JPH04210575A - Production of soy sauce - Google Patents
Production of soy sauceInfo
- Publication number
- JPH04210575A JPH04210575A JP2401079A JP40107990A JPH04210575A JP H04210575 A JPH04210575 A JP H04210575A JP 2401079 A JP2401079 A JP 2401079A JP 40107990 A JP40107990 A JP 40107990A JP H04210575 A JPH04210575 A JP H04210575A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- membrane
- stock solution
- dissolved oxygen
- ppm
- 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 42
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 239000012528 membrane Substances 0.000 claims abstract description 48
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000001301 oxygen Substances 0.000 claims abstract description 21
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000011521 glass Substances 0.000 abstract description 3
- 238000002845 discoloration Methods 0.000 abstract description 2
- 239000011550 stock solution Substances 0.000 description 26
- 238000007872 degassing Methods 0.000 description 12
- 239000007788 liquid Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 238000004040 coloring Methods 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 229910001873 dinitrogen Inorganic materials 0.000 description 4
- 239000012510 hollow fiber Substances 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 229920001600 hydrophobic polymer Polymers 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- -1 poly(4-methylpentene-1) Polymers 0.000 description 1
- 229920000306 polymethylpentene Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 238000009849 vacuum degassing Methods 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
【産業上の利用分野］本発明は醤油の製造法に関するも
のである。
［０００２］
【従来の技術】従来、醤油の製造方法としては、脱脂加
工大豆を蒸煮、種付、製麹、熟成したのち圧搾しガラス
、プラスチック等の容器に充填、密閉されていた。
然しながら、醤油は径時的に着色する性質があり、特に
色の薄い醤油においては着色する事はその商品価値を低
下させるためその対策が強く求められている。醤油の着
色防止法として窒素ガスを長時間吹き込む方法があるが
、かかる方法は醤油特有の風味を損ね好ましくない。
［０００３］[Industrial Field of Application] The present invention relates to a method for producing soy sauce. [0002] Conventionally, soy sauce has been produced by steaming defatted soybeans, seeding them, making koji, aging them, pressing them, filling them into containers made of glass, plastic, etc., and sealing them. However, soy sauce has the property of becoming colored over time, and coloring, especially in pale soy sauce, reduces its commercial value, so there is a strong need for countermeasures against this problem. One way to prevent soy sauce from discoloring is to blow nitrogen gas into it for a long period of time, but such a method is undesirable because it impairs the unique flavor of soy sauce. [0003]
【発明が解決しようとする課題】本発明はかかる現状に
かんがみ醤油の風味を損ねずに着色を防止せんとするも
のである。
［０００４］SUMMARY OF THE INVENTION In view of the current situation, the present invention aims to prevent discoloration of soy sauce without impairing its flavor. [0004]
【課題を解決するための手段】 本発明は、醤油を製造
するに際して、圧搾した醤油の原液を脱気膜に接触せし
め該脱気膜を介して真空脱気する膜式脱気装置を用いて
溶存酸素濃度２ｐｐｒｎ以下迄脱気せしめてガラス、プ
ラスチックス等の容器に充填密閉する事により問題を解
決せんとするものである。
［０００５］[Means for Solving the Problems] When producing soy sauce, the present invention uses a membrane-type deaerator that brings the compressed soy sauce undiluted solution into contact with a deaeration membrane and vacuum deairs it through the deaeration membrane. This is an attempt to solve the problem by deaerating the solution to a dissolved oxygen concentration of 2 pprn or less and filling it into a glass, plastic, etc. container and sealing it. [0005]
【構成】原液を脱気した醤油の溶存酸素濃度としては２
ｐｐｍ以下、好ましくは０．５ｐｐｍ以下であり、２ｐ
ｐｍ以上では十分な着色防止効果が得られない。液体の
溶存酸素濃度を下げる他の方法として還元脱酸素剤（例
えばヒドラジン等）を用いる方法が有るが、この方法は
毒性の点で好ましくない。又、煮沸する方法や、前述の
窒素ガス吹き込み方法では醤油の風味を損なうと共に溶
存酸素濃度を２ ｐ ｐｍ以下、好ましくは０．２ｐｐ
ｍ以下に下げるのは困難である。
［０００６］本発明に於ける膜式脱気装置としては、原
液を脱気膜に接触させ、この脱気膜を介して、真空、減
圧にする事により生ずる脱気膜を介した分圧差により原
液中から、真空、減圧側へ溶存酸素を効率よく除去する
ことが、可能なものであり、薬剤等の混入しない、安全
で醤油の風味を損なうことなく脱酸素醤油を得る事が出
来るものである。
［０００７］かかる膜式脱気装置の一例を図−１に示す
。この脱気装置は概略膜モジュール１と真空ポンプ２か
ら構成されるものである。膿モジコニル１は脱気膜３を
エレメント化してなるものである。この脱気膜３は原液
と接触させることにより、酸素を透過して脱気するもの
であれば特に限定されるものではなく、複合膜、不均質
膜、疎水性多孔質膜、均質膜など任意のものを使用でき
る。又、この脱気膜３の形状についても中空糸状、管状
、平膜状など任意の形状のものを使用できる。しかしこ
れらのなかでも膜が疎水性のポリマ〜からなり、膜壁を
空気（酸素）が選択的に透過できるように、膜壁に空気
（酸素）連通孔が形成された特殊スポンジ構造を有する
中空糸膜く不均質膜）が好適である。
［０００８］膜モジユール】には、原液供給管４と、フ
ロースイッチ５が接続された脱酸素液排出管１０とがそ
れぞれ接続されている。原液供給管４は、減圧弁８を介
して図示しない原液供給源に接続されているとともに、
膜モジュール１の直前で分岐されている。原液供給管４
から分岐された分岐管９は、膜モジュ一ル１に原液を定
流儀で供給できるように設けられたものであって、定流
量弁Ｏと電磁弁６を介して真空ポンプ２に接続されてい
る。この真空ポンプ２はまた、電磁弁６を介して膜モジ
ュール１に接続されており、真空ライン７を形成してい
る。そしてこの真空ライン７によって、モジュール１内
に供給された原液を真空脱気できるようになっている。
なお、このような脱気装置としては、具体的には、特開
昭６３−２５８６０５号に記載されたポリ（４−メチル
ペンテン−１）を素材とした大日本インキ化学工業（株
）製セパレ〜ルや三浦工業（株）製ＤＯＲシリーズ等を
挙げることができる。
［０００９］このような脱気装置において原液から酸素
を脱気するには、まず、脱気装置内に原液を流入させる
。するとフロースイッチ５が作動して真空ポンプ２が稼
働する。ついで２つの電磁弁６はそれぞれ開状態となる
。すると膿モジュール１内の脱気膜３が原液と接触せし
められるとともに、脱気膜３を介して真空脱気される。
ここでたとえば脱気膜３として中空糸膜を用いた場合に
は、この中空糸外側の膜モジユール１内が真空となり、
この中空糸内側を流れる原液は、その真空度により原液
中の溶存酸素が隔膜真空脱気されて脱酸素液（醤油）と
され、脱酸素液排出管１０へと流出される。なお脱気膜
３が他の形状である場合にも、上記と全く同様にして、
脱気膜３によって真空部分と原液部分とに区画されたモ
ジュール１内、即ち脱気膜３の外側部分を真空引きする
ことにより、脱気膜３内を流動する原液を隔膜真空脱気
して脱酸素液とすることができる。
［００１０１この脱気装置により得られる脱酸素液は、
通常、残留溶存酸素濃度が２ｐｐｍ以下となるような条
件で使用されるが、必要によってはさらに低濃度のもの
、たとえば、０．５ｐｐｍ以下とすることができる。
なお脱酸素液中の溶存酸素濃度は真空ポンプ２によって
得られる真空度及び原液の流速に依存しており、この真
空ポンプ２の稼働条件によって所望の酸素濃度の脱酸素
液を得ることができる。
［００１１］このように、本発明において膜式脱気装置
を用い醤油の溶存酸素を２ｐｐｍ以下、好ましくない容
器に充填・密閉することにより着色のしない容器入り醤
油を製造することができる。
［００１２］[Composition] The dissolved oxygen concentration of soy sauce after deaerating the stock solution is 2
ppm or less, preferably 0.5 ppm or less, and 2p
If it exceeds pm, a sufficient coloring prevention effect cannot be obtained. Another method for lowering the dissolved oxygen concentration in a liquid is to use a reducing oxygen scavenger (eg, hydrazine, etc.), but this method is unfavorable in terms of toxicity. In addition, the boiling method and the nitrogen gas blowing method described above impair the flavor of the soy sauce and reduce the dissolved oxygen concentration to 2 ppm or less, preferably 0.2 ppm.
It is difficult to lower it below m. [0006] The membrane type deaerator according to the present invention allows the raw solution to come into contact with a deaeration membrane, and is made to have a vacuum or reduced pressure through the deaeration membrane. It is possible to efficiently remove dissolved oxygen from the stock solution to the vacuum or reduced pressure side, and it is possible to obtain deoxygenated soy sauce without mixing chemicals, etc., and without impairing the flavor of the soy sauce. be. [0007] An example of such a membrane deaerator is shown in FIG. This deaerator is generally composed of a membrane module 1 and a vacuum pump 2. Pusmodiconil 1 is made by converting the degassing membrane 3 into an element. This degassing membrane 3 is not particularly limited as long as it can degas through oxygen when brought into contact with the stock solution, and can be any membrane such as a composite membrane, a heterogeneous membrane, a hydrophobic porous membrane, a homogeneous membrane, etc. You can use the following. Further, the shape of the degassing membrane 3 can be any shape such as a hollow fiber shape, a tubular shape, or a flat membrane shape. However, among these, hollow membranes are made of hydrophobic polymers and have a special sponge structure with air (oxygen) communication holes formed in the membrane walls so that air (oxygen) can selectively permeate through the membrane walls. Thread membranes (heterogeneous membranes) are preferred. [0008] A stock solution supply pipe 4 and a deoxidized liquid discharge pipe 10 to which a flow switch 5 is connected are respectively connected to the membrane module. The stock solution supply pipe 4 is connected to a stock solution supply source (not shown) via a pressure reducing valve 8, and
It branches just before the membrane module 1. Stock solution supply pipe 4
A branch pipe 9 branched from the membrane module 1 is provided to supply the stock solution to the membrane module 1 in a constant flow manner, and is connected to the vacuum pump 2 via a constant flow valve O and a solenoid valve 6. There is. This vacuum pump 2 is also connected to the membrane module 1 via a solenoid valve 6 and forms a vacuum line 7. The vacuum line 7 allows the stock solution supplied into the module 1 to be vacuum degassed. In addition, a specific example of such a deaerator is the Separator manufactured by Dainippon Ink and Chemicals Co., Ltd., which is made of poly(4-methylpentene-1) and is described in JP-A No. 63-258605. Examples include the DOR series manufactured by Miura Kogyo Co., Ltd. [0009] In order to degas oxygen from the stock solution in such a deaerator, first, the stock solution is caused to flow into the deaerator. Then, the flow switch 5 is activated and the vacuum pump 2 is activated. Then, the two solenoid valves 6 are each opened. Then, the degassing membrane 3 in the pus module 1 is brought into contact with the stock solution, and vacuum degassing is performed via the degassing membrane 3. For example, if a hollow fiber membrane is used as the degassing membrane 3, the inside of the membrane module 1 outside the hollow fiber becomes a vacuum,
Due to the degree of vacuum, dissolved oxygen in the stock solution flowing inside the hollow fiber is degassed through a diaphragm vacuum to form a deoxygenated liquid (soy sauce), which is then discharged to the deoxygenated liquid discharge pipe 10. Note that even when the degassing membrane 3 has a different shape, the same procedure as above is performed,
By evacuating the inside of the module 1, which is divided by the degassing membrane 3 into a vacuum part and a stock solution part, that is, the outside part of the degassing membrane 3, the stock solution flowing inside the degassing membrane 3 is degassed using a diaphragm vacuum. It can be a deoxidizing liquid. [00101 The deoxidized liquid obtained by this deaerator is
Usually, it is used under conditions such that the residual dissolved oxygen concentration is 2 ppm or less, but if necessary, it can be lowered to a lower concentration, for example, 0.5 ppm or less. The dissolved oxygen concentration in the deoxidized liquid depends on the degree of vacuum obtained by the vacuum pump 2 and the flow rate of the stock solution, and depending on the operating conditions of the vacuum pump 2, a deoxidized liquid with a desired oxygen concentration can be obtained. [0011] As described above, in the present invention, by using a membrane deaerator to reduce dissolved oxygen in soy sauce to 2 ppm or less, and filling and sealing an undesirable container, it is possible to produce containerized soy sauce without coloring. [0012]
【実施例】以下に実施例をあげて本発明を詳述する。な
お、実施例における部数は重量部を表す。
（実施例１）
圧搾して得られた醤油原液１００部に水４００部を加え
均一に混合し、ガードナー法カラーメーターで着色度を
測定、カラー１３であった。次に醤油原液を膜式脱気装
置を用いて、溶存酸素２ｐｐｍ迄脱気した醤油１００部
に水４００部を加えカラーを測定し、同じくカラー１３
であった。
［００１３１次に脱気した醤油原液を醤油瓶に入れ上部
空間を窒素ガスで置換後、密閉室温にて３力月放置後開
封、醤油１００部に水４００部を加えカラーを測定し、
カラー１４であった。
（実施例２）
脱気した醤油原液の溶存酸素濃度が０．４ｐｐｍである
以外は実施例１とまったく同様に、室温放置、着色試験
を行った。３力月後のカラーは１３であった。
（００１４］ （比較例１）
実施例１に於て醤油原液を脱気せずに用いる以外はまっ
たく同様に、室温放置着色試験を行い、３力月後のカラ
は１６であった。
（実施例３）
圧搾して得られた薄口醤油用原液１００部に水１００部
を加えカラーをガードナー法カラーメーターで測定し、
カラーは１８３であった。薄日醤油用原液を膜式脱気装
置にて溶存酸素濃度０．５ｐｐｍ迄脱気、脱気した醤油
原液のカラーは同じく１３であった。
Ｃｏ ０１５］次に脱気した醤油原液を醤油瓶にいれ、
上部空間を窒素ガスで置換後、密閉室温にて３力月放置
後開封カラーを測定し、カラーは同じく１３であった。
（比較例２）
実施例３に於て、薄口醤油原液を脱気しない以外はまっ
たく同様にして室温放置、着色試験を行った結果、カラ
１６であった。
［００１６］[Examples] The present invention will be explained in detail with reference to Examples below. In addition, the number of parts in the examples represents parts by weight. (Example 1) 400 parts of water was added to 100 parts of the soy sauce stock solution obtained by pressing and mixed uniformly, and the degree of coloring was measured using a Gardner method color meter, and the color was 13. Next, 400 parts of water was added to 100 parts of soy sauce that had been deaerated to 2 ppm of dissolved oxygen using a membrane deaerator, and the color was measured.
Met. [00131] Next, put the degassed soy sauce stock solution into a soy sauce bottle, replace the upper space with nitrogen gas, leave it sealed at room temperature for 3 months, then open the bottle, add 400 parts of water to 100 parts of soy sauce, and measure the color.
It was color 14. (Example 2) A coloring test was carried out in the same manner as in Example 1, except that the dissolved oxygen concentration of the deaerated soy sauce stock solution was 0.4 ppm. The color after 3 months was 13. (Comparative Example 1) A room temperature coloring test was conducted in exactly the same manner as in Example 1 except that the soy sauce stock solution was used without degassing, and the color after 3 months was 16. Example 3) Add 100 parts of water to 100 parts of the stock solution for light soy sauce obtained by pressing, and measure the color with a Gardner method color meter.
The color was 183. The color of the soy sauce stock solution obtained by deaerating the Usunichi soy sauce stock solution using a membrane deaerator to a dissolved oxygen concentration of 0.5 ppm was the same as 13. Co 015] Next, put the degassed soy sauce stock solution into a soy sauce bottle,
After replacing the upper space with nitrogen gas, the product was left sealed at room temperature for 3 months, and then the unsealed color was measured, and the color was also 13. (Comparative Example 2) A coloring test was carried out in exactly the same manner as in Example 3, except that the light soy sauce stock solution was not degassed, and the result was that the color was 16. [0016]
【発明の効果】本発明は、実施例、比較例で明かなよう
に圧搾して得られた醤油の原液を膜式脱気装置を用いて
溶存酸素濃度を２ｐｐｍ以下、好ましくは０．５ｐｐｍ
以下に下げ、醤油容器に密閉、充填することにより醤油
の着色を防ぐ事ができる。Effects of the Invention As is clear from the Examples and Comparative Examples, the present invention uses a membrane deaerator to reduce the dissolved oxygen concentration to 2 ppm or less, preferably 0.5 ppm, to the soy sauce undiluted solution obtained by squeezing.
You can prevent the soy sauce from discoloring by lowering it to below temperature, sealing it, and filling it in a soy sauce container.
【図１】本発明で用いることができる膜式脱気装置の模
式図である。FIG. 1 is a schematic diagram of a membrane deaerator that can be used in the present invention.
【符号の説明】 ０ 電磁弁 １ 膜モジュール ２ 真空ポンプ ３ 脱気膜 ４ 原液供給管 ５ ７０−スイッチ ６ 真空ライン ７ 真空ライン ８ 減圧弁 ９ 分岐管 発明者[Explanation of symbols] 0 Solenoid valve 1 Membrane module 2 Vacuum pump 3 Degassing membrane 4 Stock solution supply pipe 5 70-Switch 6 Vacuum line 7 Vacuum line 8 Pressure reducing valve 9 Branch pipe inventor
Claims (2)
触せしめ該脱気膜を介して真空脱気する膜式脱気装置を
用いて溶存酸素濃度２ｐｐｍ以下迄脱気せしめることを
特徴とする醤油の製造法。[Claim 1] Deaeration to a dissolved oxygen concentration of 2 ppm or less using a membrane-type deaeration device that brings the soy sauce undiluted solution obtained by squeezing into contact with a deaeration membrane and performs vacuum deaeration through the deaeration membrane. A method for producing soy sauce characterized by
ｍ以下である請求項１記載の醤油の製造法。[Claim 2] The dissolved oxygen concentration of deaerated soy sauce is 0.5 pp.
The method for producing soy sauce according to claim 1, wherein the soy sauce is less than or equal to m.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2401079A JPH04210575A (en) | 1990-12-10 | 1990-12-10 | Production of soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2401079A JPH04210575A (en) | 1990-12-10 | 1990-12-10 | Production of soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04210575A true JPH04210575A (en) | 1992-07-31 |
Family
ID=18510938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2401079A Pending JPH04210575A (en) | 1990-12-10 | 1990-12-10 | Production of soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04210575A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007330125A (en) * | 2006-06-14 | 2007-12-27 | Kikkoman Corp | Method for producing liquid seasoning |
-
1990
- 1990-12-10 JP JP2401079A patent/JPH04210575A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007330125A (en) * | 2006-06-14 | 2007-12-27 | Kikkoman Corp | Method for producing liquid seasoning |
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