KR100304674B1 - How to prepare seasonings - Google Patents

Abstract

The fermented protein koji was hydrolyzed at a temperature of 2-25 ° C. and a pH of 4.5-10 for a period of 6 hours to 28 days, and salts and yeast were added to the hydrolyzed fermented koji to make a moromi. A process for producing seasonings of fermented protein koji made from protein containing materials and carbohydrates, comprising fermentation.

Description

[Name of invention]

How to prepare seasonings

Detailed description of the invention

The present invention relates to a method for preparing seasonings, and more particularly, to a method for preparing seasonings by biological hydrolysis of protein-containing materials.

Hydrolyzed proteins have been used as food condiments for hundreds of years in the Far East, as a form of soy sauce that has traditionally been produced by long periods of production, usually several months by enzymatic hydrolysis. When making soy sauce, ingredients containing plant protein, such as boiled soy or skim soybean powder, are inoculated with carbohydrates in Aspergilli and fermented for 2 days, during which time the enzyme is made. At the moromi stage, fermented koji is made that can hydrolyze proteins and carbohydrates. This fermented koji is mixed with saline to make a moromi, which is fermented for 4-8 months by the action of microorganisms such as soy lactic acid bacteria and soybean yeast, and then the solid portion is removed from the fermented moromi to obtain soy sauce.

About 100 years ago, hydrochloric acid was used to prepare seasonings, and a method was developed to hydrolyze proteins faster in just a few hours. Recently, however, the use of acid hydrolyzed vegetable protein (HPP) in cooking has been criticized for some of the chlorine compounds in the acid process. Thus, several attempts have been developed to develop HPP substitutes that can be used to taste in the cooking process. Soy is one such suitable substitute. However, due to differences in raw materials and related manufacturing processes, these two preparations, HPP and soy sauce, have some differences in chemical composition and taste. The use of soy that can be used as an HPP substitute is limited because of its "fermented" characteristics. Differences in the manufacturing process also result in significant differences in the degree of hydrolysis of the protein containing material to amino acids. Soy has less amino acid content than HPP, resulting in a significantly weaker taste than HPP.

We have prepared a process for preparing seasonings based on an improved standard soy sauce technique in which the fermented koji is treated by low temperature hydrolysis prior to forming the moromi stage, so that the resulting seasoning tastes much stronger than standard soy sauce. Developed.

Thus, the present invention comprises fermenting protein cola prepared from protein-containing materials and carbohydrates, which comprises hydrolyzing the fermented protein koji at a temperature of 2-25 ° C. and a pH of 4.5-10 for a period of 6 hours to 28 days. It provides a method of treating for seasoning preparation.

Fermented koji is a conventional method for preparing soy sauce, i.e., a culture of protein-containing material and carbohydrates in Aspergillus oryzae and / or Aspergillus sojae on a culture table. It is prepared by a method containing inoculating with to prepare a fermented koji. Protein containing materials are advantageous from vegetable protein materials such as soybean, corn gluten or rice gluten, but wheat gluten is preferred. Materials containing vegetable proteins are advantageous to boil, and are used in the form of solid particles so that fungi on Aspergillus oriza and / or Aspergillus devices can grow on the surface of the particles and finally penetrate into the particles. desirable. The koji is conveniently fermented to a solid state.

The hydrolysis of the fermented koji is preferably carried out substantially or completely in the absence of salts, which is advantageously carried out with constant stirring.

Fermented Cozy is conveniently hydrolyzed by mixing with 1 to 5 parts by weight of water per 1 part by weight of fermented Cozy, which is most advantageous if no salt is used. The hydrolysis is preferably carried out at a temperature of 2 to 20 ° C. for 12 hours to 25 days, more preferably at a temperature of 3 to 15 ° C. for 18 hours to 22 days, especially at a temperature of 4 to 10 ° C. For 24 hours to 20 days.

After hydrolysis of the fermented koji, salt and yeast are conveniently added to the hydrolyzed fermented koji to form a moromi. The living moromi is preferably fermented for a period of 1 to 6 weeks, more preferably 2 to 4 weeks. Fermentation of moromi can be carried out under aerobic or anaerobic conditions.

After fermentation, the matured moromi can be compressed to separate the liquid source from the solid residue. The liquid source is advantageously pasteurized at a temperature of 80-120 ° C., which is then filtered to obtain a liquid seasoning. If desired, the liquid source can be concentrated into a powder, for example concentrated and then vacuum dried to a low moisture content and finally to a powder to obtain a solid seasoning.

The method according to the invention allows the release of higher levels or higher amounts of amino acids than conventional soy sauce preparation methods. Seasonings in liquid or powder form have a much higher amino acid content than soy prepared by conventional methods. Because of the high content of amino acids, the seasonings of the present invention taste much darker than the soy prepared in conventional methods. Seasonings prepared according to the present invention have excellent organoleptical stability.

The invention will be explained in more detail by the following examples, expressed in parts by weight and percent by weight.

Example 1

Wheat gluten is extruded into pieces having an average diameter of 5 mm and a porous structure by means of a Cl exral extruder.

The 65 Kg extrudate is soaked in 65 Kg water for 5 minutes at 75 ° C. The absorbed extrudate is heated to a temperature of 100 ° C. and then held at the same temperature for 10 minutes, after which a vacuum is applied to cool to 40 ° C. or less. The pasteurization step is carried out after the extrusion step to remove secondary infection. Finally, the boiled extrudate is mixed with a mixture of 28 grams of roasted wheat and 20 grams of TKJ (aspergillus oryza seed seed) to obtain wheat gluten cocoa, which is fermented 42 hours in a similar way as used in conventional soy sauce preparation. Let's do it. The wheat gluten coji contains no additive salts. The following temperature gradient is maintained in the culture table for 42 hours of koji fermentation.

0-25 hours 30 ℃

25-42 hours 27 ℃

Similar to conventional soy sauce preparation methods, the koji is mixed at 18 and 25 hours to provide sufficient air flow through the culture table for good air circulation.

55 Kg of fermented wheat gluten cozy is mixed with 150 Kg of 10 ° C. water, previously boiled and sterilized. The mixture is hydrolyzed for 24 hours in a jacketed hermetically sealed container containing cold water circulating through the jacket to maintain the desired temperature. During the hydrolysis, the mixture is stirred continuously.

After hydrolysis, 27 Kg of salt and 11 Kg of yeast seed were added to 200 Kg of hydrolyzed fermented wheat gluten cozy to prepare a moromi, which was subjected to aerobic conditions while bubbling compressed air in the batch for 4 weeks. Ferment.

Finally, the fermented moromi is pressed to separate the wheat gluten source from the solid residue. Wheat gluten sauce is treated at 90 ° C. for 20 minutes. The liquid source is concentrated by evaporation. The concentrate obtained is dried in a vacuum oven and then powdered.

For sensory evaluation, 10 g of liquid source or 3.5 of powder are diluted with 250 ml of boiling water. In both cases, the seasoning had a darker taste and more mature flavor than conventional soy sauce.

The powder exhibited storage stability for more than 12 months in a moisture resistant packaging paper (aluminum laminated pouch) at 30 ° C. and had excellent color stability. Seasonings were microbiologically stable.

Example 2

A similar method described in Example 1 was performed except that hydrolysis of fermented wheat gluten cozy was carried out for 7 days instead of 24 hours.

The seasoning had a darker taste and more mature flavor than conventional soy sauce. The seasoning was microbiologically stable as in Example 1 and had good color stability in powder form.

Example 3

A similar method described in Example 1 was carried out except that hydrolysis of the fermented wheat gluten cozy was carried out at 4 ° C. for 14-20 days.

The seasoning had a darker taste and more mature flavor than conventional soy sauce. The seasoning was microbiologically stable as in Example 1 and had good color stability in powder form.

Claims (10)

For the seasoning of fermented protein koji prepared from protein containing materials and carbohydrates, comprising hydrolyzing the fermented protein koji at a temperature of 2-25 ° C. and a pH of 4.5-10 for a period of 6 hours to 28 days. Treatment method. The method of claim 1 wherein the protein containing material is a vegetable protein material. The method of claim 1, wherein the protein containing material is boiled. The method of claim 1, wherein the protein-containing material is used in the form of particles so that fungi on Aspergillus oriza and / or Aspergillus devices can grow on the surface of the particles and finally penetrate into the particles. The method of claim 1 wherein hydrolysis of the koji is carried out substantially or completely in the absence of salt. The method of claim 1 wherein hydrolysis of the koji is carried out with constant stirring. The method according to claim 1, wherein the fermented koji is hydrolyzed by mixing with 1 to 5 parts by weight of water per part by weight of the fermented koji. The method of claim 1, wherein the fermented coco is hydrolyzed for 12 hours to 25 days at a temperature of 2 to 20 ℃. The method according to claim 1, wherein after hydrolysis of the fermented koji, the salt is added to the hydrolyzed fermentation koji to make a moromi, and the fermentation is made to ferment seasoning. A seasoning prepared by the method according to any one of claims 1 to 9, which has a higher amino acid content than the soy prepared by the conventional method.