JP2862719B2 - Manufacturing method of soy sauce for soup - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a novel method for producing soy sauce for soup.

[0002]

2. Description of the Related Art Noodle soups such as soup sauce, especially noodle soup and soba soup, are prepared by heating and dissolving mirin or sugar in soy sauce, and then mixed with a soup stock as an extract of bonito, kombu, etc. Many of the ingredients belong to the know-how, such as the mixing ratio of each ingredient and the way of heating, and the taste is unique to each store.

[0003] On the other hand, soups such as bottled noodle soups are marketed as home noodle soups, and the market is on the rise due to their simplicity. However, although these commercial products have a certain quality, there are many products that do not match the noodle soup offered at the soba shop.

[0004] The present inventors have conducted various studies to improve the quality of noodle soup. As a result, the soy sauce is produced by leaving the back fried rice in an open container for at least three days and using the fried rice as a raw material to produce noodle soup. We obtained the knowledge that the flavor can be suppressed, and the noodle soup with a strong dashi flavor can be obtained.

[0005] Such effects are caused by scattering of volatile components,
As a result of further research based on the idea that the reaction originates from a chemical reaction that proceeds in the presence of air, isobutyl alcohol (hereinafter abbreviated as iba) and normal-butyl alcohol (hereinafter abbreviated as nba) in soy sauce as a raw material were obtained. ) And isoamyl alcohol (hereinafter abbreviated as iaa).

[0006] The so-called main brewed soy sauce obtained by charging koji made mainly of soybean and wheat into salt water, fermenting and aging, has a unique color, taste and aroma by the action of various enzymes and microorganisms. More than 300 kinds of scent components have been confirmed, and these are complexly entangled to create that unique scent. Good-quality soy sauce that has been successfully fermented and matured has a better balance of aroma components, and iba, nba, and iaa in these soy sauces contain about 10 ppm. Table 1 shows an example of a flavor component in soy sauce for reference.

[0007]

The present inventors have further studied and found that
When such a brewed soy sauce is used as a raw material for soup, it has been found that a soy sauce for soy sauce can be preferably obtained by setting each of iba, nba and iaa in the soy sauce to 5 ppm or less.

[0009]

Hereinafter, the present invention will be described in detail. The present invention is a soy sauce for soup containing all iba, nba, and iaa of 5 ppm or less. As described above, normal brewed soy sauce contains about 10 ppm of iba, nba, and iaa,
Each of these is set to 5 ppm or less.

As a specific means, a method of blowing nitrogen gas or air into soy sauce, a method of subjecting soy sauce to a reduced pressure treatment with a vacuum concentrator or the like at a vacuum pressure of 10 mmHg or less to volatilize volatile components, or a pervaporation method A method of separating volatile components at a degree of vacuum of about 10 mmHg using a membrane or a gas separation membrane may be used.

Among them, the method of blowing nitrogen gas or air is
It is practical and preferable in terms of cost and operation.

[0012]

[Experimental Examples] The following are experimental examples processed by each method. Experimental Example 1 1.5 L of soy sauce was put into a cylindrical container having a diameter of 13 cm, and 5.7 L of air per minute was blown from the lower part through a nozzle of a pipe having a large number of fine holes. nb
The amounts of a and iaa were quantified by gas chromatography analysis. Table 2 shows the results. The conditions for gas chromatography analysis are as follows.

Gas chromatograph: Hewlett-Packard HP5890 Integrator: Hewlett-Packard HP3396A Automatic injector: Hewlett-Packard HP7673
Type Column: J & W DB-WAX (film thickness 0.25μm, length 30m,
Carrier gas: Helium Detection method: FID Split ratio: 1:30 Inlet temperature: 240 ° C Detector temperature: 240 ° C Heating furnace temperature: 50-240 ° C

[0014]

EXPERIMENTAL EXAMPLE 2 A soy sauce was placed in a mold flask, subjected to a vacuum treatment at a degree of vacuum of 25 mmHg and 60 mmHg with a rotary vacuum evaporator (Model N-2 of Islay), and subjected to gas chromatography analysis in the same manner as in Experimental Example 1. Table 3 shows the results.

[0016]

Experimental Example 3 Gas separation membrane (SEPAREL MJ-51 manufactured by Dainippon Ink and Chemicals, Inc.)
0), circulate 2L soy sauce at 20 ℃ and 40 ℃, vacuum degree 1
The treatment was performed at 0 mmHg at a flow rate of 540 ml / min to separate volatile components. Table 4 shows the results.

[0018]

As can be seen from the above experimental results, iba, nba,
And iaa can be 5 ppm or less. In addition, the soy sauce thus obtained was subjected to a sensory test by a two-point preference method using a panel of 20 persons to determine how much difference (1) the soy sauce smell and (2) the mildness were compared with untreated soy sauce. . Tables 2 to 4 show these results.

Note that (1) is used as it is, (2) is a 10-fold dilution with water, (1) is the number of panelists who felt that the soy sauce smell was weak, and (2) was a mild feeling. Indicates the number of panelists who felt strong, * is 5%, ** is
1% and *** indicate that there is a significant difference at the 0.1% risk rate.

As apparent from these results, iba, nb
By setting a and iaa to 5 ppm or less, the flavor of the soy sauce is weakened and the soy sauce has a strong mild feeling. Next, a method of blowing nitrogen gas or air to reduce iba, nba, and iaa to 5 ppm or less will be described in detail.

The soy sauce to be treated may be raw soy sauce, but burned soy sauce is preferred. The nitrogen gas used does not have to have high purity as long as there are no floating foreign substances. For example, nitrogen gas obtained by using a nitrogen production machine (N2-PSA) 99% type manufactured by Nippon Sanso Corporation can be used. .

The air may be a pump having no airborne foreign matter and having a pressure sufficient to supply air to the soy sauce, for example, air from a Hitachi Super Bavicon (0.2OP-5S) or the like. The amount of these gases relative to soy sauce depends on the iba, n
the amount of ba, iaa, or the size of the gas bubbles to be blown,
Although it depends on the depth of the container and the like, it is generally 10 L / cm ² or more, preferably 20 L / cm ² or more per cross-sectional area of the container containing soy sauce. When air is used in an excessively large amount, an oxidative browning reaction is large and a burnt odor may occur.

The blowing is preferably performed in the form of small bubbles as much as possible.
Hereafter, preferably one having a size of 10 mm or less is used. Aeration contact of an oxygen-containing gas with soy sauce is disclosed, for example, in JP-A-49-545.
94, this method is aimed at preventing oxidative browning over time, and the amount of air blown is also 0.5 to 2 times the amount of soy sauce solution. They are also very different.

An experimental example will be described below. Experimental Example 4 Burned soy sauce was put into cylindrical containers having a diameter of 11.5 cm and a height of 50,100,200 cm by 4,8,19 L each, and the same nozzle as used in Experimental example 1 was used to blow air from the lower part at a rate of 1.7 L / min. The mixture was blown in small bubbles in the form of small bubbles for 10 to 25 hours, and the amounts of iba, nba, and iaa were measured. Table 5 shows the results.

[0026]

EXPERIMENTAL EXAMPLE 5 3 L of fired soy sauce was placed in a cylindrical container having a diameter of 11 cm, and Experimental Example 1 was prepared.
Nitrogen gas or air was blown from the lower portion in the form of fine bubbles at a rate of 2.85 L / min for 2 to 12 hours using the same nozzle as that used in the above, and the amounts of iba, nba, and iaa were measured. Table 6 shows the results.

[0028]

As is evident from Experimental Example 5, the effect is almost the same with air and nitrogen gas. However, in the case where the blowing time becomes longer because air blowing increases color increase,
Preferably, nitrogen gas is used.

Next, a method of producing noodle soup using soy sauce having iba, nba, and iaa of 5 ppm or less will be described. Noodle soup is made by mixing a soy sauce and mirin with a fried bonito, a dried kelp, and a soy sauce that is an extract of konbu, etc., which is heated and dissolved in a mixture of soy sauce and mirin.In the present invention, the soy sauce used is iba, nba, and iaa content. Is not more than 5 ppm, and the amount of soy sauce used is 15% or more. Other than that, there is no difference from the ordinary method.

That is, the above-mentioned soy sauce has appropriate sugar,
Dissolve mirin, etc. and heat it at 75-95 ° C, and mix it with soup stock, which is an extract of bonito, kombu, etc., at 75-85% to make noodle soup. Alternatively, air may be blown into the barb to reduce the content of iba, nba, and iaa in the barb to 5 ppm or less, and a dashi solution may be mixed therewith.

The amount of soy sauce used in the noodle soup is about 25% in terms of the amount of salt in the soup. However, when such an amount of soy sauce is used, the soy sauce smell is too strong, which is not preferable as a soup. In stores, etc., the soy sauce odor is controlled by means of sleeping, etc. at the stage of bark return, but in the case of commercially available noodle soup, the amount of soy sauce used is reduced, and the salt content may be adjusted with salt.

However, reducing the amount of soy sauce used also leads to a reduction in the taste of the soy sauce, and the resulting noodle soup does not become rich. According to the present invention, without reducing the amount of soy sauce, it is possible to reduce the smell of soy sauce and obtain a mild and rich noodle soup.As a result of reducing the amount of soy sauce, iba, nba, If the amount of iaa is reduced to 5 ppm or less, there is a great difference in quality.

[0034]

Examples are shown below. Example 1 A 2.5 cm diameter PVC pipe having 1 mm air blowing holes at 10 cm intervals as nozzles was laid concentrically in the lower part as 0.5 m and 1.5 m rings, 2 m in diameter and 2 m in depth. Put 5 KL of soy sauce in the tank, and reduce the original pressure to 3.5 kg / cm ² appropriately with Hitachi Super Bicon (0.2OP-5S).
Air was blown at 68 L / min. For 24 hours to obtain a mild soy sauce with a weak soy sauce smell. Table 7 shows the analysis values before and after the treatment.

[0034]

Example 2 (1) 1.8 g of soy sauce obtained in Example 1 was mixed with 350 g of sugar and 0.1 g of sugar.
36 L of mirin was mixed, and the mixture was heated to 75 ° C. to dissolve the sugar to obtain a barb. After cooling the return, 7.35 L of a 2% hot water extract of bonito was mixed to obtain noodle soup. (2) 700 g of sugar and 0.7 L in 4 L of soy sauce obtained in Example 1
Mirin was mixed and heated to 75 ° C. to dissolve the sugar and obtain a barb. After cooling the return, 4.2 L of a 5.5% hot water extract of bonito was mixed with it to obtain a noodle soup. (2 times soup) (3) 1.8 g of the untreated soy sauce in Example 1 was mixed with 350 g of sugar and 0.36 L of mirin, and the mixture was heated to 75 ° C. to dissolve the sugar and obtain a bark. After cooling the barbs, air was blown for 8 hours in the same manner as in Experimental Example 1, and iba, nb
In both cases, a and iaa obtained a return of 5 ppm or less. To this, 7.35 L of a 2% boiling water extract of bonito was mixed to obtain noodle soup.

As a control, noodle soup was produced as follows. (4) A noodle soup was obtained in the same manner as in (1) except that the soy sauce in (1) was replaced with untreated soy sauce. (5) Untreated soy sauce 0.9L, water 0.9L, salt 152g, sugar 350
g and mirin (0.36 L) were mixed, and the mixture was heated to 75 ° C. to dissolve the sugar and obtain a barb. After cooling the return, 7.35 L of a 2% hot water extract of bonito was mixed to obtain noodle soup.

The noodle soups of (1) to (5) were subjected to a sensory test by a rank method using a panel of 20 persons (however, (2) was diluted twice with water). The results shown in Table 8 were obtained. Was. The figures in the table are the sum of ranks, * is 5% risk factor, **
Indicates that there is a significant difference at 1% risk.

[0038]

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-3-27268 (JP, A) JP-A-2-39868 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/238 104 A23L 1/22

Claims (3)

(57) [Claims] 1. A method for producing soy sauce for pickling soup, wherein nitrogen gas or air is blown into soy sauce, and the content of isobutyl alcohol, normal-butyl alcohol and isoamyl alcohol in the soy sauce is 5 ppm or less. 2. A method for producing soy sauce for soup sauce, wherein the soy sauce is treated with a pervaporation membrane or a gas separation membrane, and the content of isobutyl alcohol, normal butyl alcohol and isoamyl alcohol in the soy sauce is 5 ppm or less. 3. A method for producing soy sauce for soup sauce, wherein the soy sauce is concentrated under reduced pressure to reduce the content of isobutyl alcohol, normal-butyl alcohol and isoamyl alcohol in the soy sauce to 5 ppm or less.