Raw garlic koji, its manufacturing method, its manufacturing kit, and fermented food

Abstract

We offer garlic koji that allows you to enjoy the umami and mellow flavor derived from the fermentation process of koji, and is also very easy to use. [Solution] Contains raw material components consisting of garlic, koji, and salt, This garlic koji is characterized in that the mass percentage of water mixed with the aforementioned raw materials is 20.0 parts by mass or less. Such garlic koji (raw garlic koji) allows you to enjoy the umami and mildness produced by the fermentation action of koji, and is also easy to use.

Description

【Technical Field】 【0001】 The present invention relates to fermented foods and the like. 【Background Art】 【0002】 Conventionally, fermented foods using koji have attracted attention for their excellent health effects. From a scientific perspective, improvements in the intestinal environment, enhancement of immune function, promotion of beautiful skin and anti-aging, and even improvement of allergic constitution have been reported. This is not an exaggeration. For example, it can contribute to the improvement of the physical condition of children with food allergies, allowing them to safely and enjoyably consume their daily meals, and ultimately, it has the potential to realize a healthy life for the family surrounding the children. 【0003】 In addition, garlic and ginger, which are aromatic vegetables, have long been praised for their health effects. Recently, "garlic koji" (sometimes also referred to as "garlic miso" or "garlic salt miso"), which is obtained by mixing garlic with koji, salt, and water and then fermenting them, has emerged and attracted attention as a new fermented functional food. 【0004】 For example, garlic koji can actually be easily prepared at home. There has been a proposal for garlic koji obtained by mixing 100 g of mashed garlic, 100 g of rice koji, 30 g of salt, and 100 g of water and then fermenting this mixture at room temperature (see, for example, Non-Patent Document 1). 【Prior Art Documents】 【Non-Patent Documents】 【0005】 【Non-Patent Document 1】 Cookpad (https: / / cookpad.com / jp / recipes / 24900225?ref=search&search) 【Summary of the Invention】 【Problems to be Solved by the Invention】 【0006】 Incidentally, Non-Patent Literature 1 states that water (tap water, mineral water, etc.) is added during the manufacturing process, and it was generally understood that such water addition was unavoidable in order to advance fermentation. On the other hand, with regard to fermented foods such as garlic koji, there was a demand from enthusiasts who expected not only the flavor of aromatic vegetables but also to fully enjoy the umami and mildness produced by the fermentation action of koji. 【0007】 Furthermore, looking at cooking scenes, conventional garlic koji has only been used for flavoring during the cooking process. Therefore, there has been a demand for a versatile garlic koji that can be eaten as is (including on rice or bread), meaning it can be used in a variety of ways beyond just flavoring. 【0008】 Therefore, the present invention aims to provide garlic koji, a method for producing the same, a production kit thereof, and a fermented food product that allows consumers to enjoy the umami and mildness produced by the fermentation action of koji, and is also easy to use. [Means for solving the problem] 【0009】 One aspect of the present invention is as follows: [1] It contains raw materials consisting of garlic, koji, and salt. Raw garlic koji in which the mass percentage of water mixed with the aforementioned raw material components is 20.0 parts by mass or less. [2] Based on 100 parts by mass of the aforementioned raw garlic koji, The raw garlic koji according to item 1, wherein the total mass ratio of the garlic and the koji is 50.0 to 95.0 parts by mass. [3] Based on 100 parts by mass of the aforementioned raw material components, The raw garlic koji according to item 1 or 2, wherein the total mass ratio of the garlic and the koji is 80.0 to 95.0 parts by mass. [4] Raw garlic koji as described in any one of items 1 to 3, having an amino nitrogen concentration of 0.090% by mass or higher. [5] The koji is a raw garlic koji as described in any one of items 1 to 4, including rice koji and / or black koji. [6] Raw garlic koji that does not contain at least two of the following ingredients listed in the ingredients list: acidulants, seasonings, and sweeteners, as described in any one of items 1 to 5. [7] Raw garlic koji as described in any one of items 1 to 6, which does not contain at least two of the following in the ingredient list: pH adjusters, preservatives, and thickeners. [8] Based on 100 parts by mass of the aforementioned raw garlic koji, Raw garlic koji as described in any one of items 1 to 7, wherein the total mass percentage of edible oil is 5.0 parts by mass or less. [9] It contains raw materials consisting of garlic, koji, and salt. Raw garlic koji with a moisture content of 45.0% by mass or less, as measured by the reduced-pressure heating and drying method.

[10] Step 1: Obtain a mixture containing raw material components consisting of garlic, koji, and salt. The process includes a second step of fermenting the mixture under predetermined conditions, In either the first or second step, based on 100 parts by mass of the raw material component, A method for producing raw garlic koji, wherein the mass ratio of water mixed in with the raw material components is adjusted to be 20.0 parts by mass or less.

[11] At a minimum, garlic and koji should be provided separately. The aforementioned garlic is a raw garlic koji production kit that includes garlic harvested within 7 days.

[12] It contains raw materials consisting of garlic and / or ginger, koji and salt, A fermented food in which the mass percentage of water mixed with the aforementioned raw material components is 20.0 parts by mass or less. [Effects of the Invention] 【0010】 According to the present invention, it is possible to provide fresh garlic miso that can taste the umami and mellowness due to the fermentation action of koji, and moreover, is excellent in usability. In addition, according to the present invention, it is possible to provide a method for producing such fresh garlic miso and a production kit respectively. Furthermore, according to the present invention, it is possible to provide garlic fermented foods, ginger fermented foods, and further garlic and ginger fermented foods that can taste the umami and mellowness due to the fermentation action of koji, and moreover, are excellent in usability. Note that the term "garlic miso" is appended with the character "fresh" to be "fresh garlic miso", but this is merely an expression for producing freshness and a fresh feeling. 【Brief Description of the Drawings】 【0011】 [Figure 1] A flowchart for explaining an example of a production method which is an aspect of the present invention. 【Modes for Carrying Out the Invention】 【0012】 Hereinafter, an aspect of the present invention will be described with reference to the drawings. An aspect of the present invention is not limited to only the following aspects, and can be appropriately changed within the scope of the gist of the present invention. 【0013】 In this specification, the term "step" is not limited to only an independent step, and even when it cannot be clearly distinguished from other steps, it is included in the "step" as long as the function of the step is achieved. The same applies to the term "step". Various numerical values and evaluations may be obtained based on the methods described in the examples. 【0014】 One aspect of the present invention is suitable for consumption as is. By using less water than conventional methods, preferably no water at all, garlic and koji can be prepared and fermented at a high concentration. It is also suitable for serving on rice or bread. As mentioned above, by using less water, preferably no water at all, one aspect of the present invention has a low moisture content, and therefore, from the standpoint of texture, it is easier to prevent rice or bread from becoming watery. In any case, one aspect of the present invention makes it easier to achieve umami and mildness, and can meet the expectations of connoisseurs who want to enjoy these flavors. It can be used in a variety of ways, not limited to seasoning dishes, and is also very convenient to use. 【0015】 Of course, one aspect of the present invention is also suitable for flavoring purposes. Even if one has little cooking experience, or even if one does not have advanced cooking equipment, it is easy to use as a seasoning that can "determine the flavor with just this one product" to achieve umami and mellowness. 【0016】 As described above, one aspect of the present invention has a wide range of applications and uses, from commercial use to daily life, from professional settings to ordinary households, as teaching materials in cooking classes, and even as a high-value-added product. 【0017】 [First Embodiment] <Raw garlic koji> One embodiment of the present invention is raw garlic koji (hereinafter sometimes referred to as "this food"), It contains raw materials consisting of garlic, koji, and salt. Based on 100 parts by mass of this food product, the mass percentage of water mixed in with the above-mentioned raw materials is 20.0 parts by mass or less. 【0018】 In one embodiment, this food product focuses on and selects garlic varieties and conditions that excel in freshness as vegetables (bulbs), and uses them as raw materials. This makes it possible to reduce the amount of water added, which was conventionally considered unavoidable for fermentation to proceed, and in a preferred embodiment, no water is added, making it easier to facilitate fermentation. Fermentation and maturation can be carried out by utilizing the moisture that garlic naturally retains. 【0019】 From the above viewpoint, based on 100 parts by mass of this food product, the mass percentage of water mixed in with the above raw material components is preferably 18.0 parts by mass or less, more preferably 15.0 parts by mass or less, 10.0 parts by mass or less, and more preferably 5.0 parts by mass or less. 【0020】 In one embodiment, it is preferable that the total mass ratio of garlic and koji is 50.0 to 95.0 parts by mass per 100 parts by mass of the food product. This makes it easier to provide the expected flavor of the food product. 【0021】 Based on 100 parts by mass of this food product, the total mass ratio of garlic and koji may exceed half of that amount. Therefore, the ratio is more preferably 55.0 parts by mass or more, and even more preferably 60.0 parts by mass or more, 65.0 parts by mass or more, 70.0 parts by mass or more, 75.0 parts by mass or more, 80.0 parts by mass or more, and 85.0 parts by mass or more. The ratio may also be 92.0 parts by mass or less, or 90.0 parts by mass or less. 【0022】 In one embodiment, it is preferable that the total mass ratio of garlic and koji is 80.0 to 95.0 parts by mass, based on 100 parts by mass of the raw materials. This makes it easier to provide the taste expected of this food. 【0023】 Based on 100 parts by mass of this food product, the total mass proportion of garlic and koji may exceed 80%. Therefore, the proportion is more preferably 82.0 parts by mass or more, 84.0 parts by mass or more, and even more preferably 86.0 parts by mass or more. The proportion may be 92.0 parts by mass or less, or 90.0 parts by mass or less. 【0024】 In one embodiment, it is preferable that the total mass proportion of edible oil in the food is 5.0 parts by mass or less, based on 100 parts by mass of the food. This makes it easier to prevent the oxidation of the food from being accelerated by the oil. Examples of such edible oils include vegetable oils and animal oils, as well as those that fall under the category of food additives. 【0025】 ≪Aminonitrification≫ In one embodiment, the amino nitrogen concentration of this food is preferably 0.090% by mass or higher. Here, the amino nitrogen concentration is an indicator of amino acids, peptides, etc., produced by fermentation, and a higher concentration indicates a stronger umami flavor. 【0026】 The amino nitrogen concentration is more preferably 0.095% by mass or higher, and even more preferably 0.100% by mass or higher, 0.105% by mass or higher, 0.110% by mass or higher, and 0.115% by mass or higher. The amino nitrogen concentration may be 0.200% by mass or lower. The amino nitrogen concentration is measured by the method described in the examples. 【0027】 ≪Moisture content≫ In one embodiment, the moisture content of the food product, as measured by the reduced-pressure heating and drying method, is preferably 45.0% by mass or less. Alternatively, the moisture content of the food product may be 43.0% by mass or less, or 40.0% by mass or less. The moisture content may be greater than 0% by mass. The reduced-pressure heating and drying method is a method of determining the moisture content in a sample by heating the sample under reduced pressure and measuring the weight of the generated moisture. 【0028】 ≪Water activity≫ In one embodiment, the water activity of this food is preferably 0.830 or less. Alternatively, the water activity of this food may be 0.820 or less, 0.810 or less, 0.800 or less, or 0.790 or less. A lower water activity value indicates that the food is less prone to spoilage. 【0029】 Garlic The garlic used as a raw material in this food product can be any known variety, including cold-climate or warm-climate varieties, and either white or Jiading varieties. Examples of these include White Six-Clove, Shanghai Early, Ishu Early, Island Garlic, Black Garlic, Wild Garlic, Jumbo Garlic, Petit Garlic, Mogami Red Garlic, Hirado Garlic, Hakata Eight-Clove Garlic, Shandong Garlic, Morado, and Italian Red. Assuming that this food product is made in Japan, it is preferable to use domestically produced garlic to ensure that the garlic is fresh. 【0030】 Among the above, varieties with large cloves, a sweet taste, and a relatively high moisture content are easier to use in preparing this food product and are more likely to produce a refined flavor. From this perspective, it is preferable to use, for example, white garlic, specifically white six-clove garlic, at least. 【0031】 The garlic used as a raw ingredient in this food can be used raw. Generally, garlic tends to lose moisture as time passes after harvesting, so it is best to use the garlic in the preparation of this food as soon as possible after harvesting, preferably within 7 days, and more preferably within 3 days. 【0032】 The garlic, a key ingredient in this food product, can be used finely chopped, or in one embodiment, grated. This allows the garlic to blend more easily throughout the food product. Finely chopping the garlic makes it easier for moisture to be released, which in turn helps prevent spoilage and facilitates fermentation, thus promoting the production of umami components. 【0033】 However, the garlic used as a raw material in this food product is not limited to the above. One or more types of garlic may be used as appropriate. The garlic used as a raw material may include dried garlic, frozen garlic, or cooked garlic, or garlic that has been dried, frozen, or cooked and then rehydrated. It may include not only crushed garlic but also garlic juice. 【0034】 On the other hand, in one aspect of the present invention, since fermentation is carried out using the moisture produced from the garlic, it is preferable that the majority of the garlic (for example, 90% or more by mass of the total mass of garlic) is raw garlic, rather than being dried garlic only, frozen garlic only, or heated garlic only. 【0035】 ≪Koji≫ The koji used as an ingredient in this food product can be any known type, including yellow koji, white koji, or black koji, and it can also be rice koji, barley koji, or soybean koji. The koji used as an ingredient in this food product may include raw koji, and it can be used after being finely broken up. 【0036】 However, the koji used as a raw material for this food product is not limited to those mentioned above. One or more types of koji may be used as appropriate. The koji used as a raw material may include dried koji, frozen koji, or heated koji, or it may include koji that has been dried, frozen, or heated and then rehydrated. 【0037】 On the other hand, barley koji and soybean koji easily absorb moisture, and therefore, in one embodiment of the present invention, it is preferable to use rice koji. This makes it easier to prevent moisture deficiency during the fermentation period, and consequently, to reduce the risk of spoilage. The same applies to dried koji, and it is preferable that not only dried koji, but the majority of it (for example, 90% or more by mass of the total mass of koji) be fresh koji. 【0038】 Salt The salt used as an ingredient in this food can be any known type; any so-called table salt will suffice, and one example of this is sea salt. Because sea salt is relatively rich in minerals, it is easy to create raw garlic koji with a refined taste. However, the salt used as an ingredient in this food product is not limited to the above. One or more types of salt may be used as appropriate. 【0039】 <<Other ingredients>> In one embodiment, this food product may contain ingredients other than the raw material ingredients (other ingredients). In this regard, if this food product is made with other ingredients, it is preferable to pay attention to the salt concentration, mixed water content, etc. 【0040】 (Seasoning ingredients) Other ingredients include, for example, flavoring ingredients, which can be selected and used as appropriate, either one or more types. 【0041】 Examples of flavoring ingredients include miso, soy sauce, spices (such as chili peppers and green chili peppers), apples, yuzu, lemons, and sweeteners (such as mirin). These can be mixed before or after fermentation, or mixed with koji (for example, soy sauce koji) before being added. 【0042】 The flavoring ingredients are based on 100 parts by mass of raw garlic koji, and the mixing ratio is preferably 30.0 parts by mass or less, more preferably 25.0 parts by mass or less, and even more preferably 20.0 parts by mass or less, 15.0 parts by mass or less, 10.0 parts by mass or less, and 5.0 parts by mass or less. 【0043】 (food additive) Other ingredients include, for example, food additives. Examples of food additives include flavorings, sweeteners, acidulants, seasonings, pH adjusters, preservatives, and thickeners (including thickeners, stabilizers, gelling agents, etc.). 【0044】 The food additive is preferably mixed in an amount of 10.0 parts by mass or less, more preferably 5.0 parts by mass or less, 3.0 parts by mass or less, and even more preferably 1.0 part by mass or less, based on 100 parts by mass of raw garlic koji. 【0045】 In one embodiment, it is preferable that the food product does not contain at least two of the following in its ingredient list: acidulants, seasonings, and sweeteners, and preferably none of them. These can significantly alter the taste of the food product, and therefore, by omitting these specific ingredients, the food product can more easily provide a sense of psychological reassurance, making it easier for consumers to accept the product with greater confidence. 【0046】 In one embodiment, it is preferable that the food product does not contain at least two of the following ingredients: pH adjusters, preservatives, and thickeners, and preferably none of them. These ingredients tend to cause health concerns among consumers, and therefore, by not including these ingredients, the food product can more easily provide a sense of psychological reassurance, making it easier for consumers to accept the food product with greater confidence. 【0047】 In this context, "not included in the ingredient list" means that, in the ingredient list of the food product, or assuming that an ingredient list is to be made for the food product, the specified types mentioned above are not included in that ingredient list. 【0048】 <Method for producing raw garlic koji> One aspect of the present invention is a method for producing raw garlic koji (hereinafter sometimes referred to as "this method"), Step 1: Obtain a mixture containing raw material components consisting of garlic, koji, and salt. The process includes a second step of fermenting the above mixture under predetermined conditions, In both the first and second steps, based on 100 parts by mass of the raw material components, This method involves adjusting the amount of water mixed with the raw materials so that the mass ratio is 20.0 parts by mass or less. 【0049】 Figure 1 is a flowchart showing an example of the flow of this method. As shown in the figure, in the first step, a mixture containing raw materials consisting of garlic, koji, and salt is obtained (step S1). Specifically, the outer skin and thin skin of the garlic are peeled off (step S11), and the garlic is finely chopped using a known electric cooking appliance (e.g., a food processor or blender) (step S12). At the same time, koji and salt are mixed to obtain salted koji (step S13), and the chopped garlic and the salted koji are mixed together (step S14). 【0050】 In step S12, you may mince the garlic using a knife instead of an electric cooking appliance. The order of steps S12 and S13 can be reversed or performed simultaneously. In step S14, the mixture can be mixed for a period of time long enough for the moisture released from the garlic to be distributed throughout the mixture. 【0051】 When preparing this food product which contains other ingredients (for example, flavoring ingredients), such other ingredients may be mixed in at any stage in step S1 or after step S1. The other ingredients may be mixed in advance with the garlic, in advance with the koji, or mixed together when the two are combined. 【0052】 Next, in the second step, the mixture obtained in the first step is fermented under predetermined conditions (step S2). Specifically, the mixture is packed into containers (step S21), and then fermented under predetermined conditions (step S22). 【0053】 In step S22, fermentation can proceed for several days to several weeks (e.g., 3 to 20 days) or 1 to several weeks (e.g., 7 to 14 days) at room temperature (25 to 30°C). The fermentation period may be adjusted as appropriate depending on the environment and season. The mixture may be stirred as needed during the fermentation period. 【0054】 To facilitate fermentation, a device with a constant temperature function may be used as appropriate. Such a device could be, for example, a known fermentation machine or a so-called yogurt maker. These are not limited to these devices, and they may be used in combination. 【0055】 Here, in both the first and second steps, the amount of water mixed with the raw materials is adjusted to be 20.0 parts by mass or less, based on 100 parts by mass of the raw materials. This can be adjusted in the first and second steps by reducing the amount of water added (tap water, mineral water, etc.), preferably by not adding water at all, and by reducing the amount of other water-soluble components (e.g., flavoring components) that are mixed in. 【0056】 This method, A process of refilling raw garlic koji into another container (refilling process), and / or The process of sterilizing the containers into which raw garlic koji is filled (sterilization process), They may optionally have it. 【0057】 In the refilling process, the raw garlic koji is refilled into other containers. Transferring it to these containers makes it easier to sell or transport, for example. 【0058】 In the sterilization process, the containers into which the raw garlic koji will be filled are sterilized. This process can be performed at any stage. In one embodiment, the containers can be sterilized, the mixture before fermentation can be filled into them, and then fermentation can be carried out. This flow is suitable for home use and for producing relatively small quantities. In another embodiment, the filling containers can be sterilized at the same time as the raw garlic koji is made, and the koji can be filled (transferred) into these containers. This flow is suitable for commercial use and for producing relatively large quantities. 【0059】 Sterilization methods include heat sterilization and alcohol sterilization, and are not limited to one or the other; they may also be used in combination. Heat sterilization can be performed, for example, by maintaining a temperature of approximately 65°C for 30 minutes. 【0060】 Furthermore, the enzymes contained in raw garlic koji can be suitably inactivated by applying a predetermined amount of heat to it (in one embodiment, by applying a predetermined amount of heat through the container in which the raw garlic koji is filled). This makes it easier to prevent spoilage, and in this case, the shelf life will be, for example, about one year. The method of heat-sterilizing raw garlic koji, that is, the method of inactivating the enzymes, is suitable for commercial or retail use, for example. For home use or kits, the amount is often small and is usually consumed immediately after preparation, so it is not always necessary to inactivate the enzymes. 【0061】 One aspect of the present invention has been described above. According to one aspect of the present invention, it is possible to provide raw garlic koji that allows you to enjoy the umami and mildness produced by the fermentation action of koji, and is also easy to use. 【0062】 One aspect of the present invention is not limited to the above-described aspect. For example, the above-described aspect described an example in which garlic is used as one of the raw material components. On the other hand, the vegetables that can be used as raw material components are not limited to garlic. In this type of fermented food, aromatic vegetables are particularly often selected in order to enjoy the flavor of the vegetables used as raw material components, and the present invention can be applied to fermented foods that use aromatic vegetables as raw material components. 【0063】 Focusing on ginger as an aromatic vegetable, another aspect of the present invention is: It contains raw materials consisting of garlic and / or ginger, koji and salt, It is also a fermented food in which the mass percentage of water mixed in with the above raw material components is 20.0 parts by mass or less. 【0064】 By focusing on and selecting varieties and conditions of garlic and ginger that are exceptionally fresh, and using them as raw materials, we can provide fermented foods (fermented garlic foods, fermented ginger foods, and even fermented garlic and ginger foods) that offer the umami and mildness derived from the fermentation process of koji, while also being highly versatile. 【0065】 A further embodiment of the present invention is: It contains raw materials consisting of garlic, koji, and salt. This food product is raw garlic koji in which the moisture content, as measured by the reduced-pressure heating and drying method, is 45.0% by mass or less. 【0066】 Furthermore, another embodiment of the present invention is: A process to obtain a mixture containing raw material components consisting of garlic, koji, and salt, The process includes a step of fermenting the above mixture under a predetermined environment to obtain raw garlic koji, This is a method for producing raw garlic koji, wherein the mass percentage of moisture in the raw garlic koji, as measured by a reduced-pressure heating and drying method, is 45.0% by mass or less. 【0067】 [Second Embodiment] <Raw Garlic Koji Making Kit> A further aspect of the present invention is a raw garlic koji production kit (hereinafter sometimes referred to as "the Kit"). Such the Kit is At a minimum, garlic and koji should be provided separately. The above garlic is a raw garlic koji production kit containing garlic harvested within 7 days. 【0068】 In one embodiment, the kit may contain koji as is, or it may be provided in a state mixed with salt, that is, as salted koji. Of course, the kit may also contain other ingredients (other ingredients) besides garlic and koji, such as salt or the flavoring ingredients described in Embodiment 1. 【0069】 This kit features garlic that is exceptionally fresh, especially that harvested recently, and includes this as an ingredient, allowing enthusiasts to easily and simply make fresh garlic koji. [Examples] 【0070】 One aspect of the present invention will be described in more detail with reference to examples and comparative examples. However, one aspect of the present invention is not limited to the following examples. 【0071】 <Examples and Comparative Examples> ≪Example 1≫ Freshly harvested garlic (Fukuchi White) was prepared, and its outer and inner skins were removed. Next, the garlic was finely chopped using a food processor. 33.3 parts by mass of raw koji and 11.1 parts by mass of salt (Okinawan sea salt) were mixed together until well combined to make salted koji. 55.6 parts by mass of the chopped garlic and 45 parts by mass of the salted koji were thoroughly mixed together to obtain a mixture before fermentation. 【0072】 The resulting mixture was stored in a constant temperature bath set at 30°C for 10 days. The contents were allowed to ferment during the storage period, thereby obtaining raw garlic koji (Example 1). This was subjected to various evaluations. The amino nitrogen concentration was 0.117% by mass. The moisture content, as measured by the reduced-pressure heating and drying method, was 80.0% by mass or less, and particularly 41.8% by mass. 【0073】 Furthermore, when the raw garlic koji obtained above was measured for its sodium content (equivalent to table salt), the result was found to be 10.8% by mass. 【0074】 ≪Comparative Examples 1-3≫ Garlic koji was obtained using the same method as in Example 1, except that tap water was added when mixing finely chopped garlic and salted koji, and the proportions of these ingredients were as shown in the table below (Comparative Examples 1-3). Of these, Capture Example 3 is formulated according to the recipe described in Non-Patent Document 1. These samples were subjected to various evaluations. The moisture content (mass%) measured by the reduced-pressure heating and drying method was above a predetermined value. 【0075】 <Various evaluations and measurements> ≪Amino Nitrogen Concentration≫ The amino nitrogen concentration in garlic koji was detected by the formol method. 【0076】 ≪Sensory Evaluation≫ <Taste> Each example and comparative example food was taken at room temperature using a spoon and tasted. The "presence or absence of garlic flavor" and "umami / mildness" were evaluated on a 5-point scale (1 being the worst, 5 being the best), and the average value was calculated. This evaluation was conducted by a panel of six individuals with discriminatory ability. 【0077】 <Ease of Use> Take a spoonful of the food from each example and each comparative example, which has been brought to room temperature. Along with cooked rice, Along with French bread (baguette), The "umami / smoothness" and "concentration (lack of wateriness)" of the food were evaluated on a 5-point scale (1 being the worst, 5 being the best), and the average value was calculated. This evaluation was conducted by a panel of six individuals with discriminatory abilities. 【0078】 [Table 1] 【0079】 [Table 2] 【0080】 As shown in the table above, according to the examples, the garlic flavor was noticeable even when used alone, and the intensity of the umami and mildness was also high. Furthermore, this intensity remained high even when combined with rice or bread, preventing the rice or bread from becoming watery. Thus, according to the examples, it was confirmed that it is possible to provide raw garlic koji that allows you to enjoy the umami and mildness produced by the fermentation action of koji, and is also easy to use. 【0081】 In particular, according to Example 1, The refined flavor, umami, and mellowness of garlic are present. While you can taste the saltiness, it's not unpleasant. It has just the right amount of saltiness when paired with rice or bread. It feels good for the body and health. This was the evaluation, and it was confirmed that this is a particularly desirable configuration. 【0082】 <Applications to cooking> Using the food from Example 1, garlic toast, garlic rice, garlic edamame, steamed clams with garlic koji, and garlic marinated vegetables were prepared by conventional methods. both, It has a garlicky flavor, and a refined taste with a good balance of umami. The flavor profile is mellow, with the garlic enveloping the saltiness. Regarding the garlic rice, the rice grains are fluffy and separate easily in the mouth, and the aroma is refined. This was the gist of the assessment, and it was once again confirmed that this is a particularly desirable configuration. 【0083】 ≪Reference example 1≫ I prepared a commercially available food product called "Misawa Garlic Salt Koji" (manufacturer: Takakura Hawk Co.). Furthermore, according to the ingredient labeling, the food product contained lemon juice. Also, according to the ingredient labeling, the sodium equivalent of salt per 100g of product was 12.3g. 【0084】 ≪Reference example 2≫ I prepared a commercially available food product called "Aged Garlic Salt Koji" (manufacturer: Kurotaki Farm). Furthermore, according to the ingredient labeling, the food product contained a pH adjuster (citric acid). Also, according to the ingredient labeling, the sodium equivalent of salt per 100g of product was 11g. 【0085】 ≪Reference example 3≫ I prepared a commercially available food product called "Garlic and Ginger Raw Salted Rice Malt" (manufacturer: Marukome Co., Ltd.). Furthermore, according to the ingredient labeling, the food product contained ginger and alcohol. Also, according to the ingredient labeling, the sodium equivalent of salt per 15g of product was 1.7g. 【0086】 ≪Reference example 4≫ I prepared a commercially available food product, "FamilyMart Collection Coarsely Grated Raw Garlic" (manufacturer: FamilyMart). This is grated garlic that has not been fermented. 【0087】 ≪Reference example 5≫ A commercially available food product, "Sasatto Powdered Black Garlic Salt Koji" (manufacturer: Ogaland Co., Ltd.), was prepared (Reference Example 1). This product is in powder form and has not been fermented. Furthermore, it can be obtained that the moisture content (mass %) is below a specified value by the atmospheric pressure heating and drying method. Furthermore, the sodium content of this food product, as indicated in the ingredients list, was 34.4g per 100g of product. 【0088】 ≪Reference example 6≫ A commercially available food product, "Shio Koji" (manufacturer: Hanamaruki Co., Ltd.), was prepared. Its amino nitrogen concentration was 0.085% by mass. 【0089】 ≪Moisture content≫ The moisture content was measured by a reduced-pressure heating and drying method based on the following conditions. Heating temperature: 70℃ Heating time: 5 hours 【0090】 ≪Water activity≫ Water activity was measured at 25°C using a water activity analyzer (AW-1s, Shibata Scientific, electrical resistance cell). The measurement cell was calibrated at three points using 0.529, 0.753, and 0.973aw before use. 【0091】 <<Analysis using a taste sensor>> 20g of the sample was mixed with 180ml of water and stirred in a mixer for 1 minute. Further centrifugation (3000rpm, 10 minutes) was performed, and the aqueous layer was used as the measurement sample. However, for the measurement of umami (initial taste), the above solution was diluted six times with a 10mM potassium chloride / 0.1mM tartaric acid aqueous solution. 【0092】 For these liquids, the five basic tastes (sour, salty, bitter, umami, and astringent) were measured using a TS-5000Z taste recognition device (manufactured by Intelligent Sensor Technology Co., Ltd.) with five types of sensor probes (AAE, CT0, CA0, C00, and AE1). In addition, 7g of ion exchange resin was added to 40g of the sample for measurement and stirred for 10 minutes to desalt the liquid. Sweetness was then measured using a sweetness sensor probe (GL1). 【0093】 The analysis results from the taste sensor show the interpolated difference, that is, the difference between Example 1 (used as the control sample) and the other samples. A difference of 1.0 is considered to indicate that many people will perceive a difference in taste, and even at 0.5, some people will be able to distinguish the difference. 【0094】 The results of these measurements are shown in the table below. Furthermore, the water content and water activity were determined for Example 1, Comparative Examples 1-2, and Reference Examples 1-5, while taste sensor analysis was performed for Example 1 and Reference Examples 1-3. 【0095】 [Table 3] 【0096】 [Table 4] 【0097】 [Table 5] 【0098】 From the table above, it was confirmed that, according to the example, the moisture content measured by the reduced-pressure heating and drying method was 45.0% by mass or less, specifically 41.8% by mass. Furthermore, compared to other commercially available products, Reference Examples 1-3, the example was found to have, for example, lower initial acidity (mellow, gentle), while having stronger initial bitterness and off-flavors (natural texture, richness, complexity), and stronger initial umami. In addition, it was found that, for example, the aftertaste was less astringent (not astringent), while having stronger umami and richness in the aftertaste (lingering). Therefore, it was confirmed that, according to the example, compared to commercially available products, Reference Examples 1-3, one can enjoy the umami and mellowness resulting from the fermentation action of koji. [Industrial applicability] 【0099】 According to one aspect of the present invention, one can enjoy the umami and mildness derived from the fermentation action of koji, and moreover, it is easy to use. One aspect of the present invention is also expected to have various health benefits, and it is not an exaggeration to say that it may help improve the health of children with food allergies, allowing them to eat their daily meals with peace of mind and enjoyment, and ultimately contributing to the healthy lives of families surrounding children. 【0100】 Furthermore, one aspect of the present invention also has beneficial effects on the elderly. That is, since there is an upper limit to the total amount of enzymes produced in the body throughout a lifetime, it is especially important in old age to effectively utilize the body's enzymes without wasting them. Here, koji contains various enzymes that break down proteins, starches, lipids, etc. 【0101】 Therefore, it is expected that by consuming a fermented food, which is one embodiment of the present invention, in which raw garlic koji is not heat-sterilized, in other words, in an embodiment that does not deactivate the enzymes (an embodiment suitable for home use or kits), the amount of enzymes used in the body can be reduced. This can help conserve enzymes in the body, and consequently, is expected to have an effect that contributes to fatigue recovery. An embodiment in which raw garlic koji is heat-sterilized, that is, an embodiment in which the enzymes are intentionally deactivated (an embodiment suitable for sale or commercial use), is also possible. In this case, compared to the embodiment in which the enzymes are not deactivated, it becomes easier to ensure a shelf life and it can be stored suitably at room temperature.

Claims

[Claim 1] It contains raw materials consisting of garlic, koji, and salt. Based on 100 parts by mass of the aforementioned raw material components, The total mass ratio of the garlic and the koji is 80.0 to 95.0 parts by mass. A method for producing raw garlic koji, wherein the moisture content, as measured by a reduced-pressure heating and drying method, is 45.0% by mass or less. [Claim 2] A method for producing raw garlic koji according to claim 1, wherein the amino nitrogen concentration is 0.090% by mass or more. [Claim 3] The method for producing raw garlic koji according to claim 1, wherein the koji includes rice koji and / or black koji. [Claim 4] A method for producing raw garlic koji according to claim 1, wherein the raw material labeling does not include at least two of the following: acidulants and sweeteners. [Claim 5] A method for producing raw garlic koji according to claim 1, wherein the raw material labeling does not include at least two of the following: pH adjusters, preservatives, and thickeners. [Claim 6] Based on 100 parts by mass of the aforementioned raw garlic koji, A method for producing raw garlic koji according to claim 1, wherein the total mass proportion of edible oil is 5.0 parts by mass or less. [Claim 7] At a minimum, the raw materials consist of garlic, koji, and salt, each independently comprising these ingredients. The aforementioned garlic includes garlic harvested within 7 days. Based on 100 parts by mass of the aforementioned raw material components, The total mass ratio of the garlic and the koji is 80.0 to 95.0 parts by mass. A raw garlic koji production kit in which the moisture content, measured by reduced-pressure heating and drying method, is 45.0% by mass or less.

Images