JPH05123132A - Production of soy sauce - Google Patents

Abstract

PURPOSE:To obtain in high yield soy sauce of high nitrogen concentration, rich in oligosaccharides by removing the oligosaccharides in raw material defatted soybeans, heating the resultant residues, mixing them with carbohydrates followed by addition of malted rice and then a saline solution to carry out fermentation of unrefined sake type. CONSTITUTION:For example, the oligosaccharides and organic acids contained in raw material defatted soybeans are extracted with water or water-contg. alcohol, and the resulting residues are heated to make a denaturation. The resultant residues are incorporated with raw material carbohydrates (e.g. wheat at 10-20wt.%, based on the raw material defatted soybeans) and the mixture is inoculated with malted rice fungi to produce malted rice, to which a saline solution is then added to carry out fermentation of unrefined sake type, thus giving the objective say sauce.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for efficiently producing soy sauce having a high nitrogen concentration.

[0002]

2. Description of the Related Art Soy sauce is usually made by using soybeans or defatted soybeans as protein raw materials and wheat as carbohydrate raw materials in equal weight. Soybeans or defatted soybeans as protein raw materials are cooked, and wheat is roasted and then crushed. The mixture is treated and mixed, planted with koji mold to make koji, soy sauce koji, mixed with a high-concentration saline solution, and fermented for 4 months to 1 year, then squeezed and filtered. Soy sauce is an essential seasoning for the Japanese diet as a basic seasoning since ancient times in Japan, and it is said that the present method of producing soy sauce was already established in the Edo period. In the soy sauce manufacturing process, raw material processing methods, temperature control of koji making, moromi temperature control, squeeze filtration and other technologies and mechanization have made considerable progress in yield and quality, but the basic model has not changed. It has been pointed out that the manufacturing process and period require a long period of time for manufacturing in the food industry, and that the nitrogen concentration of soy sauce is determined by the raw material blending and the concentration of salt solution charged.

In recent years, as a method for improving the productivity of these soy sauce production methods, a liquid koji method, an enzyme production method, a soy sauce production method using a bioreactor and the like have been studied, but they have not been completed.

[0006] The present inventors examined the improvement of the productivity of these soy sauce production methods, and as this method, examined a productivity improvement measure per unit step by increasing the nitrogen concentration of soy sauce. As a method of increasing the nitrogen concentration of soy sauce, a method of increasing the nitrogen concentration of the raw material and a method of decreasing the concentration of salt water to be charged are generally used, and the typical example of this method is found in tamari soy sauce. That is, the production method of tamari soy sauce is a method of maximizing the use ratio of defatted soybeans having a high nitrogen content and increasing the nitrogen concentration of moromi by minimizing the amount of saline solution, and the normal soy sauce fried nitrogen concentration is 1.8 g. A high nitrogen concentration of 2.0 to 2.4 g / dl can be obtained around / dl.

[0005]

However, this method of producing tamari soy sauce has the drawbacks that the koji making method is difficult, the operability such as stirring and squeezing of miso is poor, and the soy sauce aroma does not rise.

The present invention is directed to a method for producing soy sauce having a good fermented aroma similar to that of soy sauce by improving these drawbacks to increase the nitrogen concentration of moromi, and making the fermentation state of moromi and squeeze filtration into ordinary soy sauce. It is intended to be provided.

[0007]

Means for Solving the Problems The present invention has been made to achieve the above-mentioned object. The oligosaccharides and organic acids contained in the raw defatted soybeans are extracted with water or hydrous alcohol, and the residue is heated. After protein denaturation by the above, it was mixed with a carbohydrate raw material, the mixture was inoculated with Aspergillus oryzae to make koji, and salt water was added to the mixture to ferment the soy sauce to achieve such an object. It is a thing.

The above-mentioned object is also to extract oligosaccharides and organic acids contained in raw defatted soybeans with water or hydrous alcohol, and to subject the residue as it is or with an equal weight or less of a carbohydrate raw material to a puffing treatment under high pressure to form Aspergillus oryzae. It was also achieved by a method for producing soy sauce, which comprises inoculating and making malt, and adding salt solution to the mixture to ferment the mixed mash.

When oligosaccharides and organic acids are extracted from defatted soybean with water, water is added in order to minimize protein elution.
Adjust the pH near the isoelectric point of the protein. for that reason,
It is advisable to add a small amount of hydrochloric acid. Alternatively, a free cation exchange resin, preferably a strongly acidic cation exchange resin may be added to water. Elution of proteins can also be prevented by using hydrous alcohol as the extraction solvent. In the case of hydrous alcohol, the alcohol concentration is 40-80%
The degree is appropriate. Extraction can be performed multiple times.
The extraction rates of oligosaccharides and organic acids may be set from a practical point of view. The amount of water and hydrous alcohol used varies depending on the extraction rate, extraction conditions, etc., but in the case of water, the amount may be 2 to 10 times, preferably 3 to 5 times that of defatted soybean.

The extraction residue may be dried in the case of water extraction, but since 100 to 150% by weight of water is added and heated as a raw material treatment of defatted soybean, it is not necessary to dry it if it is just after extraction. is there. The heating is for protein denaturation of defatted soybean, and is performed by steaming or the like.

Further, in place of the conventional raw material processing method of adding water and steaming, in recent years, an extruder treatment has been carried out in which a koji raw material obtained by adding a carbohydrate raw material to defatted soybeans is treated at high pressure for a short time. In order to add water in processing raw materials,
In this method, the extracted defatted soybeans can be directly subjected to high pressure without adding a carbohydrate raw material.

The carbohydrate source is normally wheat, but other starchy sources can be used. The mixing ratio of carbohydrates is about 10 to 20% by weight relative to the raw defatted soybeans.

The thus-obtained mixture may be inoculated with koji mold according to a conventional method for producing soy sauce to make koji, and salt water may be added to the mixture to ferment the mixed soy sauce.

On the other hand, the sugar solution by-produced by the high protein content of defatted soybean contains many oligosaccharides. This oligosaccharide is a useful component which has been attracting attention as a growth factor of Bihidus having an intestinal regulating action, and can be used as a raw material for producing these oligosaccharides. However, this sugar solution is not only supplemented with sugar for fermentation by storing the sugar solution and using it as the salt water for the preparation of koji, but usually oligosaccharides are decomposed by lactic acid bacteria in the koji-making process of soy sauce. By adding it during the fermentation process, it becomes possible to produce soy sauce fried containing oligosaccharides. In particular, in the case of using a free cation exchange resin at the time of extraction, the inorganic salt is adsorbed and removed by the cation exchange resin, and by further removing the organic acid by adsorption with the anion exchange resin, soy sauce with a more preferable flavor is obtained. Is obtained.

[0015]

In the method for producing tamari soy sauce, the use ratio of wheat, which is a sugar source, is reduced by increasing the use ratio of defatted soybeans having a high protein content. In this method, the nitrogen concentration of moromi is increased, but the fact that fermentation is not promoted due to the decrease of sugar source is linked to the decrease of soy sauce aroma. In the present invention, the wheat ratio is used to such an extent that the fermented aroma is not decreased, and as a method of increasing the protein ratio of defatted soybean, removal of soluble oligosaccharides among carbohydrates that occupy about half of defatted soybean. Solves this problem by using defatted soybeans produced by a method that increases the absolute amount of protein.

Defatted soybeans include, for example, 50% protein, 40 carbohydrates.
%, Moisture is 10%, wheat is, for example, 15% protein, carbohydrates
75% and water content 10%. If these two are mixed in equal amounts, it means that koji is made with 33% protein and 57% carbohydrate as the raw material ratio of koji. In defatted soybeans, soluble oligosaccharides account for about 50% of carbohydrates, and defatted soybeans from which these oligosaccharides have been removed are 65% protein and 25% carbohydrates. When this is mixed with wheat in equal amounts, the protein ratio becomes 40% protein and 50% carbohydrate, and the protein ratio is 7%.
% Can be increased. In addition, the moromi, which is made from koji made from this material, has a reduced defatted soybean weight due to the removal of the raw material oligosaccharides.
Since the amount of wheat is reduced by 20%, the actual amount of protein increase in the koji raw material per unit is increased by about 9% by using the same weight of wheat. Based on this principle, by increasing the nitrogen concentration of raw materials and increasing the amount of koji and moromi added per unit, we reduce the amount of wheat used and secure a high nitrogen productivity of 20% higher than conventional methods. You can

[0017]

【Example】

Example 1 To 10 kg of defatted soybean (total nitrogen (TN) 8%, crude protein 50%)
Add 60 liters of water and add strong acid cation exchange resin (SK
# 1B) Stir in the presence for 1 hour and then filter. After removing the filtrate, wash it with 10 liters of water, and wash the cake with 80
Dry at ℃. Thus, high protein defatted soybeans having a water content of 10%, a TN content of 10% and a crude protein content of 63% are obtained. To 3 kg of this high-protein defatted soybean, 1.2 times the amount of warm water was added, and the mixture was boiled at 1 atm for 30 minutes and cooled. As a raw material for wheat, 3 kg of wheat is roasted, then crushed by cooling, mixed and inoculated with koji mold to produce solid koji. On this koji
22.5 g / dl of cold saline 10.8 liters was added and the temperature was 5 ℃,
After 3 weeks, moromi fermentation was carried out at 30 ° C.

A common standard charging method in each example was to ferment 3 kg of defatted soybeans and 3 kg of wheat with 15 water of a salt solution of 22.5 g / dl for 3 months fermentation and aging for 1 month.

The results of squeezing the moromi mash for 4 months are shown in the table below. The results of Comparative Example are the same as in Example 1 except that the oligosaccharide was not extracted.

[0020]

[Table 1]

The soy sauce produced in Example 1 was subjected to sensory evaluation comparison with the soy sauce of the usual example produced at the same time. The sensory method was a 10-point method for appearance color, taste, and scent, and Example 1 was evaluated with 5 points for the comparative example. The evaluation panel was conducted by 20 boys. For the evaluation, a white porcelain dish was used for the appearance, a liquor mouth was used for the scent, and the taste was diluted 10 times with distilled water. The average score of the panel of 20 people was as follows.

[0022]

[Table 2]

Example 1 has a reddish color tone as compared with the comparative example, has an appropriate thickness, has a small offensive odor, and has a brewed aroma.
It was confirmed that this is soy sauce with a lot of taste and saltiness.

Example 2 To 10 kg of defatted soybean (total nitrogen (TN) 8%, crude protein 50%)
Add 40 liters of water and add strong acid cation exchange resin (SK
# 1B) Stir at 50 ° C. for 30 minutes in the presence and then filter.
After removing the filtrate, it is further washed with 10 liters of water. Furthermore, water is squeezed and removed, and the cake is extruded at 160 ° C.
And swell by high-pressure denaturation treatment for a short time. The defatted soybeans are sprayed with warm water at 60 ° C., and a commercially available seed koji mold mixed with 50 g of wheat flour having a water content of 48% is sprayed to produce defatted soybean-only koji. To the koji, 13 liters of 18 g / dl of saline was added, and the mash was filtered at an initial stage of 5 ° C. and one week later at 30 ° C. for 3 weeks of moromi mashing.

The analysis value of the filtrate was T-N of 2.2 g / dl and high nitrogen, and the aroma components such as alcohol were less than those of the raw fried one, but the light-colored seasoning liquid with less sugar content and less browning was prepared in a short time. It could be produced in high yield.

[0026]

[Table 3]

Example 3 When producing soy sauce using defatted soybeans obtained by removing soluble oligosaccharides by water extraction from raw defatted soybeans by the method of Example 1, 38 liters of extracted sugar solution is separated. This sugar solution contains 4% oligosaccharides as the total sugar, and its sugar composition is
It contained 40% oligosaccharides in addition to 30% monosaccharides and 30% sucrose. This sugar solution was concentrated to 10.8 liters, and moromi was produced by using it as a salt-dissolved water at the time of preparing salt water for koji which was treated in the same manner as in Example 2, and fermented and aged. The raw fried produced from this moromi had TN 1.85 g / dl and Nacl 16 g / dl. This raw fried sugar content was 3.0 g / dl, and its sugar component composition monosaccharide was 30%, disaccharide 20% and oligosaccharide was 50%. The oligosaccharides were mainly stachyose, raffinose and trehalose.

In the soy sauce raw fried produced by the usual method, about 50% of the oligosaccharides contained in the raw soybeans at the time of koji making were decomposed and assimilated, and the presence of oligosaccharides was 10% of the total sugars. It was

[0029]

INDUSTRIAL APPLICABILITY As described above, by using defatted soybeans obtained by extracting oligosaccharides from defatted soybeans in the soy sauce production process, a deep-fried chicken with a high nitrogen concentration and a high oligosaccharide content can be produced in a high yield. It is possible to improve the quality and productivity of soy sauce production as compared with the conventional method.

When the oligosaccharides extracted and separated from these defatted soybeans are used as a koji raw material, bacteria other than koji mold during koji production, particularly when grown during soy sauce koji production, lowers the pH of koji and results in moromi fermentation. It is possible to inactivate the growth of natto bacteria and non-salt-tolerant lactic acid bacteria that affect the production of malt having a high pH with less miscellaneous bacteria, improve moromi fermentation, and improve the yield of fried foods, and high quality. It was possible to produce fried chicken.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Masaki Kashiwara 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Kawasaki Plant (72) Inventor Nagayoshi Kitada 1-Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa 1 Ajinomoto Co., Ltd. Kawasaki Plant

Claims (3)

[Claims] 1. The oligosaccharides and organic acids contained in the raw defatted soybeans are extracted with water or hydrous alcohol, the residue is subjected to protein denaturation by heating and then mixed with a carbohydrate raw material, and the mixture is inoculated with Aspergillus oryzae. A method for producing soy sauce, which comprises making koji and adding salt water to the mixture to ferment the mixed mash. 2. The oligosaccharides and organic acids contained in the raw defatted soybeans are extracted with water or hydrous alcohol, and the residue is subjected to a swelling treatment under high pressure as it is or with a carbohydrate raw material of equal weight or less and inoculated with Aspergillus oryzae. A method for producing soy sauce, which comprises making koji and adding salt water to the mixture to ferment the mixed mash. 3. The method for producing soy sauce according to claim 1, wherein the salt solution is prepared using the oligosaccharide and the organic acid-containing solution obtained by the extraction.