JPH0522500B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for improving the quality of low-quality raw soy sauce. More specifically, the present invention deals with raw soy sauce that has been used for soy sauce moromi for three months or more, and has low yeast fermentation or the amount of alcohol produced and/or 4-ethylguaiacol and/or 4-ethylphenol and/or other aroma components. The present invention relates to a method for improving the quality of low-quality raw soy sauce with a low concentration of soy sauce. Generally, soy sauce is made by coating steamed soybeans with crushed roasted wheat, inoculating them with koji mold, and making koji.The resulting koji is mixed with salt water and placed in a concrete tank, iron tank, FRP resin tank, etc., and then fermented. let me,
It is produced by aging and compressing and filtering the aged moromi to obtain raw soy sauce (also called raw soy sauce), which is then pasteurized. The production of soy sauce involves the process of mixing the finished koji with salt water and placing it in a fermentation tank. In this process, enzymes such as amylase and protease are extracted from the koji using salt water, which dissolves the defatted processed soybeans and wheat, which are the raw materials, and becomes the flavor and sweetness components of soy sauce, as well as being absorbed by microorganisms. Then,
Alcohol is also produced as the main fermentation product, along with other aroma components. However, the production of koji is not normally carried out under sterile conditions, and various bacteria, yeast, etc. coexist, creating a state of competition between so-called microorganisms. In particular, in the case of ventilation-deposited koji, air is forcibly sent from below the bed to penetrate the koji layer and reach the surface of the koji layer. Bacteria and yeast brought in from the outside air are absorbed by the koji layer as if it were a filter. It is normal to have General solid koji is mixed with salt water while containing bacteria, yeast, etc. in this way, but among the bacteria and yeast mixed with salt water, bacteria that are not salt tolerant are removed in a short period of time. The bacteria will die, and only salt-tolerant bacteria will survive. In addition, in general, the typical pattern of the dynamics of microorganisms in soy sauce moromi is that first, bacteria and yeast that are not salt-tolerant die, then salt-tolerant lactic acid bacteria grow, produce lactic acid, and lower the pH of moromi. , PH is the optimum pH for yeast
In the vicinity, yeast multiplication increases, and alcohol is produced by the main fermenting yeast, followed by post-ripening fermentation by post-ripening yeasts such as Torulopsis. In addition, in recent years, as the brewing period has been shortened due to technological innovations such as heating and the addition of microorganisms, the periods of lactic acid fermentation and yeast fermentation have also become shorter, and one process is completed between them. As a result, there were no boundaries between the next process, and lactic acid fermentation and yeast fermentation began to take place almost in parallel. Therefore, the delicate balance between lactic acid bacteria and yeast became important. Similarly, among yeast groups, there is a change in the dominant yeast from time to time until the main fermenting yeast works.
As a result of the delicate balance that is now required even among yeasts, wild yeasts with weak fermentation ability sometimes grow vigorously from the early stage of preparation, and the growth of naturally necessary benign yeasts is sometimes suppressed. If the suppressed yeast is Satucharomyces luxii, alcoholic fermentation is weak and soy sauce with an alcohol concentration of about 0 to 2.3ml/100ml is produced. In this case, soy sauce that lacks aroma derived from derivatives of alcohol and other ingredients, or soy sauce that has weak antifungal properties due to the low concentration of alcohol, in other words, soy sauce that is susceptible to Saccharomyces luxii variant Halomembranis (white mold). becomes. In addition, if the yeast with poor growth is a post-ripening yeast such as Torulopsis ethielsii or Torulopsis versateilis, soy sauce with a lack of ripeness due to the lack of aroma derived from derivatives of alcohol and other ingredients, or alcohol Due to the shortage, soy sauce with weak anti-mildew properties is produced. In addition, post-ripening yeasts include 4-ethylguaiacol, 4-
Substances such as ethylphenol that have anti-mold properties are produced, but these are produced in small amounts, resulting in soy sauce that is prone to mildew. However, even though it was assumed at the time of moromi that the soy sauce would be of low quality, moromi did not have any countermeasures against this. Soy sauce with a low alcohol concentration and few aromatic components is significantly inferior to one that has undergone normal fermentation. When the soy sauce moromi brewed in this way is pressed and filtered to make raw soy sauce, the alcohol concentration is measured and a sensory test for aroma components is performed to determine that yeast fermentation is slow and that the raw soy sauce is of low quality. It will be judged that. The final solution to such low-quality raw soy sauce is to add alcohol to fine-tune the alcohol concentration, or to fine-tune the alcohol concentration and then mix it with high-quality raw soy sauce. However, problems such as deterioration of overall quality such as aroma and flavor cannot be avoided. The present invention is a raw soy sauce that has been used for soy sauce moromi for three months or more, and has low yeast fermentation or produced alcohol and/or 4-ethylguaiacol and/or 4-ethylguaiacol.
- The purpose is to improve the quality of low-quality raw soy sauce containing low concentrations of ethylphenol and/or aroma components. The present invention is a raw soy sauce that has been used for soy sauce moromi for three months or more, and has low yeast fermentation or produced alcohol and/or 4-ethylguaiacol and/or 4-ethylguaiacol.
- A method for improving low-quality raw soy sauce characterized by treating low-quality raw soy sauce with a low concentration of ethylphenol and/or other aroma components with yeast or its treated product or immobilized yeast. In the present invention, by bringing low-quality raw soy sauce into contact with yeast or its processed product that retains oxygen-based activity, such as ground bacterial cells or other immobilized yeast, the alcohol content can be reduced by 4. - It becomes possible to adjust the amount and flavor of ethylguaiacol and 4-ethylphenol. The yeast used may be any yeast related to soy sauce brewing, but examples include Satucharomyces luxii, Torulopsis ethiersii, Torulopsis versateilis, etc.
One strain selected from these species or a mixed strain of two or more strains is used. Methods for contacting yeast cells include direct contact with raw soy sauce and filtration of the cells, centrifugation, alginate gel entrapment method, K (katsupa)-carrageenan entrapment method, polyacrylamide entrapment method. The immobilized cells are then fermented either directly or by contacting the immobilized cell column with raw soy sauce, and the alcohol concentration and 4-
Ethylguaiacol, 4-ethylphenol and flavor can be adjusted. Raw soy sauce and yeast or their processed products are brought into contact at a temperature of about 10 to 40°C, and the contact time varies depending on the amount of yeast, but the contact time is long enough to generate enough alcohol, e.g. 10 minutes.
About 100 hours is sufficient. When sufficient alcohol is produced and/or 4-ethylguaiacol and 4-ethylphenol are produced, the alcohol concentration and/or the concentration of 4-ethylguaiacol and 4-ethylphenol are adjusted, and the flavor can be adjusted, contact is carried out. Just stop. After the contact is completed, the yeast or its treated product is separated,
High-quality soy sauce can be obtained by heat sterilization. Next, examples of the present invention will be shown. Example 1 Koji was made using defatted soybeans, wheat, and Aspergillus soya in a conventional manner, and 25 g of the obtained koji was produced in a conventional manner.
Mix with 100ml of concentrated saline solution and prepare.
After fermentation and maturing, the soy sauce was pressed using a conventional method to obtain raw soy sauce. When we analyzed lots of this raw soy sauce for each preparation tank, we found that most of it had undergone normal fermentation, but among them were raw soy sauces A, B, and C that had insufficient alcoholic fermentation as shown in Table 1. Were present. Note that D is an average normal alcoholic fermented soy sauce.

[Table] Analysis by romatography Separately, soy sauce yeast Satsucharomyces luxii
ATCC13356 with raw soy sauce 10ml/100ml, salt 10g/
100ml, glucose 10g/100ml, potassium phosphate 0.01g/100ml, magnesium sulfate 0.01g/100
ml, calcium chloride 0.0025g/100ml, yeast extract
0.01g/100ml, PH5.2 (hereinafter referred to as Y medium) culture medium in 10 500ml Erlenmeyer flasks, 150ml each.
Inoculate one platinum loopful into each sterilized container and inoculate at 30℃ for 72 hours.
Cultured with shaking for hours. Add this culture to 100 Y
Culture was carried out with aeration at 30°C for 72 hours in a jar fermenter containing a culture medium. 10000 of this culture
Bacteria were collected by rotation and centrifugation for 15 minutes. Add these bacteria to 10 each of raw soy sauce A, B, and C in Table 1.
The suspension was suspended at a concentration of 10 ⁸ /ml, and the cells were left in contact at 30° C. for 48 hours while being gently stirred with a stirring blade so that the bacterial cells could evenly come into contact with the raw soy sauce. After this treatment, each raw soy sauce is rotated 10,000 times 15
Yeast cells were removed by centrifugation, and the mixture was fired and strained using conventional methods. Also A, B,
For each of C, the freshly fried soy sauce before applying the method of the present invention was fired and strained, and the analytical values and sensory evaluation by a panel of 20 experts were compared with the soy sauce after applying the method of the present invention. The results are shown in Table 2.

[Table] Number of people who rated the panel as good As is clear from Table 2, by applying the method of the present invention, the amount of ethyl alcohol increased and the quality also improved in the sensory evaluation. Furthermore, for A, the soy sauce that was fired and reduced without applying the method of the present invention and the soy sauce that was fired and reduced after applying the method of the present invention were each treated with 10 ⁶ /
Inoculate to 1.5 ml in 2 glass bottles each.
They were packed and left at 30°C to observe whether a film (mildew) would form on the interface. In the soy sauce that was pasteurized without applying the present invention, the formation of a film was observed on the 20th day, but no formation of a film was observed in the soy sauce that was fired after the method of the present invention was applied. Example 2 150 ml of the Y medium used in Example 1 was placed in 10 500 ml Erlenmeyer flasks each, and after sterilization, one platinum loop of Saccharomyces luxii ATCC 14679 was inoculated into the 5 flasks and cultured with shaking at 30° C. for 72 hours. Add 500ml of this culture solution to sodium alginate solution 20 with a concentration of 2g/100ml and mix to obtain a concentration of 2.8×10 ⁶ /ml.
yeast-sodium alginate suspension. This suspension was dropped into a calcium chloride solution with a concentration of 2 g/100 ml cooled to 5°C using a constant flow pump equipped with a tube with an inner diameter of 2 mm to form beads with a diameter of approximately 3 mm, and the beads were further immersed in the same solution for 24 hours. The mixture was thoroughly solidified and a gel with ATCC14679 immobilized was prepared. One platinum loop of Torulopsis ethielci ATCC 20190 was inoculated into the remaining five Y medium bottles and cultured with shaking at 30°C for 72 hours. An immobilized gel for ATCC20190 was prepared in the same manner as for ATCC14679. The immobilized gels of ATCC14679 and ATCC20190 were placed separately in new Y medium and incubated at 30°C for 48 hours with aeration and agitation to determine the number of bacteria in the gel.
It was increased to 10 ⁸ to 10 ⁹ /g. First, add raw soy sauce B100 used in Example 1.
ATCC14679 immobilized gel 18 was added, slowly stirred with a stirring blade, and kept in contact at 30°C for 48 hours. After the completion of the reaction, the ATCC14679 immobilized gel was removed using a net made by Saran, and 100 grams of raw soy sauce B-1 was obtained. This B
-1 50 was charged with ATCC20190 immobilized gel 10, stirred with a stirring blade in the same manner, and kept in contact at 30°C for 48 hours.
After finishing, use Saran net in the same way.
ATCC20190 immobilized gel was removed (raw soy sauce B-
2). Table 3 shows the analytical values of raw soy sauce B-1 and B-2 at each treatment stage and raw soy sauce B before treatment. Furthermore, the results of sensory evaluation of each raw soy sauce after pasteurization and straining are also shown in Table 3.

[Table] Ethyl alcohol increases in B-1 compared to B,
B-2 further increases ethyl alcohol and 4-
Appropriate amounts of ethylphenol and 4-ethylguaiacol were produced. Furthermore, after firing, each of B, B-1, and B-2 was inoculated with the film-producing yeast Satucharomyces luxii variant Halomembranis at a concentration of 10 ⁶ /ml, and 1.5 of each was packed in the second glass bottle. It was left at 30°C and observed whether a film formed at the interface. In case B, to which the method of the present invention was not applied, slight production of membranes was observed on the 14th day. B-1, B-2
No mold growth was observed even after one month had passed. 18 B-1 and B-2 after 1 month
% salt water diluted twice and placed at 30℃ B
In case of -1, the production of membranes was observed earlier, although to a lesser extent. Example 3 The immobilized gel cultures obtained in Example 2, that is, the immobilized gel cultures of Satucharomyces luxii ATCC 14679 and Torulopsis ethierci ATCC 20190, were each packed into a column with an inner diameter of 5 cm and a height of 100 cm. The raw soy sauce B used in Example 1 was brought into contact with and passed through this immobilized gel-packed column. First, raw soy sauce B was supplied and brought into contact with an ATCC14679 immobilized gel-packed column at a rate of 75 to 100 ml/hour (average residence time based on the empty column of the column, 19 to 25 hours). The raw soy sauce after this passage is referred to as B-3. This B-3 was further supplied and brought into contact with an ATCC20190 immobilized gel packed column at a rate of 75 to 100 ml/hour. The raw soy sauce after this passage is referred to as B-4. Table 4 shows the analytical values of raw soy sauce B-3 and B-4 at each treatment stage and raw soy sauce B before treatment. Furthermore, each raw soy sauce was heated and strained, and the sensory evaluation results were also shown in Table 4.

[Table] As in Example 2, ethyl alcohol increased in B-3 compared to B, and ethyl alcohol further increased in B-4, and 4-ethylphenol and 4-ethylguaiacol were produced. Furthermore, each of B, B-3, and B-4 after firing was inoculated with the film-producing yeast Satucharomyces luxii variant Halomembranis at a concentration of 10 ⁶ /ml, and 1.5 of each was packed in 2 glass bottles. ,30℃
It was observed whether a film formed at the interface. In case B to which the method of the present invention was not applied, slight production of membranes was observed on the 12th day. In B-3 and B-4, no production of production membranes was observed even after one month had passed. After one month had passed, B-3 and B-4 were each diluted twice with 18% salt water and placed at 30°C, and formation of membranes was observed earlier in B-3, although slightly. Ta.

Claims (1)

[Claims] 1 Raw soy sauce that has been used as soy sauce moromi for more than 3 months, yeast fermentation is low, or alcohol and/or alcohol produced are low.
Or low-quality raw soy sauce containing low concentrations of 4-ethylguaiacol and/or 4-ethylphenol and/or other aromatic components is treated with yeast or its treated product or immobilized yeast. How to improve raw soy sauce.