JPS63251056A - Preparation of paste food - Google Patents

Abstract

PURPOSE:To prepare a paste food free from malt smell, having low salt content, resistant to browning and usable in various uses, by treating cereals or processed cereals with a liquefying enzyme and a saccharifying enzyme and gelatinizing the treated product. CONSTITUTION:Cereals such as corn, wheat and rice and/or processed cereals are liquefied with a liquefying enzyme and saccharified with a saccharifying enzyme. If necessary, the product is subjected to alcoholic fermentation with yeast. The obtained saccharified product or an alcohol-containing product is added with cereals and/or processed cereals and, if necessary, a seasoning to control the composition in a manner to give a final product having a sugar content of <=35%(W/W), an alcohol content of <=13%(V/W) and a viscosity of >=20,000cp. The obtained composition is gelatinized and sterilized by heating at about 80-160 deg.C, preferably 90-110 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel paste food product that is significantly more versatile than conventional sake lees, miso, and the like.

[Conventional technology]

Traditionally, paste foods such as miso, sesame paste, sake lees, mirin lees, ketchup, peanut paste, and mustard have been widely used for the purpose of flavoring and seasoning foods. In some cases, these materials can be obtained by pulverizing the raw materials as they are and then turning them into a paste, or by pressing lees, which is a by-product of pressing the fermented moromi of sake, such as sake lees, or by fermenting and maturing a mixture of koji and soybeans. However, conventional paste foods have poor preservability, such as sake lees and mirin lees, miso (salt), sesame paste (sesame paste), aroma,
Ketchup - It has drawbacks such as limited use due to flavor and color such as color and sourness, and limited range of use such as the plate-like shape and difficult to handle like sake lees (Japanese Patent Application Laid-open No. 53-32198). Ta.

[Problem that the invention seeks to solve]

As a result of extensive research in order to solve the above-mentioned drawbacks, the present inventor liquefied grains and/or grain processed products with a liquefying enzyme, saccharified this liquefied product with a saccharifying enzyme, and found that this saccharified product has the necessary components. Depending on the conditions, yeast is added and alcoholic fermentation is performed to obtain alcohol-containing moromi, and by adding grains and/or grain processed products and seasonings as necessary to this saccharified or alcohol-containing moromi, the viscosity of the final product can be adjusted to the desired viscosity. The ingredients are adjusted to the desired viscosity and then gelatinized at the required temperature.It has excellent viscosity and does not have the koji odor that was a disadvantage of conventional sake lees and miso in terms of versatility. The present inventors have discovered that it is possible to obtain a highly versatile paste food that is low in salt content, has a rich texture that resists browning, and is glossy, leading to the completion of the present invention.

The present invention will be specifically explained below.

[Structure of the invention]

As the grain raw material for the grain processed product used in the present invention, one or a mixture of two or more of corn, wheat, rice, milo, pigeon oat, barley, naked wheat, etc. can be used.

As the grain processed product used in the present invention, pulverized products, refined products, and processed products of the above-mentioned grain raw materials can be used. For example, soft flour for wheat, shiratama flour for rice, corn flour for corn, and refined powder for milo can be used.Also, by adjusting the particle size of the processed grain to a certain size, the paste food of the present invention can be used. , a more suitable one can be obtained.

Simple production flow of the present invention Raw materials ↓ Liquefaction process Component adjustment process ↓ Gelatinization process ↓ Sterilization process ↓ Product production process ↓ Paste food Although the simple production flow of the present invention has been described above, first (about the al liquefaction process) , a liquefaction treatment is performed in order to satisfactorily saccharify the grain and/or processed grain product.

Liquefaction treatment is carried out by adding liquefaction enzyme at 80-160℃,
React with stirring for 120 minutes. As the liquefying enzyme, alpha-amylase is preferred, and thermostable alpha-amylase is particularly preferred. As α-amylase, a commercially available enzyme agent may be used. However, if the raw material concentration, which is the amount of grain dissolved in water, exceeds 50% (dry weight), stirring becomes difficult and good liquefaction cannot be achieved.

Next, in the (b) saccharification step, the liquefied moromi is further subjected to saccharification treatment in order to produce sugar. In the saccharification treatment, a saccharification enzyme is added to the liquefied moromi, and the mixture is heated at 40 to 60°C for 1 to 2 hours.
It is preferable to treat for 0 hours and add and mix proteolytic enzymes, fiber-degrading enzymes, etc. as necessary. Glucoamylase, β-amylase, etc. are preferably used as the saccharifying enzyme, protease is preferably used as the proteolytic enzyme, and cellulase is preferably used as the fibrinolytic enzyme. In addition, in this process, production of sugar of 40% or more (weight/weight) is not observed when using only raw material sources without adding sugar.

Next, regarding (C) alcohol fermentation step, yeast for the purpose of alcohol production is added to the saccharified moromi, and 1
Alcohol fermentation is carried out at 0-30°C for 4-20 days. Yeasts used for alcohol fermentation include sake yeast and baker's yeast (Saccharomyces cerevisiae).
e), pressure oil yeast, and miso yeast, or a mixture of two or more thereof can be used. In addition, in this process, alcohol production of 17% or more (volume/weight) is not observed when using raw materials alone without adding alcohol.

In this application, "as necessary" means that in the case of a paste food that does not require the inclusion of alcohol, it can be made into a paste food directly without going through the alcohol fermentation process, and the aroma of alcohol fermentation and the preservability due to alcohol If the paste food is desired to be improved, it is made into a paste food through an alcohol fermentation process, and the alcohol fermentation process can be selected as appropriate depending on the physical properties of the paste food and preference. Instead of the alcohol fermentation process, a method of adding and mixing alcohol can also be used.

Next, regarding the component adjustment step (d), the saccharification step and/or
Or, in order to adjust the quality of the moromi that has gone through the alcohol fermentation process to suit the use of paste foods, preferably the viscosity is 20.
．． 000 cp or more, alcohol content of 13% (volume/weight) or less, and sugar content of 35% (weight/weight) or less.

One or more types of grains and/or processed grains used in the present invention are added to the moromi and dissolved. Additionally, seasonings (salt, etc.), fragrances, sweeteners, pigments, and other food materials may be added depending on the purpose. If they are mixed indiscriminately during dissolution, the texture will be grainy or powdery, which is undesirable in terms of the texture of the present invention, so it is desirable to mix them uniformly. Specifically, kneader,
It is best to use the method mentioned above, mixing with a mixer.

(e) Regarding the gelatinization step, the moromi with the adjusted ingredients is 80 to 1
Gelatinization treatment is performed by heating to 60°C, preferably 90 to 110°C. Although a gelatinization process is employed to produce a paste food that is creamy and has an appropriate viscosity, a general gelatinization process may be used.

Next, regarding the (fl sterilization process), sterilization is sufficiently accomplished by the heating in the gelatinization process described above, so there is no need to heat sterilize again. Never.

Generally, it is sufficient to carry out the process at 90°C for about 1 minute.

Next, the present invention will be explained in detail with reference to experimental examples.

Experimental Example 1 52 types of corn flour, powder, and wheat flour
After mixing and dissolving 47 parts of water and 0.15 parts of liquefaction enzyme (commercially available heat-stable amylase), liquefaction treatment was performed for 1 hour while controlling the temperature at 90°C. After the liquefaction is completed, the temperature of the moromi is adjusted to 60°C, and saccharifying enzyme (commercially available saccharifying enzyme) is added to 0.
0.2 parts of the mixture was added, uniformly dispersed, and the saccharification reaction was carried out for 16 hours. The sugar concentration of the moromi at the end of saccharification was as shown in Table 1. Next, 15 parts of the same grains or grain processed products used in each experimental group were added to 100 parts of the moromi at the end of saccharification, and 1.7 parts of table salt was added to adjust the ingredients, and the temperature was adjusted to 90°C. The mixture was gelatinized for 30 minutes and sterilized.

The product thus produced was a paste food having the appropriate viscosity and smooth texture, which are the characteristics of the present invention.

The physical properties and quality of the paste foods produced in each test group were as shown in Table 1.

(Margins below this page) Experimental Example 2 52 parts each of corn flour, powder, and wheat flour, or 26 parts each of 2 types in total, 47 parts of water, and a liquefaction enzyme (commercially available thermostable amylase). 0.02 each
After adding the mixture in portions and thoroughly mixing and dissolving it, the temperature was adjusted to 90° C. and a liquefaction treatment was performed for 1 hour.

After liquefaction, adjust the temperature of each mash to 60°C, add 0.5 parts of each saccharifying enzyme (commercially available saccharifying enzyme) to 1000 parts of the liquefied mash, mix well, and dissolve. A saccharification reaction treatment was performed at 60°C for 16 hours. next,
The saccharified mash was cooled to 30°C in cold water, and then alcoholic fermentation yeast was added to 2 parts for each 100 parts of saccharified F.
．． Two parts were added, mixed and dissolved, and alcohol fermentation was performed at 30°C for 5 days.

To 100 parts of the moromi after alcohol fermentation using each grain or grain processed product, 15 parts and 1.75 parts of each grain or grain processed product and salt were added, uniformly dissolved, and then heated to 90°C. As a result of heating, gelatinization and sterilization for 20 minutes, a paste food was obtained that had an appropriate viscosity and smooth texture as shown in Table 2, and did not have a malty smell like sake lees or miso. It was done.

(Blank below next summer) Next, in Experimental Example 3, we will specifically explain how important the gelatinization process is in order to provide the paste properties of the present invention.

Experimental Example 3 52 parts or 2 parts of corn flour, powder, or wheat flour
Mix 26 parts of each seed (52 parts total) and 47 parts of water, add 0.02 parts of each of liquefied enzymes (commercially available thermostable amylase), dissolve well and uniformly, and then adjust the temperature to 90°C. The liquefaction treatment was carried out for 1 hour.

Subsequently, after the liquefaction was completed, the temperature of the moromi was adjusted to 30°C, 0.5 part of saccharifying enzyme (commercially available saccharifying enzyme) was added to 1000 parts of the liquefied mortar, and the mixture was well dissolved and dispersed, and then the temperature was adjusted to 60°C. A saccharification reaction treatment was carried out for 16 hours. This saccharified moromi is divided into two equal parts, and for each half, 15 parts of each grain or grain processed product is added to 100 parts of the saccharified moromi, thoroughly dissolved, and then glued for 30 minutes at a temperature of 92°C. In addition to chemical treatment, sterilization treatment was also performed. The physical properties of this saccharified moromi and the saccharified moromi that has been gelatinized and sterilized by adding grains or grain processed products are that the latter is a paste food with an appropriate viscosity, whereas the former is almost like a grainy liquid. I could not obtain anything that could be called a paste food.

The differences in viscosity and texture between the saccharified moromi and those that were gelatinized and sterilized by adding grains or grain processed products in each experimental area were investigated in the third experiment.
Shown in the table.

(Leaving space below next summer) Next, cool the remaining halves of the saccharified mash into 2 equal parts to 30°C, and add 2.2 parts of alcoholic fermentation yeast (commercially available baker's yeast) to 100 parts of gelatinized g. part addition,
After dispersion, alcohol fermentation was performed at 30°C for 5 days. Next, for the alcohol-fermented mortar, 15 parts and 1.75 parts of the grains or grain processed products from each experimental group and salt were added to 100 parts of the alcohol-fermented mortar, and the mixture was thoroughly mixed and dissolved. The mixture was heated to 90° C. for 30 minutes to gelatinize and sterilize. As a result, the physical properties of the alcoholic fermentation mortar were liquid with a rough texture, but by adding the grains or grain processed products and gelatinizing and sterilizing them, the product had an appropriate viscosity and smooth texture. A paste food of excellent quality without the malty odor of sake lees or miso was obtained.

Table 4 shows the differences in viscosity and texture between the alcohol-fermented moromi and those further gelatinized and sterilized by adding grains or grain processed products in each experimental group.

Next, the basis for setting the gelatinization temperature conditions will be explained in Experimental Example 4.

Experimental Example 4 Using gelatinized moromi prepared in the same manner as Experimental Example 1, 15 parts and 1.5 parts of each grain or grain processed product and salt were added to 100 parts of each gelatinized moromi, respectively. As a result of gelatinization for 30 minutes at 60°C, 70°C, 90°C, 110°C, 120°C, and 160°C,
As shown in the table, below 70°C, gelatinization did not proceed sufficiently and uniform mixing was not possible, and the texture was also rough.

On the other hand, at temperatures above 110°C, browning progresses too much and the texture becomes smooth, but the lightness decreases, so the gelatinization temperature is 80°C.
C to 110C is preferred. This is not the case when applied to foods that prefer coloring due to browning.

(Margins below the wooden page) Table 5-1 The roughness and powderiness after the heat treatment were sensory evaluated.

+: Rough and powdery ±: Can't say either way - No rough texture, no powdery spots Table 5-2 Browning due to heat treatment was compared.

1: No browning 10: Slight browning 2: Strong browning f: Significantly strong browning Experimental Example 5 Mix 240 parts of corn flour with 760 parts of water and add 0.01 part of liquefied oxygen (commercially available heat-resistant amylase) to ensure uniformity. After dissolving in the solution, liquefaction treatment was performed for 1 hour while controlling the temperature at 90°C. Subsequently, after the liquefaction is completed, the temperature of the moromi is set to 6.
The temperature was adjusted to 0°C, 0.1 part of a saccharifying enzyme (commercially available saccharifying enzyme) was added, and the mixture was uniformly dispersed, and a saccharifying reaction was carried out for 16 hours.

Corn flour, skim milk powder, 500 parts of moromi at the end of saccharification,
Food starch F-102, salt, white roux base, sucrose, monosodium glutamate, white perapa,
Nucleic acid seasoning, water 100.20.15.10.5 respectively
．． 0.3.0.1.5.0.3゜0.2.Add 150 parts at a time (mix and dissolve, then heat to 90℃, gelatinize and sterilize for 10 minutes. The result is a seasoned soup for soup. The base is obtained.

Experimental Example 6 To 100 parts of each alcoholic fermentation mash prepared in the same manner as Experimental Example 2, 15.0% of each grain or grain processed product, sugar, and flavoring liquid (protein hydrolyzate) were added. 7
．． Add 11.5 parts at a time, mix and dissolve well, then add 9
As a result of gelatinization and sterilization at 0°C for 20 minutes, a paste food suitable for use as a pickling bed for pickles was obtained.

Next, an experimental example will be used to explain how the paste food of the present invention is more versatile than conventional paste foods.

Experimental Example 7 A comparison of the paste food of the present invention prepared using powder in the same manner as in Experimental Example 2 and sake lees shows that it has better properties than sake lees in terms of texture, aroma, and gloss, as shown in Table 6. I found out that

, Table 6 Therefore, a pickled bed for lees pickling, which is a typical use of sake lees, is prepared by adding liquid sugar, flavoring liquid,
After adding 11.5.7.7.0.03 parts of shochu and comparing their properties, the results are as shown in Table 7. As a result of comparing miso with the paste food of the present invention prepared using the same method as in 2, it was found that it has better properties than miso in terms of texture, gloss, and low salt content, as shown in Table 8. Ta.

Table 8 Therefore, to prepare a pickled bed for miso pickling, which is a typical use of miso in a paste state, sake, mirin, and soybean oil were added to 100 parts of miso or the paste food of the present invention at 36.36.18 parts, respectively.
As a result of adding parts one by one and comparing their properties,
As shown in Table 9, the paste food of the present invention has higher gloss and
It was found that the texture and color were excellent, and in addition, the taste was less salty and had a moderate sweetness, resulting in a well-balanced and desirable taste.

(Margin below overlapping) Table 9 Experimental Example 9 A soup was compared between the product of the present invention prepared using corn flour in the same manner as in Experimental Example 1, and wheat flour or starch. That is, skim milk powder, food starch F-102, salt, white roux base, sucrose, monosodium glutamate, white Peraper, and nucleic acid seasoning were added to 500 g of the product of the present invention, or 68.6 g of wheat flour or 67.7 g of starch. 20.0.15.0.10.0
．． 5.0.3.0.1.5.0.3.0.2g and water were added to make 1000g, mixed well and dissolved,) Toto, 90
'C,: As a result of comparing the properties of each soup heated for 10 minutes after heating, it was found that it was superior to other soups in terms of texture, viscosity (thick taste), and aroma, as shown in Table 10. I found out that he was excellent.

Table 10 Next, the effect of inhibiting browning of the paste food of the present invention will be explained in Experimental Example 10.

Experimental Example 10 Paste food of the present invention, sake lees or miso, and mixtures of 50 parts each of the paste food of the present invention and sake lees, and 50 parts each of the paste food of the present invention and miso, each yielding 3.15
．． As a result of comparing the degree of browning when stored at 30℃,
As shown in Table 11, it was found that the paste food of the present invention had a remarkable effect of suppressing browning.

As explained above, it can be seen that the paste product of the present invention is a highly versatile paste food because of its superiority over conventional paste foods in terms of quality and functionality such as the browning inhibiting effect. Of course, its uses are not limited to those described above.

(Leaving space below next summer) Table 11 (Notes) The larger the number, the more advanced the browning is. Example 1 523 kg of wheat flour was dissolved in 477# hot water, and 1.9 kg of commercially available heat-resistant amylase was added. After thorough stirring, the temperature is raised to 90°C and held at 90°C for 60 minutes while stirring to liquefy. After liquefaction, the liquid is cooled to 60° C., 150 g of a commercially available saccharifying enzyme is added, and the mixture is sufficiently stirred. This was held at 60℃ for 16 hours for saccharification, and 150kg of wheat flour was added to the saccharification finished liquid, stirred thoroughly and dissolved, and then heated to 90℃.
After heat treatment for 20 minutes, a wheat-derived paste food with an appropriate viscosity was produced.

Analysis value example 2 261 kg of wheat flour, 263 kg of corn flour 47
Dissolve commercially available thermostable amylase in hot water of A at 1.9 k.
After adding g and stirring thoroughly, the temperature is raised to 90°C and held at 90°C for 60 minutes while stirring to liquefy. After liquefaction, the liquid is cooled to 60°C, 1508 g of a commercially available saccharifying enzyme is added, and the mixture is thoroughly stirred. This is held at 60° C. for 16 hours for saccharification. After adding the saccharification finished liquid, 75 kg of wheat, and 75 kg of corn flour, stirring thoroughly and dissolving, the mixture was heated at 90°C for 2 hours.
Heat treatment was carried out for 0 minutes, and a paste food derived from wheat and corn with an appropriate viscosity was produced.

Example 3 517 kg of rice flour was dissolved in 483ffi of warm water, 1.0 kg of commercially available heat-resistant amylase was added, and after thorough stirring, the temperature was raised to 90°C, and with further stirring, the mixture was held at 90″C for 60 minutes to liquefy. After liquefaction, cool to 30℃,
150 g of a commercially available saccharifying enzyme and 1X10' yeast were added, and alcoholic fermentation was carried out at 30° C. for 5 days.

150 kg of rice flour was added to the liquid after alcohol fermentation, and after thorough stirring, heat treatment was performed at 90° C. for 20 minutes, thereby producing a rice-derived paste food with an appropriate viscosity.

Example 4 290 kg of corn flour was dissolved in 7096 warm water, 1.0 kg of commercially available heat-resistant amylase was added, and the mixture was thoroughly stirred.
Hold for 1 minute to liquefy. After liquefaction, cool to 30℃, add 125g of commercially available saccharifying enzyme and yeast at 1X10' cells/ll, and perform alcohol fermentation at 30℃ for 5 days. Finish alcohol fermentation. 250 kg of corn flour was added to the solution, and after thorough stirring, heat treatment was performed at 90° C. for 20 minutes, thereby producing a corn-derived paste food with an appropriate viscosity.

Example 5 523 kg of wheat flour was dissolved in 47711 warm water, 1.0 kg of commercially available heat-resistant amylase was added, and after thorough stirring, the temperature was raised to 90°C, and while stirring, the mixture was held at 90°C for 60 minutes to liquefy. After liquefaction, the mixture is cooled to 30° C., 150 g of a commercially available saccharifying enzyme and yeast are added at 1×10′ cells/−, and alcoholic fermentation is carried out at 30° C. for 5 days.

Add 200 kg of wheat flour to the liquid after alcohol fermentation, stir thoroughly, and then heat treat at 90°C for 20 minutes.
As a result, a wheat-based paste food with an appropriate viscosity was created.

Analytical Value Example 6 527 kg of corn flour was dissolved in 476 - warm water,
Add 1.9 kg of commercially available heat-resistant amylase, stir thoroughly and dissolve, raise the temperature to 90°C while stirring, and hold at 90°C for 60 minutes while stirring to liquefy. Next, liquefaction was completed. The slurry was cooled to 60°C, 7.15g of commercially available saccharifying enzyme was added thereto, and the slurry was stirred for 16 hours.
Saccharification is carried out at 60℃ for 30 hours.
Cool to ℃, add 1X10' yeast,
Alcohol fermentation is carried out at 30°C for 5 days. 150g of cornflour is added to the alcohol fermented liquid, stirred thoroughly, and then heated at 90°C for 20 minutes. As a result, a corn-derived paste food with appropriate viscosity was produced.

Analytical Value Example 7 517 kg of rice flour was dissolved in 483-degree warm water, 1.9 kg of commercially available heat-resistant amylase was added and dissolved with sufficient stirring, the temperature was raised to 90°C with stirring, and the temperature was raised to 90°C with further stirring.
Hold as is for 30 minutes to liquefy. Next, the liquefied slurry was cooled to 60°C, and 150g of reprinted saccharifying enzyme was added thereto, stirred thoroughly and kept at 60°C for 16 hours.
Carry out saccharification. Cool the liquid after saccharification to 30℃,
Add 1X10' yeast and carry out alcohol fermentation at 30℃ for 5 days.
After adding kg of rice flour and stirring thoroughly, heat at 90℃ for 20 minutes.
Heat for a minute. This produces a rice-derived paste food with an appropriate viscosity.

Analysis value

Claims (2)

[Claims] (1) Liquefy grains and/or grain processed products with a liquefaction enzyme, saccharify this liquefied product with a saccharifying enzyme, then add yeast to this saccharified product as necessary to perform alcohol fermentation,
After adjusting the ingredients so that the viscosity of the final product becomes the required viscosity by adding grains and/or grain processed products and seasonings as necessary to the obtained saccharified or alcohol-containing material, the ingredients are adjusted to the required temperature. A method for producing a paste food characterized by gelatinization and sterilization. (2) The gelatinization temperature is 80 to 160°C, and the grain and/or
Or sugar content derived from processed grain products is 35% (weight/weight) or less, alcohol content is 13% (volume/weight) or less, and viscosity is 2.
2. The method for producing a paste food according to claim 1, wherein the paste food has a content of 0,000 cp or more, has a smooth texture, and does not have a koji odor.