JPH05227915A - Production of soy sauce having enhanced flavor - Google Patents

Abstract

PURPOSE:To efficiently obtain the subject soy sauce having a mellow fragrance by fermenting a saccharized material of rice, wheat, etc., with an enzyme with yeast of refined SAKE (rice wine) and adding the prepared unrefined fermented material to soy sauce. CONSTITUTION:A saccharized material of rice, wheat and/or maize with an enzyme is fermented with yeast of refined SAKE and the prepared unrefined fermented material or its squeezed solution is added to soy sauce to give the objective soy 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 producing soy sauce, and more particularly to a method for producing soy sauce having an enhanced flavor.

[0002]

2. Description of the Related Art Conventionally, for example, a method in which an enzymatic decomposition product of red nuka or tiger nuka is used as a flavor liquid, and this is added to soy sauce to enhance the flavor, a hydrolyzate of soy sauce koji is fermented with a yeast of the genus Tollopsis to give a flavoring agent It is known to add this to soy sauce. However, since the flavor liquid is not a fermented product, the former method is not suitable because no flavor component such as higher alcohol is produced, and when it is added to soy sauce, the flavor cannot be harmonized. In the latter case, although the flavor is a fermented product, soy sauce koji is used as a raw material, and since it is due to soy sauce yeast, the production of aroma components such as higher alcohols is small, and it is added to soy sauce. In this case, the effect of improving the flavor is not sufficient.

[0003]

DISCLOSURE OF THE INVENTION The present invention overcomes the above-mentioned drawbacks to obtain a fermented product having an excellent flavor, and the fermented product is added to soy sauce to enhance the flavor. It was made for the purpose of producing a soy sauce to which fragrance was added.

[0004]

Means for Solving the Problems As a result of various studies conducted by the present inventors in order to achieve the above-mentioned object, as a result of fermenting a saccharified product of rice, wheat or corn enzyme with sake yeast, the flavor is excellent. It was found that the flavor is remarkably enhanced when moromi (fermented product) is obtained and added to soy sauce, and the present invention has been completed based on this finding.

That is, according to the present invention, a saccharified product of rice, wheat and / or corn enzymes is fermented with sake yeast, and the obtained moromi or its juice is added to soy sauce to enhance the flavor. It is a soy sauce manufacturing method.

The present invention will be described in detail below. First, the raw materials used in the present invention are rice, wheat or corn, which may be used alone or in combination. The rice may be either non-glutinous rice or non-glutinous rice, but non-glutinous rice is preferable, and pearled rice is preferable. Examples of the wheat include wheat, barley, barley, rye, and the like. Among them, wheat is preferable, and pearled one is preferable. Any kind of corn may be used regardless of the type.

Saccharification of the raw material with an enzyme may be carried out by either a method using an enzyme agent or a method using koji. First, the case of saccharifying a raw material with an enzyme agent will be described. The raw material is subjected to pretreatment such as pressing, crushing, and crushing. Among them, crushing is preferable, and crushing is preferably performed so as to pass 12 mesh (Taylor mesh).

Next, the raw material is sterilized, gelatinized, and liquefied, but this method is not particularly limited, and examples thereof include the following modes. (1) Add water and enzyme α-amylase to the raw material,
5 to 120 ° C., preferably 75 to 110 ° C., 10 minutes to
Treatment for 3 hours, preferably 20 minutes to 2 hours, sterilization, α
Method for simultaneously performing liquefaction and liquefaction (2) After adding water to the raw material and heat-treating at 90 to 110 ° C. for 10 to 30 minutes to sterilize and α-form, add α-amylase, and perform the same as in (1) Method of liquefying under conditions (3) For example, expansion device by air flow heating method (Japanese Patent Publication No. 46
-34747), etc., using a gauge pressure of 4 kg / c
m ² or more, with superheated steam of a temperature 160 to 250 ° C. 2 to 1
After heating and swelling for 5 seconds to sterilize and gelatinize, water and α-amylase are added and liquefied under the same conditions as in (1) above.

The amount of water added at this time is based on the weight of the raw material.
The amount is usually 2.5 to 5 times, preferably 3 to 4 times. The liquefying enzyme agent α-amylase may be of any origin, and for example, a commercially available one, or one obtained from a culture of α-amylase-producing bacterium is used. The amount of the enzyme α-amylase added is 50 to 500 u / g, preferably 100 to 500, based on the weight of the raw material.
300 u / g [α-amylase activity (u) is according to JIS method]. In the liquefaction, it is preferable to continuously stir.

Next, the liquefied product obtained is cooled to 30-65.
When the temperature reaches 0 ° C, preferably 40 to 55 ° C, the enzyme agent glucoamylase is added to start saccharification. The enzyme agent may be of any origin, and for example, a commercially available one, or one obtained from a culture of a glucoamylase-producing bacterium is used. The addition amount of the glucoamylase is 20 to 150 u / g, preferably 50 to 100 u / g based on the weight of the raw material [glucoamylase (u)
Is based on the Lehmann-Schooll method]. Then, after adding the glucoamylase, 12 to 48
The liquefaction is saccharified by operating for a period of time, preferably 24-36 hours, with occasional stirring.

At this time, it is preferable to add cellulase at the same time because the fermentation efficiency in the subsequent step is improved. Further, other suitable enzyme such as protease may be allowed to be present. Particularly, when rice is used as a raw material, the presence of protease is preferable because liquefaction by the α-amylase action is more efficiently performed. In this way, by saccharifying and saccharifying rice, wheat or corn with an enzyme agent aseptically or almost aseptically, a good saccharified solution having no undesired taste due to contamination of various bacteria can be obtained. The saccharified solution usually contains 15 to 30% (W / V) of sugar as glucose.

Next, when koji-making and saccharification are carried out using the above-mentioned raw materials, the koji-making may be carried out according to a conventional method, for example, by dipping the raw materials in water to a water content of 30 to 40%, After steaming, sterilization, and cooling, seed koji [Aspergillus oryzae] is inoculated, and koji is made at 25 to 45 ° C. for 40 to 50 hours. During this period, appropriate care is performed by a conventional method. Any kind of seed koji may be used as long as it produces liquefying and saccharifying enzymes. For example, Aspergillus oryzae IFO 301
03, Aspergillus oryzae IFO 30113,
Further, commercially available seed koji or the like is effectively used. The koji thus obtained is mixed with, for example, a raw material steamed product having a raw material weight of 0 to 5 times and water of 2 to 15 times to saccharify. Further, as another saccharification method, there is a so-called step preparation in which the koji and steamed products to be saccharified are added to the liquor mother described later in 2 to 4 times [for example, "Sake production technology", p. 70, Showa 5
March 30, 2014, published by the Japan Brewing Association, etc.].

In the present invention, sake yeast is used for fermentation of the saccharified liquid. The sake yeast is not particularly limited and, for example, commercially available yeast is effectively used, and examples thereof include Saccharomyces cerevisiae (Sacc
Harmonyces cerevisiae Association No. 6 yeast, Saccharomyces cerevisiae Association No. 7 yeast, Saccharomyces cerevisiae Association No. 12 yeast, Saccharomyces cerevisiae Association No. 701 yeast (all manufactured by the Japan Brewing Society) and the like are preferable. The inoculation amount of the sake yeast with respect to the saccharified solution is appropriately 10 ⁵ to 10 ⁶ cells / ml.

Regarding the timing of adding sake yeast, in the case of saccharification with an enzymatic agent, it is preferable to add immediately after the addition of glucoamylase or 120 minutes after the addition. Further, in the case of saccharification with koji, it is preferable to add it as a liquor mother at the beginning of the charging by a conventional method. By doing so, saccharification and fermentation are performed in parallel. In the case of saccharification with an enzymatic agent, fermentation conditions are 15 to 35 ° C, preferably 20 to 30 ° C, and 3 to
It is 7 days (70 to 170 hours), preferably 4 to 5 days (90 to 120 hours). In the case of saccharification with koji, the temperature is 10 to 35 ° C. and the temperature is 5 to 25 days [eg, “Sake Brewing Technology”, p. 172, March 30, 1979, Japan Brewing Association]. Issue etc.]. Fermentation control during this period is not particularly limited and may be performed according to a conventional method.

The moromi (fermented product) thus obtained is usually
It contains ethanol 7 to 20% (V / V), isoamyl alcohol 100 to 500 ppm, total acid 2 to 5 ml, and the like. And, the moromi is rich in aromaticity, contains a large amount of a higher alcohol such as isoamyl alcohol, and is harmonious and excellent as a flavor liquid,
By adding this to soy sauce, it is possible to obtain soy sauce having a mellow aroma in which the flavor is remarkably enhanced and the aroma of soy sauce is particularly enhanced. In particular, when rice is used as a raw material, ginjo aroma can be added.

In the present invention, the soy sauce to which the moromi is added is not particularly limited. That is, for example, any soy sauce produced by the main brewing method, the new brewing method, or the amino acid mixing method may be used, and the types of koikuchi soy sauce, light soy sauce, white soy sauce, and the difference in salt concentration Salt soy sauce, reduced salt soy sauce, etc.), and also any of soy sauce moromi or soy sauce obtained by pressing it.

The addition of the moromi to the soy sauce may be the moromi itself or the squeezed liquid obtained by pressing the moromi. The timing of addition may be at any stage, such as aging soy sauce moromi, soy sauce before or after being squeezed, but from the viewpoint of squeezing operation, soy sauce moromi, and from the viewpoint of sterilization. Before firing, it is preferable. Of course, the juice can be sterilized separately and added to the soy sauce after burning. The addition amount of the moromi or its juice to soy sauce is 1 to 30%.
(V / V) is preferable, and 5 to 15% (V / V) is particularly preferable. Further, as a method for adjusting the degree of flavor enhancement to soy sauce, in addition to appropriately selecting the addition amount, if necessary, the juice is appropriately treated with a suitable adsorbent such as activated carbon, or vacuum distillation is performed. It is also possible to employ a method in which the soy sauce is added with the product obtained by concentration (for example, collection of aroma components and the like) using a method or the like.

[0018]

According to the method of the present invention, the moromi obtained by fermenting saccharified products of rice, wheat or corn with enzymes by sake yeast is excellent in harmonious flavor.
It is most suitable as a flavor enhancer for soy sauce, and by adding this to soy sauce, it is possible to produce soy sauce having a mellow aroma in which the flavor is remarkably enhanced and particularly the aroma of soy sauce is enhanced.

[0019]

EXAMPLES Examples will be shown below. Example 1 130 g of crushed rice (polished rice), wheat and corn were placed in a 2 l Erlenmeyer flask, and 50 g of water was added to each of them.
0 ml, enzyme α-amylase (α-amylase 80
0, product name of Ueda Chemical Industry Co., Ltd.) 200 u / g of raw material was added, followed by heating at 100 ° C. for 30 minutes, sterilization and liquefaction. When each was cooled and the temperature dropped to 50 ° C, 70 u of enzyme agent glucoamylase (Sumizyme R, trade name of Shin Nippon Chemical Industry Co., Ltd.) / Raw material g was added, and when the temperature dropped further to 30 ° C, sake yeast was added. Saccharomyces cerevisiae Society No. 7 yeast (manufactured by the Japan Brewing Society) was added at 2 × 10 ⁶ cells / ml and fermented at 28 ° C. for 100 hours. For rice, the enzyme agent protease [Sumizyme LP-85, trade name by Shin Nippon Chemical Industry Co., Ltd.] 7 u / raw material g [protease activity (u) according to Folin A method] was added together with glucoamylase. Table 1 shows the analytical values of the squeezed juice of each mash thus obtained.

Table 1 Ethanol Isoamyl Al Total Acid pH% (V / V) Coal (ppm) ────────────────────────────── ─── Rice 10.4 264 2.7 4.2 Oat 8.8 231 2.5 4.8 Maize 10.1 416 2.1 4.7

Next, 8% of this juice is added to the brewed raw soy sauce.
(V / V) was added, and the soy sauce flavor obtained by burning in a conventional manner was subjected to a sensory test by 13 skilled panelists. The results are shown in Table 2. The control was corrected by adding ethanol corresponding to the added juice and water so that the salt concentration was the same as in the test section.

Table 2 Discrimination test Preference test sample Correct answer number Judgment of correct answer preference ───────────────────────────────── (A) Rice 7 1% significant 9 1% significant control 2 − ──────────────────────────────── (B) Wheat 6 5% Significant 10 1% Significant Control 4 − ──────────────────────────────── (C) Corn 65 % Significant 11 1% Significant control 5 − ──────────────────────────────────

From Table 2, it can be seen that the soy sauce obtained by the method of the present invention is excellent in that the flavor is remarkably enhanced as compared with the control. Furthermore, most of the correct respondents in the taste test evaluated that the soy sauce obtained by the method of the present invention has a rich scent that enhances the scent of soy sauce. The content of isoamyl alcohol in each sample subjected to the sensory test is (A) of the present invention.
32ppm, (B) 29ppm, (C) 44pp
m was about 2.5-3.5 times 12 ppm of the control.

Example 2 Rice koji (80 g as raw material weight) obtained by conventional method using 80% whitened rice and Aspergillus oryzae IFO 30103 seed koji, and this steamed rice (8% as raw material weight)
00g) and 1400 ml of water are equally divided into 4
It was added continuously for a day and saccharified and fermented at 25 ° C. for a total of 20 days. The sake liquor was mixed with rice malt (25 g as a raw material weight), steamed rice (75 g as a raw material weight), 125 ml of water and a small amount of lactic acid obtained in the same manner as described above, and the sake yeast Saccharomyces cerevisiae Association No. 7 yeast was added to the mixture. (Manufactured by the Japan Brewing Society) was inoculated at a rate of 10 ⁶ cells / ml, and the inoculum was 1 at 25 ° C.
It was cultured for 0 days. The analytical values of the squeezed juice of sake moromi thus obtained are as follows: ethanol 17% (V / V), isoamyl alcohol 385 ppm, total acid 2.8 ml, pH
It was 3.8.

Next, 6% of this squeezed juice is added to the brewed raw soy sauce.
(V / V) was added, and the flavor of soy sauce (referred to as "the present invention" in the table) obtained by burning in a conventional manner was subjected to a sensory test by 12 trained panelists. The results are shown in Table 3. The control was corrected by adding ethanol corresponding to the added juice and water so that the salt concentration was the same as that of the soy sauce of the present invention.

Table 3 Identification test Preference test sample Number of correct answers Judgment of number of correct answers ─────────────────────────────── Invention 8 1% Significant 10 1% Significant Control 2--────────────────────────────────

From Table 3, the soy sauce of the present invention is
It can be seen that it is excellent in that the flavor is remarkably enhanced. Furthermore, most of the correct respondents in the taste test evaluated that the soy sauce of the present invention has a mellow aroma to which a ginjo aroma is added and the aroma of soy sauce is enhanced. The content of isoamyl alcohol in each sample subjected to the sensory test was 30 ppm in the present invention, which was 7% of that in the control.
It was about 4.5 times ppm.

Example 3 A mash was obtained in the same manner as in Example 2 except that 80% polished wheat was used instead of polished rice. The analysis value of the squeezed juice of moromi obtained in this way was ethanol 12% (V / V),
330 ppm isoamyl alcohol, 4.2 ml total acid,
The pH was 4.0. 7% of this squeezed juice in brewed raw soy sauce
The soy sauce obtained by adding (V / V) and firing by a conventional method had a rich aroma in which the flavor was enhanced and the aroma of soy sauce was enhanced.

Claims (1)

[Claims] 1. A method for producing a soy sauce having an enhanced flavor, which comprises fermenting a saccharified product of rice, wheat and / or corn enzymes with sake yeast and adding the obtained moromi or its juice to soy sauce. ..