JPH0975032A - Production of seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a seasoning having high glutamic acid content and no fermenting odor in a short time by allowing to present a specific concentration of alcohol in feeding soy sauce KOJI and forcibly transpiring alcohol in an enzyme decomposition process. SOLUTION: This production of seasoning is to feed soy sauce KOJI to have 0-5%, preferably 0% salt concentration and 5-20%, preferably 10-15% alcohol concentration and decompose by the enzyme at 35-45 deg.C, forcibly transpire alcohol during the decomposition process by the enzyme to have <=2% alcohol concentration at the end of the decomposition, add salt, if needed, to the obtained decomposed solution and ferment and age the solution. Transpiration of alcohol is carried out, e.g. by blowing air into the prepared material. Transpired alcohol can be recovered by absorption with active charcoal and by a cooling condenser. The fermentation and aging can be carried out, e.g. by adding soy sauce yeast and/or soy sauce lactobacilli at 30-38 deg.C for 3-10 days.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a novel method for producing seasonings.

[0002]

2. Description of the Related Art Soy sauce is now widely used as a seasoning in the world, not only for cooking at home but also as a seasoning for various processed foods. Usually, soy sauce is inoculated with koji mold into a mixture of steamed soybeans and roasted wheat to make soy sauce koji, which is then mixed with a high-concentration saline solution and fermented and aged over a long period of 6 to 12 months. To be done. During this period, the raw material is decomposed by the enzyme in the koji to be a umami component, or various flavors are produced by the action of lactic acid bacteria and yeast, and the seasoning has a unique taste and aroma.

The high-concentration saline solution used as the charge water is mainly for suppressing the growth of harmful microorganisms during the decomposition, fermentation and aging of the raw materials (preventing putrefaction), and is a negative factor for the function of the enzyme. is there. That is, the enzymatic decomposition of the raw material is carried out more quickly when the concentration of the charged saline is lower, and the brewing period can be shortened. However, since the use of saline also has the purpose of suppressing the growth of harmful microorganisms, it is necessary to maintain a certain concentration or more, and for this reason the enzymatic decomposition has to take a long time.

As an index of the taste of soy sauce, the concentration of glutamic acid / the concentration of nitrogen (Glu./T.
N. ) Is also important, but Glu. /
T. N. It is extremely difficult to make 1 or more.

[0005] Therefore, as a method for brewing in a short period of time by controlling the temperature and pH or adding alcohol to suppress the growth of harmful microorganisms without relying on salt, a high-temperature decomposition method or an alcohol charging method, Alternatively, a method combining these methods has been proposed. For example, Japanese Examined Patent Publication No. 40433 / Soy salt-free decomposition method, Japanese Examined Patent Publication No.
No. 0-18817 "Manufacturing method of rich seasoning", Japanese Patent Publication No. 4
No. 4-21399 "Manufacturing Method of Soy Sauce with Reduced Salt Concentration", Japanese Patent Publication No. 6
Examples of these can be found in 2-62143 "Method for producing low salt soy sauce" or JP-A 5-219915 "Method for producing low salt soy sauce".

In the high temperature decomposition method for suppressing the growth of harmful microorganisms while maintaining a high temperature as described above, conditions of 50 ° C. or higher in the case of no salt and 45 ° C. or higher at a salt concentration of 5% are required. There are drawbacks such as warm odor and dark color of the product. In addition, in the alcohol charging method that suppresses the growth of harmful microorganisms due to the presence of alcohol, it is possible to set the temperature low, but the glutamic acid / total nitrogen (Glu./TN) of the decomposition solution is low, There is a problem that it is difficult for the added alcohol to suppress fermentation of lactic acid bacteria and yeast in the subsequent step and to make a seasoning with a good flavor.

[0007]

DISCLOSURE OF THE INVENTION The present inventors have solved the above problems and have no warm odor, and Glu. / T. N. When a method for obtaining high seasoning of soy sauce koji was examined in a short period of time, the alcohol concentration was controlled when enzymatically decomposing soy sauce koji in the presence of alcohol, and (1) propagation of bacteria derived from soy sauce koji at the initial stage and on equipment Prevention of bacterial contamination due to imperfect sanitation of the mixture is suppressed by a high alcohol concentration in the charged water. (2) In the second step, according to the elution of degradation products such as amino acids and sugars that reduce the water activity. ,
The present invention has been completed based on the finding that the concentration of alcohol having a mildew-proofing effect is forcibly reduced, and that the target seasoning can be obtained by these series of operations.

[0008]

The present invention will be specifically described below. The soy sauce koji used in the present invention is no different from ordinary soy sauce koji, and it is produced by inoculating and culturing seed koji on a mixture of soybean and wheat modified by a known method.

Such soy sauce koji has an alcohol concentration of 5 to 2
Charge to 0%, preferably 10 to 15% and mix well. The presence of alcohol at the time of charging is for preventing the spoilage of moromi in the initial stage of charging, and the concentration varies depending on the decomposition temperature and the salt concentration, but at 35 ° C. and no salt, the alcohol concentration is 20%,
At 45 ° C. and 5%, it is about 5%.

As the alcohol used at the time of preparation, various alcohols such as sake, shochu, mirin, and wine can be used in addition to ethanol. In this case, when it is difficult to adjust to a predetermined alcohol concentration, it may be used in combination with ethanol. Further, the salt content at the time of preparation is preferably 0%, but 5% or less, for example, about 2 to 3% may be present. And, as a matter of course, the alcohol concentration can be set lower when salt is present. Further, in the present invention, rice malt and / or steamed rice can be charged together with soy sauce malt. The seasoning thus obtained can be a sauce-like seasoning in which soy sauce and mirin are mixed. Such a charging material is heated to 35 to 45 ° C., preferably 40 to 45 ° C., and enzymatically decomposed for 24 to 72 hours, preferably 36 to 60 hours.

The higher the decomposition temperature is, the more effective it is for preventing spoilage. However, if it is too high, a hot odor is produced, and the above temperature range is preferable in view of the enzyme action conditions of soy sauce koji. In addition, by performing the decomposition in this temperature range, the decomposition rate is 90% in 24 to 48 hours in combination with the non-salt or low salt condition.
Reach more. Then, in the above-mentioned enzymatic decomposition step, the alcohol in the raw material is forcibly evaporated.

The feature of the present invention resides in that alcohol in the feed material is forcibly evaporated, which is different from the conventional alcohol feeding method. The presence of alcohol at the time of charging suppresses the growth of harmful microorganisms, and it is particularly important to suppress harmful microorganisms at the initial stage of charging. Therefore, although it is necessary to set the alcohol concentration at the initial stage of preparation high, the growth of harmful microorganisms can be suppressed even if the alcohol concentration is lowered, depending on the extent to which decomposition proceeds and various components are eluted into the preparation water. Since alcohol inhibits the action of enzymes such as proteolytic enzymes, reducing the alcohol concentration improves the decomposition rate.

From this point of view, in the present invention, the alcohol in the feed material is forcibly evaporated in the enzymatic decomposition step. The evaporation of alcohol can be performed by blowing air into the charging material, by reducing the pressure in the decomposition tank, or by a method combining these.

The evaporation of alcohol may be carried out gradually so that the alcohol concentration of the charging material at the end of decomposition is 2% or less. A high residual alcohol concentration adversely affects the next fermentation process. When the alcohol is evaporated by blowing air, it is possible to efficiently evaporate the alcohol when the air having the smallest particle size is used as the air and the contact area with the charging material is increased. The evaporated alcohol is a known method, for example, adsorption by activated carbon,
And can be recovered by a cooling condenser, and the recovered alcohol can be reused. The decomposition solution thus obtained has a high decomposition rate (nitrogen utilization rate) and
u. / T. N. It is a highly decomposed liquid and can be used as it is as an additive for enhancing the flavor of food.

If necessary, salt is added to the decomposed product or the decomposed product just before the completion of the decomposition, and the mixture is fermented and aged to obtain a seasoning. For example, soy sauce yeast and / or soy sauce lactic acid bacteria are added to the decomposition solution, and the temperature is 30 to 38 ° C.
Then, ferment and age for 3 to 10 days with occasional stirring.
The moromi flavor thus obtained is almost similar in appearance to the moromi flavor of soy sauce, and is squeezed, filtered, burned, and sterilized to obtain a liquid seasoning. Further, the moromi flavor may be subjected to a mohogenizing treatment to obtain a muddy seasoning. In the present invention, soy sauce koji is used as a raw material to be charged, but the method of the present invention can also be applied to a method of decomposing a soy sauce raw material with an enzyme agent.

[0016]

EFFECTS OF THE INVENTION According to the present invention, a seasoning having a good flavor can be obtained in a short period of time, and water is also evaporated with the forced evaporation of alcohol. As a result, the charge material is concentrated. There is also an effect that a seasoning with a high nitrogen concentration can be obtained.

[0017]

The present invention will be described in more detail with reference to the following examples. In addition, the component analysis in the following examples was carried out by “Soy sauce test method” of Japan Soy Sauce Research Institute.

Example 1 Steamed processed defatted soybeans and roasted wheat in a raw material weight ratio of 5
Mix at a ratio of 5:45, inoculate this with soy sauce seed malt, and
Koji-making was performed for 2 hours to obtain soy sauce koji. 8 kg of this soy sauce malt was charged into 12.5 liters of water having a concentration of 15% and a temperature of 40 ° C. (alcohol concentration in moromi was 10%) and decomposed for 48 hours while maintaining this temperature. The decomposition was carried out by the decomposition tank shown in FIG. 1, and during the decomposition, the special stirring blade shown in FIG. 2 was rotated and agitated while blowing 15 l of air per minute. As can be seen from FIG. 3 which is a cross-sectional view of the stirring blade shown in FIG. 2, the air introduced through the shaft of the stirring blade has a structure in which the air is vertically jetted from the tips of the eight blades. Moreover, because it rotates at high speed,
The introduced air has a fine particle size and is discharged into the mash. Alcohol evaporated from the upper portion of the mash with the introduced air is adsorbed from the decomposition tank B to the activated carbon of the alcohol recovery device shown in FIG. 4, which is provided by being connected to the decomposition tank, desorbed with water vapor, and then condensed with a condenser,
It was recovered as an aqueous alcohol solution. The alcohol recovery device is as shown in FIG. Instead of being adsorbed on activated carbon, it may be directly condensed by a condenser and recovered. The analysis values of the moromi sap after the decomposition were as shown in Table 1. The control is an analysis value obtained by decomposing by stirring only the stirring blade without blowing air.

[0019]

Next, the moromi after the decomposition was taken out from the lower part of the decomposition tank and cooled to 38 ° C., and 10% of salt was added to it.
Then, 15 ml of a culture solution of soy sauce yeast (Saccharomyces lucii) and soy sauce lactic acid bacterium (Pediococcus halophilus) was added to each moromi flavor, and the mixture was fermented at 37 ° C. for 5 days. Squeeze fermented moromi,
Squeeze and sterilize by squeezing it for 5 seconds at 125 ℃
It was kept at ℃ for 3 days and pulled to obtain a seasoning. Table 2 shows the analytical values of these juices.

[0021]

Example 2 8 kg of soy sauce koji of Example 1, 80 g of rice koji for sake brewing, and steamed rice 80
0 g of alcohol concentration 15%, salt concentration 0%, 40
The mixture was charged into 13 l of water (° C.) (Alcohol concentration in moromi was 10.5%) and decomposed for 48 hours while maintaining this temperature. After 30 hours from the start of decomposition, 1 kg of salt was added to maintain the fungicide resistance. Disassembly is carried out by the disassembly tank shown in FIG. 1, and during the disassembly, the special stirring blade shown in FIG.
The alcohol was evaporated by stirring while blowing 15 l of air per minute. The evaporated alcohol was condensed with a cooling condenser of the alcohol recovery device shown in FIG. 5 and recovered as an aqueous alcohol solution. Table 3 shows the analytical values of the moromi sap after the decomposition. The control is an analysis value obtained by decomposing by stirring only the stirring blade without blowing air.

[0023]

Then, the moromi flavor after completion of the decomposition was cooled to 37 ° C., and 15 ml of each of the culture solutions of soy sauce yeast and soy sauce lactic acid bacteria was added to each liter of the moromi flavor and fermented at 37 ° C. for 10 days. Squeeze and squeeze the fermented moromi flavor and add 125
After sterilization by burning at 5 ° C for 5 seconds, it was withdrawn at 55 ° C for 3 days to obtain a seasoning. Table 4 shows the analytical values of these juices.

[0025]

Example 3 Steamed whole soybeans and roasted wheat in a raw material weight ratio of 55:45
The mixture was mixed at a ratio of 1, and soy sauce seed koji was inoculated, and the soy sauce koji was obtained by kneading for 72 hours. 8 kg of this soy sauce malt was added to 12.5 liters of water having a alcohol concentration of 18% and salt of 0% at 35 ° C
Charged inside (alcohol concentration in moromi 12.5%),
It decomposed for 48 hours while maintaining this temperature. Decomposition start 30
1.8 kg of sodium chloride was added so that the salt concentration would be 10% after the lapse of time. Disassembly is carried out by the disassembly tank shown in FIG. 1, and during the disassembly, the special stirring blade shown in FIG.
The alcohol was evaporated by stirring while blowing 15 l of air per minute. The evaporated alcohol was adsorbed on the activated carbon of the alcohol recovery apparatus shown in FIG. 4, desorbed with water vapor, condensed with a condenser, and recovered as an aqueous alcohol solution. Table 5 shows the analytical values of the moromi sap after the decomposition. The control is an analysis value obtained by decomposing by stirring only the stirring blade without blowing air.

[0027]

Next, to the moromi-flavor after completion of the decomposition, 15 ml of the culture solution of soy sauce yeast and lactic acid bacterium of soy sauce was added per liter of moromi-flavor,
Fermented at 37 ° C for 7 days. The fermented moromi is squeezed and squeezed, sterilized by burning it at 115 ° C for 5 seconds, and at 55 ° C, 3
It was pulled out for a day to obtain the seasoning. Table 6 shows the analytical values of these juices.

[0029]

Example 4 Steamed whole soybeans and roasted wheat in a raw material weight ratio of 55:45
The mixture was mixed at a ratio of 1, and soy sauce seed koji was inoculated, and the soy sauce koji was obtained by kneading for 72 hours. 8 kg of this soy sauce malt was added to 2.5 liters of red wine and 1 liter of mirin to adjust the alcohol concentration to 15%, and was charged into 13 liters of water at 35 ° C (alcohol concentration in moromi was 12.5%), while maintaining this temperature. It decomposed for 48 hours. The decomposition was carried out by the decomposition tank shown in FIG. 1, and during the decomposition, the special agitating blade shown in FIG. 2 was rotated and agitated while blowing 20 l of air per minute to evaporate the alcohol. The evaporated alcohol was condensed with a cooling condenser of the alcohol recovery device shown in FIG. 5 and recovered as an aqueous alcohol solution. Table 7 shows the analytical values of the moromi sap after the decomposition was completed.

[0031]

Next, sodium chloride was added to the moromi after the decomposition so as to be 5%, and 15 ml of a culture solution of soy sauce yeast and lactic acid bacterium of soy sauce was added to each moromi and fermented at 37 ° C. for 7 days. After homogenizing the fermented moromi flavor, the skin of wheat was removed with a pulper finisher, and this was sterilized by burning at 90 ° C for 10 seconds to obtain a moromi seasoning. Table 8 shows the analytical values of these juices.

[0033]

As is clear from the above examples, the seasoning according to the present invention is characterized by high Glu./TN,
In addition, it has the characteristic that TN is high due to the concentration accompanying the evaporation of alcohol. Further, it is a decomposition without salt or under low salt, and there is a feature that the salt concentration can be arbitrarily set.

[Brief description of drawings]

FIG. 1 is a diagram showing an embodiment of a decomposition tank for carrying out the present invention.

FIG. 2 is a perspective view of a special stirring blade installed in a decomposition tank for carrying out the present invention.

FIG. 3 is a vertical cross-sectional view of FIG.

FIG. 4 is a diagram showing an example of an alcohol recovery device using activated carbon provided in connection with a decomposition tank.

FIG. 5 is a diagram showing another embodiment of the alcohol recovery device provided in connection with the decomposition tank.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takashi Hamada 339 Noda, Noda, Chiba Prefecture, Kikkoman Corporation (72) Inventor Katsumichi Osaki 339 Noda, Noda, Chiba Prefecture, Kikkoman Corporation (72) Inventor, Fujii Sanji 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation

Claims (4)

[Claims] 1. Soy sauce koji is charged so that the salt concentration is 0 to 5% and the alcohol concentration is 5 to 20%, and this is 35 to 45.
Enzymatic decomposition is performed at ℃, alcohol is forcibly evaporated during the enzymatic decomposition process so that the alcohol concentration at the end of the decomposition is 2% or less, and salt is added to the resulting decomposition solution if necessary, and fermentation aging is performed. A method for producing a seasoning, which comprises: 2. Soy sauce koji, steamed rice and / or rice koji is charged so that the salt concentration is 0 to 5% and the alcohol concentration is 5 to 20%, and enzymatically decomposed at 35 to 45 ° C., and during this enzymatic decomposition step. A method for producing a seasoning, which comprises forcibly evaporating alcohol so that the alcohol concentration at the end of decomposition is 2% or less, and adding salt to the obtained decomposition solution as needed, followed by fermentation and aging. 3. The method for producing a seasoning according to claim 1, wherein the alcohol used in the charged water is at least one selected from ethanol, shochu, sake, mirin, and wine. 4. The evaporation of alcohol is performed by air bubbling and / or depressurization.
Or the method for producing a seasoning according to 2.