JPS6036268B2 - soy sauce manufacturing method - Google Patents
soy sauce manufacturing methodInfo
- Publication number
- JPS6036268B2 JPS6036268B2 JP53145856A JP14585678A JPS6036268B2 JP S6036268 B2 JPS6036268 B2 JP S6036268B2 JP 53145856 A JP53145856 A JP 53145856A JP 14585678 A JP14585678 A JP 14585678A JP S6036268 B2 JPS6036268 B2 JP S6036268B2
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- cyclodextrin
- quality
- color
- storage
- 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.)
- Expired
Links
- 235000013555 soy sauce Nutrition 0.000 title claims description 33
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 229920000858 Cyclodextrin Polymers 0.000 claims description 16
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 230000006866 deterioration Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000010561 standard procedure Methods 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001325209 Nama Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000002808 molecular sieve Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Description
【発明の詳細な説明】
本発明は品質の安定な醤油の製造法に関する、更に詳し
くはサィクロデキストリンを添加することによって色・
香・味共に安定で、保存中の劣化の少ない品質の安定な
醤油の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soy sauce with stable quality.
This invention relates to a method for producing soy sauce of stable quality that has stable aroma and taste and little deterioration during storage.
醤油は日本の伝統的調味料として国内はもとより、近年
は西洋料理に合う万能調味料として世界的に愛用される
ようになって来た。しかし醤油はいわゆる醸造食品で、
アミノ酸類、糠類、有機酸類、褐変色秦類、香気成分な
ど非常に沢山の成分が複雑にからみあって調和した色・
香・味をもった食品なるで、製造工程中に“火入”と称
する工程を経て安定化をはかっているものの、製品化後
も日を追って複雑な変化をし、次第に色は濃化し香味も
劣化してゆく食品である。従って製品化後の品質の安定
は醤油製造界の悲願であり、古くからこれに関する試験
、研究は髭大な量にのぼるが現在迄のところ実用的に有
効な方法はみつかっていない。本願発明者は広範囲にわ
たる各種化学物質を検査し、醤油の品質安定に役立ち、
しかも食品として安全性のある物質を調査し、鋭意研究
を重ねた結果、醤油にサィクロデキストリンを添加する
ことによって醤油の品質を向上させうるだけでなく製品
化後の品質が安定し、色の濃化、香味の劣化が著しく軽
減されることを見出し、本発明を完成するに至った。本
発明の構成は醤油にサィクロデキストリンを添加するも
のである。Soy sauce is a traditional Japanese seasoning, not only in Japan, but in recent years it has become popular around the world as a versatile seasoning that goes well with Western cuisine. However, soy sauce is a so-called brewed food.
A very large number of ingredients such as amino acids, rice bran, organic acids, browning substances, aroma ingredients, etc. are intricately intertwined to create a harmonious color.
Foods with aromas and flavors are stabilized through a process called ``heating'' during the manufacturing process, but even after they are commercialized, they undergo complex changes over time, and the color gradually deepens and the flavor deteriorates. It is also a food that deteriorates. Therefore, stabilization of quality after commercialization is a long-cherished desire of the soy sauce manufacturing industry, and although a large amount of testing and research has been carried out in this regard since ancient times, no practically effective method has been found to date. The inventor of this application has tested a wide range of various chemical substances, and has found that they are useful for stabilizing the quality of soy sauce.
Moreover, as a result of investigating substances that are safe as food and conducting extensive research, we found that adding cyclodextrin to soy sauce not only improves the quality of soy sauce, but also stabilizes the quality after commercialization and improves color. It was discovered that thickening and flavor deterioration were significantly reduced, and the present invention was completed. The composition of the present invention is to add cyclodextrin to soy sauce.
サィクロデキストリンはブドウ糖が環状に結合した物質
で、最近安価に製造する方法も開発され、安全性が確認
された食品添加物として市販されはじめた物質である。
本発明に用いるサイクロデキストリンは一番一般的な８
一サィクロデキストリソ単品でも、Ｑ，ｙ−サイクロデ
キストリンとの混合物ないし各々の単品でも良く、更に
はこれらの単品より安価に市販されている食品添加用の
商品で、単糖類、オリゴ糖類を含んだものでも良い。サ
ィクロデキストリンが醤油の品質安定化に役立つ機構は
わかっていないが、本物質には分子カプセル効果がある
と言われていることから考えて、上記の如く醤油を構成
している非常に複雑な各種成分が相互に作用し合って品
質の劣化が起っていると考えると、これらの反応に直接
・間接に関与する物質のうちのあるものを分子カプセル
化して、反応系から除くことによって反応を阻害するこ
とが考えられる。これらの総合的作用として、サィクロ
デキストリンを添加すると醤油の香味を向上させ、保存
中の色の濃化、香味の劣化を抑制して醤油の品質を安定
化すると推定される。本発明で言う醤油とは濃□、淡口
、たまり、再任込、白しよう油等、日本農林規格に規定
されたいずれの醤油にも適用できる。Cyclodextrin is a substance in which glucose is linked in a cyclic manner, and a method for producing it at low cost has recently been developed, and it is a substance that has begun to be marketed as a food additive whose safety has been confirmed.
The cyclodextrin used in the present invention is the most common 8
Cyclodextrin may be used alone, in a mixture with Q,y-cyclodextrin, or as a single product of each.Furthermore, it is a product for food additives that is commercially available at a lower price than these single products, and does not contain monosaccharides or oligosaccharides. It's okay if it's something. The mechanism by which cyclodextrin helps stabilize the quality of soy sauce is not known, but considering that this substance is said to have a molecular capsule effect, it is possible to Considering that quality deterioration occurs due to the interaction of various components, it is possible to suppress the reaction by molecularly encapsulating some of the substances that are directly or indirectly involved in these reactions and removing them from the reaction system. It is thought that this may inhibit the As a comprehensive effect of these, it is estimated that the addition of cyclodextrin improves the flavor of soy sauce, suppresses color deepening and flavor deterioration during storage, and stabilizes the quality of soy sauce. The soy sauce referred to in the present invention can be applied to any soy sauce specified in the Japanese Agricultural Standards, such as dark soy sauce, usukuchi, tamari, saikinkomi, and white soy sauce.
サィクロデキストリンを添加する工程は醤油製造工程中
いずれの工程でも良いが、サィクロヂキストリンを有効
に作用させ、醤油の品質を安定化するという本発明の効
果を最大にするためには、火入工程後に添加するのが望
ましい。The step of adding cyclodextrin may be performed at any step during the soy sauce manufacturing process, but in order to maximize the effect of the present invention of making cyclodextrin act effectively and stabilizing the quality of soy sauce, It is desirable to add it after the firing process.
火入をしない生醤油の製品の場合には必要により分子ふ
るい膜等により高分子物質を除去した後にサィクロデキ
ストリンを添加するのが好ましい。サイクロデキストリ
ンの添加量は随意であり、添加量が多い程品質安定効果
も大きいが、添加量が多すぎると製造コストの負担が増
大するだけでなく調味料としての醤油の特性が失われる
ので、目的に応じて適量を決めれば良い。次に本発明の
実施例を挙げて詳細に説明する。In the case of a raw soy sauce product that is not pasteurized, it is preferable to add cyclodextrin after removing polymeric substances using a molecular sieve membrane or the like if necessary. The amount of cyclodextrin added is optional, and the greater the amount added, the greater the quality stabilization effect, but if too much is added, not only will the burden of production costs increase, but the characteristics of soy sauce as a seasoning will be lost. The appropriate amount should be determined depending on the purpose. Next, the present invention will be explained in detail by giving examples.
実施例 １通常の方法で醸造される濃口生醤油を８０℃
で火入をしたもの（従来製品）とその直後にセルデツク
スＮ（サイクロデキストリン製品の商品名、日本食品化
工株式会社製）を各々０．１％、０．５％、１％添加し
たもの（本発明）を以後定法に従い精製醤油を調製し、
２〆ビンに詰めた。Example 1 Koikuchi Nama soy sauce brewed in the usual way at 80℃
(conventional product), and immediately after that, 0.1%, 0.5%, and 1% of Seldex N (trade name of cyclodextrin product, manufactured by Nihon Shokuhin Kako Co., Ltd.) was added (hon. invention) and then prepare refined soy sauce according to the standard method,
I packed it into 2 bottles.
製造直後及び３０００１ケ月保存後に色度測定・官能検
査を行った。その結果を第１表、第２表にまとめた。色
度測定は基準しょうゆ分析法（日本醤油技術会編）によ
った。官能検査は熟練したパネル１０人に香味について
比評と、総合順位を記入させた。第１表（製造直後）
（注）色度は標準色Ｎｏ．で表わし数の大きいほど色が
淡く、順位合計は、数字が少ないほど好ましい。Color measurements and sensory tests were conducted immediately after production and after storage for 30,001 months. The results are summarized in Tables 1 and 2. The chromaticity was measured using the standard soy sauce analysis method (edited by the Japan Soy Sauce Technology Association). In the sensory test, a panel of 10 experts provided a comparative evaluation of the flavor and an overall ranking. Table 1 (immediately after manufacture) (Note) Chromaticity is standard color No. The higher the number, the lighter the color, and the smaller the total rank, the better.
以下同じ。第２表（１ブ月保存後）
この様に本発明製品は、特に味に丸味が出るなどの、製
造直後の品質向上だけでなく、保存後の着色も抑制され
、香味の劣化も少なく、品質が安定している。same as below. Table 2 (after storage for 1 month) In this way, the product of the present invention not only improves quality immediately after production, such as a rounder taste, but also suppresses discoloration after storage and has little deterioration in flavor. The quality is stable.
実施例 ２
実施例１と同様に８０ｑＣで火入した醤油と、それにセ
ルデツクスＣＨ−３０（サイクロデキストリン製品の商
品名、日本食品加工株式会社製）を２％、５％、１０％
添加し、以後定法に従って精製したしようゆを調整し、
１〆プラスチックパックに詰めた。Example 2 Soy sauce heated at 80 qC in the same manner as in Example 1, and 2%, 5%, and 10% of Celldex CH-30 (trade name of cyclodextrin product, manufactured by Nihon Shokuhin Kako Co., Ltd.)
Added soy sauce and then refined according to the standard method,
1. Packed in a plastic pack.
実施例１と同機に製造直後及び３０ｑ○２ケ月保存後に
色度測定及び官能検査を行った。その結果を第３表、第
４表にまとめた。第３表 （製造直後）
第４表 （２ヶ月保存後）
本発明製品は色・香・味すべての点で保存中の品質安定
性にすぐれていることがわかる。The same machine as in Example 1 was subjected to chromaticity measurements and sensory tests immediately after production and after storage for 30q2 months. The results are summarized in Tables 3 and 4. Table 3 (Immediately after production) Table 4 (After storage for 2 months) It can be seen that the products of the present invention have excellent quality stability during storage in terms of color, aroma, and taste.
実施例 ３
実施例１に準じて淡□しようゆについても、火入直後に
セルデックスＣＨ−２０（サィクロヂキストリン製品の
商品名、日本食品化工株式会社製）を各々２％、５％、
１０％添加し、以後定法に従って２そ雲詰とした淡口し
ようゆを製造した。Example 3 According to Example 1, 2% and 5% of Seldex CH-20 (trade name of cyclodykistrin product, manufactured by Nihon Shokuhin Kako Co., Ltd.) was added to light soy sauce immediately after cooking. ,
A light soy sauce was produced by adding 10% of the soybean paste and then filling it with 2 soybeans according to a standard method.
製造直後及び３０００２ケ月保存後に色度測定・官能検
査を行った。その結果を第５表、第６表にまとめた。第
５表（製造直後）
第６表（２ヶ月保存後）
本発明は、醤油にサィクロデキストリンを添加するとい
う極めて簡単な操作で、醤油の香・味を向上させること
ができ、保存期間中における色の濃化、香味の劣化を抑
制することによって醤油の品質の劣化を顕著に防止する
ことができる効果を有する。Color measurement and sensory tests were conducted immediately after production and after storage for 30,002 months. The results are summarized in Tables 5 and 6. Table 5 (Immediately after production) Table 6 (After 2 months storage) The present invention can improve the aroma and taste of soy sauce by the extremely simple operation of adding cyclodextrin to soy sauce, and during the storage period. It has the effect of significantly preventing deterioration of the quality of soy sauce by suppressing the deepening of color and deterioration of flavor.
Claims (1)
加することを特徴とする醤油製造法。1. A soy sauce production method characterized by adding cyclodextrin when producing soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53145856A JPS6036268B2 (en) | 1978-11-24 | 1978-11-24 | soy sauce manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53145856A JPS6036268B2 (en) | 1978-11-24 | 1978-11-24 | soy sauce manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5571472A JPS5571472A (en) | 1980-05-29 |
| JPS6036268B2 true JPS6036268B2 (en) | 1985-08-19 |
Family
ID=15394655
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP53145856A Expired JPS6036268B2 (en) | 1978-11-24 | 1978-11-24 | soy sauce manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6036268B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57177670A (en) * | 1981-04-27 | 1982-11-01 | Kikkoman Corp | Concentrating method of soy sauce |
| JPH06192905A (en) * | 1992-08-05 | 1994-07-12 | C Sutatsufu:Kk | Set of integrally formed sun visor and round fan |
-
1978
- 1978-11-24 JP JP53145856A patent/JPS6036268B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5571472A (en) | 1980-05-29 |
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