JPH02255058A - Production of sweet soysauce - Google Patents

Abstract

PURPOSE:To make soysauce having high sweetness which is naturally brewed out by preparing soysauce KOJI (malt) from soybean and wheat, fermenting the soysauce KOJI together with rice KOJI, and repeating the fermentation after adding new rice KOJI. CONSTITUTION:Soybeans and wheat are used to make soysauce malt and the malt is combined with rice malt and fermented in salt water to provide raw soysauce of high sweetness. Further, rice malt is added to the raw soysauce and fermented again. when a prescribed sweetness is reached, the mash is squeezed to collect the desired soysauce. The amount of the rice malt used is preferably 5 to 15vol.% based on the total materials.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to a method for producing a 1"-flavored soy sauce with natural sweetness.

[Conventional technology]

In principle, soy sauce is manufactured by making soy sauce koji from soybeans and wheat, adding salt and water to it, allowing the enzyme action of the koji mold to take place in the presence of concentrated salt, and during this time yeast and bacteria are allowed to propagate. , which creates flavor components and aroma.

This fermented product is called "Moromi", and the fully aged Moromi is squeezed to obtain fresh soy sauce (also called Namaage), which is sterilized to give it storage capacity and to improve and harmonize the color, aroma, and taste. Heat (called pasteurization). Also, before and after this, sweeteners and umami ingredients are added. Natural sweeteners such as licorice, stevia, and glucose, and artificial sweeteners such as saccharin have been used as sweeteners.

In addition to adding sweetness, amazake was sometimes made from rice malt and amazake was added.

[Problem to be solved by the invention]

Among sweeteners, artificial sweeteners have traditionally been legally required to display their addition to products, but from January 1, 1990, not only artificial sweeteners but also natural sweeteners are required by law. It was also made compulsory to add .

The amount of artificial sweeteners added was not well received by consumers due to health and taste issues, but there is a risk that the addition of natural sweeteners would be similarly unpopular if labeled. From a consumption perspective, it will become difficult to produce sweet soy sauce in the future.

It is unclear whether the addition of amazake described above is required to be labeled as an addition of natural sweeteners, but even if labeling is not required, not only can the effect of increasing sweetness not be expected much, but amazake Since soy sauce has the effect of preventing the color from becoming deep, the color of the soy sauce becomes very pale and the aroma is diluted, making it unsuitable for producing dark soy sauce.

By the way, koikuchi soy sauce is transparent without cloudiness, has a bright reddish color, and has the appetizing aroma typical of soy sauce. On the other hand, usukuchi soy sauce is a soy sauce for simmering dishes that developed Kansai cuisine, and has a strong salt content in the light batter.
The salt concentration of dark soy sauce is 18-19%, while light soy sauce is 20-21%. Furthermore, light soy sauce lacks the flavor of raw soy sauce, making it unsuitable for use as dipping sauce or diluted soy sauce.

Light soy sauce uses less soybeans, wheat that is not roasted too hard, and a low heating temperature to produce a light color, whereas dark soy sauce is manufactured using the exact opposite method, so it is not as good as a soy sauce. It has a good flavor and is suitable as dipping sauce or diluted soy sauce.

In view of the above-mentioned circumstances, this invention has been developed to produce rich and sweet dark soy sauce, since the sweetness can be generated from the raw materials themselves through fermentation and fermentation without adding any sweeteners or colorants. The object of the present invention is to provide a method for producing sweet soy sauce that is particularly suitable for obtaining sweet soy sauce.

[Means to solve the problem]

In order to achieve the above object, it was discovered that the concentration of rich sweetness can be increased by fermenting rice malt, and this invention was completed.

That is, in the first step, this invention makes soy sauce koji from soybeans and wheat, adds rice koji to this soy sauce koji, and ferments it in salt water, thereby producing a product with a high sweetness concentration in which the rice koji and soy sauce koji are saccharified. Make raw soy sauce, and in the second stage or after the second stage, add rice malt to raw soy sauce and ferment it again.
The final soy sauce product is collected from the mash that has reached a predetermined sweetness level.

[For production]

According to the above structure, in the first step, soy sauce koji is made, rice koji is added to it, and fermentation is carried out in salt water.
Compared to conventional dark soy sauce, the sweetness concentration increases by the amount of saccharification of rice malt.

Next, in the second step, rice malt is added to the raw soy sauce and fermented again, and this process is repeated step by step until the desired sweetness concentration is obtained.

Therefore, the desired sweetness concentration is always obtained, and since the sweetness is due to natural fermentation, it has a natural taste, is very rich, and has a much better aroma than ordinary soy sauce.

Note that a sweetness concentration of about 7% is good for dark soy sauce suitable for dipping soy sauce or diluted soy sauce.

The amount of rice malt used in the total ingredients (not including salt water) is preferably 5 to 15% by volume; if it is less than 5%, the desired sweetness concentration cannot be obtained, and if it is less than 15%. If the amount is too high, the sweetness concentration will be too high, and the flavor will actually deteriorate.

[Example 1] (1) Stage-stage raw materials Madarasuke Madarasuke (volume ratio) Soybeans 13 Wheat 13 Salt water (22-23%) 28 Rice Koji (3-day malt) 5 Among the above raw materials, soybeans are Carefully selected high quality ones are soaked in water for a day and night and then steamed. The wheat is also carefully selected and roasted, and then roasted and then crushed.

To produce rice koji, first steam the rice and cool it to around 40 degrees Celsius, then mix the seed koji well with it, place it in a room at the desired temperature, keep it at the appropriate temperature, and then put it in a koji lid (shallow wooden box). Add 2-3Q each and stack. Keep it indoors for 2 to 3 days at around 35°C, then take it out, cool it, and dry it. The type of seed koji to be used has a high proteolytic ability.

First, the steamed soybeans are mixed with roasted and cracked wheat to make soy sauce koji.

The steps up to this point are the same as those for making conventional soy sauce.

Next, rice malt is added to the soy sauce koji made in this way and it is placed in a tank along with salt water. In this case, stir the ingredients in the tank as much as possible. The active substance produced by this process is called ``moromi,'' and the moromi prepared around March will naturally begin to ferment as the weather gets warmer, and fermentation will be most active in midsummer.

The changes in the ingredients during this time include starch saccharification and protein decomposition due to the enzyme action of Aspergillus aspergillus, producing glucose, maltose, and various amino acids, which give sweetness and umami. Alcohol fermentation then occurs due to the growth of naturally occurring yeast and bacteria, producing alcohol and carbon dioxide gas, and by-producing glycerin, succinic acid, lactic acid, acetic acid, etc., and producing esters to produce aromas. The aging process causes the soybeans and wheat to lose their shape, and the mash becomes reddish-brown and sticky, giving it the unique flavor of soy sauce.

As summer passes and the weather turns colder, fermentation stops, so the matured moromi is squeezed to produce dark soy sauce around March. The sweetness concentration at this time is about 4.5%.

(2) Second step: Mix rice malt at a ratio of 3 again (therefore, a total of 8 ratios from the previous time) into the collected dark raw soy sauce.

Then, as the climate warms, fermentation gradually begins, starch saccharification and protein decomposition occur, producing glucose, maltose, and various amino acids, further increasing sweetness and flavor. In addition, alcohol, carbon dioxide, glycerin, succinic acid, lactic acid, acetic acid, esters, etc. are also generated, and the aroma also increases.

So, around early autumn, I took out the mash from the tank and squeezed it.
Squeezed raw soy sauce is sterilized to give it storage power, and then heated to improve and harmonize the color, aroma, and taste.

The soy sauce obtained in this way has a sweetness concentration of about 6.5%, has a rich sweetness, is clear and transparent with a reddish-brown color, has a strong appetizing aroma, and has a strong umami flavor. It had a certain unique flavor.

[Example 2] (1) First stage The first stage is prepared in the same manner as in Example 1 to obtain dark raw soy sauce.

(2) After the second stage, rice malt is added to the raw soy sauce produced in the first stage and fermented again, and when fermentation is complete, more rice malt is added and this is repeated several times. To speed up fermentation, the fermentation tank is covered with ceramics that emit far-infrared rays at room temperature. Then, the amount of rice malt added at a time is 1 part, and the amount is added in 4 stages until the sugar content is about 7%, and the addition is 1 part.
This was done at monthly intervals.

A suitable wavelength of far infrared rays is about 5 to 16 microns, and when the wavelength is within this range, fermentation inside the mash is promoted due to resonance/resonance action.

〔Effect of the invention〕

As explained above, according to the present invention, in the first step, rice koji is added to soy sauce koji to produce raw soy sauce, and in the second or subsequent stages, rice koji is added to the raw soy sauce and the raw soy sauce is produced again. The final soy sauce is extracted from the mash after fermentation has reached a predetermined sweetness concentration, so the sweetness concentration can be increased to the desired value by adding rice malt. Addition of sweetener becomes unnecessary. What's more, the sweetness is a natural sweetness caused by fermentation, and the richness increases through repeated fermentation, making it possible to produce dark soy sauce with an extremely rich flavor.Also, as dark soy sauce, you can obtain a beautiful color tone that whets the appetite. It has a positive effect.

Claims (1)

[Claims] 1) In the first step, soy sauce koji is made from soybeans and wheat, and rice koji is added to this soy sauce koji and fermented in salt water to achieve a sweetness concentration resulting from saccharification of rice koji together with soy sauce koji. In the second stage or after the second stage, rice malt is added to the raw soy sauce and fermented again, and the final soy sauce as a product is collected from the mash that has reached the desired sweetness concentration. A method for producing sweet soy sauce characterized by: 2) The amount of rice malt used in the total ingredients is 5 to 15 by volume.
% of the sweet soy sauce according to claim 1.