JP2013202043A - Method for producing general-purpose soy sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce novel soy sauce without a complicated or uneconomical production step, the soy sauce having; less fragrance peculiar to soy sauce which is derived from koji mold, soy sauce lactic acid bacteria and soy sauce yeast; good flavor; and a feeling of thickness.SOLUTION: Soy sauce koji and thermally denaturated soybeans and/or nonfat processed soybeans are fermented so that unrefined soy sauce may be 7-13 w/w% in salt content, and the temperature of the unrefined soy sauce is kept to be 43-60°C to prevent putrefaction due to unwanted bacteria and the action of soy sauce lactic acid bacteria and soy sauce yeast without dropping decomposition by the soy sauce koji.

Description

  The present invention relates to a method for producing a novel soy sauce that has a little aroma unique to soy sauce and has a rich feeling, and a method for using the soy sauce.

  Soy sauce is a typical seasoning that has been passed down since ancient times in Japan. It uses cereals such as soybeans and wheat as raw materials, goes through a koji making process to make soy sauce koji, and then mixes it with salt water, aging for 4 months to 1 year. Made over time. Microbial activities such as koji molds are produced during koji making, lactic acid bacteria, and yeasts during the ripening period, creating a unique color, taste and aroma. In particular, the fragrance is said to have over 300 kinds of fragrance components such as butter, yogurt, sweet potato, lilac, rose, nut, pineapple-like.

  In addition, the soy sauce produced as described above has a complex and rich fragrance unique to soy sauce and is excellent as a seasoning. However, in recent years, with the diversification of food, the flavor and soup of the material itself, flavored vegetables, spices Soy sauce with a low fragrance unique to soy sauce that brings out a flavor such as the soy sauce has been demanded. In addition, the taste of soy sauce, which has no eating habits, and especially the aroma tend to be unfavorable overseas, so that soy sauce with a low aroma unique to soy sauce is preferred.

  In order to meet such needs, various methods for reducing the flavor unique to soy sauce have been studied. For example, 4-Hydroxy-2 (or5) -ethyl-5 (or2) -methyl-, which is a characteristic scent of soy sauce, is obtained by charging the water ratio significantly higher than in the conventional method and fermenting yeast aerobically. A method of generating and accumulating a significant amount of alcohol-based aroma components represented by methionol, which has the effect of reducing raw material odor and soy sauce odor, while significantly suppressing the generation of 3 (2H) -furanone (hereinafter referred to as HEMF). is there. In this method, at the end of the first stage fermentation ripening process, the total nitrogen is low, the taste is not thick, and since it lacks a rich fragrance, additional mochi or additional moromi is carried out, and charging is performed in two stages. . It is also flavored by lactic acid fermentation. (Patent Document 1)

  However, the soy sauce made by such a method has a masking effect on the seasoning material other than HEMF by lactic acid fermentation or alcohol fermentation, and the moromi product temperature is 20 to 25 ° C. from beginning to end, so it is concentrated by the Maillard reaction product. It is characterized by a lack of feeling. There is also a problem that the manufacturing method is complicated.

  Moreover, it kneads in the ratio of 10-30 weight part of starchy raw materials with respect to 70-90 weight part of protein raw materials, and the obtained proteinaceous koji is 52-52% or less of sodium chloride in the presence of 5% by weight or less. There is a method for obtaining a versatile seasoning that is obtained by hydrolysis in a temperature range of 60 ° C. for 18 to 30 hours, has no brewing incense such as soy sauce incense, has little change in color tone due to heating or oxidation, and can be used widely. . (Patent Document 2)

  However, because soy sauce made by this method has many protein raw materials during koji making, a large amount of ammonia is produced due to the metabolism of koji mold and transferred into the soy sauce component, and microbial activities such as lactic acid bacteria and yeast are suppressed Therefore, in addition to ammonia, I strongly feel the aroma derived from Neisseria gonorrhoeae and the raw material odor. Moreover, since it is carried out in the absence of salt or in the presence of 5% by weight or less of salt, there is a concern about microbial contamination, and it is impossible to have a decomposition period of 30 hours or more. It is characterized by extremely few grants.

  The alcohol concentration in moromi is 3.5 to 6.0% v / v and the salt concentration is 8 to 12% w / v, and the soy sauce aroma, soy sauce lactic acid bacteria and soy sauce lactic acid bacteria do not grow and have no soy sauce flavor. There is a method of obtaining a rich flavor seasoning having a good flavor at a salt concentration. (Patent Document 3)

  However, such a method has a moromi product temperature of 20 to 40 ° C., so it is necessary to add a fairly high concentration of alcohol to suppress the activity of microorganisms, and the resulting seasoning also strongly feels the scent of alcohol I can't avoid it. In addition, a lot of alcohol in moromi remains in the squeezed rice cake at the time of squeezing, and when the moromi temperature is controlled at a high temperature, the alcohol is evaporated, which is not economical.

  Moreover, since fermented foods with microbial activity such as soy sauce contain histamine and have been suggested to be involved in food poisoning, it is preferable that the histamine content is low. Regarding histamine concentration in foods that are considered to cause food poisoning, 5 mg / 100 g or less is considered to be a safe range, and 5 to 10 mg / 100 g may cause food poisoning in sensitive groups. (Non-Patent Document 1)

Japanese Patent No. 4781428 Japanese Patent No. 4090774 JP 2001-292724 A

National Institute of Health Sciences Report (12), p31-38, 2009, histamine food poisoning in Japan and overseas

  The subject of the present invention does not require a complicated or uneconomic manufacturing process as described above, and has a good flavor while further reducing the flavor unique to soy sauce derived from koji mold, soy sauce lactic acid bacteria, and soy sauce yeast, It is to produce a new soy sauce with a rich feeling, and to develop a soy sauce that can be used widely when demanding the flavor and soup of the material itself, flavored vegetables, spices, etc. or for overseas demand.

  In view of the above problems, the present inventor has intensively studied. The inventor paid attention to the fact that the aroma peculiar to soy sauce is derived from the activities of koji mold, soy sauce lactic acid bacteria, and soy sauce yeast, and firstly examined a method for reducing the aroma derived from microorganisms. As a result, by mixing soy sauce koji and heat-denatured soybean and / or defatted soybean with salt solution so that the moromi salt content is 7 to 13 w / w%, and maintaining the moromi product temperature at 43 to 60 ° C. Further, it was found that, without reducing the resolution due to soy sauce lees, the spoilage caused by miscellaneous bacteria and the activities of soy sauce lactic acid bacteria and soy sauce yeast were suppressed, and the aroma unique to soy sauce was significantly reduced. In addition, since the activity of microorganisms having histidine decarboxylase was also suppressed, it was found that the histamine content, which is a causative substance of histamine food poisoning produced using histidine as a raw material, was remarkably reduced.

  However, under normal circumstances, by suppressing the microbial activity of soy sauce lactic acid bacteria and soy sauce yeast, the flavor unique to soy sauce is reduced, but on the other hand, the aroma and raw material odor derived from koji molds will be felt strongly, but the raw materials used are modified with soy sauce cake By reducing the weight of the processed soybean and / or defatted soybean (raw material weight conversion) to 8: 2 to 3: 7 by weight ratio, the aroma derived from koji mold is reduced without reducing the resolution of the raw material by koji enzyme. Furthermore, by maintaining the moromi product temperature at 43-60 ° C. for 3-10 weeks, it became possible not only to further reduce the aroma derived from Aspergillus but also to reduce the raw material odor. Furthermore, it has been found that there is an effect of imparting a rich feeling as compared with conventional soy sauce.

  According to the present invention, no complicated or uneconomic manufacturing process is required, and the flavor unique to soy sauce derived from koji mold, soy sauce lactic acid bacteria, and soy sauce yeast is greatly reduced, and has a good flavor, It becomes possible to produce a new soy sauce with a rich feeling. Also, by using the soy sauce obtained, there is an effect of drawing out the flavor of the raw material itself, the flavor of vegetables, spices, etc., and it becomes possible to respond widely to diversification of foods and overseas demand.

  The present invention is described in detail below. The soy sauce cake in the present invention is a product obtained by heat-denaturing protein raw materials such as soybeans and defatted soybeans, a material obtained by heat-denaturing starchy materials such as wheat, rice, and the like, and other if necessary. Inoculated with a koji mold into a mixture of these raw materials, for example, koji made at 20 to 40 ° C. for 30 to 80 hours.

  Examples of the heat denaturation treatment method for soybeans, defatted soybeans, etc. in the present invention include steaming treatment under normal pressure, pressure steaming treatment in a sealed container, or expansion treatment under high temperature and high pressure using an extruder.

  The amount of the salt solution used in the preparation is 0.8 to 3.5 times the total weight of the soy sauce cake and the heat-denatured soybean and / or defatted soybean (raw material weight conversion), more preferably 1.0. Can be used up to 2.5 times. The salt concentration of the saline is preferably such that the moromi salt content is 7 to 13 w / w%, more preferably 9 to 11 w / w%. If the moromi salt content is less than 7 w / w%, there is a high risk of the moromi rot, and if it exceeds 13 w / w%, the umami becomes weak, and the salt content of the resulting soy sauce increases, and the desired quality cannot be obtained.

  While the moromi prepared under the above conditions is decomposed by the koji enzyme, the moromi product temperature range at that time is 43-60 ° C, preferably 45-58 ° C. If the temperature of the moromi product is less than 43 ° C, the activity of microorganisms becomes active, so that a lot of aroma unique to soy sauce is produced. Conversely, if the temperature exceeds 60 ° C, the burning odor becomes strong and the desired quality cannot be obtained.

  The temperature of the salt solution mixed with the soy sauce cake and the heat-denatured soybean and / or the defatted soybean is preferably about 50 to 70 ° C., and when mixed with the temperature of 50 ° C. or less, the moromi product temperature becomes too low. It is not preferable that the temperature is higher than ℃ because the soy sauce koji enzyme is inactivated by heat.

  When brewing under the above conditions, the holding period is 3 to 10 weeks, preferably 4 to 8 weeks. If it is less than 3 weeks, the feeling of richness is insufficient, and a scent or raw material odor derived from Neisseria gonorrhoeae is felt, and if it exceeds 10 weeks, the burning odor becomes strong and the desired quality cannot be obtained.

  The mixing ratio of soy sauce cake as a raw material and heat-denatured soybean and / or defatted soybean (raw material weight conversion) is 8: 2 to 3: 7, preferably 6: 4 to 4: 6 by weight. It is. If the ratio of soy sauce koji exceeds 8: 2, the aroma derived from koji mold is strong and lacks richness, and if the ratio of soy sauce koji is less than 3: 7, the digestibility of the raw material by koji enzyme decreases, so desirable quality is obtained. I can't.

  The activity of miscellaneous bacteria, soy sauce lactic acid bacteria, and soy sauce yeast can be remarkably suppressed by maintaining the moromi salt concentration in the temperature range of 7 to 13 w / w% and the moromi product temperature of 43 to 60 ° C. The soy sauce obtained from this moromi has a lactic acid content of 0.3 w / v% or less, an alcohol content of 0.5 w / v% or less, more preferably a lactic acid content of 0.1 w / v% or less, and an alcohol content of It is 0.2 w / v% or less. If the lactic acid content exceeds 0.3 w / v% and the alcohol content exceeds 0.5 w / v%, a taste and aroma peculiar to soy sauce will be imparted and the intended quality will not be obtained. Moreover, since the activity of microorganisms having histidine decarboxylase that produces histamine using histidine as a raw material is also suppressed, the histamine content is 10 mg / 100 g or less, more preferably 5 mg / 100 g or less.

  After the brewing, the moromi is squeezed by a conventional method, and if necessary, it is deep-fried and filtered. About the inking process, for example, it is performed at a temperature of 80 to 120 ° C. for 1 minute to 2 hours. When insoluble sediment is generated, soy sauce can be obtained by removing it.

  The soy sauce obtained in the present invention has an effect of drawing out the flavor and soup of the material itself, flavored vegetables, spices and the like, and imparting a rich feeling because the soy sauce has little aroma unique to soy sauce. This tendency is particularly noticeable in dishes that do not require the flavor unique to soy sauce, for example, Chinese food such as mapo tofu, ankake yakisoba, pork simmered, and Western foods such as salad, carpaccio, and pasta. The flavor of the soy sauce, flavored vegetables, spices and the like is felt, and the contents are given the firm taste and richness of soy sauce.

  EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to the examples.

  The soy sauce koji used in the following examples uses heat-denatured defatted soybeans and heat-denatured wheat or bran, inoculated with commercially available seed koji (Bioc, Ichipura No. 1) Use the one that has been ironed by As for the heat-denatured soybean and / or defatted soybean, defatted soybean that has been heat-denatured by pressure steaming in an airtight container or by expansion at a high temperature and high pressure using an extruder is used.

Test example (1)
The salt concentration of moromi was studied using soy sauce cake and heat-denatured soybean and / or defatted soybean as raw materials.

  11.5 LR of salted water heated to a salt concentration of 5 to 15 w / w% was added to and mixed with defatted soybean 9KG steamed and heat-denatured with soy sauce lees 5KG, mixed, and mixed at 45 ° C. After putting it in a thermostatic chamber and keeping it for 4 weeks while keeping the product temperature, it was squeezed, fired and filtered to obtain a clear soy sauce. Table 1 shows the trend of microorganisms and the results of sensory evaluation for each moromi.

  In the sensory evaluation of Table 1, as a soy sauce having a small flavor unique to soy sauce, ◎ is satisfactory, ○ is slightly satisfactory, △ is possible but somewhat insufficient, and x is inappropriate. . As can be seen from Table 1, the higher the moromi salinity, the lower the nitrogen utilization rate and the lower the taste. In addition, when the salinity was low, spoilage was observed. Therefore, a concentration at which the moromi salt content is 7 to 13 w / w% is preferable, and 9 to 11 w / w% is most preferable.

Test example (2)
The temperature conditions of the moromi were studied using soy sauce cake and heat-treated soybean and / or defatted soybean as raw materials.

  Add 14LR of salted water heated to soy sauce lees 6KG, cooked and heat-denatured defatted soybean 9KG, so that the moromi salt concentration is 10w / w%, mix, put in the temperature-controlled room of each temperature zone, After keeping it warm for 4 weeks, it was pressed, fired and filtered to obtain a clear soy sauce. Table 2 shows the trend of microorganisms and sensory evaluation results for each moromi.

  In the sensory evaluation of Table 2, as a soy sauce with a little aroma unique to soy sauce, ◎ is satisfactory, ○ is slightly satisfactory, △ is possible but somewhat insufficient, and x is inappropriate. . As can be seen from Table 2, when the temperature is high, a rich feeling is imparted, but when the temperature is 65 ° C. or higher, a burning odor is felt. When the temperature is low, the umami is strong but tends to lack richness. When the temperature is 40 ° C. or lower, the flavor unique to soy sauce is strongly felt. Therefore, the temperature at which the moromi temperature is 43 to 60 ° C is preferable, and 45 to 58 ° C is most preferable.

Test example (3)
The conditions of the retention period of the moromi which used soy sauce cake and the heat-processed soybean and / or defatted soybean as a raw material were examined.

  Add 19 LR of salt solution heated to each salt concentration of 11 w / w% to defatted soybean 4 KG heat-denatured by soaking sauce 5 KG and high-temperature and high-pressure expansion using extruder. Then, after putting it in a thermostatic chamber at 50 ° C. and keeping the product temperature for 2 to 12 weeks, it was squeezed, fired and filtered to obtain a clear soy sauce. Table 3 shows the results of analysis and sensory evaluation for each moromi.

  In the sensory evaluation of Table 3, as soy sauce with a little aroma unique to soy sauce, ◎ is satisfactory, ○ is slightly satisfactory, △ is possible but somewhat insufficient, and x is inappropriate. . As can be seen from Table 3, when the retention period is shortened, the scent and raw material odor derived from Aspergillus are felt and lack of richness, and when the period is long, a burning odor is felt. Therefore, the retention period is preferably 3 to 10 weeks, and more preferably 4 to 8 weeks.

Test example (4)
The ratio of soy sauce cake and heat-treated soybean and / or defatted soybean was examined with respect to soy sauce cake and heat-treated soybean and / or defatted soybean.

  Degreased soybeans cooked with soy sauce cake and heat-denatured, mixed at various ratios, added with salt solution heated to a salt concentration of 11 w / w%, mixed, and mixed at a constant temperature of 50 ° C. After putting it in a room and keeping the product temperature for 6 weeks, it was squeezed, fired and filtered to obtain a clear soy sauce. Table 4 shows the results of sensory evaluation for each moromi.

  In the sensory evaluation of Table 4, as soy sauce with a low aroma peculiar to soy sauce, ◎ indicates that it is satisfactory, ○ indicates that it is somewhat satisfactory, △ indicates that it is possible but somewhat insufficient, and × indicates that it is inappropriate. . As can be seen from Table 4, when the blending ratio of soy sauce koji is high, the aroma and raw material odor derived from koji mold are felt, lacking a rich feeling, and when the blending ratio of heat-denatured defatted soybean is high, a rich feeling is imparted,旨 Taste is weakened because the digestibility of the raw material by the enzyme decreases. Therefore, the blending ratio of soy sauce cake and heat-treated soybean and / or defatted soybean (raw material weight conversion) is preferably 8: 2 to 3: 7, and most preferably 6: 4 to 4: 6.

Test example (5)
In Test Examples (1) to (4), soy sauce with low aroma unique to soy sauce, moromi salt concentration, moromi product temperature, moromi retention period, soy sauce cake and heat-denatured soybean and / or defatted soybean (raw The ratio of raw material weight) was examined. Comparison of components with general concentrated soy sauce was conducted for soy sauce obtained in this test example, which has a small aroma unique to soy sauce, Example A-3, Example B-6, Example C-5, and Example D-6. The results are shown in Table 5.

  As can be seen from Table 5, the soy sauces with low aromas unique to various soy sauce examples have a low lactic acid and alcohol content compared to general concentrated soy sauce because microbial activity is suppressed. It was found that the fragrance peculiar to soy sauce was remarkably suppressed by the suppression. The soy sauce obtained under the conditions of the present invention preferably has a lactic acid content of 0.3% w / v or less, an alcohol content of 0.5% w / v or less, and a lactic acid content of 0.1%. Most preferably, the alcohol content is not more than 0.2% w / v. The histamine content is preferably 10 mg / 100 g or less, more preferably 5 mg / 100 g or less.

Test example (6)
Soy sauce with a little aroma unique to soy sauce obtained in Test Examples (1) to (4), Example A-3, Example B-6, Example C-5, Example D-6 and general thick soy sauce The sensory evaluation was carried out on various dishes. The sensory evaluators had discriminating ability and were trained by 15 trainees. 10-8 are satisfactory for various dishes, 7-6 are somewhat satisfactory, 5-3 are possible but slightly insufficient, 2-1 are inappropriate and scored as average As a result, Table 6 shows Chinese food and Western food, and Table 7 shows Japanese food.

  As can be seen from Table 6, in the various Chinese and Western dishes, the examples have little soy sauce-specific aroma, so the flavor of the material itself, soup, flavored vegetables, spices, etc. are drawn, and the effect of imparting a rich feeling is high. It was. Moreover, although the Example is effective in providing a feeling of fold back and richness from Table 7, there were some things in which compatibility with Japanese foods was not preferable.

  According to the present invention, no complicated or uneconomic manufacturing process is required, and a new soy sauce having a good flavor and a rich taste is produced with less aroma unique to soy sauce derived from koji mold, soy sauce lactic acid bacteria, and soy sauce yeast. It becomes possible to do. In addition, the soy sauce obtained by the present invention can be widely used in the case of extracting the flavor of the raw material itself, the flavor of vegetables, spices, etc., or for overseas demand, and is expected to be used in various fields. .

Claims (4)

  To prepare soy sauce cake and heat-denatured soybean and / or defatted soybean so that the moromi salt content is 7 to 13 w / w%, and keep the moromi product temperature in the temperature range of 43 to 60 ° C. for 3 to 10 weeks. A characteristic method for producing soy sauce.   The method for producing soy sauce according to claim 1, wherein the soy sauce cake and the heat-denatured soybean and / or defatted soybean (raw material weight conversion) are 8: 2 to 3: 7 in a weight ratio.   A soy sauce obtained by the method of claim 1 or claim 2, wherein the lactic acid content is 0.3 w / v% or less, the alcohol content is 0.5 w / v% or less, and the histamine content is 10 mg / 100 g or less. Said soy sauce.   A soy sauce for Chinese food or a western food containing the soy sauce produced by the method according to claim 1 or 2 or the soy sauce of claim 3.