JP2005304493A - Method for production of raw material for food - Google Patents
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本発明は新規食品素材として、また調味料として使用可能な、うま味、こくが強く、濃厚感があり、さらに食塩を含まない味噌様食材の製造方法に関するものである。 The present invention relates to a method for producing a miso-like food material that can be used as a novel food material and as a seasoning, has a strong umami taste and richness, has a rich feeling, and does not contain salt.
味噌は醸造食品のルーツともいえる日本の伝統的食品であるが、近年、生活の洋風化が進み、味噌の使われる料理も味噌汁が中心となり、その味噌汁の消費も減少傾向にある。そこで、健康食としての味噌の需要を喚起するためにも、現代社会にマッチした味噌を利用した食品の開発が望まれている。しかしながら、味噌は著量の塩分を含み、味噌の多用は塩分の取りすぎにつながるという懸念が強く、味噌の需要は減少しているのが現状である。 Miso is a traditional Japanese food that can be said to be the root of brewed foods. However, in recent years, the lifestyle has become more westernized, and miso soup is mainly used in miso soup. Therefore, in order to stimulate demand for miso as a healthy food, development of foods using miso that matches modern society is desired. However, there is a strong concern that miso contains a significant amount of salt, and that excessive use of miso leads to excessive salt content, and the demand for miso is currently decreasing.
ところで、味噌は、従来より味噌汁のほか、ドレッシング類あるいは各種調味料等に使用される。先述したとおり、味噌をさまざまな用途に用いようとした場合、その塩分が問題となるばかりでなく、味噌に内在する種々の微生物とくに耐熱性バクテリアであるBacillus属細菌が問題となることが多い。すなわち味噌はその製造においてほぼ外気に晒されながら醸造発酵されるため、さまざま微生物が混入する。味噌中では食塩によりそれらの微生物は増殖することがなく問題にならないことが多いが、ドレッシング類などに使用した場合、味噌に内在する微生物がその製品中で増殖し、製品の変敗を招くことがある。 By the way, miso is conventionally used for miso soup, dressings or various seasonings. As described above, when miso is used for various purposes, not only the salt content becomes a problem, but also various microorganisms inherent in the miso, in particular, Bacillus bacteria which are heat-resistant bacteria, often become a problem. In other words, miso is brewed and fermented while being exposed to the outside air in the production thereof, so that various microorganisms are mixed therein. In miso, these microorganisms do not proliferate due to salt and often do not pose a problem. However, when used in dressings, the microorganisms in the miso grow in the product and cause deterioration of the product. There is.
そこで我々は鋭意検討した結果、味噌の製法をベースに、食塩をまったく含まず、さらに内在する微生物、特にBacillus属細菌が検出されない程度まで低減された、まったく新しい味噌様の食品素材の開発に成功した。この食品素材は食塩を含まず、微生物も検出されないばかりでなく、味噌に比べてアミノ酸、特にグルタミン酸の含量が多く、うま味、こく、濃厚感が強く、調味料用途としても、またそのまま喫食される食材としても利用可能な食品素材である。 Therefore, as a result of intensive studies, we succeeded in developing a completely new miso-like food material that does not contain salt at all and is reduced to the extent that it does not detect endogenous microorganisms, particularly bacteria belonging to the genus Bacillus, based on the manufacturing method of miso. did. This food material does not contain salt and microorganisms are not detected, it has a higher content of amino acids, especially glutamic acid than miso, has a strong umami, richness and richness, and it can be eaten as it is as a seasoning It is a food material that can be used as a food material.
従来、減塩味噌や無塩味噌の製法として、希釈及び透析を行った低塩味噌を使用して高蛋白含有食品を製造する方法（特許文献1）、味噌を水で希釈して脱塩味噌を製造する方法（特許文献2）、などさまざまな方法が試みられている。さらに、ナイシンというバクテリオシンを生産する乳酸菌を接種して乳酸発酵することにより、実験室規模において無塩味噌を調製する方法が開示されており、この方法ではバチルス及びその他の汚染細菌は検出されなかったとされている（非特許文献１）。しかしながら、実際の工業的規模での味噌の製造においては、ナイシン生産乳酸菌を加えるだけでは、外気より混入する様々な微生物、特にPediococcus属細菌、Enterococcus属細菌などの乳酸菌が熟成中に著しく増殖し、それらの乳酸菌が産する乳酸によりpHが低下し、いわゆる酸敗が生じる。すなわち、実験室規模での無塩味噌の調製は微生物制御の点で比較的容易であるが、工業規模の製造においては雑菌の制御は非常に困難である。非特許文献１には無塩味噌の工業生産について検討中との記載があるが、具体的な製造条件は開示されておらず、本発明の必須構成要件である、製麹を密閉状態で行うことについて全く言及されていない。また、回転加圧缶を用いて、麹原料の原料処理すなわち散水、蒸煮、冷却及び製麹を同一装置で麹を製造する方法が開示され、その方法では出麹について雑菌が検出されなかったとされている（特許文献3）。しかしながら、特許文献３は麹の培養方法及び装置に関するものであり、食塩非存在下での諸味の分解すなわち無塩味噌の製造に関しては全く言及されていない。また、特許文献３記載の装置は給水蒸気兼用管や容器を回転させる駆動装置など、装置が複雑、高価である。したがって、構造がシンプルで安価な装置を用いて、微生物の混入がなく、無塩下で醸造される食品素材の製造方法の開発が求められている。
本発明は加工食品やつゆ、たれ、ソースなどの各種調味料及び新規食品素材として使用することができる、無塩で、うま味、コク、濃厚感の強い新規味噌様食材を工業的規模で提供することを目的とする。 The present invention provides, on an industrial scale, a new, miso-like foodstuff that is salt-free and has a strong umami, richness, and richness that can be used as various seasonings such as processed foods, soup sauce, sauces and sauces and as a new food material. For the purpose.
本発明者は、前記課題を解決するため、鋭意検討を重ねた結果、食品素材に麹菌及びバクテリオシン生産乳酸菌培養液若しくはその上清を添加し、除菌された空気を連続的又は間欠供給しながら、手入れの際を除いて密閉された状態の製麹機内で製麹し、次に、得られた麹に、バクテリオシン生産乳酸菌培養液若しくはその上清を混合して、さらに必要により麹重量の０．０１〜５０倍量の1種類以上の食品素材を混合し、該混合物をペースト状にして諸味を形成し、次に、該諸味を食塩非存在下で加水分解する方法により、食塩を含まず、うま味、コク、濃厚感の強い新規な味噌様食材を作成することが出来ることを見出した。すなわち、本発明は以下の通りである。 As a result of intensive studies in order to solve the above problems, the present inventor added koji mold and bacteriocin-producing lactic acid bacteria culture solution or supernatant thereof to food materials, and continuously or intermittently supplied sterilized air. However, it is made in a sealed iron making machine except for care, and then the obtained koji is mixed with the bacteriocin-producing lactic acid bacteria culture solution or its supernatant, and if necessary, the koji weight 1 to 50 times the amount of one or more kinds of food materials, paste the mixture to form moromi, and then hydrolyze the moromi in the absence of salt, It was found that a new miso-like food with a strong umami, richness and richness could be created. That is, the present invention is as follows.
（１）麹菌を用いて固体麹を作成し、味噌様の食材を製造する工程において、食品素材に麹菌及びバクテリオシン生産乳酸菌培養液若しくはその上清を添加し、除菌された空気を連続又は間欠供給しながら、手入れ時を除き密閉された状態の製麹機内で製麹し、次に、得られた麹に、バクテリオシン生産乳酸菌培養液若しくはその上清を混合し、さらに必要により麹重量の０．０１〜５０倍量の1種類以上の食品素材を混合し、次に、該混合物をペースト状にして諸味を形成し、次に、該諸味を実質的食塩非存在下で加水分解する工程を含むことを特徴とする速醸型味噌様食材の製造方法。
（２）食品素材が大豆又は米又は麦である（１）記載の方法。
（３）麹菌がA.sojae及び/又はA.oryzaeである（1）記載の方法。
（４）バクテリオシン生産乳酸菌がナイシン生産乳酸菌である（1）記載の方法。
（５）ナイシン乳酸菌培養液若しくはその上清のナイシン活性が、２０ＩＵ／ｍｌ以上である（４）記載の方法。
（６）ナイシン乳酸菌培養液若しくはその上清のナイシン活性が、２００ＩＵ／ｍｌ以上である（４）記載の方法。
（７）乳酸菌がLactococcus lactis ＡＪ１１０２１２（ＦＥＲＭ ＢＰ−８５５２）である（１）記載の方法。
（８）除菌された空気が０．３μｍ以上の塵を９９．９７％以上集塵できるフィルターにより除菌されたものである（１）記載の方法。
（９）製麹時間が１７〜６２時間であり、密閉された状態で製麹する時間が１５．５〜６１．５時間である請求項１記載の方法。
（１０）食品素材に添加するバクテリオシン生産乳酸菌培養液若しくはその上清の量が食品素材の重量の０．０００１〜０．２倍量である（１）記載の方法。
（１１）食品素材に添加するバクテリオシン生産乳酸菌培養液若しくはその上清の量が食品素材の重量の０．００１〜０．１倍量である（１）記載の方法。
（１２）麹に混合するバクテリオシン生産乳酸菌培養液若しくはその上清の量が麹重量の０．０１〜５倍量である（1）記載の方法。
（１３）諸味の加水分解条件が２０〜５０℃、１〜５０日間である（1）記載の方法。
（１４）諸味の加水分解条件が２０〜４５℃、３〜３０日間である（1）記載の方法。
（１５）（１）乃至（１４）記載の製造方法で得ることが出来る、うま味、こくが強く、濃厚感があり、食品素材として、また調味料として使用し得る味噌様食材。
(1) In the process of producing solid koji using koji mold and producing a miso-like foodstuff, koji mold and bacteriocin-producing lactic acid bacteria culture solution or its supernatant is added to the food material, and the sterilized air is continuously or While intermittently feeding, make a koji in a sealed koji machine except for maintenance, and then mix the bacteriocin-producing lactic acid bacteria culture solution or its supernatant with the koji, and if necessary, koji weight 0.01 to 50 times the amount of one or more food ingredients are mixed, then the mixture is pasted to form moromi, and then the moromi is hydrolyzed in the absence of substantially salt. A method for producing a quick-brewed miso-like food, comprising a step.
(2) The method according to (1), wherein the food material is soybean, rice or wheat.
(3) The method according to (1), wherein the koji mold is A.sojae and / or A.oryzae.
(4) The method according to (1), wherein the bacteriocin-producing lactic acid bacterium is a nisin-producing lactic acid bacterium.
(5) The method according to (4), wherein the nisin activity of the culture solution of nisin lactic acid bacteria or the supernatant thereof is 20 IU / ml or more.
(6) The method according to (4), wherein the nisin activity of the culture solution of nisin lactic acid bacteria or the supernatant thereof is 200 IU / ml or more.
(7) The method according to (1), wherein the lactic acid bacterium is Lactococcus lactis AJ110212 (FERM BP-8552).
(8) The method according to (1), wherein the sterilized air is sterilized by a filter capable of collecting 99.97% or more of dust of 0.3 μm or more.
(9) The method according to claim 1, wherein the iron making time is 17 to 62 hours, and the time for iron making in a sealed state is 15.5 to 61.5 hours.
(10) The method according to (1), wherein the amount of the bacteriocin-producing lactic acid bacteria culture solution or its supernatant added to the food material is 0.0001 to 0.2 times the weight of the food material.
(11) The method according to (1), wherein the amount of the bacteriocin-producing lactic acid bacteria culture solution or its supernatant added to the food material is 0.001 to 0.1 times the weight of the food material.
(12) The method according to (1), wherein the amount of the bacteriocin-producing lactic acid bacteria culture solution or its supernatant mixed with the koji is 0.01-5 times the koji weight.
(13) The method according to (1), wherein the moromi hydrolysis conditions are 20 to 50 ° C. and 1 to 50 days.
(14) The method according to (1), wherein the moromi hydrolysis conditions are 20 to 45 ° C. and 3 to 30 days.
(15) A miso-like food that can be obtained by the production method according to (1) to (14), has a strong umami taste and richness, has a rich feeling, and can be used as a food material and a seasoning.
本発明の効果として、無塩であることから健康感があり、さらに麹菌のプロテアーゼ、ペプチダーゼなどの酵素活性が食塩で阻害されることが無いため、通常の味噌より短い発酵熟成期間で、可溶化窒素、グルタミン酸濃度が、うま味、コク、濃厚感が強い新規味噌様食材をシンプルで安価な装置を用いて提供することが出来る。また該食材は調味料用途としても、食品素材としても使用可能である。 As an effect of the present invention, since it is salt-free, there is a sense of health, and since enzyme activities such as protease and peptidase of koji mold are not inhibited by salt, solubilization can be achieved in a fermentation ripening period shorter than normal miso Nitrogen and glutamic acid concentrations can provide a new miso-like food with strong umami, richness and richness using a simple and inexpensive device. Further, the food can be used as a seasoning or as a food material.
本発明において麹原料として使用する食品素材は、通常の味噌に用いられる大豆、米、麦などを用いることが出来る。必要により、これらの原料を水浸漬処理、蒸煮処理してもよい。 In the present invention, as the food material used as the koji raw material, soybeans, rice, wheat and the like used in normal miso can be used. If necessary, these raw materials may be subjected to water immersion treatment and steaming treatment.
上記原料に抗菌物質であるバクテリオシンを生産する能力のある乳酸菌の培養液若しくはその上清、及び麹菌を混合し、除菌された空気を供給でき、密閉できる製麹機に盛込む。除菌された空気が供給でき、密閉できる製麹機とは、製麹機内に除菌された空気を供給する機能を持ち、製麹機内部と外気を遮断できる構造を持つものであり、例えば回転ドラム式製麹機が挙げられるが、除菌された空気を製麹機内部に供給する構造を持ち、密閉状態が得られる開閉可能な蓋付の製麹機のほうが、構造がシンプルで安価なためより好ましい。空気の除菌方法は０．３μｍ以上の塵を９９．９７％以上集塵できるフィルター、例えばHEPAフィルターなどを用いることが出来る。尚、製麹機の排風口には外気を遮断するためフィルターを取り付ける必要がある。密閉できない製麹機、例えば円盤回転式製麹機、静置通風式製麹機などは、外気からの微生物の混入を免れず、特にPediococcus属細菌、Enterococcus属細菌などの乳酸菌が混入し、熟成中に乳酸を生産して、いわゆる酸敗を招く場合がある。通風の方法は特に限定されるものではなく、内部通風方式、表面通風方式などを用いることが出来る。 The above-mentioned raw material is mixed with a culture solution of lactic acid bacteria capable of producing bacteriocin as an antibacterial substance or a supernatant thereof, and koji molds, and sterilized air can be supplied and sealed in a koji making machine that can be sealed. Sterile iron making machine that can supply sterilized air and can be sealed has a function of supplying sterilized air inside the iron making machine and has a structure that can block the inside of the iron making machine from outside air, for example There is a rotating drum type iron making machine, but the iron making machine with a structure that supplies sterilized air to the inside of the iron making machine and has an openable / closable lid is simpler and less expensive. Therefore, it is more preferable. As a method for sterilizing air, a filter capable of collecting 99.97% or more of dust of 0.3 μm or more, such as a HEPA filter, can be used. In addition, it is necessary to attach a filter to the exhaust port of the iron making machine in order to block outside air. Cannot be sealed, for example, disk rotary type, static ventilation type, etc., inevitably mixed with microorganisms from the outside air, especially lactic acid bacteria such as Pediococcus bacteria, Enterococcus bacteria, etc. In some cases, lactic acid is produced, leading to so-called rancidity. The ventilation method is not particularly limited, and an internal ventilation method, a surface ventilation method, or the like can be used.
乳酸菌の培養液若しくはその上清は、例えばナイシン活性が２０ＩＵ／ｍｌ以上のものを、好ましくは２００ＩＵ／ｍｌのものを、麹原料の０．０００１〜０．２倍量、好ましくは０．００１〜０．１倍量、より好ましくは０．０１〜０．０５倍量添加する。０．０００１倍量より少ない場合では抗菌作用が少なく、雑菌の汚染を免れない。もちろん、乳酸菌の培養液若しくはその上清のナイシン活性に応じて添加量を変えることはできる。また対麹原料の０．２倍量を超える場合では混合物の水分含量が多くなり、麹菌の生育に悪影響を及ぼす。乳酸菌が生産するバクテリオシンは、ナイシン以外に、ペディオシン、サカシン、ヌカシンなどが挙げられるが、中でも抗菌スペクトルの広さからナイシンを用いることが望ましい。その際、乳酸菌が生産するナイシンの種類はナイシンA、ナイシンZならびにその類縁体どれでもかまわない。微生物の混入、増殖を防ぐには使用する乳酸菌培養液若しくはその上清中のバクテリオシン活性が高い方が望ましい。そこで例えば、ナイシンZを高生産するL.lactis ＡＪ１１０２１２（ＦＥＲＭ ＢＰ−８５５２）等を使用することが出来る。尚、Ｌ．ｌａｃｔｉｓ ＡＪ１１０２１２株は２００３年１１月１９日に独立行政法人 産業技術総合研究所 特許生物寄託センターにＦＥＲＭ ＢＰ−８５５２の受託番号で寄託されている。 The culture solution of lactic acid bacteria or the supernatant thereof has, for example, a nisin activity of 20 IU / ml or more, preferably 200 IU / ml, 0.0001 to 0.2 times the amount of koji raw material, preferably 0.001 to Add 0.1 times, more preferably 0.01 to 0.05 times. When the amount is less than 0.0001 times, the antibacterial action is small and contamination by various bacteria is inevitable. Of course, the addition amount can be changed according to the nisin activity of the culture solution of the lactic acid bacteria or the supernatant thereof. On the other hand, when the amount exceeds 0.2 times the amount of the raw material for the koji, the water content of the mixture increases, which adversely affects the growth of koji mold. In addition to nisin, bacteriocin produced by lactic acid bacteria includes pediocin, sakacin, and nukacin. Among them, nisin is preferably used because of its wide antibacterial spectrum. At this time, the kind of nisin produced by lactic acid bacteria may be nisin A, nisin Z, or an analog thereof. In order to prevent the contamination and growth of microorganisms, it is desirable that the bacteriocin activity in the lactic acid bacteria culture solution used or its supernatant is high. Therefore, for example, L. lactis AJ110212 (FERM BP-8552), which produces nisin Z at a high rate, can be used. In addition, L. lactis AJ110212 strain was deposited on November 19, 2003 at the National Institute of Advanced Industrial Science and Technology, Patent Biological Deposit Center under the deposit number of FERM BP-8552.
麹菌には味噌同様A.oryzae及び／又はA.sojaeを使用することが出来る。使用する麹菌は原料の蛋白質をアミノ酸、ペプチドまで高分解し、得られる新規味噌様食材に強いうま味、コク、濃厚感を与えることができるものが望ましいが、特に制限をうけるものではない。 As for the koji mold, A.oryzae and / or A.sojae can be used as well as miso. As the koji mold used, it is desirable that the raw material protein can be highly decomposed into amino acids and peptides, and the resulting new miso-like food can give strong umami, richness and richness, but is not particularly limited.
麹原料と乳酸菌培養液若しくはその上清、麹菌の混合物を製麹機内に盛り込んだ後、手入れ（麹菌の生育を促進するために、製麹機内に盛込まれた混合物を例えば１０時間毎に攪拌する工程）の際を除いて、製麹機内を密閉した状態で、２０〜４０℃で１７〜６２時間、好ましくは２４〜３４℃で４３〜５５時間、より好ましくは４３〜４９時間製麹を行い、麹を得る。製麹温度が４０℃を超えると原料蛋白質の分解に必要な酵素活性が低くなり、また温度が２０℃未満になると麹菌の生育が悪くなる。いずれの場合も原料蛋白質の分解に必要な酵素を充分得られず、充分なうま味、コク、濃厚感を持った新規味噌様食材を得ることが出来ない。また、製麹時間が１７時間未満では麹菌を充分生育させることが困難であり、充分なうま味、コク、濃厚感を持った新規味噌様食材を得ることが出来ない。製麹時間を短くする場合は、麹の生育速度を上げるため、製麹温度を３４〜４０℃に設定することが望ましい。また、製麹時間が６２時間を越えると原料蛋白質の分解に必要な酵素活性が低くなり、充分なうま味、コク、濃厚感が得られないばかりか、苦味が付与される。製麹時間を長くとる場合は、麹の生育速度を下げるため、製麹温度を２０〜３０℃に設定することが望ましい。尚、手入れの際は、製麹機内部は外気に晒されるため、雑菌の混入の危険性があり、その危険性を最小限に抑えるべく、手入れ工程の総時間、換言すると製麹機の密閉状態が解かれる時間の積算値は、できるだけ短くする必要がある。すなわち、手入れに要する時間を短くするか、手入れ回数を少なくする必要がある。手入れ時間は1回１．５時間以下、好ましくは３０分以下、より好ましくは約１５分とする。また、手入れ回数であるが、通常約１０時間に1回を目安に手入れを行う。従って、少なくとも１５．５〜６１．５時間、好ましくは１６．５〜６０．５時間外気から遮断された密閉状態で製麹を行う。 A mixture of a koji raw material and a lactic acid bacteria culture solution or its supernatant and koji mold is placed in a koji making machine, and then maintained (in order to promote koji mold growth, the mixture kneaded in the koji making machine is stirred, for example, every 10 hours. Except for the step), the iron making machine is sealed at 20 to 40 ° C. for 17 to 62 hours, preferably 24 to 34 ° C. for 43 to 55 hours, more preferably 43 to 49 hours. Do and get jealousy. If the koji-making temperature exceeds 40 ° C, the enzyme activity required for the decomposition of the raw material protein becomes low, and if the temperature is less than 20 ° C, the growth of koji molds worsens. In either case, sufficient enzymes necessary for the degradation of the raw material protein cannot be obtained, and a new miso-like food with sufficient umami, richness and richness cannot be obtained. In addition, if the koji making time is less than 17 hours, it is difficult to sufficiently grow the koji mold, and a new miso-like food with sufficient umami, richness and richness cannot be obtained. When shortening the koji-making time, it is desirable to set the koji-making temperature at 34 to 40 ° C. in order to increase the growth rate of koji. Moreover, when the koji-making time exceeds 62 hours, the enzyme activity required for the decomposition of the raw material protein is lowered, and sufficient umami, richness and richness cannot be obtained, and bitterness is imparted. When taking a long time to make the koji, it is desirable to set the koji temperature to 20-30 ° C. in order to reduce the growth rate of the koji. When cleaning, the inside of the iron making machine is exposed to the outside air, so there is a risk of contamination with germs. To minimize this risk, the total time of the maintenance process, in other words, sealing the iron making machine The integrated value of the time for which the state is solved needs to be as short as possible. That is, it is necessary to shorten the time required for maintenance or reduce the number of times of maintenance. The maintenance time is 1.5 hours or less at a time, preferably 30 minutes or less, more preferably about 15 minutes. In addition, although it is the number of times of maintenance, the maintenance is usually performed about once every 10 hours. Therefore, the ironmaking is performed in a sealed state that is blocked from outside air for at least 15.5 to 61.5 hours, preferably 16.5 to 60.5 hours.
次に、得られた麹にナイシン等バクテリオシンを生産する乳酸菌培養液若しくはその上清を諸味の水分含量が３５〜６０％、好ましくは４０〜５０％となるように、麹重量の０．０１〜５倍量、好ましくは０．１〜１倍量添加し、必要により１種類以上の食品素材を麹重量の０．０１〜５０倍量添加し、諸味の形成を行う。この場合、「必要により」とは、麹の原料を大豆とした豆麹を用いる場合は、諸味の形成において再度大豆は添加しなくてもよい場合があることを意味する。すなわち、麹の原料を大豆とした場合は、大豆、乳酸菌培養液若しくはその上清、麹菌からなる混合物を製麹した麹に、再び乳酸菌培養液若しくはその上清を添加し、諸味を形成することになる。また、麹に食品素材、例えば大豆、米、麦などを加えてもよい。その場合、あらかじめ蒸煮、もしくは炒煎して用いることができる。例えば、麹の原料を米や麦とした米麹や麦麹を用いる場合、あらかじめ蒸煮もしくは炒煎した大豆を添加することができる。あるいは、豆麹を用いる場合、あらかじめ蒸煮もしくは炒煎した麦や、米を添加することができ、コストダウン目的で大豆を添加することもできる。また、それぞれの植物原料の抽出物、またはその特定成分を加えることもできる。例えば大豆抽出物、米デンプン、小麦ふすまなどが例として挙げられる。またこの食品素材の種類、及び添加量により、色のほか、呈味、風味などをコントロールすることが出来るが、例えば米を添加することにより、甘味を付与することができる。乳酸菌培養液若しくはその上清及び１種類以上の食品素材を麹へ添加する順序は任意であり、麹へ食品素材を添加するのは、乳酸菌培養液若しくはその上清を麹に添加する前でも、後でも、また同時でもよい。 Next, 0.01% of the koji weight is used so that the moromi water content of the lactic acid bacteria culture solution or its supernatant producing bacteriocin such as nisin is 35 to 60%, preferably 40 to 50%. Add 5 to 5 times, preferably 0.1 to 1 times the amount, and if necessary, add one or more food ingredients in an amount 0.01 to 50 times the weight of the bowl to form moromi. In this case, “if necessary” means that when using soybean meal made from soybeans, soybeans may not be added again in the formation of moromi. In other words, when the raw material of koji is soybean, the lactic acid bacteria culture solution or its supernatant is added again to the koji made from a mixture of soybean, lactic acid bacteria culture solution or its supernatant, and koji mold to form moromi. become. In addition, food materials such as soybeans, rice and wheat may be added to the straw. In that case, it can be used by steaming or roasting in advance. For example, when using rice bran or wheat bran with rice or wheat as the raw material for koji, soybeans that have been steamed or roasted in advance can be added. Alternatively, when using soybean meal, wheat or rice that has been cooked or roasted in advance can be added, and soybean can also be added for the purpose of cost reduction. Moreover, the extract of each plant raw material or its specific component can also be added. Examples include soy extract, rice starch, wheat bran and the like. In addition to the color, taste, flavor, and the like can be controlled by the type and amount of the food material. For example, sweetness can be imparted by adding rice. The order in which the lactic acid bacteria culture solution or its supernatant and one or more food materials are added to the koji is arbitrary, and the food material is added to the koji before adding the lactic acid bacteria culture solution or its supernatant to the koji. Later or at the same time.
乳酸菌培養液若しくはその上清の添加量が０．０１倍量未満では、微生物の増殖を抑えきれない。また５倍量を超えると、蛋白質の分解が充分でなく、充分なうま味、コク、濃厚感を持った新規味噌様食材を得ることが出来ない。 If the amount of the lactic acid bacteria culture solution or its supernatant added is less than 0.01 times, the growth of microorganisms cannot be suppressed. On the other hand, when the amount exceeds 5 times, the protein is not sufficiently decomposed and a new miso-like food with sufficient umami, richness and richness cannot be obtained.
次に、麹、１種類以上の食品素材とナイシン乳酸菌培養液若しくはその上清の混合物をチョッパーなどですり潰し、ペースト状にして諸味を形成する。その諸味を２０〜５０℃、好ましくは２０〜４５℃、より好ましくは２５〜３５℃に保温し、１〜５０日間、好ましくは３〜３０日間、より好ましくは４〜１４日間、さらに好ましくは４〜９日間発酵熟成し、加水分解する。温度が２０℃未満では蛋白質の分解が充分でなく、充分なうま味、コク、濃厚感を持った新規味噌様食材を得ることが出来ない。また５０℃を超える温度では諸味に含まれる糖とアミノ酸が反応して、新規味噌様食材に褐変臭、焦げ臭、苦味がついて好ましくない。熟成の日数についても同様の傾向があり、２４時間未満であれば蛋白質の分解が充分でなく、充分なうま味、コク、濃厚感を持った新規味噌様食材を得ることが出来ない。また５０日間以上では諸味に含まれる糖とアミノ酸が反応して、新規味噌様食材に褐変臭、焦げ臭、苦味がついて好ましくない。 Next, mash a mixture of one or more food materials and a nisin lactic acid bacteria culture solution or its supernatant with a chopper, etc., and paste it to form moromi. The moromi is kept at 20 to 50 ° C., preferably 20 to 45 ° C., more preferably 25 to 35 ° C., and 1 to 50 days, preferably 3 to 30 days, more preferably 4 to 14 days, still more preferably 4 Fermented and matured for ~ 9 days and hydrolyzed. If the temperature is lower than 20 ° C., the protein is not sufficiently decomposed, and a new miso-like food with sufficient umami, richness and richness cannot be obtained. On the other hand, when the temperature exceeds 50 ° C., the sugar and amino acid contained in the moromi react with each other, and the new miso-like food has a browning odor, a burning odor, and a bitter taste. There is a similar tendency with respect to the number of days for ripening. If it is less than 24 hours, the protein is not sufficiently decomposed, and a new miso-like food with sufficient umami, richness and richness cannot be obtained. In addition, the sugar and amino acid contained in the moromi react with each other for 50 days or more, and the new miso-like food material is not preferable because of browning odor, burnt odor, and bitterness.
次に必要な場合は熟成、加水分解が終了した諸味を、５０〜１３０℃で１〜１５０分間加熱する。加熱の目的は、殺菌、及び諸味に含まれるプロテアーゼなどの酵素を失活させ、保存中の品質変化を防ぐことである。加熱の方法は限定されるものではなく、例えば味噌の火入れに使用される二重管式加熱機、多管式加熱機などが使用でき、また湯浴なども使用することが出来る。５０℃未満では殺菌及び酵素の失活が充分でなく、１３０℃を超えると、褐変臭、焦げ臭、苦味がついて好ましくない。時間についても同様の傾向があり、1分間未満では殺菌及び酵素の失活が充分でなく、１５０分間を超えると、褐変臭、焦げ臭、苦味がついて好ましくない。 Next, if necessary, the moromi ripened and hydrolyzed is heated at 50 to 130 ° C. for 1 to 150 minutes. The purpose of heating is to sterilize and inactivate enzymes such as protease contained in moromi to prevent quality changes during storage. The heating method is not limited, and for example, a double tube heater, a multi-tube heater, etc. used for miso burning can be used, and a hot water bath can also be used. If it is less than 50 degreeC, disinfection and enzyme deactivation are not enough, and if it exceeds 130 degreeC, browning smell, a burning smell, and a bitter taste are attached, and it is unpreferable. There is a similar tendency with respect to time, and if it is less than 1 minute, sterilization and enzyme deactivation are not sufficient, and if it exceeds 150 minutes, browning odor, burnt odor and bitterness are not preferable.
この新規味噌様食材はペースト状のままで使用することが出来るが、またスプレードライヤー、ドラムドライヤー、バキュームドラムドライヤー、フリーズドライヤーなどで乾燥させ、粉末として使用することも出来る。 This new miso-like food can be used in the form of a paste, but it can also be dried with a spray dryer, drum dryer, vacuum drum dryer, freeze dryer or the like and used as a powder.
本発明の方法で得られる新規味噌様食材は、官能評価によれば、強いうま味、コク、濃厚感を有する。この新規味噌様食材は、各種の飲食品に幅広く利用できる汎用性がある。その特徴として、飲食品にコク、濃厚感を付与し、味質を改善する効果があり、例えばデミグラスソースのような洋風ソース、ポタージュスープなどの洋風スープ、豆板醤のような中華用調味料、つゆ、たれのような和風調味料、またドレッシングなどに使用が出来、さらに従来の味噌では考えられなかった、餡やプリン、アイスクリーム、ケーキなどの菓子類にも使用できる。さらにそのまま食べても充分美味なものであり、わずかな味の調整で大豆に含まれる健康機能を多量に摂食することができる。 The novel miso-like food material obtained by the method of the present invention has strong umami, richness and richness according to sensory evaluation. This new miso-like food has versatility that can be widely used for various foods and drinks. Its characteristics are that it has the effect of adding richness and richness to foods and drinks and improving taste quality.For example, Western-style sauces such as Demigrass sauce, Western-style soups such as potage soup, Chinese seasonings such as soy sauce, soup It can be used for Japanese-style seasonings such as sauce and dressing, and can also be used for confectionery such as candy, pudding, ice cream, cake, etc. Furthermore, even if it is eaten as it is, it is sufficiently delicious, and it is possible to eat a large amount of the health functions contained in soybeans with slight adjustment of taste.
本発明の方法で得られる新規味噌様食材の使用形態は、各種飲食品の製造又は加工時に使用する形態、液状又は顆粒状、粉末状の各種調味料に配合して使用する方法、そのまま喫食する形態等が挙げられる。 The use form of the new miso-like food material obtained by the method of the present invention is the form used in the production or processing of various foods and drinks, the method used by blending with various seasonings in liquid or granular form, powder form, and eating as it is The form etc. are mentioned.
（熟成時間の検討）
大豆５０ｋｇを水に浸漬し、吸水させた後、蒸煮釜にて１１４℃、４０分蒸煮した。蒸煮大豆を密閉型製麹機に投入し、さらにL.lactis AJ110212（FERM BP-8552）培養液１ｋｇ（ナイシン活性１２０８ＩＵ／ｍｌ）、種麹（ビオック社製、豆味噌用種麹）０．０５ｋｇを混合し、３０℃、４３時間製麹した。製麹中の発酵熱の除熱にはHEPAフィルターを通して除菌した空気を用いた。製麹中は、手入れの際を除いて、密閉された状態の製麹機内で製麹した。手入れは製麹開始後１０時間毎に１５分間、製麹機内部が密閉されておらず外気に晒された状態で行った。得られた麹にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性１２０８ＩＵ／ｍｌ）を１５．４ｋｇ添加し、混合した後、チョッパーにより粉砕、ペースト状とした。このペーストをラミネートパウチに1袋につき５００ｇとなるように充填した。このパウチを３０℃、３〜６０日間保温後、８０℃、４０分間加熱した。
(Examination of aging time)
50 kg of soybeans were immersed in water and absorbed, and then steamed at 114 ° C. for 40 minutes in a steaming kettle. Steamed soybeans are put into a closed-type koji making machine, and 1 kg of L.lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 1208 IU / ml), seed koji (by Bioc, bean miso koji) 0.05 kg Were mixed and made at 30 ° C. for 43 hours. Air sterilized through a HEPA filter was used to remove fermentation heat during koji making. During the iron making, the iron making was carried out in a sealed iron making machine, except during the care. Care was performed for 15 minutes every 10 hours after the start of iron making, with the inside of the iron making machine not sealed and exposed to the outside air. 15.4 kg of L. lactis AJ110212 (FERM BP-8552) culture solution (nisin activity 1208 IU / ml) was added to the resulting koji and mixed, and then ground and pasted with a chopper. This paste was filled in a laminated pouch so as to be 500 g per bag. The pouch was kept at 30 ° C. for 3 to 60 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した新規味噌様食材について、可溶化した窒素（可溶化TN）、グルタミン酸濃度、乳酸濃度、pH、及び微生物の分析を行った。また、３名からなる専門の官能評価パネルによる官能評価を行った。官能評価はそのまま食べて評価し、官能評点は５点を満点として３点以上を合格とした。その結果を表1に示す。 The novel miso-like food material obtained by the above operation was analyzed for solubilized nitrogen (solubilized TN), glutamic acid concentration, lactic acid concentration, pH, and microorganisms. In addition, sensory evaluation was performed by a professional sensory evaluation panel consisting of three persons. The sensory evaluation was evaluated by eating it as it was, and the sensory score was a perfect score of 5 points with a score of 3 or more. The results are shown in Table 1.
その結果、全ての実験区において微生物は検出されなかった。また、新規味噌様食材として官能合格であったのは、３〜３０日間、うま味、コク、濃厚感が強いのは４〜１４日間、評点が高かったのは４〜９日間で、最高点は７日間であった。したがって、熟成、加水分解の期間は３〜３０日間、好ましくは４〜１４日間、より好ましくは４〜９日間であることが判明した。特筆すべきは可溶化TN及びグルタミン酸の濃度である。一般に市販される豆味噌は、可溶化TNは１．２重量%、グルタミン酸は０．６重量%程度であり、この新規味噌様食材、特に分解期間が７日以上では可溶化TNは２倍以上、グルタミン酸では３倍以上となっており、これが強いうま味、コク、濃厚感を付与するのに寄与している。 As a result, no microorganisms were detected in all experimental sections. In addition, it was sensory pass as a new miso-like ingredient for 3 to 30 days, umami, richness, strong feeling was strong for 4 to 14 days, and the score was high for 4 to 9 days. It was 7 days. Therefore, it has been found that the period of aging and hydrolysis is 3 to 30 days, preferably 4 to 14 days, more preferably 4 to 9 days. Of particular note are the concentrations of solubilized TN and glutamic acid. In general, soybean bean paste marketed has a solubilized TN of about 1.2% by weight and glutamic acid of about 0.6% by weight. This new miso-like food, especially when the degradation period is 7 days or more, the solubilized TN is more than doubled. In glutamic acid, it is more than 3 times, and this contributes to providing a strong umami, richness and richness.
（分解温度の検討）
大豆５０ｋｇを水に浸漬し、吸水させた後、蒸煮釜にて１１４℃、４０分蒸煮した。蒸煮大豆を密閉型製麹機に投入し、さらにL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）１ｋｇ、種麹（ビオック社製、豆味噌用種麹）０．０５ｋｇを混合し、３０℃、４３時間製麹した。製麹中の発酵熱の除熱にはHEPAフィルターを通して除菌した空気を用いた。製麹中は、手入れの際を除いて、密閉された状態の製麹機内で製麹した。手入れは製麹開始後１０時間毎に１５分間製麹機内部が外気に晒された状態で行った。得られた麹にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）を１５．４ｋｇ添加し、混合した後、チョッパーにより粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを２０〜５０℃、７日間保温後、８０℃、４０分間加熱した。
(Examination of decomposition temperature)
50 kg of soybeans were immersed in water and absorbed, and then steamed at 114 ° C. for 40 minutes in a steaming kettle. Steamed soybeans are put into a closed-type koji making machine, and 1 kg of L. lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 4500 IU / ml), seed cake (Bioc, made with soybean miso seed cake) 0.05 kg Were mixed and made at 30 ° C. for 43 hours. Air sterilized through a HEPA filter was used to remove fermentation heat during koji making. During the iron making, the iron making was carried out in a sealed iron making machine, except during the care. Care was performed with the inside of the iron making machine exposed to the outside air for 15 minutes every 10 hours after the start of iron making. 15.4 kg of L. lactis AJ110212 (FERM BP-8552) culture solution (nisin activity 4500 IU / ml) was added to the resulting koji, mixed, and then ground and pasted with a chopper. This paste was filled in a laminated pouch so as to be 500 g per bag. The pouch was kept at 20-50 ° C. for 7 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した新規味噌様食材について、３名からなる専門の官能評価パネルによる官能評価を行った。官能評価はそのまま食べて評価し、官能評点は５点を満点として３点以上を合格とした。その結果を表２に示す。 About the novel miso-like foodstuff acquired by the above operation, the sensory evaluation by the specialized sensory evaluation panel which consists of three persons was performed. The sensory evaluation was evaluated by eating it as it was, and the sensory score was a perfect score of 5 points with a score of 3 or more. The results are shown in Table 2.
その結果、新規味噌様食材として官能合格であったのは、２０〜５０℃、うま味、コク、濃厚感が強く、評点が３．５点以上であったのは２０〜４５℃であった。したがって、熟成の温度は２０〜５０℃、好ましくは２０〜４５℃であることが判明した。 As a result, the sensory pass as a new miso-like food was 20 to 50 ° C., the umami, richness and richness were strong, and the score was 20 to 45 ° C. with a score of 3.5 or more. Accordingly, it has been found that the aging temperature is 20 to 50 ° C, preferably 20 to 45 ° C.
（原料及び蒸煮大豆の添加量の検討）
米３００ｇを水に浸漬し、吸水させた後、蒸煮缶で１００℃、３０分蒸煮した。蒸煮米にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）６ｇ、種麹（樋口もやし社製）１ｇを混合し、密閉されるラボ製麹機に盛込み、３０℃、４３時間製麹した。製麹中の発酵熱の除熱にはフィルターを通して除菌した空気を用いた。製麹中は、手入れの際を除いて、密閉された状態の製麹機内で製麹した。手入れは製麹開始後１０時間毎に２分間製麹機内部が外気に晒された状態で行った。得られた米麹１００ｇに対し大豆を１００ｇ、２５０ｇ、５００ｇ、１ｋｇ、２ｋｇそれぞれ加え、L.lactis AJ110212（FERM BP-8552)培養液（ナイシン活性４５００ＩＵ／ｍｌ）を諸味の水分含量が４７％となるように順に０．１５ｇ、０．０６ｇ、０．０１５ｇ、０．００７５ｇ混合した後、チョッパーにより粉砕し、ペースト状にした。得られたペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、７日間保温後、８０℃、４０分間加熱した。
(Examination of the amount of raw materials and steamed soybeans)
After 300 g of rice was immersed in water and absorbed, it was cooked in a steaming can at 100 ° C. for 30 minutes. 6 g of L. lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 4500 IU / ml) and 1 g of seed koji (manufactured by Higuchi Moyashi Co., Ltd.) are mixed with the cooked rice and placed in a sealed laboratory koji machine at 30 ° C. Made for 43 hours. Air removed through a filter was used to remove the heat of fermentation during koji making. During the iron making, the iron making was carried out in a sealed iron making machine, except during the care. Care was performed in a state where the inside of the iron making machine was exposed to the outside air every 10 hours after the start of iron making. 100 g, 250 g, 500 g, 1 kg and 2 kg of soybeans were added to 100 g of the obtained rice bran, respectively, and the L. lactis AJ110212 (FERM BP-8552) culture solution (nisin activity 4500 IU / ml) had a moromi water content of 47%. Then, 0.15 g, 0.06 g, 0.015 g, and 0.0075 g were mixed in order, and then pulverized with a chopper to obtain a paste. The obtained paste was filled in a laminated pouch so as to be 500 g per bag. The pouch was kept at 30 ° C. for 7 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した新規味噌様食材について、３名からなる専門の官能評価パネルによる官能評価を行った。官能評価はそのまま食べて評価し、官能評点は５点を満点として３点以上を合格とした。その結果を表３に示す。 About the novel miso-like foodstuff acquired by the above operation, the sensory evaluation by the specialized sensory evaluation panel which consists of three persons was performed. The sensory evaluation was evaluated by eating it as it was, and the sensory score was a perfect score of 5 points with a score of 3 or more. The results are shown in Table 3.
その結果、新規味噌様食材としていずれの添加量でも官能合格であり、蒸煮大豆の添加量が少ないと甘味が強く、色も白かった。一方、蒸煮大豆の添加量が多いとうま味、コク、濃厚感が強く、赤い色を示した。 As a result, as a new miso-like food, any added amount was functionally acceptable, and when the added amount of steamed soybean was small, the sweetness was strong and the color was white. On the other hand, when the amount of steamed soybeans was large, umami, richness and richness were strong and showed a red color.
（ナイシン乳酸菌の投入量の検討）
大豆３００ｇを水に浸漬し、吸水させた後、蒸煮釜にて１１４℃、４０分蒸煮した。蒸煮大豆にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）０．３〜３０ｇ、種麹（ビオック社製、豆味噌用種麹）１ｇを混合し、密閉できるラボ製麹機に盛込み、３０℃、４３時間製麹した。製麹中の発酵熱の除熱にはフィルターを通して除菌した空気を用いた。製麹中は、手入れの際を除いて、密閉された状態の製麹機内で製麹した。手入れは製麹開始後１０時間毎に２分間製麹機内部が外気に晒された状態で行った。得られた麹にL.lactis AJ110212（FERM BP-8552)培養液（ナイシン活性４５００ＩＵ／ｍｌ）を９２．５ｇ添加し、混合した後、チョッパーにより粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき３００ｇとなるように充填した。このパウチを３０℃、７日間保温後、８０℃、４０分間加熱した。
(Examination of Nisin lactic acid bacteria input)
300 g of soybean was immersed in water and absorbed, and then steamed at 114 ° C. for 40 minutes in a steaming kettle. Lab product made by mixing L.lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 4500 IU / ml) 0.3-30g and 1g seed meal (Bioc, bean miso seed meal) with steamed soybeans. The cake was put into a drier and made at 30 ° C. for 43 hours. Air removed through a filter was used to remove the heat of fermentation during koji making. During the iron making, the iron making was carried out in a sealed iron making machine, except during the care. Care was performed in a state where the inside of the iron making machine was exposed to the outside air every 10 hours after the start of iron making. 92.5 g of a culture solution of L. lactis AJ110212 (FERM BP-8552) (nisin activity 4500 IU / ml) was added to the obtained koji, mixed, and then pulverized with a chopper to obtain a paste. This paste was filled in a laminated pouch so as to be 300 g per bag. The pouch was kept at 30 ° C. for 7 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した味噌様食材について、微生物の分析及び3名からなる専門の官能評価パネルによる官能評価を行った。官能評価はそのまま食べて評価し、官能評点は5点を満点として3点以上を合格とした。その結果を表４に示す。 The miso-like ingredients obtained by the above operations were analyzed for microorganisms and subjected to sensory evaluation using a professional sensory evaluation panel consisting of three persons. The sensory evaluation was evaluated by eating it as it was, and the sensory score was a perfect score of 5 and a score of 3 or more. The results are shown in Table 4.
ナイシン乳酸菌の添加量が麹の０．００１〜０．１倍量の範囲では、特に雑菌汚染は認められず、微生物的に清浄な新規味噌様食材が得られた。 When the amount of nisin lactic acid bacteria added was in the range of 0.001 to 0.1 times the amount of koji, no contaminating bacteria were observed, and a new mash-like food material that was microbially clean was obtained.
（培養液中のナイシン活性の検討）
大豆３５０ｇを水に浸漬し、吸水させた後、蒸煮釜にて１１４℃、４０分蒸煮した。蒸煮大豆にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性２６〜２６００ＩＵ／ｍｌ）７０ｇ、種麹（ビオック社製、豆味噌用種麹）３．５ｇを混合し、密閉できるラボ製麹機に盛込み、３０℃、４３時間製麹した。製麹中の発酵熱の除熱にはフィルターを通して除菌した空気を用いた。製麹中は、手入れの際を除いて、密閉された状態の製麹機内で製麹した。手入れは製麹開始後１０時間毎に２分間製麹機内部が外気に晒された状態で行った。得られた麹２７５ｇにL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性２６〜２６００ＩＵ／ｍｌ）を５０ｇ、蒸煮米１７５ｇを添加し、混合した後、チョッパーにより粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、７日間保温後、８０℃、４０分間加熱した。
(Examination of nisin activity in the culture medium)
350 g of soybean was immersed in water and absorbed, and then steamed in a steaming pot at 114 ° C. for 40 minutes. A laboratory product that can be sealed by mixing 70 g of L. lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 26-2600 IU / ml) and 3.5 g of seed meal (Bioc, bean miso seed meal) with steamed soybeans. The cake was put into a drier and made at 30 ° C. for 43 hours. Air removed through a filter was used to remove the heat of fermentation during koji making. During the iron making, the iron making was carried out in a sealed iron making machine, except during the care. Care was performed in a state where the inside of the iron making machine was exposed to the outside air every 10 hours after the start of iron making. 50 g of L. lactis AJ110212 (FERM BP-8552) culture solution (nisin activity 26-2600 IU / ml) and 175 g of cooked rice were added to 275 g of the resulting koji and mixed, and then pulverized into a paste by a chopper. This paste was filled in a laminated pouch so as to be 500 g per bag. The pouch was kept at 30 ° C. for 7 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した味噌様食材について、微生物の分析及び3名からなる専門の官能評価パネルによる官能評価を行った。官能評価はそのまま食べて評価し、官能評点は5点を満点として3点以上を合格とした。その結果を表５に示す。 The miso-like ingredients obtained by the above operations were analyzed for microorganisms and subjected to sensory evaluation using a professional sensory evaluation panel consisting of three persons. The sensory evaluation was evaluated by eating it as it was, and the sensory score was a perfect score of 5 and a score of 3 or more. The results are shown in Table 5.
ナイシン活性が２６〜２６００ＩＵ／ｍｌの範囲では、特に雑菌汚染は認められず、微生物的に清浄で官能的にも良好な新規味噌様食材が得られた。 When the nisin activity was in the range of 26 to 2600 IU / ml, no contamination with germs was observed, and a novel miso-like food material that was microbiologically clean and sensory was obtained.
（製麹温度、時間の検討）
大豆３００ｇを水に浸漬し、吸水させた後、蒸煮釜にて１１４℃、４０分蒸煮した。蒸煮大豆にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性３０００ＩＵ／ｍｌ）６ｇ、種麹（ビオック社製、豆味噌用種麹）１〜３ｇを混合し、密閉できるラボ製麹機に盛込み、３０℃〜３５℃、１６〜６２時間製麹した。製麹中の発酵熱の除熱にはフィルターを通して除菌した空気を用いた。製麹中は、手入れの際を除いて、密閉された状態の製麹機内で製麹した。手入れは製麹開始後１０時間毎に２分間製麹機内部が外気に晒された状態で行った。得られた麹にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性２５００ＩＵ／ｍｌ）を９２．５ｇ添加し、混合した後、チョッパーにより粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき３００ｇとなるように充填した。このパウチを３０℃、７〜１４日間保温後、８０℃、４０分間加熱した。
(Examination of iron making temperature and time)
300 g of soybean was immersed in water and absorbed, and then steamed at 114 ° C. for 40 minutes in a steaming kettle. Lab Sake Machine that mixes 6g of L.lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 3000 IU / ml) and 1-3g of soy sauce (made by Bioc, bean miso soy sauce) to steamed soybean And then ironed for 30 to 35 ° C for 16 to 62 hours. Air removed through a filter was used to remove the heat of fermentation during koji making. During the iron making, the iron making was carried out in a sealed iron making machine, except during the care. Care was performed in a state where the inside of the iron making machine was exposed to the outside air every 10 hours after the start of iron making. 92.5 g of L. lactis AJ110212 (FERM BP-8552) culture solution (nisin activity 2500 IU / ml) was added to the resulting koji, mixed, and then ground and pasted with a chopper. This paste was filled in a laminated pouch so as to be 300 g per bag. The pouch was kept at 30 ° C. for 7 to 14 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した味噌様食材について、微生物の分析及び3名からなる専門の官能評価パネルによる官能評価を行った。官能評価はそのまま食べて評価し、官能評点は5点を満点として3点以上を合格とした。その結果を表６に示す。 The miso-like ingredients obtained by the above operations were analyzed for microorganisms and subjected to sensory evaluation using a professional sensory evaluation panel consisting of three persons. The sensory evaluation was evaluated by eating it as it was, and the sensory score was a perfect score of 5 and a score of 3 or more. The results are shown in Table 6.
（米配合による効果）
大豆７０００ｇを水に浸漬し、吸水させた後、蒸煮釜にて１１４℃、４０分蒸煮した。蒸煮大豆にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性２９００ＩＵ／ｍｌ）１４０ｇ、種麹（ビオック社製、味噌用種麹）７ｇを混合し、密閉できるラボ製麹機に盛込み、３０℃、４３時間製麹した。製麹中の発酵熱の除熱にはフィルターを通して除菌した空気を用いた。製麹中は、手入れの際を除いて、密閉された状態の製麹機内で製麹した。手入れは製麹開始後１０時間毎に２分間製麹機内部が外気に晒された状態で行った。次に１１４℃、４０分の蒸煮後、３０℃まで冷却した米を、麹：蒸煮米の重量比が９：１〜５：５になるように添加し（１０：０をコントロールとした）、L.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性２２００ＩＵ／ｍｌ）を混合物の水分が４３％になるように添加した後、混合物をチョッパーにより粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき３００ｇとなるように充填した。このパウチを３０℃、７日間保温後、８０℃、４０分間加熱した。
(Effects of rice formulation)
7000 g of soybeans were immersed in water and absorbed, and then steamed at 114 ° C. for 40 minutes in a steaming kettle. 140 g of L. lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 2900 IU / ml) and 7 g of soy sauce (Bioc, miso soy sauce) are mixed with steamed soybeans, and the mixture is placed in a sealed laboratory koji machine. Smelting was performed at 30 ° C. for 43 hours. Air removed through a filter was used to remove the heat of fermentation during koji making. During the iron making, the iron making was carried out in a sealed iron making machine, except during the care. Care was performed in a state where the inside of the iron making machine was exposed to the outside air every 10 hours after the start of iron making. Next, after cooking at 114 ° C. for 40 minutes, the rice cooled to 30 ° C. was added so that the weight ratio of koji: steamed rice was 9: 1 to 5: 5 (10: 0 was used as a control), L. lactis AJ110212 (FERM BP-8552) culture solution (nisin activity 2200 IU / ml) was added so that the water content of the mixture was 43%, and the mixture was pulverized with a chopper to obtain a paste. This paste was filled in a laminated pouch so as to be 300 g per bag. The pouch was kept at 30 ° C. for 7 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した味噌様食材について、微生物の分析及び3名からなる専門の官能評価パネルによる官能評価を行った。官能評価はそのまま食べて評価し、官能は苦味、うま味、甘みについてコントロール品（米配合なし）を5点として他の試作品を評価した。その結果を表７に示す。 The miso-like ingredients obtained by the above operations were analyzed for microorganisms and subjected to sensory evaluation using a professional sensory evaluation panel consisting of three persons. The sensory evaluation was evaluated by eating it as it was, and the other sensory products were evaluated for bitterness, umami, and sweetness using 5 control products (without rice). The results are shown in Table 7.
米を配合することにより、苦味が低減し、甘味が増加することが明らかになった。また今回９：１〜５：５の配合比においては適度なうま味、濃厚感、甘味を有することが明らかになった。従って、苦味を付与したくない食品、甘味を付与したい食品への利用には米を配合した該味噌様食材を使用することができると考える。 It became clear that bitterness decreased and sweetness increased by adding rice. Moreover, it became clear that it has moderate umami | taste, a rich feeling, and sweetness in the compounding ratio of 9: 1-5: 5 this time. Therefore, it is considered that the miso-like food containing rice can be used for foods that do not want to give bitterness or foods that want sweetness.
大豆５０ｋｇを水に浸漬し、吸水させた後、蒸煮釜にて１１４℃、４０分蒸煮した。蒸煮大豆を密閉型製麹機に投入し、さらにL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）１ｋｇ、種麹（ビオック社製、豆味噌用種麹）０．０５ｋｇを混合し、３０℃、４３時間製麹した。製麹中の発酵熱の除熱にはHEPAフィルターを通して除菌した空気を用いた。製麹中は、手入れの際を除いて、密閉された状態の製麹機内で製麹した。手入れは製麹開始後１０時間毎に１５分間製麹機内部が外気に晒された状態で行った。得られた麹にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）を１５．４ｋｇ添加し、混合した後、チョッパーにより粉砕、ペースト状とした。このペーストをラミネートパウチに1袋につき５００ｇとなるように充填した。このパウチを３０℃、７日間保温後、８０℃、４０分間加熱した。 50 kg of soybeans were immersed in water and absorbed, and then steamed at 114 ° C. for 40 minutes in a steaming kettle. Steamed soybeans are put into a closed-type koji making machine, and 1 kg of L. lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 4500 IU / ml), seed cake (Bioc, made with soybean miso seed cake) 0.05 kg Were mixed and made at 30 ° C. for 43 hours. Air sterilized through a HEPA filter was used to remove fermentation heat during koji making. During the iron making, the iron making was carried out in a sealed iron making machine, except during the care. Care was performed with the inside of the iron making machine exposed to the outside air for 15 minutes every 10 hours after the start of iron making. 15.4 kg of L. lactis AJ110212 (FERM BP-8552) culture solution (nisin activity 4500 IU / ml) was added to the resulting koji, mixed, and then ground and pasted with a chopper. This paste was filled in a laminated pouch so as to be 500 g per bag. The pouch was kept at 30 ° C. for 7 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した味噌様食材を用いて、野菜炒めを作製した。野菜炒めは、キャベツ４００ｇ、もやし５０ｇ、豚肉１５０ｇに対し、新規味噌様食材３．５ｇ及び食塩２．４ｇを加えて炒めた。対照として新規味噌様食材の代わりに、市販味噌（塩分１１％）を２０ｇ（食塩量２．２ｇ）加えて炒めたものを用いた。この野菜炒めを３名からなる専門の官能評価パネルによる官能評価を行った。その結果を表８に示す。
市販味噌は味がぼけ、濃厚感が足らなかったのに対し、新規味噌様食材は豊かな濃厚感を野菜炒めに付与し、優れた官能が得られた。
A stir-fried vegetable was prepared using the miso-like ingredients obtained by the above operation. Stir-fried vegetables were prepared by adding 3.5 g of new miso-like ingredients and 2.4 g of salt to 400 g of cabbage, 50 g of bean sprouts and 150 g of pork. As a control, instead of a novel miso-like food, 20 g (salt content: 2.2 g) of commercially available miso (11% salt content) was added and fried. Sensory evaluation of this stir-fried vegetable was performed by a specialized sensory evaluation panel consisting of three people. The results are shown in Table 8.
While the commercial miso was defocused and lacked richness, the new miso-like ingredients imparted a rich richness to the stir-fried vegetables, giving excellent sensuality.
大豆５０ｋｇを水に浸漬し、吸水させた後、蒸煮釜にて１１４℃、４０分蒸煮した。蒸煮大豆を密閉型製麹機に投入し、さらにL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）１ｋｇ、種麹（ビオック社製、豆味噌様種麹）０．０５ｋｇを混合し、３０℃、４３時間製麹した。製麹中の発酵熱の除熱にはHEPAフィルターを通して除菌した空気を用いた。製麹中は、手入れの際を除いて、密閉された状態の製麹機内で製麹した。手入れは製麹開始後１０時間毎に１５分間製麹機内部が外気に晒された状態で行った。得られた麹にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）を１５．４ｋｇ添加し、混合した後、チョッパーにより粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、７日間保温後、８０℃、４０分間加熱した。 50 kg of soybeans were immersed in water and absorbed, and then steamed at 114 ° C. for 40 minutes in a steaming kettle. Steamed soybeans are put into a closed-type koji making machine, and 1 kg of L.lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 4500 IU / ml), seed potato (manufactured by Bioc, bean miso-like potato) 0.05 kg Were mixed and made at 30 ° C. for 43 hours. Air sterilized through a HEPA filter was used to remove fermentation heat during koji making. During the iron making, the iron making was carried out in a sealed iron making machine, except during the care. Care was performed with the inside of the iron making machine exposed to the outside air for 15 minutes every 10 hours after the start of iron making. 15.4 kg of L. lactis AJ110212 (FERM BP-8552) culture solution (nisin activity 4500 IU / ml) was added to the resulting koji, mixed, and then ground and pasted with a chopper. This paste was filled in a laminated pouch so as to be 500 g per bag. The pouch was kept at 30 ° C. for 7 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した新規味噌様食材１００ｇに対し、食塩２ｇ、酢１ｇ、濃口醤油５ｍｌを加え、よく混合し、ペースト品を作製した。対照として新規味噌様食材の代わりに、市販味噌に対し、食塩２ｇ、酢１ｇ、濃口醤油５ｍｌを加え、よく混合して作製したペースト品を用いた。このペースト品を、3名からなる専門の官能評価パネルによる官能評価を行った。その結果を表９に示す。 To 100 g of the new miso-like food material obtained by the above operation, 2 g of salt, 1 g of vinegar and 5 ml of concentrated soy sauce were added and mixed well to prepare a paste product. As a control, paste products prepared by adding 2 g of salt, 1 g of vinegar, and 5 ml of concentrated soy sauce to commercial miso instead of a new miso-like food and mixing them well were used. This paste product was subjected to sensory evaluation by a professional sensory evaluation panel consisting of three people. The results are shown in Table 9.
市販味噌は塩味が強く、うま味、コク、濃厚感も弱かったのに対し、新規味噌様食材はコクがあり濃厚感豊かな風味を持っていた。新規味噌様食材はそのまま食すことができるばかりでなく、たれとして使用することも出来るものであった。 Commercially available miso had a strong salty taste and weak umami, richness, and richness, while the new miso-like food had a richness and richness. The new miso-like food was not only able to be eaten as it was, but also could be used as a sauce.
大豆５０ｋｇを水に浸漬し、吸水させた後、蒸煮釜にて１１４℃、４０分蒸煮した。蒸煮大豆を密閉型製麹機に投入し、さらにL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）１ｋｇ、種麹（ビオック社製、豆味噌様種麹）０．０５ｋｇを混合し、３０℃、４３時間製麹した。製麹中の発酵熱の除熱にはHEPAフィルターを通して除菌した空気を用いた。製麹中は、手入れの際を除いて、密閉された状態の製麹機内で製麹した。手入れは製麹開始後１０時間毎に１５分間製麹機内部が外気に晒された状態で行った。得られた麹にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）を１５．４ｋｇ添加し、混合した後、チョッパーにより粉砕、ペースト状とした。このペーストをラミネートパウチに1袋につき５００ｇとなるように充填した。このパウチを３０℃、７日間保温後、８０℃、４０分間加熱した。 50 kg of soybeans were immersed in water and absorbed, and then steamed at 114 ° C. for 40 minutes in a steaming kettle. Steamed soybeans are put into a closed-type koji making machine, and 1 kg of L.lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 4500 IU / ml), seed potato (manufactured by Bioc, bean miso-like potato) 0.05 kg Were mixed and made at 30 ° C. for 43 hours. Air sterilized through a HEPA filter was used to remove fermentation heat during koji making. During the iron making, the iron making was carried out in a sealed iron making machine, except during the care. Care was performed with the inside of the iron making machine exposed to the outside air for 15 minutes every 10 hours after the start of iron making. 15.4 kg of L. lactis AJ110212 (FERM BP-8552) culture solution (nisin activity 4500 IU / ml) was added to the resulting koji, mixed, and then ground and pasted with a chopper. This paste was filled in a laminated pouch so as to be 500 g per bag. The pouch was kept at 30 ° C. for 7 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した新規味噌様食材を用いて、クリームを作製した。卵黄6個、砂糖１５０ｇ、新規味噌様食材１００ｇをしっかりかき混ぜ、続いて小麦粉５０ｇを加えて混ぜ合わせた。牛乳を沸騰寸前まで温めたのち、５００ｍｌを加えて混ぜ、溶かしバター５００ｇを加えて、クリームを作製した。対照として新規味噌様食材を入れずに、溶かしバター６００ｇを加えたクリームを作製した。このクリームを、3名からなる専門の官能評価パネルによる官能評価を行った。その結果を表１０に示す。 A cream was prepared using the new miso-like food obtained by the above operation. Six egg yolks, 150 g of sugar, and 100 g of a new miso-like ingredient were thoroughly mixed, and then 50 g of flour was added and mixed. After warming the milk to just before boiling, 500 ml was added and mixed, and 500 g of melted butter was added to prepare a cream. As a control, a cream with 600 g of melted butter was added without adding any new miso-like ingredients. This cream was subjected to sensory evaluation by a professional sensory evaluation panel consisting of three people. The results are shown in Table 10.
新規味噌様食材を加えたクリームは豊かな濃厚感を持ち、また甘味が強く、優れた官能が得られた。 The cream with the new miso-like ingredients had a rich richness, strong sweetness, and excellent sensuality.
（外気開放型及び密閉型製麹機の比較）
大豆５００ｋｇを水に浸漬し、吸水させた後、蒸煮釜にて１１４℃、４０分蒸煮した。蒸煮大豆にL.lactis AJ110212（FERM BP-8552）培養液（ナイシン活性４５００ＩＵ／ｍｌ）１０ｋｇ、種麹（ビオック社製、豆味噌用種麹）０．５ｋｇを混合し、静置通風型（外気開放）製麹機に投入後、３０℃、４３時間製麹した。製麹中の発酵熱の除熱には除菌しない空気を通風した。得られた麹にL.lactis AJ110212（FERM BP-8552)培養液（ナイシン活性４５００ＩＵ／ｍｌ）を１５４ｋｇ添加し、混合した後、チョッパーにより粉砕、ペースト状とした。このペーストをラミネートパウチに１袋につき５００ｇとなるように充填した。このパウチを３０℃、７日間保温後、８０℃、４０分間加熱した。
(Comparison between open air type and closed type iron making machine)
500 kg of soybeans were immersed in water and absorbed, and then steamed in a steaming kettle at 114 ° C. for 40 minutes. 10 kg of L. lactis AJ110212 (FERM BP-8552) culture solution (Nisin activity 4500 IU / ml) and 0.5 kg of seed meal (Bioc, bean miso seed meal) are mixed with steamed soybeans. Open) After putting into the iron making machine, iron making was carried out at 30 ° C. for 43 hours. Air that was not sterilized was ventilated to remove the heat of fermentation during koji making. To the obtained koji, 154 kg of L. lactis AJ110212 (FERM BP-8552) culture solution (nisin activity 4500 IU / ml) was added and mixed, and then pulverized with a chopper to obtain a paste. This paste was filled in a laminated pouch so as to be 500 g per bag. The pouch was kept at 30 ° C. for 7 days and then heated at 80 ° C. for 40 minutes.
以上の操作によって取得した新規味噌様食材について、微生物の分析、可溶化TN、グルタミン酸濃度、乳酸濃度、pHの分析及び３名からなる専門の官能評価パネルによる官能評価を行った。官能評価はそのまま食べて評価し、官能評点は５点を満点として３点以上を合格とした。その結果を、静置通風型（外気開放）製麹機の替わりに本発明の密閉型製麹機を用いた以外は全く同条件の操作によって取得した新規味噌様食材の分析結果、評価結果とともに表１１に示す。 About the novel miso-like foodstuff acquired by the above operation, the microorganism analysis, solubilization TN, glutamic acid concentration, lactic acid concentration, pH analysis and sensory evaluation by a professional sensory evaluation panel consisting of three persons were performed. The sensory evaluation was evaluated by eating it as it was, and the sensory score was a perfect score of 5 points with a score of 3 or more. Together with the analysis results and evaluation results of the new miso-like foodstuffs obtained by operating under the same conditions except that the closed type iron making machine of the present invention was used instead of the stationary ventilation type (open air) type iron making machine. Table 11 shows.
その結果、静置通風型製麹機を用いた新規味噌様食材は、火入れ前ではBacillus属細菌、Pediococcus属細菌 、Staphyrococcus属細菌などの雑菌に汚染されており、火入れ後もBacillus属細菌は残存していた。また官能評価の結果、酸味が非常に強く、不合格となった。乳酸値を測定すると、密閉型製麹機を用いて製麹した物に比べ非常に高く、Pediococcus属細菌の混入により酸敗が起こったと考えられた。 As a result, the new miso-like food using a stationary aeration-type koji machine is contaminated with bacteria such as Bacillus, Pediococcus, and Staphyrococcus before burning, and Bacillus remains after burning. Was. Moreover, as a result of sensory evaluation, the acidity was very strong and it failed. When the lactic acid value was measured, it was very high compared to that produced using a closed type iron making machine, and it was thought that the rancidity occurred due to contamination with Pediococcus bacteria.
本発明の新規味噌様食材は、その強いうま味、コク、濃厚感を利用して、調味料用途、食材として使用でき、つゆ、たれ類などの各種調味料や、菓子類を含む加工食品に広く用いることが出来る。したがって本発明は工業上、特に食品分野において極めて有用である。 The novel miso-like foodstuff of the present invention can be used as a seasoning application, foodstuff, utilizing its strong umami, richness and richness, and is widely used in various seasonings such as soy sauce and sauces, and processed foods including confectionery. Can be used. Therefore, the present invention is extremely useful industrially, particularly in the food field.
Claims (15)
A miso-like food that can be obtained by the production method according to any one of claims 1 to 14, has a strong umami taste and richness, has a rich feeling, and can be used as a food material and a seasoning.
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| JP2006288261A (en) * | 2005-04-08 | 2006-10-26 | Ajinomoto Co Inc | Method for producing tobanjan (fermented broad bean paste with red pepper) |
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| JP2009000065A (en) * | 2007-06-22 | 2009-01-08 | Marusan I Kk | Method for producing salt-free or low-salt soybean paste-based seasoning, and product of the seasoning |
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| WO2006109821A1 (en) * | 2005-04-08 | 2006-10-19 | Ajinomoto Co., Inc. | Method of producing tobanjan and food using tobanjan |
| JP2006288261A (en) * | 2005-04-08 | 2006-10-26 | Ajinomoto Co Inc | Method for producing tobanjan (fermented broad bean paste with red pepper) |
| JP4613673B2 (en) * | 2005-04-08 | 2011-01-19 | 味の素株式会社 | Method for producing soy sauce |
| WO2007032543A1 (en) * | 2005-09-15 | 2007-03-22 | Ajinomoto Co., Inc. | Method of producing tochijan and food with the use of tochijan |
| JP2007129985A (en) * | 2005-11-11 | 2007-05-31 | Ina Food Ind Co Ltd | Soybean fermented material-containing food product, and food oil absorption suppressing composition, food peelability improving composition, food emulsification stabilizing composition, saccharide crystallization inhibiting composition, oil and fat crystallization inhibiting composition, maillard reaction promoting composition, food offensive smell/taste suppressing composition, and starch food product aging delaying composition |
| WO2008050899A1 (en) * | 2006-10-26 | 2008-05-02 | Ajinomoto Co., Inc. | Liquid koji and quick-fermented miso type food material |
| JP2009000065A (en) * | 2007-06-22 | 2009-01-08 | Marusan I Kk | Method for producing salt-free or low-salt soybean paste-based seasoning, and product of the seasoning |
| JP2018042507A (en) * | 2016-09-15 | 2018-03-22 | イチビキ株式会社 | That can be easily raised to vegetable raw material genus enterococcus lactic acid bacterium and proliferation method of the same, and production method of bean miso using the same and bean miso |
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