JP2006311847A - Food using hishio (fermented seasoning) - Google Patents
Food using hishio (fermented seasoning) Download PDFInfo
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- JP2006311847A JP2006311847A JP2005268539A JP2005268539A JP2006311847A JP 2006311847 A JP2006311847 A JP 2006311847A JP 2005268539 A JP2005268539 A JP 2005268539A JP 2005268539 A JP2005268539 A JP 2005268539A JP 2006311847 A JP2006311847 A JP 2006311847A
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Abstract
Description
本発明は、バクテリオシンを利用して製造される醤を使用した食品に関するものである。 The present invention relates to a food using soy produced using bacteriocin.
中華料理は、世界中で好まれている。各種中華調味料を使用した料理レシピは、各種料理本、ウエブサイトで見ることができる。代表的な中華調味料である醤を使ったレシピでは豆板醤・芝麻醤を使用した冷やしうどん、豆板醤を使用した炒り卵、豆板醤を使用した海老と枝豆の炒めもの、豆板醤・てんめん醤を使用した茄子と豚肉の炒め物、もやしの豆板醤あえ、オイスターソース油醤を使用したセロリと牛肉の炒め物、てんめん醤を使用した竹の子のみそ煮、海鮮醤を使用した肉そぼろのレタス包み、沙茶醤を使用した鶏のから揚げ、豆ち醤を使用したかきの豆ち炒め、豆ち醤を使用した白身魚の豆ち蒸し、XO醤を使用した白かゆのXO醤添え、芝麻醤・豆板醤を使用した牛肉のごま風味炒め、芝麻醤を使用した揚げなすのごまソースなどが家庭料理のレシピとして提案されている(非特許文献1)。 Chinese cuisine is preferred all over the world. Cooking recipes using various Chinese seasonings can be found in various cookbooks and websites. In the recipe using soy sauce which is a typical Chinese seasoning, chilled udon using bean plate soy and shiba soup, fried egg using bean plate soy, shrimp and green soybeans using bean plate soy, bean plate soy sauce and tempura soy sauce Stir-fried eggplant and pork with soy sauce, bean sprouts with bean sprouts, celery and beef stir-fried with oyster sauce soy sauce, bamboo sautéed with tendon soy sauce, and soba lettuce wrap with seafood soy sauce , Fried chicken from shacha soy sauce, fried oyster beans using bean soy sauce, steamed white fish beans using bean soy sauce, white soy sauce using XO soy sauce, shiba soy sauce -Beef sesame-flavored stir-fried with bean soy sauce, fried eggplant sesame sauce with turf soy sauce, etc. have been proposed as home cooking recipes (Non-Patent Document 1).
また、加工食品には、うま味の主成分であるグルタミン酸モノナトリウム(MSG)、コク味を与える酵母エキスの他に、豆板醤、豆ち醤、てんめん醤などの醤がよく使用されている。 For processed foods, in addition to monosodium glutamate (MSG), which is the main ingredient of umami, and a yeast extract that provides a rich taste, soy sauce such as bean plate soy sauce, bean soy sauce, and tempura soy sauce is often used.
一般に、各種醤は次のような特徴を有している。豆板醤はピリッとした辛味と厚みのあるコクが特徴で、炒め物やあえものに使用される。てんめん醤はねっとりとしてまろやかな甘味とコクが特徴で、炒め物、あえもの、煮物に使用される。豆ち醤は独特の発酵臭と複雑なコク味が特徴で、炒め物、あえものに使用される In general, various soy sauces have the following characteristics. Bean plate soy is characterized by a spicy spicy and thick body, and is used for stir-fried foods and foods. Tenmen soy has a mellow sweetness and richness, and is used for stir-fried foods, sweet foods and boiled foods. Mamechi soy has a unique fermented odor and a complex rich taste, and is used for stir-fry and sweet foods.
しかしながら、従来、各種醤のコク味をより深くする検討はほとんどされていない。一方、醤を加工食品に利用する場合には、芽胞菌に対する対策が必要である。一般に、加工食品は常温で流通することが多いため、微生物の増殖による品質劣化を防ぐことが重要である。微生物の増殖を抑制する方法としては、水分活性を低くすること、低pHにすること、加工食品をレトルトパウチ等の密閉容器にいれ殺菌することなどを挙げることができる。なお、現行の日本の食品衛生法によると、容器包装詰加圧加熱殺菌食品のうち、水分活性0.94以上、pH4.6以上の食品は120℃4分の加熱殺菌工程が義務付けられており、食品の製造工程で混入する可能性がある耐熱性芽胞菌を滅菌処理している。 However, there has been little research on deepening the richness of various soy sauces. On the other hand, when using soy sauce as a processed food, measures against spore bacteria must be taken. In general, processed foods are often distributed at room temperature, so it is important to prevent quality degradation due to the growth of microorganisms. Examples of methods for suppressing the growth of microorganisms include lowering water activity, lowering pH, and sterilizing processed foods in a closed container such as a retort pouch. According to the current Japanese food sanitation law, among foods that have been heat-sterilized in containers and packaging, foods with a water activity of 0.94 or more and a pH of 4.6 or more are required to be sterilized at 120 ° C for 4 minutes. The heat-resistant spore bacteria that may be mixed in the food manufacturing process are sterilized.
醤は通常以下のように製造されている。大豆、そら豆、黒豆を主原料とし、必要に応じて小麦粉を加えて或いは小麦を主原料とし、これら主原料に麹菌を接種し、発酵させて麹を作製する。そして、この麹に塩水を加え諸味を調製し、発酵熟成させることによって醤を製造する。ところで穀類には芽胞菌が生育していることが知られている。例えば、大豆にはバチルス・ズブチリス(Bacillus subtilis)が、そら豆にはバチルス・セレウス(Bacillus cereus)が生息していることが知られている。その為、大豆やそら豆等の穀類を原料に製麹した麹は、通常は芽胞菌に汚染されてしまう。その後、麹に加えられる塩水によって、芽胞菌は芽胞を形成し増殖することができないため、醤の品質が著しく劣化することはない。しかしながら、一般に加工食品は、豆板醤と比較して塩分濃度が低く、芽胞菌が増殖しやすい環境にある。そのため加工食品において醤を使用する場合は、通常、芽胞を死滅させる条件で醤を殺菌した後に使用されている。この殺菌工程で、醤のコク味が著しく低下してしまう。 Soy sauce is usually manufactured as follows. Soybeans, broad beans and black beans are used as the main ingredients, and if necessary, wheat flour is added or wheat is used as the main ingredients. These main ingredients are inoculated with koji molds and fermented to produce koji. Then, salt water is added to this koji to prepare moromi and fermented and matured to produce soy sauce. By the way, it is known that spore bacteria grow on cereals. For example, it is known that Bacillus subtilis inhabits soybeans and Bacillus cereus inhabits soya beans. Therefore, koji made from cereals such as soybeans and broad beans is usually contaminated with spore bacteria. Thereafter, the salt water added to the koji prevents the spores from forming and growing spores, so the quality of the soy does not deteriorate significantly. However, in general, processed foods have a lower salt concentration than soy sauce and are in an environment in which spores are likely to grow. Therefore, when using soy sauce in processed foods, it is usually used after sterilizing soy sauce under conditions that kill spores. In this sterilization process, the richness of the soy will be significantly reduced.
このような従来技術のもと、コク味深く、芽胞菌の汚染量が少ない醤の製造方法が待ち望まれていた。 Under such a conventional technique, there has been a long-awaited production method of soy sauce with a rich taste and a low contamination amount of spore bacteria.
ところで、1992年に食品の微生物制御の手段としてバイオプリザベーションを利用しようとする試みがB. Rayらによって提唱された。なかでも、バイオプリザバティブとしてバクテリオシンの利用が試みられている。例えば、ラクトコッカス(Lactococcus)属やラクトバチルス(Lactobacillus)属によって産生されるナイシン(クラスIに属するランチビオティック系のバクテリオシン)は、グラム陽性菌に対して幅広い静菌効果を有することが知られている(非特許文献2参照)。グラム陽性菌に属する芽胞菌Bacillus属は、ナイシンによって殺菌されることが期待できるため、近年、ナイシンを麹の静菌剤として利用することが検討されつつある。 By the way, in 1992, an attempt to use biopreservation as a means of controlling microorganisms in food was proposed by B. Ray et al. In particular, the use of bacteriocin as a biopreservative has been attempted. For example, nisin produced by the genus Lactococcus or Lactobacillus is known to have a broad bacteriostatic effect against gram-positive bacteria. (See Non-Patent Document 2). Since the genus Bacillus belonging to the Gram-positive bacterium can be expected to be sterilized by nisin, in recent years, the use of nisin as a bacteriostatic agent is being studied.
食塩に代わる静菌剤としてバクテリオシンの一つであるナイシンを利用して原料を分解して味噌を製造する方法が開示されている(非特許文献3参照)。「今後の課題と可能性」の章には、該方法で製造した乳酸発酵味噌を利用すれば惣菜や弁当などの調理済み食品、タレ、ツユ、ドレッシング等の加工食品の変敗を効果的に防止できるとの記載がある。しかしながら、これら食品への利用については「今後の課題と可能性」として挙げられているにすぎず、実際にどのように利用するか、使用した場合に得られる効果については具体的な記載はなく、実施可能な技術として記載されていない。また、バクテリオシンを利用した芽胞菌汚染の少ない味噌の用途についての記載であるため、バクテリオシンを利用することによってコク味がどのように変化するかは記載も示唆もされていない。豆板醤、豆ち醤、てんめん醤等についての記載もない。 A method is disclosed in which miso is produced by decomposing a raw material using nisin, which is one of bacteriocins, as a bacteriostatic agent in place of salt (see Non-Patent Document 3). In the chapter “Future issues and possibilities”, the use of the lactic acid fermented miso produced by this method will effectively prevent the deterioration of cooked foods such as side dishes and bento boxes, and processed foods such as sauces, sauces and dressings. There is a description that it can be prevented. However, the use of these foods is only listed as “future issues and possibilities”, and there is no specific description of how they are actually used and the effects obtained when used. It is not described as a feasible technology. Moreover, since it is the description about the use of the miso which uses bacteriocin and which is less contaminated with spore bacteria, it is neither described nor suggested how the body taste changes by using bacteriocin. There is no description about soy sauce, soy sauce, tempura soy sauce, etc.
本発明は、コク味深く、芽胞菌の汚染量が少ない醤の製造方法を提供するものである。 The present invention provides a method for producing a soy sauce with a rich taste and a low amount of contamination with spore bacteria.
本発明者らは、鋭意検討を重ねた結果、バクテリオシンを利用して製造された醤は、従来の醤よりもコク味が深くなることを見出し、豆板醤、てんめん醤、豆ち醤からなる郡から選ばれる醤を2つ以上利用する食品において、少なくも1つ以上の醤でバクテリオシンを利用した醤を用いることで、よりコク味深い食品が得られることを見出し、本発明を完成させた。本発明の別の効果として、バクテリオシンを利用して製造された醤は、従来の醤に比べて芽胞菌による汚染が少ないため殺菌度合いを低減することができ、殺菌工程を経る加工食品においては更にその効果が高まることを見出した。本発明は以下の内容を包含する。 As a result of intensive studies, the present inventors have found that soy produced using bacteriocin has a deeper taste than conventional soy sauce, and is composed of soy sauce, tempura soy sauce, and soy sauce. In foods that use two or more soy sauces selected from the county, we found that by using at least one soy sauce that uses bacteriocin, a richer food can be obtained, and the present invention has been completed. It was. As another effect of the present invention, the soy produced using bacteriocin can reduce the degree of sterilization because it is less contaminated with spore bacteria compared to conventional soy, and in processed foods that undergo a sterilization process Furthermore, it discovered that the effect increased. The present invention includes the following contents.
(1)豆板醤、てんめん醤、豆ち醤からなる群から選ばれる醤を2つ以上利用する食品の製造工程において、少なくとも1つ以上の醤がバクテリオシンを利用して製造された醤であることを特徴とするコク深い食品の製造方法。(2)バクテリオシンを利用して製造された醤が豆板醤であることを特徴とする(1)記載の方法。(3)バクテリオシンを利用して製造された醤が豆ち醤であることを特徴とする請求項1記載の方法。(4)バクテリオシンを利用して製造された醤がてんめん醤であることを特徴とする(1)記載の方法。(5)(1)ないし(4)記載の方法で製造された食品。(6)(5)記載の食品が殺菌工程を経ることを特徴とする加工食品。(7)豆板醤、てんめん醤、豆ち醤からなる群から選ばれる醤を2つ以上利用し、少なくとも該醤のうち1つ以上がバクテリオシンを利用して製造された醤であることを特徴とするコク味付与用醤。 (1) In a food manufacturing process that uses two or more soy sauces selected from the group consisting of bean plate soy sauce, tempura soy sauce and bean soy sauce, at least one soy sauce is a soy sauce produced using bacteriocin. A method for producing a rich food characterized by the above. (2) The method according to (1), wherein the soy produced using bacteriocin is a bean plate soy. (3) The method according to claim 1, wherein the soy produced using bacteriocin is a bean soy sauce. (4) The method according to (1), wherein the soy produced using bacteriocin is tempura soy. (5) A food produced by the method according to (1) to (4). (6) Processed food characterized in that the food according to (5) undergoes a sterilization process. (7) Two or more soy sauces selected from the group consisting of bean plate soy sauce, tempura soy sauce, bean soy sauce are used, and at least one of the soy sauces is a soy produced using bacteriocin. A rich soy sauce.
本発明の効果として、豆板醤、てんめん醤、豆ち醤からなる郡から選ばれる醤を2つ以上使用する食品のコクをより深くする製造方法が提供される。 As an effect of the present invention, there is provided a production method for deepening the richness of foods using two or more soy sauces selected from a group consisting of bean plate soy sauce, tempura soy sauce, and soy bean soy sauce.
本発明における、豆板醤、てんめん醤、豆ち醤は、各種醤の製麹時、或いは製麹時及び諸味形成時にバクテリオシンを添加させることによって、製造することができる。 In the present invention, the bean plate soy sauce, tempura soy sauce, and bean soy sauce can be produced by adding bacteriocin at the time of making various soy sauces, or at the time of making the sake and moromi.
従来の豆板醤の製造工程を例示する。豆板醤の高温短期間発酵法では、大豆あるいは脱皮そら豆を浸漬し、蒸煮し、冷却した後、麹菌を接種し、30〜38℃で数日間通風製麹することにより固体麹を作製する。固体麹に、磨砕した塩漬唐辛子、食塩水を加えて諸味を形成させる。該諸味を発酵槽で40〜55℃で15〜30日間発酵させて豆板醤を製造する。別の例では、固体麹に唐辛子を混合せずそのまま諸味を形成して発酵させいわゆる味噌様食材を製造し、この味噌様食材に別途唐辛子を発酵熟成させた辣醤を混合し、再度発酵熟成させることによっても製造できる。別の例では、自然発酵法のように、蒸煮したそら豆に小麦粉を混ぜ合わせて、竹ザルに均一に薄めに乗せ、発酵室に置く。室温40℃程度の発酵室で6〜7日間発酵させることにより、発酵室中の麹菌がそら豆の表面に菌糸を伸ばし、麹が生じる。麹を陶器製のかめに入れ、食塩水を加え、室外で40〜50日寝かした後、唐辛子と更に食塩を加え、均一に混合する。更に、室外で3〜5ヵ月貯蔵発酵させ豆板醤を製造する製法もある。 The manufacturing process of the conventional bean plate soy is illustrated. In the soybean plate soy sauce high-temperature short-term fermentation method, soybeans or moulted soy beans are soaked, steamed and cooled, then inoculated with koji molds, and subjected to ventilation and smelting at 30 to 38 ° C. for several days to produce solid koji. Add crushed salted pepper and salt solution to the solid koji to form moromi. The moromi is fermented in a fermentor at 40 to 55 ° C. for 15 to 30 days to produce a bean plate soy. In another example, solid soy sauce is not mixed with chili but forms mashi and fermented to produce a so-called miso-like food. Can also be manufactured. In another example, like natural fermentation, steamed beans are mixed with flour, placed on a bamboo colander evenly and placed in a fermentation room. By fermenting in a fermentation room at a room temperature of about 40 ° C. for 6 to 7 days, koji molds in the fermentation room extend mycelia onto the surface of the beans, producing koji. Put the cocoon in a porcelain turtle, add salt water, sleep for 40-50 days outdoors, add chili and further salt, and mix evenly. Furthermore, there is also a production method in which bean plate soy is produced by storage fermentation for 3 to 5 months outdoors.
本発明における、豆板醤、てんめん醤、豆ち醤は、前述する各種醤の製麹時、或いは製麹時及び諸味形成時にバクテリオシンを添加させることによって、製造することができる。 In the present invention, the bean plate soy sauce, tempura soy sauce, and bean soy sauce can be produced by adding bacteriocin at the time of making the above-mentioned various soy sauces, or at the time of koji making and moromi formation.
また、従来の豆板醤の製造工程に変更点を加えたものとしては、豆板醤を製造する工程において、(1)穀類に麹菌及びバクテリオシンを添加し、(2)除菌された空気を連続的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、(3)得られた固体麹に、バクテリオシンおよび固体麹重量の0〜50倍重量の殺菌された食品素材を混合して諸味を形成し、(4)次に、該諸味を食塩濃度が12%以下に制御された状態で発酵熟成する一段階目の工程と(5)食塩濃度を1%以上に制御して発酵熟成する二段階目の工程を含み、(6)一段階目の工程と二段階目の工程のいずれか若しくは両方の工程で唐辛子を添加することを特徴とする方法もある。 Moreover, as what added the change point to the manufacturing process of the conventional bean plate soy, in the process of manufacturing the bean plate soy, (1) adding koji and bacteriocin to the cereal, and (2) continuously removing the sterilized air (3) The resulting solid koji was sterilized at 0 to 50 times the weight of bacteriocin and solid koji. Mixing food ingredients to form moromi, (4) Next, the first step of fermenting and ripening the moromi in a state where the salt concentration is controlled to 12% or less, and (5) the salt concentration of 1% or more There is also a method characterized in that it includes a second step of controlling and controlling the fermentation and ripening, and (6) adding chili in either or both of the first step and the second step.
本発明において、バクテリオシンを添加するとはバクテリオシン含有物を添加するだけでなく、バクテリオシン生産菌を添加することでバクテリオシンを存在させることも含まれる。バクテリオシン生産菌をあらかじめ最適条件で培養し、バクテリオシンを含有する培養物として添加することが操作性の観点から望ましい。バクテリオシンの種類は、豆板醤、豆ち醤、或いはてんめん醤の製造工程において汚染菌である芽胞菌を殺菌し、豆板醤、豆ち醤、或いはてんめん醤が製造可能である限りにおいて特に制限されない。そのようなバクテリオシンとしてグラム陽性菌に作用するバクテリオシンを上げることができる。グラム陽性菌に作用するバクテリオシンとしては、ナイシン、ラクティシン、ペディオシン、サカシン、ヌカシンなどがあり、中でも、ナイシンは世界各国で食品添加物として認可されていることから市場の受容性から考えても好ましい。なお、ナイシンのようにナイシンA、ナイシンZ、ナイシンQなど類縁体を有するものもあるが、芽胞菌を殺菌できる限りにおいていずれでもかまわない。バクテリオシン生産菌としては、ラクトコッカス・ラクティス(Lactococcus lactis)、ペディオコッカス・ペントーサス(Pediococcus pentosaceus)、ラクトバチルス・サケイ(Lacotobacillus sakei)、ラクトバチルス・アシドフィラス(Lactobacillus acidophilus)等の乳酸菌、ビフィドバクテリウム・ビフィダム(Bifidobacterium bifidum)等のビフィズス菌、プロピオニバクテリウム・ソエニ(Propionibacterium thoenii)等のプロピオン酸菌をあげることができる。バクテリオシンの培養方法が広く確立されている乳酸菌を使用することが望ましい。バクテリオシンの至適存在量は、その種類によって異なるが、固体麹作製時又は固体麹作成時及び諸味作製時に存在し、芽胞菌を殺菌できればよい。その存在量が多いほど微生物の混入や増殖を防ぐことができるため、効果の観点から存在量が多ければ多いほど望ましいことは言うまでもない。例えば、ナイシンの場合は、固体麹作製時、望ましくは固体麹作製時及び諸味作製時に存在していればよい。具体的には、そら豆1gあたり1IU以上、望ましくは10IU以上、より望ましくは100IU以上、更に望ましくは1,000IU以上存在していればよい。上限は特にないが、100,000IU以下、望ましくは10,000IU以下に制限することが製造コストの観点から望ましい。 In the present invention, adding bacteriocin includes not only adding a bacteriocin-containing material but also adding bacteriocin to the presence of bacteriocin. It is desirable from the viewpoint of operability that the bacteriocin-producing bacteria are cultured in advance under optimum conditions and added as a culture containing bacteriocin. The type of bacteriocin is not particularly limited as long as it can sterilize spore bacteria that are contaminating bacteria in the production process of bean plate soy sauce, bean soy sauce, or tempura soy sauce and can produce bean plate soy sauce, bean soy sauce or tempura soy sauce. . As such bacteriocin, bacteriocin acting on Gram-positive bacteria can be raised. As bacteriocin acting on Gram-positive bacteria, there are nisin, lactisin, pediocin, sakacin, nukacin, etc. Among them, nisin is preferred in view of market acceptance because it is approved as a food additive in various countries around the world. . Some of them have analogs such as nisin A, nisin Z, and nisin Q, such as nisin, but any of them may be used as long as spore bacteria can be sterilized. Examples of bacteriocin-producing bacteria include Lactococcus lactis, Pediococcus pentosaceus, Lactobacillus sakei, Lactobacillus acidophilus and other lactic acid bacteria, Bifidobacteria Examples thereof include bifidobacteria such as Bifidobacterium bifidum and propionic acid bacteria such as Propionibacterium thoenii. It is desirable to use lactic acid bacteria for which bacteriocin culture methods are widely established. The optimum amount of bacteriocin varies depending on the type of the bacteriocin, but it may be present when the solid koji is produced, or when the solid koji is produced and when the moromi is produced, and it is sufficient that the spore bacteria can be sterilized. It is needless to say that the larger the abundance is, the more desirable the abundance is from the viewpoint of the effect, since the larger the abundance can prevent the contamination and proliferation of microorganisms. For example, in the case of nisin, it may be present at the time of solid koji preparation, desirably at the time of solid koji preparation and moromi preparation. Specifically, 1 IU or more per gram of beans, desirably 10 IU or more, more desirably 100 IU or more, and even more desirably 1,000 IU or more may be present. Although there is no particular upper limit, it is desirable from the viewpoint of manufacturing cost to limit to 100,000 IU or less, preferably 10,000 IU or less.
本発明において、食品とは豆板醤、てんめん醤、豆ち醤からなる群から選ばれる2つ以上の醤を利用する食品であれば特に限定はない。卵焼き等、醤を使わない食品でも豆板醤、豆ち醤、てんめん醤などを併用することによってコク味が深まる限り特に制限されない。加熱工程を経る食品は、醤の風味がより際だち、その添加効果が高くなるため好ましい。具体的料理名としては、麻婆豆腐、麻婆春雨、魚香茄子、麻婆茄子、回鍋肉、干焼蝦仁、豆板醤入り炒り卵などを例示することができる。 In the present invention, the food is not particularly limited as long as it is a food that uses two or more soy sauces selected from the group consisting of soy sauce, tempura soy sauce, and soy sauce. Even foods that do not use soy, such as fried eggs, are not particularly limited as long as the richness is deepened by using soy sauce, bean chi sauce, tempura soy sauce, etc. together. Foods that undergo the heating step are preferred because the flavor of the soy is more pronounced and the effect of addition is enhanced. Specific examples of cooking names include mapo tofu, mapo vermicelli, fish scented eggplant, maple egg, kaibetsume, dried baked jinjin, fried egg with soy sauce.
本発明において、豆板醤を用いた食品の製造工程において殺菌工程を有するとは、食品の品質を維持する為に汚染微生物を死滅させる工程を有することを意味する。原料としての豆板醤をあらかじめ殺菌してから使用してもよいし、豆板醤はあらかじめ殺菌せず出来上がった食品を殺菌してもよい。或いは、両方を併用してもよい。殺菌方法は、汚染微生物を死滅させる限りにおいて制限されないが、60℃で30分、70℃で30分、80℃で10分、90℃で10分等が用いられる。殺菌工程は、目的の品質を達成できる条件であれば良い。レトルト食品では、水分活性0.94以上、pH4.6以上の食品では120℃4分の加熱殺菌条件などである。 In this invention, having a sterilization process in the manufacturing process of the foodstuff using a bean plate soy means having a process of killing a contaminating microorganism in order to maintain the quality of a foodstuff. The bean plate soy as a raw material may be used after being sterilized in advance, or the bean plate soy may be sterilized in advance without sterilizing it. Or you may use both together. The sterilization method is not limited as long as the contaminating microorganism is killed, but 60 ° C. for 30 minutes, 70 ° C. for 30 minutes, 80 ° C. for 10 minutes, 90 ° C. for 10 minutes, and the like are used. The sterilization process should just be the conditions which can achieve the target quality. For retort food, the water activity is 0.94 or higher, and for food with pH 4.6 or higher, the heat sterilization conditions are 120 ° C. for 4 minutes.
以下、本発明を実施例に基づいて説明するが、本発明はこれらにより何ら限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited at all by these.
(バクテリオシン粉末の調製)
ナイシンZを含有するラクティスエイドDL7溶液(オーム乳業社製、ナイシン活性7,000IU/ml)480Lを常法に従い、CPスケールUFモジュール(SAP−3013:分画分子量4,000Da)を用い、25Lまで濃縮し、次にBPスケールUFモジュール(SAP−1013:分画分子量4,000Da)を用い、15Lまで濃縮した後、凍結乾燥することにより、260万IU/gの抗菌活性を有するナイシンZ粉末を調製した。ナイシンZ活性は、HPLCによる定量及びバイオアッセイ(Appl. Microbiol. Biotechnol. (1996) 45:36-40 A. Ishizaki et al.)により調べた。
(Preparation of bacteriocin powder)
According to a conventional method, 480 L of lactis aid DL7 solution containing Nisin Z (produced by Ohm Dairy Co., Ltd., nisin activity 7,000 IU / ml) up to 25 L using CP scale UF module (SAP-3013: molecular weight cut-off 4,000 Da) Concentrated, then concentrated to 15 L using a BP scale UF module (SAP-1013: molecular weight cut off 4,000 Da), and then freeze-dried to obtain nisin Z powder having antibacterial activity of 2.6 million IU / g. Prepared. Nisin Z activity was determined by HPLC quantification and bioassay (Appl. Microbiol. Biotechnol. (1996) 45: 36-40 A. Ishizaki et al.).
(バクテリオシン乳酸菌培養液の調製)
バクテリオシン乳酸菌培養液はラクトコッカス・ラクティス(Lactococcus lactis )AJ110212 (FERM BP-8552)株をTioglycolate without glucose培地(Difco社製)にて37℃で24時間培養し、その培養液を50mLのYD培地(0.5%酵母エキス、0.5%塩化ナトリウム、3.0%グルコース、1.5%炭酸カルシウム、pH 7.0に調製、坂口フラスコ)にシードして100rpmで振とうし、約20時間のバッチ培養を行った(ナイシン活性約11,000IU/ml)。まれに培養ロットによっては、ナイシン活性が11,000IU/mlにならない場合もあるが、その時は実施例1で調製したナイシンを添加することによってナイシン活性を11,000IU/mlになるように調製した。
(Preparation of bacteriocin lactic acid bacteria culture solution)
The culture solution of bacteriocin lactic acid bacteria was cultured for 24 hours at 37 ° C. in Tioglycolate without glucose medium (manufactured by Difco) of Lactococcus lactis AJ110212 (FERM BP-8552), and the culture liquid was 50 mL of YD medium. Seeded (0.5% yeast extract, 0.5% sodium chloride, 3.0% glucose, 1.5% calcium carbonate, adjusted to pH 7.0, Sakaguchi flask) and shaken at 100 rpm, about 20 Batch culture for hours was performed (nisin activity about 11,000 IU / ml). In some rare cases, the nisin activity may not be 11,000 IU / ml depending on the culture lot. At that time, the nisin activity was adjusted to 11,000 IU / ml by adding nisin prepared in Example 1. .
(バクテリオシンを利用した豆ち醤の製造)
黒豆1kgを蒸気釜にて114℃、90分蒸煮した。蒸煮黒豆1kg、実施例2で調製した培養液或いは滅菌水12.5ml、種麹(ビオック社製、豆味噌用種麹)0.1gをビニール袋にいれてよく混合した。混合物を麹フタに移し、30℃、90%RHにて43時間製麹した(二葉科学社製、恒温恒室槽)。手入れは製麹開始後17時間後、24時間後、38時間後に行った。1番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹の表面に付着した麹菌を温水で軽く洗い流し、再び麹フタに移して、30℃、90%RHにて1時間再度製麹した。得られた固体麹600gに実施例2で調製した培養液60ml、食塩水570ml、酵母(ビオック社製、強力味噌用酵母)1.0mlを加え混合した。これを蓋つきのガラス瓶に移し、40℃、1ヶ月間保温し、発酵熟成を行なった。
出来上がった豆ちを天日にて乾燥させた後、官能評価を行った。20名からなる専門パネラーにより、コク味を評価した。評価は直接、2つの対象品をなめることにより比較する2点嗜好法によって行った。
その結果、20名中19名が製麹時に実施例2で調製した培養液(ナイシン含有)を添加した豆板醤のコク味が勝っていると評価した(優位水準0.1%以上、統計的官能検査法(佐藤信著、日科技連出版社、1985年初版、ISDN4−8171−9011−6)のp315記載「数表2 2点嗜好法の検定のための表」より)。このことより、バクテリオシンを製造工程に利用することにより、豆ち醤のコク味が深まることがわかった。
(Manufacturing bean soy using bacteriocin)
1 kg of black beans was cooked in a steam kettle at 114 ° C. for 90 minutes. 1 kg of steamed black beans, 12.5 ml of the culture solution or sterilized water prepared in Example 2, and 0.1 g of seed pod (manufactured by Bioc, seed pod for bean miso) were placed in a plastic bag and mixed well. The mixture was transferred to a lid, and was smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and constant temperature chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After first cleaning, the lid was slightly opened to make the water so that the water evaporated. The koji mold adhering to the surface of the obtained solid koji was rinsed lightly with warm water, transferred again to the koji lid, and kneaded again at 30 ° C. and 90% RH for 1 hour. To 600 g of the obtained solid koji, 60 ml of the culture solution prepared in Example 2, 570 ml of saline and 1.0 ml of yeast (Bioc, yeast for strong miso) were added and mixed. This was transferred to a glass bottle with a lid, kept at 40 ° C. for 1 month, and fermented and matured.
The finished beans were dried in the sun and then subjected to sensory evaluation. The richness was evaluated by a professional panel consisting of 20 people. The evaluation was made directly by a two-point preference method that compares two items by licking.
As a result, 19 out of 20 people evaluated that the richness of bean plate soy added with the culture solution (containing nisin) prepared in Example 2 at the time of koji was superior (dominance level 0.1% or more, statistical Sensory test method (Nobu Sato, Nikka Giren Publisher, 1985, first edition, ISDN 4-8171-9011-6) described on p315 “From the number table 2 table for testing of 2-point preference method”). From this, it was found that the rich taste of Mamechi Soy was deepened by using bacteriocin in the production process.
(バクテリオシンを利用した豆板醤の製造)
皮むきしたソラマメ1kgを蒸気釜にて121℃、5分蒸煮した。蒸煮ソラマメ1kg、実施例2で調製した培養液或いは滅菌水10ml、種麹(ビオック社製、豆味噌用種麹)0.1gをビニール袋にいれてよく混合した。混合物を麹フタに移し、30℃、90%RHにて43時間製麹した(二葉科学社製、恒温恒室槽)。手入れは製麹開始後17時間後、24時間後、38時間後に行った。1番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹800gに、滅菌水300ml、塩蔵牛角唐辛子を1920g、酵母(ビオック社製、強力味噌用酵母)1.92ml加え混合した後、チョッパー(株式会社日本キャリア工業社製、ゴールデンチョッパーGM−D)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℃、28日間保温することにより諸味を発酵熟成した。
出来上がった豆板醤を80℃ウオーターバスに13分間保温し、殺菌して豆板醤の官能評価を行った。実施例3と同様に、20名からなる専門パネラーによりコク味を評価した。
その結果、20名中19名が製麹時に実施例2で調製した培養液(ナイシン含有)を添加した豆板醤のコク味が勝っていると評価した(優位水準0.1%以上)。このことより、バクテリオシンを製造工程に利用することにより、豆板醤のコク味が深まることがわかった。
(Manufacture of soy sauce using bacteriocin)
1 kg of peeled broad bean was steamed in a steam kettle at 121 ° C. for 5 minutes. 1 kg of steamed broad bean, 10 ml of the culture solution or sterilized water prepared in Example 2, and 0.1 g of seed pod (manufactured by Bioc Co., Ltd., bean miso seed pod) were placed in a plastic bag and mixed well. The mixture was transferred to a lid, and was smelted at 30 ° C. and 90% RH for 43 hours (manufactured by Futaba Kagaku Co., constant temperature and constant temperature chamber). Care was carried out 17 hours, 24 hours and 38 hours after the start of the ironmaking. After the first cleaning, the lid was slightly opened to make the water so that the water evaporated. To 800 g of the obtained solid koji, 300 ml of sterilized water, 1920 g of salted beef horn pepper and 1.92 ml of yeast (Bioc, yeast for strong miso) were added and mixed, and then a chopper (Golden Chopper GM, Nippon Carrier Industry Co., Ltd.). -D) pulverized into paste. This paste was filled in a laminated pouch so as to be 500 g per bag. Moromi was fermented and matured by keeping this pouch at 30 ° C. for 28 days.
The finished bean plate soy was kept in an 80 ° C. water bath for 13 minutes, sterilized and subjected to sensory evaluation of the bean plate soy. In the same manner as in Example 3, the richness was evaluated by a professional panel consisting of 20 people.
As a result, 19 out of 20 people evaluated that the richness of bean plate soy to which the culture solution (containing nisin) prepared in Example 2 was added at the time of koji was superior (dominant level of 0.1% or more). From this fact, it was found that the rich taste of soy sauce is deepened by using bacteriocin in the production process.
(芽胞菌量の測定)
実施例3で製造した豆ち醤及び実施例4で製造した豆板醤中の芽胞菌数を測定した。測定方法は、以下の一般的な方法で行った。豆板醤を10倍希釈してストマッカーにて破砕した。破砕溶液を80℃、30分間加熱し一般細菌を死滅させた。その後、溶液をカビサイジン(抗真菌剤、日本製薬株式会社製)入りの標準寒天培地にスプレッドし、静置培養した。寒天培地中に生育してきたコロニー数をカウントして芽胞菌数を測定した。その結果を表1に示す。
(Measurement of the amount of spore bacteria)
The number of spore bacteria in the bean soy produced in Example 3 and the bean plate soy produced in Example 4 was measured. The measurement method was the following general method. Bean plate soy was diluted 10 times and crushed with a stomacher. The disrupted solution was heated at 80 ° C. for 30 minutes to kill general bacteria. Thereafter, the solution was spread on a standard agar medium containing kabicidine (an antifungal agent, manufactured by Nippon Pharmaceutical Co., Ltd.) and statically cultured. The number of colonies grown in the agar medium was counted to determine the number of spore bacteria. The results are shown in Table 1.
表1の結果より、ナイシン等のバクテリオシンを醤の製造工程に用いることによって、汚染芽胞菌量を減少させることができることがわかった。 From the results of Table 1, it was found that the amount of contaminating spore bacteria can be reduced by using bacteriocin such as nisin in the production process of soy.
(殺菌条件によるコク味の変化の検討)
実施例3及び実施例4で製造した各種醤を各々レトルトパウチに150g加えて120℃で殺菌した。完全殺菌できた条件は、ナイシン無し豆ち醤、ナイシン無し豆板醤、ともに13分であった。ナイシン有り豆板醤、ナイシン有り豆ち醤は実質的に殺菌状態であったので、120℃13分の条件で殺菌できることは検討するまでもなかった。
次に、各種醤を120℃13分で殺菌した醤の官能評価を行った。実施例3と同様に20名からなる専門パネラーによりコク味を評価した。その結果、20名中20名がナイシンを添加した豆ち醤或いは豆板醤の方がナイシンを添加しなかった豆ち醤或いは豆板醤よりもコク味が深かったと評価した。
このことより、殺菌工程を経ても、ナイシン添加の醤の方がナイシン無添加の醤よりもコク味が深いことがわかった。
(Examination of changes in body taste due to sterilization conditions)
150 g of the various soy sauces produced in Example 3 and Example 4 were added to the retort pouch and sterilized at 120 ° C. The conditions for complete sterilization were 13 minutes for both nisin-free bean soy sauce and nisin-free bean plate soy. Since the bean plate soy sauce with nisin and the bean soy sauce with nisin were substantially sterilized, it was not necessary to examine that they could be sterilized at 120 ° C. for 13 minutes.
Next, the sensory evaluation of the soy which sterilized various soy at 120 degreeC for 13 minutes was performed. As in Example 3, the richness was evaluated by a professional panel consisting of 20 people. As a result, 20 of 20 people evaluated that the bean soy sauce or bean plate soy to which nisin was added had a deeper taste than the bean soy sauce or bean plate soy to which no nisin was added.
From this, it was found that even after the sterilization process, the soy sauce with nisin had a deeper taste than the soy without nisin.
(麻棒茄子系での評価 〜未殺菌豆板醤の比較)
実施例4で作製した試作豆板醤を用いて、麻棒茄子を試作した。レシピ:材料 なす 6本、豚ひき肉 120g、コーン油 少々、合わせ調味料A(てんめん醤小さじ2、酒 小さじ2、胡椒 少々)、B(ねぎ 1/4本、しょうが 2/3片分、にんにく1片(各微塵切り))、豆板醤 小さじ1と1/2、合わせ調味料C(てんめん醤小さじ2、水 カップ2/3、鶏がらスープ 小さじ1、しょうゆ 大さじ1と1/2、酒 大さじ2、砂糖 小さじ2、胡椒 少々)、水溶き片栗粉(片栗粉 大さじ1、水 大さじ1)、ごま油 小さじ2。 作り方:なすは縦8等分に切った。豚ひき肉は合わせ調味料Aで下味をつけた。中華なべに油を適量熱し、豚ひき肉、Bを入れて炒め、パラパラになったらなすを加えて更に炒めた。豆板醤を入れてサッと炒め、合わせ調味料Cを加えて、煮込んだ。水溶き片栗粉でトロミをつけ、ごま油を加え、仕上げた。豆板醤は可溶化窒素が同じになる分量添加した。また、メニューに添加する食塩量を調整して、いずれの豆板醤を用いた場合でもメニュー中の塩分濃度が同一になるように調整した。
出来上がった麻棒茄子の官能評価を行った。実施例3と同様に20名からなる専門パネラーによりコク味を評価した。
その結果、20名中19名がナイシンを用いて製造した豆板醤を使用した麻棒茄子のコク味が深いと評価した。(優位水準0.1%以上)。即ち、コク味素材を2つ以上使用している調理系においても、ナイシンを用いて製造した豆板醤を用いることによってメニュー全体のコク味がより深まることがわかった。
(Assessment with lion stick eggplant system-comparison of unsterilized bean plate soy)
Using the prototype soy plate soy produced in Example 4, a hemp stick was manufactured. Recipe: Ingredients 6 Eggplants, Minced pork 120g, Corn oil a little, Combined seasoning A (2 teaspoon tempura, 2 teaspoons sake, a little pepper), B (1/4 onion, 2/3 ginger, garlic 1 Pieces (each finely chopped), 1 to 1/2 teaspoon bean plate soup, seasoning C (2 teaspoon tempura soup, 2/3 water cup, 1 teaspoon chicken broth soup, 1 and 1/2 tablespoon soy sauce, 2 tablespoons sake , 2 teaspoons of sugar, a little of pepper), water-soluble potato starch (1 tablespoon of potato starch, 1 tablespoon of water), 2 teaspoons of sesame oil. How to make: Eggplant was cut into 8 equal parts. Minced pork was seasoned with combined seasoning A. Heat a suitable amount of oil in a wok, add minced pork and B, stir-fry, add eggplant when it becomes flipping, and fry further. Add the soy sauce and stir-fry, add the seasoning C and simmer. Tromomi with water-soluble potato starch, sesame oil was added and finished. Soy sauce was added in an amount so that the solubilized nitrogen was the same. In addition, the amount of salt added to the menu was adjusted so that the salt concentration in the menu would be the same regardless of which bean plate soy was used.
A sensory evaluation of the finished lion stick was performed. As in Example 3, the richness was evaluated by a professional panel consisting of 20 people.
As a result, 19 out of 20 people evaluated that the richness of the lion stick using the bean plate soy produced using nisin was deep. (Dominance level 0.1% or more). That is, it was found that even in a cooking system using two or more kokumi ingredients, the kokumi taste of the whole menu is deepened by using the bean plate soy produced using nisin.
(麻棒茄子系での評価 〜芽胞菌ゼロになるようにプレ殺菌豆板醤の比較)
芽胞菌がゼロとなるように殺菌した豆板醤の比較を行なった。ナイシンを用いて製造した豆板醤は芽胞菌がゼロであり実質的に殺菌されているのでそのまま使用し、ナイシンを用いなかった豆板醤は、芽胞菌がゼロとなる条件120℃13分の殺菌を行なってから使用した。
出来上がった麻棒茄子を実施例7と同様に官能評価した。
その結果、20名中20名がナイシンを用いて製造した豆板醤を使用した麻棒茄子のコク味が深いと評価した。よって、プレ殺菌を行なった豆板醤を用いた系でもナイシンのコク味増強効果が確認された。
(Assessment with a lion stick lion system-Comparison of pre-sterilized bean plate soy to be zero spore bacteria)
A comparison was made of the soy sauce sterilized so that the number of spores was zero. Bean plate soy produced using nisin has zero spore bacteria and is substantially sterilized, so it is used as it is. Soy plate soy without nisin is sterilized at 120 ° C for 13 minutes under the condition that spore bacteria is zero. We used after becoming.
The completed hemp sticks were subjected to sensory evaluation in the same manner as in Example 7.
As a result, 20 people out of 20 evaluated that the richness of the lion stick using the bean plate soy produced using nisin was deep. Therefore, the richness enhancement effect of nisin was confirmed even in a system using pre-sterilized bean plate soy.
(麻棒茄子系での評価 〜レトルト殺菌条件での比較)
実施例7と同様にして作製した麻棒茄子を各々レトルトパウチに150g加えて日本の法定殺菌条件である120℃4分殺菌した。
出来上がった麻棒茄子を実施例7、8と同様に官能評価した。
その結果、20名中20名が実施例7、8と同様にナイシンを用いて製造した豆板醤を使用した麻棒茄子のコク味が深いと評価した。即ち、殺菌工程を経る食品系でもナイシンのコク味増強効果が確認された。
(Evaluation with hemp stick lion system-comparison with retort sterilization conditions)
150 g of hemp sticks produced in the same manner as in Example 7 were added to each retort pouch and sterilized at 120 ° C. for 4 minutes, which is the Japanese legal sterilization condition.
The completed hemp sticks were subjected to sensory evaluation in the same manner as in Examples 7 and 8.
As a result, 20 out of 20 people evaluated that the richness of the lion stick using the bean plate soy produced using nisin as in Examples 7 and 8 was deep. That is, the richness enhancing effect of nisin was confirmed even in food systems that have undergone a sterilization process.
(バクテリオシンを利用したてんめん醤の製造)
小麦粉1000g(特別中筋粉(上海福新面粉有限公司))、水500g、乾燥酵母粉末(高活性干酵母(Angel 安チブランドのものを使用(安チ酵母有限公司))15gを混ぜ合わせ、撹拌機を使用してしっかりと混合した。30℃で1時間保温することによって酵母発酵を行った。次に1〜2cm程度の豆状にカットし、114℃で2分間オートクレーブ殺菌した。クリーンベンチで40℃まで放冷後、300gずつビニール袋に分注した。ビニール袋に更に種麹(ビオック社製、豆味噌用種麹)0.03g、実施例2で調製した乳酸菌培養液又は滅菌水を30g加えてよく混合した。内容物を麹フタに移し、30℃、85%RHにて37時間製麹した(二葉科学社製、恒温恒室槽)。手入れは製麹開始後17時間目、24時間目に行った。2番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹を滅菌したガラスビーカーに移し、50℃に保温した13%食塩水を150ml添加した。同ビーカーを45〜50℃に3日間保温し、4日目に35℃まで冷却した。その後、酵母(ビオック社製、強力味噌用酵母)0.5mlを添加し、更に、製麹時に乳酸菌培養液を添加した実験区には、実施例2で調整した乳酸菌培養液を30ml添加し、製麹時に滅菌水を添加した実験区には滅菌水を30ml添加し、内容物をよく混合した。35℃で1ヶ月間保温し、発酵熟成を行った。
出来上がったてんめん醤を82℃ウオーターバスにて15分間保温し、殺菌しててんめん醤の官能評価を行った。実施例3と同様にして、20名からなる専門パネラーによりコク味を評価した。
その結果、20名中16名が実施例2で調製した培養液(ナイシン含有)を添加したてんめん醤のコク味が勝っていると評価した(優位水準5%以上)。このことより、バクテリオシンを製造工程に利用することにより、てんめん醤のコク味が深まることがわかった。
(Manufacture of tempura sauce using bacteriocin)
Mix and stir 1000g of wheat flour (special medium-skin flour (Shanghai Fushin Surface Powder Co., Ltd.)), 500g of water, and 15g of dry yeast powder (highly active dry yeast (Angel Anchi brand uses (Anchi Yeast Co., Ltd.)). The yeast was fermented by incubating at 30 ° C. for 1 hour, then cut into beans of about 1 to 2 cm and autoclaved at 114 ° C. for 2 minutes. After allowing to cool to 40 ° C., 300 g each was dispensed into a plastic bag, and 0.03 g of seed meal (Bioc, bean miso seed meal) was added to the plastic bag, and the lactic acid bacteria culture solution or sterile water prepared in Example 2 was added. 30 g was added and mixed well.The contents were transferred to a straw lid and smelted at 30 ° C. and 85% RH for 37 hours (manufactured by Futaba Kagaku Co., constant temperature and constant temperature chamber). It went at 24 hours. After the count, the lid was slightly opened to make the water evaporate, and the resulting solid koji was transferred to a sterilized glass beaker and 150 ml of 13% saline kept at 50 ° C. was added. It was kept at -50 ° C. for 3 days and cooled to 35 ° C. on the 4th day, after which 0.5 ml of yeast (Bioc, yeast for strong miso) was added, and further a lactic acid bacteria culture solution was added at the time of koji making 30 ml of lactic acid bacteria culture solution prepared in Example 2 was added to the experimental group, and 30 ml of sterilized water was added to the experimental group to which sterilized water was added at the time of koji making, and the contents were mixed well at 35 ° C. for 1 month. It was kept warm and fermented and aged.
The finished tempura soy sauce was kept warm in a 82 ° C. water bath for 15 minutes, sterilized, and sensually evaluated for the tempura soy sauce. In the same manner as in Example 3, the richness was evaluated by a professional panel consisting of 20 people.
As a result, 16 out of 20 people evaluated that the richness of the tenmen soy sauce added with the culture solution (containing nisin) prepared in Example 2 was superior (dominance level of 5% or more). From this, it was found that the boiled taste of tempura soy was deepened by using bacteriocin in the production process.
(てんめん醤原料に芽胞菌を接種した場合のバクテリオシンを利用効果の確認)
次に、設備構造上芽胞菌を効率的に洗浄でいない製麹設備を使用する際のバクテリオシン添加効果を検証した。
小麦粉1000g、水500g、乾燥酵母粉末15gを混ぜ合わせ、撹拌機を使用してしっかりと混合した。30℃で1時間保温することによって酵母発酵を行った。次に1〜2cm程度の豆状にカットし、114℃で2分間オートクレーブ殺菌した。クリーンベンチで40℃まで放冷後、300gずつビニール袋に分注した。更に、製品中の芽胞菌量が市販製品並になるように、バチルス・ズブチリウス培養液を終濃度で10^1cfu/kg相当量添加した。
ビニール袋に更に種麹(ビオック社製、豆味噌用種麹)0.03g、実施例2で調製した乳酸菌培養液又は滅菌水を30g加えてよく混合した。内容物を麹フタに移し、30℃、85%RHにて37時間製麹した(二葉科学社製、恒温恒室槽)。手入れは製麹開始後17時間目、24時間目に行った。2番手入れ後に麹フタを少しあけ水分が蒸発するようにして製麹した。得られた固体麹を滅菌したガラスビーカーに移し、50℃に保温した13%食塩水を150ml添加した。同ビーカーを45〜50℃に3日間保温し、4日目に35℃まで冷却した。その後、酵母(ビオック社製、強力味噌用酵母)0.5mlを添加し、更に、製麹時に乳酸菌培養液を添加した実験区には、実施例2で調整した乳酸菌培養液を30ml添加し、製麹時に滅菌水を添加した実験区には滅菌水を30ml添加し、内容物をよく混合した。35℃で1ヶ月間保温し、発酵熟成を行った。
出来上がったてんめん醤を82℃ウオーターバスにて15分間保温し、殺菌しててんめん醤の官能評価を行った。実施例3と同様にして、20名からなる専門パネラーによりコク味を評価した。
その結果、20名中18名が実施例2で調製した培養液(ナイシン含有)を添加したてんめん醤のコク味が勝っていると評価した(優位水準0.1%以上)。このことより、芽胞菌が常在している製麹装置を用いた場合でもバクテリオシンを製造工程に利用することにより、てんめん醤のコク味が深まることがわかった。
(Confirmation of the effect of using bacteriocin when spore bacteria are inoculated into the raw material for soy sauce)
Next, the effect of adding bacteriocin when using a steelmaking facility that does not efficiently wash spore bacteria due to the facility structure was verified.
1000 g of flour, 500 g of water and 15 g of dry yeast powder were mixed together and mixed thoroughly using a stirrer. Yeast fermentation was performed by incubating at 30 ° C. for 1 hour. Next, it was cut into beans of about 1 to 2 cm and autoclaved at 114 ° C. for 2 minutes. After cooling to 40 ° C. with a clean bench, 300 g was dispensed into plastic bags. Further, a Bacillus subtilis culture solution was added at a final concentration equivalent to 10 ^ 1 cfu / kg so that the amount of spore bacteria in the product would be the same as that of a commercially available product.
To a plastic bag, 0.03 g of soy sauce (manufactured by Bioc Co., Ltd., bean miso soy sauce) and 30 g of lactic acid bacteria culture solution or sterilized water prepared in Example 2 were added and mixed well. The contents were transferred to a lid and made for 37 hours at 30 ° C. and 85% RH (manufactured by Futaba Science Co., Ltd., constant temperature and constant temperature chamber). Care was carried out 17 and 24 hours after the start of ironmaking. After the second cleaning, the lid was slightly opened to make the water so that the water evaporated. The obtained solid cake was transferred to a sterilized glass beaker, and 150 ml of 13% saline kept at 50 ° C. was added. The beaker was kept at 45-50 ° C. for 3 days and cooled to 35 ° C. on the 4th day. Thereafter, 0.5 ml of yeast (Bioc, yeast for strong miso) was added, and 30 ml of the lactic acid bacteria culture solution prepared in Example 2 was added to the experimental group to which the lactic acid bacteria culture solution was added at the time of koji making. 30 ml of sterilized water was added to the experimental section to which sterilized water was added at the time of the koji making, and the contents were mixed well. The mixture was incubated at 35 ° C. for 1 month and fermented and aged.
The finished tempura soy sauce was kept warm in a 82 ° C. water bath for 15 minutes, sterilized, and sensually evaluated for the tempura soy sauce. In the same manner as in Example 3, the richness was evaluated by a professional panel consisting of 20 people.
As a result, 18 out of 20 people evaluated that the richness of the noodle soup with the culture solution (containing nisin) prepared in Example 2 was superior (dominance level of 0.1% or more). From this, it was found that even when using a koji making apparatus in which spore bacteria are resident, the rich taste of tempura sauce is deepened by using bacteriocin in the production process.
(芽胞菌量と殺菌条件によるコク味の変化の検討)
まず、実施例11で製造したてんめん醤及び市販てんめん醤中の芽胞菌量を実施例5と同様にして測定した。その結果を表2に示す。
(Examination of changes in body taste depending on the amount of spore bacteria and bactericidal conditions)
First, in the same manner as in Example 5, the amount of spore bacteria in the Tenmen soy produced in Example 11 and the commercially available Tenmen soy was measured. The results are shown in Table 2.
表2の結果より、ナイシン等のバクテリオシンの利用により、てんめん醤中の芽胞菌量を減少させることができることがわかった。 From the results shown in Table 2, it was found that the amount of spore bacteria in the noodle soy can be reduced by using bacteriocin such as nisin.
次に、試作てんめん醤を各々レトルトパウチに150g加えて120℃で殺菌した。完全殺菌できた条件はナイシン無してんめん醤で13分であった。ナイシン有りてんめん醤は実質的に殺菌状態であったので、120℃13分の条件で殺菌できることは検討するまでもなかった。
てんめん醤を120℃13分で殺菌して官能評価を行った。実施例3と同様に20名からなる専門パネラーによりコク味を評価した。その結果、20名中17名がナイシンを添加したてんめん醤のほうがナイシンを添加しなかったてんめん醤よりもコク味が深かったと評価した(優位水準1%以上)。
このことより、殺菌工程を経ても、ナイシン添加のてんめん醤の方がナイシン無添加のてんめん醤よりもコク味が深いことがわかった。
Next, 150 g of each trial tempura soy sauce was added to the retort pouch and sterilized at 120 ° C. The condition for complete sterilization was 13 minutes with nisin soup. Since Nimen soy noodle soup was substantially sterilized, it was not necessary to examine that it could be sterilized at 120 ° C. for 13 minutes.
Senmen soy was sterilized at 120 ° C. for 13 minutes for sensory evaluation. As in Example 3, the richness was evaluated by a professional panel consisting of 20 people. As a result, 17 out of 20 people evaluated that tempura soy with nisin added had a deeper taste than tempura soy without nisin (dominance level of 1% or more).
From this, it was found that even after the sterilization step, the tempered soy sauce with nisin had a deeper taste than the tempered soy sauce without nisin.
(麻棒茄子系での評価 〜未殺菌てんめん醤の比較)
実施例10で作製した試作てんめん醤を用いて、麻棒茄子を試作した。レシピ:材料 なす 6本、豚ひき肉 120g、コーン油 少々、合わせ調味料A(てんめん醤小さじ2、酒 小さじ2、胡椒 少々)、B(ねぎ 1/4本、しょうが 2/3片分、にんにく1片(各微塵切り))、豆板醤 小さじ1と1/2、合わせ調味料C(てんめん醤小さじ2、水 カップ2/3、鶏がらスープ 小さじ1、しょうゆ 大さじ1と1/2、酒 大さじ2、砂糖 小さじ2、胡椒 少々)、水溶き片栗粉(片栗粉 大さじ1、水 大さじ1)、ごま油 小さじ2。 作り方:なすは縦8等分に切った。豚ひき肉は合わせ調味料Aで下味をつけた。中華なべに油を適量熱し、豚ひき肉、Bを入れて炒め、パラパラになったらなすを加えて更に炒めた。豆板醤を入れてサッと炒め、合わせ調味料Cを加えて、煮込んだ。水溶き片栗粉でトロミをつけ、ごま油を加え、仕上げた。てんめん醤は可溶化窒素が同じになる分量添加した。また、メニューに添加する食塩量を調整して、いずれのてんめん醤を用いた場合でもメニュー中の塩分濃度が同一になるように調整した。
出来上がった麻棒茄子の官能評価を行った。実施例3と同様に20名からなる専門パネラーによりコク味を評価した。
その結果、20名中17名がナイシンを用いて製造したてんめん醤を使用した麻棒茄子のコク味が深いと評価した。(優位水準1%以上)。即ち、コク味素材を2つ以上使用している調理系においても、ナイシンを用いて製造したてんめん醤を用いることによってメニュー全体のコク味がより深まることがわかった。
(Evaluation with lion stick eggplant system-comparison of unpasteurized tempura soy sauce)
A hemp stick eggplant was made using the prototype tempura soy sauce prepared in Example 10. Recipe: Ingredients 6 Eggplants, Minced pork 120g, Corn oil a little, Combined seasoning A (2 teaspoon tempura, 2 teaspoons sake, a little pepper), B (1/4 onion, 2/3 ginger, garlic 1 Pieces (each finely chopped), 1 to 1/2 teaspoon bean plate soup, seasoning C (2 teaspoon tempura soup, 2/3 water cup, 1 teaspoon chicken broth soup, 1 and 1/2 tablespoon soy sauce, 2 tablespoons sake , 2 teaspoons of sugar, a little of pepper), water-soluble potato starch (1 tablespoon of potato starch, 1 tablespoon of water), 2 teaspoons of sesame oil. How to make: Eggplant was cut into 8 equal parts. Minced pork was seasoned with combined seasoning A. Heat a suitable amount of oil in a wok, add minced pork and B, stir-fry, add eggplant when it becomes flipping, and fry further. Add the soy sauce and stir-fry, add the seasoning C and simmer. Tromomi with water-soluble potato starch, sesame oil was added and finished. Tenmen soy was added in an amount so that the solubilized nitrogen was the same. In addition, the amount of salt added to the menu was adjusted so that the salt concentration in the menu would be the same regardless of which Tenmen soy was used.
A sensory evaluation of the finished lion stick was performed. As in Example 3, the richness was evaluated by a professional panel consisting of 20 people.
As a result, 17 people out of 20 evaluated that the richness of the lion stick using tenmen soy produced with nisin was deep. (The superiority level is 1% or more). That is, it was found that even in a cooking system using two or more kokumi ingredients, the kokumi of the whole menu is deepened by using the noodle soy produced with nisin.
なお、本発明の実施により豆板醤、てんめん醤、豆ち醤のコク味がより深まることが分かったが、コク味が深まると共に風味も良くなることが確認された。 In addition, although it turned out that the richness of bean plate soy sauce, tempura soy sauce, bean soy sauce becomes deeper by carrying out the present invention, it was confirmed that the richness becomes deeper and the flavor becomes better.
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JP2018082695A (en) * | 2016-11-14 | 2018-05-31 | 信州中野商工会議所 | Antibacterial lactic-acid-bacterium strain suppressing bacillus bacterial proliferation, and food production method sing the same |
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JP2018082695A (en) * | 2016-11-14 | 2018-05-31 | 信州中野商工会議所 | Antibacterial lactic-acid-bacterium strain suppressing bacillus bacterial proliferation, and food production method sing the same |
JP7032619B2 (en) | 2016-11-14 | 2022-03-09 | 信州中野商工会議所 | An antibacterial lactic acid strain that suppresses the growth of Bacillus bacteria, and a method for producing food using the strain. |
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