JP6627124B2 - How to make smoked soy sauce - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing soy sauce by smoking soy sauce.

  Smoking is a food processing technique that imparts a unique aroma and improves the preservability of food by smoking the food with wood burning smoke.

  Soy sauce is a liquid seasoning that ferments cereals such as soybeans and wheat with salt and contains umami of salt and amino acids produced by fermentation and flavor components such as ethyl alcohol. In a normal production method, live yeast remains in raw soy sauce immediately after squeezing, and after sterilization in a heating step called burning, the product is obtained.

  In order to smoke foods, the foods are suspended in a closed cabinet, and the burning smoke of wood is fed into the container, so that the fragrance components and the sterilizing components in the smoke permeate the foods from the surface. At the same time, by adjusting the temperature of the smoke, the evaporation of water due to the heating of the foodstuffs is promoted, and the permeation of the aroma components into the food is further enhanced.

  For solid foods such as meat, cheese, fish, etc., such as ham and sausage, it is possible to make smoke and foods evenly contact the surface in a closed storage with a pole using hooks, but liquid foods In the case of (1), since it is not possible to hang it as it is, a method is used in which a metal shelf is placed in a closed storage, and smoke is brought into contact with the upper surface of the liquid for about a day to attach a smoke component (see Patent Document 1). However, this method has disadvantages such as long smoking time, excessive evaporation of the liquid, promotion of deterioration in the flavor and color inherent in soy sauce, and scorching of the bottom of the shelf. Also, in terms of workability, it takes time to transfer the material from a heavy metal shelf to a bottle, and the risk of contamination by microorganisms and foreign matter and deterioration is increased.

  Although a method of injecting smoke directly into a liquid has been considered (see Patent Document 2), a special machine is required, and unlike smoked solid foods, there is a drawback that all excess tar adheres to foods. .

JP 2013-255479 A JP-A-11-169102

  In the conventional liquid food smoking apparatus described above, in order to produce smoked soy sauce, the smoking time is prolonged, and the adjustment is cumbersome, and excessive intrusion of tar and foreign matter is likely to occur. In the present invention, it is intended to solve the problem of such a conventional method for producing smoked soy sauce, in order to create a smoked soy sauce, by performing smoking under the same manufacturing equipment conditions as solid food, It is an object of the present invention to realize a method of producing a smoked soy sauce with improved preservability and aroma by minimizing the contamination of foreign substances and microorganisms by shortening the smoking time and the working time.

  The present invention provides an airtight container that is filled with raw soy sauce in a bag-like casing film that is breathable and allows smoke to pass through, but is difficult to pass liquid such as water, and that constitutes a smoker with both ends tied with thread. The smoke generated by the smoke generator and controlled to a predetermined temperature by a temperature controller is introduced into the smoke chamber by a smoke supply tube, and smoked after a predetermined time. Is performed to produce a smoked soy sauce.

  By preparing a smoked soy sauce by this method, it becomes possible to easily give the food a seasoning with soy sauce having a smoked flavor.

BRIEF DESCRIPTION OF THE DRAWINGS It is explanatory drawing which showed the whole structure for producing the smoked soy sauce concerning this invention. It is a chromatogram of the raw soy sauce, the smoked soy sauce manufactured in Example 1, and the commercially available Kokaku soy sauce of the comparative example using a gas chromatograph mass spectrometer. 9 is a chromatogram of a gas chromatograph mass spectrometer of smoked soy sauce manufactured using beech chips, oak chips, and hickory chips manufactured in Example 2.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

Round soybeans are steamed and mixed with roasted wheat and seed koji to make soy sauce koji, mixed with saline, fermented for two years, and squeezed to make kokuchi raw soy sauce.
FIG. 1 is an explanatory diagram showing an overall configuration for producing smoked soy sauce. The smoker A puts the wood chips into the smoke generator 1 and heats it, and sends the smoke generated by the smoke supply tube 2 into the smoker 3. The temperature in the smoking room is maintained at a predetermined temperature by the temperature controller 10. In the smoking room 3, there are fixed pole stands 4 on both left and right ends. The hanging pole 5 is placed on both ends of the pole, and the hook 6 is hooked on the hanging pole. In the present invention, soy sauce 9 is poured into a tubular casing film 8, both ends are tied with a string, and a knot 7 is hung by a hook 6 and hung on a rod 5 to be held in the interior of the refrigerator.

  To put it in detail, pour 1 liter of Koikuchi raw soy sauce into a cylindrical bag of 38 mm in diameter and 1 m in length made of a fibrous casing, which is an artificial casing made of cellulose whose main material is laced on one side. Bind with a string. The strings at both ends are hung on hooks 6 and hung on the rod 5 in the smoking apparatus A.

  Smoke generated by putting cherry chips into the smoke generator 1 and heating is sent into the smoked storage 3 in which raw soy sauce in a bag is hung, and the temperature in the storage is controlled by the temperature controller 10 at 50 ° C. for 20 minutes. Heat at 55 ° C. for 20 minutes, at 60 ° C. for 20 minutes, and at 80 ° C. for 40 minutes.

  After taking out the raw soy sauce in the bag from the smoker, cut off one side of the casing, transfer the soy sauce inside to a container, and seal the container to obtain the final product.

As shown in Table 1, the raw soy sauce had 4300 yeasts per 1 ml, but the treatment of Example 1 reduced the number of yeasts to 30 or less in the final product, confirming the bactericidal effect. Even in the middle of the process at 55 ° C. or lower, the amount of yeast is reduced, so that the sterilizing effect of the components in the smoke without heating can be obtained. Therefore, the step of burning raw soy sauce can be omitted.

As shown in Table 2, the nitrogen content in raw soy sauce was 2.0 g in 100 ml, but was 2.3 g in Example 1. The salt content was 17.2 g in 100 ml of raw soy sauce, but it was 19.8 g in Example 1. Since the solid content of 40.1 g of raw soy sauce in 100 ml was 46.5 g in Example 1, evaporation of water in the raw soy sauce occurred in Example 1. For this reason, the preservability of Example 1 is increasing. The alcohol content was 1.4 g in 100 ml of raw soy sauce, but was reduced to 1.2 g in Example 1, indicating that the alcohol also evaporated during heating but remained, indicating that the storage stability and Does not adversely affect aroma.

FIG. 2 is a chromatogram obtained by measuring the aroma components in raw soy sauce, the smoked soy sauce produced in Example 1, and the commercial koikuchi soy sauce of the comparative example using a headspace sampler gas chromatograph quadrupole mass spectrometer. The soy sauce sample placed in the vial was heated at a heating temperature of 60 ° C. for a heating time of 30 minutes, and separated by a J-W Scientific DB-WAX column (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.5 μm). The temperature was raised at 35 ° C. for 5 minutes, then at 5 ° C. per minute to 240 ° C., and then maintained for 4 minutes. The ionization method was electron ionization, and the measured mass range was 29 to 350. P1 is furfural, and P2 is furan-3-phenyl peak. In Example 1, furfural and furan-3-phenyl, which are aroma components derived from wood smoke, which were not confirmed in raw soy sauce, were confirmed. In the comparative example, since these components were not confirmed, the generation was not due to heating, but aroma was added due to smoking, and the smoking effect of the present invention was confirmed.

  Wood chips used for smoking include cherry, oak, beech, hickory and the like, but any type of smoked soy sauce can be prepared as long as it generates appropriate smoke. Is shown.

  Round soybeans are steamed and mixed with roasted wheat and seed koji to make soy sauce koji, mixed with saline, fermented for two years, and squeezed to make kokuchi raw soy sauce. One liter of Koikuchi raw soy sauce is poured into a cylindrical bag of 38 mm in diameter and 1 m in length made of a fibrous casing, which is an artificial casing mainly made of cellulose with one side tied with a string, and the opening of the bag is also tied with a string. The strings at both ends are hooked on hooks 6 and hung on the rod 5 in the smoker A. The smoked chips are made into oak, beech or hickory, and the smoke generated by heating the chips with the smoke generator 1 is sent to the smoked warehouse 3 where the raw soy sauce in the bag is hung, and the temperature inside the oven is controlled by the temperature controller 10. Heat at 50 ° C for 20 minutes, at 55 ° C for 20 minutes, at 60 ° C for 20 minutes, and at 80 ° C for 40 minutes.

As shown in Table 3, 4300 yeasts in 1 ml of raw soy sauce were reduced to 30 or less in the final product smoked with oak, beech and hickory chips by the treatment of Example 2, and the bactericidal effect was reduced. confirmed.

  FIG. 3 is a chromatogram of a gas chromatograph mass spectrometer of smoked soy sauce smoked with beech chips, oak chips, and hickory chips, respectively, prepared in Example 2. The analysis conditions are the same as in Example 1. P1 is furfural, and P2 is furan-3-phenyl peak. As in Example 1, furfural and furan-3-phenyl, which are aroma components derived from wood smoke, which were not confirmed in raw soy sauce, were confirmed in Example 2, and the smoking effect of the present invention was confirmed.

  Smoked soy sauce is a soy sauce flavor added with smoked flavor in addition to the flavor of soy sauce.It is possible to impart a smoke-like flavor to food with the same simple use as ordinary soy sauce, and it is widely accepted as a seasoning. Enrich your diet.

A Smoker 1 Smoke generator 2 Smoke supply cylinder 3 Smoker 4 Stool 5 Hanging rod 6 Hook 7 Knot 8 Casing film 9 Soy sauce 10 Temperature controller
B Gas chromatograph mass spectrometer chromatographic peak P1 furfural P2 furan-3-phenyl

Claims (2)

  Filling a predetermined amount of soy sauce in a film container that can be ventilated and has low water permeability, sealing it, hanging it in a smoker and smoking it to attach the aroma components derived from wood smoke to the soy sauce to produce smoked soy sauce Method. The method for producing smoked soy sauce according to claim 1, wherein the film-like container is made of a fibrous casing.

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