JPS605266B2 - Low salt soy sauce manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing low-salt soy sauce for use in health management and low-salt dishes in response to popular rumors about favorable changes.

Unsalted soy sauce that does not contain salt and low-salt soy sauce that has a lower salt concentration are commercially available for use in low-salt dietary therapy for sick people, but most of these have strange tastes and odors that are different from conventional brewed soy sauce in terms of flavor. They are completely different, and dishes prepared using them are extremely tasteless and cannot be used in low-salt dishes for health management purposes.

In addition, the general public's preference for food has recently changed to low-salt soy sauce as people seek the original taste of food (), and at present there is no suitable low-salt soy sauce that can meet this trend. Conventional brewed soy sauce is produced by making soy sauce koji, mixing it with salt water with a salt concentration of 20% or more to make soy sauce moromi, and fermenting it while suppressing the growth of bacteria with the preservative power of salt. , the salt content is inevitably around 18%.

The present invention provides a method for producing low-salt soy sauce that can meet consumer demands and has a salt concentration of about 10%, but is almost the same as conventional brewed soy sauce in terms of aroma and taste.

The present invention attempts to produce low-sodium soy sauce by aging the additive raw materials with the enzymes remaining in the aged soy sauce moromi and a certain amount of enzymes from the added koji. The salt concentration is diluted to 10-15% to reduce the fermentation inhibiting effect, so the residual enzymes mentioned above and the added enzymes from the koji have a considerable decomposition power for proteins, starches, etc., and the fermentation and aging process is comparable. The project will be completed within a short period of time.

However, when fermentation and aging are carried out only at relatively high temperatures as in conventional brewing, the bacteria remaining in the aged moromi and the bacteria in the koji added to a certain extent will gradually multiply due to the low salt concentration. The umami components of soy sauce are broken down and further abnormal fermentation occurs, resulting in a bad aroma and no normal soy sauce.The first half is fermented for 10 to 30 days at 21-30 p.m., and then the second half is fermented for 3 months at 10-19q0. It is chilled and aged.

An embodiment of the present invention will be described below.

Add 30 parts of aged soy sauce moromi and 10 parts of distilled water, and prepare a mixture of 5 kg of steamed defatted soybeans and 5 kg of koji made by a conventional method by mixing equal amounts of boiled defatted soybeans and wheat. The mixture is aged at 260C for 15 days with occasional stirring, and then cooled at 170C for 50 days.

The results of analyzing the raw soy sauce obtained by passing the aged moromi through a pressing oven are as follows.

Above is Dodo (Home degree) PH Total nitrogen (%) 1
9.6 5.0 1.79
Nacl (%) Thread kiss (grandchild) Alcohol (grandchild) 12.0 22.10 1.
73 Chromaticity 11 This soy sauce was processed in a conventional manner and was made into a product. Upon evaluation, it was found to be excellent as a soy sauce, with excellent aroma and a good balance of umami and salt.

Other embodiments of the invention will be described below.

Add 30 g of aged soy sauce moromi and 13 g of water, add 7 k9 of koji made by the usual method by mixing half of each of steamed defatted soybeans and wheat, and let it warm for 15 days at 23 o'clock, with occasional bowing. Furthermore, it is fermented and matured at 16 qo for 30 days.

The results of analyzing the raw soy sauce obtained by passing the aged moromi through a pressing oven are as follows.

Above is a car (Baume degree) PH Total nitrogen (Tsutomu) 1
9.4 4.98 1.
76 Nacl (poly) Pure extract (%) Alcohol (derived) 11.61 21.63
1.97 chromaticity 11 In addition, this soy sauce is processed in the usual manner and evaluated as a product.
Both the aroma and taste of the soy sauce were similar to those of the above example without removing the beard.

In both of the above examples, to the aged moromi with water added, one example added a mixture of steamed defatted soybeans and koji to about 21%, and the other example added about 14% of koji. Also 5~
Good soy sauce can be brewed even if the amount is increased or decreased within the range of 30%.

In this case, if it is less than 5%, the taste of the brewed soy sauce will be bad;
If this is exceeded, the moromi will become hard like miso, making it impossible to control the moromi, and normal soy sauce will not be produced. In addition, the respective temperatures and times in hot brewing and cold brewing are as follows: 2 is o for 15 days and 1
70 for 30 days Another example is 23 for 0 for 15 days and 1
600 for 30 days, but depending on the type of vegetable raw material used and the amount of koji used, the type of koji, the amount of mixture, and the amount of preparation, Onjo may be heated at 21 to 30 oo for 10 to 30 days, and Bakijo may be heated to 10 to 30 days.
At 190C, it is best to adjust each combination within two months.

In the case of Onjo, if the temperature is less than 21℃, it has the effect of suppressing abnormal fermentation caused by various bacteria, but if the aging time exceeds 30 days, the economical efficiency decreases, and if the temperature is 31℃ or higher, the brewing acid lotus will deteriorate. As soy sauce deteriorates significantly, abnormal fermentation due to various bacteria also occurs, making it impossible to obtain good soy sauce.In the case of cold brewing, if the temperature is 10 quarts, the ripening time will exceed 2 months, making it uneconomical. In addition, if the temperature is above 20 qo, abnormal fermentation due to bacteria will occur within two months, impairing the quality of soy sauce. Once the soy sauce is almost completed, some decomposition fermentation is carried out in cold brewing, and it is aged as soy sauce, and the mutual period of time varies depending on the respective holding temperature.

Claims (1)

[Claims] 1 Add water to aged soy sauce moromi and adjust the salt concentration to 10-15.
%, one or more plant materials such as soybeans, defatted soybeans, wheat, and rice are processed to make them digestible by heating, etc., and koji that is further processed in part. 5 to 30% of either a mixture of
(Weight) A method for producing low-temperature soy sauce, which is characterized by brewing and brewing warmly at 21-30°C for 10-30 days, and then cold-brewing at 10-19°C for up to 2 months.