JP6274485B2 - Unsalted fermented food and method for producing the same - Google Patents

Description

  The present invention relates to a salt-free fermented food and a method for producing the same.

  Conventionally, aspergillus oryzae used in fermented foods, Aspergillus kawachii, Aspergillus awamori, Aspergillus niger, Aspergillus oryzae, or Aspergillus oryzae sojae). As a koji fermented food, in addition to amazake, there was a pickle if the ingredients were salted, koji fermented, and seasonings such as sugar were added. Pickled when pickled, it was preserved by salting the ingredients, sugar was used exclusively as a seasoning. In general, salting of ingredients has been performed, but in recent years, from the viewpoint of preventing lifestyle-related diseases, the preference for avoiding the intake of salt has increased.

  In addition, as a different technique for enhancing antiseptic properties, it is widely known that the use of sugar for fermentation can suppress the growth of germs, and the timing of mixing depends on the application of the sugar. It was different.

JP 2009-50208 A JP 2008-178378 A

  In the conventional manufacturing method, refrigeration equipment and the like are necessary for temperature control and the like in the fermentation process, and it takes much time for manufacturing. Moreover, it aims at improving preservability, without heating like a manufacturing method, such as jam, without adding salt in a manufacturing process.

  The koji fermented food according to the present invention has a content of ethyl alcohol that is fermented under the condition that the hydrogen ion index is 4.5 or less after mixing sugar with koji or white koji after mixing sugar with finely divided vegetables or fruits or pericarp. Is less than 1%.

  Preferably, the cocoon or white cocoon is powdered to a particle size of 1 mm or less.

  Preferably, the fermented koji food is fermented under the condition that the hydrogen ion index is pH 4.0 or less.

  Preferably, the koji fermented food is fermented until 20% or more of the mixed sugar is decomposed.

  Preferably, the mixing ratio of the vegetable or fruit or pericarp and sugar and persimmon or white persimmon is 0.3 to 1.2 g for sugar and persimmon or white persimmon is 0. 3 to 1.0 g.

  Suitably, it is said koji fermented food, Fermentation temperature is 55 degreeC-60 degreeC, Fermentation time is fermented in 6 hours-24 hours.

  The method for producing a koji fermented food according to the present invention comprises a mixing step of mixing koji or white koji after mixing sugar with finely divided vegetables or fruits or pericarp, and the mixture having a hydrogen ion index of pH 4.5. It has the fermentation process fermented on the following conditions, It is characterized by the above-mentioned.

  Preferably, the cocoon or white cocoon is powdered.

  Preferably, in the mixing step, sugar is mixed at a ratio of 0.3 to 1.2 g and koji or white koji at a ratio of 0.3 to 1.0 g per 1 g of vegetables or fruits or pericarp. And

  Suitably, the said fermentation process is characterized by making it ferment on the conditions whose hydrogen ion index is pH 4.0 or less.

  Preferably, the fermentation step is characterized in that fermentation is performed until the mixed sugar is decomposed by 20% or more.

  Suitably, the said fermentation process is made to ferment at 55 to 60 degreeC for 6 to 24 hours.

  In the manufacturing process, the ratio and timing of mixing the sugar were adjusted, and the osmotic pressure was increased by hydrolysis of koji to improve the storage stability. Moreover, since the citric acid is contained in large quantities by using white lees instead of lees, the above-described effects can be further enhanced.

  According to the present invention, fermentation does not proceed at low temperature fermentation but at medium temperature (55-60 ° C.) at normal temperature, so temperature control is not required and refrigeration equipment is unnecessary. Moreover, since it ferments at 55 to 60 degreeC, yeast is not activated and alcohol fermentation does not advance. Furthermore, since sugar is gradually decomposed, the Maillard reaction is less likely to proceed than when reducing sugar is added, so the color of the material is good and the finish is beautiful. Moreover, it becomes an acidic environment by containing citric acid, and propagation of miscellaneous bacteria can be suppressed. Furthermore, the use of birch makes it possible to further improve the storage stability because it contains a large amount of citric acid.

  In addition, the koji mold can be uniformly mixed by making the vegetables and the like finer and the koji powdered in the manufacturing process. Various enzymes contained in vegetables, fruits and persimmons are decomposed by the persimmon enzymes (for example, amylase, protease, lipase, etc.) to increase sweetness and taste. By adding sugar at the time of fermentation, the cell wall can be broken more than in conventional salt-free fermentation, and more nutrients inherent to food that can be digested and absorbed by humans can be obtained. In addition, ingredients similar to honey are formulated, and unlike honey, even infants can take it with peace of mind.

  As mentioned above, since it can be manufactured without heating without superheating for sterilization, nutrients such as vitamin C are not broken. In addition, it is salt-free, sweetened by fermentation of koji, and can be eaten with bread or the like like jam.

It is a flowchart explaining the basic manufacturing process of this invention.

  In the best mode for carrying out the present invention, sugar and koji are mixed with a vegetable or fruit and fermented. Preferably the pericarp is used. Preferably, the vegetable or fruit or fruit skin is finely divided. As the cocoon, white cocoon is preferably used. The soot is preferably powdered to a particle size of 1 mm or less. The sugar is preferably fermented until the sugar is broken down by 20% or more. Preferably, the mixing ratio of vegetables or fruits or pericarp and sugar and persimmon is 0.3 to 1.2 g, more preferably 0.6 to 1.2 g per sugar, per 1 g of vegetables or fruits or pericarp. Or white birch is 0.3-1.0, More preferably, it is 0.4-0.6g. Preferably, the fermentation temperature is 55 ° C to 60 ° C, and the fermentation time is 6 hours to 24 hours. Preferably, as a condition for fermentation after koji mixing, the fermentation temperature is set to 55 ° C. to 60 ° C., so that the yeast is not activated and the sugar produced by koji fermentation can be suppressed from being subjected to alcohol fermentation. A fermented koji food with a content of less than 1% can be obtained.

FIG. 1 is a diagram showing a manufacturing process of the present invention.
As a manufacturing process, in step 100, sugar is mixed with the finely divided vegetable or fruit or fruit peel. As a vegetable or fruit or pericarp of the material to be used, fruit such as strawberry, citrus pericarp such as citron or orange may be used in addition to vegetables such as ginger. The material is finely divided in advance for uniform mixing, but it may be made into a finer paste. Next, in step 110, wrinkles or white wrinkles are mixed. After mixing, in step 120, the mixture is fermented under a condition that the hydrogen ion exponent is pH 4.5 or less.
Examples of the present invention are shown below.
[Example 1]

Add 500 g of granulated sugar to 500 g of grated ginger, stir the whole well, and let stand for 1 hour until the juice rises. Add 200 g of dried rice bran obtained by drying rice bran made using white koji mold to a moisture content of 8% and mix well. The soot may be pulverized for uniform mixing. The particle size to be powdered is preferably 1 mm or less.
The analysis values at this stage are as shown in Table 1.

The enzymatic reaction is allowed to proceed for 18 hours at 57 ° C. as described above.
The analysis values at this stage are as shown in Table 2.

As described above, it can be seen that sucrose is decomposed by the enzymatic reaction. Moreover, the propagation of microorganisms is suppressed, and a salt-free fermented food excellent in the color, aroma and taste of ginger can be obtained. Unsalted fermented foods can be eaten by putting them on bread as they are, or by diluting them with hot water.

[Example 2]
500 g of granulated sugar is mixed with 500 g of yuzu processed into about 2 mm. Add 300 g of dried rice bran obtained by drying rice bran prepared using white koji mold to 8% moisture, and mix well.
The analysis values at this stage are as shown in Table 3.

The enzymatic reaction is allowed to proceed for 18 hours at 57 ° C. as described above.
The analysis values at this stage are as shown in Table 4.

  As described above, decomposition of sucrose progresses through fermentation, fructose and glucose are produced, and the sugar content is increased. It can also be confirmed that the growth of microorganisms is suppressed. By these steps, a salt-free fermented food excellent in the color, aroma and taste of citron can be obtained. Unsalted fermented foods can be drunk with hot water, water, carbonated water, etc., as well as marmalade.

As explained above, according to the embodiment, by using koji fermentation, salt-free use, no need for overheating for sterilization, and non-heated production, such as sweet jam-like bread can be eaten. An unsalted fermented food can be obtained.
In the above embodiment, fermentation at normal temperature is possible. However, the present invention is not limited to this, and equipment such as a thermostatic chamber that ferments at a constant temperature may be used.
As mentioned above, although embodiment which concerns on this invention was described, it is not limited to these, A various change, addition, etc. are possible within the range which does not deviate from the meaning of invention.

Claims (4)

A step of pulverizing the white birch;
A mixing step of mixing powdered white birch into a mixture of finely divided vegetables or fruits or fruit skin and sugar;
A fermentation process in which the mixture mixed in the mixing process is not heated and fermented without adding salt under the condition of a hydrogen ion index of pH 4.5 or less, and
In the mixing step, 1 to 1 g of vegetables, fruits or pericarp is mixed at a ratio of 0.3 to 1.2 g of sugar and 0.3 to 1.0 g of white birch, not heated and added with salt. The manufacturing method of the koji fermented food characterized by not having.   The method for producing fermented koji food, characterized in that, in the fermentation step according to claim 1, fermentation is performed under a condition that a hydrogen ion index is pH 4.0 or less.   The fermentation process according to claim 1, wherein the fermentation process is performed until 20% or more of the mixed sugar is decomposed.   The fermentation process according to claim 1, wherein the fermentation process is performed at 55 ° C. to 60 ° C. for 6 to 24 hours.

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