WO2005070231A1

WO2005070231A1 - Method of producing seasoning

Info

Publication number: WO2005070231A1
Application number: PCT/JP2005/000822
Authority: WO
Inventors: Seigo Sugawara; Daiki Ninomiya; Kyoko Koibuchi; Tomohiko Yamanaka; Naohiro Miyamura; Hideki Okamura
Original assignee: Ajinomoto Co., Inc.
Priority date: 2004-01-21
Filing date: 2005-01-18
Publication date: 2005-08-04
Also published as: CN1909801A; JPWO2005070231A1; CN100500028C

Abstract

A soy sauce-like seasoning is produced by a method comprising, in the process of producing a soy sauce-like seasoning by preparing solid koji with the use of swollen and defatted soybeans as the main material together with koji mold, adding a liquid culture medium of a bacteriocin-producing lactic acid bacterium or a supernatant thereof in the koji-making step to thereby prepare koji, then blending the obtained koji with an aqueous solution of sodium chloride to give moromi, then decomposing the moromi under specific conditions, after the completion of the decomposition, pressing the moromi and then treating the thus obtained nama-age by adding active carbon thereto.

Description

Description Method of manufacturing seasonings

INDUSTRIAL APPLICABILITY The present invention can impart umami and thickness without masking the flavor of each material when used in a method for producing a seasoning, particularly various seasonings such as processed foods, soup sauces, and pickles. The present invention relates to a method for producing a seasoning. Background art

Diversification of dietary habits has led to the development of a wide variety of foods and seasonings used in them. These seasonings may be seasonings that are specific to a particular food, or may be seasonings that are incorporated into the recipe for that particular or special seasoning and form the basis of taste. Conventionally, such a basic seasoning is mainly composed of monosodium glutamate (MSG).

"Umami seasoning" has been used. However, with the diversification of dietary habits, there is a growing demand for basic seasonings, in addition to the traditional “umami seasonings”, for products with more diverse and complex flavors.

As the above-mentioned complex tastes other than umami, the so-called kokumi, such as the punch of the first taste, the thickness of the inside, and the growth of the aftertaste, are known. The term “first taste” as used herein refers to the taste of food and drink that is immediately felt in the oral cavity, and the aftertaste is the taste that remains on the tongue after swallowing the food and drink. The content is the taste that is felt between the first taste and the aftertaste.

Until now, acid-degraded HVP (plant protein hydrolyzate), for example, "Ajimochi" (Ajinomoto Co., Inc.) has been known as a seasoning material that gives food a punch of taste. Also, a protein enzyme hydrolyzate, for example, "Koji'Aji" (Ajinomoto Co., Inc.) is known as a substance that gives an increase in aftertaste in addition to the strength of the first taste.

Various yeast extracts are known as a material that imparts thickness and swelling to the contents.However, depending on the amount of added yeast, there may be a slight off-flavor to processed foods depending on the amount of added yeast. May mask the flavor. Therefore, there has been a demand for a seasoning which has no yeast odor when used in processed foods, does not mask the taste and flavor of the material, and can impart thickness and umami to the contents. The ability to solve the problem of yeast odor by using protein enzyme decomposition products such as soy sauce In the oil or the invention disclosed in Japanese Patent Application Laid-Open No. 7-327631, a unique soy sauce flavor masks the taste and flavor of the material, and the thickness of the content is not so strong. Further, several methods for producing seasonings using wheat dartene as a raw material have been disclosed (Japanese Patent Application Laid-Open No. 10-66539, Japanese Patent Application Laid-Open No. 2001-178397), and Japanese Patent Application Laid-Open No. 10-66539. There is no mention that the seasonings manufactured by the method disclosed in JP 2001-178397 do not mask the flavor of the material, and also that the seasonings can impart thickness and umami to the contents. What? It is generally known in the food industry that other protein-enzymatic degradation products can mask the taste and flavor of the material due to the unique grain odor.

On the other hand, a method for producing a seasoning based on a protein-enzyme hydrolyzate that can make use of the texture without masking is disclosed (Japanese Patent Application Laid-Open No. 2003-289826). It is not possible. Therefore, there is a need for the development of a protein-enzyme-degraded seasoning that can impart a medium thickness without masking the taste and flavor of the material when used in foods. Disclosure of the invention

The present invention provides a seasoning that can impart umami and thickness to the contents without masking the taste and flavor of the ingredients when used in various seasonings such as cooked foods, soup sauces, and pickles. The purpose is to provide.

The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, as a main raw material, a solid koji was prepared using koji mold with puffed defatted soybean or a mixture of puffed defatted soybean and steamed defatted soybean. In the step of producing the seasoning liquid of the present invention, the bacteriocin-producing lactic acid bacterium culture solution or the supernatant thereof is added during the koji making to make the koji, and then the obtained koji is 1.8 to 3.0 times the weight of the koji ( Weight) and a salt concentration of 13-17% by weight to form moromi, and then hydrolyze the moromi at 32-40 ° C for 11-19 days. Add 0.001 -0.9% by weight of activated carbon, and treat at 20-60 ° C for 15 minutes-5 hours, without masking the flavor and taste of the material, umami and thickness It has been found that a seasoning capable of imparting the same can be produced. That is, the present invention is as follows.

(1) In a process of producing a solid koji using koji mold using a puffed defatted soybean or a mixture of puffed defatted soybean and steamed defatted soybean as a main ingredient, and producing a soy sauce-like seasoning solution, bacteriocin-producing lactate The koji is prepared by adding the bacterial culture or the supernatant thereof, and then the obtained koji is 1.8 to 3.0 times the weight of the koji (weight Amount of salt) After mixing with 13-17% by weight of saline to form moromi, the moromi is hydrolyzed at 32 to 40 ° C for 11 to 19 days. A method for producing a soy sauce-like seasoning, comprising adding 0.001 to 0.9% by weight of activated carbon and treating at 20 to 60 ° C for 15 minutes to 5 hours.

(2) The method according to (1), wherein the mixture ratio of the puffed defatted soybean and the steamed defatted soybean is 10: 0 to 5: 5 by dry weight.

(3) The method according to (1), wherein the koji mold is A. oryzae and / or A. sojae.

(4) The method according to (3), wherein the koji mold is A. sojae AJ117552 (FERM P-19637).

(5) The method according to (1), wherein the bacteriocin-producing lactic acid bacterium is a nisin-producing lactic acid bacterium.

(6) Nisin production? (5) The method according to (5), which is Lactococcus lactis AJ110212 (FERM BP-8552).

(7) The method according to (1), wherein when forming the moromi, 14 to 16% saline, which is 2.0 to 2.7 times the weight of the koji, is mixed.

(8) The method according to (1), wherein the moromi is hydrolyzed at 33 to 39 ° C. for 12 to 18 days.

(9) The method according to (1), wherein the amount of activated carbon to be added is 0.01 to 0.5% by weight with respect to fresh fried.

(10) A seasoning that can be obtained by the production method according to (1) to (9) and can impart umami and thickness without masking the flavor of the material.

(11) In foods and drinks containing or containing at least one of soy sauce, protein hydrolyzate, yeast extract, and meat extract, all or at least one of the soy sauce, protein hydrolyzate, yeast extract, and meat extract may be used. A food or drink, a part of which is replaced with the seasoning according to (10).

(12) The food or drink according to (11), wherein the food or drink is noodle soup or grilled meat sauce.

As the raw material used in the present invention, defatted soybeans obtained by subjecting defatted soybeans to high-temperature and high-pressure treatment with an eta-stroder or mixtures of expanded defatted soybeans and steamed defatted soybeans can be used. The conditions for producing expanded defatted soybeans are not particularly limited, and for example, the method for producing expanded defatted soybeans described in JP-A-7-51022 can be used. The mixing ratio of puffed defatted soybeans to steamed defatted soybeans is desirably from 10: 0 to 5: 5 by dry weight. If the content of steamed defatted soybeans exceeds 50%, it is not possible to obtain a seasoning liquid with sufficient umami and thickness.

A culture of lactic acid bacteria capable of producing bacteriocin, an antibacterial substance, and seed koji are mixed with the above-mentioned raw materials, and the mixture is incorporated into a culture bed. Lactic acid bacterium culture solution should be 37-50% water after incorporation Adjust the amount added. The bacteriocins produced by lactic acid bacteria include nisin, pediocin, saccharin, and nukasin. Among them, nisin is desirable because of its broad antibacterial spectrum. At this time, the type of nisin produced by the lactic acid bacteria may be nisin A, nisin Z, or any of its analogs. In order to obtain a seasoning solution having a strong taste, especially a good taste and thickness, it is necessary to make koji with less contamination of various bacteria, and for this purpose, it is desirable that the lactic acid bacteria culture used has a high pacteriosin activity. Thus, for example, L. lactis AJI 10212 (FERM BP-8552) which produces nisin Z at a high level can be used.

For seed koji, A. oryzae and / or A. sojae can be used as in soy sauce. The koji mold to be used is preferably one capable of highly decomposing a raw material protein into amino acids and peptides and imparting a strong umami and thickness to the resulting seasoning solution. Thus, for example, A. sojae AJ1 17552 (FERM P-19637) can be used.

The mixture of the raw material, the culture solution of lactic acid bacteria and the seed koji is cultured at 27 to 35 ° C, preferably 31 to 34, for 40 to 48 hours to obtain koji. In particular, when the culture temperature is 35 T: or more, the enzymatic activity required for decomposing the raw material protein becomes low, and a seasoning liquid having sufficient flavor and thickness cannot be obtained. In addition, when the temperature is lower than 26 ° C, the growth of Aspergillus becomes worse, and the enzyme required for the decomposition of the raw material protein cannot be obtained sufficiently, and a seasoning liquid having sufficient flavor and thickness cannot be obtained. It is important to keep the water content of koji from 35% to over. If the water content is lower than 35% during the koji making, the growth of the koji is suppressed, and it is not possible to obtain sufficient enzymes to decompose the raw material protein, resulting in a seasoning solution with sufficient umami and thickness Cannot be obtained. Therefore, it is important for process control to measure the water content at the time of mashing and confirm that it is 35% or more. Next, the obtained koji is added to a salt solution of 1.8 to 3.0 times, preferably 2.0 to 2.7 times, more preferably 2.5 to 2.7 times per weight of the koji to form moromi. . The concentration of the saline solution is adjusted to 13 to 17% by weight, more preferably 14 to 16% by weight. Normally, in soy sauce, a saturated saline solution, that is, a saline solution of 20 to 23% is used as a preparation water, but in the present invention, the activity of proteolytic enzymes is improved by reducing the salt concentration of the saline solution, and the degradation of the raw material protein is enhanced. A seasoning liquid having a sufficient umami and thickness can be obtained. In addition, if the salt concentration of the prepared water is lower than 13%, microorganisms such as Bacillus and Staphylococcus, which are not favorable in taste and flavor, will proliferate, resulting in an off-flavor to the seasoning liquid. .

The moromi is kept at 32 to 40 t, more preferably at 33 to 39 ° C, more preferably at 34 to 36, for 11 to 19 days, more preferably for 12 to 18 days. More preferably 13 to: 15 Perform fermentation for days. If the fermentation temperature is lower than 31 ° C, the protein components are not sufficiently decomposed, and the overall taste is weakened, making it impossible to obtain a seasoning liquid with sufficient flavor and thickness. If the temperature is higher than 41 ° C, the sugar contained in the moromi reacts with the amino acid, causing the seasoning liquid to have a browning odor and a burnt taste, thereby masking the thickness, which is an important function of the seasoning. The same tendency is observed for the cultivation time.If the fermentation time is 10 days or less, the protein components are not sufficiently decomposed, the overall taste is weakened, and a seasoning liquid with sufficient flavor and thickness can be obtained. In addition, if the fermentation time is more than 20 days, the seasoning solution will have a brownish smell and burnt taste, masking the thickness, which is an important function of the seasoning solution, and have a sufficient umami and thickness. No liquid can be obtained.

Next, the moromi after the fermentation is squeezed to remove the residue and obtain fresh fried. To the obtained fried food, 0.0001-0.9% by weight of activated carbon, preferably 0.01-0.5% by weight, is added, and incubated at 20-60 ° C for 15 minutes to 5 hours. Activated carbon to be used is not particularly limited, but SD-V5 charcoal and SD-V6 charcoal (manufactured by Ajinomoto Fine Techno) can be used. Activated carbon treatment removes undesired bean odor, and when used in processed foods such as noodle soup, grilled meat sauce, pickled liquid, and seasonings, other materials contained in those foods, such as various types of dasashi A moderate taste and thickness can be imparted without impairing the flavor and taste of the extract. However, the activated carbon treatment conditions are not limited to the above conditions, and may be any conditions as long as the same function as the seasoning liquid obtained by the treatment under the above conditions can be obtained.

Activated charcoal-treated fried chicken is inactivated to deactivate enzymes and kill microorganisms. Burning can be performed by a method usually used in soy sauce production, that is, batch sterilization using a jacket tank and continuous sterilization using a plate heat exchanger. The sterilization can be carried out, for example, at 80 to 90 ° C for 30 minutes, or at 120 ° C for 10 to 30 seconds.

Finally, the sterilized raw fried product is filtered to remove the residue such as ori in the liquid and suspended matter, and obtain a clear seasoning liquid. The filtration method and conditions are not particularly limited.

This seasoning liquid can be used as a liquid, or it can be dried as a powder by using a spray drier or vacuum drum drier.

According to the sensory evaluation, the seasoning liquid obtained by the method of the present invention has weak brewing aroma such as soy sauce aroma and grain odor, has an umami taste, and has a strong thickness in the inside.

This seasoning has a versatility that can be widely used for various foods and drinks because of its weak brewing aroma and cereal odor. The feature is that it has the effect of imparting thickness to food and drink and improving the taste quality, in other words, has the function of enhancing the taste. For example, when added to soups, sauces, and various processed foods, the taste of soy sauce, soup stock, animal meat extract, and the like can be enhanced. For example, by adding this seasoning to foods and drinks containing soups such as noodle soup, it is possible to enhance the richness of the soup stock, and to enhance the richness of the extract used in the sauce of yakiniku. Can be done. For example, it can be used in soy sauce ramen soup to enhance the flavor of soy sauce in the foreground, and to add richness of meat extract to the contents.It can be used in curry and pork bone ramen soup to enhance the richness of meat extract. You can do it.

Another feature of the seasoning of the present invention is that the seasoning itself has excellent heating stability. For this reason, for example, when used for foods that are heated or exposed to heat for a long time, such as retort-processed foods and stewed juice, a decrease in taste titer due to heating can be prevented.

Regarding the form of use of the seasoning in the present invention, the method used in the production or processing of various foods and beverages, the method used by blending it with various liquid, granular, and powdered seasonings, and a part of the seasoning And the like. As for the method of replacing and using a part of the seasoning, for example, it can be used by replacing with a part of soy sauce, protein hydrolyzate, yeast extract and animal meat extract. BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described more specifically with reference to examples. Example 1 Examination of decomposition time

60 kg of soybean soybeans and 47 kg of a culture solution (pH 6.3) of L. lactis AJ110212 (FERM BP-8552) are charged into a mixer (Mazellar (manufactured by Industrial Machinery Co., Ltd.)) and thoroughly mixed. And more

A. sojae AJ1 17552 (FERM P—19637) was mixed with caroten so as to become a raw material of 2 × 10 ⁶ co / g and mixed. The mixture was introduced into a koji koji making machine, and cultured for 45 hours while keeping the product temperature at 30 to 32 ° C. 1500 g of the obtained koji and 4050 g of a salt concentration of 15.6% by weight salt solution were charged in a glass bottle. The salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.). The glass bottle was placed in a thermostat and fermentation was performed at 35 ° C for 10 to 20 days. During the fermentation, the koji was stirred once a day to uniformly disperse the koji floating on the top. After fermentation opening 10, 12, 14, 16, 18, 20 The residue was removed to obtain fresh fried. 6 g of salt and 3 g of 95% alcohol (manufactured by Nippon Alcohol Industry Co., Ltd.) were added to 150 g of this fried fish, and then the fried fish was adjusted to pH 4.5 with a 6N hydrochloric acid solution, and SD-V6 charcoal (Ajinomoto Fine Co., Ltd.) was added. 0.05 g was added, and the mixture was incubated at 20 ° C for 60 minutes. Then, the pH was adjusted to 5.1 with 40% NaOH, and the mixture was filtered with No. ² and No. 5C filter paper (manufactured by Advantech) to remove activated carbon. Next, the obtained clear fried food was heated at 85 ° C for 30 minutes, and then left at 60 ° C for 24 hours to promote aggregation of the ori. Finally, the supernatant was obtained by centrifugation, and then filtered (0.45 μπι, chromatodisk (manufactured by Kurabo Industries)) to obtain a clear preparation.

Nitrogen (TN) analysis by the Kjeldahl method, glutamic acid concentration (GH mgZdl), and lactic acid analyzer (Biosensor BF-4 (Oji Scientific Instruments) )), The chromaticity (545 mn) by the absorbance method, the pH, and the Brix by the saccharimeter.

In addition, a sensory evaluation test was conducted in a simple solution system using a specialized sensory evaluation panel consisting of three people.総合 Comprehensive evaluation was performed for each experimental plot based on the results of the performance evaluation. The results are shown in Table 1 together with the analysis values.

In the sensory evaluation of Table 1, a sensory score of less than 3 points is unsuitable as a seasoning liquid, and 3 to 5 points is a level that is satisfactory as a seasoning liquid. The suitability as a seasoning was evaluated mainly on the thickness of the contents. In the overall evaluation, © and 表し indicate a pass, and ◎ indicates that it is the most preferable condition. X indicates failure.

As a result, the seasoning liquid decomposed for 12 to 18 days had a good taste and a sufficient thickness. Above all, the strongest thickness could be obtained by decomposing for 14 days. After 10 days of decomposition, the thickness of the contents was not sufficient, and even after 20 days of decomposition, the thickness was insufficient and the sensory rejection was obtained. However, since their sensory scores are close to the lower limit of acceptance, it is considered that ones that pass organoleptically even after decomposition for 11 days or 19 days can be obtained. Therefore, it was found that the decomposition time is preferably 11 to 19 days, preferably 12 to 18 days, and particularly preferably around 14 days.

table 1 Fermentation time 10 days 12 days 14 days 16 days 18 days 2 days

Abs. 545. 0.74 0.72 0.72 0.73 0.78 0.79

TN (g / dl) 1.82 1.86 1.92 1.91 1.83 1.83

GH (mg / dl) 1275 1335 1425 1410 1420 1430 Lactic acid (g / dl) 1.71 2.27 2.09 2.09

pH 5.53 5.35 5.25 5.18 5.17 5.12

Brix. 32. 7 32.1— 3 33. 0 32. 7 33. 1 33.2 Sensory score 2. 7 3. 4 5. 0 4. 2 3. 2 2. 6 Overall evaluation X 〇 © 〇〇 X

Example 2 Examination of decomposition temperature

47 kg of a culture solution (pH 6.3) of 60 kg of swelling defatted soybean soybean lactis AJ110212 (FERM BP-8552) was charged into a mixer (Mazellar (manufactured by Sangyo Kikai Co., Ltd.)) and thoroughly mixed.

A. sojae AJl 17552 (FERM P—19637) 2 X l

And then mixed. The mixture was introduced into a koji-making machine, and cultured for 45 hours while keeping the product temperature at 30 to 32 ° C. 189 g of the obtained koji and 511 g of a salt concentration of 15.6% by weight salt solution were charged in a glass bottle. The salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.). The glass bottle was placed in a thermostat and fermentation was performed at 31-41 ° C for 14 days. During the fermentation, the mixture was stirred once a day to uniformly disperse the koji floating on the top. After the completion of the fermentation, the residue was removed with a cloth to obtain fried fish. To 500 g of this fried chicken, 20 g of salt and 10 g of 95% alcohol (manufactured by Nippon Alcohol Industry Co., Ltd.) were added, and then the fried chicken was adjusted to ρΗ4.5 with a 6N hydrochloric acid solution, and SD-V6 charcoal (Ajinomoto Fine Techno Co., Ltd.) was added. 0.15 g was incubated at 20 ° C for 60 minutes. Then, the pH was adjusted to 5.1 with 40% NaOH, and the mixture was filtered with No. 2 and No. 5C filter paper (manufactured by Advantech) to remove activated carbon. Next, the obtained clear fried fish was heated at 85 ° C for 30 minutes, and then left at 60 ° C for 24 hours to promote aggregation of the ori. Finally, the supernatant was obtained by centrifugation, and then filtered (0.45 μm, chromato disk (manufactured by Kurabo Industries)) to obtain a clear seasoning solution.

Nitrogen (TN) analysis by the Kjeldahl method, measurement of glutamic acid concentration (GH mgZdl), and lactic acid analyzer (Biosensor BF-4 (Oji Scientific Instruments) )), Measurement of chromaticity (545 nm) by the absorbance method, measurement of pH, and measurement of Brix by a saccharimeter. In addition, a sensory evaluation test was conducted in a simple solution system using a specialized sensory evaluation panel consisting of three people. A comprehensive evaluation was made for each experimental plot based on the results of the functional evaluation. Table 2 shows the results together with the analysis values. -In the sensory evaluation of Table 2, a performance score of less than 3 points is unsuitable as a seasoning liquid, and 3 to 5 points is a satisfactory level as a seasoning liquid. The suitability was evaluated mainly as in Example 1, focusing on the thickness of the contents. In the overall evaluation, © and 表し indicate a pass, and ◎ indicates that it is the most preferable condition. X indicates failure.

As a result, the seasoning liquid decomposed at 33 to 39 ° C. had a thickness in addition to umami in addition to umami. Above all, decomposition at 35 ° C gave the strongest thickness. At a decomposition of 31 ° C, the thickness was not sufficiently felt, and at a decomposition of 41 ° C, the browning smell and burnt taste were strong and the thickness was masked, and the sensory rejection was obtained. However, since their sensory scores are close to the lower limit of acceptance, it is considered that those that can pass organoleptically even at 32 ° C or 40 ° C can be obtained. Therefore, it was found that the decomposition temperature was preferably from 32 to 40 ° C, more preferably from 33 to 39 ° C, and particularly preferably around 35 ° C.

Table 2 Example 3 Examination of the amount of steamed defatted soybean

Puffed defatted soybeans require an extruder treatment, which increases production costs. The raw material cost may be reduced by partially mixing the steamed defatted soybeans. In this study, we examined the raw material mixture of puffed defatted soybeans and steamed defatted soybeans in a dry weight ratio of 10: 0, 8: 2, 6: 4, 5: 5, 4: 6, 3: 7, 0:10. Was done. However, steamed defatted soybeans are shown by dry weight before steaming. In fact, puffed defatted soybeans and steamed defatted soybeans with the mixing ratios shown in Table 3 were used.

After adding a lactic acid bacteria culture solution (ρ · 6.3) of lactis AJ110212 (FERM BP-8552), the A. soja e AJ117552 (FERM P _ 19637) moon-wrapped so that it becomes 2 × 10 ⁶ co / g raw material I added the calories. Mixture 300 g of each was put into lid koji, and koji making was carried out for 43 hours while keeping the product temperature at 30 to 32 ° C. To 200 g of the obtained koji, 540 g of a salt concentration of 15.6% by weight was added, and fermentation was carried out at 35 ° C for 14 days. The salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.). During the fermentation, stirring was performed once a day to disperse the koji floating on the top evenly. The residue was removed with a cloth after the completion of fermentation to obtain fresh fried food. To 200 g of this fried food, 8 g of salt and 4 g of 95% alcohol (Nippon Alcohol Industry Co., Ltd.) were added, and then the fried food was adjusted to pH 4.5 with a 6N hydrochloric acid solution, and SD-V6 charcoal (Ajinomoto Fine Techno Co., Ltd.) was added. 0) lg was incubated at 20 ° C for 60 minutes. Next, the pH was adjusted to 5.1 with 40% NaOH, and the mixture was filtered with No. 2 and No. 5C filter paper (Adpantech) to remove activated carbon. Next, the obtained clear fried chicken was heated at 85 ° C for 30 minutes, and then left at 60 ° C for 24 hours to promote aggregation of the ori. Finally, the supernatant was obtained by centrifugation, and then filtered (0.45 μπι, chromatodisk (manufactured by Kurabo Industries)) to obtain a clear seasoning solution.

Nitrogen (TN) analysis by the Kjeldahl method, measurement of glutamic acid concentration (GH mgZdl), and a lactic acid analyzer (Biosensor BF-4 (Oji Scientific Instruments) ), PH measurement, and Brix measurement with a saccharimeter.

In addition, a sensory evaluation test was conducted in a simple solution system using a specialized sensory evaluation panel consisting of three people. Comprehensive evaluation was performed for each experimental plot based on the results of the sensory evaluation. The results are shown in Table 4 together with the analysis values.

In the sensory evaluation shown in Table 4, a sensory score of less than 3 points is unsuitable as a seasoning solution, and 3 to 5 points is a level that is satisfactory as a seasoning solution. The suitability was evaluated for the thickness of the contents. In the overall evaluation, © and Δ indicate a pass, and ◎ indicates that it is the most preferable condition. X indicates failure. As a result, the thickness of the contents tended to decrease as the amount of steamed defatted soybeans increased. However, if the proportion of steamed defatted soybeans was 50% or less, the umami and contents had sufficient thickness. Therefore, when blending steamed defatted soybeans, it was found that the blending amount was desirably 50% or less.

Table 3 Puffed defatted soybeans: Steamed defatted soybeans 10: 0 7: 3 6: 4 5: 5 4: 6 3: 7 Puffed defatted soybeans (g) 250 175 150 125 100 75 0 Defatted soybeans to be steamed (g) 0 75 100 125 150 175 250 Distilled water for steaming defatted soybeans 0 80 106 132 159 184 265

(g)

Lactic acid bacteria culture (g) 175 95 69 43 15 15 15 Table 4

〇

Example 4 Examination of water content

60 kg of soybean soybeans: 47 kg of culture solution (pH 6.3) of L. lactis AJ110212 (FERM BP-8552) is put into a mixer (Mazellar (manufactured by Industrial Machinery Co., Ltd.)) and mixed well. Later, further

Add spores of A sojae AJl 17552 (FERM P—19637) to 2 x 10 ⁶ oz. Mixing was performed. The mixture was introduced into a koji machine, and cultured for 45 hours while keeping the temperature at 30 to 32 ° C. To 189 g of the obtained koji, 1.7, 2.0, 2.2, 2.5, and 2.7 times (weight) the salt concentration of 15.6% by weight saline was added, and the mixture was charged in a glass bottle.

The salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.). The glass bottle was placed in a thermostat and fermentation was performed at 35 ° C for 14 days. During the fermentation, the mixture was stirred once a day to uniformly disperse the koji floating on the top. After the completion of the fermentation, the residue was removed with a cloth to obtain fried fish. To 500 g of this fried chicken, 20 g of salt and 10 g of 95% alcohol (manufactured by Nippon Alcohol Industry Co., Ltd.) were added, and then the fried chicken was adjusted to pH 4.5 with a 6N hydrochloric acid solution, and SD-V6 charcoal (Ajinomoto Fine Techno 0.15 g was calorie-incubated at 20 ° C for 60 minutes. Then, the pH was adjusted to 5.1 with 40% NaOH, and the mixture was filtered with No. 2 and No. 5C filter paper (manufactured by Advantech) to remove activated carbon. Next, the obtained clear fried chicken was heated at 80 ° C for 30 minutes, and then left at 60 ° C for 24 hours to promote aggregation of the ori. Finally, the supernatant was obtained by centrifugation, and then filtered (0.45 μm, chromato disk (manufactured by Kurabo Industries)) to obtain a clear seasoning solution.

Nitrogen (TN) analysis by Kjeldahl method, glutamic acid concentration (GH mg / dl) measurement, organic acid analyzer (L-7000 (Hitachi Works) Lactate concentration measurement, pH measurement, and Brix. Measurement with a saccharimeter.

In addition, a sensory evaluation test was conducted in a simple solution system using a specialized sensory evaluation panel consisting of three people.総合 Comprehensive evaluation was performed for each experimental plot based on the results of the performance evaluation. Table 5 shows the results together with the analysis values.

In the sensory evaluations in Table 5, performance. A score of less than 3 points is unsuitable as a seasoning liquid, and 3 to 5 points indicates a satisfactory level as a seasoning liquid. The suitability was evaluated mainly on the thickness of the contents. In the overall evaluation, © and 表し indicate pass, and ◎ indicates that it is the most preferable condition. X indicates failure. As a result, it was found that the seasoning liquid produced by fermenting the moromi prepared by adding saline so that the amount of water was 2.0 to 2.7 times had sufficient umami and thickness. Above all, the strongest thickness could be obtained with the seasoning liquid produced by adding 2.5 to 2.7 times water. At less than 1.7 times, the thickness was not sufficient and the sensory rejection occurred. In fact, a moromi was made with a 1.4-fold water, and a seasoning was trial-produced. In addition, it was considered that at least a 3.0-fold water was functionally acceptable, because the water was most functional at 2.7-fold water. Also, it is true that the 1.7-fold hydration was somewhat inferior in terms of functionality, but was very close to the lower limit of acceptance. Therefore, addition to koji The weight was found to be 1.8 to 3.0 times by weight, more preferably 2.0 to 2.7 times, and even more preferably 2.5 to 2.7 times.

Table 5 Example 5 Examination of activated carbon treatment conditions

The seasoning liquid that was not treated with activated carbon had a strong bean odor. Depending on the application, the bean odor could impair the flavor of the food or seasoning. Activated carbon treatment is known as a method for removing such off-flavors. However, it is known that when the seasoning liquid is treated with activated carbon, the flavor components are also removed together with the flavor, and there is a risk that the umami taste and thickness of the seasoning, which are the functions of the seasoning, may be impaired. Therefore, it was decided to determine the activated carbon treatment conditions that can remove the bean odor and have good umami and thickness that are the functions of the seasoning.

60 kg of soybean soybeans: 47 kg of culture solution (pH 6.3) of L. lactis AJ110212 (FERM BP-8552) is put into a mixer (Mazellar (manufactured by Industrial Machinery Co., Ltd.)) and mixed well. Then, spores of A. sojae AJ11755 2 (FERM P-19637) were further added to the raw material so as to become a raw material of 2 × 10 ⁶ co / g!] And mixed. The mixture was introduced into a koji machine, and cultured for 45 hours while maintaining the temperature at 30 to 32 ° C. 40 kg of the obtained koji and 108 kg of a salt concentration of 15.6% by weight salt solution were charged into a jacketed tank. The salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.). Warm water was circulated through the jacket to heat the moromi, and fermentation was carried out at 35 ° C for 14 days. During the fermentation, the mixture was stirred once a day to uniformly disperse the koji floating on the top. The residue was removed with a cloth after the completion of fermentation to obtain fresh fried food. 40 g of salt and 20 g of 95% anocol (manufactured by Nippon Alcohol Industry Co., Ltd.) were added to 1 L of this fried chicken, and the fried chicken was adjusted to pH 4.5 with a 6N hydrochloric acid solution. 200g of fresh fried chicken after pH adjustment, 0.02g, 0.06g ゝ 0.2g, 0.2g, lg ヽ 2g or 4g of SD-V6 charcoal (manufactured by Ajinomoto Fine Techno Co.) 0.01% _s 0.03%; 0.05%, 0.1%, 0.5%, 1%, 2%), and incubated at 20-60 ° C for 15-: 180 minutes. Then 40% After adjusting the pH to 5.1 with NaOH, the mixture was filtered with No. 2 and No. 5C filter paper (manufactured by Advantech) to remove activated carbon. Next, the obtained clear fried fish was heated at 80 ° C for 30 minutes, and then left at 60 ° C for 24 hours to promote aggregation of the ori. Finally, the supernatant was obtained by centrifugation, and then filtered (0.45 μιη, chromatodisk (manufactured by Kurabo Industries)) to obtain a clear seasoning solution.

A sensory evaluation test was performed on the seasoning solution obtained in the above-mentioned manner in a simple solution system using a specialized sensory evaluation panel consisting of three people. Table 6 shows the results.

In the sensory evaluation in Table 6, the thickness of the untreated product was set to 5 points, and if it was less than 3 points, the thickness was insufficient, and the processing conditions were unsuitable.Three to five points had a sufficient thickness. This indicates that the processing conditions are appropriate. In the overall evaluation, © and Δ indicate that the content thickness remained and the bean odor was removed, and among them, ◎ indicates the most preferable condition. X indicates failure. As a result, it was found that the thickness of the content, which is the function of the seasoning, decreased with an increase in the amount of activated carbon, an increase in the temperature, and an increase in the treatment time. This time the sensory rating was 3 points or more. The treatment conditions were as follows: activated carbon (SD-V6 charcoal) 0.011% to 0.03%, and then added at 20 ° C to 30 ° C for 60 to 180 minutes Conditions for inking, or activated carbon (SD-V6 charcoal) 0.05% to 0.1% Additive force 0 and incubation at 20 to 30 ° C for 30 to 180 minutes, activated charcoal (SD-V6 charcoal) The conditions were 0.5% addition and incubation at 60 ° C for 15 minutes. With the least amount of activated carbon (SD-V6 coal) added, the thickness is the strongest when 0.01% is added. Therefore, the addition amount should be lower than 0.01% and the treatment time should be longer than 180 minutes. It is also possible. For example, it is considered that activated carbon (SD-V6 charcoal) may be treated for 5 hours at 20 ° C with 0.001% additional force Π. When the treatment conditions are 60 ° C and 15 minutes, the sensory score is highest at 4.9 points when 0.5% activated carbon (SD-V6 coal) is added, and drops to 2.8 points when 1.0% is added. Therefore, the upper limit of addition of activated carbon is considered to be 0.9%. Based on the above, the activated carbon treatment conditions are as follows: add 0.001-0.9% of activated carbon, incubate at 20-60 ° C for 15 minutes-5 hours, preferably add 0.01-0.5% of activated carbon. It was found that the conditions for incubating and incubating at 20-60 ° C for 15 minutes to 3 hours were good.

Table 6

Example 6 Evaluation of replacement with noodle soup

60 kg of soybean soybean, 60 kg of L. lactis AJ1 10212 (FERM BP-8552) culture solution (pH 6.3) 47 kg is put into a mixer (Mazellar (manufactured by Industrial Machinery Co., Ltd.)). After mixing, spores of A. sojae AJ1 17552 (FERM P-19637) were further added so as to become a raw material of 2 × 10 ⁶ co / g and mixed. The mixture was incorporated into a koji koji making machine and cultured for 45 hours while keeping the product temperature at 30 to 32 ° C. 40 kg of the obtained koji and 108 kg of a salt concentration of 15.6% by weight salt solution were charged into a jacketed tank. The salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.). Warm water was circulated through the jacket to warm the moromi, and fermentation was performed at 35 ° C for 14 days. During the fermentation, the mixture was stirred once a day to uniformly disperse the koji floating on the top. The residue was removed with a cloth after the completion of fermentation to obtain fresh fried food. To 1 L of the fried chicken was added 40 g of salt and ² Og of 95% anochol (manufactured by Nippon Alcohol Industry Co., Ltd.), and the fried chicken was adjusted to pH 4.5 with a 6N hydrochloric acid solution. 0.15 g of SD-V6 charcoal (manufactured by Ajinomoto Fine Techno Co., Ltd.) was added to 500 g of the fried chicken after pH adjustment, and the mixture was incubated at 25 ° C. for 30 minutes. Then, after adjusting the pH to 5.1 with 40% Na〇H, No.2 and No.5C Filtration was performed with filter paper (manufactured by Advantech) to remove activated carbon. Next, the obtained clear fried fish was heated at 80 ° C for 30 minutes, and then left at 60 ° C for 24 hours to promote aggregation of the ori. Finally, the supernatant was obtained by centrifugation, and then filtered (0.45 _m , chromatodisk (manufactured by Kurabo Industries)) to obtain a clear seasoning solution.

Next, in the noodle soup recipe shown in Table 7, the weight of the soy sauce category and the broth category was reduced by 10% and 10%, respectively, and replaced with the seasoning solution, the commercially available soybean / wheat enzyme digest, and the commercially available yeast extract according to the present invention. Mentsuyu was made. We evaluated the soy sauce's first taste, dashi richness, and dashi flavor in each of the mentsuyu soups, and checked whether or not a sensory superior to the control mentsuyu was obtained. Table 8 shows the results.

As a result, the seasoning obtained from the present invention was added to the soy sauce and soup stock reduced from the control recipe, and the seasoning obtained from the present invention was added. . Therefore, the seasoning obtained in the present invention can impart a medium thickness without masking soy sauce and dashi flavor of noodle soup, and can be used as a substitute for soy sauce and dashi to improve the quality of noodle soup. It is possible to contribute. Also, in other soup sauces using soy sauce and soup, such as udon soup and oden soup, it is possible to enhance the richness of dashi and the flavor of soup by using the seasoning obtained by the present invention. is there.

Table 7 Control Soy sauce 'Dashi' Inventive condition Commercial enzyme Commercial yeast Classification weight loss Replacement of flavoring agent Replacement of extract extract

Exchange

5% Bonito Dashi 70.0% 63.0% 63.0% 63.0% 63.0%

Soy sauce 13.5% 12.2% 12.2% 12.2% 12.2%

Seasoning mix 9.5% 9.5% 9.5% 9.5% 9.5%

City water 7.0% 15.3% 13.6% 13.5% 14.9%

Seasoning of the present invention--1.7%--Commercially available enzyme degradation 1.8%

object

Commercial yeast-0.4%

S

Total 100.0% 100.0% 100.0% 100.0% 100.0% Table 8

+ +: Strong +: Normal: t: Slightly weak One: Weak Example 7 Replacement evaluation with sauteed sauce

The effect when the seasoning liquid according to the present invention used in Example 6 was used for sauce of grilled meat was examined. In the roasted meat sauce recipe shown in Table 9, the soy sauce category 10% and the pork extract category 20% were reduced in weight, and the seasoning solution according to the present invention, the commercially available soybean 'enzyme-decomposed wheat enzyme, and the commercially available yeast extract were replaced with the yakiniku. A sauce was made. The savor of soy sauce, the richness of the pork extract, and the spiciness were evaluated in each sauce of the grilled meat, and it was examined whether or not a sensory superior to the grilled meat sauce of the control recipe could be obtained. Table 10 shows the results.

As a result, the grilled meat sauce made by adding the seasoning obtained by the present invention to the soy sauce and pork extract categories reduced from the control recipe showed a higher potency in the richness of the pork extract than the grilled meat sauce of the control recipe. Also, the sensory balance was good. Therefore, by using the seasoning obtained in the present invention as a substitute for soy sauce and pork extract, it is possible to contribute to improving the quality of the grilled meat sauce. It should be noted that the pork extract may be replaced with beef extract or chicken extract, and the effect of increasing the richness of the extract can also be obtained in the sauce of grilled meat. Further, in products using these extracts, such as ramen soup and curry roux, it is possible to use the seasonings obtained in the present invention instead of the extracts to enhance the richness of the extracts. Table 9

Table 10

Evaluation item Gourd spiciness of bread pork extract "

Control recipe + + +

Soy sauce category 10% + pork extract category 2--+

0¾ weight loss recipe

Inventive seasoning replacement recipe + + + +

Commercial enzyme digest replacement recipe + soil +

Commercial yeast extract replacement recipe 1 + + 1

+ +: Strong +: Normal Soil: Slightly weak —: Weak Example 8 Evaluation of retort resistance

With respect to the seasonings according to the present invention described in Example 6, a comparison of retort resistance with various seasonings was performed. Various seasonings used in the experiments other than the seasoning according to the present invention are commercially available concentrated soy sauce, fermented seasoning, brewer's yeast extract, baker's yeast extract, beef extract, and onion extract. The retort conditions were TYPE-RCS-80 / 10RSPGX-FAM (manufactured by Hisaka Seisakusho) and the sterilization temperature was 126 ° C and the F value was 9.3. The sensory evaluation was carried out in a simple solution system, and the concentration was adjusted to 0.5% pure extract, 1.0% salt concentration, and pH 5.1 during eating. The evaluation of retort resistance was made by comparing the thickness titer before retort and the titer after retort.

Table 11 shows the results. In all the experimental plots, the thickness was reduced by the retort treatment, but the seasoning liquid according to the present invention had a higher relative titer after retorting than other seasonings. Therefore, the seasoning liquid according to the present invention can be used for foods that are heated or exposed to heat for a long time, such as retort and stewed juice.

Table 11 Sample relative titer (%)

Dark soy sauce 57

Fermented seasonings 83

Beer yeast extract 78

Baker's yeast extract 82

Beef extract 74

Talent Extract 63

Seasoning liquid according to the invention 90 Industrial applicability

The seasoning of the present invention imparts umami and thickness to the inside without masking the flavor and taste of the brewing aroma peculiar to soy sauce and the material with low cereal odor, and also has excellent heat stability. It is included in foods and drinks, spices and various extracts, etc., and has the function of adding thickness, so that soups such as noodle soup, grilled meat sauce, pickles, pickles, etc. It can be widely used for various seasonings and processed foods. Therefore, the present invention is extremely useful industrially, particularly in the food field.

Claims

The scope of the claims

1. Bacteriocin-producing lactic acid bacterium during koji-making in the process of producing solid koji using koji mold with puffed defatted soybeans or a mixture of puffed defatted soybeans and steamed defatted soybeans. The culture solution or the supernatant thereof is added to make koji, and the obtained koji is then mixed with 1.8 to 3.0 times the weight of the koji (weight) in a salt solution having a salt concentration of 13 to 17% by weight. After forming the moromi, the moromi is hydrolyzed at 32 to 40 ° C for 11 to 19 days, and after the decomposition is completed, the moromi is squeezed. A method for producing a soy sauce-like seasoning, comprising adding activated carbon and treating at 20 to 60 ° C for 15 minutes to 5 hours.

2. The method according to claim 1, wherein the mixture ratio of the puffed defatted soybean and the steamed defatted soybean is 10: 0 to 5: 5 by dry weight.

3. The method according to claim 1, wherein the koji mold is A. oryzae and Z or A. sojae.

4. The method according to claim 3, wherein the koji mold is A. sojae AJ117552 (FERM P-19637).

5. The method according to claim 1, wherein the bacteriocin-producing lactic acid bacterium is a nisin-producing lactic acid bacterium.

6. Nisin production? 6. The method according to claim 5, wherein the lactic acid bacterium is SLactococcus lactis AJ1 10212 (FERM BP-8552).

7. The method according to claim 1, wherein when forming the moromi, 14 to 16% saline, which is 2.0 to 2.7 times the weight of the koji, is mixed.

8. The method according to claim 1, wherein the hydrolysis conditions for moromi are 33 to 39 ° C and 12 to 18 days.

9. The method according to claim 1, wherein the amount of activated carbon to be added is 0.01 to 0.5% by weight with respect to fresh-fried food.

10. A seasoning which can be obtained by the production method according to claims 1 to 9 and which can impart umami and thickness without masking the flavor of the material.

11. In foods and beverages containing or containing at least one of soy sauce, protein hydrolyzate, yeast extract, or meat extract, all or one of at least one of said soy sauce, protein hydrolyzate, yeast extract, or meat extract A food or beverage in which a part is replaced by the seasoning according to claim 10.

12. The food or drink according to claim 11, wherein the food or drink is noodle soup or grilled meat sauce.