JP2016208987A - Low common salt (salt-reduced) soy sauce and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide low common salt (salt-reduced) soy sauce producible inexpensively, having crispy aroma, holding an active ingredient of soy sauce, and almost free from feel of fishy odor specific to fish sauce which is hated generally; and to provide a production method thereof.SOLUTION: There is provided low common salt (salt-reduced) soy sauce which has a salt concentration of 15% or less, and in which saltless fish sauce is contained in soybean soy sauce as much as 10-90%. In a production method of the fish sauce-containing low common salt (salt-reduced) soy sauce, just after producing saltless fish sauce, soybean soy sauce is added thereto so that the salt concentration is adjusted to be 7-10%.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a low salt (reduced salt) soy sauce produced by mixing unsalted fish soy sauce with soybean soy sauce and a method for producing the same.

Salt is an essential nutrient for life support and plays an important role in functions such as body water regulation and nerve transmission. Furthermore, salt plays an important role in food production, such as food preservation, production of fermented foods such as miso, soy sauce and bread, and enhancement of umami and flavor. Thus, although salt is an important compound, its overdose is believed to increase the risk of causing diseases such as hypertension and kidney disease. Therefore, it is desired to reduce salt intake, particularly sodium intake.
In order to reduce the amount of salt intake, a method of reducing the amount of soy sauce used in food preparation and adding other seasonings can be considered, but there are problems such as complexity of cooking and an increase in price.

Soy sauce, a traditional Japanese seasoning, is preferred for its unique flavor and is widely used not only in Japan but around the world. Soy sauce is usually obtained by inoculating and culturing a koji mold in a mixture of soybeans and wheat to make soy sauce koji, adding it to a saline solution, fermenting and aging, and then filtering. In order to prevent spoilage in the fermentation and ripening process, a high-concentration saline solution is used. By using such a salt solution, the soy sauce as a product usually has a salt concentration of 15 to 18%.
Various methods for reducing the salt concentration of soy sauce have been studied. For example, a method of producing a low-salt soy sauce by desalting soy sauce having a salt concentration of 15 to 18% by weight obtained by a normal method by electrodialysis, membrane treatment, or the like has been carried out. However, these methods require large expenses for capital investment and operation / maintenance. Moreover, even if salt content can be reduced, taste active ingredients other than salt content will reduce, and the fall of a flavor will be caused.

  On the other hand, we have already succeeded in developing a fish soy manufacturing method that does not contain salt. The method is characterized in that the fish is minced and processed at a high temperature in a salt-free state, and the treatment is usually completed in one day. The use of mackerel or herring is advantageous in terms of cost, but any fish can be used. As an example of the amino acid profile of the unsalted fish soy obtained here, the analysis value of the fish soy obtained from the mackerel built-in is shown in FIG. A little different from the amino acid profile of soy sauce, it is characterized by being rich in essential amino acids and basic amino acids, although it is slightly less in glutamic acid.

Published 2006-087328 Published 2006-149205 Published 2007-181450 Published 2009-044984 Application 2010-048810

240 pages of abstracts of the 2011 Agricultural Chemistry Society of Japan

  Traditionally, soy sauce is made by mixing steamed soybeans and wheat, then planting koji molds and then cultivating them at 30-40 ° C., and adding high-concentration saline to produce “Moromi”. It is fermented and matured at room temperature for 1 to 2 years, filtered and bottled, and finally fired to produce soy sauce. In order to produce low-salt soy sauce with a salt content of less than 10%, it was necessary to use expensive electrodialysis and desalting equipment. These capital investments are expensive, require operation and maintenance costs, increase the production cost of low-salt soy sauce, and sometimes remove the active ingredients of soy sauce.

  This invention makes it a subject to provide the low salt (low salt) soy sauce obtained by mixing an unsalted fish soy with the soy sauce manufactured by the conventional method, and its manufacturing method.

  In the present invention, by using unsalted fish soy and soy soy sauce in combination, while reducing the salt content of soy sauce, it has a soy sauce-like flavor, and as a result of intensive studies on a blending method that combines fish soy flavor It has been made. Unsalted fish soy sauce is added to soy soy sauce to make a low salt (reduced salt) soy sauce with a mixed weight ratio of 10 to 90% and a salt concentration of 15% or less.

(1) Conventional low salt (reduced salt) soy sauce is produced using a special concentrating device and / or a desalting device, but in the present invention, no expensive special device is required, and ordinary soy sauce is used. The main feature is that it can be made simply by mixing the unsalted fish sauce. Therefore, it is possible to easily produce the desired low salt (low salt) soy sauce at low cost.
(2) The mixing ratio of soy sauce and unsalted fish soy can be arbitrarily changed, and a low salt (reduced salt) soy sauce containing a salt concentration corresponding to the soy sauce is prepared. Although the final salt concentration can be changed depending on the purpose of use, it is preferably 8 to 9% in view of taste and storage stability.
(3) The reduced salt soy scent of the present invention is based on the scent derived from soy sauce, has a refreshing fragrance, and provides a reduced salt soy sauce that does not feel the fish odor peculiar to fish sauce that is generally hated. I can do it.

The amino acid profile of unsalted mackerel fish sauce is shown. (Unit: mg / 100g)

  In the present invention, soy sauce is a mixture of a heat-denatured protein raw material such as soybean and a starch raw material such as wheat to inoculate and cultivate koji mold to prepare soy sauce koji. It is a seasoning obtained by filtration. In the present invention, low-salt (low-salt) soy sauce is soy sauce in which the amount of salt contained is reduced compared to normal soy sauce.

  The present invention is characterized in that salt-free fish soy and soybean soy sauce are used in combination. As shown in the Examples, amino acids of low salt (salted) soy sauce obtained by mixing unsalted fish soy sauce and soybean soy sauce at a ratio of 1: 1 show an almost intermediate concentration between them, and the salt concentration is 7-9%. Indicates.

  In addition, a low salt soy sauce seasoning can be prepared by processing the low salt (low salt) soy sauce obtained by the above method.

  Moreover, since the low salt (low salt) soy sauce of the present invention thus obtained can be added to various foods for the purpose of reducing salt, the amount of salt derived from soy sauce can be reduced. Can be manufactured. The aroma of the low salt (reduced salt) soy sauce of the present invention is derived from soy sauce and can be used for a wide range of foods as with soy sauce. As food, any food that uses soy sauce can be used. For example, mentaiko, salted octopus, grilled fish, dried fish, paste products, boiled fish, boiled fish and other marine processed foods, soy sauce-flavored snacks such as rice crackers, udon soup, soba soup, noodle soup such as ramen soup, fried rice, rice cooked rice balls Cooked rice, cooked foods such as spring rolls, shumai and dumplings, processed vegetables such as kimchi and pickles, seasonings such as sauces and dressings, soups such as consomme soup, soup and miso soup.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

The mackerel built-in was treated at 55 ° C. for 15 hours with occasional stirring, and then heated at 80 ° C. for 15 minutes to coagulate undegraded protein. Soy soy sauce was mixed at a weight ratio of 1: 1 to the fish soy portion obtained by removing the coagulated protein, and the starch produced was removed by leaving it for a while to obtain low salt (reduced salt) soy sauce. As a result of analysis, the salt concentration was 8.6%.
The amino acid content of this low salt (low salt) soy sauce was as follows.

  After crushing small horse mackerel with a pulverizer, 20% of mackerel was mixed and treated at 55 ° C. for 24 hours with occasional stirring. The obtained decomposition liquid is heated at 80 ° C. or more for 15 minutes, and the soy sauce obtained by removing the produced coagulated protein is mixed with soybean soy sauce in a weight ratio of 1: 1, and left to stand for a while to produce starch. To remove low salt (low salt) soy sauce. As a result of the analysis, the salt concentration was 8.3%.

  The low salt (low salt) soy sauce obtained in the present invention can be used in the same manner as soybean soy sauce. Despite having the same flavor as soybean soy sauce, the intake of salt can be reduced. Therefore, it can be used as a healthy seasoning liquid for hypertension patients or for prevention of hypertension. Similar to soy sauce with normal salt concentration, used as soy sauce for sashimi, tempura, pickles, etc., used as soy sauce over natto, tofu, etc., and soy sauce for ingredients such as noodle soup, sauce, dressing, ramen soup Is possible. It can also be used as soy sauce for processing boiled fish, marine products.

Claims (5)

  Immediately after the production of unsalted fish soy, the soy sauce obtained by mixing this with soy soy sauce, characterized in that the unsalted fish soy is contained in an amount of 10 to 90% by weight based on the total mixed soy sauce, 15% or less low salt (low salt) soy sauce.   The soy sauce according to claim 1, wherein the salt-free fish soy is produced under no pressure.   The soy sauce according to claim 1 or 2, wherein the raw material of the salt-free fish sauce is not an aquatic mollusc.   The soy sauce according to any one of claims 1 to 3, wherein the salt concentration of the fish soy-containing low salt (reduced salt) soy sauce is 7 to 10%.   The method for producing fish soy-containing low salt (reduced salt) soy sauce according to any one of claims 1 to 4, wherein the soybean soy sauce is mixed immediately after the production of the salt-free fish soy.