JP2002281934A - Brewed pale-colored soy sauce and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide brewed pale-colored soy sauce having palatability with good body even if having pale color, and to provide a method for producing the soy sauce. SOLUTION: The brewed pale-colored soy sauce has a chromaticity of >=40 according to JAS analysis method, >=1.2% (w/v) of whole nitrogen and >=4.5% (w/v) of a direct reducible sugar content per 1.0 (w/v) of the whole nitrogen. The method for producing the soy sauce comprises maintaining and controlling the temperature within 10-20 deg.C after starting the brewing process and is characterized by using a medium containing a microorganism belonging to Tetragenococcus halophilus group and adjusted to >=1.0% (w/v) of the whole nitrogen content, >=15% (w/v) of salts and pH 5.5-7.0 and adding thereto a salt tolerant lactic acid bacterium (FERM BP-7513) whose growth reaches a stationary phase within 2 weeks when being cultured at 10-15 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a brewed light-colored soy sauce having a rich umami taste even if the color is light, a method for producing the same, and a salt-tolerant lactic acid bacterium usable for the production.

[0002]

2. Description of the Related Art The Japanese Agriculture and Forestry Standard (JAS) includes soy sauce production methods such as a main brewing method, a new brewing method, and a mixed amino acid method. It is assumed that. The soy sauce produced by this brewing method has different types of raw materials and brewing methods. ) There are soy sauce, etc., which are used according to their characteristics. For example, light mouth soy sauce and white soy sauce are widely used for seasoning processed products which are pale in color and do not like coloring.

However, commercially available light soy sauce has a chromaticity of about 30 even if it is light (JA).
The standard of light mouth soy sauce and special grade in the standard of S is stipulated as 22nd or higher. The chromaticity number indicates the density of the color, and the larger the number, the lighter the color. In some cases, it is not always suitable for the seasoning of processed products in which coloring is suppressed and the color of the material is not to be impaired. Also, although white soy sauce is lighter in color than light mouth soy sauce, it uses only a small amount of soy ingredients,
In some cases, there was no rich umami derived from soybean ingredients, and the flavor was not satisfactory.

Conventionally, in order to overcome the above disadvantages,
The production of light-colored soy sauce having a rich umami has been studied from two directions. One is a method of decolorizing a dark soy sauce or a light soy sauce obtained by an ordinary method using a resin or a membrane, and the other is a method as typified by a method described in JP-A-7-31410. This is a method for producing a light-colored soy sauce having a rich umami by changing the raw material processing and the fermentation management.

[0005]

However, in the method of decolorizing soy sauce using a resin or a film, such treatment affects the balance of taste components and flavor components other than color,
Even if it could be decolorized, there was a drawback that it would be inferior to untreated main brewed soy sauce in terms of sensory evaluation. Another method of changing the raw material processing and fermentation management is complicated in the changed raw material processing method and fermentation management method, resulting in an increase in the unit price of the product, and is not necessarily satisfactory as a method for producing inexpensive soy sauce. I couldn't do it.

[0006]

In view of the above circumstances, the present inventors have proposed a simple and inexpensive method for producing a light-colored soy sauce having a rich umami taste with a sensual evaluation comparable to that of the deep-brewed soy sauce of the present brewing. As a result of diligent studies to find out, it was found that it is possible to produce a light-colored soy sauce having a rich umami taste by an extremely simple method of maintaining the temperature after charging in a range of 10 to 20 ° C. .

As a result of further study of this finding, it was found that the addition of salt-tolerant lactic acid bacterium having excellent growth ability at low temperatures makes the chromaticity by JAS analysis 40 or more and the total nitrogen content 1.2%.
(W / v) or more, and the ratio of the direct reducing sugar content per 1.0% (w / v) of total nitrogen is 4.5% (w / v) or more, and this brewed light color having rich umami taste The present inventors have found that soy sauce can be produced with stable quality, and have completed the present invention.

Therefore, according to the present invention, the chromaticity measured by JAS analysis is No. 40 or more, and the total nitrogen content is 1.2% (w / v).
The present invention relates to this brewed light-colored soy sauce having a direct reducing sugar content of not less than 4.5% (w / v) per 1.0% (w / v) of total nitrogen. This soy sauce has a rich umami taste derived from soybeans, and is an unprecedented soy sauce that can impart the original taste and flavor of soy sauce without coloring the ingredients.

Further, the present invention provides that the temperature after charging is 10 to 2
The present invention relates to a method for producing the present brewed light-colored soy sauce characterized by maintaining and controlling the temperature within a range of 0 ° C., and preferably to a method for adding a salt-tolerant lactic acid bacterium having excellent low-temperature growth ability to the method. According to these production methods, the present brewed light-colored soy sauce having the above-mentioned rich umami can be produced with stable quality.

Furthermore, the present invention belongs to the genus Tetragenococcus halophilus, which can be used in the above method, and has a total nitrogen content of 1.0% (w / v) or more and a salt content of 15% (w / v).
v) The present invention relates to a salt-tolerant lactic acid bacterium characterized in that the growth reaches a stationary phase within 2 weeks when cultured at 10 to 15 ° C. using a medium adjusted to the above and pH 5.5 to 7.0. A typical example of such a lactic acid bacterium is Tetragenococcus halophilus YSTLG-2 (Accession No. FERM BP-751 of the Institute of Biotechnology and Industrial Technology).
3) can be exemplified, and stable lactic acid fermentation can be performed even at a low temperature, so that it is useful for producing the above-mentioned lightly brewed light-colored soy sauce having a rich umami taste.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION As a protein raw material used for producing the present brewed light-colored soy sauce, whole soybean or defatted soybean is exemplified. To obtain a lighter color, it is preferable to use whole soybeans, and the processing method and conditions are the same as those used in the production of ordinary soy sauce. In addition, as the carbohydrate raw material, as in the case of ordinary soy sauce, heat-denatured and then cracked wheat or commercially available processed wheat (such as "Kojimugi" (Nisshin Flour Milling)) can be used. Processed wheat is preferred. The mixing ratio of the protein raw material and the carbohydrate raw material is 20:80 to 8 by weight.
0:20, particularly preferably 40:60 to 60:40.

After mixing the above raw materials obtained by the treatment, the koji mold is inoculated with the koji mold, the koji is prepared, the fermentation tank is charged, and the fermentation is carried out while controlling the temperature. The present brewed light-colored soy sauce of the present invention having the following can be obtained. The most important point in the fermentation management is to maintain and maintain the temperature after the preparation as constant as possible within the range of 10 to 20 ° C. Conventional production of light soy sauce requires 1
Maintain at 10-20 ° C for months, then 25-30 ° C
And fermenting for about 3 months in total (see JP-A-7-31410). However, such conventional temperature control cannot provide the brewed light-colored soy sauce of the present invention having a chromaticity of No. 40 or more and a total nitrogen content of 1.2% (w / v) or more, as described above. The temperature can be maintained as constant as possible within the range of 10 to 20 ° C. and brewed for about 3 to 4 months.

Further, in the case of soy sauce, since fermentation is carried out in a so-called open system, lactic acid fermentation immediately after preparation may not proceed smoothly. In such a case, lactic acid bacteria,
In particular, by adding a salt-tolerant lactic acid bacterium having excellent growth ability at low temperatures, the brewed light-colored soy sauce of the present invention can be produced with stable quality. The lactic acid bacterium used may be any salt-tolerant lactic acid bacterium used in soy sauce brewing, and more preferably belongs to the genus Tetragenococcus halophilus,
Total nitrogen content 1.0% (w / v) or more, salt content 15% (w / v)
v) A salt-tolerant lactic acid bacterium having excellent growth ability at a low temperature such that the growth reaches a stationary phase within 2 weeks when cultured at 10 to 15 ° C. using a medium adjusted to the above and pH 5.5 to 7.0. It is.

Such a lactic acid bacterium can be separated from ordinary soy sauce moromi, and a typical example is Tetragenococcus halophilus YSTLG-2 (accession number: FERM BP-7513, Institute of Biotechnology and Industrial Technology). it can. This lactic acid bacterium (this strain) was isolated from soy sauce moromi by the present inventors, and has the following microbiological properties. 1) Morphological properties The vegetative cells of this strain are cocci of 0.6-0.8 micron and make tetrads, and some are in duplicate. In addition, there is no motility, no spores are formed, and the result of Gram staining is positive.

2) Physiological properties (1) catalase; negative; (2) reduction of nitrate; negative; (3) generation of acid from glucose; positive; (4) generation of gas from glucose; negative; ) Fermentation format; homo-type, (6) Range of growth: Growing at pH 5.5-9.0, optimal pH 7.0, temperature well growing at 15-30 ° C, 4
It does not grow above 5 ° C. (7) Sodium chloride resistance; sodium chloride 3-6%
(W / v), best growing, 20% sodium chloride
It grows at a concentration of (w / v) and has strong salt tolerance.

3) DNA homology DNA homology to Tetragenococcus halophilus JCM5888, a conserved strain of the RIKEN Microorganism strain preservation facility, is 104%. 4) Low-temperature fermentability of the strain The strain and Tetragenococcus halophilus JCM5
As a result of testing the growth and lactic acid fermentation under low temperature with 888, Tetragenococcus halophilus JCM 5
Compared with the 888 strain, it was found that the strain grew vigorously at low temperature and that lactic acid fermentation was also performed.

From the results of the test of morphological and physiological properties and DNA homology, it is considered that the present strain belongs to Tetragenococcus halophilus, but it can be grown at a low temperature with Tetragenococcus halophilus JCM5888. Therefore, this strain was identified as a new strain.

The lactic acid bacterium is preferably added to the koji, for example, when the koji-making is almost completed, and when added to the moromi, it is preferably from the time of preparation until the alcohol is produced by the yeast. Further, the addition amount is preferably about 10 ² to 10 ⁶ per gram of moromi. Except for the temperature control described above, manage in the same way as normal soy sauce brewing control, obtain aged moromi, press by conventional methods, produce, burn if necessary,
Product soy sauce (raw soy sauce or hot soy sauce).

The brewed light-colored soy sauce of the present invention obtained by such a method has a chromaticity of 40 or more according to the JAS analysis method,
When the total nitrogen content is 1.2% (w / v) or more,
The ratio of the direct reducing sugar content per 0% (w / v) is 4.5%
(W / v) or more. Among such brewed light-colored soy sauces, the chromaticity is 46 or more and the total nitrogen content is 1.5% (w /
v) or more, and the ratio of the direct reducing sugar content per 1.0% (w / v) of total nitrogen is 5.0% (w / v) or more. The light-colored soy sauce has a chromaticity similar to that of white soy sauce. This brewed soy sauce is light in color and rich in umami because it has a nitrogen concentration and direct reducing sugar content comparable to that of dark soy sauce.

[0020]

The brewed light-colored soy sauce of the present invention has a very pale color, has a rich umami taste, is soy sauce equivalent to this brewed product sensuously, and is used as a seasoning for processed products that do not like coloring. It is very good. Further, the production method of the present invention,
This brewed light-colored soy sauce having the above-mentioned rich umami can be produced with stable quality. Further, the lactic acid bacterium of the present invention can perform stable lactic acid fermentation even at a low temperature, and thus is useful for producing the above-mentioned brewed light-colored soy sauce having a rich umami taste.

[0021]

EXAMPLES The present invention will be described below in detail with reference to examples, but it is apparent that the present invention is not limited to these examples.

Example 1 (1) Isolation of Lactic Acid Bacteria Soy sauce moromi was appropriately diluted, and fried soy sauce 20% (w /
v), yeast extract 0.5% (w / v), peptone 0.5
% (W / v), glucose 0.5% (w / v), potassium dihydrogen phosphate 0.5% (w / v), salt 12% (w / v)
v) Still-culture was performed in a pH 6.0 medium at 10 to 15 ° C for 1 week. One week later, the culture solution was inoculated into a new medium having the same composition, and this was repeatedly cultured four times. After the fourth culture, 1.5% (w / v) agar was added to a medium of the same composition.
Anaerobic culture was performed at 15 ° C. for 10 days on the added plate medium. The colonies on the plate are randomly inoculated into the moromi sap at the initial stage of preparation, and cultured at 15 ° C. for 10 days to measure the degree of growth. The strain is transformed into Tetragenococcus halophilus YS
The TLG-2 strain was used.

(2) Growth performance test In order to more rigorously test the growth performance of the isolated strain in soy sauce moromi, moromi sap 2 weeks after preparation was prepared by adding 15% salt
(W / v), adjusted to pH 6.0, aseptically filtered to obtain a medium, and Tetragenococcus halophilus JCM 58
88 strains and Tetragenococcus halophilus YST
Both strains of the LG-2 strain were allowed to stand still at 15 ° C. for 2 weeks, and their viability was compared. As a result, Tetragenococcus
The growth ability of Halophilus YSTLG-2 strain at 15 ° C. was determined by tetragenococcus halophilus JCM58.
It had a growth ability about 6.7 times that of 88 at 15 ° C.

(3) Lactic acid fermentation ability test Tetragenococcus halophilus YSTLG-2
Soy sauce 20% (w / v), yeast extract 0.5%
(W / v), peptone 0.5% (w / v), glucose 0.5% (w / v), potassium dihydrogen phosphate 0.5%
(W / v), 12% (w / v) common salt, pH 6.0 to obtain a culture solution. 3.5 kg of soy sauce koji prepared by a conventional method was mixed with 5.4 liters (L) of salt water, and charged into a fermentation tank. ⁵ or more cells). Thereafter, moromi was controlled at 15 ° C., and lactic acid fermentation was tested.

As a control, Tetragenococcus
Moromi with the addition of Halophilus JCM 5888 strain was similarly tested. The amount of lactic acid in the moromi was naturally filtered using a qualitative filter paper No. 2 manufactured by Toyo Roshi Kaisha, Ltd.
Analyzed by xOA. In addition, the number of salt-tolerant lactic acid bacteria was determined by appropriately diluting moromi, fried soy sauce 20% (w / v), yeast extract 0.5% (w / v), peptone 0.5% (w / v).
v), agar with glucose 0.5% (w / v), potassium dihydrogen phosphate 0.5% (w / v), salt 12% (w / v), agar 1.5% (w / v) The test was performed anaerobically at 30 ° C. for 5 days on a plate medium (pH 6.0), and the number of colonies appearing on the plate was counted and calculated.

The amounts of lactic acid and the number of salt-tolerant lactic acid bacteria during the lactic acid fermentation stage are shown in FIGS. As shown in the figure, lactic acid fermentation was performed only in the moromi with the addition of Tetragenococcus halophilus YSTLG-2 strain,
Lactic acid fermentation was hardly performed in the moromi with the addition of Halophilus JCM 5888 strain. Also, the viable cell number in Tetragenococcus-halophilus YSTLG-2 strain added has reached up to 10 ⁸ viable cells per moromi 1g, lactic acid fermentation as much of the observed in normal temperature course of pale Shoyu It was also clarified to show lactic acid production.

Example 2 To 6 kg of whole soybeans, 25 L of water was added and immersed overnight, followed by steaming in a high-pressure steaming can at a steaming pressure of 4 kg / cm ² for 10 minutes.
After heating and denaturing this steamed soybean, 5.2 kg of cracked wheat
Was added and mixed with the seed koji to make koji. The obtained koji was charged together with cold salt water, and immediately after the charging, the temperature was adjusted to 15 ° C. to 18 ° C. two weeks later, and brewed for 3 months to obtain a light-colored main brewed soy sauce.

Example 3 A light-colored main brewed soy sauce was prepared and managed in the same manner as in Example 2 except that processed wheat (manufactured by Nisshin Flour Milling Co., Ltd .; koji wheat E) was used instead of cracked wheat. I got Example 4 Instead of whole soybeans, 7 L of water was added to 5 kg of defatted soybeans, mixed for 1 hour, and steamed at a steaming pressure of 4 kg / cm ² in a high-pressure steaming can.
Except for using processed wheat [Nisshin Flour Milling Co., Ltd .; Koji wheat E] instead of cracked wheat,
Treatment and management were carried out in the same manner as in Example 2 to obtain a lightly colored main brewed soy sauce.

COMPARATIVE EXAMPLE 7 L of water was added to 5 kg of defatted soybeans, mixed for 1 hour, and steamed in a high-pressure steamer at a steaming pressure of 4 kg / cm ² for 10 minutes. After heating and denaturing this steamed defatted soybean, 5.2 kg of cracked wheat was added and mixed with seed koji to produce koji.
The obtained koji is charged together with cold salt water, and 10 to 1 immediately after charging.
After one month at 5 ° C., the temperature was raised to 25 ° C. to 30 ° C., and the whole was brewed for three months to obtain standard light-mouthed soy sauce.

Table 1 shows the results of measuring the total nitrogen content (TN), pH, chromaticity, and reducing sugar content (%) of the soy sauce obtained by the methods of Examples 2 to 4 and Comparative Example. Further, the light-mouthed soy sauce obtained by the method of the comparative example was decolorized with activated carbon resin to match the chromaticity of the soy sauce of Example 2, and
The flavor of the light-colored soy sauce of the present invention was evaluated by a skilled panelist. Table 2 shows the results of the sensory evaluation. As is evident from these results, the soy sauce of the present invention has a chromaticity comparable to that of white soy sauce, a nitrogen concentration comparable to that of dark soy sauce, and a direct reducing sugar content, and also has a sensual and rich umami taste. It is.

[0031]

[Table 1]

[0032]

[Table 2]

[0033]

[Brief description of the drawings]

FIG. 1 shows the amount of lactic acid and the number of salt-tolerant lactic acid bacteria during lactic acid fermentation in moromi with the addition of Tetragenococcus halophilus YSTLG-2 strain.

FIG. 2 shows the amount of lactic acid and the number of salt-tolerant lactic acid bacteria during lactic acid fermentation in moromi with the addition of Tetragenococcus halophilus JCM 5888 strain.

[0034]

Claims (5)

[Claims] 1. A direct reducing sugar having a chromaticity of 40 or more according to JAS analysis, a total nitrogen content of 1.2% (w / v) or more, and a total nitrogen content of 1.0% (w / v). Is 4.
This brewed light-colored soy sauce having a content of 5% (w / v) or more. 2. The method according to claim 1, wherein the temperature after the preparation is maintained within a range of 10 to 20 ° C. 3. A member belonging to the genus Tetragenococcus halophilus, having a total nitrogen content of 1.0% (w / v) or more and a salt content of 15%.
% (W / v) or more and a salt-tolerant lactic acid bacterium whose growth reaches a stationary phase within 2 weeks when cultured at 10 to 15 ° C using a medium adjusted to pH 5.5 to 7.0. 2. The production method according to 2. 4. A member belonging to the genus Tetragenococcus halophilus, having a total nitrogen content of 1.0% (w / v) or more and a salt content of 15%.
A salt-tolerant lactic acid bacterium, wherein the growth reaches a stationary phase within 2 weeks when cultured at 10 to 15 ° C. using a medium adjusted to not less than% (w / v) and pH 5.5 to 7.0. 5. Tetragenococcus halophilus
YSTLG-2 (Accession number F
The salt-tolerant lactic acid bacterium according to claim 4, which is ERM BP-7513).