JP2920155B2 - Fresh fish koji and method for producing fresh fish koji - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fresh fish koji and a method for producing fresh fish koji.

[0002]

2. Description of the Related Art A method for producing fish soy sauce by self-digestion by immersing fresh seafood in a salt solution having a salt concentration that does not allow propagation of general viable bacteria in Japan, the Korean Peninsula, and Southeast Asian countries. is there. Fish soy sauce by this method has a characteristic flavor of fish and shellfish, a rich taste, and a synergistic richness, but requires a production period of more than one year, and a modified odor similar to rot due to oxidation, Accompanied by a unique stimulating astringent taste that pierces the tongue.

Utilization of enzymes secreted by soy sauce koji or fish koji without depending on autolysis, production of fish soy sauce which shortens the production period of fish soy sauce and suppresses the generation of denatured odor and astringency due to oxidation A method is disclosed. Among them, fish koji is made by inoculating seed koji into a solid medium composed of a residue of extract extraction or carbohydrate such as fishmeal (hereinafter referred to as fish meal) and roasted wheat (hereinafter referred to as koji-barley). ing. By the way, the extract extract residue or fish meal is subjected to heat treatment and heat sterilization prior to koji making, and the constituent protein undergoes thermal transformation and loses the extract and flavor components contained in the fresh seafood. (For example, Japanese Patent Publication No. 222861)
No. 5, Japanese Patent Publication No. 4-49989, Japanese Patent Publication No. 3-39085
No., JP-B-60-3463, JP-A-53-66499
No., JP-A-4-325084)

[0004] Fish soy sauce manufactured using fish koji has a greatly reduced production period, has a modified odor similar to rot due to oxidation, and a stimulating tongue sting, as compared with fish soy sauce manufactured by a conventional method. The flavor and taste have been remarkably improved by suppressing the generation of target astringent taste. However, it lacks the richness of fish soy sauce.
The body is a taste that extracts and flavor components that are originally contained in fresh seafood are transmitted to fresh seafood, fish koji, moromi, fish soy sauce, and synergize with the existing flavor and taste. is there. Regarding the richness of fish soy sauce, it is necessary that the raw fish and shellfish be not thermally denatured during the production process. Therefore, fish soy sauce produced using fish koji using the residue of extract extraction or fish meal as a raw material, the characteristic richness can not be expected,
Compared to traditional fish soy sauce, it is similar and unsatisfactory and cannot be wiped out of lack of richness.

[0005]

The fish koji is prepared by mixing carbohydrates such as malted barley with perishable fresh seafood at a temperature of 30 ° C.
Koji-making is performed by exposing to air of about 90% humidity. For this reason, the risk of contamination by general viable bacteria in the subsequent manufacturing process cannot be wiped out, and the raw material is charged in a saline solution having a high salt concentration. However, a high salt concentration inhibits the enzymatic action, prolongs the production period of fish soy sauce, produces a characteristic modified odor, irritating astringent taste, and may impair the health of the eater. In order to cut off the vicious cycle and use fresh seafood as a raw material to finish fish soy sauce with an appropriate salt concentration, it is necessary to make koji fish koji that secretes enzymes with a titer superior to autolysis. Conventionally, koji mold has been produced using a solid medium consisting of a vegetable protein and a carbohydrate such as wheat. It is necessary to replace this vegetable protein with fish and shellfish protein to produce koji, a fish koji that secretes an enzyme capable of producing fish soy sauce. Need to be sorted out.

[0006] The presence or absence of richness affects the evaluation of fish soy sauce. By the way, in order to produce rich fish soy sauce, it is necessary to transmit the extract and flavor components inherent in fresh seafood to fish koji and further to fish soy sauce. In order to make it possible, without adding heat denaturation by heat treatment, heat sterilization, etc. to fresh fish and shellfish, create a solid medium that suppresses the propagation of general viable bacteria, and in a high temperature and high humidity during the koji making period, It is necessary to maintain such a state, and to enable koji-making of fresh fish koji that secretes a high-titer enzyme worth producing fish soy sauce. By the way, the reason that fresh seafood is not used as a raw material of solid medium is that there is no medium that does not undergo heat sterilization, and that the fresh seafood itself is contaminated by general viable bacteria and is governed by the stereotype that it is easy to rot. Conceivable. However, frozen preservation is used as a method of preserving food while suppressing the growth of general viable bacteria. Therefore, by introducing the technology of frozen preservation, it is possible to produce a fresh fish koji by inoculating a seed koji fungus with a medium in which propagation of general viable bacteria is suppressed using fresh fish and shellfish as a raw material. it is conceivable that.

[0007]

The koji-making environment is maintained at a high temperature and high humidity, is adjusted to conditions suitable for propagation of the koji mold, and is considered to be an environment in which general viable bacteria can easily propagate. However, the type and quantity of general viable bacteria that survive severe conditions of frozen storage are limited, and the fertility is significantly deteriorated. On the other hand, the fertility of the seed koji fungi that is preferentially inoculated is vigorous, germinates and grows all at once after inoculation, and is considered to suppress the propagation of other species, that is, general viable bacteria, from the preservation of the seed. . By the way, the freshly preserved fresh seafood is cut and crushed in that state, thawed at a temperature of 0 to 5 ° C. and dehydrated to reduce the water content to 3.
5 to 50%, and mixed with malt barley having a water content of about 13%, which is preserved to avoid contamination, and uniformly mixed to form a medium having a water content of 20 to 35% (hereinafter referred to as solid). When the relationship of the number of general viable bacteria in this solid medium was measured over time, the number of general viable bacteria at the time of incorporation, inoculation, 48 hours after inoculation, and 72 hours after inoculation was 0 to 0. 10 to the first power, 10 to 0
-1 power, 10 power 2-3 power, 10 power 3-6 power, while the seed koji mold vigorously proliferates, while the reproduction of general viable bacteria is surprisingly small. On the other hand, when koji is made using the same solid medium, the time of inoculation is 48 hours apart from the time of inoculation,
The enzyme activity at each time point of 72 hours was 0 U / g, 0 U
/ G, 30 to 80 U / g, and 250 to 350 U / g.

[0008] The number of viable bacteria that are acceptable for food hygiene is within 10 to the third power, and from many experiences, the lower limit of neutral protease (enzyme activity) sufficient to produce fish soy sauce is 250 U / g.
Is appropriate. For some seed koji molds that meet this requirement, fresh koji is made from fresh fish koji, and an experiment is conducted to prepare the fish soy sauce by charging it, and Aspergillus tamari is suitable for koji making fresh fish koji, Three types of Aspergillus oryzae, Aspergillus soya, were selected. These seed koji molds are resistant to drying, and can be used to produce fresh fish koji that secretes sufficient enzymes to produce fish soy sauce by inoculating a solid medium and maintaining appropriate humidity and temperature. Originally, Aspergillus tamari is a seed koji mold of a pool soy sauce koji that adjusts the flavor and taste of a pool soy sauce, and Aspergillus oryzae is a seed koji mold of a sake koji. All of these can be easily inoculated on a solid medium made of fresh seafood, and are vigorously proliferated even under the condition of low water content. It has the feature of high production. In comparison, Aspergillus soya has a higher breeding activity and higher enzyme production. Any of these three seed koji molds can be used as the optimum seed koji mold for koji making of fresh fish koji. In the present invention, such a method and principle are sufficiently considered, and a solid medium is produced so as to function satisfactorily without causing bacterial contamination in koji making.

[0009]

Embodiments of the present invention will be described below.

The solid medium is put into a koji lid to a thickness of 10 to 25 cm, inoculated with about 1/500 to 1000 of the total amount of a koji mold, and the koji-making room is humidified at about 90% humidity and at a temperature of about 30 ° C. While holding, the humidified air of 80 to 90% is intermittently sent, necessary care is performed, and the moisture content can be maintained at 25 to 30% for koji making. In such a koji making having a low water content, the growth of the seed koji is slow, the calorific value is small, the temperature rise is slight, and there is almost no need for ventilation. If the moisture content is as low as about 25 to 30%, excessive ventilation causes drying of the solid medium, so that the supply of the minimum amount of oxygen necessary for the propagation of Aspergillus oryzae should be stopped.

After about 48 hours, the aspergillus oryzae preferentially propagates and spreads on the solid medium, and each piece develops infestation. The thus-ripened fresh fish koji is put in salt water having a salt concentration that suppresses the growth of general viable bacteria together with fresh fish and shellfish crushed in a minced form in an amount of 2 to 3 times the amount thereof, and is then cooked at a temperature of about 30 ° C. for 1 month. By keeping it for a while, it becomes low molecular weight by the action of enzymes secreted by fresh fish koji, is excellent in umami amino acids, is rich in synergistic peptides, and has a characteristic characteristic modified odor of raw fishery products, It is possible to produce fish soy sauce that suppresses the generation of taste, exhibits excellent flavor and taste, and has a rich body. By the way, when the raw fish soy sauce solution one month after preparation is represented by total nitrogen and amino nitrogen which are also indicators of taste, they become 2.4 to 3.0% and 1.6 to 2.0%, respectively, and the chromaticity is , 51-47 soy sauce chromaticity.

FIG. 1 shows the relationship between the neutral protease (titer) secreted by a fresh fish koji produced by inoculating a koji mold into a solid medium adjusted to several kinds of water content, and the koji making time. Is a graph showing changes over time. FIG. 2 is a graph similarly showing the relationship between the koji making time and the number of general viable bacteria over time.
Here, the activity of neutral protease is determined by reducing the molecular weight of fresh seafood crushed in a minced form by fresh fish koji (fermentation action).
It is a scale that indicates the degree of deterioration due to 1 U refers to that giving 1 μg of tyrosine product in 60 minutes. Therefore, the larger the value of the neutral protease activity, the more vigorous the koji mold was grown. The results shown in FIG. 1 and FIG. 2 are obtained when a koji mold of the genus Aspergillus was inoculated on a solid medium having adjusted water content and cultured at 30 ° C.

FIG. 1 shows that the solid medium has a water content of 25-3.
If it is 0%, it is possible to make a koji from fresh fish koji which has been sufficiently bred after 48 hours (2 days). From FIG. However, the number of viable bacteria can be suppressed to a level that does not cause spoilage due to contamination. From these results, it can be understood that if the moisture content of the solid medium is adjusted to 25 to 30% and the koji is produced for 48 hours or more, a fresh fish koji secreting the required enzyme titer can be produced.

Table 1 is a comparison table in which koji was produced by changing the type of koji mold used. The numerical values shown in Table 1 were obtained by mixing fresh fish and shellfish crushed in a minced form and malt barley in approximately equal amounts, and adjusting the water content to a solid medium of 25%.
Of neutral protease activity in each fresh fish koji when inoculated with various koji molds at a ratio of 3 and cultured at 30 ° C. for 3 days.

[0015]

[Table 1]

From the results shown in Table 1, it can be understood that Aspergillus tamari propagates most vigorously when Aspergillus tamari is used, and Aspergillus tamari is considered to be the most suitable as the koji mold used. However, even when Aspergillus oryzae was used, it was comparable to the case where Aspergillus tamari was used, and also showed that it can be sufficiently used as a fresh fish koji mold for the production of fish soy sauce. If the koji making period is limited to 3 days under the same conditions as above, Aspergillus tamari and Aspergillus oryzae show almost the same value in neutral protease, but the value of Aspergillus soya is about three-quarters, This indicates that the growth rate is slow. However, it can be sufficiently used for the production of fish soy sauce.

Next, three specific examples of the production method will be described.

[Production method 1]

After the frozen white salmon or its processing residue is cut and crushed to adjust the water content to 40 to 50%,
Approximately equal amounts of malt with a water content of 13% are uniformly mixed to obtain a solid medium with a water content of 25 to 30%. 8k from now
g and collect in the usual way 16 g of Aspergillus tamari
Is inoculated with a seed koji fungus propagated in rice grains, incorporated into a koji lid of a koji making apparatus to a thickness of 10 to 25 cm, and heated at a temperature of 30 ° C.
The koji was made by holding for a time. The incorporated raw material medium begins to solidify in about 15 hours as the filamentous fungus develops, and after 72 hours, a fresh white salmon koji with good embedding can be produced. The water content at the time of embedding was 30%, but was 48%.
After time, the water content had dropped to 25.0%. However, the water content in the koji was 25.1% without adding water in the middle. The change in the number of viable bacteria during koji making was 2 × 10 2, 3 × 10 2 at the time of incorporation, 24 hours, 48 hours, and 72 hours.
Power, 1 × 10 3 power, 3.5 × 10 4 power cells /
g. In addition, the activity of the neutral protease of dekoji is 39.
It was 0 U / g. The obtained fresh white salmon koji and the fresh white salmon separately crushed in a mince form were mixed at a ratio of 1: 2, and charged with approximately the same amount of a saline solution having a salt concentration of 20%.
By fermentation aging at a temperature of 30 ° C. for 0 days,
The total nitrogen content is 2.5 to 2.8%, and it is possible to produce a white salmon soy sauce having a mellow aroma and a rich umami taste and a light color tone equivalent to soy sauce chromaticity of 47 to 51.

[Production method 2]

The frozen squid or its processing residue is cut and crushed to adjust the water content to 40 to 50%.
Approximately equal amounts of malt with a water content of 13% are uniformly mixed to obtain a solid medium with a water content of 25 to 30%. 8k from now
g, and collect Aspergillus oryzae 16 in the usual manner.
g is inoculated with a seed koji fungus propagated in rice grains, incorporated into a koji lid of a koji making apparatus to a thickness of 10 to 25 cm, and heated at 30 ° C. at a temperature of 7 ° C.
The koji was made by holding for 2 hours. The starting material medium contained therein began to solidify in about 15 hours as the filamentous fungus developed,
After 2 hours, koji can be made from a fresh shiraji koji with good embedding. The water content at the time of embedding was 30%,
After 48 hours, the water content had dropped to 25.0%. However, the water content in the koji was 25.1% without adding water in the middle. The change in the number of general viable bacteria during koji making was as follows: 24 hours, 48 hours, 72 hours after incorporation.
At each time point after time, 2 × 10 2, 3 × 10 2, 1 × 10 3, 3.5 × 10 4 cells
/ G. In addition, the activity of the neutral protease of dekoji is 3
It was 55 U / g. The obtained fresh squid koji and the fresh squid made by separately crushing into mince are mixed in a ratio of 1: 2,
It is charged with approximately equal amount of 20% saline solution and fermented and ripened at 30 ° C for about 30 days to show a total nitrogen of 2.4-2.8%. It is possible to produce a squid soy sauce having a taste and a light color with a soy sauce chromaticity of 45 to 47.

[Production method 3]

After the frozen scallop or its processing residue is cut and crushed to adjust the water content to 40 to 50%,
Approximately equal amounts of malt with a water content of 13% are uniformly mixed to obtain a solid medium with a water content of 25 to 30%. 8k from now
g, and collect Aspergillus oryzae 16 in the usual manner.
g is inoculated with a seed koji fungus propagated in rice grains, incorporated into a koji lid of a koji making apparatus to a thickness of 10 to 25 cm, and heated at 30 ° C. at a temperature of 7 ° C.
The koji was made by holding for 2 hours. The starting material medium contained therein began to solidify in about 15 hours as the filamentous fungus developed,
Two hours later, a fresh scallop koji can be produced. The water content at the time of embedding was 30%,
After 48 hours, the water content had dropped to 25.0%. However, the water content in the koji was 25.1% without adding water in the middle. The change in the number of general viable bacteria during koji making was as follows: 24 hours, 48 hours, 72 hours after incorporation.
At each time point after time, 2 × 10 2, 3 × 10 2, 1 × 10 3, 3.5 × 10 4 cells
/ G. In addition, the activity of the neutral protease of dekoji is 3
It was 50 U / g. The obtained fresh scallop koji and the fresh scallop separately crushed in a mince shape were mixed at a ratio of 1: 2,
It is charged with almost the same amount of salt solution of 20% salt concentration and fermented and ripened at 30 ° C for about 30 days to show total nitrogen of 2.4 to 2.8%, rich fragrance and rich It is possible to produce light scallop soy sauce having both umami and a soy sauce chromaticity of 52 to 55.

Table 2 shows the composition according to the content of each free amino acid in each fish soy sauce obtained according to Production Examples 1, 2, and 3 described above.

[0025]

[Table 2]

According to Table 2, fish soy sauce produced from fresh fish koji contains abundant glutamic acid, alanine, glycine, etc., which are called so-called umami amino acids, and is compared with leucine and isoleucine, which are called bitter amino acids. It can be understood that the umami is excellent in terms of the quantitative ratio.

Since the present invention is constructed and operates as described above, according to the method of the present invention, a conventional koji-making environment for eliminating general viable bacteria can be obtained without using a conventional koji-making environment. With the usual equipment and simple operation that has been used, it is possible to produce fresh fish koji containing a high concentration of enzyme without causing spoilage at low cost, and furthermore, double the amount of freshly minced fresh koji. By fermenting and ripening the mixture of seafood and salt suitable for the product concentration, it is possible to produce rich and rich fish soy sauce with excellent flavor and taste. The method for producing fresh fish koji according to the present invention is suitable for mass production for industrialization.

[Brief description of the drawings]

Fig. 1 Moisture content of a solid medium prepared by mixing fresh seafood and koji barley crushed in minced shapes with various changes in water content and inoculated with koji mold to make koji FIG. 4 is a graph showing the relationship between the koji making time and the neutral protease activity.

FIG. 2 is a graph showing the relationship between the koji making time and the number of general viable bacteria.

Claims (2)

(57) [Claims] 1. A fresh fish koji characterized by inoculating a solid medium of carbohydrates such as fresh seafood and wheat with a seed koji mold. 2. A method for producing fresh fish koji, comprising inoculating a solid medium of carbohydrates such as fresh fish and shellfish and wheat with a koji mold.