JPH0117666B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a Junmai seasoning for food allergy patients, and more particularly to a method for producing a Junmai seasoning by brewing suitable for such patients.

BACKGROUND TECHNOLOGY AND PROBLEMS In recent years, the number of patients, mainly infants in the weaning period, who develop allergic symptoms due to food has been increasing, and in particular, many children develop eczema with severe itching on the skin or atopic dermatitis. Usually, these symptoms are cured by administering drugs, but these symptoms are often caused by the ingestion of eggs, milk, soybeans, wheat, etc. By improving your lifestyle, you can reduce the symptoms,
It has been found that it can be cured. This is called elimination therapy, and is a method of suppressing the onset of allergic symptoms and improving the patient's constitution by not allowing the patient to ingest any substances that cause allergic symptoms.

However, when implementing this therapy, it is very difficult to actually eliminate all causative substances from the diet. In particular, soybeans and wheat are the main ingredients for soy sauce, which is the most important seasoning in the Japanese diet, and eliminating soybeans and wheat from all meals also means eliminating the use of soy sauce, which makes cooking more difficult. This causes great pain to the patient both in terms of appearance and taste. This point is a major problem with this therapy.

In view of these circumstances, the present inventors conducted extensive research in order to obtain a seasoning that exhibits a good taste and that can be ingested by patients undergoing elimination therapy. As a result, the seasoning made from rice protein concentrate and brewed in the same manner as the known soy sauce brewing method has no difference in flavor from conventional soy sauce, and is suitable for patients undergoing treatment with soybeans and wheat. They discovered that it is possible to create a seasoning that does not contain any of these ingredients, and have completed the present invention.

Means for Solving the Problems The present invention involves preparing koji made from rice protein concentrate and brine, and fermenting the mixture using yeast and, if desired, an enzyme agent, according to a known soy sauce brewing method. The present invention provides a method for producing a pure rice seasoning for food allergy patients. According to the production method of the present invention, a soy sauce-like seasoning can be obtained that has a flavor exactly similar to conventional soy sauce and can be used in the same manner as soy sauce, even without using soybeans or wheat.

The rice protein concentrate used is a residue obtained by cooking rice raw materials such as rice, various rice sugars, or mixtures thereof, digesting and decomposing them with starch-degrading enzymes in the presence of water, and removing the liquid portion. .

This heat treatment of the rice raw material can be carried out according to a conventional method, and the ratio of rice raw material to water can also be appropriately selected within the range of, for example, a weight ratio of rice raw material:water of about 1:1 to 1:3. Further, as the starch degrading enzyme, any commercially available starch degrading enzyme agent may be used, and digestion and decomposition at 40 to 90° C. for about 12 to 18 hours is usually sufficient. When the liquid part is removed by conventional methods such as squeezing or centrifugation, a rice protein concentrate with a moisture content of 40-55% (weight%, same hereinafter), crude protein content of 20-30%, and carbohydrate content of 20-30% is obtained. can get.
This concentrate can be pulverized and used as it is as a raw material for the production method of the present invention, and if desired, it can be appropriately dried and stored.

In the production method of the present invention, first, koji of rice protein concentrate is prepared.

This koji can reduce the moisture content of rice protein concentrate from 35 to 35%.
It can be adjusted to 40% and made using commercially available seed koji for soy sauce brewing in the same manner as the koji making method for normal soy sauce brewing.

The resulting koji is mixed with saline and fermented using yeast and, if necessary, enzymes in the same manner as in the brewing of soy sauce.

The saline solution usually has a concentration of 20 to 23%, and the weight ratio of koji to saline solution is about 1:1.6 to 1:1.8. Fermentation at 180℃ at 10-30℃
This is carried out for ~300 days, during which time yeast, such as a culture of Satucharomyces luxii, and, if necessary, proteolytic enzymes, such as Pantedase NP-2 (Yakult Co., Ltd.), are added to improve the flavor. Add a commercially available enzyme agent such as

Fermentation is terminated when the nitrogen solubility rate reaches approximately 75%, and the desired seasoning is obtained by squeezing in a conventional manner to remove the lees, pasteurizing, and straining. The obtained seasoning can be commercialized in the same way as regular soy sauce.

Next, the present invention will be explained in more detail with reference to Examples.

Example Add 1200kg of white sugar to 600kg of white sugar, heat to 95℃,
Cooled to 58°C. To this was added 600 g of a starch degrading enzyme agent (Kokugen L manufactured by Daiwa Kasei Co., Ltd. or Gluczyme AF6 manufactured by Amano Pharmaceutical Co., Ltd.), and the mixture was left to stand for 24 hours. The mixture is then pressed, the filtrate is separated and removed,
235 kg of rice protein concentrate with a moisture content of 43.1%, a crude protein content of 27.0%, and a carbohydrate content of 24.3% was obtained. This concentrate was ground, dried at 70°C for 5 hours, and the moisture content
Stored at 10% or less.

A rice protein concentrate can also be obtained by subjecting polished rice to high-frequency heat treatment, pulverizing it, adding water, and similarly digesting and decomposing it.

Add water to 1200Kg of the dried rice protein concentrate obtained above.
480 was added and 420g of seed koji was sown. 20 at 28℃
After holding for a period of time, the mixture was stirred. The mixture was then maintained at 28-30°C for 6 hours and then stirred again. Additionally, 24 at 34℃
The protease titer (E ⁶⁶⁰ ₁₀ , 10-fold dilution, 66 min reaction) was 2.50 (PH3), 3.22 (PH6) and
1.34 (PH9), total saccharification power (Lane Hanow method) 36.3
Koji was prepared.

Salt solution (20g/100ml) to the obtained 1100kg of koji
1980 was added and kept at 10°C for 20 days. Then,
Add cultured yeast Satucharomyces ruxi-2, 30
℃ for 120 days and then fermented at 10℃ for 30 days.

After fermentation is complete, press to remove the lees and reduce the total nitrogen to 1.40
g/100ml, formol nitrogen 0.64g/100ml, nitrogen dissolution rate 75.8%, salt 15.7%, linear reducing sugar 2.71g/100ml
100ml, alcohol 4.13g/100ml, PH5.28, acidity
Approximately 2500 raw fish with an acidity of 4.6 and an acidity of 5.1 were obtained.

This is heated and drained according to the usual method,
The desired seasoning was obtained.

Effects of the Invention The seasoning thus obtained has completely the same flavor and appearance as conventional soy sauce made from soybeans and wheat, can be used in the same manner as soy sauce, and can be suitably used for elimination therapy for food allergy patients.

Claims (1)

[Claims] 1. A pure product for food allergy patients characterized by preparing koji made from rice protein concentrate and salt water, fermenting it using yeast and, if desired, an enzyme agent, according to a known soy sauce brewing method. Method of manufacturing rice seasoning.