JPS606180B2 - How to make soy sauce - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing soy sauce with improved quality.

Sesame oil is a representative seasoning liquid in Japan with a tradition of several hundred years, and in recent years, its use in Western countries is said to be on the rise.

Regular oil has a complex flavor created by the combination of the rich taste of nitrogen components such as amino acids and peptides that harmonize with sugar and salt, and the aromatic aroma created by many volatile components including alcohol. It is a seasoning that has

In recent years, there has been a tendency for consumers to prefer higher quality products when it comes to soy sauce and the like.

In order to achieve higher quality products, it is important to improve the aroma, that is, to remove malt and mold odors, and in particular, when using the quick acid method, remove foreign odors such as bean odor. Conventionally, a method known to remove off-flavors from soy sauce or sake is to add activated carbon to brewed soy sauce or sake.Activated carbon has the effect of adsorbing and removing off-odor tastes, but it does not remove off-odor tastes. Since it does not selectively adsorb only the desired aroma, it has the disadvantage that the desired aroma is removed at the same time, resulting in a product with poor flavor.

For this reason, activated charcoal is only used for the purpose of relief in cases of abnormal fermentation. The inventors of the present invention have conducted various researches with the aim of developing a method for efficiently producing soy sauce with improved quality, especially aroma. As a result, the inventors have conducted various researches with the aim of developing a method for efficiently producing soy sauce with improved quality, especially aroma. By adding activated carbon to the fermentation/ripening or digestion process of moromi, this objective is achieved, and at the same time improves the operability of the koji making process and the sanatsu process, and also reduces coating and color (browning). The present invention was completed based on the discovery that it is possible to prevent

That is, the present invention relates to a method for producing soy sauce, which is characterized in that activated carbon is added to the raw material processing, koji making, fermentation/ripening, or digestion process to produce a stable soy sauce with improved quality. This is the manufacturing method.

The activated carbon used in the present invention can be of any type as long as it is used for food production.

Activated carbon is added during the heating denaturation of raw materials, during koji making, during fermentation/ripening, or during the digestion process. Even if it is added, the effect of the present invention will not be achieved.

The amount of activated carbon added is 0.5 to 5.0% based on the raw material of soy sauce.
(dried product), but it is most effective when used in the raw material processing step, and the effect gradually decreases when used in subsequent steps. Therefore, it is necessary to gradually increase the amount of activated carbon added, and it is necessary to increase the amount of activated carbon by 1 to 2 times in the koji making process and 3 to 5 times in the moromi process. In the process after the raw material, the effect is extremely small, and even if one volume is added, the effect is only about 50%, and on the contrary, the desirable aroma is removed, which deteriorates the quality of the product. The effects of adding activated carbon in each step will be explained below.

When activated carbon is added together with defatted soybeans during raw material processing, especially during soybean steaming, the adhesion between defatted soybean particles is reduced, allowing for uniform water absorption and uniform boiling. The effectiveness of chopsticks is recognized in improving unevenness and workability. The reason for this is presumed to be that the activated carbon absorbs some of the proteins and compounds released from the defatted soybeans during boiling, reducing the stickiness between the defatted soybeans.This effect is also noticeable when steamed beans are cooled. Generally, the surface of the cooled beans is colored reddish-brown due to the reaction between the high-temperature steamed soybeans and the large amount of air supplied during cooling, but the addition of activated carbon reduces this reaction and reduces browning in subsequent steps. Become.

The presence of activated carbon during noodle production eliminates flake clumps in the noodle ingredients and creates a uniform koji ingredient. It can prevent homogenization and inevitably prevent the local growth of high-temperature bacteria resulting from the parenthesis phenomenon.

Activated carbon also seems to have some role in regulating moisture during the growth of noodle bacteria, making it possible to obtain koji with relatively high moisture content and high enzymatic activity. The reason for this is thought to be to prevent the moisture retained in defatted soybeans from rapidly escaping during koji production, and the growth of koji mold mycelium is very good around 24 hours after koji production.

In addition, there is little stuffy odor in the koji-making chamber during koji-making, and it is filled with a clean koji aroma, and it is particularly effective when used in the koji-making process when the ratio of defatted soybeans is high.

The presence of activated carbon in the moromi fermentation process has the effect of reducing the oxidative browning rate of the product raw water. The reason for this is not clear, but it is thought that activated carbon supplements the precursor intermediate that promotes the tail-modification reaction, which is said to be produced at the early stage of moromi preparation when proteolysis and glucose production are active. Other koji to which activated carbon has been added during the koji making process or raw material processing process reduces the hydrophobic properties seen in the early stage of koji preparation, mixes well with salt water, and causes an exothermic reaction resulting from uneven permeation of salt water in the early stage of preparation. There is little growth of bacteria and the quality of the moromi is good.

Another effect of activated charcoal is that it reduces the amount of namaage and hiiri-nuri, probably due to the adsorption of cyclic amino acids such as tyrosine and tryptophan, which are produced when proteins are decomposed during moromi fermentation.

In addition, since the activated carbon acts as a filtering aid during pressing of moromi, natural dripping is quick and the pressability is good.

In particular, there is almost no elution of the fine pieces of moromi that leak from the sand cloth during general cutting, which reduces the workload of finishing the finishing sand cloth in the subsequent process.
However, this also helps improve yield. The effect of activated carbon addition is not limited to the conventional natural soy sauce brewing method.
High-temperature digestion method, koji reduction method that adds partially denatured protein raw materials,
Alternatively, the effectiveness of this machine is also recognized in the liquid koji method, which uses liquid koji to digest (decompose) protein raw materials.

The product obtained by the method of the present invention has a stuffy odor, a musty odor, and a koji odor.
It has no foreign odor such as bean odor, has a slightly light malt odor, has a good aroma, and is of excellent quality with a deep red color and a smooth texture.

This will be explained in detail in Examples below.

Example 1 When 600k9 of defatted soybeans were steamed in an NK can, 12k9 (2% of the defatted soybeans) of dry activated carbon was added to the defatted soybeans, water was sprinkled in the usual manner, and steaming was carried out. I got it.

Separately, 600kg of wheat was crushed, mixed with the steamed and defatted soybeans mixed with the above activated carbon, and the resulting koji was prepared using IZ water with 22.5 m/d' of salt water. 2 was carried out for 3 months at o~28o○.

After that, it is aged for one month at room temperature and then pressed to produce T-NI. 6
0 ta', salt 17.5 ta'd' and raw tin 3.02 were obtained.

The analytical values and sensory evaluation results at each step were as follows, compared to raw fried rice produced in the same scale and using the same equipment as usual without adding activated carbon.

Table 1: When 3.0% activated carbon (15.2% based on protein raw material) was added to the soy sauce obtained without the above activated carbon and mixed and passed through a sieve, the stuffy odor was slightly reduced but completely removed. On the contrary, the unique and pleasant aroma of soy sauce was lost, and only a product with poor flavor was obtained.

Example 2 5.0 kg of defatted soybeans were subjected to swelling 8 modification treatment (180o0, 35k9/ground, 3
After sprinkling water and making koji, the resulting koji was added to 2.2 times the amount of salt water (16 m/d') and 40 to 45 q0 and 7 to 1
In a method for obtaining high-nitrogen, low-salt soy sauce by rapid acid decomposition for 4 days, 2.0% activated carbon was added to defatted soybeans according to the method shown below, and the effect of the addition of activated carbon was investigated.

The results are shown in Table 2. ■ Activated carbon is kneaded into defatted soybeans and treated with an extruder.

After spraying and mixing activated carbon-added defatted soybeans that have been subjected to swelling and denaturation treatment, koji is made.

tc} The koji is poured into salt water containing activated carbon and then decomposed.

[D) Activated carbon is added to the product obtained without the addition of activated carbon, mixed and separated.

Table 2: Effect of addition of activated carbon Next, the products obtained in this way were heated and the intensity of browning was compared.

As an experimental method, each product was heated in boiling water, and the absorbance of each product was measured using a spectrophotometer and the average value of the absorbance was calculated. The results are shown in Table 3.

Table 3 Weird test results

Claims (1)

[Claims] 1. A method for producing soy sauce with improved quality, which comprises adding activated carbon to the raw material processing, koji making, fermentation/ripening, or digestion process.