JPH0687758B2 - Low salt light soy sauce manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to a method for producing low-salt, light-mouthed soy sauce (referred to as thin soy sauce) that does not darken with a low salt content.

[Conventional technology]

There are two types of soy sauce: dark rich soy sauce and light pale soy sauce.

This light mouth soy sauce is lightly colored in order to make the best use of the ingredients of the dishes, but in order to prevent the color from becoming dark, the salt content of dark mouth soy sauce is generally around 17%.
It had a high salt content of around 18%, which was higher than that of dark soy sauce.

[Problems to be Solved by the Invention]

However, this conventional high-salt, light-mouth soy sauce has a drawback contrary to the consumer's need that soy sauce with a low salt is desirable for health reasons.

On the other hand, when the salt content is low, the color becomes dark, and in addition to the above-mentioned problems, the quality is deteriorated. Therefore, a preservative must be added, and there is a disadvantage contrary to the needs of consumers that additives are not desired. It was

Further, a method is known in which the soy sauce stock solution is rapidly heated and rapidly cooled in order to stabilize the color (Japanese Patent Publication No. 62-25025).

Focusing on this method, the present invention realizes soy sauce which is a low-salt soy sauce (thin salt soy sauce) which is a low-salt low-salt soy sauce (thin salt soy sauce) which is excellent in keeping quality and which is difficult to darken and which has solved the above-mentioned drawbacks. The present invention provides a method for producing low-salt fresh mouth soy sauce.

[Means for Solving the Problems]

 The detailed description will be made with reference to the accompanying drawings.

Make koji using soy sauce raw materials such as defatted soybeans and wheat,
A salty water is added to this koji to ferment and ripen, the aged moromi is squeezed to produce raw soy sauce, and the raw soy sauce is ignited at about 80 ° C. and then packed in a container to be a product for producing soy sauce. In, in the low soy sauce of 12 to 16% lower than the salt content of dark mouth soy sauce is produced, and the soy sauce that has been once cooled after heating the raw soy sauce at about 80 ° C for several seconds The present invention relates to a method for producing a low-salt fresh mouth soy sauce, which comprises sterilizing

〔Example〕

Pretreatment, koji making, and adding salt water to koji-Fermentation aging and pressing are carried out in the same manner as in the conventional production method, and the salt content of dark mouth soy sauce is about 17% and the low salt content is, for example, 14.5%. The so-called low salt raw soy sauce is produced.

Steam is passed through the plate-type heat exchanger to the low-salt raw soy sauce thus produced to perform heat exchange, and the raw soy sauce is heated to 80 ° C. and fired.

This conventional burning process is carried out in order to increase the scent of soy sauce by adding an incense to the soy sauce or to improve the stability of the quality of the soy sauce due to the loss of vitality of the enzyme.

Conventionally, the heating temperature is set to about 80 ° C. in this firing process because this level is sufficient, and if the temperature is further raised, it burns and gives a burning odor or is colored.

After this firing, cool low salt soy sauce again 10 times
Perform sterilization again at a high temperature of 0 ° C or higher for a few seconds.

This re-sterilization will be described in more detail.

As in the case of the burning step, the sterilizing apparatus a using a plate heat exchanger that does not heat by direct flame is used.

In this sterilization step, instead of the steam used in the firing step, compressed hot water of 100 ° C. or higher, for example 120 ° C., is passed through the sterilizer a from the high temperature compressed hot water maker b.

Approximately 3 heating units 1 that exchange heat with this 120 ° C compressed water
The size and number of plates of the sterilizer a and the amount of low-salt soy sauce communicated to the sterilizer a are set so that heating is performed for a second.

In addition, the low-salt soy sauce passing through the sterilizer a is heated by passing through the heating section 1 and heated to 120 degrees C to heat the low-salt soy sauce so that it is heated instantaneously. After that, it is made to flow into the heating unit 1.

This preheating part 2 is a cooling part 3 when it comes to low-salt soy sauce heated to 120 ° C., but the low-salt soy sauce cooled by this cooling part 3 is led out from the sterilizer a, and further provided by a cooler or the like provided separately. Cooling.

After this sterilization step, it is bottled and commercialized.

〔The invention's effect〕

Since the present invention sterilizes low salt soy sauce having a salt content of 12 to 16%, which is called light salt soy sauce, for several seconds at a high temperature of 100 ° C or higher, the color does not become dark even when exposed to sunlight with low salt content. Moreover, it is a method for producing a low-salt, light-mouthed soy sauce, which is a low-salt, soy sauce that is a low-salt soy sauce (thin salt soy sauce) and is excellent in terms of keeping the quality of the soybeans.

[Brief description of drawings]

FIG. 1 is a schematic view of a sterilizer, and FIG. 2 is a schematic sectional view of the sterilizer.

Claims (1)

[Claims] 1. A soy sauce producing material such as defatted soybean or wheat is used to make koji, salt water is added to the koji to ferment and ripen, and the aged moromi is pressed to produce raw soy sauce. The salt content of soy sauce is lower than that of thick soy sauce in the manufacturing method of soy sauce that is put into a container after it is heated to about 80 ℃
Produce 12 to 16% low salt soy sauce, sterilize the low salt soy sauce after heating it at about 80 ℃ for a few seconds at a high temperature of 100 ℃ or higher. A method for producing a low-salt fresh mouth soy sauce, which comprises: