JP2006311851A - Method for producing soy sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing soy sauce having a large amount of glucose, excellent flavor and less weight of soy sauce lees. <P>SOLUTION: This method for producing the soy sauce comprises using Aspergillus oryzae with less α-amylase activity and normal Aspergillus oryzae to prepare each koji, mixing the koji thus obtained with each other followed by preparing, and fermenting and maturing the product so as to brew soy sauce. Alternatively, the method comprises obtaining koji by preparing the mixture (multi bacteria) of two kinds of Aspergillus oryzae with less α-amylase activity and normal Aspergillus oryzae, and fermenting and maturing the koji so as to brew soy sauce. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  When brewing soy sauce using koji mold having low α-amylase activity, the present invention reduces the weight of soy sauce koji, increases the amount of glucose, and has a good flavor without reducing the degradation of starch in moromi. It relates to the manufacturing method of soy sauce.

  In soy sauce brewing, Aspergillus oryzae and Aspergillus sojae are mainly used as koji molds. The two differ in terms of hydrolase productivity, brewing characteristics, etc. In particular, Aspergillus oryzae has higher α-amylase productivity than Aspergillus soya, and consumes more carbohydrates in raw materials. (For example, see the Japan Soy Sauce Research Institute Journal, Vol. 6, No. 3, page 75 (1980), the same magazine, Vol. 7, No. 4, page 166 (1981), etc.).

  If the consumption of carbohydrates during koji making decreases, the amount of carbohydrates transferred to moromi increases, and the carbohydrates are converted into sugars, alcohols, organic acids, esters, etc. by the action of microorganisms during the fermentation process, which is important for the flavor of soy sauce. One of the important points in soy sauce production was how to reduce the consumption of carbohydrates during koji making and efficiently shift to moromi.

  Conventionally, as a means of reducing the carbohydrate consumption in the koji making of Aspergillus oryzae, since the α-amylase activity and the carbohydrate consumption in the koji making show a positive correlation, Aspergillus oryzae having a low α-amylase activity has been shown. Is known (eg, Japan Soy Sauce Research Institute Magazine, Vol. 11, No. 5, page 200 (1985), Japanese Society of Agricultural Chemistry, Vol. 59, No. 6, page 605 (1985)). Etc.) In other words, it has been reported that the resulting koji mold has an α-amylase productivity reduced to about 1/3 to 1/150 of the parent strain, thereby increasing the carbohydrate consumption during koji making by about 7%. .

Japan Soy Sauce Research Institute, Vol. 6, No. 3, p. 75 (1980) Japan Soy Sauce Research Institute Magazine, Vol. 7, No. 4, 166 (1981) Japan Soy Sauce Research Institute Magazine, Vol. 11, No. 5, p. 200 (1985) Journal of Japanese Society for Agricultural Chemistry, Vol.59, No.6, p.605 (1985)

  However, Aspergillus oryzae with low α-amylase activity and Aspergillus soya originally with low α-amylase activity thus produced reduce the carbohydrate consumption during koji making, so that the amount of carbohydrate transferred to moromi is reduced. In koji molds that can be increased, but α-amylase activity is excessively low, sufficient amount of α-amylase is not produced during the maturation period of soy sauce to decompose starch in moromi, resulting in moromi It was also pointed out that starch may remain without being decomposed. Further, when koji is prepared using koji mold having low α-amylase activity and soy sauce is brewed, the weight of soy sauce koji is extremely increased compared to the case of normal soy sauce brewing. Application of koji mold with low amylase activity to soy sauce brewing has been a problem.

  It is said that the present inventors can increase the elution of glucose by decomposing starch in moromi during the maturation period of soy sauce by using a koji mold having low α-amylase activity in combination with a normal koji mold. As a result of devised and devised, as a result of koji mold having low α-amylase activity and koji mold having normal α-amylase activity, each koji is prepared, and the resulting koji is mixed and mixed. Alternatively, by preparing a koji prepared from koji using a koji mold with low α-amylase activity and koji mold having normal α-amylase activity (double fungus), fermenting and aging to brew soy sauce The inventors have found that a method for producing soy sauce having a good flavor with a low weight of soy sauce cake and a large amount of glucose can be obtained without reducing the degradation of starch in moromi. Therefore, the present invention is as follows.

[1] Soy sauce characterized in that koji is prepared using koji molds having low α-amylase activity and normal koji molds, and the koji obtained are mixed, charged, fermented and aged to brew soy sauce. Manufacturing method.

[2] The above-mentioned [1], wherein the weight ratio of each cocoon when the cocoon produced using gonococcus having low α-amylase activity and the cocoon produced using ordinary gonococcus is used is 9: 1 to 5: 5 Manufacturing method.

[3] A method for producing soy sauce, comprising preparing koji using a mixture of koji molds having low α-amylase activity and ordinary koji molds (double bacteria), fermenting and aging the koji obtained to brew soy sauce.

[4] The production method of the above-mentioned [3], wherein the weight ratio of various koji when using koji molds having low α-amylase activity and ordinary koji molds is 9: 1 to 5: 5.

[5] As described in any one of [1] to [4] above, wherein a koji mold having a low α-amylase activity is a koji mold having an α-amylase activity of 150,000 units / g dry koji or less after koji making. The manufacturing method described.

  By the method of the present invention, the problems in brewing soy sauce using a koji mold having low α-amylase activity can be solved at once, and various components derived from carbohydrates can be added without reducing the degradation of starch in moromi. Increased soy sauce with good flavor can be produced. In addition, it is possible to reduce the weight of soy sauce koji, which was the other problem when brewing soy sauce using koji mold having low α-amylase activity, and even if koji mold having low α-amylase activity is used, It is possible to provide a method for producing high soy sauce.

  As described above, the present invention prepares a koji using a koji mold having a low α-amylase activity and a koji mold having a normal α-amylase activity, respectively, and mixes the obtained koji to perform mixing preparation, or By using koji molds with low α-amylase activity and koji molds with normal α-amylase activity, koji prepared by koji molds are added, fermented and aged to brew soy sauce, The present invention relates to a method for producing soy sauce with a low flavor of soy sauce, a large amount of glucose, and a good flavor without reducing the decomposition of starch.

  As used herein, a “gonococci with low α-amylase activity” means a koji mold with low α-amylase productivity, a koji mold with low α-amylase specific activity, and both productivity and specific activity of α-amylase. Any low gonococci are included.

  As koji mold having low α-amylase activity used in the present invention, α-amylase activity in koji after koji making is 150,000 units / g dry koji or less, preferably 100,000-100 units / g dry koji or less. Aspergillus (Aspergillus oryzae or Aspergillus soya) can be exemplified.

  Any strain having such properties can be used in the present invention. Specifically, Aspergillus oryzae AB. 421 (FERM AP-20487) strain can be mentioned.

  Such a koji mold having a low α-amylase activity is selected from commercially available koji molds for brewing, or a commercially available koji mold for brewing is used as a parent strain, and a mutagenesis treatment is applied thereto, and the obtained strain is used in a conventional manner. A strain having low α-amylase activity can be obtained by preparing cocoons and measuring α-amylase activity in the cocoons.

  Mutation induction treatment methods include physical methods such as ultraviolet irradiation, X-ray irradiation, and γ-ray irradiation, N-methyl-N′-nitro-N-nitrosoguanidine, 4-nitroquinoline-N-oxide, ethyl methanesulfonate, etc. Any chemical method by treatment with a mutagen can be employed.

  In addition, the α-amylase activity in the present specification is, for example, mixed in 5 mL of defatted soybeans and 5 g of fried wheat in an Erlenmeyer flask, and then pasteurized at 120 ° C. for 40 minutes and cooled. The strain was inoculated and cultured at 28 ° C. for 48 hours to obtain a sputum, and the α-amylase activity in the sputum was measured and calculated by the following method.

<Activity measurement method>
The measurement was performed by a method in which the Blue Value method (Experimental Chemistry Course, Vol. 24, page 272, edited by The Chemical Society of Japan (1958)) was partially modified. That is, when a soluble starch was used as a substrate (0.5% in the reaction solution), the decrease in iodine starch coloring when reacted at pH 5.0 and 30 ° C. for 20 minutes was measured at OD 700 nm, and blue iodine corresponding to 1 mg was obtained. The amount of enzyme that reduces the color was 1 unit (Unit).

  On the other hand, “a koji mold exhibiting normal α-amylase activity” or “a koji mold” means a koji mold commonly used for brewing soy sauce, and a conventionally known microorganism belonging to Aspergillus oryzae (for example, ATCC 20386, Commercially available soy sauce seed gonococci, etc.), microorganisms belonging to Aspergillus sojae (for example, ATCC 20387, commercially available soy sauce seed gonococci, etc.) and the like can be used.

  In the present invention, a koji mold is prepared using koji molds having low α-amylase activity and koji molds having normal α-amylase activity, and a mixture of the two types of koji obtained or α- It is important to use a koji mold prepared by compound bacteria using koji molds having low amylase activity and koji molds having normal α-amylase activity, and other raw material treatment, koji making, fermentation and aging The process should just follow a conventional method and a special method means is not especially required. For example, in the production of soy sauce koji, a mixture of a normal koji material, for example, a soy material that has been boiled and steamed, and a wheat koji material that has been cracked with fried rice, is inoculated with the koji mold having low α-amylase activity and a koji mold. Prepare the koji, add the koji obtained to a normal charging tank with an appropriate concentration of saline, ferment and mature for about 3 to 6 months with appropriate stirring to obtain soy sauce moromi, and press, Completion, if necessary, fire to make product soy sauce (raw soy sauce or fire soy sauce).

  In addition, the koji mold having a low α-amylase activity and a normal koji mold are used to prepare koji alone, then each koji is mixed and charged in a normal charging tank with a salt solution of an appropriate concentration, with appropriate stirring. It may be fermented and matured for about 3 to 6 months to obtain soy sauce moromi, and may be squeezed, produced, and fired as necessary to obtain product soy sauce (raw soy sauce or fired soy sauce).

  When a koji mold having a low α-amylase activity is used in combination with a normal koji mold, the weight ratio of the seed koji may be appropriately selected from a ratio of 9: 1 to 5: 5, preferably 8: 2 to 5: 5. In addition, when a koji produced with koji mold having low α-amylase activity and a koji produced with a normal koji mold are used in combination, the weight ratio of each koji is also 9: 1 to 5: 5, preferably 8: 2 to 5: What is necessary is just to select suitably from the ratio of 5. In addition, it is clear that the present invention is applicable to the production of light-mouthed soy sauce, distilled soy sauce, and recharged soy sauce.

  Hereinafter, although it demonstrates in detail based on an Example, it is clear that this invention is not limited to this.

Example 1
As a result of measuring α-amylase activity, α-amylase activity at the time of brewing was as low as α-amylase producing Aspergillus oryzae AB. 421 (FERM P-20487) and Aspergillus oryzae OR. Oryzae showing normal α-amylase activity of about 206,410 units / g dry koji. 101 (the parent strain of Aspergillus oryzae AB.421) was used as a seed pod.

7 L of water was added to 5 kg of defatted soybeans, mixed for 1 hour, and then steamed in a high-pressure steam can at a steaming pressure of 4 kg / cm ² for 10 minutes. To this steamed defatted soybean, 5.2 kg of wheat that had been cracked after heat denaturation was added, and mixed with the seed meal to produce koji.

  The amount of glucose in the obtained koji was measured by a conventional method. As shown in Table 1, Aspergillus oryzae AB. Glucose in sputum prepared using 421 is Aspergillus oryzae OR. Compared to the glucose content in the koji prepared using 101, about 130 mg / g dry koji also showed a high value.

  Next, Aspergillus oryzae AB. 421 or Aspergillus oryzae OR. Two kinds of cocoons made of 101 alone were mixed at a weight ratio of 5: 5, 7: 3, and 9: 1. The temperature was raised to 25 ° C. to 30 ° C. and brewed for a total of 3 months to obtain a standard mash of soy sauce.

  The obtained moromi was squeezed into raw soy sauce and analyzed by a conventional method. As a result, as shown in Table 2, Aspergillus oryzae AB. 421 or Aspergillus oryzae OR. In the case of preparing a koji mixed with two types of koji made of 101 alone at a weight ratio of 5: 5, 7: 3 and 9: 1 (method of the present invention), Aspergillus oryzae AB. 421 or Aspergillus oryzae OR. It was clarified that soy sauce with significantly higher glucose content and total glucose content can be obtained as compared with the product prepared with the koji made from koji 101 as a single seed koji.

  Furthermore, the soy sauce obtained by the method of the present invention is a control of Aspergillus oryzae AB. It became clear that it was a soy sauce with a remarkably large amount of alcohol as compared with the one prepared with the koji made as the seed potato of 421 alone. In addition, the total glucose in Table 3 is the amount of components calculated by the formula of glucose + (ethanol × 2) + lactic acid.

  Moreover, as a result of measuring the weight of the squeezed candy, as shown in Table 3, Aspergillus oryzae AB. 421 and Aspergillus oryzae OR. 101, which was prepared by mixing two types of koji made of each of them independently at a weight ratio of 5: 5 and 7: 3 (the method of the present invention), was the control Aspergillus oryzae AB. It was revealed that the weight of the koji was remarkably lower than that of the koji made from koji made with 421 as a single seed koji.

  As a result of burning the obtained raw soy sauce and performing sensory evaluation, as shown in Table 4, Aspergillus oryzae AB. 421 and Aspergillus oryzae OR. 101 was prepared by mixing two types of cocoons made by independently making each 101 in a weight ratio of 7: 3 (the method of the present invention). Aspergillus oryzae OR. It became clear that it is a soy sauce that is remarkably scented, sweetened, and sensually favored compared to those prepared with koji made from koji 101 as a single seed koji.

  In addition, Aspergillus oryzae AB. Since 421 is not only low α-amylase activity but also high hemicellulase activity and a hemicellulose-constituting sugar-rich gonococcus, it is brewed using normal gonococci as demonstrated in Example 2. Compared with soy sauce, it is possible to obtain soy sauce that is light in color and has a slow heating color increase rate and a slow oxidation browning color increase rate.

Example 2
7 L of water was added to 5 kg of defatted soybeans, mixed for 1 hour, and then steamed in a high-pressure steam can at a steaming pressure of 4 kg / cm ² for 10 minutes. To this steamed defatted soybean, 5.2 kg of wheat that had been cracked after heat denaturation was added and mixed with the seed meal to make a koji. As seed varieties, Aspergillus oryzae AB. 421 and its parent strain Aspergillus oryzae OR. 101 was mixed in a weight ratio of 5: 5 or 8: 2. As a control, Aspergillus oryzae OR. The test was carried out with three types of 101 mixed alone.

  The obtained koji was charged together with cold salt water, and the temperature was raised to 10 to 15 ° C. immediately after the charging and one month to 25 ° C. to 30 ° C. and brewed for a total of three months to obtain a standard light-mouthed soy sauce. The obtained moromi was divided into sap and solids by filtration with filter paper to obtain moromi soup, and the moromi soup was analyzed. The results are shown in Table 5.

  As shown in Table 5, Aspergillus oryzae AB. 421 and Aspergillus oryzae OR. When 101 is mixed at a weight ratio of 5: 5 or 8: 2 (method of the present invention), the control Aspergillus oryzae OR. It was revealed that the soy sauce had significantly higher glucose and total glucose than the case where the koji made with 101 as the sole seed koji was charged.

  Moreover, as shown in Table 6, it was clarified that the soy sauce obtained by the method of the present invention is a light-colored soy sauce.

  Moreover, as a result of burning the obtained soy sauce and comparing the heating color increase rate and the oxidation browning color increase rate, as shown in Table 7, the soy sauce obtained by the method of the present invention has the heating color increase rate and the oxidation browning color increase. It became clear that it was a slow soy sauce.

加熱増色増色速度：ＯＤ５６０ｎｍの増加量/分
酸化褐変増色速度：ＯＤ５６０ｎｍの増加量/日

Heating color increase rate: OD 560 nm increase / min Oxidized browning color increase rate: OD 560 nm increase / day

<Consignment>

Claims (5)

A method for producing soy sauce comprising preparing koji molds using koji molds having low α-amylase activity and ordinary koji molds, mixing the obtained koji molds, charging, fermenting and aging to brew soy sauce . The production method according to claim 1, wherein the weight ratio of each koji in the case where a koji produced with koji mold having low α-amylase activity and a koji produced with a normal koji mold are used together is 9: 1 to 5: 5. A method for producing soy sauce, comprising preparing a koji using a mixture of koji molds having low α-amylase activity and a normal koji mold (double bacteria), fermenting and aging the koji obtained to brew soy sauce. The production method according to claim 3, wherein the weight ratio of various koji molds in the case of using koji molds having low α-amylase activity and ordinary koji molds is 9: 1 to 5: 5. The method according to any one of claims 1 to 4, wherein the koji mold having a low α-amylase activity uses koji mold having an α-amylase activity of 150,000 units / g dry koji or less after koji making.