JP2895161B2 - How to make soy sauce - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing soy sauce which is light-colored, rich in aroma, and free of heat-resistant protease, particularly suitable as a soy sauce for processing kneaded products.

Soy sauce is a seasoning that has a unique aroma and flavor.It is an all-purpose seasoning that is unmatched in Japanese cuisine as well as in all other dishes in the world, and is used in various processed foods. However, since the color is very rich, it has a disadvantage that it is restricted when used for kneaded products such as kamaboko, chikuwa and ham. To solve this drawback, techniques were also developed to obtain a light-colored soy sauce by changing the mixing ratio of the raw materials or suppressing fermentation and aging, but the mellow aroma peculiar to brewed soy sauce was not aged and was obtained. Soy sauce is hardly satisfactory.

On the other hand, soy sauce contains various enzymes, but heat-stable protease is also present in soy sauce obtained by normal burning, and when used in the production of kneaded products, the material is weakened and the product is weakened. It has the disadvantage of reducing value.

Therefore, the present inventors have conducted various studies in view of the current situation, and as a result, found that soy sauce was added to a 0.2% saline solution at a temperature of 25%.
By performing the permeation treatment with a low-pressure reverse osmosis membrane with a salt rejection rate of 30% or less when treated at 35 ° C and a pressure of 35 kg / cm ² , it is possible to obtain soy sauce that is light-colored, rich in aroma, and free of heat-resistant protease. Knowing this, the present invention was completed based on this finding.

That is, according to the present invention, soy sauce is added to a 0.2% saline
This is a method for producing soy sauce, wherein the soy sauce is permeated with a low-pressure reverse osmosis membrane having a salt rejection rate of 30% or less when treated at 30 ° C. and a pressure of 30 kg / cm ² .

 Hereinafter, the present invention will be described in detail.

First, any soy sauce used in the present invention may be used. For example, brewed soy sauce such as concentrated soy sauce, light soy sauce, tame soy sauce, white soy sauce, recharged soy sauce, etc. produced according to a normal soy sauce brewing method; Soy sauce in which some amino acid solution is added to soy sauce, vegetable protein material is decomposed with dilute hydrochloric acid at high temperature around 100 ° C, neutralized, added to solid koji, and aged 2 months soy sauce etc. Semi-chemical semi-brewed soy sauce; soy sauce-like seasoning obtained by hydrolyzing raw materials for soy sauce brewing using crude enzymes obtained from cultures of Aspergillus oryzae and fermenting and aging; And soy sauce raw and soy sauce burned.

As these soy sauces, either raw soy sauce or hot soy sauce can be used.

Next, as the low-pressure reverse osmosis membrane used in the present invention, a low-pressure reverse osmosis membrane having a salt rejection rate of 30% or less when a saline solution having a concentration of 0.2% is treated at a temperature of 25 ° C. and a pressure of 30 kg / cm ² is mentioned. Can be Specifically, Nitto Denki Kogyo's loose RO membrane “NTR-7
410 ".

It is very important that the salt rejection rate is 30% or less, and when a membrane with a higher salt rejection rate (for example, a 50% membrane) is used, a poorly flavored and salty soy sauce is obtained. Can not achieve the purpose.

However, when a membrane having a salt rejection rate of 30% or less is used, not only those disadvantages are solved, but also the color tone becomes very pale, and volatile components such as rich esters and the like contained in the soy sauce stock solution are removed. Since the permeated liquid is selectively transferred and accumulated in the permeated liquid, the permeated liquid has a special effect that the aroma is richer than that of the soy sauce stock solution.

In addition, the color is also very light. In other words, if the color of the soy sauce stock solution is dark (according to the JAS standard for soy sauce, the color of the soy sauce is 1 or more and the dark soy sauce of the 12th color), the color of the color is equal to or less than that of the light soy sauce (color 27 Above). In the case where the color of the soy sauce stock solution is a pale soy sauce (eg, No. 29 in the color), the color of the color is equal to or less than that of the white soy sauce (No. 46 or more).

In addition, the soy sauce obtained in this manner has no heat-resistant protease at all, and when added and used in the production of a kneaded product, can significantly prevent the kneaded product from becoming brittle. At the same time, the flavor of the raw material and the flavor of the soy sauce are well harmonized, and a kneaded product having a good flavor not found in conventional kneaded products can be obtained.

The soy sauce obtained above is 10% by weight based on the total raw material (excluding soy sauce) consisting of the main raw material, auxiliary raw material and additives of the kneaded product.
It is preferable to add the following.

Next, the timing of addition is as follows: (1) salting (pickling) of the raw meat, (2) grinding (empty, salted) of the raw meat,
(3) At the time of mixing the raw material meat and the additive, (4) "finished surimi" obtained by crushing and (5) any time such as after making the product.

As a specific example of the case of adding the raw meat to the salting step, in the case of ham and sausage, the soy sauce, salt, saltpeter, sugar, and flavoring agent obtained above are appropriately mixed to prepare a pickle liquid, 6 to 8 kg per 10 kg of raw meat, packed in a sanitary container, immersed in a refrigerator at 0 to 4 ° C, and aged. In order to reduce the number of days of pickling, a method of injecting a pickle solution into the meat and quickly increasing the pickling effect from the deep part of the meat may be used. In this method, a fresh pickle solution is injected into a meat mass at a rate of 8 to 10% based on the weight of the meat. According to this method, the soaking period can be reduced to about 1/3 or less.

In addition, as a specific example of the case of adding to the raw meat grinding process, in the case of kamaboko, chikuwa or other fish meat kneaded product, first, soy sauce is added to raw meat (main raw material) obtained by grinding muscle fibers by emptying. Weight% or less, and further 5 to 10% of starch (potato starch, wheat starch, corn starch), sugar,
0.5 to 1.0% of seasonings (sodium glutamate, nucleic acid seasoning) and 2 to 3% of auxiliary materials such as mirin are added.

During the crushing step, additives such as a salt-soluble protein elution accelerator such as condensed phosphate, an elasticity enhancer such as potassium bromate, and a preservative such as sodium sorbate may be appropriately added. .

The method for producing the kneaded product of the present invention may be carried out in accordance with a method for producing a known stockpiling kneaded product or a known fishery kneaded product, including the above-described salting step or crushing step (for example, “Food Processing Technology Handbook”). , Tsutsumi recommendation, published by Kenbosha, September 25, 1971, pp. 145-196.

In addition, the kneaded product in the present invention is kamaboko, hampan,
Fish meat products such as chikuwa, fried kamaboko, fish ham, fish sausage; various hams, various raw hams, various sausages,
Meat products such as hamburgers and meat dumplings; Ham and sausages made from a mixture of fish and meat;
It is an artificial meat kneading product or the like using a vegetable isolated protein such as gluten as a raw material.

Hereinafter, the present invention will be described more specifically with reference to examples.

The thermostable protease activity was determined by the following method.

Measurement of thermostable protease; Sample 1 according to Sekine's method [Sekine, H. Agric. Biol. Chem. 36 , 198 (1972)].
0 ml is dialyzed overnight against tap water, and the resulting solution is tested in 0.1 ml of 0.1 ml, 0.1 ml of 0.1 M Tris buffer (pH 7.0), and 0.2 ml of 1.0% salmin (Salmin) as a substrate. After placing in a tube and reacting at 30 ° C. for 30 minutes, the generated amino acid is measured by the ninhydrin method, and the amount of the enzyme that releases 1 μmol of amino group after 1 minute is defined as 1 unit (U; unit) and calculated as 1 ml of soy sauce. It was done.

Example 1 A low-pressure reverse osmosis membrane (also referred to as a loose RO membrane) having the characteristics as shown in Table 1 below was passed through a dark-boiled soy sauce (total nitrogen 1.56%, salt 16.8%) manufactured according to a normal soy sauce brewing method. After treatment, permeated soy sauce was obtained. Next, the obtained soy sauce was subjected to component analysis, and a sensory test was conducted for flavor. Table 1 shows the results.

In addition, the sensory test was performed by a scoring method by 10 skilled panels, and in comparison with the control (Category 1), 0; no difference, 1; slightly different, 2; Indicates “+”, and if inferior, indicates “−”. The numerical value is the average value.

From the results shown in Table 1, when a low pressure reverse osmosis membrane having a salt rejection rate of 50% is used, the balance between the total nitrogen concentration and the salt concentration is impaired, so that only salty and poorly flavored soy sauce is obtained. When a low-pressure reverse osmosis membrane having a salt rejection rate of 15% is used, it is found that a soy sauce having a moderate umami taste and a richer fragrance and superior to the control can be obtained.

Application Example 1 (Manufacture of Wiener Sausage) A dark-mouthed soy sauce manufactured according to a normal soy sauce brewing method is divided into four sections, the first section is not treated as it is, and the second and third sections are respectively the following second sections. Ultrafiltration and self-digestion treatment were carried out according to the treatment methods shown in the table. The fourth section was treated with a low-pressure reverse osmosis membrane (salt discharge rate: 15%) in the same manner as in Example 1 above. Sawa, soy sauce with different aroma was obtained.

 Table 2 shows the results.

[Raw material mixture ratio of vienna sausage] (Raw material mixture ratio) Pork (red meat) 1,200 g Mutton 900 g Pork meat 300 g Pork fat 300 g Food salt 21 g Soy sauce 270 g Spice 10 g Polymeric phosphate 7 g Cold water 400 g As soy sauce, 2nd Using the soy sauce shown in the table, each was mixed in the usual manner with the above-mentioned composition, packed in a bag made of synthetic resin, sealed, heat-treated at 75 ° C. for 90 minutes, and cooled to produce a wiener sausage.

After each of the obtained Wiener sausages was allowed to stand at 3 ° C. for one week, the jelly strength and strain at break were measured with a hood checker. Table 3 shows the results.

Application Example 2 (Kamaboko production) (Raw material mix ratio) Alaska pollack surimi 1,000g Potato starch 60g Food salt 25g Soy sauce 30g Sugar 15g Mirin 30g Water 300g As a soy sauce, heat-resistant protease activity and color Using different materials, each was crushed by the conventional method with the above composition to obtain a finished surimi, packed in a synthetic resin bag (vinylidene chloride film tube), sealed, and then sealed in a water bath at 85 ° C. for 40 minutes. After boiled, it was cooled with running water to produce casing kamaboko.

Each of the obtained kamaboko was kept at 3 ° C. for a period generally considered to be consumed from production to actual consumption, that is, after standing for one week, the jelly strength (g) and strain at break (mm) were measured with a hood checker. It was measured. Table 4 shows the results.

The jelly strength is the stress (g) required for breaking, and indicates that the larger the jelly strength, the harder the jelly strength, and the smaller the jelly strength, the softer and more pliable.

The strain at break is the maximum strain (mm) at which the material does not break when the strain is increased.
A larger value indicates that the gel is strong and not brittle.

The measurement was carried out using a Yamamoto Hood checker manufactured by Sun Kagaku Co., Ltd., and a 2 cm cubic sample piece was provided with a 7 mm diameter cylinder at a rate of 0.1 cm / sec (the result is an average value of 7 measurements).

Application Example 3 (Production of raw ham) (Raw material mix ratio) Meat 1kg Soy sauce (Soy sauce shown in Table 2) 50ml Salt 67g Sugar 8g Flavored vegetables Appropriate corn starch 21g Water 550ml Mix the above ingredients other than meat and corn starch 5 Heat to boiling for a minute. This was filtered through a filter cloth to obtain a filtrate, which was mixed with corn starch to obtain a Saumur liquid. Here the meat
It was soaked for 14 days, desalted overnight, packed in a casing by a conventional method, dried until the surface became dry, and then smoked (30 ° C., 3 hours) to obtain raw ham.

After leaving each ham at 3 ° C. for one week, the jelly strength and strain at break were measured with a hood checker, and the quality was evaluated by a sensory test. Table 5 shows the results.

Continuation of the front page (72) Inventor Hikotaka Hashimoto 339 Noda, Noda-shi, Chiba Examiner at Kikkoman Corporation Akiko Takimoto (56) References JP-A-54-113498 (JP, A) (58) Fields investigated (Int.Cl. ⁶ , DB name) A23L 1/238

Claims (1)

(57) [Claims] 1. A soy sauce is prepared by adding 0.2% saline solution at a temperature of 25 ° C.
A method for producing soy sauce, comprising permeating a low-pressure reverse osmosis membrane having a salt rejection rate of 30% or less when treated at a pressure of 30 kg / cm ² .