JP4759349B2 - Method for producing soy sauce using liquid koji - Google Patents

Description

  The present invention relates to a method for producing soy sauce, and more particularly, to a method for producing soy sauce using liquid koji. In the present invention, the soy sauce includes thick soy sauce, light soy sauce, tame soy sauce, re-prepared soy sauce, and white soy sauce.

As the koji used in the production of soy sauce, a solid koji made by growing koji molds on the surface of cereals and / or beans has been conventionally used. Solid koji is obtained by a traditional production method, but is not suitable for large-scale production because it is a special culture form called solid culture.
On the other hand, a liquid koji obtained by culturing koji molds in a liquid medium can be said to be a culture form suitable for efficient production because of easy culture control.
However, it is well known to those skilled in the art that this liquid koji does not provide sufficient enzyme activity necessary for soy sauce brewing.

For example, Patent Document 1 proposes that in a soy sauce rapid brewing method, soybean is decomposed and extracted with a protease agent and reacted with a liquid koji having a high glutamate-releasing activity to release glutamate. However, it is presumed that the enzyme activity is low because the enzyme agent is used together with the liquid koji.
Patent Document 2 proposes a method for producing soy sauce in which a liquid koji is mixed with a puffed raw material for koji making. However, in this method, in normal solid koji production, the seed koji is mixed with the extender and sprayed on the solid medium. By spraying the liquid koji instead of the seed koji, it is possible to quickly and uniformly produce the solid koji. It is only trying.

Japanese Patent Publication No.56-9101 JP 7-79733 A

  An object of the present invention is to develop a liquid koji having sufficient enzyme activity necessary for the production of soy sauce, and to propose an efficient method for producing soy sauce using the liquid koji.

  The koji used in the production of soy sauce is required to have high activity of proteases and other proteolytic enzymes, but it also has high activity of glucoamylase, a saccharifying enzyme, and acid-resistant α-amylase, which liquefies starch. It is also necessary. However, a technique for obtaining such a liquid koji with high enzyme activity by culturing koji molds in a liquid medium has not yet been disclosed. That is, it is generally said that this acid-resistant α-amylase is an enzyme that is not produced in liquid culture, and a liquid koji with high acid-resistant α-amylase activity has not been developed so far.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have, as a culture raw material, a liquid medium containing cereals in which all or a part of the surface is at least covered with husks, and the surface is covered with hulls. Obtained by cultivating Aspergillus oryzae on at least one liquid medium selected from a liquid medium containing peas or potatoes and a liquid medium containing amaranthus and / or quinoa that is not pretreated such as grinding or crushing It was found that by using a liquid koji, soy sauce can be produced efficiently, the present invention has been completed.

That is, the present invention according to claim 1 is a method for producing soy sauce using liquid koji, which includes a liquid medium containing cereals whose entire surface is covered with husks as a culture raw material, and the surface covered with hulls. Culturing white koji mold and / or black koji mold in at least one liquid medium selected from the above-mentioned liquid medium containing beans and / or koji, and using the liquid koji This is a method for producing soy sauce.
Next, the present invention according to claim 2 is the method for producing soy sauce according to claim 1 , wherein the beans and / or potatoes whose surfaces are covered with an outer shell are unprocessed .

According to the present invention, a method for producing soy sauce using liquid koji is provided. According to this method, it is possible to produce soy sauce that has the same level of quality as soy sauce obtained by a conventional method for producing soy sauce using solid koji and is functionally inferior. Furthermore, since liquid culture allows stricter culture control than solid culture, stable quality soy sauce can be produced inexpensively and efficiently by using liquid koji.
In addition, when producing soy sauce using the liquid koji produced according to the present invention, unlike the conventional soy sauce production using solid koji, the entire process can be carried out in the liquid phase, so it is more efficient than the conventional method. And a stable soy sauce production system can be provided.
Furthermore, by using a liquid koji produced by combining koji mold cultures using various raw materials and koji strains, it becomes extremely easy to make a variety of soy sauce.

  The liquid koji used for the production of the soy sauce of the present invention is a method proposed by the present inventors (Japanese Patent Application Nos. 2004-350661, 2004-352320, 2004-352324, 2004-378453). No. Description). That is, this method is applied to cereals whose surface is entirely or partially covered with husk, beans and / or moss whose surface is covered with husk, amaranth and / or quinoa without pretreatment such as crushing and grinding. A step of producing liquid koji by culturing koji molds in a liquid medium prepared by adding raw materials such as Specifically, in this method, since the koji mold is cultured using the above-mentioned raw materials, it takes time to saccharify the starch in the raw materials, the rate of sugar release into the culture system is suppressed, and the enzyme activity of the liquid koji is reduced. Be enhanced. In addition, glucoamylase and acid-resistant α-amylase are simultaneously generated and accumulated in a balanced manner.

In the present invention, examples of cereals used as a raw material for culturing liquid koji include barley, rice, wheat, buckwheat, millet, millet, millet, cucumber, and corn. As the shape of these culture raw materials, it is necessary that all or a part of the surface is covered with at least the husk, and the degree to which the unmilled product or at least the husk is left on the surface of the grain More than the whitening ratio that has been refined until now can be used, and brown rice, brown wheat and the like can also be used. In the case of rice, not only brown rice but also rice husks may be attached, or rice husks may be partly attached.
For example, when the cultivation raw material is barley, the unpolished milling rate is 100%, or the unmilled milling rate is 100%, and the unmilled milling rate (100%) to the barley grain ratio (generally Is a ratio obtained by subtracting 7 to 8%), that is, a polishing rate of about 92 to 93%.

  Here, the milling ratio refers to the ratio of cereals left after cerealing, and for example, the milling ratio of 90% means that 10% of the skin of the surface layer of the cereal is scraped off. Moreover, in the present invention, the unpolished barley is one that has been whitened from unmilled wheat to the extent that the grain skin is left on the surface of the grain, and includes one with a fineness ratio of 90% or more. Moreover, a grain skin means the outer side part which has covered the surface of the grain of cereals.

In the present invention, examples of beans and pods used as a raw material for culturing liquid koji include soybeans, red beans, and sweet potatoes. These culture raw materials are used for the preparation of a liquid medium in a state in which they are completely covered with the outer skin without being subjected to any processing such as cutting and pulverization, only by washing away the dirt on the outer skin.
In the present invention, heating or freezing treatment can also be performed while keeping the outer shell of beans or moss as the culture raw material.

In the present invention, amaranth used as a raw material for culturing liquid koji is a general term for an Amaranthaceae plant, and has a high protein content in cereals, and the content of lysine, which is one of the amino acids, is comparable to that of soybean. In addition, it is a highly nutritious grain that contains more calcium, iron and fiber than milled rice, and its country of origin is a specific region in Latin America, India, Himalayas, and Nepal. Quinoa, on the other hand, is an annual plant of the Agasaceae family, and is cultivated mainly in the highlands of southern Peru and the Andes Mountains of western Bolivia, and is rich in minerals, vitamins, proteins and dietary fiber.
The culture raw materials amaranth and quinoa may be used alone or in combination. These are used for the preparation of a liquid medium without pretreatment such as comminution or pulverization.

The above culture raw materials are used alone or in combination of two or more for preparing the following liquid medium. That is, the above culture raw material is mixed with water to prepare a liquid medium. The mixing ratio of the raw materials is adjusted so that protease, glucoamylase, and acid-resistant α-amylase are selectively generated and accumulated during the cultivation of Aspergillus.
For example, when wheat is used as a culture raw material, the liquid medium is prepared by adding 1 to 20% (w / vol) of wheat to water. In addition, when unrefined wheat is used, it is more preferably prepared in a liquid medium supplemented with 8 to 10% (w / vol), and when 95% refined wheat is used as a raw material, 1 is more preferable. Prepared in liquid medium supplemented with ~ 4% (w / vol).
Next, when brown rice from which rice husks are removed is used as a culture raw material, the brown rice is 1% (w / vol) to 20% (w / vol), preferably 5% (w / vol) to 13 with respect to water. % (W / vol), more preferably 8% (w / vol) to 10% (w / vol).

  When beans are used as culture raw materials, the beans are 1 to 10% (w / vol) with respect to water, preferably 8 to 10% (w / vol) for soybeans, and 1 to 2% for red beans. (W / vol) Prepared in added liquid medium. Moreover, when moss is used as a culture raw material, it is prepared in a liquid medium to which moss is added in an amount of 1 to 10% (w / vol) with respect to water.

For example, when amaranth is used as a culture raw material, it is 1.5% (w / vol) to 15% (w / vol), preferably 2% (w / vol) to 10% (w / w) with respect to water. vol), more preferably 2% (w / vol) to 8% (w / vol). On the other hand, in the case of quinoa, 1.5% (w / vol) to 7% (w / vol), preferably 2% (w / vol) to 6% (w / vol), more preferably, relative to water. Prepared in liquid medium supplemented with 2% (w / vol) to 4% (w / vol).
As described above, the optimum blending amount varies depending on the degree of whitening of the culture raw material to be used, the koji strain to be used, the type of the culture raw material, and the like.

  When koji molds are cultured in a liquid medium to which an appropriate amount of the above-mentioned raw materials are added, protease, glucoamylase, and acid-resistant α-amylase enzymes are produced in a well-balanced and high amount, and the liquid koji has sufficient enzyme activity for use in soy sauce brewing. Is obtained. If the amount of culture raw material used exceeds the upper limit, the viscosity of the culture solution becomes high, the supply of oxygen and air necessary for aerobic culture of Neisseria gonorrhoeae becomes insufficient, and the oxygen concentration in the culture decreases. This is not preferable because the culture is difficult to proceed. On the other hand, if the amount of the raw material used is less than the lower limit, the target enzyme will not be produced at a high rate.

  The starch contained in the raw material may be gelatinized before culturing. The starch gelatinization method is not particularly limited, and may be performed according to a conventional method such as a steaming method or a roasting method. In the sterilization step of the liquid medium described later, when the starch is heated to a starch gelatinization temperature or higher by high-temperature high-pressure sterilization or the like, the starch gelatinization is simultaneously performed by this treatment.

In addition to the above-mentioned raw materials, it is preferable to add organic substances, inorganic salts and the like as nutrient sources to the liquid medium as appropriate. These additives are not particularly limited as long as they are generally used for culturing koji mold, but organic substances include rice bran, wheat straw, corn steep liquor, soybean meal, defatted soybean, etc., and inorganic salts such as ammonium salt. , Nitrates, potassium salts, acidic phosphates, calcium salts, magnesium salts, and the like, and two or more organic substances and / or inorganic salts may be used at the same time. These addition amounts are not particularly limited as long as they promote the growth of Neisseria gonorrhoeae, but are about 0.1 to 5% (w / vol) as organic substances and 0.1 to 1% (w / vol.) As inorganic salts. It is preferable to add about vol.
The liquid medium of Aspergillus thus obtained may be sterilized as necessary, and the treatment method is not particularly limited. As an example, a high-temperature and high-pressure sterilization method can be mentioned, which may be performed at 121 ° C. for 15 minutes.

  The sterilized liquid medium is cooled to the culture temperature, and then the koji mold is inoculated into the liquid medium. The koji mold used in the present invention is a koji mold having proteolytic enzyme-producing ability and saccharide-degrading enzyme-producing ability, preferably a koji mold having protease-producing ability, glucoamylase-producing ability, and acid-resistant α-amylase-producing ability. Examples include white gonococcus such as Aspergillus kawachii, black gonococcus such as Aspergillus awamori and Aspergillus niger. Moreover, the form of the koji mold inoculated into the medium is arbitrary, and spores or hyphae can be used.

These koji molds can be used either by culturing with one kind of strain or mixed culturing with two or more kinds of the same or different kinds of strains. There is no problem whether these are used in the form of spores or hyphae obtained by preculture, but it is preferable to use hyphae because the time required for the logarithmic growth phase is shortened. There is no particular limitation on the amount of koji mold inoculated into the liquid medium, but about 1 × 10 ⁴ to 1 × 10 ⁶ spores per 1 ml of the liquid medium, and 0.1 to 10 of the preculture solution for mycelia. It is preferable to inoculate about 1%.

  The culture temperature of the koji mold is not particularly limited as long as it does not affect the growth, but it is preferably 25 to 45 ° C, more preferably 30 to 40 ° C. If the culture temperature is low, the growth of Aspergillus oryzae slows down, and contamination with various bacteria tends to occur. The culture time is preferably 24 to 72 hours. Any culture apparatus may be used as long as it can perform liquid culture. However, since Neisseria gonorrhoeae needs to perform aerobic culture, it needs to be performed under aerobic conditions in which oxygen and air can be supplied into the medium. Moreover, it is preferable to stir so that the raw material, oxygen, and koji mold in the medium are uniformly distributed in the apparatus during the culture. The stirring conditions and the aeration amount may be any conditions as long as the culture environment can be maintained aerobically, and may be appropriately selected depending on the culture apparatus, the viscosity of the medium, and the like.

  By culturing by the above culture method, protease, glucoamylase, and acid-resistant α-amylase enzymes are simultaneously produced in a well-balanced manner, resulting in a liquid koji having enzyme activity that can be used for soy sauce production. In addition, in this invention, the liquid koji shall also include the culture solution obtained by centrifuging a culture, those concentrates, those dry matters, etc. besides the culture itself.

  The liquid koji obtained by the above production method is used for the production of soy sauce according to the present invention. In producing soy sauce, soy sauce can be produced according to a known production method, except that the liquid koji is used instead of the solid koji.

An example of a method for producing soy sauce is as follows. First, a protein raw material and a starch raw material are mixed with the aforementioned liquid koji, salt, and yeast, and charged. Examples of protein raw materials include whole soybeans and defatted soybeans, and examples of sugar raw materials include wheat. These may be used alone or in appropriate combination of two or more. As pre-treatment before preparation, washing, water absorption, steaming, etc. are performed for soybeans, and roasting, cracking, etc. are performed for wheat.
After charging, it is fermented and matured for about 5 to 8 months with occasional stirring and aeration. In the meantime, starch and protein are decomposed by the action of enzymes and microorganisms in the liquid koji, and various aroma components are produced, producing a flavor unique to soy sauce.
After fermentation, the moromi is filtered and fired and dragged to obtain the final product.

  Moreover, all the processes in soy sauce manufacture can be performed by a liquid phase by this invention. As a method for producing soy sauce in which all steps are performed in a liquid phase, for example, soybean and wheat are melted and liquefied using a heat-resistant enzyme agent at a high temperature of about 80 ° C., and then the above-described liquid koji, salt and yeast are used. And mashing the fermented and aged moromi to produce it.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to these Examples.

Example 1 Production of soy sauce using liquid koji (1) Preculture method: 8 g of 78% refined wheat (Norin 61) and 100 ml of water were placed in a 500 ml baffled Erlenmeyer flask and autoclaved at 121 ° C. for 15 minutes. This preculture medium was inoculated with Aspergillus kawachii (NBRC 4308) at 1 × 10 ⁶ cells / ml and cultured with shaking at 37 ° C. for 24 hours at 100 rpm.

(2) Main culture method: 1 g of wheat (no fertilization, Norin 61), 1 g of whole soybean (Kitasume), 0.2 g of KNO ₃ , 0.3 g of KH ₂ PO ₄ and 100 ml of water are placed in a 500 ml baffled Erlenmeyer flask and 121 ° C And autoclaved for 15 minutes (7 prepared). 1 ml each of the above preculture was inoculated into this main culture medium and cultured with shaking at 37 ° C. for 72 hours at 100 rpm.

(3) Yeast; Zygosaccharomyces rouxii (NBRC0510) was cultured in 10 ml of YPD medium at 30 ° C. for 24 hours, and then collected by centrifugation. The obtained cells were washed twice with sterilized water.
(4) Preparation: The preparation composition was as shown in the table below. The whole soybeans were washed, soaked in water overnight, drained for 60 minutes, and steamed for 4 hours, and then crushed by a food processor. Wheat (Norin 61) was roasted and then ground. Salt was suspended in the liquid koji, and the yeast (total amount added) and the whole soybeans and wheat treated as described above were added thereto.

(5) Fermentation conditions: After fermentation at 15 ° C for 30 days, the temperature was raised to 2 ° C / day to 30 ° C. After reaching the temperature, fermentation was further performed at 30 ° C for 3 months. Up to this point, the mixture was properly stirred. Thereafter, the mixture was aged at 25 ° C. for 2 months without stirring to obtain a final moromi.
The analytical values of the final moromi obtained are as follows.

＊食塩以外の可溶性固形分

* Soluble solids other than salt

(6) Filtration; The final mash obtained was squeezed with a nylon filter cloth.
(7) Post-treatment: Fired at 80 ° C. for 30 minutes and dragged to obtain the final product.

  When the sensory evaluation of the soy sauce obtained as described above was conducted by 6 panelists specializing in alcoholic beverages, it was determined that the soy sauce had sufficient quality for use as soy sauce.

  In addition, in the said Example, even when only a round soybean or only wheat was used as a culture raw material of a liquid koji, it was possible to manufacture soy sauce without a quality problem.

  From the above, according to the method of the present invention, it became clear that soy sauce can be produced using liquid koji.

According to the present invention, a method for producing soy sauce using liquid koji is provided. According to this method, it is possible to produce soy sauce that has the same level of quality as soy sauce obtained by a conventional method for producing soy sauce using solid koji and is functionally inferior.
Furthermore, by using a liquid koji produced by combining koji mold cultures using various raw materials and koji strains, it becomes easy to make a variety of soy sauce.
Therefore, the present invention is expected not only to improve the efficiency of soy sauce production, but also to contribute to the soy sauce market expansion by providing products that meet the diverse demands of consumers.

Claims (2)

A method for producing soy sauce using liquid koji, which includes, as a culture raw material, a liquid medium containing cereals whose entire surface is covered with husks, and a liquid containing beans and / or potatoes whose surfaces are covered with hulls. A method for producing soy sauce, comprising culturing white koji mold and / or black koji mold in at least one liquid medium selected from medium and obtaining liquid koji, and using the liquid koji. The method for producing soy sauce according to claim 1 , wherein the beans and / or mosses whose surface is covered with an outer shell are unprocessed .