JPH0611224B2 - Dark soy sauce manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a method for producing a dark-colored soy sauce having a good flavor.

<Prior Art> Soy sauce is produced mainly from soybean, wheat and salt,
Amino acids and sugars produced in the brewing process over a long period of time, organic acids and the like as a taste component, it is an ancient Japanese seasoning in which a wide variety of aromatic components such as alcohols and esters are arranged in a well-balanced manner. Due to its flavor characteristics, it has recently come into the limelight as a new universal seasoning even in Western countries.

This soy sauce has recently been in the direction of low salinity and light coloration, and therefore research in this direction is active, but dark soy sauce is hardly neglected. On the other hand, there is a strong demand for dark colored soy sauce in processed foods, such as the rice cracker industry and the soup sauce industry. The current situation is to use dark soy sauce.

Further, a method of adding acetic acid or a salt thereof to soy sauce or a method of adding pentose to soy sauce for the purpose of obtaining powdery soy sauce having low hygroscopicity for the purpose of improving shelf life is known. For the purpose of obtaining soy sauce, a method of simultaneously adding a saccharide and an organic acid to soy sauce is not known.

<Problems to be Solved by the Invention> As described above, the dark-colored soy sauce obtained by excessive heating is
All of them had problems such as low degree of dark color and poor quality.

The present inventors provide a dark soy sauce for food coloring that can easily obtain a desired chromaticity without using caramel or a synthetic coloring agent when producing a seasoning or the like based on soy sauce. We started development as a purpose.

<Means for Solving Problems> The present inventors can easily adjust the target chromaticity by adding a saccharide and an organic acid or a salt thereof to soy sauce and heat the soy sauce to obtain a good flavor. It was found that dark soy sauce can be obtained.

The present invention has been made on the basis of the above findings, and is a method for producing dark soy sauce, which is characterized by adding sugars and an organic acid or a salt thereof to soy sauce, and then heating the soy sauce.

Hereinafter, the present invention will be described in detail.

First, the soy sauce used in the present invention is not particularly limited, and any soy sauce such as natural brewed soy sauce, chemical soy sauce, dark soy sauce, light soy sauce, raw soy sauce, and fired soy sauce can be used. In addition to the above soy sauce, a hydrolyzed solution obtained by enzymatically or chemically hydrolyzing a soy sauce manufacturing material can be used.

Next, saccharides used in the present invention include hexose,
For example, glucose, fructose, galactose, etc., pentoses, such as xylose, arabinose, etc., sucrose,
Lactose and the like are used alone or in combination.

Any organic acid may be used as long as it is harmless to food hygiene, and is commercially available as a food additive, for example, acetic acid, lactic acid, formic acid, tartaric acid, oxalic acid, citric acid, malic acid, and amber. Acids or the like, or their sodium salts, potassium salts, ammonium salts and the like, and preferably the salts of the above organic acids are used.

As the acid used in the present invention, the above-mentioned organic acids and salts thereof are used, but inorganic acids such as phosphoric acid, carbonic acid and salts thereof can also be effectively used.

Next, the sugar and the organic acid or salt thereof are added to soy sauce.

The present invention is characterized by adding a saccharide and an organic acid or a salt thereof to soy sauce, respectively, and by adding a saccharide alone or an organic acid or a salt thereof, there is little coloring effect even when it is heated. . Further, if the addition amount is too small, the coloring effect is small even if heated, and conversely, if the addition amount is too large, the coloring effect becomes constant, so that addition of more than that is uneconomical. Therefore, the amount of sugar added is 5 to 50% (W / V), preferably 25 to 40%, relative to the amount of soy sauce.
(W / V), the addition amount of the organic acid or its salt is 5 to 30% (W / V), preferably 15 to 25% (W
/ V).

Then, heat treatment is performed.

If the heat treatment condition is too low, the coloring effect is small,
On the other hand, if the temperature is too high, the product may have a bitter taste or a foul odor, and precipitates may be adversely affected. Therefore, about 5 to 15 minutes at around 120 ° C as a guide, depending on the desired degree of coloring, If the temperature is low, increase the heating time. If the temperature is low, increase the heating time. The heating means may be any means, for example, air, saturated steam, gas such as superheated steam,
A liquid such as water, oil, or a commercially available heat medium can be used as the heat medium. Further, in the heat treatment, if aeration and agitation are performed using, for example, air or oxygen, the coloring effect can be further enhanced.

Further, the heating device may be of any shape and structure regardless of whether it is a batch type or a continuous type.

In this way, by adding a saccharide and an organic acid or a salt thereof to soy sauce and subjecting it to heat treatment, highly colored dark soy sauce with a good flavor can be obtained.

This dark-colored soy sauce can be used as it is or powdered by a conventional method as a powdered dark-colored soy sauce, for example, for coloring foods such as seasonings of rice crackers, soups and the like.

Next, the present invention will be described with reference to experimental examples.

Experimental Example Glucose was used as the saccharide and sodium acetate was used as the organic acid salt, and the optimum addition amount of each was investigated.

First, take 10 ml of thick-mouthed soy sauce in a 20-ml test tube, add glucose and sodium acetate in the addition amounts shown in Table 1, cover with aluminum foil, and heat at 120 ° C for 15 minutes using an autoclave. Treatment was performed to obtain dark soy sauce.

Each color of the resulting dark-colored soy sauce was measured, and the results are shown in Table 1.

As shown in Table 1, simple heating of raw soy sauce did not cause much coloring, and coloring of raw soy sauce by adding only glucose or sodium acetate to the raw soy sauce caused little coloring. On the other hand, according to the method of the present invention, raw soy sauce added with glucose and sodium acetate at the same time and heated,
Each was markedly colored depending on the amount added. The optimum amount of sodium acetate added is approximately 20% when glucose is fixed (20%), and the optimum amount of glucose added when sodium acetate is fixed (20%) is
It was 25%.

<Examples> Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 10 ml of concentrated raw soy sauce was placed in a 20 ml test tube, 30% of glucose and 20% of various organic acid salts shown in Table 2 were added thereto, each was covered with aluminum foil, and autoclaved at 120 ° C. for 15 Heat treatment was performed for a minute to obtain dark soy sauce.

The colors of the obtained dark-colored soy sauce were measured, and the results are shown in Table 2 and an example of component analysis values is shown in Table 3.

As shown in Table 2, each organic acid salt had a coloring promoting effect.

Application example 1. Among the above examples, dark soy sauce obtained by adding glucose (30%) and sodium acetate (20%) to raw soy sauce was used as a coloring agent to prepare a yakitori sauce (test product).
The control product used caramel as a coloring agent.

The composition is shown in Table 4.

Using the sauce shown in Table 4, a panel of 14 people was used for the baking test. The results are shown in Table 5.

As shown in Table 5, the color, the scent, the taste and the test product were preferred, and the color was particularly preferred.

Application example 2. Among the examples, somen soup (test product) was prepared by using dark soy sauce obtained by adding glucose (30%) and ammonium acetate (20%) to raw soy sauce as a coloring agent. The control product used caramel as a coloring agent.

The formulation is shown in Table 6.

Using the soup sauce (diluted 4.5 times) shown in Table 6, a panel of 9 people was used to sample somen. The results are shown in Table 7.

As shown in Table 7, the test products were particularly preferred in terms of color and taste.

<Effects of the Invention> The present invention makes it possible to obtain a highly colored dark-colored soy sauce by a simple method of adding sugars and organic acids or salts thereof that are harmless to food hygiene to soy sauce and performing heat treatment. Is.

The dark-colored soy sauce obtained by the present invention is much more colored than the conventional method of heating soy sauce, and is of good quality having the flavor of soy sauce.

Then, when producing foods such as various liquid seasonings, by using the dark soy sauce according to the present invention, it is possible to easily color the desired chromaticity with a small amount without using caramel or a synthetic colorant. .

In addition, compared to the one using caramel, it has a stronger reddish color, has a favorable color tone, can obtain foods with excellent aroma and taste, and can be effectively used as various food coloring soy sauces, food industry Can contribute to.

Claims (1)

[Claims] 1. A method for producing a dark soy sauce, which comprises adding sugars and an organic acid or a salt thereof to soy sauce and then heating the mixture.