JPWO2006109821A1 - Method for producing soy sauce and food using soy sauce - Google Patents

Abstract

Provided are a method for producing a vivid red and deeply rich bean plate soy, a bean plate soy produced by the production method, and a food using the bean plate soy. A process of introducing bacteriocin and adjusting the salt concentration is introduced during the manufacturing process of the soy sauce.

Description

  The present invention relates to a method for producing bean plate soy and a food using the bean plate soy. More specifically, in the production process of bean plate soy, by adjusting the salt concentration and using bacteriocin, the method for producing bright red and rich bean plate soy, the bean plate soy produced by the production method, And it is related with the foodstuff using this bean plate soy.

Soy sauce is said to be in China. In ancient times, soybeans and broad beans were used as the main ingredients, and if necessary, wheat flour was added and fermented naturally to produce koji. And the thing which added salt water to this koji was put into a koji, and the koji was fermented by exposing it to the sun in the outdoors and exposing it to dew at night to produce soy.
Bean plate soy (also referred to as soy bean soy, soy bean rajan, broad bean rajah) is one type of soy and is produced using soybean or broad bean as the main ingredient.
In the production of soy sauce, Pi County, Sichuan Province, China is famous. This bean plate soy produced in Pi County has a black-red color and not only has a strong pungent taste, but also a rich body, making it a very high quality bean plate soy sauce. If the emphasis is on the taste, the longer the fermentation period is, the richer the rich taste is, and soy sauce with a fermentation period of several years is used. On the other hand, bean plate soy with a fermentation period of about 3 to 6 months is used in dishes that emphasize bright red color rather than taste.
As described above, several methods for producing soy sauce, which is indispensable for Sichuan cuisine, have been studied, including a natural fermentation method and a high-temperature short-term fermentation method. At present, the natural fermentation method is used in a part of Sichuan Province, but the high temperature short term fermentation method is mostly used.
The natural fermentation method generally comprises the following production steps. First of all, mix steamed broad beans with flour, place it evenly and thinly on a bamboo colander and place it in the kitchen. By smolding in a cocoon room at a room temperature of about 40 ° C. for 6 to 7 days, the gonococcus in the cocoon room extends the hyphae to the surface of the broad bean, producing cocoons. Put the cocoon in a porcelain turtle, add salt water, sleep for 40-50 days outdoors, add chili and further salt, and mix evenly. Furthermore, it is stored and fermented outside for 3 to 5 months to produce bean plate soy. However, natural fermentation is characterized by preserving turtles outside the temperature-controlled outdoor environment, which can be above 40 ° C in the summer and below freezing in the winter. The quality of the product is affected by the region and climate, resulting in variations in quality. There is a problem that there are many.
The high-temperature short-term fermentation method generally comprises the following production steps. First, soybeans or moulted beans are soaked, steamed and cooled, then inoculated with koji molds, and a solid koji is produced by ventilating at 30 to 38 ° C. for several days. Add crushed salted pepper and salt solution to the solid koji to form moromi. The moromi is fermented in a fermentor at 40 to 55 ° C. for 15 to 30 days to produce a bean plate soy. The high-temperature short-term fermentation method is characterized by a higher average temperature during storage fermentation than the natural fermentation method. Thus, the manufacturing method fermented at high temperature is suitable for mass production because the fermentation cycle can be shortened and the equipment utilization rate can be improved. However, in terms of sensuality such as richness, it is often not as good as the traditional soy sauce produced by natural fermentation.
In addition, cereals are used as the raw material for soy sauce, and spore bacteria are present in cereals. For example, it is known that Bacillus subtilis inhabits soybeans, and Bacillus cereus inhabits soya beans. Therefore, koji made from cereals such as soybeans and broad beans is usually contaminated with spore bacteria. However, the spore bacteria living in the cocoons cannot grow because they form spores with the salt added to the moromi. Therefore, it hardly affects the quality of bean plate soy. By the way, processed foods are generally in an environment where the salinity is low compared to soy sauce and spore bacteria are likely to grow. Therefore, when using a bean plate soy in a processed food, it is usually used after sterilizing the bean plate soy under conditions that kill the spores. In this sterilization process, the quality such as the richness and color of the bean plate soy is significantly reduced.
Under such conventional techniques, a method for producing a soy bean plate soy that has a bright red color and a rich taste has been awaited.
By the way, in 1992, an attempt to use biopreservation as a means for controlling microorganisms in foods was made in B.C. Proposed by Ray et al. In particular, the use of bacteriocin as a biopreservative has been attempted. For example, nisin (a lantibiotic bacteriocin belonging to class I) produced by the genus Lactococcus or Lactobacillus is known to have a broad bacteriostatic effect against Gram-positive bacteria. (See Non-Patent Document 1).
Since the genus Bacillus belonging to the gram-positive bacterium can be expected to be sterilized by nisin, use of nisin as a bacteriostatic agent has recently been studied. For example, a method for inhibiting miscellaneous bacteria in koji, which is characterized by adding a lactic acid fermentation broth such as bacteriocin and water-soluble calcium or water-soluble magnesium in the koji culture process, is known (see Patent Document 1). In this method, a lactic acid fermentation broth having a fast-acting bactericidal effect is combined with calcium chloride or the like, which maintains its efficacy, to inhibit the propagation of moths.
However, in this method, since water-soluble calcium or water-soluble magnesium is an essential constituent, there is a problem that if the amount of water-soluble calcium or water-soluble magnesium added is large, the flavor of the koji is adversely affected. Moreover, the said invention aims at manufacturing the koji used as intermediate materials, such as liquor, miso, and soy sauce, and only the manufacturing method which added the koji mold after grinding the steamed soybean is disclosed. However, taking such a process in the method for producing soy sauce is not preferable in terms of flavor and is not suitable for producing soy sauce.
A koji production method characterized by adding a lactic acid fermentation broth and culturing after inoculation with koji mold and addition of a germination inducer is known (see Patent Document 2). In this method, there is a description that the lactic acid fermentation broth may contain bacteriocin.
However, in this method, alanine, which is a germination inducer for spores, is cooked and then added at the stage when the temperature is lowered to about 35 ° C. or with seed meal, and the lactic acid fermentation broth is added while keeping the time difference. It is characterized by reducing bacteria. Moreover, the said invention aims at manufacturing the koji used as intermediate materials, such as liquor, miso, and soy sauce, and only the manufacturing method which added the koji mold after grinding the steamed soybean is disclosed. However, taking such a process in the method for producing soy sauce is not preferable in terms of flavor and is not suitable for producing soy sauce. Furthermore, since a germination inducer is added to allow germination and growth of dormant spore bacteria, there is a problem that unnecessary components produced by the spore bacteria are contained in the soybean plate soy sauce.
A method for producing koji with low microbial contamination is known, characterized in that cereals are dipped in water in the presence of lactic acid bacteria capable of producing nisin and heat-denatured by conventional methods and used as a koji substrate. (See Patent Document 3). This method also suppresses the growth of subsequent pollutants by suppressing the growth of cereal pollutants that are raw materials for straw.
However, this method is inconvenient for mass production because it is necessary to immerse the cereal in water in the presence of lactic acid bacteria for a long time (for example, 10 to 50 hours) in order to suppress the growth of cereal contaminating bacteria. On the other hand, when the water immersion temperature is 15 ° C. or lower, the growth of lactic acid bacteria becomes slow, and it becomes difficult to obtain the effect of suppressing the growth of contaminating bacteria of the obtained cereal, and conversely, when the immersion temperature is 35 ° C. or higher, the cereal components are immersed. It elutes in water, and the raw material utilization rate decreases, and at the same time, the growth of lactic acid bacteria is suppressed. Therefore, this method has a problem that temperature management is also necessary. Furthermore, since it is preliminarily immersed in water at an optimal temperature of lactic acid bacteria of 15 to 35 ° C. and in the absence of koji mold, excessive growth of the lactic acid bacteria is caused, and the pH of the solid koji after koji making becomes low.
In a method for producing rice miso or bean miso, a method for producing a fermented seasoning is known in which the raw material of the fermented seasoning itself is lactically fermented as a method for solving the problem of contamination with Bacillus bacteria during the production process. (See Patent Document 4).
However, in this method, the raw material itself is subjected to lactic acid fermentation in order to prevent contamination with Bacillus bacteria. As disclosed in the invention that lactic acid fermentation takes 3 days and 24 hours, there is a problem that time for lactic acid fermentation is required, which is inconvenient for mass production.
As described above, the use of bacteriocin for foods has been studied, but by using bacteriocin for the production of soy sauce, the soy sauce color can be improved and the richness can be deepened. There has been no known method for improving the quality of soy sauce.
"Handbook for non-heat sterilization of food", Publisher: Science Forum, Inc., July 31, 2001, pages 181 to 194 JP 2002-369678 A JP 2002-330715 A JP 2000-116375 A Japanese Patent Application Laid-Open No. 11-075754 JP 2001-224359 A

The present invention provides a method for producing a vivid red and deep-flavored bean plate soy, a bean plate soy produced by the production method, and a food using the bean plate soy.
As a result of studying to solve the above problems, the present inventors have introduced a process of adjusting bacteriocin and adjusting the salt concentration in the manufacturing process of the soy sauce so that it is rich in vivid red. It has been found that a deep bean plate soy can be produced. The present invention includes the following contents.
(1) 1) A step of inoculating koji molds into cereals to produce a solid koji, 2) a step of adding chili and / or koji soy to the solid koji, and making it a mash, 3) fermenting and maturing the mash In the production of bean plate soy including the step, bacteriocin is present in 1) the solid koji preparation step, 1) the solid koji preparation step, and 2) the moromi production step, and in 2) the moromi production step, 0 A method for producing soy bean soy, characterized by a step performed at a salt concentration of 1 to 25% by weight. (2) Bean plate soy produced by the method described in (1). (3) A food using the bean plate soy according to (2). (4) The food according to (3), which has a sterilization step in the production process.
As an effect of the present invention, it is possible to provide a method for producing a vivid red and deep-flavored bean plate soy, a bean plate soy produced by the production method, and a food using the bean plate soy.

Embodiments of the present invention will be described below.
In the present invention, the cereal used as the koji raw material can be a raw material used in the production of a normal soy sauce. For example, soybeans, broad beans, wheat, rice, wheat and the like can be used. If necessary, these raw materials may be subjected to water immersion treatment and steaming treatment. Only one type of cereal may be used, or two or more types may be used in combination. In order to enhance the soy bean soy, it is preferable to use soybeans or broad beans. Furthermore, it is also preferable to use wheat together in order to promote the growth of Aspergillus.
The koji mold used in the present invention is not particularly limited as long as it is used for the production of a normal bean plate soy. Examples include Aspergillus oryzae, Aspergillus sojae, Aspergillus nidulans, Aspergillus nigers, Aspergillus nigers, Aspergillus nigers Rhizopus oryzae, Rhizopus oligosporus, and other genus Rhizopus, Monascus anka, Monascus purpurus, etc. us) can be mentioned genus. Aspergillus oryzae and Aspergillus soya, which have many examples of breeding excellent strains, are preferred because of their high versatility.
In the present invention, the step of producing a solid koji means inoculating the cereal with koji mold in the same manner as in a normal method of producing a solid koji, and cultivating the koji while controlling it at a constant temperature. The controlled temperature is not particularly limited as long as it is a condition capable of producing soy sauce, but it is a high quality bean plate by culturing at a temperature of 22 to 45 ° C, preferably 25 to 40 ° C, more preferably 29 to 35 ° C. Soy sauce can be manufactured. If the temperature is too low, the degree of growth of Aspergillus is poor, and the cereals are not sufficiently decomposed, and the deep taste of bean plate soy is not obtained. On the other hand, if the temperature is too high, other bacteria other than Neisseria gonorrhoeae will grow, and an unnatural taste will be felt. Controlling to a constant temperature means that the temperature is controlled within the temperature range, and the set temperature range may be temporarily deviated due to heat generation of the koji mold. When deviating, it is only necessary that the culture is controlled so that a certain set temperature range is obtained by heating and cooling. The culture period can be a period in which the mycelium covers the grain raw material and the solid koji is made as in the normal case. Since it varies depending on the koji mold to be used, the koji making apparatus to be used, etc., the experienced person usually touches the solid koji during koji making with his / her finger to determine the moisture content and the like and determines the koji making period. As an example, it can be set to 15 to 240 hours, preferably 20 to 120 hours, more preferably 30 to 72 hours, and still more preferably 35 to 60 hours. If the culture period is too short, the koji mold cannot be sufficiently grown and the deep-boiled taste of bean plate soy cannot be obtained. If the culturing period is too long, the amount of bacteriocin necessary for controlling the contaminating bacteria increases, resulting in an increase in cost.
In the present invention, the chili added to and mixed with the solid koji is not particularly limited as long as it is edible, but in particular raw chili, salted chili, dried chili, chili powder, This is preferable. The soy sauce is a fermented or seasoned chili pepper.
In the present invention, the method of producing moromi means adding chili, prepared water, salt, wheat and the like to a solid rice cake and mixing them as in the usual production method. In addition, it is more preferable if the solid cake is physically crushed before and after the production of moromi. In the present invention, it is more preferable to include a step of physically crushing the solid koji before and after the production of moromi. The degree of crushing may be a state in which the solid koji is crushed or may be performed until it becomes a paste. As will be described later in Examples, the presence or absence of crushing does not affect the final quality, but crushing is preferable because the fermentation ripening period can be shortened and the production cost can be reduced.
In the present invention, the process of fermenting and maturing moromi means that the moromi is kept at a constant temperature for a certain period of time in the same manner as the fermenting and maturing process of ordinary moromi. In this step, the moromi is hydrolyzed and a rich taste is developed in the moromi. The control temperature can be 20 to 45 ° C, preferably 25 to 37 ° C. If the temperature is too low, hydrolysis of moromi does not proceed, and sufficient richness does not appear. On the other hand, if the temperature is too high, the Maillard reaction with sugar and amino acids contained in the moromi taste proceeds to increase the browning odor, and the kokumi taste becomes weak, which is not preferable. Note that the control to a constant temperature means that the temperature is managed by the temperature range, and the set temperature range may be temporarily deviated. When deviating, the temperature may be controlled so as to be a certain set temperature range by heating and cooling. The fermentation ripening period can be set as a period during which the rich taste is fully expressed. According to the Example mentioned later, it is 7 to 365 days, Preferably it is 14 to 365 days, More preferably, it is 14 to 180 days, More preferably, it can be set to 14 to 90 days.
In the present invention, bacteriocin is present in 1) the solid koji preparation process, or 1) the solid koji preparation process, and 2) the moromi production process, thereby mixing in the spore bacteria contained in the raw material and each process. Possible spores can be sterilized. The presence of bacteriocin includes not only the addition of a bacteriocin-containing substance but also the presence of a bacteriocin by adding a bacteriocin-producing bacterium. It is preferable from the viewpoint of operability that a bacteriocin-producing bacterium is cultured in advance under optimum conditions and added as a culture containing bacteriocin. The kind of bacteriocin is not particularly limited as long as it can sterilize spore bacteria which are contaminating bacteria in the manufacturing process of bean plate soy and can manufacture bean plate soy. Examples of such bacteriocin include bacteriocin that acts on Gram-positive bacteria. As bacteriocin acting on Gram-positive bacteria, there are nisin, lactisin, pediocin, sakacin, nukacin, etc. Among them, nisin is preferred in view of market acceptance because it is approved as a food additive in various countries around the world. . Some of them have analogs such as nisin A, nisin Z, and nisin Q, such as nisin, but any of them may be used as long as spore bacteria can be sterilized. Examples of bacteriocin-producing bacteria include Lactococcus lactis, Pediococcus pentosusus, Lactobacillus sacei, Lactobacillus lactobac, and Lactobacillus lactobac -Bifidobacteria, such as Bifidobacterium bifidum, and propionic acid bacteria, such as Propionibacterium soenii. It is preferable to use lactic acid bacteria for which a culture method for bacteriocin is widely established. Although the optimal abundance of bacteriocin varies depending on the type thereof, it may be present in the solid koji preparation process or the solid koji preparation process and the moromi preparation process, as long as it can sterilize spore bacteria. The larger the amount, the more the contamination and growth of microorganisms can be prevented. Therefore, the larger the amount, the better. For example, in the case of nisin, it may be present in the solid koji preparation process, preferably in the solid koji preparation process and the moromi preparation process. Specifically, 1 IU or more per gram of beans, preferably 10 IU or more, more preferably 100 IU or more, and even more preferably 1,000 IU or more. Although there is no upper limit in particular, it is preferable from a viewpoint of manufacturing cost to restrict | limit to 100,000 IU or less, Preferably it is 10,000 IU or less.
In the present invention, in the moromi preparation step 2), the salt concentration is 0.1 wt% to 25 wt%, preferably 1 wt% to 25 wt%, more preferably 1 wt% to 15 wt%, more preferably 5 wt%. It is important to control from 15% by weight to 15% by weight. If the salt concentration is lower than that, it is not preferable from the functional aspect because the taste is not uniform as described later. If the salt concentration is too high, salt is deposited, which hinders fermentation ripening of the bean plate soy, hinders the expression of richness, and the fermentation ripening period is not preferable. The salt concentration may be controlled by adding salt or saline to the moromi, or by adding a salt-containing food material such as salted pepper to the moromi, or by using them together. May be.
The bean plate soy produced by the method of the present invention does not need to be sterilized excessively because it has significantly fewer spore bacteria, and can be widely used in processed foods without impairing the richness and color.
In this invention, there is no limitation in particular with the foodstuff using a bean plate soy, It can use similarly to a normal bean plate soy. It can be used for various stir-fried foods, various fried foods, or various seasonings. In cooking that undergoes a heating step during cooking, the flavor of the bean plate soy is more particularly preferred. For example, mapo tofu, mapo vermicelli, fish scented eggplant, maple egg, kaibetsume, dried sardines, roasted egg with soy sauce.
In this invention, having a sterilization process in the manufacturing process of the foodstuff using a bean plate soy means having a process of killing a contaminating microorganism in order to maintain the quality of a foodstuff. The bean plate soy as a raw material may be used after being sterilized in advance, or the bean plate soy may be sterilized in advance without sterilizing it. Or you may use both together. The sterilization conditions are not limited as long as the contaminating microorganisms are killed, but 60 ° C. for 30 minutes, 70 ° C. for 30 minutes, 80 ° C. for 10 minutes, 90 ° C. for 10 minutes, and the like are used. The sterilization process should just be the conditions which can achieve the target quality. For example, for retort food, the water sterilization condition is 120 ° C. for 4 minutes for a food having a water activity of 0.94 or more and a pH of 4.6 or more.

その結果、発酵熟成条件は、３日の段階でコントロールより好ましいことが判明したが、７日以上でより好ましいことがわかった。
（実施例７）
（製麹温度の検討）
皮むきしたソラマメ１ｋｇを蒸気釜にて１２１℃、５分蒸煮した。蒸煮ソラマメ１ｋｇ、実施例２で調製した培養液１０ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．１ｇ、をビニール袋にいれてよく混合した。混合物を麹フタに移し、２０℃〜４０℃の各温度に制御し、９０％ＲＨにて４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹８００ｇに、実施例２で調製した培養３００ｍｌ、塩蔵牛角唐辛子を１９２０ｇ、酵母（ビオック社製、強力味噌用酵母）１．９２ｍｌ加え混合した後、チョッパー（株式会社日本キャリア工業社製、ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、２８日間保温することにより諸味を発酵熟成した。
出来上がった豆板醤を８０℃ウオーターバスに１３分間保温し、殺菌して豆板醤の官能評価を行った。２０名からなる専門パネラーにより、実施例６と同様に直なめによりコク味を評価した。その結果を表２に示す。

その結果、製麹温度は、２０℃でもコントロールより好ましいことが判明したが、２５〜３５℃の範囲がより好ましいことがわかった。
（実施例８）
（発酵熟成温度の検討）
皮むきしたソラマメ１ｋｇを蒸気釜にて１２１℃、５分蒸煮した。蒸煮ソラマメ１ｋｇ、実施例２で調製した培養液１０ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．１ｇ、をビニール袋にいれてよく混合した。混合物を麹フタに移し、３０℃、９０％ＲＨにて４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹８００ｇに、実施例２で調製した培養液３００ｍｌ、塩蔵牛角唐辛子を１９２０ｇ、酵母（ビオック社製、強力味噌用酵母）１．９２ｍｌ加え混合した後、チョッパー（株式会社日本キャリア工業社製、ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを２５℃、２７．５℃、３０℃、３５℃、４０℃、４２．５℃又は４５℃で、２８日間保温することにより諸味を発酵熟成した。
出来上がった豆板醤を８０℃ウオーターバスに１３分間保温し、殺菌して豆板醤の官能評価を行った。２０名からなる専門パネラーにより、実施例６と同じように直なめによりコク味を評価した。その結果を表３に示す。

その結果、発酵熟成温度は、２５℃でもコントロールより好ましいことが判明したが、２７．５〜４２．５℃の範囲がより好ましいことがわかった。
（実施例９）
（ナイシン添加量の検討）
皮むきしたソラマメ１ｋｇを蒸気釜にて１２１℃、５分蒸煮した。蒸煮ソラマメ１ｋｇ、ナイシン乳酸菌培養液１０ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．１ｇをビニール袋にいれてよく混合した。なお本実施例で用いたナイシン乳酸菌培養液は、実施例３で調製した菌体を用いて菌体濃度がソラマメ１ｇあたり１０＾８ｃｆｕになるように調製し、実施例１で調製したナイシン粉末を溶解させることによりナイシン濃度がソラマメ１ｇあたり０、１０、１００、１，０００或いは１０，０００ＩＵとなるように調製した。その後混合物を麹フタに移し、３０℃、９０％ＲＨで４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹８００ｇに、実施例２で調製した培養液或いは滅菌水３００ｍｌ、塩蔵牛角唐辛子を１９２０ｇ、酵母（ビオック社製、強力味噌用酵母）１．９２ｍｌを加え混合した後、チョッパー（株式会社日本キャリア工業社製、ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃で、２８日間保温することにより諸味を発酵熟成した。
発酵熟成後の豆板醤中の芽胞菌量を測定したところ、製麹時にナイシン無添加区（０ＩＵ）では芽胞菌が１０＾５コ／ｇ検出されたが、その他の条件では検出されなかった。これは、得られた固体麹８００ｇに、実施例２で調製した培養液を加えても、或いは滅菌水３００ｍｌを加えても同様であった。このことより、製麹時にナイシン等のバクテリオシンが必要であることがわかった。
（実施例１０）
（乾燥ソラマメでの検討）
乾燥ソラマメ１ｋｇに４Ｌの水を添加し、１晩水で浸漬した後、蒸気釜にて１２１℃、５分蒸煮した。蒸煮ソラマメ１ｋｇ、実施例２で調製した培養液或いは滅菌水１０ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．１ｇをビニール袋にいれてよく混合した。混合物を麹フタに移し、３０℃、９０％ＲＨにて４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹に、実施例２で調製した培養液３００ｍｌ、塩蔵牛角唐辛子を１９２０ｇ、酵母（ビオック社製、強力味噌用酵母）１．９２ｍｌ加え混合した後、チョッパー（株式会社日本キャリア工業社製、ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、２８日間保温することにより諸味を発酵熟成した。
出来上がった豆板醤を８０℃ウオーターバスに１３分間保温し、殺菌して豆板醤の官能評価を行った。２０名からなる専門パネラーにより、直なめによりコク味を評価した。その結果、製麹時に実施例２で調製した培養液（ナイシン含有）を添加した豆板醤のコク味が勝っていた（２点嗜好法で評価。２０名中１８名が製麹時にナイシンを添加した豆板醤を好ましいと評価した。有意水準０．１％）。このことから乾燥ソラマメを用いた検討でも、好ましい結果が得られることが判明した。
（実施例１１）
（大豆での検討）
大豆１ｋｇに６００ｇの水を添加し、室温で３時間吸水させた後、蒸気釜にて１１４℃、４０分蒸煮した。蒸煮大豆１ｋｇ、実施例２で調製した培養液或いは滅菌水５６ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．３ｇをビニール袋にいれてよく混合した。混合物を麹フタに移し、３０℃、９０％ＲＨにて４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹８００ｇに、実施例２で調製した培養液２４０ｍｌ、塩蔵牛角唐辛子を１９２０ｇ、酵母（ビオック社製、強力味噌用酵母）１．９２ｍｌ加え混合した後、チョッパー（株式会社日本キャリア工業社製、ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、２８日間保温することにより諸味を発酵熟成した。
出来上がった豆板醤を８０℃ウオーターバスに１３分間保温し、殺菌して豆板醤の官能評価を行った。２０名からなる専門パネラーにより、直なめによりコク味を評価した。その結果、製麹時に実施例２で調製した培養液（ナイシン含有）を添加した豆板醤のコク味が勝っていた（２点嗜好法で評価。２０名中１７名が製麹時にナイシンを添加した豆板醤を好ましいと評価した。有意水準１％）。このことから大豆を用いた検討でも、好ましい結果が得られることが判明した。
（実施例１２）
（大豆とソラマメの併用状態での検討）
皮むきしたソラマメ０．５ｋｇを蒸気釜にて１２１℃、５分蒸煮した。また、大豆０．５ｋｇに３００ｇの水を添加し、室温にて３時間吸水させた後、蒸気釜にて１１４℃、４０分蒸煮した。蒸煮ソラマメ、蒸煮大豆各０．５ｋｇ、実施例２で調製した培養液或いは滅菌水３３ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．２ｇをビニール袋にいれてよく混合した。混合物を麹フタに移し、３０℃、９０％ＲＨにて４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹８００ｇに、実施例２で調製した培養液３００ｍｌ、塩蔵牛角唐辛子を１９２０ｇ、酵母（ビオック社製、強力味噌用酵母）１．９２ｍｌ加え混合した後、チョッパー（株式会社日本キャリア工業社製、ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、２８日間保温することにより諸味を発酵熟成した。
出来上がった豆板醤を８０℃ウオーターバスに１３分間保温し、殺菌して豆板醤の官能評価を行った。２０名からなる専門パネラーにより、直なめによりコク味を評価した。その結果、製麹時に実施例２で調製した培養液（ナイシン含有）を添加した豆板醤のコク味が勝っていた（２点嗜好法で評価。２０名中１７名が製麹時にナイシンを添加した豆板醤を好ましいと評価した。有意水準１％）。このことから大豆とソラマメを併用した検討でも、好ましい結果が得られることが判明した。
（実施例１３）
（唐辛子の種類の検討）
皮むきしたソラマメ１ｋｇを蒸気釜にて１２１℃、５分蒸煮した。蒸煮ソラマメ１ｋｇ、実施例２で調製した培養液１０ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．１ｇをビニール袋にいれてよく混合した。混合物を麹フタに移し、３０℃、９０％ＲＨ、４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹２００ｇに、実施例２で調製した培養液７５ｍｌ、牛角型唐辛子又は羊角型唐辛子又は天鷹椒又は朝天椒を４８０ｇ、食塩７８ｇ、酵母（ビオック社製、強力味噌用酵母）０．４８ｇ加え混合した後、チョッパー（株式会社日本キャリア工業社製、ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、２８日間保温することにより諸味を発酵熟成した。
出来上がった豆板醤を８０℃ウオーターバスに１３分間保温し、殺菌して豆板醤の官能評価を行った。２０名からなる専門パネラーにより、直なめによりコク味を評価した。その結果、製麹時に実施例２で調製した培養液（ナイシン含有）を添加した豆板醤のコク味が勝っていた（２点嗜好法で評価。牛角型唐辛子の場合：２０名中１９名が製麹時にナイシンを添加した豆板醤を好ましいと評価した。有意水準０．１％。羊角型唐辛子の場合：２０名中１８名が製麹時にナイシンを添加した豆板醤を好ましいと評価した。有意水準０．１％。天鷹椒の場合：２０名中１７名が製麹時にナイシンを添加した豆板醤を好ましいと評価した。有意水準１％。朝天椒の場合：２０名中１８名が製麹時にナイシンを添加した豆板醤を好ましいと評価した。有意水準０．１％）。
この結果より、唐辛子の種類によらず製麹時ナイシン等のバクテリオシン添加の効果があることがわかった。
（実施例１４）
（市販四川豆板醤との比較）
皮むきしたソラマメ１ｋｇを蒸気釜にて１２１℃、５分蒸煮した。蒸煮ソラマメ１ｋｇ、実施例２で調製した培養液１０ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．１ｇをビニール袋にいれてよく混合した。混合物を麹フタに移し、３０℃、９０％ＲＨ、４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹８００ｇに、実施例２で調製した培養液３００ｍｌ、塩蔵牛角唐辛子を１９２０ｇ、酵母（ビオック社製、強力味噌用酵母）１．９２ｍｌを混合した後、チョッパー（株式会社日本キャリア工業社製、ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、２８日間保温することにより諸味を分解・発酵熟成した。
出来上がった試作豆板醤、購入した半年もの四川豆板醤（商品タイプ名：ピーシェントーバン、ブランド名：娟城 豆瓣醤。四川省ピ県豆板股分有限公司製。本発明において「半年もの豆板醤」は、特に限定がなければこの豆板醤を意味する）、及び購入した３年もの豆板醤（商品タイプ名：ピーシェントーバン、ブランド名：娟城 豆瓣醤。四川省ピ県豆板股分有限公司製。本発明において「３年もの豆板醤」は、特に限定がなければこの豆板醤を意味する）の理化学分析を行った。その結果を表４に示す。

その結果は、色度は、試作豆板醤がもっとも赤色に近かった。また、半年もの豆板醤及び３年もの豆板醤からは芽胞菌が検出されたが、試作豆板醤からは検出されなかった。
また、試作豆板醤を８０℃ウオーターバスに１３分間保温し、殺菌して豆板醤の官能評価を行った。２０名からなる専門パネラーにより、色彩および直なめによりコク味を評価した。
評点基準
５点：色彩は、赤さが非常強い。コク味は、コク味が非常に強い
４点：色彩は、赤さが強い。コク味は、コク味が強い
３点：色彩は、赤さは普通。コク味は、コク味は普通
２点：色彩は、赤くない。コク味は、コク味が弱い
１点：色彩は、全然赤くない。コク味は、コク味が非常に弱い
その結果を表５に示す。

その結果、試作豆板醤は色彩において半年ものと同等の赤さ、コク味において３年ものと同等以上のコク味ということがわかった。
（実施例１５）
（メニュー系での評価：麻婆豆腐）
実施例１４で作製した試作豆板醤、半年もの豆板醤、及び３年もの豆板醤を用いて、麻婆豆腐を試作した。材料と、作り方は以下の通りである。材料：豆腐４００ｇ、豚ひき肉８０ｇ、長ネギ３０ｇ、しょうが１５ｇ、にんにく３ｇ、豆板醤１０ｇ、醤油大さじ１、砂糖小さじ１、酒小さじ１、鶏がらスープ１５０ｇ、油大さじ１、片栗粉大さじ１（水６５ｇで溶く）、山椒適量。作り方：しょうが、にんにく、長ネギはあらかじめみじん切りにした。豆腐は２センチ角の賽の目に切った。フライパンに油を入れ、中火で加熱し、ひき肉を軽く炒め、弱火にして、しょうが、にんにく、豆板醤を入れさらに炒めた。スープ、調味料（醤油、砂糖、酒）を加えた後、豆腐を加え、弱火で煮た。豆腐に火が通ったら長ねぎを入れ、水溶き片栗粉を入れ一煮立ちさせ、とろみをつけた。
豆板醤は可溶化窒素が同じになる分量添加した。また、メニューに添加する食塩量を調整して、いずれの豆板醤を用いた場合でもメニュー中の塩分濃度が同一になるように調整した。
出来上がった、麻婆豆腐を色彩、コク味を２０名の専門パネラーにて実施例１４と同様に評価した。その結果を表６に示す。

その結果、試作豆板醤使用品は色彩において半年もの豆板醤使用品と同等の赤さ、コク味において３年もの豆板醤使用品と同等以上のコク味ということがわかった。
（実施例１６）
（メニュー系での評価：麻婆春雨）
次に、実施例１４で作製した試作豆板醤、半年もの豆板醤、及び３年もの豆板醤を用いて、麻婆春雨を試作した。材料と、作り方は以下の通りである。材料：牛薄切り肉 ３００ｇ、春雨 １００ｇ、長ねぎ １カップ、にんにく 適量、しょうが 適量、鶏がらスープの素 小さじ１、湯 カップ１、豆板醤 大さじ１と１／２、サラダ油 適量、ゴマ油適量。作り方：牛肉は食べやすい大きさに切り、醤油・酒・胡椒・ゴマ油少々で下味をつけた。春雨は熱湯で２，３分固めに茹でて水にさらし、食べやすい長さに切った。ネギは荒みじん、ニンニクとショウガはみじん切りに刻んだ。フライパンにサラダ油を熱し、牛肉を炒める。肉の色が変わったら春雨を加えて混ぜ、鶏がらスープの素を溶かしたお湯を加えた。煮立ったところへ、豆板醤を加えて混ぜ、仕上げにゴマ油をまわしかけた。豆板醤は可溶化窒素が同じになる分量を添加した。また、メニューに添加する食塩量を調整して、いずれの豆板醤を用いた場合でもメニュー中の塩分濃度が同一になるように調整した。
出来上がった麻婆春雨を、色彩、コク味を２０名の専門パネラーにて実施例１４と同様に評価した。その結果を表７に示す。

その結果、試作豆板醤使用品は見た目において半年もの豆板醤使用品と同等の赤さ、コク味において３年もの豆板醤使用品と同等のコク味ということがわかった。
（実施例１７）
（メニュー系での評価：麻婆茄子）
次に、実施例１４で作製した試作豆板醤、半年もの豆板醤、及び３年もの豆板醤を用いて、麻婆茄子を試作した。材料と、作り方は以下の通りである。材料：なす ６本、豚ひき肉 １２０ｇ、コーン油 少々、合わせ調味料Ａ（酒 小さじ２、胡椒 少々）、Ｂ（ねぎ １／４本、しょうが ２／３片分、にんにく１片（各微塵切り））、豆板醤 小さじ１と１／２、合わせ調味料Ｃ（水 カップ２／３、鶏がらスープ 小さじ１、しょうゆ 大さじ１と１／２、酒 大さじ２、砂糖 小さじ２、胡椒 少々）、水溶き片栗粉（片栗粉 大さじ１、水 大さじ１）、ごま油 小さじ２。作り方：なすは縦８等分に切った。豚ひき肉は合わせ調味料Ａで下味をつけた。中華なべに油を適量熱し、豚ひき肉、Ｂを入れて炒め、パラパラになったらなすを加えて更に炒めた。豆板醤を入れてサッと炒め、Ｃを加えて、煮込んだ。水溶き片栗粉でトロミをつけ、ごま油を加え、仕上げた。豆板醤は可溶化窒素が同じになる分量添加した。また、メニューに添加する食塩量を調整して、いずれの豆板醤を用いた場合でもメニュー中の塩分濃度が同一になるように調整した。
出来上がった、麻婆茄子を色彩、コク味を２０名の専門パネラーにて実施例１４と同様に評価した。その結果を表８に示す。

その結果、試作豆板醤使用品は見た目において半年もの豆板醤使用品と同等の赤さ、コク味において３年もの豆板醤使用品と同等のコク味ということがわかった。
（実施例１８）
（メニュー系での評価：魚香茄子）
次に、実施例１４で作製した試作豆板醤、半年もの豆板醤、及び３年もの豆板醤を用いて、魚香茄子を試作した。材料と、作り方は以下の通りである。材料 茄子２５０ｇ、豚モモ肉 ５０ｇ、卵白 １個分、泡椒 ６ｇ、豆板醤 ３０ｇ、にんにく ４ｇ、ネギ ４．５ｇ、サラダ油 ２０ｇ、うま味調味料 ４．５ｇ、酒 ８ｇ、砂糖 ６ｇ、水 ６ｇ、水溶き片栗粉 ６ｇ、醤油 １４ｇ、ゴマ油 ４．８ｇ。作り方：豚モモ肉は棒状にカットした後、塩、うま味調味料加えてよく混ぜた後、卵白で和えて低温の油で揚げた。茄子は棒状にカットし、低温の油でじっくり揚げた。ネギは千切りにした。弱火でネギ、にんにく、泡菜を炒める。香りがでたら豆板醤を炒めた。下ごしらえをした肉、茄子、水、酒、醤油、砂糖を加え、さらに炒めた。うま味調味料を添加した後、水溶き片栗粉を加え、とろみ付けをし、最後にゴマ油をまわしいれた。豆板醤は可溶化窒素が同じになる分量添加した。また、メニューに添加する食塩量を調整して、いずれの豆板醤を用いた場合でもメニュー中の塩分濃度が同一になるように調整した。
出来上がった、魚香茄子を色彩、コク味を２０名の専門パネラーにて実施例１４と同様に評価した。その結果を表９に示す。

その結果、試作豆板醤使用品は見た目において半年もの豆板醤使用品と同等の赤さ、コク味において３年もの豆板醤使用品と同等のコク味ということがわかった。
（実施例１９）
（麻婆豆腐の殺菌条件の検討：一定殺菌条件下での芽胞菌数の比較）
実施例１７で調理した麻婆豆腐を各々レトルトパウチに１５０ｇ加えて、１２０℃で４分間加熱殺菌した。その結果、試作豆板醤を使用した麻婆豆腐からは芽胞菌は検出されなかったが、半年もの豆板醤及び３年もの豆板醤を使用した麻婆豆腐からは芽胞菌が検出され、完全殺菌できなかった。
（実施例２０）
（麻婆豆腐の殺菌条件の検討：芽胞菌が検出されない殺菌条件）
実施例１７で調理した麻婆豆腐を各々レトルトパウチに１５０ｇ加えて１２０℃で加熱殺菌した。芽胞菌が検出されず完全殺菌できた条件は、実施例１４で作成した豆板醤使用時では、１２０℃で４分間加熱、半年もの豆板醤使用時では、１２０℃で１２分間加熱以上、３年もの豆板醤使用時では、１２０℃で１２分間加熱以上であった。芽胞菌が検出されない条件で殺菌した麻婆豆腐を色彩、コク味を２０名の専門パネラーにて評価した結果、全員が、実施例１４で作成した豆板醤使用の麻婆豆腐を最も好んだ。
（実施例２１）
（殺菌された状態の豆板醤を使用した麻婆豆腐の比較）
半年物豆板醤及び３年もの豆板醤を各々レトルトパウチに１５０ｇ入れて１２０℃で完全殺菌した。完全殺菌できた条件は半年もの豆板醤、３年もの豆板醤、共に１２０℃で１２分間以上であった。次に、実質的に殺菌状態となっている実施例１４で試作した豆板醤、殺菌した半年もの豆板醤、及び殺菌した３年もの豆板醤を用いて実施例１５と同様に麻婆豆腐を調理した。麻婆豆腐を色彩、コク味を２０名の専門パネラーにて評価した結果、全員に試作豆板醤使用の麻婆豆腐が好まれた。
（実施例２２）
（固体麹を破砕することの検討）
皮むきしたソラマメ１ｋｇを蒸気釜にて１２１℃、５分蒸煮した。蒸煮ソラマメ１ｋｇ、実施例２で調製した培養液１０ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．１ｇを滅菌ビニール袋にいれてよく混合した。その後混合物を麹フタに移し、３０℃、９０％ＲＨにて４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹を用いて以下の（１）、（２）、（３）の３条件で諸味を調製した。（１）得られた固体麹２５０ｇをチョッパー（株式会社日本キャリア工業社製、ゴールデンチョッパーＧＭ−Ｄ）により粉砕した後、ペースト状とした後、実施例２で調製した培養液９４ｍｌ、塩蔵牛角唐辛子を６００ｇ、酵母（ビオック社製、強力味噌用酵母）０．６ｍｌを加え混合しラミネートパウチに１袋につき５００ｇとなるように充填した。（２）得られた固体麹２５０ｇに実施例２で調製した培養液９４ｍｌ、塩蔵牛角唐辛子を６００ｇ、酵母（ビオック社製、強力味噌用酵母）０．６ｍｌを加え混合し、チョッパー（株式会社日本キャリア工業社製、ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。その後ラミネートパウチに１袋につき５００ｇとなるように充填した。（３）得られた固体麹２５０ｇに実施例２で調製した培養液９４ｍｌ、塩蔵牛角唐辛子を６００ｇ、酵母（ビオック社製、強力味噌用酵母）０．６ｍｌを加え混合し、そのままラミネートパウチに１袋につき５００ｇとなるように充填した。これらのパウチを３０℃で、２８日間、或いは９０日間保温することにより諸味を分解・発酵熟成した。その結果、固体麹を粉砕した後、ペースト状にした方が、分解・発酵熟成期間を短縮することができた。粉砕した後ペースト状にして分解したものの２８日目と、ペースト状にしないで分解したものの９０日目が最終的な色彩、コク味に大きな違いはなかった。
（実施例２３）
（製麹時小麦添加効果の確認）
皮むきしたソラマメ１ｋｇを蒸煮釜にて１２１℃、５分蒸煮した。蒸煮ソラマメ１ｋｇ、実施例２で調整した培養液１０ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．１ｇ、小麦粉（日清製粉製、バイオレット）０ｇ、１００ｇ、２００ｇ、３００ｇ、４００ｇ、５００ｇ、６００ｇをそれぞれビニール袋に入れてよく混合した。混合物を麹フタに移し、３０℃、９０％ＲＨにて４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹８００ｇに、実施例２で調製した培養液３００ｍｌ、滅菌した牛角唐辛子を１９２０ｇ、酵母（ビオック社製、強力味噌用酵母）１．９２ｍｌ及び最終濃度で食塩濃度が５％になるように食塩を加え混合した後、チョッパー（株式会社日本キャリア工業社製 ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、２８日間保温することにより諸味を発酵熟成した。
出来上がった豆板醤を８０℃ウオーターバスに１３分間保温し、殺菌して豆板醤の官能評価を行った。２０名からなる専門パネラーにより、実施例６と同様に直なめによりコク味を評価した。その結果を表１０に示す。

その結果、製麹時に小麦を添加することでコク味が増強され、好ましいことが判明したが、蒸煮ソラマメ１ｋｇに対して小麦を４００ｇ以下添加することがより好ましいことが判明した。
（実施例２４）
（発酵熟成時小麦添加効果の確認）
皮むきしたソラマメ１ｋｇを蒸煮釜にて１２１℃、５分蒸煮した。蒸煮ソラマメ１ｋｇ、実施例２で調整した培養液１０ｍｌ、種麹（ビオック社製、豆味噌用種麹）０．１ｇをビニール袋に入れてよく混合した。混合物を麹フタに移し、３０℃、９０％ＲＨにて４３時間製麹した（二葉科学社製、恒温恒湿槽）。手入れは製麹開始後１７時間後、２４時間後、３８時間後に行った。１番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹８００ｇに、実施例２で調製した培養液３００ｍｌ、滅菌した牛角唐辛子を１９２０ｇ、小麦粉（日清製粉製、バイオレット）それぞれ０ｇ、１０ｇ、４０ｇ、８０ｇ、１６０ｇ、２４０ｇ、４００ｇ、５６０ｇ、酵母（ビオック社製、強力味噌用酵母）１．９２ｍｌ及び最終濃度で食塩濃度が５％になるように食塩を加え混合した後、チョッパー（株式会社日本キャリア工業社製 ゴールデンチョッパーＧＭ−Ｄ）により粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、２８日間保温することにより諸味を発酵熟成した。
出来上がった豆板醤を８０℃ウオーターバスに１３分間保温し、殺菌して豆板醤の官能評価を行った。２０名からなる専門パネラーにより、実施例６と同様に直なめによりコク味を評価した。その結果を表１１に示す。

その結果、発酵熟成時に小麦を添加することでコク味が増強され、好ましいことが判明したが、麹８００ｇに対して、小麦を４００ｇ以下添加することがより好ましいことがわかった。Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited thereto.
(Example 1)
(Preparation of bacteriocin powder)
According to a conventional method, 480 L of lactis aid DL7 solution containing Nisin Z (produced by Ohm Dairy Co., Ltd., nisin activity 7,000 IU / ml) up to 25 L using CP scale UF module (SAP-3013: molecular weight cut-off 4,000 Da) Concentrated, then concentrated to 15 L using a BP scale UF module (SAP-1013: molecular weight cut off 4,000 Da), and then freeze-dried to obtain nisin Z powder having antibacterial activity of 2.6 million IU / g. Prepared. Nisin Z activity was determined by HPLC quantification and bioassay (Appl. Microbiol. Biotechnol. (1996) 45: 36-40 A. Ishizaki et al.).
(Example 2)
(Preparation of bacteriocin lactic acid bacteria culture solution)
The culture solution of bacteriocin lactic acid bacteria was obtained by culturing Lactococcus lactis AJ110212 (FERM BP-8552) strain in Tioglycolate without glucose medium (manufactured by Difco) at 37 ° C. for 24 hours, and the culture solution was 50 mL of YD. Seed in medium (0.5% yeast extract, 0.5% sodium chloride, 3.0% glucose, 1.5% calcium carbonate, pH 7.0, Sakaguchi flask) and shake at 100 rpm, about 20 Batch culture for hours was performed (nisin activity about 11,000 IU / ml). In rare cases, the nisin activity may not be 11,000 IU / ml depending on the culture lot. At that time, the nisin activity was adjusted to 11,000 IU / ml by adding nisin prepared in Example 1. .
(Example 3)
(Preparation of lactic acid bacteria)
Lactobacillus sakei, AJ3158, which is not a nisin-producing bacterium, is cultured at 37 ° C. for 24 hours in Tioglycolate without glucose medium (manufactured by Difco), and the culture is mixed with 50 mL of YD medium (0.5% yeast extract). , 0.5% sodium chloride, 3.0% glucose, 1.5% calcium carbonate, adjusted to pH 7.0, Sakaguchi flask) and shaken at 100 rpm, and batch culture was performed for about 20 hours. The lactic acid bacteria were recovered by centrifugation and the supernatant was removed. The lactic acid bacteria were washed with physiological saline (salt concentration: 0.9%), and again collected by centrifugation to prepare lactic acid bacteria.
Example 4
(Verification of bacteriocin addition effect at the time of iron making)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution or sterilized water prepared in Example 2, and 0.1 g of seed pod (manufactured by Bioc Co., Ltd., bean miso seed pod) were placed in a plastic bag and mixed well. The mixture was transferred to a straw lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. To 800 g of the obtained solid koji, 300 ml of sterilized water, 1920 g of salted beef horn pepper and 1.92 ml of yeast (Bioc, yeast for strong miso) were added and mixed, and then a chopper (manufactured by Nippon Carrier Kogyo Co., Ltd., Golden Chopper GM). -D) pulverized and pasted. This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. The richness was evaluated by a professional panel consisting of 20 people. The evaluation was made directly by a two-point preference method that compares two items by licking.
As a result, 19 out of 20 people evaluated that the rich taste of bean plate soy added with the culture solution (containing nisin) prepared in Example 2 at the time of koji making was superior (reference: significant level 0.1%, statistics) Sensory test method (Nobu Sato, Nikka Giren Publisher, 1985, first edition, ISDN 4-8171-9011-6, 315).
(Example 5)
(Confirmation of salt addition effect during fermentation aging)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution prepared in Example 2, and 0.1 g of soy sauce (manufactured by Bioc, bean miso soy sauce) were placed in a plastic bag and mixed well. The mixture was transferred to a straw lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. 800 g of the obtained solid koji, 300 ml of the culture solution prepared in Example 2, 1920 g of sterilized beef horn chili, 1.92 ml of yeast (Bioc, yeast for strong miso), and sodium chloride under the conditions of 0% or 5% Each was added and mixed so that it was pulverized and pasted with a chopper (Golden Chopper GM-D, manufactured by Nippon Carrier Kogyo Co., Ltd.). This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The solubilized nitrogen (solubilized TN) and glutamic acid concentrations of the finished bean plate soy were measured. In addition, the bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized, and sensory evaluation of the bean plate soy was performed. A sensory panel consisting of 20 people evaluated the sensory preference by straightening in the same manner as in Example 4. As a result, the concentration of glutamic acid / solubilized TN, which is an index of umami, was higher in the soy sauce prepared by degrading and fermenting moromi under conditions of 0% salt (0.65 for salt 0%, 5% salt). In the case of 0.42), bean plate soy sauce that decomposed and fermented moromi under the condition of a salt concentration of 5% had a better unity of taste, and the overall preference of sensory including rich taste was superior (2 Evaluation by point preference method.17 out of 20 people evaluated that the richness of soy sauce with 5% salt concentration was superior (significance level 1%). From this, it was found that the sensuality was further improved by performing fermentation and ripening of moromi using a solid koji made using the culture solution (containing nisin) prepared in Example 2 in the presence of salt.
(Example 6)
(Examination of fermentation aging period)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution prepared in Example 2, and 0.1 g of soy sauce (manufactured by Bioc, bean miso soy sauce) were placed in a plastic bag and mixed well. The mixture was transferred to a straw lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. To 800 g of the obtained solid koji, 300 ml of the culture solution or sterilized water prepared in Example 2, 1920 g of salted beef horn pepper, 1.92 ml of yeast (Bioc, yeast for strong miso), and a final concentration of 5% salt concentration After adding sodium chloride so as to be mixed, the mixture was pulverized and pasted with a chopper (Golden Chopper GM-D manufactured by Nippon Carrier Kogyo Co., Ltd.). This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by incubating the pouch at 30 ° C. for 3 days, 5 days, 7 days, 10 days, 14 days, 21 days, 28 days, and 90 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. A special panel consisting of 20 people evaluated the richness by looking straight. Evaluation was performed with a maximum of 5 points, and the condition of 3 points with a significance level of 1% was defined as the preferred number of days. The results are shown in Table 1.
Evaluation criteria: 5 points ... feels a very strong rich depth, and is very much more sensually desirable
4 points ... feels a strong depth and is very sensual
3 points ... Feels rich and sensually preferable
2 points ... I don't feel much depth, but feel more depth than control, or sensually feel a different flavor
1 point ... I don't feel much, but I feel more deep than the control
0 points: As a control, bean plate soy prepared in Example 4 without addition of bacteriocin lactic acid bacteria culture solution (no addition of nisin) was used.

As a result, it was found that the fermentation and ripening conditions were more preferable than the control at the stage of 3 days, but were more preferable after 7 days.
(Example 7)
(Investigation of iron making temperature)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution prepared in Example 2, and 0.1 g of soy sauce (manufactured by Bioc Co., Ltd., bean miso soy sauce) were placed in a plastic bag and mixed well. The mixture was transferred to a lid, controlled at 20 ° C. to 40 ° C., and smelted at 90% RH for 43 hours (manufactured by Futaba Kagaku, constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. To 800 g of the obtained solid koji, 300 ml of the culture prepared in Example 2, 1920 g of salted beef corn pepper and 1.92 ml of yeast (Bioc, yeast for strong miso) were added and mixed, and then chopper (Nihon Carrier Kogyo Co., Ltd.). Made by Golden Chopper GM-D) and made into a paste. This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. Mokumi was evaluated by a straight panel as in Example 6 by a professional panel consisting of 20 people. The results are shown in Table 2.

As a result, it was found that the ironmaking temperature was more preferable than the control even at 20 ° C., but the range of 25 to 35 ° C. was more preferable.
(Example 8)
(Examination of fermentation aging temperature)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution prepared in Example 2, and 0.1 g of soy sauce (manufactured by Bioc Co., Ltd., bean miso soy sauce) were placed in a plastic bag and mixed well. The mixture was transferred to a straw lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. 800 g of the obtained solid koji was mixed with 300 ml of the culture solution prepared in Example 2, 1920 g of salted beef corn pepper and 1.92 ml of yeast (Bioc, yeast for strong miso), and then mixed with chopper (Nippon Carrier Kogyo Co., Ltd.). The product was pulverized and pasted with a golden chopper GM-D manufactured by Komatsu. This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 25 ° C., 27.5 ° C., 30 ° C., 35 ° C., 40 ° C., 42.5 ° C. or 45 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. A special panel consisting of 20 people evaluated the body taste in a straight line as in Example 6. The results are shown in Table 3.

As a result, it was found that the fermentation and ripening temperature was more preferable than the control even at 25 ° C, but the range of 27.5 to 42.5 ° C was more preferable.
Example 9
(Examination of nisin addition amount)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of Nisin lactic acid bacteria culture solution, and 0.1 g of seed meal (Bioc., Bean miso seed meal) were placed in a plastic bag and mixed well. The nisin lactic acid bacteria culture solution used in this example was prepared using the cells prepared in Example 3 so that the cell concentration was 10 ^ 8 cfu per 1 g of broad bean, and the nisin powder prepared in Example 1 was used. By dissolving, the nisin concentration was adjusted to 0, 10, 100, 1,000 or 10,000 IU per 1 g of broad bean. Thereafter, the mixture was transferred to a lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. To 800 g of the obtained solid koji, 300 ml of the culture solution or sterilized water prepared in Example 2, 1920 g of salted beef horn pepper and 1.92 ml of yeast (Bioc, yeast for strong miso) were added and mixed. The product was pulverized and pasted with a golden chopper GM-D manufactured by Nippon Carrier Kogyo Co., Ltd. This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by incubating this pouch at 30 ° C. for 28 days.
When the amount of spore bacteria in the soybean plate soy after fermentation and maturation was measured, spore bacteria were detected in the nisin-free zone (0 IU) at the time of koji making, but were not detected under other conditions. This was the same whether 800 ml of the obtained solid koji was added with the culture solution prepared in Example 2 or 300 ml of sterilized water. From this, it was found that bacteriocin such as nisin is necessary at the time of ironmaking.
(Example 10)
(Examination with dried broad beans)
4 L of water was added to 1 kg of dried broad beans, soaked in water overnight, and then steamed at 121 ° C. for 5 minutes in a steam kettle. 1 kg of steamed broad bean, 10 ml of the culture solution or sterilized water prepared in Example 2, and 0.1 g of seed pod (manufactured by Bioc Co., Ltd., bean miso seed pod) were placed in a plastic bag and mixed well. The mixture was transferred to a straw lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. 300 ml of the culture solution prepared in Example 2, 1920 g of salted beef horn pepper and 1.92 ml of yeast (Bioc, yeast for strong miso) were added to and mixed with the obtained solid koji, and then a chopper (Nihon Carrier Industry Co., Ltd.). Made by Golden Chopper GM-D) and made into a paste. This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. A special panel consisting of 20 people evaluated the richness by looking straight. As a result, the richness of the bean plate soy added with the culture solution (containing nisin) prepared in Example 2 at the time of koji making was superior (evaluated by the two-point preference method. 18 out of 20 people added nisin at the time of koji making. The bean plate soy was evaluated as preferable (significant level 0.1%). From this, it was found that favorable results were obtained even in the study using dried broad beans.
(Example 11)
(Examination with soybean)
After adding 600 g of water to 1 kg of soybeans and absorbing water at room temperature for 3 hours, it was steamed in a steam kettle at 114 ° C. for 40 minutes. 1 kg of steamed soybeans, 56 ml of the culture solution or sterilized water prepared in Example 2, and 0.3 g of soy sauce (manufactured by Bioc Co., Ltd., bean miso soy sauce) were placed in a plastic bag and mixed well. The mixture was transferred to a straw lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. To 800 g of the obtained solid koji, 240 ml of the culture solution prepared in Example 2, 1920 g of salted beef horn pepper and 1.92 ml of yeast (Bioc, yeast for strong miso) were added and mixed, and then chopper (Nippon Carrier Industry Co., Ltd.). The product was pulverized and pasted with a golden chopper GM-D manufactured by Komatsu. This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. A special panel consisting of 20 people evaluated the richness by looking straight. As a result, the richness of bean plate soy added with the culture solution (containing nisin) prepared in Example 2 at the time of koji making was superior (evaluated by the two-point preference method. 17 out of 20 people added nisin at the time of koji making. The bean plate soy was evaluated as preferable (significant level 1%). From this, it was found that favorable results were obtained even in the study using soybean.
(Example 12)
(Study in the combined use of soybean and broad bean)
0.5 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. In addition, 300 g of water was added to 0.5 kg of soybeans, and water was absorbed at room temperature for 3 hours, and then steamed at 114 ° C. for 40 minutes in a steam kettle. Steamed faba bean, steamed soybean 0.5 kg each, the culture solution prepared in Example 2 or 33 ml of sterilized water, and 0.2 g of seed meal (Bioc., Bean miso seed meal) were placed in a plastic bag and mixed well. The mixture was transferred to a straw lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. 800 g of the obtained solid koji was mixed with 300 ml of the culture solution prepared in Example 2, 1920 g of salted beef corn pepper and 1.92 ml of yeast (Bioc, yeast for strong miso), and then mixed with chopper (Nippon Carrier Kogyo Co., Ltd.). The product was pulverized and pasted with a golden chopper GM-D manufactured by Komatsu. This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. A special panel consisting of 20 people evaluated the richness by looking straight. As a result, the richness of bean plate soy added with the culture solution (containing nisin) prepared in Example 2 at the time of koji making was superior (evaluated by the two-point preference method. 17 out of 20 people added nisin at the time of koji making. The bean plate soy was evaluated as preferable (significant level 1%). From this, it was found that favorable results could be obtained even in a study using soybean and faba beans in combination.
(Example 13)
(Examination of the kind of chili pepper)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution prepared in Example 2, and 0.1 g of soy sauce (manufactured by Bioc, bean miso soy sauce) were placed in a plastic bag and mixed well. The mixture was transferred to a straw lid, and was smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku, constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. To 200 g of the obtained solid koji, 75 ml of the culture solution prepared in Example 2, 480 g of beef horn-type chili or sheep horn-type chili or Tentaka koji or Asaka koji, salt 78 g, yeast (Bioc company, yeast for strong miso) 0 .48 g was added and mixed, and then ground and pasted with a chopper (Golden Chopper GM-D, manufactured by Nippon Carrier Kogyo Co., Ltd.). This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. A special panel consisting of 20 people evaluated the richness by looking straight. As a result, the richness of bean plate soy added with the culture solution (containing nisin) prepared in Example 2 at the time of koji making was superior (evaluated by the two-point preference method. In the case of beef horn type chili pepper: 19 out of 20 people The bean plate soy with nisin added at the time of koji making was evaluated as preferred, with a significance level of 0.1%, and the oat-shaped chili pepper: 18 out of 20 people rated the bean plate soy with nisin added at the time of kneading. 0.1% in the case of Tentaka bowls: 17 out of 20 people rated the bean plate soy with nisin added at the time of making koji.Significant level of 1%. It was evaluated that bean plate soy to which nisin was added during cooking was preferable (significant level 0.1%).
From these results, it was found that bacteriocin such as nisin was effective when brewing regardless of the kind of pepper.
(Example 14)
(Comparison with commercial Sichuan bean plate soy)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution prepared in Example 2, and 0.1 g of soy sauce (manufactured by Bioc, bean miso soy sauce) were placed in a plastic bag and mixed well. The mixture was transferred to a straw lid, and was smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku, constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. 800 g of the obtained solid koji was mixed with 300 ml of the culture solution prepared in Example 2, 1920 g of salted beef corn pepper, and 1.92 ml of yeast (Bioc, yeast for strong miso), and then chopper (Nippon Carrier Industry Co., Ltd.). The product was pulverized and pasted with a golden chopper GM-D manufactured by Komatsu. This paste was filled in a laminated pouch so as to be 500 g per bag. The pouch was kept at 30 ° C. for 28 days to decompose and ferment the moromi.
Prototype soy bean soy, half-year Sichuan bean soy purchased (product type name: peasant toban, brand name: Sojo bean soy sauce. Made in Sichuan Pi bean crotch co., Ltd. , Unless otherwise specified, means this bean plate soy sauce), and purchased three-year bean plate soy (product type name: peasent toban, brand name: 娟 chen bean soy sauce. In the invention, “3-year soy sauce” means this soy sauce unless otherwise specified). The results are shown in Table 4.

As a result, the chromaticity of the prototype soy sauce was the closest to red. In addition, spore bacteria were detected from half-year soy sauce and three-year soy sauce, but not from prototype soy sauce.
In addition, the prototype soy sauce was kept in an 80 ° C. water bath for 13 minutes, sterilized, and sensory evaluation of the soy sauce was performed. A special panel of 20 people evaluated the richness by color and tanning.
Score criteria
5 points: Red is very strong in color. The rich taste is very strong.
4 points: The color is strong red. The rich taste is strong.
3 points: Red color is normal. Body taste is normal
2 points: The color is not red. The rich taste is weak.
1 point: The color is not red at all. The richness is very weak
The results are shown in Table 5.

As a result, it was found that the trial soybean plate soy has a red color equivalent to half a year in color and a rich taste equal to or better than that in three years.
(Example 15)
(Evaluation in the menu system: Mapo tofu)
Mapo tofu was made using the prototype soy sauce made in Example 14, half-year soy sauce, and three-year soy sauce. The materials and how to make them are as follows. Ingredients: 400g tofu, ground pork 80g, green onion 30g, ginger 15g, garlic 3g, soy sauce 10g, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sake, 150g chicken soup, 1 tablespoon oil, 1 tablespoon starch Melt), appropriate amount of yam. How to make: Ginger, garlic and long onion were chopped in advance. The tofu was cut into 2 cm squares. Put the oil in a frying pan, heat it over medium heat, stir the minced meat lightly, set it to low heat, add ginger, garlic, bean plate soy sauce and further fry. After adding soup and seasonings (soy sauce, sugar, sake), tofu was added and simmered on low heat. When the tofu was cooked, the green onions were put in it, and the water-soluble potato starch was put in it and boiled.
Soy sauce was added in an amount so that the solubilized nitrogen was the same. In addition, the amount of salt added to the menu was adjusted so that the salt concentration in the menu would be the same regardless of which bean plate soy was used.
The finished mapo tofu was evaluated in the same manner as in Example 14 by 20 specialist panelists for color and richness. The results are shown in Table 6.

As a result, it was found that the prototype soy plate soy product had a red color equivalent to that of a half-year soy plate soy product, and a richness that was above or equal to that of a 3-year soy plate soy product.
(Example 16)
(Evaluation in the menu system: Maya vermicelli)
Next, using the prototype soy sauce made in Example 14, the half-year soy sauce, and the three-year soy sauce, we made a prototype of mushroom vermicelli. The materials and how to make them are as follows. Ingredients: 300g beef sliced meat, 100g vermicelli, 1 cup long onion, garlic appropriate amount, ginger appropriate amount, 1 teaspoon chicken broth soup, 1 cup of hot water, 1 tablespoon bean plate soy sauce, appropriate amount of salad oil, sesame oil appropriate amount. How to make: The beef was cut to a size that was easy to eat and seasoned with a little soy sauce, sake, pepper and sesame oil. The vermicelli was boiled in hot water for a few minutes, exposed to water, and cut to a length that was easy to eat. Green onions were chopped, and garlic and ginger were chopped. Heat salad oil in a frying pan and fry beef. When the color of the meat changed, we added vermicelli and mixed, and then added hot water in which the chicken broth was dissolved. To the boiled place, bean plate soy was added and mixed, and sesame oil was sprinkled on the finish. Soy sauce was added in an amount solubilized nitrogen was the same. In addition, the amount of salt added to the menu was adjusted so that the salt concentration in the menu would be the same regardless of which bean plate soy was used.
The completed maple vermicelli was evaluated in the same manner as in Example 14 for the color and richness by 20 professional panelists. The results are shown in Table 7.

As a result, it was found that the prototype soy plate soy product was visually red with the same taste as the half-year soy plate soy product, and the richness was the same as the three-year soy plate soy product.
(Example 17)
(Evaluation in the menu system: Maya)
Next, using the prototype bean plate soy prepared in Example 14, the half-year bean plate soy, and the three-year bean plate soy, the mushroom was made as a prototype. The materials and how to make them are as follows. Ingredients: 6 eggplants, ground pork 120g, corn oil a little, seasoning A (2 teaspoons of liquor, pepper a little), B (1/4 onion, 2/3 ginger, 1 piece of garlic) ), 1 1/2 teaspoon bean plate sauce, seasoning C (water cup 2/3, 1 teaspoon chicken broth soup, 1 1/2 tablespoon soy sauce, 2 tablespoons sake, 2 teaspoons sugar, a little pepper) (1 tablespoon potato starch, 1 tablespoon water), 2 teaspoons sesame oil. How to make: Eggplant was cut into 8 equal parts. Minced pork was seasoned with combined seasoning A. Heat a suitable amount of oil in a wok, add minced pork and B, stir-fry, add eggplant when it becomes flipping, and fry further. Stir-fried bean plate soy, add C and simmer. Tromomi with water-soluble potato starch, sesame oil was added and finished. Soy sauce was added in an amount so that the solubilized nitrogen was the same. In addition, the amount of salt added to the menu was adjusted so that the salt concentration in the menu would be the same regardless of which bean plate soy was used.
The finished mushrooms were evaluated for color and richness in the same manner as in Example 14 by 20 professional panelists. The results are shown in Table 8.

As a result, it was found that the prototype soy plate soy product was visually red with the same taste as the half-year soy plate soy product, and the richness was the same as the three-year soy plate soy product.
(Example 18)
(Evaluation in the menu system: Yuko Kouka)
Next, using the prototype soy sauce prepared in Example 14, a half-year soy sauce, and a three-year soy sauce, a fish sardine was made as an experiment. The materials and how to make them are as follows. Ingredients Eggplant 250g, Pork leg 50g, Egg white 1 piece, Foam 6g, Bean plate soy 30g, Garlic 4g, Leek 4.5g, Salad oil 20g, Umami seasoning 4.5g, Sake 8g, Sugar 6g, Water 6g, Water soluble Starch flour 6g, soy sauce 14g, sesame oil 4.8g. How to make: Cut pork meat into sticks, add salt and umami seasoning, mix well, mix with egg white and fry in low temperature oil. The eggplant was cut into rods and fried with low temperature oil. Sliced leek. Fry green onions, garlic, and Awana on low heat. When the scent came out, fried bean plate sauce. Prepared prepared meat, eggplant, water, sake, soy sauce and sugar, and fried. After adding umami seasoning, water-soluble potato starch was added, thickened, and finally sesame oil was sprinkled. Soy sauce was added in an amount so that the solubilized nitrogen was the same. In addition, the amount of salt added to the menu was adjusted so that the salt concentration in the menu would be the same regardless of which bean plate soy was used.
The finished fish incense was evaluated in the same manner as in Example 14 by the color and the richness of the taste. The results are shown in Table 9.

As a result, it was found that the prototype soy plate soy product was visually red with the same taste as the half-year soy plate soy product, and the richness was the same as the three-year soy plate soy product.
(Example 19)
(Examination of sterilization conditions of mapo tofu: Comparison of the number of spore bacteria under certain sterilization conditions)
150 g of mapo tofu cooked in Example 17 was added to each retort pouch and sterilized by heating at 120 ° C. for 4 minutes. As a result, no spores were detected in the mapo tofu using the prototype tofu soy, but the spore fungus was detected in the mapo tofu using the half-year tofu soy and the three-year tofu soy. There wasn't.
(Example 20)
(Examination of sterilization conditions for mapo tofu: sterilization conditions in which spores are not detected)
150 g of the mapo tofu cooked in Example 17 was added to each retort pouch and sterilized by heating at 120 ° C. The conditions under which spore bacteria were not detected and were able to be completely sterilized were heated at 120 ° C. for 4 minutes when using the bean plate soy prepared in Example 14, and heated for more than 12 minutes at 120 ° C. when using a half-year soy plate soy for 3 years When using the soy bean plate soy, it was heating at 120 ° C. for 12 minutes or more. As a result of evaluating the color and richness of 20-year-old professional panelists who sterilized under the condition that no spore bacteria were detected, all of them preferred the mapo tofu using soy sauce prepared in Example 14 .
(Example 21)
(Comparison of mapo tofu using sterilized bean plate soy)
A semi-annual bean plate soy and a three-year bean plate soy were put in a retort pouch and sterilized completely at 120 ° C. The conditions for complete sterilization were 12 years or more at 120 ° C. Next, cooked mapo tofu in the same manner as in Example 15 using the soybean plate soy produced in Example 14 in a substantially sterilized state, the sterilized half-year soybean plate soy, and the sterilized three-year soybean plate soy. did. As a result of evaluating the color and richness of the mapo tofu by 20 expert panelists, everyone liked the mapo tofu using the prototype soy sauce.
(Example 22)
(Examination of crushing solid soot)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution prepared in Example 2 and 0.1 g of seed meal (Bioco., Bean miso seed meal) were placed in a sterile plastic bag and mixed well. Thereafter, the mixture was transferred to a lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. Moromi was prepared using the obtained solid koji under the following three conditions (1), (2), and (3). (1) After 250 g of the obtained solid koji was pulverized with a chopper (manufactured by Nippon Carrier Kogyo Co., Ltd., Golden Chopper GM-D) and made into a paste, 94 ml of the culture solution prepared in Example 2 and salted beef corn pepper 600 g and 0.6 ml yeast (manufactured by Bioc, yeast for strong miso) were added and mixed, and the laminate pouch was filled to 500 g per bag. (2) To 250 g of the obtained solid koji, 94 ml of the culture solution prepared in Example 2, 600 g of salted beef corn pepper, and 0.6 ml of yeast (Bioc, yeast for strong miso) were added and mixed. The product was pulverized and pasted using a golden chopper GM-D manufactured by Carrier Kogyo Co., Ltd. Thereafter, the laminate pouch was filled to 500 g per bag. (3) To 250 g of the obtained solid koji, 94 ml of the culture solution prepared in Example 2, 600 g of salted beef corn pepper, and 0.6 ml of yeast (Bioc, yeast for strong miso) were added and mixed. The bag was filled to 500 g. These pouches were incubated at 30 ° C. for 28 days or 90 days to decompose and ferment moromi. As a result, it was possible to shorten the decomposition / fermentation ripening period when the solid koji was pulverized and then made into a paste. There was no significant difference in the final color and richness between the 28th day after being pulverized and decomposed into a paste, and the 90th day after being decomposed without being pasty.
(Example 23)
(Confirmation of wheat addition effect during koji making)
1 kg of peeled broad bean was cooked in a steaming kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution prepared in Example 2, 0.1 g of seed meal (made by Bioc, seed meal for bean miso), 0 g, 100 g, 200 g, 300 g, 400 g of wheat flour (made by Nisshin Flour Milling Co., Ltd.) 500 g and 600 g were put in a plastic bag and mixed well. The mixture was transferred to a straw lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. To 800 g of the obtained solid koji, 300 ml of the culture solution prepared in Example 2, 1920 g of sterilized beef horn pepper, 1.92 ml of yeast (Bioc, yeast for strong miso), and a final concentration of 5% salt concentration After adding salt and mixing, the mixture was pulverized and pasted with a chopper (Golden Chopper GM-D, manufactured by Nippon Carrier Kogyo Co., Ltd.). This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. Mokumi was evaluated by a straight panel as in Example 6 by a professional panel consisting of 20 people. The results are shown in Table 10.

As a result, it was found that adding wheat at the time of koji making enhanced the rich taste, which was preferable, but it was found that adding 400 g or less of wheat to 1 kg of steamed broad bean was more preferable.
(Example 24)
(Confirmation of wheat addition effect during fermentation and aging)
1 kg of peeled broad bean was cooked in a steaming kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution prepared in Example 2, and 0.1 g of soy sauce (Bioc Co., Ltd., bean miso soy sauce) were placed in a plastic bag and mixed well. The mixture was transferred to a straw lid, and smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and humidity chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. To 800 g of the obtained solid koji, 300 ml of the culture solution prepared in Example 2, 1920 g of sterilized beef horn pepper, and 0 g, 10 g, 40 g, 80 g, 160 g, 240 g, 400 g, 560 g of wheat flour (Nisshin Flour Milling Co., Ltd.) , Yeast (Bioc, strong miso yeast) 1.92 ml, and after adding sodium chloride and mixing so that the final concentration is 5%, chopper (Golden Chopper GM-D, Nippon Career Co., Ltd.) To make a paste. This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. Mokumi was evaluated by a straight panel as in Example 6 by a professional panel consisting of 20 people. The results are shown in Table 11.

As a result, it was found that the addition of wheat during fermentation and ripening enhanced the rich taste and was preferable, but it was found that adding 400 g or less of wheat to 800 g of straw was more preferable.

  According to the present invention, it is possible to provide a method for producing a vivid red and deep-flavored bean plate soy, a bean plate soy produced by the production method, and a food using the bean plate soy.

Claims (4)

1) a step of inoculating koji molds into a koji mold to produce solid koji, 2) a step of adding chili and / or koji soy to the solid koji to make moromi, and 3) a step of fermenting and ripening the moromi. In the production of soy bean soy, bacteriocin is present in 1) the solid koji preparation process, 1) the solid koji preparation process, and 2) the moromi production process, and 2) the moromi production process is 0.1 weight. A method for producing soy sauce, characterized by being performed at a salt concentration of from 25% to 25% by weight. Bean plate soy produced by the method according to claim 1. A food using the bean plate soy according to claim 2 The food according to claim 3, further comprising a sterilization step in the production process.