Spice processed product and method for producing the same

Abstract

To provide a spice processed product whose aroma, flavor and / or texture are modified, and a method for producing the spice processed product.SOLUTION: The present disclosure relates to a method for producing a spice processed product, the method including a step of mixing a spice and a microorganism belonging to the genus Aspergillus to obtain a first mixture, and a step of proliferating the microorganism using the spice as a substrate in the first mixture to prepare a first processed product, and also relates to a spice processed product prepared by a method including a step of proliferating the microorganism using the spice as a substrate in a first mixture containing a spice and a microorganism belonging to the genus Aspergillus to prepare a first processed product.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a spice processed product and a method for producing the same. [Background technology]

[0002] Patent Document 1 discloses a method for producing fermented foods, which is characterized by fermenting a spicy material consisting of spices and herbs with one or more strains selected from the group consisting of lactic acid bacteria, koji mold, and yeast. According to Patent Document 1, this method imparts antioxidant properties to the spicy material, removes its characteristic irritating odor, bitterness, pungency, etc., and softens the fiber, improving the taste.

[0003] Non-Patent Document 1 discloses Aspergillus-fermented fenugreek, which is obtained by inoculating Aspergillus awamori spores into fenugreek seeds imbibed with Czapek-Dox broth medium and culturing them. Non-Patent Document 1 also describes that the Aspergillus-fermented fenugreek has increased total phenol content, condensed tannin content, and antioxidant activity compared to unfermented fenugreek. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-238593 [Non-patent literature]

[0005] [Non-Patent Document 1] J Food Sci Technol(May 2021)58(5):1927-1936 Summary of the Invention [Problem to be solved by the invention]

[0006] One or more aspects of the present disclosure aim to provide spice processed products with modified aroma, flavor, and / or texture, and methods for producing the same. [Means for solving the problem]

[0007] The present specification discloses one or more of the following:

[0008] [1] A method for producing a spice processed product, A step of mixing a spice and a microorganism belonging to the genus Aspergillus to obtain a first mixture; A step of growing the microorganisms in the first mixture using the spices as a substrate to prepare a first processed product; The spice preferably does not include fenugreek.

[0009] [2] Mixing the first processed product with additional spices to obtain a second mixture; fermenting the second mixture to prepare a second treated product; The method for producing a processed spice product according to [1], further comprising: Preferably, the additional spice does not include fenugreek.

[0010] [3] The method for producing a spice processed product according to [1] or [2], wherein the spice is one or more selected from the group consisting of turmeric, coriander, nutmeg, black pepper, white pepper, cumin, basil, ginger, chili pepper, cardamom, garlic, onion, cinnamon, bay leaf, oregano, thyme, peppermint, rosemary, spearmint, fennel, paprika, allspice, cloves, Japanese pepper, star anise, vanilla, Sichuan pepper, fenugreek, shiso, horseradish, sesame, yuzu, dried tangerine peel, garam masala, curry powder, shichimi pepper, wasabi, mustard, saffron, lemongrass, pink pepper, tarragon, poppy, sage, savory, marjoram, anise, caraway, dill, parsley, mace, herb mix, five-spice powder, and herbes de Provence.

[0011] [4] A spice processed product, A step of mixing a spice and a microorganism belonging to the genus Aspergillus to obtain a first mixture; A step of growing the microorganisms in the first mixture using the spices as a substrate to prepare a first processed product; A processed spice product prepared by a method comprising the steps of: Preferably, the spice does not contain fenugreek.

[0012] [5] The method, A step of mixing the first processed product with additional spices to obtain a second mixture; fermenting the second mixture to prepare a second treated product; The processed spice product according to [4], further comprising: Preferably, the additional spice does not include fenugreek.

[0013] [6] The spice processed product according to [4] or [5], wherein the spice is one or more selected from the group consisting of turmeric, coriander, nutmeg, black pepper, white pepper, cumin, basil, ginger, chili pepper, cardamom, garlic, onion, cinnamon, bay leaf, oregano, thyme, peppermint, rosemary, spearmint, fennel, paprika, allspice, cloves, Japanese pepper, star anise, vanilla, Sichuan pepper, fenugreek, shiso, horseradish, sesame, yuzu, dried tangerine peel, garam masala, curry powder, shichimi pepper, wasabi, mustard, saffron, lemongrass, pink pepper, tarragon, poppy, sage, savory, marjoram, anise, caraway, dill, parsley, mace, herb mix, five-spice powder, and herbes de Provence. [Effects of the Invention]

[0014] According to one or more aspects of the present disclosure, there are provided spice processed products having modified aroma, flavor, and / or texture, and methods for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0015] <1. Spices> The processed spice products of the present disclosure are spices that have been modified by the action of microorganisms belonging to the genus Aspergillus.

[0016] The spices used as raw materials for the spice processed product according to the present disclosure may be any spices containing parts of plants commonly used as spices. The spices are not particularly limited, but are preferably one or more selected from the above-mentioned spice group. For example, the spices included in the above-mentioned spice group used as raw materials may contain one or more of the plant parts or parts thereof shown in the table below, but are not limited to these. Examples of parts shown in the table below include seeds, which are part of the fruit, rhizomes, which are part of the stem, and leaf sheaths, which are part of the leaves. In another embodiment of the spice processed product according to the present disclosure, the spices preferably do not contain fenugreek. The spices used as raw materials may be those whose parts or parts have been subjected to processing such as drying, heating, or aging as necessary so that they can be used as spices.

[0017] Among the spices included in the spice group, garam masala, curry powder, shichimi pepper, five-spice powder, and herbes de Provence are each mixed spices containing multiple spices. These mixed spices may contain multiple spices in a composition according to a known recipe.

[0018] [Table 1]

[0019] <2. Microorganisms> The microorganisms belonging to the genus Aspergillus that can be used in the present disclosure may be any microorganisms that can grow using the spice as a substrate and can ferment the spice. Here, fermenting the spice refers to modifying the spice by the activity of an enzyme produced by the microorganisms that grow using the spice as a substrate, for example, modifying the aroma, flavor, and / or texture of the spice. Microorganisms belonging to the genus Aspergillus are sometimes called "koji mold." Examples of microorganisms belonging to the genus Aspergillus (koji mold) that can be used include Aspergillus oryzae, Aspergillus sojae, Aspergillus luchensis, Aspergillus mut. kawachii, Aspergillus var. awamori, and Aspergillus niger, with Aspergillus oryzae being particularly preferred.

[0020] <3. Manufacturing methods for processed spice products> The method for producing a spice processed product according to the present disclosure includes: A step of mixing a spice and a microorganism belonging to the genus Aspergillus to obtain a first mixture (hereinafter referred to as the "first mixing step"); A step of propagating the microorganisms in the first mixture using the spice as a substrate to prepare a first processed product (hereinafter referred to as the "microorganism propagation step"); The present invention is characterized by comprising:

[0021] The spice processed products produced by this method have a unique aroma, flavor, and / or texture that is different from the raw spices and has not previously existed, and can therefore be suitably used as foods such as seasonings. More preferably, the spice processed products produced by this method have a component composition different from that of the raw spices, and can contain functional components such as amino acids that have beneficial physiological functions or a pleasant flavor at higher concentrations than the raw spices. Examples of amino acids contained at high concentrations in the spice processed products produced by this method include one or more selected from valine, leucine, and isoleucine, which are known to have a muscle fatigue-reducing effect; one or more selected from lysine and methionine, which are known to have a fat-burning promoting effect; one or more selected from proline, arginine, and cystine, which are known to have a beneficial effect on the skin; ornithine, which is known to have a beneficial effect on the liver; and one or more selected from glutamic acid and aspartic acid, which are related to umami.

[0022] In the microbial propagation process, the microorganisms propagate using the spice as a substrate, and the enzymes produced by the microorganisms act to prepare the first processed product containing the spice whose aroma, flavor and / or texture have been modified.

[0023] The spices blended as raw materials in the first mixing step are not limited in form, and may be, for example, whole spices or crushed spices. The crushed spices may be powdered or coarsely crushed.

[0024] The microorganisms blended in the first mixing step can be in the form of isolated spores of the microorganisms, or in the form of a composition obtained by propagating the microorganisms on a food substrate such as steamed rice and then drying the microorganisms without separating them from the food substrate, and the form of isolated spores of the microorganisms is particularly preferred. The isolated spores of the microorganisms are typically provided in a form combined with a carrier such as starch that supports them. Commercially available microorganisms can be used as the microorganisms.

[0025] In the first mixing step, the blending ratio of the spices to the microorganisms is not particularly limited, and the blending ratio can be adjusted so that the microorganisms can grow using the spices as a substrate.

[0026] The first mixture preferably further contains water in addition to the spices and the microorganisms. The first mixture can be prepared so that the amount of water in the first mixture is, for example, 10 to 1,000 parts by mass, preferably 20 to 500 parts by mass, per 100 parts by mass of the spices (in dry matter terms). When the spices used as raw materials contain water, the amount of water in the first mixture is the total amount of water derived from the spices and water added separately as necessary.

[0027] The first mixture may further contain a separately added inorganic salt, such as table salt.

[0028] The microbial propagation step can be carried out under conditions that allow the microorganisms to grow, and includes, for example, maintaining the first mixture at a temperature of preferably 10°C to 50°C, more preferably 20°C to 45°C, more preferably 30°C to 45°C, more preferably 31°C to 45°C, and more preferably 31°C to 40°C. The microbial propagation step more preferably includes maintaining the fermented first mixture at the temperature conditions, preferably for a period of 30 hours to 120 hours, more preferably 40 hours to 100 hours. The microbial propagation step is preferably carried out under aerobic conditions in which the microorganisms in the first mixture can come into contact with air and utilize oxygen.

[0029] The first processed product obtained by propagating the microorganisms can be used as a food product as the processed spice product of the present disclosure. The first processed product can also be used as the processed spice product of the present disclosure after further processing such as drying, heating, extraction, concentration, dilution, granulation, etc. When the first processed product or a further processed product thereof is used as the processed spice product of the present disclosure, it is preferable to heat-treat the first processed product or the further processed product as necessary to kill the microorganisms and inactivate the enzymes.

[0030] Another preferred embodiment of the method for producing a spice processed product according to the present disclosure is A step of mixing the first processed product with additional spices to obtain a second mixture (hereinafter referred to as the "second mixing step"); a step of fermenting the second mixture to prepare a second processed product (hereinafter referred to as the "fermentation step"); Further includes:

[0031] The spice processed product produced in this manner has a unique aroma, flavor and / or texture that is different from the raw spice and the first processed product and has not previously existed, and can therefore be suitably used as a food product such as a seasoning.

[0032] The additional spices mixed in the second mixing step are more preferably one or more selected from the group of spices described above. The additional spices mixed in the second mixing step and the spices used in the first mixing step may be the same, only partly the same, or different.

[0033] The form of the additional spices to be mixed as raw materials in the second mixing step is also not limited, and may be, for example, whole spices or crushed spices. The crushed spices may be powdered or coarsely crushed.

[0034] In the second mixing step, the mixing ratio of the first processed product and the additional spice is not particularly limited, but the additional spice (in dry matter equivalent) can be mixed in a ratio of, for example, 20 to 500 parts by mass, preferably 50 to 200 parts by mass, per 100 parts by mass of the spice (in dry matter equivalent) used in producing the first processed product.

[0035] The second mixture preferably further contains water in addition to the first processed product and the additional spice. The second mixture can be prepared so that the amount of water in the second mixture (the total amount of added water, including the water from the first processed product and the additional spice) is, for example, 50 to 1,000 parts by mass, preferably 100 to 500 parts by mass, relative to 100 parts by mass of the spices (on a dry matter basis) used in producing the first processed product and the additional spices (on a dry matter basis). More preferably, the amount of water can be adjusted so that the second mixture has a paste-like physical property.

[0036] The second mixture may further contain a separately added inorganic salt, such as table salt.

[0037] The fermentation step includes maintaining the second mixture under temperature conditions that allow the enzymatic activity derived from the first processed product in the second mixture to modify the aroma, flavor, texture, and other characteristics of the spices in the second mixture. The temperature conditions are preferably 10°C or higher and 60°C or lower, more preferably 15°C or higher and 60°C or lower, more preferably 20°C or higher and 60°C or lower, more preferably 30°C or higher and 60°C or lower, more preferably 31°C or higher and 60°C or lower, and more preferably 35°C or higher and 57°C or lower. In the fermentation step, it is not essential that the microorganisms derived from the first processed product in the second mixture survive. When the fermentation step is performed while the microorganisms are kept alive, the temperature conditions are preferably 10°C or higher and lower than 50°C, more preferably 15°C or higher and lower than 50°C, more preferably 20°C or higher and lower than 50°C, more preferably 30°C or higher and lower than 50°C, more preferably 30°C or higher and lower than 45°C, more preferably 31°C or higher and 45°C or lower, and most preferably 35°C or higher and 45°C or lower. On the other hand, when the fermentation step is carried out under conditions in which the microorganisms cannot survive, the temperature conditions are preferably 50°C or higher and 60°C or lower, more preferably 50°C or higher and 57°C or lower.

[0038] In the fermentation step, the time for which the second mixture is maintained under the temperature conditions can be adjusted appropriately depending on the properties of the desired spice processed product, and can be, for example, from 2 days to 2 years, preferably from 3 days to 2 years, more preferably from 10 days to 1 year, and more preferably from 15 days to 1 year.

[0039] The fermentation step is preferably carried out under anaerobic conditions in which contact of the second mixture with fresh air is restricted.

[0040] The second processed product prepared through the fermentation step can be a paste-like product such as miso paste, and can be used as a food product as a spice processed product of the present disclosure. The second processed product can also be used as a spice processed product of the present disclosure after further processing such as drying, heating, extraction, concentration, dilution, and granulation. When using the second processed product or a further processed product thereof as a spice processed product of the present disclosure, it is preferable to heat-treat the second processed product or the further processed product as needed to kill the microorganisms and inactivate the enzymes.

[0041] <4. Spice processed products> The spice processed product according to the present disclosure is A step of mixing spices and microorganisms belonging to the genus Aspergillus to obtain a first mixture (first mixing step); A step of growing the microorganisms in the first mixture using the spice as a substrate to prepare a first processed product (microorganism growth step); The composition is characterized in that it is prepared by a method comprising:

[0042] The spice processed products according to the present disclosure have a unique aroma, flavor, and / or texture that is different from the raw spices and has not previously existed, and therefore can be suitably used as foods such as seasonings. Furthermore, the spice processed products according to the present disclosure can also be suitably used as foods used for purposes such as taste improvers, flavor improvers, salty taste enhancers, miso taste enhancers, fermented taste enhancers, spiciness enhancers, texture improvers, and richness enhancers. The spice processed products according to the present disclosure may be provided as foods prepared by combining them with other ingredients as needed. Examples of the food forms include paste-like foods such as miso-like fermented products, liquid foods such as soy sauce-like fermented products, dried powder foods, seasonings, condiments, sponge-like foods, plant-based foods (PBF), and health functional foods.

[0043] The characteristics and preferred forms of the first mixing step and the microbial growth step for preparing the spice processed product according to the present disclosure are the same as those explained in relation to the method for producing the spice processed product, and therefore further explanation will be omitted.

[0044] The first processed product obtained in the microorganism growth step may be used as the processed spice product of the present disclosure, or a processed product obtained by further processing the first processed product may be used as the processed spice product of the present disclosure. Examples of the processed product obtained by further processing the first processed product include processed products obtained by further subjecting the first processed product to treatment such as drying, heating, extraction, concentration, dilution, granulation, etc., and the following second processed product or a processed product thereof.

[0045] Another preferred embodiment of the spice processed product according to the present disclosure is A step of mixing the first processed product with additional spices to obtain a second mixture (second mixing step); a step of fermenting the second mixture to prepare a second processed product (fermentation step); The method further comprises:

[0046] The spice processed product according to this embodiment has a unique aroma, flavor and / or texture that is different from the raw spice and the first processed product and has not previously existed, and therefore can be suitably used in the above-mentioned food applications.

[0047] The characteristics and preferred forms of the second mixing step and the fermentation step for preparing the spice processed product according to the present disclosure are the same as those explained in relation to the method for producing the spice processed product, and therefore further explanation will be omitted.

[0048] The second processed product may be used as the processed spice product according to the present disclosure, or a processed product obtained by further processing the second processed product may be used as the processed spice product according to the present disclosure. The processed product obtained by further processing the second processed product may be a processed product obtained by further subjecting the second processed product to drying, heating, extraction, concentration, dilution, granulation, or the like.

[0049] The spice processed products according to the present disclosure contain dead or live cells of the microorganisms, and particularly preferably contain dead cells of the microorganisms.

[0050] The spice processed product according to the present disclosure more preferably has a component composition different from that of the raw spices, and may contain, for example, functional components such as amino acids that have beneficial physiological functions or a desirable flavor at higher concentrations than the raw spices. Specific examples of amino acids contained at high concentrations in the spice processed product according to the present disclosure are as described in relation to the method for producing the spice processed product. The components in the spice processed product can be measured, for example, by the method described in Reference Example 1. [Example]

[0051] <Spice ingredients> The spices used were turmeric, coriander, nutmeg, black pepper, white pepper, cumin, basil, ginger, chili pepper, peppermint, lemongrass, dried orange peel, fennel, rosemary, cardamom, and fenugreek. These spices were dried and ground to prepare spice powders, which were used in the following tests.

[0052] <Preparation of spice koji by growing koji mold on spices> A mixture was prepared by uniformly mixing 10 g of powdered spice with 6 g of deionized water. When cardamom was used as the spice, the mixture was prepared using 10 g of powdered cardamom and 10 g of deionized water. When fenugreek was used as the spice, the mixture was prepared using 10 g of whole fenugreek and 15 g of deionized water. The obtained mixture was sterilized in an autoclave at 121°C for 15 minutes.

[0053] The mixture was sterilized in an autoclave and allowed to cool. 200 mg of commercially available powdered starter koji containing Aspergillus oryzae (product name "Shirokoji No. 1", Akita Konno Shoten Co., Ltd.) was inoculated and mixed uniformly by stirring to obtain a first mixture.

[0054] The container containing the first mixture was kept in an incubator at 35°C for two days to culture and propagate the koji mold in the first mixture. One day after the start of culture, stirring was carried out. The first mixture after culture is referred to as a first processed product. Hereinafter, the first processed product prepared by this method may be referred to as "spice koji."

[0055] <Fermentation of spices using spice koji> A mixture was obtained by uniformly mixing 10 g of powdered spice with 6 g of deionized water. However, when cardamom was used as the spice, the mixture was prepared using 10 g of powdered cardamom and 10 g of deionized water. When fenugreek was used as the spice, the mixture was prepared using 10 g of powdered fenugreek and 15 g of deionized water. The obtained mixture was sterilized in an autoclave at 121°C for 15 minutes.

[0056] The mixture that had been left to cool after autoclave sterilization, the entire amount of the spice koji, and 15 to 30 mL of sterilized water were mixed uniformly to obtain a second mixture. The amount of the sterilized water was adjusted so that the second mixture had a paste-like physical property.

[0057] The second mixture was placed in a non-breathable container and sealed to prevent air from entering. The sealed container was kept in an incubator at 40°C for a period (10 to 80 days) as described in each experiment, and the second mixture was fermented. The second mixture after fermentation is referred to as a second processed product. Hereinafter, the second processed product prepared by this method may be referred to as a "spice koji-fermented spice."

[0058] <Preparation of rice koji by growing koji mold on white rice> 200 g of polished rice was soaked in excess water overnight at room temperature.

[0059] After soaking, the white rice was strained to remove water and then autoclaved at 121°C for 15 minutes.

[0060] The rice was sterilized in an autoclave and allowed to cool. 1 g of commercially available powdered starter koji containing Aspergillus oryzae (product name "Shirokoji No. 1", Akita Konno Shoten Co., Ltd.) was inoculated and mixed uniformly by stirring to obtain a first mixture.

[0061] The container containing the first mixture was kept in an incubator at 35°C for two days to culture and propagate the koji mold in the first mixture. One day after the start of culture, stirring was carried out. Hereinafter, the first processed product prepared by this method may be referred to as "rice koji."

[0062] <Fermentation of spices with rice koji> A mixture was obtained by uniformly mixing 10 g of powdered spice with 6 g of deionized water. However, when cardamom was used as the spice, the mixture was prepared using 10 g of powdered cardamom and 10 g of deionized water. When fenugreek was used as the spice, the mixture was prepared using 10 g of powdered fenugreek and 15 g of deionized water. The obtained mixture was sterilized in an autoclave at 121°C for 15 minutes.

[0063] The mixture that had been left to cool after autoclave sterilization, approximately 15 g of the rice koji, and 15 to 30 mL of sterilized water were mixed uniformly to obtain a second mixture. The amount of the sterilized water was adjusted so that the second mixture had a paste-like consistency.

[0064] The second mixture was placed in a non-breathable container and sealed to prevent air from entering. The sealed container was kept in an incubator at 40°C for the same period as in the preparation of the koji-fermented spices, allowing the second mixture to ferment. The second mixture after fermentation is referred to as a second processed product. Hereinafter, the second processed product prepared by this method may be referred to as a "rice koji-fermented spice."

[0065] <Preparation of unfermented spice paste> A mixture was obtained by uniformly mixing 10 g of powdered spice with 6 g of deionized water. However, when cardamom was used as the spice, the mixture was prepared using 10 g of powdered cardamom and 10 g of deionized water. When fenugreek was used as the spice, the mixture was prepared using 10 g of powdered fenugreek and 15 g of deionized water. The obtained mixture was sterilized in an autoclave at 121°C for 15 minutes.

[0066] The mixture, which had been left to cool after autoclave sterilization, was mixed with 7.5 mL to 15 mL of sterilized water to prepare an unfermented spice paste. The amount of sterilized water was adjusted so that the mixture had a paste-like physical property.

[0067] <Experiment 1> In this experiment, turmeric (part: rhizome) was used as the spice.

[0068] The spice koji prepared by the above procedure using turmeric as the spice was designated Example 11, and the spice fermented with spice koji was designated Example 12. The second mixture was fermented at 40°C for 11 days.

[0069] Comparative Example 11 was a paste-like mixture obtained by mixing powdered turmeric used as a raw material with water (specifically, an unfermented spice paste prepared by the above-mentioned procedure using turmeric as the spice).

[0070] The rice koji-fermented spice prepared by the above procedure using turmeric as the spice was used as Comparative Example 12.

[0071] Five evaluators tasted the samples of the above examples and comparative examples, evaluated the aroma, taste, flavor, texture, and other notable points, and gave an overall score in comparison with Comparative Example 11.

[0072] The total score was calculated by five evaluators on a scale of 1 to 5 according to the following criteria. The average total score was calculated. 1 point: Not as tasty as Comparative Example 11 2 points: Slightly less tasty than Comparative Example 11 3 points: No difference in taste from Comparative Example 11 4 points: Slightly tastier than Comparative Example 11 5 points: Tastier than Comparative Example 11

[0073] The evaluation results are shown in the table below. Note that the results of the sensory evaluation of aroma, taste, flavor, texture, and other notable items in Experiments 1 to 15 shown in this specification are excerpts of representative comments from five evaluators.

[0074] [Table 2]

[0075] [Table 3]

[0076] <Experiment 2> In this experiment, coriander (part: seeds) was used as the spice.

[0077] The spice koji prepared by the above procedure using coriander as the spice was designated Example 21, and the spice fermented with spice koji was designated Example 22. The second mixture was fermented at 40°C for 11 days.

[0078] Comparative Example 21 was a paste-like mixture obtained by mixing the powdered coriander used as the raw material with water (specifically, an unfermented spice paste prepared by the above-mentioned procedure using coriander as the spice).

[0079] The rice koji-fermented spice prepared by the above procedure using coriander as the spice was used as Comparative Example 22.

[0080] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 21. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 21.

[0081] The evaluation results are shown in the table below.

[0082] [Table 4]

[0083] [Table 5]

[0084] <Experiment 3> In this experiment, nutmeg (part: seed) was used as the spice.

[0085] The spice koji prepared by the above procedure using nutmeg as the spice was designated Example 31, and the spice fermented with spice koji was designated Example 32. The second mixture was fermented at 40°C for 11 days.

[0086] A paste-like mixture obtained by mixing the powdered nutmeg used as the raw material with water (specifically, an unfermented spice paste prepared by the above procedure using nutmeg as the spice) was used as Comparative Example 31.

[0087] The rice koji-fermented spice prepared by the above procedure using nutmeg as the spice was designated as Comparative Example 32.

[0088] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 31. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 31.

[0089] The evaluation results are shown in the table below.

[0090] [Table 6]

[0091] [Table 7]

[0092] <Experiment 4> In this experiment, black pepper (part: seeds) was used as the spice.

[0093] The spice koji prepared by the above procedure using black pepper as the spice was designated Example 41, and the spice fermented with spice koji was designated Example 42. The second mixture was fermented at 40°C for 10 days.

[0094] A paste-like mixture obtained by mixing powdered black pepper used as a raw material with water (specifically, an unfermented spice paste prepared by the above procedure using black pepper as a spice) was used as Comparative Example 41.

[0095] The rice koji-fermented spice prepared by the above procedure using black pepper as the spice was designated as Comparative Example 42.

[0096] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 41. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 41.

[0097] The evaluation results are shown in the table below.

[0098] [Table 8]

[0099] [Table 9]

[0100] <Experiment 5> In this experiment, white pepper (part: seeds) was used as the spice.

[0101] The spice koji prepared by the above procedure using white pepper as the spice was designated Example 51, and the spice fermented with spice koji was designated Example 52. The second mixture was fermented at 40°C for 10 days.

[0102] A paste-like mixture obtained by mixing powdered white pepper used as a raw material with water (specifically, an unfermented spice paste prepared by the above procedure using white pepper as a spice) was used as Comparative Example 51.

[0103] The rice koji-fermented spice prepared by the above procedure using white pepper as the spice was used as Comparative Example 52.

[0104] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 51. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 51.

[0105] The evaluation results are shown in the table below.

[0106] [Table 10]

[0107] [Table 11]

[0108] <Experiment 6> In this experiment, cumin (part: seeds) was used as the spice.

[0109] The spice koji prepared by the above procedure using cumin as the spice was designated Example 61, and the spice koji-fermented spice was designated Example 62. The second mixture was fermented at 40°C for 10 days.

[0110] A paste-like mixture obtained by mixing powdered cumin used as a raw material with water (specifically, an unfermented spice paste prepared by the above-mentioned procedure using cumin as the spice) was used as Comparative Example 61.

[0111] The rice koji-fermented spice prepared by the above procedure using cumin as the spice was designated as Comparative Example 62.

[0112] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 61. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 61.

[0113] The evaluation results are shown in the table below.

[0114] [Table 12]

[0115] [Table 13]

[0116] <Experiment 7> In this experiment, basil was used as the spice.

[0117] The spice koji prepared by the above procedure using basil as the spice was designated Example 71, and the spice koji-fermented spice was designated Example 72. The second mixture was fermented at 40°C for 17 days.

[0118] A paste-like mixture obtained by mixing the powdered basil used as the raw material with water (specifically, an unfermented spice paste prepared by the above-mentioned procedure using basil as the spice) was used as Comparative Example 71.

[0119] The rice koji-fermented spice prepared by the above procedure using basil as the spice was designated as Comparative Example 72.

[0120] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 71. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 71.

[0121] The evaluation results are shown in the table below.

[0122] [Table 14]

[0123] [Table 15]

[0124] <Experiment 8> In this experiment, ginger (part: rhizome) was used as the spice.

[0125] The spice koji prepared by the above procedure using ginger as the spice was designated Example 81, and the spice koji-fermented spice was designated Example 82. The second mixture was fermented at 40°C for 10 days.

[0126] A paste-like mixture obtained by mixing powdered ginger used as a raw material with water (specifically, an unfermented spice paste prepared by the above-mentioned procedure using ginger as the spice) was used as Comparative Example 81.

[0127] The rice koji-fermented spice prepared by the above procedure using ginger as the spice was designated as Comparative Example 82.

[0128] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 81. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 81.

[0129] The evaluation results are shown in the table below.

[0130] [Table 16]

[0131] [Table 17]

[0132] <Experiment 9> In this experiment, chili peppers (parts: fruit and peel) were used as spices.

[0133] The spice koji prepared by the above procedure using red pepper as the spice was designated Example 91, and the spice koji-fermented spice was designated Example 92. The second mixture was fermented at 40°C for 10 days.

[0134] A paste-like mixture obtained by mixing the powdered chili pepper used as the raw material with water (specifically, an unfermented spice paste prepared by the above procedure using chili pepper as the spice) was used as Comparative Example 91.

[0135] The rice koji-fermented spice prepared by the above procedure using chili pepper as the spice was used as Comparative Example 92.

[0136] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 91. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 91.

[0137] The evaluation results are shown in the table below.

[0138] [Table 18]

[0139] [Table 19]

[0140] <Experiment 10> In this experiment, peppermint (parts: leaves and stems) was used as the spice.

[0141] The spice koji prepared by the above procedure using peppermint as the spice was designated Example 101, and the spice koji-fermented spice was designated Example 102. The second mixture was fermented at 40°C for 19 days.

[0142] An unfermented spice paste prepared by the above procedure using peppermint as the spice was used as Comparative Example 101.

[0143] The rice koji-fermented spice prepared by the above procedure using peppermint as the spice was designated as Comparative Example 102.

[0144] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 101. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 101.

[0145] The evaluation results are shown in the table below.

[0146] [Table 20]

[0147] [Table 21]

[0148] <Experiment 11> In this experiment, lemongrass (part: leaves) was used as the spice.

[0149] The spice koji prepared by the above procedure using lemongrass as the spice was designated Example 111, and the spice fermented with spice koji was designated Example 112. The second mixture was fermented at 40°C for 80 days.

[0150] An unfermented spice paste prepared by the above procedure using lemongrass as the spice was used as Comparative Example 111.

[0151] The rice koji-fermented spice prepared by the above procedure using lemongrass as the spice was designated as Comparative Example 112.

[0152] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 111. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 111.

[0153] The evaluation results are shown in the table below.

[0154] [Table 22]

[0155] [Table 23]

[0156] <Experiment 12> In this experiment, dried mandarin orange peel (part: pericarp) was used as the spice.

[0157] The spice koji prepared by the above procedure using dried orange peel as the spice was designated Example 121, and the spice koji-fermented spice was designated Example 122. The second mixture was fermented at 40°C for 25 days.

[0158] An unfermented spice paste prepared by the above procedure using dried orange peel as the spice was used as Comparative Example 121.

[0159] The rice koji-fermented spice prepared by the above procedure using dried tangerine peel as the spice was used as Comparative Example 122.

[0160] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 121. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 121.

[0161] The evaluation results are shown in the table below.

[0162] [Table 24]

[0163] [Table 25]

[0164] <Experiment 13> In this experiment, fennel (part: seeds) was used as the spice.

[0165] The spice koji prepared by the above procedure using fennel as the spice was designated Example 131, and the spice fermented with spice koji was designated Example 132. The second mixture was fermented at 40°C for 25 days.

[0166] An unfermented spice paste prepared by the above procedure using fennel as the spice was used as Comparative Example 131.

[0167] The rice koji-fermented spice prepared by the above procedure using fennel as the spice was designated as Comparative Example 132.

[0168] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 131. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 131.

[0169] The evaluation results are shown in the table below.

[0170] [Table 26]

[0171] [Table 27]

[0172] <Experiment 14> In this experiment, rosemary (parts: leaves and stems) was used as the spice.

[0173] The spice koji prepared by the above procedure using rosemary as the spice was designated Example 141, and the spice koji-fermented spice was designated Example 142. The second mixture was fermented at 40°C for 25 days.

[0174] An unfermented spice paste prepared by the above procedure using rosemary as the spice was used as Comparative Example 141.

[0175] The rice koji-fermented spice prepared by the above procedure using rosemary as the spice was designated as Comparative Example 142.

[0176] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 141. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 141.

[0177] The evaluation results are shown in the table below.

[0178] [Table 28]

[0179] [Table 29]

[0180] <Experiment 15> In this experiment, cardamom (parts: fruit and peel) was used as the spice.

[0181] The spice koji prepared by the above procedure using cardamom as the spice was designated Example 151, and the spice fermented with spice koji was designated Example 152. The second mixture was fermented at 40°C for 25 days.

[0182] An unfermented spice paste prepared by the above procedure using cardamom as the spice was used as Comparative Example 151.

[0183] The rice koji-fermented spice prepared by the above procedure using cardamom as the spice was designated as Comparative Example 152.

[0184] As in Experiment 1, five evaluators ate the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and assigned an overall score in comparison with Comparative Example 151. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 151.

[0185] The evaluation results are shown in the table below.

[0186] [Table 30]

[0187] [Table 31]

[0188] <Experiment 16> In this experiment, fenugreek (part: seeds) was used as the spice.

[0189] The spice koji prepared by the above procedure using fenugreek as the spice was designated Example 161, and the spice fermented with spice koji was designated Example 162. The second mixture was fermented at 40°C for 14 days.

[0190] An unfermented spice paste prepared by the above procedure using fenugreek as the spice was used as Comparative Example 161.

[0191] The rice koji-fermented spice prepared by the above procedure using fenugreek as the spice was designated as Comparative Example 162.

[0192] One evaluator tasted the samples of the above-mentioned Examples and Comparative Examples, evaluated the aroma, taste, flavor, texture, and other notable points, and gave an overall score in comparison with Comparative Example 161. The evaluation criteria for the overall score were the same as those in Experiment 1, except that Comparative Example 11 was replaced with Comparative Example 161.

[0193] The evaluation results are shown in the table below.

[0194] [Table 32]

[0195] [Table 33]

[0196] <Experiment 17> In this experiment, samples were prepared by dispersing in hot water the spice koji of Example 101 (hereinafter referred to as "peppermint koji") and the spice koji-fermented spice of Example 102 (hereinafter referred to as "peppermint koji-fermented peppermint") prepared in Experiment 10 using peppermint as the spice, as well as the spice koji of Example 111 (hereinafter referred to as "lemongrass koji") and the spice koji-fermented spice of Example 112 (hereinafter referred to as "lemongrass koji-fermented lemongrass") prepared in Experiment 11 using lemongrass as the spice, and the flavors of these samples were evaluated.

[0197] For comparison, a sample was prepared by homogenously mixing 10 g of peppermint (parts: leaves and stems) powder with 6 g of deionized water and autoclaving it at 121°C for 15 minutes (hereinafter referred to as the "peppermint control sample"), and a sample was prepared by homogenously mixing 10 g of lemongrass (parts: leaves) powder with 6 g of deionized water and autoclaving it at 121°C for 15 minutes (hereinafter referred to as the "lemongrass control sample").

[0198] <Evaluation method> Samples were prepared by dispersing 0.5 g of the peppermint control sample, 0.5 g of peppermint koji, and 1 g of peppermint koji-fermented peppermint in 100 g of hot water, and the flavors were evaluated.

[0199] Samples were prepared by dispersing 0.5 g of a lemongrass control sample, 0.5 g of lemongrass koji, and 1 g of lemongrass fermented with lemongrass koji in 100 g of hot water, and the flavor was evaluated. <Evaluation results> ·peppermint All samples had a peppermint menthol-like scent.

[0200] Compared to the sample using the peppermint control sample, both the sample using peppermint koji and the sample using peppermint koji-fermented peppermint were found to have a richer umami flavor, a fermented taste, and a more complex flavor.

[0201] All samples were drinkable and could also be used deliciously as soup stock or seasoning.

[0202] Lemongrass All samples had a lemon-like scent of lemongrass.

[0203] Compared to the lemongrass control sample, both the lemongrass koji sample and the lemongrass koji-fermented lemongrass sample were found to have a more complex flavor with a richer umami taste and a fermented feel. The lemongrass koji-fermented lemongrass sample had a stronger, more vibrant fruity aroma.

[0204] All samples were drinkable and could also be used deliciously as soup stock or seasoning.

[0205] <Reference example 1> The components contained in the samples of various spice koji, spices fermented with spice koji, etc. prepared in the above experiments can be analyzed under the following conditions.

[0206] 1. Preparation of Measurement Samples 0.5 g of the sample to be analyzed is placed in a 15 ml test tube, and 9.5 ml of 0.1% formic acid solution is added.

[0207] The test tube was shaken for 30 minutes on a shaker, then centrifuged at 3,000 rpm for 10 minutes. 200 μl of the supernatant was placed on an ultrafiltration filter (Nanosep Centrifugal Filter Device 3K, PALL) and centrifuged at 15,000 rpm for 30 minutes. 900 μl of 0.1% formic acid solution was added to 100 μl of the filtrate and stirred. The mixture was passed through a 0.2 μm filter and placed in a polypropylene vial to serve as the measurement sample.

[0208] 2.LCMS analysis conditions LC: Ultimate 3000 (Thermo Fisher Scientific) MS:Q Exactive Focus (Thermo Fisher Scientific) Analytical column: Discovery HS F5, 250 mm x 4.6 mm, 5 μm (Sigma-Aldrich) Column temperature: 40℃, injection volume: 2μl, flow rate 0.3ml / min Mobile phase A: 0.1% formic acid aqueous solution (formic acid, Fujifilm Wako Pure Chemical Industries, Ltd.) Mobile phase B: Acetonitrile (LCMS grade, Fujifilm Wako Pure Chemical Industries, Ltd.) Mobile phase conditions:

[0209] [Table 34]

[0210] MS conditions: spray voltage 3.5 kV, capillary temperature 250 °C, MS scan range m / z 67-1005, ionization mode ESI positive, negative (switching)

[0211] 3. LCMS Data Analysis From the LCMS total ion chromatogram, the m / z of the protonated ions of cystine, ornithine, aspartic acid, lysine, glutamic acid, arginine, proline, valine, methionine, isoleucine, and leucine is extracted, and the peak area is calculated.

[0212] [Table 35]

[0213] <Experiment 18> The amino acids in the samples prepared in Experiment 2, Comparative Example 21 (unfermented spice paste prepared by mixing coriander and water), Comparative Example 22 (rice koji-fermented coriander), Example 21 (coriander koji), and Example 22 (coriander koji-fermented coriander), were analyzed using the method described in Reference Example 1. The peak area of ​​the protonated ion of each amino acid in the extracted ion chromatogram was used as an index of the content of each amino acid. N=3 measurements were performed for each sample, and the average and standard deviation of the peak areas were calculated. The results are shown in the table below. It was confirmed that the samples of Example 21 (coriander koji) and Example 22 (coriander koji-fermented coriander) contained significantly higher amounts of various amino acids than the unfermented sample of Comparative Example 21, and that Example 22 contained even more amino acids than Example 21. Furthermore, it was confirmed that the sample of Example 22, in which coriander was fermented with the coriander koji of Example 21, contained higher contents of 10 of the 11 amino acids identified than the sample of Comparative Example 22, in which coriander was fermented with rice koji.

[0214] [Table 36]

[0215] <Experiment 19> The amino acids in the samples of Comparative Example 41 (unfermented spice paste prepared by mixing black pepper and water), Example 41 (black pepper koji), and Example 42 (black pepper koji-fermented black pepper) prepared in Experiment 4 were analyzed using the method described in Reference Example 1. The peak area of ​​the protonated ion of each amino acid in the extracted ion chromatogram was used as an index of the content of each amino acid. Measurements were performed for each sample in triplicate, and the average and standard deviation of the peak areas were calculated. The results are shown in the table below. It was confirmed that the samples of Examples 41 and 42, in which black pepper was treated with koji mold, contained significantly higher amounts of various amino acids than the unfermented sample of Comparative Example 41.

[0216] [Table 37]

Claims

1. A method for producing a spice processed product, comprising: A step of mixing a spice and a microorganism belonging to the genus Aspergillus to obtain a first mixture; A step of growing the microorganisms in the first mixture using the spices as a substrate to prepare a first processed product; A method comprising:

2. Mixing the first processed product with additional spices to obtain a second mixture; fermenting the second mixture to prepare a second treated product; The method for producing a processed spice product according to claim 1, further comprising:

3. 3. The method for producing a spice processed product according to claim 1, wherein the spice is one or more selected from the group consisting of turmeric, coriander, nutmeg, black pepper, white pepper, cumin, basil, ginger, chili pepper, cardamom, garlic, onion, cinnamon, bay leaf, oregano, thyme, peppermint, rosemary, spearmint, fennel, paprika, allspice, cloves, Japanese pepper, star anise, vanilla, Sichuan pepper, fenugreek, shiso, horseradish, sesame, yuzu, dried tangerine peel, garam masala, curry powder, shichimi pepper, wasabi, mustard, saffron, lemongrass, pink pepper, tarragon, poppy, sage, savory, marjoram, anise, caraway, dill, parsley, mace, herb mix, five-spice powder, and herbes de Provence.

4. A spice processed product, A step of mixing a spice and a microorganism belonging to the genus Aspergillus to obtain a first mixture; A step of growing the microorganisms in the first mixture using the spices as a substrate to prepare a first processed product; A spice processed product prepared by a method comprising:

5. The method comprises: Mixing the first processed product with additional spices to obtain a second mixture; fermenting the second mixture to prepare a second treated product; The spice processed product according to claim 4, further comprising:

6. 6. The spice processed product according to claim 4 or 5, wherein the spice is one or more selected from the group consisting of turmeric, coriander, nutmeg, black pepper, white pepper, cumin, basil, ginger, chili pepper, cardamom, garlic, onion, cinnamon, bay leaf, oregano, thyme, peppermint, rosemary, spearmint, fennel, paprika, allspice, cloves, Japanese pepper, star anise, vanilla, Sichuan pepper, fenugreek, shiso, horseradish, sesame, yuzu, dried tangerine peel, garam masala, curry powder, shichimi pepper, wasabi, mustard, saffron, lemongrass, pink pepper, tarragon, poppy, sage, savory, marjoram, anise, caraway, dill, parsley, mace, herb mix, five-spice powder, and herbes de Provence.

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