JPH0234589B2 - - Google Patents

Description

Detailed Description of the Invention The present invention relates to a method for producing a seasoning liquid, and its purpose is to dramatically increase the fermentation efficiency of soy sauce yeast and to efficiently produce a seasoning liquid with good flavor continuously and in a short period of time. It's about getting good.

Conventionally, various soy sauce quick-brewing methods have been known in which soy sauce raw materials are hydrolyzed in a short period of time under salt-free or low-salt conditions, and then sequentially subjected to lactic acid fermentation, yeast fermentation, and further aging to obtain soy sauce. Since all of the quick brewing methods use a muddy moromi fermentation and maturation method, not only does the fermentation and maturation process take a long time, but also the moromi temperature control, aeration, stirring, etc. All of the extremely important operations in the soy sauce manufacturing process are difficult to perform in a uniform state, and the viscosity of moromi is also high, which significantly impedes the transport and pressing process of moromi.

The inventors of the present invention have conducted intensive studies to solve these drawbacks of the conventional technology, and as a result, first, the raw materials for soy sauce production are enzymatically or chemically hydrolyzed and then converted into a liquid state with a pH of 3.0 to 7.0. By bringing soy sauce yeast into contact with immobilized soy sauce yeast cells for about 1 to 30 hours, a seasoning liquid with excellent flavor can be obtained continuously and in a short period of time. Furthermore, by passing this contacted liquid through a strainer, in addition to the above effects, it is possible to prevent the presence of yeast cells that are slightly detached from the immobilized soy sauce yeast cells, and the flavor of the obtained seasoning liquid is improved. They obtained the knowledge that deterioration can be prevented, and based on this knowledge, they completed the present invention.

That is, the present invention provides immobilized soy sauce yeast cells obtained by enzymatically or chemically hydrolyzing raw materials for soy sauce production and immobilizing soy sauce yeast in a liquid state with a pH of 3.0 to 7.0 using a gel entrapment method. This method of producing a seasoning liquid is characterized by continuously obtaining a seasoning liquid by contacting the seasoning liquid with the liquid for about 1 to 30 hours, or by passing the contacted liquid through a filter.

The present invention will be specifically explained below.

First, the raw materials for soy sauce production used in the present invention are those normally used for soy sauce production, that is, those obtained by adding starchy raw materials to protein raw materials. Examples of protein raw materials include defatted soybeans, whole soybeans, wheat gluten, Corn gluten, soybean purified protein, soluble isolated protein, etc. are used as starchy raw materials, such as wheat,
Preferred examples include barley and corn.

These raw materials are subjected to conventional raw material processing, such as softening of the raw material structure, denaturation of proteins, gelatinization of starch, and sterilization.

Next, the enzymatic hydrolysis of raw materials for soy sauce production is
Any of the methods using an enzyme agent and the method of hydrolyzing the raw material for soy sauce production as soy sauce koji may be used, but from the viewpoint of the hydrolysis operation, the former is particularly preferred.

Examples of the above-mentioned enzyme agent include a crude enzyme solution obtained by culturing Aspergillus oryzae, which is a koji mold for soy sauce, Aspergillus yellow mold such as Aspergillus sojae, and Arachnidium sp., in an appropriate medium and extracting the culture with water or the like; Furthermore, crude enzyme preparations obtained using conventional methods such as precipitation with organic solvents are particularly preferred, but various other commercially available enzyme preparations can also be effectively used. As these enzyme preparations, those commonly used in soy sauce brewing methods using enzymes are effectively used, but for example, α-
Examples include amylase preparations, β-amylase preparations, alkaline protease preparations, neutral protease preparations, and acidic protease preparations.

For hydrolysis using an enzyme agent, water is added as necessary to the normally processed raw material for soy sauce production, and the material is hydrolyzed at about 30 to 60℃ in the presence of water and enzymes while stirring to the extent that the substrate does not settle. It is carried out as follows. The salt concentration in this hydrolysis step is preferably 0 to 14% (W/V), and it is preferable to hydrolyze aseptically or at a relatively high temperature. The hydrolysis of the raw material for soy sauce production using an enzyme agent is preferably carried out for about 10 to 80 hours.

In addition, when the raw material for soy sauce production is hydrolyzed as soy sauce koji, the raw material for soy sauce production is converted into soy sauce koji according to a conventional method, and water and, in some cases, further raw materials for soy sauce production are added thereto. Hydrolysis is carried out under conditions similar to those used in the method using enzymes.

On the other hand, as a method of chemically hydrolyzing raw materials for soy sauce production, the raw materials for soy sauce production are
A preferred example is a method in which an approximately 10% hydrochloric acid solution or the like is added, the mixture is heated to about 70° C. or above for hydrolysis, and then an alkali is added to neutralize the acid decomposition product.

Next, the above raw materials for soy sauce production are enzymatically or chemically hydrolyzed, and if the pH is not 3.0 to 7.0, it is fermented with lactic acid or acid is added.
Adjust to PH3.0-7.0, preferably PH4.5-6.0.
Furthermore, even if the pH is between 3.0 and 7.0, lactic acid fermentation can be carried out if necessary.

In lactic acid fermentation, the pH of the hydrolyzate is adjusted as necessary.
After adjusting to 5.5 to 7.0, this was followed by Pedeiococcus soe IAM1673 (ATCC13621), Pedeiococcus soe IAM1681 (ATCC13622), Pedeiococcus soe IAM1685 (ATCC13623), Pedeiococcus haloophilus IAM1693, Pedeiococcus haloophilus FERM-P No.
1414, Tetracoccus soae FERM-P No.
1401, Streptococcus faecalis or its culture solution is added and kept at 25 to 35°C under anaerobic conditions with occasional or continuous mechanical stirring to carry out lactic acid fermentation.

In addition, instead of the lactic acid fermentation described above, organic acids such as lactic acid and acetic acid, or inorganic acids such as hydrochloric acid and sulfuric acid are added to the hydrolyzed raw material for soy sauce production, and the pH of the hydrolyzed product is
may be adjusted to 3.0 to 7.0, preferably 4.5 to 6.0.

If the above-mentioned hydrolyzed product is in a liquid state containing little or no decomposition residue (solid content), use it as is; if not, use the above-mentioned lactic acid fermentation or add acid to adjust the pH to 3.0 to 7.0. Before and/or after, conventional squeezing,
Solid-liquid separation is performed by filtration and centrifugation to obtain a liquid substrate. In addition, during the above solid-liquid separation, it is advantageous to heat the object to be subjected to solid-liquid separation in advance to about 60 to 100°C for about 0.5 to 30 minutes, as this will significantly promote the effect of solid-liquid separation.

Next, the PH obtained by hydrolyzing the above raw materials for soy sauce production.
3.0 to 7.0 in a liquid state is brought into contact with immobilized soy sauce yeast cells obtained by immobilizing soy sauce yeast by gel entrapment method at an appropriate temperature, for example, about 20 to 35°C, and yeast fermentation is carried out.

Examples of the above-mentioned soy sauce yeast include Satsucharomyces ruxii ATCC13356, Satsucharomyces ruxii ATCC14679, Satsucharomyces ruxii
ATCC14680, Torulopsis nodaensis
ATCC20189, Torulopsis Magnolia
ATCC13782, Torulopsis ethiersii
ATCC20190, Torulopsis spheerica
ATCC13193, Torulopsis fuersatilis
ATCC20191, Torulopsis salmon, Torulopsis halophyllus, Torulopsis anorama
One or more types of yeast such as ATCC20222 are preferably used.

Next, a method for obtaining immobilized yeast cells by immobilizing the above-mentioned soy sauce yeast by gel entrapment method will be described.

First, as a method for immobilizing soy sauce yeast cells using a gel entrapment method, the yeast cells are immobilized according to the conventional gel entrapment method, and even after immobilization, the yeast cells can proliferate within the structure. Any immobilization method may be used, and the shape of the immobilized product may be granular, fibrous, sectioned, etc. Specific examples of the immobilization method using the gel entrapment method for yeast cells include, for example, alginate gel entrapment method: Add soy sauce yeast culture solution or the cells separated therefrom to a solution of sodium alginate and suspend. κ (katsupa) - carrageenan inclusion method: κ
It can be prepared by mixing an aqueous carrageenan solution preheated to around 40°C with a soy sauce yeast culture solution or bacterial cells separated therefrom, and then cooling it, or by preparing a solution of potassium chloride, ammonium chloride, etc. Polyacrylamide gel entrapment method: Soy sauce yeast culture solution or bacterial cells separated therefrom are mixed with an acrylamide monomer, a crosslinking agent (e.g. N,
N'-methylenebisacrylamide, etc.), a polymerization accelerator (e.g., N,N,N',N'-tetramethylethylenediamine, etc.), and a polymerization initiator (e.g., potassium persulfate, etc.). , a method of preparing a suitable shape after polymerization, and the like.

The immobilized soy sauce yeast cells, in which soy sauce yeast was immobilized by the gel entrapment method through the above procedure, were placed in a fermentation container,
For example, the above raw materials for soy sauce production are hydrolyzed into various fermentation vessels such as stirred tanks, packed towers, fluidized beds, suspended bubble columns, film reaction tanks, etc. to a pH of 3.0 to 7.0.
A liquid state of soy sauce is introduced and fermented while being brought into contact with immobilized soy sauce yeast cells to continuously obtain a seasoning liquid with excellent flavor.

In this case, the contact time is about 1 to 30 hours. In addition, if the contact time is less than 1 hour, fermentation will be insufficient, resulting in insufficient production of flavor components, etc. On the other hand, if the contact time exceeds about 30 hours, it will be economically disadvantageous. effect is not achieved.

Also, at the time of immobilizing the soy sauce yeast cells,
If the number of yeast cells is insufficient, the immobilized yeast cells are pre-cultured for an appropriate period of time under conditions suitable for the growth of the yeast cells, and then the soy sauce is added to the yeast cells. PH3.0 ~ by hydrolyzing raw materials for manufacturing
7.0 in liquid state may be brought into contact and fermented.

In the present invention, the liquid continuously obtained by contacting the immobilized soy sauce yeast cells can be used as a seasoning liquid as it is, but the contacted liquid is further passed through a strainer to create a seasoning liquid with excellent flavor. can also be obtained continuously.

The strainer used here may be of any type as long as it is capable of separating microbial cells, especially yeast cells, such as a strainer equipped with an ultrafiltration membrane, a porcelain or sintered strainer. Preferred examples include metal strainers, and by passing the liquid through these strainers, an extremely microbiologically stable seasoning liquid that is substantially free of yeast cells can be obtained.

In addition, as the above-mentioned ultrafiltration membrane, for example,
SF101, SF301 (manufactured by Kuraray Engineering Co., Ltd.), ACL-1050, SIP-1013 (manufactured by Asahi Kasei Corporation), HFA100, HFA200 (manufactured by Abcor Inc., USA),
Diaflow UM10, Diaflow PM10 (USA,
Diafilter G10T (manufactured by Amicon), Diafilter G05T (manufactured by Bioengineering), etc. Also, as a porcelain filter, for example, SA-
331 (manufactured by Nippon Suiki Kogyo Co., Ltd.), and examples of sintered metal filters include D-160 (manufactured by Sintered Metal Kogyo Co., Ltd.).

The seasoning solution obtained by contacting the above-mentioned immobilized soy sauce yeast cells or the seasoning solution obtained by passing this through a strainer may be used as is, but if necessary, it may be further aged or properly After processing, it is possible to make a seasoning product with excellent flavor by carrying out the usual processes such as filtration, heating, and reduction.

As described above, according to the present invention, the number of activated yeast cells during the yeast fermentation process can be maintained at a high level at all times, and therefore the yeast fermentation can be made significantly more efficient. The present invention is industrially extremely meaningful because the production is accelerated and a seasoning liquid with extremely excellent flavor can always be obtained efficiently, continuously, and in a short time.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Add 9.6 kg of water to a mixture of 6 kg of defatted soybeans and 1.3 kg of wheat, put this in a 60-capacity airtight container, and add 1 kg/ ^cm2 .
After heating with G steam for 30 minutes, loosen it well, and then
After heat treatment with water vapor of Kg/cm ² ·G for 45 minutes, it was cooled.

On the other hand, Aspergillus oryzae was found in the 3kg wrinkles.
Inoculate ATCC20386 and make koji at 30 to 35°C for 42 hours to obtain solid koji, extract the solid koji with 5 times the amount of cold water, prefilter the obtained enzyme solution with a filter press,
In addition, SA-451 type sterile filter [Nippon Suiki Kogyo Co., Ltd.]
A sterile enzyme solution was obtained.

9.6 of this sterile enzyme solution was added to the total amount of the above-mentioned cooled raw material, and enzymatically decomposed at 40° C. for 64 hours while shaking.

After adding 2 kg of salt to the obtained hydrolyzate (salt concentration 9% W/V), it was squeezed to obtain enzymatically decomposed juice 20.1 kg.
Collected and adjusted the pH to 6.0 with caustic soda, added soy sauce lactic acid bacterium Pedeiococcus halophyllus IAM1693 to lactic acid bacteria culture medium (dark raw soy sauce).
10% V/V, glucose 1% W/V, salt 8%
Add 100 ml of lactic acid bacteria culture solution (number of viable cells 1.1 x 10 ⁸ /ml) that was cultured at 30°C for 4 days in W/V, sodium acetate 3.5% W/V, yeast extract 0.3% W/V, PH 7.0). (Number of viable lactic acid bacteria was 5.9×10 ⁵ /ml), and lactic acid fermentation was carried out at 30° C. for 120 hours under anaerobic conditions.

Next, this lactic acid fermentation liquid was heated at 80℃ for 20 minutes to stop the lactic acid fermentation, and the produced 〓 was filtered through diatomaceous earth in a conventional manner to obtain an enzymatically decomposed liquid (juice component value: TN2.05).
%W/V, RS8.83%W/V, NaCl9.00%W/V,
PH5.06, TA2.15) obtained 19.4.

On the other hand, soy sauce yeast Satsucharomyces luxii
ATCC13356 was added to the yeast culture liquid medium (Kokuchi Nama Soy Sauce 10
%V/V, glucose 7%W/V, salt 8%W/
V, monopotassium phosphate 0.1% W/V, magnesium sulfate 0.05% W/V, yeast extract 0.1% W/V,
Calcium chloride 0.01% W/V, PH5.0) at 30℃,
20 ml of the culture solution obtained by shaking culture for 60 hours was added to 1000 ml of 2% sodium alginate solution and mixed well to prepare a yeast suspension (total number of bacterial cells: 4.4 x 10 ⁶ /ml). Next 2
% calcium chloride solution in an ice bath;
The above-mentioned yeast suspension was added dropwise thereto using a metering pump while stirring gently to prepare a spherical yeast cell immobilization gel (yeast cell gel) with a diameter of 4 mm.

Yeast cell gel obtained in this way 0.75
was transferred to a column with an inner diameter of 5.4 cm and a height of 44 cm, the space of the column was filled with the same medium as the yeast culture liquid medium, and 350 ml of sterile air was poured in from the bottom of the column.
The number of yeast cells was increased by pre-culturing at 30°C for 48 hours while feeding the yeast at a rate of 1000 ml.

Next, only the above-mentioned yeast culture liquid medium was removed from the column and filled with the above-mentioned enzymatically decomposed solution instead. Next, the enzymatically decomposed solution was fed from the bottom of the column at a rate of 150 ml/hour and fermented at 30°C. Average residence time is 6.7 hours (column empty volume 1008
The enzymatically decomposed solution was brought into contact with and passed through the yeast cell gel, adjusting the supply amount to be 150 ml/hour (150 ml/hour), and a seasoning solution with excellent flavor was continuously obtained.

The analytical values of the seasoning liquid thus obtained are as follows.

General analysis value TN2.04% (W/V), RS1.32%W/V),
Alc3.54% (V/V), TA2.14, PH4.90.

Fragrance component values (quantified by gas chromatography): i-butyl alcohol 45ppm, n-butyl alcohol 3ppm, i-amyl alcohol
143ppm, acetoin 4ppm, furfuryl alcohol 11ppm, methionol 3ppm, benzyl alcohol 1ppm, β-phenylethyl alcohol 105ppm.

Example 2 The seasoning solution continuously taken out from the yeast cell-immobilized gel-filled column as described in Example 1 was transferred to an ultrafiltration membrane SIP- equipped at the outlet of the column.
1013 [manufactured by Asahi Kasei Corporation].
A seasoning liquid with excellent flavor was continuously obtained. No yeast cells were observed in the seasoning liquid thus obtained.

Claims (1)

[Claims] 1 Enzymatically or chemically hydrolyzed raw materials for soy sauce production are in a liquid state with a pH of 3.0 to 7.0.
The soy sauce yeast is brought into contact with the immobilized soy sauce yeast cells that have been immobilized by the gel entrapment method for about 1 to 30 hours, or the contacted liquid is passed through a strainer to continuously obtain a seasoning liquid. Characteristic method for producing seasoning liquid.