JPH0767573A - Brewing of soy sauce using adlay grain - Google Patents

Abstract

PURPOSE:To enable the food use of the grain and skin of adlay expected to be useful also as an alternative crop. CONSTITUTION:Malt is prepared by using a raw material produced by compounding 1 pt.wt. of whole soybean with 1.2-1.5 pts.wt. of adlay grain. A conditioned saline water is added to the malt, preliminarily fermented and then fermented and aged to obtain aged unrefined soy sauce, which is squeezed, heated and filtered to obtain a 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 pearl barley soy sauce using pearl barley. Since pearl barley can be cultivated in the paddy field in almost the same cultivation system as paddy rice, it is a promising crop as a crop to be transposed. Therefore, as part of the establishment of paddy field agriculture, by establishing a method for producing pearl barley soy sauce that uses soybeans and pearl barley that have already been introduced as crops for cropping, and commercializing pearl barley soy sauce as a new special product. , Organically linking local manufacturers with agriculture so as to help promote and revitalize local industries.

[0002]

2. Description of the Related Art In principle, soy sauce of this brewing method is used to make koji from soybeans (fat soybeans) and wheat, which is then fermented and aged in adjusted salt water, and then squeezed, burned and drenched. It is a product.

That is, in the conventional soy sauce of the present brewing method, soybean (including fat soybean) and wheat are mixed at a volume ratio of 1: 1 (the total volume of soybean and wheat is referred to as a raw stone), soybean is steamed, and wheat is Stir-fry and mash and make koji. On the other hand, the salt water for preparation is prepared by fermenting and aging by adding koji to the former total volume of water to which salt is added up to 19.5 degrees Baume. During this period, "kai" is added as fermentation control. The fermentation and aging period is 1 to
It takes 1.5 years.

In addition to soy sauce, amino acid soy sauce obtained by chemically adjusting an amino acid solution obtained by hydrolyzing a protein raw material with hydrochloric acid and ordinary soy sauce obtained by combining the amino acid soy sauce to compensate for defects of the amino acid soy sauce are also used. This is a new style brewing method. In addition, in the said prior art, coix was not used as a wheat substitute raw material in soy sauce manufacture.

[0005]

[Problems to be Solved by the Invention] Since adlay is a promising crop as a crop for crop rotation, utilization of adlay for food is desired in order to promote production by cropping. However, the pearl barley is prized as a herbal medicine, and has recently been used for health-oriented foods, and the demand is not so large. Moreover, except for the pearl barley tea, only pearl barley seeds (the central part) were used, and even the seed coat was hardly used.

[0006] Therefore, as a result of intensive researches by the inventors to develop a food product in which coix seeds can be used as seeds and can be used in a relatively large amount, a method for producing soy sauce from coix seeds has been completed. In other words, the initial idea is that soy sauce using only coix seeds is considered to be an alternative raw material for wheat, because the main components of coix seeds are similar to those in wheat, with the content of proteins, fats and sugars being similar. I worked on the development of the brewing method and developed the technology for practical use. However, it has been found that there are drawbacks such as the need for a mechanical device for peeling pearl barley, the labor required for the molting, and the waste of using only a part of pearl barley. Therefore,
As a result of further studies on the brewing method in which the adlay seeds are used in terms of labor saving of pearl barley molting and effective utilization of unused resources, as a result, the quality of raw fried soy sauce, which is comparable to the conventional soy sauce of this brewing method, was obtained. The development was successful and the present invention was completed.

[0007]

[Means for Solving the Problems] The first invention for which a patent is sought is the whole soybean 1 (weight ratio) and the coix seed 1.
2 to 1.5 (weight ratio) is used to prepare koji, and then salt water is added to the koji to prepare the koji, which is then fermented and aged to give an aged moromi flavor, and then squeezed and fired. It is a method of brewing soy sauce using pearl barley seeds that are dripped into soy sauce products.

The feature of the present invention is to replace conventional soy sauce (including fat soybeans) and wheat with the brewing method soy sauce as a raw material.
This is a brewed soy sauce that uses coix seeds as a substitute for wheat. The amount used is soybean 1 which is the conventional soy sauce blending ratio.
On the other hand, wheat 1 is used as a standard and the amount is converted to the total protein amount of the wheat. Specifically, the amount of coix seeds used is 1.2 to 1.5 (weight ratio to soybean). ), Preferably 1.2 (weight ratio). When the amount of coix seeds used is as small as 1.0 (weight ratio) with respect to whole soybean, the nitrogen content etc. contained in the raw material becomes small,
It affects the ingredients of fried chicken. In other words, the composition of each ingredient of raw fried foods has a low value as a whole, and as a result, it affects the scent and taste, and the 1.3 use group including the control group,
1.4 The result is sensory inferior to the use group. Also,
When the amount of coix seeds used is as large as 1.6 (weight ratio) with respect to 1 whole soybean, the solid content (solute) with respect to salt water becomes extremely large, and the balance of salt water and solid content is disturbed. As a result, the growth relationship is affected, and it becomes difficult for the fermentation and decomposition to proceed smoothly.

Therefore, although the fried extract content is increased, the total nitrogen, alcohol, and formol nitrogen are not increased in proportion, and the fried aroma and taste are not improved. Therefore, based on these facts, the amount of pearl barley seeds used is 1.2 per 1 whole soybean based on a comprehensive judgment.
A range of up to 1.5 (weight ratio) is a good condition for producing good quality fried food. 60% of the seeds and 40% of the peel of the coix seeds are contained in the main ingredients.
It is as shown in.

[0010]

[Table 1]

Further, the medicinal effects of coix seeds are as follows. First, pearl barley grain (excluding the peel) is mainly used as a herbal medicine under the name Yokuinin, and its medicinal active ingredient is coxenolide (C ₃₈ H ₇₀ O ₄ ). Its effects are said to be effective against nourishing tonicity, neuralgia, rheumatism, healthy stomach, intestinal regulation, diuresis, diabetes, obesity, spots, freckles, rough skin, rough skin, etc. Next, regarding the medicinal effects of pearl barley (pericarp),
A group such as Professor Hirano of Tokyo Women's Medical University is conducting research, and according to the research, 77% of fruit skin (outermost skin) is effective in enhancing the function of lymphocytes. It is said that 20% and 14% of the seed coat (the skin including the grain).

Soybeans (including fatty soybeans) as a raw material are carefully selected, washed, immersed, and then cooked. On the other hand, the starting material, coix seed, is carefully selected, roasted and crushed. The two are combined and mixed to make koji. Next, the salt water adjusted to this is added, it prepares, and various fruits are made, and it ferments for about 1 year, and makes brewing moromi. This is squeezed into raw fried soy sauce, which is then fired and dripped into the soy sauce product through the same steps as the existing brewing method.

The second invention to obtain a patent is to prepare koji using a raw material containing whole soybean 1 (weight ratio) and coix seed 1.2-1.5 (weight ratio). Brewing soy sauce using pearl barley seeds characterized by adding about 31 liters of salt water per 10 kg of whole soybeans to a salt water concentration of about 18 degrees Baume, and fermenting and soaking it to form an aged moromi mash. Is the law. As mentioned above, the brewing method is also adopted for the technique of the present invention,
It is a technique characterized by using the coix seeds as a substitute raw material of wheat in a predetermined mixing ratio and specifying the concentration and amount of salt water.

[0014]

【Example】

Example 1. 100 kg of whole soybeans (weight ratio of 1) and 130 kg of coix seeds (weight ratio of 1.3) were prepared, and the raw material soybeans were carefully selected, washed, soaked and steamed, while , Carefully selected, roasted, crushed,
The two are mixed together to make koji, and 310 liters of salt water with a salt water concentration of about 18 degrees is added to the koji, and the mixture is mashed for 12 months to be aged moromi and squeezed. It is made with fried coix and soy sauce, and the firing temperature is set to 80 ° C.

On the other hand, the soy sauce in the control section is 50 whole soybeans.
Prepare kg (weight ratio 1) and wheat 50 kg (weight ratio 1), and round soybean as a raw material is carefully selected, washed, dipped and steamed, while raw material wheat is carefully selected and roasted, After crushing, mix them together to make koji, add 150 liters of salt water with a salt water concentration of about 19.5 degrees to this, and prepare for koji. The soy sauce is squeezed and squeezed to obtain raw fried soy sauce. At this time, the main components of the test raw materials (Table 2), the main components 170 days after the preparation (Table 3), and the main components of fried food were examined (Table 4), and the sensory test results (Table 5) were confirmed.

[0016]

[Table 2]

[0017]

[Table 3]

[0018]

[Table 4]

[0019]

[Table 5]

When soy sauce was brewed by this method, the scent,
Although it was somewhat inferior to normal soy sauce in brewing method in terms of karami and component composition, umami was felt in taste, and as a whole, it was possible to brew raw fried foods as good as ordinary soy sauce. In addition, the pearl barley soy sauce brewed by this method meets the soy sauce grade and quality standards (total nitrogen, pure extract, chromatic alcohol) stipulated in the Japanese Agricultural Standards, and the raw fried soy sauce products can be prepared. Was obtained. Therefore, soy sauce using pearl barley as seeds is in accordance with the conventional brewing method, based on the weight ratio of 1 whole soybean to 1 weight of wheat in the raw material mixture, and the total nitrogen content of the wheat is converted to dry matter (weight). It can be brewed by using whole soybean 1 to pearl barley seed 1.3) in a ratio.

Example 2. Whole soybean 100kg (weight ratio 1)
On the other hand, pearl barley seeds 100 kg, 130 kg, 140
kg, 160 kg (weight ratio 1.0, 1.3, 1.4,
1.6) and are prepared, the raw soybeans are carefully selected, washed, dipped and steamed, while the raw material coix seeds are carefully selected, roasted and crushed, and then both are combined. After mixing, test zones (1), (2), (3), and (4) koji were made, and 310 liters of salt water having a salt water concentration of about 18 degrees was added to the koji, and the mixture was aged by natural fermentation for 12 months. Aged moromi is squeezed and pressed into fried cod roe soy sauce, which is heated to a temperature of 80 ° C.

On the other hand, the soy sauce of the control section is 50 whole soybeans.
Prepare kg (weight ratio 1) and wheat 50 kg (weight ratio 1), and round soybean as a raw material is carefully selected, washed, dipped and steamed, while raw material wheat is carefully selected and roasted, After crushing, mix the two together to make koji, add 150 liters of salt water with a salt water concentration of about 19 degrees to this, and prepare for koji. Then, this is squeezed to make raw fried soy sauce, the firing temperature is reached to 80 ° C., and the mulberry soy sauce is made by pouring. At this time, the usage amount of the coix seeds, the main components of the fried food (Table 6), and the sensory evaluation result of the fried food (Table 7) were confirmed.

[0023]

[Table 6]

[0024]

[Table 7]

As a result, the soy sauce grade and quality standard (total nitrogen,
Pure fried foods and alcohol of chromaticity were also obtained, and raw fried foods that can prepare light-mouthed and dark-mouthed soy sauce products were obtained. In particular, based on the ingredient composition and sensory test of raw fried, one using whole wheat soybeans 1.3 to 1.4 is comparable in quality to the conventional brewing method of raw fried products. I got it.

In addition, for whole soybean, 1.
2 and 1.5 (weight ratio) are somewhat inferior in quality to the fried soy sauce of this brewing method, but the taste, fragrance, color tone and composition are adjusted by the adjustment operation before firing. It was possible to prepare raw and deep soy sauce products. In this way, when brewing soy sauce by a manufacturing method characterized by adjusting the amount of salted coix seeds, the concentration of salt water, and the amount used, compared to ordinary soy sauce of the brewing method in terms of fragrance, kalami, composition, etc. The soy sauce was so good.

[0027]

INDUSTRIAL APPLICABILITY As described above, the present invention is a method of brewing pearl barley soy sauce by using pearl barley as a seed material as a substitute raw material and using the pearl barley as the amount, the salt water concentration and the amount used. It was possible to brew soy sauce that was almost the same as conventional soy sauce. According to the present invention, by using coix seeds as seeds, a mechanical device for skinning is not required, the number of labors for skinning can be saved, and an unused part (skin) can be effectively used. Also, the usage amount is
Since a relatively large amount of pearl barley, 1.2 to 1.5 times that of soybean, is required, this leads to an increase in demand for pearl barley and an increase in the area to be transposed. Furthermore, since the soy sauce moromi is also mixed with the skin, it is relatively easy to squeeze the moromi mash after fermentation and aging, and a large-sized juicer with high performance is not required, and the capital investment can be reduced. In terms of the quality of soy sauce, the total nitrogen content is similar to that of wheat (1 whole soybean to 1.3% pearl barley in weight ratio). Normal fried soy sauce that is comparable to ordinary soy sauce (raw soy sauce)
Is brewed.

[Brief description of drawings]

FIG. 1 is an operation explanatory view showing a manufacturing process of the present invention.

Claims (2)

[Claims] 1. Whole soybean 1 (weight ratio) and coix seed 1.
2 to 1.5 (weight ratio) is used to prepare koji, and then salt water is added to the koji to prepare the koji, which is then fermented and aged to give an aged moromi flavor, and then squeezed and fired. A soy sauce brewing method using pearl barley seeds that are pulled out to make soy sauce products. 2. Whole soybean 1 (weight ratio) and coix seed 1.
2 to 1.5 (weight ratio) is used to make koji, and about 31 liters of salt water with a salt water concentration of 18 degrees is added per 10 kg of whole soybeans to prepare koji, which is then fermented and aged. A method of brewing soy sauce using pearl barley seeds, which is characterized by being allowed to mature with moromi.