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WO1997039640A1 - Process for producing fermented seasonings - Google Patents

Process for producing fermented seasonings Download PDF

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Publication number
WO1997039640A1
WO1997039640A1 PCT/EP1996/001639 EP9601639W WO9739640A1 WO 1997039640 A1 WO1997039640 A1 WO 1997039640A1 EP 9601639 W EP9601639 W EP 9601639W WO 9739640 A1 WO9739640 A1 WO 9739640A1
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WO
WIPO (PCT)
Prior art keywords
liquid
process according
moromi
moromi mash
fermentation
Prior art date
Application number
PCT/EP1996/001639
Other languages
French (fr)
Inventor
Alain Butler
Original Assignee
Compagnie Gervais Danone
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Compagnie Gervais Danone filed Critical Compagnie Gervais Danone
Priority to PCT/EP1996/001639 priority Critical patent/WO1997039640A1/en
Priority to HK98114022.6A priority patent/HK1017587B/en
Publication of WO1997039640A1 publication Critical patent/WO1997039640A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

Definitions

  • the invention relates to the production of seasonings such as soy sauce.
  • Soy sauce is traditionally obtained from soybean and cereals. These raw materials, which have been beforehand submitted to appropriate treatments such as grinding, roasting, and/or wet cooking, are mixed and inoculated with Aspergillus sojae and/or Aspergill us oryzae. Fermentation by these molds during a few days in solid culture results in koj i . Koj i is then mixed with brine to make a mash named moromi .
  • moromi is held in a tank for further fermentation, at a temperature of between about 15 to about 35°C (which may be kept constant during the whole fermentation, or may vary, in the above-defined limits, according to different schedules) during a variable period of time (from 3 months to one year) .
  • enzymes from the koj i molds such as proteinases, peptidases, and amylases, remain active and hydrolyze most of the proteins to amino acids and peptides, and almost all of the starch to simple sugars.
  • salt- tolerant microorganisms develop in the moromi and ferment the sugars into lactic acid, ethanol, and aroma compounds.
  • microorganisms may originate from the environment or from inoculates of selected strains.
  • lactic acid bacteria such as Pediococcus halophilus grow in the moromi mash, and the pH decreases to a value of about 5.5 or less.
  • yeast fermentation occurs, involving salt-tolerant yeasts such as Zygosaccharomyces rouxii, Candida versatilis and Candida etchelsii .
  • salt-tolerant yeasts such as Zygosaccharomyces rouxii, Candida versatilis and Candida etchelsii .
  • alcohol and aroma compounds such as 4-ethylguaiacol (4-EG) , which is produced by
  • the liquid raw soy sauce is extracted from the mash by pressing.
  • a high pressure is to be applied to obtain a satisfactory yield of extraction.
  • this step of the process requires expensive specific equipment.
  • the raw sauce obtained by the process described above is rich in alcohol, and in various aroma compounds .
  • places such as Shanghai and mainland
  • the moromi is held at a higher temperature (between about 30 to about 55°C) for a shorter period of time (from a few days to one month) .
  • Moromi fermentation by salt-tolerant microorganisms does not play a significant role during this period.
  • the tank is generally provided with bottom having a mesh facilitating the separation of the liquid from the moromi mash.
  • This process is shorter than the first one, does not involve full moromi fermentation, and does not require a press.
  • the seasoning thus obtained contains less alcohol and ha ⁇ a stronger taste, accommodated with less subtle aromas than the seasoning resulting from a full moromi fermentation.
  • US Patent 5,141,756 describes a process in which the koj i is hydrolyzed in aqueous suspension at a temperature of 45- 60°C just before being submitted to moromi fermentation.
  • the moromi fermentation is carried out, first by lactic bacteria and then by yeast, according to the first method described above. After the moromi fermentation, the liquid raw soy sauce is extracted from the mash by pressing.
  • US Patent 4,587,127 describes a process wherein the raw materials of soy sauce are hydrolyzed by enzymes of koj i molds or by chemical hydrolysis, and the liquid phase of the hydrolyzate is fermented in two consecutive steps conducted in separate reactors.
  • the fir ⁇ t step involves fermentation by immobilized cells of soy sauce lactic acid bacteria
  • the second step involves fermentation by soy sauce yeast.
  • An object of the present invention is to provide a simple and economical process (i.e. a short time process which does not require high investments) for the production of seasonings such as soy sauce, having the flavor and taste of seasonings obtained after full moromi fermentation, but without having the drawbacks of the known proces ⁇ es.
  • the present invention relates to a process for preparing a liquid seasoning such as soy sauce, said process comprising at least the steps of : a) preparing a moromi mash by mixing a koji with liquid, b) holding said moromi for a few days in a container, separating the liquid phase from the moromi mash, and d) fermenting said liquid by free cells of at least one salt-tolerant microorganism.
  • the koji used in the process of the invention may be obtained from raw materials which are those generally used in the production of liquid seasonings such as soy sauce, i.e. a source of proteins mixed with a source of starch.
  • Suitable sources of proteins are for instance soybean, (in the form of whole or defatted beans as well as in the form of powder, flakes, meal, and the like, obtained from whole or defatted soybean) , protein fractions of soybean, in addition or not with fractions of cereals, animal proteins, such as fish or meat, yeast extracts, etc.
  • Suitable sources of starch include for instance cereals such as wheat, corn, oats, barley, modified starch, vegetal extracts etc. Sugars may also be added to the koji or during a later step of the proces ⁇ .
  • raw materials are treated as usual in the production of soy sauce, said treatments including for instance soaking, steam-cooking, roasting, crushing, extrusion, etc., and any conventional raw material treatment resulting in the softening of the tis ⁇ ues, and allowing a better accessibility of the substrates contained in this tissues to the enzymes and/or microorganisms which will get involved in the further stages of production.
  • Koj i fermentation may be accomplished by different methods, known in themselves, for instance with use of a bamboo or a wooden tray, or in an automatic chamber with air temperature and humidity control, in order to allow a better control of the properties of the final product.
  • the koj i may also be obtained by enzymolysis or chemical hydrolysis of at least a part of raw materials in place of fermentation by koj i molds or in addition to said fermentation.
  • starch hydrolyzate may also be added.
  • the liquid added to the koj i is brine comprising between 0 and 22%, preferably between 10 and 19%, by weight of salt (NaCl) for a factory environment.
  • the moromi mash i ⁇ held in a container allowing to collect in its bottom the liquid dripping from said moromi mash, and the liquid phase is obtained by recovering said liquid from the bottom of said container.
  • said moromi mash is held in ⁇ aid container at a temperature between 15 and 60°C, preferably between 30 and 55°C, and more preferably between 30 and 45°C.
  • said moromi mash is held in said container for a period of about from 1 week to 3 months, preferably 1 to 3 weeks. According to a preferred embodiment, the moromi mash is held in the container until the pH of the liquid obtainable from said moromi mash is below 5.3.
  • the remaining solids in the tank may be washed with water or brine, at a temperature which may vary from 20 to 90°C.
  • the solid phase may also be pressed to extract the liquid.
  • salt-tolerant microorganisms which can be used for fermenting the liquid recovered from the moromi mash are the following : ( Zygo) saccharomyces rouxii , Candida (Torulopsis) versatilis, Candida
  • the ⁇ tep of moromi fermentation in liquid phase may also be carried out in different ways, depending of the species of microorganisms one wishe ⁇ to favor in order to obtain a final product with given properties.
  • the nature and quantity of gases (air, 0 2 , N 2 , C0 2 ) dissolved in the culture, or present at the surface of said culture may also be adjusted.
  • the fermentation of the liquid recovered from the moromi mash is performed for a period of from a few days to 2 months, and preferably about 3 to 5 weeks.
  • the fermentation of the liquid recovered from the moromi mash may be performed at a temperature of from 15 to 40°C.
  • the fermentation of the liquid recovered from the moromi mash i ⁇ performed at a temperature from 25 to 35°C, preferably 25 to 30°C.
  • the liquid recovered from the moromi mash may be fermented at a temperature from 35 to 40°C.
  • the fermentation may be performed in a tank of any convenient dimension, any ratio of height to diameter and having a bottom of any shape (i.e. flat or curved) .
  • This tank can be without lid, can have a lid simply put on its top (without hermetic closing) , or an hermetically closed lid.
  • ⁇ aid tank ha ⁇ a non-hermetic lid.
  • the ⁇ tirring of the fermentation medium i.e. the liquid recovered from the moromi ma ⁇ h
  • stirring is not performed continuously, but only from time to time.
  • the liquid recovered from the moromi mash is stirred after inoculation with the salt tolerant microorganism ⁇ , and at regular interval ⁇ of about one week during the fermentation by ⁇ aid microorgani ⁇ m ⁇ .
  • no stirring is performed during the last 2 to 4 weeks of the fermentation.
  • the stirring is achieved by injection of compressed air during a few minutes.
  • the invention encompas ⁇ es the fermented raw sauce obtainable by the process of the invention, as described above.
  • This fermented raw sauce may be used as such, as a seasoning.
  • the invention al ⁇ o encompa ⁇ ses the seasoning obtainable from the fermented raw sauce of the invention, by such further processing.
  • EXAMPLE 1 A mixture of 50% (by weight) of defatted soybean flakes, 10% (by weight) of wheat bran, and 40% (by weight) of water is kept at ambient temperature for 1/2 hour. The soaked mixture is cooked under pressure for 5 minutes at 120°C and then cooled to less than 40°C.
  • An inoculum consisting of a culture of spores of Aspergillus orizae on sterilized wheat bran is added in a ratio of 5 parts of culture for 1000 parts of the above mixture.
  • the re ⁇ ulting mixture is left to ferment in aerated environment for 48 hours at 25-30°C.
  • a mixture of 30% (by weight) of wheat flour in water is hydrolyzed at 80-90°C for half an hour with amylase in a buffer comprising about 0,4% Na 2 C0 3 and 0,4% CaCl 2 . Hydrolysi ⁇ is checked with an iodine test.
  • the fermented mixture and the hydrolysate are mixed with brine (about 16% NaCl) in respective ratio of 60%, 20%, and 20% in a tank with a meshed bottom and are kept at 45-50°C.
  • brine about 16% NaCl
  • the moromi thus obtained can be kept without mixing.
  • proteins originating essentially from soybean are hydrolyzed ; as a result the total nitrogen content of the liquid phase raise ⁇ until reaching an upper limit in a few days.
  • This fermentation medium has the following composition (w/v) : TN (total nitrogen) : 1.88% ,• AN (amino nitrogen) : 1.02% ; NaCl : 12.4% ; pH : 4.6. Its alcohol content is low .
  • the remaining solids in the tank are washed with brine at a temperature of 70°C.
  • the fermentation medium is inoculated with 30kg of a culture of Zygosaccharomyces rouxii cultivated in a liquid medium (30°C, 7 days in a mixture comprising soybean sauce, water and glucose until the cell concentration reaches approximately 5.10 8 cells per ml) .
  • the fermentation medium is then left at 30°C( ⁇ 1°C) .
  • the fermentation medium is agitated by injection of compressed air (lm 3 /mn) on the day of inoculation with yeasts .
  • a raw soy sauce is pumped from the tank.
  • This raw sauce i ⁇ enriched with alcohol (isoamyl alcohol >10ppm) , and with aromatic compounds, and retains the properties of the fermentation medium with regard to the nitrogen content (TN and AN) , the salt concentration, and the color. Its taste and aroma are very satisfying and it has a taste profile comparable to those of the products obtained by pres ⁇ ing a moromi mash resulting from a full moromi fermentation.
  • Moromi mash is obtained a ⁇ described in Example 1.
  • the ratios of koji , hydrolyzed starch, and brine are chosen in order to obtain, after 15 days at 40- 45°C, a fermentation medium having the following composition (w/v) : TN : 1.4% ; AN : 0.7% ; NaCl : 15.8% ; pH : 4.7.
  • 6 m of said fermentation medium are inoculated with 25 kg of a culture of Zygosaccharomyces rouxii cultivated as described in Example 1, and kept at 30-35°C in a tank with a non-hermetically closed lid for 33 days.
  • the fermentation medium is agitated by injection of compressed air (lm 3 /mn) on the 1 st 3 rd and 15 th day. of inoculation with yeasts. This agitation i ⁇ repeated a week later. After 30 days, a raw soy sauce having an aromatic profile similar to the one of the product of
  • ratio in weight 100:130 for 1/2 hour, then cooked under pressure (0.5 kg/cm 2 25 min., then 1 kg/cm 2 30 min.) .
  • the product is cooled to less than 40°C, and mixed with roasted and crushed wheat, in a ratio of 100:100.
  • the mixture is inoculated with a culture of spores of Aspergill us orizae on wheat bran, at a ratio of 1 parts of culture for 1000 parts of the above mixture.
  • the resulting mixture is left to ferment in aerated environment for 48 hours at 25-30°C ; it i ⁇ agitated twice during this period.
  • the fermented mixture is mixed with brine (20% NaCl) in a tank with a meshed bottom and are kept at 25°C.
  • the liquid phase has the following composition : TN : 1.2% ; NaCl : 18%.
  • the fermentation medium is obtained 14 days later by pumping the liquid phase of the tank through the meshed bottom and transferred in another tank with a non- hermetically closed lid.
  • 10m of fermentation medium are inoculated with 40kg of a culture of Zygosaccharomyces rouxii cultivated as described in Example 1.
  • the inoculated fermentation medium is then kept at 25-30°C.
  • the fermentation medium is agitated by injection of compressed air (lm 3 /mn) during 10 minutes on the 3 first days after inoculation with yeasts, and a week later.
  • a raw soy sauce is pumped from the tank and pasteurized.
  • the final product after filtration can be compared with traditional products.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

The invention relates to a process for preparing a fermented seasoning, comprising at least the steps of: a) preparing a moromi mash by mixing a fermented koji with a liquid, b) holding said moromi mash for a few days in a container, c) separating the liquid phase from the moromi mash, and d) fermenting said liquid by free cells of at least one salt-tolerant microorganism.

Description

.
PROCESS FOR PRODUCING FERMENTED SEASONINGS.
The invention relates to the production of seasonings such as soy sauce.
Soy sauce is traditionally obtained from soybean and cereals. These raw materials, which have been beforehand submitted to appropriate treatments such as grinding, roasting, and/or wet cooking, are mixed and inoculated with Aspergillus sojae and/or Aspergill us oryzae. Fermentation by these molds during a few days in solid culture results in koj i . Koj i is then mixed with brine to make a mash named moromi .
Two main ways of processing the moromi are conventionally used. In the first method, which is mainly used in
Japan, moromi is held in a tank for further fermentation, at a temperature of between about 15 to about 35°C (which may be kept constant during the whole fermentation, or may vary, in the above-defined limits, according to different schedules) during a variable period of time (from 3 months to one year) . During this period, enzymes from the koj i molds such as proteinases, peptidases, and amylases, remain active and hydrolyze most of the proteins to amino acids and peptides, and almost all of the starch to simple sugars. At the same time, salt- tolerant microorganisms develop in the moromi and ferment the sugars into lactic acid, ethanol, and aroma compounds. These microorganisms may originate from the environment or from inoculates of selected strains. At the beginning of moromi fermentation, lactic acid bacteria such as Pediococcus halophilus grow in the moromi mash, and the pH decreases to a value of about 5.5 or less. Then, yeast fermentation occurs, involving salt-tolerant yeasts such as Zygosaccharomyces rouxii, Candida versatilis and Candida etchelsii . This results in the production of alcohol and aroma compounds such as 4-ethylguaiacol (4-EG) , which is produced by
Candida, and 4-ethylphenol .
This fermentation by lactic acid bacteria, then by yeasts, will be referred hereinafter as « full », or moromi fermentation.
After the moromi fermentation, the liquid raw soy sauce is extracted from the mash by pressing. A high pressure is to be applied to obtain a satisfactory yield of extraction. Thus, this step of the process requires expensive specific equipment.
The raw sauce obtained by the process described above is rich in alcohol, and in various aroma compounds . In other places such as Shanghai and mainland
China a second kind of process is more frequently used.
In this process, the moromi is held at a higher temperature (between about 30 to about 55°C) for a shorter period of time (from a few days to one month) . Moromi fermentation by salt-tolerant microorganisms does not play a significant role during this period.
After the moromi stage, the liquid naturally dripping from the moromi mash is collected in the bottom of the tank. The raw sauce is obtained by recovering said liquid, without pressing the moromi mash. The tank is generally provided with bottom having a mesh facilitating the separation of the liquid from the moromi mash.
This process is shorter than the first one, does not involve full moromi fermentation, and does not require a press. However the seasoning thus obtained contains less alcohol and haε a stronger taste, accommodated with less subtle aromas than the seasoning resulting from a full moromi fermentation.
Different improvements of the processes mentioned above have been proposed. For instance, US Patent 5,141,756 describes a process in which the koj i is hydrolyzed in aqueous suspension at a temperature of 45- 60°C just before being submitted to moromi fermentation. The moromi fermentation is carried out, first by lactic bacteria and then by yeast, according to the first method described above. After the moromi fermentation, the liquid raw soy sauce is extracted from the mash by pressing.
US Patent 4,587,127 describes a process wherein the raw materials of soy sauce are hydrolyzed by enzymes of koj i molds or by chemical hydrolysis, and the liquid phase of the hydrolyzate is fermented in two consecutive steps conducted in separate reactors. The firεt step involves fermentation by immobilized cells of soy sauce lactic acid bacteria, and the second step involves fermentation by soy sauce yeast.
Thus it appears that until now, the only means to obtain a soy sauce with an alcohol content and an aromatic profile similar to those resulting from full moromi fermentation, waε either to perform traditional moromi fermentation, which takes several months, and further needs an expensive presεing equipment for extracting the liquid soy sauce, or to perform separately successive steps of fermentation by lactic acid bacteria and by yeasts in a complex bioreactor system.
An object of the present invention is to provide a simple and economical process (i.e. a short time process which does not require high investments) for the production of seasonings such as soy sauce, having the flavor and taste of seasonings obtained after full moromi fermentation, but without having the drawbacks of the known procesεes.
The present invention relates to a process for preparing a liquid seasoning such as soy sauce, said process comprising at least the steps of : a) preparing a moromi mash by mixing a koji with liquid, b) holding said moromi for a few days in a container, separating the liquid phase from the moromi mash, and d) fermenting said liquid by free cells of at least one salt-tolerant microorganism.
The koji used in the process of the invention may be obtained from raw materials which are those generally used in the production of liquid seasonings such as soy sauce, i.e. a source of proteins mixed with a source of starch. Suitable sources of proteins are for instance soybean, (in the form of whole or defatted beans as well as in the form of powder, flakes, meal, and the like, obtained from whole or defatted soybean) , protein fractions of soybean, in addition or not with fractions of cereals, animal proteins, such as fish or meat, yeast extracts, etc. Suitable sources of starch include for instance cereals such as wheat, corn, oats, barley, modified starch, vegetal extracts etc. Sugars may also be added to the koji or during a later step of the procesε.
These raw materials are treated as usual in the production of soy sauce, said treatments including for instance soaking, steam-cooking, roasting, crushing, extrusion, etc., and any conventional raw material treatment resulting in the softening of the tisεues, and allowing a better accessibility of the substrates contained in this tissues to the enzymes and/or microorganisms which will get involved in the further stages of production.
Koj i fermentation may be accomplished by different methods, known in themselves, for instance with use of a bamboo or a wooden tray, or in an automatic chamber with air temperature and humidity control, in order to allow a better control of the properties of the final product.
The koj i may also be obtained by enzymolysis or chemical hydrolysis of at least a part of raw materials in place of fermentation by koj i molds or in addition to said fermentation. For instance, starch hydrolyzate may also be added.
According to a preferred embodiment of the Invention, the liquid added to the koj i is brine comprising between 0 and 22%, preferably between 10 and 19%, by weight of salt (NaCl) for a factory environment.
According to another preferred embodiment of the Invention, the moromi mash iε held in a container allowing to collect in its bottom the liquid dripping from said moromi mash, and the liquid phase is obtained by recovering said liquid from the bottom of said container.
According to still another preferred embodiment of the Invention, said moromi mash is held in εaid container at a temperature between 15 and 60°C, preferably between 30 and 55°C, and more preferably between 30 and 45°C.
Advantageously, said moromi mash is held in said container for a period of about from 1 week to 3 months, preferably 1 to 3 weeks. According to a preferred embodiment, the moromi mash is held in the container until the pH of the liquid obtainable from said moromi mash is below 5.3.
After recovery of the liquid from the moromi maεh the remaining solids in the tank may be washed with water or brine, at a temperature which may vary from 20 to 90°C. The solid phase may also be pressed to extract the liquid.
Among the salt-tolerant microorganisms which can be used for fermenting the liquid recovered from the moromi mash are the following : ( Zygo) saccharomyces rouxii , Candida (Torulopsis) versatilis, Candida
(Torulopsis) etchselsii , Candida (Torulopsis) nodaensis, Candida (Torulopsis) magnoliae, Candida (Torulopsis) spherica, Pediococcus halophilus, Pediococcus acidilactici , Streptococcus faecalis, Streptococcus faecium, Lactobacillus delbrukeii , Lactobacillus casei . These microorganisms may be used each alone or in mixtures of two or more, provided that cells of at least a yeast are present. The presence of lactic acid bacteria iε facultative.
The εtep of moromi fermentation in liquid phase may also be carried out in different ways, depending of the species of microorganisms one wisheε to favor in order to obtain a final product with given properties. With this aim, one can for instance settle the temperature, which may be kept constant during the whole fermentation, or vary according to a defined schedule. The nature and quantity of gases (air, 02, N2, C02) dissolved in the culture, or present at the surface of said culture may also be adjusted.
According to a preferred embodiment of the Invention, the fermentation of the liquid recovered from the moromi mash is performed for a period of from a few days to 2 months, and preferably about 3 to 5 weeks.
The fermentation of the liquid recovered from the moromi mash may be performed at a temperature of from 15 to 40°C.
According to a preferred embodiment, the fermentation of the liquid recovered from the moromi mash iε performed at a temperature from 25 to 35°C, preferably 25 to 30°C. Alternatively, the liquid recovered from the moromi mash may be fermented at a temperature from 35 to 40°C. The fermentation may be performed in a tank of any convenient dimension, any ratio of height to diameter and having a bottom of any shape (i.e. flat or curved) . This tank can be without lid, can have a lid simply put on its top (without hermetic closing) , or an hermetically closed lid. According to a preferred embodiment of the Invention, εaid tank haε a non-hermetic lid.
The εtirring of the fermentation medium (i.e. the liquid recovered from the moromi maεh) may be performed, by mechanical means or by injection of a gas, for instance. Preferably, stirring is not performed continuously, but only from time to time.
According to a preferred embodiment of the Invention, the liquid recovered from the moromi mash is stirred after inoculation with the salt tolerant microorganismε, and at regular intervalε of about one week during the fermentation by εaid microorganiεmε. Advantageouεly, no stirring is performed during the last 2 to 4 weeks of the fermentation. Advantageously, the stirring is achieved by injection of compressed air during a few minutes.
The invention encompasεes the fermented raw sauce obtainable by the process of the invention, as described above. This fermented raw sauce may be used as such, as a seasoning.
In most of cases, however, it will be used after further procesεing, εuch as clarification by sedimentation and/or filtration, pasteurization, blending with other seaεoningε, and the like. The invention alεo encompaεses the seasoning obtainable from the fermented raw sauce of the invention, by such further processing.
The present invention will be more clearly understood with the aid of the additional description below which refers to exampleε of preparation of εeaεonings according to the invention. It goes without εaying however that these examples are given solely as illustration of the subject of the invention and do not constitute in any manner a limitation EXAMPLE 1 : A mixture of 50% (by weight) of defatted soybean flakes, 10% (by weight) of wheat bran, and 40% (by weight) of water is kept at ambient temperature for 1/2 hour. The soaked mixture is cooked under pressure for 5 minutes at 120°C and then cooled to less than 40°C. An inoculum consisting of a culture of spores of Aspergillus orizae on sterilized wheat bran is added in a ratio of 5 parts of culture for 1000 parts of the above mixture. The reεulting mixture is left to ferment in aerated environment for 48 hours at 25-30°C. In parallel, a mixture of 30% (by weight) of wheat flour in water is hydrolyzed at 80-90°C for half an hour with amylase in a buffer comprising about 0,4% Na2C03 and 0,4% CaCl2. Hydrolysiε is checked with an iodine test.
The fermented mixture and the hydrolysate are mixed with brine (about 16% NaCl) in respective ratio of 60%, 20%, and 20% in a tank with a meshed bottom and are kept at 45-50°C. The moromi thus obtained can be kept without mixing. During this time, proteins originating essentially from soybean are hydrolyzed ; as a result the total nitrogen content of the liquid phase raiseε until reaching an upper limit in a few days.
14 days later, the liquid phase of the tank is pumped through the meshed bottom and transferred in another tank, having a diameter of 2m, and a flat bottom. The tank is covered with a non-hermetically closed lid. 6 m3 of a liquid hereinafter referred as « fermentation medium » are obtained. This fermentation medium has the following composition (w/v) : TN (total nitrogen) : 1.88% ,• AN (amino nitrogen) : 1.02% ; NaCl : 12.4% ; pH : 4.6. Its alcohol content is low . The remaining solids in the tank are washed with brine at a temperature of 70°C.
The fermentation medium is inoculated with 30kg of a culture of Zygosaccharomyces rouxii cultivated in a liquid medium (30°C, 7 days in a mixture comprising soybean sauce, water and glucose until the cell concentration reaches approximately 5.108 cells per ml) . The fermentation medium is then left at 30°C(±1°C) . The fermentation medium is agitated by injection of compressed air (lm3/mn) on the day of inoculation with yeasts .
After 33 days, a raw soy sauce is pumped from the tank. This raw sauce iε enriched with alcohol (isoamyl alcohol >10ppm) , and with aromatic compounds, and retains the properties of the fermentation medium with regard to the nitrogen content (TN and AN) , the salt concentration, and the color. Its taste and aroma are very satisfying and it has a taste profile comparable to those of the products obtained by presεing a moromi mash resulting from a full moromi fermentation.
EXAMPLE 2
Moromi mash is obtained aε described in Example 1. The ratios of koji , hydrolyzed starch, and brine are chosen in order to obtain, after 15 days at 40- 45°C, a fermentation medium having the following composition (w/v) : TN : 1.4% ; AN : 0.7% ; NaCl : 15.8% ; pH : 4.7.
6 m of said fermentation medium are inoculated with 25 kg of a culture of Zygosaccharomyces rouxii cultivated as described in Example 1, and kept at 30-35°C in a tank with a non-hermetically closed lid for 33 days. The fermentation medium is agitated by injection of compressed air (lm3/mn) on the 1st 3rd and 15th day. of inoculation with yeasts. This agitation iε repeated a week later. After 30 days, a raw soy sauce having an aromatic profile similar to the one of the product of
Example 1 iε obtained.
EXAMPLE 3 Defatted soybean flakes are soaked in water
(ratio in weight 100:130) for 1/2 hour, then cooked under pressure (0.5 kg/cm2 25 min., then 1 kg/cm2 30 min.) . The product is cooled to less than 40°C, and mixed with roasted and crushed wheat, in a ratio of 100:100. The mixture is inoculated with a culture of spores of Aspergill us orizae on wheat bran, at a ratio of 1 parts of culture for 1000 parts of the above mixture. The resulting mixture is left to ferment in aerated environment for 48 hours at 25-30°C ; it iε agitated twice during this period.
At the end of this period the fermented mixture is mixed with brine (20% NaCl) in a tank with a meshed bottom and are kept at 25°C. The liquid phase has the following composition : TN : 1.2% ; NaCl : 18%. The fermentation medium is obtained 14 days later by pumping the liquid phase of the tank through the meshed bottom and transferred in another tank with a non- hermetically closed lid.
10m of fermentation medium are inoculated with 40kg of a culture of Zygosaccharomyces rouxii cultivated as described in Example 1. The inoculated fermentation medium is then kept at 25-30°C. The fermentation medium is agitated by injection of compressed air (lm3/mn) during 10 minutes on the 3 first days after inoculation with yeasts, and a week later.
After one month, a raw soy sauce is pumped from the tank and pasteurized. The final product after filtration can be compared with traditional products.

Claims

1) A process for preparing a fermented seasoning, comprising at least the steps of : a) preparing a moromi mash by mixing a fermented koj i with a liquid, b) holding said moromi mash for a few days in a container, c) separating the liquid phase from the moromi mash, and d) fermenting said liquid by free cells of at least one salt-tolerant microorganism.
2) A process according to claim 1 wherein said moromi mash iε held in a container allowing to collect in itε bottom the liquid exuding from εaid moromi maεh, and the liquid phaεe is obtained by recovering said liquid from the bottom of said container.
3) A process according to any of claims l or 2 wherein the liquid added to the koj i is brine comprising between 0 and 22%, preferably between 10 and 19% by weight of NaCl.
4) A process according to any of claims 1 to 3, wherein said moromi mash is held in said container at a temperature between 15 and 60°C.
5) A process according to claim 4 wherein said temperature is between 30 and 55°C, preferably between 30 and 45°C.
6) A process according to any of claims 1 to 5 wherein said moromi mash is held in said container for a period from a few days to 1 month. 7) A process according to any of claims l to 6 wherein said moromi mash iε held in said container until the pH of the liquid obtainable from said moromi mash is below 5.3
8) A process according to any of claims 1 to 7 wherein the liquid recovered from the moromi mash is fermented by free cells of at least one salt-tolerant microorganism taken in the group consisting of ( Zygo) saccharomyces rouxii , Candida (Torulopsis) versatilis, Candida (Torulopsis) etchselsii , Candida (Torulopsis) nodaensis, Candida (Torulopsis) magnoliae, Candida (Torulopsis) spherica .
9) A process according to any of claims 1 to
8, wherein the fermentation of the liquid recovered from the moromi mash is performed for a period of from a few days to 2 months, preferably about 3 to 5 weeks.
10) A process according to any of claims 1 to
9, wherein the fermentation of the liquid recovered from the moromi mash is performed at a temperature from 15 to 40°C. 11) A process according to any of claims 1 to
10, wherein the fermentation of the liquid recovered from the moromi mash is performed at a temperature from 25 to 35°C.
12) A process according to any of claims 1 to 11 wherein the fermentation of the liquid recovered from the moromi mash is performed in a tank with a non- hermetic lid.
13) A process according to any of claims 1 to 12 wherein the liquid recovered from the moromi mash is stirred after inoculation with the salt tolerant microorganismε and at regular intervalε of about one week during the fermentation by said microorganisms.
14) A process according to claim 13 wherein the stirring is achieved by injection of compressed air during a few minutes.
15) A fermented raw sauce obtainable by a process according to any of claims 1 to 14.
16) A liquid seasoning obtainable from a fermented raw εauce according to claim 15.
PCT/EP1996/001639 1996-04-18 1996-04-18 Process for producing fermented seasonings WO1997039640A1 (en)

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Application Number Priority Date Filing Date Title
PCT/EP1996/001639 WO1997039640A1 (en) 1996-04-18 1996-04-18 Process for producing fermented seasonings
HK98114022.6A HK1017587B (en) 1996-04-18 Process for preparing fermented seasonings

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000036934A1 (en) * 1998-12-18 2000-06-29 Compagnie Gervais Danone Process for producing fermented seasonings
JP2012095596A (en) * 2010-11-02 2012-05-24 Kikkoman Corp Soy sauce-like seasoning
CN113397150A (en) * 2021-06-23 2021-09-17 佛山市海天(高明)调味食品有限公司 Fermentation method of soy sauce

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Publication number Priority date Publication date Assignee Title
JPS58179459A (en) * 1982-04-13 1983-10-20 Kikkoman Corp Preparation of mellow soy sauce in deep color
US4587127A (en) * 1982-10-25 1986-05-06 Kikkoman Corporation Process for producing liquid seasoning
JPS642550A (en) * 1987-06-25 1989-01-06 Takeda Shokuryo Kk Process for quick brewing of soy
US5141756A (en) * 1989-09-12 1992-08-25 Nestec S.A. Process for producing soya sauce

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Publication number Priority date Publication date Assignee Title
JPS58179459A (en) * 1982-04-13 1983-10-20 Kikkoman Corp Preparation of mellow soy sauce in deep color
US4587127A (en) * 1982-10-25 1986-05-06 Kikkoman Corporation Process for producing liquid seasoning
JPS642550A (en) * 1987-06-25 1989-01-06 Takeda Shokuryo Kk Process for quick brewing of soy
US5141756A (en) * 1989-09-12 1992-08-25 Nestec S.A. Process for producing soya sauce
EP0417481B1 (en) * 1989-09-12 1993-07-14 Societe Des Produits Nestle S.A. Process for preparing a soy sauce

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000036934A1 (en) * 1998-12-18 2000-06-29 Compagnie Gervais Danone Process for producing fermented seasonings
JP2012095596A (en) * 2010-11-02 2012-05-24 Kikkoman Corp Soy sauce-like seasoning
CN113397150A (en) * 2021-06-23 2021-09-17 佛山市海天(高明)调味食品有限公司 Fermentation method of soy sauce

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