JPH0622459B2 - Low salt soy sauce manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention responds to the market demand for low salt soy sauce in response to the growing health preference for foods. The present invention relates to a method for producing soy sauce.

[Conventional technology]

Various methods have been established for the production of low-salt soy sauce, the main one of which is the physicochemical operation method using ordinary raw fried soy sauce, for example, concentrated soy sauce such as recharged soy sauce. Diluting method, ion-exchange membrane desalting method, ion-dispelling resin desalting method, permselective membrane desalting method, soy sauce is concentrated under reduced pressure, and then desalted. There is a method of adding ethanol as a corrosion inhibitor at the time of preparation. However, none of these methods is sufficient in terms of quality of taste and aroma, yield, equipment cost, operation, productivity, and other manufacturing costs, and a more practical method for producing low salt soy sauce is desired.

[Problems to be solved by the invention]

It can be said that soy sauce decomposition and fermentation technology under low salt at the current technical level is still in a very difficult situation. That is, although various attempts have been made as microorganism control methods for preventing abnormal fermentation, in reality, it is not possible to prevent spoilage when the normal moromi syrup content is below 12 to 13%. As one of the methods to deal with this, ethanol has been conventionally used,
Alternatively, a method of adding a preservative or the like to moromi mash at the time of preparation to decompose and ferment has been reported or is a known technique. However, in this method, ethanol or the like as a preservative has a great possibility of interfering in the fermentation aspect, and there remains a problem to be solved in terms of quality or cost.

Originally, the main microbial groups that contribute to normal soy sauce fermentation are the lactic acid bacterium Pediococcus halophilus, which has a high degree of salt tolerance, and the yeast Tygosaccharomyces lucii, which all have a strong fermenting ability under high salt concentration. It has fermented products mainly containing lactic acid and ethanol. Therefore, in ordinary soy sauce brewing, the flavor is brewed on the balance of both fermentation products within a certain range. In low-salt fermentation, not only this balance control becomes difficult, but various organic acids are mainly produced by various bacteria derived from koji, and various metabolites that are functionally recognized as saponification are contained in fermentation moromi. Accumulated. Among them, the production of a large amount of lactic acid and acetic acid by the strong acid-resistant heterofermentative lactobacillus group is recognized, and particularly the production of acetic acid, which is the volatile organic acid of the latter, remarkably impairs the flavor of fermentation moromi, The lower limit of growth PH of these probiotic bacteria groups under the salt content of Moromi juice 6 to 12% is 4.
It is around 0.

By the way, Aspergillus oryzae group that is usually used as Aspergillus oryzae of soy sauce
Aspergillus oryzae and Aspergillus soya are aerobic and vigorous compared to other koji molds,
The various enzyme groups that are produced and accumulated are excellent in potency, and in particular, the protease type which is a proteolytic enzyme and the amylase type which is a starch degrading enzyme have strong potency. In this case, neutral and alkaline proteases are particularly strong on the soy sauce koji raw material in which the protein source occupies a large proportion, and depending on the ratio of carbon to nitrogen of the koji raw material as a substrate (hereinafter abbreviated as C / N ratio). The enzyme titer balance of acidic, neutral and alkaline proteases is different. That is, by increasing the ratio of the nitrogen source, the neutral or alkaline protease system is enhanced, and conversely, by increasing the carbon source, the acidic protease system is enhanced. Usually, in soy sauce brewing, the nitrogen source is relatively large, the pH of the prepared moromi is about 6, and proteases that act near the neutral range particularly contribute to the decomposition of proteins.

Therefore, considering the physiological and enzymochemical characteristics of such Aspergillus oryzae, the pH of the introduced moromi is set to 3.5 to 4.5, decomposition while preventing decay, and the use of Aspergillus oryzae on the progress of fermentation is This leads to a decrease in the nitrogen dissolution utilization rate and is not always appropriate in the selection of Aspergillus oryzae in low-salt brewing.

(Structure of the invention) In view of such a situation, in the present invention, as a soy sauce koji mold, an excellent organic acid-producing ability is used, and a shochu-molding koji mold group that produces a large amount of active enzyme groups under acidic conditions is used. Make soy sauce koji and prepare it.
Adjust to 5 to 4.5, and adjust the salt water concentration so that the salt concentration of moromi sap is 6 to 12% (W / V), and decompose and ferment ripen it while preventing rot of moromi. Produces low-salt or low-salt brewed soy sauce.

[Means for solving problems]

Shochu Aspergillus Group Aspergillus
Kawachi, Aspergillus Saitoi, Aspergillus
Usami and the like refer to Aspergillus niger or its white mutant, which usually means a group of bacteria used for shochu brewing, and generally has a slightly weaker viability than Aspergillus niger, but it is mainly composed of citric acid. The enzyme group that has the ability to produce organic acids and that is produced at the same time has characteristics significantly different from Aspergillus oryzae. This bacterial group originally has a high biogenic acid ability as a physiological characteristic regardless of the C / N ratio of the koji-making substrate, so that the protease system that acts in the acidic range is extremely strong, and the neutral and alkaline protease systems. Is weak to none. Regarding the amylase system, although the liquefied amylase is weak, the saccharified amylase has a high titer and is acid resistant, and satisfies the necessary unit for decomposing soy sauce moromi. Therefore, when koji making is carried out with the ordinary soy sauce koji raw material using this shochu-molding koji mold group, a high degree of raw acid is recognized and a strong acidic protease and saccharified amylase are produced and accumulated. In particular, an acidic protease having an optimum pH of around PH3 exhibits a titer equivalent to that of a neutral protease of Aspergillus flavus.

Therefore, in the present invention, in order to prevent spoilage under a low salt content and to carry out normal fermentation, and to obtain a satisfactory nitrogen dissolution utilization rate of moromi in an acidic range, the shochu-aspergillus group is used. . The typical koji mold used here is universally used because it is a seed koji mold for shochu brewing, and it is easily available because it is commercially available. Kojiya Sanzaemon and those of the Kawachi Genichiro store in Kagoshima City, Kagoshima Prefecture are suitable for the present invention,
It is also readily available and available.

[Work]

Shochu aspergillus group Aspergillus kawachi, Aspergillus cytoii, Aspergillus usami, etc. are used as an aspergillus fungus, and koji is made and prepared according to a conventional method. In this case, the pH of the prepared moromi is usually around 4 although it varies depending on the koji mold species, the koji-making time, the temperature, and the mixing ratio of the raw materials.
Growth metabolism of microorganisms involved in rot occurring at 12% or less is suppressed. In this case, the charged PH may be supplemented or corrected with an organic acid, especially lactic acid, if necessary. On the other hand, the yeast used for soy sauce fermentation can work vigorously up to around pH 3.5. Therefore, yeast T. saccharomyces lucii is added at the same time as the charging or within a few days after the charging, and aeration and agitation are performed quite frequently, while the decomposition and fermentation proceed at room temperature from the beginning of the charging. Alcohol fermentation by yeast is almost completed within a few weeks to one month after the preparation, and the nitrogen dissolution utilization rate reaches 80% or more. After that, aging is promoted by slow decomposition and fermentation, and the fermentation process is completed after about 4 months.

Therefore, in the present invention, including protic acid bacteria even under low salt, while preventing rancidity and spoilage due to the growth of general bacteria, as a condition for carrying out a suitable yeast fermentation, a group of shochu-aspergillus superior in organic acid producing ability. You can make soy sauce malt and ferment it under low salt. In addition, when using the shochu-koji bacteria group to act,
Since the added moromi is close to the PH region where the acid protease system is most likely to act, the nitrogen dissolution utilization rate of moromi increases, and in addition,
Since it causes the proteolytic action under a low salt content, the inhibition of the enzymatic reaction by the salt of protease is relieved significantly,
The decomposition action is very good.

〔Example〕

 Hereinafter, examples of the present invention will be described.

Example 1 In the case of koji making, a mixture of defatted soybeans that had been steam-denatured and crushed wheat with a raw material weight ratio of about 52:48 was added,
Inoculated with the usual addition amount of Shochu Aspergillus fungus Aspergillus kawachi commercially available from Kojiya Sanzaemon, which is a seed koji manufacturing company, as continuous koji making at a koji making temperature of 30 ° C for about 45 hours. . Table 1 shows the results of a simple analysis of koji.

This soy sauce koji was prepared by adjusting the soy sauce koji to 11 to 12 and the salt water concentration of about 13.6% so that the salt content of the moromi juice was about 10%. As for the charging temperature, a low-temperature charging method of about 15 ° C. is usually adopted, but in the present invention, the charging temperature is 25 to 30 ° C. and this temperature is maintained during the fermentation period. On the third day, 0.5% (V / V) of soy sauce-fermenting yeast, Tigosaccharomyces lucii, was added while performing roughing every day after the preparation, and vigorous decomposition and fermentation were performed from the beginning of the preparation. After the addition of yeast, daily aeration and stirring were performed to promote the yeast fermentation and prevent the formation of the film-forming yeast on the surface of Moromi.
Alcohol fermentation progressed about 2 weeks after the preparation, and the state of moromi had become fairly uniform, so after that, stirring was performed once or twice a week to complete fermentation and ripening in 4 months, and squeezing was performed as usual. We obtained raw fried soy sauce. Tables 2 and 3 show analysis examples of raw fried soy sauce.

As a control, malt and fried soy sauce brewed by a conventional method were fried in Tables 1, 2 and 3. Here, the raw fried soy sauce obtained according to the present invention is adjusted to T / N 1.5% and Nacl 9.5% (hereinafter referred to as "", the raw fried soy sauce according to the present invention and the raw fried brewed by a conventional method are 4: Mixing at a ratio of 1 and adjusted to TN 1.5% and Nacl 9.5% (below:
And T.N1. Using normal re-prepared raw fried soy sauce.
After making 3 kinds of low-salt soy sauce, adjusted to 5% and Nacl 9.5% (hereinafter referred to as "), slightly adjusting the taste under the same conditions, heat at 80 ° C for 1 hour, and celite. After passing, a sensory test was performed for each.

As a result, has a high acidity, a strong sourness mainly composed of citric acid, has a tight taste, no raw material odor, and in the flavor, a flavor like soy sauce is brewed by alcohol fermentation, and there is no raw material odor, It was also found that there is no habit due to the difference in the koji mold type, and the range of use is wide as a low salt soy sauce with a well-balanced flavor and flavor. Is mixed with conventional soy sauce, it has the best balance of sourness, taste and aroma. Is equivalent to what is on the market as a reduced salt soy sauce by the dilution method, but it has a lack of taste and is not satisfying, and it has a strong bitter taste, and its aftertaste is not good. It was

Example 2 As the Aspergillus oryzae, Shochu Aspergillus or Aspergillus cytoii white mutant strain commercially available from Kojiya Sanzaemon, which is a manufacturer of Aspergillus oryzae, was used, and as in Example 1, malted rice, preparation, fermentation, and aging were carried out for 4 months. After squeezing with, low-salt raw fried soy sauce was obtained.
Table 4 shows a simple analysis example of koji, and Tables 5 and 6 show analysis examples of raw fried soy sauce.

A sensory test was conducted on the raw fried soy sauce obtained here. As with Example 1, the sourness was felt to be quite strong, but it had a refreshing and refreshing sourness and a rich taste. was there. Regarding the scent, the raw material odor disappeared due to vigorous alcohol fermentation, and the scent derived from Aspergillus oryzae had no habit and a rich fermented flavor was obtained.

Example 3 This example was carried out in order to see the difference in the decomposition and fermentation state of moromi and the brewed soy sauce under acidic conditions when using shochu-molding koji mold and ordinary koji mold for soy sauce.

Example 1 was performed using Aspergillus kawachi as the aspergillus and Aspergillus oryzae as a control, respectively.
I made koji after that. Table 7 shows a simple analysis example of each koji.

Thereafter, koji by Aspergillus kawachi was used to prepare and ferment in the same manner as in Example 1 and aging for 4 months, followed by pressing to obtain low-salt raw fried soy sauce.

On the other hand, in the control group, the salt content of moromi broth was adjusted to 10% in the same manner, but since it was necessary to correct the pH of the moromi mash, 1% of the capacity of moromi was added at the same time as the organic acid. . Thereafter, fermentation and ripening were performed in the same manner as in Aspergillus kawachi, and aging was carried out for 4 months, followed by pressing to obtain low-salt raw fried soy sauce.

Tables 8 and 9 show examples of analysis of the raw fried soy sauce according to the present Example 3.

When a sensory test was performed on the raw fried foods of the two wards obtained here, the control ward had a strong umami, a moderately strong sourness, an aroma close to that of ordinary brewed soy sauce, and a well-balanced aroma and taste.

On the other hand, in the test section, the umami was strong, but the sourness was also slightly strong, and the scent was slightly different from the control section in the aroma derived from Aspergillus oryzae, but it was a refreshing taste like brewed soy sauce without habit.

〔The invention's effect〕

In the soy sauce fermentation under low salt, not only the prevention of rotting is not complete and unstable, but also the satisfactory nitrogen dissolution utilization rate is not only achieved by simply controlling the charged PH as a conventional rotting prevention technique. There was a drawback that could not be obtained. According to the present invention, as is clear from the above description, stable fermentation and sufficient decomposition yield can be obtained under low salt and acidic conditions. Further, it is possible to make a variety of soy sauce by using the soy sauce according to the present invention or by mixing with the conventional soy sauce.

Claims (1)

[Claims] 1. A method for producing low-salt soy sauce, which comprises using shochu koji mold selected from Aspergillus kawachi, Aspergillus cytoii, Aspergillus usami, and Aspergillus awamori, which have excellent organic acid-forming ability as soy sauce koji mold. The pH of moromi is 3.5-4.5 at the time of preparation, and the salt water concentration is adjusted so that the salt concentration of moromi sap is 6-12% (w / v). , A method for producing low-salt or reduced-salt brewed soy sauce, which comprises fermenting and aging while preventing rot of moromi.