JPH0646793A - Preparation of seasoning - Google Patents

Abstract

PURPOSE:To obtain a seasoning which has the high dried bonito flavor and excellent smell and taste in a shortened time with effective utilization of the residue after the dried bonito flavor extraction by charging the extraction residue of dried bonito or the like, the say sauce KOJI and an aqueous salt solution in a tank and fermenting them with the soy sauce yeast. CONSTITUTION:Dried bonito residue after extraction for making the dried bonito stock, soy sauce KOJI and aqueous salt are charged into a fermentation tank, and simultaneously or immediately after charging, the soy sauce yeast preferably Saccharomyces rouxii is added to effect fermentation for 5 to 14 days. The soy sauce KOJI is obtained, for example, by treating the carbohydrate starting material such as wheat grains and the protein starting material such as soybeans in a usual manner, inoculating the mixture with KOJI fungus for soy sauce such as Aspergillus oryzae and culturing them. At the fermentation, the charging mixture of the bonito residue, the say sauce KOJI and the aqueous salt is preferably kept at 37 to 42 deg.C.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a seasoning, more specifically, a seasoning having an excellent flavor with a remarkable flavor-saving aroma (dashi-like aroma) imparted by effectively utilizing the knot extraction residue. The present invention relates to a method for producing a short period of time.

[0002]

2. Description of the Related Art Knotweed is an excellent seasoning having its characteristic knot aroma and taste, and its extract is widely used as a seasoning. Conventionally, as an effective use method of the knot extract residue generated when extracting the knot, for example, kelp that produces umami amino acid by decomposition in the knot extract residue,
A method for producing a dashi stock that is enzymatically decomposed by adding 0.5 to 5% of shrimp, wheat gluten, shiitake mushroom and the like (Japanese Patent Laid-Open No. 1-3008).
No. 72) is known.

However, this method mainly focuses on the effective use of the taste component of the knot extract residue, and the obtained product has no knot odor, and the odor derived from the additive is not contained. It is only given and is not necessarily satisfactory from the viewpoint of aroma. This is
This is due to the fact that the knot extraction residue is substantially free of knot aroma, which considerably limits the effective utilization of the knot extraction residue.

[0004]

DISCLOSURE OF THE INVENTION According to the present invention, a seasoning having a remarkable aroma and a good flavor is produced in a short period of time by using this knot extraction residue having substantially no aroma. It was made for the purpose.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted various studies in order to achieve the above-mentioned object, and as a result, have prepared a knot extract residue and soy sauce koji together with a saline solution, and use this for a short period of time using soy sauce yeast. By fermenting, it was found that a seasoning can be remarkably imparted and a seasoning excellent in flavor can be produced, and the present invention has been completed based on this finding. That is, the present invention is a method for producing a seasoning, characterized in that the knot extraction residue and soy sauce koji are charged together with a saline solution, soy sauce yeast is added at the same time as or immediately after the addition, and the fermentation is performed for 5 to 14 days. .

The present invention will be described in detail below. First, as the knot extract residue in the present invention, for example, bonito knot,
Sashimi, Soda-bushi, and other crushed and scraped pieces are subjected to a conventional extraction process, such as water and alcohol, and then subjected to a normal extraction process with or without heating, and collecting the soup stock. The residue obtained is used. The knot extraction residue is substantially free of knot aroma as described above. In addition, it is preferable to use it in a wet state (for example, a state in which water is appropriately contained by dipping, water sprinkling, etc.).

The soy sauce koji is not particularly limited,
Ordinary soy sauce malt, for example, protein raw material and carbohydrate raw material are processed by a conventional method (softening of raw material tissue, denaturation of protein,
Effectively used are soy sauce koji and the like obtained by inoculating and culturing starch with pregelatinization, sterilization, etc., and koji mold for soy sauce (for example, Aspergillus oryzae, Aspergillus soya, etc.). As the protein raw material, for example, soybean, defatted soybean (defatted soybean), dehulled soybean, soybean protein meal, wheat gluten, corn gluten, etc., and as the carbohydrate raw material, for example, wheat, barley, rice, corn, etc. are used. .

The mixing ratio of the knot extraction residue and soy sauce koji is not particularly limited, but from the viewpoint of the balance of flavor and the nitrogen utilization rate, 1 part by weight of the koji making raw material of soy sauce koji (raw material weight conversion) is used for knot extraction. The residue is preferably 0.3 to 3.0 parts by weight in terms of dry matter, and particularly preferably 0.5 to 1.5 parts by weight.

Next, the above-mentioned knot extract residue and soy sauce koji are charged together with a saline solution.
It is preferably 0.5 to 2.0 times, and particularly preferably 0.8 to 1.2 times the weight of the knot extraction residue and soy sauce koji at the time of preparation. .
Further, the salt concentration of the charged mixture at this time is 6 to 14% (W / W from the viewpoint of preventing the growth of various bacteria and promoting hydrolysis.
V) is preferred, and in particular, 8 to 10% (W / V).
Is suitable. The product temperature of the prepared mixture is 30 to 45.
It is maintained at 0 ° C, preferably 37-42 ° C. When the product temperature is below 30 ℃, the utilization rate of raw material protein (nitrogen utilization rate)
When the temperature exceeds 45 ° C., not only the growth of soy sauce yeast is suppressed but also a burning odor is generated, which is not preferable.

The present invention is particularly characterized in that soy sauce yeast is added and fermented at the same time as or immediately after the charging (in the present invention, within 10 hours). A noticeable aroma is imparted to the knot extract residue and the hydrolyzate of soy sauce koji. If the addition of soy sauce yeast is delayed from this point, the seasoning obtained will not be sufficiently imparted with aroma and is not suitable.

As the soy sauce yeast to be added, ordinary salt-tolerant soy sauce yeast is effectively used.
Saccharomyces rouxii ATCC 13356, Saccharomyces rouxii ATCC 14679, Saccharomyces rouxii ATCC 14680, Torropsis nodaensis ATCC 20189, Torropsis
Magnolia ATCC13782, Torrlopsis echersi ATCC20190, Torrlopsis spherica ATCC13193, Torrlopsis versatilis ATCC2091 and the like can be mentioned. The soy sauce yeast is obtained by culturing by a conventional method. Then, the soy sauce yeast culture broth or the collected bacterial cells is added so as to be 10 ³ or more, preferably 10 ⁵ or more per 1 g of the charged mixture, and at the product temperature for 5 to 14 days, preferably 8 to Ferment for 12 days. If this fermentation period is less than 5 days, the aroma-saving aroma is not sufficiently imparted, and if it exceeds 14 days, not only the aroma-saving aroma imparted once decreases but also the soy sauce aroma becomes too strong, and the desired seasoning is achieved. I can't get paid. During this fermentation period, special control is not required, and stirring may be performed occasionally.

Here, the results of examining the effect of adding soy sauce yeast and the timing of addition are shown as an experimental example. Experimental example 180 g of soy sauce koji obtained by a conventional method (57 g of raw defatted soybean,
69g wheat, Aspergillus oryzae AT
CC20386) and Aramoto Bushi (bonito flakes) hot water extraction residue 28
0 g (1.0 part by weight in terms of dry matter based on 1 part by weight of koji-making raw material of soy sauce koji) 15.3% (W / V) saline solution 450
Charge with ml (1.0 times the weight of the knot extract residue and soy sauce koji) [salt concentration of the mixture was 8.1% (W / V)],
At the time shown in Table 1, soy sauce yeast Saccharomyces rouxii ATCC13356 obtained by separately culturing [10% concentrated soy sauce, 7% glucose, 8% salt, 0.1% potassium phosphate, 0.1% magnesium sulfate. 0.05%, calcium chloride 0.01%, yeast extract 0.1% (all of which are W / V), obtained by aerobically culturing in a medium of pH 5.0 at 30 ° C. for 72 hours] per 1 g of a mixture. 1 x 10 ⁵
It was added so as to be individual and fermented at a product temperature of 42 ° C. for 10 days. During this time, it was occasionally stirred. After the completion of fermentation, the mixture was squeezed and filtered, fired at 80 ° C. for 1 hour, and then filtered through diatomaceous earth to obtain a seasoning. Further, in Table 1, "no addition" is a seasoning obtained in the same manner as above except that soy sauce yeast is not added.

Table 1 shows the results of a sensory test of the seasoning aroma (dashi-like aroma) of each seasoning thus obtained. In addition,
Sensory tests in the following experimental examples and examples were performed by a scoring method by 15 trained panels. At this time, the score is extremely weak (no) ... 0 point Weak ... 1 point Normal ... 2 points Strong ... 3 points Quite strong ... 4 points Extremely strong ... 5 It was a point.

Table 1 Addition time Score (mean ± standard deviation) t-test ───────────────────────────── Simultaneous with the preparation 3.73 ± 0.68 ** 5 hours after loading 3.60 ± 0.95 ** 10 hours 3.87 ± 0.71 ** 15 hours 1.40 ± 0.61 * 24 hours 1.06 ± 0.68 − ────────────────── ──────────── No additive 0.80 ± 0.75 Note: *; Significant difference at 5% risk rate **; Significant difference at 1% risk rate

From Table 1, addition of soy sauce yeast at the same time as or immediately after the addition (within 10 hours) markedly imparts a seasoning aroma to the seasoning, whereas soy sauce yeast is not added. It can be seen that no flavor-saving aroma is added to the seasoning.

Next, in addition to the soy sauce yeast, soy sauce lactic acid bacterium can be further added. The soy sauce lactic acid bacterium is not particularly limited, and any ordinary salt-tolerant soy sauce lactic acid bacterium may be used, and suitable examples thereof include Pediococcus soe IAM1673 (ATCC13621),
Pediococcus sohe IAM1681 (ATCC
13622), Pediococcus sohe IAM16
85 (ATCC 13623), Pediococcus halophilus IAM1693, Pediococcus halophilus FERM-PNo. 1414, Tetracoccus soe FERM-PNo. 1401, Streptococcus huaekaris and the like. The soy sauce lactic acid bacterium is obtained by culturing by a conventional method. The addition time is preferably from the same time as the charging to 3 days after the charging. In the method of the present invention, only by adding soy sauce yeast,
Although the object can be achieved, by adding soy sauce lactic acid bacteria as described above, a seasoning having a more excellent flavor can be obtained.

The seasoning obtained as described above can be sterilized to obtain a product as it is, but usually it is filtered by, for example, squeezing or centrifugation to remove insoluble matter, and then subjected to a fire treatment. The product. In addition, other appropriate food additives such as umami, acidulant, sweetener, and flavor may be added at an appropriate stage of the seasoning production process as long as the aroma is not impaired.

[0018]

EFFECTS OF THE INVENTION According to the method of the present invention, it is possible to produce a seasoning in a short period of time in which a knot-extracting residue having substantially no knot-flavor is used and a knot-flavor is significantly imparted. This is extremely useful as an effective use method of the knot extraction residue.

[0019]

EXAMPLES Examples will be shown below. Example 1 24 kg of soy sauce koji similar to that used in the experimental example and 27 kg of hot water extraction residue of Aramoto-bushi (1 part by weight of koji raw material for soy sauce koji,
0.7 parts by weight in terms of dry matter) of 15.3% (W / V) of 5
Charge with 53 liters of 0 ° C. saline [saline concentration of mixture 8.
5% (w / v)], to which was added soy sauce yeast Saccharomyces rouxii ATCC13356 obtained in the same manner as in the experimental example so that 1 × 10 ⁵ pieces were added per 1 g of the charging mixture, and the temperature was 42 ° C. for 10 days. Fermented During this period, stirring was performed once a day. After fermentation, press and filter, 80
After firing for 1 hour at 0 ° C., diatomaceous earth was further filtered to obtain a seasoning (the present invention). Further, a seasoning was obtained in the same manner as above except that soy sauce yeast was not added (control).

As a result of a sensory test on each of the seasonings thus obtained, the seasoning of the present invention is significantly imparted with a saving aroma and is excellent in flavor, while the control seasoning is However, it was recognized that it had no fragrance [seasoning of the present invention: score 3.80 ± 0.65, significant difference at 1% risk ratio, control seasoning: score 0.40 ± 0.49]. Table 2 also shows general analysis values and the like of the seasonings of the present invention. In addition, this general analysis was based on "Soy sauce test method" [Japan Soy Sauce Research Institute, published March 1, 1985].

Table 2 Items Analytical value ────────────────── Total nitrogen 2.57 (%) Glutamic acid 15.3 (mg / ml) Invert sugar 1.37 (% ) Alcohol 0.97 (%) pH 5.12 Irozawa 28 Nitrogen utilization 83.4 (%)

Example 2 The hot water extraction residue of Sababushi was used in place of the hot water extraction residue of Aramotobushi, and the soy sauce lactic acid bacterium Pediococcus halophilus IA was obtained by culturing separately at the same time as the addition of soy sauce yeast.
M1693 [Deep mouth soy sauce 10%, glucose 1%, salt 8%, sodium acetate 3.5%, yeast extract 0.3%
(% Is W / V for all), pH 7.0 medium, 30
A product obtained by culturing at 4 ° C. for 4 days] was added in the same manner as in Example 1 except that 1 × 10 ⁵ cells were added per 1 g of the charged mixture to obtain a seasoning (the present invention). Further, a seasoning was obtained in the same manner as above except that soy sauce yeast was not added (control). As a result of a sensory test on each of the seasonings thus obtained, the seasoning of the present invention is significantly imparted with a flavor-saving aroma, while the flavor of the control is a flavor-saving flavor. [Seasoning of the present invention: score 4.33 ± 0.60, significant difference at 1% risk rate, control seasoning: score 0.20 ± 0.40]. Table 3 also shows general analysis values and the like of the seasonings of the present invention.

Table 3 Items Analytical value ────────────────── Total nitrogen 2.46 (%) Glutamic acid 13.2 (mg / ml) Invert sugar 1.21 (%) ) Alcohol 1.11 (%) pH 4.86 Irozawa 28 Nitrogen utilization rate 84.6 (%)

Claims (1)

[Claims] 1. The knot extraction residue and soy sauce koji are charged together with a saline solution, and soy sauce yeast is added at the same time as or immediately after the charging,
A method for producing a seasoning, which comprises fermenting for 5 to 14 days.