JP4045234B2 - Method for producing soy sauce-style seasoning - Google Patents

Description

The present invention relates to a method for producing a soy sauce-style seasoning , and more particularly, to a method for producing a soy sauce-style seasoning characterized by using the above-ground portion of sorrel as a protein raw material.

  Conventionally, soy sauce is produced by treating whole soybeans with a strong acid solution, rapidly decomposing proteins contained in whole soybeans, adding moromi and the like to the obtained amino acids, and then fermenting and aging. In such a production method, wheat is also used as a raw material in order to adjust the flavor in addition to leguminous whole soybeans.

  However, if the whole soybean is used without any processing, the moisture does not easily penetrate into the whole soybean, the temperature history of the whole soybean becomes non-uniform, and protein modification and unevenness in the color of the whole soybean occur. Therefore, the whole soybean needs to be pretreated before being used as a raw material.

  In addition, whole soybeans contain a large amount of oil, and this oil is denatured in the soy sauce manufacturing process and difficult to use. Conventionally, a defatted soybean obtained by previously defatting whole soybeans is also used as a raw material for soy sauce, and the defatted oil is used as an edible oil for other purposes.

As described above, when whole soybeans are used as a protein raw material, it is necessary to perform pretreatment, degreasing and the like, which has a great amount of equipment, time, labor, and the like. Therefore, the object of the present invention is to provide a simpler method for producing a soy sauce-style seasoning .

  As a result of intensive studies in view of the above problems, the present inventors have found that the above-ground part of sorrel, particularly a leaf part, can be used as a new protein raw material.

That is, this invention solves the said subject by providing the manufacturing method of the soy sauce style seasoning characterized by using the above-ground part of a sorrel as a protein raw material.

In the production process of the soy sauce-style seasoning of the present invention, the ground part of sorrel used as a protein raw material, particularly the leaves, has little oil and fat, so that conventional pretreatment and degreasing of whole soybeans can be omitted. Moreover, it is not necessary to add wheat etc. which were conventionally used for flavor adjustment by using sorrel. Furthermore, the soy sauce style seasoning obtained by this invention contains the special component of sorrel.

The first of the present invention is a step (1) of hydrolyzing a protein raw material to obtain an amino acid solution, a step (2) of neutralizing the amino acid solution, and a neutralization solution obtained in the step (2). includes a step (3) to remove the smell, and have use the sorrel aboveground as protein raw material, said step (3) is, in neutralizing solution, after addition of mash or Namaage soy sauce, purified or good It is carried out by at least one method selected from a method for maintaining the aerobic conditions, a method for adding activated carbon or coconut shell charcoal to the neutralizing solution, and a method for maintaining the aerobic conditions by performing stirring and deodorization. This is a method for producing a soy sauce-style seasoning .

  In conventional soy sauce manufacturing methods, it is common to use whole soybeans as a protein raw material, and there has been no attempt to use non-legume plants.

  If round soybeans (whole-fat soybeans) are used in their round shape without any processing, moisture does not easily penetrate into the whole soybeans, making it difficult to absorb water after addition, and the temperature history of the whole soybeans It becomes non-uniform and causes unevenness in the degree of protein modification and the color of whole soybeans. In order to obtain a uniform expanded shape, it is desirable that the raw material is in powder form, but if it is supplied in powder form to a heating machine such as a cooker, the water absorption capacity is high, which causes water absorption unevenness and water content. Excessive and excessive distribution unevenness occurs. Therefore, whole soybeans are used as a raw material after being preliminarily crushed and peeled, preheated by indirect heating, and pretreated by pressing with a roller or the like.

  In addition, whole soybeans contain a lot of fats and oils. These fats and oils undergo microbial and chemical changes during soy sauce ripening, and float on the surface of the soy sauce as “soy sauce oil”. The soy sauce oil has been abandoned because it is significantly denatured from the fats and oils contained in whole soybeans and is difficult to use for other purposes.

  However, in order to effectively use the fats and oils contained in the whole soybeans, defatted soybeans obtained by removing the fats and oils of the whole soybeans in advance are used as protein raw materials, and the obtained fats and oils are used as edible oils. Whole soybeans are degreased by washing the whole soybeans, immersing them in water, allowing them to absorb water, draining them, removing the peels of the whole soybeans, and making the particle size uniform so that it can be easily cooked thereafter. It has been broken.

  Therefore, in the conventional manufacturing method, since whole soybeans are used as a protein raw material, a pretreatment stage, a degreasing stage, and the like are performed, and a large amount of equipment, time, and labor are required.

  On the other hand, in the present invention, it was discovered that the above-ground part of sorrel can be used as a protein raw material. Examples of sorrel above-ground parts include sorrel stems, leaves, flowers, fruits, and the like, but the sorrel leaves are particularly preferred. The sorrel leaves are high in protein and low in fats and oils. Accordingly, the treatment step and the degreasing step can be omitted.

Moreover, since the soy sauce-like seasoning obtained using the sorrel is excellent in flavor, it is not necessary to add wheat which has been used as a flavoring agent in the conventional method. Therefore, steps such as addition of flavoring, quality control, and processing can be omitted.

Below, the manufacturing method of the soy sauce-style seasoning of this invention is divided into each step and demonstrated in detail.

  In the method of the present invention, first, the step (1) of hydrolyzing a protein raw material to obtain an amino acid solution is performed.

  As the protein material, as described above, the aerial part of the sorrel, more preferably the sorrel leaf is used. The sorrel may be pretreated such as material selection, washing, and drying. The pretreatment method is not particularly limited, and a known method can be used.

  The sorrel material may be selected by removing unhealthy parts such as dry or insect-induced harmful branches and leaves.

  The sorrel may be washed by removing dirt, insects, etc. by washing with water, for example.

  For drying the sorrel, for example, for the purpose of storage, the washing water adhering to the sorrel and the water retained by the sorrel are preferably dried. At this time, in order to enable storage over a long period of time, it is preferable that the water content of the sorrel is 12% by mass or less. However, if the protein raw material is hydrolyzed immediately after washing the sorrel, the drying may be omitted.

  As described above, the hydrolysis of the sorrel subjected to the pretreatment may be performed using a known alkaline or acidic hydrolysis method, but preferably an acidic hydrolysis method is used.

As an acidic hydrolysis method, hydrolysis is performed using a strong acid such as hydrochloric acid, sulfuric acid or phosphoric acid, preferably hydrochloric acid. In this case, the acid may be used alone or in the form of a mixture of two or more. As a result, the protein can be hydrolyzed almost completely into amino acids in a short time, so that the nitrogen utilization rate can be increased. Nitrogen components, especially amino acids such as glutamic acid, proline, and lysine, are important basic components that constitute the taste of soy sauce-style seasonings . Therefore, a higher nitrogen utilization rate is desirable.

  When hydrolyzing with an acid, the concentration of the acid is not particularly limited as long as the protein can be sufficiently hydrolyzed to amino acids. However, if the acid concentration is too high, the resulting amino acid solution becomes burnt odor, and if the acid concentration is too low, the hydrolysis rate becomes slow. Accordingly, the acid concentration is preferably 1 to 20 wt%, more preferably 2 to 15 wt%. Here, “wt%” is the ratio of the mass of the acid to the total mass of the acid and water.

  Further, the mixing ratio of hydrochloric acid and protein raw material is not particularly limited, but 0.1 to 1 times, more preferably 0.2 to 0.5 times hydrochloric acid is added in mass ratio to the protein raw material. Good. The said mass ratio is a ratio at the time of using hydrochloric acid whose density (specific gravity) at the time of measuring using a Baume hydrometer is 20 degrees Be. The amount of acid added when other acids are used is not particularly limited, but is preferably in the same range as described above.

  The hydrolysis temperature may be room temperature or warmed, preferably 50 to 110 ° C, more preferably 70 to 95 ° C. If the hydrolysis temperature is too high, the raw material may be carbonized, and if it is too low, the protein may be decomposed too slowly or insufficiently. The method for heating is not particularly limited, and may be performed by a conventional method such as a water bath. In addition, moisture volatilized by heating during or after hydrolysis may be replenished.

  The hydrolysis time is not particularly limited because it depends on the hydrolysis rate, and may be performed until the protein is almost completely decomposed. Generally, it may be performed for 1 to 10 days, more preferably 2 to 5 days.

In the step (1), salt or a known additive may be added in order to improve the quality of the soy sauce-like seasoning such as diversification of flavor and improvement of storage.

  By adding salt, moromi rot can be prevented at the stage of removing the odor of the neutralization liquid, which is a subsequent production stage, and off-flavor odor due to rot can be prevented.

  Examples of the additive include sweeteners such as sucrose, glucose, and fructose; acidulants such as lactic acid, acetic acid, and succinic acid; sodium glutamate, and 5′-inosinic acid. Various known additives such as nucleic acid-based flavoring agents such as sodium 5'-sodium guanylate are included.

  Next, in the method of the present invention, the step (2) of neutralizing the amino acid solution obtained in the step (1) is performed.

  The neutralization may be performed by adding a neutralizing agent to the amino acid solution. The neutralization is preferably performed gently in order to suppress the ejection of the amino acid solution due to the temperature rise and the generation of bubbles. Examples of the neutralizing agent include sodium carbonate, caustic soda, potassium carbonate, and caustic potassium. These may be used alone or in combination of two or more. The neutralizing agent may be added in a solid or liquid form.

  The neutralizing agent may be added so that the resulting neutralized solution has a pH of 5.5 to 8.5, more preferably 6.0 to 8.0, and particularly preferably 6.5 to 7.5. . Moreover, after adding the said neutralizing agent, it is good to neutralize at 30-70 degreeC, Preferably it is 50-60 degreeC.

  Next, in the method of the present invention, the step (3) for removing the odor of the neutralized liquid obtained in the step (2) is performed.

It does not specifically limit as a removal method of the odor of the said neutralization liquid, A well-known method can be used similarly. For example, it is performed by adding moromi (moromi) or freshly fried (soy sauce) soy sauce just squeezed from the moromi to the neutralized solution, and then maintaining it under purification or aerobic conditions. Thereby, the neutralization liquid can be fermented and matured to obtain a soy sauce-like seasoning free from off-flavors. The moromi or fresh fried soy sauce is not particularly limited as long as a desired soy sauce-style seasoning can be obtained, and known moromi and fresh fried soy sauce can be used.

  Alternatively, in the step (3), a known method such as a method of adding activated carbon, coconut shell charcoal or the like to the neutralized solution may be used. In addition, a conventional method in which agitation and deodorization are performed mechanically or artificially, occasionally or continuously, and maintained at an aerobic condition may be used. Moreover, you may ventilate simultaneously with stirring. These methods may be used alone or in combination of two or more.

Since the period of fermentation and aging varies depending on the nitrogen concentration, salt concentration, temperature, etc., it may be determined as appropriate so as to obtain a desired soy sauce-like seasoning . After completion of fermentation and ripening, it is preferable to clarify by removing a microbial cell produced during the fermentation and ripening period or some waste by a known method such as filtration.

The second of the present invention is a soy sauce-like seasoning obtained by the method described above.

The soy sauce-like seasoning of the present invention obtained by using the above-ground portion of sorrel is a high-quality soy sauce-like seasoning having a good flavor and umami. Moreover, the soy sauce-style seasoning does not contain aflatoxin, which is harmful to the human body, and may contain special components contained in sorrel leaves such as chlorophyll.

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

<Example 1>
The sorrel is washed with water to remove unhealthy parts such as harmful branches and leaves that have been dried and have insects attached to them, and to remove dirt, insects, etc. Further, the water contained in the washing water and sorrel is removed by using a dryer. Dry to mass%. In this manner, 1280 ml of water, 900 ml of concentrated hydrochloric acid (36 wt%), and 200 g of sodium chloride were placed in 3500 g of dried sorrel (above ground), and subjected to acidic hydrolysis in a water bath at about 80 ° C. To replenish, 200 ml after 24 hours and 150 ml water after 48 hours were added. Three days later, sodium carbonate powder was gradually added to the hydrolyzate, and the pH was adjusted to 7.0 over 5 days. During this period, the temperature of the hydrolyzate was kept at 50-60 ° C.

By adding about 500 g of moromi (Genjinsha, Hsinchu, Taiwan) to the resulting hydrolyzate, stirring for 10 to 15 minutes with an air compressor at room temperature for 7 days every day, morning and evening, and fermenting After deodorizing, it filtered and the soy sauce-like seasoning of about 2L was obtained.

The soy sauce-style seasoning obtained was requested to be analyzed by the Food Industry Development Laboratory, and the results are shown in Tables 1 and 2.

From Table 1, it is known that the soy sauce-style seasoning of the present invention is produced depending on the type of koji molds (seed meal) constituting moromi, and is a harmful substance that has carcinogenicity to humans. Various aflatoxins were shown to be below the detection limit. Thereby, it is considered that the soy sauce-like seasoning of the present invention has high safety.

Claims (7)

Hydrolyzing the protein raw material to obtain an amino acid solution (1);
Neutralizing the amino acid solution (2);
Removing the odor of the neutralized liquid obtained in the step (2) (3);
Have
There use the above-ground parts of sorrel as the protein raw materials,
In the step (3), after adding moromi or fresh fried soy sauce to the neutralized liquid, a method of maintaining the refined or aerobic conditions, a method of adding activated carbon or coconut shell charcoal to the neutralized liquid, and stirring deodorization And a method for producing a soy sauce-style seasoning, which is performed by at least one method selected from methods for maintaining aerobic conditions . The method for producing a soy sauce-style seasoning according to claim 1, wherein the aerial part of the sorrel is a sorrel leaf. The method for producing a soy sauce-style seasoning according to claim 1 or 2, wherein in the step (1), hydrolysis is performed using at least one selected from the group consisting of hydrochloric acid, sulfuric acid, and phosphoric acid. The method for producing a soy sauce-style seasoning according to claim 3, wherein in the step (1), hydrolysis is performed using hydrochloric acid. In the said stage (2), neutralization is performed by at least 1 sort (s) chosen from the group which consists of sodium carbonate, caustic soda, potassium carbonate, and caustic potassium, The soy sauce style seasoning as described in any one of Claims 1-4. Manufacturing method. In the said stage (2), the manufacturing method of the soy sauce style seasoning as described in any one of Claims 1-5 which adjusts the said neutralization liquid to pH 6.0-8.0 by neutralization. A soy sauce-style seasoning produced by the method according to any one of claims 1 to 6.