JP2000253848A - Production of soy sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a soy sauce, which does not necessitate a stirring process for eliminating molds of an unrefined soy sauce in a ripening period, gives the unrefined soy sauce scarcely evaporating alcohols, aroma ingredients and the like therefrom, and gives a soy sauce having a rich aroma, by adding a soy sauce oil to the unrefined soy sauce in its ripening period to form the layer of the soy sauce oil on the surface of the unrefined soy sauce, thus inhibiting the proliferation of film yeast. SOLUTION: This method for producing a soy sauce comprises adding a soy sauce oil to the unrefined soy sauce in its ripening period to form a soy sauce oil layer having a thickness of preferably >=1 mm, especially preferably about 3-10 mm, in a process for fermenting and ripening the unrefined soy sauce. The soy sauce oil is preferably added so as to uniformly form the soy sauce oil layer on the surface of the unrefined soy sauce. The formation of the oil layer gives the objective soy sauce in which the proliferation of the film yeast is inhibited.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a fermentation ripening process for moromi in soy sauce production, in which soy sauce is added to the moromi during the ripening period to form an oil layer on the surface of the soy sauce moromi, thereby increasing the growth of film-forming yeasts. The present invention relates to a method for producing soy sauce characterized by controlling moromi.

[0002]

2. Description of the Related Art In the soy sauce manufacturing process, the fermentation and aging process of soy sauce moromi is an important process that affects the quality and yield of soy sauce. It takes about 6 months to 1 year to obtain good aging moromi. It needs to be aged. Usually, in the fermentation and aging process of soy sauce moromi, fermentation by lactic acid bacteria precedes and fermentation by alcohol fermentation by yeasts called main fermenting yeasts, and then aging to produce soy sauce-specific flavor called aging. It consists of processes. Conventionally, in the moromi of this ripening step, yeasts that form a membrane are easy to grow,
It is known that the odor of the moromi deteriorates due to this growth, and suppressing the growth of the film-forming yeast is one of the important requirements of the moromi management for obtaining a good ripened moromi. As a method of suppressing the growth of the film-forming yeasts, so-called "mold removal" is used to push the film-forming yeasts on the moromi surface into the moromi, or ethanol is appropriately sprayed on the moromi surface. There are ways to do that. However, the method of performing agitation called "mold elimination"
It is necessary to carry out this stirring about every 10 days, and since the aging period of the moromi is several months or more, the number of times of this stirring increases, and a great deal of labor is required. It has drawbacks such as the volatilization of useful ingredients of soy sauce such as foods and aroma substances and the darkening of moromi. Also, the method of spraying ethanol is insufficient in the effect of suppressing the growth of film-forming yeasts because the ethanol volatilizes over time.

[0003]

DISCLOSURE OF THE INVENTION The present invention does not use ethanol or a fungicide for the moromi during the ripening period, and furthermore, "mold removal".
It is an object of the present invention to provide a method for producing soy sauce characterized by moromi management that suppresses the growth of film-forming yeasts on the moromi surface without performing agitation referred to as moromi.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above problems, and as a result, added soy sauce to the surface of moromi during the ripening period to form an oil layer on the surface of moromi. However, it was found that even without agitation for `` mold removal '', the formation of a film due to the growth of film-forming yeast was not observed on the surface of moromi over a long period of time, and based on this finding, the present invention was based on this finding. completed. That is, the present invention, in the fermentation and ripening step of moromi in soy sauce production, by adding soy sauce to the soy sauce moromi in the ripening period to form an oil layer of soy sauce on the surface of the soy sauce moromi, thereby increasing the growth of film-forming yeasts. A method for producing soy sauce characterized by suppressing.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION According to the present invention, starch such as wheat, rice, corn, barley and the like obtained by roasting and cracking a vegetable protein material such as whole soybean, defatted soybean, gluten, etc., which has been heat-denatured, according to a conventional method for producing soy sauce. Quality raw materials and water content of 35-50
After adjusting to 2% by weight, 23 to 24% by weight of soy sauce koji obtained by inoculating a koji mold and koji making at a temperature of 20 to 35 ° C. for 3 to 4 days in a koji making apparatus (koji making room). 10 saline
To 13 water (water having a total raw material volume ratio of the protein raw material to the starch raw material of 1.0 to 1.3) to prepare a soy sauce moromi.

Then, the soy sauce moromi is charged into a cedar vat, a concrete tank or a large outdoor fermentation tank as usual, and if necessary, lactic acid bacteria of soy sauce and soy sauce yeast are added in an appropriate amount to ferment for about 6 months to 1 year. Let it mature. The moromi in the ripening period of the present invention refers to moromi after fermentation of soy sauce lactic acid bacteria and then alcohol fermentation by the main fermenting yeast, and usually about two months or more after preparation. The moromi during the ripening period is such that the weak activity of yeast called "post-mature yeast" is observed, and the activity of microorganisms is relatively mild, but the color and flavor components of soy sauce are generated, and the moromi juice This is the so-called ripening during which the various components eluted into the mixture are intricately entangled and in a harmonious state.

[0007] The moromi during the ripening period preferably does not undergo much stirring in order to promote good ripening. For this reason, the moromi during the ripening period is in a state in which oxygen is significantly insufficient, and the activity of the microorganism is relatively mild as described above. However, it always comes into contact with air (oxygen)
On the surface of moromi in an aerobic state, film-forming yeasts proliferate actively and form a film-forming yeast. It is generally known that the more the film-forming yeast is formed, the more the film-forming yeast is formed. As described above, film-forming yeasts grow under sufficient oxygen supply conditions to form a film-forming membrane. Therefore, if the degree of contact between ripened moromi and air (oxygen) is restricted, the film-forming yeast can be formed. It can suppress the growth of yeasts. The present invention suppresses the aerobic growth of film-forming yeasts by forming an oil layer on the moromi surface with soy sauce and limiting the supply of oxygen to the moromi surface.

The soy sauce of the present invention is a general term for fats and oils derived from raw materials for soy sauce production such as round soybeans and defatted soybeans floating on the surface of raw soy sauce obtained by pressing ordinary soy sauce moromi. It is obtained as a by-product of manufacturing.

When adding soy sauce, it is desirable to add soy sauce so as to form a uniform layer on the surface of the soy sauce moromi. If the surface of the moromi is greatly damaged when the soy sauce is added, the soy sauce becomes moromi. It is desirable to add the moromi as much as possible while observing the moromi's condition so that the surface of the moromi is not damaged as much as possible.
In addition, the number of times and the timing of addition of soy sauce oil to the aged moromi are appropriately determined depending on the state of the moromi such as the degree of aging of the aged moromi. For example, after adding soy sauce to the aged moromi 2.5 months after preparation and aging it for about 2 months, if it is necessary to continue aging depending on the degree of aging, the moromi is stirred and the next day Soy sauce may be added again and ripening may be continued for about 2 months, and depending on the degree of ripening of the moromi, etc., after stirring the moromi, soy sauce is added and ripening is continued. The number of times and the timing of addition of soy sauce are appropriately determined depending on the condition of the ripening moromi such as the degree of ripening of the moromi.

The thickness of the soy sauce layer on the moromi surface of the present invention is 1 m.
m or more, and if the thickness of the layer is thinner than this, the effect of blocking the supply of oxygen to the moromi surface is low, and the suppression of the growth of film-forming yeast is insufficient. However, it is not necessary to make the layer unnecessarily thick, and the effect is the same even if the thickness exceeds 10 mm. For ordinary moromi, a thickness of about 3 to 10 mm is preferable.

Next, experimental examples show that the growth of film-forming yeasts on the surface of moromi is suppressed by forming an oil layer of soy sauce on the surface of moromi during the ripening period. In addition, the degree of proliferation of the film-forming yeast is shown using the occurrence of film-forming as an index. (Experimental example) Wheat soybeans denatured by heating and roasted and cracked wheat were mixed together, the water content was adjusted to 42%, and this was inoculated with koji mold. Koji was made at 45 ° C. for 45 hours to obtain soy sauce koji. Next, a salt solution having a salt concentration of 24% by weight was mixed to make 12 water, soy sauce moromi was prepared, charged into a charging tank, soy sauce lactic acid bacteria and soy sauce yeast were added, and normal fermentation aging was performed for 5 months. 50 ml of the aged moromi is dispensed into a 100 ml torvi car, and (1) aged moromi as it is (without adding soy sauce);
(2) Add 2 ml of soy sauce to the aged moromi surface and add about 1 mm
(3) 20 ml of soy sauce was added to the surface of aged moromi to form an oil layer of about 10 mm. These three beakers were incubated at 30 ° C. Then, on the surface of the moromi in each beaker, the formation state of a film-forming film generated by the growth of film-forming yeasts was observed over time. Table 1 shows the results of this observation.

[0012]

[Table 1]

As shown in Table 1, aged moromi without the addition of soy sauce showed partial film formation on the surface of the moromi after 7 days, and after 15 days, a film was formed on the entire surface of the moromi. Was seen. On the other hand, about 1 mm of oil layer was formed by adding soy sauce to the aged moromi of the present invention, and about 10 mm of oil layer was formed. Did not. From this, 1
It can be seen that the formation of an oil layer of soy sauce oil of mm or more can suppress the growth of film-forming yeasts on the surface of aged moromi. By forming an oil layer of soy sauce on the moromi during the aging period, the growth of film-forming yeasts on the surface of the aging moromi can be suppressed for a long period of time. Can be.

Next, the thus-ripened moromi is subjected to squeezing performed in a usual soy sauce production, solid-liquid separation is performed to obtain a raw soy sauce, and then this is subjected to normal burning to obtain a soy sauce of the present invention. The amount of soy sauce added to the aged moromi is about one-tenth of the total amount of soy sauce generated in the soy sauce production process using ordinary defatted soybeans, and occurs when whole soybeans are used. 1 / 100th of the total amount of soy sauce
The soy sauce oil thus added is easily removed by ordinary soy sauce pressing or production.

[0015]

Next, the present invention will be described with reference to examples.

(Example 1) Wheat soybeans denatured by heating in a conventional manner and roasted and cracked wheat were mixed to adjust the water content to 42%, and this was inoculated with Aspergillus oryzae. 95
% At 30 ° C. for 45 hours to obtain soy sauce koji. Next, a salt solution having a salt concentration of 24% by weight was mixed so as to be 12 water to prepare soy sauce moromi. The soy sauce moromi was charged into a charging tank, and soy sauce lactic acid bacteria and soy sauce yeast were added to perform normal fermentation ripening. 4 months after preparation, add about 3 soy sauce to the surface of moromi
It was added so as to form an oil layer having a thickness of mm. When this was aged for 2 months without stirring in this state, no film was formed on the surface of the moromi. Next, the moromi, which had been fermented and aged for 6 months after the preparation, was squeezed in a conventional manner and heated to obtain a soy sauce of the present invention 1.

(Comparative Example 1) Aged four months after preparation obtained in the same manner as in Example 1, and agitated for "mold removal" every two weeks by a conventional method, and aged for two months. The moromi that had been fermented and aged for months was pressed and burned in the same manner as in Example 1 to obtain the soy sauce of Comparative Example 1.

Next, the soy sauce obtained in Example 1 and the soy sauce obtained in Comparative Example 1 were subjected to a two-point sensory test for the good aroma of soy sauce by a panel of 25 persons having discriminating ability. The panel in which the soy sauce of Example 1 was good was 18 panelists, and the panel of Comparative Example 1 was 7 panelists. A significant difference of 5% was recognized, and the soy sauce of the present invention had a good aroma. This indicates that the soy sauce of the present invention is a soy sauce having a good aroma.

Example 2 A mixture of defatted soybeans which had been heated and denatured by a conventional method and roasted and cracked wheat were mixed to adjust the water content to 42%.
% At 30 ° C. for 45 hours to obtain soy sauce koji. Next, a salt solution having a salt concentration of 24% by weight was mixed to 11 water to prepare soy sauce moromi, which was charged in a charging tank, and lactic acid bacteria of soy sauce and soy sauce yeast were added to perform normal fermentation ripening. 3 months after preparation, add 8 soy sauce to the surface of moromi
It was added so as to form an oil layer having a thickness of mm. When this was aged for 2 months without stirring in this state, no film was formed on the surface of the moromi. Then, the moromi was stirred to the usual degree, and the next day, soy sauce was added again to the surface of the moromi thus stirred so as to form an oil layer of about 5 mm and aged for 2 months. I didn't see it. Next, the moromi, which had been fermented and aged for 7 months after the preparation, was squeezed in a conventional manner and heated to obtain a soy sauce of the present invention 2.

(Comparative Example 2) Aged three months after preparation obtained in the same manner as in Example 2, stirring was performed every two weeks for "mold removal" by a conventional method, and aging was continued for four months. The moromi that had been fermented and aged for 7 months was pressed and burned in the same manner as in Example 2 to obtain a soy sauce of Comparative Example 2.

Next, the soy sauce obtained in Example 2 and the soy sauce obtained in Comparative Example 2 were subjected to a sensory test by a two-point test method for the good aroma of soy sauce by 25 panels having discriminating ability. The panel in which the soy sauce of Example 2 was good was 20 panelists, and the panel of Comparative Example 2 was 5 panelists. A significant difference of 1% was recognized, and the soy sauce of the present invention had a good aroma. This indicates that the soy sauce of the present invention is a soy sauce having a good aroma.

[0022]

According to the present invention, the growth of film-forming yeasts is suppressed by adding soy sauce oil to the surface of the moromi during the ripening period to form an oil layer of soy sauce oil. This eliminates the need for agitation for "mold removal", and provides moromi with little volatilization of useful components of soy sauce such as alcohols and fragrance components, thereby obtaining soy sauce with a rich aroma.

Claims (2)

[Claims] In a soy sauce fermentation ripening step in the production of soy sauce, soy sauce is added to the soy sauce moromi during the ripening period to form an oil layer of soy sauce on the surface of the moromi, thereby suppressing the growth of film-forming yeasts. A method for producing soy sauce, characterized in that: 2. The method for producing soy sauce according to claim 1, wherein the thickness of the oil layer of soy sauce formed on the surface of the soy sauce moromi during the ripening period is 1 mm or more.