【発明の詳細な説明】[Detailed description of the invention]
本発明は、脱脂加工大豆の窒素利用率を高め、
かつ、Ｎ性を低減せしめる方法に関するものであ
る。
また、本発明は、窒素利用率を高め、かつ、Ｎ
性を低減させた醤油を醸造する方法に関するもの
である。
一般に、醤油醸造には脱脂加工大豆を用い、こ
れを蒸煮して蛋白変性を行い、これを焙炒割砕小
麦と混合し、製麹し、食塩水と混合し、長時間熟
成させて醤油を醸造している。古くから、醤油醸
造には丸大豆、脱脂大豆が用いられるが、現在で
は特に醤油醸造用として製造される脱脂加工大豆
が広く用いられるようになつている。
一般の醤油醸造においては、この脱脂加工大豆
を蒸煮し、大豆蛋白質を未変性の状態から変性状
態に変え、蛋白分解酵素による分解を受け易くし
ている。脱脂加工大豆の蒸煮条件は、全ての脱脂
加工大豆粒子の蛋白質を未変性の状態から完全に
変性する必要があり、それと同時に、過蒸煮によ
る過変性とならないように制御することが必要で
ある。未変性の大豆蛋白質は醤油中に溶解するが
蛋白分解酵素による分解を受け難いので、高分子
蛋白質のままで残存し、製品醤油を希釈し、加熱
すると混濁を生じて（Ｎ性と称する）醤油や、蛋
白分解調味料の商品価値を減ずる。また、過変性
した大豆蛋白質は不溶性でかつ蛋白分解酵素によ
る分解を受け難いので、醤油醸造期間中に分解さ
せることなく、粕に移行してしまうので、製品の
窒素利用率が低下する欠点を生ずる。
近年は、脱脂加工大豆の蒸煮条件として高温短
時間蒸煮（蒸煮圧力、飽和蒸気で、1.5〜８Kg/cm2
Ｇ程度、蒸煮時間10分〜５秒程度）が実施されて
きており、全体としては窒素利用率が向上してき
ている。そして、この温度と時間は、高温になれ
ばなるほど厳密な関係があり、適正な変性条件の
設定は条件の幅が狭く非常に困難になる。たとえ
ば、蒸煮温度を一定に保つことは、一見容易に考
えられるけれども、ボイラーの負荷の変動、給水
温度、給水量の変動等による供給蒸気圧力の変動
や、供給脱脂加工大豆の量の変動、個々の粒子の
大小、厚さの相違、散水量の変動、スクリユーコ
ンベヤ等により移送脈動等による被蒸煮物の量の
変動等により、一定温度に保つことは非常に困難
である。従つて、従来は、一定の温度と時間で適
正に蒸煮しているように見えるけれども、蒸煮さ
れた脱脂加工大豆（蒸豆）の個々の粒子の蛋白質
の変性の程度は同一でなく、未変性の蛋白質、適
正に変性した蛋白質、過変性した蛋白質の混合物
になつている。このような蒸豆を用いて蛋白分解
調味料や醤油を製造すると、製品にＮ性が生じて
商品価値を減じたり、製品の窒素利用率が低下す
るという重大な欠陥が生じていた。特に、Ｎ性が
生ずることは、商品の信用を無くするという欠点
があるため是非とも避けなければならず、止むを
得ず、やや強い蒸煮を行ない、窒素利用率の低下
を忍んでやや過変性となるような蒸煮条件を設定
していた。従つて、脱脂加工大豆蛋白質が適正な
変性となるような蒸煮条件の幅が広くなければ、
未変性蛋白質によるＮ性の発生や過変性蛋白質に
よる窒素利用率の低下という欠点を無くすること
ができるが従来はこのような蒸煮条件の幅を広く
する方法は知られていなかつた。
本発明者らは、Ｎ性を少くし、かつ窒素利用率
を高めるために研究した結果、まず、従来の脱脂
加工大豆の油脂含量が0.8〜0.3％にまでも脱脂さ
れてしまつていることを知り、次に、脱脂加工大
豆の油脂含量を1.0〜3.0％に高めてみたところ、
全く意外なことに、醤油のＮ性が少くなり、そし
て、醤油諸味の窒素利用率が上昇することを知つ
たのである。そして、1.0〜3.0％の油脂含量とし
た脱脂加工大豆を高温、短時間蒸煮し、単に蛋白
分解酵素で分解させる場合でもＮ性は少くなり、
窒素利用率は上昇することが分つたのである。油
脂含量の測定は、常法によるエーテル抽出16時間
の粗脂肪の測定によつた。
本発明は、これら知見から完成されたもので、
1.0〜3.0％の油脂を含有する脱脂加工大豆を高
温、短時間蒸煮し、得られた蒸煮物を用いて常法
によつて醤油醸造を行うことを特徴とする醤油醸
造法である。
本発明において特色とするところは、高温、短
時間蒸煮する脱脂加工大豆の油脂含量を1.0〜3.0
％としておくことにある。市販の脱脂加工大豆の
油脂含量は一般に0.8％以下に脱脂されているの
で、本発明においては、脱脂を油脂含量1.0〜3.0
％におさえた脱脂加工大豆を新たに製造するか、
又は、市販の油脂含量0.3〜0.8％の脱脂加工大豆
に大豆油等の油脂を添加して油脂量1.0〜3.0％に
調整しなければならない。
蒸煮による蛋白変性処理において、油脂含量の
わずかな増量だけで、いかなる理由で、Ｎ性が減
少し、窒素利用率が上昇するのか、その詳細は明
らかではないが、高温、短時間蒸煮が油脂含量の
1.0〜3.0％と合致して、蛋白質の変性を過不足な
く適度のものに促進させるものと考えられる。
1.0〜3.0％の油脂を含む脱脂加工大豆は加水
し、高温、短時間蒸煮される。加水は約120〜150
％程度の散水によるもので、蒸煮は飽和蒸気1.5
〜８Kg/cm2（約128〜176℃）程度が適当であり、
蒸煮時間は10分〜５秒程度で十分である。
これ等の範囲で、散水量、温度（圧力）時間を
適宜組合せてＮ性がなく消化率の高い組合せ条件
を選べばよい。
蒸煮された脱脂加工大豆（蒸豆）は、そのまま
酵素消化させてアミノ酸液又は調味料とするか、
又は、蒸豆と焙炒割砕小麦と混合し、麹とし、食
塩水と混合して、熟成させ、醤油を製造するもの
である。
醤油を製造するには、蒸煮脱脂加工大豆と焙炒
割砕小麦を混合し、製麹して麹となし、これを食
塩水で仕込み、90〜120日醸造することによつて
醤油諸味が得られ、この諸味を圧搾して生醤油が
得られる。
ここに得られる醤油はＮ性がほとんどなく、し
かも窒素利用率が向上しているのである。
ここでいう窒素利用率とは、可溶性全窒素／全
窒素で表わされるものである。これは実験例及び
実施例におけるものも同様である。
次に本発明の実験例及び実施例を示す。
実験例 １
生の圧扁大豆からヘキサン抽出程度を変えて表
１の各種の油脂含量の脱脂加工大豆を調整した。
この各サンプルを更に湿熱加熱し、NSI
（Nitrogen Solubility Index、可溶性窒素／全窒
素）が18〜20となるようにして脱脂加工大豆を調
整した。各脱脂加工大豆を用いて、蒸煮脱脂加工
大豆の酵素消化率を測定し、別に、常法により麹
を製造し、更に醤油を醸造し窒素利用率を測定し
た。
その結果は表１に示される。ただし、各条件は
次の通りである。
蒸煮条件：133％散水、飽和蒸気4.0Kg/cm2G、90
秒間蒸煮した。
酵素消化条件：蒸煮脱脂加工大豆70ｇにプロテア
ーゼアマノＰ−３（商品名）１ｇ及び18.5％
食塩水140mlを加え、43℃で１週間消化させ
た。
窒素利用率：酵素剤の窒素量を差し引いて計算し
た。
The present invention increases the nitrogen utilization rate of defatted processed soybeans,
The present invention also relates to a method for reducing N-characteristics. Further, the present invention increases the nitrogen utilization rate and
The present invention relates to a method for brewing soy sauce with reduced oxidation. Generally, defatted processed soybeans are used to brew soy sauce, which is then steamed to denature the protein, mixed with roasted and cracked wheat, made into koji, mixed with brine, and aged for a long time to produce soy sauce. It's brewing. Since ancient times, whole soybeans and defatted soybeans have been used for soy sauce brewing, but now defatted processed soybeans, which are produced especially for soy sauce brewing, are being widely used. In general soy sauce brewing, this defatted processed soybean is steamed to change the soybean protein from an undenatured state to a denatured state, making it more susceptible to decomposition by proteolytic enzymes. The steaming conditions for defatted soybeans must be controlled to completely denature the proteins in all defatted soybean particles from an undenatured state, and at the same time, to avoid overdenaturation due to overcooking. Undenatured soybean protein dissolves in soy sauce, but it is difficult to be degraded by proteolytic enzymes, so it remains as a high-molecular protein, and when the product soy sauce is diluted and heated, it becomes cloudy (referred to as N-type soy sauce). or reduce the commercial value of proteolytic seasonings. In addition, since hyperdenatured soybean proteins are insoluble and difficult to be degraded by proteolytic enzymes, they are transferred to the lees without being degraded during the soy sauce brewing period, resulting in the disadvantage that the nitrogen utilization rate of the product is reduced. . In recent years, high-temperature and short-time steaming (steaming pressure, saturated steam, 1.5 to 8 Kg/cm 2
G, and steaming time of about 10 minutes to 5 seconds), and overall the nitrogen utilization rate has improved. There is a stricter relationship between temperature and time as the temperature increases, and setting appropriate denaturation conditions becomes extremely difficult due to the narrow range of conditions. For example, keeping the steaming temperature constant may seem easy at first glance, but fluctuations in the steam pressure supplied due to changes in the boiler load, fluctuations in the water supply temperature, fluctuations in the amount of water supplied, fluctuations in the amount of defatted soybeans supplied, etc. It is extremely difficult to maintain a constant temperature due to differences in the size and thickness of particles, fluctuations in the amount of water sprinkled, and fluctuations in the amount of material to be cooked due to transport pulsations caused by screw conveyors, etc. Therefore, in the past, although it appears that steaming is done properly at a constant temperature and time, the degree of protein denaturation in individual grains of steamed defatted soybeans (steamed beans) is not the same; protein, properly denatured protein, and hyperdenatured protein. When such steamed beans are used to produce proteolytic seasonings and soy sauce, the products have N-characteristics, which reduces the commercial value and reduces the nitrogen utilization rate of the products, which are serious defects. In particular, the formation of N properties must be avoided at all costs, as it has the disadvantage of losing trust in the product.Therefore, it is unavoidable to carry out rather strong steaming, and the nitrogen utilization rate decreases, resulting in slight overdenaturation. The steaming conditions were set so that Therefore, unless the range of steaming conditions is wide enough to properly denature defatted soybean protein,
Although it is possible to eliminate the disadvantages of generation of N properties due to undenatured proteins and decrease in nitrogen utilization rate due to hyperdenatured proteins, no method of widening the range of such steaming conditions has been known so far. As a result of our research to reduce N properties and increase nitrogen utilization, we first discovered that conventionally defatted soybeans have been defatted to an oil content of 0.8 to 0.3%. After learning about this, we next tried increasing the fat and oil content of defatted soybeans to 1.0 to 3.0%.
To my complete surprise, I learned that the nitrogen content of soy sauce decreases and the nitrogen utilization rate of soy sauce moromi increases. Even when defatted soybeans with an oil content of 1.0 to 3.0% are steamed at high temperatures for a short period of time and simply decomposed with proteolytic enzymes, the N properties are reduced.
It was found that the nitrogen utilization rate increased. The fat and oil content was measured by measuring crude fat after 16 hours of ether extraction using a conventional method. The present invention was completed based on these findings,
This soy sauce brewing method is characterized by steaming defatted processed soybeans containing 1.0 to 3.0% fat and oil at high temperatures for a short period of time, and using the resulting steamed product to brew soy sauce in a conventional manner. The feature of this invention is that the fat content of defatted soybeans that are steamed at high temperature and for a short time is 1.0 to 3.0.
The reason is to set it as %. The fat content of commercially available defatted soybeans is generally defatted to 0.8% or less, so in the present invention, defatting is carried out to a fat content of 1.0 to 3.0%.
% of defatted processed soybeans, or
Alternatively, fats and oils such as soybean oil must be added to commercially available defatted processed soybeans with a fat content of 0.3 to 0.8% to adjust the fat content to 1.0 to 3.0%. In protein denaturation treatment by steaming, it is not clear why the N property decreases and the nitrogen utilization rate increases with just a slight increase in fat content, but high temperature, short-time steaming increases the fat content. of
It is considered that the content of 1.0 to 3.0% promotes protein denaturation to an appropriate level without too much or too little. Defatted soybeans containing 1.0 to 3.0% fat and oil are added with water and steamed at high temperatures for a short period of time. Add water about 120-150
% water sprinkling, and steaming uses saturated steam of 1.5%.
~8Kg/cm 2 (approximately 128~176℃) is appropriate.
Steaming time of about 10 minutes to 5 seconds is sufficient. Within these ranges, the amount of water sprinkling, temperature (pressure) and time may be appropriately combined to select combination conditions that are free from N properties and have a high digestibility. Steamed defatted processed soybeans (steamed beans) can be enzymatically digested as is to make amino acid liquid or seasoning, or
Alternatively, soy sauce is produced by mixing steamed beans and roasted and cracked wheat to form koji, mixing with brine, and aging. To produce soy sauce, steamed and defatted soybeans are mixed with roasted and cracked wheat, made into koji, which is then mixed with salt water and brewed for 90 to 120 days to obtain the soy sauce moromi flavor. This moromi is then pressed to obtain raw soy sauce. The soy sauce obtained here has almost no nitrogen content and has an improved nitrogen utilization rate. The nitrogen utilization rate here is expressed as total soluble nitrogen/total nitrogen. This also applies to the experimental examples and examples. Next, experimental examples and examples of the present invention will be shown. Experimental Example 1 Defatted processed soybeans with various oil and fat contents shown in Table 1 were prepared by changing the degree of hexane extraction from raw compressed soybeans.
Each sample was further heated with wet heat, and NSI
Defatted processed soybeans were adjusted to have a Nitrogen Solubility Index (soluble nitrogen/total nitrogen) of 18 to 20. Using each defatted soybean, the enzyme digestibility of the steamed and defatted soybean was measured. Separately, koji was produced by a conventional method, soy sauce was brewed, and the nitrogen utilization rate was measured. The results are shown in Table 1. However, each condition is as follows. Steaming conditions: 133% watering, saturated steam 4.0Kg/cm 2 G, 90
Steamed for seconds. Enzyme digestion conditions: 70g of steamed and defatted soybeans, 1g of protease Amano P-3 (trade name) and 18.5%
140 ml of saline was added and the mixture was digested at 43°C for one week. Nitrogen utilization rate: Calculated by subtracting the amount of nitrogen in the enzyme agent.
【表】
表１から明らかなように油脂含量1.00％以上の
脱脂加工大豆は同一条件の蒸煮によつて酵素分解
による窒素利用率も醤油諸味の窒素利用率も対照
のものより高くなつた。特に油脂含量1.2〜2.0％
の範囲でより高い窒素利用率となつた。
本発明における脱脂加工大豆の油脂含量は１％
以上であれば好ましい結果が得られるが、３％以
上の油脂含量で、１〜３％の油脂含量のものより
特に窒素利用率が向上することがないし、脱脂加
工大豆に由来する油は醤油諸味の圧搾工程などで
醤油油として回収されるが、この醤油油は特に用
途がないので、脱脂加工大豆に必要以上の油を含
有させる必要はない。また、製油業から見れば、
大豆中の油はできるだけ多く大豆油として回収す
ることが経済的に好ましいので以上に述べた理由
から、本発明に用いる脱脂加工大豆中の油脂含量
は１〜３％であることが好ましい。
実験例 ２
市販の脱脂加工大豆（油脂含量0.68％）を０
％、1.5％、2.5％の大豆油を含む各ヘキサンにそ
れぞれ24時間浸漬し、これを風乾し、各サンプル
とした。
上記各サンプルについて実験例１の酵素消化条
件と同様に酵素消化を行つた。その結果は次の表
２に示される。[Table] As is clear from Table 1, when defatted processed soybeans with an oil content of 1.00% or more were steamed under the same conditions, the nitrogen utilization rate due to enzymatic decomposition and the nitrogen utilization rate of soy sauce moromi were higher than those of the control. Especially oil content 1.2~2.0%
The nitrogen utilization rate was higher in the range of . The fat and oil content of defatted soybeans in the present invention is 1%
Favorable results can be obtained if the oil content is 3% or more, but the nitrogen utilization rate is not particularly improved compared to oil content of 1 to 3%, and the oil derived from defatted soybeans is used for soy sauce moromi. Soy sauce oil is recovered as soy sauce oil during the pressing process, but since this soy sauce oil has no particular use, there is no need for defatted processed soybeans to contain more oil than necessary. Also, from the perspective of the oil refining industry,
Since it is economically preferable to recover as much of the oil in soybeans as soybean oil as possible, for the reasons stated above, it is preferable that the oil content in the defatted soybeans used in the present invention is 1 to 3%. Experimental example 2 Commercially available defatted processed soybeans (oil content 0.68%)
%, 1.5%, and 2.5% of soybean oil for 24 hours, and air-dried to obtain each sample. Enzyme digestion was performed on each of the above samples under the same enzyme digestion conditions as in Experimental Example 1. The results are shown in Table 2 below.
【表】
第２表によれば、油脂含量の低い脱脂加工大豆
に大豆油を添加することにより同一の蒸煮条件で
も窒素利用率の高い酵素分解物を得ることができ
た。
実験例 ３
実験例１の処理をして得られたサンプル１（対
照）、２、３、４、５、６、７についてＮ性の試
験を行つた。
各サンプルは試験例１におけると同じ酵素消化
条件によつて処理し、酵素消化液を得、これをそ
れぞれ水で６倍に希釈し、100℃で10分間加熱し
たときに生成する濁りをＮ性とした。その結果は
表３に示される。[Table] According to Table 2, by adding soybean oil to defatted processed soybeans with a low oil and fat content, it was possible to obtain an enzymatically decomposed product with a high nitrogen utilization rate even under the same steaming conditions. Experimental Example 3 Samples 1 (control), 2, 3, 4, 5, 6, and 7 obtained by the treatment in Experimental Example 1 were tested for N property. Each sample was treated with the same enzymatic digestion conditions as in Test Example 1 to obtain an enzymatic digestion fluid, diluted 6 times with water, and heated at 100°C for 10 minutes. And so. The results are shown in Table 3.
【表】
ただし、−はＮ性なし、
＋はＮ性が確認される、
をそれぞれ示す。
表３によれば同一条件の蒸煮によつて、本発明
によるサンプル２〜６はＮ性を示すことがなく、
良好な酵素消化液を得ることができた。
実施例
油脂含量2.2％に残油させた脱脂加工大豆を飽
和蒸気4.0Kg/cm2G（152℃）で90秒間蒸煮した。
得られた蒸煮脱脂加工大豆780ｇと焙炒割砕小麦
335ｇと種麹１ｇを混合し、常法により製麹し
た。
得られた麹を24.7％食塩水で12水仕込を行い、
30℃で120日間醸熟を行つた。得られた諸味の窒
素利用率は高く、それから得た醤油にはＮ性は全
く認められず、風味良好な諸味であつた。
これとは別に、対照として油分0.65％の市販脱
脂加工大豆を用いて全く同じ方法によつて醤油諸
味を得た。
次に、上述の両方法によつて得た、本発明によ
る諸味と対照諸味の分析値を表４に示す。[Table] However, - indicates that there is no N property, and + indicates that N property is confirmed. According to Table 3, by steaming under the same conditions, samples 2 to 6 according to the present invention did not exhibit N properties.
We were able to obtain a good enzymatic digestion fluid. Example Defatted processed soybeans with a residual oil content of 2.2% were steamed for 90 seconds with saturated steam of 4.0 Kg/cm 2 G (152°C).
780g of the resulting steamed and defatted soybeans and roasted cracked wheat
335 g and 1 g of seed koji were mixed and koji was made by a conventional method. The resulting koji was brewed with 24.7% salt solution for 12 hours.
Maturing was carried out at 30℃ for 120 days. The nitrogen utilization rate of the obtained moromi was high, and the soy sauce obtained from it had no N character at all, and had a good flavor. Separately, as a control, soy sauce moromi was obtained using commercially available defatted processed soybeans with an oil content of 0.65% in exactly the same manner. Next, Table 4 shows the analytical values of the moromi according to the present invention and the control moromi obtained by both of the above methods.
【表】
以上述べたように、1.0〜3.0％の油脂を含有す
る脱脂加工大豆を蒸煮し、蛋白分解酵素もしくは
その含有物を作用せしめることにより、経済性を
そこなうことなく蛋白質の消化率を高め、また、
Ｎ性を示さない良好な酵素消化物を得ることがで
きる。
本発明によれば、1.0〜3.0％の油脂を含有する
脱脂加工大豆を蒸煮し、以後常法に従つて製麹
し、仕込み、圧搾することにより窒素利用率が高
く、Ｎ性を示さない良好な醤油を醸造することが
できる。
本発明によれば脱脂加工大豆の蒸煮条件の許容
範囲が広いので、蒸煮圧力の変動、供給脱脂加工
大豆量の変動等による未変性、過変性大豆蛋白を
含むことがなく、窒素利用率が高く、Ｎ性のない
大豆蛋白酵素分解物や醤油を製造することができ
る。[Table] As mentioned above, by steaming defatted processed soybeans containing 1.0 to 3.0% fat and oil and allowing proteolytic enzymes or their contents to act on them, protein digestibility can be increased without sacrificing economic efficiency. ,Also,
A good enzymatic digest that does not exhibit N properties can be obtained. According to the present invention, defatted processed soybeans containing 1.0 to 3.0% fat and oil are steamed, and then koji is made, prepared, and pressed according to conventional methods, resulting in a high nitrogen utilization rate and a good quality product that does not exhibit N properties. You can brew soy sauce. According to the present invention, the permissible range of steaming conditions for defatted soybeans is wide, so that undenatured or hyperdenatured soybean proteins are not contained due to fluctuations in steaming pressure or the amount of defatted soybeans supplied, and the nitrogen utilization rate is high. It is possible to produce soybean protein enzyme decomposition products and soy sauce that have no N properties.