JP2000000075A - Production of soy sauce using defatted peanut - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a soy sauce using defatted peanuts after steamed by treating the defatted peanuts in a specific process without inoculating the defatted peanuts with mold. SOLUTION: This method using defatted peanuts is conducted without inoculating the defatted peanuts after steamed with mold, which may produce a soy sauce high in nitrogen content by adding any protease thereto and may provide a soy sauce high in the content of 4-hydroxy-2(or 5)-ethyl-5(or 2)- methyl-3(2H)-furanone known as a main flavoring component of a soy sauce by admixing a hydrocarbon material of e.g. wheat flour crushed after heat- treated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing soy sauce using defatted peanuts by removing the oil content in peanuts by pressing peanut seeds or extracting with a solvent such as hexane or other methods.

[0002]

2. Description of the Related Art A method for producing soy sauce, in particular, defatted peanuts can be produced as an alternative protein material for soybean is disclosed in Japanese Patent Application Laid-open No. Hei 4 (1994).
As is clear from −61622, it has been known for a long time, and defatted peanuts or peanuts that have been steamed can be used alone, or protein raw materials such as soybeans that have been steamed therewith,
After heating, cracked carbohydrate raw materials such as wheat are added and mixed, and the inoculum is inoculated with filamentous fungi, koji is prepared, charged together with a saline solution, and the fermented and aged one is pressed and filtered to obtain raw soy sauce. It has been pointed out that inoculation of filamentous fungi and koji making require extremely skill.

[0003]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned drawbacks, and has as its object to propose a method for producing soy sauce without inoculating filamentous peanuts after steaming with filamentous fungi. .

[0004]

One of the features of the present invention that achieves the above object is to mix soy sauce koji with steamed defatted peanuts in a commonly used soy sauce koji, prepare it with a saline solution, and ferment and ripen it to produce soy sauce. Is what makes it possible.

Further, by mixing defatted peanuts and soy sauce koji, charging them together with a saline solution, and adding protease, it is possible to produce soy sauce having a high nitrogen content.

[0006] Furthermore, defatted peanuts and soy sauce koji are mixed, charged together with a saline solution, and then added with a carbohydrate material such as wheat which has been cracked after heat treatment, fermented and aged, and the mixture is fermented and ripened. -2 (or5) -e
thyl-5 (or2) -methyl-3 (2H)-
This makes it possible to produce soy sauce having a high furanone content.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for producing soy sauce using defatted peanuts is as follows.
As is clear from Japanese Patent Application Laid-Open No. 4-61622, steamed defatted peanuts or peanuts are used alone, or a protein material such as soybeans and a carbohydrate material such as wheat cracked after heat treatment are added thereto and mixed. The raw soy sauce is obtained by koji-making after inoculation of the filamentous fungi, charging with salt solution, and pressing and filtering the fermented and aged one. This patent discloses that the defatted peanuts after steaming are not inoculated with filamentous fungi. Features.

[0008]

EXAMPLES The method of the present invention will be further described below with reference to examples.

A mixture of defatted peanuts and water was steamed by a conventional method and cooled.

Example 1 500 g of steamed defatted peanuts and 500 g of soy sauce koji were mixed, charged together with 1429 ml of 25% (W / V) saline, and fermented and ripened at a temperature of 30 ° C. in a conventional manner. The product was squeezed and filtered to obtain raw soy sauce.

As a result of analysis, it was found that total nitrogen was 1.78 g / 100
ml, salt 19.77 g / 100 ml, formal nitrogen 0.65 g / 100 ml, glutamic acid 569 mg / 1
00ml, 4-hydroxy-2 (or5) -eth
yl-5 (or2) -methyl-3 (2H) -fu
ranone was 24 ppm.

Example 2 500 g of steamed defatted peanuts and 500 g of soy sauce koji were mixed, and 0.1% (2.64 g) of protease was added.
The mixture was charged together with 1429 ml of 5% (W / V) saline solution, the moromi was controlled in a usual manner at a temperature of 30 ° C., and the fermented and aged one was subjected to compression filtration to obtain raw soy sauce.

As a result of analysis, the total nitrogen was 1.85 g / 100
ml, salt 19.22 g / 100 ml, formal nitrogen 0.73 g / 100 ml, glutamic acid 605 mg / 1
00ml, 4-hydroxy-2 (or5) -eth
yl-5 (or2) -methyl-3 (2H) -fu
ranone was 30 ppm.

Example 3 350 g of steamed defatted peanuts and 350 g of soy sauce koji were mixed, and after heat treatment, 350 g of cracked wheat was added and mixed. The mixture was charged with 1500 ml of 25% (W / V) saline, and the temperature was 30 ° C. The moromi was fermented and aged in a conventional manner, and the soy sauce was obtained by squeezing and filtering.

As a result of analysis, total nitrogen was 1.56 g / 100
ml, salt 19.67 g / 100 ml, formal nitrogen 0.51 g / 100 ml, glutamic acid 437 mg / 1
00ml, 4-hydroxy-2 (or5) -eth
yl-5 (or2) -methyl-3 (2H) -fu
ranone was 25 ppm.

Example 4 350 g of steamed defatted peanut and 350 g of soy sauce koji were mixed, and then 350 g of cracked wheat was added after heating and mixed, and 0.1% (2.77 g) of protease was further added, and 25% (W / V) The mixture was charged together with 1500 ml of a saline solution, subjected to ordinary moromi management at a temperature of 30 ° C., and subjected to fermentation and aging to press filtration to obtain raw soy sauce.

As a result of analysis, it was found that total nitrogen was 1.69 g / 100.
ml, salt 19.07 g / 100 ml, formal nitrogen 0.63 g / 100 ml, glutamic acid 500 mg / 1
00ml, 4-hydroxy-2 (or5) -eth
yl-5 (or2) -methyl-3 (2H) -fu
ranone was 91 ppm.

Comparative Example 25% to 1000 g of soy sauce koji used in Examples 1 to 4.
(W / V) Charged with 1429 ml of saline solution, temperature 30
The moromi was fermented and aged in a conventional manner at ℃, and the soy sauce was obtained by squeezing and filtering.

As a result of the analysis, it was found that total nitrogen was 1.90 g / 100.
ml, salt 19.88 g / 100 ml, formal nitrogen 0.84 g / 100 ml, glutamic acid 703 mg / 1
00ml, 4-hydroxy-2 (or5) -eth
yl-5 (or2) -methyl-3 (2H) -fu
ranone was 89 ppm.

In Examples 1 to 4, soy sauce was produced without inoculating filamentous peanuts after steaming with filamentous fungi, but the total nitrogen and glutamic acid seemed to be slightly lower than those in Comparative Examples. However, good quality with no problem in flavor was obtained.

As can be seen from the analysis results of Examples 1 and 2 and Examples 3 and 4, soy sauce having a high nitrogen content and a high glutamic acid content can be obtained by adding a protease, and there is no problem in terms of flavor. Not of good quality.

Examples 1 and 3 As can be seen from the analysis results of Examples 2 and 4, steamed defatted peanuts and soy sauce koji were mixed with heat-treated cracked wheat and fermented. 4-hydroxy, the main component of the scent
-2 (or5) -ethyl-5 (or2) -meth
Soy sauce having a high content of yl-3 (2H) -furanone was obtained, and excellent quality without any problem in flavor was obtained.

[0023]

As shown in the above examples, according to the method of the present invention, it is possible to produce defatted peanut soy sauce without inoculating filamentous peanuts after steaming with filamentous fungi. It can be easily manufactured, and it is possible to develop processed products using the manufactured soy sauce as a raw material, which is expected to be effective in the development of new foods.

Claims (3)

[Claims] 1. A method for producing soy sauce using defatted peanuts, which comprises not inoculating filamentous peanuts after steaming with filamentous fungi. 2. A method for producing soy sauce using defatted peanuts according to claim 1, wherein the addition of protease makes it possible to produce soy sauce having a high nitrogen content. How to make soy sauce. 3. The method for producing soy sauce using defatted peanuts according to claim 1 or 2, wherein a carbohydrate raw material such as wheat, which has been cracked after heat treatment, is added and mixed, so that the main component of the scent of soy sauce is obtained. 4-hydroxy-2 (or
5) -ethyl1-5 (or2) -methyl-3
(2H)-A method for producing soy sauce using defatted peanuts, characterized in that soy sauce having a high furanone content can be produced.