JP2006197928A - Bamboo shoot koji, method for producing the same, bamboo shoot fermented food and method for producing the fermented food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for using bamboo shoot as a processed food through solving such problems that bamboo shoot which is harvested concentratedly in a short limited period is seldom used as a processed food excluding used for boiling or supplying for food in a form of preservable boiled food obtained by boiling in water or boiling hard in heavy seasonings, and there are extremely few kinds of forms and methods for using as a food. <P>SOLUTION: A bamboo shoot fermented food is produced by inoculating Aspergillus oryzae to bamboo shoot and proliferating the Aspergillus oryzae to produce bamboo shoot koji, or adding common salt to the bamboo shoot koji, and fermenting the product. Alternatively, the method comprises adding koji such as soy sauce koji and miso koji and common salt to bamboo shoot, or further adding steamed soybeans, and fermenting the product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a bamboo shoot koji, a method for producing the same, a fermented bamboo shoot food, and a method for producing the same.

Bamboo shoots are foods that have a relatively short production period and are consumed in the production period as raw bamboo shoots. Is distributed in the market.
In addition, fermented foods made from bamboo shoots include menma from Chinese hemp bamboo, cut into strips, salted, lactic acid fermented, and dried in the sun. This is a Chinese food ingredient. Are known.
The harvested bamboo shoots are a relatively wasteful food because the portion of the skin occupying about 50% by weight is discarded.

The following Patent Documents 1 to 3 are cited as literatures related to foods processed from bamboo shoots. These documents include boiled and boiled products and methods for producing them, methods for producing bamboo shoots with miso, and health foods that contain bamboo shoots. Are each disclosed.
Japanese Patent No. 315508 Japanese Patent Application Laid-Open No. 07-274819 JP 2003-199530 A

  As seen in the above-mentioned patent document, although a method for preserving bamboo shoots for a long period of time, a method for producing foods seasoned with bamboo shoots, and health foods that focus on antitumor substances contained in bamboo shoots have been proposed, When bamboo shoots are used as food, they are either cooked immediately, or boiled in water so that they can be distributed as cooking ingredients, or seasonings such as boiled fish are added. It was not processed as a food except being changed to a state preserved for a long time, such as simmered food.

In recent years, the development of new foods using bamboo shoots has been awaited.
However, there has been no fermented food that uses the enzyme action of koji molds, focusing on the proteins and dietary fiber of bamboo shoots.
As shown in Table 1 below, it is understood that bamboo shoots contain protein and dietary fiber at approximately the same ratio when compared to soybeans with the same water content.
As a result of earnest research focusing on such components in bamboo shoots,

1. If the water content of the bamboo shoots is adjusted to 20 to 50% by weight, the bamboo shoots can be made into the same manner as in the case of soybeans, that is, after inoculating the bamboo shoots with the moisture content adjusted in this way When the bamboo shoots inoculated with this koji mold are kneaded for 20 to 60 hours at a temperature of 25 to 45 ° C. and a humidity of 30 to 80%, the protein contained in the bamboo shoots changes to an amino acid such as umami component glutamic acid, In addition to the tyrosine that is inherently abundant in bamboo shoots, the bamboo shoots are not only tasty but also rich in dietary fiber derived from bamboo shoots. Perhaps, if there are only a few initial bacteria such as filamentous fungi and acetic acid bacteria, they will not be contaminated.

2. Moisture adjustment step for adjusting the moisture content of the bamboo shoots to 20 to 50% by weight, a koji making step for inoculating the bamboo shoots with the moisture content adjusted in the moisture adjustment step and inoculating the bamboo shoots, and making this koji Bamboo containing a lot of glutamic acid, tyrosine and dietary fiber, and is also advantageous for preservation by adding a salt to the bamboo shoot koji made in the process and fermenting it at a temperature of 15-50 ° C. for 20-300 days A unique bamboo shoot fermented food with the flavor of

3. A soy sauce koji, cereals such as rice or wheat, beans such as soybeans, or a koji made from both, and a koji preparation process for adding one or more koji and salt to bamboo shoots, It is unique like the fermented food of 2 above, and the fermented food of 2 above by the fermenting step of fermenting the temperature of the bamboo shoot with salt and salt prepared by the preparing step at 15-50 ° C. for 20-300 days Different bamboo shoot fermented foods with different taste and aroma,

4). The first of the koji and salt is added to the bamboo shoot with one or more koji and salt selected from soy sauce koji, cereals such as rice or wheat, beans such as soybeans, or koji made from both. The second preparation process in which steamed soybeans are added to the bamboo shoots in which the koji and salt are prepared in the first preparation process, and the bamboo shoots in which the soybeans cooked in the second preparation process are added to the temperature. The fermentation process of fermenting at 15 to 50 ° C. for 20 to 300 days is as individual as the fermented foods of the above 2 and 3, and the nutrients specific to soybeans are added, and the fermented foods of the above 2 and 3 4. obtaining another bamboo shoot fermented food that has a different taste than The bamboo shoots can also be used to produce the bamboo shoots and fermented bamboo shoots,
I found out.

This invention is invented based on such knowledge, and is the bamboo shoot koji of the following structures, the manufacturing method of bamboo shoot koji, a bamboo shoot fermented food, and the manufacturing method of a bamboo shoot fermented food.
1. A method for producing bamboo shoots using bamboo shoots as a raw material, wherein the moisture content of the bamboo shoots of the raw material is adjusted to 20 to 50% by weight, and after inoculating the bamboo shoots with adjusted moisture content, The method for producing bamboo shoots is characterized by producing the inoculated bamboo shoots at a temperature of 25 to 45 ° C. and a humidity of 30 to 80% over 20 to 60 hours.

2. The above-mentioned 1. characterized in that the raw material bamboo shoot is any one or more selected from bamboo shoot peel, bamboo, bamboo pulverized material, bamboo powder or bamboo skin. A method for producing bamboo shoots using the bamboo shoot described in 1 above.

3. Bamboo shoots made from bamboo shoots, inoculated with bamboo shoots with a moisture content of 20 to 50% by weight, and made over 20 to 60 hours at a temperature of 25 to 45 ° C and a humidity of 30 to 80% The bamboo shoot cocoon obtained by cocooning.
4). 2. The bamboo shoot as a raw material is any one or more selected from bamboo shoot skin, bamboo, bamboo pulverized material, bamboo powder or bamboo skin. Bamboo shoots made from bamboo shoots described in 1.

5. A method for producing a bamboo shoot fermented food using bamboo shoots as a raw material, wherein the production method adjusts the moisture content of the bamboo shoots to 20 to 50% by weight, and the moisture content is adjusted by the moisture regulation step. Inoculating the bamboo shoots with the seed gonococcus and smelting them for 20 to 60 hours at a temperature of 25 to 45 ° C. and a humidity of 30 to 80%; And a fermentation process in which fermentation is carried out at a temperature of 15 to 50 ° C. for 20 to 300 days.

6). It is a bamboo shoot fermented food made from bamboo shoots, and inoculates the bamboo shoots with a moisture content adjusted to 20 to 50% by weight, and inoculates the seed buds with a temperature of 25 to 45 ° C. and a humidity of 30 to 80% for 20 to 60 hours. The bamboo shoot fermented food product is obtained by adding salt to a bamboo shoot koji obtained by koji making and fermenting at a temperature of 15 to 50 ° C. for 20 to 300 days.

7). A method for producing a bamboo shoot fermented food using bamboo shoots as a raw material, wherein the production method comprises one or more potatoes selected from soy sauce cake, cereals or beans, or rice cakes obtained from both. And adding salt and salt to the bamboo shoot whose water content is adjusted to 10 to 90% by weight, and adding the bamboo shoot and salt to the bamboo shoot at a temperature of 15 to 50 ° C. The method for producing the bamboo shoot fermented food product comprises a fermentation step for performing fermentation for a day.

8). It is a bamboo shoot fermented food made from bamboo shoots, and has one or more kinds of potatoes and salt selected from soy sauce cakes, or cereals obtained from cereals or beans, or both, and has a water content. It is obtained by adding bamboo shoots and salt in addition to bamboo shoots adjusted to 10 to 90% by weight, and then fermenting the bamboo shoots containing the straw and salt at a temperature of 15 to 50 ° C. for 20 to 300 days. And said bamboo shoot fermented food.
9. A method for producing a bamboo shoot fermented food using bamboo shoots as a raw material, wherein the manufacturing method is one or more kinds of potatoes and salt selected from soy sauce koji, cereals or beans, or koji made from both. Is added to the bamboo shoots whose moisture content is adjusted to 10 to 90% by weight, and the first charging step of the koji and salt, and the bamboo shoots with the koji and the salt added in the first charging step The said bamboo shoot fermentation characterized by consisting of the 2nd preparation process to add and the fermentation process which ferments the bamboo shoot which the soybeans steamed by this 2nd preparation process were prepared for 20 to 300 days at the temperature of 15-50 degreeC. A method for producing food.

10. It is a bamboo shoot fermented food made from bamboo shoots, and contains one or more kinds of potatoes and salt selected from soy sauce cake, cereals or beans, or rice cakes made from both, and has a water content of 10 In addition to the bamboo shoots adjusted to 90% by weight, then, after adding the steamed soybeans to the bamboo shoots charged with the strawberries and salt, the bamboo shoots prepared with the straws, salt and steamed soybeans were heated at a temperature of 15 to 15%. It is obtained by fermenting at 50 ° C. for 20 to 300 days.

11. 10. The material according to any one of 5, 7, or 9, wherein the starting bamboo shoot is any one or more selected from bamboo shoot skin, bamboo, bamboo pulverized material, bamboo powder, or bamboo skin. A method for producing a bamboo shoot fermented food from bamboo shoots.
12 11. The raw material bamboo shoot is any one or more selected from bamboo shoot skin, bamboo, bamboo pulverized material, bamboo powder or bamboo skin. Bamboo shoot fermented food made from bamboo shoots.
13. The method for producing a bamboo shoot fermented food using the bamboo shoot described in any one of 7, 9 or 11 above, wherein the cereal is rice or wheat.
14 The bamboo shoot fermented food made from the bamboo shoot described in any one of 8, 10, or 12, wherein the cereal is rice or wheat.

According to the present invention, when the initial number of germs such as filamentous fungi and acetic acid bacteria that are naturally present is small, it is possible to provide a bamboo shoot using bamboo shoots as a raw material without being contaminated by these. And this bamboo shoot koji contains a variety of enzymes and dietary fiber that can be decomposed into umami ingredients, so use this bamboo shoot koji or make various bamboo shoots work directly on bamboo shoots to make the bamboo flavor Delicious bamboo shoot fermented food can be provided.
Various bamboos such as bamboo shoots, bamboo shoots, bamboo (blue bamboo), bamboo skin or bamboo skin / bamboo powder have a unique flavor of bamboo, soy beans, soy sauce cake, miso In addition, the fermented food obtained by adding the salt and salt selected from sake lees, shochu, red bean paste, etc., fermented and matured, has the original soy sauce and miso-specific aroma of soy sauce, The miso scent is masked and converted to a bamboo-specific scent. In addition, the addition amount of the cocoon used for the above-mentioned various bamboo preparations is 10% or more of the total preparation weight, and the effect is sufficiently exhibited. Steamed soybeans only need to be 10% or more of the weight of koji used.

The bamboo shoot fermented food provided by the present invention converts the protein of bamboo shoots into amino acids, and contains a large amount of the taste of amino acids mainly composed of bamboo shoot-derived glutamic acid and tyrosine, and fiber derived from bamboo shoots.
In addition, unlike other fermented foods, it can be produced cleanly and aseptically because it is an antibacterial substance contained in bamboo or is not contaminated with wild filamentous fungi or bacteria.
Furthermore, since it contains a large amount of fiber, it can be considered to be effective in suppressing colon cancer, colon cancer, etc., which have been increasing rapidly in recent years, and it is also effective in relieving constipation if expecting an intestinal regulating action.
And it can be regarded as a unique fermented food with a bamboo flavor and a new preserved food.
In addition, according to the present invention, bamboo shoots of seasonal foods that are harvested in large quantities in a short period of time can be stored in different forms as stored foods.
In addition, bamboo breeds all over the country and erodes the farmland, making it difficult to take measures against it as “bamboo damage”. Ultimately, it is expected to contribute to the elimination of these bamboo damages.
As described above, according to the present invention, there is provided a bamboo shoot koji or a bamboo shoot fermented food that can use bamboo shoots of seasonal foods that are intensively harvested at a limited time for a short period of time.

As the bamboo shoot, any kind of bamboo shoot that has been conventionally used for food can be used as a raw material, for example, moso bamboo, mushroom or honey, and its skin can also be used.
Even if the starting material of the bamboo shoot is bamboo, crushed bamboo, bamboo powder, or bamboo skin, it can be made in the above moisture range. In this case, these raw materials may be processed as a pulverized product, a ground product, or a fine powder by various physical and mechanical methods, and these processed products may have the above water content by hydration or the like. .
In this case, the particle size of the pulverized material or the like is 0.1 to 10 mm, and it is only necessary that the mycelium of Aspergillus can enter. The optimum particle size is 0.5 to 1.0 mm regardless of the type of koji mold.
Thus, a bamboo shoot described in a general sense in the claims and specification of this application encompasses not only the contents of the bamboo shoot, that is, the body of the bamboo shoot, but also the skin surrounding it, Bamboo, bamboo pulverized material, bamboo powder and bamboo bark are also included.

  According to the food analysis composition table, bamboo shoots contain a relatively large amount of proteins, carbohydrates, and dietary fibers, especially amino acids, in addition to moisture, and the amino acids are contained in such a large amount that tyrosine is precipitated.

  Based on the Japanese food standard ingredient table (Science and Technology Agency Resource Research Committee, 5th edition), for example, the component content of soybean and bamboo shoot is converted to the same level of 12.5% by weight of moisture content. As shown in Table 1 below, it can be seen that bamboo shoots contain protein, carbohydrates and dietary fiber in a significant proportion.

In general, bamboo shoots are preferably shaped into 2 to 10 mm squares in order to facilitate the growth of koji molds, but they do not have to be shaped.
Bamboo shoots generally contain about 90% by weight of moisture, and this moisture can be reduced to 20-50% by weight, for example, by heating means such as steaming or roasting, drying means such as freeze drying, or both means. Adjusted.
The raw or pressure-treated bamboo shoots need to be adjusted to the target moisture by means of sun drying, freeze drying, dry heat drying, roasting or the like.
Those that have passed after harvesting may be mixed with heat-resistant bacteria such as Bacillus subtilis and lactic acid bacteria, and are preferably pasteurized at 120 ° C., 1 atm, for 30 minutes or more.

When bamboo shoots are produced, if the water content of the bamboo shoots is less than 20% by weight, the growth of koji molds becomes difficult. On the other hand, if the content exceeds 50% by weight, the water is excessive and the growth rate of the koji molds increases. It becomes extremely slow and the productivity of various enzymes decreases.
In addition, in the present invention, the moisture content of the bamboo shoots is 20 to 50% by weight because it becomes an optimal growth environment for various germs such as Bacillus subtilis and lactic acid bacteria, and when the number of initial germs of these germs is large, it is easily contaminated. Decided to adjust. The moisture content is preferably 35 to 45% by weight, particularly preferably 38 to 42% by weight.

  Aspergillus oryzae used when producing bamboo shoots, that is, aspergillus oryzae is one or two selected from soy sauce koji and koji used for the production of fermented foods made from cereals or beans or both Neisseria gonorrhoeae contained in the above cocoons are used. Examples of such koji that provide koji molds include koji such as soy sauce koji, miso, sake lees, shochu, or koji koji. Since the present invention focuses on decomposing bamboo shoot proteins, soy sauce koji, miso, sake lees, or red koji are preferably used.

If the temperature is lower than 25 ° C. when producing bamboo shoot koji, the growth rate of koji mold is extremely slow and the productivity of the proteolytic enzyme is lowered. On the other hand, when the temperature exceeds 45 ° C., the growth is almost stopped.
Therefore, in the present invention, the temperature capable of making iron is set to 25 to 45 ° C. It is preferable that the optimal temperature range for the growth of gonococcal cells and the production of proteolytic enzymes is 30 to 40 ° C.

  In addition, if the humidity is lower than 30% in the production of bamboo shoots, the koji mold cannot grow due to excessive drying. On the other hand, when the humidity exceeds 80%, it is humid and the growth rate of koji mold and the productivity of proteolytic enzyme are extremely reduced. Therefore, in the present invention, the humidity is 30-80%. Determined.

  In addition, if the time for producing bamboo shoot koji is shorter than 20 hours, the growth of koji mold is not sufficient and the proteolytic enzyme productivity is lowered, while the time is longer than 60 hours. As the length increases, gonococcal spores start to form, and the titer of the proteolytic enzyme already produced decreases. Therefore, in the present invention, the time for making the koji is set to 20 to 60 hours. This time is preferably 48 to 50 hours.

The bamboo shoot fermented food of the present invention can be produced through the bamboo shoot koji produced as described above, or directly to the bamboo shoot whose moisture content is adjusted to 10 to 90%, and soy sauce koji, and You may ferment by adding 1 type, or 2 or more types of koji and salt selected from the koji made from cereals or beans, or both.
In this case, if the water content of bamboo shoots, bamboo, etc. is less than 10%, the structure becomes too dense and firm, it takes a long time for the enzyme reaction and the flavor of the fermented food is difficult to achieve.
On the other hand, if it exceeds 90%, it is not suitable because it facilitates the growth of mixed bacteria. The optimal moisture content for bamboo shoots is 40-50%, and 15-20% is optimal when bamboo powder is used.

To the bamboo shoot fermented food of the present invention, salt is added in the production process thereof, and the amount or concentration of this salt may be appropriately determined according to the intended use of the fermented food, for example, in the fermented food. Sodium chloride is added in such an amount that the concentration of sodium chloride is 10 to 18% by weight.
The amount of sodium chloride added is suitably 5 to 30% of the total weight charged. If the amount added is less than 5%, it is susceptible to contamination by various bacteria, and if it exceeds 30%, it inhibits various enzyme reactions and becomes salty and adversely affects the taste.
This salt may be added in the form of an aqueous solution, for example, as a saturated aqueous solution. When this saturated aqueous solution is used, a soy sauce-like fermented seasoning is obtained. Gives a miso-like fermented seasoning. In this case, a salt-tolerant yeast such as Zygosaccharomyces rouxii that is generally used for producing fermented foods such as soy sauce and miso is used. It is sufficient that the amount of yeast used is 0.05 to 2.0% of the bamboo shoots as the dry cell weight. Moreover, when salt-tolerant wild yeast exists, it is not necessary to add.

The koji used to produce the bamboo shoot fermented food may be one or more koji selected from soy sauce koji, and koji made from cereal koji, beans, or both.
This koji, for example, a koji such as soy sauce koji, miso, sake lees, shochu or koji koji is used. Of these, soy sauce koji, miso, sake lees, or red koji that exhibit an excellent action for degrading bamboo shoot proteins are preferably used.

When producing bamboo shoot fermented food, if the fermentation temperature is lower than 15 ° C, it is not suitable because it takes too much time for the proteolytic enzyme to work effectively in the prepared mash, while the temperature is 50 ° C. If it exceeds, moromi softens abnormally or yeast fermentation stops. The optimum temperature range is 28-30 ° C. (In addition, when yeast is not used, the optimum condition is about 40 ° C. in the case of producing umami ingredients only by the enzymatic reaction of the bamboo shoot koji.)
Therefore, in this invention, the fermentation temperature in the case of manufacturing a bamboo shoot fermented food was defined as 15-50 degreeC.

  In addition, when producing a bamboo shoot fermented food, if the fermentation period is shorter than 20 days, because the degradation time by the enzyme is short, the production of umami components is not sufficient, while the period is longer than 300 days, In the present invention, the fermentation period in the production of bamboo shoot fermented foods is set to 20 to 300 days, since the enzyme reaction proceeds and scent may be generated due to excessive aging.

As a koji using cereals as a raw material, for example, a koji using rice, wheat, or both as a raw material is preferable. Examples of such koji include sake rice koji, miso koji rice and wheat koji, rice koji made from rice, and koji made from beans as examples. Examples of soy sauce koji for bean miso, and koji made from cereals and beans include soy sauce koji made from whole soybeans and wheat.
In addition, with soy ingredients cooked from bamboo shoots and soy sauce, miso, etc., which are traditional fermented foods, an amino acid that decomposes the protein derived from soybeans is added to add a rich flavor of bamboo (bamboo). Fermented food is obtained.

  Next, the present invention will be described with reference to examples, but the present invention is of course not limited to such examples.

Example 1
Bamboo shoot production:
The freshly harvested bamboo shoots were peeled to prepare raw bamboo shoots with a moisture content of 87% by weight. Next, the raw bamboo shoots were cooked and air-dried, so that the raw bamboo shoots were made into steamed bamboo shoots at a temperature of 33 ° C. with a water content adjusted to about 40% by weight. The weight of this steamed bamboo shoot that was air-dried was 1.12 kg.

  Next, in accordance with the general method for producing koji for producing brewed foods, that is, 2 g of koji mold used in the production of soy sauce (“good seed koji” soy sauce for soy sauce made by Bioc) is kept at the above 33 ° C. temperature. It was sprayed on the steamed bamboo shoots and the koji making operation was started. The bamboo shoots were mixed and stirred so that the seed gonococci sufficiently adhered to the bamboo shoots. The bamboo shoots were wrapped in a sterile cloth and kept warm in a 35 ° C. cocoon room for 24 hours.

  Next, the bamboo shoots maintained at a temperature of 35 ° C are immediately transferred into a wooden box, and then, after 24 hours, maintenance work is carried out to promote the transpiration of the water, with a maximum temperature of 38 ° C. did. As a result, 1.02 kg of bamboo shoots with white hyphae engulfed in the bamboo shoots and the gonococci sufficiently propagated was obtained.

Production of fermented bamboo shoots:
After adding 1.8 liters of 22% strength by weight saline to 1.02 kg of bamboo shoots, add 10 g of soy sauce yeast, Zygosaccharomyces rouxii YA, and ferment for 150 days in a thermostatic chamber maintained at 30 ° C. I let you.
As a result, 2.5 liters of bamboo shoot fermented food rich in a slightly brownish fiber with a bamboo flavor was obtained. The analysis results of this bamboo shoot fermented food are shown in Table 2.

Example 2
Bamboo shoot production:
The harvested raw bamboo shoots are peeled to prepare 512 g of bamboo shoot body with a moisture content of 90% by weight and 480 g of the skin with a moisture content of 75% by weight, and the body and the skin are crushed and cut, respectively, and steamed. did.

  After cooking was completed, the main body and the skin were each air-dried, and their water content and temperature were both adjusted to about 40% and 30 ° C., respectively. At this time, the weight of the main body and the skin was 85 g and 80 g, respectively.

Subsequently, 1.5 g of koji mold (Higuchi sprouts “Soya No. 9”) used for the production of soy sauce was kept at the above temperature of 30 ° C. in accordance with the general manufacturing method of koji for producing brewed foods. The mixture was sprayed on the cooked bamboo shoots and kneaded for 48 hours in the same manner as in Example 1.
The production amounts of bamboo shoots derived from the main body and the skin obtained by koji making were 80 g and 72 g, respectively.

Production of fermented bamboo shoots:
In the same container, add bamboo shoots derived from the main body and skin, respectively, and add 274 ml of 22% strength by weight saline solution and 2 g of soy yeast, Zygosaccharomyces rouxii YA, for 120 days at 28 ° C. Fermented.
As a result, 405 ml of fermented food with a bamboo scent was obtained. Table 2 shows the analysis results of the fermented food.

Example 3
Production of fermented bamboo shoots:
The harvested raw bamboo shoots are removed and the body is cut into a dice with a side of 5 cm to prepare 7 kg of a dice-shaped body with a water content of 80% by weight. Thus, 7.1 kg of steamed bamboo shoots were obtained.

This steamed bamboo shoot is shredded and mixed, and then the rice bran 1kg (moisture 29% by weight) that has been kneaded in advance using miso soup seeds ("Good Seed" manufactured by Bioc) And after adding 20 kg of wet cells of Zygosaccharomyces rouxii YA, a soy sauce yeast that had been cultured in advance, and 1.2 kg of salt, the mixture was fermented at 30 ° C. for 150 days.
The mash remaining after the completion of the fermentation was toped to obtain 8.7 liters of liquid fermented food.
The analysis results of this fermented food are also shown in Table 2.

Example 4
Production of fermented bamboo shoots:
The harvested raw bamboo shoots were removed, and the main body was cut into a dice having a side of 5 cm to prepare 2 kg of a dice main body with a water content of 80% by weight.

9.8 kg of wheat straw that had been kneaded in advance using a miso soy bean seed ("Good Soy Sauce" manufactured by Bioc Co., Ltd.) Moisture 35% by weight), 5 kg of raw soybeans immersed in water, steamed 9.7 kg of steamed soybeans, 2.5 kg of salt, After adding 50 g of cells, fermentation was performed at 30 ° C. for 100 days.
As a result, 22.0 kg of a miso-like semi-solid fermented food with a bamboo flavor was obtained. The analysis results of this fermented food are also shown in Table 2.

From the results shown in Table 2, it can be seen that the bamboo shoot fermented food produced according to the present invention is a fermented food rich in dietary fiber and tyrosine.

A flavorful and unique bamboo shoots and fermented bamboo shoot fermented foods that are effective for preservation are provided, and since these cocoons and fermented foods are rich in dietary fiber, foods that are expected to have an intestinal action effective in eliminating constipation, Alternatively, it can also be used as a seasoning, especially when it is produced in combination with soy sauce koji or miso koji.
Moreover, the bamboo shoot and bamboo shoot fermented food which can be utilized also to the bamboo shoot peel | paste conventionally discarded can be provided.

Claims (14)

  A method for producing bamboo shoots using bamboo shoots as a raw material, wherein the moisture content of the bamboo shoots of the raw material is adjusted to 20 to 50% by weight, and after inoculating the bamboo shoots with adjusted moisture content, The method for producing bamboo shoots is characterized by producing the inoculated bamboo shoots at a temperature of 25 to 45 ° C. and a humidity of 30 to 80% over 20 to 60 hours.   The bamboo shoot of bamboo shoots using bamboo shoots as a raw material according to claim 1, wherein the bamboo shoots of the raw material are any one or more selected from bamboo shoots, bamboo, bamboo pulverized products, bamboo powder or bamboo skin Production method.   Bamboo shoots made from bamboo shoots, inoculated with bamboo shoots with a moisture content of 20 to 50% by weight, and made over 20 to 60 hours at a temperature of 25 to 45 ° C and a humidity of 30 to 80% The bamboo shoot cocoon obtained by cocooning.   The bamboo shoots using bamboo shoots as a raw material according to claim 3, wherein the bamboo shoots as a raw material are any one or more selected from bamboo shoots, bamboo, bamboo pulverized products, bamboo powder or bamboo skin.   A method for producing a bamboo shoot fermented food using bamboo shoots as a raw material, wherein the production method adjusts the moisture content of the bamboo shoots to 20 to 50% by weight, and the moisture content is adjusted by the moisture regulation step. Inoculating the bamboo shoots with the seed gonococcus and smelting them for 20 to 60 hours at a temperature of 25 to 45 ° C. and a humidity of 30 to 80%; And a fermentation process in which fermentation is carried out at a temperature of 15 to 50 ° C. for 20 to 300 days.   It is a bamboo shoot fermented food made from bamboo shoots, and inoculates the bamboo shoots with a moisture content adjusted to 20 to 50% by weight, and inoculates the seed buds with a temperature of 25 to 45 ° C. and a humidity of 30 to 80% for 20 to 60 hours. The bamboo shoot fermented food product is obtained by adding salt to a bamboo shoot koji obtained by koji making and fermenting at a temperature of 15 to 50 ° C. for 20 to 300 days.   A method for producing a bamboo shoot fermented food using bamboo shoots as a raw material, wherein the production method comprises one or more potatoes selected from soy sauce cake, cereals or beans, or rice cakes obtained from both. And adding salt and salt to the bamboo shoot whose water content is adjusted to 10 to 90% by weight, and adding the bamboo shoot and salt to the bamboo shoot at a temperature of 15 to 50 ° C. The method for producing the bamboo shoot fermented food product comprises a fermentation step for performing fermentation for a day.   It is a bamboo shoot fermented food made from bamboo shoots, and has one or more kinds of potatoes and salt selected from soy sauce cakes, or cereals obtained from cereals or beans, or both, and has a water content. It is obtained by adding bamboo shoots and salt in addition to bamboo shoots adjusted to 10 to 90% by weight, and then fermenting the bamboo shoots containing the straw and salt at a temperature of 15 to 50 ° C. for 20 to 300 days. And said bamboo shoot fermented food.   A method for producing a bamboo shoot fermented food using bamboo shoots as a raw material, wherein the manufacturing method is one or more kinds of potatoes and salt selected from soy sauce koji, cereals or beans, or koji made from both. Is added to the bamboo shoots whose moisture content is adjusted to 10 to 90% by weight, and the first charging step of the koji and salt, and the bamboo shoots with the koji and the salt added in the first charging step The said bamboo shoot fermentation characterized by consisting of the 2nd preparation process to add and the fermentation process which ferments the bamboo shoot which the soybeans steamed by this 2nd preparation process were prepared for 20 to 300 days at the temperature of 15-50 degreeC. A method for producing food.   It is a bamboo shoot fermented food made from bamboo shoots, and contains one or more kinds of potatoes and salt selected from soy sauce cake, cereals or beans, or rice cakes made from both, and has a water content of 10 In addition to the bamboo shoots adjusted to 90% by weight, then, after adding the steamed soybeans to the bamboo shoots charged with the strawberries and salt, the bamboo shoots prepared with the straws, salt and steamed soybeans were heated at a temperature of 15 to 15%. It is obtained by fermenting at 50 ° C. for 20 to 300 days.   The raw material bamboo shoot is any one or two or more selected from bamboo shoot skin, bamboo, bamboo pulverized material, bamboo powder, or bamboo skin, according to any one of claims 5, 7, or 9. Of bamboo shoot fermented food made from bamboo shoots.   The bamboo shoot as a raw material is any one or two or more selected from bamboo shoot skin, bamboo, bamboo pulverized material, bamboo powder, or bamboo skin, according to any one of claims 6, 8, or 10. Bamboo shoot fermented food made from dried bamboo shoots.   The method for producing a bamboo shoot fermented food product using the bamboo shoot according to any one of claims 7, 9 and 11, wherein the cereal is rice or wheat.   Cereals are rice or wheat, The bamboo shoot fermented food which uses the bamboo shoot described in any one of Claim 8, 10 or 12 as a raw material.