CN100411540C - Method for preparing seasoning liquid - Google Patents
Method for preparing seasoning liquid Download PDFInfo
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- CN100411540C CN100411540C CNB021611084A CN02161108A CN100411540C CN 100411540 C CN100411540 C CN 100411540C CN B021611084 A CNB021611084 A CN B021611084A CN 02161108 A CN02161108 A CN 02161108A CN 100411540 C CN100411540 C CN 100411540C
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Abstract
To provide a method for producing a seasoning liquid that is an improvement in a method for high-temperature salt-free brewing of a soy sauce Koji with which the hydrolytic time of unrefined soy sauce with a Koji mold enzyme is shortened and the nitrogen utilization ratio is remarkably increased to obtain the seasoning liquid without or scarcely having the aroma unique to the resultant soy sauce and without an off-taste and an off-odor for about 20 days while especially preventing the deterioration of the taste of the unrefined soy sauce obtained by mixing the soy sauce Koji with water (or a saline solution). The method for producing the seasoning liquid comprises mixingthe soy sauce Koji with hot water at 70-80[deg.]C, preparing the unrefined soy sauce at 50-57[deg.]C material temperature, intermittently or continuously stirring the unrefined soy sauce in the presence of common salt at 0-5 (wt./vol.)% concentration while maintaining the material temperature and carrying out enzymic hydrolysis for 15-30 h. (C)2004,JPO.
Description
Invention field
The present invention relates to a kind of brewing method of improved high temperature no-salt soy sauce song.Especially the present invention relates in about 20 days, to obtain not have the preparation method of bad taste or smell, baste that nitrogen use efficiency is very high, comprising the soy sauce wine with dregs corruption that prevents to obtain, and shorten simultaneously with the koji mould enzyme dissolving required time of wine with dregs by mixing soy sauce koji and water (or salt solution).
Background of invention
Traditional soy sauce of Japan uses protein and starch to make raw material.Mainly use defatted soybean or soybean as protein raw material, and mainly use wheat as starch material.The protein raw material that uses and the dose volume ratio of starch material are about 1: 1.In addition, defatted soybean is put into steam generator adds water to 110-140% (w/w), after selecting and cleaning soybean, put into steam generator, then after in being soaked in water, water is discharged, then with soybean at 2.0kg/cm
2Steamed about 10 minutes in the saturated vapor of (gauge pressure).(at present, the giant manufacturer uses continuous steam generator.) defatted soybean or the soybean that will evaporate be cooled to about 35-40 ℃, then with wheet grading, cure, be milled to about 4-6 dust (tenths) again, add the aspergillus japonicus bacterial classification, these raw materials are mixed.This mixture is put into koji preparation room (giant manufacturer uses automatic koji to prepare equipment), and the control temperature is carried out 3-4 days koji preparation.Afterwards, koji is shifted out from Japanese deep closet.The koji that shifts out is put into fermentation tank, and the salt solution of sneaking into (this is called fusion (fermentation)) suitable concn then is with the preparation wine with dregs, and above-mentioned salt solution is prepared from by salt is dissolved in the pure water.The about 6-10 of the fermentation of this wine with dregs and slaking month, during stir sometimes.The wine with dregs of slaking is wrapped in the nylon filter cloth, banks out, pressurization is to extrude liquid.The liquid that obtains (mash) is unpurified soy sauce.In this unpurified soy sauce, add a spot of salt solution, composition is satisfied the criteria.Carry out pasteurize then, and after having added ethanol or antimicrobial, remove dregs to make it clarification.Certified soy sauce is packed among the bottle that cleans up, the jar etc., and, stamp label, promptly can be used as soy sauce (product) loading with after lid or the plug seal.
In the preparation method of above-mentioned soy sauce, contain amounts of protein in the soy sauce wine with dregs, not corrupt but it still can open wide, this is because mixed strong brine in this koji, and because its great osmotic pressure, corruption microorganism (corruption bacterium and film forming yeast) is irreproducible.On the other hand, as everyone knows, this salt that concentrates is suppressing owing in the corruption that corruption microorganism hyperplasia causes, also suppressed consumingly from the effect of koji mould and the oozy protease of useful bacterium, and for this reason, the slaking cycle in the soy sauce brewing is very long.
Therefore, if digest koji under salt-free or less salt (minimizing of salt amount) state, albumen mass-energy is dissolved in the amino acid very fast.(this method is called salt-free brewageing.) if digestion is to carry out under salt-free or low-salt environment, although protease plays good effect, simultaneously, (mainly is aerobic bacteria such as bacillus mesentericus, hay bacillus, bacillus on the corruption bacterium; With anaerobic bacteria such as lactic acid bacteria, acetic acid bacteria, butyric etc.) begin breeding place fast and corruption occurred, the amino acid that produces from protein is decomposed to form various organic acids, and these organic acids further resolve into various dirty smelly compounds, so its shortcoming is must be with suppressing these corruption bacterial multiplications someway.
Here, in the very short time, make soy sauce by not using salt, thereby and prevent to degenerate the idea of bacterial multiplication and effect by the use that replaces salt with high temperature, just investigated for a long time by many scholars.(this method refers to the salt-free zymotechnics of high temperature.Yet), still there is not industrial successful example.
In other words, this method based on principle be: if the temperature of wine with dregs is 50 ℃ of homogeneous or higher, even it is salt-free fully, also can stop corrupt the generation, and microorganism is no longer decomposed substantially simultaneously, the effect of koji mould enzyme is brought into play very goodly with the dissolving wine with dregs, and the fragrance of soy sauce has come out soon, so the speed of brewageing is improved.
It is fine that this method at first sight seems, yet opposite with breadboard test, in the practical operation of factory, the temperature of a large amount of wine with dregs is elevated to 50 ℃ from room temperature, or a large amount of wine with dregs is maintained 50 ℃ of homogeneous very difficulties.Inevitably, the initial temperature of part wine with dregs is cooled to 50 ℃ or lower, has produced decomposition, and this finally can have influence on whole wine with dregs, causes almost certain failure.Therefore, the common recognition in the industry is that it is dangerous to implement this method.
As the salt-free brewing method of traditional high temperature, the method for known production soy sauce (Japan Patent No.2659105) has comprised the combination of protein digestion step and fermentation step.In this protein digestion step, soy sauce koji carried out under 45-60 ℃ enzymolysis 3-8 hour to low-salt environment salt-free.In this fermentation step, add salt in the wine with dregs that enzymolysis is crossed, making brine concentration is 15-19% (w/v), and carries out lactic acid bacteria and/or culture propagation.
Yet, when soy sauce koji salt-free to the low-salt environment when the protein digestion step of carrying out under 45-60 ℃ enzymolysis 3-8 hour is carried out practice in factory, its shortcoming is, the temperature of a large amount of wine with dregs is risen to 45-60 ℃ of needs time from room temperature, and, degenerate the pollution of bacterium and be proliferated into problem in the period at this section.In addition, a large amount of wine with dregs slurries is maintained very difficulty of this temperature equably, therefore, wine with dregs what can cool off from initial temperature inevitably, drops to 50 ℃ or lower, and wine with dregs decomposes subsequently, can not stop corrupt the generation.
For this reason, know that very the distinct disadvantage of this method is, in order to prevent to decompose, digestion must be finished in 3-8 hour very short time, and in this protein digestion step, the nitrogen utilization ratio of raw materials is very low, is 15-40%.
Therefore, the shortcoming of this method is, after the protein digestion step, in fermentation step, need add a large amount of salt in wine with dregs, its concentration is 15-19% (w/v), to suppress the corruption that the corruption bacterial multiplication causes, and simultaneously, with various from koji mould and useful microorganism oozy enzyme such as protease further dissolve wine with dregs.
In addition, in the fermentation step of this method, the culture of having a liking for salt (halophilus) micrococcus by interpolation carries out acidifying, makes pH value (wine with dregs) be 5.0-5.2.Afterwards, with the culture inoculation of wine with dregs and Lu Shi yeast (Saccharomycesrouxii) and/or etchelsii torulopsis (Torulopsis etchelsii), and under 32-34 ℃, carry out the fermentation in 3-6 week, the stirring of blowing once in a while.Yet, being accompanied by the alcohol fermentation that uses yeast, product has had the smell that differs from soy sauce.If this smell is too strong, then this product will be unsuitable for as common flavoring, and this is a shortcoming, will limit its use.
On the other hand, in recent years, the consumer has had a preference for the soy sauce of high nitrogen concentration.When produce according to traditional soy sauce production method soy sauce, promptly by with salt solution with mix when producing soy sauce with general fermentation configuration proportion with the koji of about 1 to 1 volume ratio preparation with protein raw material and starch material, the nitrogen concentration of product is higher than about 2.0% (w/v), and very difficult brew has the soy sauce of well tasting.
As usual, during the high nitrogen concentration soy sauce of known production, traditional raw materials of soy sauce preparation will adjust, and make the usage ratio of protein raw material quite high, and the usage ratio of starch material is low.Yet, like this, with the same in the production method of Japanese soy sauce (tamari soy sauce), the soybean prod that evaporated must be made into soybean and stick with paste ball, and because such soybean is stuck with paste ball the characteristics that are easy to by various germ contaminations are arranged in addition, it is very complicated that its raw material is handled and the koji manufacturing step becomes.In addition, problem is, because this product has unique Japanese soy sauce smell, falls far short with the taste of the dense soy sauce of typical taste.
In addition, about producing the soy sauce of high nitrogen concentration, other pass through in the common soy sauce song add the koji protein raw material of giving birth to obtain the method for high nitrogen soy sauce known, for example, the patent that Japan examined is published the method that No.56-8573 discloses a kind of production less salt thick (dense) soy sauce, comprise the living koji protein raw material that in the common soy sauce song, adds 5-20% (w/w), it is 2.2-2.5% (w/v) that adding salt solution makes the nitrogen concentration in the mash, and brine concentration is 13-15% (w/v), and add the culture of yellow koji mould, or the thick enzyme that from culture, extracts as required, thereby ferment.
In addition, the patent disclosure of Japan Patent public publication No.55-13074 the method for the high nitrogen soy sauce of a kind of quickly brewing, comprise the living koji protein raw material that in the common soy sauce song, adds 21-25% (w/w), adding salt solution (to begin fermentation), to make the nitrogen concentration in the mash be 2.0-2.3% (w/v), and brine concentration is 13-15% (w/v), then, in the time of with the fermentation beginning, or within the week after beginning to ferment, add soy sauce lactic acid bacteria (having a liking for the salt micrococcus), make it to reach 10
6/ g or higher, so when the pH of wine with dregs value reaches 5.0-5.3, add saccharomyces soya (Lu Shi yeast) again, making it is 10
5/ g or higher, and perhaps adding salt as required in 15 days to 60 days after fermentation beginning, to make its concentration be 16-17.5% (w/v) perhaps need not to add salt and ferments and slaking.
Yet, there is the burden of dissolving living koji protein raw material with a spot of koji in these methods, and in addition, the shortcoming of these methods is if add 25% (w/w) or higher living koji raw material, then the viscosity of wine with dregs increases sharply, and has reduced the ability of its pressurized filtration.
For this reason, the limit of use amount is maximum 25% (w/w), and these methods thick enzyme that need add the culture of yellow koji mould or extract from this culture by demand.In addition, although these inventions can obtain the soy sauce of high nitrogen concentration, shortcoming is, because the enzymolysis of wine with dregs carries out under the situation that has 13-15% (w/v) salt, the dissolution of Japan's inulinase is suppressed, therefore to make the component of wine with dregs almost completely dissolve and be completed into the taste of soy sauce, then need 2-5 month considerable time.
Summary of the invention
The present invention aim to provide a kind of in about 20 days the method for brew baste, this baste does not have the taste or the smell of difference, and, very special smell concerning soy sauce not almost, have the very high nitrogen use efficiency that can prevent soy sauce wine with dregs corruption, and shortened cycle simultaneously with koji mould enzyme dissolving wine with dregs.
The inventor is for after addressing the above problem the research of having carried out concentrating, find when soy sauce koji when 70-80 ℃ hot water mixes, can prepare initial temperature immediately and be 50-57 ℃ wine with dregs, and in preparation process, can avoid degenerating the pollution of bacterium, in addition, introduce in the fermentation tank by the wine with dregs that will prepare, this fermentation tank has put hot sheath, in sheath, there is warm water to flow, this initial temperature can keep constant at an easy rate, can obtain nitrogen use efficiency and be 80% or more baste in 15-30 hour very short time.
In addition, as usual known, by being mixed with water or salt solution, common soy sauce koji prepares the soy sauce wine with dregs, and sneak into living koji protein raw material then and ferment and slaking, thereby the production method of preparing the abundant baste of taste is known.Yet the shortcoming of this method is, is 25% (w/w) or more for a long time, the viscosity of wine with dregs increases fast, its pressure filtration variation at the addition of raw material.
The inventor finds, as the soy sauce koji that uses in the aforementioned production method, can obtain high-quality soy sauce koji with the wheat bran soy sauce koji.This wheat bran soy sauce koji is to mix with the wheat bran of thermal denaturation by the protein raw material with the steam sex change, again with the aspergillus japonicus bacterial classification inoculation, makes with typical koji method afterwards.
In addition, although the cultivation of soy sauce koji in principle (koji manufacturing) is to be undertaken by all raw materials that will produce soy sauce and the inoculation of koji mould, in the known method, the koji mould is not to cultivate on the part of all raw materials that soy sauce is produced (below be called living koji raw material), and it has just added (following being called sometimes reduces the koji fermentation) when the fermentation beginning.Yet, the inventor finds, when using above-mentioned wheat bran soy sauce koji, even living koji raw material is 50% with respect to the ratio of total raw material, this raw material is hydrolysis fast also, and can obtain having high nitrogen concentration, almost special smell for soy sauce not, and salt-free or almost completely salt-free baste.
In addition, use typical soy sauce koji to produce in the method for soy sauce, using 25% (w/w) or more give birth to the koji raw material, just making the viscosity of wine with dregs increase fast.Yet, when soy sauce koji use be the wheat bran soy sauce koji time, the viscosity increase of wine with dregs can be controlled to low relatively degree, and can improve the pressure filtration of wine with dregs.
In addition, the inventor finds, prepare initial temperature and be 50-57 ℃ wine with dregs, and with this pump the wine with dregs introducing be with in the fermentation tank of hot sheath, when keeping its initial temperature simultaneously when soy sauce koji being mixed with 70-80 ℃ hot water with rotary piston pump, just can easily obtain to have the wine with dregs of desirable initial temperature mechanically, and the initial temperature of wine with dregs can be kept in fermentation tank constant.Be that the inventor finds, can prepare a large amount of temperature under factory's level really immediately is 50-57 ℃ wine with dregs, and keeps wine with dregs temperature required even down, continuous, and not corrupt.
In addition, the inventor finds, after the wine with dregs enzymolysis, can by to the lysed wine with dregs that is cooled to room temperature after salt mixes in add the soy sauce lactic acid bacteria, and be to carry out lactic fermentation under the initial temperature of 17-20% (w/v) and 20-35 ℃ to obtain the pH value be 5.3 or lower mash at brine concentration, and after this mash is carried out pasteurize, it is placed in the static groove leaves standstill, the very fast precipitation of the dregs of this pasteurize, and slurries are separated into the baste and the dregs part of clarification, thereby obtain the baste clarified easily.Therefore, might in the very short time, obtain delicious, as to prevent the wine with dregs corruption simultaneously baste.
Of the present invention finishing is based on these discoveries: i.e. the present invention is (1) a kind of method of producing baste, comprises that the hot water with soy sauce koji and 70-80 ℃ mixes, and the preparation initial temperature is 50-57 ℃ a wine with dregs; And be to carry out under the 0-5% (w/v) enzymolysis 15-30 hour at brine concentration, simultaneously intermittently or stir continuously, and keep its initial temperature.
In addition, the present invention is (2) a kind of method of producing baste, comprise soy sauce koji, the hot water of giving birth to koji protein raw material and 70-80 ℃ are mixed, the preparation initial temperature is 50-57 ℃ a wine with dregs, and be to carry out under the 0-5% (w/v) enzymolysis 15-30 hour at brine concentration, simultaneously intermittently or stir continuously, and keep its initial temperature.
In addition, the present invention is (3) a kind of method of producing baste, comprises that the wheat bran with thermal denaturation mixes with the protein raw material of steam sex change; Use the aspergillus japonicus bacterial classification inoculation; The soy sauce koji that will obtain according to common koji manufacture method mixes with 70-80 ℃ hot water, and the preparation initial temperature is 50-57 ℃ a wine with dregs; And be to carry out under the 0-5% (w/v) enzymolysis 15-30 hour at brine concentration, simultaneously intermittently or stir continuously, and keep its initial temperature.
In addition, the present invention is (4) a kind of method of producing baste, comprises the hot water of soy sauce koji with 70-80 ℃ is mixed by rotary-piston type pump, and the preparation initial temperature is 50-57 ℃ a wine with dregs; Wine with dregs is injected the fermentation tank that is with hot sheath, keep its initial temperature simultaneously; And be to carry out under the 0-5% (w/v) enzymolysis 15-30 hour at brine concentration, simultaneously intermittently or stir continuously, and keep its initial temperature.
In addition, the present invention is (5) a kind of method of producing baste, comprises the hot water of soy sauce koji with 70-80 ℃ is mixed, and the preparation initial temperature is 50-57 ℃ a wine with dregs; At brine concentration is to carry out under the 0-5% (w/v) enzymolysis 15-30 hour, simultaneously intermittently or stir continuously, and keeps its initial temperature; In the enzymolysis wine with dregs, add salt and soy sauce lactic acid bacteria; And be to carry out lactic fermentation under the 17-20% (w/v) at 20-35 ℃ initial temperature and brine concentration, be 5.3 or lower mash to obtain the pH value.
Preferred embodiment
Details are as follows in the present invention.
Implement the present invention, at first, to prepare initial temperature be 50-57 ℃ soy sauce wine with dregs by soy sauce koji is mixed with 70-80 ℃ hot water.
Soy sauce koji comprises a kind of solid-state koji as used herein, and its available commonsense method makes, and the mixture of the raw material of making koji such as protein raw material and starch material and necessary other raw material is carried out raw material processing; The soy sauce koji mould that use is used in common soy sauce is produced carries out solid-state cultivation, and makes koji according to common method.
The example of protein raw material comprises circular soybean, defatted soybean, wheat gluten, maize gluten etc., and the example of starch material comprises wheat, barley, wheat bran, Chinese sorghum, starch block etc.
These raw materials can use separately or be used in combination.
According to the nitrogen concentration difference of the baste that will make, the configuration proportion of starch material and protein raw material is also different.Yet for example, under the situation of making common soy sauce, the prescription (formula for raw stock before water mixing or hot-working) of preferred initial feed is that protein raw material/starch material is 80/20 to 20/80 than (V/V).
Thermal denaturation wheat bran and steam albuminate raw material are mixed,, make soy sauce koji (below be called the wheat bran soy sauce koji) according to common koji manufacture method afterwards itself and aspergillus japonicus bacterial classification inoculation.Preferably, wherein use and account for the wheat bran of protein raw material amount as 20-50% (w/w).Using this soy sauce koji is preferred for the soy sauce that uses the wheat that typically cures and milled, because it has high enzyme titer, and quality is good.
In addition, though the manufacturing of soy sauce koji is that all raw materials (following be called sometimes whole kojis fermentations) by producing soy sauce with koji mould inoculation carry out in principle, known a kind of method, wherein the koji mould is not to cultivate on the part of all raw materials of producing soy sauce (promptly giving birth to the koji raw material), and it has just added (the following koji fermentation that is called contrast sometimes) when the fermentation beginning.Yet when using above-mentioned wheat bran soy sauce koji, the preferred living koji raw material that uses is about 50% with respect to the adding proportion of raw material total amount.This addition is preferably 25-50%, and more preferably 25-40% most preferably is 30-35%.
Protein raw material is carried out the steam sex change by steam processing under normal pressure, the evaporation of in closed container, pressurizeing, perhaps expand-sex change by raw material being put into pressure-heating steam generator, and carry out pressure-heating of short time with saturated vapor or superheated vapour, be released into atmospheric pressure then fast.
In addition, by the processing of the steam under normal pressure or by cure and milling etc. starch material is carried out thermal denaturation.After the protein raw material of this steam sex change mixes with the starch material of thermal denaturation and has adjusted water content, use the aspergillus japonicus bacterial classification inoculation, for example carry out the koji manufacturing under 30-80 hour 20-40 ℃.
Aspergillus japonicus bacterial classification used herein can be any koji mould that is used for soy sauce, and suitable example comprises soybean aspergillus and aspergillus oryzae.
Secondly, the temperature requirement of the hot water that mixes with this soy sauce koji is 70-80 ℃.When the temperature of hot water is 70 ℃ or when lower, after the mixing, being difficult to obtain initial temperature is 50 ℃ or higher soy sauce wine with dregs.On the contrary, it is 50 ℃ or higher soy sauce wine with dregs that temperature may obtain initial temperature above 80 ℃, yet, this is not preferred, because contact, the useful enzyme that accumulates in the soy sauce koji such as protease and cellulase were lost efficacy and be suppressed, and can not carry out high efficiency enzymolysis with hot water.
The hot water amount who uses should be enough to koji is immersed in the hot water, by volume the general preferred 1.5-4 part that accounts for the raw material weight of raw material first being processed of (v/w) meter.
It is to carry out under the 0-5% (w/w) that the enzymolysis of protein requires at brine concentration, surpasses this concentration, then can not reach high dissolved nitrogen utilization rate at short notice.
At this moment, the preferred suitable living koji protein raw material of interpolation in koji on demand is because can obtain the denseer baste of taste.
With respect to the gross weight of soy sauce koji (undressed raw material) and living koji raw material (undressed raw material), the amount of giving birth to the koji protein raw material is preferably 25-50%, and more preferably 25-40% most preferably is 30-35%.
In addition, as the living koji protein raw material that uses among the present invention, it is preferred evaporating or carried out the defatted soybean of steam-sex change, circular soybean, decortication soybean, soy meal, wheat gluten, maize gluten etc. with expansion-sex change etc. with commonsense method.
Secondly, 70-80 ℃ hot water (or salt solution of uniform temp) is mixed with above-mentioned soy sauce koji, making brine concentration is 0-5% (w/w).
Alternatively be, 70-80 ℃ hot water (or salt solution of uniform temp) and soy sauce koji and the mixture of giving birth to the koji protein raw material mixed that making brine concentration is 0-5% (w/w).
Then, be that 50-57 ℃ wine with dregs directly injects the groove be with hot sheath immediately with initial temperature, initial temperature is not descended.In groove, be to carry out enzymolysis under the 0-5% (w/v) then, simultaneously intermittently or continuous stirring, and keep this initial temperature at brine concentration.
Test according to the inventor, (the whole surface of this fermentation tank sidewall all is covered with hot sheath (external pipe) tightly when the wine with dregs that initial temperature is lower than 50 ℃ injects big fermentation tank, hot water is flowing in this sheath), wine with dregs is heated to 50 ℃ or higher temperature (making temperature-averaging increase by 1 ℃), need huge energy, this is very difficult.
On the contrary, when the wine with dregs that with temperature is 50-57 ℃ injects when being with the fermentation tank of hot sheath, the firing equipment of the groove by being with hot sheath does not descend initial temperature, then is easier to keep the initial temperature of wine with dregs.
Be necessary to carry out 15-30 hour hydrolysis.If hydrolysis time is too short, nitrogen use efficiency variation then, and surpass 30 hours also not preferred because since the cause of high temperature have strong heat and brewage smell or empyreumatic taste.
In addition, the example of rotary-piston type pump comprises such pump, one end of cylinder wherein has the raw material input port, and the other end has the raw material outlet, rotary screw is arranged in the cylinder, the driver of this screw rod, with the hot water delivery nozzle's opening (conveying worm, screw feeder, single shaft extruder, two-axis extruder) that is positioned at place, raw material input port or cylinder or cylinder stage casing, and single shaft eccentrie helical totorpump (single pump) (the open No.60-142078 of Japan Patent, the open No.62-29781 of Japan Patent, the open No.2-54391 of Japanese Utility Model).Wherein, the single shaft eccentrie helical totorpump is preferred.
Hot wine with dregs after can finishing hydrolysis carries out pressure filtration, is transformed into product.Yet preferably by adding salt, making its concentration is 17-20% (w/v), and after mixing, adds lactic acid bacteria (having a liking for the salt micrococcus) and obtain 10
3-10
5The wine with dregs of/g, especially 10
4The wine with dregs of microorganism/g.Preferably, under 25-30 ℃, carried out lactic fermentation 10-14 days, obtain target pH value and be 5.3 or lower lysed wine with dregs, carry out pressure filtration according to common soy sauce production method then.
Brine concentration is 17% or higher very important.In other words, it is not preferred that brine concentration is lower than this value, because the danger of breeding in the lactic fermentation process that has destructive microorganisms will carry out in the back as corruption bacterium and film forming yeast.
In addition, keeping the pH value of mash with lactic fermentation is 5.3 or lower very important.Handle by this, when mash leaves standstill in static groove after pasteurize, the dregs rapid precipitation of pasteurize, these slurries are separated into the baste and the dregs part of clarification, can obtain the baste of clarifying at an easy rate.In addition, this is preferred, obtains the delicious baste that prevents the wine with dregs corruption simultaneously because it can be provided in the very short time.
On the contrary, the pH value is not preferred greater than 5.3, and the precipitation-separation of (less etc.) need be taken time because the cloud form material after pasteurize, separates becoming very difficult in addition.
Embodiment
Describe the present invention in detail below by embodiment.
Embodiment 1
(producing the salt-free protein digestion method of baste)
At volume is in the cylindrical groove of 40L, preparation has the wine with dregs of each temperature shown in the table 1, and the hot water of 15L with each temperature shown in the table 1, above-mentioned wine with dregs is to obtain by following method: the wheat that will cure and mill mixes with the defatted soybean that evaporated, stir fast by hand, obtain the soy sauce koji of 10kg, use this koji of aspergillus japonicus bacterial classification inoculation, and make koji according to the common production method of soy sauce koji.Above-mentioned groove is placed in the room of control temperature, under salt-free condition, stirred once in one hour at every interval, keeps its initial temperature simultaneously, and enzymolysis is 18 hours altogether.Afterwards, wine with dregs is starched pressure filtration, it is very good and almost do not have a salt-free baste of peculiar smell for soy sauce to obtain taste.
The microorganism total amount of each component after 18 hours is measured to initial wine with dregs (just having prepared) and enzymolysis.In addition, also measured enzymolysis the nitrogen use efficiency of mash.
These the results are shown in Table 1.
Measure the microorganism total amount according to following method:
(microbial total measurement amount)
Carry out plate with sugaring soup culture medium and cultivate (cultivation temperature: 32 ℃; Cultivated 72 hours), the quantity of calculating bacterium.
Table 1
Microorganism total amount (the nitrogen use efficiency remarks of microorganism/g)
When component begins after 18 hours
43 ℃ 2 * 10
65 * 10
1083 tastes/smell is bad
48℃ 1×10
6 3×10
10 84 ”
50 ℃ 5 * 10
52.5 * 10
285 no bad taste or smells
57℃ 5×10
5 1.4×10
2 85 ”
60℃ 5×10
4 1.0×10
2 56 ”
65℃ 1×10
4 8×10
1 37 ”
From the result of table 1, very clear, in the initial temperature of wine with dregs is lower than 50 ℃ component, find to be in that various microorganisms breed in a large number in the soy sauce koji in the wine with dregs enzymolysis process, salt-free wine with dregs corruption.
In addition, very clear, temperature is not preferred more than 60 ℃, because nitrogen use efficiency significantly descends.On the contrary, in the initial temperature of wine with dregs is 50-57 ℃ component,, take place corruptly, and obtained having the enzyme hydrolyzate of very high nitrogen dissolution rate although they are salt-free fully.
Embodiment 2
(produce the salt-free protein digestion method of the baste that uses the wheat bran soy sauce koji: all kojis ferment)
The evaporation defatted soybean of 4 weight portions that will prepare according to the usual method of production soy sauce koji mixes with the wheat bran that separates evaporation of 1 weight portion, and evenly inoculates with the soy sauce koji mould.
Secondly, the warm air that charges into 25-30 ℃ reaches 45 hours, and carries out the koji manufacturing, obtains using the soy sauce koji of wheat bran.
Is that 4000 kilograms of wheat bran soy sauce kojis of 28 ℃ mix with 75 ℃ of hot water of 7000L with rotary-piston single shaft eccentrie helical totorpump (Heishin Ltd. make NE type eccentrie helical totorpump) with the initial temperature that obtains, and prepares initial temperature and be 55 ℃ wine with dregs.When keeping this initial temperature, wine with dregs injected in 1.5 hours with pump and to be with the fermentation tank of hot sheath, and when keeping this initial temperature, under salt-free condition, carry out enzymolysis, and the stirring of blowing every a hour, to obtain the wine with dregs of enzymolysis.
Then, this wine with dregs is carried out pressure filtration, obtain the baste of salt-free protein digestion.
The constituent analysis of the baste that obtains in the foregoing description 2 sees Table 2.
Carry out component analysis according to the breadboard Shoyu Jikken-hou of Japanese soy sauce editorial board of news agency of soy sauce brewing association in the Shoyu Jikken-hou of issue on March 1st, 1985.(component analysis among following each embodiment all similarly.)
Table 2
NaCl T.N. pH Col. Alc. microorganism total amount L.A.
% (w/v) % (w/v) % (v/v) microorganism/g wine with dregs % (w/v)
0 1.78 5.8 26 0 350/g 0
Annotate: NaCl: salt, T.N.: nitrogen pool, Col.: color, Alc.: ethanol, L.A.: lactic acid
Comparative example
In addition, in order to compare, in the salt-free protein digestion method of the production baste of the foregoing description 2, with " 20 ℃ of running water of 7000L " replacement " 75 ℃ of hot water of 7000L ", similarly handle, in 1.5 hours, wine with dregs slurry is injected fermentation tank,, the initial temperature of wine with dregs is elevated to 55 ℃ afterwards to hot sheath heating.This needs about 5 hours.
Afterwards, keep this initial temperature of 55 ℃, under salt-free condition, carry out enzymolysis, the stirring of blowing off and on every a hour simultaneously.Afterwards, wine with dregs is starched pressure filtration, obtain salt-free protein digestion baste.
In superincumbent the present invention and the comparative example, calculating is from the microorganism total amount of the wine with dregs (initial) of the discharging collection of rotary-piston single shaft eccentrie helical totorpump (the NE type eccentrie helical totorpump that Heishin Ltd. makes).In addition, this baste is carried out the organoleptic analysis.The results are shown in Table 3.
Table 3
| In the preparation initial temperature of wine with dregs (℃) | Wine with dregs is in the initial temperature of enzymolysis when (initial) | Microorganism total amount (microorganism/g) (after 6.5 hours) | The organoleptic analysis | |
| The present invention | 55℃ | Initial temperature: 55 ℃ of microorganism total amounts: 1 * 10 7 | Initial temperature: 55 ℃ of microorganism total amounts: 3 * 10 5 | Good |
| Comparative example | 25℃ | Initial temperature: 25 ℃ of microorganism total amounts: 2 * 10 7 | Initial temperature: 55 ℃ of microorganism total amounts: 3 * 10 10 | Difference |
Annotate the 1:(organoleptic analysis) good: bad taste or smell do not had; Difference: bad taste/smell.
As known from Table 3, need about 6.5 hours temperature evenly to rise to 55 ℃ in the comparative example from the initial temperature that is bordering on room temperature with wine with dregs.Therefore a significant disadvantages is, during this period, the mad breeding of the microorganism in the soy sauce koji makes the wine with dregs corruption.
This may be also uncomplicated for small-scale laboratory, but different with breadboard work is, when carrying out practical operation in the large-scale fully loaded fermentation tank in factory, the temperature of a large amount of wine with dregs is elevated to uniform 50-57 ℃ of very difficulty fast from being about room temperature, and during this period, wine with dregs will decompose inevitably, knows that very this method failed certainly.
Embodiment 3
(produce the salt-free protein digestion method of the baste that uses the wheat bran soy sauce koji: the koji of contrast ferments)
The evaporation defatted soybean of 2 weight portions that will prepare according to the usual method of production soy sauce koji mixes with the wheat bran that separates evaporation of 1 weight portion, and evenly inoculates with the soy sauce koji mould.
Secondly, the warm air that charges into 25-30 ℃ reaches 45 hours, and carries out the koji manufacturing, obtains soy sauce koji.
This koji is compared with the koji of embodiment 2, and evaporation wheat bran is relatively large with the ratio of evaporation defatted soybean.Wheat bran is covered with the surface of defatted soybean, has therefore reduced the humidity on defatted soybean surface, thereby has suppressed the breeding of various microorganisms.As a result, the microorganism total amount is considerably less, is about one of percentage among the embodiment 2 or lower, thereby has obtained the soy sauce koji of health.
Be that the 78 ℃ of hot water of 28 ℃ 3500 kilograms of soy sauce kojis and the 700kg vapour degreasing soybean of making according to common soy sauce production method, 7000L and the salt of 200kg mix with rotary-piston type single shaft eccentrie helical totorpump (Heishin Ltd. make NE type eccentrie helical totorpump), prepare initial temperature and be 55 ℃ wine with dregs the initial temperature that obtains.In 1.5 hours, wine with dregs is injected the fermentation tank that is with hot sheath with pump, keep this initial temperature simultaneously.Be to carry out enzymolysis under the condition of about 3% (w/w) at brine concentration, and the stirring of blowing every a hour, this initial temperature kept simultaneously.Then, with wine with dregs pressure filtration, obtain the protein digestion baste of delicious flavour, its brine concentration is about 3% (w/w), and nitrogen concentration and embodiment 2 are approximate.
From result of the present invention as can be known, if the wheat bran that uses can obtain the few health koji of various micro organism quantities with respect to the ratio increase of evaporation defatted soybean.
In addition, as can be known by using the protein raw material lower to prepare soy sauce koji, and not to be used for koji, but directly join in the wine with dregs, can obtain the baste of equal quality remaining protein raw material than common consumption.
Embodiment 4
(production method of baste is wherein carried out lactic fermentation after protein digestion)
Be that the 78 ℃ of hot water of 28 ℃ 3500 kilograms of soy sauce kojis and the 700kg vapour degreasing soybean of making according to common soy sauce production method, 7000L and the salt of 200kg mix with rotary-piston type single shaft eccentrie helical totorpump (Heishin Ltd. make NE type eccentrie helical totorpump), prepare initial temperature and be 55 ℃ wine with dregs the initial temperature that obtains among the embodiment 3.In 1.5 hours, wine with dregs is injected the fermentation tank that is with hot sheath with pump, keep this initial temperature simultaneously.Carry out enzymolysis under salt-free condition, this initial temperature is kept in the stirring of blowing every a hour simultaneously simultaneously, obtains the wine with dregs that enzymolysis is crossed.
Then, the salt of 2500kg is injected the wine with dregs that above-mentioned enzymolysis is crossed, blowing air stirs simultaneously, and this wine with dregs slurry is left standstill 2 days (48 hours).
After leaving standstill, this wine with dregs slurry is cooled to about 30 ℃, adds lactic acid bacteria (having a liking for the salt micrococcus) to obtain 10
4The wine with dregs of microorganism/g, and 28 ℃ of bottom fermentations 10 days.Obtained target pH value and be 5.3 or lower lysed wine with dregs.According to common soy sauce production method it is carried out pressure filtration, obtain mash.
According to usual method with this mash pasteurize after, place it in the static groove and leave standstill, so this pasteurize the dregs rapid precipitation get off, these slurries are separated into the baste and the dregs part of clarification, are easy to the baste that obtains clarifying.In addition, the baste that obtains does not almost have special smell for soy sauce, do not have ethanol fully, and has the taste of extraordinary deliciousness.In addition, can in the time in very short about 2 weeks, make this baste.
Component to the baste that obtains is analyzed.The results are shown in Table 4.
Table 4
NaCl T.N. pH Col. Alc. microorganism total amount L.A.
% (w/v) % (w/v) % (v/v) microorganism/g wine with dregs % (w/v)
19.75 1.730 5.25 22 0 215/g 0.74
Embodiment 5
(produce the proteolysis method of baste, it has the different period that is hydrolyzed with enzyme.)
The breaking-in period of in following table 5, describing, use the method identical to obtain a kind of baste with the foregoing description 1.
In this embodiment, the result who concerns between the nitrogen concentration of nitrogen use efficiency and lysate when having obtained beginning and in the whole process, and organoleptic analysis's result.
Table 5
| Beginning | 5 | 12 | 16 | 18 | 22 | 30 | 35 | |
| Nitrogen use efficiency | - | 43 | 60 | 80.5 | 85.3 | 86.6 | 86.7 | 87.4 |
| Nitrogen concentration | - | 1.11 | 1.58 | 1.69 | 1.80 | 1.83 | 1.83 | 1.85 |
| The sensory evaluation | - | Distinguish the flavor of | Distinguish the flavor of | Distinguish the flavor of | Distinguish the flavor of | Distinguish the flavor of | It is good slightly to distinguish the flavor of | Smell bad (annotating 1) |
Annotate 1: have heat to make smell and empyreumatic taste.
As can be known, when time of dissolving when being less than 15 hours, for example 12 hours the time, the utilization rate of dissolved nitrogen is very low, is 60% from the result of table 5.On the other hand, dissolution time is not preferred above 30 hours as can be known, because there is strong heat to make smell and empyreumatic taste, has destroyed taste.On the contrary, when dissolution time was 15-30 hour, nitrogen use efficiency was 80% or higher as can be known, did not destroy the danger of taste in addition.
The invention effect
According to the present invention, can to prepare initial temperature be 50-57 ℃ wine with dregs by soy sauce koji is mixed with 70-80 ℃ hot water.In addition, can prevent in preparation process the pollution of the wine with dregs that causes by the corruption bacterium, and, therefore can be easy to initial temperature is kept constant because this wine with dregs for preparing will be injected in the fermentation tank that is with the hot sheath of flowing warm water wherein.Therefore can in 15-30 hour very short time, obtain nitrogen use efficiency and be 80% or more baste.
In addition, as usual, when by common soy sauce koji and water or salt solution are mixed with the soy sauce wine with dregs, sneak into living koji protein raw material and fermentation and slaking, thereby when producing the baste of delicious flavour, if the addition of raw material is 25% (w/w) or more, the viscosity of wine with dregs increases, its pressure filtration ability drop.Yet, in the method for the baste of above-mentioned production delicious flavour of the present invention, use the wheat bran soy sauce koji as soy sauce koji.This makes the viscosity increase of wine with dregs be controlled to relatively low degree.Therefore has the effect of the pressure filtration that improves wine with dregs.
In addition, because the present invention uses the wheat bran soy sauce koji as soy sauce koji, even living koji raw material is 50% to the ratio of raw material total amount, still has following effect: i.e. the quick hydrolysis of this raw material, obtain the baste of high nitrogen concentration, it does not almost have special smell for soy sauce, salt-free or almost completely salt-free.
In addition, to prepare initial temperature be 50-57 ℃ wine with dregs because with rotary-piston type pump soy sauce koji is mixed with 70-80 ℃ hot water, and the wine with dregs introducing is with in the fermentation tank of hot sheath with this pump, keep its initial temperature simultaneously, therefore its effect is, can easily obtain to have the wine with dregs of desirable initial temperature mechanically, and the initial temperature of wine with dregs can be kept in fermentation tank constant.Therefore, its effect is with the constant 50-57 of being controlled at of a large amount of wine with dregs ℃, in addition, keep wine with dregs temperature required down evenly continuously, so the wine with dregs of industrial-scale production corruption does not take place is possible certainly.
In addition, among the present invention, after the wine with dregs enzymolysis, the wine with dregs of dissolving is mixed with salt, and cool to room temperature, add the soy sauce lactic acid bacteria, at brine concentration is that 17-20% (w/v) and initial temperature are to carry out lactic fermentation under 20-35 ℃, obtains the pH value and be 5.3 or lower mash.Thereby its effect is, after this mash pasteurize, can in static groove, leave standstill, so this pasteurize the dregs rapid precipitation, and these slurries are separated into the baste and the dregs part of clarification, are easy to the baste that obtains clarifying.
In addition, among the present invention, in the wine with dregs of hydrolysis, add lactic acid bacteria, and do not add yeast, therefore the baste that can obtain having 0% ethanol.In addition, can in 30 hours-20 days very short time, obtain taste very good, for soy sauce, do not have the salt-free of special smell or an almost salt-free baste.
Claims (9)
1. method of producing baste comprises:
(a) hot water with soy sauce koji and 70-80 ℃ mixes, and the preparation initial temperature is 50-57 ℃ a wine with dregs; With
(b) be to carry out under the 0-5% (w/v) enzymolysis 15-30 hour at brine concentration, intermittence while or continuous stirring, and keep this initial temperature.
2. the method for production baste according to claim 1 wherein in (a) described step, except the hot water of soy sauce koji and 70-80 ℃, is also mixed and is given birth to the koji protein raw material.
3. the method for production baste according to claim 2 has wherein been used to account for the living koji protein raw material of total raw material amount as 25-50% (w/w).
4. the method for production baste according to claim 1, wherein said soy sauce koji are to obtain by the method that comprises the steps:
The wheat bran of thermal denaturation and the protein raw material of steam sex change are mixed;
Use the aspergillus japonicus bacterial classification inoculation; With
Carry out the koji manufacturing.
5. the method for production baste according to claim 4 has wherein been used to account for the wheat bran of protein raw material amount as 20-50% (w/w).
6. the method for production baste according to claim 1, wherein:
Mix by rotary-piston type pump; With
This method also is included in after (a) described step and (b) before the described step, the wine with dregs injection that will prepare in (a) described step is with the fermentation tank of hot sheath, keeps the step of this initial temperature simultaneously.
7. the method for the production baste of claim 1, wherein said method need be with fermentation tank hot sheath, that have stream of warm water to cross in this hot sheath.
8. the method for production baste according to claim 1, wherein this method also be included in (a) and (b) described in step after following step:
(c) in the enzymolysis wine with dregs, add salt and soy sauce lactic acid bacteria; With
(d) be that 17-20% (w/v), initial temperature are to carry out lactic fermentation under 20-35 ℃ at brine concentration, obtain the pH value and be 5.3 or lower mash.
9. the method for production baste according to claim 8 is wherein carried out 10-14 days lactic fermentation.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002162781A JP3827300B2 (en) | 2002-06-04 | 2002-06-04 | Seasoning production method |
| JP162781/2002 | 2002-06-04 | ||
| JP162781/02 | 2002-06-04 |
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| Publication Number | Publication Date |
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| CN1473504A CN1473504A (en) | 2004-02-11 |
| CN100411540C true CN100411540C (en) | 2008-08-20 |
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| CNB021611084A Expired - Lifetime CN100411540C (en) | 2002-06-04 | 2002-11-06 | Method for preparing seasoning liquid |
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| JP (1) | JP3827300B2 (en) |
| CN (1) | CN100411540C (en) |
| SG (1) | SG104346A1 (en) |
| TW (1) | TWI278286B (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2005312439A (en) * | 2004-03-31 | 2005-11-10 | Ajinomoto Co Inc | New food and method for producing the same |
| KR100968779B1 (en) | 2007-03-16 | 2010-07-08 | 대상 주식회사 | Manufacturing method of peptide seasonings using fermentation |
| JP2009044984A (en) * | 2007-08-17 | 2009-03-05 | Toyo Suppli Co Ltd | Method for producing liquid seasoning, and liquid seasoning |
| EP2517577B1 (en) * | 2009-12-25 | 2018-09-12 | Kikkoman Corporation | A method for producing soy sauce having hypotensive effects |
| CN102578544A (en) * | 2012-03-06 | 2012-07-18 | 李连成 | Seasoning as well as preparation method and use method thereof |
| JP6131482B2 (en) * | 2013-01-22 | 2017-05-24 | 日本製粉株式会社 | Miso-like fermented food and method for producing the same |
| CN104286803B (en) * | 2014-10-23 | 2016-06-29 | 山东建筑大学 | The method of salt-free krill composite seasoning juice is prepared in a kind of mixed culture fermentation |
| JP5836466B1 (en) * | 2014-10-31 | 2015-12-24 | キッコーマン株式会社 | Soy sauce-like seasoning and method for producing the same |
| US20190008194A1 (en) | 2015-12-24 | 2019-01-10 | Kikkoman Corporation | Soy sauce-like liquid seasoning and method for producing same |
| WO2017209175A1 (en) * | 2016-05-31 | 2017-12-07 | キッコーマン株式会社 | Nucleic-acid-containing fermented flavoring and production method therefor |
| JP7064224B2 (en) * | 2017-10-27 | 2022-05-10 | キッコーマン株式会社 | Undiluted solution for seasoning, wood piece for seasoning fermentation index, kit for seasoning production, manufacturing method of seasoning, seasoning and rich seasoning |
| CN113662165B (en) * | 2021-08-24 | 2023-06-02 | 齐鲁工业大学 | Amino acid delicious seasoning liquid with antioxidant activity and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050126A (en) * | 1989-09-12 | 1991-03-27 | 雀巢制品公司 | Soy sauce |
| CN1106229A (en) * | 1993-08-21 | 1995-08-09 | 雀巢制品公司 | Production of seasoning |
| CN1185916A (en) * | 1996-12-24 | 1998-07-01 | 尚广轲 | Process for producing sauce by hot spring showering fermentation |
-
2002
- 2002-06-04 JP JP2002162781A patent/JP3827300B2/en not_active Expired - Lifetime
- 2002-06-27 TW TW091114133A patent/TWI278286B/en not_active IP Right Cessation
- 2002-11-02 SG SG200206658A patent/SG104346A1/en unknown
- 2002-11-06 CN CNB021611084A patent/CN100411540C/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050126A (en) * | 1989-09-12 | 1991-03-27 | 雀巢制品公司 | Soy sauce |
| CN1106229A (en) * | 1993-08-21 | 1995-08-09 | 雀巢制品公司 | Production of seasoning |
| CN1185916A (en) * | 1996-12-24 | 1998-07-01 | 尚广轲 | Process for producing sauce by hot spring showering fermentation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1473504A (en) | 2004-02-11 |
| JP2004008026A (en) | 2004-01-15 |
| SG104346A1 (en) | 2004-06-21 |
| JP3827300B2 (en) | 2006-09-27 |
| TWI278286B (en) | 2007-04-11 |
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