JPH0720426B2 - Manufacturing method of soy sauce for food processing - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing soy sauce for food processing, which is light-colored, heat-colored, has little scent, and has good drying property.

Soy sauce not only imparts aroma, flavor or richness to foods, but also has the action of eliminating the odor of food materials, so it is widely used for processing various foods, cooking, etc., but in recent years,
For the purpose of keeping the colors of foods such as fish and vegetables in their natural state, and because of the necessity of cooking, light soy sauce with a lot of colors has been favored.

On the other hand, soy sauce turns brown when it is heated during food processing and cooking, regardless of whether it is light or dark soy sauce, and changes to a dark blackish color (hereinafter referred to as "heat addition color"). ), If this is significant, the value as a product will be reduced.

Further, depending on the processed food, there is a case where a soy sauce-like flavor or an aroma derived from soy sauce is not desired, but many conventional soy sauces have a strong aroma, and use thereof may be restricted.

Furthermore, with the recent improvement of diet and diversification,
Demand for powdered Chinese soups, consommé soups, powdered soups and powdered seasonings is growing, and the consumption of powdered soy sauce, which is the base of these foods, is growing, but ordinary soy sauce is a highly hygroscopic ingredient. It is difficult to dry and pulverize because it contains a large amount, and for that pulverization, add a large amount of excipients such as dextrin,
Moreover, they are forced to heat at high temperatures.

Therefore, when the resulting product is dissolved in water again to make soy sauce, not only the color will be thickened, but it will also become burnt.
The taste becomes inferior, and the hygroscopicity and the deliquescent property make it sticky and difficult to mix uniformly with other powder components, which makes it unsuitable for the processing of powdered foods described above. Have.

Therefore, in view of such a situation, the present inventors can be used for multi-purpose applications that do not cause the inconveniences as described above when processing or cooking various foods with light color, heat increase, little aroma, good drying property. As a result of various studies to obtain various soy sauce for food processing, the present invention was finally completed.

That is, the present invention prepares soy sauce moromi with a product temperature of 37 to 43 ° C. and a salt concentration of 8 to 12% by charging warm salt water to soy sauce koji,
A method for producing soy sauce for food processing, characterized in that soy sauce yeast is mixed at a rate of 10 ⁵ or more per 1 g of the soy sauce moromi at the same time as or immediately after this preparation, and the mixture is kept at the product temperature for 5 to 20 days. According to the present invention, soy sauce koji is charged with a denatured protein raw material and warmed saline to obtain a product temperature of 37 to 43 ° C and a salt concentration of 8 to 12
% Soy sauce moromi is prepared, and at the same time or immediately after this preparation, soy sauce yeast is mixed so as to be 10 ⁵ or more per 1 g of the soy sauce moromi, and the mixture is kept at the product temperature for 5 to 20 days. It is a manufacturing method of soy sauce for processing.

According to the above-mentioned present invention, a light color is heated and increased in color, and has little scent,
In the soy sauce component, the lactic acid content is very low at 0.1% or less, so that a good dry soy sauce can be obtained.
It is possible to obtain soy sauce having a very good drying property, in which the coloration by heating and the scent are further reduced, and the content of lactic acid, sugar and glycerin in the soy sauce component is very small.

Hereinafter, the present invention will be described in detail.

Examples of soy sauce koji used in the present invention include soy sauce koji obtained by denaturing a protein raw material and a carbohydrate raw material and inoculating and culturing the seed koji mold.

The protein raw material used here is soybean, defatted soybean (defatted soybean), dehulled soybean, soybean protein meal, wheat gluten, corn gluten, etc., and carbohydrate raw material includes wheat, barley, rice, corn, etc. To be

Next, as the modified protein raw material to be added when preparing the soy sauce moromi of the present invention, soybeans, defatted soybeans and other protein raw materials are subjected to usual denaturation treatment, that is, steamed or swelled by heating under pressure with saturated steam or superheated steam. Or those obtained by kneading with heat and pressure by an extruder and expanding.

And, the addition amount thereof is preferably 0.1 to 1.5 times by weight, particularly preferably 0.2 to 1.2 times the weight of the protein raw material (undenatured raw material) used for soy sauce koji. If the amount added exceeds 1.5 times and the proportion of unmade koji raw material relatively increases, a soybean odor will be produced in the product or the raw material utilization rate will decrease.

As described above, addition of the denatured protein raw material not only reduces color loss, heat color increase and fragrance, but also significantly improves drying property, as compared with the case where the protein raw material is not added.

Next, the effects of the individual components of soy sauce on the drying properties of soy sauce will be described with reference to experimental examples.

Experimental Example Commercially available concentrated soy sauce (salt 16.9%, total nitrogen 1.5%) alone, and 1 to each of the additives shown in Table 1 below in this soy sauce.
After adding 10% (W / V) and heating and dissolving at 80 ℃, using a Mosel-Meisser type spray dryer (manufactured by Nito Atomizer), inlet temperature 135-140 ℃, outlet temperature 83-86 ℃ , Flow rate 8.
The powder was pulverized under the conditions of 2 ml / min and atomizer rotation speed of 30,000 rpm, and the drying property, that is, the recovery rate of soy sauce was examined by the following calculation formula, and the results shown in Table 1 were obtained.

However, R is the total amount of the powder directly discharged to the cyclone collector of the drying device and the dry powder remaining in the drying tower. S is the solid weight of the raw material whose specific gravity is calculated from the water content determined by the Karl Fischer method.

From the results in Table 1, starch, amino acids, soybean protein hydrolyzate and salt as soy sauce components have good drying properties when the concentration is increased, while glucose, lactic acid, and glycerin have the opposite drying properties. It turns out that is worse.

The present inventors have found that the addition of a denatured protein material yields soy sauce that is very low in glucose, lactic acid and glycerin, and therefore very dry soy sauce.

Next, as the warmed saline used in the present invention, the temperature, the salt concentration and the pumping water amount are set so that the moromi product temperature immediately after charging is 37 to 43 ° C and the salt concentration is in the range of 8 to 12%. It is necessary. When the temperature is lower than 37 ° C, lactic acid bacteria and other miscellaneous bacteria start to proliferate vigorously, which is not preferable. On the contrary, when the temperature is higher than 43 ° C, breeding and fermentation of yeast are inhibited, which is not preferable. If the salt concentration is less than 8%, the risk of spoilage is extremely high, while if it exceeds 12%, the fermentation period becomes long, which is not preferable.

Next, the soy sauce yeast used in the present invention includes salt-tolerant soy sauce yeast isolated from ordinary soy sauce moromi, for example, Saccharomyces rouxii.

The amount added is 10 ⁵ per 1 g of soy sauce moromi just after the preparation.
It is important that the number is at least 1, and if it is less than this, the risk of spoilage or poor fermentation becomes extremely high.

In addition, it is necessary to add it at the same time as the preparation (that is, when preparing soy sauce moromi) or immediately after the preparation (that is, within a few hours after the completion of preparation). Since moromi is kept at a low salt concentration and at a temperature suitable for the growth of spoilage bacteria, there is a risk of spoilage at once, and most importantly, the product soy sauce is poorly dry. Therefore, the object of the present invention is not achieved.

Next, the moromi mash prepared by the above method is kept at 37 to 43 ° C, especially 39 to 41 ° C for 5 to 20 days. This is also important in the present invention, when the temperature is less than 37 ° C, lactic acid bacteria mixed from soy sauce koji and a brewery, the risk of spoiling soy sauce moromi by miscellaneous bacteria is extremely high. It is not preferable because fermentation is inhibited.

Further, if the holding period is less than 5 days, alcoholic fermentation is not sufficient and the components are insufficiently eluted. On the other hand, if it exceeds 20 days, the moromi broth gradually turns brown, and the color of the product soy sauce increases by heating, which is not preferable. Needless to say, stirring is sometimes performed during the holding period.

The soy sauce moromi mash thus obtained is subjected to squeeze filtration by a conventional method as it is or after being supplemented with salt, and as it is or after being fired, it is pulled to obtain the soy sauce of the present invention.

As is clear from the above explanation, soy sauce produced by the traditional method is a very excellent seasoning having a good aroma and a good taste under ordinary cooking conditions. However, in the past, the heating conditions were around 100 ° C at most, but today, for the purpose of long-term preservation of cooked foods, heat sterilization at 110 to 120 ° C and powdering (drying) at high temperatures are sometimes used. Soy sauce produced by traditional methods does not take into account such harsh processing conditions, so the color of the finished cooked product will increase to black and reduce taste, There is a risk of losing the good aroma of soy sauce. However, according to the present invention, a soy sauce for food processing, which has the above-mentioned inconvenience and has the following new characteristics, can be obtained.

Compared to ordinary soy sauce, the heat color increase (thickening of chromaticity) is extremely slow, and when the soy sauce is heated as it is (100 ° C), it is 0.5 to 0.8 times that of ordinary thick soy sauce. In many cooked products, soy sauce is heated in a diluted state, and this difference is further magnified.

 The chromaticity is close to that of soy sauce, which is No. 24-28.

The total nitrogen is the same as that of the dark soy sauce (honjojo JAS special grade), and the taste is the same.

The scent is lighter than dark soy sauce, and there is no strong scent unique to dark soy sauce.

Since the initial color is light and there is little color increase due to heating, the color tone of the cooked product is light.

Since there are few hygroscopic components, it is easy to dry powder.

Since the color is stable against heating, a light powder soy sauce is obtained. Further, the obtained powdered soy sauce is sticky and has less blocking, so that workability is improved.

Since it is stable to heating, it is suitable for cooked foods such as canned foods and retorts that are processed at high temperatures for a long time. Even when simmering for a long time such as Tsukudani, the color tone of the boil is good.

When the side dish is boiled, it is a light color, so the color of the material is not spoiled and the color is bright.

According to the present invention, soy sauce having a low content of lactic acid, sugar, and glycerin can be obtained.
Soy sauce having a content of 0.1% or less, 1% or less, and 1% or less has a very light color, has little heat color increase, has little fragrance, and has extremely good dryness.

Hereinafter, the present invention will be described in detail with reference to examples.

Example 1 Defatted soybeans and wheat were used as shown in Table 2 below to obtain soy sauce koji, and defatted soybeans that had been heat-denatured (dry product)
Were added as shown in the same table and heated to 42 ° C 11.7%
A soy sauce moromi with a product temperature of 40 ° C. and a salt concentration of 9% was prepared by charging 1.4 l of saline solution. At the same time as this preparation, seed soy sauce yeast was added (5 × 10 ⁵ soy sauce yeast immediately after preparation / g of Moromi), stirred occasionally, kept at 40 ° C. for 10 days, 170 g of salt was added (complementary salt), dissolved and compressed. As a result, soy sauce for food processing was obtained, which had a very light color and showed heat color increase as shown in Table 2.

For comparison, soy sauce koji was prepared using defatted soybeans and wheat as a control, and this was placed in 1.3 l of 23% saline solution at 28 ° C.
After being held for 6 months with occasional stirring, the product was squeezed to obtain soy sauce.

After standardizing these soy sauces to 17% salt and 1.6% total nitrogen, heat and pull to obtain product soy sauce.
After heating for a period of time and examining the change in color saturation, the results shown in Table 2 were obtained. In addition, Irozawa was obtained by measuring the absorbance at 550 nm in a liquid layer of 1 mm.

From the results shown in Table 2, the soy sauce for food processing of the present invention has much lighter color than the control soy sauce in any of the categories, and the heat color increase is 0.5 to 0.75 times lower than the control soy sauce. I understand. It is also found that the addition of heat-modified degreased soybeans to soy sauce moromi greatly reduces the heat color increase.

Example 2 1 kg of defatted soybean that had been steam-denatured by a conventional method and 1 kg of wheat that had been fried and crushed by a conventional method were mixed and inoculated with commercially available seed koji for soy sauce to make koji, and soy sauce koji was prepared. Obtained. 1.3kg of defatted soybeans steam-modified with this soy sauce koji (based on the protein raw material ratio)
1.3 times) and soy sauce yeast (Saccharomyces rouxii), 4
6.5 liters of water containing 845 g of salt at 2 ° C. was charged (the number of soy sauce yeasts immediately after charging was 1 × 10 ⁶ pieces / moromi g), and the mixture was kept at 40 ° C. for 10 days with occasional stirring.

Then, stop heating, add 700 g of salt, mix and squeeze the next day, and have the component analysis values shown in Table 3 below, very light color (soy sauce standard color No. 26), low fragrance, refreshing A soy sauce for food processing with a rich taste was obtained.

Next, the dryness of the soy sauce for food processing of the present invention obtained above was compared and examined using a commercially available concentrated soy sauce as a control.
The comparative examination was carried out for soy sauce shown in Table 4 below in which the nitrogen components were adjusted to the same concentration.

25% by weight of dextrin as an excipient was added to the above two soy sauces, dissolved by heating at 80 ° C., cooled to room temperature, and then spray-dried using a Moselle minor type spray dryer. Drying conditions are inlet temperature 165-170 ℃, outlet temperature 100-1
The flow rate was 8.0 ml / min and the atomizer rotation speed was 20,000 rpm. The recovery rate of the powdered soy sauce thus obtained was determined in the same manner as in Experimental Example 1, and was 90.1% when the control soy sauce was used as the raw material, while it was found when the soy sauce of the present invention was used as the raw material. A very high value of 99.6% was obtained, indicating that the soy sauce of the present invention has a very good drying property.

Next, the equilibrium water content of the two types of powdered soy sauce obtained above and the state at that time were compared and examined.

That is, two kinds of powdered soy sauce were dried under reduced pressure at 45 ° C for 12 hours under 15 mmHg, and then left in a desiccator container at a room temperature of 25 ° C and a relative humidity of 32.8%, 52.9%, and 75.3%, respectively. Then, the powdered soy sauce was added until it reached an equilibrium water content, and the moisture absorption and the powder state at that time were observed.

The relative humidity in the desiccator is 32.8%, 52.9%, 75.3%
Is a humidity control method using a saturated salt solution using magnesium hydroxide hexahydrate, magnesium nitrate hexahydrate, and sodium chloride respectively [Polymer Society of Japan, Polymer and Hygroscopic Committee, "Materials and Moisture Handbook" (Kyoritsu Publishing) P240 (See ~ 260)
Was prepared by.

From the results of Table 5, the powdered soy sauce obtained from the soy sauce of the present invention is
Compared with that obtained from the control soy sauce, it has less hygroscopicity and deliquescent property, and it is found that it is smooth and has good fluidity as a powder in a low humidity (relative humidity 35% or less) region. Therefore, it has good mixability with other powdered foods, there are few troubles due to moisture absorption in the manufacturing process, and workability is greatly improved, so that powdery Chinese soup, consommé soup, powdered soup and powdered seasoning, etc. It can be seen that it is suitable as a base and can be effectively used.

Example 3 480 g of normal soy sauce koji using defatted soybean and wheat in approximately equal amounts
Heat-denatured defatted soybeans (1.3% by weight of protein material) was added to, and 1.4 l of 11.7% saline at 42 ° C was added to the
Soy sauce moromi with a salt concentration of 9.0% at 40 ° C was prepared. Furthermore, seed soy sauce yeast is added at the same time as the preparation (the number of soy sauce yeast immediately after preparation is 5 x
10 ⁵ pieces / moromi g), seed lactic acid bacteria (2 × 10 ⁷ pieces / g) in the 6th below
In addition to the values shown in the table, the mixture was kept at 40 ° C. for 10 days with occasional stirring, 100 g of salt was added and dissolved, and then pressed to obtain raw soy sauce.

Then, the component analysis value of the raw soy sauce thus obtained,
When the sensory test and the drying property (recovery rate of powdered soy sauce) were examined, the results shown in Table 6 were obtained.

It should be noted that the sensory test is performed by a trained panel 20 having discriminating ability.
According to the name, the soy sauce of the present invention and the soy sauce of Comparative Example in which the score is shown by the five-level rating method [5 (highest grade) ← → 1 (lowest grade)] and the addition amount of seed lactic acid bacteria is the same , Which was better, was tested for significance.

Incidentally, Comparative Example, in the method for producing soy sauce of the present invention,
It was obtained in exactly the same manner except that seed soy sauce yeast was added the day after the preparation.

From the above results, the category of the comparative example in which the seed soy sauce yeast is added on the day after the preparation is that the soy sauce moromi becomes rancid or in a state close to that, the sensory test results are poor, and the drying property is poor, but the seed soy sauce yeast is not good. The category of the present invention in which
Moromi is not rancid even in the presence of lactic acid bacteria,
It can be seen that the yeast fermentation is carried out soundly, the sensory test results are good, and soy sauce with good dryness can be obtained.

Example 4 520 g of normal soy sauce koji using defatted soybean and wheat in approximately equal amounts
In addition, 210 g of heat-denatured defatted soybeans (protein raw material ratio 1.1
(W / w) and 1.3 l of warm water containing salt as shown in Table 7 below was added to prepare soy sauce moromi.

At the same time as the preparation, add seed soy sauce yeast (the number of soy sauce yeast is 1 × 10 ⁶
Pieces / moromi g) and 1 g of seed lactic acid bacteria (2 × 10 ⁷ pieces / g) were added, stirred occasionally, kept at the moromi products temperature as shown in Table 7 for 6 days, and then pressed to obtain raw soy sauce. .

Next, the soy sauce thus obtained was used in Example 3.
When the component analysis values and the sensory tests were examined in the same manner as in, the results shown in Table 7 were obtained.

From the above results, the classification of Comparative Example in which the moromi product temperature is kept at 35 to 36 ° C., the soy sauce moromi is in a state of rancidity or close to it,
Although the results of sensory tests are also poor, the category of the present invention in which the moromi mash temperature is kept at 40 to 41 ° C. is a yeast fermentation in the presence of lactic acid bacteria, and even if the salt concentration is low, the moromi mash is not acid-rotated and is healthy. It can be seen that soy sauce with good sensory results can be obtained.

Example 5 (Relationship between soy sauce yeast concentration per 1 g of soy sauce moromi just after preparation and product quality) 520 g of ordinary soy sauce koji using almost equal amounts of defatted soybean and wheat
To this, 210 g of heat-denatured defatted soybeans was added, and 1.3 liters of 11.7% saline solution heated to 42 ° C. was added,
Soy sauce moromi with a product temperature of 40 ° C and a salt concentration of about 9% was prepared. Then, at the same time as the preparation, seed soy sauce yeast was added to each concentration shown in Table 8, 1 g of seed soy sauce lactic acid bacteria (2 × 10 ⁷ cells / g) was added, and the mixture was stirred at a temperature of 40 ° C. for 10 minutes to mix. Hold for days,
Then, it was pressed to obtain raw soy sauce.

Next, the lactic acid content of the soy sauce thus obtained was examined, and a sensory test was carried out. The results shown in Table 8 were obtained.

From the results in Table 8, the soy sauce yeast concentration is the soy sauce moromi just after the preparation.
It is important to make 10 ⁵ or more per 1 g, and if it is less than that, as shown in Comparative Example, in the presence of lactic acid bacterium, the lactic acid bacterium vigorously begins to propagate, so that the moromi mashes into rancidity, and the product has a rancid odor or a sour taste. However, with 10 ⁵ or more, as shown in the category of the present invention, the growth of lactic acid bacteria is suppressed, yeast fermentation is performed soundly without rancid moromi, resulting in a product with a good flavor. It can be seen that

Example 6 (Relationship between product temperature that retains soy sauce moromi mash after preparation and product quality) Ordinary soy sauce koji (520 g) using defatted soybean and wheat in approximately equal amounts
To this, 210 g of heat-denatured defatted soybeans was added, and 1.3 liters of 11.7% saline solution warmed to each temperature was added to prepare a soy sauce moromi with a salt concentration of about 9%.

Next, add seed soy sauce yeast at the same time as the preparation (the number of soy sauce yeast is 5 x
10 ⁵ pieces / moromi (g) and 1 g of seed lactic acid bacteria (2 × 10 ⁷ pieces / g) were added, and the mixture was kept for 10 days at the soy sauce moromi product temperature as shown in Table 9 while stirring occasionally, and squeezed raw. I got soy sauce.

Then, the lactic acid content of the thus-obtained raw soy sauce was examined and a sensory test was conducted. The results shown in Table 9 were obtained.

From the results in Table 9, the product temperature of soy sauce moromi, which is kept after the preparation, is
It is important to set the temperature at 37 to 43 ° C., and the comparative example in which the moromi mash temperature is kept below 37 ° C., in the presence of lactic acid bacteria, soy sauce moromi is rancid because the lactic acid bacteria vigorously start breeding, resulting in rancidity and sourness. In contrast, in Comparative Example where the temperature exceeds 43 ° C, on the other hand, the growth and fermentation of yeast are inhibited, and the product has an offensive odor (raw material odor,
It has the drawback of having a malty odor, but the soy sauce moromi product temperature is 37-
It can be seen that in the category of the present invention in which the temperature is maintained at 43 ° C., yeast fermentation can be carried out soundly without ranciding even in the presence of lactic acid bacteria, and as a result, a product with a good flavor can be obtained.

Example 7 (Relationship between Salt Concentration of Soy Sauce Moromi after Preparation and Quality of Final Product) Ordinary soy sauce koji (520 g) using defatted soybean and wheat in approximately equal amounts
To the above, 210 g of heat-denatured defatted soybeans was added, and 1.3 liters of warmed saline of various concentrations were added to prepare the mixture.
Soy sauce moromi of each salt concentration as shown in the table was prepared.

Next, seed soy sauce yeast is added at the same time as the preparation (the number of soy sauce yeast immediately after preparation is 5 x 10 ⁵ / Moromi g), and the seed lactic acid bacteria (2 x 10 ⁷ )
/ g) 1 g was added, and the mixture was kept at a product temperature of 40 ° C for 10 days with occasional stirring and squeezed to obtain raw soy sauce.

Next, the lactic acid content of the soy sauce thus obtained was examined and a sensory test was conducted, and the results shown in Table 10 were obtained.

From the results shown in Table 10, the salt concentration of soy sauce moromi after charging is 8 to
It is important to set it to 12%, and the classification of the comparative example that keeps less than 8% is that the presence of lactic acid bacteria causes the lactic acid bacteria to actively propagate, so that the soy sauce moromi is rancid, resulting in a product with rancidity and sourness. On the contrary, in the case of the comparative example of more than 12%, the production and fermentation of yeasts are suppressed, and the product has an offensive odor (raw material odor, malt odor). In the category of the invention, it can be seen that even in the presence of lactic acid bacteria, yeast fermentation can be carried out soundly without causing rancidity, and as a result, a product with a good flavor can be obtained.

Claims (4)

[Claims] 1. A soy sauce malt is prepared by adding warm saline to the product temperature.
Prepare soy sauce moromi with a salt concentration of 8 to 12% at 37 to 43 ° C., and at the same time as or immediately after this preparation, mix soy sauce yeast so that the amount of soy sauce yeast is 10 ⁵ or more per 1 g of the soy sauce moromi, A method for producing soy sauce for food processing, characterized by holding for 20 days. 2. A soy sauce koji is charged with a denatured protein raw material and warmed saline to prepare a soy sauce moromi with a product temperature of 37 to 43 ° C. and a salt concentration of 8 to 12%. Soy sauce moromi
A method for producing soy sauce for food processing, which comprises mixing soy sauce yeast at a rate of 10 ⁵ or more per 1 g and holding at the product temperature for 5 to 20 days. 3. The method for producing soy sauce for food processing according to claim 2, wherein the denatured protein raw material is added in an amount of 0.1 to 1.5 times the weight of the protein raw material used for soy sauce koji. 4. The method for producing soy sauce for food processing according to claim 1 or 2, wherein the soy sauce for food processing is soy sauce for powdered soy sauce.