JP4093320B2 - Production method of black soybean soy sauce - Google Patents

Description

  The present invention relates to a method for producing soy sauce made from black soybeans.

  In recent years, damage to DNA and biological membranes due to free radicals and active oxygen generated in the environment and in vivo has been cited as one of the causes of various plagues and aging such as carcinogenesis, arteriosclerosis, and diabetes. Therefore, suppressing their production and action is important in preventing carcinogenesis and aging, and therefore, much attention has been focused on antioxidants, particularly free radical scavengers.

  On the other hand, “black food” is in the spotlight. This is because the pigment contained in black food is said to be good for the body. In particular, black soybeans are attracting a great deal of attention, and magazines, television and other mass media often feature special articles on black soybeans. Black soybeans generally contain anthocyanin pigments in the seed coat in addition to the antioxidants contained in soybeans, and these pigments are known to have a radical scavenging action.

  However, in the raw material processing step in conventional soy sauce production, if the raw material is whole soybean (whole grain), it is soaked in water and then drained. It was common to do. In any case, drain water was generated during cooking.

  In these raw material treatment processes, when black soybeans are cracked and used, the seed coat is removed, and the water used in the dipping process and the drain water generated in the steaming process are discarded as they are. It's real. Therefore, in the conventional raw material treatment process, the pigment that is a functional component contained in the seed coat has not been effectively used at all.

  The objective of this invention is providing the manufacturing method of the soy sauce which utilized effectively the functional component which has the radical scavenging ability containing black soybeans.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have recovered surplus immersion water generated during immersion and drain water generated during cooking in the case of black soybeans (whole grain), and charged it into salt water. When soy sauce was produced by using it, it was recognized that it has a high radical scavenging ability. However, the black soybean (whole grain) immersion process needs to be performed overnight, and the recovery process of immersion water and drain water increases, resulting in inconvenience that work efficiency decreases. Therefore, as a result of repeated investigations to develop a simpler method, after soaking black soybeans in a compressed form, when soy sauce is made through a koji making process, soaking water and drain water are added to the salt water. Acquired knowledge that it has a high radical scavenging ability equivalent to that used, and is a method suitable for effectively utilizing the functional components contained in the black soybean seed coat, and completes the present invention. It came to.

In other words, the invention of claim 1 heats black soybeans to 50-80 ° C., softens the tissue, crushes it, drains it to a moisture content of 35-60%, and then cooks it. After the application, the soy sauce production method is characterized by inoculating the koji mold and inoculating the koji mold according to a conventional method, then charging the solution in salt water and fermenting and aging.

  According to the present invention, when pressed flat black soybeans are used in the raw material treatment step, the following advantages can be mentioned.

That is,
(1) Even if black soybeans are crushed, the seed coat is not removed.
(2) Since the soaking process can be replaced by the draining process, the soaked black soybean does not generate soaking water and the functional component does not flow out of the production path. Moreover, the operation | work which collect | recovers immersion water accompanying when manufacturing using black soybean (whole grain) becomes unnecessary.
(3) When steamed black soybeans are steamed, almost no drain water is generated, and functional components can be prevented from flowing out of the production path. Moreover, the drain water collection | recovery operation becomes unnecessary similarly to said (2).

  The method for producing soy sauce according to the present invention effectively utilizes the functional component having a radical scavenging ability contained in black soybeans in soy sauce, and in particular, does not involve generation of immersion water or drain water, and can improve work efficiency. is there.

  Hereinafter, the present invention will be described in detail.

  As the pressed flat black soybean used in the present invention, black soybean (whole grain) is heated to 50 to 80 ° C. to soften the tissue and pressed with two parallel rollers to extend the thickness to about 1 mm. Are preferred. As a heating method, it is desirable to indirectly heat black soybeans with steam or gas while stirring. When the crushing is performed without heating, the ratio of beans being crushed increases because the tissue is not softened, resulting in uneven water absorption during drainage. Therefore, it is preferable to heat to the above temperature.

  The pressed black soybeans are drained so that the water content is 35-60%, preferably 50-56%. When the water content is less than 35%, the water content at the time of koji making is small, so that the koji mold does not grow sufficiently and the enzyme titer decreases. On the other hand, when the water content exceeds 60%, the steamed black soybeans are sticky and difficult to produce, and deteriorate the quality of the koji. Furthermore, since the moisture content of the black and white soybeans at the time of cooking is high, drainage water is generated without being able to hold water.

After removing the water, a steaming treatment is performed, and the steaming conditions in general yellow soybean soy production may be applied. For example, when using an NK can, if the steaming pressure is 1 kg / cm ² , it is 25 to 45 minutes. When using a continuous steaming can, it is 5 to 10 minutes if the steaming pressure is 1.6 kg / cm ^2. Cook under each condition. Mix this steamed pressed black soybean and pre-gelatinized starch raw material, for example, fried and cracked wheat, but the mixing ratio is in line with the soy sauce you want to get such as tamari and thick soy sauce Blended. After that, inoculate and inoculate seed gonococcus according to conventional methods. After the filling, the product temperature is kept at 28 to 30 ° C., and the first maintenance is performed when 16 to 18 hours have passed after filling. Further, after maintaining the product temperature at 30 to 33 ° C. for 5 to 6 hours, the second maintenance is performed. Subsequently, the product temperature is adjusted to 25 to 28 ° C., and the koji is obtained in about 42 to 45 hours after filling.

  In this koji, the moromi salt concentration is adjusted to 15 to 18%, and the mixture is kept at 15 ° C. or lower for about 2 weeks, and then the temperature is controlled at 25 to 30 ° C. and fermented and matured. . During the moromi management period, stirring is performed in a timely manner, and the period is usually completed in 3 to 12 months after the preparation.

  This moromi is put into a filter cloth and solid-liquid separated (squeezed), and the resulting liquid (fresh) is ignited at 85 ° C., and then celite filtered for 72 hours to obtain soy sauce made from black soybeans as a raw material.

  The soy sauce prepared by the above method has a high radical scavenging ability as shown in the examples below, and therefore, functional components such as antioxidants contained in the raw black soybean pigment are effectively transferred to the product. This is an unprecedented type of soy sauce.

  Hereinafter, it demonstrates concretely based on a reference example and an Example.

Reference example 1
Based on the principle described below, the radical scavenging ability of black soybean and normal yellow soybean immersion water was analyzed.

  Α, α-diphenyl-β-picrylhydrazyl (DPPH), which is a stable free radical, fades when captured by an antioxidant and becomes a non-radical form, and the specific absorption at 517 nm decreases. Utilizing this principle, black soybean soaked water or yellow soybean soaked water was added and reacted as an antioxidant, and the radical scavenging ability of each soaking water was calculated from the specific absorption reduction rate at 517 nm. The results are shown in Table 1.

  Black soybean soaked water contains more functional components having radical scavenging ability than yellow soybean soaked water.

Reference example 2
Black soybean (whole grain) and pressed black soybean were absorbed so as to have the same water content, and steamed at 1 kg / cm ² for 45 minutes. Table 2 compares the water content of each bean before cooking and the amount of drain water generated.

  It can be seen from Table 2 that pressed black soybeans generate less drain water and have a high water retention capacity. Therefore, by using the pressed black soybean, it is possible to prevent the functional component in the black soybean from flowing out.

Example 1
Based on the results of Reference Examples 1 and 2, black soybean soy sauce was brewed in the following manner.
Black soybean (whole grain) was heated to 50-80 ° C with steam, pressed with two parallel rollers and stretched to a thickness of about 1 mm, and 60 kg of 80 ° C hot water was submerged in 1 kg. Steamed for 30 minutes at a vapor pressure of / cm ² . This was mixed with 40 kg of cracked wheat that had been mixed with 30 g of seed meal, and subjected to mash-making as usual. After adding 160 L of 22.8% salt water to this koji and keeping it at 15 ° C. for 2 weeks, moromi management was performed for 7 months at a product temperature of 27-30 ° C., fermentation and aging were carried out, and timely stirring was performed. .

  The aged moromi was put into a filter cloth and solid-liquid separated (squeezed) to obtain a filtrate (fresh). This was adjusted to total nitrogen (TN) and salinity, and fired at 85 ° C. for 1 hour. After holding at 60 ° C. for 6 hours, the mixture was allowed to stand for 72 hours and the supernatant was filtered through Celite to obtain black soybean soy sauce.

  Table 3 shows analytical values of black soybean soy sauce and black soybean soy sauce obtained in this step, and commercially available round soybean soy sauce (Yamamori Co., Ltd. product: yellow soybean is used as a raw material).

  The following cooking evaluation was performed on the black soybean soy sauce and the commercially available whole soybean soy sauce shown in Table 3. In addition, all cooking evaluation was made to evaluate with a 10-point perfect score about preference. The evaluation results are shown in Table 4.

Cooking Evaluation 1-Absorbent 21 ml of black soybean soy sauce or commercially available round soybean soy sauce and 479 ml of 2.5% bonito soup were used as an absorbent and subjected to sensory evaluation by 15 panelists.

Cooking Evaluation 2-Sashimi Tuna and Thai sashimi were soaked in soy sauce and subjected to sensory evaluation by 15 panelists.

  The black soybean soy sauce obtained in this example had a taste and quality comparable to that of commercially available whole soybean soy sauce.

Example 2
Yellow soybeans: wheat = 60 kg: 40 kg raw material soaked in yellow soybeans (water content 56%), drained and steamed (soybean soy sauce 1: comparative product), black soybeans: wheat = 60 kg: after soaking black soybeans in water at a raw material mixing ratio of 40 kg (water content 54%), after draining and steaming soy sauce (black soybean soy sauce 1: comparative product) and after soaking black soybeans (water content 54%) ), Drained and recovered soaking water and drain water, soy sauce (black soybean soy sauce 2: comparative product) and salted water soaked in salted water so that the water content is 55% and steamed The applied soy sauce (black soybean soy sauce 3: product of the present invention) was brewed. In brewing the above 4 kinds of soy sauce, the amount of salt water used was 160LR, and steamed at 1 kg / cm ² for 30 minutes. All other management was performed in the same manner as in Example 1. That is, black soybean soy sauce 1 is in a state where immersion water showing high radical scavenging ability described in Reference Example 1 is discarded, and black soybean soy sauce 2 and black soybean soy sauce 3 minimize the outflow of functional components. It can be said that it is a soy sauce.

  The above-mentioned black soybean soy sauce 1, 2 and 3 were analyzed for radical scavenging ability based on the principle described in Reference Example 1. In this example, diluted solutions of black soybean soy sauce 1, 2 and 3 were added and reacted as antioxidants, and the respective radical scavenging ability was calculated from the specific absorption decrease rate at 517 nm. At the same time, round soybean soy sauce was similarly analyzed and compared with each black soybean soy sauce. The results are shown in Table 5.

  From the results shown in Table 5, it will be understood that the soy sauce produced by the method of the present invention has a high radical scavenging ability.

Claims (1)

Black soybean is heated to 50 to 80 ° C., softened and compressed, drained so that the water content becomes 35 to 60%, and then steamed. A method for producing soy sauce, wherein the soy sauce is made by inoculating and then fermenting and aging in salt water.