acid koji such as Rhizops or Niger Koji. When used in combination with the above, it is possible to adjust the strength of acidity and the balance of acid composition as necessary.

Table 2 also shows the enzyme activities of various rice malts.

Table 2 Enzyme activity of various types of koji 1) D', %"; /7 dry matter 2) σ/? Dry matter l"PU] As is clear from Table 2, Rhizopus@i Compared to Oryse koji, α-amylase has a weak activity, about one tenth, but acidic protease is about three times stronger, so if necessary, α-amylase can be supplemented with a commercially available enzyme. It is believed that this is the source of seasonings with a high flavor and a wide range of tastes.

Furthermore, Mirin was produced using the Rh and Oryzae koji shown in Tables 1 and 2, and stored at 5C for one year, and Table 3 shows the change in cold crystallization over time.

Table 3 Cold crystallization test-2 No cold crystallization observed: Slightly observed +: Clearly observed As shown in Table 3, cold crystallization was not observed in A. Oryze koji after 5 months of storage. Although it was slightly observed and clearly observed after 6 months, cold crystallization was not observed even after storage for one year in the case of Rh and oryzae.

In this way, by applying Rhizopus koji to high sugar concentration seasonings such as mirin, we can create non-cold crystallizing seasonings with a weak koji aroma that are rich in flavor components, rich in flavor, and have a wide range of sweetness. Find out what seasoning you get.

Rhizopus koji as used in the present invention is made by heating and steaming grains such as non-glutinous rice, wheat, barley, and corn, and legumes such as soybeans and defatted soybeans as a substrate, and using Rhizopus koji mold as the nine raw materials and/or non-steamed raw materials. This refers to the koji that is made using koji.

As for the koji production conditions, it is desirable to cultivate the koji at 25°C to 38°C for 3 to 10 days, and as shown in Table 4 below,
Koji that has been cultured at ℃ for about 7 days has the greatest flavor imparting effect.

A. When cultured at 030°C for 48 hours, such as with Olise koji, flavor components are somewhat lacking, and 1
If the koji is cultured for longer than 0 days, the hyphae will be long, the coloring due to larvae will be strong, and the koji will have a strong musty odor, making it unsuitable for use as seasoning koji. (However, when cultured at a temperature below 25°C,
The induction period of Aspergillus oryzae is longer, it is more susceptible to contamination by various bacteria, and spores are less likely to settle.Although the induction period of Aspergillus oryzae is shortened at temperatures exceeding 58°C, the heat generated during growth causes stuffiness and the flavor deteriorates. The culture temperature is desirably 25 to 38°C, as this can sometimes lead to deterioration.

Furthermore, as for the contents of the pottery, Rhizopus koji can be used in its entirety, or it is also possible to partially replace the conventional yellow koji such as A, Oryse, white koji, black koji, etc. Oh,
The koji making conditions other than these Rhizopus koji may be conventionally known conditions. Furthermore, as a substrate, in addition to non-glutinous rice, grains such as wheat, barley, and corn, and any legumes such as soybeans and defatted soybeans can be used.

Mana, Rhizopus koji may be used directly in the production of high sugar concentration seasonings, and Rhizopus koji may be added after first preparing an autolytic liquid.

Below, Table 4 shows the component analysis values of the autolyzed solution of Rh and oryzae koji cultured under each condition.

Table 4 Component analysis values of the autolyzed liquid of Rh and Oryzae koji cultured under each condition 1) Add 50 kg of water to 10 tons of Rh and Oryza koji (anhydrous equivalent) cultured under each condition and hold at 55°C for 17 hours. Please spread the word.

Is the autolyzing liquid of Rezobs koji made by making koji using the method described above, or is it water in the Zorbs tradition? In addition, it is digested at 50 to 60°C for 5 to 24 hours, and this digestive fluid may be used as it is, or it may be filtered and used as Fff.

Fourth, in the Resorbus trend, α-amylase, which is necessary to break down the starch that is the raw material substrate for high-sugar seasonings, may be weak, so commercially available α-amylase sea bream agents may be used as needed.
You may also supplement with a protease preparation if necessary.

In addition, in the production of high sugar concentration seasonings such as mirin and fermented seasonings, in addition to the main raw materials such as rice, shochu (or denatured alcohol), and sugars, salt, organic acids,
A portion of auxiliary raw materials that are recognized to have a flavor-adjusting effect, such as amino acids such as monosodium glutamate, nucleic acid seasonings, and fragrances, may be added.

[Actual MluJ] Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the Examples. In addition, in the display of the usage amount, W is the weight, and ■ is the capacity standard.

Example 1 80 scratch polished non-glutinous rice was washed, soaked and drained using the conventional method, then steamed at normal pressure for 20 minutes, and 41 kg of the steamed rice was inoculated with 11% (w/vr) of A. oryzae spores I. After culturing at ℃ for 48 hours, koji s, akl? I got it.

Just in case, I steamed 5 klili li of 80% polished non-glutinous rice in the same way, and added Rh and oryzae spores to [11% (w/
w') Inoculated and cultured at 30°C for 7 days to obtain koji & OIKg.

In addition, 10 kli+ of grade 85 polished glutinous rice was washed, soaked, and drained using a conventional method, and then boiled at a pressure of t 2 kg/m''.
Pressure steam for 0 minutes to obtain 14.6 kp of steamed glutinous rice.

The enzyme preparations are the α-amylase preparation Choyu Enzyme S-400 [manufactured by Choyu Sangyo Co., Ltd.] and the protease preparation Cho4jun Enzyme D-150 (Choyu Sangyo Co., Ltd.) originating from @bacteria. Please be sure to use the product made by C stock).

Using the above raw materials and alcohol or shochu, mix the moromi with the composition shown in Table 5 so that the concentration of alcohol in acid becomes 14% (v/v). After saccharification and aging at 30°C for 30 days, the moromi is pressed using a small press. It was separated into squeezed juice and lees. Furthermore, the juice was pasteurized, strained, and strained to obtain trial mirin.

The component analysis values and sensory evaluation are shown in Table-6 and Table-7.

Table-5 Raw material composition table-6 Component analysis value table for trial mirin-7 Sensory evaluation table for trial-produced mirin and existing mirin From the sensory evaluation results in table-7, the obtained trial mirin is richer than conventional mirin. It had a strong flavor with a wide range of sweetness and gentle acidity.

Example 2 Steamed non-glutinous rice 380t 1 person, Olise koji 58f 1 water 520
-190 lactic acid tsr and 45f of common salt were mixed, combined, and stirred to make moromi, to which ordinary sake yeast was added and fermented at 15°C for 20 days. 9 to the obtained fermented liquid
5% alcohol 73- was added and squeezed to obtain lees 65F and salted fermented liquid 950-. Pasteurize this salted fermented liquid,
Test salted fermented liquid. The component analysis values of this salted fermented liquid are shown in Table 8.

Table 8 Component analysis value of salted fermentation liquid Flour VC201 was added with water and converted into a pellets using a -shaft extruder [Pennype V-Tutter 1, manufactured by Nisshin Seifun Co., Ltd.]. and use this as a substrate.

Inoculated with 11 spores (W/W) of M. oryzae and incubated at 30℃ for 4 hours.
After culturing for 8 hours, the Oryse koji was grown to 49.

A. In the same manner as Olise koji, add Rh
, inoculated with R. oryzae spores r:h 1% (w/w),
After culturing at 30° C. for 7 days, Rh, oryzae koji was obtained.

Steamed sticky rice was prepared in the same manner as in Example 1.

As the partially decomposed starch, Bx 75, D, B, and 35 partially decomposed starches (manufactured by Nippon Cornstarch Co., Ltd. and Sangyo Co., Ltd.) were used.

Using the above raw materials, make 30 mash of moromi prepared according to the composition shown in Table 9.
After saccharification and maturation at ℃ for 20 days, the juice was separated into juice and lees using a small press. Furthermore, the juice is pasteurized, strained, and filtered.
I got a prototype fermented seasoning. The component analysis values and sensory evaluation of the seasoning are shown in Tables 10 and 11.

Table 9 Raw Material Composition Table 10 Component Analysis Values of Prototype Fermentable Seasoning Table 11 Sensory Evaluation of Prototype Fermentable Seasoning As is clear from Table 11, the micro-fermented seasoning using Rh and Oryse koji is A. Compared to the Nen version, it had a richer sweetness and gentle sourness, giving it a wider range of taste, and it had a very weak koji aroma.

Example 3 After washing, soaking, and draining 1 hour of 80% white non-glutinous rice in a conventional manner, it was steamed at normal pressure for 20 minutes, and the steamed rice was made into t2kl of rice. was inoculated with A. niger spores (11 w/w) and 30
Koji t1kII was obtained by culturing at ℃ for 48 hours.

Rhizopus koji was prepared in Example 1 and used nine different types.

The autolytic liquid of koji is the above-mentioned 300 tons of niger koji and 1 part of water.
500 - and reacted at 55°C for 17 hours. In addition, autolytic fluid was obtained in the same manner as Rhizopus Kojimoto.

As the partially decomposed starch, Bx 75, D, B, 350 partially decomposed starch (manufactured by Nippon Cornstarch Co., Ltd.) was used.

The amino acid solution is R-amino acid solution [manufactured by Banshu Seasoning Co., Ltd.]
Please be sure to use

Using the above raw materials, mix them according to the proportions shown in Table 12, stir thoroughly, then squeeze, heat the squeezed juice, strain it,
Filter and make a prototype mirin-style method. The component analysis values and sensory evaluation of the seasoning are shown in Tables 13 and 14.

Table 12 Ingredient Composition Table 13 Component Analysis Values of Prototype Mirin Style Method Table 14 Sensory Evaluation of Trial Production Mirin Style Method As shown in Table 14, the obtained trial product 1 (h, using niger koji) was mu, There is a malt smell unique to niger koji, and the sweetness and sourness are felt differently, compared to the sample 2 (Rh, using Olise malt) has almost no malt smell, and the sweetness and sourness harmonize well. It has a very rich feel to it.

Row 4 Soybeans are washed and soaked in water. The soybeans were boiled in water for 45 to 60 minutes to remove skin, wash, and dehydrate.Nine soybeans were inoculated with Rh and Oligosporus spores (L1% (w/w)) and cultured at %30C for 48 hours to obtain koji.

The autolytic liquid of koji contains the above-mentioned Rh, oligosporus@s
1,500 liters of water was added to the solution and reacted at 55C for 17 hours. Table 1 shows the component analysis values and sensory evaluation of this autolytic fluid.
5.

Table 15Rh, component analysis values and sensory evaluation of autolyzed liquid of Oligosporus koji The partially decomposed starch and amino acid solution used were the same as in Example 3.

Using the above raw materials, a trial production was carried out in the same manner as in Example 5, replacing the autolysis solution of Rh and Oligosporus koji in the formulation of Example 3 (see Table 12) with the autolysis solution of Rh and Oligosporus koji. 49 mirin style recipes.

The obtained mirin-style recipe was prototyped in Example 3.
, which uses the autolyzed liquid of Oryse koji, is very different from the Kumirin-style method. In addition, when compared with %A and Nenmirin-style preparation using the autolyzed liquid of Oryse koji, Rh
The Nenmirin-style hoka made using Oligosporus koji had a rich taste, a wide range of sweetness, and a strong richness.

Furthermore, in terms of incense, I can't feel the so-called musty smell of mu, nigga, or the scent of A, oryzae.

Example 5 Sweet bread was manufactured using Nen Mirin (preparation number 3) prepared in Example 1. Table 1 shows the formulation and sensory evaluation results.
6, shown in Table 17.

Table 16 Composition table for sweet bread (straight method) 17°
The sensory evaluation value of the sweet bread is the total value of 10 panelists.

Score: 1.2% 30 On a 3-point scale, 3 is the best.

As shown in Table 17, the sweet bread made using the prototype machine of the present invention had a good texture and gloss on the surface, a firm and chewy texture, and even after being left at room temperature for 3 days,
Compared to bread made with conventional mirin, it was less dry and had a good shelf life.

Example 6 Fermentable seasoning prototyped in Example 2 (preparation numbers 1 and 2)
- Hamburg steaks were made using the conventional method using the formulations shown in Table 18.

Table 18 Composition of Hamburg Steak Compared to the hamburg steak to which Prototype 1 (A, Olise koji) was added, the hamburger to which Prototype 2 (Rh, Olise koji) was added had better texture and gloss on the surface, indicating that both were symbiotic. Prototype 1, although the fishy smell of minced meat is masked.
It feels a little like a series, and for young people who tend to have Western tastes,
Although this is a negative factor, the hamburger of prototype 2 did not feel like a series and was good.

〔Effect of the invention〕

As explained above in detail, the high sugar concentration seasoning of the present invention is clearly distinguishable in terms of quality from existing high sugar a modulation methods such as hon-mirin, fermented seasonings, and mirin-style seasonings. It is a seasoning that has a wider range of sweetness than conventional products, has a rich flavor, and is rich in flavor components. In addition, it is a seasoning with weak kojima produced by koji mold and non-cold crystallization.

Claims (1)

[Claims] 1. A high-sugar-concentration seasoning containing an autolysed product of noodles, characterized in that at least a part of the koji-forming bacterial strain is a Rhizopus strain.