JPH03151852A - Preparation of low-salt light-colored soy sauce - Google Patents

Abstract

PURPOSE:To prepare a low-salt light-colored soy sauce resistant to the darkening with sunlight in spite of low salt content by preparing a low-salt raw soy sauce having a prescribed salt concentration, heating the soy sauce at a relatively low temperature, cooling the heat-treated soy sauce and sterilizing the low-salt soy sauce at a high temperature for several seconds. CONSTITUTION:Soy malt is prepared by using soy preparation raw materials such as defatted soy bean and wheat and is fermented and aged by adding saline water to the malt. The aged unrefined soy is pressed to obtain a low-salt raw soy sauce having a salt concentration of 12-16% which is lower than the salt concentration of a thick soy sauce. The low-salt raw soy sauce is heated at about 80 deg.C, cooled and then sterilized at a high temperature (>=1000 deg.C) for several seconds to obtain the objective low-salt light-colored soy sauce. The prepared soy sauce is sufficiently sterilized and surely keeps its quality in spite of low salt concentration desirable from the viewpoint of health.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing low-salt light soy sauce (referred to as usukuchi soy sauce) that has low salt content and does not darken in color.

[Conventional technology]

There are two types of soy sauce: dark-colored koikuchi soy sauce and light-colored light soy sauce.

This light soy sauce is made with a light color to bring out the best in the ingredients of the dish, but in order to prevent the color from becoming too dark, the salt content of dark soy sauce is generally around 18%, compared to around 17%. It has a high salt content and is higher in salt than koikuchi soy sauce.

[Problem to be solved by the invention]

However, this conventional high-salt light soy sauce has a drawback that it goes against the consumer's need for a low-salt soy sauce for health reasons.

On the other hand, in addition to the above-mentioned problem of darkening the color when the salt content is low, it also deteriorates in terms of quality maintenance, which necessitates the addition of preservatives, and also has the disadvantage that additives are undesirable, which goes against the needs of consumers. Ta.

Furthermore, a method is known in which a soy sauce stock solution is rapidly heated and rapidly cooled in order to stabilize the color (Japanese Patent Publication No. 62-25025).

The present invention focuses on this method and achieves a soy sauce that is low in salt, excellent in quality retention, and resistant to darkening in color, which solves the above-mentioned drawbacks, and is a low-salt soy sauce (light salt soy sauce) that is light in taste. The present invention provides a method for producing low-salt light soy sauce.

[Means to solve the problem]

The details are as follows with reference to the accompanying drawings.

Koji is made using soy sauce manufacturing raw materials such as defatted soybeans and wheat.
Salt water is added to this koji to ferment and mature, this matured mash is pressed to produce raw soy sauce, this raw soy sauce is pasteurized to about 80 degrees Celsius, and then packed into containers to make a product. A method for producing soy sauce. The salt content is 12 to 16, which is lower than the salt content of dark soy sauce.
% low-salt raw soy sauce is produced, the raw soy sauce is pasteurized at about 80°C, and the once cooled soy sauce is sterilized for several seconds at a high temperature of 100°C or higher. This relates to a method for producing soy sauce.

[Example] The steps of pretreatment (1), koji production (2), preparation of adding salt water to the koji, fermentation and maturing (2), and pressing (2) were carried out in the same manner as in the conventional manufacturing method, and soy sauce with a lower salt content than the 17% salt content of dark soy sauce, such as dark soy sauce, was prepared. A low-salt raw soy sauce called light salt soy sauce containing around 14.5% is produced.

The produced low-salt raw soy sauce is heated to 80° C. and cooled by passing steam through a plate heat exchanger to exchange heat as in the conventional method.

This traditional pasteurization process is done to thicken the soy sauce to increase its aroma, and to increase the stability of the quality of the soy sauce by causing the enzymes to lose their vitality.

Conventionally, the heating temperature was set at around 80°C in this pasteurization process because this level was sufficient, and if the temperature was raised any higher, it would burn and cause a burnt odor or discoloration. .

After this pasteurization ■, add the cooled low-salt soy sauce again.
Sterilize again at a high temperature of 00℃ or higher for several seconds.

This second sterilization (2) will be explained in more detail.

Similar to the pasteurization step (2) above, a sterilizer 1 is used that uses a plate heat exchanger that does not heat with direct flame.

In this sterilization step (2), instead of the steam used in the pasteurization step (2), compressed hot water of 100° C. or higher, for example 120° C., is passed from the high-temperature compressed water maker to the sterilizer a.

The size and number of plates in the sterilizer a and the amount of low-salt soy sauce that communicates with the sterilizer a are set so that the heating section 1 that performs heat exchange with this 120° C. compressed water is heated for about 3 seconds.

In addition, to ensure instantaneous heating, the low-salt soy sauce leading to the sterilizer a is preheated to about 40°C in the preheating section 2, which is heated by heat exchange with the low-salt soy sauce that has passed through the heating section 1 and heated to 120°C. After that, it is made to flow into the heating section 1.

This preheating section 2 becomes a cooling section 3 for low-salt soy sauce heated to 120°C, and the low-salt soy sauce cooled by this cooling section 3 is led out from the sterilizer a, and is further transferred to a separately provided cooler or the like. Cooling.

After this sterilization step (■), the product is bottled and commercialized (■).

〔Effect of the invention〕

In the present invention, low-salt soy sauce with a salt content of 12 to 16%, called light salt soy sauce, is sterilized at a high temperature of 100°C or higher for a few seconds, so the salt content is reduced and the color does not darken even when exposed to sunlight. ,
In addition, the present invention provides a method for producing low-salt light soy sauce, which is a low-salt soy sauce (light salt soy sauce) that is low in salt content, has sufficient bacteria, and is excellent in maintaining quality.

[Brief explanation of the drawing]

FIG. 1 is a schematic diagram of the sterilizer, and FIG. 2 is a schematic sectional view of the sterilizer. November 8, 1999

Claims (1)

[Claims] Koji is made using soy sauce manufacturing raw materials such as defatted soybeans and wheat.
Salt water is added to this koji to ferment and mature, this matured mash is pressed to produce raw soy sauce, this raw soy sauce is pasteurized to about 80 degrees Celsius, and then packed into containers to make a product. A method for producing soy sauce. The salt content is 12 to 16, which is lower than the salt content of dark soy sauce.
% low-salt raw soy sauce, and add the above 8% to this low-salt raw soy sauce.
A method for producing low-salt light soy sauce, which is characterized by sterilizing low-salt soy sauce that has been pasteurized to about 0°C and cooled down for several seconds at a high temperature of 100°C or higher for several seconds.