JPH04117262A - Preparation of new 'moromi' containing soybean peptide and soybean oligosaccharide and product thereof - Google Patents

Abstract

PURPOSE:To obtain the subject new MOROMI (unrefined fermentation product) free from bitter taste and good for health by adding malt to raw barley and raw soybean, fermenting the mixture at a low temperature for a short time to obtain an intermediate for MOROMI, mixing the intermediate with a sterilized liquid of an enzymatically treated liquid prepared by adding an enzyme to a whole soybean subjected to a specific treatment and finally heating the mixture. CONSTITUTION:Steamed or boiled barley prepared by the washing, immersion and steaming or boiling of selected raw barley is mixed with steamed or boiled soybean prepared by the washing, parching, immersion and steaming or boiling of selected raw soybean. The mixture is inoculated with seed malt, charged into a chamber and fermented at a low temperature for a short time to obtain an intermediate of ripe MOROMI. Separately, a treated liquid containing a soybean peptide and soybean oligosaccharide is prepared by heating a washed and water-immersed whole soybean at 40-60 deg.C, adding 1% enzyme to the soybean to effect enzymatic reaction and sterilizing the obtained enzymatic treatment liquid. The obtained liquid is added to the above intermediate and the mixture is heated or the above liquid is added to a heat-treated MOROMI intermediate to obtain the objective new MOROMI. An instant new MOROMI NATTO (fermented soybean) can be prepared by adding the above new MOROMI and dried young sardines to ground NATTO.

Description

[Detailed Description of the Invention] [Industrial Application Field] The method for producing new moromi containing soybean peptides and soybean oligosaccharides and the product thereof according to the present invention are based on the production process of hishio miso! Ii! The koji produced by koji is prepared, and the koji is mixed with an alcohol-containing mirin seasoning liquid to create a moromi intermediate that contains soybean peptides and soybean oligosaccharides that are said to be good for human health. A method for producing new moromi, which is a type of new seasoning, by mixing an enzyme-treated solution of soybeans, and a product of new moromi produced by the method, is used to make hisari natto, chirimen, and new moromi. Products of new moromi natto containing chirimen that are a mixture Products of new moromi fermented beans containing fruit that are a mixture of fruit juice and/or pulp and new moromi, products of new moromi dressing that contains chirimen that are a mixture of dressing, chirimen and new moromi , fruit-containing new mash dressing that is a mixture of dressing and fruit juice and/or fruit pulp and new mash, and products that are sauces or sauces that contain the liquid juice of new mash as part of the seasoning for the sauce or sauce. It is.

[Prior art] Steamed barley is made from the raw material wheat, soybeans used as the raw material are roasted and steamed to produce steamed soybeans, and a mixture of the steamed barley and the steamed soybeans is inoculated with seed koji mold and placed in a chamber for production. The process of making koji by preparing the koji and mixing it with a mirin seasoning liquid containing alcohol is the process of producing soy sauce by pressing the fermented mash with a press using a press. The process has been a known technology for a long time. It is known that the process of roasting and using the soybeans is a process of producing hishio.

When general proteins are partially thawed by enzymatic thawing or concentrated acid thawing, various large and small vegtides that are present in the protein structure are generated (Iwanami Science Dictionary 19, published by Iwanami Shoten).
(1973 edition, p. 1227), so it was a known technique to soak the raw material soybeans, heat them, add enzymes, and cause an enzymatic reaction to produce pegtides.

Many types of enzymes are known by their names,
The names of the main enzymes are amylase (diastase), maltase, invertase, lactase, trypsin, nilepsin, lipase, and chymase (Page 150 of the 1st edition of Handy Book Chemistry, 1982, published by Ohm Publishing).

However, these known technologies are limited to the manufacturing process of hishio,
The technology for producing vegtides and the types and actions of the main enzymes are each independently known.

[Technical problem to be solved by the present invention] The method for producing a new mash containing soybean peptides and soybean oligosaccharides and its product according to the present invention involve inactivating soybean enzyme-treated liquid and mixing it with a mash intermediate. This is a method for manufacturing a new moromi by pasteurizing it, and a product that uses the new moromi, which did not previously exist.

That is, the enzymatically treated solution of soybeans is sterilized, and the enzymatically treated solution is mixed with the mash intermediate that is fermented at low temperature in the preparation process and then pasteurized, or after the soybean is pasteurized, the inactivated soybean is removed. There is no manufacturing method for producing a new moromi containing soybean peptides and soybean oligosaccharides by mixing the enzyme-treated solution.The product is new moromi natto with chirimen, which is the new mash produced by the manufacturing method of the present invention. Products, products that are fruit-containing new mash having fruit flavor and/or containing fruit nutritional components;
A product that is a new moromi dressing containing chirimen, a product that is a new moromi dressing containing fruit that has a fruit flavor and contains nutritional components of fruit, and a sauce or sauce that contains soybean peptides and soybean oligosaccharides. None of the products were available. The manufacturing method and these products were unresolved technical problems prior to the filing of this application.

[Means for Solving the Technical Problems] The technical configuration of the new moromi manufacturing method and product thereof containing soybean peptides and soybean oligosaccharides according to the present invention will be explained in detail.

The process of making steamed barley by carefully selecting and washing the raw material barley, soaking and steaming the raw material soybeans, and the process of carefully selecting and washing the raw material soybeans, soaking and steaming the roasted soybeans, mixing the steamed barley with the steamed soybeans, inoculating the seed koji mold and placing it in a chamber. Koji is made and released, and in the process of preparing it, a mirin seasoning liquid containing alcohol is added, fermenting and maturing at a low temperature for a short period of time, and the raw soybeans are soaked and heated, and enzymes are added to the soybeans and an enzyme reaction is carried out. The enzyme-treated liquid was extracted, and the enzyme-treated liquid was sterilized to make it inactive and mixed with the mash intermediate in the above-mentioned preparation process, and it was immediately pasteurized or the mash intermediate was pasteurized to stop the fermentation. A new mash containing soybean peptides and soybean oligosaccharides, the technical feature of which is that the soybean mash is made to contain soybean peptides and soybean oligosaccharides, which comprises a step of later mixing the dead enzyme-treated solution to create a new mash. This is the manufacturing method.

The process up to the above-mentioned preparation is the same as the process of making conventional soy sauce, so if the moromi intermediate prepared here, completely fermented and aged, is pressed with a press, the soy sauce, which is a liquid juice, can be obtained by pressing. It is possible.

However, in the present invention, whole soybeans that have been carefully selected and washed as raw soybeans are immersed in a large amount of water and heated to 40 to 60 degrees Celsius. When an enzyme in an amount of about 1% of the total volume or weight is added to the heated soybeans to cause an enzyme reaction, the soybeans become mushy and a colloidal enzyme-treated solution is produced. This enzyme-treated solution contains soybean peptides and soybean oligosaccharides, which are produced by an enzymatic reaction of proteins contained in soybeans, and are produced through fermentation to completely turn into amino acids. .

Since the enzymes in this enzyme-treated solution are alive and will cause enzyme reactions one after another if left as they are, the enzyme-treated solution is sterilized to stop the enzymatic reaction and remain alive, and then aged at a low temperature for a short period of time. If you mix the fermented mash intermediate with a dead enzyme treatment solution and immediately heat it, you will get a new mash.

In this case, the fermentation will continue even if it is mixed with the moromi intermediate during fermentation, and the dead enzyme-treated solution mixed with this will also be fermented, so the fermentation will produce soybean peptides and soybean oligosaccharides. becomes an amino acid, so it is necessary to heat it immediately to stop the fermentation.

For this purpose, pasteurization is applied to stop the fermentation, but it is also possible to pasteurize the moromi intermediate and mix a living enzyme-treated solution with the moromi intermediate.In that case, the moromi intermediate that has stopped fermentation is The enzyme-treated solution is mixed to make new mash.

This is because if fermentation is continued until it is completely completed in a low-temperature fermentation tank without pasteurization, the enzymes contained in the mash will also ferment the dead enzyme-treated solution, converting large and small soybean pegtides into amino acids.

The components of the enzyme-treated liquid are liquids containing soybean peptides and soybean oligosaccharides, and the enzyme-treated liquid is mixed with a mash intermediate that has improved in taste during aging to produce a new mash. By the production method of the invention, a new mash containing soybean peptides and soybean oligosaccharides can be produced.

The process of creating pre-steamed raw material wheat by carefully selecting and washing, soaking and steaming, and the process of carefully selecting and washing the raw soybeans, soaking and steaming the roasted soybeans, and mixing the pre-steamed soybeans with the above-mentioned pre-steamed soybeans, inoculating them with seed koji mold and placing them in a chamber. After making koji and leaving it indoors, in the process of preparing it, a seasoning solution for mirin containing alcohol is added, fermenting and maturing at low temperature for a short period of time, and the raw soybeans are soaked and heated, and enzymes are added to the soybeans and the enzymes are fermented through an enzymatic reaction. The treated liquid is extracted, and the enzyme-treated liquid is sterilized to make it inactive and mixed with the mash intermediate in the aging process, and it is pasteurized or the mash intermediate is pasteurized to stop the fermentation and remove the dead enzyme. This new mash, which is a new mash containing soy peptides and soy oligosaccharides, has the technical feature that it contains soy peptides and soy oligosaccharides through the process of mixing the treatment liquid and creating a new mash. It is a useful seasoning that can be used to make products using new moromi.

[Function] By the new method for producing mash containing soybean peptides and soybean oligosaccharides according to the present invention, the mash intermediate in which the enzyme-treated liquid is mixed during ripening contains a large amount of mash contained in the soybean enzyme-treated liquid. A product of new mash containing soybean peptides and a small amount of soybean oligosaccharide, which is produced by the production method of the present invention, and a product using this new mash as a seasoning. It is possible to manufacture products that are

In the new mash containing soybean peptides and soybean oligosaccharides by the method of the present invention, the taste of the enzyme-treated liquid will affect the taste of the new mash depending on the type of enzyme used in the enzyme addition process. It happens sometimes. Depending on the type of enzyme added, the enzyme treatment solution may have a different taste, so it is important to select the enzyme in order to obtain a good taste in the product.

As mentioned above, the preparation process involves mixing mirin seasoning liquid containing alcohol, so it is fermented and aged at a low temperature for a short period of time, resulting in low salt content.

Fermentation occurs using enzymes from the koji mold that is mixed in before brewing, and when the soybean protein reaches a ripening state where it is completely converted to amino acids, the liquid of the moromi intermediate becomes soy sauce.

The product of the present invention is considered to utilize the lees left after pressing soy sauce from the aged mash intermediate, and by mixing the enzyme-treated liquid extracted from soybeans through an enzyme reaction with the mash intermediate, soybean The protein in the soybean is not completely converted into amino acids, but becomes a new mash containing soybean peptides and soybean oligosaccharides. The soybean peptides and soybean oligosaccharides contained in this product are said to be good for health.

Therefore, the new mash produced by the new mash manufacturing method containing soy peptides and soy oligosaccharides is a health food containing a large amount of soy peptides and a small amount of soy oligosaccharides, and various products using the new mash are low in soybean mash. It is made into salt.

This new mash is then mixed with various materials as described in the examples to produce a health food that contains not only the flavor and nutritional components of the various materials but also the nutritional components of the new mash. It is used for

[Example] Examples of the method for producing a new mash containing soybean peptides and soybean oligosaccharides and the product thereof according to the present invention will be described in detail based on the accompanying drawings.

The attached drawings show examples of the method for producing new mash containing soybean peptides and soybean oligosaccharides and products thereof according to the present invention. FIG. 1 is a flowchart of the manufacturing process.

Code (1) is new moromi, (2) is the process of burning, (3
) is the mixing process, (4) is the low temperature fermentation process, (5)
is a mash intermediate, (6) is an enzyme-treated solution, and (7) is
Enzyme addition process, (8) heating process, (9) soaking process, (10) whole soybeans, (11) new moromi natto product with chirimen, (12) chirimen (13) is a new moromi dressing product containing fruit, (14) is a new moromi dressing product containing chirimen, and (15) is a sauce or sauce product containing new mash liquid. It is.

The process of making steamed barley by carefully selecting and washing the raw material J, soaking and steaming the raw material J, and inoculating the seed koji mold into a mixture of the steamed barley and the soybeans obtained by carefully selecting and washing the raw material soybeans, soaking and steaming the roasted soybeans, and placing them in a chamber. A process of making koji and fermenting it at a low temperature for a short period of time (4) by adding a mirin seasoning liquid containing alcohol to the koji of this process, and soaking whole soybeans (10) in a large amount of water. (9) and heat to 40 to 60 degrees Celsius (8)
Then, the enzyme added to the whole soybean (10) is about 1% of the total volume (7), and the enzyme treatment liquid (6) is extracted by the enzyme reaction, and this is done to stop the enzyme reaction. The enzyme-treated liquid (6) is sterilized, the dead enzyme-treated liquid is drained from the charged and aged mash intermediate (5), and the liquid is made into soy sauce, which is then mixed (3) and added to this mash intermediate. This is a method for producing new mash containing soybean peptides and soybean oligosaccharides, which comprises the steps of heating (2) and preparing new mash (1).

Examples of products using the new moromi (1) produced by the production method will be described.

Example 1 Product of New Moromi Natto with Chirimen The product of this example contains soybean peptides and what percentage of soybean weight. ) and its product (11), which is a new moromi natto with instant chirimen mixed with 80% ground natto to enhance calcium nutrition.

Material Example of Example 1 New Moromi Chirimen Irikohisare Natto Example 2 Product of new moromi containing chirimen The product of this example is made by adding 80 parts of new moromi (1) containing soybean peptides and soybean oligosaccharides. Material example of Example 2 New moromi chirimen sardine Example 3 A product that is a new moromi dressing containing chirimen The product of this example is a new moromi (1) containing soy peptides and soy oligosaccharides and 20% chirimen sardine. The product (14) is a new moromi dressing containing calcium nutrition by mixing 80% and 80% of dressing containing multiple seasonings for dressing.

Material example of Example 3 New moromi chirimen sardine dressing; Dressing with any one of dressings such as kabosu dressing, yuzu dressing Iyokan dressing, acerola dressing Example 4 Product of new moromi moromi dressing with fruit The product consists of a new mash (1) containing soy peptides and soy oligosaccharides mixed in the proportions with 20 percent fruit juice and/or pulp and 80 percent seasonings as several seasonings for dressing. The product (13) is a new moromi dressing that has a flavor of 100% and contains nutritional components of fruit.

Material example of Example 4 New moromi fruit: Juice of any one of fruits such as kabosu, yuzu, iyokan, acerola, persimmon, apple, etc. As a seasoning for dressing: Brewed vinegar, bonito, shiitake mushroom, kelp , white miso, glucose, fructose,
Liquid sugar, sugar, wheat germ Example 5゜ Sauce or sauce pQ By putting the new mash (1) in a press and squeezing it, the liquid juice from the new mash can be used to make several types of seasonings for sauces or sauces. Material example of Example 5, which is the product (15) of new moromi liquid-filled sauce or sauce mixed with new mash Several seasonings for liquid sauce or sauce extracted from new mash [Effects] According to the present invention A method for producing a new moromi containing soybean peptides and soybean oligosaccharides and its products are a method for producing a new moromi containing soybean peptides and soybean oligosaccharides that are good for health, and a product of the new moromi, The product effectively utilizes the lees left after squeezing the mash intermediate as a seasoning.

The enzyme used in the enzyme addition process gives the new mash a bitter taste. However, by selectively using the enzyme of Aspergillus oryzae as an enzyme capable of producing soybean vegtides, it becomes possible to eliminate the bitter taste of the new moromi product.

[Brief explanation of drawings]

The accompanying drawings show examples of the method for producing new mash containing soybean peptides and soybean oligosaccharides and products thereof according to the present invention. FIG. 1 is a flowchart of the manufacturing process. Code (1) is new moromi, (2) is the process of burning, (3
) is the mixing process, (4) is the low temperature fermentation process, (5)
is a mash intermediate, (6) is an enzyme-treated solution, and (7) is
Enzyme addition step, (8) heating step, (9) soaking step, (10) whole soybean, (11) new moromi natto product with chirimen, (12) chirimen (13) is a new moromi dressing product containing fruit, (4) is a new moromi dressing product containing chirimen, and (15) is a new moromi liquid resource or sauce product. It is.

Claims (7)

[Claims] (1) The process of making steamed barley by carefully selecting and washing the raw material wheat, soaking and steaming the raw material soybeans, and inoculating the seed koji mold into the soybeans obtained by carefully selecting and washing the raw material soybeans, soaking and steaming the roasted soybeans, and mixing the steamed barley with the steamed barley. A process of making koji in a room, fermenting it at low temperature for a short period of time, washing whole soybeans, soaking them in water and heating them to 40 to 60 degrees Celsius, and adding 1 as an enzyme to the soybeans. % of the enzyme is added to the soybeans, the enzyme-treated liquid produced by the enzyme reaction is sterilized, and the dead enzyme-treated liquid containing soybean peptides and soybean oligosaccharides is transferred to the charged and aged mash intermediate. Through these steps, the process of mixing and pasteurizing the mash, or pasteurizing the mash and then mixing the dead enzyme-treated liquid to create a new mash, produces soybean peptides and soybean oligosaccharides. A method for producing a new moromi containing soybean peptides and soybean oligosaccharides, the technical feature of which is that it contains soybean peptides and soybean oligosaccharides. (2) The process of making steamed barley by carefully selecting and washing the raw material wheat, soaking and steaming the raw material soybeans, and inoculating the seed koji mold into the soybeans obtained by carefully selecting and washing the raw material soybeans, soaking and steaming the roasted soybeans, and mixing the steamed barley with the steamed barley. A process of making koji in a chamber, fermenting it at a low temperature for a short period of time, washing whole soybeans, soaking them in water and heating them to 40 to 60 degrees Celsius, and adding 1% enzyme to the soybeans. A certain amount of enzyme is added to the soybeans to sterilize the enzyme-treated solution produced by the enzymatic reaction, and the dead enzyme-treated solution containing soybean peptides and soybean oligosaccharides is added to the charged and ripening mash intermediate. Through these steps, the soybean peptides and soybean oligosaccharides are produced by mixing and pasteurizing or pasteurizing the intermediate mash and then mixing the dead enzyme-treated liquid to create a new mash. A product that is a new mash containing soybean peptides and soybean oligosaccharides produced by a method for producing a new mash containing soybean peptides and soybean oligosaccharides. (3) New moromi containing soybean peptides and soybean oligosaccharides according to claim 2 and Chimen iriko are added to ground natto and mixed to contain calcium nutrition. A product that is. (4) A product that is a new mash containing chirimen, which is made by mixing the new mash containing soybean peptides and soybean oligosaccharides according to claim 2 with chirimen sardine to contain calcium nutritional components. (5) New mash containing soybean peptides and soybean oligosaccharides according to claim 2 and chirimen iriko are added to a dressing seasoning and mixed to contain calcium nutrition. A product that is a dressing. (6) Putting the new mash containing soybean peptides and soybean oligosaccharides according to claim 2, and fruit juice and/or pulp into a seasoning for dressing, and mixing it to give it a fruit flavor; A product that is a new fruit-based moromi dressing that contains nutritious ingredients from fruit. (7) The juice of the new mash containing soybean peptides and soybean oligosaccharides as set forth in claim 2 is removed, and the liquid juice containing soybean peptides and soybean oligosaccharides is used as part of a seasoning for sauce or sauce. Products that are sauces or sauces containing