JP4215766B2 - Production method of soy sauce with improved flavor - Google Patents

Description

  The present invention relates to a soy sauce with an improved flavor, more specifically, a method for producing a smooth mouthfeel soy sauce having a ripening scent and less saltyness and harshness.

  In traditional seasonings such as soy sauce, soy sauce having a wide variety of flavors has been demanded with diversification of consumer tastes and expansion of usage of soy sauce.

  Conventionally, research on the flavor improvement of soy sauce has been made from the viewpoint of improvement of koji mold and brewing method, and many reports have been made. For example, when soy sauce is ripened with moromi, soy sauce with various flavors can be obtained due to differences in raw materials, temperature control, aging period, etc., but it is a change in flavor within a certain range, It is not a significant reforming of.

  On the other hand, from the Edo period to the beginning of the Showa era, barrels made of cedar as a soy sauce container were widely used, but now they are being replaced by bottles, cans, plastic bottles, and the like. The reasons for this are the most economical, but in terms of quality, when soy sauce is stored in a cedar barrel for a long time, (1) the color becomes darker and the flavor is significantly degraded. (2) New In the case of barrels, cedar fragrance is not preferred, and (3) problems such as soy sauce permeating into cedar wood and losing eyes are cited (latest soy sauce brewing theory, 635-636). Page, Taisho 10th issue).

  In addition, before the war, local small traders used old cedar barrels used for sake, shochu, etc. as soy sauce containers instead of new cedar barrels. Old barrels used in Japanese sake, shochu, etc. are soaked with Japanese sake and shochu in cedar, so storing soy sauce in such barrels can add a pleasant aroma from sake or shochu to the soy sauce. (Soy sauce brewing method, 223 pages, published in Showa 10).

The latest soy sauce brewing theory, pp. 635-636, published in Taisho 10 Soy sauce brewing method, 223 pages, published in 1945

  However, even if soy sauce is stored in old barrels used in sake, shochu, etc., a small amount of sake or shochu soaked in cedar is transferred, and the aroma is slightly improved. In addition, there is a problem that the flavor deteriorates when stored for a long period of one month or longer.

  Accordingly, an object of the present invention is to provide a method for producing soy sauce that has a mild and calm scent, is gentle and has a low salty taste, after post-treatment of soy sauce moromi squeezed / dried. It is what.

  As a result of intensive studies to achieve the above-mentioned object, the present inventor tried to preserve soy sauce in a sake barrel that had never been used as a soy sauce container. It has been found that soy sauce can be obtained by long-term storage for one month or longer, with a little ripening odor, a ripening scent, reduced tightness and saltiness, and improved palatability.

  Usually, the soy sauce after squeezing, squeezing or burning is put in a metal storage tank coated with epoxy resin and stored until shipment, but long-term storage causes deterioration of flavor due to oxidation etc. Therefore, it is considered undesirable. In addition, as described above, there are various problems in preserving soy sauce in cedar barrels, so even if the soy sauce was stored in sake barrels, it was unlikely that palatability would improve to any degree. .

  The present inventor has further studied based on the above knowledge, found a method for improving the flavor of soy sauce using a sake barrel, and completed the present invention. Therefore, the present invention is as follows.

(1) A method for producing soy sauce with improved flavor, wherein soy sauce is placed in an old barrel of a sake barrel and left (stored).
(2) The production method according to (1), wherein the soy sauce is fired soy sauce or fresh soy sauce.
(3) The production method according to (1), wherein the old barrel of the western sake barrel is an old barrel used for aging whiskey.
(4) The production method according to (1), wherein the method is left (stored) for 1 month or longer.

(5) A method for improving the flavor of soy sauce, wherein the soy sauce is put into an old barrel of a sake barrel , left (stored) and aged.
(6) The method according to (5), wherein the soy sauce is fired soy sauce or fresh soy sauce.
(7) The method according to (5), wherein the old barrel of the western sake barrel is an old barrel used for aging whiskey.
(8) The method according to (5), wherein aging is performed for 1 month or more.

  By a very simple method of putting soy sauce in a sake barrel and leaving it (stored), it is possible to produce a soy sauce with a smooth taste with a strong aging aroma and little saltiness.

  In addition, by the method of the present invention in which soy sauce is put in a sake barrel, left (stored) and aged, it has less unripe odor than conventional soy sauce, has a mature scent, has reduced tightness and salty taste, and is palatable Improved soy sauce.

  The soy sauce used in the present invention may be either raw soy sauce or fire-filled soy sauce. For example, normal soy sauce such as dark soy sauce, light soy sauce, re-soy soy sauce, and soy sauce soy sauce, ultrafiltration and precision of these soy sauce Examples include those that have been subjected to membrane treatment such as filtration, those that have been desalted by electrodialysis, and those that have been subjected to decolorization treatment.

  In addition, as the sake barrel used in the present invention, it may be a wooden barrel used for storage and aging of wine such as wine, sherry and whiskey, and preferably made of white oak used for aging of whiskey. A barrel can be illustrated. The whiskey barrel may be a new barrel, but preferably an old barrel used several times for aging whiskey.

  As a method of aging soy sauce using such a sake barrel, it can be carried out by filling the barrel with soy sauce and leaving (storing) it.

  The amount of soy sauce filled into the western sake barrel is not particularly limited, but the soy sauce may be filled into the barrel by providing a gap of 20% or less of the full capacity.

  After filling the barrel with soy sauce, if necessary, plug it and place it in a place with some moisture (for example, 30% or more), for example, in a dark place such as a warehouse, for at least 1 month, preferably for 2 months or more, about 3 years The soy sauce can be ripened by allowing it to stand (store) at room temperature of 5 to 35 ° C.

  If the period of storage (storage) is less than 1 month, aging is not sufficient and the desired soy sauce cannot be obtained, but a sufficient aging feeling can be obtained in 6 months or more. Furthermore, the room temperature does not need to be adjusted as long as it is within the above range, and may be cooled or heated only when it is outside the above range.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, it is clear that this invention is not limited to an Example.

Example 1
Raw soy sauce after squeezed moromi is filled into old barrels used for ripening malt whiskey and grain whiskeys. After sealing, leave at room temperature (25 ° C on average) for 1 month and 6 months. Aged.

  A sensory test was conducted with 10 veteran panelists using, as a control, fired fresh soy sauce after standing and aging, and fired fresh soy sauce in a bottle stored under the same conditions. The sensory evaluation was performed by comparing the average of 10 persons with the evaluation of the control soy sauce as 3, the strong flavor as 4 or 5, and the weak as 2 or 1.

  As a result, as shown in Tables 1 and 2 below, the aging feeling is not sufficient in aging for one month, but the tightness and saltiness are reduced by about 10% in the malt whiskey barrel and the grain whiskey barrel. In addition, it was revealed that the ripening effect increased after storage for 6 months, and the immature odor, tightness and saltiness were reduced by about 20% in both the malt whiskey barrel and the grain whiskey barrel.

Example 2
Raw soy sauce after squeezed moromi was filled into old barrels used for ripening malt whiskey and grain whiskeys. After sealing, they were left standing and ripened for 15 months at room temperature (average 25 ° C). .

  A sensory test was conducted with 10 veteran panelists using, as a control, fired fresh soy sauce after standing and aging, and fired fresh soy sauce in a bottle stored under the same conditions. The sensory evaluation was performed by comparing the average of 10 persons with the evaluation of the control soy sauce as 3, the strong flavor as 4 or 5, and the weak as 2 or 1.

  As a result, as shown in Table 3 below, it is clear that the fragrance and taste evaluation of the malt whiskey barrel and the grain whiskey barrel exceed those of the control by storing for 15 months. It was.

Claims (8)

A method for producing soy sauce with improved flavor, characterized in that soy sauce is placed in an old barrel of a sake barrel and left (stored).
The manufacturing method of Claim 1 whose soy sauce is a fired soy sauce or a raw soy sauce. The manufacturing method according to claim 1, wherein the old barrel of the western sake barrel is an old barrel used for aging whiskey.
The manufacturing method of Claim 1 which is left to stand (store) for 1 month or more. A method for improving the flavor of soy sauce, characterized in that soy sauce is placed in an old barrel of a sake barrel , left (stored) and aged.
The method according to claim 5, wherein the soy sauce is fire soy sauce or fresh soy sauce. The method according to claim 5, wherein the old barrel of the western sake barrel is an old barrel used for aging whiskey.
6. The method according to claim 5, wherein the aging is performed for one month or longer.