JPS62239945A - Pickling bed - Google Patents

Abstract

PURPOSE:To produce pickles having excellent taste, by adjusting the pH of soy malt or bean curd refuse to <=4.7 with an acid, inoculating and growing the malt and using the obtained bean curd refuse malt as a pickling bed. CONSTITUTION:A soy malt or bean curd refuse malt having strong protein decomposition capability is used as a main component of the objective pickling bed. Bean curd refuse malt can be produced by quickly heating and sterilizing bean curd refuse separated from soya milk or by lowering the pH of the refuse with an acid to prevent the proliferation of sundry germs. Any non-toxic organic or inorganic acids can be used in the above process and the pH of the bean curd refuse is preferably about 4.5-3.5. Any kind of malt may be used in the above process provided that the malt is non-toxic fungus. The amount of the seed malt to be scattered is about 0.002-0.1% of the bean curd refuse and the malt is cultured at about 10-35 deg.C for about 2-4 days by standing culture, aerobic culture, etc. Although the bean curd refuse malt produced by the above process may be used as it is, it is preferable to mix with salt or salt solution to attain a salt concentration of 1-7% and to use the mixture as a pickling bed.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a pickled bed containing koji as a main component.

More specifically, the present invention relates to a highly proteolytic pickled bed containing soy sauce koji and okara koji as main ingredients.

Generally, vegetables, fish, meat, etc. are pickled in bran, sake lees, miso, rice malt, etc. to improve the taste and flavor.

The pickled substrate prepared using rice bran, sake lees, miso, rice malt, etc. used here is usually called pickled bed. Until now, koji has been used as a pickling base, but until now the koji used was only rice malt, and rather than breaking down proteins and producing umami,
The main focus was on making it taste like amazake and adding sweetness.

The present invention aims to provide a novel pickled bed.

The present invention relates to a pickled bed containing soy sauce koji and okara koji as main ingredients.

The koji used in the present invention refers to soy sauce koji with a strong proteolytic ability or okara koji made by growing koji mold on okara.

Vegetables,
When fish, meat, etc. are pickled, the flavor is enhanced by the amino acids produced by the decomposition of okara, and the enzymes make tough meat more tender, and the koji mold reduces the bitterness of the fish and meat. , which produces excellent pickles.

Okara koji, which is one of the koji used in the present invention, is made from okara separated during the production of tofu and soy milk.

When producing koji from okara, it is necessary to prevent bacteria. To prevent germs, there are methods such as heat sterilization or lowering the pH using acid.

When lowering pi+ with an acid, a non-toxic acid is selected from organic acids and inorganic acids.

The acids used include organic acids such as lactic acid, citric acid, and oxalic acid, and inorganic acids such as hydrochloric acid and phosphoric acid.

Once the okara is separated, it is best to heat sterilize it as soon as possible or add acid to lower the p++.

In order to prevent the growth of bacteria when producing koji, the ρl of okara is preferably 4.7 or less, especially.

ρ11 is preferably about 4.5 to 3.5. Aspergillus oryzae is inoculated into okara that has been heat sterilized or adjusted to have a pl+ of 4.7 or less with acid.

As koji mold, Aspergillus or
yzae.

There are soy sauce koji, Aspergillus 5oya, burnt-resistant koji, Asper (Hillus niger, etc.), and any other non-toxic molds may be used.

Seed koji may be sprinkled in an amount of about 0.002 to 0.1% of the okara.

The okara inoculated with seed koji is cultured at 10 to 35° C. for about 2 to 4 days by static culture, ventilation culture, etc.

Okara koji can be used as a pickle, but add 1 to 7% salt.
It can be added as is or in a saline solution and mixed to make a pickled bed.

Vegetables, fish, meat, etc. can be pickled in the pickled bed of the present invention in the same way as in conventional pickled beds, and pickles with improved taste and flavor can be produced.

Example 1 85% lactic acid was added to okara lk, a by-product of soy milk production, for 12 hours.
Add 5 ml and stir well to mix. The pH at this time is 3.9
It was 2. This pl + adjusted okara and soy sauce koji (-
Purple: Kojiya Sanzakomon Co., Ltd.) was inoculated at 0.015% and statically cultured at 25°C. In 2 days, mycelium grew and a good okara koji was obtained.

Example 2゜ 5% salt was added to the okara koji obtained in Example 1.

The mixture was mixed to obtain a pickled bed.

When beef fillets were soaked in this pickling bed, koji-zuke beef with improved umami was obtained in two days.

Example 3 5% common salt and 10% water were added to the okara koji obtained in Example 1 and mixed to obtain a pickled bed.

When carrots were pickled in this pickle, delicious koji-pickled carrots were obtained at 20%.

Example 4 85% lactic acid was added to 5 kF of okara, a by-product of soy milk production, and 6.
Soy sauce koji (-purple: (
Inoculated with 0.05% Kojiya Sansa Kounin) and incubated at 25°C.
The mixture was cultured for a period of time to produce koji. 5% salt was added to the obtained koji to make a pickled bed. I marinated cod fillets in this pickle bed to make cod pickled in koji. This koji-zuke cod was delicious with the umami of the koji transferred to it.

Claims (3)

[Claims] (1) Pickled bed whose main ingredient is koji. (2) The pickled bed according to claim 1, wherein the koji is soy sauce koji or okara koji. (3) The pickled bed according to claim 1, wherein the koji is obtained by adding an acid to okara, adjusting the pH to 4.7 or less, inoculating the koji mold with the koji mold, and growing the koji mold.