Soy sauce-like seasoning, method for producing soy sauce-like seasoning, and method for producing koji

Abstract

To provide a soy sauce-like seasoning which reduces food product loss, uses bread to be discarded, and has a Western aroma.SOLUTION: A soy sauce-like seasoning contains no animal protein, and contains at least γ-ethoxy propyl alcohol, a butanoic acid and a hexanoic acid, as aroma components generated through fermentation.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a soy sauce-like seasoning, more specifically a soy sauce-like seasoning made from bread, a method for producing the soy sauce-like seasoning, and a method for producing koji produced in the process of producing the soy sauce-like seasoning. [Background technology]

[0002] Soy sauce is a seasoning made from grains such as wheat and soybeans, which are fermented using brewing techniques. Japan relies on imports for approximately 80% of the wheat used to make soy sauce, and approximately 90% of soybeans. Furthermore, Japan is an island nation surrounded by the sea, and although it has a thriving fishing industry, it is the second largest importer of seafood in the world, with an excess of seafood imports.

[0003] Meanwhile, according to data from the Ministry of Agriculture, Forestry and Fisheries, approximately 1.3 billion tons of food, or one-third of the world's food production, is wasted annually. In Japan, the 2017 estimate was that approximately 6.12 million tons (equivalent to five Tokyo Domes) of food wasted annually. This means that Japan, with a food import rate of 62% (calorie-based figures for fiscal year 2021), is also a country that wastes a lot of food. A high food import rate can lead to rising food prices due to deterioration of relations with importing countries or situations such as war. Furthermore, food waste contributes to the depletion of food resources, environmental degradation, and increased hunger. To address these issues, we have a responsibility to make efforts to reduce food waste. Industry is called upon to develop technologies to reduce food waste and to effectively utilize reserve waste resources.

[0004] One known attempt to address the issue of food waste is to produce a miso-like seasoning using fish meat and breadcrumbs, which are generated in large quantities during the bread manufacturing and processing process and are difficult to dispose of (see Patent Document 1). The present inventor also focused on utilizing food manufacturing residues and invented a liquid seasoning made from rapeseed meal, one type of food manufacturing residue (see Patent Document 2). This invention led to the use of rapeseed meal, which had traditionally been used as fertilizer, as a seasoning. Furthermore, the present inventor invented a fermented seasoning made from defatted perilla seeds as a soy sauce substitute that can be safely consumed by patients with soybean, wheat, broad bean, adzuki bean, sesame, or rice allergies (see Patent Document 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-174814 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-136644 [Patent Document 3] Japanese Patent Application Laid-Open No. 2009-171959 Summary of the Invention [Problem to be solved by the invention]

[0006] The present inventor has been developing a soy sauce-like seasoning with a Western-style aroma using discarded bread. Patent Document 1 discloses a method for producing a miso-style seasoned food using breadcrumbs and fish meat as ingredients. This type of seasoned food imparts a miso-like flavor and belongs to the so-called Japanese-style seasoned food, and is not a seasoning with a Western-style aroma. Furthermore, the seasonings disclosed in Patent Documents 2 and 3, which the present inventor himself developed, are also not seasonings with a Western-style aroma.

[0007] The present invention has been made in view of the above problems, and aims to provide a soy sauce-like seasoning with a Western aroma that uses discarded bread to reduce food waste, and to provide koji that can be used to produce the soy sauce-like seasoning. [Means for solving the problem]

[0008] (1) In order to achieve the above object, a soy sauce-like seasoning according to one embodiment is a soy sauce-like seasoning that does not contain animal protein and contains at least γ-ethoxypropyl alcohol, butanoic acid, and hexanoic acid as aroma components. (2) In another embodiment, the soy sauce-like seasoning may preferably further contain, as the aroma component, at least one component selected from the group consisting of isopentyl acetate, 2-pentanol, octanoic acid, p-cresol, and 2,3-dihydrothiophene. (3) In order to achieve the above object, a method for producing a soy sauce-like seasoning according to one embodiment is as follows: a crushing step of crushing the bread so that the length of the longest part is 5 mm or more and 50 mm or less; a moisture adjustment step, which is carried out before, after, or simultaneously with the pulverization step, of adjusting the moisture content to be in the range of more than 30% by mass and less than 70% by mass relative to the total mass; a seeding step of inoculating the material after the moisture adjustment step with seed koji mold; a culturing step of culturing the seed koji mold in the material; a saltwater mixing step of mixing saltwater with the koji obtained by the culturing step; a fermentation step of fermenting the moromi mash after the salt water mixing step; an extraction step of extracting a soy sauce-like seasoning by reducing solid components from the moromi obtained by the fermentation step; Includes: (4) In another embodiment, the method for producing a soy sauce-like seasoning may further include a sterilization step of sterilizing the bread, preferably before, after, or simultaneously with the moisture adjustment step. (5) In another embodiment, the method for producing a soy sauce-like seasoning may further include a grain addition step of adding steamed grains before the seeding step. (6) In another embodiment of the method for producing a soy sauce-like seasoning, the grain may preferably be soybeans. (7) In another embodiment of the method for producing a soy sauce-like seasoning, the bread may preferably mainly include crusts. (8) In another embodiment of the method for producing a soy sauce-like seasoning, preferably, a freezing step is performed to freeze the bread that is the raw material for the soy sauce-like seasoning, and the crushing step is performed after the freezing step, and the moisture adjustment step is performed after the crushing step. (9) In another embodiment of the method for producing a soy sauce-like seasoning, the grinding step may be preferably carried out again after the moisture adjustment step. (10) In another embodiment of the method for producing a soy sauce-like seasoning, it is preferable to carry out a freezing step of freezing the bread that is the raw material for the soy sauce-like seasoning, and then carry out the moisture adjustment step after the freezing step, and then carry out the crushing step after the moisture adjustment step. (11) A method for producing koji according to one embodiment for achieving the above object is a method for producing koji produced in the process of producing the above-mentioned soy sauce-like seasoning, a crushing step of crushing the bread so that the length of the longest part is 5 mm or more and 50 mm or less; a moisture adjustment step, which is carried out before, after, or simultaneously with the pulverization step, of adjusting the moisture content to be in the range of more than 30% by mass and less than 70% by mass relative to the total mass; a seeding step of inoculating the material after the moisture adjustment step with seed koji mold; a culturing step of culturing the seed koji mold in the material; Includes: (12) The method for producing koji according to another embodiment may preferably further include a sterilization step of sterilizing the bread prior to the moisture adjustment step. (13) The method for producing koji according to another embodiment may preferably further include a grain addition step of adding steamed grains before the seeding step. (14) In another embodiment of the method for producing koji, preferably, a freezing step is performed to freeze the bread that is the raw material for the koji, the crushing step is performed after the freezing step, and the moisture adjustment step is performed after the crushing step. (15) In another embodiment of the method for producing koji, the pulverization step may be preferably carried out again after the moisture adjustment step. (16) In another embodiment of the method for producing koji, preferably, a freezing step is performed to freeze the bread that is the raw material for the koji, the moisture adjustment step is performed after the freezing step, and the crushing step is performed after the moisture adjustment step. [Effects of the Invention]

[0009] According to the present invention, it is possible to reduce food waste and provide a soy sauce-like seasoning with a Western aroma using bread that would otherwise be discarded. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 shows a process for producing a soy sauce-like seasoning using bread as an ingredient in the first embodiment. [Figure 2] FIG. 2 shows a process for producing a soy sauce-like seasoning using bread as an ingredient in the second embodiment. [Figure 3] FIG. 3 shows a process for producing a soy sauce-like seasoning using bread as an ingredient in the third embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0011] Next, each embodiment of the present invention will be described. Note that each embodiment described below does not limit the invention according to the claims, and not all of the elements and combinations thereof described in each embodiment are necessarily essential to the solution of the present invention. Furthermore, a numerical range expressed by "to" means a numerical range in which the numerical values ​​before and after "to" are the lower and upper limits. Furthermore, "%" means "mass %" unless otherwise specified.

[0012] 1. Soy sauce-like seasoning made from bread The soy sauce-flavored seasoning according to this embodiment is a soy sauce-flavored seasoning made primarily from bread (hereinafter, sometimes simply referred to as "seasoning"). In this specification, "bread" is not particularly limited and examples include white bread (also called white bread), bagels, and French bread, and preferably includes the crust of white bread. The crust of white bread is usually cut from the bread and discarded when making sandwiches. Therefore, producing a soy sauce-flavored seasoning using bread ingredients that would otherwise be discarded leads to a reduction in food waste.

[0013] The soy sauce-like seasoning of this embodiment contains, for example, 60 to 75% by mass of water, 10 to 20% by mass of salt, 6 to 9% by mass of carbohydrates, and 4.5 to 7% by mass of protein based on an amino acid composition, relative to the total mass of the seasoning (100% by mass), as well as other ingredients (vitamins, inorganic ingredients such as potassium and magnesium, etc.).

[0014] The soy sauce-like seasoning of this embodiment contains multiple amino acids, specifically aspartic acid (Asp), threonine (Thr), serine (Ser), glutamic acid (Glu), glutamine (Gln), glycine (Gly), alanine (Ala), citrulline (Cit), valine (Val), methionine (Met), cystathionine (Cysta), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), γ-aminobutyric acid (GABA), histidine (His), lysine (Lys), arginine (Arg), and proline (Pro). These amino acids are also contained in so-called white soy sauce, which is made primarily from wheat flour.

[0015] The soy sauce-like seasoning according to this embodiment has a Western-style aroma. The aroma components produced by fermentation of bread include at least γ-ethoxypropyl alcohol, butanoic acid, and hexanoic acid. Furthermore, the aroma components produced by fermentation of bread may include, in addition to γ-ethoxypropyl alcohol, butanoic acid, and hexanoic acid, preferably at least one of 1-butanol, 3-methylacetic acid (also known as isopentyl acetate, CAS RN: 123-92-2), 2-pentanol (CAS RN: 6032-29-7), octanoic acid (CAS RN: 124-07-2), phenol, 4-methyl (also known as p-cresol, CAS RN: 106-44-5), and thiophene, 2,3-dihydro (also known as 2,3-dihydrothiophene, CAS RN: 1120-59-8). More preferably, the aroma components produced by bread fermentation include all of isopentyl acetate, 2-pentanol, octanoic acid, p-cresol, and 2,3-dihydrothiophene in addition to γ-ethoxypropyl alcohol, butanoic acid, and hexanoic acid.

[0016] γ-Ethoxypropyl alcohol, butanoic acid, and hexanoic acid are essential components for forming the aroma components contained in the soy sauce-like seasoning according to this embodiment, while isopentyl acetate, 2-pentanol, octanoic acid, p-cresol, and 2,3-dihydrothiophene are preferred components for forming the aroma components contained in the soy sauce-like seasoning according to this embodiment, but are not essential components.

[0017] 2. Manufacturing method for soy sauce-like seasoning using bread 2.1 First embodiment The method for producing koji according to this embodiment is included in the method for producing a soy sauce-like seasoning made from bread, and will therefore be described in the description of the method for producing the soy sauce-like seasoning. The same applies to the following embodiments.

[0018] FIG. 1 shows a process for producing a soy sauce-like seasoning using bread as an ingredient in the first embodiment.

[0019] As shown in FIG. 1 , the soy sauce-like seasoning production method according to this embodiment includes at least a grinding step (S120), a moisture adjustment step (S130), a leavening step (S140), a culturing step (S150), a saltwater mixing step (S160), a fermentation step (S170), and an extraction step (S180). The soy sauce-like seasoning production method may preferably further include a sterilization step (S110) in which bread is sterilized prior to the moisture adjustment step (S130). Furthermore, the soy sauce-like seasoning production method may preferably further include a grain addition step (S190) in which steamed grains are added prior to the leavening step (S140). This soy sauce-like seasoning production method effectively utilizes discarded bread, thereby contributing to solving or reducing food waste. Furthermore, if a soy sauce-like seasoning is made using bread as the main ingredient without using animal protein, a seasoning with a Western-style aroma and excellent flavor can be produced. Each step will be explained in detail below.

[0020] (1) Sterilization process (S110) This step is a step of sterilizing bread. If the raw material bread is already sterilized to the extent that sterilization is not necessary, this step is unnecessary. In other words, this step is positioned as an optional step. Generally, raw material bread contains more moisture than the dried wheat used as a regular soy sauce ingredient, and is therefore more susceptible to contamination by various bacteria. In the subsequent culture step (S150), it is necessary to prevent the proliferation of unnecessary microorganisms other than the koji mold to be cultured. Examples of sterilization methods include dry heat sterilization using a frying pan or the like, as well as moist heat sterilization using an autoclave. In this embodiment, the sterilization step is performed before the moisture adjustment step described below, but it can also be performed after or simultaneously with the moisture adjustment step.

[0021] The sterilization temperature range is preferably a product temperature range of 60°C or higher and 130°C or lower, more preferably a product temperature range of 63°C or higher and 125°C or lower, taking into consideration that bread is susceptible to contamination by lactic acid bacteria and yeast and to prevent deterioration of bread due to high temperatures. The sterilization time varies depending on the heating temperature, but is preferably 5 hours when the heating temperature is 60°C and preferably 20 minutes when the heating temperature is 130°C. The combination of sterilization temperature and sterilization time is preferably 112 to 125°C and 25 to 37 minutes, more preferably 115°C and 30 minutes. Because heat-resistant spore-forming bacteria also easily grow in bread, sterilization at 115°C for 30 minutes or longer is preferable. When bread was sterilized at 115°C for 30 minutes, the bacterial count was reduced to 300 / g or less.

[0022] (2) Crushing step (S120) This process, in which bread is crushed so that the length of its longest part is 5 mm to 50 mm, is an important process for the method for producing a soy sauce-like seasoning according to this embodiment. In typical soy sauce brewing, cultivation is performed with ventilation, supplying oxygen to the aerobic microorganism koji mold, and stirring is performed to prevent temperature variations associated with microbial growth. However, bread, used as an ingredient for soy sauce-like seasonings, differs greatly in size from wheat. For this reason, bread must be adjusted to a size that allows koji mold to adhere uniformly. The preferred size of bread after crushing is one in which the length of its longest part is 5 mm to 50 mm. Here, the longest part of the bread refers to the part with the longest distance between two points on the periphery of the crushed bread. There are no particular restrictions on the crushing equipment used in this process, and a cutter mixer, mass colloider, disintegrator, or the like can be suitably used.

[0023] (3) Moisture adjustment process (S130) This step adjusts the moisture content to a range of more than 30% by mass and less than 70% by mass relative to the total mass of bread and water. In this embodiment, the moisture adjustment step is performed after the grinding step, but it can also be performed before or simultaneously with the grinding step. The moisture content of the bread used as the raw material must be adjusted to a level that facilitates the growth of koji mold. If the moisture content is too low, koji mold growth is inhibited. On the other hand, if the moisture content is too high, there is a lack of air (oxygen), which also inhibits koji mold growth. The moisture content is preferably more than 30% by mass and less than 70% by mass, more preferably more than 30% by mass and 65% by mass or less, and even more preferably more than 30% by mass and 60% by mass or less, relative to the total mass of bread and water. It is even more preferable to set the lower limit of the moisture content to 35% by mass or more relative to the total mass of bread and water. In this case, the moisture content is preferably 35% by mass or more and less than 70% by mass, more preferably 35% by mass or more and 65% by mass or less, and even more preferably 35% by mass or more and 60% by mass or less, relative to the total mass of bread and water.

[0024] (4) Grain addition process (S190) This step is an optional step in which steamed grains are added before the seeding step (S140). This step is a step in which steamed grains are added as a secondary ingredient other than bread to produce a soy sauce-like seasoning or koji (malt) at the previous stage. Suitable examples of grains include soybeans, broad beans, and chickpeas.

[0025] (5) Seeding process (S140) This step involves inoculating the material (bread) after the moisture adjustment step (S130) with koji starter mold. Examples of usable koji starter mold include one or more of the genus Aspergillus, Penicillium, Mucor, and Rhizops. Examples of usable Aspergillus include one or more of the genus Aspergillus: Aspergillus sydowii, Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori, Aspergillus kawachii, Aspergillus inuii, and Aspergillus niger. A particularly preferred Aspergillus fungus is Aspergillus oryzae.

[0026] (6)Culture process (S150) This step is a step of cultivating seed koji mold in the ingredients (bread) after the starter step (S140). The temperature during cultivation is preferably 20 to 40°C, more preferably 25 to 35°C. By maintaining the temperature within the above-mentioned preferred temperature range, or even within a more preferred temperature range, the proliferation of the seed koji mold can be promoted. The cultivation time varies depending on the cultivation temperature, but is preferably 24 to 72 hours, more preferably 30 to 65 hours. The cultivation step is carried out in an environment where air can be supplied from below a bed made of punched metal with many holes in a matrix pattern, so that the air can be blown into the ingredients on the bed. As a result, the proliferation of the seed koji mold can be promoted.

[0027] Koji is completed through at least the essential steps S120 to S150, or by adding at least one of S110 and S190 to the above essential steps. That is, the koji production method according to this embodiment includes at least a crushing step (S120) in which bread is crushed so that the length of the longest part is 5 mm or more and 50 mm or less; a moisture adjustment step (S130) in which the bread contains moisture in the range of more than 30% by mass and less than 70% by mass of the total mass; a starter step (S140) in which a koji starter mold is inoculated into the material after the moisture adjustment step (S130); and a culturing step (S150) in which the inoculated koji starter mold is cultivated. Furthermore, the koji production method according to this embodiment may preferably further include a sterilization step (S110) in which the bread is sterilized prior to the moisture adjustment step (S130). Furthermore, the koji production method according to this embodiment may preferably further include a grain addition step (S190) in which steamed grains are added prior to the starter step (S140).

[0028] (7) Salt water mixing process (S160) This step involves mixing salt water with the koji obtained in the culturing step (S150). In this step, salt water is mixed with the koji to prevent spoilage of the koji. The salt water preferably has a salt concentration of 8 to 23% by mass. The salt concentration of the moromi mash in a state where the koji and salt water are mixed is preferably 10 to 20% by mass, more preferably 12 to 15% by mass, and even more preferably 13 to 14% by mass, relative to the mass of the moromi mash. Furthermore, the water concentration of the moromi mash is preferably 50 to 75% by mass, more preferably 55 to 77% by mass, and even more preferably 60 to 65% by mass, relative to the mass of the moromi mash.

[0029] (8) Fermentation process (S170) This step involves fermenting the moromi mash after the saltwater mixing step (S160). The fermentation temperature is preferably between 20°C and 40°C. Maintaining the fermentation temperature at a predetermined temperature within the above-mentioned preferred temperature range activates the activity of the bacteria in the moromi mash, promoting fermentation. In this step, at least one of lactic acid bacteria and yeast can be added. Examples of lactic acid bacteria that can be used include one or more of Pediococcus halophilus, Lactobacillus plantarum, Lactobacillus casei, Streptococcus lactis, Bifidobacterium adolescentis, and Bifidobacterium infantis. As the yeast, for example, one or more of Candida etchellsii, Candida versatilis, Saccharomyces cerevisiae, and Zygosaccharomyces rouxii can be used. The temperature range during the fermentation process varies depending on the air temperature, but is preferably 20 to 40°C, more preferably 25 to 35°C. The fermentation period varies depending on conditions such as temperature, but is preferably 14 to 730 days, more preferably 90 to 300 days, and even more preferably 150 to 200 days. The moromi mash is completed after the fermentation process within the above temperature range and for the above fermentation period.

[0030] (9) Extraction process (S180) This step is a step of extracting soy sauce by reducing solid components from the moromi obtained by the fermentation step (S170). A suitable method for reducing solid components in the extraction step is filtration using filter paper or a filter. After the moromi extraction step, a soy sauce-like seasoning is completed.

[0031] 2.2 Second embodiment FIG. 2 shows a process for producing a soy sauce-like seasoning using bread as an ingredient in the second embodiment.

[0032] As shown in Figure 2, in the method for producing a soy sauce-like seasoning according to this embodiment, a freezing step (S200) is performed to freeze bread, which is the raw material for the soy sauce-like seasoning (or koji), followed by a crushing step (S210), a sterilization step (S220), and a moisture adjustment step (S230). The freezing step may also be referred to as the freezing step. In this embodiment, the sterilization step (S220) is performed before the moisture adjustment step (S230), but it can also be performed after or simultaneously with the moisture adjustment step.

[0033] The sterilization step (S220), moisture adjustment step (S230), seeding step (S240), culture step (S250), salt water mixing step (S260), fermentation step (S270), extraction step (S280), and grain addition step (S290) are common to the sterilization step (S110), moisture adjustment step (S130), seeding step (S140), culture step (S150), salt water mixing step (S160), fermentation step (S170), extraction step (S180), and grain addition step (S190) in the first embodiment, so redundant explanations will be omitted here. Below, the freezing step (S200) and the crushing step (S210) will be explained.

[0034] (1) Freezing process (S200) Bread (e.g., bread crusts) used as raw materials are susceptible to contamination by microorganisms and fungi (referred to as microorganisms, etc.). When it takes time to secure a certain amount of raw materials for the production of soy sauce-like seasonings or koji, temperature control during storage is important. The freezing process allows for long-term storage of bread while suppressing the growth of microorganisms, making it a preferred manufacturing process. In addition to suppressing the growth of microorganisms, the freezing process also has the following advantages. For example, freezing bread with a moisture content of 30% by weight or more at a temperature of around -30°C reduces the elasticity of the raw material, making it easier to cut. This makes it easier to crush bread to the desired mesh size using crushing equipment such as a cutter mixer or mass colloider. Furthermore, freezing bread with a moisture content of 30 to 45% by weight at a temperature of around -30°C not only reduces the elasticity of the bread, but also suppresses hardening due to ice crystals. This facilitates crushing using equipment with low crushing capacity, such as a disintegrator, which has traditionally been used in soy sauce brewing.

[0035] (2) Crushing step (S210) This step involves crushing the bread that has been subjected to the freezing step to a desired size, i.e., so that the length of the longest part of the bread is 5 mm to 50 mm. As explained in the freezing step, crushing frozen bread is easier than crushing unfrozen bread. As the crushing equipment, the above-mentioned cutter mixer, mass colloider, disintegrator, etc. can be suitably used.

[0036] After the moisture adjustment step (S230), a crushing step (S235) similar to the crushing step (S210) may be performed again. In this case, since the bread is not frozen, it is preferable to use a crushing means with a mechanism for tearing apart soft materials, such as a disintegrator. Also, it is preferable to perform the grain addition step (S290) after the crushing step (S235).

[0037] 2.3 Third embodiment FIG. 3 shows a process for producing a soy sauce-like seasoning using bread as an ingredient in the third embodiment.

[0038] As shown in Figure 3, in the method for producing a soy sauce-like seasoning according to this embodiment, a freezing step (S300) is performed to freeze bread, which is the raw material for the soy sauce-like seasoning (or koji), followed by a sterilization step (S310), a moisture adjustment step (S320) after the sterilization step, and a crushing step (S330) after the moisture adjustment step. The freezing step may also be referred to as the freezing step. In this embodiment, the sterilization step (S310) is performed before the moisture adjustment step (S320), but it can also be performed after or simultaneously with the moisture adjustment step.

[0039] The moisture adjustment step (S320), seeding step (S340), culture step (S350), salt water mixing step (S360), fermentation step (S370), extraction step (S380), and grain addition step (S390) are common to the moisture adjustment step (S130), seeding step (S140), culture step (S150), salt water mixing step (S160), fermentation step (S170), extraction step (S180), and grain addition step (S190) in the first embodiment. The freezing step (S300) is also common to the freezing step (S200) in the second embodiment. Therefore, a redundant description will be omitted here. The sterilization step (S310) and the crushing step (S330) will be described below.

[0040] (1) Sterilization process (S310) This step involves heating and thawing the frozen bread and sterilizing it. This step is unnecessary if the raw bread is already sterilized to the extent that sterilization is not required. In other words, this step is considered an optional step. Generally, raw bread contains more moisture than the dried wheat typically used as a soy sauce ingredient, making it susceptible to bacterial contamination. In the subsequent culturing step (S150), it is necessary to prevent the proliferation of unnecessary microorganisms other than the koji mold to be cultured. Examples of sterilization methods include dry heat sterilization using a frying pan or the like, as well as moist heat sterilization using an autoclave. In this embodiment, the sterilization step is performed before the moisture adjustment step, but it can also be performed after or simultaneously with the moisture adjustment step.

[0041] (2) Crushing process (S330) In this process, unfrozen bread is crushed to the desired size, i.e., so that the length of the longest part of the bread is 5 mm to 50 mm. Because the bread is already soft, it is preferable to use a crushing machine with a mechanism for tearing bread, such as a disintegrator, rather than a cutter mixer or mass colloider. [Example]

[0042] The present invention will be specifically described below with reference to examples, although the present invention is not limited to these examples.

[0043] (1) Adjusting the moisture content during koji making The bread used as raw material must be adjusted to a moisture content that facilitates the growth of koji mold. After heat sterilization at 115°C for 30 minutes, it is sprayed evenly with water using a spray bottle, and the moisture content is measured using the normal pressure heat drying method (135°C for 3 hours). Based on the measured moisture content, the moisture content at the time of filling is adjusted in 5% increments between 30% and 65%, and the condition of the grain after adjustment is confirmed visually and by touch. The results are shown in Table 1. In Table 1, "insufficient" means that the condition is slightly dry and makes it difficult for koji mold to grow. "suitable" means that there is no syneresis and the condition is easy to make koji. "Acceptable" means that koji can be made, but the moisture content is uneven, which may allow bacteria to grow. "Not acceptable" means that there is too much moisture and the rice cannot absorb all the water, causing syneresis.

[0044] [Table 1]

[0045] As shown in Table 1, it was found that the moisture content should be adjusted to preferably more than 30% by mass and less than 70% by mass, more preferably more than 30% by mass and not more than 65% by mass, and even more preferably 35% by mass or more and not more than 60% by mass.

[0046] (2) Size adjustment for koji production Since it was necessary to adjust the size of the bread so that the koji mold could easily grow evenly on it, a cutter mixer was used to adjust the long sides of the bread to an average of 5mm to 100mm, and koji was made on the bread and its suitability was evaluated. The results are shown in Table 2. In Table 2, "suitable" means that the koji spread evenly and was easy to handle. "fair" means that the koji mold grew, but unevenly.

[0047] [Table 2]

[0048] As shown in Table 2, koji mold was able to grow under all conditions. However, as the size of the bread increased, the koji mold grew unevenly, resulting in the production of uneven koji. Therefore, it was found that the long side of the bread needed to be adjusted to 50 mm or less, and preferably between 5 mm and 50 mm.

[0049] (3) Manufacturing of soy sauce-like seasonings "Example" Discarded bread was frozen and then roughly cut into pieces approximately 30-70 mm long using a blade. Water was then added to the bread at 30% by weight until uniform, and the bread was sterilized at 121°C for 15 minutes, resulting in a moisture content of approximately 40% by weight. The bread was then shredded to approximately 20 mm long. Soy sauce koji starter (Aspergillus oryzae) was inoculated into the bread and koji was produced at 38°C for 48 hours. Salt and water were then added to the koji to produce the moromi mash. The salt content of the moromi mash was adjusted to 13.1-13.4% (w / w) and the moisture content to 61-64% by weight. After fermentation at 30°C for 180 days, the mash was filtered through a 5C filter paper to obtain a soy sauce-like seasoning. The above process was repeated three times to produce a total of three soy sauce-like seasoning samples.

[0050] "Comparative Example 1" As a comparison to the soy sauce-like seasoning obtained under the conditions of the example, wheat soy sauce was produced using the following process. First, 50% by weight of water was added to "Kojimugi ST," a wheat used for soy sauce brewing manufactured by Nisshin Flour Milling Co., Ltd. Then, sterilization was performed at a heating temperature of 121°C for 15 minutes. As a result, the moisture content of the sample became 42%. Then, soy sauce starter koji (Aspergillus oryzae) was inoculated into the sample, and koji was produced over 48 hours. Next, salt and water were added to the koji to prepare moromi. The salt equivalent of the moromi was adjusted to 13.1-13.4% (w / w) and the moisture content to 61-64%, and the moromi was fermented at 30°C for 180 days, followed by filtration through type 5C filter paper to obtain the soy sauce of Comparative Example 1.

[0051] "Comparative Example 2" Morita Co., Ltd.'s "Super Special White Soy Sauce" was used as a comparison with the soy sauce-like seasoning obtained under the conditions of the example.

[0052] "Comparative Example 3" For comparison with the soy sauce-like seasoning obtained under the conditions of the example, "Kin Kanjuku Shiro Soy Sauce" by Yamashin Brewing Co., Ltd. was used.

[0053] (4) Amino acid analysis The soy sauce-like seasoning of the Example (hereafter referred to as "bread soy sauce"), the soy sauce of Comparative Example 1 (hereafter referred to as "wheat soy sauce"), the commercially available soy sauce of Comparative Example 2 (hereafter referred to as "white soy sauce (Morita)"), and the commercially available soy sauce of Comparative Example 3 (hereafter referred to as "white soy sauce (Yamashin)") were analyzed for amino acids. An equal volume of 3% sulfosalicylic acid was added to each sample, and the sample was left to stand on ice for 1 hour. After centrifugation at 15,000 g for 10 minutes, the supernatant was diluted 500-fold with sample diluent for amino acid analysis (Wako) and analyzed using an automatic amino acid analyzer (JCL500 / V2, manufactured by JEOL Ltd.). Table 3 shows the amino acid composition of each sample.

[0054] The amino acids in Table 3 are O-phosphoserine (P-Ser), taurine (Tau), O-phosphoethanolamine (PEA), urea (Urea), aspartic acid (Asp), threonine (Thr), serine (Ser), asparagine (Asn), glutamic acid (Glu), glutamine (Gln), sarcosine (Sar), aromatic amino acids (AAA), glycine (Gly), alanine (Ala), citrulline (Cit), α-aminobutyric acid (α-ABA), valine (Val), cysteine ​​(Cys), methionine (Met), cystathionine (Cysta), isoleucine ( These are Ile, leucine (Leu), tyrosine (Tyr), β-alanine (β-Ala), phenylalanine (Phe), γ-aminobutyric acid (GABA), cocamidomethyl (MEA), ammonia (NH), hydroxylysine (Hylys-1), ornithine (Orn), 1-methylhistidine (1M-His), histidine (His), lysine (Lys), 3-methylhistidine (3M-His), tryptophan (Trp), anserine (Ans), carnosine (Car), arginine (Arg), hydroxyproline (Hypro), and proline (Pro).

[0055] [Table 3]

[0056] As shown in Table 3, Pan soy sauce contains aspartic acid (Asp), threonine (Thr), serine (Ser), glutamic acid (Glu), glutamine (Gln), glycine (Gly), alanine (Ala), citrulline (Cit), valine (Val), methionine (Met), cystathionine (Cysta), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), γ-aminobutyric acid (GABA), histidine (His), lysine (Lys), arginine (Arg), and proline (Pro).

[0057] As is clear from Table 3, in terms of amino acid composition, bread soy sauce has a composition equivalent to wheat soy sauce, commercially available white soy sauce (Morita), and commercially available white soy sauce (Yamashin). It was found that in terms of taste, a seasoning comparable to wheat soy sauce can be obtained by replacing bread with regular wheat.

[0058] (5) Sensory evaluation Sensory evaluation was performed on the samples produced in the Examples and Comparative Examples. The sensory evaluation was performed using the QDA (Quantitative Descriptive Analysis) method [Imamura, M., 2012]. The panel was selected based on a test to identify the five basic tastes using a taste test kit (manufactured by Delico Co., Ltd.) with a correct answer rate of over 80%. Five employees who could distinguish between the five standard odors using a selection standard concentration set (manufactured by Daiichi Pharmaceutical Industry Co., Ltd.) were selected as the panel. Sample numbers were changed for each test to avoid biased impressions among the panelists. For the first stage of the "wording" process, a list of descriptive terms that describe the characteristics of the five basic tastes was compiled based on a paper by Imamura et al. [Imamura, M., Katayama, H., 2017]. The terms that were commonly understood by all participants were adopted as evaluation indices. The definitions of the evaluation indices are as follows. In Table 4, "±" indicates that the value is approximately the same as the evaluation indices. Sweetness: Sweetness of 5% sucrose dilution Saltiness: Saltiness of 10% diluted sodium chloride solution Acidity: Acidity of 0.5% diluted lactic acid solution Umami: The aftertaste felt after tasting a 1% diluted solution of monosodium glutamate Bitterness: Bitterness that remains on the tongue after taking a 0.1% diluted caffeine solution

[0059] [Table 4]

[0060] As shown in Table 4, the sensory evaluation results showed that bread soy sauce was equivalent to white soy sauce in terms of taste. This suggests that it is possible to obtain a soy sauce-like seasoning that is comparable in taste to regular wheat bread.

[0061] (6) Analysis of aroma components The aroma components of bread soy sauce, wheat soy sauce, commercially available white soy sauce (Morita), commercially available white soy sauce (Yamashin), and the raw bread were mixed to a salt equivalent of 13.1-13.4% (w / w) and moisture of 61-64%, and then filtered through a type 5C filter paper to prepare the filtrate (hereafter referred to as "bread brine"). Bread soy sauce was brewed three times and analyzed three times each. Wheat soy sauce was brewed once and analyzed three times each. Commercial white soy sauce (Morita) and commercially available white soy sauce (Yamashin) were each analyzed three times. Bread brine was prepared three times and analyzed three times each.

[0062] Volatile components were analyzed according to the method of Miyazaki et al. (The chemical basis of species, sex, and individual recognition using feces in the domestic cat. Miyazaki, M., Miyazaki, T., Nishimura, T., Hojo, W., and Yamashita, TJ Chem. Ecol. 44, 364-373 (2018)). Five milliliters of each sample was placed in a vial and kept at 40°C. Nitrogen gas was introduced at a flow rate of 50 mL / min, and the headspace gas was collected using a Tenax TA tube (Shimadzu Corporation). The collected Tenax TA tube was loaded into a thermal desorption apparatus (TD-20, Shimadzu Corporation) and analyzed by GCMS (QP-2010, Shimadzu Corporation). A Stabiliwax column (60 m x 0.32 mm) was used, and the temperature was increased from 40 to 250°C for 20 min. The detected peaks were identified using the NIST08 MS Library.

[0063] The aroma components collected by GC / MS were classified into aroma components commonly captured in bread soy sauce, aroma components commonly captured in white soy sauce, and aroma components captured from bread brine. Aroma components detected in all sections were classified as (1) wheat-based ingredient-derived aroma components. Aroma components commonly captured only in the bread soy sauce and bread brine sections were classified as (2) bread-derived aroma components. Aroma components commonly captured only in the bread soy sauce and white soy sauce sections were classified as (3) wheat soy sauce fermentation-derived aroma components. Aroma components captured only in bread soy sauce were classified as (4) bread soy sauce-specific aroma components. The aroma components (1), (2), (3), and (4) above are listed in Tables 5 to 8, respectively. In Tables 5 to 8, the English names of the aroma components, their Japanese translations, and CAS RNs (registered trademarks) are listed. CAS RN stands for chemical substance registration number.

[0064] [Table 5]

[0065] [Table 6]

[0066] [Table 7]

[0067] [Table 8]

[0068] Table 5 shows the aroma components of wheat (=raw material) itself or the aroma components of wheat fermented with yeast. Table 6 shows the aroma components of bread itself. Table 7 shows the aroma components contained in white soy sauce produced by fermenting wheat. Table 8 shows the aroma components contained only in bread soy sauce produced by fermenting bread as an ingredient. The aroma components unique to bread soy sauce shown in Table 8 are different from the aroma components derived from bread in Table 6 and the aroma components of wheat soy sauce produced by fermenting wheat in Table 7. The aroma components unique to bread soy sauce are aroma components that are characteristically expressed by decomposing bread that has been fermented with yeast once with koji mold and then further fermenting it with yeast. The aroma components unique to bread soy sauce have a complex, cheese-like fermented odor. For this reason, bread soy sauce can be applied to improve the more complex flavor not found in conventional soy sauce.

[0069] Of the eight aroma components unique to bread soy sauce, three components - 1-propanol, 3-ethoxy (also known as gamma-ethoxypropyl alcohol, CAS RN: 111-35-3), butanoic acid (CAS RN: 107-92-6), and hexanoic acid (CAS RN: 142-62-1) - were consistently detected in a total of nine analyses, with three samples produced in triplicate. The other five components of the eight aroma components unique to bread soy sauce were detected seven times in a total of nine analyses. Even in bread soy sauce samples in which the five components were not detected, a Western-style aroma not found in other soy sauces was observed. Therefore, it is believed that at least gamma-ethoxypropyl alcohol, butanoic acid, and hexanoic acid are involved in the Western-style aroma.

[0070] Furthermore, the bread soy sauce in which all of the aroma components listed in Table 8 were detected had a more Western-style aroma than the bread soy sauce in which only three components, gamma-ethoxypropyl alcohol, butanoic acid, and hexanoic acid, were detected. This suggests that at least one of the components, 1-butanol, 3-methyl-acetic acid (also known as isopentyl acetate, CAS RN: 123-92-2), 2-pentanol (CAS RN: 6032-29-7), octanoic acid (CAS RN: 124-07-2), phenol, 4-methyl (also known as p-cresol, CAS RN: 106-44-5), and thiophene, 2,3-dihydro (also known as 2,3-dihydrothiophene, CAS RN: 1120-59-8), does not inhibit the Western-style aroma of bread soy sauce, but rather enhances it.

Claims

1. The soy sauce-like seasoning does not contain animal protein and is characterized by containing at least γ-ethoxypropyl alcohol, butanoic acid and hexanoic acid as aroma components.

2. 2. The soy sauce-like seasoning according to claim 1, further comprising at least one component selected from the group consisting of isopentyl acetate, 2-pentanol, octanoic acid, p-cresol, and 2,3-dihydrothiophene as the aroma component.

3. A crushing step of crushing the bread so that the length of the longest part is 5 mm or more and 50 mm or less; a moisture adjustment step, which is carried out before, after, or simultaneously with the pulverization step, of adjusting the moisture content to be in the range of more than 30% by mass and less than 70% by mass relative to the total mass; a seeding step of inoculating the material after the moisture adjustment step with seed koji mold; a culturing step of culturing the seed koji mold in the material; a saltwater mixing step of mixing saltwater with the koji obtained by the culturing step; a fermentation step of fermenting the moromi mash after the salt water mixing step; an extraction step of extracting a soy sauce-like seasoning by reducing solid components from the moromi obtained by the fermentation step; A method for producing a soy sauce-like seasoning, comprising:

4. The method for producing a soy sauce-like seasoning according to claim 3, further comprising a sterilization step of sterilizing the bread before, after, or simultaneously with the moisture adjustment step.

5. 5. The method for producing a soy sauce-like seasoning according to claim 3, further comprising a grain addition step of adding steamed grains before the seeding step.

6. 6. The method for producing a soy sauce-like seasoning according to claim 5, wherein the grain is soybean.

7. The method for producing a soy sauce-like seasoning according to claim 3 or 4, wherein the bread mainly includes crusts.

8. A freezing step is performed to freeze the bread that is used as a raw material for the soy sauce-like seasoning, The pulverization step is carried out after the freezing step, 5. The method for producing a soy sauce-like seasoning according to claim 3, wherein the moisture adjustment step is carried out after the grinding step.

9. 9. The method for producing a soy sauce-like seasoning according to claim 8, wherein the grinding step is carried out again after the moisture adjustment step.

10. A freezing step is performed to freeze the bread that is used as a raw material for the soy sauce-like seasoning, The moisture adjusting step is carried out after the freezing step, 5. The method for producing a soy sauce-like seasoning according to claim 3, wherein the pulverizing step is carried out after the moisture adjusting step.

11. A method for producing koji produced in the process of producing the soy sauce-like seasoning according to claim 1, A crushing step of crushing the bread so that the length of the longest part is 5 mm or more and 50 mm or less; a moisture adjustment step, which is carried out before, after, or simultaneously with the pulverization step, of adjusting the moisture content to be in the range of more than 30% by mass and less than 70% by mass relative to the total mass; a seeding step of inoculating the material after the moisture adjustment step with seed koji mold; a culturing step of culturing the seed koji mold in the material; A method for producing koji, comprising:

12. The method for producing koji according to claim 11, further comprising a sterilization step of sterilizing the bread prior to the moisture adjustment step.

13. The method for producing koji according to claim 11 or 12, further comprising a grain addition step of adding steamed grains before the seeding step.

14. a freezing step of freezing the bread that is the raw material for the koji; The pulverization step is carried out after the freezing step, The method for producing koji according to claim 11 or 12, wherein the moisture adjustment step is carried out after the pulverization step.

15. The method for producing koji according to claim 14, wherein the pulverization step is carried out again after the moisture adjustment step.

16. a freezing step of freezing the bread that is the raw material for the koji; The moisture adjusting step is carried out after the freezing step, The method for producing koji according to claim 11 or 12, wherein the pulverization step is carried out after the moisture adjustment step.

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