JPH01108954A - Production of soy sauce - Google Patents
Production of soy sauceInfo
- Publication number
- JPH01108954A JPH01108954A JP62266517A JP26651787A JPH01108954A JP H01108954 A JPH01108954 A JP H01108954A JP 62266517 A JP62266517 A JP 62266517A JP 26651787 A JP26651787 A JP 26651787A JP H01108954 A JPH01108954 A JP H01108954A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- soybeans
- black
- production
- pigment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000049 pigment Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 4
- 235000013736 caramel Nutrition 0.000 description 4
- 241001107116 Castanospermum australe Species 0.000 description 3
- 235000021279 black bean Nutrition 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000191998 Pediococcus acidilactici Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000500332 Tetragenococcus halophilus Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000001058 brown pigment Substances 0.000 description 1
- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
この発明は、大豆に代えて黒豆を使用して、黒豆の種皮
の黒色の色素で醤油を着色するようにした醤油の製造方
法に関するものである。[Detailed Description of the Invention] <Industrial Application Field> This invention relates to a method for producing soy sauce using black soybeans instead of soybeans and coloring the soy sauce with the black pigment of the black soybean seed coat. be.
〈従来の技術及びその問題点〉
従来の醤油は、大豆（Ｇｌｙｃｉｎｅ ｍａｘ （Ｌ
、） Ｍｅｒｒｉｌ）の黄色の種類を主原料とし、
副原料としてこれに小麦、ふすま、食塩等を添加して製
造されている。<Conventional technology and its problems> Conventional soy sauce is made from soybeans (Glycine max (L
,) Merrill) as the main raw material,
It is manufactured by adding wheat, wheat bran, salt, etc. as auxiliary raw materials.
しかし、これらの原料には色素が殆んど含まれていない
ので、諸昧の消化・熟成工程中にアミノカルボニル反応
等により或程度着色するものの、醤油独特の透明な黒褐
色の色素が不足することがあった。これを補うためには
通常カラメルが添加されるが、カラメルは広義には食品
添加物であるから、これを添加することは好ましいこと
ではない。However, these raw materials contain almost no pigment, so although some coloring occurs due to aminocarbonyl reactions during the various digestion and ripening processes, there is a lack of the transparent black-brown pigment unique to soy sauce. was there. Caramel is usually added to compensate for this, but since caramel is a food additive in a broad sense, it is not desirable to add it.
〈問題を解決するための手段〉
そこでこの発明は、醤油を製造するに際し、主原料たる
大豆に代えて、黒豆（黒大豆）を使用することにより、
着色料としてカラメルを使用せず、黒豆の種皮に含まれ
る黒色の色素（主成分：ブリサシテミン、化学名： Ｃ
ｙａｎｉｄｉｎｅ−３−ｍｏｎｏｑｌｙｃａｓｉｄｅ）
で醤油を着色するようにすると共に、黒豆特有の旨味を
生かした醤油の製造方法を提供することを目的として開
発したものである。<Means for solving the problem> Therefore, this invention uses black soybeans (black soybeans) instead of soybeans as the main raw material when producing soy sauce.
Instead of using caramel as a coloring agent, we use the black pigment contained in the seed coat of black beans (main ingredient: brisacytemin, chemical name: C).
yanidine-3-monoqlycaside)
It was developed with the aim of coloring soy sauce and providing a method for producing soy sauce that takes advantage of the unique flavor of black soybeans.
この発明に使用する黒豆とは、通常の黄色の大豆（Ｇｌ
ｙｃｉｎｅ ｍａｘ （Ｌ 、 ） Ｍｅｒｒｉｌ）と
同じ種に属するが、種皮の黒色のものをいい、従来煮豆
としてしか主な用途がなかったものである。The black soybeans used in this invention are ordinary yellow soybeans (Gl
It belongs to the same species as Ycine max (L, ) Merrill, but has a black seed coat and was previously only used as a boiled bean.
また、醤油の製造方法に関しては、従来の自然発酵及び
熟成期間（約１年）を経る方法でも、また乳酸菌として
Ｐｅｄｉｏｃｏｃｃｕｓ ａｃｉｄｉｌａｃｔｉｃｉ
、 Ｐｅｄｉｏｃｏｃｃｕｓ ｈａｌｏｐｈｉｌｕｓ！
、アルコール発酵酵母と・しで Ｚｙｑｏｓａｃｃｈａ
ｒｏｍｙｃｅｓ ｒｕｘｉｉ、 Ｃａｎｄｉｄａ ｖｅ
ｒｓａｔｉｌｕｓ 、 Ｃａｎｄｉｄａ ｔｒｏｐｉ
ｃａｌｉｓ等の純粋培ａｔ大量に添加して発酵熟成させ
るいわゆる速醸法でもよい。In addition, regarding the production method of soy sauce, the conventional method of natural fermentation and aging period (approximately 1 year) is also used, and the lactic acid bacteria Pediococcus acidilactici
, Pediococcus halophilus!
, alcoholic fermentation yeast toshide Zyqosaccha
romyces ruxii, Candida ve
rsatilus, Candida tropi
A so-called quick brewing method may also be used, in which a large amount of pure culture such as calis is added and fermented and aged.
〈芙 施 例〉
黒豆１０に９を一夜水に浸漬した後これを蒸気で蒸した
ものと、小麦１０に９を蒸気で蒸したものを混合し、こ
れにコウジ力と（Ａｓｐｅｒｃ＋１ｌｌｕｓ ｏｒｙｚ
ａｅ、 Ａｓｐｅｒ９ｉ１１ｕｓ ５ｏｊａｅ ） ＋
接種して２〜４日（湿度９５％以上、２５〜３０℃）間
培養して醤油コウジとした１次にこれに本釣２１．６ｋ
ｑｅ食塩を、その濃度が混合物全体の１６％（約６゜７
５ ｋ ９）になるように添加して醤油諸昧を得た。こ
の醤油諸昧を常法により、６〜１２ケ月間発酵・熟成後
、圧搾して醤油を製造した。この黒豆を原料とする醤油
は、黄色の大豆を原料としで製造した通常の醤油に比較
して、黒豆の種皮から溶出した色素により光沢のある黒
褐色を有すると共に黒豆特有の旨味（風味）を有し、外
観、味共に優れた醤油であった。<Example> Mix 10 parts of black beans with 9 parts soaked in water overnight and then steamed, and 10 parts of wheat with 9 parts steamed, and add Asperc + 1llus oryz to this.
ae, Asper9i11us 5ojae) +
Inoculated and cultured for 2-4 days (humidity 95% or higher, 25-30℃) to make soy sauce koji.
qe common salt at a concentration of 16% of the total mixture (approximately 6°7
5k9) to obtain soy sauce misoji. This soy sauce mixture was fermented and aged for 6 to 12 months using conventional methods, and then pressed to produce soy sauce. Compared to regular soy sauce made from yellow soybeans, this soy sauce made from black soybeans has a glossy black-brown color due to the pigments eluted from the seed coats of black soybeans, and also has the umami (flavor) unique to black soybeans. The soy sauce was excellent in both appearance and taste.
次にこの醤油の成分の分析結果を示す。Next, we will show the analysis results of the components of this soy sauce.
ｐＨ４，７５
全窒素 １．９５
直接還元糖 ３．１％
色 ９
滴定酸度 １３．０ｍｊ２１０．ＴＮ−ＮａＯＨ
ＮａＣＩ２ １６． １ ％アルコール
２．３％
可溶性固形分 ２２．５％
〈発明の効果〉
以上のように、この発明に係る醤油の製造方法によれば
、カラメル等の着色料を使用しなくても、黒豆の種皮の
色素を利用して外観風味共に優れた醤油を製造すること
ができるという効果を有する。pH 4,75 Total nitrogen 1.95 Direct reducing sugar 3.1% Color 9 Titration acidity 13.0mj210. TN-NaOH
NaCI2 16. 1% alcohol
2.3% Soluble solid content 22.5% <Effects of the invention> As described above, according to the soy sauce production method according to the present invention, the pigment of black bean seed coat can be removed without using a coloring agent such as caramel. This has the effect of making it possible to produce soy sauce with excellent appearance and flavor.
Claims (1)
（黒大豆）を使用することを特徴とする醤油の製造方法
。A method for producing soy sauce characterized by using black soybeans (black soybeans) instead of soybeans as the main raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62266517A JPH01108954A (en) | 1987-10-23 | 1987-10-23 | Production of soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62266517A JPH01108954A (en) | 1987-10-23 | 1987-10-23 | Production of soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01108954A true JPH01108954A (en) | 1989-04-26 |
Family
ID=17431996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62266517A Pending JPH01108954A (en) | 1987-10-23 | 1987-10-23 | Production of soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01108954A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564406A (en) * | 2013-07-17 | 2014-02-12 | 山西省农业科学院农业科技信息研究所 | Method for brewing black millet iron-rich nutritional soy |
-
1987
- 1987-10-23 JP JP62266517A patent/JPH01108954A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564406A (en) * | 2013-07-17 | 2014-02-12 | 山西省农业科学院农业科技信息研究所 | Method for brewing black millet iron-rich nutritional soy |
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