JP3078638B2 - How to make soy sauce - 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 soy sauce, and more particularly, to quickly adjust all koji raw materials to a water content suitable for the propagation of koji mold, thereby suppressing various bacterial contamination of koji. The present invention relates to a method for producing soy sauce with improved enzyme activity.

[0002]

2. Description of the Related Art Conventionally, in order to produce soy sauce, seed koji is added to a mixture of a roasted starchy material such as wheat and a mixture of steamed soybeans and koji making. The method of brewing with salt water was used.

[0003] Here, the steamed soybeans contain about 60% of water, and when this is mixed with a heat-treated low-moisture content starchy raw material, the moisture in the steamed soybeans is transferred to the starchy raw material and the whole koji raw material is removed. The water value of the rice is shifted to a value suitable for the propagation of Aspergillus. In this steaming step, watering the defatted soybeans is important for sufficiently performing heat denaturation of the soybean protein. Therefore, sufficient attention is paid to the initial watering amount. However, the adjustment of the steamed moisture of the soybean material, which controls the moisture content of all the koji ingredients, is also affected by the weather, temperature, humidity and the raw material moisture itself on the treatment day. To do so required delicate attention and it was not easy.

Further, it takes several hours for water to transfer from the steamed soybeans to the starchy raw material and to obtain a uniform water value for all the koji raw materials. During this time, contamination by various bacteria was inevitable. Koji contaminated with various bacteria has reduced enzymatic activity of dekoji, causing problems such as reduced nitrogen utilization, reduced glutamic acid, and turbidity in the quality of soy sauce after brewing.

In recent years, a method of heat-treating soybeans with a twin-screw extruder has also been proposed. However, this method also has a similar problem in that conventionally, a starchy raw material is added after watering the obtained puffed product. Had occurred.

[0006] In addition, even when the biaxial extruder-treated soybean material and heat-treated wheat are mixed and subjected to limited watering so as to obtain an optimum moisture value, the wheat has a higher water absorption rate and the koji becomes sticky. Therefore, a method of mixing a soybean material and a starchy material and then watering the mixture has not been performed so far.

As described above, in order to obtain good quality soy sauce, it is sufficient to quickly adjust the water content of all the koji raw materials at the initial stage of koji making to an optimum water value suitable for propagation of koji mold. But the means to do this industrially are:
It did not exist before.

[0008]

SUMMARY OF THE INVENTION Accordingly, the present invention reduces the contamination of various germs during koji making by immediately adjusting the water content of all the koji raw materials to a value suitable for the propagation of koji mold.
An object of the present invention is to improve the enzyme activity of koji, obtain a soy sauce having a high nitrogen utilization rate and no turbidity.

[0009]

Under such circumstances, the present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result,
After soybean raw material is extruded to a specific grain length using a twin-screw extruder, a specific heat-treated starchy raw material is uniformly mixed, and then limited watering is performed to obtain soy sauce koji and soy sauce for the above purpose. And completed the present invention.

That is, according to the present invention, (a) the grain length extruded by a twin-screw extruder is 0.1 to 10 mm;
Processed soybeans having a water content of 35% or less, and (b) heat treatment,
Mixing starchy raw materials having a water content of 35% or less and having a water difference of not more than 10% from the processed soybeans, adding water to the water so that the water content becomes 35 to 50%, and performing koji making. And a method for producing soy sauce characterized by the following.

In the present invention, full-fat soybeans and defatted soybeans can be used as soybean raw materials, which are heat-treated in a twin-screw extruder. The conditions for the extruder treatment of the soybean material are conventional methods, for example, a water content of 20 to 50%, a screw rotation speed of 300 to 450 rpm, and an outlet temperature of 160 to 150%.
Performed at 180 ° C.

The expanded material extruded from the twin-screw extruder is finely divided so that the grain length becomes 0.1 to 10 mm.
Increase the total surface area and increase the water absorption rate of processed soybeans. If the grain length exceeds this, water absorption is slow and it is liable to be contaminated by various bacteria. If the grain length is smaller than this, water absorption is too fast and ventilation becomes poor, and it becomes difficult for koji mold to grow. The processed soybean thus obtained is dried so as to have a water content of 35% or less when the water content is high.

[0013] The starchy raw materials include wheat, barley,
Rice, corn, etc. are used. This starchy raw material is preferably heat-treated by steaming or roasting. Extruder treatment is not preferable because starch granules are destroyed and sticky, adversely affecting the growth of koji. The steaming heat treatment is performed by treating the granules as they are, or pulverizing them into a mesh of 30 mm or less and then granulating them to a length of about 5 to 20 mm with a pellet machine in a pressure steaming can.

The heat-treated starchy raw material has a water content of 3
It is adjusted so that it is 5% or less and the difference in moisture from processed soybeans is within 10%. When the water difference from the processed soybean is more than 10%, it takes a long time for the water content of all the koji raw materials to be uniformly in the above range when mixed and watered, resulting in problems such as contamination of various bacteria. .

[0015] The processed soybean and the heat-treated starchy raw material are mixed and watered so that the water content becomes 35 to 50%. The blending ratio of the two raw materials differs depending on the type of the soy sauce, but the blending ratio of the normally processed soybean and the heat-treated starchy raw material is 20: 80-8.
0:20 is preferred. At this time, since the water absorption rate of the processed soybean is increased, the starchy raw material such as wheat is selectively inhibited from absorbing water early, and the koji is not sticky. It is possible to obtain the optimum moisture value for the propagation of koji mold.

The koji making operation using the koji raw material thus hydrated is carried out in the same manner as a conventionally known method. Then, a saturated salt solution is added to the obtained koji, and fermentation and aging are performed by a conventional method, so that a nitrogen utilization rate is improved, and a rich soy sauce having little unnatural taste and no turbidity can be obtained.

[0017]

According to the present invention, the water content of all the koji raw materials can be adjusted to a water value suitable for the propagation of Aspergillus oryzae in a short time, so that various bacterial contamination can be suppressed.
Enzyme activity of koji is improved, and high-quality mellow soy sauce can be obtained.

[0018]

Next, an embodiment will be described.

Example 1, Comparative Examples 1 and 2 (1) Twin-screw extruder (Werner & Pf)
A defatted soybean pulverized to 100 mesh or less is supplied at a rate of 30 kg / h and water at a rate of 8.5 liter / h to a C-37 manufactured by Leiderer Co., Ltd., a screw rotation speed of 400 rpm, a barrel temperature of 100 to 150 ° C., and an outlet temperature of 180. Extruded at ℃
It was cut to the grain length shown in Table 1 and dried to a moisture content of 12% to obtain a processed soybean. (2) Wheat was pulverized to 30 mesh or less and then granulated to a grain length of about 12 mm by a pellet machine, placed in a steaming can and steamed at a steam pressure of 2.0 kg / cm ^{2 for} 2 minutes to obtain a water content of 13 mm.
% To obtain heat-treated wheat. (3) 50 parts of the processed soybean obtained above and 50 parts of the heat-treated wheat were mixed, and water was added so that the water content became 43%. Next, salt water and koji were mixed with 12 pieces of pumped water according to a conventional method, and fermented and aged for 5 months. Table 1 shows the enzymatic activity of the koji, the number of general viable bacteria of the koji, the components of fried food, the turbidity, and the results of the sensory tests at each grain length.

As a further comparison, using the following koji-making raw materials,
Koji making and fermentation aging were performed, and the results are shown in Table 1. Comparative Example 3: Steamed defatted soybean produced in a conventional manner (water content 5
8%) and heat-treated wheat (water content 13%). Comparative Example 4: 50 parts of defatted soybean and 50 parts of wheat were supplied to a twin-screw extruder, extruded to normal pressure in the same manner as in (1), and hydrated so that the water content became 43%.

Example 2 Koji-making and fermentation aging were carried out in the same manner as in Example 1 except that roasted cracked wheat (4% moisture) was used instead of heat-treated wheat. Table 1 shows the enzymatic activity of the dekoji, the number of general viable bacteria of the dekoji, the ingredients for fried, the turbidity, and the results of the sensory test.

[0022]

[Table 1]

Claims (1)

(57) [Claims] (1) Processed soybeans having a grain length of 0.1 to 10 mm and a water content of 35% or less extruded by a twin-screw extruder, and (b) heat-treated soybeans having a water content of 35% or less. A soy sauce characterized by mixing a starchy raw material having a water difference within 10% from the processed soybean, adding water to the raw material so as to have a water content of 35 to 50%, and koji-making. Law.