JP2010136644A - Method for producing liquid seasoning, and liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid seasoning produced by using rapeseed meal, bearing comparison with soy sauce and thereby being used as a substitute for the soy sauce. <P>SOLUTION: The method for producing the liquid seasoning includes: (1) a preprocessing step of performing preprocessing where the moisture content amount of rapeseed meal raw material is adjusted and the rapeseed metal raw material is heated to denaturalize the protein thereof; (2) an inoculation step of inoculating seed malt to the preprocessed rapeseed meal raw material; (3) a grain size adjustment step of adjusting the grain size of the raw material; (4) a malt making step of subjecting the seed malt-inoculated and grain size-adjusted rapeseed raw material to malt-making treatment to obtain malt-making raw material; (5) a preparation step of adding salt to the malt-making raw material to obtain prepared unrefined lees; (6) a fermentation step of adding spawns to the prepared unrefined lees to obtain matured unrefined lees; (7) a matured unrefined lees heating step of heating the matured unrefined lees; (8) a squeezing step of squeezing the matured unrefined lees to obtain fresh seasoning liquid; and (9) an adjustment step of adjusting the fresh seasoning liquid to make it the liquid seasoning. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a liquid seasoning using a food production residue and a liquid seasoning, and in particular, production of a liquid seasoning for producing a soy sauce-like liquid seasoning using rapeseed meal after squeezing oil from rapeseed. Regarding the method.

Conventionally, as a method for producing a liquid seasoning using a food production residue, for example, a technique disclosed in Patent Document 1 (Japanese Patent Laid-Open No. 2007-244262) is known.
This uses sake lees as a food manufacturing residue, and mixes salt liquor and soy sauce lees into this liquor, and ferment and age to obtain a soy sauce-like seasoning.

  By the way, as a food manufacturing residue, there is a rapeseed meal after squeezing oil from rapeseed used as an oil seed, and the amount thereof is enormous. Conventionally, the extracted koji after being squeezed is desolvated and is mainly used as fertilizer or feed. However, if it can be used not only as a fertilizer or feed but also as a seasoning equivalent to soy sauce, it will lead to a reduction in the amount of soybean used as a soy sauce raw material, and it will become more useful. Therefore, in the conventional method for producing a liquid seasoning, it is conceivable to use a rapeseed meal instead of sake lees to obtain a soy sauce-like seasoning.

Conventionally, as a method for producing a liquid seasoning using a food production residue, for example, a technique described in Patent Document 2 (Patent No. 40634473) is also known.
This is because soy sauce cake, brewing alcohol and salt are added to the food production residue raw material, so that the alcohol concentration in the moromi is 3.5-6% v / v and the salt concentration is 8-12% w / v. This is a technique for producing a kokusai seasoning that does not have soy sauce flavor by allowing soy sauce cake to act under conditions where yeast and soy sauce lactic acid bacteria do not grow. In this patent document 2, it is described that rapeseed meal may be used as a food manufacturing residue.

JP 2007-244262 A Japanese Patent No. 4063473

By the way, in the above-mentioned conventional liquid seasoning production method, even if rapeseed meal is simply used instead of sake cake, the characteristics of the sake cake and rapeseed meal are remarkably different. There was a problem that could not get.
Also, in the latter liquid seasoning production method, soy sauce cake is used, but brewing alcohol is added so that there is no soy sauce flavor, so it is a seasoning different from soy sauce. It cannot be applied as it is.

  The present invention has been made in view of the above problems, and provides a liquid seasoning production method and a liquid seasoning for producing a liquid seasoning that can be used as an alternative to soybean soy sauce and rapeseed meal using rapeseed meal. For the purpose.

  The method for producing a liquid seasoning of the present invention for achieving such an object is a method for producing a liquid seasoning using rapeseed meal as a raw material, and adjusting the water content of the rapeseed meal In addition, a pretreatment step of performing a pretreatment for denaturing the protein by heating the raw material of the rapeseed meal, an inoculation step of inoculating the raw material of the pretreated rapeseed meal with the seed meal, and a rapeseed meal ingesting the seed meal A koji making process to obtain koji raw materials, a koji making process by adding salt to koji koji raw materials to obtain moromi, a fermentation process to ferment the moromi to obtain aging moromi, and squeezed aging moromi And it is set as the structure provided with the pressing process which obtains a raw seasoning liquid, and the adjustment process which adjusts a raw seasoning liquid and makes it a liquid seasoning.

  Thereby, in the pretreatment process, the moisture of the rapeseed meal is adjusted and the protein is denatured. Here, protein denaturation means that the three-dimensional structure of a protein molecule is destroyed, and a state in which it can be degraded by an enzyme is obtained. Therefore, after denaturing the protein, inoculating the seed koji, then making the koji, adding salt to this and fermenting it, just mix the salt solution and soy sauce koji as usual. Compared with the method of fermenting and ripening, the fermentation is sufficiently carried out, the protein is decomposed well, and it can be made into a liquid seasoning substantially the same as soybean soy sauce, that is, the rapeseed meal is used and the soy sauce is dark blue A liquid seasoning can be produced that is not an alternative to this. Also, in the pretreatment process, the water content of the rapeseed meal is adjusted, so that the raw material can be adjusted so as not to become mud, so that in the koji making process, air is circulated well in the raw material, It is possible to promote the growth of Aspergillus.

  And if needed, it is set as the structure which provided the particle size adjustment process which adjusts the particle size of a raw material so that the coarse particle size raw material of 10 mesh or less may be contained 50weight% or more before the said iron making process. In addition, the particle size of 1 mesh or less is excluded. In the iron making process, air flows between the raw materials. In this particle size adjusting process, since the particle size adjustment is performed so as to contain a coarse particle size raw material of 10 mesh or less of 50% by weight or more, there is a gap between the raw materials. As a result, air is well distributed in the raw material, and the growth of the koji mold is promoted, so that a high-quality koji raw material is obtained. If the coarse particle size raw material of 10 mesh or less is less than 50% by weight, the koji mold is inferior in reproduction. In particular, when the raw material becomes powdery, the space between the raw materials becomes dense and air circulation deteriorates.

  Moreover, it is set as the structure which provided the aging moromi heating process which heats aging moromi after the said fermentation process and before a pressing process as needed. As a result, the oil component separates from the ripening moromi and rises, and the interface state of the moromi changes, so that the moromi can be mellow. Moreover, clogging is prevented in the subsequent pressing step.

Furthermore, it is set as the structure which adjusts the moisture content of a raw material to 30 to 60 weight% in the said pre-processing process as needed. Preferably it is 40-55 weight%. Thereby, it can adjust so that a raw material may not become muddy, Therefore, in a koji manufacturing process, air can be distribute | circulated well in a raw material and the propagation of a koji mold can be promoted.
In this case, in the pretreatment step, it is effective to cook the raw material at a temperature of 115 to 140 ° C. for 60 to 180 minutes. If it is less than 115 ° C., protein denaturation takes time and the efficiency is poor. If it exceeds 140 ° C., the apparatus becomes complicated and inferior in versatility. Moreover, if less than 60 minutes, protein denaturation will be insufficient. If it exceeds 180 minutes, it takes time and the efficiency is poor. Specifically, 90 to 180 minutes is desirable when the temperature is 115 ° C. or more and less than 121 ° C., and 60 to 120 minutes is desirable when the temperature is 121 ° C. or more and less than 140 ° C. Thereby, protein denaturation is reliably performed in a short time, and subsequent seed vaccination is reliably performed.

Furthermore, if necessary, in the above koji making process, aspergillus added, Aspergillus genus, Penicillium genus, Mucor genus, Rhizopus genus bacteria alone or 2 It is configured to use more than seeds.
When the above Aspergillus genus is used, Aspergillus sydowii, Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori, Aspergillus awamori and Aspergillus awamori It is effective to use kawachii), Aspergillus inuii, or Aspergillus niger alone or in combination.
In particular, Aspergillus oryzae is inoculated into a rapeseed meal, and the inoculated rapeseed meal is extracted with the spore growth visually confirmed, and the extracted second generation product is added. It is effective to use it as a seed.

  If necessary, in the above koji making process, seed koji is added to the raw material and mixed, and then the raw material is allowed to stand for 36 to 84 hours in an environment at a temperature of 25 to 35 ° C. and a humidity of 60 to 100%. It is set as the structure to put. The humidity is preferably 80 to 100%. Breeding of koji mold is promoted and high quality koji raw material is obtained.

Furthermore, in the said fermentation process, it is set as the structure fermented by adding the inoculum which consists of a lactic acid bacterium and / or yeast to preparation mash as needed.
In the fermentation process, as lactic acid bacteria to be added, Pediococcus halophilus, Lactobacillus plantarum, Lactobacillus casei, Streptococcus lactis, Bifidobacterium・ Adrecentis (Bifidobacterium adolescentis), Bifidobacterium infantis (Bifidobacterium infantis), yeast, Candida etchelsii (Candida etchellsii), Candida versatilis, Saccharomyces cerevisiae (Saccharomyces cerevisiae), It is effective to use one or two or more species selected from Zygosaccharomyces rouxii. The addition of lactic acid bacteria can be expected to produce acid in moromi, resulting in a decrease in pH and a decrease in water activity. In addition, the addition of yeasts can ferment sugar in moromi to alcohol and produce aroma components.

  Furthermore, it is set as the structure which performs the said fermentation process for 3 to 24 months in the environment of temperature 20-42 degreeC as needed. By keeping at this temperature, the activity of the fungus added to the moromi becomes active and the fermentation is promoted.

  And the liquid seasoning of this invention exists in the liquid seasoning manufactured by said manufacturing method. The protein is well decomposed and can be made into a liquid seasoning that is almost equivalent to soybean soy sauce, and it becomes a liquid seasoning that can be used as an alternative to soybean soy sauce using rapeseed meal.

  According to the present invention, a rapeseed meal is used as a liquid seasoning that can be used as an alternative to soybean soy sauce. In particular, when adjusting the particle size of the raw material so as to contain 50% by weight or more of a coarse particle size material of 10 mesh or less before the iron making step, many gaps are formed between the raw materials in the iron making step. The air is well distributed in the raw material, the propagation of Aspergillus oryzae is promoted, and a high-quality raw material for producing koji can be obtained, and a liquid seasoning substantially equivalent to soybean soy sauce can be obtained more reliably.

Hereinafter, a liquid seasoning manufacturing method and a liquid seasoning according to embodiments of the present invention will be described in detail with reference to the accompanying drawings.
As shown in FIG. 1, the liquid seasoning manufacturing method according to the embodiment uses rapeseed meal as a raw material. In general, in order to produce rapeseed oil, rapeseed is heat-treated and then squeezed with a press called an extruder. Thereby, about 50 to 75% of the contained oil can be collected. Furthermore, if necessary, the oil remaining in the pressed paddle is extracted with n-hexane. The cocoon left after the pressing or extraction becomes a rapeseed meal.

  In general, the raw material of rapeseed meal is dried and powdery, chip-shaped, or undried after oil extraction, contains a certain amount of moisture, and is in the form of lumps mixed with large and small particle sizes There are various forms. In embodiment, the raw material which squeezed with a press machine and does not extract oil after that was used. This raw material contains moisture to some extent, and is agglomerated and mixed with large and small particle sizes.

  The composition of the method for producing a liquid seasoning according to the embodiment includes a pretreatment step (1) for adjusting the water content of the rapeseed meal and heating the rapeseed meal to denature the protein. And inoculation step (2) for inoculating the raw material of the rapeseed meal pretreated, a particle size adjustment step (3) for adjusting the particle size of the raw material, and a raw material of the rapeseed meal that has been adjusted to a grain size by ingesting the seed meal Making process (4) to obtain koji raw material, adding salt to the koji raw material to obtain moromi (5), adding inoculum to the prepared moromi, fermenting and ripening A fermentation process (6) for obtaining moromi, an aging moromi heating process (7) for heating aging moromi, a pressing process (8) for squeezing aging moromi to obtain a raw seasoning liquid, and adjusting the raw seasoning liquid And an adjusting step (9) for making a seasoning. Hereinafter, each step will be described.

(1) Pretreatment process A pretreatment for adjusting the moisture content of the rapeseed meal and heating the rapeseed meal to denature the protein is performed.
Specifically, if the raw material is a powdery or chip-like lump, first, the raw material is immersed in water for a suitable time, or water is sprinkled on the raw material, and the water content of the raw material is in the range of about 30 to 60% by weight. Then, adjust so that water separation does not occur on the outside. In the case of a raw material whose moisture content originally falls within a predetermined range, it is not particularly necessary to immerse or spray water. For example, watering is performed on a raw material having a water content of 7.5% by weight, but the watering amount is limited to 80 to 100% by weight in rapeseed. When the amount of water sprayed is 80% by weight or more, the cocoon becomes mud and the air permeability is poor, and it is difficult to make the cocoon as it is. It is desirable to set the water after watering to less than 51% by weight.
Next, the raw material is cooked at a temperature of 115 ° C. to 140 ° C. for 60 to 180 minutes. If it is less than 115 ° C., protein denaturation takes time and the efficiency is poor. If it exceeds 140 ° C., the apparatus becomes complicated and inferior in versatility. Moreover, if less than 60 minutes, protein denaturation will be insufficient. If it exceeds 180 minutes, it takes time and the efficiency is poor. Specifically, 90 to 180 minutes is desirable when the temperature is 115 ° C. or more and less than 121 ° C., and 60 to 120 minutes is desirable when the temperature is 121 ° C. or more and less than 140 ° C. Steaming is performed using a known steamer, for example, at a steaming pressure of 0.08 to 0.15 MPa for 60 to 120 minutes. Thereby, protein denaturation is reliably performed in a short time, and subsequent seed vaccination is reliably performed.
And the moisture content of the raw material after cooking is adjusted so that it may become 30 to 60 weight%. Preferably it is 40-55 weight%. Thereby, it can adjust so that a raw material may not become muddy, Therefore, in a koji manufacturing process, air can be distribute | circulated well in a raw material and the propagation of a koji mold can be promoted.

(2) Inoculation process Inoculate the seeds of the rapeseed meal whose moisture has been adjusted with seed meal. As seed varieties to be inoculated, Aspergillus spp., Penicillium spp., Mucor spp., Rhizopus spp. Are used alone or in combination.
When Aspergillus is used, Aspergillus sydowii, Aspergillus oryzae, Aspergillus sojae, Aspergillus kawamori, Aspergillus awamori, Aspergillus awamori ), Aspergillus inuii, Aspergillus niger, or a combination of two or more. In the embodiment, Aspergillus oryzae was used. In particular, Aspergillus oryzae is inoculated into a rapeseed meal, and the inoculated rapeseed meal is extracted with the spore growth visually confirmed, and the extracted second generation product is added. It is effective to use it as a seed.

(3) Particle size adjustment step The particle size of the raw material is adjusted, and the particle size of the raw material is adjusted so as to contain 50% by weight or more of a coarse particle size raw material of 10 mesh or less. As described above, the raw material after the oil extraction varies depending on the oil extraction conditions and the subsequent conveying conditions, but it is agglomerated and mixed with large and small particle sizes, and includes a considerable amount of coarse particle materials of 10 mesh or less. . If the coarse-grained raw material of 10 mesh or less is less than 50% by weight, the subsequent ironmaking is not sufficiently performed.
Therefore, when the raw material state is observed, those that meet the conditions are used as they are, and when the coarse particle size raw material of 10 mesh or less is less than 50% by weight, for example, the particle size is passed through any one of 30 to 60 mesh. Is made on a 30-60 mesh sieve.
Raw materials having a particle size of 30 to 60 mesh may be granulated into a lump by collecting and compressing.

(4) Koji making process A koji raw material is obtained by kneading the raw material of rapeseed koji that has been ingested with koji and adjusted in particle size. In this iron making process, raw materials are put into the iron making chamber. In general, the floor of the iron making room is made of stainless steel punching metal in which a large number of elliptical holes of 2 mm × 15 mm are formed in a matrix, for example, and air is forcibly supplied from below the floor. It is formed so that air can be blown into the raw material and the breeding of seed pods can be promoted. When the amount of the raw material is small, a tray having a bottom wall or a cloth having good air permeability is used, the raw material is placed on the tray or the cloth, and air is blown from the bottom wall in the same manner.
And in this iron making room, a raw material is left still for 36 to 84 hours in the environment of temperature 25-35 degreeC, and humidity 60-100%. The humidity is preferably 80 to 100%.
In this case, since the raw material has been adjusted in particle size so as to contain 50% by weight or more of coarse-grained raw material of 10 mesh or less in the particle size adjusting step, many gaps are formed between the raw materials. It is distributed in the raw material, and the growth of koji mold is promoted, and a high-quality koji making material is obtained. If the coarse particle size raw material of 10 mesh or less is less than 50% by weight, the koji mold is inferior in reproduction. In particular, when the raw material becomes powdery, the flow of air becomes poor due to the denseness between the raw materials, and the floor (punching metal) is clogged, and the flow of air is increasingly obstructed.

(5) Preparation process Salt is added to the koji-making raw material to obtain preparation moromi. The salt solution for preparation is adjusted to a salt concentration of 18 to 25% w / v, and it is added by adding an equivalent amount to 3 times the amount of the finished soot.

(6) Fermentation process Fermented moromi is used to obtain aging moromi. In a fermentation process, the inoculum which consists of lactic acid bacteria and / or yeast is added to preparation moromi, and this is put into a barrel and fermented. As lactic acid bacteria to be added, Pediococcus halophilus, Lactobacillus plantarum, Lactobacillus casei, Streptococcus lactis, Bifidobacterium adrecentis B adolescentis), Bifidobacterium infantis, yeasts such as Candida etchellsii, Candida versatilis, Saccharomyces cerevisiae, and Zuxaccharomy Are used alone or in combination of two or more.
Thereby, the production | generation of the acid in moromi, the fall of pH accompanying it, the fall of water activity, etc. can be anticipated by addition of lactic acid bacteria. In addition, the addition of yeasts can ferment sugar in moromi to alcohol and produce aroma components.
Moreover, a fermentation process is performed for 3 to 24 months in the environment of temperature 20-42 degreeC. By keeping at this temperature, the activity of the fungus added to the moromi becomes active and the fermentation is promoted.

(7) Aging moromi heating process Aging moromi is heated after a fermentation process and before a pressing process. The heating conditions are such that the aging moromi is 65 ° C or higher. For example, heating is performed at 85 ° C. for 12 hours. As a result, the oil component and the solid component are separated from the aging moromi and float, and the interface state of the moromi is changed, so that the moromi can be mellow. Moreover, it becomes difficult to clog in a subsequent pressing process.

(8) Squeezing process Aged moromi is squeezed to obtain a raw seasoning liquid. Squeezing is by well-known means. For example, the moromi is covered with hemp cloth and compressed with a press-type press. In this case, since the aging moromi is heated in the aging moromi heating step, the aging moromi is mellow and smooth, and clogging of the cloth is surely prevented.

(9) Adjustment process Adjust the raw seasoning liquid to make a liquid seasoning. In the adjustment step, the oil is separated from the raw seasoning liquid. For separation of the oil, the raw seasoning liquid is left in the container. Thereby, since the oil component floats, the supernatant of the floated oil component is removed.
Then, what is called burning which heats this raw seasoning is performed.
Finally, leave it in the tank to precipitate the starch, float the oil, open the outlet at a predetermined height above the bottom of the tank, and remove the liquid without starch and oil as a liquid seasoning. Take out as.

  According to the liquid seasoning produced in this way, the particle size adjustment of the raw material is performed in the particle size adjustment step, and the propagation of koji mold is promoted in the koji making step to obtain a high quality koji raw material, which is fermented. As a result, the protein decomposes well, so that the liquid seasoning is almost equivalent to soybean soy sauce. Further, since the aging moromi is heated in the aging moromi heating step, the interfacial state of the aging moromi changes and is mellow, so that a liquid seasoning comparable to soybean soy sauce is obtained in this respect as well.

In the above embodiment, the raw material is cooked in the pretreatment step, but the present invention is not necessarily limited to this. For example, the raw material is roasted and heat is applied, and then water is sprinkled to adjust the water content. It can be changed as appropriate.
Moreover, in the said embodiment, although it squeezed with a pressing machine as a raw material and used what does not perform oil extraction after that, it is not necessarily limited to this, The oil remaining in the pressing sachet is used. The pressed rice cake after extraction with n-hexane may be used as a raw material for the rapeseed rice cake, and may be appropriately changed. The raw material may be a dry powder. In this case, moisture adjustment is performed, and in the particle size adjustment step, granulation is performed to increase the particle size.
Furthermore, the particle size adjustment step may be provided before the pretreatment step, and may be appropriately changed.
In addition, you may make it add other seasonings, for example, soy sauce made from soybeans, to this liquid seasoning.

Next, examples of the present invention will be described. In the examples, the raw materials used were those that were squeezed with a press and the oil was not extracted thereafter. The components of the raw materials used are shown in FIG.
(1) Moisture adjustment step Using a well-known steamer, for example, it was steamed at 118 ° C. for 90 minutes. The water content after cooking was adjusted to 49% by weight.
(2) Inoculation process The seed meal was inoculated to the raw material of the rapeseed meal whose moisture was adjusted. As seed pods, Aspergillus oryzae (S-03 strain) obtained from Matsunosuke Shojiguchi Co., Ltd. was used. The second generation was extracted by shaking.
(3) Particle size adjusting step The raw material was passed through a 15 mesh screen to select a material having a particle size on the 15 mesh screen, and this was used as the raw material. The ratio of raw material having a coarse particle size of 10 mesh or less was 82% by weight or more.

(4) Koji making process A rapeseed koji raw material that had been infused with seed koji and placed in a koji making room was placed in a koji making room and allowed to stand for 48 hours in an environment of temperature 28 ° C and humidity 100%.
(5) Preparation process 200% by weight of saline was added to the raw material for koji.
(6) Fermentation process Inoculum was added to the prepared moromi, and this was put in a barrel and fermented. At this time, Zygosaccharomyces rouxii was added as an inoculum. Moreover, this fermentation process was performed for 6 months in the environment of temperature 30 degreeC.

(7) Aging moromi heating process Aging moromi was heated at 85 ° C. for 12 hours.
(8) Squeezing process Aged moromi was squeezed to obtain a raw seasoning liquid.
(9) Adjustment process The raw seasoning liquid was left still in the container, and the supernatant of the floating oil was removed. After that, the raw seasoning is heated, so-called burning is performed. Finally, it is allowed to stand in the tank, the starch is settled, and the oil is allowed to float, and is located at a predetermined height above the bottom of the tank. Was opened and the liquid without starch and oil was taken out as a liquid seasoning according to the example.

Next, test examples are shown.
<Test Example 1>
The performance of the seed pod was tested. As the soy sauce, Aspergillus sojae (No. 1 for Akita Imano Soy Sauce) obtained from Akita Imano Shoten as Seed Soak 1 and Aspergillus oryzae (S-03 strain) obtained from Matsunosuke Shoji Co., Ltd. as Seed Soak 2 Inoculated seed rape 2 into rapeseed meal as seed meal 3, and in this inoculated rapeseed meal, the one that has been visually confirmed to grow spores is extracted by shaking. Using.
The test was conducted as follows. 1000 g of rapeseed meal was weighed, uniformly crushed with a mixer, and fried in a frying pan until the product temperature reached 130 ° C. Water was sprayed so that the moisture at the time of filling was about 45%, and various kinds of straws were shaken 1/1000 amount and mixed uniformly. Culture was performed at 28 ° C., and the appearance of the koji mold was visually observed and recorded over time.

  The results are shown in FIG. 20 g was collected at the point of time when it seemed to grow visually (indicated as + in FIG. 3), 40 ml of 23 weight percent salt water was added and reacted at 55 ° C. for 33 hours, and then the amount of decomposed nitrogen was confirmed. did. In FIG. 3, “−” indicates that there is no visual spore expression, “±” indicates that visual spore expression was confirmed, and “+” indicates that spore growth was visually confirmed. . From these test results, it was found that the culture conditions of the koji are preferably adapted to cultivate the Aspergillus oryzae species once with the rapeseed koji and then the second generation as the koji.

<Test Example 2>
Using rapeseed meal and several other ingredients, the enzyme titer produced by the meal and the quality of the ingredients were evaluated. The test method and the results obtained are shown in FIG. 1000 g of each raw material was weighed, uniformly crushed with a mixer, and fried in a frying pan until the product temperature reached 130 ° C. Water was sprinkled so that the moisture at the time of incorporation was about 40%, and seed meal (Aspergillus oryzae S-03 strain) was shaken 1/1000 amount and cultured at 28 ° C. for 72 hours to obtain strawberries. 1000 ml of 23% by weight salt water was added to 500 g of the obtained koji, and the enzyme decomposition was advanced by shaking culture at 55 ° C. for 33 hours. The total nitrogen of the filtrate which filtered the above with the filter paper was analyzed, and the raw material suitability was compared.
From these results, it is clear that rapeseed meal is not inferior to soybean ingredients, and if the production method is devised, it is a kind of ingredient with the qualities that can be made into a seasoning liquid equivalent to soy sauce using conventional soybeans and wheat. It was.

<Test Example 3>
In the koji making process, the effect of the grain size of rapeseed koji was tested. As shown in FIG. 5, the rapeseed meal was separated by a sieve and divided according to the size of several kinds of particles. 1000 g of the divided raw material was weighed and treated with an autoclave at 110 ° C. for 10 minutes. Water was sprinkled so that the moisture at the time of filling was about 45%, and Aspergillus oryzae (S-03 strain 2 generations) was shaken 1/1000 and mixed uniformly. The thickness of the filling was set to 5 cm and cultured at 28 ° C. for 60 hours, and the growth state of the koji mold was visually observed and recorded. 20 g of the resulting soot was sampled, 40 ml of 23 weight percent brine was added and reacted at 55 ° C. for 33 hours, and then the amount of decomposed nitrogen was measured.

  The results are shown in FIG. From this result, it was found that by increasing the mesh size, the air permeability of the cocoon was improved and the thickness increased, resulting in increased productivity. It was also found that the conditions were improved by extruding with an extruder and containing 50% by weight or more of a raw material of 10 mesh or less because fine powder adhered to a large size to form a colloid. It was also confirmed that it was not realistic because the raw material of 20 mesh or more deteriorated the air permeability and was not suitable for thickening, so the productivity dropped significantly. When the raw material is fine, it can be said that it is very important to adjust the size to a certain condition.

<Test Example 4>
The amount of water spray in the pretreatment process was tested. In the test, the raw material having a water content of 7.5% by weight was sprayed by changing the water spray amount, and the properties of the raw material due to the difference in water content were observed. The results are shown in FIG. Soy absorbs about 120% of water, but rapeseed has a limit of 80 to 100%. When the amount of water sprayed is 100% or more, the cocoon becomes undesirably mud. As a result, it is preferable that the water content of the raw material is adjusted within a range of about 30 to 60% by weight so that water separation does not occur on the outside. In particular, the water content after watering may be set to less than 51% by weight. I found it desirable.

<Test Example 5>
Regarding the pretreatment process, a protein denaturation test of the rapeseed raw material was performed. In the test method, 80% by weight of water was added to the rapeseed meal and steamed under pressure at 105 ° C, 110 ° C, 115 ° C, 118 ° C, 121 ° C, and 135 ° C. 20 ml of 20% saline was added to 19 g of each sample, and an enzyme obtained from Aspergillus oryzae was further added and digested at 40 ° C. for 24 hours. After boiling, the mixture was filtered, and the filtrate was diluted 5 times with water and then bathed in water for 3 minutes to confirm the presence or absence of turbidity. Those without turbidity were judged as complete primary modification.
The results are shown in FIG. At 105 ° C., protein denaturation did not occur even after cooking for 540 minutes. Above 110 ° C., the lower limit of time could be grasped. However, at 110 ° C., protein denaturation was carried out, but it took a long time of 540 minutes or more, indicating that the efficiency was poor. The upper limit of the time does not affect the protein denaturation even if it is not particularly provided, but it is desirable to set it as short as possible for the production efficiency. It has been found that it is desirable to set the temperature to 60 to 120 minutes at 121 ° C. or higher and lower than 140 ° C.

<Test Example 6>
Regarding the pretreatment process, as a comparative example, the same test as in Test Example 5 was performed on soybean.
The results are shown in FIG. From this, it was found that there is a range in which conditions equivalent to soybeans cannot be applied to rapeseed meal as it is, particularly at the lower limit of time.

<Test Example 7>
About the said Example, the sensory test was done with the comparative example. As a comparative example, soy sauce made with soybeans and wheat (manufactured by Asanuma Soy Sauce Co., Ltd., Honjozo Special Soy Sauce) was used.
About 10 ml of liquid seasonings according to the examples and soy sauce according to the comparative examples were prepared in small plates, respectively. And the sensory comparison test by the panelist was done about the color, the fragrance, and the taste. As reference materials, the salinity, pH, and total nitrogen amount were also analyzed. As shown in FIG. 9, paneler a is a man in their 30s, paneler b is in their 30s, and paneler c is in their 60s. Evaluation points were set according to the following criteria. Evaluation 1: Evaluation as very poor and unsatisfactory evaluation, Evaluation 2: Evaluation as slightly inferior to the reference, Evaluation 3: Evaluation of soy sauce-like color, aroma, and taste, Evaluation 4: Evaluation of soy sauce-like color, Evaluated that the fragrance and taste are slightly good, Evaluation 5: Evaluated that the color, fragrance and taste of soy sauce are very good. Comprehensive evaluation took into account the overall balance, and was rated from 1 to 5 points, with 5 points being the perfect score. The result is shown in FIG.
From this result, the total nitrogen clears the JAS-regulated book brewing special grade of soy sauce, and the sensory test results showed no significant difference between the two, and it was clear that the alternative effect was sufficient.

<Test Example 8>
About said Example, another sensory test was done with said comparative example.
This sensory test is a taste comparison test in use as a soy sauce using the examples and comparative examples. Domestic cotton tofu (hereinafter referred to as “food”) was cut into an arbitrary size and prepared separately in two dishes. The soy sauce according to the comparative example and the seasoning liquid of the present invention were put on 5 ml of food and the taste was subjected to a sensory test using the same panel as described above. The score was set according to the following criteria. Evaluation 1: Evaluated as inferior and unacceptable, Evaluation 2: Evaluated as slightly inferior to the standard, Evaluation 3: Evaluated as a food (domestic tofu) color, aroma, and taste as normal, Evaluation 4: Evaluated that food (domestic tofu) color, aroma, and taste are a little good, evaluation 5: Evaluated that food (domestic tofu) color, aroma, and taste are very good. Comprehensive evaluation took into account the overall balance, and was rated from 1 to 5 points, with 5 points being the perfect score. The result is shown in FIG. From this result, there was no significant difference between the two products, and it was clear that the fermented seasoning liquid of the present invention had a sufficient alternative to soy sauce.

<Test Example 9>
About the said Example, another sensory test was done with said comparative example. In the same manner as in Test Example 8, a taste comparison test was conducted using a domestic panel of beef (“food”) using the same panel as described above. Domestic beef was cut into arbitrary sizes, fried in a frying pan with garlic, and prepared separately in two dishes. 5 ml of the soy sauce according to the comparative example and the seasoning liquid of the present invention was applied to the food, and the taste was evaluated. The results are shown in FIG. Also in this result, there was no significant difference between the two products, and it was clear that the liquid seasoning according to the example could be a substitute for soy sauce.

<Test Example 10>
About the said Example, another sensory test was done with said comparative example. In this test, the liquid seasoning according to the example and the soy sauce according to the comparative example were used for boiled fish ("food"), and the same sensory test as described above was performed on the boiled fish by the same panelists as described above.
24g each of Examples and Comparative Examples, and 16g of main mirin, 16g of sugar, and 24g of water were combined to make 80g of seasoning liquid. Seasoning liquid was added to two pieces of true flounder (about 200 g) and simmered on low heat for 10 minutes. After fully cooking, after waiting for cooling, it was put on separate dishes and a taste comparison test was performed. The result is shown in FIG. From these results, there was no significant difference between the two in all the contents, and it was clear that the alternative effect was sufficient.

<Comparative Example 11>
About said Example, another sensory test was done with said comparative example. In this test, the liquid seasoning according to the example and the soy sauce according to the comparative example were used for “sushi soup” (“food”), and this “sushi soup” was subjected to the same sensory test as described above using the same panel as described above. It was.
50 g each of Examples and Comparative Examples, 1000 g water, 20 g Hon Mirin, 50 g sake, 1 g sodium L-glutamate are added, and other ingredients are sliced taro and leek, and cooked. To make clear soup. The sensory test results are shown in FIG. From these results, there was no significant difference between the two in all the contents, and it was clear that the alternative effect was sufficient.

It is process drawing which shows the manufacturing method of the liquid seasoning which concerns on embodiment of this invention. It is a table | surface figure which shows the component of the raw material which concerns on the Example of this invention. It is a table | surface figure which concerns on the test example 1 and shows the result tested about the performance of the soot seed. It is a table | surface figure which concerns on the test example 2 and shows the result of having evaluated the quality as a raw material of rapeseed meal. It is a table | surface which shows the result of having tested about the influence of the grain size of the rapeseed meal in the koji making process in connection with the test example 3. FIG. It is a table | surface which concerns on the test example 4 and shows the comparative test result about the influence of the water | moisture content of the raw material of rapeseed meal. It is a table | surface which shows the result of the protein modification | denaturation test about the raw material of rapeseed meal concerning the test example 5. FIG. It is a table | surface figure which concerns on the test example 6 and shows the result of the protein denaturation test about a soybean raw material. It is a table | surface figure which concerns on the test example 7 and shows the quality evaluation test result done with the comparative example about the Example. It is a table | surface figure which concerns on the test example 8, and shows the sensory test result in the foodstuff (tofu) performed with the comparative example about the Example. It is a table | surface figure which concerns on the test example 9 and shows the sensory test result in the foodstuff (dice steak) performed with the comparative example about the Example. It is a table | surface figure which shows the sensory test result in the foodstuff (boiled fish) which concerns on the test example 10 and was performed with the comparative example about the Example. It is a table | surface figure which concerns on the test example 11 and shows the sensory test result in the foodstuff (sushi juice) performed with the comparative example about the Example.

Explanation of symbols

(1) Pretreatment process (2) Inoculation process (3) Grain size adjustment process (4) Koji making process (5) Preparation process (6) Fermentation process (7) Aging moromi heating process (8) Squeezing process (9) Adjustment process

Claims (13)

A liquid seasoning production method for producing a liquid seasoning using rapeseed meal as a raw material,
A pretreatment step of adjusting the moisture content of the rapeseed meal and heating the rapeseed meal to denature the protein;
An inoculation process for inoculating the raw material of the pre-treated rapeseed meal with the seed meal;
A koji making process for obtaining a koji raw material by kneading the rapeseed koji raw material ingesting the koji seed;
A preparation step of adding salt to the raw material for making koji and obtaining moromi;
A fermentation process to ferment the prepared moromi to obtain an aging moromi;
A pressing process for squeezing aging moromi to obtain a raw seasoning liquid;
The liquid seasoning manufacturing method characterized by including the adjustment process which adjusts a raw seasoning liquid and makes it a liquid seasoning.   2. The liquid seasoning according to claim 1, further comprising a particle size adjusting step for adjusting the particle size of the raw material so as to contain 50% by weight or more of a coarse particle size raw material of 10 mesh or less before the koji making step. Method.   The method for producing a liquid seasoning according to claim 1 or 2, further comprising an aging moromi heating step for heating the aging moromi after the fermentation step and before the pressing step.   The method for producing a liquid seasoning according to any one of claims 1 to 3, wherein in the pretreatment step, the moisture content of the raw material is adjusted to 30 to 60% by weight.   5. The method for producing a liquid seasoning according to claim 4, wherein in the pretreatment step, the raw material is steamed at a temperature of 115 to 140 ° C. for 60 to 180 minutes.   In the above koji making process, as a seed potato to be added, the genus Aspergillus, Penicillium, Mucor, Rhizopus is used alone or in combination of two or more. The manufacturing method of the liquid seasoning in any one of Claim 1 thru | or 5.   When the above Aspergillus genus is used, Aspergillus sydowii, Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori, Aspergillus awamori and Aspergillus awamori The method for producing a liquid seasoning according to claim 6, wherein kawachii), Aspergillus inuii, or Aspergillus niger is used alone or in combination of two or more.   Aspergillus oryzae is inoculated into a rapeseed meal, and from the inoculated rapeseed meal, the one in which the growth of spores can be visually confirmed is extracted, and the extracted second generation seed is added to the seed meal The method for producing a liquid seasoning according to claim 7, wherein the liquid seasoning is used.   In the above koji making process, the seed koji is added to the raw material and mixed, and then the raw material is allowed to stand for 36 to 84 hours in an environment at a temperature of 25 to 35 ° C. and a humidity of 60 to 100%. The manufacturing method of the liquid seasoning in any one of Claim 6 thru | or 8.   In the said fermentation process, the inoculum which consists of lactic acid bacteria and / or yeast is added to fermentation moromi, and it ferments, The manufacturing method of the liquid seasoning in any one of the Claims 1 thru | or 9 characterized by the above-mentioned.   In the fermentation process, as lactic acid bacteria to be added, Pediococcus halophilus, Lactobacillus plantarum, Lactobacillus casei, Streptococcus lactis, Bifidobacterium・ Adrecentis (Bifidobacterium adolescentis), Bifidobacterium infantis (Bifidobacterium infantis), yeast, Candida etchelsii (Candida etchellsii), Candida versatilis, Saccharomyces cerevisiae (Saccharomyces cerevisiae), 11. The method for producing a liquid seasoning according to claim 10, wherein the liquid seasoning is used alone or in combination of two or more selected from Zygosaccharomyces rouxii.   The method for producing a liquid seasoning according to claim 10 or 11, wherein the fermentation step is performed in an environment at a temperature of 20 to 42 ° C for 3 to 24 months.   A liquid seasoning produced by the production method according to claim 1.

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