JP3922492B2 - Alcohol seasoning and method for producing the same - Google Patents
Alcohol seasoning and method for producing the same Download PDFInfo
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- JP3922492B2 JP3922492B2 JP9990198A JP9990198A JP3922492B2 JP 3922492 B2 JP3922492 B2 JP 3922492B2 JP 9990198 A JP9990198 A JP 9990198A JP 9990198 A JP9990198 A JP 9990198A JP 3922492 B2 JP3922492 B2 JP 3922492B2
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Description
【0001】
【発明の属する技術分野】
本発明は、香味の好ましい窒素高含有調味料及びその製造方法に関する。
【0002】
【従来の技術】
従来より、窒素高含有調味料としては、植物性又は動物性のタンパク質原料を酸で加水分解し、炭酸ソーダ又はカセイソーダ等のアルカリで中和した後、ろ過して調製されるが、酸分解に伴う不快臭が残る。この不快臭を除去するため、活性炭処理及び/又はイオン交換樹脂等による脱臭処理を施しており、得られた窒素高含有調味料は、味の構成成分であるアミノ酸、ペプチド、及び食塩は豊富に含むものの、脱臭処理に伴い香味成分も一部失われるため、香味に乏しい液質となる。
【0003】
酒類粕を原料として調味料を製造する例としては、酒類粕を糖化、又は糖化及び発酵させた後、固液分離して得られた残渣を、必要に応じてアルコール除去後、酸分解し、次いでpH調整する窒素高含有調味料の製造方法(特開平4−94668号公報)が開示されている。しかし、該方法においても、原料由来の酸分解に伴う不快臭が残るという問題点がある。香味成分を豊富に含有し、かつアミノ酸、ペプチドを高含有する調味料に対する要望が強いにもかかわらず、この要望を満足する調味料はいまだ得られていない。
【0004】
本発明で原料として使用する酒類粕は、酒類用原料に、麹及び/又は酵母を作用させ糖化や発酵を行った後、固液分離して得られた固形物である。これら酒類粕中には、酒類用原料や麹に由来する成分、若しくは酵素及び/又は酵母が生成した代謝物等も含まれており、それ自身が独特の香味を有し、例えば、清酒粕やみりん粕等は調理、漬物等の製造に使用されている。
【0005】
【発明が解決しようとする課題】
本発明の目的は、酒類粕の酸分解に伴う不快臭を除去すると共に、香味を強化し、味なれ感のよい窒素高含有調味料及びその製造方法を提供することにある。
【0006】
【課題を解決するための手段】
本発明を概説すれば、本発明の第1の発明は、酒類粕を酸分解し、次いでpH調整した後、酵母処理して得られる調味料であって、全窒素当りの特異的な不快臭成分値が32.86以下である窒素高含有調味料に関し、第2の発明は、酒類粕を酸分解し、次いでpH調整をした後、酵母処理する上記第1の発明の窒素高含有調味料の製造方法に関する。
【0007】
【発明の実施の形態】
以下、本発明を具体的に説明する。
〔酒類粕原料〕
本発明における原料の酒類粕は、特に限定はないが、例えば、清酒粕、みりん粕、焼酎粕、ウイスキー粕及びビール粕等が挙げられる。酒類粕の中でも、タンパク質含量の高い酒類粕は、窒素高含有調味料の製造原料に適している。酒類製造において焙炒を行う方法、例えば、特開平2−79965号公報が開示されているが、焙炒処理によりタンパク質が加熱変性して不溶化するので、当該方法で得られる酒類粕は、タンパク質含量が高いことから本発明の原料として好適に使用できる。
【0008】
〔酸分解〕
酒類粕の酸分解に用いる酸としては、特に限定はなく、鉱酸として、塩酸、硫酸、硝酸等が、有機酸として、クエン酸、シュウ酸、酢酸等が挙げられるが、塩酸は安価な上、分解力も強く、好ましい。
酸分解の条件は醸造に由来する成分を有効に調味料に加工すること、すなわち、タンパク質をアミノ酸化し、糖質を低分子化する上で、分解温度及び時間の設定が重要であり、用いる酒類粕の種類や濃度、酸の種類や濃度に応じて適宜選定すればよい。
例えば、清酒粕を塩酸で分解する場合には、用いる塩酸の濃度に限定はなく、酸分解の効率上、高濃度の方が好ましい。清酒粕と塩酸溶液を混合した直後の混合物の全重量は、清酒粕中の固形物重量、清酒粕中の揮発分重量、塩酸溶液中の塩化水素重量、及び塩酸溶液中の水重量の総和である。清酒粕の使用量は、該混合物の全重量に対する清酒粕の固形物重量の割合が、酸分解の効率上、5〜45w/w%の範囲であればよく、更に好ましくは10〜40w/w%である。また、塩酸溶液の使用量は、酸分解効率及び作業の安全性より、該混合物の全重量に対する塩化水素重量の割合が、2〜20w/w%の範囲であればよく、更に好ましくは5〜15w/w%である。
酸分解を行う際の温度条件は分解効率上、60〜150℃、好ましくは80〜110℃であり、分解時間は分解効率及びエネルギーコスト上、3〜96時間、好ましくは24〜72時間である。
酒類粕を酸分解することにより、酒類粕に含有されるタンパク質や糖質が調味成分として有用なアミノ酸やペプチド、単糖類や少糖類に加水分解されると共に、調味料にとって好ましくない特異的な不快臭が生成する。
【0009】
本発明でいう特異的や不快臭とは、青臭、木香様臭、老香と称されるアセトアルデヒド、刺激臭と称されるイソブチルアルデヒド、合成接着剤様臭と称される酢酸エチル、醤油様臭と称されるイソバレルアルデヒド及びその他の未知成分等の混合香から形成されているものと考えられる。
【0010】
〔pH調整〕
加水分解を終了後、分解液をアルカリによりpH調整する。pH調整に用いるアルカリとしては、特に限定はなく、炭酸ソーダ、カセイソーダ、炭酸カリウム、水酸化カリウム、炭酸カルシウム、水酸化カルシウム等が挙げられるが、食品に使用できるものであればよい。調整するpHの値は、香味の点からpH3〜8、好ましくはpH5〜6である。pH調整後の分解液は、酸分解で生じた特異的な不快臭を除去し、かつ、醸造香味を付与する目的で、ろ過をした後又はろ過をしないで酵母処理に供する。
【0011】
〔酵母処理〕
pH調整後の分解液を酵母処理する方法としては、特に限定はないが、バッチ法、連続法等のいずれも採用することができる。バッチ法の場合、分解液へ酵母を添加してもよいし、pH調整後の分解液で酵母を希釈してもよい。
使用する酵母は、特に限定はないが、酒類、食品に用いられる酵母でよく、例えば清酒酵母、焼酎酵母、ワイン酵母、ビール酵母、ウイスキー酵母、醤油酵母、パン酵母、味噌用酵母等が挙げられる。分解液へ酵母を添加後、又は分解液で酵母を希釈後の酵母濃度は、酵母の生育を妨げない104 〜109 個/ml、好ましくは106 〜108 個/mlである。
酵母処理を行う温度条件は、酵母の生育が可能な5〜40℃、好ましくは15〜35℃であり、処理時間は、酵母の死滅の少ない10分〜10日間、好ましくは30分〜5日間である。
【0012】
上記の酵母処理をした後、酵母の除去の有無にかかわらず、通常の殺菌工程をとることができる。
【0013】
本発明により得られる窒素高含有調味料は、酸分解により生じる特異的な不快臭がなく、調味料として好ましい醸造香味に富んでおり、そのまま調味料として使用することも可能である。また、風味調味料、うまみ調味料の原材料としても使用可能であり、更に、大豆タンパク、小麦グルテン等のタンパク質加水分解調味液の代用としても使用可能である。
【0014】
【実施例】
以下、実施例によって本発明を更に具体的に説明するが、本発明はこれらの実施例に限定されない。
【0015】
実施例1
〔酒類粕原料〕
原料として、掛米に蒸米を用いた清酒粕(A)〔以下、清酒粕(A)と略記する〕と掛米に焙炒処理した米を用いた清酒粕(B)〔以下、清酒粕(B)と略記する〕を用いた。清酒粕(A)と清酒粕(B)の分析結果を表1に示す。
【0016】
【表1】
【0017】
清酒粕(A)と清酒粕(B)のエタノール含量は、それぞれ6.0v/w%、8.8v/w%である。
清酒粕(B)は、清酒粕(A)に比べて粗タンパク質含量が多く、窒素高含有調味料の原料として優れている。
【0018】
〔酸分解〕
酸分解は、清酒粕(A)300g(揮発分45.3w/w%、乾燥重量164g)又は、清酒粕(B)300g(揮発分47.8w/w%、乾燥重量157g)を7.6w/v%塩酸溶液900mlに加え、混合した。この混合物を90℃、48時間加水分解を行った。分解物のpHをカセイソーダを用いてpH5.5に調整し、得られた中和物を小型圧搾機を用いて分解液と分解粕に分離した。該分解液の分析結果を表2と表3に示す。
【0019】
【表2】
【0020】
【表3】
【0021】
表2より、得られた分解液のアミノ態窒素濃度と全窒素濃度は、清酒粕(B)の方が清酒粕(A)より高い値を示した。
【0022】
〔酵母処理〕
使用した酵母は、清酒酵母として日本醸造協会701号〔以下、K−701と略記する〕又は日本醸造協会901号〔以下、K−901と略記する〕、パン酵母としてサッカロミセス・セレビシエ(Saccharomyces cerevisiae)IFO 2044〔以下、IFO 2044と略記する〕、醤油酵母としてサッカロミセス・ルキシ(Saccharomyces roxii )IFO 0320〔以下、IFO 0320と略記する〕、サッカロミセス・ルキシIFO 0493〔以下、IFO 0493と略記する〕又はサッカロミセス・ルキシIFO 0495〔以下、IFO
0495と略記する〕である。
【0023】
酵母は、常法に従って培養した。種培養は、5w/v%グルコースを含むYPD培地(イースト、ペプトン、デキストリン)の5mlに植菌し、30℃で24時間、振とう培養を行った。本培養は、1リットルの培地で30℃で24時間、振とう培養を行い、遠心分離して酵母菌体を回収して用いた。
【0024】
酵母処理は、清酒粕(A)又は清酒粕(B)から得られた分解液100mlに、上記したそれぞれの酵母を、酵母濃度が107 個/mlになるように添加した後、30℃で3日間、静置して行った。酵母処理後、遠心分離して酵母菌体を除去し、本発明の窒素高含有調味料を得た。酵母処理終了時に当る処理3日目に、処理液中の酵母菌体の生存率を測定した結果、清酒粕(A)では90%以上、清酒粕(B)では95%以上生存していた。窒素高含有調味料の分析結果〔清酒粕(A)及び清酒粕(B)〕を各々、表4と表5、及び表6と表7に示す。
【0025】
【表4】
【0026】
【表5】
【0027】
【表6】
【0028】
【表7】
【0029】
本発明でいう特異的な不快臭にかかわる成分のうち、酵母処理した窒素高含有調味料(表4、表6)は、処理前の分解液(表2)と比較して、イソブチルアルデヒド、アセトアルデヒド、酢酸エチル含量が顕著に低減した。
酵母処理した窒素高含有調味料と処理前の分解液との不快臭成分の比較を容易にするために、表2、表4及び表6の香気成分の分析値から、その低減率を求めた。酵母処理した窒素高含有調味料〔清酒粕(A)及び清酒粕(B)〕の特異的な不快臭成分の低減率を、それぞれ表8と表9に示す。
ここでいう特異的な不快臭成分の低減率(%)とは、下記の式(数1)で算出される数値を意味する。
【0030】
【数1】
特異的な不快臭成分低減率(%)={(X−Y)/X}×100
【0031】
X:酵母処理前の分解液の特異的な不快臭成分量(ppm)
Y:酵母処理した窒素高含有調味料の特異的な不快臭成分量(ppm)
【0032】
【表8】
【0033】
【表9】
【0034】
いずれの酵母の場合も、アセトアルデヒド、イソブチルアルデヒド及び酢酸エチルが著しく減少した。
【0035】
更に、特異的な不快臭成分を比較するために全窒素(w/v%)当りの特異的な不快臭成分値を求めた。酵母処理した窒素高含有調味料〔清酒粕(A)〕の全窒素当りの特異的な不快臭成分値を表10に示す。酵母処理をした窒素高含有調味料〔清酒粕(B)〕の全窒素当りの特異的な不快臭成分値を表11に示す。
ここでいう全窒素当りの特異的な不快臭成分値とは、下記の式(数2)で算出される数値を意味する。
【0036】
【数2】
全窒素当りの特異的な不快臭成分値=特異的な不快臭成分量(ppm)/全窒素量(w/v%)
【0037】
【表10】
【0038】
【表11】
【0039】
アミノ酸含量(ppm)の組成の特徴を明らかにするために、表3、表5及び表7のアミノ酸の分析値を基に組成で表し、検討を行った。更に、醤油の組成〔文献{醸造学、第227頁、編集者 大塚 謙一、発行者(株)養賢堂、昭和60年7月20日第2版}に記載の表3.1.12(その2)の327日の醤油の分析値を基に、組成に換算を行った〕、及びみりんの組成〔文献(ジャーナル・オブ・ファーメンテーション・アンド・バイオエンジニアリング(Journal ofFermentation and Bioengineering )、第67巻、第2号、第90頁、(1989年)に記載の表6のみりんの分析値を基に、組成に換算を行った〕と比較検討を行った。
酵母処理した窒素高含有調味料〔清酒粕(A)〕のアミノ酸組成の検討を表12に示す。
酵母処理した窒素高含有調味料〔清酒粕(B)〕のアミノ酸組成の検討を表13に示す。
【0040】
【12】
【0041】
【表13】
【0042】
うま味成分である、グルタミン酸、アスパラギン酸、甘味成分である、グリシン、アラニンについて、醤油、みりんはグルタミン酸だけが突出しているのに対して、本発明の窒素高含有調味料は、グルタミン酸、アスパラギン酸、グリシン及びアラニンをバランスよく含有していた。
【0043】
次に、酵母処理した窒素高含有調味料を、処理前の分解液を対照として行った官能検査の結果を表14、表15に示す。
官能検査は3点法(1:良、2:普通、3:悪)で行い、パネラー10名の平均値を基に、1〜1.4を◎極めて良、1.5〜1.9を○良、2.0〜2.4を△やや良、2.5〜3.0を×不良として表示する。
【0044】
【表14】
【0045】
【表15】
【0046】
表14、表15より、酵母処理した窒素高含有調味料は、処理前の分解液に比べて、香りが著しく改善され、酸分解に伴う特異的な不快臭を感じなくなった。味も調味料中の塩カドがとれ、味慣れし、まろみがあり、後味のキレもよい。更に清酒粕(B)を使用したものは、清酒粕(A)を使用したものと比較して、より一層、後味がすっきりする。また、総合的に香りと味のバランスも極めて優れており、好ましい醸造香味に富んでいるとの評価であった。
【0047】
実施例2
実施例1で用いた清酒粕(B)600g(揮発分47.8w/w%、乾燥重量314g)に、35w/v%濃度の塩酸216mlを加えて混合し、90℃で15時間静置後、続いて95℃でかくはんしながら酸分解を行った。酸分解液にカセイソーダ83gを加えてかくはんし、pH5.5に中和した。中和液を小型圧搾機にて圧搾し、分解液と分解粕に分離した。分解液は457ml、分解粕は278g(含水率36%、乾燥重量178g)が得られた。分解液の分析結果を表16に示す。
【0048】
【表16】
【0049】
分解液を2倍希釈〔以下、2倍希釈分解液と略記する〕し、清酒用酵母K−701を2倍希釈分解液1ml当り1×107 個になるように接種し、30℃で3日間静置した後、遠心分離により酵母を除去し、窒素高含有調味料とした。酵母処理した窒素高含有調味料の分析結果を表17に示す。
【0050】
【表17】
【0051】
次に、得られた窒素高含有調味料につき、酵母処理前の2倍希釈分解液を対照液とし官能検査を行い、その結果を表18に示す。
官能検査は3点法(1:良、2:普通、3:悪)で行い、パネラー10名の平均値を基に、1〜1.4を◎極めて良、1.5〜1.9を○良、2.0〜2.4を△やや良、2.5〜3.0を×不良として表示する。
【0052】
【表18】
【0053】
表18より、酵母処理した窒素高含有調味料は、処理前の分解液に比べて、香りが著しく改善され、酸分解に伴う特異的な不快臭を感じなくなった。味も調味料中の食塩の塩カドがとれ、味慣れし、まろみがあり、後味のキレもよく、スッキリしている。総合的に香りと味のバランスも極めて優れており、好ましい醸造香味に富んでいるとの評価であった。
【0054】
【発明の効果】
以上述べたように、本発明に従い、酒類粕を酸分解し、次いでpH調整した後、酵母処理することによって酸分解に伴う特異的な不快臭が感じなくなり、調味料として好ましい醸造香味に富み、塩カドがとれ、味慣れし、まろみがあり、後味のキレもよい、窒素高含有調味料及びその製造方法を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a seasoning with high nitrogen content and a method for producing the same.
[0002]
[Prior art]
Conventionally, a high nitrogen content seasoning is prepared by hydrolyzing a vegetable or animal protein raw material with an acid and neutralizing with an alkali such as sodium carbonate or caustic soda, followed by filtration. The accompanying unpleasant odor remains. In order to remove this unpleasant odor, activated carbon treatment and / or deodorizing treatment with ion exchange resin or the like is performed, and the obtained high nitrogen content seasoning is rich in amino acids, peptides, and salt which are constituents of taste Although it is included, part of the flavor component is lost along with the deodorization treatment, resulting in a liquid with poor flavor.
[0003]
As an example of producing a seasoning using liquor lees as a raw material, after saccharification or saccharification and fermentation of liquor lees, the residue obtained by solid-liquid separation is subjected to acid decomposition after removing the alcohol as necessary, Next, a method for producing a seasoning with high nitrogen content (Japanese Patent Laid-Open No. 4-94668) is disclosed. However, even in this method, there is a problem that an unpleasant odor accompanying acid decomposition derived from the raw material remains. Although there is a strong demand for seasonings that are rich in flavor components and high in amino acids and peptides, no seasonings that satisfy these requirements have yet been obtained.
[0004]
The liquor cake used as a raw material in the present invention is a solid product obtained by subjecting a raw material for liquor to saccharification and fermentation by allowing yeast and / or yeast to act, and then solid-liquid separation. These alcoholic beverages contain ingredients for alcoholic beverages, components derived from alcoholic beverages, or metabolites produced by enzymes and / or yeasts, and have their own unique flavors. Mirin-don is used for cooking and manufacturing pickles.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to provide a high nitrogen-containing seasoning that removes the unpleasant odor associated with the acid decomposition of alcoholic beverages, enhances the flavor and has a good taste, and a method for producing the same.
[0006]
[Means for Solving the Problems]
Briefly describing the present invention, the first invention of the present invention is a seasoning obtained by acid-decomposing liquor koji and then adjusting the pH and then treating with yeast, and has a specific unpleasant odor per total nitrogen. Concerning the high nitrogen content seasoning having an ingredient value of 32.86 or less , the second invention relates to the high nitrogen content seasoning according to the first invention, wherein the liquor cake is acid-decomposed and then pH-adjusted and then treated with yeast. It relates to the manufacturing method.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be specifically described below.
[Liquor bottle ingredients]
The liquor lees as a raw material in the present invention are not particularly limited, and examples thereof include sake lees, mirin lees, shochu, whiskey lees, and beer lees. Among alcoholic beverages, alcoholic beverages with a high protein content are suitable as raw materials for producing seasonings with high nitrogen content. A method of roasting in liquor production, for example, Japanese Patent Application Laid-Open No. 2-79965 has been disclosed. However, since the protein is heat-denatured and insolubilized by roasting, the liquor cake obtained by the method has a protein content. Therefore, it can be suitably used as a raw material of the present invention.
[0008]
[Acid degradation]
There are no particular limitations on the acid used for the acid decomposition of alcoholic beverages, and examples of mineral acids include hydrochloric acid, sulfuric acid, and nitric acid, and examples of organic acids include citric acid, oxalic acid, and acetic acid. The decomposition power is also strong and preferable.
The conditions for acid decomposition are to effectively process ingredients derived from brewing into seasonings, that is, to convert proteins into amino acids and to reduce carbohydrates, it is important to set the decomposition temperature and time. What is necessary is just to select suitably according to the kind and density | concentration of soot, and the kind and density | concentration of an acid.
For example, when cracking sake lees with hydrochloric acid, the concentration of hydrochloric acid to be used is not limited, and a higher concentration is preferable in terms of acid decomposition efficiency. The total weight of the mixture immediately after mixing the sake lees and the hydrochloric acid solution is the sum of the weight of the solids in the sake lees, the volatile matter weight in the sake lees, the hydrogen chloride weight in the hydrochloric acid solution, and the water weight in the hydrochloric acid solution. is there. The use amount of the sake lees is such that the ratio of the solid weight of the sake lees relative to the total weight of the mixture is within the range of 5 to 45 w / w%, more preferably 10 to 40 w / w, in terms of acid decomposition efficiency. %. In addition, the amount of hydrochloric acid solution used may be such that the ratio of the weight of hydrogen chloride to the total weight of the mixture is in the range of 2 to 20 w / w%, more preferably 5 to 5%, based on the acid decomposition efficiency and work safety. 15 w / w%.
The temperature conditions for the acid decomposition are 60 to 150 ° C., preferably 80 to 110 ° C. in terms of decomposition efficiency, and the decomposition time is 3 to 96 hours, preferably 24 to 72 hours, in terms of decomposition efficiency and energy cost. .
By acid-degrading liquor lees, proteins and sugars contained in liquor lees are hydrolyzed into amino acids, peptides, monosaccharides and oligosaccharides that are useful as seasoning ingredients. An odor is generated.
[0009]
Specific and unpleasant odors referred to in the present invention include blue odor, woody odor, acetaldehyde called senka, isobutyraldehyde called irritating odor, ethyl acetate called synthetic adhesive-like odor, soy sauce-like It is thought that it is formed from a mixed fragrance such as isovaleraldehyde called odor and other unknown components.
[0010]
[PH adjustment]
After completion of hydrolysis, the pH of the decomposition solution is adjusted with alkali. The alkali used for pH adjustment is not particularly limited, and examples include sodium carbonate, caustic soda, potassium carbonate, potassium hydroxide, calcium carbonate, calcium hydroxide, and the like, as long as they can be used for food. The pH value to be adjusted is pH 3 to 8, preferably pH 5 to 6, in terms of flavor. The pH-adjusted decomposition solution is subjected to yeast treatment after filtration or without filtration for the purpose of removing a specific unpleasant odor caused by acid decomposition and imparting a brewing flavor.
[0011]
[Yeast treatment]
The method for treating the decomposition solution after pH adjustment with yeast is not particularly limited, and any of a batch method and a continuous method can be employed. In the case of the batch method, yeast may be added to the decomposition solution, or the yeast may be diluted with the decomposition solution after pH adjustment.
The yeast to be used is not particularly limited, and may be yeast used in alcoholic beverages and foods. Examples include sake yeast, shochu yeast, wine yeast, beer yeast, whiskey yeast, soy sauce yeast, baker's yeast, and miso yeast. . The yeast concentration after adding yeast to the degradation solution or diluting the yeast with the degradation solution is 10 4 to 10 9 cells / ml, preferably 10 6 to 10 8 cells / ml, which does not hinder the growth of the yeast.
The temperature conditions for carrying out the yeast treatment are 5 to 40 ° C., preferably 15 to 35 ° C., at which the yeast can grow, and the treatment time is 10 minutes to 10 days, preferably 30 minutes to 5 days, with less yeast death. It is.
[0012]
After the above yeast treatment, a normal sterilization step can be taken regardless of whether or not the yeast is removed.
[0013]
The high nitrogen content seasoning obtained by the present invention does not have a specific unpleasant odor caused by acid decomposition, is rich in brewing flavor preferable as a seasoning, and can be used as it is as a seasoning. It can also be used as a raw material for flavor seasonings and umami seasonings, and can also be used as a substitute for protein hydrolyzed seasonings such as soybean protein and wheat gluten.
[0014]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to these Examples.
[0015]
Example 1
[Liquor bottle ingredients]
As a raw material, sake rice cake (A) using steamed rice as the raw material (hereinafter abbreviated as sake rice cake (A)) and sake rice cake (B) using rice roasted from rice cake (hereinafter referred to as sake rice cake ( Abbreviated as B)]. Table 1 shows the analysis results of sake lees (A) and sake lees (B).
[0016]
[Table 1]
[0017]
The ethanol content of sake lees (A) and sake lees (B) is 6.0 v / w% and 8.8 v / w%, respectively.
The sake lees (B) have a higher crude protein content than the sake lees (A), and are excellent as a raw material for high nitrogen content seasonings.
[0018]
[Acid degradation]
Acid decomposition is 7.6 w of sake lees (A) 300 g (volatile content 45.3 w / w%, dry weight 164 g) or sake lees (B) 300 g (volatile content 47.8 w / w%, dry weight 157 g). The mixture was added to 900 ml of / v% hydrochloric acid solution and mixed. This mixture was hydrolyzed at 90 ° C. for 48 hours. The pH of the decomposed product was adjusted to pH 5.5 using caustic soda, and the resulting neutralized product was separated into a decomposition solution and a decomposition cake using a small press. The analysis results of the decomposition solution are shown in Tables 2 and 3.
[0019]
[Table 2]
[0020]
[Table 3]
[0021]
From Table 2, the amino nitrogen concentration and the total nitrogen concentration of the obtained decomposition solution showed higher values for sake lees (B) than for sake lees (A).
[0022]
[Yeast treatment]
The yeast used was sake brewer's Japan Brewing Association No. 701 (hereinafter abbreviated as K-701) or Japan Brewing Association No. 901 (hereinafter abbreviated as K-901), and baker's yeast as Saccharomyces cerevisiae. IFO 2044 (hereinafter abbreviated as IFO 2044), Saccharomyces roxii IFO 0320 (hereinafter abbreviated as IFO 0320), Saccharomyces roxy IFO 0493 (hereinafter abbreviated as IFO 0493) or Saccharomyces・ Luxi IFO 0495 [Hereafter, IFO
Abbreviated as 0495].
[0023]
Yeast was cultured according to a conventional method. The seed culture was inoculated into 5 ml of YPD medium (yeast, peptone, dextrin) containing 5 w / v% glucose, and cultured with shaking at 30 ° C. for 24 hours. The main culture was performed by shaking culture in a 1 liter medium at 30 ° C. for 24 hours, and centrifugation to collect yeast cells.
[0024]
Yeast treatment was performed at 30 ° C. after adding each yeast as described above to 100 ml of the digestion solution obtained from sake lees (A) or sake lees (B) so that the yeast concentration was 10 7 / ml. It was allowed to stand for 3 days. After the yeast treatment, the yeast cells were removed by centrifugation to obtain a high nitrogen content seasoning of the present invention. As a result of measuring the survival rate of the yeast cells in the treatment liquid on the third day of treatment, which was at the end of the yeast treatment, 90% or more of the sake lees (A) and 95% or more of the sake lees (B) were alive. Tables 4 and 5 and Tables 6 and 7 show the results of analysis of seasonings with high nitrogen content (sake lees (A) and sake lees (B)), respectively.
[0025]
[Table 4]
[0026]
[Table 5]
[0027]
[Table 6]
[0028]
[Table 7]
[0029]
Among the components relating to the specific unpleasant odor referred to in the present invention, the yeast-treated seasoning containing high nitrogen (Tables 4 and 6) is more isobutaldehyde and acetaldehyde than the decomposition solution before the treatment (Table 2). The ethyl acetate content was significantly reduced.
In order to facilitate the comparison of unpleasant odor components between the yeast-treated high nitrogen seasoning and the decomposition solution before the treatment, the reduction rate was determined from the analysis values of the aroma components in Tables 2, 4 and 6. . Tables 8 and 9 show the specific unpleasant odor component reduction rates of the yeast-treated high-concentration seasonings [Sake lees (A) and Sake lees (B)], respectively.
The specific unpleasant odor component reduction rate (%) here means a numerical value calculated by the following equation (Equation 1).
[0030]
[Expression 1]
Specific unpleasant odor component reduction rate (%) = {(XY) / X} × 100
[0031]
X: Specific unpleasant odor component amount (ppm) of the decomposition solution before yeast treatment
Y: Specific unpleasant odor component (ppm) of the yeast-treated seasoning containing nitrogen
[0032]
[Table 8]
[0033]
[Table 9]
[0034]
In all cases, acetaldehyde, isobutyraldehyde and ethyl acetate were significantly reduced.
[0035]
Furthermore, in order to compare specific unpleasant odor components, specific unpleasant odor component values per total nitrogen (w / v%) were determined. Table 10 shows specific unpleasant odor component values per total nitrogen of the yeast-treated high seasoning [Sake lees (A)]. Table 11 shows specific unpleasant odor component values per total nitrogen of the high nitrogen-containing seasoning treated with yeast (Sake lees (B)).
The specific unpleasant odor component value per total nitrogen here means a numerical value calculated by the following equation (Equation 2).
[0036]
[Expression 2]
Specific unpleasant odor component value per total nitrogen = specific unpleasant odor component amount (ppm) / total nitrogen amount (w / v%)
[0037]
[Table 10]
[0038]
[Table 11]
[0039]
In order to clarify the characteristics of the composition of amino acid content (ppm), the composition was expressed based on the analytical values of amino acids in Tables 3, 5 and 7 and examined. Furthermore, Table 3.1.12 described in the composition of the soy sauce [literature {brewing, page 227, editor Kenichi Otsuka, publisher Yokendo, July 20, 1985, second edition] Part 2) was converted into a composition based on the analysis value of soy sauce on the 327th), and the composition of mirin [Journal of Fermentation and Bioengineering, No. No. 67, No. 2, page 90, (1989), converted into a composition based on the analytical value of phosphorus only in Table 6].
Table 12 shows the amino acid composition of the yeast-treated seasoning with high nitrogen content [Sake lees (A)].
Table 13 shows the amino acid composition of the yeast-treated seasoning with high nitrogen content [Sake lees (B)].
[0040]
[12]
[0041]
[Table 13]
[0042]
For glycine and alanine, which are umami ingredients, glutamic acid, aspartic acid, and sweet ingredients, soy sauce and mirin have only glutamic acid protruding, whereas the high nitrogen-containing seasoning of the present invention is glutamic acid, aspartic acid, It contained glycine and alanine in a well-balanced manner.
[0043]
Next, Tables 14 and 15 show the results of sensory tests performed on the yeast-treated seasoning containing high nitrogen content using the decomposition solution before the treatment as a control.
The sensory test is performed by a three-point method (1: good, 2: normal, 3: bad), based on the average value of 10 panelists, 1 to 1.4 is very good, 1.5 to 1.9 ○ Good, 2.0 to 2.4 are displayed as Δ, slightly good, and 2.5 to 3.0 are displayed as × defective.
[0044]
[Table 14]
[0045]
[Table 15]
[0046]
From Tables 14 and 15 , the nitrogen-treated seasoning treated with yeast has a significantly improved scent compared to the decomposition solution before the treatment, and does not feel a specific unpleasant odor accompanying acid decomposition. As for the taste, salt and salt in the seasoning can be taken, the taste is accustomed, there is mellowness, and the sharpness of the aftertaste is good. Furthermore, what used sake lees (B) has a clearer aftertaste compared to those using sake lees (A). In addition, the overall balance between fragrance and taste was extremely excellent, and it was evaluated that it had a favorable brewing flavor.
[0047]
Example 2
To 600 g of sake lees (B) used in Example 1 (volatile content: 47.8 w / w%, dry weight: 314 g), 216 ml of 35 w / v% hydrochloric acid was added and mixed, and then allowed to stand at 90 ° C. for 15 hours. Subsequently, acid decomposition was carried out with stirring at 95 ° C. The acid decomposition solution was stirred with 83 g of caustic soda and neutralized to pH 5.5. The neutralized solution was squeezed with a small press and separated into a decomposition solution and a decomposition slag. The decomposition solution was 457 ml, and the decomposition soot was 278 g (water content 36%, dry weight 178 g). Table 16 shows the analysis results of the decomposition solution.
[0048]
[Table 16]
[0049]
Dilute the digestion solution 2 times (hereinafter abbreviated as 2 times dilution digestion solution), inoculate sake yeast K-701 to 1 × 10 7 per 1 ml of the 2 times dilution digestion solution, and add 3 After leaving still for days, the yeast was removed by centrifugation to obtain a high nitrogen content seasoning. Table 17 shows the analysis results of the yeast-treated seasonings with high nitrogen content.
[0050]
[Table 17]
[0051]
Next, the obtained nitrogen-containing seasoning was subjected to a sensory test using a 2-fold diluted decomposition solution before yeast treatment as a control solution, and the results are shown in Table 18.
The sensory test is performed by a three-point method (1: good, 2: normal, 3: bad), based on the average value of 10 panelists, 1 to 1.4 is very good, 1.5 to 1.9 ○ Good, 2.0 to 2.4 are displayed as Δ, slightly good, and 2.5 to 3.0 are displayed as × defective.
[0052]
[Table 18]
[0053]
From Table 18, the nitrogen-treated seasoning treated with yeast has a significantly improved scent compared to the decomposition solution before the treatment, and does not feel a specific unpleasant odor accompanying acid decomposition. The taste of salt in the seasoning can be removed, the taste is accustomed, there is mellowness, and the aftertaste is clean and refreshing. Overall, the balance between fragrance and taste was extremely excellent, and it was evaluated that it had a favorable brewing flavor.
[0054]
【The invention's effect】
As described above, according to the present invention, after liquor koji is acid-decomposed and then pH adjusted, the specific unpleasant odor accompanying acid degradation is not felt by treating with yeast, and it is rich in brewing flavor preferable as a seasoning, It is possible to provide a high nitrogen-containing seasoning and a method for producing the same, which can remove salt, get used to it, have a mellow taste, and have a good aftertaste.
Claims (2)
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JP9990198A JP3922492B2 (en) | 1998-03-30 | 1998-03-30 | Alcohol seasoning and method for producing the same |
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JP9990198A JP3922492B2 (en) | 1998-03-30 | 1998-03-30 | Alcohol seasoning and method for producing the same |
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MY165084A (en) * | 2006-12-28 | 2018-02-28 | Univ Putra Malaysia | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof |
JP2015097477A (en) * | 2013-11-18 | 2015-05-28 | 扶桑化学工業株式会社 | pH ADJUSTING AGENT COMPRISING DECOMPOSITION PRODUCT OF SAKE LEES |
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