JPS645861B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel powder seasoning, particularly an alcohol-containing refined seasoning powder for food processing containing koji or a component of koji, and a method for producing the same. The koji-containing alcohol-containing seasoning food processing powder obtained by this method has a novel effect on the cooking and processing of seafood, fish paste products, various pickles, confectionery, bread making, and other food processing fields. It is something that demonstrates the.

Contains about the same amount of alcohol produced by alcoholic fermentation as regular brewed sake, and also contains 2 to 30% salt.
Fermented seasoning liquids such as wine type, sake type, and ajirin type containing 3% are widely used not only as seasonings but also as flavor improvers of foods, especially in the seafood paste industry. . In addition to these fermented seasoning liquids, brewed alcoholic beverages such as sake, ajirin, and wine, distilled alcoholic beverages such as shochu, vodka, and brandy, various mixed alcoholic beverages, and ethyl alcohol in its own form are known as alcoholic seasonings. . These alcoholic seasonings have traditionally been widely used in the cooking and processing of various foods, and the effects of their use include (1) the ethyl alcohol contained in alcoholic seasonings improves the quality of food; (2) Effects of flavoring, deodorizing, and off-odor taste masking due to the aroma substances contained in each alcoholic seasoning liquid;
(3) Various seasoning effects etc. due to amino acids, sugars, organic acids, etc. contained in each alcohol seasoning liquid are listed. Especially seafood paste products, meat processed foods,
It is used as an indispensable ingredient in the cooking and processing of pickles, etc., but for example, when making seafood paste products using frozen surimi, ajirin (the aromatic properties of ajirin) is used to enhance the enzyme action of rice malt. Since there is no fermentation process, there are a large number of carbonyl compounds.
The role of esters and higher alcohols, which are said to exist in small quantities, is that the carbonyl compounds in the taste of goo react with substances that cause ammonia and amine odors to remove unpleasant odors, and also to remove esters and higher alcohols. It is said that these aromas have a masking effect and eliminate the fish odor. Furthermore, the ethyl alcohol of Ajirin has the effect described in (1) above, and various extract components have the effect of improving taste and improving the texture and gloss of products.

Koji is made by propagating koji molds using grains such as rice, barley, and beans, as well as bran and bran.
In the food industry, enzymes produced inside and outside the bacterial body during the growth of Aspergillus aspergillus, and various components produced during koji production (various decomposed substances created by decomposing starch, protein, etc. by the enzymes of Aspergillus aspergillus) are used. and aroma components. These koji are used to make sake, miso, miso, soy sauce, etc. by using the koji cells, enzymes such as amylase and protease present inside and outside the koji cells, decomposed components decomposed by the enzymes, and the unique aroma of koji. In addition to producing brewed products, it is widely used in the cooking and processing of various foods.

However, since koji contains live microorganisms called koji mold, koji mold cannot withstand long-term storage due to abnormal growth of koji mold or contamination with other bacteria. Similarly, it has the disadvantage of lacking stability. Moreover, these kojis alone cannot be said to be sufficient as seasonings or flavoring agents.

Therefore, as a result of intensive research on combinations and combinations with various substances, we found that when alcoholic seasonings and koji are used together, the shortcomings of each are mutually covered, and it is a new food material that is particularly excellent as a seasoning and flavoring agent. After discovering that this could be obtained, and continuing the research, they obtained new knowledge that it was possible to powderize this, and the present invention was completed.

As mentioned above, the alcoholic seasoning used in the present invention includes various brewed liquors, distilled liquors, mixed liquors,
In addition to synthetic sake, fermented liquid, and ajirin, it is ethyl alcohol itself, and broadly refers to ethyl alcohol or substances containing it.

The koji used in the present invention is divided into rice koji, soybean koji, barley koji, wrinkled koji, etc. depending on the raw material, and yellow koji, black koji, white koji, etc. depending on the bacterial species used. In addition, there are solid koji and liquid koji depending on the form, and depending on the purpose of use, there are sake koji, shochu koji, soy sauce koji,
There are miso koji and the like, but the koji used in the present invention broadly includes any of these.

The present invention finds a comprehensive and synergistic effect by appropriately combining alcohol seasonings and koji, which have the above-mentioned characteristic effects, depending on the type of food and the purpose of cooking and processing. The purpose of this invention is to dry (dehydrate) and powderize these constituent substances (constituent ingredients) without damaging them to produce a material for cooking and processing foods that exhibits the novel effects described below.

The present invention involves mixing koji or its extract with an alcohol seasoning without causing enzyme deactivation in all steps, dissolving a water-soluble polysaccharide in the resulting mixture, and then spray drying. This is a method for producing a powder for food processing, which is a koji-containing alcohol-containing seasoning powder.

In addition, the present invention involves adding water-soluble polysaccharides to koji,
The dry powder of koji that has been dried and powdered can be used without adding any additives or causing enzyme deactivation during the entire process.
This is a method for producing a koji-containing alcoholic seasoning powder for food processing, which is characterized by mixing and dissolving a water-soluble polysaccharide in an alcoholic seasoning and mixing it with a spray-dried alcoholic seasoning.

The water-soluble polysaccharides used in the above method include dextrins such as dextrin, dextrin made of starch hydrolyzed with enzymes or amylopectin, cyclic dextrin, and roasted dextrin, oxidized starch, and acid. Examples include modified starches such as treated starch, mucilage substances such as gum arabic and guar gum, and mixtures thereof. Examples of powdered base materials include modified starches such as starch/dextrin, oxidized starch and alpha starch, lactose and Sugar, glucose, casein, gelatin, crystalline cellulose, gum arabic, etc., or a mixture thereof can be used.

The koji-containing alcoholic seasoning food processing powder obtained in this way has an alcohol content of approximately 5 to 40%.
The constituent components (i.e., constituent substances) of koji are about 3% or more.

The koji-containing alcoholic seasoning powder obtained as described above according to the present invention has the effects that the koji and alcoholic seasonings described above have individually, and particularly has the following excellent effects. play. (1) Aspergillus oryzae derived from koji, enzymes such as amylase and protease present inside and outside of the koji mold, and various decomposed substances (soluble components ), aroma components of koji, ethyl alcohol derived from alcohol seasonings, aroma components from enzymatic decomposition and fermentation, sugars produced,
Because it contains a wide range of extract components such as amino acids and organic acids, it has been recognized to be effective in a wide range of cooking processes such as imparting aroma, deodorizing, masking off-flavors, regulating taste, improving food texture, and preservative properties. It is something. The selection of the types of koji and alcoholic seasonings, the ratio of their combination, etc. are determined as appropriate depending on the type of food to be applied, the purpose and method of cooking and processing, etc. (2) The obtained koji-containing alcoholic seasoning powder is dried and has a low moisture content, and since it is a powder product containing alcohol, the above-mentioned constituent substances (of koji) in the dry powder are Since there is little change in bacterial cells, enzymes, and various components, and there is no contamination by bacteria, it is extremely stable even after long-term storage. Therefore, it can be used whenever needed and is very convenient as a cooking material for both business and home use. (3) Furthermore, since this koji-containing alcohol-containing seasoning powder is in a powder form with low moisture content, it can be kneaded directly into foods during the cooking process of foods that dislike moisture.
It is a convenient product that can be used as a sprinkle, and in the food processing industry, if used as a premix with other additive materials, it can be highly effective in terms of labor savings and quality control. . (4) Furthermore, in general, fermented foods such as alcoholic beverages undergo an additional fermentation process using yeast or bacteria after the enzymatic decomposition by koji, so the aromas and carbonyl compounds unique to koji are consumed and left behind in the fermented flavor. Although the powder has changed, the koji-containing alcoholic seasoning powder for food processing according to the present invention is dried and stabilized as koji, so it has both the advantages unique to koji and the advantages unique to alcoholic seasonings. It has a novel effect that was not possible with conventionally known foods and seasonings.

Example 1 Rice malt for sake made by conventional method (moisture 25%) 30
Kg, Honmi Ryo (alcohol content 14w/w%, extract content
40%, moisture 46%) 40Kg, sake (alcohol content
13.5w/w%, extract 4%, moisture 82.5%) 80Kg,
After mixing 16 kg of 95 w/w% ethyl alcohol and 70 kg of enzyme-modified dextrin (DE8), this was pulverized to 0.5 mm or smaller using a colloid mill to obtain 236 kg of a mixed solution. Next, the obtained mixed melt was spray-dried in a disc-type spray dryer at a chamber temperature of 85°C to reduce the alcohol content by 20°C.
135 kg of dry powder containing 3.5% moisture was obtained.

Application example A: 100 kg of frozen ground cod and 3.5 kg of salt,
Starch 5Kg, Sugar 1Kg, Sodium Glutamate 1.5Kg,
In manufacturing kamaboko according to a conventional method by adding 3 kg of egg white as an auxiliary raw material, one was made by adding 3 kg of the dry powder obtained in Example 1 (sample A), and the other was made by adding 5 kg of honmi gourd. A panel test was conducted on the sample (Sample B) and the additive-free sample (Sample C) as follows, and the following results were obtained.

(i) Panel: 15 well-trained panelists (ii) Sensory test method (based on ranking method): Very good flavor and complete disappearance of fish odor...3 points: Moderate removal of flavor and fish odor. Those that do...2 points Those that have bad flavor and do not completely remove fish odor...1 point (iii) Test results Sample A...41 points Sample B...29 points Sample C...20 points As is clear from the above results. The above-mentioned expert panel judged that Sample A was superior by an overwhelmingly significant difference, and evaluated that it did not have the unpleasant fishy odor that Alaska pollack has, and that it had a suitable mellow flavor.

Application example B: 3 kg of pre-soaked and drained radish cut vertically in half and 300 kg of dry powder obtained in Example 1.
After sprinkling with a mixture of 60 g of salt, 50 g of sugar, and 3 g of sodium glutamate, the pickles were placed in a pickle container, covered with a weight, and left to pickle for a week. Pickled radish with good texture was obtained.
Furthermore, the dry powder obtained in Example 1 was sealed in an aluminum foil paper with low alcohol permeability or a polypropylene bag and stored at a temperature of 25°C for 6 months, and then treated in the same manner as above. When we tried making pickled daikon radish, we obtained pickled daikon radish with similar good flavor and texture. The powdered product obtained in Example 1 mixed with seasoning materials such as salt, sugar, and monosodium glutamate is extremely convenient as a seasoning material for household pickles. By sprinkling and pickling, you can easily make delicious light pickled Chinese cabbage.

Application example C: 1 kg of prepared and cut mackerel is sprinkled with a mixture of 70 g of dry powder obtained in Example 1 and 50 g of table salt, rubbed on top, left in a refrigerator at around 10°C overnight, and then baked in an oven. When I ate it, the fishy smell of the mackerel completely disappeared, and I was able to obtain delicious grilled fish with soft flesh.

Application example D: 1 kg of sardine paste, 50 g of the dry powder obtained in Example 1, 35 g of salt, 10 g of sodium glutamate,
When 150g of starch and 60g of sugar were mixed together, molded, and fried in tempura oil to make fish cakes, the distinctive fishy smell of sardines disappeared, and the fish cakes became delicious with a faint malt aroma. Traditionally, when making fish cakes using sardines, a low-grade fish, the fishy smell was strong, so grated ginger was added to mask the fishy smell, but with this product, this process can be avoided. will no longer be necessary.

Example 2 Producing Alpergillus oryzae using white rice as raw material
Rice malt (moisture
23%) 100Kg was dried at 60℃ using a net type ventilation dryer.
After drying until the moisture content is 7% at a temperature of %, extract content 40%, moisture 46%)
100Kg, Shochu (alcohol content 28w/w%, moisture 72
%) 50Kg, 90w/w% Ethyl alcohol 50Kg, enzyme-modified dextrin (DE8) 80Kg and enzyme-modified dextrin made from waxy starch (DE3) 20Kg were mixed and dissolved, and a nozzle-type spray dryer was used. Dry powder containing 30% alcohol by spray drying at a chamber temperature of 80℃.
Got 200Kg. Next, dry powder containing 82 kg of dried and crushed rice malt powder obtained above and alcohol
Mix 200Kg with 2Kg of sodium glutamate, 6Kg of salt, and 10Kg of glucose using a mixer to make a mixed powder.
I was able to gain 300Kg. If this mixed powder is sealed in aluminum foil paper, etc., there will be no contamination by germs, etc., and the enzyme activity and other qualities are highly shelf-stable, so it can be used anytime as needed. It is a seasoning for lightly pickled vegetables such as Chinese cabbage, and can be sold as a "pickled base" for home use.

Example 3 50kg of wrinkled koji (moisture 25%) made by a conventional method was
The juice was immersed in 100 kg of 30 w/w% alcoholic water at a temperature of 35°C for 3 hours, and the juice was squeezed using a press to obtain 80 kg of juice, which had an extract content of 12%.
It had an alcohol content of 24%. Next, add a wine-type fermented seasoning liquid (alcohol content: 15 w/w%, salt content: 2%, extract content: 12%) to this obtained juice at 80°C.
%) 100Kg and enzyme modified dextrin (of DE9)
110 kg was added, mixed and dissolved, and spray-dried using a nozzle type spray dryer at a chamber temperature of 78°C to obtain 147 kg of dry powder containing 16% alcohol. If this dry powder is used in the cooking and processing of seafood and fish paste products, it will be much more effective in deodorizing and softening meat than conventional fermented seasoning liquids, and since it is a powder product, It is extremely convenient to handle. Furthermore, when this was used in the production of confectionery such as bread, the "powdery odor" was eliminated.
A product with good flavor was obtained, and the texture of the dough was also improved.

Claims (1)

[Claims] 1. Koji or its extract is mixed with alcohol seasoning without causing enzyme deactivation in all steps, water-soluble polysaccharide is mixed and dissolved in the resulting mixture, and then spray-dried. A method for producing a koji-containing alcohol-containing seasoning powder for food processing. 2 Adding or not adding water-soluble polysaccharides to koji, without causing enzyme deactivation during the entire process.
A koji-containing alcohol-containing seasoning powder for food processing, characterized in that dried and powdered koji powder is mixed with an alcohol-containing seasoning prepared by mixing and dissolving a water-soluble polysaccharide in an alcohol seasoning and spray-drying the mixture. manufacturing method.