JP4716369B2 - Powdered soy sauce, sugar-reduced soy sauce, and method for producing sugar-reduced soy sauce - Google Patents
Powdered soy sauce, sugar-reduced soy sauce, and method for producing sugar-reduced soy sauce Download PDFInfo
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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、保存中に固結し易い難点を有している。従来、この難点を解消するため、醤油にゼラチン、デキストリン、可溶性澱粉又はコーンスターチなどの吸湿、固結防止剤を添加する方法が使用されている（特許文献１〜３参照）。しかしこれらの方法は、固結防止剤の添加により、相対的に醤油本来の呈味成分が希釈され、濃厚な呈味を有する粉末醤油が得られない問題点を有している。 Powdered soy sauce has a drawback that it tends to solidify during storage. Conventionally, in order to eliminate this difficulty, a method of adding hygroscopic and anti-caking agents such as gelatin, dextrin, soluble starch or corn starch to soy sauce has been used (see Patent Documents 1 to 3). However, these methods have a problem that a soy sauce original taste component is relatively diluted by the addition of an anti-caking agent, and a powdered soy sauce having a rich taste cannot be obtained.
本発明は、醤油に固結防止剤を添加することなく、保存中に固結が起こりにくい粉末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 does not easily cause caking during storage without adding an anti-caking agent to the soy sauce.
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、アルコール発酵が終了した醤油諸味に水又は食塩水を１３％（Ｗ／Ｗ）以上加水し、醤油酵母を添加して培養するときは糖低減化醤油が得られ、この醤油を乾燥粉末化すると固結が起こりにくい特性を有する粉末醤油が得られることを知った。また、上記加水後の醤油諸味に醤油酵母を添加培養して得られる醤油の直接還元糖含量を１．５％（Ｗ／Ｖ）以下とするときは、乾燥粉末化後に固結が特に起こりにくい特性を有する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粉末醤油に非還元糖を添加するときは、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、これらの知見に基づいて本発明を完成した。 As a result of intensive studies to solve the above-mentioned problems, the present inventors added 13% (W / W) or more of water or saline to soy sauce moromi for which alcoholic fermentation was completed, and added soy sauce yeast. When cultivating, it was found that sugar-reduced soy sauce was obtained, and when this soy sauce was dried and powdered, powdered soy sauce having characteristics that hardly cause caking was obtained. Moreover, when the direct reducing sugar content of the soy sauce obtained by adding and cultivating soy sauce yeast to the soy sauce moromi after the hydration is 1.5% (W / V) or less, caking is not particularly likely to occur after dry powdering. I learned that a sugar-reduced soy sauce with properties can be obtained. Furthermore, when non-reducing sugar is added to the sugar-reduced soy sauce and powdered soy sauce obtained as described above, it is known that the taste can be improved while maintaining the property that caking does not easily occur. Based on these findings, the present invention has been completed.
すなわち、本発明は、以下に関する。
（１）アルコール発酵が終了した醤油諸味に水を１３〜１５０％（ｗ／ｗ）加水し、醤油酵母を添加して培養することにより得られる糖低減化醤油。
（２）直接還元糖含量が１．５％（ｗ／ｖ）以下である上記（１）に記載の糖低減化醤油。
（３）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。
（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、乾燥粉末化することにより得られる粉末醤油。
（５）窒素含量が３．５％（ｗ／ｗ）以上である上記（３）又は（４）に記載の粉末醤油。
（６）アルコール発酵が終了した醤油諸味に水を１３〜１５０％（ｗ／ｗ）加水し、醤油酵母を添加して培養することを特徴とする、直接還元糖含量が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耐塩性酵母であることを特徴とする、上記（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 adding 13-150% (w / w) water to soy sauce moromi after alcoholic fermentation and adding soy yeast and culturing.
(2) The sugar-reduced soy sauce according to (1), wherein the direct reducing sugar content is 1.5% (w / v) or less.
(3) Powdered soy sauce obtained by dry powdering the sugar-reduced soy sauce obtained in (1) above.
(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) Powdered soy sauce as described in said (3) or (4) whose nitrogen content is 3.5% (w / w) or more.
(6) water to soy sauce moromi which alcoholic fermentation is completed 13 to 150% (w / w) was hydrolyzed, and wherein the culturing with addition of soy sauce yeast, directly reducing sugar content of 1.5% (w / V) A method for producing sugar-reduced soy sauce that is:
(7) The method for producing a sugar-reduced soy sauce according to (6) above, wherein the soy sauce yeast is a salt-tolerant yeast belonging to the genus Tigosaccharomyces.
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、醤油諸味とは、醤油麹と食塩水を混和（これを仕込みともいう）したものを意味し、例えば濃口醤油諸味、淡口醤油諸味、たまり醤油諸味、再仕込醤油諸味、白醤油諸味等が挙げられる。 In the present invention, soy sauce moromi means a mixture of soy sauce cake and saline (also referred to as charging), such as thick soy sauce moromi, light soy sauce moromi, tamari soy sauce moromi, recharged soy sauce moromi, white soy sauce moromi. Etc.
アルコール発酵が終了した醤油諸味とは、例えば仕込み後４０日経過したものから圧搾直前のものに至る任意の醤油諸味を意味し、仕込後２〜５カ月経過の醤油諸味がより好ましく、仕込後３〜４カ月経過の醤油諸味が最も好ましい。 The soy sauce moromi for which alcohol fermentation has been completed means, for example, any soy moromi from 40 days after preparation to just before squeezing, more preferably 2 to 5 months after preparation. A soy sauce moromi of -4 months has been most preferred.
上記の醤油諸味に対する加水は、水又は食塩水が用いられる。加水の量は、醤油諸味に対し１３〜１５０％（Ｗ／Ｗ）が好ましく、１５〜８０％（Ｗ／Ｗ）がより好ましく、２０〜５０％（Ｗ／Ｗ）が最も好ましい。上記加水量が１３％（Ｗ／Ｗ）未満であるときは、この後に行われる醤油酵母の培養において、醤油諸味液汁中の直接還元糖を効率よく低減することができない。これに対し加水量が１３〜１５０％（Ｗ／Ｗ）であるときは、醤油諸味液汁中の直接還元糖を効率よく低減することができ、特に加水量が２０〜５０（Ｗ／Ｗ）であるときは、さらに効率よく醤油諸味液汁中の直接還元糖を低減することができる。 Water or saline is used for water addition to the soy sauce moromi. The amount of hydration is preferably 13 to 150% (W / W), more preferably 15 to 80% (W / W), and most preferably 20 to 50% (W / W) based on soy sauce moromi. When the amount of water added is less than 13% (W / W), the direct reducing sugar in the soy sauce moromi mash cannot be efficiently reduced in the soy sauce yeast culture performed thereafter. On the other hand, when the amount of water added is 13 to 150% (W / W), the direct reducing sugars in the soy sauce moromi soup can be efficiently reduced, especially when the amount of water added is 20 to 50 (W / W). In some cases, the direct reducing sugars in soy sauce moromi soup can be reduced more efficiently.
通常の醤油諸味中の塩分濃度は約１３〜２０％と高く、パン酵母、清酒酵母、ワイン酵母、焼酎酵母等の醤油酵母以外の多くの酵母は醤油諸味中では成育できない。本発明で使用する醤油酵母とは、約１３〜２０％の食塩濃度を有する醤油諸味中で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、例えばチゴサッカロマイセス属に属する主発酵酵母類（例えばチゴサッカロマイセス・ルキシー等）が挙げられる。 The salt concentration in ordinary soy sauce moromi is as high as about 13 to 20%, and many yeasts other than soy sauce yeast such as baker's yeast, sake yeast, wine yeast, shochu yeast cannot grow in soy sauce moromi. The soy sauce yeast used in the present invention may be any yeast as long as it can efficiently reduce sugars in soy sauce moromi having a salt concentration of about 13 to 20%. For example, main fermenting yeasts belonging to the genus Tigosaccharomyces (For example, Tigo Saccharomyces luxi).
本発明においては、諸味への加水（水又は食塩水）によって諸味を希釈するが（通常の醤油製造と同程度、若しくは通常より低食塩濃度となる）、この条件下で成育し、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り、当然ながら、より高度な耐塩性を有していることが好ましい。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。 In the present invention, moromi is diluted with water (water or saline) to moromi (it is about the same as normal soy sauce production, or lower than normal salt concentration). It is necessary to have a salt resistance sufficient to decompose well, and naturally it is preferable to have a higher degree of salt resistance. 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、１０〜２０％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。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％の条件下でも良好に生育するものを選抜する。 Specifically, for example, various yeasts obtained from various microorganism preservation organizations or separated from soy sauce moromi were prepared using YPD medium (1% yeast extract (Difco), 2%) containing 10-20% sodium chloride. 1 platinum ear 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 proliferation. 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 ). In the above culture, for example, the salt concentration is increased stepwise, and those that grow well even under conditions of 15% and 20% are selected.
醤油諸味に対する酵母の添加は、醤油諸味に対して０．０１〜５０×１０６個／ｍｌとなるように行うことが好ましく、０．１〜１０×１０６個／ｍｌがより好ましく、１〜５×１０６個／ｍｌ添加することが最も好ましい。このような濃度となるように醤油酵母を添加するときは、効率良い糖類の資化が達成される。 It is preferable to add yeast to soy sauce moromi so as to be 0.01 to 50 × 10 6 pieces / ml with respect to soy sauce moromi, more preferably 0.1 to 10 × 10 6 pieces / ml. It is most preferable to add 5 × 10 6 cells / ml. When soy sauce yeast is added so as to achieve such a concentration, efficient utilization of saccharides is achieved.
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、醤油諸味に添加することができる。 Soy sauce yeast 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 a sodium chloride-containing YPD medium or in raw soy sauce can be collected and added to soy sauce moromi.
加水から醤油酵母添加までの間隔は限定されないが、希釈諸味は防黴性が低下しているため、できるだけ迅速に酵母を添加し、必要な糖低減化処理を行って圧搾濾過し、醤油製造を終了させることが望ましく、そのためには加水と同時、もしくは加水直後に醤油酵母を添加することがより好ましい。 The interval from hydration to soy sauce yeast addition is not limited, but the dilution moromi has reduced mildew resistance, so add yeast as soon as possible, perform the necessary sugar reduction treatment, press filter, It is desirable to terminate, and for that purpose, it is more preferable to add soy sauce yeast at the same time as or immediately after the addition.
醤油酵母添加後の醤油諸味は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。 The soy sauce moromi after the addition of 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.
培養期間中は、醤油諸味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。加水及び醤油酵母の培養は、通常の醤油醸造法において発酵が終了した醤油諸味又は熟成期間中の諸味に本発明の手段を組み入れて行っても良い。具体的には、糖低減化を達成するために、例えば通常の熟成期間終了時に加水と醤油酵母添加を行いさらに１週間保持（培養）してもよく、または、通常の熟成期間が終了し圧搾する１週間前に加水と醤油酵母添加を行い１週間保持（培養）してもよい。醤油酵母の培養を終了した醤油諸味を圧搾濾過することにより、糖低減化醤油が得られる。 During the culture period, it is preferable to hold the soy sauce moromi with occasional stirring, and aeration can be performed as necessary. The culture of the hydrate and soy sauce yeast may be carried out by incorporating the means of the present invention into the soy sauce moromi that has been fermented in the usual soy sauce brewing method or the moromi during the ripening period. Specifically, in order to achieve sugar reduction, for example, addition of water and soy sauce yeast may be performed at the end of the normal ripening period and further maintained (cultured) for one week, or the normal ripening period may be completed and compressed. One week before the addition, hydration and soy sauce yeast may be added and maintained (cultured) for one week. By squeezing and filtering the soy sauce moromi that has been cultured in soy sauce yeast, a sugar-reduced soy sauce is obtained.
醤油諸味と醤油酵母との培養の終了時期は、諸味液汁（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２．０〜５％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 end of the cultivation of soy sauce moromi and soy sauce yeast can be determined by confirming that the saccharide concentration in the moromi soup (soy sauce) has been 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, in the case of thick soy sauce, it usually contains about 2.0 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）を越える醤油であるときは、乾燥粉末化の際に、粉化性が十分でなく、しかも得られる粉末醤油は、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。なお、醤油中の直接還元糖の測定は、しょうゆ試験法（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・ショール法により測定する。 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 the soy sauce exceeds 1.5% (W / V), the powdered soy sauce has insufficient hygroscopicity and deliquescence and is preserved during dry powdering. In addition to forming the block easily, it is not preferable because it may be sticky if the conditions are poor, and may be difficult to mix uniformly with other powder components. The direct reducing sugars in soy sauce are measured by the Ferring-Lehman-Schol method described in the soy sauce test method (edited and published by Japan Soy Sauce Research Institute, 1985).
糖低減化醤油の乾燥粉末化は、通常の粉末醤油の製造法により行う。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。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保存中のブロック形成が起こりにくいものとなる。すなわち、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安定性に優れた（固結しにくい）粉末醤油を得ることができる。 Dry powderization of sugar-reduced soy sauce is performed by a normal method for producing powdered soy sauce. For example, after adding an excipient such as dextrin to soy sauce and dissolving it by heating, dry powdering such as spray drying method, drum drying method, freeze drying method and the like can be mentioned. 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. In the sugar-reduced soy sauce of the present invention, reducing sugar and glucose contained in the causative substances of the Maillard reaction are reduced, so that the resulting powder soy sauce is unlikely to form blocks during storage. That is, in the sugar-reduced soy sauce of the present invention, when dry pulverization is performed under the same temperature conditions, a powdered soy sauce that is superior in consolidation stability (hard to consolidate) compared to those not subjected to sugar reduction. Obtainable.
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３．０％（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味成分を多量に含み、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含量３．０％（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。 Conventionally, powdered soy sauce has a characteristic of losing consolidation stability remarkably as the nitrogen concentration in the powder increases, and high nitrogen-containing powdered soy sauce, for example, a nitrogen content of 3.0% (W / W) or more, especially 3. It was industrially difficult to produce 5% (W / W) or higher powdered soy sauce. High nitrogen content powdered soy sauce contains a large amount of various umami components 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 there 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. In addition, it becomes possible to produce high nitrogen content powdered soy sauce having a nitrogen content of 3.0% (W / W) or more, particularly 3.5% (W / W) or more.
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。 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％（Ｗ／Ｖ）添加することによって、固結性が少ないという本発明の特性を維持しつつ、呈味性の改善された糖低減化醤油、粉末醤油が得られる。 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 sugar-reduced soy sauce in concentrated soy sauce, 0.5 to 3% (W / V) is added. Preferably, by adding 1% (W / V), sugar-reduced soy sauce and powdered soy sauce with improved taste are obtained while maintaining the characteristics of the present invention that the caking property is low.
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.
（１）高耐塩性醤油酵母の選抜
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、各種の醤油諸味から分離された醤油酵母２０株を各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日間振騰培養して、この培地中で旺盛に成育する醤油酵母を高耐塩性醤油酵母として選抜した。
(1) Selection of high salt-resistant soy sauce yeast After sterilization by filtration with a 0.2 μm mesh filter (Millipore), a 15% sodium chloride-containing YPD medium (1% yeast extract (Difco), Each of 2% peptone (Difco), 2% glucose (Wako Pure Chemical Industries, Ltd.)) was inoculated with 1 soy sauce yeast 20 strains separated from various soy sauce moromi, 30 ° C, The degree of proliferation was observed by culturing for 1 to 7 days with shaking. As a result, 17 strains grew on the above medium, and 3 strains did not grow. Next, the above 17 strains were inoculated into 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. Growing soy sauce yeast was selected as high salt tolerant soy yeast.
なお、上記試験において選抜された高耐塩性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, ４ｔｈ ｅｄ. （Ｋｕｒｔｚｍａｎ, Ｃ.Ｐ. および Ｆｅｌｌ, Ｊ.Ｗ.,Ｅｄｓ.）, Ｅｌｓｅｖｉｅｒ, 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、既報のチゾサッカロマイセス・ルキシー（Ｚｙｇｏｓａｃｃｈａｒｏｍｙｃｅｓ ｒｏｕｘｉｉ）の塩基配列と一致した。この結果より、Ｎｏ．２８の醤油酵母はチゾサッカロマイセス・ルキシーであると判断した。 In addition, No. which is one of the high salt tolerance soy sauce yeast selected in the said test. 28, known literature (Kurtzman, C.P. and Blanz, PA (1998) In The Yeasts, A Taxonomic Study, 4th ed. (Kurtzman, C.P. and Fell, J.W., Eds. .), Elsevier, Amsterdam, pp 69-74), species identification by polymorphism of rDNA was performed. Yeast 18S rDNA was amplified by PCR, its base sequence was identified, and compared with a known sequence using a known gene sequence database (Genbank). As a result, the reported base of Zygosaccharomyces rouxii Matched the sequence. From this result, no. 28 soy sauce yeasts were determined to be T. saccharomyces luxi.
（２）高耐塩性醤油酵母培養液の調製
５００ｍｌ容の坂口フラスコに、無菌濾過した濃口生醤油５０ｍｌを量り採り、そこに上記の選抜操作で調製した高耐塩性醤油酵母（Ｎｏ．２８）の培養液５ｍｌを添加し、３０℃で７日間振盪培養した。酵母菌体を遠心（３０００ｒｐｍ、５分間）、集菌後、諸味液汁で洗浄し、次いで諸味液汁２ｍｌに懸濁した。
(2) Preparation of High Salt Tolerant Soy Sauce Yeast Culture Solution In a 500 ml Sakaguchi flask, weigh 50 ml of aseptically filtered concentrated raw soy sauce and prepare the high salt tolerant soy yeast (No. 28) prepared by the above selection operation. 5 ml of the culture broth was added and cultured with shaking at 30 ° C. for 7 days. The yeast cells were centrifuged (3000 rpm, 5 minutes), collected, washed with moromi soup, and then suspended in 2 ml of moromi soup.
（３）醤油熟成諸味に対する加水及び醤油酵母添加による糖低減化醤油の製造
常法に従って製造された濃口醤油熟成諸味（仕込後４ヶ月）を、蓋付ポリ容器に３００ｍｌずつ入れ、それらに加水を行うことなく（比較例１）、または食塩を含まない水を１０％（Ｗ／Ｗ）加水し（比較例２）、または１３％（Ｗ／Ｗ）加水し（本発明１）、または２０％（Ｗ／Ｗ）加水して（本発明２）調整した諸味３００ｍｌに対し、高耐塩性醤油酵母（坂口フラスコ１本分の酵母菌体）を、終濃度１×１０６個／ｍｌとなるように添加した。その後、３０℃で、朝夕２回の通気撹拌を行う以外は７日間静置培養し、４種類の糖低減化醤油を得た。
(3) Manufacture of soy sauce ripening moromi and sugar-reduced soy sauce by adding soy sauce yeast Add 300 ml of thick soy ripening moromi (4 months after preparation) according to conventional methods into a plastic container with a lid, and add water to them. Without performing (Comparative Example 1) or water containing 10% (W / W) water without salt (Comparative Example 2), or 13% (W / W) water (Invention 1), or 20% (W / W) Addition of 300 ml of moromi prepared by hydration (Invention 2) Highly salt-resistant soy sauce yeast (yeast cells for one Sakaguchi flask) to a final concentration of 1 × 10 6 / ml Added to. Thereafter, the culture was allowed to stand for 7 days at 30 ° C. except for aeration and agitation twice in the morning and evening to obtain four types of sugar-reduced soy sauce.
（対照例）
比較のため、上記実施例１と同様の加水条件（加水なし、及び１０、１３、２０％（Ｗ／Ｗ）加水）において、醤油酵母の添加培養を行わないものを同様に培養し、それぞれ対照１〜４の醤油を得た。実施例１及び比較例で得られた醤油の食塩濃度、直接還元糖（ＲＳ）、アルコール（Ａｌｃ）、グルコースの成分を分析した。その結果を表１に示す。なお、グルコースの成分分析は、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。
(Control example)
For comparison, under the same hydration conditions as in Example 1 above (no hydration and 10, 13, 20% (W / W) hydration), those without the addition culture of soy sauce yeast were cultured in the same manner, 1-4 soy sauces were obtained. The salt concentration, direct reducing sugar (RS), alcohol (Alc), and glucose components of the soy sauce obtained in Example 1 and the comparative example were analyzed. The results are shown in Table 1. In addition, the component analysis of glucose performed the sugar analysis of the said culture supernatant using the 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.
表１の結果から、醤油酵母を添加しない対照１〜４においては、いずれも７日間の培養実施後も直接還元糖の減少がみられず、諸味中の水分が蒸発することでむしろ濃度がやや増加した。また、醤油酵母を添加した試験区において、加水を行わない比較例１では、醤油諸味中の酵母菌数は培養７日後に４×１０4個／ｍｌとなったが、得られる醤油中の直接還元糖の濃度は酵母を添加しない対照１とほとんど差がなく、十分な直接還元糖低減効果は見られなかった。また、水を１０％（Ｗ／Ｗ）加水した比較例２の醤油においても、十分な直接還元糖低減効果は見られないことがわかった。 From the results in Table 1, in the controls 1 to 4 to which no soy sauce yeast was added, no reduction of reducing sugar was observed even after 7 days of culture, and the concentration was rather slightly due to the evaporation of water in the moromi. Increased. In addition, in Comparative Example 1 where no soy sauce was added in the test area to which soy sauce yeast was added, the number of yeast cells in the soy sauce moromi was 4 × 10 4 cells / ml after 7 days of culture, but it was directly in the soy sauce obtained. The concentration of reducing sugar was almost the same as that of Control 1 in which no yeast was added, and a sufficient direct reducing sugar reducing effect was not observed. In addition, it was found that even in the soy sauce of Comparative Example 2 in which water was added by 10% (W / W), a sufficient direct reducing sugar reducing effect was not observed.
これに対し、１３％（Ｗ／Ｗ）及び２０％（Ｗ／Ｗ）加水した本発明１及び２においては、酵母菌数はそれぞれ５×１０５及び１×１０６個／ｍｌにまで増殖し、培養前に２．５％（Ｗ／Ｖ）及び２．２％（Ｗ／Ｖ）であった直接還元糖量が１．５％（Ｗ／Ｖ）及び１．２％（Ｗ／Ｖ）にまで低下した醤油が得られた。なお、１３％及び２０％の加水後に酵母を添加した本発明１及び２におけるグルコース含量は、培養前の諸味液汁中で１２．８％であったが、醤油酵母添加培養後においてはそれぞれ０．１９％及び０．１２％にまで減少し、ほとんどのグルコースが酵母によって資化され、酵母の増殖に伴って直接還元糖が十分に低減されていた。以上の結果より、１３％（Ｗ／Ｗ）以上加水した醤油諸味に高耐塩性醤油酵母を添加し培養することにより、得られる醤油中の糖を有効に低減できることがわかった。また、本発明により得られた糖低減化醤油はいずれも、醤油らしい熟成感や色、香りを有するものであった。 On the other hand, in the present inventions 1 and 2 hydrolyzed with 13% (W / W) and 20% (W / W), the number of yeasts grew to 5 × 10 5 and 1 × 10 6 cells / ml, respectively. The amount of direct reducing sugar that was 2.5% (W / V) and 2.2% (W / V) before culture was 1.5% (W / V) and 1.2% (W / V). Soy sauce was obtained that had fallen to a minimum. In addition, although the glucose content in this invention 1 and 2 which added yeast after water addition of 13% and 20% was 12.8% in the moromi soup before culture | cultivation, after soy-yeast yeast addition culture | cultivation, it is each 0.00. The glucose was reduced to 19% and 0.12%, most of the glucose was assimilated by the yeast, and the reducing sugar was sufficiently reduced as the yeast grew. From the above results, it was found that the sugar in the soy sauce obtained can be effectively reduced by adding and culturing a high salt-resistant soy sauce yeast to soy sauce moromi hydrated by 13% (W / W) or more. Moreover, all the sugar-reduced soy sauces obtained by the present invention had a ripening feeling, color, and fragrance typical of soy sauce.
（粉末醤油の調製例）
表２に示す醤油３００ｍｌ当り、デキストリン（ＦＳＤ６０７二村化学社製）６９ｇ、食塩１５ｇ、水道水９０ｍｌの割合となるように、醤油、デキストリン、食塩及び水道水を混和し、８０℃に加温溶解した。その後、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の条件にて噴霧乾燥し、粉末醤油を得た。
(Preparation example of powdered soy sauce)
Soy sauce, dextrin, salt and tap water were mixed and dissolved at 80 ° C. at a temperature of 69 g dextrin (FSD607 manufactured by Nimura Chemical Co., Ltd.), 15 g salt, and 90 ml tap water per 300 ml soy sauce shown in Table 2. . Thereafter, using a mobile minor type spray dryer TM-2000Model-A manufactured by NIRO JAPAN, an inlet temperature of 170 to 180 ° C., an outlet temperature of 90 ° C., a liquid supply amount of 15 ml / min, and an atomizer speed of 20,000 to 22,000 rpm. It spray-dried on condition, and powdered soy sauce was obtained.
得られた粉末醤油の成分組成及び固結安定性を調べた結果を表３に示す。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。測定値が低いほど、固結し難い（固結安定性が高い）ことを意味する。 Table 3 shows the results of examining the component composition and consolidation stability of the obtained powdered soy sauce. 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.). It means that it is hard to solidify so that a measured value is low (consolidation stability is high).
表３の結果から、各粉末醤油の成分分析値は、直接還元糖含量以外には大きな差がないが、本発明の糖低減化粉末醤油は比較例の濃口醤油に比べて顕著に低い固結強度を示し、加熱後でも固結しにくく、良好な粉末状態が維持されることがわかった。 From the results of Table 3, the component analysis values of each powdered soy sauce are not significantly different from the direct reducing sugar content, but the sugar-reduced powdered soy sauce of the present invention has a significantly lower solidification than the concentrated soy sauce of the comparative example. It was found that it showed strength, was hard to consolidate even after heating, and maintained a good powder state.
（呈味性の良好な粉末醤油の製造法）
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１で得られた糖低減化醤油（本発明１及び２）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。
(Method for producing powdered soy sauce with good taste)
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 solidification stability when trehalose and sucrose, which are non-reducing sugars, were added to the sugar-reduced soy sauce obtained in Example 1 (present inventions 1 and 2) was examined.
すなわち、実施例１で得られた糖低減化醤油にデキストリンと食塩、さらにトレハロースおよびスクロースを添加し、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％（Ｗ／Ｖ））になるように添加した。固結安定性の試験は実施例２に記載の方法に準じて行った。その結果、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、通常の濃口醤油を用いて製造した粉末醤油の呈味と大差なくなっていた。 That is, dextrin and salt, and further trehalose and sucrose were added to the sugar-reduced soy sauce obtained in Example 1, the nitrogen concentration in each powder soy sauce was 2.8% (W / W), and the salt concentration was 32.5%. (W / W) It mix | blended so that it might become. Each sugar was added in a weight percentage so as to be equivalent to 3% (W / V) of the reducing sugar in the concentrated soy sauce when no yeast was added. The consolidation stability test was performed according to the method described in Example 2. As a result, the taste of the powdered soy sauce to which trehalose and sucrose were added disappeared from the pale impression of the sugar-reduced soy sauce, and was not much different from the taste of the powdered soy sauce produced using ordinary concentrated soy sauce.
また、上記の粉末醤油を８０℃、１８０分間加熱した時の固結強度は、非還元糖であるトレハロースとスクロースを添加しても、非還元糖無添加のもの（実施例１で得られるもの）とほぼ同等であった。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ており、非還元糖は、粉末醤油が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。 In addition, the caking strength when the above-mentioned powdered soy sauce is heated at 80 ° C. for 180 minutes is the same as that obtained in Example 1 without addition of non-reducing sugar even when trehalose and sucrose, which are non-reducing sugars, are added. ). That is, even when non-reducing sugar is added to sugar-reduced soy sauce, high consolidation stability is maintained, and non-reducing sugar has a taste while maintaining the good effect of the present invention that powdered soy sauce is hard to consolidate. It was found that it can be used to improve sex.
（高窒素含有粉末醤油の製造）
実施例１記載の方法で得られた糖低減化醤油（本発明１）を用いて、高窒素含有する粉末醤油の製造を行った。固形分中の食塩含有量を３５％（Ｗ／Ｗ）と設定し、実施例２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％（Ｗ／Ｗ）、３．０％（Ｗ／Ｗ）、３．５％（Ｗ／Ｗ）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４に示す。
(Manufacture of high nitrogen content powdered soy sauce)
Using the sugar-reduced soy sauce obtained by the method described in Example 1 (present invention 1), a powdered soy sauce containing high nitrogen was produced. The salt content in the solid content is set to 35% (W / W), and the solid content concentration and the total nitrogen concentration of the concentrated soy sauce or sugar-reduced soy sauce are measured in accordance with the method described in Example 2. In addition, concentrated soy sauce or sugar-reduced soy sauce is used so that the nitrogen content is 2.5% (W / W), 3.0% (W / W), and 3.5% (W / W). The blend of powdered soy sauce was designed and pulverized. Table 4 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％（Ｗ／Ｗ）の粉末においても、８０℃、３時間の加熱処理後の固結強度は１０４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％（Ｗ／Ｗ）以上の高窒素含有粉末醤油の製造が可能となることがわかった。 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, when using a sugar-reduced soy sauce, the consolidation stability decreases with an increase in the nitrogen content, but the degree is clearly milder than that of concentrated soy sauce, with a nitrogen concentration of 3.5% ( W / W) also has a consolidation strength of about 104 after heating at 80 ° C. for 3 hours, even when compared with 3.0% nitrogen-containing powder soy sauce produced using concentrated soy sauce. It had a sufficiently good consolidation stability. That is, it was found that by using the sugar-reduced soy sauce of the present invention, it is possible to produce a high-nitrogen-containing powder soy sauce of 3.5% (W / W) or more, which was difficult to produce conventionally.
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| JP2011244712A (en) * | 2010-05-25 | 2011-12-08 | Kikkoman Corp | Deep-color powdery soy sauce, and method for producing the same |
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| JP5954885B2 (en) * | 2011-07-11 | 2016-07-20 | キッコーマン株式会社 | Soy sauce-containing seasoning |
| WO2013021708A1 (en) * | 2011-08-05 | 2013-02-14 | キッコーマン株式会社 | Freeze-dried soy sauce and soy sauce-containing seasoning |
| EP2915430B1 (en) * | 2012-10-30 | 2018-08-08 | Kikkoman Corporation | Method for manufacturing a powdery seasoning |
| JP5702014B1 (en) * | 2014-05-21 | 2015-04-15 | キッコーマン株式会社 | Brewing seed meal, brewing meal and soy sauce-like seasoning |
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