JP3010386B2 - How to make soy for brewing - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing soybeans for brewing, which is a raw material for soy sauce and miso.

[0002]

2. Description of the Related Art Conventionally, when using full fat soybeans as a raw material for soy sauce or miso, generally, a method has been used in which whole soybeans are immersed in water to absorb water, drained, and then steamed.

[0003]

However, according to such a conventional method, the step of soaking the whole soybeans in water is indispensable, and the soaking requires a long time (almost one day).
Problems such as immersion tanks and wastewater treatment are inevitable.
The reality was that they were inevitably disadvantaged industrially.

[0004] Recently, soybeans have been absorbed recently,
A treatment method of steaming at a high pressure of 2.0 kg / cm ² or more has been reported (Japanese Patent Application Laid-Open No. 2-174646). However, this method requires a high-pressure steaming device in the first place and the amount of glutamic acid per unit nitrogen ( However, there is a disadvantage that the utilization rate of nitrogen dissolution (hereinafter referred to as TNUR) is low.

Therefore, the present inventor has conducted various studies to solve such a conventional problem and to develop a production method capable of providing a brewing soybean which does not require an immersion step and has improved Glu / TN and TNUR. As a result of the repetition, it was found that if the whole fat soybean was treated with an extruder without adding water, a granulated product showing extremely good results could be obtained, and the present invention was completed.

[0006]

That is, the present invention provides a method for producing soybeans for brewing, which comprises extruding full-fat soybeans without adding water, and sprinkling water on the soybeans for brewing, followed by steaming. This is a method for producing brewing soybeans.

[0007] The whole fat soybean in the present invention includes whole soybeans, dehulled ones, and crushed or crushed ones. In the present invention, it is necessary that the whole fat soybean be directly introduced into the extruder without any water addition. When water is added to the extruder after adding water, the heat generated in the extruder is taken away by the water, so that the degree of denaturation of the soybean protein is reduced. Even if water is not added, granulation properties are not affected at all by the fat contained in full fat soybeans.

When the whole fat soybean is put into the extruder, the whole is sowed by an appropriate means, and
It is particularly good to use a material that has been crushed to about 8 and further crushed.

The extruder used in the present invention may be a single-screw extruder or a twin-screw extruder.

The processing conditions of the extruder are appropriately selected depending on the model, capacity, etc.
pm, the residence time is 10 to 60 seconds, and the outlet temperature is preferably about 100 to 190 ° C.

[0011] If the extruder treatment alone cannot provide a sufficiently protein-modified soybean for brewing due to mechanical problems of the extruder, the soybean is appropriately sprinkled with water and then steamed. Denature.

In this case, it is preferable that the watering amount is about 80 to 120% based on the weight of the brewing soybean, and the steaming pressure is 2.0 kg / cm ² or less. By the way, extruder-treated soybeans for brewing have greatly improved water absorbency, so even when steaming is performed thereafter, the steaming time is reduced to about half of the conventional time, The steaming process can be performed very efficiently.

[0013]

The present invention will be further described below with reference to Test Examples and Examples.

Test Example Full fat soybeans crushed to 1/2 to 1/8 were continuously charged at 500 kg / hr into a uniaxial extruder (Model 2000, manufactured by Instapro Co.) and barreled without adding water Extrusion was performed at a temperature of 150 ° C. and a screw rotation speed of 500 rpm (Product 1 of the present invention). Separately, whole soybeans are hulled and ground to a size of 60 mesh or less, and then converted to a twin-screw extruder (Werner & Pfleid
erer C37 type) at 40kg / hr continuously, without adding water, barrel temperature 130 ℃, screw speed 300rpm
And extruded and granulated (Product 2 of the present invention). Each of the extruded granules had improved water absorption, and water was easily absorbed when water was sprayed at 100% (by weight of the extruded granules). These were immediately and separately steamed in a NK can at a steaming pressure of 2.0 kg / cm ² for 4 minutes to obtain soybeans for brewing. On the other hand, 16
After immersion in water for a period of time, it was steamed in a NK can at a steaming pressure of 2.0 kg / cm ² for 5 minutes to obtain a soybean for brewing (Control 1). In addition, after breaking whole soybeans into 1/4 to 1/8,
Sprinkle 100% water and steam it in a continuous steaming can.
^The soybeans for brewing were obtained by steaming for 2 minutes at 2 (control product 2). Further, the flaked defatted soybeans were sprinkled with water at 120% based on the weight of the soybeans, and this was baked at 2.0 kg / cm ^{2 in a} continuous steaming can.
For 4 minutes to obtain soybeans for brewing (Control 3).
The soybeans for brewing of the present invention products 1 and 2 and the control products 1 to 3 are each mixed with roasted barley by a conventional method, and after inoculation of seed koji and koji production, the resulting koji is charged with salt water and aged. Raw soy sauce was obtained. Table 1 shows the results of TNUR, Glu / TN, and sensory evaluation of the obtained soy sauce.

[0015]

[Table 1]

As shown in Table 1, the soy sauce obtained by using the brewing soybean having both the extruder treatment and the steaming treatment according to the present invention was compared with the soy sauce obtained by using the defatted soybean as a control. / TN was high, the taste was umami, and it was mellow and had a richer aroma. In addition, TNUR and Glu / TN were remarkably higher than soy sauce obtained using conventional soy sauce obtained using whole soybeans and soy sauce obtained using high pressure steamed whole fat soybeans.

Example 1 (1) (Extruder treatment) Whole fat soybeans crushed by 1/2 to 1/8 are continuously fed into a uniaxial extruder (Model 2000 manufactured by Instapro) at 600 kg / hr. The mixture was extruded and granulated without water at a barrel temperature of 100 ° C. and a screw rotation speed of 300 rpm. (2) (Steaming treatment) Water was added to the extruded granules for 90 times the weight of the extruded granules.
%, And steamed in a NK can at a steaming pressure of 1.8 kg / cm ² for 5 minutes to obtain brewing soybeans. (3) (Soy sauce brewing) This soybean for brewing is mixed with roasted barley by a conventional method, and after inoculation of seed koji and koji making for 3 days, salt water is added to the koji obtained.
It was brewed for 5 months, squeezed and burned to obtain soy sauce.
The obtained soy sauce was N-based, did not generate acetic acid or boiling, had a rich aroma unique to full fat soybeans, and was good.

Example 2 (1) (Extruder treatment) Whole soybeans were placed in a uniaxial extruder (same as in Example 1) for 40 minutes.
Charge continuously at 0kg / hr, barrel temperature 150 without adding water
It extruded and granulated at 600 degreeC and screw rotation speed 600rpm. (2) (3) (Steaming / Brewing) 110% of the weight of the extruded granule
After watering, soy sauce was obtained in the same manner as in Example 1, except that steaming treatment was performed in a NK can at a pressure of 1.8 kg / cm ² for 2 minutes, which is almost half of the normal treatment time. The obtained soy sauce was rich, light-colored, and had good umami and mellowness.

Example 3 (1) (Extruder treatment) Round soybeans were peeled, pulverized to 60 mesh or less, and then placed in a biaxial extruder (C37 type manufactured by Werner & Pfleiderer).
Feed continuously at kg / hr, without adding water, barrel temperature 200
The mixture was extruded and granulated at 400 ° C. and a screw rotation speed of 400 rpm. (2) (3) (steaming / brewing) 100% of the weight of the extruded granules is added to the extruded granules.
After watering, soy sauce was obtained in the same manner as in Example 1 except that a steaming treatment was performed at 1.8 kg / cm ² for 2 minutes in a continuous steaming can. The obtained soy sauce is N-based, does not generate acetic acid or boiling, and has a rich fragrance, light color and roundness,
TNUR was as high as 92.6% and of good quality.

Example 4 (1) (Extruder treatment) Full fat soybeans, which have been crushed to 1/4 to 1/8, are continuously fed into a uniaxial extruder (same as in Example 1) at 500 kg / hr. Without adding water, barrel temperature 130 ° C, screw speed 50
Extruded and granulated at 0 rpm. (2) (Steaming treatment) The weight of the extruded granule is 1
Water was sprinkled at 00% and immediately steamed in a NK can at 1.6 kg / cm ² for 5 minutes to produce soybeans for brewing. (3) (Soy sauce brewing) Koji obtained by mixing the above brewing soybean with heat-treated wheat (Kojimugi STC; manufactured by Nisshin Flour Milling Co., Ltd.), inoculating seed koji, and koji making for 3 days. Then, add 12.5% by weight of the above-mentioned soybean for brewing and 12.5% by weight of heat-processed wheat (Kojimugi STC) to the weight of the mixed raw material before koji making, add it with salt water, brew for 5 months, press and burn. And soy sauce was obtained. The obtained soy sauce was N-type, did not generate acetic acid or boiling, had a rich aroma, was pale and transparent, and had a very good quality.

Example 5 (1) (Extruder treatment) Round soybeans were molted, split into 1/2 to 1/8, and continuously fed to a biaxial extruder (same as Example 3) at 30 kg / hr. The mixture was extruded and granulated without water at a barrel temperature of 180 ° C. and a screw rotation speed of 400 rpm. (2) (Steaming treatment) 100% of the weight of the extruded granule
And then steamed in a NK can at 1.8 kg / cm ² for 3 minutes to produce soybeans for brewing. (3) (Miso brewing) To 10 parts of the above soybeans for brewing, 6 parts of rice are steamed and koji-produced by a conventional method, and rice koji obtained by mixing and kneading, 4 parts of salt and 3 parts of seed water are mixed and charged. We brewed for two months to obtain miso. This miso had a rich aroma, and was good with a light color and umami.

Example 6 (1) (Extruder treatment) Round soybeans were dehulled, pulverized to 100 mesh or less, and then continuously charged into a biaxial extruder (same as in Example 3) at 20 kg / hr. The mixture was extruded and granulated at a barrel temperature of 220 ° C. and a screw rotation speed of 200 rpm without water to obtain soybeans for brewing. (2) (Soy sauce brewing) After adding water to this soybean for brewing, mixing with stir-fried barley, inoculating seed koji and koji making, salt water is added, brewing for 6 months, squeezing, Heating was applied to obtain soy sauce. The obtained soy sauce had a good fragrance, was light in color, and had good umami and mellowness.

[0023]

According to the present invention, the immersion step, which has caused a great problem in the past, is not required, and Glu / TN and TNUR
Brewing soybean which imparts a rich aroma, pale color, umami, and mellowness can be produced very efficiently.

Claims (2)

(57) [Claims] 1. A method for producing brewing soybeans, comprising extruding full fat soybeans without adding water. 2. A method for producing brewing soybeans, which comprises sprinkling water onto the brewing soybeans obtained in claim 1 and then steaming.