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WO2000036934A1 - Procede de production d'assaisonnements fermentes - Google Patents

Procede de production d'assaisonnements fermentes Download PDF

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Publication number
WO2000036934A1
WO2000036934A1 PCT/IB1998/002135 IB9802135W WO0036934A1 WO 2000036934 A1 WO2000036934 A1 WO 2000036934A1 IB 9802135 W IB9802135 W IB 9802135W WO 0036934 A1 WO0036934 A1 WO 0036934A1
Authority
WO
WIPO (PCT)
Prior art keywords
moromi
process according
enzymatic
koj
combined
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB1998/002135
Other languages
English (en)
Inventor
Janet Wong
Chau Sing Rocky Law
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gervais Danone SA
Original Assignee
Gervais Danone SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gervais Danone SA filed Critical Gervais Danone SA
Priority to CN98813547A priority Critical patent/CN1111362C/zh
Priority to HK01104137.5A priority patent/HK1033415B/xx
Priority to PCT/IB1998/002135 priority patent/WO2000036934A1/fr
Publication of WO2000036934A1 publication Critical patent/WO2000036934A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

Definitions

  • the invention relates to a process for the production of a fermented seasoning such as soy sauce.
  • Soy sauce is obtained through a traditional process comprising two main steps referred to as : « koj i » and « moromi Colour
  • the raw ingredients (traditionally soybean and cereals), which have been beforehand submitted to appropriate treatments such as grinding, roasting, and/or wet cooking, are mixed and inoculated with the koj i molds, mainly Aspergill us sojae and/or Aspergillus oryzae ; after a few days of fermentation in solid culture, a koji is obtained.
  • the koj i molds mainly Aspergill us sojae and/or Aspergillus oryzae ; after a few days of fermentation in solid culture, a koji is obtained.
  • Koj i is then mixed with brine to make a mash named moromi , which is kept in a tank wherein it undergoes maturation. After the moromi maturation, the liquid raw soy sauce is extracted from the moromi mash.
  • the moromi maturation occurs under the combined action of enzymes (mainly proteases and amylases) released from Aspergillus cells upon addition of brine and which remain active in the moromi , and of halophilic microorganisms (lactic acid bacteria such as Pediococcus halophil us and salt-tolerant yeasts such as Zygosaccharomyces rouxii , Candida versa tilis and Candida etchelsii ) which develop in the moromi mash.
  • enzymes mainly proteases and amylases
  • halophilic microorganisms lactic acid bacteria such as Pediococcus halophil us and salt-tolerant yeasts such as Zygosaccharomyces rouxii , Candida versa tilis and Candida etchelsii
  • the enzymes hydrolyze most of the proteins to amino acids and peptides, and almost all of the starch to simple sugars ; fermentation by the halophilic microorganisms
  • soy sauce in the traditional process for preparing soy sauce, most of the flavour compounds appear during moromi maturation ; this maturation has to last as long as possible (generally several months) in order to obtain a final product having the desired organoleptic properties.
  • soy sauce with a shortened moromi maturation are described in the prior art. Most of them involve the addition of proteases and amylases from the koji molds, either at the koj i stage, or at the moromi stage.
  • EP 0 417 481 describes a process wherein the koj i fermentation is followed by lysis of the Aspergillus cells, and hydrolysis of the fermented koji by the enzymes released from said cells, said hydrolysis being performed at a temperature of 45-60 °C for 3-8 hours.
  • the hydrolyzed koj i is then processed into moromi , which is further fermented for from 2 weeks to 3 months, with addition of halophilic yeasts and bacteria.
  • EP 0 640 294 describes a similar process wherein hydrolysis of the fermented koj i is performed at a temperature of from 2 to 25°C and at a pH of from 4.5 to 10 for a period of from 6 hours to 28 days. This process enables to obtain a seasoning which has a stronger body than a standard soy sauce.
  • P.M. NIELSEN ["The world of ingredients", June 1997, pp 36-38] discloses that the addition of an enzyme complex (KOJIZYME®) , extracted from the koji molds and consisting essentially of endoproteases, exopeptidases and amylases, allows to increase the hydrolysis of proteins in the i ⁇ oromi, resulting in an improved flavour of the soy sauce, with a shortened moromi step.
  • the enzyme complex is either added to the fermented koji together with the brine, before the moromi fermentation, or after moromi fermentation, to the liquid extract obtained from moromi .
  • the present invention provides a process for preparing a liquid seasoning, said process being characterised in that it comprises :
  • Raw material of koji refers to a mixture of protein and carbohydrate containing materials, for instance a mixture of soybeans, cereals and/or cereal flours. Soybean may be used in the form of whole or defatted beans as well as in the form of powder, flakes, grits, meal, and the like, obtained from whole or defatted soybean. Other suitable sources of proteins may include protein fractions of soybean, in addition or not with fractions of cereals, animal proteins such as fish or meat, yeast extracts, etc. Suitable sources of starch include for instance cereals such as wheat, corn, oats, barley, modified starch, vegetal extracts, etc.
  • the raw material of koji mentioned hereabove is composed of soybean taken from the group consisting of whole soybean and defatted soybean, and wheat flour taken from the group consisting of roasted wheat flour and unroasted wheat flour.
  • the raw materials Before being used in the process of the Invention, the raw materials may be treated as usual in the production of soy sauce, said treatments including for instance soaking, steam-cooking, roasting, crushing, extrusion, etc., and any conventional raw material treatment resulting in the softening of the tissues and allowing a better accessibility of the substrates contained in this tissues to the enzymes.
  • the raw material of koj i may be soaked in water at 25-40°C for 25-35 minutes and/or sterilized for 4-20 minutes at 120- 130°C and subsequently cooled to the temperature of 20- 50°C.
  • an enzyme preparation consisting of a mixture of enzymes, mainly proteases (endoproteases) , peptidases and amylases, with different pH optima and different substrate specificity.
  • Such a preparation can be obtained by fermentation, in a bioreactor, of a mixture of protein and/or carbohydrate containing materials with microorganisms such as Aspergillus oryzae, the enzyme preparation being recovered from the fermentation medium.
  • the enzyme activity of the enzyme preparation is measured by the amount of enzyme which hydrolyzes 1 ⁇ mole of L-leucine-p-nitroanilide per minute and is expressed in LAPU (Leucine Aminopeptidase Unit) .
  • the proteolytic activity of the enzyme preparation is determined according to the Anson-Hemoglobin method and is expressed in AU (Anson Unit) . This method is based on proteolysis of denatured hemoglobin, as specified in details in the NOVO NORDISK Analytical Method AF 4.
  • KOJIZYME® is an exopeptidase/endoprotease complex produced by fermentation of a selected strain of Aspergillus oryzae .
  • KOJIZYME® has a high level of amino- and carboxy-peptidases. Amylase activity is also present in the product.
  • PROTAMEX® is a Bacill us protease complex developped for hydrolysis of food proteins.
  • the amount of enzyme is generally of about 0.001-20%, preferably 0.1-5% by weight of the total protein content in said raw material .
  • its amount should preferably be such that the enzyme activity is equivalent to 7.5xl0 _3 -150 LAPU and 3.75xl0 "6 -75xl0 "3 AU per g of total protein content in said raw material.
  • the enzymatic hydrolysis is preferably performed at 30-60°C, advantageously 45-55°C, and is preferably carried out for 2 hours to 3 months, more preferably for 1-7 days.
  • the hydrolysate thus obtained is referred to as « enzymatic koji réelle
  • the raw material of koj i is supplemented with 2-60% by weight of carbohydrates obtainable by hydrolysis of starch with ⁇ -amylase, and/or with salt (NaCl) , at a maximum concentration of 30% (w/v) , preferably 20% (w/v) .
  • the carbohydrates are obtained by hydrolysing starch-containing material, such as cereal flour, with 0.05 to 5% by weight of ⁇ -amylase, said hydrolysis being performed for 10 minutes to 1 hour, at a pH of from 6 to 7 and at a temperature of 80-95°C.
  • the hydrolysate thus obtained is referred hereinafter to as : « liquefied starch
  • this liquefied starch is mixed with a brine solution in order to obtain a sugar/brine solution comprising from 4 to 40% by weight of carbohydrates resulting from the hydrolysis of starch and from 8 to 30% by weight of NaCl.
  • This sugar/brine solution may be added to the raw ingredients of koj i at a volume ratio of from about 4/1 to about 1/4.
  • the enzymatic .ro i is extracted with water at a temperature of from 20 to 100°C.
  • the enzymatic koji is extracted with water at a temperature of at least 85°C, in order to obtain an extract wherein the enzymes are inactivated : this extract therefore comprises an enzymatic hydrolysate of koji , but not the active enzymes.
  • the volume ratio of the water to the enzymatic koj i is advantageously of from about 4/1 to about 1/4.
  • This extraction may be performed by soaking the enzymatic koj i in said water, then draining off the liquid extract thus obtained.
  • at least one further extraction by water is performed on the solid phase remaining after the preceding extraction step.
  • the liquid extract thus obtained is mixed with the liquid extract resulting from the preceding extraction step(s), to obtain a total liquid extract.
  • the enzymatic koji may also be extracted with a hydraulic press : the mash resulting from the enzymatic koj i is transferred in a hydraulic press and the liquid extract is obtained by pressing the mash.
  • the enzymatic koji is directly used as an enzymatic koj i extract, without water extraction.
  • NaCl may be added to the enzymatic koji extract to obtain a solution comprising 15-30%, preferably 20% (w/v) of NaCl. If the enzymatic koji extract is in solid mash form, the salt is directly added into the enzymatic koj i and then mixed with either air pumping or mechanical stirring.
  • a koji (traditional koj i ) is prepared and processed into a moromi (traditional moromi ) which is fermented for at least 5 days according to the traditional method described above.
  • the enzymatic koji extract is then added to said traditional moromi, resulting in a combined moromi .
  • the enzymatic koji extract is added to the moromi after some traditional moromi fermentation. If it is added to the traditional koj i before processing it into moromi , or to the traditional moromi before the beginning of moromi fermentation, the final product is very sour, and does not have the aroma of traditional soy sauce.
  • the traditional moromi is fermented for from 5 days to 7 months, preferably from 10 to 20 days, at a temperature of from 15 to 55°C, preferably from 30 to 45°C, before addition of the enzymatic koji extract.
  • the volume ratio of the enzymatic koji extract to the traditional moromi is from 1/4 to 4/1, advantageously from 1/2 to 2/1.
  • the combined moromi is fermented for at least 1 week at a temperature of from 15 to 55°C.
  • the combined moromi is fermented for one week to six months at a temperature of from 15 to 60 °C.
  • the temperature may either be held constant or be increased or decreased during the fermentation. For instance, if the combined moromi is fermented for 2 weeks at a temperature of about 15-45°C, this results in a light sauce ; if the combined moromi is fermented for 1 week at about 15-45°C, then for 1 week at about 45-55°C, this results in a sauce with a stronger taste, aroma and color.
  • the combined moromi is extracted ; this extraction is preferably performed with water at a temperature of from 20 to 100°C, in the same way as the extraction of the enzymatic koj i described above.
  • the volume ratio of water to the combined moromi is advantageously of from about 4/1 to about 1/4.
  • the solid phase remaining after the extraction is further extracted in the same way and the liquid extracts are pooled to obtain the final raw sauce.
  • the combined moromi may also be extracted with a hydraulic press, as described above for the enzymatic koji .
  • the present invention also encompasses the raw seasoning obtainable by the process described above.
  • This raw seasoning may be used as such. In most of cases, however, it will be used after further processing, such as clarification by sedimentation and/or filtration, ultrafiltration, pasteurization, and the like. It may also be blended with other seasonings.
  • the present invention also encompasses the liquid seasoning obtainable from the raw seasoning of the invention, through such further processing.
  • the present invention will be more clearly understood with the aid of the additional description below which refers to examples of preparation of a seasoning according to the invention. It goes without saying, however, that these examples are given solely as illustration of the subject of the invention and do not constitute in any manner a limitation.
  • EXAMPLE 1 a) Liquefied starch and sugar/brine solution :
  • 1200 kg of defatted bean is mixed with 90 kg of wheat bran and 75 kg of coarse wheat flour. Then the mixture is soaked in 1 m 3 of water at 40°C for 30 minutes. The soaked mixture is cooked and sterilised for 10 minutes at 127 °C. Before mixing with 50 kg of koj i culture, the cooked mixture is cooled by vacuuming to the temperature of 40°C.
  • the koji culture consists of 40 kg wheat bran and 10 kg of Aspergillus oryzae culture. The amount of koj i culture enables to give a spore supply to the cooked mixture of 2.2 x 10 10 spore per 1 kg of cooked mixture.
  • 1200 kg of defatted bean is mixed with 90 kg of wheat bran and 75 kg of coarse wheat flour. Then the mixture is soaked in 1 m 3 of water at 40°C for 30 minutes. The soaked mixture is cooked and sterilized for 10 minutes at 127 °C. Before mixing with the KOJIZYME® and PROTAMEX® (0.5% by weight of the total protein content in the cooked mixture or 3,75 LAPU (from KOJIZYME®) and 0,001875 AU (from PROTAMEX®) per g of total protein content in the raw material) , the cooked mixture is cooled by vacuuming to the temperature of 45°C.
  • the enzymatic koji is used directly as an enzymatic koji extract or is extracted by adding 6 m 3 of hot water (90°C).
  • the extraction process is divided into 3 steps.
  • 2 m 3 of hot water (90°C) is added into the enzymatic koji .
  • the first 2 m 3 of extract is drawn out from the koj i tank.
  • the second step starts with adding another 2 m 3 of hot water into the tank. Without soaking, the second 2 m 3 of extract is drawn out from the koji tank.
  • the third step is started with adding the final 2 m 3 of hot water into the koji tank. Finally the remaining extract within the tank is all drawn out and the total volume of enzymatic koji extract is 8 m 3 .
  • the salt content of the extract is increased to 20% (w/v) by adding 1100 kg of NaCl. If the enzymatic Joji extract is in solid mash form, the salt is directly added into the enzymatic koj i and then mixed with either air pumping or mechanical stirring. After that, the extract is ready for adding to the traditional moromi .
  • the combined moromi is extracted by adding 7.25 m 3 of hot water (90°C).
  • the extraction process is divided into 4 steps.
  • 2 m 3 of hot water (90°C) is added into the combined moromi tank.
  • the first 1,325 m 3 of extract is drawn out from the combined moromi tank.
  • the second step starts with adding another 1.75 m 3 of hot water into the combined moromi tank.
  • the • second 1.325 m 3 of extract is drawn out from the combined moromi tank.
  • the third step is started with adding 1.5 m 3 of hot water into the combined moromi tank.
  • the procedure is the same as described in example 1, but the carbon source of the fermentation is crushed roasted wheat instead of liquefied starch.
  • This crushed roasted wheat is prepared by crushing the wheat kernel, after roasting at 170°C in a wheat roaster.
  • the procedure is the same as described in example 1, but the enzymatic koji extract is obtained by adding salt directly into the enzymatic koj i and is then used directly without water extraction.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

L'invention concerne un procédé de préparation d'un assaisonnement liquide, qui consiste à produire un koji enzymatique par l'hydrolyse de matière première de koji avec une préparation enzymatique comprenant des protéases, des peptidases et des amylases, et à préparer un extrait de koji enzymatique, soit sous forme liquide soit sous forme de pâtée solide, à partir dudit koji enzymatique; à ajouter ledit extrait de koji enzymatique à un moromi traditionnel préalablement fermenté pendant au moins 5 jours, de sorte qu'un moromi combiné soit obtenu; à laisser fermenter ledit moromi combiné pendant au moins une semaine et à récupérer un extrait liquide dudit moromi fermenté.
PCT/IB1998/002135 1998-12-18 1998-12-18 Procede de production d'assaisonnements fermentes Ceased WO2000036934A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN98813547A CN1111362C (zh) 1998-12-18 1998-12-18 生产发酵调味剂的方法
HK01104137.5A HK1033415B (en) 1998-12-18 Process for producing fermented seasonings
PCT/IB1998/002135 WO2000036934A1 (fr) 1998-12-18 1998-12-18 Procede de production d'assaisonnements fermentes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB1998/002135 WO2000036934A1 (fr) 1998-12-18 1998-12-18 Procede de production d'assaisonnements fermentes

Publications (1)

Publication Number Publication Date
WO2000036934A1 true WO2000036934A1 (fr) 2000-06-29

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PCT/IB1998/002135 Ceased WO2000036934A1 (fr) 1998-12-18 1998-12-18 Procede de production d'assaisonnements fermentes

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CN (1) CN1111362C (fr)
WO (1) WO2000036934A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2833814A1 (fr) * 2001-12-21 2003-06-27 Lesaffre & Cie Procede de fabrication d'une preparation aromatisante

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1310600C (zh) * 2005-09-24 2007-04-18 张溪水 一种面豉调味品制作方法
CN102224906A (zh) * 2011-05-12 2011-10-26 湘阴县浏阳河油业有限公司 一种新型腐乳及其制备方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0417481A1 (fr) * 1989-09-12 1991-03-20 Societe Des Produits Nestle S.A. Procédé de préparation d'une sauce de soya
EP0640294A1 (fr) * 1993-08-21 1995-03-01 Societe Des Produits Nestle S.A. Production d'un assaisonnement
WO1997039640A1 (fr) * 1996-04-18 1997-10-30 Compagnie Gervais Danone Procede de production d'assaisonnements fermentes
EP0829205A1 (fr) * 1996-09-17 1998-03-18 Societe Des Produits Nestle S.A. Production d'un assaisonnement
WO1998017127A1 (fr) * 1996-10-23 1998-04-30 Novo Nordisk Biochem North America, Inc. Procede d'utilisation d'enzymes et de fermentation de levure pour produire un article a flaveur savoureuse du type a fermentation
WO1998018342A1 (fr) * 1996-10-30 1998-05-07 Novo Nordisk A/S Procede de preparation d'un agent aromatisant alimentaire

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0417481A1 (fr) * 1989-09-12 1991-03-20 Societe Des Produits Nestle S.A. Procédé de préparation d'une sauce de soya
EP0640294A1 (fr) * 1993-08-21 1995-03-01 Societe Des Produits Nestle S.A. Production d'un assaisonnement
WO1997039640A1 (fr) * 1996-04-18 1997-10-30 Compagnie Gervais Danone Procede de production d'assaisonnements fermentes
EP0829205A1 (fr) * 1996-09-17 1998-03-18 Societe Des Produits Nestle S.A. Production d'un assaisonnement
WO1998017127A1 (fr) * 1996-10-23 1998-04-30 Novo Nordisk Biochem North America, Inc. Procede d'utilisation d'enzymes et de fermentation de levure pour produire un article a flaveur savoureuse du type a fermentation
WO1998018342A1 (fr) * 1996-10-30 1998-05-07 Novo Nordisk A/S Procede de preparation d'un agent aromatisant alimentaire

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2833814A1 (fr) * 2001-12-21 2003-06-27 Lesaffre & Cie Procede de fabrication d'une preparation aromatisante
WO2003053164A1 (fr) 2001-12-21 2003-07-03 Lesaffre Et Compagnie Preparation aromatisante et procede pour sa fabrication

Also Published As

Publication number Publication date
CN1284837A (zh) 2001-02-21
HK1033415A1 (en) 2001-08-31
CN1111362C (zh) 2003-06-18

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