JPH06276996A - Seasoning and its production - Google Patents

Abstract

PURPOSE:To provide a common salt-free seasoning excellent in improvement of taste, flavor and quality stability. CONSTITUTION:The seasoning can be obtained by making (A) a protein hydrolase-active substance and (B) a yeast having saccharide assimilating property and ethanol productivity act on a protein stock in the presence of ethanol.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning, particularly a salt-free seasoning and a method for producing the same, to give a flavor suitable for use in a seasoning liquid for processing soups, various soups or sauces. It is to provide a seasoning having excellent quality stability and a method for producing the seasoning.

[Prior art]

[0002] Soy sauce, which is a traditional brewing seasoning that represents Japan, has been consumed in large amounts at home or as a processing seasoning for various foods since ancient times. However, soy sauce contains a large amount of salt, and in recent years, there is a tendency to refrain from using it for health reasons. In addition, with the diversification of modern dietary habits, especially as a seasoning for processed foods, a function different from conventional seasonings, for example, a function that can maintain a stable taste, flavor and color tone even when retort packaging is heated. A seasoning to have is sought.

For this reason, methods have been developed for producing various seasonings which contain as little salt as possible and amino acids as main taste components. For example, there is a method described in JP-A-57-186455. Many of them are methods of producing a liquid product containing a large amount of a tasting amino acid by hydrolyzing a protein raw material using a protein hydrolase active substance.

[0004]

However, in the method as described above, the amino acid produced during the hydrolysis and the sugar derived from the protein raw material undergo an aminocarbonylation reaction, a "Maillard reaction", and the flavor is increased. And a browning substance that deteriorates the color tone is produced as a by-product. In addition, the aminocarbonylation reaction product is continuously produced even during storage of the product, which not only causes deterioration in flavor and color tone and poses a problem in quality stability, but is also preferable for various processed foods using this type of product. No odor is transferred or generated.

In addition, it is practically impossible to avoid contamination and growth of various bacteria when the protein raw material is hydrolyzed using a protein hydrolase active substance under the condition that salt is not included as much as possible. It is possible.

The aminocarbonylation reaction product is
Pentosans and hemicelluloses present in protein raw materials
And sugars mainly composed of pentose produced by hydrolysis with a polysaccharide hydrolase such as galactanase or xylinase produced by Aspergillus oryzae, which is a typical protein hydrolase active substance. Since amino acids are produced by reaction, use of pentose-assimilating lactic acid bacteria for the purpose of reducing the amount of sugar having pentose as a main component,
Reports and countermeasures such as removing pentoses using saline have been proposed [Soy Sauce Research Institute Magazine, 7 (1),
19 (1981); ibid, 11, (5) 189 (198).
5); Ibid., 12 (4), 132 (1986)]. However, it has not yet produced satisfactory results.

For the purpose of reducing the use of salt as much as possible, glucose is added first, and then yeast is grown at a low temperature, and the protein raw material and the protein are produced in the presence of ethanol produced there. Attempt to contact hydrolase active substance [Agric. Biol. Chem., 55
(5) 1325 (1991)], but to maintain an appropriate ethanol concentration over the entire process period while suppressing the growth of bacteria and allowing hydrolysis to proceed effectively. It is difficult.

[0008] Furthermore, protein hydrolysis stops at the peptide stage, and the production efficiency of amino acids related to taste is not necessarily high. Further, there is a possibility that an odor of ethanol, a raw material odor, and a high temperature decomposition odor remain in the seasoning of the product.

In addition, a method of adding an organic acid such as acetic acid or lactic acid to hydrolyze protein (Japanese Patent Publication No. 53-187).
97), while adjusting the pH of the initial moromi to 4 to 6 and adding a yeast having an ethanol-producing ability to carry out fermentation and digestion decomposition (Japanese Patent Application Laid-Open No. 4-311366), At low pH, the degradation rate of proteolytic enzyme is reduced and the degradation rate is reduced. Therefore, it is difficult to obtain a product that has satisfactory taste and flavor.

Further, various membrane treatments have been carried out for the purpose of removing browning substances and browning intermediate substances in protein hydrolysates, but it is difficult to completely remove these substances. Since it is also difficult to remove residual sugar by membrane treatment, there is concern about the quality stability of the product subjected to membrane treatment during storage.

As described above, regarding the production of salt-free or low-salt seasonings according to the prior art, coexistence and maintenance of an appropriate amount of ethanol for maintaining a bacteriostatic state in all steps of production, and There are many problems in preventing and removing the browning substance and the browning intermediate substance which deteriorate the taste, flavor and color tone of the product seasoning and leave the quality stability during storage uneasy.

An object of the present invention is to solve the above problems, and to provide a seasoning which does not contain salt and which is excellent in taste, flavor and quality stability, and a method for producing the same.

[Means for Solving the Problems]

In order to achieve the above object, in the seasoning according to the invention of claim 1, in the presence of ethanol, a protein hydrolase active substance and a yeast having a sugar-utilizing ability are allowed to act on a protein raw material. I was supposed to.

In the method for producing a seasoning according to the second aspect of the invention, the protein raw material is added to the protein raw material in the presence of ethanol.
A protein hydrolase active substance and a yeast having a sugar-utilizing ability are allowed to act.

Further, in the method for producing a seasoning according to claim 3, in the method for producing a seasoning according to claim 2, the yeast has an ethanol fermenting ability.

In the method for producing a seasoning according to claim 4, an immobilized yeast is used as the yeast in the method for producing a seasoning according to claim 2 or 3.

[0017]

[Function] The present invention has variously examined the method of producing a seasoning by allowing a protein hydrolase of a protein hydrolase active substance to act on a protein raw material under salt-free or low salt conditions, and as a result, various results have been obtained. A browning that has a favorable taste, flavor and color tone, and inhibits the quality stability during storage by allowing yeast having an ability to utilize sugars to act in addition to a protein hydrolase active substance while maintaining The inventors of the present invention have found that a seasoning liquid having a low content of substances and browning intermediate substances can be obtained, and the present invention has been completed.

This effectively inhibits the aminocarbonylation reaction which deteriorates the taste, flavor and color tone of the product seasoning and inhibits the browning substance and the browning intermediate substance which impair the quality stability during storage. This is achieved by utilizing the sugars produced during the hydrolysis of the protein raw material, which causes the aminocarbonylation reaction, by the yeast and keeping the sugars present in the seasoning at a low concentration. The sugar concentration present in the product seasoning effective for inhibiting the aminocarbonylation reaction is preferably 1.0 (weight / volume)% or less.

When the protein hydrolase active substance is allowed to act on the protein raw material, the amount of ethanol added initially and the amount of ethanol added initially are not added at the time of the process progress. The amount of ethanol to
Furthermore, considering the total amount of ethanol that escapes during the process, the concentration of ethanol is maintained in a bacteriostatic state throughout the entire process, and is maintained within a range that does not inhibit the activity of protein hydrolase. In the present invention, the yeast used has ethanol fermentability, so that the yeast can utilize the sugars produced during the hydrolysis of the protein raw material to produce ethanol. ,
It becomes possible to utilize the ethanol.

As conditions for maintaining the bacteriostatic state and not inhibiting the activity of the protein hydrolase. At least the concentration of ethanol contained in the product liquid after the action is 2 to
It is desirable to be in the range of 20 (volume / volume)%.
This is usually the case when the concentration of ethanol is 2% or less after the action of the yeast under salt-free or low-salt conditions, and when the concentration of ethanol is 20% or more. This is because the action of the protein hydrolase may be inhibited, and in any case, the taste of the seasoning liquid obtained after the action is not good.

As the protein raw material used in the present invention, plants such as soybean, wheat, barley, rice, corn, rice isolated protein, potato isolated protein and beer brewing by-products (beer meal etc.) are mainly used. Raw materials, gelatin,
Animal raw materials such as egg white, skim milk powder, whole milk powder, milk casein, milk whey protein, fish meat, bonito meat extract, chicken, beef, pork, animal meat extract and processed products thereof can be mentioned. Of course, a mixed raw material of these raw materials may be used,
For example, various combinations such as soybean and corn, soybean and wheat, soybean and gelatin, soybean isolated protein and white fish fillet can be considered.

In the present invention, as the protein hydrolase active substance, a substance having a protein hydrolysis activity or a substance having a polysaccharide hydrolysis activity in addition to the protein hydrolysis activity can be widely used.
Examples include isolated protein hydrolase (protease) preparations, microbial cultures or processed products thereof.
In addition, liquid or solid medium cultures of Aspergillus spp., Bacillus spp., Particularly rice koji, malt koji, soybean koji, fusuma koji, soy sauce koji, and vegetable raw materials coated with animal raw materials Mixed koji, which is a cultivated koji mold,
Further, there is a mixture of these various types of koji.

Further, the yeast used in the present invention preferably has a high sugar utilization ability. Further, it is desirable that the yeast has a high ethanol fermenting ability, but non-salt-tolerant yeasts, specifically, sake yeast, beer yeast, wine yeast, whiskey-fermenting yeast and baker's yeast are preferable. Appropriate.

In addition to the high-density cultures of these various yeasts, the yeast to be used is adsorbed on an immobilized yeast cell, for example, a yeast cell embedded in an alginate gel, a ceramic carrier or celite, Immobilized yeast cells can also be used. Such an immobilized yeast cell may be used continuously for a long time, and it is possible to realize automation of a seasoning production process by a bioreactor, and to realize high efficiency and cost reduction of all the processes associated therewith.

When a protein hydrolase active substance and a yeast having a high sugar-utilizing ability are allowed to act on the protein raw material, it is desirable to first act at 25 to 35 ° C. and then at 50 to 60 ° C.

In order to make a seasoning liquid obtained by reacting a protein hydrolase active substance and a yeast having a high sugar utilization with a protein raw material, solid components in the product liquid are separated and removed by solid-liquid separation. Preferably. This is because the solid component is concentrated and adsorbed with a browning substance and a browning intermediate substance which deteriorate the taste, flavor and color tone of the product seasoning and impair the quality stability during storage.

Further, as an ethanol aqueous solution used when a protein hydrolase active substance and a yeast having a high sugar-utilizing ability are allowed to act on a protein raw material in an aqueous solution containing ethanol, the protein raw material can be used before that. An aqueous solution containing a volatile component that is recovered when the liquid from which the solid component has been separated and removed is concentrated under reduced pressure after the action of a protein hydrolase active substance and a yeast having sugar-utilizing ability, or the aqueous solution. A suitable amount of ethanol
Solution in which ethanol or sterilized water is added to adjust the ethanol concentration can be used. When the aqueous solution containing the volatile component recovered during the concentration is used, the quality of the product seasoning, particularly the flavor, can be improved.

[0028]

EXAMPLES The present invention will be described below with reference to examples. In this example, the seasoning liquids are produced by performing the actions of the protein hydrolase active substance and the yeast on the defatted soybeans as the protein raw material in the ethanol-containing aqueous solution according to the operations of different conditions 1 to 6, respectively. .

Here, in common with the operation under each condition, first, the fusuma culture medium is inoculated with the koji mold isolated from the commercially available soy sauce koji "Usmurasaki" (trade name: manufactured by Higuchi Matsunosuke Shoten), and 3
Kuma bran malt is newly koji-made by keeping it at 0 ° C. for 3 days, and 300 g of the bran malt koji and 1 Kg of defatted soybean are soaked in 4 L of ethanol aqueous solution, and then commercially available sake sake lees (manufactured by Mercian Co., Ltd.) The separated non-salt-tolerant yeast was added at 100,000 cells / ml, ethanol fermentation and hydrolysis were performed, and the product liquid was subjected to solid-liquid separation to obtain a seasoning liquid.

In the operation of conditions 1 (a to d), defatted soybean 1
Kg, 300 g of bran koji, and 100,000 yeast cells / ml were added and mixed to prepare 5 (volume / volume)% ethanol aqueous solution.
Fermentation of ethanol is carried out at 0 ° C for 5 days, then 50
Hydrolysis was carried out by holding at 5 ° C for 5 days.

In the operation of condition 2, 1 kg of defatted soybean, 300 g of bran koji, and 100,000 yeast cells / ml were added and mixed.
(Volume / volume)% ethanol aqueous solution was first kept at 50 ° C. for 5 days for hydrolysis, and then kept at 30 ° C. for 5 days for ethanol fermentation.

The operation of condition 3 was carried out by passing the ethanol fermentation through a column packed with non-salt-tolerant yeasts embedded in calcium alginate gel. The concentration of yeast in the gel is 100 million / ml (
After the gelation, the gel was set to 30 ° C.
And keep it for 24 hours to adjust to the above cell concentration). The flow conditions are SV = 1 (flowing down the volume of the column within 1 hour), R
V = 5 (the flow rate is 5 times the volume in the column).

First, 1 kg of defatted soybean, 300 of koji bran
g, and 100,000 yeast cells / ml were added and mixed, and a 5 (volume / volume)% ethanol aqueous solution was held at 50 ° C. for 5 days for hydrolysis. After that, the decomposition suspension containing the sugar after hydrolysis is caused to flow into the column volume filled with the above-mentioned immobilized yeast and equipped with a cock having a controllable flow rate at the bottom. After holding for one hour, the cock at the bottom of the column is opened to let the liquid flow out little by little, and the remaining 4-fold amount of the decomposition suspension is supplied to the column at the same rate as the flow rate. Finally, when all the contents in the column have flowed out, water is allowed to flow in and the residue in the column is pushed out.

In the operation of condition 4, sterilized water and ethanol were added to the volatile components separated when 3 kg of the seasoning solution obtained according to the operation of condition 1 was concentrated under reduced pressure, and the ethanol concentration was adjusted to 5 (volume / volume). An aqueous solution adjusted to (volume)% was used. To 4 L of a 5 (volume / volume)% ethanol solution containing this concentrated volatile component, 1 kg of defatted soybeans, 300 g of bran koji,
100,000 yeast cells / ml were added and mixed, and the mixture was first kept at 30 ° C. for 5 days for ethanol fermentation, and then kept at 50 ° C. for 5 days for hydrolysis.

In the operation of condition 5, sterilized water and ethanol were added to the volatile components separated when 3 kg of the seasoning solution obtained according to the operation of condition 1 was concentrated under reduced pressure, and the ethanol concentration was adjusted to 12 (volume / volume). An aqueous solution adjusted to (volume)% was used. 1 kg of defatted soybean, 300 ml of koji bran was added to 4 L of a 12 (volume / volume)% ethanol aqueous solution containing this concentrated volatile component.
g, 100,000 yeast cells / ml were added and mixed, and the mixture was mixed at 30 ° C for 5
It was kept for a day to carry out ethanol fermentation, and then kept at 50 ° C. for 5 days for hydrolysis.

In the operation of condition 6, sterilized water and ethanol were added to the volatile components collected when 3 kg of the seasoning solution obtained according to the operation of condition 1 was concentrated under reduced pressure, and the ethanol concentration was adjusted to 10 (volume / volume). An aqueous solution adjusted to (volume)% was used. 1 kg of defatted soybean, 300 ml of koji bran was added to 4 L of 10 (volume / volume)% ethanol aqueous solution containing this concentrated volatile component.
g, 100,000 yeast cells / ml were added and mixed, and the mixture was mixed at 30 ° C for 5
It was kept for a day to carry out ethanol fermentation, and then kept at 50 ° C. for 5 days for hydrolysis.

With respect to each seasoning liquid obtained by the above operation, analysis of total nitrogen by Kjeldahl method, OPA method for measuring fluorescence generated by reacting amino group in amino acid with ortho-phenylaldehyde
[Poter, DH, J. Agric. Food Chem., 32,334-339 (1
984)]) Degradation rate measurement by the official analysis method
Fehring Lehmann Schor
l) Method for measuring reducing sugar concentration (g / dL), increase rate of chromaticity measured by absorbance method when product seasoning was kept at 100 ° C for 3 hours, and sensory evaluation by sensory evaluation panel consisting of 15 persons The test was conducted. The results are shown in Table 1.

[0038]

[Table 1]

As can be seen from the results shown in Table 1, whether the ethanol fermentation is carried out before or after the protein hydrolysis, for example, there is almost no difference in the evaluation of the seasoning liquid obtained by comparing the results of Condition 1 and Condition 2. Absent. In addition, as is clear from the result of the condition 5, in particular, after the action of the protein hydrolase active substance and the yeast having sugar-utilizing ability on the protein raw material, the liquid from which the solid components have been separated and removed is put under reduced pressure. It is effective to further produce a seasoning by using an aqueous ethanol solution containing a volatile component recovered when concentrated, from the viewpoint of improving the quality of the product seasoning, particularly the flavor.

However, from the results of Conditions 5 and 6, when the protein is hydrolyzed at a relatively high ethanol concentration from the beginning, there is a tendency that the taste of the seasoning liquid is not so good probably because the decomposition action is inhibited. Can be seen. Under other conditions, the ethanol concentration of the product solution after the action was maintained at almost 1 to 2% lower or higher than the initial set concentration (indicated by 1EtOH (%) in the table), which was almost unchanged. .

In the above examples, ethanol fermentation was carried out at 30 ° C. for 5 days and protein hydrolysis was carried out at 50 ° C. for 5 days, but the present invention is not limited to this.
It may be appropriately set depending on the protein raw material used, the protein hydrolase active substance, and the type of yeast.

When immobilized yeast is used, various methods other than the immobilization method shown in the examples are conceivable.
It is preferable to select an appropriate method depending on the yeast, protein raw material to be used, or when it is incorporated into a bioreactor, depending on the reaction system such as physical and chemical durability.

Further, it is not limited to a step in which a protein hydrolase active substance is allowed to act on a protein raw material, and then a yeast having a sugar-utilizing ability is acted on. good.

Here, as a comparative example, protein hydrolysis was carried out without involving the action of yeast. Similar to the above-mentioned example, 300 g of freshly malted rice koji and 1 kg of defatted soybean
And 4% of 5 (vol / vol)% ethanol aqueous solution were added and mixed, and first kept at 30 ° C. for 5 days, and then kept at 50 ° C. for 5 days (Comparative Examples 1 to 3), or 2, 5, 7 days. The ethanol concentration was measured in the eye, and protein hydrolysis was performed while supplementing ethanol so as to maintain the initial concentration (Comparative Example 4). The obtained seasoning liquid was subjected to analysis and sensory evaluation test by the same method as in the example. The results are shown in Table 1 below.

As can be seen from Table 1, in Comparative Examples, there was no action by yeast, that is, the sugar produced through the protein hydrolysis step was not sufficiently assimilated by yeast. Around 3 g / dL, a large amount of reducing sugars were analyzed as compared with the examples. Thus, it has been clarified that even if protein hydrolysis is performed in the presence of ethanol, a seasoning having a good taste and good quality stability cannot be obtained without the involvement of yeast of sugar utilization.

[0046]

As described above, according to the present invention,
A seasoning containing substantially no salt and having a preferable taste, flavor and color tone as a seasoning liquid, and having a small amount of browning substances and browning intermediate substances and excellent quality stability during storage can be obtained. Such seasonings can be safely used for various seasoning materials and processed foods in terms of health and quality.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Yasushi Takano 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute

Claims (4)

[Claims] 1. A seasoning characterized in that a protein hydrolase active substance and a yeast having a sugar-utilizing ability are allowed to act on a protein raw material in the presence of ethanol. 2. A protein raw material in the presence of ethanol,
The method for producing a seasoning according to claim 1, wherein a protein hydrolase active substance and a yeast having a sugar-utilizing ability are allowed to act. 3. The method for producing a seasoning according to claim 2, wherein the yeast has an ethanol fermentation ability. 4. The method for producing a seasoning according to claim 2, wherein an immobilized yeast is used as the yeast.