JPH0311748B2 - - Google Patents

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 okara koji as a main component.

Generally, vegetables, fish, meat, etc. are mixed with bran, sake lees, miso,
It is pickled in rice malt to improve its 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 only koji used was rice koji, and the main focus was on adding sweetness to make it like amazake, rather than breaking down proteins and producing umami.

The present invention aims to provide a novel pickled bed.

The present invention relates to a pickled bed containing okara koji as a main component.

The koji used in the present invention refers to okara koji made by growing koji mold on okara that has a strong proteolytic ability.

If vegetables, fish, meat, etc. are pickled using the pickle bed containing okara koji of the present invention as a main ingredient, the flavor will be enhanced by the amino acids produced by the decomposition of okara, and the enzymes will make it harder. It produces excellent pickles, such as making meat tender and using the koji mold to reduce the bitterness of fish and meat.

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 bacteria, there are methods such as heat sterilization or lowering the pH using acid.

When lowering the pH using 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 sterilize it by heat or add acid to lower the pH as soon as possible.

In order to prevent the growth of bacteria when producing koji, the pH of okara should be below 4.7.
= about 4.5 to 3.5 is preferable. Sterilize by heat or with acid
Okara, whose pH has been adjusted to below 4.7, is inoculated with koji mold.

Aspergillus oryzae, sake koji,
Aspergillus soya of soy sauce koji, shochu koji
Aspergillus niger and any other non-toxic molds can be used.

Seed koji should be sprinkled at 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 pickled bed as it is, but it can also be made into a pickled bed by adding salt to it as it is or in a saline solution to a concentration of 1 to 7%.

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 Adding 85% lactic acid to 1 kg of okara, a by-product of soy milk production.
Add 12.5ml and mix well. The pH at this time is
It was 3.92. This pH-adjusted okara was inoculated with 0.015% of soy sauce koji (Isushi: Kojiya Sanzaemon Co., Ltd.) and statically cultured at 25°C. In two days, mycelium grew and turned into a good okara koji.

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 pickle bed, 2
Koji-marinated beef whose umami improved over time was obtained.

Example 3 5% 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 malt-pickled carrots were obtained in two days.

Example 4 Adding 85% lactic acid to 5 kg of okara, a by-product of soy milk production.
Add 6.25ml and adjust the pH of okara and soy sauce koji (Ichimurasaki:
Kojiya Sanzaemon Co., Ltd.) was inoculated at 0.05% and cultured at 25°C for 48 hours to produce koji. 5% salt was added to the resulting 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 (1)

[Claims] 1 Add acid to okara to adjust the pH to 4.7 or less,
This pickle bed is characterized by having okara koji, which is made by inoculating this with koji mold and growing it, as the main ingredient.