JPS6024693B2 - Seasoning liquid manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention relates to a method for producing a seasoning liquid using waste cells of non-salt tolerant yeast and waste cells of koji.

[Purpose of the invention]

An object of the present invention is to produce a seasoning liquid having excellent taste by using waste yeast and waste koji that have been conventionally discarded as unnecessary materials.

[Prior art]

Techniques for producing amino acid seasoning liquid from unnecessary raw materials or products created during the brewing process include, for example, boiled bean soup that is a by-product in the manufacturing process of miso and soybean oil, oil noodles, amino acid liquid, miso tamari, etc., and sake oak and mirin lees. A method is known in which a seasoning liquid is made by adding and fermenting the protein (Tokukan Sho 51-1151397), but this method only uses soluble protein raw materials and has a rich flavor. There is a drawback that it is not possible to produce seasoning liquid.

[Configuration and effects of the present invention]

As a result of various studies, the present inventors found that by immersing waste cells of non-salt-tolerant yeast and waste cells of koji in a saline solution at a concentration of 15q0 or less, these waste cells undergo self-digestion and the bacteria are removed. Various enzymes that remained unused in the body leak out of the cocoon and become usable, and when waste yeast and waste koji are used together, the carpoxybeptidase contained in the waste yeast and waste Since it can efficiently interact with aminopeptidases, which are abundant in koji, if these waste bacteria are used together, the low-chain peptides produced by hydrolysis by protein raw material solubilizing enzymes can be efficiently converted into amino acids. The present invention was completed based on the discovery that it can be hydrolyzed well and that an amino acid seasoning solution can be produced.

That is, according to the method of the present invention, the amino acid seasoning liquid is made of a hydrolyzed solution obtained by hydrolyzing a protein raw material denatured by a conventional method with an enzyme agent containing a protein solubilizing enzyme as a main component, and a non-salt tolerant The waste yeast cells and the waste koji cells are mixed with the processed cell material obtained by soaking the waste cells in a saline solution at a temperature of about 15o0 or less, and this mixture is aged in the presence of salt, or
Mix the above-mentioned hydrolyzed solution, waste cells of non-salt-tolerant yeast, and waste cells of koji, and add this mixture to salt for about 10 to 32 hours per day.
It can be produced by treating it in the presence of and then aging it.

In the present invention, as the protein raw material, for example, soybean, defatted soybean, wheat gluten, corn gluten, etc. are suitably used.

The denaturation treatment of these protein raw materials can be carried out by conventional methods such as heat steaming or pressure steaming, but it is generally preferable to perform high-pressure, short-time Hagi boiling treatment because it facilitates the subsequent action of the protein solubilizing enzyme.

In the modification treatment of raw materials by high-pressure short-time steaming, for example, water is sprinkled on the raw materials by about 120 to 140%, and this
After depositing for a minute, the pressure is 1.5-1.8k9/mem.
This is preferably carried out by steaming for about 12 minutes.

As the enzyme agent containing a protein solubilizing enzyme as a main component that acts on the protein raw material to be denatured by the method described above, any enzyme agent with high endo-type protease activity produced by animals, plants and microorganisms can be used. In particular, bacteria belonging to the genus Bacillus [e.g.
No. 1247), Bacillus natto, Bacillus medenterichinu, etc.), as well as Aspergillus koji molds of the Asbergillus genus (Asbergillus oryzae, Asbergillus soja, etc.), niger, Rhizopus fungi (e.g. Rhizopus
Those produced by filamentous fungi such as Niveus, Rhizopus delemer, and Rhizopus chinensis are preferred.

When the above-mentioned enzyme agent is applied to the protein raw material to be denatured for hydrolysis, the enzyme agent is added so that the protein solubilizing enzyme activity is about 100 to 100 units per night of the protein raw material. is preferred.

In this case, the reaction takes place at a relatively high temperature of about 40 to 55 qo.
It may be carried out for about an hour, or it may be carried out for about 5 hours to 5 days at a relatively low temperature of 20 to 40°C. Further, during the reaction, it is preferable to have about 10% or more of common salt present, since contamination by various bacteria can be prevented. Examples of waste cells of non-salt tolerant yeast include sake yeast, baker's yeast,
Examples include microorganisms obtained by using yeast such as beer yeast and pulp waste liquid culture yeast for their purposes, and in particular, sake lees obtained during sake brewing are inexpensive and contain large amounts of yeast cells, as well as amino acids and nucleic acids. It is preferable because it also contains a large amount of taste components such as , ethanol, and the like.

Examples of waste koji cells include the residue obtained by extracting the cells of Asbergillus niger, Asbergillus oryzae, etc. with water in order to produce enzyme preparations and the like.

These waste yeast cells and waste koji cells contain approximately 10 to 500 cells of waste yeast cells (converted to dry weight) per lk9 of protein raw material.
It is preferable to use about 10 to 500 times (converted to dry weight) of spent koji mold cells.

When these waste bacteria are separately immersed in a saline solution and used, the saline solution can be used up to a saturation concentration, but a concentration of about 10% or more is preferable, and especially A concentration of about 20-30% is preferred.

In addition, the bonding temperature is about 15qC or less, especially about 5 to 100℃.
is preferred, and the immersion time is less than about 30 hours, especially about 1
0-2 feeding times are preferred. The salt solution treated solution thus obtained and the hydrolyzed solution may be mixed and aged in the presence of common salt using a conventional method. It can be carried out under cooling. In addition, when preparing a seasoning liquid by mixing the hydrolyzed liquid with bamboo yeast cells and spent koji cells and evaporating the mixture in the presence of salt, salt may be added to a predetermined concentration. It can be produced by ripening.

In any of the above cases, the ripening is preferably carried out under conditions of a temperature of about 25 to 3,500 and a pH of about 4.5 to 7.0 for about one week to two months.

After the ripening is completed, the insoluble residues are removed by filtration or centrifugation using a conventional method, and a seasoning liquid containing a high amount of amino acids and having an excellent taste can be obtained. According to the method of the present invention, protein raw materials can be efficiently hydrolyzed to amino acids by a powerful protein solubilizing enzyme and aminobeptidase and carpoxybeptidase in non-halotolerant yeast cells and koji mold cells. , it is possible to obtain high-quality seasonings at extremely low prices.

According to the above-mentioned method of the present invention, waste yeast and waste koji, which were conventionally discarded or had no use other than being used for feed, can be used as useful products, and the resulting amino acid seasoning has a rich flavor. It is possible to achieve the excellent effect of having properties.

Hereinafter, the present invention will be explained in more detail with reference to Examples and Experimental Examples. Experimental Example 1 100ml of sake lees (commercial product, water content 45%) is added to 200ml of 30% saline solution, and soaked at 8°C for 2 days.

The carpoxybeptidase and ami/peptidase activities of this treatment solution 1 were measured. Also, koji water extraction lees (
Asbergillus niger was cultured in koji, and this culture was extracted with water to remove extracellular enzymes. 100% of the residue obtained was added to 200% of 30% saline solution, and the mixture was heated to 8°C. A soaking treatment was carried out for 2 days, and the carpoxybeptidase and aminobeptidase activities per treatment solution were measured. In addition, these sake lees or koji water extraction lees 100
As a control, the liquid was added to 200 ml of water and allowed to soak for 5 hours at 2,000 ml of water with occasional shaking.

These results are shown in Table 1. The carpoxybeptidase activity and aminopeptidase activity were measured using "Seasoning Science" 1 bag lid, No. 10 (1971) (method using leucyl-glycyl-glycine and carbobenzoxy-glutamine-tyrosine as substrates) (hereinafter the same).

As is clear from the above table in Table 1, the enzyme activity of the sake lees and koji water extracted lees was significantly increased by soaking them in saline.

It was also found that sake lees had higher carpoxybeptidase activity than koji water extracted lees, and conversely, aminopeptidase activity was higher in koji water extracted lees. Experimental Example 2 Using the same sake lees and koji water extraction lees as in Experimental Example 1, 10
qo, 30qo conditions, the concentration was changed to 10%, 23%, and saturated saline solution 40.
The lupoxybeptidase activity and aminopeptidase activity of 1 in the resulting treated solution were measured.

The results are shown in Table 2 (A) and (B) below.
2nd Table Wind 2nd Table Leg From the table above, in 1000, intracellular enzymes can be taken out into the treatment solution if it is saline water, regardless of its concentration, but in 30do, water at 10qo (control)
It is clear that only the same or lower amount of enzyme can be extracted than in the case of .

Experimental Example 3 Sprinkle 490 ml of water on 350 ml of defatted soybean and let it accumulate for 3 minutes.

After pressure steaming at 12 pi0, cool to 7 pi0.

In addition to this, an enzyme agent (
Add 350 square meters of highly concentrated saline solution (salt concentration 30.3%) to suspend the commercially available soybean oil enzyme agent (Tanabe), leave it overnight at 55q0, and prepare the defatted soybean hydrolyzate. 13
Get 70 evenings. Separately, sake lees (commercially available, moisture content 45%)
330 Highly concentrated saline solution (salt concentration 30.3%) 530
Add '', stir well, and leave to stand overnight at 10°C to obtain 950°C of sake lees treatment liquid. Also, Asbergillus
The koji obtained by culturing niger in koji is extracted with water to obtain a residue obtained by removing extracellular enzymes, and this is mixed with 150 ml of high-concentration saline.
Add 100% of the koji water extracted lees, leave at 10°C for 2 nights, and mix to obtain 100% of the treated lees. Sake lees and koji water extraction lees treatment liquid were added to the hydrolyzed solution, respectively, and the mixture was aged at 30 oo for 2 months.

After aging, seasoning liquid 2060' is obtained by mixing. The obtained seasoning liquid was subjected to a 5-point satin taste test by six experienced panelists, and the quality was evaluated using the average score. The results are shown in Table 3.

In addition, in the above method, when the sake lees treatment liquid is not used,
The case where no koji water extraction lees treatment liquid was used, and the case where no koji water extraction lees treatment liquid was used were used as controls.

Table 3 However, Experiment No. 3 in Table 3. Details of 1 to 4 are shown below (hereinafter the same).

Experiment No. 1: Experiment M. when seasoning liquid was produced by the method of the present invention. 2: Experiment axis o. In the case of method 1, when 100ml of 25% saline was used instead of the koji water extraction lees treatment solution, the experimental ship. 3: Experiment No. When 20% saline solution 85' was used in place of the sake Kashiwa treatment solution in method 1, Experiment N. 4: Experimental plow. In the case of using 20.5% saline solution 950% in place of the sake lees and koji water extraction lees treatment liquid in method 1, the amino acid content in the seasoning liquid obtained above was measured and the results are shown in Table 4 below. It was as follows.

Table 4: However, the total amino acid content in the table indicates the amino acid content when the seasoning liquid was decomposed with hydrochloric acid in a conventional manner.

As is clear from the above table, in the case of the method of the present invention using the treated solution of sake lees and koji water extraction lees, the action of the protein solubilizing enzyme is due to the action of aminobeptidase and lupoxybeptidase in this treatment solution. It was observed that the low-chain peptides produced by the method were efficiently degraded into amino acids.

On the other hand, Experiment No. 2 did not use the koji water extraction Kashiwa treatment solution. 2
, Experiment No. without using sake Kashiwa processing liquid. 3 and Experiment No. 3 which did not use sake lees or koji water extraction lees treatment liquid. In the case of No. 4, hydrolysis of low chain peptides did not proceed well, and as a result, it was observed that the ratio of free amino acid content to total amino acid content was extremely low. Example 1 Defatted soybean 20k
9. Sprinkle 24 drops of water on the plate and let it accumulate for 3 minutes.

After pressure steaming at 120 oo, it is cooled to 70°C.

In addition to this, an enzyme agent (
Commercial product: Mustard oil enzyme agent <Tanabe> 0.4 Highly concentrated saline solution (concentration 31.4%) that can suspend the water
The mixture was left at qo overnight to obtain 70 g of a defatted soybean hydrolyzate. To this, a non-salt tolerant yeast cell treatment product obtained by adding 15 times of saturated saline to 10k9 of sake lees (commercial product, water content 56%) and soaking them at 10°C, and enzyme water-extracted koji lees. 10kg
Add 20 ml of highly concentrated salt solution (concentration 31.4%) to 1 oz.
The treated product of Aspergillus aspergillus cells obtained by crushing at o0 for 20 hours is added and mixed. After aging this mixture for 7 months at 30 to 3,500 ℃, a seasoning liquid with a rich taste suitable for pressing was obtained. This seasoning liquid was analyzed according to the standard analytical method for mustard oil, and the results are shown in Table 5.

Table 5 Example 2 100k9 of defatted soybean was sprinkled with 120ml of water and allowed to accumulate for 3 nights.

After pressure steaming at 12,000℃, the mixture is cooled to 70℃.

In addition to this, an enzyme preparation produced by Bacillus amyloliquefaciens var. Concentration 31.4%) Add 120 Yu and 55o0
The mixture was left overnight to obtain 350 g of a defatted soybean hydrolyzate. Separately, sake lees (commercial product, moisture content 56%) 100k9, koji water extraction lees (raw residue obtained by culturing Asbergillus niger in koji, extracting the koji with water and removing extracellular enzymes) 100k
9 was added to 350 volumes of high concentration saline solution, and after soaking at 10°C for 3 days, the mixture was mixed with the above hydrolyzed solution. This mixture 84
The seasoning liquid was aged for one month at 30 to 360 degrees Celsius and then squeezed and filtered to obtain a seasoning liquid with a rich taste. The results of analyzing this seasoning liquid according to the standard analysis method for mustard oil are as follows.
It was as shown in the table. Table 6

Claims (1)

[Scope of Claims] 1 (a) A hydrolyzed solution obtained by hydrolyzing a protein raw material denatured by a conventional method with an enzyme agent whose main component is a protein solubilizing enzyme, and waste cells of non-salt-tolerant yeast. and a bacterial cell treatment product obtained by immersing waste koji cells in a saline solution at about 15°C or lower, and this mixture is aged in the presence of common salt, or (b) the hydrolyzed solution Mix the waste cells of non-salt-tolerant yeast and the waste cells of koji, and add about 10% salt to this mixture.
A method for producing a seasoning liquid, which comprises treating it in the presence of ~32 g/dl and then aging it. 2. Claim 1, in which the waste cells of non-salt-tolerant yeast are sake lees, waste baker's yeast cells, or waste cells of beer yeast, and the waste cells of koji are the water-extracted residue of the koji mold culture. Method described.