JPS62262969A - Natural seasoning - Google Patents

Abstract

PURPOSE:To obtain natural seasoning having good flavor free from bad taste and offensive smell, by treating waste liquor of sugar manufacture with KOJI mold. CONSTITUTION:The natural seasoning of this invention contains a treated material of waste liquor of sugar production with KOJI mold. Waste liquor obtained as by-product by treatment of Stephen's method in production of beet sugar, regenerated waste liquor produced from ion exchange resin treatment process in production of beet sugar and cane sugar may be used as the waste liquor of sugar manufacture. The waste liquor of sugar manufacture is preferably treated with KOJI mold alone. KOJI mold for brewing such as Aspergillus oryzae, A. soya, A. usami, A. awamori, etc., may be cited as the KOJI mold. The reaction between the waste liquor of sugar manufacture and the KOJI mold is preferably carried out at 20-40 deg.C at 5-9pH.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a natural seasoning that is made from sugar mill waste liquid and is rich in flavor and has no off-taste or odor.

[Conventional technology]

In the sugar manufacturing industry, in order to obtain higher purity sucrose, there are many refining operations, including the Steffen method in sugar beet 8H production, ion exchange resin treatment, activated carbon treatment in cane sugar production, and ion conversion resin treatment. etc. will be carried out.

For example, the Steffen method used to recover sucrose from waste honey in sugar beet production is a method in which lime is added to diluted waste honey and sucrose is recovered as a poorly soluble sucrose lime salt. However, this method has the disadvantage that a large amount of dilute Steffen waste liquid is discharged, and its disposal has become a major problem. The general properties of Steffen waste liquid are pH approximately 13, solid content 1-7%, and total sugar content 15-15%.
It is a yellowish-brown transparent liquid with 1.5% of total nitrogen, 103% to 8% of total nitrogen, and ash of α3% to 5%.In the past, it was naturally released underground due to its osmotic ability, but it is alkaline and contains organic matter and sugar. This treatment method was completely prohibited by the ``Waste Disposal and Cleaning Law'' enacted in 1971, as it has high BOD and COD and causes unpleasant odors due to decomposition and groundwater contamination. It happened. Therefore, for the sugar beet industry, the treatment of Steffen waste liquid is a big problem, and the development of its uses has become an important theme.

Normally, Steffen waste liquid is first concentrated to reduce its volume in terms of storage stability and transportation efficiency, and research on its use involves examining methods for using it as feed fertilizer [Takigawa Livestock Research Report]: 15:125 (1978), Mukai (15) 29 (
1978) Sugar beet research report (18) 251 (19
Attempts have been made to extract and purify betaine and glutamine (77)), its main components, but these are not currently commercially available due to economic reasons. Also, studies are being conducted to turn this Steffen waste liquid into seasonings. That is, the waste liquid is filled with carbon dioxide gas and lime is precipitated, 1) p)! t
-' to 10, the ash mainly consisting of potassium is removed by electrodialysis (Japanese Unexamined Patent Publication No. 162954/1982).
, 2) treatment with activated carbon or basic ion exchange resin to improve flavor (JP-A-57-71575); or 3) depotassium treatment using weakly acidic cation exchange resin under acidic conditions. (I\!f Publication No. 56-46918). The purpose of this method is to remove the ash content and odor, which are the biggest drawbacks in making seasonings from Steffen waste liquid, but the products obtained by these methods are almost sufficient to remove the ash content, but It was not satisfactory in terms of flavor. That is, the removal of off-flavors derived from the raw materials (particularly basic odor reminiscent of the smell of cooked squid) was insufficient, and products of quality that could be used as natural seasonings were not obtained.

As described above, although Steffen waste liquid is a promising raw material for seasonings and is rich in flavor components such as amino acids, sucrose, and betaine, the residual off-flavors derived from the raw materials pose a major problem in making seasonings. The current situation is that

In addition, the ion conversion resin method used in both cane sugar and beet sugar purification processes includes decolorization using a basic anion conversion resin and/or desalination using a combination of an acidic cation exchange resin and a basic anion exchange resin. However, in this method, a large amount of resin regeneration waste liquid is generated. Most of the recycled waste liquid is treated in wastewater treatment equipment, but the generated amount is enormous, and like the Steffen waste liquid, it contains a large amount of various organic substances, so the treatment method,
Furthermore, the development of effective utilization methods has become a major challenge for the sugar industry. Its use is to alkaline hydrolyze the weakly basic anion exchange resin produced during sugar beet production and neutralize it with an H-type weakly acidic cation exchange resin to make a seasoning (specially There is a report that the product obtained by this method is relatively good in terms of taste, but in terms of aroma, the removal of the peculiar odor of recycled waste liquid is insufficient. , has not been fully satisfactory.

[Problem that the invention seeks to solve]

As described above, when making effective use of sugar manufacturing waste, especially when making seasonings, the removal of off-flavors derived from raw materials is a major problem.

The present inventors first added at least 1 a (D
We proposed a natural seasoning in which the off-odor of Steffen waste liquid was removed by adding @ and treating it at a temperature of 65° C. or lower (Japanese Patent Application No. 59-240555). Although the product exhibits a remarkable deodorizing effect due to the koji mold itself, the substrate decomposed by m-, and the substrate itself, it does not provide flavor in addition to deodorizing, that is, the starch and protein of rice, wheat, and/or soybean are At the same time, flavor components such as sugars and amino acids produced by decomposition in The drawback is that it is difficult to apply in some cases, but it specifically removes only the off-flavor components of Ketang waste fluid such as Steffen waste fluid, and has no effect on other components! At present, there is a strong desire to develop a deodorizing method that does not affect To provide a natural seasoning rich in flavor by removing disadvantages such as off-taste and odor and effectively utilizing tJ sugar waste liquid.

[Means for Solving the Problems] To summarize the present invention, the present invention relates to a natural seasoning free of off-flavors, and is characterized in that it includes a koji mold-treated product of sugar manufacturing waste liquid.

Hereinafter, each condition for producing the natural seasoning of the present invention will be specifically explained.

First, the sugar manufacturing waste liquid used in the present invention is a waste liquid that is produced as a by-product when the Steffen method is used to recover sucrose from waste honey in sugar beet production, a recycled waste liquid that is generated when an ion conversion resin is used, Alternatively, it is recycled waste liquid generated when ion exchange resin is used in the purification (decolorization, desalination) step in cane sugar production. Pretreatment methods for sugar manufacturing waste liquid include neutralization, concentration, deashing, decolorization, etc., but it is desirable to perform these treatments as much as possible on sugar manufacturing waste liquid used as a raw material in the present invention. , not a mandatory requirement.

In the present invention, the koji mold-processed product refers to a product obtained by treating sugar manufacturing waste liquid with koji mold alone or with liquid koji, or solid koji that produces less flavor derived from decomposed products other than the previously proposed rice koji, wheat koji, and soybean. Refers to products that have been processed. In particular, it is preferable to use Aspergillus alone.

Examples of koji molds include brewing koji molds such as Aspergillus oryzae, Aspergillus oryzae, Aspergillus oryzae, Usami-1, Awamori, Aspergillus niger, Aspergillus kawachii, and Mukai Tamari.

The reaction between sugar manufacturing waste liquid and Aspergillus oryzae can be carried out either batchwise or continuously.

In the case of a batch method, there are two methods: either inoculating the sugar-making waste liquid with spores of Sushi fungi, or adding four separately cultured koji molds or koji to the sugar-making waste liquid and causing a reaction. In this case, aspergillus aspergillus may be used after immobilization treatment if necessary. In either method, the reaction conditions are preferably such that the enzyme system of Aspergillus aspergillus is not inactivated, and it is generally preferable to carry out the treatment at a temperature of 65°C or lower, particularly 20 to 40°C. At that time, the pH of the sugar manufacturing waste liquid was adjusted to 1 with hydrochloric acid, etc. so that it was within the range of 5 to 9. ! All you have to do is prepare it and let the koji mold work.

In addition, there are no particular limitations on the culture medium used for separate Izonai culture, as long as it is suitable for the growth of Aspergillus aspergillus and there is no problem in terms of flavor or safety even if it is mixed into sugar manufacturing waste liquid. Not done. For example, suitable media include potato-pudocu sugar medium, koji juice medium, Waxman medium, and mixtures thereof with sugar manufacturing waste liquid as appropriate. The bacterial cells and the culture medium may be separated by filtration or centrifugation in a conventional manner, and if necessary, the bacterial cells may be washed with water and used for the reaction with the sugar manufacturing waste liquid.

The reaction time between the sugar manufacturing waste liquid and bacteria varies depending on the degree of off-odor of the sugar manufacturing waste liquid, the content of coexisting components (ash content, nitrogen-containing components, etc.), pH, etc., but usually, four types of spores are directly added to the sugar manufacturing waste liquid. In this case, it is preferable to add separately incubated cells or koji to the waste liquid for 2 to 7 days, and then react with α5N for 24 hours while stirring. Furthermore, when directly inoculating spores, the reaction takes a long time and contamination by various bacteria becomes a problem, so it is desirable to use sugar manufacturing waste liquid that has been heat sterilized in advance.

When deodorizing using a continuous method, the L11 bacteria cultured by shaking in the same manner as the batch method can be immobilized with a crosslinking agent such as glutaraldehyde as necessary, and the liquid can be continuously supplied. After filling a suitable tank, it can be continuously reacted with sugar manufacturing waste liquid. The conditions such as temperature and pH at that time are the same as in the batch method.

After the koji mold treatment has been completed and the foreign odor has been removed, the m-tate waste liquid is subjected to solid-liquid separation using a conventional method such as compression ri, and the liquid portion is adjusted to a moisture content suitable for each use as necessary. concentrate,
Add preservatives such as salt and alcohol and amino acids as necessary.
To obtain a natural seasoning that is free from off-odor and rich in good flavor by adding seasoning auxiliary substances such as sugar, organic acids, and sugar alcohols. Moreover, a good product can also be obtained by drying the liquid part after solid-liquid separation or the processed product homogenized with a homogenizer by means such as spray drying or drum drying to form a powder seasoning.

The action of Aspergillus oryzae on the odor components of sugar manufacturing waste liquid is largely due to the combined action of its various enzyme systems, and many of these enzyme systems are generally unstable. That is,
Since many of the bacteria are easily deactivated by the extraction procedure from the bacterial cells, commercially available lI! Treatment with a fungal enzyme cleaving agent alone is insufficient to remove off-flavors from sugar manufacturing wastewater.

It is also believed that part of the off-flavor components are adsorbed by the koji itself, which is one of the reasons for the deodorizing effect.

In addition, yeast, which is a typical brewing microorganism along with Aspergillus oryzae, generally has a strong esterase activity, so it tends to produce an ester odor, and furthermore, it is often accompanied by a so-called yeast odor, so it cannot be used only for deodorization. Not suitable for intended use. On the other hand, when Illono is used alone, there is almost no new aroma generated, and even if some aroma is observed due to the relationship with the sugar manufacturing waste liquid components or due to the long reaction time, it is difficult to use yeast. The odor is much weaker than when the koji mold is used, and in this respect as well, it can be said that the deodorizing treatment using koji mold is excellent. However, the present invention is not limited thereto.

Example 1 Steffen waste liquid was adjusted to pH 45 with hydrochloric acid, then decolorized and deashed, and concentrated to a solid content of 25%.

This material 1 was subjected to heat sterilization using a conventional method, and then inoculated with Aspergillus oryzae conidia (11 fi) and 3
Culture was performed at 8°C with shaking. After 5 days, the grown bacterial cells were separated and removed by filtration to obtain a liquid portion α85t. This product has no strange odor of Steffen waste liquid, and contains betaine and
It was rich in flavor components such as glutamic acid. Dextrin 1112 to 9 was added to the treated solution and dried in a spray dryer to obtain a light brown powder of 0.34 to 9. The powder did not clump during storage and was optimal as an umami seasoning.

Example 2 After filling the Steffen waste liquid with carbon dioxide gas, the pH was adjusted to zO,
The resulting precipitate was separated and the liquid portion was concentrated under reduced pressure to a solid content of 30%. 200 Aspergillus niger cells were obtained by culturing 10kII with shaking at 30°C for 5 days in a koji juice medium. (wet weight) was added and stirred at 20°C for 24 hours.

After treatment, bacterial cells are removed by filtration and the solid content of the FCG portion is reduced to 75%.
% (concentrated under reduced pressure to a brown base with no strange odor characteristic of Steffen waste liquid, and retains the delicious flavor) 4
．． Got 0 k5.

Example 3 Amashiyo $! In the production process, purified sugar solution is treated with strong basic anion exchange resin Amberlite IR.
A-900 (OH7) (Rohm and Haas Company) (1.0 m3) and then treated with a weakly acidic cation exchange resin Amparite IRC-75 (H'') α4m'' to decolorize and desalt. Amparite after completion of liquid flow cycle
The RA-900 column was regenerated with 2N-NaOH.

After neutralizing the recycled waste liquid with concentrated hydrochloric acid to pH 7.5, the solid content was reduced to 2.
The liquid portion 30O2 concentrated under reduced pressure to 0% was passed through a column filled with 300% of the same bacterial cells used in Example 2 cross-linked and immobilized with glutaraldehyde at 5V=2.

The passed liquid was concentrated to a solid content of 80% to obtain a light brown paste 75 o'clock, which had almost no foreign odor and was rich in amino acid flavor.

〔Effect of the invention〕

As explained in detail above, the natural seasoning of the present invention makes full use of the deodorizing effect of Aspergillus aspergillus, and furthermore, the natural seasoning of the present invention does not lose the original flavor of sugar manufacturing waste liquid and is rich in flavor without any off-taste or odor. An excellent new natural seasoning.

Claims (1)

[Claims] 1. A natural seasoning free of off-flavors characterized by containing a koji mold-treated product of sugar manufacturing waste liquid.