JPS623761A - Brewing flavor manufacturing method - Google Patents

Abstract

PURPOSE:To obtain the aimed thick MISO and soy saucelike flavor rich in natural feeling, by adding lactic acid bacteria or yeasts to soybeans, wheat or barley, rice or treated material thereof, cultivating the lactic acid bacteria or yeasts, adding isovaleraldehyde and 1-octen-3-ol thereto and cultivating the lactic acid bacteria or yeasts. CONSTITUTION:Lactic bacteria or yeasts or both are added to soybeans, wheat or barley, rice and/or treated material thereof and cultivated, and isovaleraldehyde and 1-octen-3-ol are further added to the resultant culture to continue the cultivation and give the aimed flavor. Preferably, the flavor in an amount of about 0.001-10% based on a drink and food is added thereto.

Description

[Detailed Description of the Invention] A. Field of the Business The present invention relates to a method for producing a rich and natural-tasting miso or soy sauce-like brewed flavor, and more specifically to the production of soybeans, barley, rice, and/or their processing. A matured and powerful product characterized by adding lactic acid bacteria and/or yeast to a product, culturing it, adding isovaleraldehyde and 1-octen-3-ol to the resulting culture, and continuing the culture. Concerning the production method of a brewed flavor that has a characteristic flavor similar to miso or soy sauce with a rich natural feel. Soshibei - Traditional Japanese naturally brewed foods represented by miso and soy sauce,
Both require a period of 4 to 5 months to 2 to 3 years to develop the WS, and subtle differences in the manufacturing process conditions have an important impact on flavor formation, requiring strict process control. Even under these conditions, it is difficult to produce a brew with good flavor reproducibility.

As a method to drastically shorten such a long maturing period, for example, a method called wet section or quick brewing has been adopted in miso production, but miso produced by such a method retains the unique characteristics of miso. It lacked flavor and often had an unripe odor, so it was not satisfactory.

In addition, the reduction in salt content of brewing seasonings in line with recent consumers' preference for health foods has disrupted the traditional preparation balance of miso, soy sauce, etc., while maintaining the favorable flavor unique to these brewed products. It has become even more difficult to reproduce.

Therefore, there is an extremely strong demand for brewed flavors that can be effectively used to improve the flavor of brewed foods such as those mentioned above.Furthermore, new forms of processed foods in recent years, such as miso processed into powders or granules, are becoming increasingly popular. The lack of brewed flavor in soy sauces and instant miso soups and instant M-class soups made with them is completely uncontroversial, and improvement thereof has become a controversial issue.

Several proposals have been made regarding methods for improving or enhancing the flavor of such naturally brewed foods, such as the production of miso or l! 1,3-dihydroxy-2-propanone alone as a flavor improver at an appropriate time during the process.
Alternatively, a method for improving the flavor of miso has been proposed, in which the flavor unique to miso is imparted or enhanced to a very chewy consistency by adding valine, phenylalanine, lysine, protein hydrolyzate, or (and) vitamin C ( Special Public Service 1977-
19826).

Another proposal discloses a method for producing miso, soy sauce, or similar seasonings with enhanced flavor by adding tetramethylpyranone during the production process of miso, kidney oil insects, or similar seasonings. (Special Publication No. 48-24753)
.

However, the conventional proposal is to partially improve the flavor of the finished miso or soy sauce by adding certain additives during the brewing process of miso or soy sauce. There it is,
N to other food and drinks? It does not produce a flavor strong enough to be used as a so-called fines that can impart L7 Labor. There is also no mention or even suggestion of using such brews as flavors themselves.

The present inventors believe that the conventional method for improving the finished flavor of brewed products has the following objectives: to achieve a complex, rounded, natural flavor that is characteristic of brewed products such as miso and black oil, and to achieve strong and strong flavor. We conducted extensive research into the manufacturing method of #7 Labor, which is large and practical.

2. As a result, soybeans, wheat, rice, and/or processed products thereof are inoculated with lactic acid hydrant V/ or cultured, and the resulting culture is
- octen-3-ol and invaleraldehyde,
Or a formulation containing these! 1- in the form of fragrance
By further connecting the culture with the addition of octen-3-ol and isovaleraldehyde and aging in the coexistence of these aroma compounds, the added aroma compounds are harmonized with the seven lever components produced by microorganisms. Together, they discovered that in a very short period of time they produce a very harmonious flavor profile that would take months to produce in natural brewing.

Therefore, an object of the present invention is to provide a method for producing a round and strong brewed flavor rich in natural taste in a short period of time and which is industrially advantageous.

The above objects and further objects and advantages of the present invention include:
It will become clearer from the explanation below.

Examples of soybeans, wheat, rice and/or processed products thereof that can be used in the present invention include soybeans, wheat, soybeans,
Examples include barley such as rye, rice, defatted soybean white rice, rice sugar, bran, and hydrolyzed products of these raw materials using acids, alkalis, or enzymes such as protease and amylase.

Examples of lactic acid bacteria that can be used in the present invention include Streptococcus lactis (S-
treptoeoccus 1actis) (OU
T 8161), Streptococcus cremoris (
S streptococcus cremoris) [
: A14U 1 1 7 5, Il'0
3427), Streptococcus 77 caris (S
treptococcus faecalis) (I
AM 10065, OtJ T8236], etc.
Genus: Lactobacillus purpuricus
illus bulharicus) [A HU 1
048, II”03533], Lactobacillus Iactis (
A HU 1059, IAM 1317], Lactobacillus andophilus
acidophilus) (IAM 10
8 4, rr'o '3532), Lactobacillus thermophilus
s LI+ermopl+1lus) (I
F 0 3 8 6 3 'J, Lactobacillus plantarum (Lactobacillus pl
antarum) (A HU 1526, IAM12
Lactobacillus (Lactobacillus) such as 16)
genus Leuconomesenteroides (Le
ucoostocmesenteroides) (
A HU 1067, IAM 1151]
L euconos toe M: Vediococcus halophilus
hal.

philus) CI AM 1673) etc.
Microftchus nourians (M 1crococc)
CIAM 1392)
Micrococcus (M 1croeus) J
Known freely available bacteria belonging to class I4 can be exemplified.

Such lactic acid bacteria can be used alone or in combination.

In addition, examples of yeast that can be used in the present invention include Saccharomyces luxii (Saccl+a
romyees rouxii) (A HU-3013
), Sacebar
olIyces w i l 1ians) (OUT
7152), Saccharomyces stenili (S acc
haroBces 5teineri) (OUT
7902), Satucharomyces heterogenicus (3ae
charomyces heterogenicus)
(OUT7936), Satucharomyces φ cerevisiae (S aacl+aromyces cerevisi
al) [AHIJ 3053), Satucharomyces-L
tt ram (SaccharoBces uvarum)
) [OU T 7016] and the like;
lis) (A HLl 3'/83), Torulopsis ethiresii ('i" rulopsis et
'I' rulopsis such as [A HU378°7]; Hansenula m1so CI A
M 4116], Hansenus 7nomara
genus Hansenulm, such as Nula anonale (OUT 6313); Visia 7
Ali/su (P 1chia farinosa) (HU
Examples include yeasts belonging to the genus P1chia such as T7309). Such yeasts can be used alone or in combination.

To illustrate a preferred embodiment of the present invention, for example,
Add 5 to about 20 parts by weight of real fishing to 1 part by weight of crushed defatted soybeans, mix and disperse uniformly, and heat at about 80° to 130°C.
A culture medium is prepared by heating and sterilizing it for about 10 to 30 minutes, and then a seed culture of lactic acid bacteria and/or yeast is added to the medium. The liquid is about 0.
Add 5 to about 10% by weight and culture at about 10 to about 50° C. with stirring, if left standing.

If desired, prior to the above culture, salt, sugars, and other additives may be added before or after sterilization of the medium, and the sterilized medium may be further treated with a protease or the like. You can also leave it there.

After adding isovaleraldehyde and c/1-octen-3-ol in a total amount of, for example, about 0.1 to about 10% by weight to 1 part by weight of the culture thus obtained and mixing uniformly, For example, ripening can be carried out by shaking or static culturing at about 5° to about 45° C. for about 3 days to about 40 days.

The mixing ratio of invaleraldehyde and 1-octen-3-ol can be selected and changed as appropriate, but for example, about 1:O,
1 to 10 (weight ratio) can be exemplified.

These two types of compounds may be added as a mixture, but preferably they are added in the form of a blended brewed flavor containing them as main ingredients.

The culture subjected to the aging treatment as described above is, for example, 95
After heat sterilization at ℃ for about 15 minutes, brew as is.
It can be used as a lever, but if desired,
The culture is treated with normal pressure or reduced pressure water #'Jc distillation to remove the aroma components, and the distillate is used, or this distillate is further extracted using an organic solvent or edible oil or fat to extract only the aroma components. It can also be used by disassembling and collecting.

In addition, the above-mentioned culture may be filtered or centrifuged to remove insoluble solids and used as a clarified NO solution. The desired brewer 7 raper can be obtained as a fragrance ingredient concentrate by adsorbing aroma ingredients using porous polymerization U (fat and then applying it to the skin with hydrous alcohol, etc.).

Furthermore, in history, the aged culture may be directly extracted using an organic solvent such as n-hexane, and then the solvent may be removed to decompose and collect only the aroma components, or alternatively, such a useful solvent may be used instead. It can be collected as an oily flavor extracted with edible fats and oils or medium-chain saturated fatty acid triglycerides.

The aqueous or oil-based brewing 7 liver obtained as described above may further be used as desired. Or, for example, sugars,
The emulsified product may be prepared by blending starch, its decomposition product, natural thickening agent, etc. and emulsifying and dispersing it, or the emulsion may be further made into powder or granules by spray drying, vacuum drying, or the like.

The amount of Brew 7 Labor obtained by the present invention added to the food/beverage product can be selected arbitrarily, but for example, by adding about 0.001 to about 10% based on the weight of the food/beverage product. It is possible to impart or enhance a miso- or soy sauce-like flavor with a preferable balance of natural ingredients to foods and drinks.

Some embodiments of the present invention will be explained in more detail with reference to Examples below.

Example 1 10g of crushed defatted soybeans and 90mff1 of water were added to a 500wf Erlenmeyer flask, sterilized at 120°C for 20 minutes, and after cooling, 1% polypeptone and 0.5% yeast extract were added.
%, glycose 2.0%, K2HPO40°5%, pH
Pediococeus halophi 67% was cultured in 7.0 medium.
lus) (IAM1673)'s culture! 8! 2.51 was added, mixed uniformly, and cultured at 30° C. for 48 hours. This cultivation! ! Separately, add 0.3% yeast extract, 0.3% malt extract, 0.5% peptone, and 2 glucose to the liquid.
．． 0%, p'I (5,5).
2.5 + ai of culture solution of A. cerevisiae (AH (J3053)) was added and cultured for 4 days at 30°C.
After adding 12 g of A) and stirring well, the culture was continued at 25° C. for 5 days to ripen.

Mixed Brewing 7 Reber (A) E-11 Isovaleraldehyde 49% 1-octen-3-ol 15 Ethylbenzoate
30 acetaldehyde
1.5 Ethylheptanoate 1.52
-Methylbutyraldehyde 1.5β-phenylethyl alcohol 1.5too.

After the completion of ripening, insoluble solids were removed from the culture by centrifugation to obtain 85 g of brewed flavor (product No. 1 of the present invention).
).

The obtained 7 brewing levers were evaluated in a panel test by 20 well-trained sensory examiners.

In Example 1, the test was carried out in Example 1.
) was added and stirred, and Brewing 7 Reber (control product) obtained under the same conditions except that the subsequent aging treatment was omitted was used as a control.

The results are shown in Table 1.

Table 1 Invention No. 1 Control product straight and has an unnatural brewed aroma 2 18 Round taste and strong natural brewed aroma 18 2 Good palatability 19 1 Results in Table 1 As is clear from the above, the Brewing 7 Reber of the present invention is simply prepared by Preparation 1'
Compared to the one containing the added amount of Il A7 Reber, it had a favorable aroma of a natural brew with improved adhesion and richness.

Example 2 After adding 90 g of water to 10 g of rice bran and dispersing it,
Sterilize at °C for 60 minutes, and after cooling protease, Amano, P
(Ohno Pharmaceutical Co., Ltd.) was added, and enzyme treatment was performed at 50'C for 6 hours. Next, add 5g of refined table salt and add 100
After sterilizing and cooling at ℃ for 30 minutes, sterilized 50% glucose solution 9
1 og and pre-polypeptone 1%, yeast extract 0.
5%, glucose 2.0%, K2HPO, 0.5%, N
Venoococcus halophilus (Pedi
ococcus t+alophilus) [I A
M 1673] to 2.5g, malt extract 0.3%, pentose 0.5%, glucose 2.0g%
30°C in a medium containing 5.0% NaCl and 5.5% on day 0;
Satsuka0 Mrs. Luxii (Saccb) cultured for 3 days
aromyces rouvii) (AHU3031)
2.5 g of culture solution of
rulopsis versatilis) CA H
2.5g of culture solution of U3783) was inoculated and incubated at 31.5℃ for 5 hours.
After culturing in H, the following formulation #7 Labor (
0.5g of B) was added, and after mixing, the mixture was allowed to stand and mature at 28°C for 1 day.

Formulation #7 Reber (B) Ingredients Blending ratio Isovaleraldehyde 28% 1-octen-3-ol 16 ethyl benzoate
30 acetaldehyde
1.5 ethyl hepta/ate 1.52
-Methylbutyraldehyde 1.5β-7 Dynyl ethyl alcohol 1.5 Isobutyl alcohol 10 Isoamine alcohol 1
0100.0 The culture subjected to the aging treatment was subjected to atmospheric pressure steam distillation, and 10 g of the initial distillate fraction after distillation was collected. This distillate had an extremely strong aroma similar to naturally brewed miso or fragrant soy sauce.

Example 3 20 mf of water was added to 58 mf of rice sugar and steamed at 100''C for 30 minutes. To this was added 25+eg of Coclase SS (Sankyo Seiyaku) and reacted at 40°C for 6 hours. Then, 10 mf of water was added.
Add mf and sterilize at 110℃ for 20 minutes, and after cooling, 10%
Lactobacillus bulgari cultured in 7L of defatted powder solution
cus) (AHU 1048) culture 1! 0.35 liquid
g was added and cultured at 37°C for 2 days. Next, this culture was supplemented with Hansenus miso, which had been cultured in a medium containing 0.3% yeast extract, 0.3% malt extract, 0.5% peptone, and 2.0% glucose, pH 5.5.
1.75 g of culture medium 11a of CI AM4116) was added and cultured at 30°C for 3 days. To this culture, add 0.7 mL of the following 1L blended brewing 7 Leber C.
After uniformly mixing, the mixture was further aged at 30° C. for 4 days.

Mixed Brewing Flavor C Ingredient Name Isovaleraldehyde 30% 1-octen-3-ol 20 nonane-4-olide
0.57 heptaldehyde
22-Methyl-butyraldehyde 2-phenylacetaldehyde 12-isobutyraldehyde 1.52-ethylbutyraldehyde
2 Ethyl Benzoate 10 Isopnal Alcohol 20100.0 Add 10 g of rapeseed oil to the matured culture and stir.
The oil N portion was separated and collected to obtain 8.6 g of oil-based brewing 7 raver having a miso-like flavor with excellent palatability.

The brewed flavor obtained by the present invention can be used as it is in the form described above, and can also be used as a flavor improver for a wide variety of foods.

For example, miso, soy sauce, substitute miso, substitute soy sauce, semi-chemical oil produced by similar manufacturing methods, and processed foods produced by blending these brewed seasonings, such as instant miso soup, soup soup, Jlltl M? In addition to soups such as noodles, various sauces, sauces, seasonings, delicacies, snacks, pickles, etc., by combining natural ingredients such as feed additives and insect attractants. It is possible to impart or enhance a desirable aroma similar to that of Miso Mata through brewing.

Patent application: Tsugaya 1°1 Kanaito Co., Ltd. + tj representative Patent attorney Heikichi Odashima -,,-,r and 1 other person

Claims (1)

[Claims] Lactic acid bacteria and/or yeast are added to soybeans, wheat, rice and/or their processed products and cultured, and isovaleraldehyde and 1-octen-3-ol are added to the resulting culture and further cultured. A method for producing a brewed flavor rich in natural taste, which is characterized by being continuous.