JPS63177762A - Fermented seasoning food and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain a fermented seasoning food having controlled degree of decomposition and unique color, flavor, etc., and free from the proliferation of sundry germs even at a low salt concentration, by fermenting soybean, etc., with a mixed malt composed of Rhizopus malt and Aspergillus malt. CONSTITUTION:A malt prepared from gelatinized starch using a fungus of Rhizopus genus is mixed with a malt prepared from gelatinized starch using a fungus of Aspergillus genus at a proper ratio. The obtained mixed malt is used for the fermentation of soybeans, etc., (preferably aged at a malt yield of 40-200%, salt concentration of 0-14% and 20-50 deg.C) to obtain the objective fermented seasoning having a prescribed degree of degradation.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention relates to a fermented seasoning food and a method for producing the same,
In detail, Rhizopus mold is used to make koji, and this m
The present invention relates to a fermented seasoned food obtained by fermenting a mixed koji of <Rhizopus koji) and ordinary koji (Aspergillus koji), and a method for producing the same.

(Prior Art) Sake, miso, and soy sauce, which are traditional Japanese fermented foods, are produced by using Aspergillus koji using mold of the genus Aspergillus (hereinafter referred to as Aspergillus spp.).

However, in the case of miso, when only the salt concentration is reduced using the conventional method, the degradability of the raw material reaches an unreasonably high level.
As a result, although the molecular weight has progressed, the major drawback is that the taste and aroma tend to become unbalanced.

On the other hand, Rhizopus spp. mold (hereinafter referred to as Rhizopus spp.) is used to make unpregelatinized starch (raw starch), and Rhizopus koji is used for brewing alcoholic beverages in China and Southeast Asia.

It has been said that Rhizopus bacteria grow well on unpregelatinized starchy raw materials, but poorly on pregelatinized raw materials. When Rhizopus bacteria were allowed to act on the substrate, they grew sufficiently and a characteristic koji that was significantly different from Aspergillus koji was produced.

(Problems to be Solved by the Invention) By using this Rhizopus koji in combination with ordinary Aspergillus koji, and by appropriately changing the mixing ratio, the degree of decomposition of the raw material can be controlled from 1 to 100%. An object of the present invention is to produce a low-salt fermented seasoning food with advanced decomposition.

(Means for Solving the Problems) The first feature of the present invention is to mix koji produced from pregelatinized starch using Rhizopus bacteria and koji produced from pregelatinized starch using Aspergillus bacteria. This fermented seasoning uses the fermented koji to ferment soybeans and other appropriate additions, and by appropriately changing the mixing ratio of the koji used in combination, the degree of decomposition of the raw soy protein and rice starch can be controlled. It is a food manufacturing method.

The second feature of this invention is that the koji is prepared by mixing koji produced from unpregelatinized starch (raw powder) using Rhizopus spp. and koji produced from pregelatinized starch using Aspergillus spp. in an appropriate ratio. This is a method for producing a fermented seasoning food, which is characterized by fermenting soybean as a raw material with other appropriate additions.

The third feature of this invention is koji produced from pregelatinized starch and non-gelatinized starch using Rhizopus bacteria;
A method for producing a fermented seasoning food, which is characterized by fermenting soybeans and other appropriate additions using koji mixed in an appropriate ratio with koji produced from pregelatinized starch using Aspergillus bacteria. .

A fourth feature of the present invention is a low-salt fermented seasoned food in which the decomposition of raw materials such as protein and starch has progressed appropriately in the fermented seasoned food according to the first invention.

(Action) Rhizopus rice malt was obtained by growing Rhizopus bacteria into pregelatinized starch or non-gelatinized starch. Rhizopus rice malt is characterized by acidic proteolytic enzyme activity (
These include strong acidic protease), extremely low pH, and a significantly low number of viable bacteria in Rhizogis rice malt, that is, low Pi+, which suppresses the proliferation of various bacteria. When this Rhizopus rice malt is used to ferment soybeans as a raw material, the decomposition of protein and starch in Rhizopus rice malt is considerably lower than that of Aspergillus rice malt, and the enzymes produced by Rhizopus bacteria can digest protein and sugar substrates in large units. It is also known to decompose. By utilizing the characteristics of Rhizopus rice malt, the degree of decomposition of protein and starch can be controlled by using Rhizopus rice malt and Aspergillus rice malt together.

When soybeans are used as a raw material and salt, alcohol, etc. are added as appropriate and fermented using both Rhizopus rice malt and Aspergillus rice malt, as the proportion of Rhizopus rice malt used increases, the protein and starch content M, There is a decrease in elution, and an increase in high molecular weight substances such as undegraded protein, remaining starch and dextrin is observed. Therefore, by mixing Rhizopus rice malt and Aspergillus rice malt in an appropriate ratio, it is possible to produce a low-salt fermented seasoning food in which the decomposition of the raw materials has progressed appropriately.

Furthermore, by using the fermented seasoning food Harizops koji obtained using this production method, the growth of various bacteria can be suppressed despite the low salt content.

Examples will be shown below and explained in more detail.

For the production of rice koji, if the substrate is pregelatinized starch, soak the rice in water as usual, and add Rhizopus to the cooled substrate.
Oryzae spores were inoculated and koji was made.

Next, Table 1 shows the preparation method for the fermented seasoning food.

The koji ratio is 70%, and the salt concentration and alcohol concentration are 4% and 2% respectively.
．． 5%, and 25% of the total amount of koji was substituted for Aspergillus rice koji by Rizupus rice koji and aged at 30°C for 145 days.

Table 1 Miso preparation blending ratio, etc. *Actual measurements are on the 15th day. Table 2 shows the oxygen activity of the koji used.

Table 2: Enzyme activity of the koji used, etc. Figure 1 shows the relationship between the ratio of Rhizopus rice koji and the nitrogen content in fermented seasoned foods.

In the conventional 100% Aspergillus rice koji area (0% Rhizopus rice koji area), the elution of nitrogen components is very fast, but when using Rhizopus rice koji in combination, the amount of nitrogen eluted with the increase in the proportion of Zops rice koji used. There is a clear decrease in Conversely, undegraded protein increases.

Figure 2 shows the relationship between Rhizopus rice malt ratio and sugar components in fermented seasoning foods.

The rate of sugar release gradually decreases as the amount of Rhizopus rice malt used increases, and residual starch and dextrin increase.

Next, regarding the PH1 acidity of the obtained fermented seasoning food, as the amount of Rhizopus rice koji used increases, the PI (PI) decreases slowly, the acidity I decreases, and the coloring progresses slowly. There is no stickiness like that,
It was possible to obtain a fermented seasoning food with good texture, no miso odor, and a mild taste with little coloring.

Also, rice malt using Rhizopus mold! ! It has been known that koji can be produced sufficiently when the substrate is unpregelatinized starch, so it is possible to mix this unpregelatinized starch koji with koji produced from pregelatinized starch using Aspergillus mold. koji made from pregelatinized starch using mold of the genus Rhizopus, koji made from ungelatinized starch using mold of the genus Rhizopus, and koji made from pregelatinized starch using mold of the genus Aspergillus. Almost similar results were obtained when mixed koji was used.

Although the present invention has been variously explained above with reference to preferred embodiments, the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without departing from the spirit of the invention. It is.

(Effects of the Invention) ■ By using Rhizobus koji and Aspergillus koji together, the degree of decomposition of the raw material can be controlled by changing the mixing ratio.

■ As a result, a low-salt fermented seasoning food with moderate decomposition progressed was obtained.

■ Also, unlike conventional low-salt miso, this food is a new type of food that is not found in conventional fermented foods due to its physical properties, color, and aroma.

The following effects can be mentioned.

[Brief explanation of the drawing]

Figure 1 shows the relationship between Rhizopus rice malt ratio and nitrogen components in fermented seasoning foods. Figure 2 shows the relationship between Zopes rice malt ratio and sugar components in fermented seasoning foods.

Claims (1)

[Scope of Claims] 1. Using koji made by mixing koji produced from a pregelatinized starch raw material using mold of the genus Rhizopus and koji produced from a raw material pregelatinized starch using a mold of the genus Aspergillus in an appropriate ratio. A method for producing a fermented seasoning food, which is characterized by fermenting soybean as a raw material with other appropriate additions. 2. The method for producing a fermented seasoned food according to claim 1, wherein the koji ratio is 4 to 20%. 3. The method for producing a fermented seasoned food according to claim 1 or 2, wherein the ripening is carried out at a temperature in the range of 20 to 50°C. 4. The method for producing a fermented seasoned food according to claim 1 or 2, wherein the salt concentration is 0 to 14%. 5. Using koji made by mixing an appropriate ratio of koji made from non-pregelatinized starch raw material using Rhizopus mold and koji made from pregelatinized starch raw material using Aspergillus mold, soybeans are used as raw material. A method for producing a fermented seasoning food, characterized by fermenting , and other appropriate additions. 6. Using koji made by mixing koji produced from pregelatinized starch raw materials and non-pregelatinized starch raw materials using molds of the genus Rhizopus and koji produced from pregelatinized starch raw materials using molds of the genus Aspergillus in an appropriate ratio. A method for producing a fermented seasoning food, which is characterized by fermenting soybean as a raw material with other appropriate additions. 7. Using koji made from pregelatinized starch raw material using Rhizopus mold and koji made from pregelatinized starch raw material using Alpergillus mold in an appropriate ratio, use koji to make other soybean raw materials. A fermented seasoning food that is characterized by fermenting ingredients added appropriately.