JPH0779680B2 - Okara koji and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to okara koji and a method for producing the same.

More specifically, the present invention relates to okara koji, which suppresses the growth of miscellaneous bacteria and causes koji mold to grow, and a method for producing the same.

Generally, a large amount of okara is generated as a by-product in the production of tofu and soy milk, but there is no useful application for this okara, and it is currently only partly used as livestock feed. is there.

Further, when okara is used as a processing raw material for foods, feeds, etc., it was putrefaction prematurely and could not be left for a while, which was extremely limited as a processing raw material.

The present inventors have conducted extensive studies to effectively use okara as a processing raw material, and have succeeded in efficiently making okara at low cost without subjecting the okara to heat sterilization.

TECHNICAL FIELD The present invention relates to okara koji, which suppresses the growth of miscellaneous bacteria and allows koji mold to grow, and an industrial production method thereof.

In particular, the present invention is characterized by adding acid to okara, adjusting the pH to 4.7 to 3.0, inoculating it with koji mold while preventing spoilage due to propagation of miscellaneous bacteria, and allowing it to grow. It is related to the production, and it was the first time that it succeeded in preventing the contamination by various bacteria and selectively producing only koji only by adjusting the pH without heat treatment. In the present invention, the raw material is tofu or the like which is separated during the production of tofu or soymilk.

It is necessary to prevent miscellaneous bacteria when producing koji from okara. Heat sterilization is indispensable for the prevention of various bacteria, and a steaming process has been conventionally performed (Japanese Patent Publication No. 41-10).
No. 75). However, the cost for the heat treatment is remarkably high, and the conventional methods are not suitable for general industrial production.

In the present invention, the pH is adjusted by adding an acid to prevent germs without the heat sterilization treatment. The acid used is a nontoxic acid selected from organic acids and inorganic acids.
Examples of the acid used include organic acids such as lactic acid, citric acid and oxalic acid, and inorganic acids such as hydrochloric acid and phosphoric acid.

When the okara is separated, it is recommended to add acid as soon as possible to bring the pH to 4.7 or below.

To prevent miscellaneous bacteria when manufacturing koji, the pH of okara
Is preferably 4.7 or less, and particularly preferably pH = about 4.7 to 3.0.

Okara whose pH is adjusted to 4.7 or less, preferably 4.7 to 3.0 with an acid is inoculated with Aspergillus oryzae.

As for the koji mold, sake koji Aspergillus oryzae and soy sauce koji
There are Aspergillus soya, Aspergillus niger such as shochu malt, and any other non-toxic mold can be used.

The seed koji may be applied at about 0.002 to 0.1% of okara.

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

The okara koji of the present invention is extremely useful as a raw material for producing seasoning liquids, a raw material for extracting enzymes and the like.

Next, test examples and examples of the present invention will be shown.

Test Example Soy milk production by-product Okara 1% each using 85% lactic acid Table 1
The pH of each of the above was adjusted, and a non-adjusted one and a heat-sterilized one at 120 ° C. for 10 minutes were also prepared.

For all of them, the koji-making condition was observed, and the results of storing pH-adjusted okara not inoculated with koji mold at 25 ° C. were observed, and the results shown in Table 1 were obtained.

Example 1. 12.5 ml of 85% lactic acid was added to 1 kg of soybean milk production by-product okara, and the mixture was thoroughly stirred. The pH at this time was 3.92. this
Soy sauce koji (Ippushi: Kojiya Sanzaemon Co., Ltd.) was inoculated to the pH adjusted okara at 0.015% and statically cultured at 25 ° C. After 2 days, the mycelium turned around and became good.

A double amount of warm water was added to the okara koji, and the mixture was sometimes stirred while keeping the temperature at 45 ° C. for decomposition for 3 hours. The decomposition liquid filtered with a cloth was a seasoning liquid with a strong taste.

Example 2. As in Example 1, 0.01% of Aspergillus cytoii was inoculated into the okara whose pH was adjusted and fermented at 25 ° C for 2 days. To this koji was added 4 times the amount of water to extract the enzyme, and after filtration by filtration, ammonium sulfate was added to the filtrate to fractionate the enzyme. The ammonium sulfate was removed by dialysis, and freeze-dried. This crude enzyme powder had a strong protease activity.

Claims (2)

[Claims] 1. An acid is added to the okara to adjust the pH to 4.7 to 3.0, and the koji mold is inoculated into the okara without sterilization such as heat treatment or chemical bactericide treatment so that it can grow. A method of making karako-koji. 2. Okara which is grown by adding acid to okara, adjusting the pH to 4.7 to 3.0, and inoculating it with koji mold without sterilizing treatment such as heat treatment or chemical bactericide treatment. Koji.