JPS589664B2 - Fukatsu Seiki Taisho Niyoru Shiyou Yujiyou Zouhouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention uses a large-capacity sealed tank, aerates an inert gas or an inert gas containing a minimum amount of oxygen into the tank, and circulates this gas without exhausting it to the outside air. This relates to an improved soy sauce brewing method in which the aromatic components are redissolved in the moromi by dissolving the aroma components in the moromi, and is characterized by the addition of various enzymes such as starch-degrading enzymes, proteolytic enzymes, lipolytic enzymes, etc. to the moromi. It is something.

By the traditional long-term brewing method using an open system,
In order to solve the drawbacks such as volatilization of aroma components, contamination by various bacteria, prolonged brewing period, and reduced efficiency due to the use of small capacity tanks, the present inventor first invented and devised various large capacity closed soy sauce brewing methods. That's what I did.

In addition, by adopting a method that constantly circulates the entire moromi using air bubbles, the problem of floating koji in the large-capacity closed soy sauce brewing was solved, but because the tank is large capacity, the entire moromi is The moromi itself is under such heavy pressure that it cannot exchange gases, resulting in a lack of oxygen.

This phenomenon was solved by aerating air or oxygen from the bottom as in the case of general fermentation, but this aeration caused volatile components such as alcohol generated in the moromi to evaporate into the outside air along with the aerated components. This not only reduces the fermented components in the moromi, but also causes unforeseen drawbacks such as excessive oxidation of the moromi due to the forced contact of air or oxygen with the moromi, resulting in an extremely poor quality of the finished soy sauce. has also occurred.

In order to solve this drawback, the present inventor has developed an inert tank, which is characterized by charging soy sauce moromi into a sealed large-capacity tank and aerating an inert gas into the tank to promote circulation and fermentation of the soy sauce moromi. A soy sauce brewing method using gas, and a method in which soy sauce moromi is placed in two sealed large-capacity tanks, and if necessary, an inert gas containing a minimum amount of oxygen is aerated thereto to promote circulation and fermentation of the soy sauce moromi. , Among the components emitted from the soy sauce moromi together with the aeration gas, carbon dioxide gas is discharged outside the system, while volatile components such as alcohol, sugar, and aroma components are discharged outside the system. They have completed a soy sauce brewing method using an inert gas, which is characterized by reusing the aeration gas together with the aeration gas as an aeration gas for soy sauce moromi, or collecting it and re-adding it to soy sauce moromi.

This invention is a further improvement of the above invention, and in the method of the above invention, when an enzyme was added to soy sauce moromi, the moromi was so viscous that it was difficult to stir, and the moromi decomposed and the viscosity decreased. New findings were obtained that the movement of circulating gas becomes smoother, greatly shortening the fermentation period and improving product quality, and this invention was completed based on this knowledge.

That is, this invention prepares soy sauce moromi in one sealed large capacity tank, adds starch-degrading enzyme, proteolytic enzyme, lipolytic enzyme, a mixture thereof, or a substance containing these enzymes, and then A soy sauce brewing method using an inert gas, which is characterized by aerating active gas to promote circulation and fermentation of soy sauce moromi; Proteolytic enzymes, lipolytic enzymes, mixtures thereof, or substances containing these enzymes are added, and if necessary, inert gas containing the minimum required amount of oxygen is aerated to circulate and ferment the soy sauce moromi. Among the components emitted from the soy sauce moromi together with the aeration gas, carbon dioxide gas is discharged outside the system, while volatilized components such as alcohol, sugar, and aroma components are discharged outside the system. reusing the aeration gas directly with the aeration gas as an aeration gas to the soy sauce moromi without discharging it to the source and without using an injector with water as the primary fluid, or collecting it and re-adding it to the soy sauce moromi. This is a soy sauce brewing method using an inert gas, characterized by the following.

Aerating the soy sauce moromi in a large-capacity tank has two roles: circulating the koji floating in the tank and solving the oxygen deficiency in the moromi.

However, if this gas has a high oxygen content, the moromi component will be excessively oxidized, resulting in a significant deterioration in the quality of the soy sauce product.

Therefore, as a simultaneous solution to prevent quality deterioration as much as possible and fulfill the above two roles, an inert gas or an inert gas with as little oxygen content as possible is used.

Aeration of moromi with this mixed gas is generally carried out almost continuously for 2 to 3 months immediately after preparation, and after entering the latter stage of ripening, it is aged with occasional aeration or without aeration, for about 6 to 6 months. The soy sauce brewing will be completed in ~8 months.

When using an inert gas, there is dissolved oxygen at the beginning of aeration, so there is no need to replenish oxygen, but if only inert gas is used for long periods of aeration, there will be an oxygen deficiency and fermentation will not work properly. Not possible.

Therefore, it is necessary to mix oxygen with this inert gas.

The amount may be any suitable amount, but the minimum amount necessary for fermentation of moromi is sufficient.

Of course, it is possible to use pure oxygen gas as the oxygen to be mixed, but oxygen-containing substances such as air can also be used as appropriate, and from the viewpoint of risk prevention, handling, and cost, it is preferable to use air. It is preferable to do so.

This gas mixture may be mixed at a fixed ratio from the beginning, or air (or oxygen) and inert gas may be used separately, and air (or oxygen) may be added as necessary. Only the required amount may be mixed.

It is desirable that the mixed gas containing the minimum required amount of oxygen or air be sterilized and its temperature adjusted.

The aeration rate of this mixed gas varies depending on the moromi raw material, fermentation temperature, etc., but it is 750~
It is preferable to set the flow rate to 1500 l/hour.

As the inert gas, any gas that does not act on the moromi raw material, such as nitrogen, carbon dioxide, helium, neon, argon, krypton, and xenon, can be used, but especially nitrogen is used. It is convenient.

At this time, if enzymes are added to the moromi, the moromi will be stirred much more smoothly than when only gas is used, and the brewing period will be greatly shortened. The quality will also be good.

An important point in this invention is to combine the step of adding an enzyme to this moromi, the step of stirring with an inert gas, and/or the step of recovering volatile components.

The purpose of using enzymes is to decompose various components contained in moromi to reduce the viscosity of moromi.

The main components of moromi are starch, protein, and fat, so enzymes that break down these components are used.

That is, starch degrading enzymes include α-amylase, β-amylase, glucoamylase, phosphorylase, isoamylase, amylose 1,6-glucosidase, cellulase, etc., and proteolytic enzymes include protease, fuicin, promelain, papain, trypsin, Lipolytic enzymes such as chymotrypsin include lipase and the like.

In addition to pure enzyme products, substances containing these, such as malt or malt extracts, or cultures of these enzyme-producing microorganisms, can also be used.

These enzyme-containing products contain various enzymes and are economical because they do not require purification.

The amount of enzyme used varies depending on the type, composition, pH temperature, etc. of the moromi raw material, but can be changed as appropriate within the range of 0.01 to 20%.

Enzymes may be added from the start of fermentation, may be added during fermentation, or may be added in the required amount all at once.
Alternatively, the amount may be 1 or more.

The inert gas containing oxygen is collected at the top of the tank and reused instead of being discharged to the outside.

If the circulation is carried out for a long time, the oxygen contained will be consumed and replaced by carbon dioxide gas, resulting in a complete anaerobic state, so it is necessary to replenish oxygen as necessary.

For this purpose, the required amount of oxygen or air is added and mixed to the inert gas at any time, or the inert gas to which oxygen or air has been added and mixed is mixed with some or all of the used mixed gas. Replenish oxygen by replacing the air.

Since the mixed gas collected in the upper part of the tank contains volatile components, this mixed gas is reused without being discharged to the outside.

For this purpose, this volatile component-containing inert mixed gas may be returned to the bottom of the tank as is, or a soybean collection tank may be attached to this closed large-capacity tank to allow internal soy sauce moromi to circulate. A ventilation gas discharge pipe is provided between the upper part of the large capacity tank and the bottom of the collection tank, and an aeration gas introduction pipe is provided between the upper part of the collection tank and the bottom of the large capacity tank, and The volatile components may be returned to the moromi by a type of device in which the aeration gas inlet pipe is provided with a circulation pump, a waste gas outlet, and a fresh gas inlet.

Carbon dioxide gas is produced as a by-product during fermentation, but it may be separated from volatile components and removed.

According to this method, the moromi raw material is digested and decomposed by the enzyme and the viscosity of the moromi decreases, so that stirring of the moromi with an inert gas becomes very easy.

Therefore, according to this method, it becomes possible to use a large-capacity tank, which was completely impossible in the past, and mass production becomes possible.

For example, an excellent effect can be obtained in that a large capacity tank having a height of 5 to 20 m and a capacity of 200 to 300 kl can be used.

In addition, since the method of this invention circulates and reuses the aeration gas, it goes without saying that contamination by various bacteria can be prevented, but once volatilized alcohol, sugar, soy sauce aroma components, carbon dioxide, etc. are dissolved again in the moromi. That will happen.

Therefore, if this operation is repeated, the useful easily volatilized ingredients produced by the fermentation of moromi will not be lost, and the yield will be high and the quality will be improved.

Moreover, since the moromi is appropriately stirred by gas aeration, carbon dioxide gas emitted by the fermenting bacteria is quickly removed from the scene, and an appropriate amount of oxygen is supplied.

As a result, soy sauce brewing using fermentation bacteria became even more active.
Brewing time will be significantly shortened.

Moreover, the most important feature of this invention is the combination of enzyme treatment and inert gas treatment, which allows the moromi to be stirred smoothly and the fermentation period to be greatly shortened. Product quality is improved.

Shortening the production period for naturally brewed soy sauce has been a problem in the soy sauce industry for many years, but this problem has been advantageously solved for the first time by this invention.

Further, in this invention, the amount of oxygen or air used as the gas is kept as small as possible, and the other gases are inert gases.

Since the amount of oxygen is very small, oxidation of the moromi ingredients is suppressed to a minimum, resulting in excellent effects such as less coloring of the product soy sauce and retention of texture.

The gas circulation in the present invention is not limited to the circulation within the same tank, but may also use a plurality of tanks and circulate the gas containing volatile components to the tanks that are fermenting first.

If there is a lack of alcohol, aroma components, etc. in the maturing moromi that has already completed aeration fermentation, it is possible to aerate the moromi with a mixed gas containing volatile components to dissolve and replenish these volatile components. It is possible.

Furthermore, by changing the type of enzyme used and the amount added, it is possible to change the fermentation rate and impart a subtle taste and aroma to the soy sauce product.

Next, examples will be shown.

〔Example〕

Using a type of brewing equipment with a 200Kl closed moromi tank and a collection tank attached to it, 12 tons of koji, 147 tons of 22% brine, and 25 tons of malt were added to the moromi tank.
0 kg was added to make moromi raw material.

Add nitrogen gas to this at a rate of 250ml/1l at 28°C.
The tank was heated to 100°C and ventilated from the bottom of the tank.

5 to 10 seconds after the start of ventilation, the tank is filled with heated air, and a portion of it is pushed out from the discharge pipe and enters the collection tank, where it begins to circulate.

This gas mixture is then introduced into the moromi tank and slowly circulated between the collection tanks.

This cycle is performed several times a day for approximately 3-5 minutes.

Moromi is decomposed by the action of amylase, protease, and other enzymes contained in malt, reducing its viscosity and making it easier to stir with gas.

When the oxygen concentration of this circulating gas becomes about 3 to 5% or less, oxygen is supplied little by little from an oxygen cylinder to prevent the activity of the soy sauce fermenting bacteria from decreasing.

Carbon dioxide is removed from the circulating gas by the amount of oxygen supplied.

Alcohol discharged from the moromi tank along with circulating gas,
Useful volatile components such as sugar and aroma components are dissolved in the moromi in the collection tank, making this moromi rich in volatile components, but the contents of the tank can be moved between the collection tank and the moromi tank. Since the moromi tank is designed as such, the moromi rich in volatile components in the collection tank will be returned to the moromi tank.

In other words, the effective volatile components lost from the moromi tank together with the mixed gas are returned to the moromi through the collection tank, and there is almost no loss of volatile components.

Moreover, since the amount of oxygen is the minimum amount required for fermentation, oxidation of the moromi ingredients is suppressed to the utmost.

If this intermittent circulation aeration is carried out for about a month and a half, the early and middle stages will be completed, so after that, aeration will be carried out for a long period of time, and the fermentation of moromi will be completed by carrying out the late maturing fermentation for about a month and a half. .

When the moromi after fermentation is filtered, a soy sauce with a rich sugar and alcohol content, a pale color, and an aroma is obtained, resulting in an excellent quality soy sauce that cannot be found in soy sauce produced by conventional methods. It was done.

Claims (1)

[Claims] 1. Soy sauce moromi is placed in a closed large-capacity tank, and
Adding an amylolytic enzyme, a proteolytic enzyme, a lipolytic enzyme, a mixture thereof, or a substance containing these enzymes,
A soy sauce brewing method using an inert gas characterized by aeration of gas to promote circulation and fermentation of soy sauce moromi. 2 Prepare soy sauce moromi in a sealed large-capacity tank, and add
Adding an amylolytic enzyme, a proteolytic enzyme, a lipolytic enzyme, a mixture thereof, or a substance containing these enzymes,
If necessary, a minimum amount of inert gas containing oxygen is aerated to promote the circulation and fermentation of the soy sauce moromi, and carbon dioxide among the components emitted from the soy sauce moromi with the aeration gas is Volatile components such as alcohol, sugar, and aroma components are discharged from the system, while volatile components such as alcohol, sugar, and aroma components are not discharged from the system, and without using an injector that uses water as the first fluid, together with the aeration gas. A soy sauce brewing method using an inert gas, characterized by directly reusing it as an aeration gas for soy sauce moromi, or collecting it and re-adding it to soy sauce moromi.