JPH0670712A - Method for squeezing and filtering unrefined soy sauce - Google Patents

Abstract

PURPOSE:To improve filtering characteristics in squeezing and filtering unrefined soy sauce in a soy sauce producing process. CONSTITUTION:Silica gel is added to unrefined say sauce, which is compressed and filtered.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of squeezing and filtering soy sauce moromi to separate raw fried soy sauce from soy sauce moromi.

[0002]

2. Description of the Related Art In the process of producing soy sauce, soybean and wheat are used as raw materials and koji is used as a raw material to prepare moromi mash. After fermenting and aging this moromi mash, the raw fried soy sauce is taken out, the raw fried soy sauce is placed in a tank to remove precipitates, and the supernatant liquid is subjected to a burning treatment or the like to obtain a product. For soy sauce moromi, the raw materials soybean and wheat are steamed and roasted and split, respectively, and then seed malt is mixed with these soy sauce raw materials to make koji, and then salt water is mixed and charged. Manufactured by. The thus-prepared moromi is fermented and aged for about 6 months to 1 year, and the moromi after aging is subjected to solid-liquid separation by pressing and filtering, and the raw soy sauce is taken out.

In such a moromi squeezing process, there is a problem that the squeeze filterability is hindered by the viscosity of the moromi and the clogging of the filter cloth. Such viscosity and clogging of filter cloth are caused by ingredients derived from raw materials such as soybean high molecular polysaccharides and pectin, fine particles in moromi mash such as decomposition residues of raw materials, and koji and moromi. It is believed that the various microorganisms involved are responsible for this.

As a method for squeezing and filtering moromi, a method is used in which moromi is wrapped thinly in a filter cloth made of chemical fiber, and several mashes are stacked and pressed. The squeezing process is the natural dripping after the filling of moromi (1st day), the preloading process (2nd day),
Complete through the push-off process (3rd day). In these squeezing processes, moromi which is difficult to squeeze and filter may occur due to various components as described above. When the moromi that is difficult to be squeezed and filtered is squeezed in this way, the natural dripping becomes significantly worse, the amount of moromi stuffing is limited, and the processing capacity per day is significantly reduced. Further, when such moromi is squeezed, the soup cannot be sufficiently separated even in the subsequent precompression step and press-cutting step, and the recovery rate of raw fried soy sauce in the squeezing step is significantly reduced. As a method for solving such a problem, a method of adding an enzyme agent to moromi and a method of adding diatomaceous earth, calcium carbonate or the like have been tried.

[0005]

However, in the method of adding an enzyme agent to moromi, salt concentration, pH,
Also, the enzyme is easily deactivated depending on the temperature and the effect is unstable, which is not common. In particular, as the ripening of moromi proceeds, the pH of moromi is lowered, the temperature of moromi is increased, and the enzyme is more likely to be inactivated faster. In addition, in the method of adding diatomaceous earth and calcium carbonate,
The effect is not sufficiently obtained.

An object of the present invention is to provide a squeezing filtration method which can solve the above-mentioned conventional problems and improve the squeezing filtration property of moromi.

[0007]

[Means for Solving the Problems] As a result of intensive studies on the method of improving the filterability of soy sauce moromi, the present inventors have found that the addition of silica sol to soy sauce moromi improves the filterability of soy sauce moromi. The present invention has been completed and the present invention has been completed. That is, the squeeze filtration method of the present invention is characterized by adding silica sol to soy sauce moromi and squeezing and filtering soy sauce moromi containing silica sol.

The silica sol used in the present invention is
The material is not particularly limited, and conventionally known materials can be widely used. Conventionally, silica sol has been produced by hydrolyzing a silicic acid compound such as water glass or alkoxide, and such a substance can also be used in the present invention. As a particularly preferred silica sol, 94% by weight or more of the solid content of the sol is SiO.
It is ₂ and the Fe content in the sol solid content is preferably 10 ppm or less. As a specific example of such a silica sol, a silica sol manufactured by Otsuka Chemical Co., Ltd., for example, Copollock SA (trade name) is preferable.

In the present invention, the solid content of silica sol is 2
It is preferably 0 to 50% by weight. The addition amount of such silica sol to soy sauce moromi is 0.05 to 0.4.
Volume% is preferable, and 0.1 to 0.
It is about 2% by volume. When the addition amount of silica sol is less than the above range, the effect of improving the filterability of the present invention is not sufficiently exerted, while even if it is added more than the above range, the effect corresponding to the addition amount is not obtained, which is economical. Not.

The silica sol may be added to the moromi mash, for example, by stirring the moromi mash with air while diluting an appropriate amount of the silica sol, for example, 0.1 to 0.2% by volume with about 5 times the amount of water. . At this time, it is preferable to spray using a watering can so that the silica sol is uniformly mixed throughout. After addition of silica sol, preferably 1
It is left for about 24 hours, more preferably about 10 to 15 hours. It is preferable to heat the moromi to about 30 ° C. through a heat exchanger or the like immediately before filling the moromi into the filter cloth. Thereby, the press filtration can be performed more effectively.

[0011]

According to the present invention, the silica sol is added to the soy sauce moromi before squeezing and filtering to agglomerate the proteins in the moromi to improve the filterability of the moromi. Therefore, the filling rate of moromi can be improved, and the processing capacity of the press filtration equipment can be improved. In addition, the improvement in filterability can improve the raw dripping ratio, which is the yield of raw fried soy sauce.

Further, according to the present invention, the clarification property of the raw fried soy sauce after the squeeze filtration is remarkably improved. That is, for example, the turbidity of bacterial turbidity is remarkably turbid in the raw fried soy sauce after press filtration, but when the silica sol is added to the moromi and filtered according to the present invention, the turbidity of the raw fried soy sauce can be considerably reduced. .

[0013]

EXAMPLES The present invention will be described in more detail below with reference to examples. Example 1 To 800 ml of aged moromi mash which had been aged for 6 months, Copollock SA (trade name; manufactured by Otsuka Chemical Co., Ltd., solid content 30%) as silica sol was added at a volume of 1/500 to moromi mash. After being left at night, Toyo Filter Paper No. The filtration test was carried out with No. 2 16-fold paper.

For comparison, diatomaceous earth (trade name; Hyflo Supercell, manufactured by Celite) is also aged Moromi 800
A filtration test was conducted in the same manner by adding 1/500 in volume to ml. Further, as a control group, the mixture was allowed to stand overnight without adding anything to the aged moromi, and then the same filtration test was performed. The results are shown in FIG. As is clear from the results shown in FIG. 1, the ripened moromi, to which copollock is added according to the present invention, exhibits excellent filterability. In addition, the turbidity of the filtrate obtained by pressing and filtering moromi, that is, the turbidity of raw fried soy sauce was evaluated. The evaluation results are shown in Table 1.

[0015]

[Table 1]

As is clear from Table 1, the turbidity of raw fried soy sauce is remarkably reduced in the case of Moromi with the addition of silica sol according to the present invention.

Example 2 To 800 ml of the bacterial turbid moromi mash, Copollock SA as a silica sol was added at a volume ratio of 1/500 and a mixture at a volume ratio of 1/1000 was left overnight. A filtration test was conducted in the same manner as in Example 1.
As a control, the filtration test was also performed on the bacterial cloudy moromi that was left overnight without adding anything.

The results obtained are shown in FIG. As is clear from FIG. 2, also in the bacterial turbid moromi flavor to which Copollock SA was added according to the present invention, similarly excellent filterability was exhibited. Also, in the same manner as in Example 1, the turbidity of bacterial turbidity was evaluated for the turbidity of the filtrate, that is, the fried soy sauce. The evaluation results are shown in Table 2.

[0019]

[Table 2]

As is apparent from Table 2, the turbidity of raw fried soy sauce is remarkably reduced in the case of Moromi which is added with silica sol according to the present invention.

EXAMPLE 3 30 liters of Copolok SA as silica sol was diluted with 3 times water and sprinkled with a watering can while adding 30 kl of aged moromi mash before squeezing and filtering with air. did. After the addition, the mixture was stirred for about 5 minutes and mixed well. After leaving it overnight, Y-II type squeezing device (24 kl /
(Sun) was filled with moromi, and moromi was squeezed and filtered according to a conventional method.
Moromi filling amount (kiloliter / day), raw dripping ratio and meal ratio were measured and shown in Table 1. Here, the raw dripping rate is
The volume percentage of raw fried soy sauce is shown with respect to the volume of moromi, and the meal ratio is the weight percentage of lees with respect to the capacity of moromi.

[0022]

[Table 3]

As is apparent from Table 3, according to the present invention,
In the test area to which the silica sol was added, the amount of moromi filling was increased, and the raw dripping ratio was further improved.

[Brief description of drawings]

FIG. 1 is a diagram showing a change over time in the amount of moromi filtrate in Example 1 according to the present invention.

FIG. 2 is a view showing a change with time in the amount of Moromi filtrate in Example 2 according to the present invention.

Claims (1)

[Claims] 1. A method of squeezing and filtering soy sauce moromi to separate raw fried soy sauce from soy sauce moromi, characterized in that silica sol is added to the soy sauce moromi, and soy sauce moromi containing silica sol is squeezed and filtered. Method of squeezing and filtering soy sauce moromi.