JP7038561B2 - Egg Jiuqu Manufacturing Method and Egg Jiuqu - Google Patents
Egg Jiuqu Manufacturing Method and Egg Jiuqu Download PDFInfo
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- JP7038561B2 JP7038561B2 JP2018022858A JP2018022858A JP7038561B2 JP 7038561 B2 JP7038561 B2 JP 7038561B2 JP 2018022858 A JP2018022858 A JP 2018022858A JP 2018022858 A JP2018022858 A JP 2018022858A JP 7038561 B2 JP7038561 B2 JP 7038561B2
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Description
本発明は、卵麹の製造方法及び卵麹に関する。 The present invention relates to a method for producing egg jiuqu and egg jiuqu.
近年、微生物を利用して製造された発酵食品が注目されている。発酵食品では、微生物の作用により旨味や風味が増すとともに、栄養価が高まる。このため、発酵食品は深い味わいを有するのみならず、美容や健康にもよいとされる。 In recent years, fermented foods manufactured using microorganisms have been attracting attention. In fermented foods, the action of microorganisms increases the taste and flavor as well as the nutritional value. Therefore, fermented foods not only have a deep taste, but are also good for beauty and health.
味噌、醤油、日本酒、焼酎等の日本の伝統的な発酵食品には、麹が用いられている。
麹は、種麹と呼ばれる麹菌の分生子を、水分を加えて蒸した大豆、麦、米などの穀物（基質）に接種して培養したものである。麹は、菌が穀物上で増殖する時に基質や培養環境に応じた種々の酵素活性を示す（非特許文献１参照）。この麹を米や大豆等の原料と混合することで、麹中に産生されたプロテアーゼやアミラーゼ等の酵素が原料に作用し、味噌、醤油、日本酒、焼酎等の発酵食品が製造される。例えば、特許文献１には、ビタミンB2類の生産性及び中性プロテアーゼ活性が高い麹菌を種麹として用いた麹、及びそれを用いて製造した味噌が記載されており、麹菌の多様性がうかがえる。
Jiuqu is used in traditional Japanese fermented foods such as miso, soy sauce, sake, and shochu.
Jiuqu is cultivated by inoculating conidia of Jiuqu, called seed koji, into grains (substrates) such as soybeans, wheat, and rice that have been steamed with water. Jiuqu exhibits various enzymatic activities depending on the substrate and culture environment when the fungus grows on grains (see Non-Patent Document 1). By mixing this jiuqu with raw materials such as rice and soybeans, enzymes such as proteases and amylases produced in the jiuqu act on the raw materials to produce fermented foods such as miso, soy sauce, sake, and shochu. For example, Patent Document 1 describes Jiuqu using Jiuqu as a seed koji, which has high productivity and neutral protease activity of vitamin B2, and Miso produced using it, which shows the diversity of Jiuqu. ..
ところで、卵は、その優れた栄養価に加え、特有のまろやかな風味や旨味を有しているため、多様な料理や加工食品に利用されている。このように、卵はタンパク質や脂質をはじめとする優れた成分を有しているが、そのまま摂取されることが多いため、酵素分解による呈味の増強などが期待される。しかしながら、麹菌を用いて卵を原料とした加工食品を製造しようとした場合、既存の麹は穀物を基質として製麹されることが多いため、卵を原料とした加工食品の製造に適しているとは言えなかった。 By the way, eggs are used in various dishes and processed foods because they have a peculiar mellow flavor and umami in addition to their excellent nutritional value. As described above, eggs have excellent components such as proteins and lipids, but since they are often ingested as they are, it is expected that the taste will be enhanced by enzymatic decomposition. However, when trying to produce processed foods made from eggs using Jiuqu, the existing Jiuqu is often made from grains as a substrate, so it is suitable for producing processed foods made from eggs. I couldn't say that.
以上のような事情に鑑み、本発明の目的は、卵を原料とした加工食品の製造に適した卵麹の製造方法及び卵麹を提供することにある。 In view of the above circumstances, an object of the present invention is to provide a method for producing egg jiuqu and an egg jiuqu suitable for producing processed foods using eggs as raw materials.
本発明者等は、上記目的を達成すべく、基質の物性や製麹条件を詳細に検討して製麹方法について鋭意研究を重ねた結果、粉末卵に所定量の水を混合した基質を用いて麹菌を培養することで、卵を原料とした加工食品の製造に適した卵麹を製造できることを見出し、本発明を完成するに至った。 In order to achieve the above object, the present inventors have studied in detail the physical properties of the substrate and the conditions for making the jiuqu, and as a result of intensive research on the method of making the jiuqu, the present inventors have used a substrate in which a predetermined amount of water is mixed with powdered eggs. We have found that by culturing Jiuqu, it is possible to produce Jiuqu, which is suitable for producing processed foods made from eggs, and have completed the present invention.
すなわち、本発明は、
（１）水分含量が２０質量％以上４０質量％以下となるように粉末卵が水を含んだ状態の基質に麹菌を接種する工程と、
前記基質で前記麹菌を培養する工程と、を含む
卵麹の製造方法。
（２）（１）に記載の卵麹の製造方法であって、
前記粉末卵は、卵黄を含む
卵麹の製造方法。
（３）（１）又は（２）に記載の卵麹の製造方法であって、
前記粉末卵の卵タンパク質が、加熱変性したものである
卵麹の製造方法。
（４）（１）乃至（３）のいずれか１項に記載の卵麹の製造方法であって、
前記卵麹のｐＨが、５．０以上９．０以下である
卵麹の製造方法。
（５）（１）乃至（４）のいずれか１項に記載の卵麹の製造方法であって、
前記卵麹のプロテアーゼ活性（ｐＨ＝６）が５００Ｕ／ｇ以上であり、
α－アミラーゼ活性が１０００Ｕ／ｇ以下である
卵麹の製造方法。
（６）（１）乃至（５）のいずれか１項に記載の卵麹の製造方法であって、
前記麹菌を接種する工程の前に、さらに前記基質を蒸煮殺菌する工程を含む
卵麹の製造方法。
（７）（１）乃至（６）のいずれか１項に記載の卵麹の製造方法であって、
前記麹菌を接種する工程の前に、前記粉末卵に散水して吸水させる工程を含む
卵麹の製造方法。
（８）プロテアーゼ活性（ｐＨ＝６）が５００Ｕ／ｇ以上であり、
α－アミラーゼ活性が１０００Ｕ／ｇ以下である
卵麹、
である。
That is, the present invention
(1) A step of inoculating the substrate in which the powdered eggs contain water so that the water content is 20% by mass or more and 40% by mass or less, and
A method for producing egg jiuqu, which comprises a step of culturing the aspergillus on the substrate.
(2) The method for producing egg jiuqu according to (1).
The powdered eggs are a method for producing egg jiuqu containing egg yolk.
(3) The method for producing egg jiuqu according to (1) or (2).
A method for producing egg jiuqu, which is a heat-denatured egg protein of powdered eggs.
(4) The method for producing egg jiuqu according to any one of (1) to (3).
A method for producing egg jiuqu, wherein the pH of the egg jiuqu is 5.0 or more and 9.0 or less.
(5) The method for producing egg jiuqu according to any one of (1) to (4).
The protease activity (pH = 6) of the egg jiuqu is 500 U / g or more, and the egg koji has a protease activity of 500 U / g or more.
A method for producing egg jiuqu having an α-amylase activity of 1000 U / g or less.
(6) The method for producing egg jiuqu according to any one of (1) to (5).
A method for producing egg jiuqu, which comprises a step of steaming and sterilizing the substrate before the step of inoculating the aspergillus.
(7) The method for producing egg jiuqu according to any one of (1) to (6).
A method for producing egg jiuqu, which comprises a step of sprinkling water on the powdered egg to absorb water before the step of inoculating the aspergillus.
(8) The protease activity (pH = 6) is 500 U / g or more, and the protease activity is 500 U / g or more.
Egg Jiuqu with α-amylase activity of 1000 U / g or less,
Is.
本発明により、卵を原料とした加工食品の製造に適した卵麹の製造方法及び卵麹を提供することが可能となる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing egg jiuqu and egg jiuqu suitable for producing processed foods made from eggs.
以下、本発明を詳細に説明する。なお、本発明において、「％」は「質量％」を意味し、「部」は「質量部」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, "%" means "% by mass" and "parts" means "parts by mass".
＜卵麹＞
本発明の卵麹とは、粉末卵が水を含んだ状態の基質に麹菌を接種、培養したものをいう。本発明の卵麹は、後述するように、卵タンパク質の分解に適した酵素活性パターンを有し、例えばｐＨ６におけるプロテアーゼ活性が５００Ｕ／ｇ以上であり、α－アミラーゼ活性が１０００Ｕ／ｇ以下である。このため、当該卵麹は卵タンパク質を効率よく分解でき、卵を原料とする加工食品の製造に適している。
<Egg Jiuqu>
The egg jiuqu of the present invention refers to a substrate in which powdered eggs contain water and inoculated with aspergillus and cultured. As will be described later, the egg jiuqu of the present invention has an enzyme activity pattern suitable for degrading egg proteins, for example, a protease activity of 500 U / g or more at pH 6 and an α-amylase activity of 1000 U / g or less. .. Therefore, the egg jiuqu can efficiently decompose egg protein and is suitable for producing processed foods made from eggs.
＜卵麹の製造方法＞
本発明の卵麹の製造方法は、基質に麹菌を接種する工程と、基質で麹菌を培養する工程と、を含む。また、麹菌接種工程の前に、基質を調製する工程と、基質を蒸煮殺菌する工程と、を含んでいてもよい。
<Manufacturing method of egg jiuqu>
The method for producing egg jiuqu of the present invention includes a step of inoculating the substrate with the aspergillus and a step of culturing the aspergillus on the substrate. Further, a step of preparing a substrate and a step of steaming and sterilizing the substrate may be included before the step of inoculating the aspergillus.
＜基質調製工程／基質＞
まず、粉末卵に散水して吸水させることで、基質を調製する。
本発明の基質とは、麹菌を接種して増殖させるための培地をいい、粉末卵と、所定量の水分を含む。
本発明の吸水とは、粉末卵に所定量の水を散水し混合することで、基質を湿った粉末状にすることをいう。湿った粉末状とは、好ましくは粉末卵と水分とが均一に混合されている状態であるが、麹菌が培養できる程度に不均一でもよく、例えば一部に粉末卵が凝集した小さな塊を含んでいてもよい。
なお、粉末卵自体が所定量の水を保持している場合は、当該水の量に応じて、散水して吸水させてもよいし、しなくてもよい。
本発明の基質は、粉末卵が麹菌の主な栄養源となればよく、粉末卵の含有量を超えない範囲で炭水化物源及びタンパク質源を含んでいてもよい。具体的には基質中の粉末卵のタンパク質源１００部に対し、粉末卵以外の基質中の炭水化物源及びタンパク質源の合計が１００部以下であるとよく、さらに５０部以下であるとよく、さらに１０部以下であるとよく、さらに１部以下であるとよい。特に、本発明の基質は、実質的に粉末卵と水のみからなるものであるとよりよい。これにより、卵タンパク質の分解に特化した卵麹を製造することができる。なお、「実質的に粉末卵と水のみを含む」とは、粉末卵と水のみを含むこと、あるいは粉末卵と水に加えて、炭水化物源やタンパク質源とならない下記の添加剤等を含むことをいう。
一般に、炭水化物源及びタンパク質源として卵のみを用いて麹の培養に適した基質を調製することは、基質の物性や雑菌の増殖しやすさの観点から難しい。本発明では、粉末卵を用いることで、麹の培養に適した基質を容易に調製することができる。
なお、本発明の効果を失わない範囲で、基質にｐＨ調整剤、安定化剤等の添加剤が含まれていてもよい。例えば、ｐＨ調整剤を用いることにより、基質を弱酸性や弱塩基性に調整して静菌効果を高めることができる。
<Substrate preparation process / substrate>
First, a substrate is prepared by sprinkling water on powdered eggs and allowing them to absorb water.
The substrate of the present invention refers to a medium for inoculating and growing aspergillus, and contains powdered eggs and a predetermined amount of water.
The water absorption of the present invention means to make a substrate into a moist powder by sprinkling a predetermined amount of water on powdered eggs and mixing them. The moist powdered state is preferably a state in which powdered eggs and water are uniformly mixed, but may be non-uniform to the extent that aspergillus can be cultivated, and includes, for example, a small mass in which powdered eggs are aggregated. You may go out.
When the powdered eggs themselves hold a predetermined amount of water, water may or may not be sprinkled according to the amount of the water.
The substrate of the present invention may contain powdered eggs as the main nutrient source for Jiuqu, and may contain carbohydrate sources and protein sources as long as the content of the powdered eggs is not exceeded. Specifically, for 100 parts of the protein source of powdered eggs in the substrate, the total of carbohydrate sources and protein sources in the substrate other than powdered eggs is preferably 100 parts or less, more preferably 50 parts or less, and further. It is preferable that the number of copies is 10 or less, and further, it is preferable that the number of copies is 1 or less. In particular, it is better that the substrate of the present invention consists substantially only of powdered eggs and water. This makes it possible to produce egg jiuqu specialized in the decomposition of egg protein. In addition, "substantially containing only powdered eggs and water" means that it contains only powdered eggs and water, or that it contains the following additives that are not carbohydrate sources or protein sources in addition to powdered eggs and water. To say.
In general, it is difficult to prepare a substrate suitable for culturing Jiuqu using only eggs as a carbohydrate source and a protein source from the viewpoint of the physical characteristics of the substrate and the ease of growth of various germs. In the present invention, by using powdered eggs, a substrate suitable for culturing Jiuqu can be easily prepared.
The substrate may contain additives such as a pH adjuster and a stabilizer as long as the effects of the present invention are not lost. For example, by using a pH adjuster, the substrate can be adjusted to be weakly acidic or weakly basic to enhance the bacteriostatic effect.
＜粉末卵＞
本発明の粉末卵とは、卵を原料とする粉状物をいう。粉末卵の平均粒子径は特に限定されないが、例えば１～１０００μｍ程度であればよい。
粉末卵は、液卵に比べ、水分含量が非常に低いため、散水したときに水分を吸収し保持することができる。さらに、粉末卵は液卵に比べ、比表面積が大きく、散水したときの吸水性をより高めることができる。このため、水分含量を調整しやすくなり、麹菌の培養に適した環境が得られやすくなる。
<Powdered eggs>
The powdered egg of the present invention refers to a powdered egg made from an egg. The average particle size of the powdered eggs is not particularly limited, but may be, for example, about 1 to 1000 μm.
Since powdered eggs have a much lower water content than liquid eggs, they can absorb and retain water when sprinkled. Furthermore, powdered eggs have a larger specific surface area than liquid eggs, and can further enhance water absorption when sprinkled. Therefore, it becomes easy to adjust the water content, and it becomes easy to obtain an environment suitable for culturing Jiuqu.
＜粉末卵に用いられる卵＞
本発明の粉末卵に用いられる卵としては、典型的には鶏卵を用いることができ、例えば、殻付卵を割卵し卵殻を取り除いて得られた液全卵、液卵黄及び液卵白、並びに後述する加熱変性した卵を用いることができる。また、本発明の卵として、上記卵に対して攪拌処理、ストレーナー等によるろ過処理、湯浴や蒸気等による加熱殺菌処理、冷凍処理、超臨界二酸化炭素処理等の脱コレステロール処理、脱糖処理、加塩処理等を施したものを用いてもよい。さらに、上記の卵を２種以上組み合せて用いてもよい。
卵は、タンパク質を多く含む一方で、炭水化物はごくわずかしか含まれない。したがって、本発明の基質は、炭水加物源をほぼ含まず、タンパク質源として卵に含まれるタンパク質を豊富に含むものとなる。
なお、以下の説明において、卵に含まれるタンパク質を「卵タンパク質」と称する。
<Eggs used for powdered eggs>
As the egg used for the powdered egg of the present invention, a chicken egg can be typically used, for example, liquid whole egg, liquid egg yolk and liquid egg white obtained by breaking an egg with a shell and removing the eggshell, and Eggs that have been heat-modified, which will be described later, can be used. Further, as the egg of the present invention, the above-mentioned egg is subjected to stirring treatment, filtration treatment with a strainer or the like, heat sterilization treatment with a hot water bath or steam, freezing treatment, decholesterol treatment such as supercritical carbon dioxide treatment, sugar removal treatment, etc. Those that have been subjected to salting treatment or the like may be used. Further, two or more kinds of the above eggs may be used in combination.
Eggs are high in protein, but very low in carbohydrates. Therefore, the substrate of the present invention contains almost no carbon dioxide additive source and is rich in protein contained in eggs as a protein source.
In the following description, the protein contained in the egg is referred to as "egg protein".
＜粉末卵における粉末化処理＞
本発明における粉末化処理とは、上記卵を乾燥処理して粉状物を製する処理をいう。
乾燥処理としては、例えば、噴霧乾燥、マイクロ波乾燥、凍結乾燥、熱風乾燥、パンドライ等が挙げられる。
また、乾燥処理の前後に、凍結粉砕装置、スコロイダー、シャーポンプ、コミットロール等の粉砕処理装置を用いて卵を粉砕処理してもよい。さらに、より小さい粒径の粉末卵を得る点から、粉砕処理物に加水し、水に分散させた状態で噴霧乾燥してもよい。
得られた粉末卵は、常温、冷蔵又は冷凍で保管された後、基質として用いられてもよい。
<Powdered eggs powder>
The powdering treatment in the present invention refers to a treatment in which the above-mentioned egg is dried to produce a powder.
Examples of the drying treatment include spray drying, microwave drying, freeze drying, hot air drying, pan drying and the like.
Further, before and after the drying treatment, the eggs may be crushed using a crushing treatment device such as a freeze crushing device, a scoroider, a shear pump, or a commit roll. Further, from the viewpoint of obtaining powdered eggs having a smaller particle size, the crushed product may be watered and spray-dried in a state of being dispersed in water.
The obtained powdered eggs may be used as a substrate after being stored at room temperature, refrigerated or frozen.
＜卵黄を含む粉末卵＞
本発明において粉末卵は、卵黄を含むことが好ましい。卵黄を含む粉末卵とは、例えば、液全卵を粉末化処理したもの、鶏卵を割卵して分離した液卵黄と液卵白とを液全卵と同程度の割合で混合し、粉末化処理したもの、液卵白と分離して得られた液卵黄を粉末化処理したもの、並びに加熱凝固させた液全卵又は卵黄を粉末化処理したものが挙げられる。卵黄を含む粉末卵を用いることで、粉末卵の吸水性が高まり、麹菌の培養に適した環境がより得られやすくなる。
また、液卵黄と液卵白とを液全卵と同程度の割合で混合し粉末化処理する場合は、例えば、生換算で液卵黄１部に対し液卵白が１～３部程度の質量比率となるように混合するとよい。特に、上記質量比率は、生換算で液卵黄１部に対し液卵白１部以上２部未満であるとよく、さらに１部程度であるとよい。これにより、粉末卵の吸水性が高まり、麹菌の培養に適した環境がより得られやすくなる。
<Powdered eggs containing egg yolk>
In the present invention, the powdered eggs preferably contain egg yolk. The powdered egg containing egg yolk is, for example, a powdered whole egg, a liquid egg yolk separated by splitting a chicken egg and a liquid egg white are mixed at the same ratio as the whole liquid egg, and the powdered egg is processed. Examples thereof include those obtained by pulverizing the liquid egg yolk obtained separately from the liquid egg yolk, and those obtained by pulverizing the heat-coagulated liquid whole egg or egg yolk. By using powdered eggs containing egg yolk, the water absorption of the powdered eggs is enhanced, and it becomes easier to obtain an environment suitable for culturing aspergillus.
When the liquid egg yolk and the liquid egg white are mixed at the same ratio as the whole liquid egg and powdered, for example, the mass ratio of the liquid egg white is about 1 to 3 parts to 1 part of the liquid egg yolk in raw conversion. It is good to mix so that it becomes. In particular, the mass ratio is preferably 1 part or more and less than 2 parts of liquid egg white with respect to 1 part of liquid egg yolk, and further preferably about 1 part. As a result, the water absorption of the powdered eggs is increased, and it becomes easier to obtain an environment suitable for culturing the aspergillus.
＜卵タンパク質が加熱変性した粉末卵＞
本発明の粉末卵は、卵タンパク質が加熱変性したものでもよい。このような粉末卵として、具体的には、加熱凝固卵を粉末化処理したもの、液卵を粉末化処理した粉状物をさらに加熱処理したもの等が挙げられ、一般的な噴霧乾燥等で粉末化処理した粉末卵とは異なる。
加熱凝固卵とは、液全卵、液卵黄又は液卵白を加熱処理することにより卵タンパク質を凝固させたものをいう。当該加熱凝固卵は、例えば、割卵して得られた液全卵あるいは、液卵黄及び液卵白を別々に耐熱性パウチ等に詰めて、８０～１００℃で２０～６０分間加熱処理することで得られる。あるいは、殻付卵を８５℃～１００℃で５～２０分間加熱し、凝固させてもよい。加熱処理方法としては、ボイル加熱やマイクロ波加熱、蒸気加熱等を適宜用いることができる。当該加熱凝固卵に対して粉末化処理を行うことで、本発明の粉末卵を得ることができる。
また、液卵を粉末化処理した粉状物とは、液全卵、液卵黄又は液卵白を粉末化処理したものをいう。このような液卵の粉状物に対して、蒸気、オーブン、マイクロ波等により、８０～１２０℃で２秒～５分間さらに加熱処理することで、卵タンパク質を加熱変性させることができる。
<Powdered eggs with heat-denatured egg protein>
The powdered egg of the present invention may be a heat-denatured egg protein. Specific examples of such powdered eggs include those obtained by powdering heat-coagulated eggs and those obtained by further heat-treating powdered eggs obtained by powdering liquid eggs. It is different from powdered eggs that have been powdered.
A heat-coagulated egg is an egg protein coagulated by heat-treating a whole liquid egg, a liquid egg yolk, or a liquid egg white. The heat-coagulated egg is, for example, a liquid whole egg obtained by breaking an egg, or a liquid egg yolk and a liquid egg white, which are separately packed in a heat-resistant pouch or the like and heat-treated at 80 to 100 ° C. for 20 to 60 minutes. can get. Alternatively, the shelled eggs may be heated at 85 ° C. to 100 ° C. for 5 to 20 minutes to coagulate. As the heat treatment method, boil heating, microwave heating, steam heating and the like can be appropriately used. The powdered eggs of the present invention can be obtained by subjecting the heat-coagulated eggs to a powdering treatment.
The powdery product obtained by pulverizing a liquid egg means a powdered product of whole liquid egg, liquid egg yolk or liquid egg white. Egg protein can be heat-denatured by further heat-treating such liquid egg powder at 80 to 120 ° C. for 2 seconds to 5 minutes using steam, an oven, microwaves, or the like.
＜基質の水分含量＞
本発明の基質の水分含量は、２０％以上４０％以下であり、さらに２５％以上３５％以下であるとよい。
水分含量が２０％以上であることで、水分を十分に含み麹菌の培養に適した環境が得られるとともに、粉末卵を基質全体に分散させることができる。水分含量が４０％以内であることで、粉末卵から水分が過剰に分離するのを防ぐことができ、雑菌の増殖を抑えることができる。
<Water content of substrate>
The water content of the substrate of the present invention is preferably 20% or more and 40% or less, and further preferably 25% or more and 35% or less.
When the water content is 20% or more, an environment suitable for culturing aspergillus can be obtained with sufficient water content, and powdered eggs can be dispersed throughout the substrate. When the water content is 40% or less, it is possible to prevent excessive separation of water from the powdered eggs and suppress the growth of various germs.
＜蒸煮殺菌工程＞
上記基質は、麹菌を接種する前に、蒸煮殺菌されてもよい。本発明の蒸煮殺菌工程とは、雑菌の増殖を抑えるために、基質を蒸気で加熱する工程をいう。蒸煮殺菌工程により基質に水分が保持され、上記範囲の水分が基質内部まで均一に移行しやすく、麹菌を培養しやすい環境が得られやすい。また、製麹中の細菌汚染の原因となる初発細菌数を大幅に低減することができ、培養後の麹中の細菌数も抑制することができる。
本工程では、常圧条件下で基質を蒸煮処理することができる。ここでいう「常圧」とは、約１気圧をいう。これにより、卵麹を用いて製造された加工食品の旨味をより高めることができる。あるいはこれに限定されず、基質を高圧条件下でオートクレーブ加熱等して殺菌してもよい。
本工程の蒸煮殺菌は、例えば７０℃以上１００℃未満の蒸気で、数十分間行うことができる。なお、蒸煮殺菌中は、基質の均一性を高めるために、基質を攪拌するとよい。
蒸煮殺菌工程が行われた場合は、麹菌を接種する前に、麹菌の生育が妨げられない程度まで基質を十分冷却する。
<Steaming sterilization process>
The substrate may be steamed and sterilized prior to inoculation with Jiuqu. The steaming sterilization step of the present invention refers to a step of heating a substrate with steam in order to suppress the growth of various germs. Moisture is retained in the substrate by the steaming sterilization step, and the moisture in the above range is easily transferred uniformly to the inside of the substrate, and it is easy to obtain an environment in which aspergillus can be easily cultivated. In addition, the number of initial bacteria that cause bacterial contamination during koji production can be significantly reduced, and the number of bacteria in the koji after culturing can also be suppressed.
In this step, the substrate can be steamed under normal pressure conditions. The "normal pressure" here means about 1 atm. This makes it possible to further enhance the taste of processed foods produced using egg jiuqu. Alternatively, the substrate is not limited to this, and the substrate may be sterilized by heating in an autoclave under high pressure conditions.
The steam sterilization in this step can be performed for several tens of minutes with steam of, for example, 70 ° C. or higher and lower than 100 ° C. During steaming sterilization, it is advisable to stir the substrate in order to improve the uniformity of the substrate.
When the steaming sterilization step is performed, the substrate is sufficiently cooled to the extent that the growth of the aspergillus is not hindered before inoculating the aspergillus.
＜麹菌接種工程＞
上記基質には、麹菌が接種される。麹菌の接種方法は限定されず、常法により基質全体に万遍なく接種される。
種麹の接種量は、基質１ｇあたり０．１～５×１０６ＣＦＵであるとよく、特に、基質１ｇあたり１～５×１０６ＣＦＵであるとよい。
一般に、湿った粉末の基質を用いる場合には、穀物粒と比較して表面積が大きいことから、雑菌汚染を受け易い。また、卵を基質とする場合、特に栄養源が豊富であるため、製麹中は急激な雑菌汚染が進む。このため、種麹の接種量を、基質１ｇあたり０．１～５×１０６ＣＦＵ、さらに米麹や麦麹の場合より約３～１０倍多い、基質１ｇあたり１～５×１０６ＣＦＵとすることにより、初期の細菌汚染を抑制することが可能であると同時に、麹菌の増殖も旺盛となり、麹の品質も安定する。
<Jiuqu inoculation process>
The substrate is inoculated with Jiuqu. The method of inoculating Jiuqu is not limited, and the entire substrate is inoculated evenly by a conventional method.
The inoculation amount of the seed koji is preferably 0.1 to 5 × 10 6 CFU per 1 g of the substrate, and particularly preferably 1 to 5 × 10 6 CFU per 1 g of the substrate.
Generally, when a wet powder substrate is used, the surface area is larger than that of grain grains, so that the substrate is susceptible to contamination by various germs. In addition, when eggs are used as a substrate, since the nutrient sources are particularly abundant, rapid contamination with various germs progresses during koji making. Therefore, the inoculation amount of seed jiuqu is 0.1 to 5 × 10 6 CFU per 1 g of substrate, and 1 to 5 × 10 6 CFU per 1 g of substrate, which is about 3 to 10 times higher than that of rice and barley jiuqu. By doing so, it is possible to suppress the initial bacterial contamination, and at the same time, the growth of Jiuqu is vigorous and the quality of Jiuqu is stable.
＜麹菌＞
本発明の麹菌とは、卵麹を製造するための接種菌をいい、典型的にはアスペルギルス属に分類される菌をいう。具体的には、本発明の麹菌として、例えば、アスペルギルス・オリーゼ（Aspergillus
oryzae）やアスペルギルス・ソーヤ（Aspergillus
sojae）等に代表される黄麹菌、アスペルギルス・リューチュウエンシス（Aspergillus
luchuensis）等に代表される黒麹菌及びその変異種などが挙げられる。このうち、アスペルギルス・オリーゼは、例えば味噌の製造に用いられ、アスペルギルス・リューチュウエンシスは、例えば焼酎の製造に用いられる。
<Jiuqu>
The aspergillus of the present invention refers to an inoculum for producing egg aspergillus, and typically refers to a bacterium classified into the genus Aspergillus. Specifically, the aspergillus of the present invention is represented by, for example, Aspergillus oryzae , Aspergillus sojae , and Aspergillus luchuensis . Examples include Aspergillus oryzae and its variants. Of these, Aspergillus oryzae is used, for example, in the production of miso, and Aspergillus luchuensis is used, for example, in the production of shochu.
＜麹菌培養工程＞
上記基質で上記麹菌を培養することで、卵麹が得られる。
本発明の麹菌を培養する条件は、特に制限されず、常法に従うことができる。
培養温度は、麹菌が培養しやすいことから、１５℃以上４５℃以下であるとよく、さらに２２℃以上３８℃以下であるとよい。
培養期間は、効率的に培養しやすいことから、２０～７２時間であるとよく、さらに３０～５０時間であるとよい。上記範囲の培養時間により、麹菌は卵タンパク質の分解に適した酵素活性を有する酵素を十分に産生できる。培養方法としては、例えば、静置培養、撹拌培養、通気培養が挙げられる。
<Jiuqu culturing process>
By culturing the above-mentioned aspergillus on the above-mentioned substrate, egg-jiuqu can be obtained.
The conditions for culturing the aspergillus of the present invention are not particularly limited, and a conventional method can be followed.
The culture temperature is preferably 15 ° C. or higher and 45 ° C. or lower, and further 22 ° C. or higher and 38 ° C. or lower, because aspergillus can easily be cultivated.
The culturing period is preferably 20 to 72 hours, and more preferably 30 to 50 hours, because it is easy to cultivate efficiently. With the culture time in the above range, Jiuqu can sufficiently produce an enzyme having an enzymatic activity suitable for the decomposition of egg protein. Examples of the culture method include static culture, stirring culture, and aeration culture.
＜卵麹の酵素活性＞
本発明の方法により製造される卵麹では、卵を原料とした加工食品の製造に適した卵麹が得られやすいことから、ｐＨ６におけるプロテアーゼ活性が５００Ｕ／ｇ以上、α－アミラーゼ活性が１０００Ｕ／ｇ以下であるとよい。さらに、卵のタンパク質を効率よく分解し呈味性の高い卵加工品が得られやすいことから、ｐＨ６におけるプロテアーゼ活性は１，０００Ｕ／ｇ以上であるとよく、３，０００Ｕ／ｇ以上であるとよい。また、本発明の卵麹のα－アミラーゼ活性は、通常の米麹（１，０００Ｕ／ｇ～２，０００Ｕ／ｇ程度）よりも低い値であるとよい。
つまり、本発明の方法により製造される卵麹では、卵タンパク質を分解するプロテアーゼの活性が高く、デンプンなどの炭水化物源を分解するα－アミラーゼの活性が低い。このため、タンパク質を豊富に含み炭水化物をほとんど含まない卵を原料とする加工食品の製造に適したものとなる。また、当該加工食品の製造に際しα－アミラーゼの影響を低減させることができ、炭水化物の分解を抑制したい場合にも、α―アミラーゼを除去したり不活化したりする工程を省くことができる。
ここで、卵のｐＨがおおよそ７．８であり、特に卵黄のｐＨがおおよそ６．２～６．６である。本発明の卵麹は、卵のｐＨに近いｐＨ６において、高いプロテアーゼ活性を示すため、卵タンパク質をより効率よく分解することができる。
<Enzyme activity of egg jiuqu>
In the egg jiuqu produced by the method of the present invention, since it is easy to obtain egg jiuqu suitable for producing processed foods made from eggs, the protease activity at pH 6 is 500 U / g or more, and the α-amylase activity is 1000 U / g. It is preferable that it is g or less. Further, since it is easy to efficiently decompose egg protein and obtain a processed egg product having high taste, the protease activity at pH 6 is preferably 1,000 U / g or more, and 3,000 U / g or more. good. Further, the α-amylase activity of the egg jiuqu of the present invention is preferably lower than that of normal rice jiuqu (about 1,000 U / g to 2,000 U / g).
That is, in the egg jiuqu produced by the method of the present invention, the activity of the protease that decomposes egg protein is high, and the activity of α-amylase that decomposes carbohydrate sources such as starch is low. Therefore, it is suitable for producing processed foods made from eggs, which are rich in protein and contain almost no carbohydrates. Further, the influence of α-amylase can be reduced in the production of the processed food, and even when it is desired to suppress the decomposition of carbohydrates, the step of removing or inactivating α-amylase can be omitted.
Here, the pH of the egg is approximately 7.8, and in particular the pH of the yolk is approximately 6.2 to 6.6. Since the egg jiuqu of the present invention exhibits high protease activity at pH 6, which is close to the pH of eggs, egg proteins can be decomposed more efficiently.
＜卵麹のｐＨ＞
本発明の卵麹のｐＨは、５．０以上９．０以下であるとよく、５．０以上７．０以下であるとよい。ｐＨが５．０以上９．０以下であることにより、麹菌により産生された酵素の至適ｐＨに近いため、加工食品の製造においてもｐＨの調整が不要となり、ｐＨ調整用の添加物を不要とすることができる。
本発明の卵麹のｐＨの測定方法は、卵麹１０ｇにイオン交換水９０ｍＬを加えて、溶液が均一になるよう攪拌した後に、卵麹のｐＨを測定する。
<pH of egg jiuqu>
The pH of the egg jiuqu of the present invention is preferably 5.0 or more and 9.0 or less, and preferably 5.0 or more and 7.0 or less. When the pH is 5.0 or more and 9.0 or less, it is close to the optimum pH of the enzyme produced by the aspergillus, so it is not necessary to adjust the pH even in the production of processed foods, and no additive for pH adjustment is required. Can be.
In the method for measuring the pH of egg jiuqu of the present invention, 90 mL of ion-exchanged water is added to 10 g of egg jiuqu, and the solution is stirred so that the solution becomes uniform, and then the pH of the egg jiuqu is measured.
＜本発明の作用効果＞
以上のように、本発明の卵麹の製造方法では、粉末卵を含む基質に麹菌を接種する。粉末卵は、液卵に比べ、乾燥しており水分含量が少ないとともに、比表面積が大きい。このため、粉末卵では吸水性及び保水性が良好となり、水分含量を２０質量％以上４０質量％以下に調整することができる。これにより、以下のような利点が挙げられる。
まず、粉末卵を基質全体に分散させ、基質を湿った粉末状に調製することができる。すなわち、粉末卵が水分を保持して適度に分散し、麹菌を基質全体に万遍なく接種することができる。
また、適切な水分含量に調整することで雑菌が繁殖するのを抑えることができる。具体的には、製造後の卵麹の一般生菌数を１×１０５ＣＦＵ／ｇ以下とすることができ、一般的な米麹と同等とすることが可能である。この程度まで雑菌の増殖が抑制されることで、本発明の卵麹を加工食品の製造に用いた際に、食品への汚染リスクが低減される。
なお、一般生菌数とは、食品衛生検査指針（２００７年）に基づき、卵麹から採取した試料液を３０℃で４８時間培養したときの菌数をいう。具体的には、まず卵麹を１ｇ採取し、１００ｍＬの界面活性剤（第一工業製薬（株）製、ノイゲン(r)EA-160）を添加した０．８％食塩水中で懸濁する。この懸濁液１ｍｌを用いて混釈法により寒天プレートを作成し、約３０℃で４８時間培養後、出現したコロニー数をカウントすることで、一般生菌数が求められる。
さらに、粉末卵以外の炭水化物源などを加える必要がなくなる。炭水化物源であるコムギやイネ等は、適度に吸水して基質の性状を整えることができるため、製麹においては基質によく加えられる。一方で、本発明においては、粉末卵を用いて基質の物性を工夫することで、卵以外の原料を使用しなくても均一で旺盛な麹菌の増殖が可能となる。したがって、本発明の卵麹は、卵タンパク質を分解するのに適したプロテアーゼの活性を高められるとともに、デンプンを分解するアミラーゼの活性を抑え、卵を原料とする加工食品の製造に適したものとなる。
<Action and effect of the present invention>
As described above, in the method for producing egg jiuqu of the present invention, aspergillus is inoculated into a substrate containing powdered eggs. Compared to liquid eggs, powdered eggs are dry, have a low water content, and have a large specific surface area. Therefore, the powdered eggs have good water absorption and water retention, and the water content can be adjusted to 20% by mass or more and 40% by mass or less. This has the following advantages.
First, powdered eggs can be dispersed throughout the substrate to prepare the substrate into a moist powder. That is, the powdered eggs retain water and are appropriately dispersed, and the aspergillus can be inoculated evenly over the entire substrate.
In addition, it is possible to suppress the growth of various germs by adjusting the water content to an appropriate level. Specifically, the general viable cell count of egg jiuqu after production can be 1 × 105 CFU / g or less, which can be equivalent to that of general rice jiuqu. By suppressing the growth of various germs to this extent, the risk of contamination of foods is reduced when the egg jiuqu of the present invention is used in the production of processed foods.
The general viable cell count refers to the number of bacteria when a sample solution collected from egg jiuqu is cultured at 30 ° C. for 48 hours based on the food hygiene inspection guideline (2007). Specifically, 1 g of egg jiuqu is first collected and suspended in 0.8% saline solution to which 100 mL of a surfactant (Neugen (r) EA-160, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) is added. An agar plate is prepared by a pour method using 1 ml of this suspension, and after culturing at about 30 ° C. for 48 hours, the number of colonies that appear is counted to determine the general viable cell count.
Furthermore, there is no need to add carbohydrate sources other than powdered eggs. Wheat, rice, and the like, which are carbohydrate sources, can absorb water appropriately to adjust the properties of the substrate, and are therefore often added to the substrate in the production of jiuqu. On the other hand, in the present invention, by devising the physical characteristics of the substrate using powdered eggs, uniform and vigorous growth of Jiuqu can be achieved without using raw materials other than eggs. Therefore, the egg jiuqu of the present invention can enhance the activity of a protease suitable for decomposing egg protein and suppress the activity of amylase for decomposing starch, and is suitable for producing processed foods made from eggs. Become.
以下、本発明の実施例等に基づき、さらに説明する。 Hereinafter, the description will be further described based on the examples of the present invention.
［卵麹の製造］
（サンプル１）
実施例として、サンプル１の卵麹を製した。
サンプル１では、加熱変性していない粉末卵として、液卵白を噴霧乾燥し製した常温品の乾燥卵白（製品名：乾燥卵白ＳＮ、キユーピー株式会社製）を用い、当該粉末卵に水分含量が３５％になるように滅菌蒸留水を散水し、吸水させ、基質を調製した。この基質１００ｇに味噌用麹菌A. oryzae株（株式会社樋口松之助商店製、以下「味噌用麹菌」と称する）の胞子を１０ｍｇ添加して基質１ｇ当たり１×１０６ＣＦＵとなるように接種し、３０～３５℃で４５時間培養し、卵麹を得た。
表１に、サンプル１で用いた粉末卵の製品名と麹菌株を示す。
培養後のサンプル１は、基質が全体に軟らかい餅状となったり、べたついていたこともあり、主に基質の表面に麹菌が増殖していた。
[Manufacturing of egg jiuqu]
(Sample 1)
As an example, the egg jiuqu of sample 1 was prepared.
In Sample 1, as powdered eggs that have not been heat-modified, dried egg whites (product name: dried egg whites SN, manufactured by QP Corporation), which are room temperature products produced by spray-drying liquid egg whites, are used, and the powdered eggs have a water content of 35. Sterile distilled water was sprinkled so as to be%, and water was absorbed to prepare a substrate. To 100 g of this substrate, 10 mg of spores of Aspergillus oryzae strain A. oryzae (manufactured by Higuchi Matsunosuke Shoten Co., Ltd., hereinafter referred to as "Jiuqu for miso") was added and inoculated so as to have 1 × 10 6 CFU per 1 g of the substrate. After culturing at 30-35 ° C. for 45 hours, egg jiuqu was obtained.
Table 1 shows the product names and aspergillus strains of the powdered eggs used in Sample 1.
In the sample 1 after culturing, the substrate was soft and sticky as a whole, and aspergillus was mainly grown on the surface of the substrate.
（サンプル２，３）
表１に示すように、サンプル２，３では、加熱変性していない粉末卵として、液卵白を噴霧乾燥し製した常温品の乾燥卵白（製品名：乾燥卵白ＥＬＳ Ｎｏ．２、キユーピー株式会社製）を用い、サンプル１と同様の水分含量となるように基質を製した。これに、サンプル２では焼酎用麹菌Aspergillus
luchuensis株（株式会社樋口松之助商店製、以下「焼酎用麹菌」と称する）を、サンプル３では味噌用麹菌をそれぞれサンプル１と同様の接種量で接種し、サンプル１と同様の条件で製麹した。サンプル２，３の卵麹では、サンプル１と同様に、主に基質の表面に麹菌が増殖していた。
(Samples 2 and 3)
As shown in Table 1, in Samples 2 and 3, dried egg white (product name: dried egg white ELS No. 2, manufactured by QP Corporation), which is a room temperature product produced by spray-drying liquid egg white as powdered eggs that have not been heat-denatured. ) Was used to prepare a substrate so as to have the same water content as that of sample 1. In sample 2, Aspergillus luchuensis strain for shochu (manufactured by Higuchi Matsunosuke Shoten Co., Ltd., hereinafter referred to as "jiuqu for shochu") was inoculated, and in sample 3, aspergillus for miso was inoculated in the same inoculation amount as in sample 1. Jiuqu was produced under the same conditions as in sample 1. In the egg jiuqu of Samples 2 and 3, as in Sample 1, Jiuqu was mainly grown on the surface of the substrate.
（サンプル４～１１）
サンプル４～１１では、表１に示すように、所定の粉末卵（加熱変性していない粉末卵としてサンプル４～７、加熱変性している粉末卵としてサンプル８～１１）を用い、サンプル１と同様の水分含量となるように基質を製し、当該基質に味噌用麹菌又は焼酎用麹菌をそれぞれサンプル１と同様の接種量で接種した。そして、３０～３５℃で４０時間培養し、卵麹を得た。サンプル４～７の卵麹では、サンプル１と同様に、主に基質の表面に麹菌が増殖していた。サンプル８～１１の卵麹では、基質の均一性が高かったこともあり、比較的基質全体に均一に麹菌が増殖していた。
具体的に、粉末卵として以下のものを用いた。サンプル４，５では液卵黄を噴霧乾燥し製した常温品の乾燥卵黄（製品名：乾燥卵黄 Ｎｏ．１、キユーピー株式会社製）を用いた。サンプル６，７では、液全卵を噴霧乾燥し製した常温品の乾燥全卵（製品名：乾燥全卵 Ｎｏ．１、キユーピー株式会社製）を用いた。サンプル８，９では、加熱凝固卵を粉砕後に噴霧乾燥した冷凍品の乾燥加熱凝固卵（製品名：凍結クックドエッグパウダー、キユーピー株式会社製）を用いた。サンプル１０，１１は、加熱凝固卵黄を粉砕後に噴霧乾燥した冷凍品の乾燥加熱凝固卵黄（製品名：クックドヨークパウダー、キユーピー株式会社製）を用いた。
麹菌に関して、サンプル５，７，９，１１では上記味噌用麹菌を用い、サンプル４，６，８，１０では上記焼酎用麹菌を用いた。
(Samples 4 to 11)
In Samples 4 to 11, as shown in Table 1, predetermined powdered eggs (Samples 4 to 7 as powdered eggs not heat-modified and Samples 8 to 11 as powdered eggs heat-modified) were used with Sample 1. A substrate was prepared so as to have the same water content, and the substrate was inoculated with the aspergillus for miso or the aspergillus for shochu in the same inoculation amount as the sample 1. Then, it was cultured at 30 to 35 ° C. for 40 hours to obtain egg jiuqu. In the egg jiuqu of Samples 4 to 7, as in Sample 1, Jiuqu was mainly grown on the surface of the substrate. In the egg jiuqu of Samples 8 to 11, the uniformity of the substrate was high, and the aspergillus was relatively uniformly grown over the entire substrate.
Specifically, the following powdered eggs were used. In Samples 4 and 5, dried egg yolk (product name: dried egg yolk No. 1, manufactured by Kewpie Co., Ltd.), which was produced by spray-drying liquid egg yolk, was used. In Samples 6 and 7, dried whole eggs (product name: dried whole eggs No. 1, manufactured by Kewpie Co., Ltd.) produced by spray-drying liquid whole eggs were used. In Samples 8 and 9, dried heated coagulated eggs (product name: frozen cooked egg powder, manufactured by Kewpie Co., Ltd.), which was a frozen product obtained by spray-drying the heated coagulated eggs after crushing, were used. For the samples 10 and 11, dried heat-coagulated egg yolk (product name: Cooked York Powder, manufactured by Kewpie Co., Ltd.), which was a frozen product obtained by spray-drying the heat-coagulated egg yolk after crushing, was used.
Regarding Jiuqu, the Jiuqu for miso was used in Samples 5, 7, 9 and 11, and the Jiuqu for shochu was used in Samples 4, 6, 8 and 10.
（サンプル１２～１４）
サンプル１２として、培養期間を２４時間とした以外はサンプル９と同様に卵麹を製した。
サンプル１３として、培養温度を２２～２６℃とした以外はサンプル９と同様に卵麹を製した。
サンプル１４として、サンプル９と同様の粉末卵に、ｐＨ調整剤として木灰汁を添加し、当該木灰汁を含む水分含量が３５％となるように滅菌蒸留水を散水した。これに味噌用麹菌をサンプル１と同様の接種量で接種させ、サンプル９と同様に卵麹を製した。
これらの卵麹も、基質の均一性が高く、比較的基質全体に均一に麹菌が増殖していた。
(Samples 12-14)
As sample 12, egg jiuqu was produced in the same manner as in sample 9 except that the culture period was set to 24 hours.
As sample 13, egg jiuqu was produced in the same manner as in sample 9 except that the culture temperature was 22 to 26 ° C.
As sample 14, wood lye was added as a pH adjuster to the same powdered eggs as sample 9, and sterile distilled water was sprinkled so that the water content containing the wood lye was 35%. This was inoculated with Miso Jiuqu in the same inoculation amount as in Sample 1, and egg Jiuqu was produced in the same manner as in Sample 9.
These egg aspergillus also had high substrate uniformity, and aspergillus bacteria grew relatively uniformly over the entire substrate.
（比較例１，２）
比較例１では、粉末卵の代わりに液全卵（水分含量７６％）を用いて、吸水させずに、液全卵をそのまま基質（水分含量７６％）として用いた以外は、サンプル７と同様に卵麹を製した。
比較例２では、粉末卵の代わりに殻つきの鶏卵を茹でた加熱凝固卵（ゆで卵、水分含量７６％）を粉砕したものを用いて、吸水させずに、そのまま基質（水分含量７６％）として用いた以外は、サンプル９と同様に卵麹を製した。
比較例１，２では、基質の表面に麹菌が増殖している様子が確認されなかった。
(Comparative Examples 1 and 2)
In Comparative Example 1, the same as Sample 7 except that the whole liquid egg (water content 76%) was used instead of the powdered egg and the whole liquid egg was used as it was as a substrate (water content 76%) without absorbing water. I made egg jiuqu.
In Comparative Example 2, instead of powdered eggs, boiled and coagulated eggs (boiled eggs, water content 76%) crushed with shelled chicken eggs were used as the substrate (water content 76%) without absorbing water. Egg koji was prepared in the same manner as in Sample 9 except that it was used.
In Comparative Examples 1 and 2, it was not confirmed that Jiuqu was growing on the surface of the substrate.
［散水後の基質の観察］
（サンプル１～１４）
サンプル１～１１の製麹過程において、粉末卵に散水した後の基質の様子を観察した。
常温品の乾燥卵白を用いたサンプル１～３では、柔らかい団子状の塊が観察され、吸水性があることが確認された。一方で、基質が柔らかく、若干べたついた状態となり、吸水性がやや不十分であることが確認された。
常温品の乾燥卵黄を用いたサンプル４，５では、やや柔らかい大きな団子状の塊が観察された。サンプル４，５でも、基質がややべたつく状態であるものの、サンプル１～３と比較して吸水性を十分に有することが確認された。
常温品の乾燥全卵を用いたサンプル６，７では、基質がねっとりとした状態となり、水分がよく吸収されており、吸水性が良好であることが確認された。
冷凍品の乾燥加熱凝固卵を用いたサンプル８，９，１２～１４では、小さい団子状の塊が多く観察された。サンプル８，９では、団子状の塊が小さく、水分が均一に吸収されており、吸水性が非常に良好であることが確認された。
冷凍品の乾燥卵黄を用いたサンプル１０，１１では、やや小さい団子状の塊が多く観察された。サンプル１０，１１では、小さい団子状の塊が、サンプル８，９，１２で観察された塊よりも大きいものの、水分が比較的均一に吸収されており、吸水性が非常に良好であることが確認された。
[Observation of substrate after watering]
(Samples 1 to 14)
In the process of making the koji of Samples 1 to 11, the state of the substrate after watering the powdered eggs was observed.
In Samples 1 to 3 using dried egg whites at room temperature, soft dumpling-like lumps were observed, and it was confirmed that they had water absorption. On the other hand, it was confirmed that the substrate was soft and slightly sticky, and the water absorption was slightly insufficient.
In the samples 4 and 5 using the dried egg yolk of the normal temperature product, a slightly soft large dumpling-like mass was observed. It was confirmed that Samples 4 and 5 also had sufficient water absorption as compared with Samples 1 to 3, although the substrate was in a slightly sticky state.
In Samples 6 and 7 using dried whole eggs at room temperature, it was confirmed that the substrate was in a sticky state, water was well absorbed, and water absorption was good.
In the samples 8, 9, 12 to 14 using the dried, heated and coagulated eggs of the frozen product, many small dumpling-like lumps were observed. In Samples 8 and 9, it was confirmed that the dumpling-like mass was small, the water was uniformly absorbed, and the water absorption was very good.
In samples 10 and 11 using frozen dried egg yolk, many small dumpling-like lumps were observed. In Samples 10 and 11, the small dumpling-like mass was larger than the mass observed in Samples 8, 9 and 12, but the water was absorbed relatively uniformly and the water absorption was very good. confirmed.
（比較例１，２）
基質として、粉末卵を用いずに、液全卵を用いた比較例１や、粉砕した加熱凝固卵を用いた比較例２では、水分含量が多すぎて、麹菌を培養できる環境ではなかった。
このことから、基質に粉末卵を用いることで適度な量の水を含ませることができ、麹菌の培養が可能な基質を製することができると確認された。
(Comparative Examples 1 and 2)
In Comparative Example 1 in which liquid whole eggs were used without using powdered eggs as a substrate and Comparative Example 2 in which crushed heated coagulated eggs were used, the water content was too high and the environment was not such that aspergillus could be cultivated.
From this, it was confirmed that by using powdered eggs as the substrate, an appropriate amount of water can be contained, and a substrate capable of culturing aspergillus can be produced.
［ｐＨの測定］
サンプル１～１４の卵麹１０ｇにイオン交換水９０ｍＬを加えて、溶液が均一になるよう攪拌した後に、ｐＨを測定した。サンプル１～１１の結果を、表１に示す。
サンプル４，５，６，１０，１１は、いずれもｐＨが５．０以上７．０以下であった。また、サンプル１，２，３，７，８，９は、いずれもｐＨが７．０より大きく９．０以下であった。
また、サンプル１２はｐＨ８．５であり、サンプル１３はｐＨ６．０であり、サンプル１４はｐＨ８．５であった。
これらの結果から、サンプル１～１４の卵麹のｐＨは、いずれも５．０～９．０の範囲内であった。
[Measurement of pH]
90 mL of ion-exchanged water was added to 10 g of egg jiuqu of Samples 1 to 14, and the pH was measured after stirring so that the solution became uniform. The results of Samples 1 to 11 are shown in Table 1.
The pH of each of the samples 4, 5, 6, 10 and 11 was 5.0 or more and 7.0 or less. The pH of each of the samples 1, 2, 3, 7, 8 and 9 was higher than 7.0 and lower than 9.0.
Further, the sample 12 had a pH of 8.5, the sample 13 had a pH of 6.0, and the sample 14 had a pH of 8.5.
From these results, the pH of the egg jiuqu of Samples 1 to 14 was in the range of 5.0 to 9.0.
［酵素活性の測定］
サンプル１～１４について、下記の方法で各サンプルの酵素液を調製し、プロテアーゼ活性及びα－アミラーゼ活性を測定した。
[Measurement of enzyme activity]
For Samples 1 to 14, the enzyme solution of each sample was prepared by the following method, and the protease activity and α-amylase activity were measured.
（各サンプルの酵素液の調製）
各サンプルの酵素液の調製は、「第四回改正国税庁所定分析法注解（２００６）」の「固体こうじ」の２１１－４－２「酵素液の調製」の方法を参考に行なった。
具体的には、各サンプル１０ｇに、各サンプル中の麹の種類にかかわらず下記の塩化ナトリウム溶液１００ｍＬを加え、室温で３時間ときどき振りまぜながら浸出した後ろ過し、そのろ液を各サンプルの酵素液とした。
(Preparation of enzyme solution for each sample)
The enzyme solution of each sample was prepared by referring to the method of 211-4-2 "Preparation of enzyme solution" of "Solid Jiuqu" in "4th Revised National Tax Agency Prescribed Analytical Method Note (2006)".
Specifically, 100 mL of the following sodium chloride solution is added to 10 g of each sample regardless of the type of jiuqu in each sample, and after leaching at room temperature with occasional shaking for 3 hours, filtration is performed, and the filtrate is filtered. It was made into an enzyme solution.
（塩化ナトリウム溶液の調製）
上記の各サンプルの酵素液の調製に用いる塩化ナトリウム溶液は、各サンプル中の麹の種類にかかわらず、塩化ナトリウム５ｇを水に溶かし、これに０．２Ｍ酢酸緩衝液５０ｍＬを加えて水で１Ｌにしたものを用いた。なお、後述のα―アミラーゼ活性測定時に使用する試薬に用いる塩化ナトリウム溶液の調製においても、各サンプル中の麹の種類にかかわらず、本方法と同様の方法で調整した。
(Preparation of sodium chloride solution)
For the sodium chloride solution used to prepare the enzyme solution of each sample above, 5 g of sodium chloride is dissolved in water regardless of the type of koji in each sample, 50 mL of 0.2 M acetate buffer is added thereto, and 1 L of water is added. Was used. In the preparation of the sodium chloride solution used as the reagent used for measuring the α-amylase activity described later, the same method as this method was used regardless of the type of jiuqu in each sample.
（プロテアーゼ活性の測定）
ｐＨ６におけるプロテアーゼ活性の測定は、「第四回改正国税庁所定分析法注解（２００６）」に準じて行なった。
具体的には、各サンプルの酵素液の調製を上記方法で行い、マッキルベイン緩衝液とカゼイン溶液の調製を下記の方法で行い、ｐＨ６に調製した以外は、「第四回改正国税庁所定分析法注解（２００６）」の「固体こうじ」の２１１－８「酸性プロテアーゼ」と同様の方法で行なった。
なお、本発明において、「プロテアーゼ活性（ｐＨ＝６）」は「ｐＨ６におけるプロテアーゼ活性」を意味する。
(Measurement of protease activity)
The measurement of protease activity at pH 6 was carried out in accordance with the "4th revised National Tax Agency Prescribed Analytical Method Note (2006)".
Specifically, except that the enzyme solution of each sample was prepared by the above method, the McIlvaine buffer solution and the casein solution were prepared by the following method, and the pH was adjusted to 6, "4th revised National Tax Agency prescribed analysis method commentary". (2006) ”in“ Solid Koji ”211-8“ Acid Protease ”was performed in the same manner.
In the present invention, "protease activity (pH = 6)" means "protease activity at pH 6".
（マッキルベイン緩衝液の調製）
０．２Ｍリン酸二ナトリウム溶液と０．１Ｍクエン酸溶液を混合し、ｐＨ６のマッキルベイン緩衝液を調製した。
(Preparation of McIlvaine buffer)
A 0.2 M disodium phosphate solution and a 0.1 M citric acid solution were mixed to prepare a McIlvaine buffer solution having a pH of 6.
（カゼイン溶液の調製）
カゼイン２ｇをとり、０．０５Ｎ水酸化ナトリウム溶液２０ｍＬを加え、更に０．０５Ｎ水酸化ナトリウム溶液２０ｍＬを加え、完全に白濁状に溶解するまで湯浴内で加熱しながらかき混ぜた。その後冷却し、これに０．２Ｎリン酸溶液でｐＨ６に調製し、更に水を加えて全容を１００ｍＬとした。
(Preparation of casein solution)
2 g of casein was taken, 20 mL of 0.05N sodium hydroxide solution was added, 20 mL of 0.05N sodium hydroxide solution was further added, and the mixture was stirred while heating in a hot water bath until it was completely dissolved in a cloudy state. After that, it was cooled, adjusted to pH 6 with a 0.2N phosphoric acid solution, and water was further added to make the whole volume 100 mL.
サンプル１～１１のｐＨ６におけるプロテアーゼ活性の測定結果を表１に示す。 Table 1 shows the measurement results of the protease activity of Samples 1 to 11 at pH 6.
（α－アミラーゼ活性の測定）
α―アミラーゼ活性の測定は、各サンプルの酵素液の調製と試薬で用いる塩化ナトリウム溶液の調製を上記方法で行った以外は、「第四回改正国税庁所定分析法注解（２００６）」の「固体こうじ」の２１１－５「α－アミラーゼ」と同様の方法で行なった。
サンプル１～１１のα－アミラーゼ活性の測定結果を表１に示す。
(Measurement of α-amylase activity)
For the measurement of α-amylase activity, except that the enzyme solution of each sample and the sodium chloride solution used for the reagent were prepared by the above method, "Solid" in "4th Revised National Tax Agency Prescribed Analytical Method Commentary (2006)". It was carried out in the same manner as 211-5 "α-amylase" of "Koji".
Table 1 shows the measurement results of α-amylase activity of Samples 1 to 11.
（酵素活性についての結果）
表１に示すように、サンプル１～１１では、プロテアーゼ活性（ｐＨ＝６）に比べて、α－アミラーゼ活性が低いことが確認された。
具体的には、ｐＨ６におけるプロテアーゼ活性について、サンプル５，９，１１では３，０００Ｕ／ｇ以上であった。サンプル１，４，７，８では１，０００Ｕ／ｇ以上３，０００Ｕ／ｇ未満、サンプル３，６，１０では５００Ｕ／ｇ以上１，０００Ｕ／ｇ未満であった。また、表１に示してはいないが、サンプル１２～１４のプロテアーゼ活性は、いずれも３０００Ｕ／ｇ以上であった。
また、α－アミラーゼ活性について、サンプル１，２，３，５，７，９，１０，１１では３００Ｕ／ｇ以下、サンプル６，８では３００Ｕ／ｇより大きく５００Ｕ／ｇ以下であった。サンプル４では５１４Ｕ／ｇであり、１０００Ｕ／ｇ以下であった。また、表１に示してはいないが、サンプル１２～１４のα－アミラーゼ活性は、いずれも５００Ｕ／ｇ以下であった。
(Results on enzyme activity)
As shown in Table 1, it was confirmed that the α-amylase activity was lower in the samples 1 to 11 than in the protease activity (pH = 6).
Specifically, the protease activity at pH 6 was 3,000 U / g or more in the samples 5, 9 and 11. Samples 1, 4, 7 and 8 had 1,000 U / g or more and less than 3,000 U / g, and samples 3, 6 and 10 had 500 U / g or more and less than 1,000 U / g. Although not shown in Table 1, the protease activities of Samples 12 to 14 were all 3000 U / g or more.
The α-amylase activity was 300 U / g or less in Samples 1, 2, 3, 5, 7, 9, 10 and 11, and more than 300 U / g and 500 U / g or less in Samples 6 and 8. In sample 4, it was 514 U / g, which was 1000 U / g or less. Although not shown in Table 1, the α-amylase activity of Samples 12 to 14 was 500 U / g or less in each case.
［加工食品の製造及び卵麹の加工食品への適性評価］
サンプル１～１４について、１０％の食塩を加えた殺菌卵黄９０ｇ（食塩９ｇ含む）を準備し、予め喫食した。続いて、当該加塩卵黄９０ｇに各サンプル１０ｇを添加して混合し、６０℃で３日間静置した後、各サンプル入りの卵を原料とした加工食品を製した。続いて各サンプル入り加工食品を喫食し、予め喫食した加塩卵黄と比較しつつ、下記の評価基準に従って各サンプルの卵を原料とした加工食品への適性を評価した。
[Manufacturing of processed foods and evaluation of suitability of egg jiuqu for processed foods]
For samples 1 to 14, 90 g of sterilized egg yolk (including 9 g of salt) to which 10% salt was added was prepared and eaten in advance. Subsequently, 10 g of each sample was added to 90 g of the salted egg yolk, mixed, and allowed to stand at 60 ° C. for 3 days to prepare a processed food using the egg containing each sample as a raw material. Subsequently, the processed food containing each sample was eaten, and the suitability for the processed food made from the egg of each sample was evaluated according to the following evaluation criteria while comparing with the salted egg yolk that had been eaten in advance.
（卵を原料とした加工食品への適性の評価基準）
Ａ：サンプル添加前に比べ、卵を原料とした加工食品のコクが大変増加し、卵を原料とした加工食品の製造に非常に適している。
Ｂ：サンプル添加前に比べ、卵を原料とした加工食品のコクが増加し、卵を原料とした加工食品の製造に適している。
Ｃ：サンプル添加前に比べ、卵を原料とした加工食品のコクが僅かに増加し、卵を原料とした加工食品の製造に適している。
(Evaluation criteria for suitability for processed foods made from eggs)
A: Compared to before adding the sample, the richness of the processed food made from eggs is greatly increased, and it is very suitable for producing processed foods made from eggs.
B: Compared to before adding the sample, the richness of the processed food made from eggs is increased, and it is suitable for producing processed foods made from eggs.
C: Compared to before the addition of the sample, the richness of the processed food made from eggs is slightly increased, and it is suitable for producing processed foods made from eggs.
（適性評価の結果）
表１に示すように、乾燥卵黄に味噌用麹菌を接種したサンプル５を添加した加工食品、並びに凍結クックドエッグパウダーに味噌用麹菌を接種したサンプル９及びサンプル１１を添加した加工食品は、加塩卵黄のコクが増し、非常に濃厚な味わいであった。これらは、卵を原料とした加工食品の製造に非常に適しているものと評価された。なお、表１には示していないが、サンプル１２～１４を添加した加工食品についても、これらと同等の非常に良好な味わいであった。
また、乾燥卵黄に焼酎用麹菌を接種したサンプル４を添加した加工食品は、味噌用麹菌を用いたサンプル５を添加した加工食品には若干劣るものの、コクが増加し、良好な味わいであった。
乾燥全卵を用いたサンプル６，７を添加した加工食品、並びに凍結クックドエッグパウダーに焼酎用麹菌を接種したサンプル８及びサンプル１０を添加した加工食品も、サンプル４を添加した加工食品と同等の良好な味わいであった。
一方、乾燥卵白を用いたサンプル１～３を添加した加工食品は、基質の吸水性がやや不十分だったためか、他のサンプルを添加した加工食品には若干劣るものの、加塩卵黄のコクを増加できることが確認された。
(Result of aptitude evaluation)
As shown in Table 1, processed foods obtained by adding sample 5 inoculated with miso jiuqu to dried egg yolk, and processed foods containing samples 9 and 11 inoculated with miso jiuqu into frozen cooked egg powder are salted. The richness of the egg yolk increased, and the taste was very rich. These were evaluated to be very suitable for the production of processed foods made from eggs. Although not shown in Table 1, the processed foods to which Samples 12 to 14 were added also had a very good taste equivalent to these.
In addition, the processed food to which the sample 4 inoculated with the aspergillus for shochu was added to the dried egg yolk was slightly inferior to the processed food to which the sample 5 using the aspergillus for miso was added, but the richness was increased and the taste was good. ..
The processed foods containing samples 6 and 7 using dried whole eggs, and the processed foods obtained by inoculating frozen cooked egg powder with Jiuqu for shochu and the processed foods containing sample 10 are equivalent to the processed foods containing sample 4. It was a good taste.
On the other hand, the processed foods containing samples 1 to 3 using dried egg whites were slightly inferior to the processed foods containing other samples, probably because the water absorption of the substrate was slightly insufficient, but the richness of the salted egg yolks increased. It was confirmed that it could be done.
［総括］
本発明の卵麹では、以上の各評価の結果より、粉末卵を用いることで、卵成分と水とを適度に分散させることができ、雑菌の繁殖がしやすい卵を基質に含んでいながらも高温焼成処理などを行わずに製麹できることが確認された。具体的には、基質として、粉末卵を用いたサンプル１～１４では、水分含量の多い液全卵や加熱凝固卵を用いた比較例１，２と異なり、基質の表面に麹菌が増殖でき、麹菌の培養が可能な環境が得られた。
さらに、本発明の卵麹では、プロテアーゼ活性が高く、α－アミラーゼ活性が低いという特有の酵素活性パターンを有していることが確認された。これにより、当該卵麹の酵素活性パターンが、卵の成分組成に特にマッチしたものになることが確認された。一方、本実施例で用いた味噌用麹菌や、汎用されている焼酎用麹菌を用いて、米や麦を基質とした米麹、麦麹を製造すると、卵麹とは異なる酵素活性パターンを有する。これらの酵素活性パターンの相違を考慮すると、やはり本発明の卵麹の酵素活性パターンは、例えば粉末卵以外のタンパク質源及び炭水化物源を含まない特有の基質によるものと考えられる。
また、本発明の卵麹は、卵の成分組成に適した酵素活性パターンを有していることから、卵を原料とした加工食品の製造に適していることが確認された。
具体的には、プロテアーゼ活性の特に高いサンプル５，９，１１を加塩卵黄に添加した加工食品は、非常に濃厚で深い味わいであった。これは、卵麹に含まれるプロテアーゼ等により、卵タンパク質由来の呈味成分が生成されたものと考えられる。同様に、プロテアーゼ活性が５００Ｕ／ｇ以上３０００Ｕ／ｇ未満であるサンプル４，６，７，８，１０についても、加工食品に用いたときに、濃厚で深い味わいが楽しめるものとなった。なお、乾燥卵白を用いたサンプル１～３は、基質の吸水性がやや不十分で、他のサンプルよりも麹菌の培養がやや不十分だったためか、他のサンプルよりも加工食品の若干コク味が弱く感じられたが、十分な味わいであった。
また、サンプル４，５，６，１０，１１，１３は、ｐＨが５．０以上７．０以下であった。これにより、卵麹自体のｐＨが麹菌により産生された酵素の至適ｐＨに近くなり、加工食品としたときにもｐＨの調整が不要になる。したがって、当該加工食品を所望の味わいとしやすくなり、特に好ましい。他のサンプルについても、ｐＨ調整剤として木灰汁を添加したサンプル１４を含み、いずれもｐＨが５．０以上９．０以下の範囲に収まっていた。このため、これらのサンプルを用いた加工食品の製造時においても、ｐＨの調製が不要又は容易になると考えられる。
さらに、培養時間をサンプル１２のように２４時間と短くしても、また培養温度をサンプル１３のように２２～２６℃としても、所望の酵素活性パターンを有し、卵を原料とした加工食品の製造に適した良好な卵麹を製することができた。
以上のように、本実施例により、卵を原料とする加工食品の製造に適した卵麹を製することができると確認された。
[Summary]
Based on the results of each of the above evaluations, the egg jiuqu of the present invention can appropriately disperse the egg components and water by using powdered eggs, and while containing eggs in which germs can easily propagate. It was confirmed that the koji can be made without high temperature baking treatment. Specifically, in Samples 1 to 14 using powdered eggs as a substrate, aspergillus can grow on the surface of the substrate, unlike Comparative Examples 1 and 2 using liquid whole eggs and heated coagulated eggs having a high water content. An environment in which aspergillus can be cultivated was obtained.
Furthermore, it was confirmed that the egg jiuqu of the present invention has a unique enzyme activity pattern of high protease activity and low α-amylase activity. As a result, it was confirmed that the enzyme activity pattern of the egg jiuqu was particularly matched with the composition of the egg. On the other hand, when Jiuqu for miso used in this example and Jiuqu for shochu, which is widely used, are used to produce Jiuqu and Jiuqu using rice or wheat as a substrate, they have an enzyme activity pattern different from that of egg Jiuqu. .. Considering these differences in the enzyme activity pattern, it is also considered that the enzyme activity pattern of the egg jiuqu of the present invention is due to a unique substrate containing no protein source other than powdered eggs and a carbohydrate source, for example.
Further, since the egg jiuqu of the present invention has an enzyme activity pattern suitable for the composition of eggs, it was confirmed that the egg jiuqu is suitable for producing processed foods using eggs as a raw material.
Specifically, the processed food in which samples 5, 9 and 11 having particularly high protease activity were added to the salted egg yolk had a very rich and deep taste. It is considered that this is because the taste component derived from the egg protein was produced by the protease or the like contained in the egg jiuqu. Similarly, samples 4, 6, 7, 8 and 10 having a protease activity of 500 U / g or more and less than 3000 U / g can enjoy a rich and deep taste when used in processed foods. It should be noted that the samples 1 to 3 using dried egg white had a slightly insufficient water absorption of the substrate, and the culture of aspergillus was slightly inadequate compared to the other samples, so that the processed food had a slightly richer taste than the other samples. Was felt weak, but it tasted good enough.
The pH of the samples 4, 5, 6, 10, 11 and 13 was 5.0 or more and 7.0 or less. As a result, the pH of the egg jiuqu itself becomes close to the optimum pH of the enzyme produced by the aspergillus, and it is not necessary to adjust the pH even when the processed food is prepared. Therefore, it becomes easy to obtain the desired taste of the processed food, which is particularly preferable. The other samples also contained sample 14 to which wood lye was added as a pH adjuster, and the pH was within the range of 5.0 or more and 9.0 or less. Therefore, it is considered that pH adjustment becomes unnecessary or easy even at the time of producing processed foods using these samples.
Further, even if the culture time is shortened to 24 hours as in sample 12 and the culture temperature is 22 to 26 ° C. as in sample 13, the processed food has a desired enzyme activity pattern and is made from eggs. We were able to produce good egg jiuqu suitable for the production of.
As described above, it was confirmed by this example that it is possible to produce egg jiuqu suitable for producing processed foods made from eggs.
Claims (8)
前記基質で前記麹菌を培養する工程と、を含む
卵麹の製造方法。 A step of injecting 0.1 to 5 × 10 6 CFU of Jiuqu spores per 1 g of the substrate into a substrate in which powdered eggs contain water so that the water content is 20% by mass or more and 40% by mass or less.
A method for producing egg jiuqu, which comprises a step of culturing the aspergillus on the substrate.
前記粉末卵は、卵黄を含む
卵麹の製造方法。 The method for producing egg jiuqu according to claim 1.
The powdered eggs are a method for producing egg jiuqu containing egg yolk.
前記粉末卵の卵タンパク質が、加熱変性したものである
卵麹の製造方法。 The method for producing egg jiuqu according to claim 1 or 2.
A method for producing egg jiuqu, which is a heat-denatured egg protein of powdered eggs.
前記卵麹のｐＨが、５．０以上９．０以下である
卵麹の製造方法。 The method for producing egg jiuqu according to any one of claims 1 to 3.
A method for producing egg jiuqu, wherein the pH of the egg jiuqu is 5.0 or more and 9.0 or less.
前記卵麹のプロテアーゼ活性（ｐＨ＝６）が５００Ｕ／ｇ以上であり、
α－アミラーゼ活性が１０００Ｕ／ｇ未満である
卵麹の製造方法。 The method for producing egg jiuqu according to any one of claims 1 to 4.
The protease activity (pH = 6) of the egg jiuqu is 500 U / g or more, and the egg koji has a protease activity of 500 U / g or more.
A method for producing egg jiuqu having an α-amylase activity of less than 1000 U / g.
前記麹菌を接種する工程の前に、さらに前記基質を蒸煮殺菌する工程を含む
卵麹の製造方法。 The method for producing egg jiuqu according to any one of claims 1 to 5.
A method for producing egg jiuqu, which comprises a step of steaming and sterilizing the substrate before the step of inoculating the aspergillus.
前記麹菌を接種する工程の前に、前記粉末卵に散水して吸水させる工程を含む
卵麹の製造方法。 The method for producing egg jiuqu according to any one of claims 1 to 6.
A method for producing egg jiuqu, which comprises a step of sprinkling water on the powdered egg to absorb water before the step of inoculating the aspergillus.
α－アミラーゼ活性が１０００Ｕ／ｇ未満である
卵麹。 Protease activity (pH = 6) is 500 U / g or more,
Egg Jiuqu with α-amylase activity of less than 1000 U / g.
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