The method of obtaining seasoning

 

(57) Abstract:

The invention relates to a method for seasoning. The method of obtaining seasoning by processing the fermented protein koji obtained from the protein material and the carbohydrate includes conducting hydrolysis of the mixture of the fermented protein koji together with yeast at a temperature of from 2 to 25oC and a pH of from 4.5 to 10 for from 6 hours to 28 days. The method allows to get the seasoning with organoleptic stability and steady consistency. In addition, all the production time can be reduced to 1-6 weeks. 12 C.p. f-crystals.

The invention relates to a method for seasoning, and more specifically to receive the seasoning by biological hydrolysis of the protein material.

It is known that hydrolyzed proteins used for centuries in the far East as a seasoning in food systems in the form of soy sauce, which is traditionally produced by enzymatic hydrolysis, which requires a long time to obtain a product, usually a few months. Upon receipt of soy sauce containing vegetable protein materials such as past thermal processing beans soybeans or defatted soy flour, what about koji (koji), during which are formed enzymes that can hydrolyze protein and carbohydrates at the stage of moromi. Fermented koji is mixed with common salt solution to obtain moromi, which is fermented from 4 to 8 months by the activity of microorganisms such as soy lactic acid bacteria and soy, yeast, and from which they receive soy sauce by removing a solid component from the fermented moromi.

About 100 years ago, there was developed a faster way of hydrolysis of proteins to obtain the seasonings with the use of hydrochloric acid, which requires only a few hours. However, in recent years the use of acid hydrolyzed vegetable protein (GRB) in culinary applications has been criticized due to the presence of some chlorine-containing compounds that occur in the acid process. Therefore, attempts were made to develop substitutes GRB that can be used in culinary applications such as formers consistency. One such suitable substitute is soy sauce. However, because of differences in raw materials and processing methods used two products, GRB and soy sauce, are a few differences in the chemical asuncena because of its "fermented" notes. Various processing procedures also lead to a significant change in the degree of hydrolysis of the protein material to amino acids. Soy sauce has fewer amino acids than GRB, and this leads to a significantly weaker consistency of soy sauce than GRB.

In the application EP-A-931133888 disclosed is a method of obtaining seasonings based on modified standard technology for soy sauce, which before the formation of moromi fermented koji process using low-temperature hydrolysis, whereby the final seasoning has a more solid consistency than standard soy sauce.

In this way the fermented protein koji obtained from the protein material and a carbohydrate, is treated by hydrolysis at a temperature of from 2 to 25oC and pH from 4.5 to 10 for from 6 hours to 28 days. In order to improve the organoleptic and color stability of the product-seasonings, hydrolized fermented koji conveniently add salt and yeast to form moromi, and moromi preferably fermented under aerobic or anaerobic conditions within 1-6 weeks, more preferably from 2 to 4 weeks.

Now was idalis, which causes a decrease in the reducing sugar content so that the next stage of moromi is not necessary. This has the advantage that the total production time is shortened by at least one week. In addition, the amount of salt in the product-the seasoning can be varied as you wish, for example from 1 to 100 wt.% based on the weight of the fermented protein koji.

In accordance with this, in the present invention proposes a method of obtaining seasoning by processing the fermented protein koji obtained from the protein material and a carbohydrate, which comprises carrying out the hydrolysis of the mixture of the fermented protein koji together with yeast at a temperature of from 2 to 25oC and pH from 4.5 to 10 for from 6 hours to 28 days.

Fermented koji receive the usual way for soy sauce, which includes, for example, inoculation containing protein material and carbohydrate culture of Aspergillus oryzae and/or Aspergillus sojae on cultural layer for the formation of the fermented koji. Containing protein material preferably is a material made of vegetable protein, such as soy beans, corn gluten, or rice gluten, but preferably wheat gluten. The content is in the form of solid particulate material, to enable the mold Aspergillus oryzae and/or Aspergillus sojae grow on the surface of the particles and ultimately to penetrate into the particles. Koji convenient to brivati in the solid state.

The hydrolysis of mixtures of fermented koji and yeast in the absence of salt, and profitable to do it with constant stirring, using facilities from 1 to 5 parts by weight of water per weight part of the fermented koji, and preferably at a pH of from 6.0 to 7.5, which can be achieved by adding a base such as sodium hydroxide. The hydrolysis is preferably carried out at a temperature from 2 to 20oC for 12 hours to 25 hours, more preferably from 3 to 15oWith over 18 hours to 22 days, and especially from 4 to 10oC for 24 hours to 20 days. The quantity of yeast present during the hydrolysis may be from 0.05 to 1.0%, preferably from 0.1 to 0.7%, and especially from 0.2 to 0.5% by weight based on the weight of the hydrolyzate. The yeast may be, for example, instant yeast, such as Saccharomyces cerevisiae or Debaromyces hansenii.

Preferably, the hydrolysis at a temperature of from 2 to 25oWith could be preceded by a preliminary stage of hydrolysis at temperatures above 25oWith, for example up to 50oWith that preliminary hydrolysis is preferably from 3 to 36 hours, more preferably from 5 to 30 hours, and especially from 8 to 24 hours. the pH at the stage of preliminary hydrolysis is preferably from 4.5 to 5.5, and pH regulation profitable exercise by adding acid, such as acetic acid. The pH range can also be achieved by adding an inoculum of lactic acid bacteria.

At the stage of preliminary hydrolysis can be yeast, the presence of which makes more efficient use of the reducing sugar and reduces its content. At the stage of preliminary hydrolysis missing salt. The quantity of yeast present during the pre-hydrolysis may be from 0.05 to 1.0%, preferably from 0.1 to 0.7%, and especially from 0.2 to 0.5% by weight based on the weight of the hydrolyzate. The yeast may be, for example, dried instant yeast, such as Saccharomyces cerevisiae or Debaromyces hansenii.

The amount of reducing sugar can be reduced to values below 1.0%, preferably below 0.75% and especially less than 0.3%. This reduction in the content of reducing sugar gives you the opportunity to get a more stable finished product with greater shelf life when stored and superior color retention and taste.

To sumego sugar. Glucose oxidase can be added before, during or after hydrolysis of the mixture of the fermented protein koji and yeast.

Perhaps, after hydrolysis, add salt, and salt is up to 70 wt.% from the final calculated on dry substance.

After hydrolysis, the mixture is fermented koji and yeast can press for separating liquid sauce from the solid residue. Liquid sauce is preferably subjected to heat treatment, for example, at a temperature of from 80 to 140oC, and then filtered to obtain a liquid seasoning. If desired, the liquid sauce can also be turned into a powder, for example, by concentration, and then dried, for example, by drying in vacuum or spray Sushko, to a low moisture content and, finally, ground into powder to obtain a solid seasoning.

The method according to the present invention leads to greater content or extent of excretion of amino acids in comparison with the conventional ways of soy sauce. Seasoning both in liquid and in powder form has a higher content of amino acids than soy sauce obtained by conventional methods. Due to the higher content of amino acids seasoning of the present invention has more PR the law has excellent organoleptic stability. In addition, all the production time can be reduced to 1-6 weeks, negating the stage moromi.

Hereinafter the present invention will be further illustrated by the following examples in which parts and percentages are given by weight.

Example 1

Wheat gluten was extrudible through the extruder Clextral into pieces having an average diameter of 5 mm, and it had a porous structure.

65 kg extrudates were soaked in 65 kg of water at a temperature of 75oC for 5 minutes. Then soaked the extrudates were heated to a temperature of 100oC and kept at this temperature for 10 minutes, and then cooled to a temperature below 40oWith by creating a vacuum. Stage of pasteurization was carried out to eliminate the secondary pollution after the stage of extrusion. Finally, heat treated extrudates was stirred with a mixture of 28 kg of roasted wheat and 20 kg TKJ (seed inoculum of Aspergillus oryzae) to obtain koji wheat gluten, which was spaziali within 42 hours according to the method similar to that used in conventional soy sauce. Koji wheat gluten does not contain added salt.

During 42 hours brazilan the hours 27oWITH

Like conventional methods of producing soy sauce koji was mixed on the 18th and the 25th hour to ensure sufficient air flow through the cultural layer for good ventilation.

55 kg of the fermented koji wheat gluten was mixed with 150 kg of water, which is pre-sterilized by boiling and then cooled to 4oC. the pH was maintained equal to 6,0-7,0 by adding sodium hydroxide. To the fermented koji wheat gluten added 0.25 kg inoculum of yeast (dried freeze-drying Debaromyces hansenii), and the mixture was subjected to hydrolysis at 4oC with continuous stirring for 10 days in the enclosed envelope capacity to maintain the desired temperature.

Finally, gidralizovanny the mixture is extruded to separate the sauce from wheat gluten from the solid residue. Sauce wheat gluten was treated at 90oC for 20 minutes. Liquid sauce was concentrated by evaporation. The obtained concentrate was dried in a vacuum oven and then grind into powder.

For organoleptic evaluation 10 g of liquid sauce or 3.5 g of the powder was diluted in 250 ml of boiling water. In both cases, it was found that the seasoning is more durable to the Anenii at 30oC for more than 12 months in moisture-proof packaging (sachets with a layer of aluminum) and has excellent color fastness. It was found that the seasoning microbiologically stable.

Example 2

Implemented a procedure similar to that described in example 1, except that the pH of the mixtures of fermented koji wheat gluten, water and yeast brought to 4.5 with acetic acid, and then subjected to preliminary hydrolysis at a temperature of 30oWith in 24 hours. Then the pH was brought to 6.5 and the mixture was further subjected to hydrolysis at 4oWith in 2 weeks.

It was found that the seasoning has a more solid consistency and a more pleasant taste than regular soy sauce. The seasoning was microbiologically stable as in example 1, and had an excellent fastness in powdered form.

Example 3

Implemented a procedure similar to that described in example 2, except that at the stage of preliminary hydrolysis was no yeast and they were inoculable during hydrolysis at 4oC.

It was found that the seasoning has a more solid consistency and a more pleasant taste features the fastness in powdered form.

Example 4

Was carried out by the procedure described in examples 1, 2, or 3, except that after the stage of pressing added salt. The final product contained 50 weight. % salt based on the weight of dry matter. The seasoning was microbiologically stable and had excellent fastness in powdered form.

1. The method of obtaining seasoning by processing the fermented protein koji obtained from the protein material and a carbohydrate, wherein conducting the hydrolysis of the mixture of the fermented protein koji together with yeast at a temperature of from 2 to 25oC and pH from 4.5 to 10 for from 6 hours to 28 days.

2. The method according to p. 1, characterized in that the hydrolysis of mixtures of fermented koji and yeast in the absence of salt.

3. The method according to p. 1, characterized in that the hydrolysis of mixtures of fermented koji and yeast when using from 1 to 5 weight.h. water to 1 weight.h. fermented koji.

4. The method according to p. 1, characterized in that the hydrolysis of mixtures of fermented koji and yeast at a pH of from 6.0 to 7.5.

5. The method according to p. 1, characterized in that the amount of yeast is present from 0.05 to 1.0 wt.% based on the weight of the hydrolyzate.

6. Spastically hydrolysis at a temperature of from 25 to 50oC.

7. The method according to p. 6, characterized in that the pre-hydrolysis is carried out at a pH of from 4.5 to 5.5.

8. The method according to p. 6, characterized in that the pre-hydrolysis is carried out in the presence of yeast.

9. The method according to p. 6, characterized in that the pre-hydrolysis is carried out in the absence of salt.

10. The method according to p. 1, characterized in that after hydrolysis to the hydrolized product add up to 70 wt.% salt based on the weight of dry matter.

11. The method according to p. 1, characterized in that, after hydrolysis, the mixture is pressed to separate the liquid sauce from the solid residue.

12. The method according to p. 11, characterized in that the liquid sauce is subjected to heat treatment, and then filtered to form a liquid seasoning.

13. The method according to p. 11, characterized in that the liquid sauce is concentrated by evaporation, the resulting concentrate is dried and then ground into powder.

 

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