JP3274544B2 - Production method of concentrated honjoyu 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 the production of concentrated soy sauce, and more particularly, to the production of a concentrated soy sauce having a deeper color, a higher viscosity, an improved umami and sweetness, and an ester fragrance as compared with conventional soy sauce. About the law.

[0002]

2. Description of the Related Art Japanese agricultural and forestry standards for soy sauce define a method based on the present brewing method, a method based on a new brewing method, a method based on an amino acid mixed method and / or a method based on an enzyme-treated solution, depending on the manufacturing method. However, among these, the most popular and good in quality are those of this brewing system.

[0003] There are various types of brewed soy sauce, such as dark soy sauce, light soy sauce, tame soy sauce and white soy sauce, which are used depending on the purpose of use. Among them, the most common is soy sauce. .

[0004] In general, concentrated soy sauce uses an equal weight of a protein raw material such as soybean and a carbohydrate raw material such as wheat, the protein raw material is steamed, the carbohydrate raw material is roasted and mixed, and inoculated with koji mold. It is made by koji making, soy sauce koji making, mixing with salt water and charging, and fermenting moromi.

[0005] The soy sauce thus obtained has a unique color tone, and this pigment is considered to be a water-soluble compound called melanoidin. This color tone depends on the ratio of the protein material to the carbohydrate material used. It depends on the brewing method.

[0006]

[Problems to be solved by the invention]
In the case of soy sauce used for seasoning, such as grilled chicken and rice crackers, it has been desired that the soy sauce have a deeper color tone than conventional dark soy sauce.

[0007]

Under such circumstances, the present inventors have conducted various studies on the color tone of soy sauce, and found that the unique color tone in soy sauce is caused by the saccharides in the soybean raw material, and thus the The use of the removed soybean material results in a light-colored soy sauce, and conversely, the fermentation of the soybean material with the sugar extracted from the soybean material yields a dark-colored soy sauce. Further, they have found that the soy sauce thus obtained has improved umami and sweetness, and imparts an ester fragrance, thereby completing the present invention.

[0008] That is, the present invention provides a soy sauce obtained by using a sugar solution prepared by steaming soybeans and extracting it with water or hot water as a part or all of the water used for the preparation, and using a common method. An object of the present invention is to provide a method for producing a concentrated honjoyu soy sauce, which is prepared by fermenting moromi in addition to koji.

[0009] The saccharide-containing liquid used in the method of the present invention is obtained by extracting soybeans with steam or warm water after steaming. Here, the soybeans include whole soybeans, flaky soybeans, defatted soybeans, and those obtained by expanding these. The soy is cooked with or without water. The steaming is preferably performed by a conventional method, for example, using a steaming can at a steam pressure of 1 to ² kg / cm ² for 3 to 15 minutes. Extraction of saccharides may be performed with either cold water or hot water, but hot water has higher saccharide extraction efficiency. The extraction method is not particularly limited, but it is preferable to add about 5 times as much water as soybeans, stir for tens of minutes, and extract until 30% by weight or more of saccharides in soybeans is extracted.

The saccharide-containing liquid used in the method of the present invention must be obtained by steaming soybeans, performing protein denaturation, and extracting with water or warm water. It is not preferable to use a saccharide extract extracted from E. coli, because native proteins are mixed into the extract to cause scum.

Using the saccharide-containing solution prepared in this way, the water to be charged, that is, the saline solution is adjusted. In this saline, the sugar-containing liquid may be used as a whole or a part of the charged water, and it is preferable that the concentration of the soybean-derived sugar in the charged water is 1% or more.

In the method of the present invention, soy sauce koji is produced by inoculating a mixture of a steamed soybean raw material and a heat-treated carbohydrate raw material with a koji mold and koji-making by a conventional method of the present brewing method. Here, the above-described soybean raw materials and the carbohydrate raw materials such as wheat, barley,
Corn or the like is used. The mixing ratio of the soy material and the carbohydrate material is preferably from 40:60 to 90:10 (weight).

[0013] The above-mentioned salt solution is added to the soy sauce koji and the mixture is prepared.
Moromi fermentation is carried out in the usual manner. That is, 10-20 ° C
It is preferable that the temperature is gradually increased from 2 weeks after the charging, the temperature is raised to about 30 ° C. one month later, and the fermentation is performed for about 5 months.

[0014]

EFFECTS OF THE INVENTION The concentrated brewed soy sauce obtained by the method of the present invention is characterized by having a deeper color tone, higher viscosity, improved umami and sweetness, and imparting an ester fragrance as compared with conventional soy sauce. .

[0015]

Next, an embodiment will be described.

Example 1 (i) 12 liters of water was added to 10 kg of defatted soybeans, mixed for 1 hour, and then steamed at a high pressure steaming can (NK can) at a cooking pressure of 1.5 kg.
Steaming was performed at kg / cm ² for 8 minutes. 10 kg of roasted wheat was added to the steamed soybeans to make koji, and soy sauce koji was obtained. (Ii) 30 liters of warm water was added to the steamed soybean that had been steamed in the same manner as described above, and the mixture was stirred and extracted at 80 ° C. for 30 minutes in an NK can to obtain a saccharide-containing liquid. (Iii) 20 liters of this saccharide-containing liquid and 15 liters of water are mixed to prepare water (sugar concentration 1.4%), and salt 7.7 is used.
In addition to the soy sauce koji obtained in (i) together with the kg, the mixture was charged and brewed at a temperature of 15 ° C. at the time of charging and 30 ° C. one month later for 5 months to obtain soy sauce.

Example 2 (i) 18 liters of water was added to 14 kg of defatted soybeans, mixed for 1 hour, and then cooked in a high-pressure steaming can (NK can) at a cooking pressure of 20 kg.
/ Cm ² for 4 minutes. To this steamed soybean, 6 kg of processed wheat (manufactured by Nisshin Flour Milling Co., Ltd .; Kojimugi ST) was added to make koji, and soy sauce koji was obtained. (Ii) 30 liters of warm water was added to the steamed soybean that had been subjected to the steaming treatment in the same manner as above, and the mixture was stirred and extracted at 85 ° C. for 30 minutes in an NK can to obtain 25 liters of a saccharide-containing liquid. To this was added 35 liters of warm water, and extraction was carried out in the same manner to obtain 28 liters of a saccharide-containing liquid. (Iii) Combine the saccharide-containing liquids obtained in (ii), and
0 liters of water (sugar concentration 1.8%)
0.6 kg together with the soy sauce koji obtained in (i) was charged and brewed for 5 months in the same manner as in Example 1 to obtain soy sauce.

Example 3 (i) 60 liters of water was added to 50 kg of defatted soybeans, mixed for 1 hour, and then cooked in a high-pressure steaming can (NK can) at a cooking pressure of 1.8.
Steaming was performed at kg / cm ² for 4 minutes. 50 kg of roasted wheat was added to this steamed soybean to make koji, thereby obtaining soy sauce koji. (Ii) 30 liters of warm water was added to the steamed soybean steamed in the same manner as described above, and the temperature was adjusted to 65 ° C.
The mixture was stirred and extracted for 0 minutes to obtain a saccharide-containing liquid, and the same extraction was repeated twice to obtain a total of 65 liters of the saccharide-containing liquid. (Iii) 65 liters of the saccharide-containing liquid obtained in (ii) and water 10
Mix 0 liters to make water (sugar concentration 1.1%),
In addition to the soy sauce koji obtained in (i) together with 40 kg of salt, prepare
Brewing was performed for 5 months in the same manner as in Example 1 to obtain soy sauce.

Example 4 (i) 12 kg of soybeans were immersed in water for 5 hours and then steamed in a high-pressure steaming can (NK can) at a steaming pressure of 1.2 kg / cm ² for 15 minutes. To this steamed soybean, 3 kg of processed wheat (manufactured by Nisshin Flour Milling Co., Ltd .; Kojimugi ST) was added to make koji, and soy sauce koji was obtained. (Ii) 40 liters of warm water was added to the steamed soybean that had been subjected to the steaming treatment in the same manner as described above, followed by stirring and extracting at 50 ° C. for 30 minutes in an NK can to obtain 25 liters of a saccharide-containing liquid. (Iii) 25 liters of the saccharide-containing liquid obtained in (ii) was used as charging water (sugar concentration: 2.4%), added to the soy sauce koji obtained in (i) together with 7 kg of salt, and charged in the same manner as in Example 1. Brewed for 4.5 months to obtain soy sauce.

COMPARATIVE EXAMPLE 1 12 liters of water was added to 10 kg of defatted soybeans, mixed for 1 hour, and then cooked in a high-pressure steaming can (NK can) at a cooking pressure of 1.5 kg / cm.
Steaming was performed for 8 minutes at ² . Roasted wheat 10
The koji was added to the resulting mixture to produce soy sauce koji. Add water 3 to this soy sauce koji
Example 1 was prepared by mixing 0 liter and 7.7 kg of salt.
The brewing was carried out for 5 months in the same manner as described above to obtain soy sauce.

COMPARATIVE EXAMPLE 2 12 liters of water was added to 10 kg of defatted soybeans, mixed for 1 hour, and then steamed in a high-pressure steaming can (NK can) at a cooking pressure of 1.5 kg / cm.
Steaming was performed for 8 minutes at ² . Roasted wheat 10
The koji was added to the resulting mixture to produce soy sauce koji. A mixture of 10 liters of the soybean saccharide-containing solution obtained in Example 1 and 20 liters of water was used as charged water (sugar concentration 0.86%), and 7.7 kg of salt was added.
Along with the soy sauce koji, it was charged and brewed for 5 months in the same manner as in Example 1 to obtain soy sauce.

Table 1 shows the color, taste and viscosity of the soy sauce obtained in Examples 1-4 and Comparative Examples 1-2. The chromaticity was represented by the color number of a standard color according to the JAS analysis method.

[0023]

[Table 1]

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Shigemi Fujisawa 5-3-1 Tsurugaoka, Oimachi, Iruma-gun, Saitama Nisshin Flour Milling Co., Ltd. Production Engineering Laboratory (72) Inventor Keiichi Kishi Nihonbashi, Chuo-ku, Tokyo 19-12 Amimachi Nisshin Flour Milling Co., Ltd. (56) References JP-A-5-123132 (JP, A) JP-B-31-6093 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/238 A23L 1/202

Claims (2)

(57) [Claims] 1. A salt solution prepared by using a sugar-containing liquid obtained by extracting soybeans with water or warm water after steaming as a part or the whole of the charged water, and adding it to soy sauce koji obtained by a conventional method. A method for producing concentrated honjou soy sauce, which is prepared and fermented. 2. The method according to claim 1, wherein the sugar concentration of the charged water is 1% or more.