JP4671416B2 - Production method of sugar-reduced soy sauce, powdered soy sauce and sugar-reduced soy sauce - Google Patents
Production method of sugar-reduced soy sauce, powdered soy sauce and sugar-reduced soy sauce Download PDFInfo
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- JP4671416B2 JP4671416B2 JP2005236205A JP2005236205A JP4671416B2 JP 4671416 B2 JP4671416 B2 JP 4671416B2 JP 2005236205 A JP2005236205 A JP 2005236205A JP 2005236205 A JP2005236205 A JP 2005236205A JP 4671416 B2 JP4671416 B2 JP 4671416B2
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- 229910052757 nitrogen Inorganic materials 0.000 claims description 24
- 238000010298 pulverizing process Methods 0.000 claims description 10
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- 239000000843 powder Substances 0.000 description 24
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Description
本発明は、保存中に固結が起こりにくい粉末醤油、その製造に好適な糖低減化醤油およびそれらの製造法に関する。 The present invention relates to a powdered soy sauce that is less likely to condense during storage, a sugar-reduced soy sauce suitable for its production, and a method for producing them.
粉末醤油は、保存中に固結しないことが非常に重要である。従来、粉末醤油の吸湿、固結防止法としては、ゼラチンやデキストリン、または可溶性澱粉、コーンスターチなどを添加する方法が知られている（特許文献１〜３参照）。しかしこれらは、醤油に各種物質を添加する方法であるため、添加量に応じて醤油本来の呈味成分含有量が減ってしまうという問題を有しており、また添加の効果も未だ改善の余地を有している。
It is very important that the powdered soy sauce does not set during storage. Conventionally, methods of adding gelatin, dextrin, soluble starch, corn starch or the like are known as methods for preventing moisture absorption and caking of powdered soy sauce (see
一方、食塩濃度１５〜２０％（ｗ／ｖ）の醤油にトルロプシス・ファマタ（Ｔｏｒｕｌｏｐｓｉｓ ｆａｍａｔａ）、トルロプシス・ウバエ（Ｔｏｒｕｌｏｐｓｉｓ ｕｖａｅ）などに属する微生物を添加し、２５〜３５℃、３〜３０日間時々攪拌しながら保持して総有機酸含量を０．２５％（ｗ／ｖ）以下とする新規な醤油およびその製造法が知られている（特許文献４参照）。しかし、本発明者らの追試験によれば、この方法により得られる総有機酸低減化醤油を乾燥粉末化しても、通常の醤油と比較して固結しにくい粉末醤油は得られなかった。
On the other hand, microorganisms belonging to Torulopsis famata, Toluropsis uvae, etc. are added to soy sauce with a salt concentration of 15 to 20% ( w / v ) and stirred occasionally at 25 to 35 ° C. for 3 to 30 days. However, a novel soy sauce having a total organic acid content of 0.25% ( w / v ) or less and a method for producing the soy sauce are known (see Patent Document 4). However, according to the follow-up test by the present inventors, even when the total organic acid-reduced soy sauce obtained by this method was dried and powdered, a powdered soy sauce that was hard to set as compared with ordinary soy sauce was not obtained.
本発明は、固結が起こりにくい粉末醤油およびその製造に好適な糖低減化醤油を得ることを目的とする。 An object of the present invention is to obtain a powdered soy sauce that hardly causes caking and a sugar-reduced soy sauce suitable for its production.
本発明者らは、上記の課題を解決するために鋭意検討を重ねた結果、粉末中のメイラード反応によって生じる水が粉末醤油の固結に大きく関与することを見出し、醤油に醤油酵母を接触させることにより醤油中の直接還元糖を低減化でき、この醤油を用いて固結が起こりにくい粉末醤油が得られることを知った。また、上記製造に際し、直接還元糖含量が１．５％以下またはグルコース含量０．２ｍｇ／ｍｌ以下とするときは、固結が特に起こりにくい糖低減化醤油が得られることを知った。またさらに、上記のように得られた糖低減化醤油および該糖低減化醤油を乾燥粉末化して得られる粉末醤油に非還元糖を添加することにより、固結が起こりにくい特性を維持したまま、呈味性を改善し得ることを知り、これらの知見に基いて本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have found that water produced by the Maillard reaction in the powder is greatly involved in the consolidation of the powdered soy sauce, and the soy sauce is brought into contact with the soy sauce. As a result, it was found that the direct reducing sugars in soy sauce can be reduced, and that this soy sauce can be used to obtain a powdered soy sauce that is hard to set. In addition, during the above production, it was found that when the direct reducing sugar content is 1.5% or less or the glucose content is 0.2 mg / ml or less, a sugar-reduced soy sauce that is hard to cause caking is obtained. Furthermore, by adding non-reducing sugar to the powdered soy sauce obtained by dry pulverizing the sugar-reduced soy sauce and the sugar-reduced soy sauce obtained as described above, while maintaining the property that caking does not easily occur, Knowing that taste can be improved, the present invention was completed based on these findings.
すなわち、本発明は、以下に関する。
（１）醤油に醤油酵母を接触させて得られる、直接還元糖含量１．５％（ｗ／ｖ）以下で
ある糖低減化醤油。
（２）上記（１）で得られる糖低減化醤油を乾燥粉末化することにより得られる粉末醤油
。
（３）窒素含量が３．５％（ｗ／ｗ）以上である上記２に記載の粉末醤油。
（４）上記（１）で得られる糖低減化醤油に非還元糖を添加した後、乾燥粉末化して得ら
れる粉末醤油。
（５）醤油に醤油酵母を接触させることを特徴とする、直接還元糖含量１．５％（ｗ／ｖ
）以下である糖低減化醤油の製造法。
（６）醤油に０．０１〜５０×１０６個／ｍｌの醤油酵母を添加し、２０〜４０℃で２〜
１４日間接触させることを特徴とする、直接還元糖含量１．５％（ｗ／ｖ）以下である糖
低減化醤油の製造法。
（７）醤油酵母が、チゴサッカロマイセス属に属する酵母であることを特徴とする、上記
（５）または（６）に記載の糖低減化醤油の製造法。
That is, the present invention relates to the following.
(1) A sugar-reduced soy sauce obtained by bringing soy sauce yeast into contact with soy sauce and having a direct reducing sugar content of 1.5% ( w / v ) or less.
(2) Powdered soy sauce obtained by dry powdering the sugar-reduced soy sauce obtained in (1) above.
(3) The powdered soy sauce as described in 2 above, wherein the nitrogen content is 3.5% ( w / w ) or more.
(4) Powdered soy sauce obtained by adding a non-reducing sugar to the sugar-reduced soy sauce obtained in (1) above, followed by dry powderization.
(5) A direct reducing sugar content of 1.5% ( w / v ), wherein soy sauce yeast is brought into contact with soy sauce
) A method for producing sugar-reduced soy sauce as follows.
(6) Add 0.01-50 × 10 6 soy sauce yeast to soy sauce and add 2 to 20 ° C.
A method for producing a sugar-reduced soy sauce having a direct reducing sugar content of 1.5% ( w / v ) or less, characterized by contacting for 14 days.
(7) soy sauce yeast, characterized in that it is a yeast belonging to the switch rubber Saccharomyces, the (5) or the preparation of sugar reduction sauce according to (6).
本発明によれば、固結が起こりにくい粉末醤油およびその製造に好適な糖低減化醤油を得ることができる。 According to the present invention, it is possible to obtain a powdered soy sauce that hardly causes caking and a sugar-reduced soy sauce suitable for its production.
以下、この発明の構成及び好ましい形態について更に詳しく説明する。 Hereinafter, the configuration and preferred embodiments of the invention will be described in more detail.
本発明において、醤油とは、いかなる醤油であってもよく、例えば濃口醤油、淡口醤油、たまり醤油、再仕込醤油、白醤油等が挙げられる。また、製造途中の醤油、生醤油、生揚げ醤油等を含む。 In the present invention, the soy sauce may be any soy sauce, and examples thereof include thick soy sauce, light soy sauce, tamari soy sauce, recharged soy sauce, and white soy sauce. In addition, it includes soy sauce, raw soy sauce, and deep fried soy sauce.
本発明で使用する醤油酵母とは、醤油中の糖類を効率よく低減化できる酵母であればい
かなるものでもよく、例えば、一般の醤油醸造過程で見られる酵母や、糖資化性を有する
醤油主発酵酵母類が含まれる。醤油主発酵酵母類の中で、本発明に好適に使用できる酵母
としては、例えばチゴサッカロマイセス属の酵母が挙げられ、具体的な種としては例えば
チゴサッカロマイセス・ルキシーが挙げられる。
The soy sauce yeast used in the present invention may be any yeast as long as it can efficiently reduce the saccharides in soy sauce, for example, yeasts found in the general soy sauce brewing process, Fermenting yeasts are included. In soy sauce main fermentation yeasts, the yeasts can be suitably used for the present invention, for example, Ji Gore Saccharomyces yeasts. Examples of specific species include, for example <br/> Ji Gore Saccharomyces rouxii .
通常の醤油中の塩分濃度は約１３〜１９％と高く、通常多くの酵母は成育できない。本発明で使用する醤油酵母は、このような高塩濃度環境下においても成育し、糖類を効率よく分解できるだけの耐塩性を有している必要がある。そのような耐塩性を有する醤油酵母を選択するために、例えば、候補菌株を通常の耐塩性を指標とする選抜に供することができる。 The salt concentration in normal soy sauce is as high as about 13 to 19%, and many yeasts usually cannot grow. The soy sauce yeast used in the present invention needs to grow even under such a high salt concentration environment, and to have a salt tolerance sufficient to decompose sugars efficiently. In order to select soy sauce yeast having such salt tolerance, for example, the candidate strain can be subjected to selection using normal salt tolerance as an index.
具体的には、例えば各種微生物保存機関より入手した、あるいは醤油諸味中から分離した各種酵母を、０〜２０％塩化ナトリウムを含有するＹＰＤ培地（１％イーストエクストラクト(Ｄｉｆｃｏ社製)、２％ペプトン(Ｄｉｆｃｏ社製)、２％グルコース（和光純薬工業株式会社製））に１白金耳接種し、３０℃、３日間振とう培養して増殖度合を観察する。醤油酵母の増殖度合は、通常の方法、例えば、６００ｎｍにおける吸光度（ＯＤ６００）測定などにより行うことができる。 Specifically, for example, various yeasts obtained from various microorganism preservation institutions or separated from soy sauce moromi were prepared using a YPD medium (1% yeast extract (Difco), 2%) containing 0-20% sodium chloride. One platinum loop is inoculated into peptone (Difco), 2% glucose (Wako Pure Chemical Industries, Ltd.), and cultured with shaking at 30 ° C. for 3 days to observe the degree of growth. The degree of proliferation of soy sauce yeast can be performed by a usual method, for example, measurement of absorbance at 600 nm (OD 600 ).
前記の培養において、例えば食塩濃度を段階的に上げ、１５％、さらに２０％塩化ナトリウム濃度条件下でも良好に生育するものを選抜する。 醤油に酵母を接触させる方法としてはいかなる方法を用いてもよいが、醤油中に酵母を直接添加する方法が好ましい。酵母の添加は、例えば生醤油に対して０．０１〜５０×１０６個／ｍｌ、好ましくは０．１〜１０×１０６個／ｍｌ、さらに好ましくは１〜５×１０６個／ｍｌ添加することにより、効率良い糖類の資化が達成される。 In the above culture, for example, the salt concentration is increased stepwise, and those that grow well under conditions of 15% and even 20% sodium chloride concentration are selected. Any method may be used as the method for bringing the yeast into contact with the soy sauce, but a method in which the yeast is directly added to the soy sauce is preferred. The addition of yeast is, for example, 0.01 to 50 × 10 6 pieces / ml, preferably 0.1 to 10 × 10 6 pieces / ml, more preferably 1 to 5 × 10 6 pieces / ml with respect to raw soy sauce. By doing so, efficient utilization of saccharides is achieved.
添加用の醤油酵母は、前培養液として、または乾燥菌体としてあるいは凍結菌体として添加してもよい。適当な条件下で前培養を行うことにより、活発に生育中の酵母を取得し、これを添加することが、菌体の速やかな成長および糖の資化のために好ましい。例えば、塩化ナトリウム含有ＹＰＤ培地中、あるいは生醤油中などで、２０〜４０℃、２〜１４日間培養した培養液を一部採取し、醤油に添加することができる。 The soy sauce yeast for addition may be added as a pre-culture solution, as dry cells, or as frozen cells. By pre-culturing under appropriate conditions, it is preferable to obtain yeast that is actively growing and add it for rapid growth of bacterial cells and utilization of sugar. For example, a part of the culture solution cultured at 20 to 40 ° C. for 2 to 14 days in sodium chloride-containing YPD medium or fresh soy sauce can be collected and added to soy sauce.
醤油酵母添加後の醤油は２０〜４０℃に保持することが好ましく、２５〜３７℃に保持することがより好ましい。２０℃未満では醤油酵母が十分に生育せず、反対に４０℃を超えると酵母の成育が阻害されるとともに醤油の褐変が進行するので好ましくない。醤油酵母と醤油との接触時間は２〜１４日間が好ましく、５〜７日がより好ましい。２日未満では糖類が十分に低減化できず、反対に１４日を越えると醤油の酸化褐変が顕著となるため好ましくない。接触期間中に、醤油を時々撹拌しながら保持することが好ましく、必要に応じて通気を行うこともできる。 The soy sauce after the addition of the soy sauce yeast is preferably maintained at 20 to 40 ° C, more preferably 25 to 37 ° C. If it is less than 20 ° C., the soy sauce yeast does not grow sufficiently. On the other hand, if it exceeds 40 ° C., growth of the yeast is inhibited and browning of the soy sauce proceeds. The contact time between soy sauce yeast and soy sauce is preferably 2 to 14 days, and more preferably 5 to 7 days. If it is less than 2 days, saccharides cannot be sufficiently reduced. Conversely, if it exceeds 14 days, oxidation browning of soy sauce becomes remarkable, which is not preferable. During the contact period, it is preferable to hold the soy sauce with occasional stirring, and aeration can be performed as necessary.
接触の終了時期は、醤油中の糖類濃度が目的濃度以下に低減化されていることを確認することにより決定できる。本発明で低減化対象とする糖類は、グルコースなどの直接還元糖である。直接還元糖とは、還元性を示す糖量をグルコース量に換算した値をいい、醤油中のほぼ全ての単糖と還元性オリゴ糖（麦芽糖、乳糖など）、多糖類の還元性末端などを含む。例えば、濃口醤油の場合、通常その重量に対し２．５〜５％程度の直接還元糖を含んでいるが、これを１．５％以下、より好ましくは１％以下に低減化することにより本発明の糖低減化醤油が得られる。 The termination time of the contact can be determined by confirming that the saccharide concentration in the soy sauce is reduced below the target concentration. The saccharide to be reduced in the present invention is a direct reducing sugar such as glucose. Direct reducing sugar refers to the value obtained by converting the amount of sugar showing reducibility into the amount of glucose, including almost all monosaccharides and reducing oligosaccharides (malt sugar, lactose, etc.) in soy sauce, reducing ends of polysaccharides, etc. Including. For example, concentrated soy sauce usually contains about 2.5 to 5% of direct reducing sugar with respect to its weight, but this is reduced to 1.5% or less, more preferably 1% or less. The inventive sugar-reduced soy sauce is obtained.
本発明において、醤油中の直接還元糖含量を１．５％（ｗ／ｖ）以下とすることは非常に重要である。すなわち、１．５％（ｗ／ｖ）を越えるときは本発明の課題を解消することができない。すなわち、乾燥粉末化の際に、粉化性が十分でなく、および製造後の粉末醤油は、吸湿性、潮解性があり、保存中に容易にブロックを形成するほか、条件が悪いものではべとつき易く、他の粉末成分と均一に混合し難くなる場合があり好ましくない。
In the present invention, it is very important that the content of direct reducing sugar in soy sauce is 1.5% ( w / v ) or less. That is, when it exceeds 1.5% ( w / v ), the problem of the present invention cannot be solved. In other words, powder powder is not sufficiently powdered during dry powdering, and the powdered soy sauce after production is hygroscopic and deliquescent, and easily forms blocks during storage, and is sticky under bad conditions. This is not preferable because it may be difficult to mix uniformly with other powder components.
本発明においては、また、醤油中のグルコース含量が０．２ｍｇ／ｍｌ以下であることが好ましく、０．１ｍｇ／ｍｌ以下であることがより好ましい。本発明において醤油中のグルコース含量を０．２ｍｇ／ｍｌ以下とすることは非常に重要であり、その値を超えるときは本発明の課題を解消することができない。醤油中の直接還元糖およびグルコース含量の測定は、定法に基づき行えばよい。例えば、還元糖は、しょうゆ試験法（（財）日本醤油研究所編集発行、昭和６０年）記載のフェ―リング・レーマン・ショール法により、またグルコースを含めた糖類の分析は、高速液体クロマトグラフィー法により測定できる。 In the present invention, the glucose content in the soy sauce is preferably 0.2 mg / ml or less, and more preferably 0.1 mg / ml or less. In the present invention, it is very important that the soy sauce has a glucose content of 0.2 mg / ml or less, and if it exceeds that value, the problem of the present invention cannot be solved. The measurement of the direct reducing sugar and glucose content in soy sauce may be performed based on a conventional method. For example, reducing sugars can be analyzed by the Ferring-Lehman-Schol method described in the soy sauce test method (published by Japan Soy Sauce Research Institute, 1985), and saccharides including glucose can be analyzed by high-performance liquid chromatography. It can be measured by the method.
接触処理した後の酵母の除去は、通常の醤油の精製過程と同じく、例えば、生濾過によって行うことができる。その他、遠心分離、膜濾過等、各種既知の方法を用いることが可能である。その後の、火入、滓引き、各種成分の規格調整などは、定法により任意に行うことができる。 The removal of the yeast after the contact treatment can be performed, for example, by raw filtration in the same manner as in the normal soy sauce purification process. In addition, various known methods such as centrifugation and membrane filtration can be used. Subsequent firing, pulling, standard adjustment of various components, and the like can be arbitrarily performed by ordinary methods.
上記のようにして得られた糖低減化醤油を乾燥粉末化して、粉末醤油を製造する。乾燥粉末化には既知の各種方法を使用でき、例えば醤油にデキストリンなどの賦形剤を添加し加熱溶解した後、スプレードライ法、ドラムドライ法、フリーズドライ法などの乾燥粉末化を行う方法が挙げられる。本発明の糖低減化醤油においては、同じ温度条件で乾燥粉末化を行った場合、糖低減化を行わないものに比べて固結が抑制され得る。 The sugar-reduced soy sauce obtained as described above is dried and powdered to produce a powdered soy sauce. Various known methods can be used for dry pulverization. For example, after adding an excipient such as dextrin to soy sauce and dissolving it by heating, dry pulverization such as spray drying method, drum drying method, freeze drying method, etc. Can be mentioned. In the sugar-reduced soy sauce of the present invention, when dry pulverization is performed under the same temperature conditions, caking can be suppressed as compared with those without sugar reduction.
一般に、乾燥粉末化により得られた粉末醤油は、加熱や酸化によりメイラード反応が進行し、そこで生じる水によって固結し、サラサラした粉末状からブロック状に変化する。本発明における固結安定性とは、メイラード反応が進みにくく固結しにくい性質をいい、本発明の粉末醤油は、糖を低減化していない醤油から得られる粉末醤油よりも固結安定性が良好であるという特徴を有する。本発明の糖低減化醤油においては、メイラード反応の原因物質に含まれる還元糖およびグルコースが低減されているため、得られる粉末醤油は固結安定性に優れ、保存中のブロック形成が起こりにくいものとなる。 Generally, the powdered soy sauce obtained by dry pulverization undergoes a Maillard reaction by heating or oxidation, and is solidified by water generated there, and changes from a smooth powder to a block. The caking stability in the present invention refers to the property that the Maillard reaction does not proceed easily and caking, and the powdered soy sauce of the present invention has better caking stability than the powdered soy sauce obtained from the soy sauce without reducing sugar. It has the characteristic of being. In the sugar-reduced soy sauce of the present invention, the reducing sugar and glucose contained in the causative substances of the Maillard reaction are reduced, so that the resulting powdered soy sauce has excellent consolidation stability and is less likely to form blocks during storage It becomes.
さらに本発明により、固結安定性が顕著に改善された粉末醤油が得られるようになることにより、従来の粉末醤油においては製造が困難であった組成の粉末醤油を製造することも可能になる。例えばその一例として、高窒素含有粉末醤油が挙げられる。 Furthermore, according to the present invention, it becomes possible to produce a powdered soy sauce having a composition that was difficult to produce in conventional powdered soy sauce by obtaining a powdered soy sauce with significantly improved consolidation stability. . For example, high nitrogen content powder soy sauce is mentioned as an example.
粉末醤油は従来、粉末中の窒素濃度の上昇に伴い、著しく固結安定性を失う特性を有し、高窒素含有粉末醤油、例えば窒素含量３％（ｗ／ｗ）以上、特に３．５％（ｗ／ｗ）以上の粉末醤油の製造は工業的に困難であった。高窒素含有粉末醤油は、少量の粉末の中にアミノ酸、ペプチドなどの各種旨み成分を多量に含み、加工食品への使用などにおいて利便性を有し得ると考えられるが、固結安定性の問題から実用化が困難であった。本発明により得られる糖低減化粉末醤油を使用することによって、高濃度の窒素を含有させた場合においても良好な粉末状態を維持できる粉末醤油を製造することが可能となり、従来は製造困難であった窒素３％（ｗ／ｗ）以上、特に３.５％（ｗ／ｗ）以上の高窒素含有粉末醤油の製造が可能となる。
また、本発明により得られる糖低減化醤油または粉末醤油においては、糖類の含有濃度が通常の醤油に比較して顕著に低いため、得られる醤油の甘味が乏しく、用途によっては呈味性の面でやや物足りない可能性を有している。そこで本発明においては、本発明の効果を維持しつつ、呈味性を改善するために、上記糖低減化醤油または粉末醤油に非還元糖を添加することができる。
Conventionally, powdered soy sauce has the characteristic of losing caking stability remarkably with increasing nitrogen concentration in the powder, and high nitrogen content powdered soy sauce, for example, nitrogen content of 3 % ( w / w ) or more, particularly 3.5% It was industrially difficult to produce powdered soy sauce (w / w) or more. High nitrogen content powdered soy sauce contains a large amount of various umami ingredients such as amino acids and peptides in a small amount of powder, and it is thought that it can be convenient for use in processed foods, but it is a problem of consolidation stability Therefore, practical application was difficult. By using the sugar-reduced powder soy sauce obtained according to the present invention, it becomes possible to produce a powder soy sauce that can maintain a good powder state even when a high concentration of nitrogen is contained, and it has been difficult to produce conventionally.
Moreover, in the sugar-reduced soy sauce or powdered soy sauce obtained by the present invention, since the concentration of saccharides is significantly lower than that of ordinary soy sauce, the sweetness of the resulting soy sauce is poor, and depending on the application, the surface of the taste It may be somewhat unsatisfactory. Therefore, in the present invention, a non-reducing sugar can be added to the sugar-reduced soy sauce or powdered soy sauce in order to improve the taste while maintaining the effects of the present invention.
本発明の非還元糖としては、還元末端を含まないものならばいずれの糖質、糖アルコールでもよく、例としてトレハロース、スクロース、シクロデキストリンが挙げられる。非還元糖の添加は、例えば上記糖低減化醤油中に直接混合することができる。また、糖低減化醤油に非還元糖を添加した後、これを乾燥粉末化することで、非還元糖添加粉末醤油を容易に得ることができる。あるいは、非還元糖を添加していない糖低減化粉末醤油に対し、粉末の非還元糖を混合することも可能である。 The non-reducing sugar of the present invention may be any sugar or sugar alcohol as long as it does not contain a reducing end, and examples thereof include trehalose, sucrose, and cyclodextrin. The addition of non-reducing sugar can be directly mixed into the above-mentioned sugar-reduced soy sauce, for example. Moreover, after adding non-reducing sugar to sugar-reduced soy sauce, non-reducing sugar-added powder soy sauce can be easily obtained by pulverizing it into dry powder. Alternatively, powdered non-reducing sugar can be mixed with sugar-reduced powder soy sauce to which non-reducing sugar is not added.
非還元糖の添加量は、添加する非還元糖の種類その他の条件によって変わるが、例えば濃口醤油の糖低減化醤油にトレハロースを添加する場合では、０．５〜３％（ｗ／ｖ）添加し、好ましくは、１％添加することによって、前記本発明の効果を維持しつつ、呈味性改善の効果が達成される。
The amount of non-reducing sugar added varies depending on the type of non-reducing sugar to be added and other conditions. For example, when trehalose is added to the sugar-reduced soy sauce of concentrated soy sauce, 0.5 to 3% ( w / v ) is added. And preferably, by adding 1%, the effect of improving the taste is achieved while maintaining the effect of the present invention.
次に、本発明の実施例を詳細に述べるが、本発明は何らこれにより限定されるものではない。 Next, although the Example of this invention is described in detail, this invention is not limited at all by this.
＜各種醤油酵母の糖低減化能力比較試験＞
（１）ＹＰＤ培地における前培養
０．２μｍメッシュフィルター（Ｍｉｌｌｉｐｏｒｅ社製）にて濾過滅菌後、５ｍｌずつ小分けした、１５％塩化ナトリウム含有ＹＰＤ培地（１％イーストエクストラクト(Ｄｉｆｃｏ社製)、２％ペプトン(Ｄｉｆｃｏ社製)、２％グルコース（和光純薬工業株式会社製））の各々に対し、醤油諸味由来の醤油酵母に属する酵母２０種を各１白金耳接種し、３０℃、１〜７日間振とう培養して増殖度合を観察した。その結果、上記培地で１７株が成育し、３株は生育しなかった。次いで上記１７株を、食塩濃度２０％のＹＰＤ培地に対し、添加時の６００ｎｍにおける吸光度が０．１となるように接種し、３０℃、４日間振騰培養した。ここで成育した９種の醤油酵母（Ｎｏ.１０、２８、４０、５６、６５、１０１、１０３、１１１、および１１７）を高耐塩性酵母として選抜し、以下の醤油への添加実験に供した。
（２）醤油への添加培養および糖残存量の測定
予め、０．２μｍメッシュフィルター（Ｍｉｌｌｉｐｏｒｅ社製）で無菌濾過した濃口生醤油（ＮａＣｌ:１６．２％）を５００ｍｌ容の坂口フラスコに５０ｍｌずつ量りとり、そこに、１５％塩化ナトリウム含有ＹＰＤ培地中で３０℃、 ３日間前培養した上記９種の醤油酵母を、終濃度１．０×１０６個／ｍｌとなるように植菌した。３０℃で１２日間振盪培養し、遠心分離（２，０００×ｇ（３，０００ｒｐｍ）、１０分）により添加した菌を除去した。培養期間中は経時的に濁度、アルコール、全窒素、直接還元糖を測定した。濁度は分光光度計（日立社製Ｕ‐１１００）にて６００ｎｍにおける吸光度（ＯＤ６００）を測定し、アルコール、窒素、直接還元糖含有量は、醤油試験法に記載された公定法に則って測定した。１２日間培養後の培養液を一部採取し、水で１００倍希釈してＯＤ６００を測定し、残りの培養液を遠心分離（２，０００×ｇ（３，０００ｒｐｍ）、１０分）し、次いでこの上清のｐＨ、アルコール濃度および直接還元糖濃度を測定した結果を表１に示す。なお、以降の実施例全てにおいて、ＯＤ６００の測定は１００倍希釈にて行った。
<Comparison test of sugar reduction ability of various soy sauce yeast>
(1) Pre-culture in YPD medium After sterilizing by filtration with a 0.2 μm mesh filter (Millipore), YPD medium containing 15% sodium chloride (1% yeast extract (Difco), 2%) Each peptone (manufactured by Difco) and 2% glucose (manufactured by Wako Pure Chemical Industries, Ltd.) was inoculated with one platinum ear of 20 species belonging to soy sauce yeast derived from soy sauce moromi, 30 ° C, 1-7 The degree of proliferation was observed by culturing on a daily basis. As a result, 17 strains grew on the above medium, and 3 strains did not grow. Subsequently, the 17 strains were inoculated to a YPD medium having a salt concentration of 20% so that the absorbance at 600 nm at the time of addition was 0.1, and cultured with shaking at 30 ° C. for 4 days. Nine kinds of soy sauce yeasts (No. 10, 28, 40, 56, 65, 101, 103, 111, and 117) grown here were selected as high salt-tolerant yeasts and subjected to the following addition experiment to soy sauce. .
(2) Addition culture to soy sauce and measurement of residual amount of sugar 50 ml of concentrated soy sauce (NaCl: 16.2%) filtered in advance with a 0.2 μm mesh filter (Millipore) in a 500 ml Sakaguchi flask. The above 9 kinds of soy sauce yeast pre-cultured in a YPD medium containing 15% sodium chloride at 30 ° C. for 3 days were inoculated to a final concentration of 1.0 × 10 6 cells / ml. The cells were cultured with shaking at 30 ° C. for 12 days, and the added bacteria were removed by centrifugation (2,000 × g (3,000 rpm), 10 minutes). During the culture period, turbidity, alcohol, total nitrogen, and direct reducing sugar were measured over time. Turbidity is measured by measuring absorbance (OD 600 ) at 600 nm with a spectrophotometer (Hitachi U-1100), and alcohol, nitrogen, and direct reducing sugar contents are in accordance with the official method described in the soy sauce test method. It was measured. A part of the culture solution after culturing for 12 days is collected, diluted 100 times with water, OD 600 is measured, and the remaining culture solution is centrifuged (2,000 × g (3,000 rpm), 10 minutes), The results of measuring the pH, alcohol concentration and direct reducing sugar concentration of this supernatant are shown in Table 1. In all of the following examples, OD 600 was measured at a 100-fold dilution.
各種醤油酵母を添加したものでは、ｐＨが４．８前後であり初発の生醤油とほとんど差がなかった。酵母の生育を示す濁度はいずれも１．０前後にまで上昇した。還元糖濃度は、初発の濃度である約２．５％から１〜１．３５％に低下した。アルコール濃度は、全てにおいて低減し、多くの試験区において０．０５％以下となった。一方、一部の試験区（Ｎｏ．１０１および１１７）においては低減の度合がやや小さく、アルコールが残存した。なお、アルコールについては、対照区（醤油酵母添加なしの場合）においても濃度低減が見られ、このことは３０℃、１２日間の振騰中におけるアルコールの飛散によるものと考えられた。窒素（全窒素）濃度については、醤油酵母の添加による変化は見られなかった。 In the case where various soy sauce yeasts were added, the pH was around 4.8, which was almost the same as the first raw soy sauce. The turbidity indicating the growth of yeast increased to around 1.0. The reducing sugar concentration decreased from the initial concentration of about 2.5% to 1-1.35%. Alcohol concentration decreased in all cases, and became 0.05% or less in many test sections. On the other hand, in some test sections (No. 101 and 117), the degree of reduction was slightly small, and alcohol remained. In addition, about alcohol, the density | concentration reduction was seen also in the control plot (when no soy sauce yeast was added), and this was considered to be due to the scattering of alcohol during the shaking for 12 days at 30 ° C. Regarding the nitrogen (total nitrogen) concentration, there was no change due to the addition of soy sauce yeast.
次いで、高速液体クロマトグラフィー法を用いて上記培養上清の糖分析を行った。糖分析用の装置はＴＯＳＯＨ社製ＳＣ８０２０、カラムはＴＳＤ‐ＧＥＬ ＳＵＧＡＲ ＡＸ１（４．６ｍｍ ｉ.ｄ×１５０ｍｍ）を用い、メーカーの説明書に従って分析した。糖分析の結果を表２に示す。 Subsequently, the culture supernatant was subjected to saccharide analysis using a high performance liquid chromatography method. The sugar analysis device was SC8020 manufactured by TOSOH, and the column was TSD-GEL SUGAR AX1 (4.6 mm id × 150 mm), and analysis was performed according to the manufacturer's instructions. The results of sugar analysis are shown in Table 2.
いずれの醤油酵母添加試験区においても、グルコースが顕著に失われていた。これに伴い、キシロースおよびガラクトースも減少した。一方、アラビノースについては、醤油酵母の添加による低減がほとんどみられなかった。マンノースについては、醤油酵母添加前にも少量しか含有されておらず、醤油酵母を添加し培養した後には、検出限界以下となった。 In any of the soy sauce yeast addition test sections, glucose was remarkably lost. Along with this, xylose and galactose also decreased. On the other hand, about arabinose, the reduction by addition of soy sauce yeast was hardly seen. Mannose contained only a small amount even before the addition of soy sauce yeast, and after adding soy yeast and culturing, it was below the detection limit.
上記試験において醤油中の還元糖およびグルコースを良好に低減化した醤油酵母のひと
つであるＮｏ．２８に関し、公知の文献（Ｋｕｒｔｚｍａｎ, Ｃ.Ｐ.およびＢｌａｎｚ,
Ｐ.Ａ.（１９９８）Ｉｎ Ｔｈｅ Ｙｅａｓｔｓ, Ａ Ｔａｘｏｎｏｍｉｃ Ｓｔｕｄｙ, ４
ｔｈ ｅｄ. （Ｋｕｒｔｚｍａｎ, Ｃ.Ｐ. および Ｆｅｌｌ, Ｊ.Ｗ.,Ｅｄｓ.）, Ｅｌｓ
ｅｖｉｅｒ, Ａｍｓｔｅｒｄａｍ, ｐｐ６９−７４）に従って、ｒＤＮＡの多型性による
種同定を行った。酵母の１８Ｓ ｒＤＮＡをＰＣＲにて増幅し、その塩基配列を同定し、
公知の遺伝子配列データベース（Ｇｅｎｂａｎｋ）を利用して既知配列と比較したところ
、既報のチゴサッカロマイセス・ルキシー(Ｚｙｇｏｓａｃｃｈａｒｏｍｙｃｅｓ ｒｏｕ
ｘｉｉ)の塩基配列と一致した。この結果より、Ｎｏ．２８の醤油酵母はチゴサッカロマ
イセス・ルキシーであると判断した。
In the above test, No. 1 which is one of soy sauce yeast in which reducing sugars and glucose in soy sauce are well reduced. 28, known literature (Kurtzman, C.P. and Blanza,
P.A. (1998) In The Yeasts, A Taxonomic Study, 4
the ed. (Kurtzman, C.P. and Fell, J.W., Eds.), Els
Evier, Amsterdam, pp 69-74), species identification by polymorphism of rDNA was performed. Amplifying 18S rDNA of yeast by PCR, identifying its base sequence,
Was compared with known sequences using the known gene sequence database (Genbank), previously reported Chi Gore Saccharomyces rouxii (Zygosaccharomyces rou
It matched with the base sequence of xii). From this result, no. 28 sauce yeast was judged to be Ji Gore Sakkaroma <br/> Isis rouxii.
＜Ｚ．ｒｏｕｘｉｉおよびＣａｎｄｉｄａ ｆａｍａｔａおよびＣａｎｄｉｄａ ｕｖａｅの糖低減化能力比較試験＞
実施例１で使用した菌のひとつであるＮｏ．２８を用い、醤油における糖低減化能力を、Ｃａｎｄｉｄａ ｆａｍａｔａおよびＣａｎｄｉｄａ ｕｖａｅと同条件下で比較した。なお、これらの菌は、有機酸低減化醤油の製造に使用される菌として特許文献１において開示されたトルロプシス・ファマタ（Ｔｏｒｕｌｏｐｓｉｓ ｆａｍａｔａ）およびトルロプシス・ウバエ（Ｔｏｒｕｌｏｐｓｉｓ ｕｖａｅ）を現在の名称で示したものであり、それぞれ同じ菌である。
濃口醤油の生醤油（定法により仕込、６ヶ月後のもの）を実施例１と同様の方法で無菌濾過し、５００ｍｌ容坂口フラスコに５０ｍｌずつ入れて、試験用液体培地とした。本発明の醤油酵母としてＺ．ｒｏｕｘｉｉ Ｎｏ．２８、比較例として、Ｃａｎｄｉｄａ ｆａｍａｔａ ＮＢＲＣ１０８４、ＮＢＲＣ０８５６、Ｃａｎｄｉｄａ ｕｖａｅ (ｎｏｒｖｅｇｉｃａ) ＮＢＲＣ０４５２を、１０％塩化ナトリウム含有ＹＰＤ培地（実施例１に記載）５ｍｌを入れた試験管中で２〜３日培養し、種培養とした。次いでこれらの種培養をＯＤ６００＝０．０５となるように試験用液体培地に接種した（菌数換算：約０．１〜１０×１０６個／ｍｌ）。３０℃にて１０日間培養し、経時的にＯＤ６００を測定し、Ｚ． ｒｏｕｘｉｉ Ｎｏ．２８のＯＤ６００が１．０程度に達したところで培養を終了した。遠心分離にて酵母を除いた後、上清中に含まれる直接還元糖を計測した。ＯＤ６００および直接還元糖の測定は実施例１同様に行った。
<Z. comparison test of sugar reducing ability of rouxii, Candida famata and Candida uvae>
No. 1 which is one of the bacteria used in Example 1. 28, the ability to reduce sugar in soy sauce was compared with that of Candida famata and Candida uvae under the same conditions. In addition, these bacteria are those in which Torulopsis famata and Torulopsis uvae, which were disclosed in
Concentrated soy sauce raw soy sauce (prepared by a conventional method, 6 months later) was aseptically filtered in the same manner as in Example 1, and 50 ml each was placed in a 500 ml Sakaguchi flask to obtain a test liquid medium. As the soy sauce yeast of the present invention, Z. rouxii no. 28. As a comparative example, Candida famata NBRC1084, NBRC0856, Candida uvae (norvegica) NBRC0452 was cultured in a test tube containing 5 ml of 10% sodium chloride-containing YPD medium (described in Example 1) for 2 to 3 days. Cultured. Next, these seed cultures were inoculated into a test liquid medium so that OD600 = 0.05 (bacterial conversion: about 0.1 to 10 × 10 6 cells / ml). Culturing at 30 ° C. for 10 days, measuring OD 600 over time; rouxii no. Culturing was terminated when the
その結果、Ｎｏ．２８を添加した本発明においては、培養１０日目のＯＤ６００が約０．９に達したのに対し、Ｃａｎｄｉｄａ ｆａｍａｔａおよびＣａｎｄｉｄａ ｕｖａｅを添加した場合は、生醤油中での菌の生育が顕著に悪く、培養１０日目のＯＤ６００が約０．０３と、ほとんど増加しなかった（図１）。また、培養後１０日目の培養上清中の直接還元糖濃度は酵母無添加が３．２％であったのに対し、本発明の醤油酵母添加では１．３％で、顕著に低減していた。これに対し、Ｃａｎｄｉｄａ ｆａｍａｔａ（ＮＢＲＣ１０８４、ＮＢＲＣ０８５６）、およびＣａｎｄｉｄａ ｕｖａｅを添加した場合は、３．２％および３．０％（ＮＢＲＣ０４５２）であり、ほとんど低減が見られなかった（図２）。このことより、Ｃａｎｄｉｄａ ｆａｍａｔａおよびＣａｎｄｉｄａ ｕｖａｅを醤油に接種することによる糖の低減化効果に比較して、本発明で使用するＺ．ｒｏｕｘｉｉ等を含む醤油酵母を接種する方法の効果が顕著に高いことが示された。 As a result, no. In the present invention to which 28 was added, the OD 600 on the 10th day of culture reached about 0.9, whereas when Candida famata and Candida uvae were added, the growth of bacteria in raw soy sauce was remarkable. Unfortunately, the OD 600 on the 10th day of culture was about 0.03, showing little increase (FIG. 1). In addition, the concentration of direct reducing sugar in the culture supernatant on the 10th day after the culture was 3.2% when yeast was not added, but 1.3% when soy sauce yeast was added according to the present invention. It was. On the other hand, when Candida famata (NBRC1084, NBRC0856) and Candida uvae were added, they were 3.2% and 3.0% (NBRC0452), and almost no reduction was observed (FIG. 2). From this, compared with the reduction effect of sugar by inoculating soy sauce with Candida famata and Candida uvae, Z. It was shown that the effect of the method of inoculating soy sauce yeast containing rouxii and the like is remarkably high.
＜醤油酵母を用いた糖低減化醤油の製造＞
５００ｍｌ容の坂口フラスコ６本に、無菌濾過した濃口生醤油５０ｍｌを量り採り、そこに醤油酵母Ｎｏ．２８の培養液５ｍｌを添加し、３０℃で７日間振騰培養した。次に、無菌濾過した規格調整済み生醤油４００ｍｌを入れた５０００ｍｌ容の坂口フラスコ３本に、先に培養した上記坂口フラスコ２本分の培養液（約１００ｍｌ）を加え、３０℃でさらに７日間振騰培養し、ジャー培養用の種培養とした。
<Manufacture of sugar-reduced soy sauce using soy sauce yeast>
In 6 500 ml Sakaguchi flasks, weighed 50 ml of aseptically filtered concentrated raw soy sauce. 28 ml of the culture broth was added and cultured with shaking at 30 ° C. for 7 days. Next, the culture solution (about 100 ml) of the above-mentioned two Sakaguchi flasks previously cultured was added to three 5000 ml Sakaguchi flasks containing 400 ml of aseptically filtered raw soy sauce, and the mixture was further incubated at 30 ° C. for 7 days. Shake culture was performed as a seed culture for jar culture.
本培養は、３０Ｌ容のジャーに規格調整済みの滅菌生醤油２５Ｌを入れ、上記種培養液（坂口フラスコ３本分＝約１４００ｍｌ、添加菌数換算：約０．１〜１０×１０６個／ｍｌ）を加え、３０℃で７日間培養した。このときの通気量は５Ｌ／分、攪拌は１０ｒｐｍで行った。 In the main culture, 25 L of sterilized raw soy sauce adjusted to the standard is put in a 30 L jar, and the above seed culture solution (for 3 Sakaguchi flasks = about 1400 ml, added bacterial count: about 0.1 to 10 × 10 6 / ml), and cultured at 30 ° C. for 7 days. At this time, the aeration rate was 5 L / min, and stirring was performed at 10 rpm.
培養液は定法に従い生濾過、火入、滓引きを行い糖資化醤油とした。火入処理は５０００ｍｌ容のメディアボトル４本を用い、８０℃、６０分加熱処理した後、５５℃で約２０時間保持した。滓引きは常温（１０〜１５℃）で３日放置後、サイフォンにより行った。ジャー培養における添加酵母の成長曲線（ＯＤ６００）および直接還元糖含量（％）の変化を図３の黒丸印のプロットで示す。酵母菌株Ｎｏ．２８は順調に生育し、５日目でＯＤ６００が最大となった。酵母の生育に伴う直接還元糖含量も、図３の白ひし形のプロットで示すように経時的に減少し、５日目で１％以下となった。 The culture broth was subjected to raw filtration, ignition, and plucking according to a conventional method to obtain a sugar-utilized soy sauce. The flame treatment was carried out using four 5000 ml media bottles, heated at 80 ° C. for 60 minutes, and then held at 55 ° C. for about 20 hours. The waving was performed by siphoning after standing at room temperature (10 to 15 ° C.) for 3 days. Changes in the growth curve (OD 600 ) and direct reducing sugar content (%) of the added yeast in the jar culture are shown by the black circles in FIG. Yeast strain no. 28 grew smoothly and the OD 600 reached its maximum on the fifth day. The direct reducing sugar content accompanying the growth of the yeast also decreased with time as shown by the white rhombus plot in FIG. 3, and became 1% or less on the fifth day.
培養液の糖分析の結果を表３に示す。比較例として、醤油酵母を添加しない通常の濃口醤油の分析値を示した。醤油酵母菌株Ｎｏ．２８の培養液中のグルコースがほとんど資化され、顕著に低減した。一方、マンノース、アラビノース、ガラクトースおよびキシロースなどのその他の糖の含有量にはほとんど変化がみられなかった。 The results of sugar analysis of the culture solution are shown in Table 3. As a comparative example, the analysis value of normal concentrated soy sauce to which no soy sauce yeast is added is shown. Soy sauce yeast strain no. Glucose in 28 cultures was almost assimilated and significantly reduced. On the other hand, there was little change in the content of other sugars such as mannose, arabinose, galactose and xylose.
＜醤油酵母を用いて製造した糖低減化粉末醤油の固結安定性試験＞
実施例３に記載のジャー培養で得られた糖低減化醤油を各種の条件で粉化し、その固結安定性を調べた。粉化に用いた原料醤油の固形分、窒素その他の分析値は表４に示す通りである。
<Consolidation stability test of reduced sugar powder soy sauce produced using soy sauce yeast>
The sugar-reduced soy sauce obtained by the jar culture described in Example 3 was pulverized under various conditions, and its consolidation stability was examined. Table 4 shows the solid content, nitrogen and other analysis values of the raw material soy sauce used for pulverization.
上記表４に示す醤油をそれぞれ乾燥粉末化し、その加熱後の固結強度を測定した。乾燥粉末化には、各醤油とも３００ｍｌを用い、そこにデキストリン（ＦＳＤ６０７二村化学社製）６９ｇと食塩１５ｇ、および９０ｍｌの水を加え、８０℃に加温した後、噴霧乾燥した。 Each of the soy sauces shown in Table 4 was made into a dry powder, and the consolidation strength after heating was measured. For dry pulverization, 300 ml of each soy sauce was used, 69 g of dextrin (FSD 607, manufactured by Nimura Chemical Co., Ltd.), 15 g of sodium chloride, and 90 ml of water were added thereto, heated to 80 ° C., and spray-dried.
噴霧乾燥にはＮＩＲＯ ＪＡＰＡＮ社製モービルマイナ型スプレードライヤーＴＭ−２０００Ｍｏｄｅｌ−Ａを用いて、入口温度１７０〜１８０℃、出口温度９０℃、液供給量１５ｍｌ/ｍｉｎ、アトマイザー回転数２０，０００〜２２，０００ｒｐｍの条件にて行った。 For spray drying, a mobile minor type spray dryer TM-2000Model-A manufactured by NIRO JAPAN was used, with an inlet temperature of 170 to 180 ° C., an outlet temperature of 90 ° C., a liquid supply rate of 15 ml / min, and an atomizer speed of 20,000 to 22, 000 rpm was performed.
固結安定性は、加熱処理後の固結強度の測定によって調べた。具体的には、得られた粉末醤油を８０℃、３時間加熱処理した後、レオナー（株式会社山電社製ＲＥ３３０５）を用いた破断強度解析に供した。 The consolidation stability was examined by measuring the consolidation strength after the heat treatment. Specifically, the obtained powdered soy sauce was heat-treated at 80 ° C. for 3 hours, and then subjected to breaking strength analysis using Leoner (RE3305 manufactured by Yamaden Co., Ltd.).
得られた各粉末醤油の分析値を表５に示す。各粉末の成分組成は還元糖含量以外には大きな差は無かった。一方、加熱後の固結強度は、比較例の濃口醤油に比べて本発明の糖低減化粉末醤油は顕著に低い固結強度値を示し、加熱後でも固結しにくく、良好な粉末の状態を維持した。すなわち本発明の糖低減化粉末醤油は固結安定性に顕著に優れていることが確認された。 Table 5 shows the analytical values of the obtained powdered soy sauce. There was no significant difference in the component composition of each powder other than the reducing sugar content. On the other hand, the caking strength after heating shows a significantly lower caking strength value compared to the concentrated soy sauce of the comparative example, the caking strength value of the present invention is difficult to caking even after heating, a good powder state Maintained. That is, it was confirmed that the sugar-reduced powder soy sauce of the present invention is remarkably excellent in consolidation stability.
＜非還元糖を添加した糖低減化粉末醤油の固結安定性試験＞
糖低減醤油の粉末醤油は官能的には濃口醤油を原料としたものに比較して、淡白な味を呈する。これを改善するために、実施例３に記載のジャー培養で得られた糖資化醤油に、非還元性の糖であるトレハロースおよびスクロースを添加した場合の固結安定性について検討した。固結安定性の試験は実施例４に記載の方法に準じて行った。
<Consolidation stability test of reduced sugar powder soy sauce with non-reducing sugar>
The powdered soy sauce of sugar-reduced soy sauce has a lighter taste than that made from concentrated soy sauce. In order to improve this, the consolidation stability when trehalose and sucrose, which are non-reducing sugars, were added to the sugar-utilized soy sauce obtained by the jar culture described in Example 3 was examined. The consolidation stability test was performed according to the method described in Example 4.
表６に示すように、糖低減化醤油にデキストリンと食塩、さらに各種の糖を添加し、各粉末醤油における窒素濃度が２．８％（ｗ／ｗ）、食塩濃度は３２．５％（ｗ／ｗ）となるよう配合した。各々の糖は重量百分率で酵母無添加時の濃口醤油中の還元糖と同等（３％）になるように添加した。その結果、グルコース、トレハロース、スクロースを添加した粉末醤油の呈味は、糖低減化醤油の淡白な印象がなくなり、対照と大差なくなっていた。
As shown in Table 6, dextrin and salt are added to sugar-reduced soy sauce, and various sugars are added. The nitrogen concentration in each powdered soy sauce is 2.8% (w / w) , and the salt concentration is 32.5% (w / W) . Each sugar was added in a percentage by weight so that it was equivalent (3%) to the reducing sugar in the concentrated soy sauce when no yeast was added. As a result, the taste of the powdered soy sauce to which glucose, trehalose and sucrose were added disappeared from the pale impression of the sugar-reduced soy sauce and was not much different from the control.
また、上記の粉末醤油を８０℃、１８０分間加熱した時の固結強度を表６に示す。糖低減化醤油にグルコースを添加したものは対照区（通常の濃口醤油から粉化した粉末醤油）と同等の固結強度になったが、非還元糖であるトレハロースとスクロース添加区は、糖無添加区とほぼ同等の固結強度であった。すなわち糖低減化醤油に非還元糖を添加しても高い固結安定性は保たれたままであった。このように、非還元糖はメイラード反応に関与しにくいことが明らかとなり、固結しにくいという本発明の良い効果を維持しつつ、呈味性の改善に利用できることがわかった。 Table 6 shows the consolidation strength when the powdered soy sauce is heated at 80 ° C. for 180 minutes. The sugar-reduced soy sauce added with glucose had a caking strength equivalent to that of the control group (powdered soy sauce powdered from ordinary thick soy sauce), but the non-reducing sugar trehalose and sucrose added group had no sugar. The consolidation strength was almost the same as that of the added section. That is, even if non-reducing sugar was added to the sugar-reduced soy sauce, high consolidation stability was maintained. Thus, it was revealed that non-reducing sugars are less likely to participate in the Maillard reaction, and it was found that the non-reducing sugar can be used for improving the taste while maintaining the good effect of the present invention that it is difficult to consolidate.
＜糖低減化醤油を利用した高濃度窒素含有粉末醤油の製造＞
実施例４記載の方法で得られた糖低減化醤油を用いて、高濃度窒素を含有するように設計した粉末醤油製造を行った。
<Manufacture of high-concentration nitrogen-containing powder soy sauce using sugar-reduced soy sauce>
Using the sugar-reduced soy sauce obtained by the method described in Example 4, powder soy sauce designed to contain high-concentration nitrogen was produced.
固形分中の食塩含有量を３５％と設定し、実施例４に記載した方法に倣って、予め測定した濃口醤油または糖低減化醤油の固形分濃度と総窒素濃度をもとに、窒素含有量が２．５％、３．０％、３．５％となるように、濃口醤油または糖低減化醤油を利用した粉末醤油の配合を設計し、粉化を行った。得られた粉末醤油の固結強度を表７に示す。 According to the method described in Example 4, the salt content in the solid content was set to 35%, and the nitrogen content was determined based on the solid content concentration and the total nitrogen concentration of the concentrated soy sauce or sugar-reduced soy sauce. Powder soy sauce blending using concentrated soy sauce or sugar-reduced soy sauce was designed and pulverized so that the amounts were 2.5%, 3.0%, and 3.5%. Table 7 shows the consolidation strength of the obtained powdered soy sauce.
濃口醤油、糖低減醤油いずれにおいても、窒素含有量が増加するに従って固結強度が上昇する傾向、すなわち固結安定性が低下する傾向が示された。特に濃口醤油を用いた場合には、窒素含有量が３．５％となるように粉末醤油を製造した場合、８０℃、３時間処理後の固結強度は測定限界を超えるほどに増大し、粉末が強固なブロックを形成した。一方、糖低減醤油を用いた場合には、窒素含有量の増加に伴って固結安定性は低下するものの、その程度は濃口醤油に比べると明らかに緩やかであり、窒素濃度３．５％の粉末においても、８０℃、３時間の加熱処理後の固結強度は１０２程度であり、濃口醤油を使用して製造した３.０％窒素含有の粉末醤油と比較しても十分に優れた固結安定性を有していた。すなわち、本発明の糖低減醤油を用いることにより、従来製造が困難であった３.５％以上の高窒素含有粉末醤油の製造が可能となった。 In both concentrated soy sauce and sugar-reduced soy sauce, the tendency for the consolidation strength to increase as the nitrogen content increased, that is, the tendency for the consolidation stability to decrease, was shown. Especially when using concentrated soy sauce, when the powdered soy sauce is produced so that the nitrogen content is 3.5%, the consolidation strength after treatment at 80 ° C. for 3 hours increases to exceed the measurement limit, The powder formed a strong block. On the other hand, in the case of using sugar-reduced soy sauce, the consolidation stability decreases with an increase in nitrogen content, but the degree is clearly milder than that of concentrated soy sauce, with a nitrogen concentration of 3.5%. Also in the powder, the consolidation strength after the heat treatment at 80 ° C. for 3 hours is about 102, which is sufficiently excellent compared with the powdered soy sauce containing 3.0% nitrogen produced using concentrated soy sauce. It had set stability. That is, by using the sugar-reduced soy sauce of the present invention, it became possible to produce a high-nitrogen-containing powdered soy sauce of 3.5% or more, which was difficult to produce conventionally.
Claims (7)
たは６に記載の糖低減化醤油の製造法。
Soy sauce yeast, characterized in that it is a yeast belonging to the switch rubber Saccharomyces, the preparation of sugar reduction sauce according to claim 5 or 6.
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| WO2011034049A1 (en) | 2009-09-18 | 2011-03-24 | キッコーマン株式会社 | Low-salt soy sauce and process for producing same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS5279090A (en) * | 1975-12-24 | 1977-07-02 | Kikkoman Corp | Preparation of powdered soy sauce |
| JP2001061437A (en) * | 1999-08-26 | 2001-03-13 | Kikkoman Corp | Production refermented soy sauce |
| JP2003245053A (en) * | 2001-12-21 | 2003-09-02 | Kikkoman Corp | Method for brewing soy sauce |
| JP2004105066A (en) * | 2002-09-18 | 2004-04-08 | Kikkoman Corp | Powdered soy sauce |
| JP2004117128A (en) * | 2002-09-26 | 2004-04-15 | Kikkoman Corp | Prediction method of consolidation degree of powder foodstuffs |
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| JPS5279090A (en) * | 1975-12-24 | 1977-07-02 | Kikkoman Corp | Preparation of powdered soy sauce |
| JP2001061437A (en) * | 1999-08-26 | 2001-03-13 | Kikkoman Corp | Production refermented soy sauce |
| JP2003245053A (en) * | 2001-12-21 | 2003-09-02 | Kikkoman Corp | Method for brewing soy sauce |
| JP2004105066A (en) * | 2002-09-18 | 2004-04-08 | Kikkoman Corp | Powdered soy sauce |
| JP2004117128A (en) * | 2002-09-26 | 2004-04-15 | Kikkoman Corp | Prediction method of consolidation degree of powder foodstuffs |
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