Fermented soybean food manufacturing method

Abstract

To provide a fermented soybean food with a new flavor.SOLUTION: A method for producing a fermented soybean food according to one embodiment includes a mixing step for mixing extract from the fish pickled in salted rice-bran paste with soybeans, and an aging step for aging the mixture resultant from the mixing step.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a fermented soybean food. [Background technology]

[0002] There are many types of fermented soybean foods, such as miso and soy sauce. For example, as described in Non-Patent Document 1, various types of miso are known, such as soybean miso, rice miso, and barley miso. These miso have different characteristics depending on their place of production. It is also known that soy sauce is produced by a method similar to that used to produce miso. For example, it is known that soy sauce (e.g., tamari soy sauce) is also produced along with miso during the miso production process.

[0003] Such fermented soybean foods are produced through fermentation, which is responsible for imparting flavor to the fermented soybean foods. Non-Patent Documents 2 and 3 disclose that salt-tolerant yeasts are used in the brewing of miso and soy sauce. [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] Yasuhira, Journal of the Brewing Society of Japan, Vol. 89, No. 3, 200-206, 1994 [Non-patent document 2] Tomita, Journal of the Brewing Society of Japan, Vol. 92, No. 11, 783-788, 1997 [Non-patent document 3] Kono, Journal of the Brewing Society of Japan, Vol. 101, No. 12, 923-926, 2006 Summary of the Invention [Problem to be solved by the invention]

[0005] If new flavors could be imparted to fermented soybean foods, this could contribute to the development of foods that will have an impact on consumers or the development of local specialty products. Therefore, one aspect of the present invention aims to realize fermented soybean foods with new flavors. [Means for solving the problem]

[0006] As a result of extensive research to solve the above problems, the present inventors discovered that a new flavor can be imparted to fermented soybean foods by using an extract from fish pickled in rice bran ("heshiko") in the production of fermented soybean foods, and thus completed the present invention. The present invention includes the following aspects.

[0007] <1> A method for producing a fermented soybean food, comprising a mixing step of mixing an extract from fish pickled in rice bran with soybeans, and a maturation step of maturing the mixture obtained by the mixing step.

[0008] <2> The extract from the fish bran pickle contains salt-tolerant yeast. <1> A method for producing the fermented soybean food described in claim 1.

[0009] <3> The salt-tolerant yeast is Zygosaccharomyces sapae; <2> A method for producing the fermented soybean food described in claim 1.

[0010] <4> The salt-tolerant yeast is Zygosaccharomyces sapae (Accession Number: NITE P-03307). <3> A method for producing the fermented soybean food described in claim 1.

[0011] <5> The fish pickled in rice bran has been aged at 20 to 30°C for more than three months. <1> ~ <4> 1. A method for producing a fermented soybean food according to any one of the preceding claims.

[0012] <6> The fermented soybean food is miso or soy sauce. <1> ~ <5> 1. A method for producing a fermented soybean food according to any one of the preceding claims.

[0013] <7> Zygosaccharomyces sapae (Accession number: NITE P-03307).

[0014] <8> A flavor improver for fermented soybean foods, containing an extract from fish pickled in rice bran.

[0015] <9> <8> A kit for producing a fermented soybean food, comprising the flavor improving agent according to claim 1.

[0016] <10> A fermented soybean food containing an extract from fish pickled in rice bran and containing at least one of phenethyl alcohol and ethyl octanoate as a flavor component. [Effects of the Invention]

[0017] According to one aspect of the present invention, a fermented soybean food with a new flavor can be provided. [Brief explanation of the drawings]

[0018] [Figure 1] FIG. 1 shows the salt tolerance of Heshiko yeast. [Figure 2] FIG. 1 is a diagram showing the results of a sensory test of the misos obtained in Example 1 and Comparative Example 1. [Figure 3] FIG. 1 shows the peak areas of the main components presumed to be derived from miso, as measured by GC-MS in Examples 1 and 2 and Comparative Example 2. [Figure 4] FIG. 4 is an enlarged view of the region of FIG. 3 where the peak area is small. [Figure 5] FIG. 1 shows the mass spectrum of component 3 measured by GC-MS. [Figure 6] FIG. 1 shows the mass spectrum of component 4 measured by GC-MS. [Figure 7] FIG. 1 shows the results of a sensory test of the misos obtained in Example 2 and Comparative Example 3. [Figure 8] FIG. 1 is a graph showing changes in ethanol concentration during brewing in Example 2 and Comparative Example 2. DETAILED DESCRIPTION OF THE INVENTION

[0019] An embodiment of the present invention will be described in detail below. Unless otherwise specified in this specification, "A to B" representing a numerical range means "A or more and B or less."

[0020] 1. Method for producing fermented soybean foods A method for producing a fermented soybean food according to one embodiment of the present invention includes a mixing step of mixing an extract from fish bran pickles with soybeans, and a maturation step of maturing the mixture obtained in the mixing step, thereby producing a fermented soybean food with a new flavor different from that of conventional fermented soybean foods.

[0021] As used herein, "fermented soybean foods" refers to foods obtained by fermenting raw materials containing soybeans. Examples of fermented soybean foods include miso, soy sauce, natto, and tempeh. Furthermore, as used herein, "flavor" is a concept that encompasses both taste and aroma.

[0022] <1-1. Mixing process> The mixing step involves mixing the extract from the fish bran pickles with soybeans. Koji may also be added here. A wide variety of fish can be used for bran pickles, as long as they can be pickled in bran, including mackerel, sardines, herring, Pacific saury, Atka mackerel, and pufferfish. For example, a traditional food from Fukui Prefecture known as "heshiko" is mackerel bran pickles.

[0023] The bran-pickled fish is preferably aged under an environment equivalent to the Japanese summer. Specifically, the bran-pickled fish is preferably aged for 3 months or more at 20 to 30°C, and more preferably aged for 12 to 24 months at 25 to 30°C. By aging under such an environment, an extract that can impart a unique flavor to fermented soybean foods can be obtained from the bran-pickled fish.

[0024] The extract from bran-pickled fish may contain various microorganisms such as yeast and lactic acid bacteria. The yeast and lactic acid bacteria are preferably salt-tolerant. Microorganisms that are tolerant to the high-salt environment present in the manufacturing process of bran-pickled fish are likely to be able to adapt to the high-salt environment present in the manufacturing process of fermented soybean foods. Examples of salt-tolerant yeasts include Zygosaccharomyces sapae, Pichia farinosa, and Candida versatilis. Examples of salt-tolerant lactic acid bacteria include Pediococcus halophilus, Pediococcus pentosaceus, and Tetragenococcus halophilus. Specific isolated components or microorganisms may also be used as the extract.

[0025] The extract from bran-pickled fish preferably contains a salt-tolerant yeast. In particular, the salt-tolerant yeast is preferably Zygosaccharomyces sapae. Zygosaccharomyces sapae is a microorganism not used in conventional manufacturing processes for fermented soybean foods, and can better impart a new flavor to fermented soybean foods. Furthermore, the Zygosaccharomyces sapae is a strain newly discovered by the present inventors and deposited at the Patent Microorganisms Depositary Center of the National Institute of Technology and Evaluation (NITE) under Accession Number NITE AP-03307 (received October 30, 2020) and Accession Number NITE P-03307, which is particularly preferred in terms of its ability to further impart a new flavor to fermented soybean foods.

[0026] The extract from bran-marinated fish may be in various forms, and the form is not limited thereto. The extract may be a part of the bran-marinated fish, a solution seeping out of the bran-marinated fish, a part of the fish contained in the bran-marinated fish, a part of the bran contained in the bran-marinated fish, or a part of the washing liquid obtained after washing these with a desired solution. Furthermore, the extract from bran-marinated fish may be a microorganism collected from the bran-marinated fish.

[0027] The soybeans (and optionally koji) to be mixed with the extract from the fish bran pickles can be those used in the general method of producing miso or soy sauce. The soybeans may be those that have been washed, soaked (absorbed water), steamed, and crushed. Examples of koji used in producing miso include rice koji, barley koji, and soybean koji. The koji can be used as salt-cut koji mixed with salt.

[0028] In the mixing step, salt, water (or soybean broth), etc. may be mixed in addition to the above-mentioned fish bran-pickled extract and soybeans (and optionally koji).

[0029] When producing soy sauce, soybeans, crushed wheat, and koji starter may be mixed to obtain soy sauce koji, which may then be mixed with salt water to obtain moromi.

[0030] The amount of salt contained in the mixture obtained by the mixing step is not particularly limited, and may be, for example, 17% by weight or less, 15% by weight or less, 13% by weight or less, 10% by weight or less, 8% by weight or less, 6% by weight or less, 4% by weight or less, or 2% by weight or less. The lower limit of the amount of salt contained in the mixture obtained by the mixing step is not particularly limited, and may be, for example, 0% by weight, 1% by weight, or 2% by weight. From the viewpoint of preventing the introduction of undesirable bacteria during the production process of fermented soybean foods, the greater the amount of salt contained in the mixture, the more preferable. On the other hand, from the viewpoint of producing fermented soybean foods with a low salt content, the less the amount of salt contained in the mixture, the more preferable.

[0031] <1-2. Aging process> The aging step is a step of aging the mixture obtained in the mixing step. The aging step can be carried out in the same manner as in the production method of general fermented soybean foods (e.g., miso or soy sauce). For example, the mixture may be filled into a container and aged in a cool, dark place. The aging period may be, for example, 9 months to 1 year at room temperature. Alternatively, quick fermentation may be carried out for about 2 months (e.g., about 1 to 3 months) at a temperature of about 30°C. Quick fermentation makes it possible, for example, to mass-produce fermented soybean foods. Furthermore, during the aging process, a "turnover" process may be carried out in which the entire mixture is stirred.

[0032] <1-3. Other processes> The manufacturing method may include a step of preparing fish pickled in rice bran prior to the mixing step. For example, the fish is thoroughly washed with water and then cut into fillets. Specifically, the fish's internal organs and gills are removed, and the fish is filleted into two or three pieces. The resulting fillets are pickled in rice bran. Various seasonings may be added to the rice bran. The fillets may also be salted before being pickled in rice bran.

[0033] For example, when producing typical heshiko, fish fillets are soaked in salt at a rate of 10-15% of the fillet's weight for about a week to 10 days. The fillets are then placed in bran seasoned with soy sauce, mirin, or the like, and soaked for at least a year. Alternatively, from the perspective of low salt content, the method described in JP 2009-225695 A may be used. Specifically, salt is sprinkled over the entire fillet. Alternatively, the entire fillet is wrapped in a dehydrating sheet. The fillet is then dehydrated by placing it in a refrigerator overnight. The dehydrated fillet is then soaked in bran. It is preferable to soak the fillet in bran at a temperature of 25-30°C for 3-6 months.

[0034] The production method may also include a step of obtaining an extract from the bran-pickled fish prior to the mixing step. For example, the extract can be obtained from the bran-pickled fish fillets or the bran in which the fish has been pickled. A specific component or microorganism may be extracted from the bran-pickled fish fillets or the bran in which the fish has been pickled. For example, a specific microorganism may be collected and cultured from the bran-pickled fish fillets or the bran in which the fish has been pickled.

[0035] The production method may include a step of extracting a liquid from the miso or moromi obtained after the aging step. This allows soy sauce to be obtained. Heating is not required in the step of extracting a liquid from the miso or moromi. Therefore, the soy sauce obtained contains the same aroma components and flavor as the miso or moromi before extraction.

[0036] One embodiment of the present invention also includes a fermented soybean food containing an extract from fish bran pickles and containing at least one of phenethyl alcohol and ethyl octanoate as aroma components. That is, the fermented soybean food may contain only one of phenethyl alcohol and ethyl octanoate, or may contain both. The fermented soybean food may be a soybean fermented food produced by the production method described above.

[0037] Phenethyl alcohol (2-phenylethanol) is also known as a fragrance agent used to add a rose scent. Ethyl octanoate has a sweet, fruity scent reminiscent of apricot or pineapple. Both of these are known as aroma components in alcoholic beverages.

[0038] As shown in the Examples below, GC-MS analysis of a fermented soybean food produced using an extract from bran-pickled fish showed larger peak areas derived from phenethyl alcohol and ethyl octanoate than a fermented soybean food produced without the extract. Therefore, phenethyl alcohol and ethyl octanoate may contribute to the flavor of the fermented soybean food produced using the extract from bran-pickled fish. The fermented soybean food may further contain aroma components such as 3-methylbutyl acetate and / or ethyl heptanoate.

[0039] For example, a fermented soybean food produced using an extract from fish bran pickles may have a peak area derived from phenethyl alcohol that is 1.5 times or more, or even 2 times or more, greater than that of a fermented soybean food without the extract. Furthermore, a fermented soybean food produced using an extract from fish bran pickles may have a peak area derived from ethyl octanoate that is 1.5 times or more, or even 1.8 times greater than that of a fermented soybean food without the extract. Within the above ranges, phenethyl alcohol and / or ethyl octanoate effectively function as aroma components, resulting in a flavor different from that of conventional fermented soybean foods. The upper limit of the peak area of ​​phenethyl alcohol and / or ethyl octanoate in a fermented soybean food produced using an extract from fish bran pickles compared to that of a fermented soybean food without the extract is not particularly limited, but may be, for example, 3 times or less, or 2.5 times or less.

[0040] Furthermore, the fermented soybean food may have an ethanol concentration of 1.1% (v / w) or more, 1.3% (v / w) or more, or 1.5% (v / w) or more, as measured by the measurement method described in the Examples below. As shown in the Examples below, fermented soybean foods produced using an extract from fish bran pickles had a higher ethanol concentration than fermented soybean foods not using the extract. Therefore, ethanol may also contribute to the flavor of fermented soybean foods produced using an extract from fish bran pickles.

[0041] 2. Flavor improver and production kit for fermented soybean foods A flavor improving agent (e.g., flavor modifier, flavor altering agent) for fermented soybean foods according to one embodiment of the present invention comprises an extract from rice bran pickled fish. The extract from rice bran pickled fish may contain a salt-tolerant yeast, such as Zygosaccharomyces sapae. The flavor improving agent may contain Zygosaccharomyces sapae (Accession Number: NITE P-03307) or Zygosaccharomyces sapae. The flavor improving agent can be mixed with soybeans in the production process of a fermented soybean food. This makes it possible to obtain a fermented soybean food with a new flavor that differs from conventional fermented soybean foods. The flavor improving agent may contain water, various seasonings and / or excipients, in addition to the extract from fish pickled in rice bran.

[0042] One embodiment of the present invention also encompasses a kit for producing a fermented soybean food, which includes the flavor improving agent. The production kit may also include soybeans, koji, various seasonings, and / or various containers in addition to the flavor improving agent.

[0043] The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope of the claims. Embodiments obtained by appropriately combining the technical means disclosed in different embodiments are also included in the technical scope of the present invention. [Example]

[0044] An embodiment of the present invention will now be described.

[0045] [1. Isolation of Heshiko yeast] Mackerel fillets were sprinkled with salt equivalent to 5% of the fillet weight and left in a refrigerator overnight to dehydrate.

[0046] To prepare seasoned bran, 2000g of bran was added 1083g of water, 100g of soy sauce, 100g of mirin, 108g of salt, an appropriate amount of umami seasoning, and an appropriate amount of takanotsume. 35g of lactic acid (1.75% of the bran weight) was added to this seasoned bran, mixed well, and fermented at 25°C for two weeks to produce fermented seasoned bran. Dehydrated mackerel fillets were added to this fermented seasoned bran and soaked at room temperature for 8 to 12 months.

[0047] The bran portion of the heshiko produced by the above method was collected, suspended in sterilized physiological saline, and allowed to stand. The supernatant was then plated on solid MY medium and cultured at 30°C for 1-2 days. Multiple single colonies that appeared on the surface of the MY medium were picked, and single colonies that were thought to be formed by yeast were selected based on the morphology of each single colony. The yeast that formed the selected single colonies were used in the following tests.

[0048] Identification tests were conducted on the isolated yeast, and it was identified as a microorganism belonging to Zygosaccharomyces sapae. The Zygosaccharomyces sapae was deposited at the Patent Microorganisms Depositary Center of the National Institute of Technology and Evaluation (NITE) under accession number NITE AP-03307 (received October 30, 2020) (accession number NITE P-03307). Hereinafter, the isolated Zygosaccharomyces sapae will also be referred to as "Heshiko yeast."

[0049] 2. Evaluation of salt tolerance Liquid MY medium with salinity concentrations of 0%, 3%, 4%, 6.5%, 7.5%, 10%, 12.5%, 15%, 18%, or 20% was prepared. A culture solution of Heshiko yeast, previously cultivated in liquid medium, was added to each of the MY medium samples prepared as described above, and the mixture was cultured at 30°C for 1 to 2 days. The culture solution was collected over time from each MY medium sample during the culture, and the turbidity (660 nm) of the culture solution was measured. The growth status of the Heshiko yeast was confirmed based on the turbidity.

[0050] Figure 1 shows the salt tolerance of Heshiko yeast. Figure 1 shows that Heshiko yeast is tolerant to and can grow at a relatively high salt concentration of 15%.

[0051] 3. Preparation of Heshiko yeast solution The Heshiko yeast cultured on slant MY medium was inoculated into 7 mL of MY medium using a platinum loop and cultured with shaking (30°C, 140 rpm) for 24 hours. 1 mL of the resulting culture was then added to 100 mL of MY medium and cultured with shaking (30°C, 140 rpm) for 24 hours. This yielded a Heshiko yeast solution.

[0052] [4. Miso Production (1)] Example 1 630 g of salt was added to 1.5 kg of rice koji and mixed thoroughly to obtain salt-removed koji.

[0053] 1.3 kg of soybeans were washed with tap water. The soybeans were added to a container with tap water four times the weight of the soybeans and left to stand at room temperature for 16 hours. This allowed the soybeans to absorb the water. The absorbed soybeans and enough tap water to cover the soybeans were added to a pot, and the pot was brought to a boil. The soybeans were then simmered over low heat for 4 hours. After cooking, the soybeans were drained in a colander and separated from the broth, and then mashed. 65 g of salt, 500 mL of broth, Heshiko yeast liquid (66.0 mL), and Shio-kiri koji (dried salted rice malt) were added to the mashed soybeans and mixed to obtain miso paste.

[0054] The miso paste was packed into a barrel, taking care to remove any air, and after leveling the surface, 5g of salt was sprinkled around the edge of the barrel. The surface of the barrel was covered with plastic wrap, and then a drop lid and a weight (1.2kg) were placed on top. The mouth of the barrel was then covered with newspaper and tied with paper string. The miso was then left to mature in this state for 9 months in a cool, dark place, and the miso was obtained. The presence of liquid (soy sauce) was also confirmed on top of the resulting miso. Approximately 4 months after the start of the aging process, the miso was turned over and mixed thoroughly.

[0055] <Comparative Example 1> Miso was obtained in the same manner as in Example 1, except that the Heshiko yeast liquid was not used.

[0056] [5. Sensory Test (1)] 15 g of each miso obtained in Example 1 and Comparative Example 1 was dissolved in 180 mL of hot water, and the salt concentration was adjusted to obtain a tasting sample. The tasting samples were tasted by 33 panelists. The panelists evaluated the four taste categories (umami, bitterness, sourness, and sweetness) and the three aroma categories (fragrant, sweet, and yeasty smell) on a 5-point scale.

[0057] FIG. 2 shows the results of the sensory test of the miso paste obtained in Example 1 and Comparative Example 1. FIG. 2 shows the average score per panelist for each of the above-mentioned items. Example 1 received higher ratings than Comparative Example 1 for all items. Example 1 received particularly high ratings for umami and fragrant flavor. This shows that the use of Heshiko yeast liquid resulted in miso paste with a new taste and aroma.

[0058] [6. Miso Production (2)] <Example 2> Miso was obtained in the same manner as in Example 1, except that tap water in an amount three times the amount of soybeans was used during water absorption, the soybeans were boiled at 95°C or higher for approximately three hours after water absorption, and the miso was packed into a tub and aged (quick fermentation) at 30-35°C for one to three months.

[0059] <Comparative Example 2> Miso was obtained in the same manner as in Example 2, except that the Heshiko yeast liquid was not used.

[0060] <Comparative Example 3> A yeast solution was prepared in the same manner as in Example 3, except that Zygosaccharomyces rouxii, a main fermentation yeast used in conventional miso brewing, was used instead of Heshiko yeast. Miso was obtained in the same manner as in Example 2, except that this yeast solution was used instead of Heshiko yeast.

[0061] 7. Analysis of Aroma Components The aroma components contained in the miso were analyzed by gas chromatography-mass spectrometry (GC-MS). The following procedure was carried out three times for each of Example 1, Example 2, and Comparative Example 2. 1. 5g of miso was placed in a small bottle. The bottle was then capped and the aroma was allowed to saturate the inside of the bottle. 2. The blank of the fiber used for GC-MS was measured. 3. Using the fiber, aroma components were extracted from a small bottle containing miso for 30 minutes. 4. The extracted aroma compounds were measured by GC-MS. An Agilent 8890 GC (GC section) and an Agilent 5977B GC / MSD (MS section) were used. The Agilent HP-5ms column (inner diameter: 250 μm, length: 30 m, film thickness: 0.25 μm) was used. The injection time was 1 minute, the vaporizer temperature was 250°C, the injection method was splitless, and the temperature rise conditions were 50°C (5 minutes) → 280°C (5 minutes), with a temperature rise rate of 15°C / min.

[0062] Table 1 shows the main components presumed to be derived from miso as measured by GC-MS. Figure 3 shows the peak areas of the main components presumed to be derived from miso as measured by GC-MS. Figure 4 is an enlarged view of the region of Figure 3 with small peak areas. The component numbers in Figures 3 and 4 correspond to the component numbers in Table 1. Figures 5 and 6 show the mass spectra of components 3 and 4, respectively, measured by GC-MS.

[0063] [Table 1]

[0064] 3 and 4, differences were observed in the peak areas of components 3 and 4, i.e., phenethyl alcohol and ethyl octanoate, between Examples 1 and 2 and Comparative Example 2. Specifically, the peak area compared to Comparative Example 2 was 2.33 times larger for phenethyl alcohol in Example 2 and 2.08 times larger for Example 1, and 1.90 times larger for ethyl octanoate in Example 2 and 1.82 times larger for Example 1.

[0065] [8. Sensory Test (2)] Five grams of miso paste obtained in Example 2 and Comparative Example 3 were dissolved in 72 mL of hot water, and the salt concentration was adjusted to 1.1 to 1.2% and the tasting temperature to 60°C to obtain tasting samples. The tasting samples were tasted by 30 panelists. The panelists ranked the samples in order of preference for each of the three aroma-related categories (fragrant, sweet, and yeasty smell). The scores for Example 2 and Comparative Example 3 were totaled, with 3 points for first place, 2 points for second place, and 1 point for third place, and the total was then divided by the number of respondents to calculate the average.

[0066] Figure 7 shows the results of the sensory test of the miso pastes obtained in Example 2 and Comparative Example 3. Figure 7 shows the average score per panelist for each of the above-mentioned items. Example 2 received a higher rating than Comparative Example 3 for all items. This shows that the use of Heshiko yeast liquid resulted in miso paste with a new aroma.

[0067] [9. Ethanol Concentration Analysis] <Preparation of aqueous extract> 20 mL of RO water (water purified by reverse osmosis) was added to 5.0 g of miso sample, and the mixture was homogenized using a homogenizer at 3000 rpm for 10 minutes while ice-cooling. The resulting homogenate was left to stand at room temperature for 10 minutes and then suction filtered using filter paper. The resulting filtrate was then adjusted to a constant volume of 50 mL and centrifuged at 4°C, 8000 rpm, and 10 minutes. The resulting supernatant was then filtered using a 0.45 μm pore size membrane filter.

[0068] <Measurement of ethanol concentration by gas chromatography> Measurements were performed using a gas chromatograph (column size: 2000 mm x inner diameter 3 mm) with Porapak Type N 80-100 Mesh as the packing material. The instrument used was a Shimadzu GC-14B. The detector used was a flame ionization detector (FID).

[0069] First, to create an ethanol calibration curve, a standard reagent was measured by gas chromatography. The gas chromatography conditions were: detector temperature: 200°C, injection temperature: 200°C, column temperature: 150°C, attenuation: 7, carrier gas: He, and sample injection volume: 5 μL. The standard reagent was prepared by diluting ethanol with RO water and adjusting it to the following concentrations (1) to (9). (1) 0% (v / w) (2) 0.050% (v / w) (3) 0.10% (v / w) (4) 0.15% (v / w) (5) 0.20% (v / w) (6) 0.25% (v / w) (7) 0.30% (v / w) (8) 0.40% (v / w) (9) 0.50% (v / w) The aqueous extracts prepared as described above were subjected to gas chromatography under the same conditions as those used to prepare the ethanol calibration curve. The calibration curve was used to evaluate the ethanol concentration. The ethanol concentration was evaluated immediately after the start of aging and at 2, 4, 6, 8, and 10 weeks for Example 2 and Comparative Example 2, and after the end of aging for Example 1.

[0070] Table 2 below shows the ethanol concentrations 10 weeks after the start of aging in Example 2 and Comparative Example 2, and after the end of aging in Example 1. Figure 8 is a diagram showing the changes in ethanol concentration during fermentation in Example 2 and Comparative Example 2. The miso obtained in Examples 1 and 2 had higher ethanol concentrations than Comparative Example 2, and Example 2 in particular had the highest ethanol concentration after brewing. This suggests that the use of Heshiko yeast improves the aroma, and that combining the use of Heshiko yeast with fast fermentation will further improve the aroma.

[0071] [Table 2] [Industrial Applicability]

[0072] The present invention can be used to produce fermented soybean foods.

Claims

1. a mixing step of mixing the extract from the fish bran pickle with soybeans; and an aging step of aging the mixture obtained by the mixing step, A method for producing a fermented soybean food, wherein the extract from the fish pickled in rice bran is Zygosaccharomyces sapae deposited under accession number: NITE P-03307.

2. 2. The method for producing a fermented soybean food according to claim 1, wherein the fish pickled in rice bran has been aged at 20 to 30°C for 3 months or more.

3. 3. The method for producing a fermented soybean food according to claim 1, wherein the fermented soybean food is miso or soy sauce.

4. Zygosaccharomyces sapae deposited under accession number: NITE P-03307.

5. Contains extracts from fish pickled in rice bran, The flavor improving agent for fermented soybean foods, wherein the extract from the fish pickled in rice bran is Zygosaccharomyces sapae deposited under accession number: NITE P-03307.

6. A kit for producing a fermented soybean food, comprising the flavor improver for a fermented soybean food according to claim 5.

7. The present invention relates to a method for making a fish flavored with a citric acid, the method comprising: The fermented soybean food, wherein the extract from the fish pickled in rice bran is Zygosaccharomyces sapae deposited under accession number: NITE P-03307.

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