KR100301375B1 - Oats-based seasoning sauce production method and products produced therefrom - Google Patents

Abstract

As a seasoning sauce production method, oat grains are included as a substrate to produce a lighter color sauce. In addition, the level of salt present during multistage fermentation is controlled using relatively low salt saline.

Description

[Name of invention]

Oats-based seasoning sauce production method and products produced therefrom

Detailed description of the invention

The present invention relates to a method of producing seasoning sauce similar to soy sauce.

Soybeans, skimmed soybeans, optionally wheat or salt, usually in the form of roasted crushed grains, are used in various proportions and based on the type of malt, an enzyme, called koji, is used. It is well known to produce soy by a fermentation process that produces a containing and mold-covered substrate. The next step is to apply brine and apply a multistage fermentation consisting of a hydrolysis process with lactic acid and alcohol fermentation followed by a maturation step. Fermentation organisms used are mycelial fungi of the strain Aspergillus oryza or Aspergillus soyae for the production of broth and salt-tolerant Lacticiccu Pediococcus halophilus at the fermentation stage. And yeast Zygosaccharomyces rouxii.

In contrast to conventional methods in which naturally accompanying flora carry out fermentation, current methods use defined initial cultures. Real fermentation sources do not use mineral acid to accelerate the decomposition of raw plant material. This is done entirely by enzymatic hydrolysis, which is carried out by fungal enzymes formed during the soup phase. In recent developments, immobilized enzymes or immobilized microorganisms are used for fermentation. However, when the fermentation period is shortened and the salt content is reduced during injection, the taste of the obtained sauce is not as good as those produced according to conventional processes. After an extended aging step (3-6 months) the mash is purified by compression, heating, turbidity precipitation and precoat filtration to produce a stable instant sauce. Traditionally prepared soy sauce is rich in color, salty and dark, and tastes like roasted malt, making it unfamiliar to Western tastes.

JP-A-52-76488 is a protein-containing raw material such as soybean, soy protein, wheat, barley, wheat gluten, corn gluten, fish protein, milk protein, etc. and sugarcane, rice bran, bran, potato, molasses, starch residue, etc. Based on the same carbohydrate-containing raw materials, a process for the production of seasoned sauces which is fermented in salt solutions and at temperatures of 30 ° to 55 ° C. using suitable local organisms such as Aspergillus soie and Aspergillus alliger is described.

U.S. Patent No. 4,115,591 discloses a method for producing a domestic culture in which the bacterium is incubated on a modified soup substrate at a temperature of 20 ° to 40 '° C for 30 to 100 hours in the presence of 0.05 to 8% of a salt of an aliphatic carboxylic acid having up to 4 carbon atoms. Describe. The soup substrate is selected from the group consisting of soybeans, skim soybeans, gluten, rice, wheat, bran, barley, oats, corn, fish meal and other products. The resulting soup is used to produce fermented food products, such as soy sauce, MISO, sake, by fermentation in a 22% salt solution at 30 ° C. for 150 days.

EP-A-417 481 describes a method of producing soy sauce by fermentation based on soybeans produced by fermenting a mixture of crushed soybeans and wheat by soybean cultures, according to which the soybean is an enzyme obtained during fermentation of soybean cultures. In an aqueous suspension with hydrolysis, it is hydrolyzed at 45 ° C. to 60 ° C. for 3 to 8 hours and the mixture is again subjected to 4 to 8 weeks of fermentation after addition of the amount of sodium chloride necessary to obtain a salt content of 15 to 19%. .

For the prior art, reference is made to US Pat. No. 3,912,822 which describes a process for the production of proteolytic products having a high glutamic acid content by proteolytic enzymes.

It is an object of the present invention to produce seasoned soy sauce, which is similar to soy sauce but has a lighter color to better suit the taste tastes of the West, less roasted in flavor, more neutral or harmonious, and with as low a salt content as possible. will be. Another object is to shorten the production process to a period of less than three months.

Surprisingly, the present problem is based on the control of specific methods using raw materials that have not been traditionally used for soy fermentation, i.e. the removal of enzyme-containing and mold-covered substrates consisting of shelled and soaked oat grains. It was found that it can be solved by using. According to the present invention, a relatively low salt saline solution is introduced into the station and then fermentation is performed in several steps.

The present invention discloses a process for the production of seasoning sauces consisting of oat grains as substrates to produce lighter colored sauces. In addition, the level of salt present during fermentation is controlled by using a relatively low salt saline solution, and the fermentation is carried out in several steps to produce a product that is relatively less salted and less roasted in flavor than conventional soy sauce.

The method for producing seasoning sauce according to the present invention consists of a process of injecting water containing an enzyme and initially containing sodium chloride in a mold-covered substrate, fermentation process of the overlay and pressing, pasteurization and filtration process of the overlay. And A) to C).

A) Peel away the scared oat grains as a substrate.

B) Add brine so that the salt content is about 4 to about 12%, preferably about 7 to about 8%.

C) Fermentation is carried out in three stages at a temperature decreasing from about 40 to about 45 ° C. in the first stage to room temperature in the last stage for about 8 to about 12 weeks.

Molded substrates containing enzymes, used as starting materials, technically referred to as soups, are produced in a traditional manner using soaked oat grains, stripped as carbohydrate-containing raw materials. In this case it is possible, for example, to proceed according to the description listed in EP-Al-417 481. In the present invention, it is useful to use aspergillus duckase as the starting culture, forming dense mycelium on the substrate, and then brine to the substrate containing the fungus, which is briefly referred to as soup, and containing the enzyme. After inserting, add the fermentation. It is also possible to add yeast, preferably Jigosaccharomyces loch, during the submerged over fermentation step.

The country enzymes are activated by elevated initial temperatures in the soaked fermentation step, so no additional enzyme addition is required to accelerate the process.

According to the invention, oat grains are used as starting material. However, it may be useful to mix up to 20% by weight of other raw ingredients such as wheat, shredded soybeans, barley, rice, corn, and any combination thereof.

According to the present invention, brine is injected, generally the weight ratio of soup to brine or brine is approximately 1: 1. Generally the salt content of the shavings is about 4 to about 12%, preferably about 7 to about 8% by weight.

During the soaked fermentation step, alcoholic fermentation of starch glycosylated by the enzyme is controlled in a well calculated manner according to the present invention.

In the case of the process, it is advantageous to remove the fermentation alcohol formed during the fermentation and the CO ₂ fermentation gas generated from the overlay. Fermentation gas and fermentation alcohol can be removed by any known means of vacuum evaporation. Conventionally, the separation of ethanol and carbon dioxide from fermentation additives in soy sauce production was not performed. Generally, the separation is not necessary for full fermentation of the sieves when using conventional raw materials (soybeans, roasted wheat) since the alcohol content of the sieve does not increase to the extent that yeast is inhibited. However, it has been found that significant amounts of sugar are released when using oats. It is therefore useful to stop fermentation due to these fermentation products having an inhibitory effect on yeast when the residual sugar content of the additive is still high. By doing this, the desired degree of fermentation is achieved. The process step, on the other hand, also offers the possibility of obtaining a new seasoning with the desired residual sugar content and the corresponding taste profile.

According to a preferred embodiment, the present invention provides that in a first step, the addition fermentation is carried out at a temperature of about 40 to about 45 ° C. for about 4 to 21 days, preferably about 8 to 14 days; In the second step, the process is carried out for about 2 to 4 weeks at a temperature of about 28 to about 32 ℃, and in the third step for about 2 to 6 weeks at a room temperature of about 18 to about 25 ℃.

Aged coats are usually treated by compression-filtration, heating and optionally clarification by membrane filtration. The clear seasoning can be preconcentrated for drying. The resulting paste is then mixed with salts and other carrier materials and then vacuum-dried or spray-dried.

The following are examples of the invention and do not imply limitation in any way.

EXAMPLE

1000 g of the stripped oat grains were soaked in water for 2 hours and autoclaved at 120 ° C. for 15 minutes. The sterilized substrate was then cultured from Aspergillus aurise (Branzberg, Germany microbial collection). ) Was inoculated with a 0.5% spore suspension. Fermentation of the culture in the bioreactor required a constant temperature of 30 ° C., high humidity and good aeration. It took about 50 hours for the white mycelium to cover the grain and smell of the soup's typical spicy fungus.

Any amount of brine was added to the soup so that 7% salt was present in the froth, and the froth was fermented in a fermentation vessel with internal mixing by poultry at 42-45 ° C. for 12 days. The batch was then inoculated with yeast Jigosaccharomyces louse (Branzweig, salt-modified cultures obtained from the German microbial collection). Further fermentation at 30 ° C. resulted in fruit flavoring in the batch and an increase in the alkal content to 4% within 12 days. The additive fermentation alcohol was removed under vacuum at 48 ° C. on a rotary evaporator and additionally fermented at 30 ° C. after another yeast addition. After 12 days, the alcohol content of the fat rose again to 2.5% and the pH dropped to 4,5-4.6 from the initial value of 5.8.

The batch was additionally stored at room temperature for 4 weeks before being treated.

For this purpose, the seasoning solution was compressed under pressure, pasteurized and clarified by membrane filtration (microfiltration or ultrafiltration). The resulting seasoning had a light color and a medium taste.

Claims (6)

Characterized by the following A) -C) consisting of incorporating saline into a substrate covered with mold and enzymatically, applying the froth to fermentation and then processing the froth fermented by compression, pasteurization and filtration. Seasoned sauce production method: A) peeled and moistened oat grains as a substrate, B) injecting with low salt saline so that the salt content is 4 to about 12%; C) Fermentation is carried out in three stages at a temperature decreasing from 40 to about 45 ° C. in the first stage to room temperature in the last stage for 8 to 12 weeks. The method of claim 1, wherein the fermentation consists of three steps; The first step is for 4 to 21 days at a temperature of 40 to 45 ° C., the second step is for 2 to 4 weeks at a temperature of 28 to 32 ° C., and the third step is 2 to 6 at room temperature of 18 to 25 ° C. How to be for weeks. 2. The method of claim 1 wherein the salt content of the overlay is between 7 and 8 wt%. The method of claim 1, wherein the carbon dioxide gas and alcohol resulting from the fermentation step are removed from the additive during the fermentation step. The method of claim 4 wherein the carbon dioxide gas and the alcohol are removed by vacuum evaporation. The method of claim 1 wherein the substrate additionally contains up to 20% by weight of a component selected from the group consisting of wheat, crushed soybeans, barley, rice, corn, and any combination thereof.