JP5041276B2 - Soy sauce, its production method, and processed soy sauce product. - Google Patents

Description

  The present invention relates to fermentable seasonings such as soy sauce, vinegar, and miso obtained by fermenting moromi, its production method, and liquid and solid processed soy sauce products. However, the fermentable seasoning referred to in the present application includes fermentable foods such as fermentable seasoning liquid, miso, natto, and cheese, and fermentable beverages such as shochu, awamori, and sake.

  It has been practiced to use deep ocean water, which is well-balanced and contains abundant essential trace elements and various minerals, as soy sauce preparation water and sushi cooking water. The deep ocean water is generally referred to as seawater taken from a deep sea of about 200 m below the sea level or deeper than that.

  Conventionally, as a method for concentrating seawater (deep ocean water) or desalinating seawater, an evaporation method in which water in the seawater is evaporated by heating, a membrane separation method (Japanese Patent Laid-Open No. 9-248429), an electrodialysis method (specialized) No. 2002-205070) and reverse osmosis (Japanese Patent Laid-Open No. 2000-354864) are known.

  As a method for producing low salt soy sauce, there is conventionally a method of charging with low salt while preserving by adding alcohol (see, for example, Patent Document 1). This is a soy sauce cake prepared in such a quantity that the salt concentration of the mash broth after aging is 9 to 12%, the nitrogen concentration is 2.0 to 2.5%, and contains 1 to 5% alcohol. It is a production method in which it is charged into water and then fermented and aged by a conventional method.

  In the trial of such a production method, when lactic acid is added to 1.05 kl of a saline solution having an alcohol concentration of 3%, fermented and matured, and squeezed savory without adding alcohol, no alcohol is added. The result is that it was a little bit rancid.

  Further, conventionally, there is known a method for preventing alteration spoilage caused by bacteria, fungi, etc. by adding a koji mold culture or a processed product thereof to a heat-processed food (see, for example, Patent Document 2). It is difficult to apply to salted soy sauce. For example, when contaminated with salt-forming lactobacilli belonging to the genus yeast or Lactobacillus genus, turbidity and precipitation derived from these microorganisms occur in the soy sauce, or the surface of the soy sauce When the soy sauce is deteriorated by forming a production film, and contaminated by a strain that decarboxylates the amino acid contained in the soy sauce among the salt-resistant lactobacilli, it is said that it causes acidity, container expansion, etc. It is pointed out that the appearance of soy sauce that can completely prevent the growth of these microorganisms and prevent the deterioration of soy sauce is strongly desired even if salt-resistant lactobacilli are mixed in low-salt soy sauce (for example, Patent Document 3) reference).

For example, it is preferable to prepare soy sauce moromi soup with a salt concentration of 15 to 20% by volume, and it is said that the risk of rancidity is high at 15% or less (see, for example, Patent Document 4).
JP-A-5-219915 JP-A 64-5459 JP-A-7-237871 JP 2003-245053 A

  As described above, in a normal production method, abnormal fermentation progresses due to low salt fermentation, so that a seasoning liquid without additives could not be obtained.

  Therefore, the present invention provides a fermented seasoning derived from deep ocean water that has a moderate pungent taste while being salt-reduced and contains natural active ingredients, without adding additives such as alcohol, without acidification. The issue is to provide.

In order to solve the above problems, the present invention takes the following means (1) to (12).
(1) The fermentable seasoning of the present invention is characterized in that moromi tastes through an alkali maintenance process in which it is maintained alkaline for a predetermined period in the initial period of preparation (a period from several hours after the start of preparation to 10 days after the start of preparation). And

  Specifically, the initial period of preparation is a period from 5 days after the start of preparation to 10 days after the start of preparation in the winter, and 10 days after the start of preparation from 12 hours after the start of preparation in the summer. Is the period.

  By passing through the alkali maintenance process in the initial charging period, it is possible to produce low salt or low salt soy sauce by natural fermentation without adding alcohol, lactic acid bacteria, yeast or the like, and without spoilage. Since it does not rot even in summer, it does not rot even in winter, so it can be charged at any time of the year.

  (2) Moreover, in the manufacturing method of the said fermentable seasoning, Moromi contains an alkaline protease and a lactic acid bacterium, and passes through the superposition | fermentation fermentation process which superimposes with an alkaline protease active period and starts lactic acid bacteria fermentation after preparation. It is preferable.

  That is, normally, alcohol fermentation by yeast is started immediately after lactic acid fermentation, and it is considered that lactic acid fermentation and alcohol fermentation proceed in parallel. On the other hand, according to the manufacturing method of the present application, since strong lactic acid fermentation proceeds at the initial stage of charging, the start of alcohol fermentation is suppressed. Alcohol protease is continuously decomposed and strong lactic acid fermentation is performed at an early stage from the start of preparation, so that alcohol fermentation starts late, and a rich and rich seasoning is obtained about six months after the start of preparation. I can do it.

  This lactic acid fermentation can be started by adjusting the temperature and pH, for example, starting charging before the summer around July.

  In addition, since the low salt fermentation becomes possible without acidification by charging in summer, a more preferable effect can be obtained when charging in winter under the same conditions.

  (3) Moreover, in the manufacturing method of one of the said fermentable seasonings, it is preferable to pass through the alkali pre-adjustment process which adjusts moromi | taste to alkalinity beforehand.

  The alkali adjustment step may be performed by adjusting the alkali by mixing sodium acetate into the soot, but preferably by using water or soot of natural alkali material without adding the alkali adjusting additive. For example, by using alkaline deep sea water as feed water or by using naturally generated alkaline dredging.

  (4) Moreover, in the manufacturing method of one of the said fermentable seasonings, it is preferable that an alkali preconditioning process is what adds mash of pH 7.2 or more to the preparation water which consists of seawater, and obtains moromi. .

  In addition, moromi | flavor here may add starch (polysaccharide) and carbohydrate (saccharide | sugar or saccharide | sugar) further. In particular, as long as wheat gluten is added as a raw material protein along with koji, a seasoning rich in natural γ-aminobutyric acid can be obtained by fermentation.

  Here, in the case of using alkaline koji, if the pH of the koji is high, the pH of the moromi taste also changes and the alkaline protease works strongly.

  (5) Further, in any one of the methods for producing a fermented seasoning described above, the charged water is seawater (preferably deep seawater) at least to a salinity (NaCl) concentration of 3.5% by volume or more, preferably 6% by volume. As mentioned above, it is preferable that it is alkaline concentrated seawater concentrated to 8% by volume or more (˜12 [w / v volume]%).

  By using alkaline concentrated seawater, lactic acid bacteria derived from seawater, yeasts derived from seawater and other various bacteria work during fermentation, and it becomes a fermentable seasoning that is resistant to rancidity even if it is reduced in salt. The pH of the concentrated seawater used is preferably 7.5 to 8.2.

  In addition, the salt concentration at the start of charging slightly decreases after fermentation. For this reason, for example, when fermented at a temperature of 30 ° C. or 20 ° C. or more using feed water having a salt (NaCl) concentration of about 3.5% (by weight), the moromi juice concentration of about 2.7 to 3% by volume is obtained. It becomes a seasoning. Further, when fermented at a temperature of 30 ° C. or 20 ° C. or more using feed water having a salinity of about 8%, a seasoning with a moromi soup salinity of about 6% is obtained.

  Further, when the NaCl concentration is 3.5%, the concentration of salts (all salts including salts other than NaCl, ie, minerals) is about 4.4%. The raw seawater before concentration used has a NaCl concentration of about 2.7% (salt concentration of 3.4%), for example.

  Moreover, if it concentrates in low temperature or normal temperature environment over time, pH close | similar to raw | natural water and a mineral concentrated water can be obtained.

  (6) Moreover, the fermentable seasoning of this invention is obtained by the manufacturing method of one of the said fermentable seasonings, and it is preferable that pH after fermentation is 4.5 or less. Furthermore, it is preferable that the pH is stable at a predetermined value of 4.5 or less. For example, if the salt concentration of the moromi soup is about 3% by volume with alkaline charging, the pH drops to 3.5 after about 45 days from the start of fermentation, and then stabilizes.

  (7) Further, the fermentable seasoning of the present invention may naturally contain 150 mg (preferably 200 mg or more, for example, about 480 to 680 mg) / 100 g or more of natural γ-aminobutyric acid by fermentation.

(8) Alternatively, the fermentable seasoning of the present invention is obtained by adding water to the fermentable seasoning according to (6) described above, which is prepared once, and has a salt concentration of 8.8% by volume or less and a total nitrogen amount of 1 .65% to 2.0% or less, and is less fermentable seasoning 6.0% lactic acid content 1.76% or more.

  Said fermentable seasoning has sufficient flavor as low-salt soy sauce, and is not re-prepared soy sauce, but has a sufficient pungent taste without adding alcohol or potassium in a one-time fermentable seasoning.

  (9) Moreover, it is preferable that the fermentable seasoning of the present invention has a chromaticity of # 40 or more in 45 days after the start of preparation. For example, the chromaticity is preferably a salinity concentration of 10% by volume or less, a pH of 4.0 or less, and a chromaticity of 40th or more.

  During the initial charging period, the pH falls to 4.0 or lower (pH 3.0 to 4.0), and the electric potential is lowered, so that it becomes difficult to be colored and becomes a light-colored fermented seasoning.

  In particular, it is an alkaline preparation, and through an alkali maintenance process that is maintained alkaline for a predetermined period of time, it becomes a vigorous taste of lactic acid fermentation, and a light-colored fermentable seasoning can be obtained without using a desalinator or decolorizer Can do.

  By using such a light-colored seasoning liquid, for example, by mixing it with seasoning or drinking water, seasoning utilizing the color of the material becomes possible.

  (10) Moreover, it is preferable that the fermentable seasoning of the present invention naturally contains 3.5% by weight or more of lactic acid. For example, it is preferable to naturally contain a salt concentration of 4% by volume or less, a pH of 4.0 or less (3.5 to 3.98), and a lactic acid content of 3.5 to 6 g / 100 ml.

  According to the production method, for example, the amount of lactic acid is 3.5% to 4.2% (pH 4.0, salt concentration 8.7%), 5.0% to 6.0% (pH 3.5, salt concentration 3). 0.0%) A naturally fermentable seasoning can be obtained.

  By containing a large amount of lactic acid in this way, there are effects such as the effect of lowering the blood sugar level of the drinker, and the effect of preventing discoloration by using it for food such as meat and eliminating the malodor.

  (11) Moreover, the liquid soy sauce processed product of this invention is a thing with the salt concentration of 8 volume% or less obtained by the manufacturing method of one of the said fermentable seasonings, or a fermentable seasoning. Here, the liquid soy sauce processed product refers to a liquid processed product obtained by mixing soy sauce, for example, ponzu soy sauce, noodle soup, and various sauces.

  The fermentable seasoning obtained by any one of the methods for producing a fermented seasoning can obtain an extremely large salt reducing effect by diluting the salt concentration to 8.0% or less to obtain a processed liquid soy sauce product. .

  For example, when ponzu soy sauce is prepared using the fermentable seasoning having a salt concentration of 8.7% by volume according to the present invention, it is reduced by 66.0% when compared with general ponzu soy sauce (salt concentration of about 8.1%). Has a salt effect. This is because it contains a large amount of organic acids such as γ-aminobutyric acid and lactic acid, so that even when it is diluted, it retains considerable spiciness.

  (12) Moreover, the soy sauce cake which is a processed solid soy sauce product of the present invention is obtained by drying the soy sauce cake obtained by any one of the methods for producing a fermentable seasoning. Here, the processed soy sauce product is a product obtained by extracting soy sauce cake contained in moromi soup and drying it. This can be used by mixing with animal feed (for example, livestock such as cattle or feed for pets), or can be used as a spice.

  By adopting the above-mentioned means, a fermented seasoning derived from seawater that has a moderate pungent taste while being salt-reduced and containing natural active ingredients, without adding additives such as alcohol, without acidification, etc. Can be provided.

The fermented seasoning derived from seawater according to the embodiment of the present invention will be described together with the data and samples of Samples 8 to 16 shown as examples.
The fermentable seasoning referred to in the present invention hydrolyzes brewed soy sauce such as thick soy sauce, light soy sauce, light soy sauce, tan soy sauce, regenerated (Kanro) soy sauce, and raw soy sauce produced by a conventional soy sauce brewing method, and protein raw materials Amino acid liquid (chemical soy sauce) obtained by subsequent filtration production, semi-chemical semi-brewed soy sauce, and other fermentable foods such as soy sauce-like seasonings and miso.

  The fermentable seasoning of the present invention is obtained by hydrolyzing a protein raw material of soybean or wheat with seawater-derived water and a predetermined enzyme, and performing fermentation with yeast and lactic acid bacteria.

  According to the present invention, even if the amount of the low salt water is 10% or less and the amount of alcohol is small, it does not rot. This is due to the fact that the sterilizing effect is active and the pH is low (for example, 4 or less) due to a large amount (for example, twice or more as compared with the usual tap water preparation) of lactic acid. Furthermore, the large amount of lactic acid is contained by natural fermentation and does not necessarily require an additive.

  In addition, it can contain γ-aminobutyric acid as a natural component. By obtaining the pungent taste of natural γ-aminobutyric acid in addition to the salt content, it is possible to obtain a reduced salt seasoning. For example, even if the salt content is reduced by 60 to 70%, a sufficient seasoning of pungent components can be obtained. Thereby, in order to obtain a pungent taste, it is not always necessary to add spices such as pepper extract and capsaicin.

  And the fermentable seasoning of this invention was prepared so that it might pass through the alkaline transition period used as alkalinity in an initial fermentation period, when moromi was fermented. This adjustment is achieved by using alkaline natural feed water and / or alkaline smallpox in the alkali preparation step before the charge.

  Specifically, for example, the fermented seasoning of the present invention can be obtained by fermenting alkaline moromi prepared using deep sea water as feed water. At this time, the soot may be at least pH 6.8 or more obtained by adding seed soot. When alkaline moromi is prepared with natural potato having a pH of 6.8 or more and less than pH 7.2 and alkaline feed water, a reduced salt soy sauce containing a small amount of γ-aminobutyric acid can be obtained from the moromi. Moreover, when alkaline moromi is prepared with natural persimmon having a pH of 7.2 or higher and alkaline feed water, a fermentable seasoning with a pungent taste containing a large amount of γ-aminobutyric acid can be obtained from this moromi.

(Initial fermentation period)
Here, the initial fermentation period is an initial fermentation activity period that starts after the preparation, and for example, indicates a period exceeding the initial peak of the fermentation activity until about 10 days after the start of the preparation.

  The fermentable seasoning of the present invention is obtained through a superimposed fermentation process in which lactic acid bacteria fermentation is started before an alkaline transition period (referred to as a primary alkaline transition period) due to an initial peak ends in the fermentation process. In the superimposed fermentation process, the lactic acid bacteria activity period appears in a superimposed manner with the alkaline transition period (primary alkaline transition period) due to the initial peak. This has the meaning of starting lactic acid bacteria fermentation when the moromi is in an alkaline state.

  Proteolysis proceeds by activation of alkaline protease, which is a proteolytic enzyme, within the alkaline transition period. At this time, since amylase activity proceeds regardless of pH, decomposition by amylase also proceeds. In this way, most of the active ingredient is produced within the alkaline transition period. Specifically, at least 75% or more of the active ingredients of the final fermented seasoning is produced by 10 days after the start of charging. In particular, Samples 8, 9, and 10 having a high salt reducing effect produce about 95%, and Samples 14, 15, and 16 containing a large amount of γ-aminobutyric acid produce about 85%.

  The peak of the initial fermentation period differs as shown in Table 1 below due to the difference in salinity.

(Changes in protease activity)
The protease activity after the start of charging changes as shown in FIG. FIG. 1 shows the relative frequency of activity when the peak of protease activity in summer is 100.

(Effects of changes in the number of lactic acid bacteria, pH, and nitrogen production)
Accompanying the protease activity, the activity of lactic acid bacteria, which will be described below, causes a decrease in pH and an increase in the amount of nitrogen (FIGS. 2 and 3). This prevents the growth of miscellaneous bacteria and stops the decay of the seasoning liquid. For this reason, the ratio of the active ingredient becomes stable even after the alkaline transition period, and even if the salt is reduced, the charging period proceeds without causing spoilage or excessive aging.

  When the amount of lactic acid becomes excessive due to the lactic acid bacteria activity before the end of the alkaline transition period, the pH falls (FIGS. 2 and 3). When the pH is lowered, the activity of other bacteria is also suppressed. The activity of lactic acid bacteria itself becomes weak when the pH is 4.0 or lower. Along with this, a large amount of nitrogen is produced (FIG. 4).

(Changes in the number of lactic acid bacteria)
Specifically, the number of the lactic acid bacteria after charging started, changes as in FIG. 2, 3 and 5.

(Changes in pH drop)
Further, pH after charging started, changes as in FIG. 2, 3 and 5. In each figure, after the peak, the pH decreases while decreasing the falling rate for a while, and temporarily stabilizes at a pH of 4.5 or less (pH 3.9 to 3.4) lower than the conventional one. Moreover, the time when it becomes pH 4.0 or less is within 45 days from the start of charging. Specifically, the period from the start of charging until pH becomes 4.0 or less is 30 days for a salinity of 10%, 17 days for a salinity of 6.0%, and 3% for a salinity of 3%. 4 days. These are more rapid drops in a shorter period than the normal way of lowering the pH.

(Transition of nitrogen production)
And the nitrogen production amount after a charge start changes like FIG. Nitrogen is charged more quickly in the initial period of charging from the start of charging to the summer charging in the high temperature (June 29) than in the winter charging in the low temperature (November 16). The amount increases. In particular, Samples 9 and 15 (names of comparative tests described later) using deep ocean water as feed water have more nitrogen than Sample 7 using tap water as feed water, and the amount of nitrogen increases in a shorter period of time. To do. On the other hand, the sample 16 for winter preparation increases rapidly from the start of preparation to February, but its slope is slower than that for summer preparation, and the rate of nitrogen generation is relatively small. In addition, the amount of nitrogen charged in winter continues to increase gradually after a sharp increase for two months from the start of the preparation.

Hereinafter, it will be described in detail with the structure of the feed water and koji for producing the fermentable seasoning of the present invention.
(Feed water)
It is preferable that the feed water used in the present invention is concentrated seawater obtained by concentrating seawater, particularly containing deep seawater concentrated water obtained by concentrating deep seawater. Various methods are used as the concentration method, such as evaporation by overheating, concentration by reverse osmosis membrane permeation, and reduced pressure concentration by reducing the pressure in a sealed container to cause calibration, and vacuum concentration is most preferable. Moreover, it is preferable not to add solar salt for the purpose of adjusting the salt concentration.

(No addition of sun salt)
Solar salt contains a large amount of highly halophilic bacteria. Particularly in the case of imported sun salt, 2 × 10 ⁴ to 3 × 10 ⁵ g of highly halophilic bacteria are mixed and 2.8 × 103 as spore bacteria.
It is said that ³ g of a large amount of bacteria are mixed.

  In the seawater, this highly halophilic bacterium grows after 10 days even at a low temperature of about 7 ° C. if there is a salt content of several percent, and grows and proliferates even at 10 ° C. to 15 ° C. with a cold temperature preparation (winter preparation). In particular, it is proliferating in deep ocean water.

  That is, when seawater is used as the feed water and sun salt is added and stored (stored) in salt water, highly halophilic bacteria contained in sun salt grow in seawater. For this reason, when using feed water obtained by adding solar salt to deep ocean water, highly halophilic bacteria are not killed, resulting in a decrease in the nitrogen component and a deterioration in flavor of the fermented seasoning.

(Problems of deep water)
As a result of the test by the inventors of the present application, when using water prepared by adding sun salt to deep ocean water (salt content of 16.5% to 17.5% of moromi soup), many bubbles appear on the surface of moromi during lactic acid fermentation. It was confirmed that This bubble is considered to be generated by the action of minerals other than sodium in deep ocean water and the growth of lactic acid bacteria other than tetragenococcus.

  Even if tap water is used as the feed water and sun salt is added thereto, the highly halophilic bacteria are almost killed by enzymes such as protease during the moromi fermentation process. For example, when sun salt is added to tap water to make a feed water having a salt content of 16%, the fermentable seasoning using the salt hardly grows bacteria.

  On the other hand, in the present application, the salt concentration is adjusted as concentrated seawater instead of adding solar salt to seawater. Thereby, seawater itself is hard to rot and the number of bacteria originally contained in seawater does not grow unnecessarily. In addition, weighting of other bacteria due to the addition of solar salt and reaction due thereto are prevented in advance, and for example, the bacteria do not grow excessively even without passing through a sterilization step. In particular, if the deep sea water with a small number of bacteria is concentrated, it becomes a feed water that has a small number of bacteria and is not easily spoiled.

As a result of the following comparison test, in the case of feed water in which sun salt is added to deep ocean water or tap water, low-salt salinity fermentable seasonings were spoiled during the fermentation process, while deep ocean water In the case of feed water obtained by concentrating water at 90 ° C. at high temperature, or feed water concentrated under reduced pressure at 40 to 65 ° C., a special fermentative seasoning was produced without decay.
(Preservation test of charged water)
The salt was added to tap water and heat-sterilized deep ocean water, respectively, and a preservation test was conducted to increase the number of bacteria by maintaining a constant temperature. Table 2 shows the comparison results of the state, pH, gold number, and state.

  As shown in Table 2, it was found that the number of bacteria increased even at 7 ° C in deep ocean water, and the number of bacteria did not increase in tap water.

  For example, when sun salt is added to seawater, the pH is lowered by the addition of sun salt, and when highly halophilic bacteria are grown, the alkaline protease is difficult to work, so that it decays. On the other hand, under conditions of high temperature and high pH, highly halophilic bacteria grow on the deep sea water. Moreover, highly halophilic bacteria proliferate more actively when the salinity concentration becomes high. Furthermore, since alkaline protease kills bacteria when pH is high, growth of bacteria will be suppressed by anaerobic moromi. The feed water used in the present invention is preferably subjected to a fermentation process under this high pH.

  In the case of 16 to 17% of moromi soup, the salty salt of 10% to 8%, which is a salt-reducing salt, is greatly affected even if the highly halophilic bacterium of the sun salt has no effect.

(Koji mold)
The koji mold used in the present invention has a high pH of the koji, is neutral, and has strong alkaline protease activity. Specifically, Alpergillus soja, which is a group of yellow gonococcus, is used.

  In addition, the quantity of (gamma) -aminobutyric acid can be adjusted by adjusting the weighting ratio and each pH of koji and preparation water.

(Manufacturing method of rice cake)
The koji used in the fermented seasoning of the present invention is obtained, for example, by the following production method.

That is, first, water of 155% and 620 l of the raw material is sprinkled on 400 kg of defatted soybeans, and steamed in an NK can at 1.7 kg / cm ² for 9 minutes. After cooling this under reduced pressure, 323 kg of raw wheat is heat-treated, and further, the wheat that is obtained by crushing is mixed. At this time, seed wheat is inoculated into the cracked wheat. The water content of Samples 14 to 15 after taking in the cocoon making room was 48.2%, and after 70 hours, cocoons having a water content of 34.5% and an output pH of 7.52 were obtained.

  Further, FIG. 7 shows the relationship between the pH of the koji and the amount of lactic acid in the soy sauce that is the fermentable seasoning obtained thereby. The higher the pH of the koji, the greater the amount of lactic acid produced. In particular, when the alkaline brewing exceeds pH 7, the amount of lactic acid in the soy sauce exceeds 3.04.

(Protein raw material processing)
The koji protein raw material used in the present invention is a product obtained by performing a predetermined protein raw material treatment described below. This protein raw material treatment is performed in a rotating drum having an internal watering function, a steam supply function, an exhaust valve for exhausting internal air, and a rapid cooling function connected to a jet condenser. As such a rotating drum, for example, an NK steam can is used. Denatured defatted soybeans by steaming to facilitate the growth of Aspergillus oryzae, sterilize harmful microorganisms on the surface of raw materials, erase raw soybean enzymes and inhibitors, and be susceptible to the effects of Aspergillus or useful microorganisms in moromi It is said.

  Conventionally, the vapor pressure is increased after discharging the air in the can from the exhaust valve while sending the vapor for 15 to 20 minutes. In contrast, in the present invention, steam is sent to the defatted soybeans by adding steam for a long time, and then the exhaust valve is closed and high-pressure steaming is performed in a short time of 9 minutes.

  Specifically, first, defatted soybean as a raw material is put into a barrel-shaped can, and water is sprinkled into the can while rotating the can. The rotation speed is about 1.5 rotations / minute. At this time, the amount of water spray is set to 140 to 160%, preferably 145 to 155% by weight with respect to defatted soybeans. This is more than the normal watering rate of 100 to 130%.

  Next, preheating steam is performed by feeding steam at a predetermined pressure into the rotating can for a predetermined time. At this time, by supplying steam for a relatively long time of 90 minutes or more, for example 90 minutes, at a low vapor pressure of 0.01 kg / cm 2 or less, for example, a relatively low vapor pressure of 0.01 kg / cm 2, sufficient moisture can be obtained. Soak in defatted soybeans. Alternatively, it may be preheated for 180 minutes, which is a longer time, at a lower vapor pressure of 0.005 kg / cm 2. After the preheating, the defatted soybean has a high moisture content inside and a low moisture content on the surface. Note that the normal preheating time is about 15 to 20 minutes until the air in the can is completely exhausted, so the preheating is performed in a state of low vapor pressure that is four times longer than usual and one tenth or lower. Will be done. At this time, since the remaining heat time is long, the air in the can is naturally discharged.

Next, the exhaust valve is closed, and the vapor pressure is increased to 1.7 kg / cm 2 in 15 minutes, which is a short time. Next, the exhaust valve is closed and the vapor pressure 1 Maintain 7 kg / cm ² stably for 9 minutes. Conventionally, the steam pressure is increased after the steam is sent for 15 to 20 minutes, and then the exhaust valve is opened and the air in the can is exhausted. In the present invention, the steam pressure in the can increased for a short time. Continue high-pressure steaming in a sealed state for 9 minutes.

  Next, after cooking, the exhaust valve is opened and the inside of the can is lowered to normal pressure. At this time, normal pressure is reached in about 8 minutes.

Next, the exhaust valve is closed and the jet condenser is operated to rapidly cool to about 35 to 37 ° C. After that, the exhaust valve is opened to return the inside of the can to normal pressure again.
After cooling the defatted soybean, the roasted and cracked wheat and the gonococcus after the raw material treatment are added in the same amount as the defatted soybean at the same time to form a sealed state, and the can is rotated and mixed in the can. At this time, the roasted cracked wheat and the seed koji are not contaminated with bacteria. Since mixing is performed in a sealed can, contamination with germs during mixing can be suppressed. In addition, as a different mixing method, a method of mixing with cracked wheat while cooling by blowing from above the open container can be considered, but in such mixing in an open state, a large amount of external germs adhere. End up.

  The mixing ratio of defatted soybeans and roasted cracked wheat is about 50:50 to 55:45 by weight. According to the above, it is possible to obtain soot with a lot of moisture. Such a soot has a high pH and tends to alkali, and has a strong decomposing power and strong alkaline protease activity (a comparison table of protease activities is shown in FIG. 1). The pH of the fermentation broth is also relatively high.

  For example, the alkaline protease activity of salmon is 200,000 or more, more specifically 262100 to 283000 μ / g.

(Raw material processing of roasted cracked wheat)
The roasted and cracked wheat used in the present invention is obtained by crushing wheat that has been fried using a sand bath type rotating cylinder-type wheat stirrer. By frying wheat, water on the soybean surface is reduced and cracked wheat containing powder that can adhere to the surface is made. As a result, the raw material is sterilized and the wheat starch contained in a large amount is pregelatinized to be easily affected by the amylase of Aspergillus. In addition, the surface moisture of the steamed soybean is adjusted so as to suppress the contamination of koji and make the koji making operation easy.

  In the present invention, for example, hard outer wheat having a moisture content of about 13.6% is used, and this is roasted at a temperature of 150% and weakly fried rice cake (light tea). Stir-fry under conditions of about 10% roasted wheat moisture and about 65% pregelatinization. This is how to make a stir-fried fire that is weaker than usual.

  Next, fried wheat at 150 ° C. after fried rice is stored and allowed to cool naturally in a cool and dark place for 2 to 3 days. During this natural cooling, the roasted wheat expands and the water content becomes 3% or less. In this way, the fried wheat of weak fried rice is swollen and the water is evaporated to 3% or less by natural cooling. In the crushing of fried wheat, the amount of fine particles is increased and the water of the fried wheat is reduced. Because.

  Next, the fried wheat flour is crushed so that a fine powder passing through 50 mesh is contained in a weight ratio of 45% or more. What makes fried wheat into finer fine powder and mixes it with defatted soybeans in excess water condition, so that a lot of fine flour wheat adheres to the surface of defatted soybeans and absorbs the surface moisture of defatted soybeans more It is.

(Comparative test)
For Samples 1-15, the feed water used was changed, and for Sample 16, the charge time was changed with other samples, and a comparative test of fermented seasonings was performed.

  Among these, samples 8 to 16 (except 11 to 13) are the fermentable seasonings of the present invention obtained without adding additives and without decay. Specifically, Samples 8 to 10 have a salt concentration of 12% or less, and become diluted salt soy sauce with sufficient flavor without adding alcohol or other salts by diluting with water. Samples 14 to 16 are fermented seasonings having a salt concentration of 10.0% or less, more preferably 8.8% by volume or less, produced without diluting with water, and at least 150 mg / 100 g of natural γ-aminobutyric acid. More specifically, it naturally contains 600 mg / 100 g or more. In particular, Sample 16 naturally contains a large amount of γ-aminobutyric acid as much as 900 mg / 100 g.

  Samples 1 to 15 are fermentable seasonings prepared by summer preparation, and sample 16 is the fermentable seasoning of the present invention prepared by winter preparation.

(Feed water used for each sample)
Table 4 shows the preparation method, ion composition, salinity concentration and pH of the feed water used in each sample.

  The sun salt used here is obtained by pulverizing Austrian salt.

As shown in Table 3, Samples 5, 8 to 10, 14, and 15 contain a large amount of minerals. Sample 11 has a low pH. Sample 12 lacks minerals and has a high pH. Sample 13 is low in mineral content and pH. Sample 14 is rich in minerals and has a high pH. Sample 15 is slightly less in both minerals and pH than sample 14, but has a substantial amount of minerals and a pH value that is not low.

(Amount of charged water)
For samples 1 to 7, 41.65 kg of salt is added to 75 liters of salt water. 41.65 kg of koji contains 242 g of protein including soybean protein and wheat protein.

  For samples 8 to 13, add 33.3 kg of salt to 75 liters of salt water. 33.3 kg of koji contains 195 g of protein including soy protein and wheat protein.

  Regarding the amount of water charged into the koji, samples 1-7 were charged with 10.55 water, and samples 8-13 were charged with 13.2 water. Sample 14 was charged with 12.5 water, sample 15 was charged with 14.2 water, and sample 16 was charged with 12.5 water.

  In addition, the ratio of the feed water is expressed as “n water” with a numerical value n that is 10,000 times the ratio of the feed water amount to the total volume of the raw material consisting of soybeans and wheat. For example, when straw is obtained with 400 kg of soybeans and 323 kg of wheat, the total weight of the raw materials is 723 kg, and the volume of the raw materials is 1096 kl, that is, 1,096,000 l. For example, when 1370 l of charged water is added to this, 12.5 is expressed as 12.5 water using a numerical value of “12.5” obtained by multiplying the ratio of 1370 to 1,096,000 by 0.00125.

(Manufacturing method of rice cake)
The koji used for the fermented seasoning of this comparative test consists of the raw material ratios shown in Table 4.

The cocoons used for Samples 1 to 13 were obtained by the following manufacturing method. That is, first, water of 145% and 406 l of raw material is sprinkled on 280 kg of defatted soybeans, and steamed in an NK can at 1.7 kg / cm ² for 9 minutes. After cooling this under reduced pressure, 280 kg of raw wheat is heat-treated and further mixed with the wheat that is obtained by crushing. At this time, seed wheat is inoculated into the cracked wheat. The moisture of Samples 1 to 13 after incorporation into the cocoon chamber was 48.2%, and after 70 hours, a soot with a moisture of 31% and a pH of 7.10 was obtained.

Of the fermented seasoning of another example of the present invention, the koji used for samples 14 and 15 was obtained by the following method. That is, first, water of 155% and 620 l of the raw material is sprinkled on 400 kg of defatted soybeans, and steamed in an NK can at 1.7 kg / cm ² for 9 minutes. After cooling this under reduced pressure, 323 kg of raw wheat is heat-treated, and further, the wheat that is obtained by crushing is mixed. At this time, seed wheat is inoculated into the cracked wheat. The water content of the samples 14 to 15 after incorporation into the cocoon making room was 48.2%, and after 70 hours, cocoons having a water content of 34.5% and a pH of 7.52 were obtained.

(Analysis of fermentable seasonings)
As a result of producing fermentable seasonings using the above samples, the seasonings using Samples 11 to 13 were spoiled, and the remaining samples were not spoiled.

  45 days after the start of preparation. Table 5 shows the analysis results of the total nitrogen amount, salt concentration, liquidity, chromaticity, solid content, alcohol, reducing sugar, Baume, formol nitrogen, acidity, and raw material utilization of each sample fermentable seasoning.

  As can be seen from Table 5, Samples 8 to 16 have a sufficient amount of nitrogen even when the salt concentration is low, and the ratio of Baume, formol nitrogen, and acidity is large. All of these raw material utilization rates exceed 80%.

  Table 6 shows the results of analysis of the amount of γ-aminobutyric acid in the same sample group.

  As can be seen from Table 6, samples 14 to 16 contained a large amount of natural γ-aminobutyric acid.

(Organic acid analysis)
The organic acid analysis results are shown in Table 7.

  Aspartic acid is converted to alanine and glutamic acid is converted to γ-aminobutyric acid by decarboxylated lactic acid bacteria in the moromi soup. Aspartic acid has the same strong acidity as acetic acid, and lactic acid also has a sour taste. Alanine has sweetness, and γ-aminobutyric acid has hotness.

  Samples 14 to 16 using deep ocean water have very little aspartic acid and a relatively large amount of alanine compared to sample 7 using tap water. Similarly, Samples 14 to 16 have much less glutamic acid and relatively more pyroglutamine than Sample 7. In addition, lactic acid is abundant and γ-aminobutyric acid is extremely abundant.

Samples 14 to 16 using deep ocean water are considered to have sufficient capacity for decarboxylative lactic acid bacteria in both winter and summer preparations.

  When the amount of glutamic acid is increased by adding wheat gluten rich in protein at the same time as the preparation of the moromi soup, the amount of γ-aminobutyric acid increases.

  Both summer and winter preparations will stop working at pH 3.9 or lower. After the decrease in pH, the number of bacteria is drastically reduced compared to before the decrease.

(Comparison of winter preparation and summer preparation)
In samples 14 to 15 prepared in summer, soy sauce lactic acid bacteria and decarboxylating bacteria grow rapidly within a short period from the start of preparation, and then rapidly decrease.

  Moreover, as can be seen from Table 7, the amount of glutamic acid is small and the amount of γ-aminobutyric acid is small compared to the winter preparation.

Sample 16 prepared for winter does not contain aspartic acid .

Also, less pyroglutamic acid as compared with samples 14-15 of summer charged and γ- aminobutyric acid is much greater than the sample 14-15. This is due to the fact that the activity of glutaminase that produces glutamic acid is extremely strong in the winter preparation, and the conversion from glutamic acid to γ-aminobutyric acid is more active than in the summer preparation.

  Further, the total amount of decarboxylated lactic acid bacteria is an average of 589 mg for summer and 940 mg for winter. It is considered that decarboxylated lactic acid bacteria prepared in winter produce a larger amount of γ-aminobutyric acid by acting for a longer period than in summer.

  In the summer preparation, the amount of lactic acid increases with the behavior as shown in FIG. In the samples 9 and 15 having a lower salinity than the sample 7, the amount of lactic acid increases more rapidly in the short period from the start of charging, that is, in the period overlapping with the initial period of visual sighting. Sample 15 contains a larger amount of lactic acid than sample 9.

(Difference in pH drop)
FIG. 2 shows changes in pH of the samples 7, 9 and 15 prepared in summer among the samples. Further, FIG. 3 shows changes in pH of the sample 16 prepared for winter and the sample 7 ′ prepared for winter under the same conditions as the sample 7.

  The fermented seasoning liquids of Samples 9 and 15 both have a high pH value of 7 or more compared to Sample 7, and then drop to a lower value than Sample 7 in a short period of time. However, it does not rot and becomes a seasoning rich in pungent ingredients. This is because lactic acid bacteria during fermentation decompose glutamic acid into γ-aminobutyric acid.

  The fermented seasoning of the present invention after Sample 8 (especially Samples 9, 15, 16 and the like) is a natural organic acid that does not oxidize even with a low salinity concentration due to alkaline feed water or alkaline koji. A fermented seasoning contained in a well-balanced state can be obtained.

  In summer preparation, the pH is drastically lowered by superposition fermentation. In winter preparation, the time of lactic acid fermentation is late, and pH falls slowly without superposition fermentation. However, the pH is lower in summer than in winter.

  In addition, the temperature change of the moromi in the summer preparation was as shown in Table 8 below.

(Lactic acid content and salt reduction effect)
Samples 8, 9, and 10 were adjusted to a salt concentration of 8.55% by diluting them with water and compared with commercially available reduced salt soy sauce. The results are shown in Table 9.

  The commercial product is obtained by desalting ordinary soy sauce (salt content of 16%) by electrodialysis.

  As a problem with low-salt soy sauce, it is generally said that “the flavor is unsatisfactory” and “the salt is excessively consumed due to excessive use”.

  Samples 8, 9, and 10 are fermentable seasonings that are made by a single charge of salt reduction without performing electrodialysis or the like, and have a sufficient natural flavor of natural fermented soy sauce. There is no lack of saltiness and flavor, and no added alcohol odor as in electrodialysis.

  Moreover, it has sufficient hotness by the synergistic effect of rich γ-aminobutyric acid, rich lactic acid, and moderate salt concentration. Salt intake is reduced by more than 50% compared to ordinary soy sauce with a salt concentration of 16%.

  In addition, since lactic acid is 2.1% to 2.3%, it suppresses the increase in blood glucose level and contains a large amount of γ-aminobutyric acid, so that blood pressure is lowered, and calcium and magnesium are close to the balance of seawater. In large quantities.

  Table 10 shows a summary of the γ-aminobutyric acid content, the amount of lactic acid, the amount of acetic acid, and the salt reducing effect of each sample.

  The amount of lactic acid in moromi is determined by the number of salt-tolerant lactic acid bacteria at the beginning of charging and the rate of pH decrease with the passage of days after the charging. For example, the amount of lactic acid in samples 8 to 16 using deep ocean water is faster than that in sample 7 using tap water, and a larger amount of lactic acid is generated. Among them, the samples 14 to 16 having a lower salinity concentration have a faster pH lowering rate than the samples 8 to 10, and a larger amount of lactic acid is produced. Note that Sample 5 having a normal salinity of about 15% has the slowest pH drop rate and the smallest amount of lactic acid.

  The salt-reducing effect is thin until it is almost as hot as a general soy sauce compared with a salt concentration of 16%, γ-aminobutyric acid of 0.9% or less, lactic acid 1.0%, and acetic acid 0.46%. This is the value obtained.

  The fermentable seasoning of the present invention has a low pH and naturally contains a considerable amount of natural lactic acid, at least 2.2%. For example, the amount of lactic acid 45 days after the start of charging is pH 3.98 and lactic acid amount 4.02% at a salt concentration of 8.7%, pH 3.66 and lactic acid amount of 4.02% at a salt concentration of 6.0%. It is 5%, has a salinity of 2.7%, has a pH of 3.5, and a lactic acid content of 5-6%.

  In addition to the natural lactic acid, by containing a considerable amount of natural γ-aminobutyric acid and other natural organic acids, the blood sugar level of the ingested person can be lowered, or discoloration of the immersed food can be prevented. It will eliminate the bad odor.

  Lactic acid bacteria are most active at a salt concentration of 3.0%.

  There is a possibility that lactic acid bacteria derived from seawater and natural lactic acid bacteria existing in soil worked. Among these, natural lactic acid bacteria are, for example, naturally-occurring low-salt-active bacteria that exist in a cocoon or in a storehouse.

(Comparison due to differences in salinity)
Four types of fermented seasoning liquid samples having different salinity concentrations were prepared and the states were compared. All of them use the same kite.

  The results are shown in Table 11 below and FIG.

  Those with low salinity do not rot, but white mold occurs due to film-forming yeast. For those with a salinity of 3.0%, new mold was generated about 4 days after the mold was removed. For those with a salinity of 6.0%, new mold was generated about 10 days after the mold was removed. It is done.

In either case, the pH after 45 days from the start of charging is 4.10 or less, and those having a salinity of 3.0% and 6.0% have a pH of less than 4. Moreover, according to transition of pH fall, the thing with low salt concentration showed the tendency for pH to fall rapidly with the passage of days (refer FIG. 5).
((Liquid or solid) soy sauce processed product)
The fermentable seasoning of the present invention can be provided as a processed liquid soy sauce product such as ponzu soy sauce, noodle soup, and soy sauce flavored sauce, or a solid or powdered solid soy sauce product.
(Salt reduction effect when used in ponzu soy sauce)
The fermentable seasoning of the present invention has a low salt with a salt concentration of 8% or less and has a hotness due to natural γ-aminobutyric acid and natural lactic acid. A salt effect can be obtained. For example, when used in ponzu soy sauce, as shown in Table 12 below, when compared with ponzu soy sauce having a general salt concentration in pungent taste, (8.1-2.75) /8.1=66.0% decrease Has a salt effect.

(Soy sauce bowl)
A soy sauce cake containing a natural organic acid can be obtained by squeezing the prepared miso soup when producing the fermentable seasoning of the present invention. This soy sauce cake contains a large amount of natural γ-aminobutyric acid while being a low salt. As a specific example, a soy sauce cake having a water content of 27.4%, a salt concentration of 2.51%, TN 4.06, and γ-aminobutyric acid 630 mg / 100 mg could be obtained.
This soy sauce bowl is used in combination with pet food, as well as feed and drinking water for livestock such as cattle, pigs, and chickens, to increase the appetite of pets and livestock, Obtainable.

(About chromaticity)
If pH falls early from the start of preparation, it becomes a light-colored fermented seasoning without using a desalting apparatus or a decoloring apparatus. For example, a salt concentration of 2.7% becomes pH 3.65 and chromaticity number 55 45 days after the start of charging. At least at a salt concentration of 10% or less, charging is started with an alkali, and when the pH is 4.0 or less 45 days after the start of charging, the chromaticity after 45 days becomes 40 or more unless mixed too much in the middle. Those having a chromaticity of 45 or more after 45 days can reflect the color of other materials when used in sauces and beverages.

  The fermentative seasoning production method according to the present invention is similar to the soy sauce production method in the above-described embodiments, and is a seasoning or seasoning liquid having a pungent component similar to low salt or low salt soy sauce. However, the present invention is not limited to the above-described embodiments, and various modifications, combinations, applications, and application changes can be made without departing from the spirit of the present invention. For example, it can be used as fermentable foods such as miso, natto, cheese and yogurt, or as fermentable beverages or alcohols such as fermented extracted tea, shochu, awamori and distilled liquor.

It is a graph which shows transition of the protease activity of the summer charge after the charge start. It is a graph which shows transition of the number of bacteria and pH of the lactic acid bacteria of the summer preparation after the start of preparation. It is a graph which shows transition of the number of bacteria and pH of lactic acid bacteria of winter preparation after the start of preparation. It is a graph which shows transition of the nitrogen production amount after a charge start. It is the graph which compared the transition of the number of bacteria and pH of the lactic acid bacteria of the summer preparation after the start of preparation with the difference in salt concentration. It is a graph which shows transition of the lactic acid amount of the summer preparation after the start of preparation. It is a graph which shows the relationship between the pH of brewing, and the lactic acid production amount of the fermentable seasoning obtained after preparation.

Claims (12)

Moromi is by using water and koji species naturally alkaline material without addition of alkaline adjustment additive, and also contains naturally without the addition of natural alkaline protease and natural lactic acid bacteria, and, if in winter This is the period from 5 days after the start of preparation to 10 days after the start of preparation. In summer, it is maintained alkaline for a predetermined period in the initial period of preparation from 12 hours after the start of preparation to 10 days after the start of preparation. Is passed through a superposition fermentation process in which lactic acid bacteria fermentation is started before the alkaline transition period due to the initial peak of the fermentation process after charging is over, overlapping with the alkaline protease activity period. is intended, at this time, the same time that the advance also degradation by naturally occurring amylase, until the charge after the start of 10 days, the final fermentation of seasoning Method for producing a soy sauce, characterized in that at least 75% or more is produced out of the active ingredient. By starting preparations before summer or early winter in early July, strong decomposition by natural alkaline protease and strong lactic acid fermentation by natural lactic acid bacteria are continuously performed from the start of preparation, thereby starting alcoholic fermentation. The method for producing soy sauce according to claim 1, which is suppressed and alcohol fermentation is started with a delay. By using natural alkaline feed water composed of seawater and at least alkaline cocoon produced by adding natural seed pods and having only pH 6.8 or more, the moromi is adjusted to be alkaline in advance. The method for producing soy sauce according to claim 1 or 2, which undergoes an alkali preconditioning step. The method for producing soy sauce according to claim 3, wherein the alkali preconditioning step uses moromi in which wheat gluten is added together with strawberries having a pH of 7.2 or higher to seawater made of seawater without adding an alkali adjustment additive .   The charged water is an alkaline deep sea water which is concentrated to a salinity of 3.5% by volume or more by concentrating the deep sea water at a high temperature at 90 ° C or by concentrating under reduced pressure at 40 to 65 ° C. The manufacturing method of the soy sauce of description.   A soy sauce obtained by the method for producing soy sauce according to any one of claims 1 to 5, wherein the pH after fermentation is stable at a predetermined value of 4.5 or less.   The soy sauce according to claim 6, which naturally contains 150 g / 100 g or more of natural γ-aminobutyric acid by fermentation.   A soy sauce having a salt concentration of 8.8% by volume or less, a total nitrogen content of 1.65% or more, and a lactic acid content of 1.76% or more, which is obtained by adding water to the soy sauce according to claim 6 by a single charge.   The soy sauce according to any one of claims 6, 7, and 8 having a chromaticity of No. 40 or more in 45 days after the start of charging.   The soy sauce according to any one of claims 6, 7, 8, and 9, which naturally contains a lactic acid amount of 3.5% by weight or more.   A liquid soy sauce processed product having a salt concentration of 8% by volume or less, obtained by the method for producing soy sauce according to any one of claims 1 to 5 or the soy sauce according to any one of claims 6 to 9.   A processed solid soy sauce product obtained by drying the soy sauce cake obtained by the method for producing soy sauce according to any one of claims 1 to 5.

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