JP2001046014A - Low or reduced salt soy sauce and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low salt soy sauce or a reduced salt soy sauce which has a sodium chloride content of <12% and further contains many component compounds using an inorganic extract obtained from sea algae or a bittern from sea water and containing potassium chloride as a main component, and to provide a method for producing the same. SOLUTION: This low or reduced salt soy sauce has a sodium chloride content of <12% and further contains many component compounds which are extracted from sea algae and/or a bittern from sea water, contains potassium chloride (as a main component), calcium compounds, Mg compounds, and fine amounts of other minerals. The method for producing the low or reduced salt soy sauce.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a soy sauce and a method for producing the same, comprising, as a main component, potassium chloride containing bitter from seawater and / or minerals extracted from seaweed, and Ca and Mg compounds and other components. Low salt soy sauce or reduced salt soy sauce comprising a multi-component compound containing a trace amount of minerals and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, koji produced by mixing soy sauce or steamed defatted soybeans and cooked cooked wheat is sprayed and planted with koji mold at a temperature of 25 to 35 ° C. for about 45 hours. Further, a salt solution of about Be'18 ° is further added to produce “Moromi”, and the “Moromi” is fermented at room temperature for 1 to 2 years. The fermentation product is then aged at room temperature, filtered and bottled, and finally cooked to produce soy sauce. Further, in the conventional method for producing soy sauce, in order to produce low- or low-salt soy sauce having a salt content of less than 12%, it was necessary to use a special concentrator and a desalter. For this reason, there is a disadvantage that loss of nitrogen components in the soy sauce is involved and the production price is considerably high. The details of the above-mentioned conventional soy sauce production technology are shown below in the order of steps. Defatted soybeans (watering, steamed) Draw wheat (heated) ↓ Inoculated mixed koji mold ↓ Koji at 25-35 ° C for 45 hours ↓ Add salt water at Be'18 ° C Moromi ↓ Fermentation ↑ ↓ 1-2 years maturing ↓ ↓ Aperture ↓ Bottled ↓ Burned ↓ Final product (soy sauce)

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a process of adding Be'1 in a process of adding salt water (main component of sodium chloride) in the process of producing "moromi" in the conventional process.
Low salt (or low salt) soy sauce obtained by using the salt of the present invention alone or a mixture with sodium chloride (sodium chloride) having potassium chloride as a main component instead of the salt water of 8 degrees, and a method for producing the same are described. To provide.

[0004]

Means for Solving the Problems The first aspect of the present invention is to provide a soy sauce having a rich mouth and a light mouth and a method for producing the same, wherein an inorganic extract from bittern and seaweed from seawater is used as a main component, and a sodium chloride component is 12%. The second relates to a thick or light soy sauce manufactured by the first manufacturing method.

[0005]

EXAMPLE 700 l of water was sprinkled on 600 kg of defatted soybeans and steamed. On the other hand, 600 kg of heated wheat is mixed with the defatted soybean. At this time, the water content is about 45% and the capacity is about 10 stones. Then inoculate with koji mold, 25-35 ° C, 4
In 5 hours, a koji with a capacity of about 10 stones and a water content of 25 to 35% is obtained. Next, mash is produced by adding 12 stones of the extract Be'18 and fermenting at a temperature of 18 ° C. or higher for 1 to 2 years. Next, it is aged for 7 months, and squeezing, 14 stone products and 1.5 stone residue are obtained. In this case, the content of salt is about 7%, the nitrogen component (Total, N) is about 1.6%, and then bottled to obtain a product. The product is 19% salt (Total, N.J.).
1.6%). Finally, if the fire is done, soy sauce is obtained.

[0006]

(1) Conventional low salt or reduced salt soy sauce is usually produced using a special concentrating device or desalting device or both devices. In the present invention, the above conventional special device is All are unnecessary, and normal soy sauce preparation is sufficient. Therefore, the desired low salt soy sauce can be produced easily and at low cost. (2) Further, by producing ultra-low salt (1 to 4% salt) soy sauce, it is possible to very easily produce soy sauce containing a target concentration of salt. (3) The conventional salt-reduced 7% to 8% reduced salt soy sauce containing salt is required to be refrigerated (about 1 month) after opening and is difficult to handle, but the soy sauce of the present invention does not need to be used at all. . (4) Potassium chloride, which is one of the main components, is treated as a seasoning in the Food Sanitation Act and further suppresses the reabsorption of sodium in the kidney as an effect on the human body, and has an antihypertensive effect on hypertension, thereby maintaining health. It is extremely effective. (5) A trace amount of minerals in seawater used in the present invention is extremely effective from the viewpoint of taste and health maintenance.

Claims (3)

[Claims] 1. A method for producing a soy sauce having a rich mouth or a light mouth, comprising using bitter juice collected from seawater and an inorganic extract from seaweed, wherein the sodium chloride content is less than 12%. A method for producing reduced salt dark soy sauce or light soy sauce. 2. A low- or low-salt concentrated soy sauce or light soy sauce produced by the method according to claim 1. 3. The concentrated or light-mouthed soy sauce according to claim 2, wherein the content of sodium chloride is less than 12%, and potassium chloride containing bittern from seawater and / or minerals extracted from seaweed is contained as a main component. And a Ca compound and M
A low salt or reduced salt soy sauce comprising a multi-component compound, characterized by containing the compound (g) and other trace amounts of minerals.