Method for producing food using koji, and food using koji

Abstract

A method for producing a food using koji, the method comprising: a step for fermenting a mixture containing rice, aspergillus, and water; and a step for heating the solids contained in the mixture. Further, a food using yeast, which is dried and contains a fermented decomposition product of rice produced using aspergillus and inactivated aspergillus.

Description

Technical Field

[0001] The present invention relates to a method for producing a food using koji and the food using koji. Background Art

[0002] Patent Document 1 describes a liquid seasoning that maintains the function of salt koji and has a good balance of deliciousness, sweetness and saltiness. The liquid seasoning is obtained by fermenting and ripening a mixture of rice koji, salt and water at low temperature and then performing solid-liquid separation.

[0003] Prior art literature

[0004] Patent Literature

[0005] Patent Document 1: Japanese Patent Application Publication No. 2014-50352 Summary of the invention

[0006] Problems to be solved by the invention

[0007] The liquid seasoning described in Patent Document 1 is obtained by fermenting and maturing a mixture of rice koji, salt and water, and then separating the solid and liquid to obtain the seasoning. The solid components of the solid-liquid separation are discarded as by-products, and effective utilization of resources is sought.

[0008] An object of the present invention is to provide a method for producing a food using koji derived from a solid component or the like as a by-product of the liquid seasoning, and a food using koji.

[0009] Solutions for solving problems

[0010] Thus, a first aspect of the present invention is a method for producing a food using koji, comprising: a step of fermenting a mixture containing rice, koji fungi, and water; and a step of heating a solid contained in the mixture.

[0011] A second aspect is the method for producing a food using koji according to the first aspect, wherein the solid is heated at 80° C. or higher and 140° C. or lower.

[0012] A third aspect is the method for producing a food using koji according to the first or second aspect, wherein the solid is heated for 30 minutes to 5 hours.

[0013] A fourth aspect is the method for producing a food using koji according to any one of the first to third aspects, wherein the mixture in the fermentation step is fermented by containing salt.

[0014] A fifth aspect is the method for producing a food using koji according to the fourth aspect, wherein the mixture is fermented at 4° C. or higher and 40° C. or lower.

[0015] A sixth aspect is the method for producing a food using koji according to the fourth or fifth aspect, wherein the mixture contains rice koji produced by growing koji fungi in steamed rice, and water.

[0016] A seventh aspect is the method for producing a food using koji according to any one of the first to sixth aspects, wherein the mixture is fermented by further containing ethanol.

[0017] Furthermore, an eighth aspect is a method for producing a food using koji, comprising: heating rice koji produced by growing koji fungi in steamed rice.

[0018] A ninth aspect is the method for producing a food using koji according to the eighth aspect, wherein the rice koji is heated at 80° C. or higher and 140° C. or lower.

[0019] The tenth aspect is the method for producing a food using koji according to the eighth or ninth aspect, wherein the rice koji is heated for 30 minutes to 5 hours.

[0020] The eleventh aspect is the method for producing a food using koji according to any one of the eighth to tenth aspects, wherein the rice koji is preheated at 50° C. or higher and 75° C. or lower before the step of heating the rice koji.

[0021] The twelfth aspect is the method for producing a food using koji according to the eleventh aspect, wherein the rice koji is preheated for 3 hours or more before the step of heating the rice koji.

[0022] The thirteenth aspect is a koji-utilizing food, which is dried and contains a fermentation decomposition product of rice produced by koji fungi and inactivated koji fungi.

[0023] The fourteenth aspect is the food using koji according to the thirteenth aspect, wherein the food using koji further contains salt.

[0024] A fifteenth aspect is the food using koji according to the thirteenth or fourteenth aspect, wherein the food using koji contains 3-furfural.

[0025] A sixteenth aspect is the koji-using food according to any one of the thirteenth to fifteenth aspects, wherein a peak A corresponding to a Maillard reaction product of cysteine ​​and glucose is detected in HPLC analysis and LC-MS analysis of the koji-using food.

[0026] The seventeenth option is the food using koji of the sixteenth option, wherein the food using koji further comprises: (1) in the chromatogram obtained by the following HPLC analysis conditions, when the retention time of the peak A is set to 1.0, there is a peak B at a relative retention time of 1.1 or more and 1.6 or less; (2) the maximum absorption wavelength of the peak B is between 279 nm and 289 nm; and (3) in the mass spectrum of the peak B obtained by the positive ion mode of ESI-MS, there is a peak at m / z of 125.9 or more and 127.9 or less.

[0027] "HPLC analysis conditions"

[0028] Extraction liquid: Extract with 4 times the weight of the object to be analyzed by water.

[0029] Mobile phase A: 0.1 mass % trifluoroacetic acid aqueous solution.

[0030] Mobile phase B: acetonitrile.

[0031] Isocratic conditions: mobile phase A 95%, mobile phase B 5%.

[0032] Flow rate: 0.6 mL / min.

[0033] Chromatographic column: CAPCELL PAK C18 AQ (OSAKA SODA Co., Ltd., 4.6 mm×100 mm, 3 μm).

[0034] Detection wavelength: 297nm.

[0035] Effects of the Invention

[0036] According to the first aspect of the present invention, it is possible to provide a food such as a seasoning having an excellent taste such as richness while maintaining the delicious taste of koji derived from a by-product of liquid salt koji.

[0037] According to the second and third aspects, a good flavor such as a deep and mellow taste can be imparted.

[0038] According to the fourth and fifth aspects, the flavor of food such as richness can be improved.

[0039] According to the sixth aspect, a delicious food having rice koji can be provided.

[0040] According to the seventh aspect, it is possible to provide a food having an alcohol flavor and having improved shelf life due to anti-corrosion, sterilization, etc.

[0041] According to the eighth aspect, it is possible to provide a food such as a seasoning which uses rice koji and has an excellent taste such as a mellow taste while maintaining the delicious taste of the koji.

[0042] According to the ninth and tenth aspects, a good flavor such as a deep and mellow flavor can be imparted.

[0043] According to the eleventh and twelfth aspects, the rice koji can be matured (the enzyme can be activated), and the rich taste of the products using the koji can be enhanced.

[0044] According to the thirteenth aspect, a food having a good flavor such as a mellow taste while maintaining the delicious taste of rice koji can be provided.

[0045] According to the fourteenth aspect, a food having further excellent flavor, kokumi and the like can be provided.

[0046] According to the fifteenth aspect, the Maillard reaction is carried out to provide a food having excellent flavor, body and the like.

[0047] According to the seventeenth and eighteenth aspects, due to the presence of the peaks, it is possible to provide food having excellent flavor, body and the like. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 This is a process diagram showing an example of a conventional process for producing liquid salt koji.

[0049] Figure 2 This is a process diagram showing an example of a process for producing a food product using koji according to the first embodiment.

[0050] Figure 3 This is a diagram showing the absorption spectra of the food of the present invention, a sample of the food before heating, and the like.

[0051] Figure 4 The figures are FT-IR spectra of the food of the present invention (a) and a sample of the food before the heating and drying step (b).

[0052] Figure 5 These are graphs showing temporal changes in flavor intensity (a) and flavor spread in the mouth (b) in a sensory evaluation when the food of the present invention is used in butter cookies.

[0053] Figure 6 This is a process diagram showing an example of a process for producing a food product using koji according to the second and third embodiments.

[0054] Figure 7 It is a graph showing the results of gas chromatography-mass spectrometry of foods and the like using koji according to the present invention.

[0055] Figure 8 It is a figure which shows the HPLC chromatogram of the food using koji of this invention.

[0056] Fig. 9 is a graph showing the results of HPLC analysis. Fig. 9 (a) is the analysis curve diagram of food using Qu, Fig. 9 (b) is a graph of the Maillard reaction products of cysteine ​​and glucose.

[0057] Fig.10 It is a graph showing the UV spectrum of the sample.

[0058] Fig.11 is a diagram showing a mass spectrum obtained by ESI-MS in positive ion mode. Fig.11 (a) is a graph of food using koji according to the present invention, Fig.11 (b) is a graph of the Maillard reaction products of cysteine ​​and glucose.

[0059] Fig.12 It is a diagram showing a mass spectrum in a positive ion mode of ESI-MS regarding the food using koji according to the first embodiment. DETAILED DESCRIPTION

[0060] Hereinafter, embodiments of the present invention will be described. These descriptions and examples are provided for exemplifying the embodiments and are not intended to limit the scope of the invention.

[0061] In the present disclosure, the description of “≥○○ and ≥○○” or “○○ to ○○” indicating a numerical range means a numerical range including the upper limit and the lower limit described unless otherwise specified.

[0062] The method for producing a food using koji according to the first embodiment is characterized by comprising: a step of fermenting a mixture containing rice, koji fungi, and water; and a step of heating a solid contained in the mixture.

[0063] First, the food using koji produced according to the first embodiment will be described.

[0064] The food using koji produced by this embodiment can provide the food obtained using the koji with a delicious taste centered on a deep and rich taste. This is presumably due to the following mechanism.

[0065] As described later, by adding koji to rice to ferment it, sugars, proteins, etc. in the rice are decomposed by various enzymes to generate reducing sugars, amino acids, peptides, etc. Conventionally, the food obtained by fermentation is not further heated, but in this embodiment, by heating the solid containing these decomposition products, especially the solid after solid-liquid separation, the Maillard reaction occurs, melanoidin is generated, and the taste is given a mellow taste, and the taste is sustained.

[0066] Furthermore, it is known that aroma components such as amines and aldehydes are produced by fermentation of koji, and these aroma components impart body to food in the form of flavor.

[0067] Furthermore, by using rice, dietary fiber derived from rice, sugars produced by decomposition of rice, and the like provide richness in the form of taste.

[0068] It is considered that the richness of each of these tastes, aromas, and mouthfeel exerts different effects depending on the food raw materials used in combination, resulting in richness, deliciousness, etc.

[0069] Hereinafter, the method for producing a food using koji according to the first embodiment will be described in detail.

[0070] First, a mixture containing rice, Aspergillus and water is fermented.

[0071] As long as the material is obtained by fermenting rice, koji and water, there is no restriction on the type of the obtained food. In the present embodiment, typically, salt can be further added to make salt koji, and sweet wine can be made without adding salt, Japanese sake can be made by adding yeast, and mirin can be made by adding alcohol.

[0072] Next, the case of producing salt koji will be described.

[0073] Usually, Aspergillus niger is added to rice to form a state called rice koji.

[0074] The rice koji used in the present embodiment can be prepared according to a common rice koji making method. Specifically, it is obtained by spreading Aspergillus (also referred to as seed koji) in the steamed rice obtained by steaming the rice, so that it can be propagated under the optimal conditions for Aspergillus. The propagation of Aspergillus can also be carried out by using an automatic fermentation machine (e.g., HK-60, manufactured by Yaegaki Food & System Co., Ltd.) and culturing at 25 to 40° C. for 2 to 4 days. The rice koji used in the present invention can also use commercial products.

[0075] Rice such as polished rice, glutinous rice, and sake rice can be used, and polished rice (white rice) is preferably used. Polished rice can be any of japonica rice (japonicarice) and indica rice (indica rice). Rice can be washed, immersed in water, and drained as needed.

[0076] Aspergillus is not particularly limited as long as it is the Aspergillus used in common koji making. Aspergillus oryzae and Aspergillus sojae can be listed as preferred examples. Aspergillus can use commercially available products sold as seed koji, or can use the Aspergillus cultivated. In addition, the shape of Aspergillus can be granular or powdery. The Aspergillus used in the present embodiment is preferably an Aspergillus with high saccharification power and high protease production ability, specifically, Aspergillus for miso, Aspergillus for rice koji or Aspergillus for soy sauce can be listed, more preferably Aspergillus for rice koji or Aspergillus for miso, more preferably Aspergillus for miso. They can be used alone or in combination of two or more.

[0077] The mixture containing rice, koji fungi and water for fermentation is usually in the form of rice in water, and in the case of producing salt koji by fermentation, salt and water are mixed with the rice koji obtained above. They can be added and mixed at the same time or sequentially.

[0078] The rice koji is preferably mixed in an amount of 30% by mass to 70% by mass, preferably 35% by mass to 60% by mass, more preferably 40% by mass to 55% by mass, and further preferably 45% by mass to 50% by mass, relative to the mixture.

[0079] The salt is preferably mixed in a manner of being more than 2% by mass and less than 20% by mass relative to the mixture, preferably more than 3% by mass and less than 18% by mass, more preferably more than 4% by mass and less than 16% by mass, and further preferably more than 5% by mass and less than 15% by mass. Utilizing the salt, the microbial reproduction in the mixture can be suppressed. If the salt is too little, there is a tendency for microbial reproduction.

[0080] A mixture containing rice, koji and water is fermented. Preferably, the mixture is fermented and matured at a temperature that does not inactivate (kill) the enzyme derived from koji contained in the mixture. Here, the enzyme derived from koji refers to an enzyme produced by koji, such as amylase, protease, lipase, and cellulase. These enzymes are not heat-resistant, and in particular, protease is inactivated if fermented at above 60°C.

[0081] According to a preferred embodiment, the fermentation temperature is ideally 4 to 40° C., preferably 20 to 38° C., more preferably 25 to 35° C., and further preferably 28 to 32° C. At these temperatures, the enzyme derived from Aspergillus is not inactivated.

[0082] During fermentation, not only fermentation by koji occurs, but also enzymes derived from koji are usually used to decompose starch, protein, and lipids contained in rice, and their decomposition is sometimes mainly referred to as saccharification. It should be noted that the fermented mixture (fermentation / ripened product) is usually called "shio koji (salt koji, salt koji)" and is commercially available in this state.

[0083] According to a preferred embodiment, based on the Brix value of the first day of fermentation, the fermentation is preferably carried out until the Brix of the fermented mixture (fermentation / matured product) increases by 4% or more, preferably by 6% or more, and more preferably by 9% or more. Here, Brix refers to the value measured using a refractometer, which varies according to the increase or decrease of sucrose, salt, various amino acids, glucose, maltose and other components. Therefore, the value of Brix varies according to the composition of the raw materials of the feeding liquid. For example, in the case of a feeding liquid mixed in a manner of becoming 50% by mass of rice koji, 13% by mass of salt and 37% by mass of water, the fermentation is preferably carried out until the Brix of the fermented mixture becomes 37% or more, preferably by 39% or more, and more preferably by 41% or more. Brix can be measured using methods known to those skilled in the art, for example, it can be measured using a commercially available handheld refractometer or a digital refractometer. Generally, measuring Brix is ​​simpler than measuring the concentration of straight sugar.

[0084] According to a preferred embodiment, based on the value of the direct sugar concentration on the first day of fermentation, the fermentation is preferably carried out until the direct sugar concentration of the liquid formed by the fermented mixture increases by 8% or more, preferably by 12% or more, and more preferably by 18% or more. Here, direct sugar refers to direct reducing sugar, and the direct sugar concentration varies depending on the raw material composition of the feed liquid. For example, in the case of a mixture mixed in a manner of 50% by mass of rice koji, 13% by mass of salt and 37% by mass of water, the fermentation is preferably carried out until the direct sugar concentration of the fermented feed liquid becomes 16% or more, preferably by 20% or more, and more preferably by 26% or more. The direct sugar concentration can be measured using a method known to those skilled in the art, for example, it can be measured by the method shown in the Somogyi modified method (Journal of the Japanese Agricultural Chemical Society 28 (3) 171-174 (1954)) and the Japanese Agricultural Standards for soy sauce.

[0085] According to a more preferred embodiment, based on the values ​​on the first day of fermentation, the fermentation is preferably carried out until the brix of the fermented mixture liquid (fermented / ripened product) increases by 4% or more and the direct sugar concentration increases by 8% or more, preferably until the brix increases by 6% or more and the direct sugar concentration increases by 12% or more, and more preferably until the brix increases by 9% or more and the direct sugar concentration increases by 18% or more. If the brix of the fermented mixture (fermented / ripened product) increases by 4% or more and the direct sugar concentration increases by 8% or more based on the values ​​on the first day of fermentation, the product has a better balance of deliciousness, sweetness and saltiness.

[0086] According to one embodiment of the present invention, for example, in the case of a feed liquid prepared in a manner such as to be 50% by weight of rice koji, 13% by weight of salt and 37% by weight of water, fermentation is preferably carried out until the Brix of the fermented mixture (fermentation / ripened product) becomes 37% or more and the direct sugar concentration becomes 16% or more, more preferably until the Brix becomes 39% or more and the direct sugar concentration becomes 20% or more, and further preferably until the Brix becomes 41% or more and the direct sugar concentration becomes 26% or more.

[0087] According to a preferred embodiment, the fermentation is preferably carried out at low temperature for 1 to 60 days, preferably for 2 to 30 days, more preferably for 3 to 21 days, further preferably for 4 to 14 days, further preferably for 6 to 13 days, particularly preferably for 8 to 12 days, and most preferably for 10 days. Here, the lower the temperature, the lower the enzyme activity derived from Aspergillus, and therefore the longer the fermentation period. Therefore, according to a more preferred embodiment, the fermentation is preferably carried out at 20 to 38°C for 3 to 21 days, further preferably for 4 to 14 days, further preferably for 6 to 13 days, particularly preferably for 8 to 12 days, and most preferably for 10 days.

[0088] According to a further preferred embodiment of the present invention, fermentation is carried out at 20-38°C for 3-21 days until the Brix of the fermented mixture liquid (fermentation / ripened product) increases by more than 4% and the direct sugar concentration increases by more than 8%, based on the values ​​on the first day of fermentation.

[0089] In a post-fermentation step, the solids in the mixture are heated.

[0090] In a preferred embodiment, the solid component and the liquid are separated by a solid-liquid separation method, and the obtained solid component is heated. The solid-liquid separation method is not particularly limited, and can be a method commonly used for mirin and soy sauce. For example, squeeze filtration using a squeeze filter, squeezing using a filter cloth, and solid-liquid separation using a centrifuge can be listed, and squeeze filtration is preferred.

[0091] The filtrate obtained by solid-liquid separation can be used as a liquid seasoning (liquid salt koji) in the prior art while it is maintained.

[0092] The solid content obtained in the solid-liquid separation is obtained as pressed meal, which has been discarded as a by-product as described above. In the present embodiment, the pressed meal is crushed to about 5 mm by a pulverizer or the like to be made into powder and then heated.

[0093] In order to impart mellowness, deliciousness, etc. to the obtained food together with the powder drying during the heating, the heating temperature is preferably 80°C to 140°C, and more preferably 100°C to 120°C. In addition, the heating temperature is preferably 30 minutes to 5 hours, more preferably 30 minutes to 3 hours, and more preferably 1 hour. In particular, at temperatures around 80°C and below, the heating is insufficient. On the other hand, at temperatures around 140°C and above, the powder tends to be in a state close to "burned", which is not preferred as a food. It should be noted that Aspergillus tends to die further due to the addition of ethanol between the fermentations and when ethanol (alcohol) is added as described later, and usually completely dies during the heating of the pressed meal and is inactivated after drying.

[0094] When used in a dish with a pickling process, the surviving Aspergillus will decompose the food materials such as meat and fish, so it is preferred that all the Aspergillus are killed. However, when cooking immediately after addition, when using food materials that are not decomposed by enzymes, etc., some Aspergillus may survive.

[0095] In the case where it is necessary to confirm the inactivation of Aspergillus, for example, it can be confirmed by culturing using potato dextrose agar medium. In addition, a variety of pigments can be used in the fluorescent staining method to obtain images of bacteria with respiratory activity and images of all bacteria, respectively, and the two images of different colors obtained are overlapped to confirm the presence or absence of bacteria without respiratory activity (dead bacteria) and their existence ratio. Moreover, whether the bacteria appearing in the image is Aspergillus as a control can be confirmed by, for example, investigating the DNA sequence of the bacteria.

[0096] After heating, the color of the powder becomes darker than before drying, preferably light brown. This is because, as mentioned above, sugars and proteins in rice are decomposed by various enzymes during fermentation, and reducing sugars, amino acids, peptides, etc. are present. When these are heated, the Maillard reaction occurs, generating melanin as a reaction product. Melanin is not a single substance, so it is difficult to grasp its generation, but in addition to the change in color tone, the following facts also serve as evidence: in the absorption spectrum of Example 3 ( Figure 3 In A), as in Reference Example C where lysine and galactose are mixed and heated, the absorption peak has a longer wavelength than before heating and has an absorption peak position at around 325 nm; in the FT-IR spectrum of Example 4 ( Figure 4 (a)) fingerprint area (1500cm－1 Up to 650cm －1 )The number of peaks increases.

[0097] The obtained powder is usually classified by a unit commonly used in the food industry such as a sieve to prepare powder of a preferred size, thereby obtaining the food using koji of this embodiment. The smaller the powder, the better the palatability. The food contains fermentation decomposition products produced by koji fungi of rice, salt, and inactivated koji fungi as described above, and is in a dry state.

[0098] The food can be eaten as is, depending on its composition, but is particularly preferably used as a seasoning for other dishes or snacks. The dish to be added is not particularly limited, and the following examples can be cited.

[0099] Home-cooked dishes: hamburgers, curry, cod roe, omelette in soup stock, cream stew, etc.

[0100] ·Sauces and soups: French consommé, meat sauce, white sauce, cheese sauce, miso ramen soup, miso soup, anchovy sauce, etc.

[0101] Snacks: lacto ice, biscuits, milk chocolate, white chocolate, potato chips, scones, etc.

[0102] The amount added to the dishes etc. depends on the dishes to be used, for example, preferably 0.1 mass % or more and 5 mass % or less. The types of taste obtained vary depending on the dishes to be used, the amount used, the use environment, etc., and there are milky taste, cheese taste, soup taste, spicy taste, sour taste, etc., and as the taste effect on other dishes, sometimes the effect of suppressing salt astringency, masking the smell of livestock, and the effect of lasting the spicy taste of peppers, etc. can be obtained.

[0103] From the viewpoints of improving flavor and improving preservation by sterilization, the food of the present embodiment is preferably further added with ethanol (alcohol). The addition can be made at any time point such as the process of fermenting rice and the process of heating pressed meal. Depending on the situation, yeast can also be added before fermentation to generate ethanol in the mixture. The amount of ethanol is preferably 0.5% by mass or more and 10% by mass or less, more preferably 1% by mass or more and 6% by mass or less, and further preferably 2% by mass or more and 5% by mass or less relative to the food using koji of the present embodiment. If the concentration is too low, there is a tendency that the effect of addition is not reflected. If the concentration is too high, there is a tendency that the wine odor and wine taste are prominent, which is not preferred.

[0104] Next, use Figure 6 The methods for producing food using koji according to the second and third embodiments will be described.

[0105] The second embodiment of the method for producing a food using koji is characterized in that it includes a step of heating rice koji formed by growing Aspergillus fungi in steamed rice. In addition, the third embodiment of the method for producing a food using koji is characterized in that, before heating the rice koji, the rice koji is preheated at a temperature of not less than 50°C and not more than 75°C. Figure 6 In the second embodiment, the "preheating" step in the figure is not performed, and in the third embodiment, the "preheating" step is performed before the "heat drying" step.

[0106] The food using koji produced by the second and third embodiments (hereinafter referred to as "the food using koji of the second embodiment" and "the food using koji of the third embodiment") is different from the method for producing the food using koji produced by the first embodiment, and in particular, may not have a step of fermenting a mixture containing rice, koji fungi, and water. However, the food using koji of the second and third embodiments, like the food using koji of the first embodiment, can provide a delicious taste centered on a deep and mellow taste to the food obtained using them. This can be inferred to be the mechanism described below.

[0107] Rice contains sugars, proteins, etc., and these compounds are decomposed by various decomposition enzymes when Aspergillus is propagated in steamed rice to obtain rice koji and when the obtained rice koji is heated, to generate reducing sugars, amino acids, peptides, etc. As described above, conventionally, the food obtained by fermentation is not further heated, but in the second and third embodiments, the rice koji contains these decomposition products, and by heating the rice koji, the Maillard reaction occurs to generate melanin, which imparts mellowness to the taste and produces persistence of the taste.

[0108] Furthermore, in the third embodiment, by preheating the rice koji before heating it, the rice koji is matured, and the enzyme contained therein can be activated, thereby enhancing the kokumi of the food using the koji.

[0109] Furthermore, in the second and third embodiments, rice is used, and dietary fiber derived from rice, sugars produced by decomposition of rice, etc., impart mellowness in the form of taste. And, it is believed that the mellowness of each of these flavors and tastes exerts different effects depending on the food raw materials used in combination, resulting in mellowness, deliciousness, etc.

[0110] Next, a method for producing a food using koji according to a second embodiment will be described in detail.

[0111] The rice koji, which is made by growing Aspergillus fungi in steamed rice, is heated.

[0112] The production of rice koji can be carried out according to the usual method of making koji of rice koji. Specifically, it is obtained by spreading Aspergillus (also called seed koji) in steamed rice obtained by steaming rice and making it grow under the most suitable conditions for Aspergillus. The growth of Aspergillus can also be carried out by using an automatic fermentation machine (e.g. HK-60, manufactured by Yaegaki Food & System Co., Ltd.) and culturing at 25 to 40° C. for 2 to 4 days. The rice koji used can also be a commercial product.

[0113] As the rice koji raw materials, rice, koji fungi, and the like, which are the same as those described in the food using koji of the first embodiment, can be used.

[0114] Next, the rice koji is heated. In order to impart mellowness, deliciousness, flavor, etc. to the obtained food together with the overall drying of the rice koji during the heating, the heating temperature is preferably above 80°C and below 140°C, and more preferably above 100°C and below 120°C. In addition, the heating temperature is preferably above 30 minutes and below 5 hours, more preferably above 30 minutes and below 3 hours, and more preferably above 1 hour. In particular, at temperatures near 80°C and below, there is a tendency for insufficient heating, and on the other hand, at temperatures near 140°C and above, there is a tendency for the rice koji to easily generate a state close to "burned", which is not preferred as a food. It should be noted that Aspergillus tends to die during this heating and is usually completely inactivated after drying.

[0115] When used in a dish with a pickling process, the surviving Aspergillus will decompose the food materials such as meat and fish, so it is preferred that all the Aspergillus are killed. However, when cooking immediately after addition, when using food materials that are not decomposed by enzymes, etc., some Aspergillus may survive.

[0116] Confirmation of the inactivation of Aspergillus, confirmation of the presence of dead bacteria and their existing ratio, confirmation of whether the bacteria are Aspergillus, etc. can be confirmed by the same method as in the first embodiment.

[0117] After heating, the color of the rice koji becomes darker than before drying, preferably light brown, as in the powder of the first embodiment. This is because, as described above, the sugars and proteins in the rice are decomposed by various decomposition enzymes when they become rice koji, generating reducing sugars, amino acids, peptides, etc., and the decomposition is further carried out during heating. In addition, the Maillard reaction that occurs during heating generates melanin as a reaction product. Melanin is not a single substance, so it is difficult to grasp its generation, but in addition to the change in color tone, as shown in Example 13, the generation of some Maillard reaction products is also found as evidence.

[0118] The obtained powder is usually classified by a unit commonly used in the food industry such as a sieve to prepare powder of a preferred size, thereby obtaining the food using koji of the second embodiment. The smaller the powder, the better the palatability. The food contains the fermentation decomposition product produced by koji fungus of rice and the inactivated koji fungus as described above, and is in a dry state.

[0119] In addition, a method for producing a food using koji according to a third embodiment is described. In the third embodiment, before "heat drying", Figure 6 The “preheating” is surrounded by a dotted line.

[0120] Specifically, before the rice koji that will be bred by Aspergillus in the steamed rice is heated, the rice koji is preheated. The preheating temperature is preferably more than 50 ° C and less than 75 ° C, more preferably more than 55 ° C and less than 70 ° C. In addition, the preheating time is preferably more than 3 hours, more preferably more than 4 hours. There is no theoretical upper limit for the preheating time, but even if it is implemented for a long time, the effect may not be found, so it is preferably less than one day in practice. By selecting these temperatures and times, the enzyme can be ripened / activated at a temperature that does not inactivate (deactivate) the enzyme derived from Aspergillus in the rice koji. As a result of ripening / activation, compared with the situation that the rice koji is not preheated (the food using koji of the second embodiment), the mellow taste of the food using koji can be enhanced.

[0121] In the third embodiment, the rice koji used and the steps after preheating are the same as those in the method for producing a food using koji in the second embodiment. After preheating the rice koji, the food using koji in the third embodiment is obtained as a product in the form of powder through heating, drying, pulverization, and classification in the same manner as in the second embodiment (see Figure 6 ).

[0122] The obtained koji-using food of the third embodiment, like the koji-using food of the second embodiment, contains fermentation decomposition products of rice produced by koji fungi and inactivated koji fungi, and is in a dry state.

[0123] The foods using koji in the second and third embodiments can be eaten in this state according to their composition, but are particularly preferably used as seasonings for other dishes and snacks. The dishes to be added are not particularly limited, and the same food examples as those described for the foods using koji in the first embodiment can be cited.

[0124] The amount added to the dishes etc. depends on the dishes to be used, for example, preferably 0.1 mass % or more and 5 mass % or less. The types of taste obtained vary depending on the dishes to be used, the amount used, the use environment, etc., and there are milky taste, cheese taste, soup taste, spicy taste, sour taste, etc., and as the taste effect on other dishes, sometimes the effect of suppressing salt astringency, masking the smell of livestock, and the effect of lasting the spicy taste of peppers, etc. can be obtained.

[0125] From the viewpoints of improving flavor and improving preservation by sterilization, the food using koji in the second and third embodiments is also preferably further added with ethanol (alcohol). In addition, salt may also be added. The amount and effect of ethanol and salt are the same as those of the food using koji in the first embodiment.

[0126] The koji-using foods of the first to third embodiments are all dried and contain fermentation decomposition products of rice produced by koji and inactivated koji. They can enhance the richness and deliciousness of other foods by containing Maillard reaction products.

[0127] As an example, each food using koji is not limited thereto, and preferably contains 3-furfural, which is one of the intermediate products of the Maillard reaction, as described in Example 12. From the viewpoint of enhancing the body and flavor of other foods, the content of 3-furfural is preferably 7 ng / g or more, and particularly preferably 10 ng / g or more, relative to the food using koji.

[0128] In addition, each food using koji is not limited thereto, and as described in Example 13, it is preferred that a peak A corresponding to the Maillard reaction product of cysteine ​​and glucose is detected in HPLC analysis and LC-MS analysis. It should be noted that for the compound of peak A, the maximum absorption wavelength of the UV spectrum is within the range of 297nm±5nm, particularly within the range of 297±3nm, and in the mass spectrum using the positive ion mode of ESI-MS, a peak is included at m / z of 125.9 or more and 127.9 or less.

[0129] In addition, the foods using koji are not limited thereto, and are preferably as follows.

[0130] (1) In the chromatogram obtained under the HPLC analysis conditions described in Example 13, when the retention time of the peak A is set to 1.0, there is a peak B at a relative retention time of 1.1 to 1.6.

[0131] (2) The maximum absorption wavelength of the peak B is 279 nm or more and 289 nm or less.

[0132] (3) In the mass spectrum of the peak B obtained by ESI-MS in a positive ion mode, there is a peak at m / z of 125.9 or more and 127.9 or less.

[0133] Example

[0134] Hereinafter, the embodiments of the present invention will be described in detail by way of examples, but the embodiments of the present invention are not limited to these examples. In the following description, the usage amounts such as "parts" and "%" are based on mass unless otherwise specified.

[0135] [Example 1]

[0136] in accordance with Figure 1 The process of preparing rice koji and liquid seasoning is based on Figure 2 The food using koji of the first embodiment is prepared by the process.

[0137] (1) Preparation of rice koji

[0138] The rice was soaked in 1.2 times the amount of water for 12 hours, and after removing the water for 2 hours, it was steamed for 45 minutes using a steamer (manufactured by Hanyuda Iron Works Co., Ltd.) to obtain steamed rice. The temperature of the steamed rice was cooled to 30°C, and the seed koji (seed koji for miso, obtained from Higuchi Matsunosuke Co., Ltd.) was sprinkled several times and mixed (steamed rice: seed koji = 1000: 0.3) so that the steamed rice 1kg was 0.3g (steamed rice: seed koji = 1000: 0.3). The rice mixed with the seed koji was cultured at 35°C for 42 hours using an automatic fermentation machine (HK-60, manufactured by Yaegaki Food & System Co., Ltd.) while mixing from time to time to obtain rice koji.

[0139] (2) Preparation of liquid seasoning

[0140] 50 kg of the obtained rice koji, 13 kg of salt (coarse salt) and 37 L of water were mixed to prepare a feed liquid. The feed liquid was fermented and matured at 30°C for 10 days to obtain a matured product. The obtained matured product was squeezed and filtered using a press filter (equipment name: experimental filter press, manufactured by NSK Engineering Co., Ltd.) to obtain a filtrate as a liquid seasoning and a press meal as a solid component.

[0141] (3) Preparation of food using koji

[0142] The obtained pressed meal was roughly crushed by a chopper (manufactured by Zenmi-ho Co., Ltd., model: 10B), and then dried by heating at 105°C for 2 hours using a three-stage belt dryer. The obtained meal was crushed by a hammer mill, and a vibrating screener (manufactured by Tokuju Kogyo Co., Ltd., model: TMC-70-2S) was used to obtain a food using koji with a target powder passing through 40 mesh. 65 kg of the food using koji of the first embodiment was obtained from 100 kg of pressed meal.

[0143] The food using koji obtained in (3) was used in the following to Example 8.

[0144] [Example 2]

[0145] The free amino acid composition and sugar composition of the obtained koji-utilizing food were measured by the following method.

[0146] Amino acid analysis

[0147] About 1 g or 2 g of the food using koji was accurately weighed, extracted with 50 mL of 75% ethanol under reflux at 80°C for 30 minutes, and then filtered to remove impurities and adjust the volume to 100 mL. 4 mL of the extract was separated and concentrated to dryness using an evaporator (rotary evaporator K-1000 manufactured by Tokyo Riko Instruments Co., Ltd.), and then completely dissolved with 8 mL of citric acid buffer (pH 2.2), filtered using a 0.45 μm membrane filter (manufactured by Toyo Filter Paper Co., Ltd., trade name "DISMIC 26CS045AN"), and the filtrate after filtration was analyzed for amino acids using a Shimadzu LC-VP amino acid analysis system (manufactured by Shimadzu Corporation) by high performance liquid chromatography using OPA (o-phthalaldehyde) post-column derivatization-fluorescence detection.

[0148] Reducing sugar analysis

[0149] Add 490 mL of water to 10 g of food using koji and stir to mix. Take 5 mL of the mixed solution in a beaker, add 95 mL of water and stir to mix again. The resulting solution is filtered using a 0.45 μm membrane filter (manufactured by Toyo Filter Paper Co., Ltd., trade name "DISMIC 26CS045AN"), and reduced sugars are analyzed using a Shimadzu high performance liquid chromatography reducing sugar analysis system (manufactured by Shimadzu Corporation). The measurement results are recorded in Tables 1 and 2, respectively, together with the state before the heating and drying step of (3) above and the results of commercially available liquid salt koji. In addition, the nutritional labeling (theoretical value per 100 g) of the resulting food using koji as a food is shown in Table 3.

[0150] [Table 1]

[0151]

[0152] [Table 2]

[0153]

[0154] [Table 3]

[0155]

[0156] "-" in Table 1 indicates that the concentration is below the detection limit. As can be seen from Table 1, the free amino acids are reduced compared to those before the drying step, but no significant specificity for each amino acid is found.

[0157] Table 2 shows that all the contents except fructose are reduced compared to those before the drying process. In addition, Tables 1 and 2 show that amino acids and reducing sugars are heated to generate melanin through the Maillard reaction.

[0158] [Example 3]

[0159] The absorption spectra of the obtained food using koji and the samples before the heating and drying process were analyzed. Specifically, 10 times the amount of distilled water was added to each sample, and the samples were crushed and micronized using a homogenizer (manufactured by Nippon Seiki Co., Ltd., US-150T). The obtained solution was centrifuged at 3000 rpm for 20 minutes using a centrifuge (manufactured by KOKUSAN Co., Ltd., cooling / table centrifuge H-30R), and the obtained supernatant was filtered using a 0.45μm membrane filter (manufactured by Toyo Filter Paper Co., Ltd., trade name "DISMIC 26CS045AN"), and the absorbance at each wavelength was measured using a spectrophotometer (manufactured by Shimadzu Corporation, UV-1280 ultraviolet visible spectrophotometer).

[0160] The results are shown in Figure 3 In the figure, A is a sample of food using koji (Example), and B is a sample before the heating and drying process.

[0161] In addition, as a reference example, an aqueous solution to which equal amounts of lysine and galactose were added was heated at 105°C for 2 hours, and the heated sample was similarly pulverized / micronized, centrifuged, and filtered for measurement. The results are shown as Reference Example C. Figure 3 .

[0162] Depend on Figure 3 , the peak of the absorption spectrum of B before heating is near 300nm, but by heating, the peak of the food A using the koji in the example changes to the long wavelength side to near 325nm. Reference Example C after heating the mixture of lysine and galactose also shows a peak near 325nm as in the example. In C, protein melanin is generated by the Maillard reaction of lysine and galactose, and in Example A, as inferred in Tables 1 and 2, protein melanin is generated by the Maillard reaction of sugars, amino acids, peptides, etc. present in the pressed meal.

[0163] [Example 4]

[0164] The obtained koji-used food and the sample before the heating and drying step were directly placed on the sample stand and analyzed by FT-IR spectrum (measurement equipment: IRAffinity-IS, manufactured by Shimadzu Corporation). The results are shown in Figure 4 (a) and (b) of .

[0165] In the fingerprint region (1500 cm) where there is a tendency to show a spectrum unique to a substance, －1 Up to 650cm －1 ), the number of peaks of the food using koji of the present invention increases. This shows that in the heating and drying process, sugars, amino acids, peptides, etc. present in the pressed meal undergo Maillard reaction to produce many substances including protein melanin.

[0166] [Example 5]

[0167] <Sensory Evaluation>

[0168] Trained professional assessors (hereinafter referred to as "assessors") conducted sensory evaluations on the following foods to which koji was added (Examples) and foods of the same composition except that koji was not added (Control).

[0169] (5-1) Butter Cookies

[0170] A butter cookie (control) made by baking the following ingredients at 170° C. for 10 minutes and a butter cookie (example) made in the same manner except that 37.5 g of the food utilizing koji of the present invention was also added were prepared and sensory evaluation was performed by 10 panelists.

[0171] - Ingredients for Butter Cookies -

[0172] Wheat flour: 250g.

[0173] Unsalted butter: 100g.

[0174] ·Sanwen sugar: 100g.

[0175] Whole egg: 1

[0176] The change in taste intensity was determined by marking the absolute evaluation at each time point 0, 5, 10, 15, and 20 seconds after the object was put into the mouth with a strong or weak value (strongest value: 1, weakest value: 0), and the average value of the 10 assessors at each time point was calculated. The results were presented in a graph of time change. Figure 5 (a). In all the time, the taste of Example 1 was felt more strongly than that of Control 2. In addition, the absolute evaluation of the spread of taste in the mouth was marked with strength (strongest value: 1.2, weakest value: 0), and the average of the assessors was calculated and shown in Figure 5 (b) The diffusion of taste in the mouth was found in the examples.

[0177] (5-2) Potato chips

[0178] A seasoning (control) composed of the following materials and a seasoning (example) prepared in the same manner except that 7.2 parts of dextrin was used instead of 52.2 parts of dextrin and the amount of the food using koji of the present invention was changed to 45 parts were prepared.

[0179] - Seasoning ingredients -

[0180] Anhydrous crystalline glucose: 40 parts.

[0181] ·Butter flavor seasoning: 1 portion

[0182] ·Soy sauce flavor seasoning: 1 portion

[0183] · Barbecue soy sauce flavor seasoning: 1 portion.

[0184] · Micro powder silicon dioxide: 0.8 parts.

[0185] Potato starch: 4 parts

[0186] Dextrin: 52.2 parts.

[0187] Commercially available lightly salted potato chips were purchased, and seasoning powders such as salt on the surface were removed as much as possible with a brush. The potato chips were mixed with seasonings (example or control) at a ratio of 92 parts: 8 parts, and sensory evaluation was performed by 13 assessors.

[0188] The sensory evaluation was conducted by a two-point test method, whereby the samples having a stronger kokumi taste were selected after being held in the mouth and swallowed. The results of the number of people who selected are shown in Table 4.

[0189] (5-3) Salted cod roe

[0190] Commercially available salted cod roe was purchased, and the membrane of the cod roe was removed to use only the roe. The food using koji of the present invention was added to the salted cod roe at an amount of 0.5%, and mixed, and compared with salted cod roe without additive (control).

[0191] The sensory evaluation was conducted by 13 panelists using a two-point test method, where the samples were held in the mouth and then swallowed, and the panelists selected samples with a strong and mellow taste. The results of the number of panelists are shown in Table 4.

[0192] (5-4) Miso Ramen Soup

[0193] Miso ramen soup (control) was compared with miso ramen soup (example) containing 0.25% of the food utilizing koji of the present invention.

[0194] The sensory evaluation was conducted by 13 panelists using a two-point test method, where the samples were held in the mouth and then swallowed, and the panelists selected samples with a strong and mellow taste. The results of the number of panelists are shown in Table 4.

[0195] (5-5) Chocolate

[0196] 150 parts of chocolate (dark chocolate or white chocolate) were melted in hot water, mixed with 100 parts of chocolate chips (feuillantine chocolat) and 1.5 parts of the food using koji of the present invention, and then cooled in a refrigerator to make round-shaped chip chocolate. On the other hand, a chip chocolate (control) was prepared in the same manner except that the food using koji of the present invention was not mixed, and a sensory evaluation was performed.

[0197] The sensory evaluation was conducted by 13 panelists using a two-point test method, where the samples were swallowed after being held in the mouth, and the panelists selected samples with a strong and delicious taste and a rich and mellow taste. Table 4 shows the number of panelists who selected dark chocolate and white chocolate.

[0198] (5-6) Egg Rolls with Soup

[0199] The egg liquid prepared by mixing the following raw materials was poured into a mold and baked in a steam convection oven at 160° C. for 30 minutes to obtain a soup omelet (control).

[0200] - Ingredients for the Broth-based Egg Rolls -

[0201] Eggs: 10 pcs.

[0202] · Bonito stock: 150 mL

[0203] Mirin: 27 mL.

[0204] ·Japanese sake: 40mL.

[0205] White broth: 27 mL.

[0206] Moreover, a soup stock egg roll (Example) was produced in the same manner except that 7.5 g of the food using koji of the present invention was further added.

[0207] The dashi omelettes of the examples and controls were subjected to sensory evaluation. The sensory evaluation was conducted by eight panelists using a two-point test method, where the samples were swallowed after being held in the mouth, and the samples with a strong and mellow taste were selected. The results of the number of panelists are shown in Table 4.

[0208] (5-7) White sauce

[0209] The following raw materials were stewed to prepare white sauce (control). In addition, white sauce (example) was prepared in the same manner except that 9 portions of the food using koji of the present invention were added to the following raw materials.

[0210] - Ingredients for white sauce -

[0211] Chicken breast: 300 servings.

[0212] Liquid salt koji (manufactured by Hanamaruki Co., Ltd.): 15 parts.

[0213] White sauce: 300 servings.

[0214] Milk: 150 servings.

[0215] Salt: 2.4 parts

[0216] Onion: 200 servings.

[0217] Oyster mushroom: 100 servings.

[0218] Unsalted butter: 15 parts

[0219] The white sauces of the examples and controls were subjected to sensory evaluation. The sensory evaluation was conducted by 8 panelists using a two-point test method. The panelists swallowed the sauces after holding them in their mouths and selected samples with a strong and mellow taste. The results of the panelists are shown in Table 4.

[0220] (5-8) Scone

[0221] Scones (control) were prepared using the following raw materials. Scones (example) were prepared in the same manner except that 12 g of the food using koji of the present invention was added to the following raw materials.

[0222] It should be noted that the production of scones is to mix low-gluten flour, baking powder, sugar and salt, and the food using koji when used, then add butter and knead it into a shape like meat sauce. On the other hand, milk is added to the beaten eggs and mixed, and it is gently mixed with the pre-mixed low-gluten flour and the like and molded, and baked in an oven at 180°C for 15 minutes to make scones.

[0223] - Scone ingredients -

[0224] ·Cake flour: 200g.

[0225] Baking powder: 8g.

[0226] ·Granulated sugar: 30g.

[0227] Butter: 70g.

[0228] · Egg: 1 pc.

[0229] Milk: 50g.

[0230] Salt: 1g.

[0231] The scones of the examples and the control were subjected to sensory evaluation. The sensory evaluation was conducted by 8 panelists using a two-point test method. The panelists swallowed the scones after holding them in their mouths and selected samples with a delicious and rich taste. The results of the selected panelists are shown in Table 4.

[0232] [Table 4]

[0233]

[0234] In any of the foods, when the food utilizing koji of the present invention was used, strong results such as body and the like were obtained with significant differences.

[0235] <Sensory Evaluation>

[0236] The responses of the examples of the present invention and the control in the sensory evaluation of each food product were compared and described below.

[0237] (5-2) Potato chips

[0238] Example

[0239] ·The top taste (salty) is mild.

[0240] ·The buttery (milky) texture is enhanced.

[0241] ·Preserve the delicious taste afterwards.

[0242] Comparison

[0243] ·Feel the salty flavor first.

[0244] · Not too buttery (milky) feeling.

[0245] (5-3) Salted cod roe

[0246] Example

[0247] ·The taste is strongly felt from the middle taste to the aftertaste.

[0248] · Mildly feel the salty taste.

[0249] Comparison

[0250] · Strong salty taste.

[0251] (5-4) Miso Ramen Soup

[0252] Example

[0253] ·The top taste (salty) is mild.

[0254] ·The flavor becomes stronger from the middle taste to the aftertaste, and the delicious taste remains in the aftertaste.

[0255] Comparison

[0256] ·The saltiness is felt first, and then the flavor disappears immediately.

[0257] (5-5) Chocolate

[0258] White Chocolate

[0259] Example

[0260] · Enhanced breast feel.

[0261] · Middle flavor enhancement.

[0262] Comparison

[0263] · A milky sensation is felt initially but disappears immediately.

[0264] Dark Chocolate

[0265] Example

[0266] The bitter taste is masked.

[0267] Enhances the richness of oils.

[0268] ·The taste is enhanced from the middle to the end.

[0269] Comparison

[0270] ·Feel bitterness first.

[0271] · Not too mellow.

[0272] (5-6) Egg Rolls with Soup

[0273] Example

[0274] ·Extended aftertaste.

[0275] ·The soup stock texture is strong.

[0276] Comparison

[0277] · The taste of soup stock is felt at the same time as the egg taste, but it disappears immediately.

[0278] (5-7) White sauce

[0279] Example

[0280] ·Strong milky feeling.

[0281] ·Strongly feel the buttery texture.

[0282] Comparison

[0283] ·Feel the saltiness first.

[0284] ·The flavor is not too strong.

[0285] (5-8) Scone

[0286] Example

[0287] Increased buttery texture.

[0288] ·Crispy texture.

[0289] Comparison

[0290] ·The flavor was not strongly felt.

[0291] ·Dry and hard taste.

[0292] [Example 6]

[0293] The food using koji obtained in Example 1 exhibits a lighter brown or khaki color than the pressed meal by heating, and as shown in Example 5, it imparts a rich taste and flavor to various foods.

[0294] Instead of heating at 105° C. for 2 hours in Example 1, heating was performed at the following temperature and time, and the powders obtained were evaluated based on the color tone of each powder obtained.

[0295] 70°C, 1 hour: Almost no change in color tone was observed before and after heating.

[0296] 80°C, 30 minutes: The color tone change is slightly less than that of Example 1.

[0297] 100° C., 1 hour: A color tone change similar to that of Example 1 was observed.

[0298] 120°C, 1 hour: The color tone becomes slightly redder than that of Example 1.

[0299] 140°C, 30 minutes: The red color is stronger than that of Example 1, and there is a slight burnt smell.

[0300] [Example 7]

[0301] <Sensory evaluation: Salty astringency suppression>

[0302] In order to investigate the effect of suppressing salt astringency (salty taste that directly stimulates the tongue) of the food using koji of the present invention, the following sensory evaluation was performed by panelists.

[0303] (7-1) Salt water

[0304] A 1.0% (w / v, mass to volume percentage) saline solution (control) and a saline solution in which the food using koji obtained in Example 1 was added to the saline solution and the concentration of the food using koji was 0.2% (w / v) (Example. 1L of saline solution contains 2g of food using koji) were prepared for sensory evaluation. The sensory evaluation was conducted by 11 assessors who put each saline solution of the control and the example in their mouths and swallowed it, and evaluated the saltiness using the following 5-point scoring method, and the average of the assessors was calculated.

[0305] “Saltiness evaluation” 1, 2, 3, 4, 5 from weak to strong.

[0306] The evaluation results are as follows: In the food using koji of the present invention, a statistically significant difference (p<0.01) was confirmed in the effect of suppressing the astringency caused by salt.

[0307] “Evaluation results”: Average evaluations of 11 assessors.

[0308] Control: 3.8.

[0309] Example: 2.6.

[0310] (7-2) Anchovy Sauce

[0311] A commercially available anchovy paste (control) and an anchovy paste obtained by adding the koji-using food obtained in Example 1 to the anchovy paste were prepared, and an anchovy paste (Example) in which the concentration of the koji-using food was set to 0.5% by mass was prepared for sensory evaluation. The sensory evaluation was conducted by 11 panelists who put each of the anchovy pastes of the control and the example in their mouths and then swallowed them, and the anchovy paste with a strong salty taste was selected by a two-point test method. The evaluation results are as follows. In the food using koji of the present invention, a statistically significant difference (p < 0.05) was confirmed in the salt-astringency suppression effect.

[0312] “Evaluation Result”: the number of choices made by the evaluators.

[0313] ·Control:9.

[0314] ·Example:2.

[0315] [Example 8]

[0316] <Sensory evaluation: lingering effect of spicy taste>

[0317] In order to investigate the effect of the persistence of the spicy taste, the following sensory evaluation was performed by panelists on the food using koji of the present invention.

[0318] (8-1) Chili liquid

[0319] Extracted with water, a chili liquid (control) containing 0.3% (w / v, mass to volume percentage) of chili extract was prepared, and the chili liquid (example) containing the food using koji obtained in Example 1 was added to the chili liquid, and the concentration of the food using koji was set to 0.3% (w / v), and a sensory evaluation was performed. The sensory evaluation was conducted by 11 assessors who held each chili liquid of the control and example in their mouths and swallowed it, and evaluated the persistence of the spicy taste using the following 5-point scoring method, and the average of the assessors was calculated.

[0320] “Spiciness duration” 1, 2, 3, 4, 5 from short to long.

[0321] The evaluation results are as follows: In the food using koji of the present invention, a statistically significant difference (p<0.01) was observed in the effect of the persistence of the spicy taste.

[0322] “Evaluation result”: average evaluation of 11 assessors.

[0323] Control:3.2.

[0324] · Example: 4.3.

[0325] (8-2) Curry

[0326] A commercially available curry pack (control) and a food using koji obtained in Example 1 were added to the curry pack, and a curry pack (Example) was prepared with the concentration of the food using koji set to 0.3% by mass, and a sensory evaluation was performed. The sensory evaluation was performed by 7 assessors who put each curry of the control and the example in their mouths and swallowed it, and the curry pack with the longest duration of spicy taste was selected by a two-point test method. The evaluation results are as follows. In the food using koji of the present invention, a statistically significant difference (p < 0.01) was confirmed in the duration of spicy taste.

[0327] “Evaluation Result”: the number of choices made by the evaluators.

[0328] Control: 0.

[0329] ·Example:7.

[0330] [Example 9]

[0331] in accordance with Figure 6 The food using koji of the second and third embodiments is prepared by the process of omitting the classification process.

[0332] (1) Food using koji according to the second embodiment

[0333] The rice koji obtained in (1) of Example 1 was dried by heating at 105°C for 2 hours using a steam convection oven (SelfCooking Center XS manufactured by RATIONAL). The heated rice koji was pulverized using a miller to obtain the target koji-using food in a powder state.

[0334] From 1.0 kg of rice koji, 0.78 kg of the koji-utilizing food according to the second embodiment was obtained.

[0335] (2) Food using koji according to the third embodiment

[0336] The rice koji obtained in (1) of Example 1 was preheated at 60°C for 6 hours using a thermostat (ESPEC, SH-221), and then dried by heating at 105°C for 2 hours using a steam convection oven (RATIONAL, SelfCookingCenter XS). The heated rice koji was pulverized using a MILLSER to obtain the target koji-using food in a powder state.

[0337] 0.85 kg of the food using koji according to the third embodiment was obtained from 1.0 kg of rice koji. Table 5 shows the nutritional composition of the food using koji according to the second and third embodiments (theoretical value per 100 g).

[0338] [Table 5]

[0339]

[0340] [Example 10]

[0341] <Sensory evaluation: Delicious taste>

[0342] In order to investigate the effect of the lasting taste of the food using koji according to the second and third embodiments, the following French consomme was subjected to sensory evaluation by panelists.

[0343] A commercially available French consomme (control) and a French consomme in which the food using koji of the second or third embodiment was added to the soup and the concentration of the food using koji was set to 1.0 mass % (example) were prepared for sensory evaluation. The sensory evaluation was performed by 9 assessors who took each of the French consomme of the control and example in their mouths and swallowed it, and selected the French consomme with the longest duration of deliciousness by a two-point test method. The evaluation results are as follows. A statistically significant difference (p < 0.05) was found in the effect of the duration of deliciousness of the food using koji of the third embodiment. In contrast, although 6 assessors selected the food using koji of the second embodiment, which was more than 3 assessors for the control, no statistically significant difference was confirmed.

[0344] “Evaluation Result”: the number of choices made by the evaluators.

[0345] Food using koji according to the second embodiment

[0346] ·Control:3.

[0347] ·Example:6.

[0348] Food using koji according to the third embodiment (p<0.05)

[0349] ·Control:1.

[0350] ·Example:8.

[0351] [Example 11]

[0352] <Sensory evaluation: lingering effect of spicy taste>

[0353] In order to investigate the effect of the persistence of the spicy taste of the food using koji according to the third embodiment, sensory evaluation was performed on the following chili extract by panelists.

[0354] A chili extract (control: chili extract concentration in water 0.3 mass%) and a chili extract (example) with a concentration of 1.0 mass% of the food using koji added to the extract were prepared for sensory evaluation. The sensory evaluation was conducted by 9 assessors who put each French consomme of the control and example in their mouths and swallowed it, and selected the chili extract with the longest duration of spicy taste by a two-point test method. The evaluation results are as follows, and a statistically significant difference was found in the effect of the duration of deliciousness (p < 0.05).

[0355] “Evaluation Result”: the number of choices made by the evaluators.

[0356] ·Control:1.

[0357] ·Example:8.

[0358] [Example 12]

[0359] The substances in the food using koji of the present application were investigated.

[0360] First, a gas chromatograph-mass spectrometer (GCMS-QP2010 Ultra, manufactured by Shimadzu Corporation) was used to conduct qualitative analysis on foods using koji, samples before the heating and drying process, and rice koji. The analysis conditions are as follows, and the resulting curve is shown in FIG. Figure 7 In the figure, A is a graph of a sample of the food using koji of the first embodiment obtained in (1) of Example 1 (Example), B is a graph of a sample of the pressed meal (before heating and drying of the food using koji) obtained in (2) of Example 1 (Comparative Example), and D is a graph of a sample of the rice koji obtained in (1) of Example 1.

[0361] <Analysis conditions>

[0362] Solid Phase Microextraction (SPME)

[0363] SPME fiber: 65 μm Stable Flex PDMS / DVB (Supelco 57293-U, manufactured by Merck LifeScience Co., Ltd.).

[0364] Equilibration time: 10 minutes.

[0365] Oven: 105°C.

[0366] SPME adsorption time: 5 minutes.

[0367] Desorption time: 1 minute.

[0368] Gas chromatography

[0369] Column oven: Maintain at 40°C for 5 minutes. Then, increase the temperature by 8°C per minute to 220°C and maintain at 220°C for 5 minutes.

[0370] Vaporization chamber temperature: 250℃.

[0371] Chromatographic column: ZB-WAX-PLUS (60m, 0.25mm ID, df=0.25m).

[0372] Carrier gas: Helium.

[0373] Carrier gas control: fixed linear velocity, 31.2 cm / s.

[0374] Injection mode: split flow.

[0375] Mass spectrometry

[0376] Interface: 230℃.

[0377] Ion source: 220℃.

[0378] Measurement mode: Scan.

[0379] Mass range: m / z 20~400.

[0380] Event time: 0.3 seconds.

[0381] The peak at a retention time of 18.8 minutes in the graph of A is not present in the graphs of B and D. This peak was identified as 3-furfural by the database (DB: data base): MIST 11 Mass Spectral Library for search.

[0382] Next, the quantitative analysis of 3-furfural contained in the food using koji according to the first to third embodiments, the sample before the heat drying step (the pressed meal obtained in (2) of Example 1), and the rice koji obtained in (1) of Example 1 was performed by headspace gas chromatography-mass spectrometry. 2 g of the sample was weighed into a 20 mL vial container and measured under the following analytical conditions.

[0383] <Analysis conditions>

[0384] Headspace

[0385] Automatic sample injector: AOC-5000.

[0386] Syringe heater: MSH 02-00B.

[0387] Syringe size: 2.5mL.

[0388] Injection volume: 1.0mL.

[0389] Equilibration time: 20 min.

[0390] Oven: 80℃.

[0391] Injection needle temperature: 80°C.

[0392] Gas chromatography and mass spectrometry

[0393] The above-mentioned gas chromatograph mass spectrometer (GCMS-QP2010 Ultra manufactured by Shimadzu Corporation) was used and the conditions were the same.

[0394] The 3-furfural content is shown in Table 6 as the amount in each sample.

[0395] [Table 6]

[0396]

[0397] "<5" in the table means that the content was below the detection limit (5 ng / g) and was not detected.

[0398] Similarly, no 3-furfural was detected in commercially available foods using rice koji, such as powdered koji.

[0399] 3-Furfural is considered to be contained as an intermediate product of melanin produced by the Maillard reaction from the perspective of its structure, and is considered to be one of the elements of the deliciousness and kokumi of foods utilizing koji.

[0400] [Example 13]

[0401] The food using koji of the present application was subjected to high performance liquid chromatography (HPLC) analysis using Nexera (manufactured by Shimadzu Corporation) as an apparatus, and the identification of the substances contained therein was attempted.

[0402] The food using koji according to the first embodiment obtained in (1) of Example 1 was subjected to HPLC analysis under the following conditions.

[0403] <HPLC analysis conditions>

[0404] Extraction liquid: Extract with 4 times the weight of the object to be analyzed by water.

[0405] Mobile phase A: 0.1 mass % trifluoroacetic acid aqueous solution.

[0406] Mobile phase B: acetonitrile.

[0407] Isocratic conditions: mobile phase A 95%, mobile phase B 5%.

[0408] Flow rate: 0.6 mL / min.

[0409] Chromatographic column: CAPCELL PAK C18 AQ (OSAKA SODA Co., Ltd., 4.6 mm×100 mm, 3 μm).

[0410] Detection wavelength: 297nm.

[0411] The obtained chromatogram is shown in Figure 8 .like Figure 8 As shown, there are two characteristic peaks at retention times of 7.07 minutes (peak A) and 9.55 minutes (peak B). The food using koji of the second embodiment and the food using koji of the third embodiment also have the same two peaks as shown below.

[0412] <Peak position: retention time>

[0413] The food using koji according to the second embodiment: 7.06 minutes and 9.56 minutes.

[0414] The food using koji according to the third embodiment: 7.03 minutes and 9.50 minutes.

[0415] (1) Peak A

[0416] Peak A is a Maillard reaction product of cysteine ​​and glucose as shown below. It should be noted that the Maillard reaction product as a control was obtained by heating 1 mol of cysteine, 2 mol of glucose, and 0.2 mol of sodium bicarbonate at 105° C. for 2 hours.

[0417] The food using koji and the Maillard reaction products of cysteine ​​and glucose were analyzed by HPLC, UV spectrum comparison and LC-MS.

[0418] Regarding HPLC analysis, the following samples were subjected to HPLC analysis under the same conditions: using the food using koji of the first embodiment as the food using koji, adsorbing the liquid obtained by extracting the food using koji with water onto an ODS column (a column for reversed-phase chromatography filled with a filler having octadecylsilyl groups chemically bonded to a silica gel carrier), and eluting with a 10% aqueous ethanol solution; and adsorbing the Maillard reaction product of cysteine ​​and glucose onto an ODS column, and eluting with a 10% aqueous ethanol solution. The HPLC analysis results are shown in Fig. 9 . Fig. 9 (a) is a HPLC analysis curve of food using Qu, Fig. 9 (b) is a graph of the Maillard reaction product of cysteine ​​and glucose. In all graphs, a peak (the peak surrounded by a dotted line) with a retention time of approximately 3.9 minutes was found.

[0419] In addition, the UV spectra of the components corresponding to the peak at the retention time of about 3.9 minutes in the two samples are superimposed and shown in FIG. Fig.10 A is the spectrum of the peaks contained in the food using koji, and C is the spectrum of the peaks contained in the Maillard reaction product of cysteine ​​and glucose. Fig.10 It is clear that the maximum absorption wavelength of the UV spectra of the components from the two samples is consistent with that of 297 nm.

[0420] The components corresponding to the above peaks in the two samples were analyzed by LC-MS method. The mass spectra in the positive ion mode of ESI-MS are shown in FIG. Fig.11 . Fig.11 (a) is a graph of food using koji according to the first embodiment, Fig.11 (b) is a graph of the Maillard reaction product of cysteine ​​and glucose. Both graphs have a peak at around m / z 144.9.

[0421] From the above, the first to third foods using koji contain Maillard reaction products of cysteine ​​and glucose.

[0422] It should be noted that Fig. 9 and Fig.10 As the device, Nexera (manufactured by Shimadzu Corporation) was used. Fig. 9 The HPLC analysis conditions were as follows. Fig.11 The Waters Alliance (made by Waters Japan) connected with QDa as the sensor is used to measure the Fig.10 The peaks shown are graphs obtained by performing mass spectrometry analysis. The LC-MS analysis conditions are as follows.

[0423] <HPLC analysis conditions>

[0424] Mobile phase A: 0.1 mass % trifluoroacetic acid aqueous solution.

[0425] Mobile phase B: acetonitrile.

[0426] Isocratic conditions: mobile phase A 95%, mobile phase B 5%.

[0427] Flow rate: 1.0 mL / min.

[0428] Chromatographic column: CAPCELL PAK C18 MGII (OSAKA SODA Co., Ltd., 4.6 mm×100 mm, 3 μm).

[0429] Detection wavelength: 297nm.

[0430] <LC-MS analysis conditions>

[0431] Mobile phase A: 0.1% formic acid.

[0432] Mobile phase B: acetonitrile (containing 0.1% formic acid).

[0433] Isocratic conditions: mobile phase A 95%, mobile phase B 5%.

[0434] Flow rate: 1.0 mL / min.

[0435] Chromatographic column: CORTECS C18 (manufactured by Waters, Japan, 4.6 mm×150 mm, 2.7 μm).

[0436] Detector: QDa (scan range m / z 30-1250).

[0437] (2) Peak B

[0438] For the foods using koji according to the first to third embodiments, the retention time of Peak B in HPLC analysis, the relative retention time ratio of Peak B to Peak A (Peak B retention time / Peak A retention time), and the maximum absorption wavelength of the UV spectrum are recorded in Table 7. From this result, it can be considered that Peak B is the same compound for any food using koji.

[0439] [Table 7]

[0440]

[0441] In addition, the mass spectrum of the positive ion mode of ESI-MS analyzed by LC-MS is shown in Fig.12 The analyses of Peak B were carried out in the same manner as those of Peak A.

[0442] Description of Reference Numerals

[0443] A: Example; B: before heating; C: Reference example; 1: Example; 2: Control.

Claims

1. A method for producing a food using koji, wherein: include: A process of fermenting a mixture comprising rice, koji and water; as well as A step of heating the solid contained in the mixture.

2. The method for producing a food using koji according to claim 1, wherein: The solid is heated at 80°C or higher and 140°C or lower.

3. The method for producing a food using koji according to claim 1 or 2, wherein: The solid is heated for 30 minutes or more and 5 hours or less.

4. The method for producing a food using koji according to any one of claims 1 to 3, wherein: The mixture in the fermentation step is fermented by including salt.

5. The method for producing a food using koji according to claim 4, wherein: The mixture was fermented at above 4°C and below 40°C.

6. The method for producing a food using koji according to claim 4 or 5, wherein: The mixture includes rice koji produced by growing Aspergillus fungi in steamed rice, and water.

7. The method for producing a food using koji according to any one of claims 1 to 6, wherein: The mixture further comprising ethanol is fermented.

8. A method for producing food using koji, wherein: include: The process of heating rice koji, which is made by growing Aspergillus fungi in steamed rice.

9. The method for producing a food using koji according to claim 8, wherein: The rice koji is heated at 80° C. or higher and 140° C. or lower.

10. The method for producing a food using koji according to claim 8 or 9, wherein: The rice koji is heated for 30 minutes to 5 hours.

11. The method for producing a food using koji according to any one of claims 8 to 10, wherein: Before the step of heating the rice koji, the rice koji is preheated at 50° C. or higher and 75° C. or lower.

12. The method for producing a food using koji according to claim 11, wherein: Prior to the step of heating the rice koji, the rice koji is preheated for more than 3 hours.

13. A koji-utilizing food, which is dried and contains a fermentation decomposition product of rice produced by koji fungi and inactivated koji fungi.

14. The food using koji according to claim 13, wherein The food utilizing koji further comprises salt.

15. The food using koji according to claim 13 or 14, wherein The food using koji contains 3-furfural.

16. The food using koji according to any one of claims 13 to 15, wherein In the HPLC analysis and LC-MS analysis of the food using koji, a peak A corresponding to a Maillard reaction product of cysteine ​​and glucose was detected.

17. The food using koji according to claim 16, wherein The food utilizing koji is further: 1: In the chromatogram obtained under the following HPLC analysis conditions, when the retention time of the peak A is set to 1.0, there is a peak B at a relative retention time of 1.1 or more and 1.6 or less; 2: The maximum absorption wavelength of the peak B is greater than 279 nm and less than 289 nm; 3: In the mass spectrum of the peak B obtained by ESI-MS in positive ion mode, there is a peak at m / z of 125.9 or more and 127.9 or less, "HPLC analysis conditions" Extraction liquid: Extract with 4 times the weight of the object to be analyzed in water; Mobile phase A: 0.1 mass% trifluoroacetic acid aqueous solution; Mobile phase B: acetonitrile; Isocratic conditions: mobile phase A 95%, mobile phase B 5%; Flow rate: 0.6 mL / min; Chromatographic column: CAPCELL PAK C18 AQ, OSAKA SODA Co., Ltd., 4.6 mm × 100 mm, 3 μm; Detection wavelength: 297nm.

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