JPS6225339B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is characterized in that by-products such as saccharified lees, mash lees, and distillation residues produced during alcoholic fermentation using corn as the main raw material are used as main ingredients, and koji and proteolytic enzymes are used alone or in combination to brew. This invention relates to a method for producing a sushi oil-like seasoning liquid. When producing grain whiskey, grain alcohol, etc., corn is used as the main raw material. At this time, saccharified lees, mash lees, distillation residue, etc. are produced. Saccharified lees is a solid fraction that is separated as necessary after steaming and saccharifying an aqueous suspension of crushed corn, and moromi lees is a solid fraction that is separated after fermentation and maturation before or after distillation. Both mash and moromi lees contain yeast cells, but both contain germ, skin, protein, etc. derived from corn, and are essentially the same (hereinafter both are collectively referred to as by-product solids). Distillation residue is the remaining liquid after distilling alcohol and aroma, and contains proteins, amino acids, and other soluble components contained in corn, microparticles, and bacterial cells (yeast) of fermentation microorganisms or bacterial cell components. It can be done. Most of these yeast cells are produced by assimilating components originally contained in corn and malt as an enzyme agent for liquefaction and saccharification. The by-product, which is the combination of the above-mentioned by-product solids and distillation residue, is the residue of starch from corn and malt that has been consumed, and is a nutrient-rich resource with almost all components other than starch remaining. . Conventionally, these by-products have only been used as feed for domestic animals. However, as mentioned above, these by-products are compositions rich in protein and other components, and at the same time, the steaming and distillation processes of mash are sufficient to sterilize harmful microorganisms, and the fermentation process is also microbiologically sufficient. Alcohol fermentation using yeast is carried out under controlled conditions, making it extremely hygienic. As a result of intensive research into the development of uses for these by-products as food, the present inventor was able to establish a method for producing a delicious soybean oil-like seasoning liquid using these by-products as raw materials. The general composition of the by-product solid content and distillation residue is as shown in Table 1, and the by-product solid content and distillation residue concentrate contain 25% and 41% crude protein, respectively, as anhydrous matter. After acid hydrolysis, amino acids such as glutamic acid, proline, alanine, valine, and isoleucine have a relatively high composition. As a method for preparing a seasoning liquid using these as main raw materials, it is possible to digest the proteins in the raw materials by using koji and various proteolytic enzymes alone or in combination, and in addition to these main raw materials, for example, beer can be used. A wide variety of flavors can be created by using waste yeast, wheat, and other ingredients. In particular, when used beer yeast is added to mash as it is, it self-digests and the proteolytic enzymes and other enzymatic powers of the yeast are utilized, and the decomposition products of the yeast cells' own nucleic acids and proteins add even more flavor to the seasoning liquid. Give. Currently commercially available soybean oil is generally made from soybeans and wheat as the main raw materials, but it is desired to use soybean oil to provide a variety of seasonings and to reduce raw material costs. As mentioned above, the by-products produced when producing alcoholic beverages such as grain whiskey and grain alcohol using corn as the main ingredient contain most of the protein contained in the corn, which is then absorbed by microorganisms. It has been found that when digested with proteolytic enzymes, the flavor of corn and the flavor produced by alcoholic fermentation are harmonized, resulting in a soybean oil-like seasoning with characteristics not found in conventional soybean oil. In addition, by using the above-mentioned by-products together with soybeans (defatted, raw) and wheat as part of the raw materials for conventional soy oil production, it is also possible to produce low-cost soy oil with a distinctive flavor. .

[Table] When rice crackers were flavored with the seasoning liquid obtained by the present invention, a faint aroma derived from corn and amino acids and other flavor components contained in commercially available mustard oil were added. You can get delicious okaki. Examples based on the present invention will be described below. Example 1 1 kg of rice malt was mixed with 3 kg of solid matter (mash lees) separated from mash, which is a byproduct of grain whiskey production using corn as the main ingredient, and after adding 1.6 g of water and 756 g of salt, the mash temperature was lowered. The temperature was set at 15-18°C for the first month, and then at 28°C for the next 5 months. Thereafter, the aged mash was filtered under pressure to obtain a liquid liquid of about 2 ml, which was subjected to a sensory test, and it was found to be a rich seasoning liquid similar to that of oil with a slight corn aroma. Example 2 Moromi lees 2.24Kg and distillation residue concentrate (moisture 65.9
%) 1.7Kg, add 720ml of water, mix, add 1.2Kg of sour oil koji (rice malt), stir well and react at 30℃ for 3 hours, then add 620g of salt, cool and cool to 20℃.
It was then aged for one month at 28°C, and for an additional five months at 28°C. The aged mash was filtered under pressure to obtain approximately 2 sap. The amino acid analysis values of this juice are as shown in Table 2.
As a result of the sensory test, it was found to be extremely delicious as a seasoning liquid. Example 3 1.68Kg of moromi lees and distillation residue concentrate (moisture 65.9
%) 1.25Kg and beer waste yeast liquid (moisture 80
%) 5.0Kg, then add 1.5g of proteolytic enzyme produced by microorganisms (bacteria) and 800ml of water at 40℃.
After reacting for 2 hours, 1.172Kg of salt was gradually dissolved,
It was aged at 18℃ for 1 month and at 28℃ for 5 months. The matured mash was squeezed to obtain about 3 liters of liquid. The amino acid composition of this squeezed juice was as shown in Table 2, and the result of the sensory test was that it was a delicious seasoning liquid. Table 3 shows the analysis results of the soybean oil-like seasoning liquid of each example and the commercially available dark soybean oil according to the standard analysis method published by the Japan Soy Sauce Technical Association.

【table】

【table】

Claims (1)

[Claims] 1. Brewing with by-products such as saccharified lees, mash lees, distillation residue, etc. produced during alcoholic fermentation using corn as the main ingredient as the main ingredients, and koji and proteolytic enzymes used alone or in combination. Method for producing oil-like seasoning liquid.