JPH10179083A - Production of condensed soy sauce - Google Patents
Production of condensed soy sauceInfo
- Publication number
- JPH10179083A JPH10179083A JP8353870A JP35387096A JPH10179083A JP H10179083 A JPH10179083 A JP H10179083A JP 8353870 A JP8353870 A JP 8353870A JP 35387096 A JP35387096 A JP 35387096A JP H10179083 A JPH10179083 A JP H10179083A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- rice
- koji
- concentrated
- fermenting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、色沢が淡色で芳醇
な風味を有する濃厚醤油の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a concentrated soy sauce having a light color and rich flavor.
【０００２】[0002]
【従来の技術】近年、食生活の多様化、高級化により醤
油の世界でも従来の醤油とは異なる濃厚感、高級感のあ
る醤油の開発が望まれている。従来からある濃厚醤油の
代表的なものとしては、名古屋地方を中心として生産さ
れている大豆を主原料とする溜醤油、あるいは山口県地
方を起源とする生揚げ醤油を仕込水とし、これに醤油麹
を仕込み、発酵、熟成させて圧搾し、得られる甘露醤油
（再仕込醤油）等が知られている。2. Description of the Related Art In recent years, in the world of soy sauce due to diversification and higher quality of eating habits, it has been desired to develop a soy sauce having a richness and high quality different from conventional soy sauce. The typical concentrated soy sauce that has been used in the past is a soy sauce made mainly from soybeans, which is mainly produced in the Nagoya region, or freshly fried soy sauce originating from the Yamaguchi prefecture region. Is prepared, fermented, aged, squeezed, and the resulting honey soy sauce (recharged soy sauce) is known.
【０００３】しかしながら、これらの濃厚醤油は、旨味
が濃厚であるが、着色が著しく、また香気が低調である
上、爽快な醤油特有の香に乏しい欠点を有している。
すなわち溜醤油は、殆どが大豆のみの原料配合であるた
め酵母発酵等が弱く通常の醤油とは異質の風味があり、
一方甘露醤油（再仕込み醤油）は発酵を終了した生醤油
を仕込水とするため、色が濃く、また酵母のアルコ−ル
発酵が弱いため一種独特な風味を有するものである。[0003] However, these concentrated soy sauces, although rich in umami, are markedly colored, have a low aroma, and have a shortage of refreshing soy sauce-specific aroma.
That is, most of the soy sauce has a different flavor from ordinary soy sauce because the fermentation of yeast is weak because most of the ingredients are only soybeans.
On the other hand, honey soy sauce (recharged soy sauce) has a unique flavor because fermented raw soy sauce is used as the feed water, so that the color is dark and the alcohol fermentation of yeast is weak.
【０００４】[0004]
【発明が解決しようとする課題】このため、醤油業界に
おいては、色沢が淡色で、醤油特有の芳醇な風味を有す
る濃厚醤油の開発が強く求められていた。Therefore, in the soy sauce industry, there has been a strong demand for the development of a concentrated soy sauce having a light color and a rich flavor unique to soy sauce.
【０００５】[0005]
【課題を解決するための手段】そこで本発明者らは、上
記課題を解決するために鋭意研究した結果、醤油麹を醤
油と混和し、発酵、熟成して濃厚醤油を製造する方法に
おいて、該醤油麹及び／又は該醤油として、それぞれ以
下の方法により得られた醤油麹、醤油を使用することに
より、色沢が淡色で芳醇な風味を有する濃厚醤油が得ら
れることを知り、この知見に基づいて本発明を完成し
た。 醤油麹：加熱変性した米類と加熱変性した大豆を混和
し、これに麹菌を接種して製麹し得られた醤油麹（以
下、「米を使用した醤油麹」という）。 醤油：加熱変性した米類と加熱変性した大豆を混和し、
これに麹菌を接種して製麹し、これに食塩水を混和し、
発酵、熟成させて得られた醤油（以下、「米醤油」とい
う）。Means for Solving the Problems Accordingly, the present inventors have conducted intensive studies to solve the above problems, and as a result, in a method of producing a concentrated soy sauce by mixing soy sauce koji with soy sauce, fermenting and aging. It was found that by using soy sauce koji and / or soy sauce koji and soy sauce obtained by the following methods, a rich soy sauce with a light color and rich flavor can be obtained by using the following methods. Thus, the present invention has been completed. Soy sauce koji: A soy sauce koji obtained by mixing heat-denatured rice with heat-denatured soybeans, inoculating the resulting mixture with a koji mold and koji-making (hereinafter referred to as "soy sauce koji using rice"). Soy sauce: Heat-denatured rice and heat-denatured soybeans are mixed,
This is inoculated with koji mold to make koji, mixed with saline,
Soy sauce obtained by fermentation and aging (hereinafter referred to as "rice soy sauce").
【０００６】すなわち、本発明は、醤油麹を醤油と混和
し、発酵、熟成して濃厚醤油を製造する方法において、
該醤油麹及び該醤油として、それぞれ「米を使用した醤
油麹」及び「米醤油」を使用することを特徴とする濃厚
醤油の製造方法である。また、本発明は醤油麹を醤油と
混和し、発酵、熟成して濃厚醤油を製造する方法におい
て、該醤油麹として、「米を使用した醤油麹」を使用す
ることを特徴とする濃厚醤油の製造方法である。さらに
また本発明は、醤油麹を醤油と混和し、発酵、熟成して
濃厚醤油を製造する方法において、該醤油として「米醤
油」を使用することを特徴とする濃厚醤油の製造方法で
ある。That is, the present invention relates to a method for producing a concentrated soy sauce by mixing soy sauce koji with soy sauce, fermenting and aging.
A method for producing concentrated soy sauce, characterized by using "soy sauce koji using rice" and "rice soy sauce" as the soy sauce koji and the soy sauce, respectively. Further, the present invention provides a method for producing a concentrated soy sauce by mixing soy sauce koji with soy sauce, fermenting and aging, wherein the soy sauce koji is characterized by using "soy sauce koji using rice". It is a manufacturing method. Furthermore, the present invention relates to a method for producing a concentrated soy sauce by mixing a soy sauce koji with a soy sauce, fermenting and aging to produce a concentrated soy sauce, characterized by using "rice soy sauce" as the soy sauce.
【０００７】[0007]
【発明の実施の形態】以下本発明を詳細に説明する。本
発明は、醤油麹を醤油と混和し、発酵、熟成する公知濃
厚醤油を製造する方法において、該醤油麹及び／又は該
醤油として、それぞれ「米を使用した醤油麹」、「米醤
油」を使用すること以外は、通常の濃厚醤油の製造法に
従って行われる。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The present invention relates to a method for producing a known concentrated soy sauce in which soy sauce koji is mixed with soy sauce, fermented, and aged, wherein the soy sauce koji and / or the soy sauce include “soy sauce koji using rice” and “rice soy sauce”, respectively. Except for using it, it is performed according to the usual method for producing concentrated soy sauce.
【０００８】そしてここに用いられる「米を使用した醤
油麹」とは、加熱変性した米類と加熱変性した大豆を混
和し、これに麹菌を接種して製麹して、製造されるもの
で、具体的には、精白米、未熟米、死米、被害米、玄
米、破砕精米、米粉、白糠等の米類を膨化、蒸煮、焙
炒、又は炒煎等の加熱による変性を行ったもの（市販の
α化処理米、パフ化米、アルファ米等を含む）を、その
ままで、あるいは必要により割砕、粉砕したものに、加
熱変性した大豆（適度に吸水した大豆、脱脂大豆等を通
常の醤油醸造法に従い煮熟、蒸煮したもの、或いは飽和
水蒸気処理、過熱水蒸気処理などにより膨化処理したも
の）を混和し、これに麹菌を接種して、以下通常の醤油
麹の製造法と同様にして製麹して、得られたものであ
る。[0008] "Soy sauce koji using rice" used herein is produced by mixing heat-modified rice with heat-modified soybean, inoculating it with koji mold and koji-making. Specifically, polished rice, immature rice, dead rice, damaged rice, brown rice, crushed rice, rice flour, rice bran, and other rices that have been denatured by heating such as puffing, steaming, roasting, or roasting Heat-modified soybeans (including commercially available pregelatinized rice, puffed rice, alpha rice, etc.) as they are, or as needed, crushed and crushed soybeans. Boiled and boiled according to the soy sauce brewing method described above, or swelled by saturated steam treatment, superheated steam treatment, etc.) and inoculated with koji mold. It is obtained by koji making.
【０００９】上記米を使用した醤油麹の米類と大豆類の
配合割合（生原料換算）は、通常の配合割合である大豆
原料／米原料が５０〜５５／５０〜４５でもよいが大豆
の使用割合の多い大豆原料／米原料が６０〜８０／４０
〜２０の配合の方が旨味に富んだ醤油が得られる特徴を
有する。[0009] The mixing ratio of soy sauce koji rice and soybeans using the above-mentioned rice (in terms of raw material) may be 50-55 / 50-45, which is a normal mixing ratio of soybean material / rice material. Soybean material / Rice material with high usage ratio is 60-80 / 40
The blending of No. 20 to 20 has a feature that a soy sauce rich in umami can be obtained.
【００１０】また、本発明において用いられる「米醤
油」とは、通常の食塩水を仕込み水として、これに上記
で得られる「米を使用した醤油麹」を混和し、以下必要
に応じて醤油乳酸菌、醤油酵母を適量添加して常法によ
り発酵、熟成管理を２０日〜８ヵ月、好ましくは１〜５
ヵ月行い、圧搾濾過して得られるものである。ここで得
られる米醤油は、通常の醤油と較べると、表１の記載か
ら明らかなように醤油標準色度（以下、色度と記す）が
１８ランク以上も淡色で上品な調和のとれた風味を有す
る醤油である。[0010] The "rice soy sauce" used in the present invention is prepared by mixing a soy sauce koji using rice obtained as described above with normal salt water as a charge, and then adding the soy sauce as necessary. Lactic acid bacteria and soy sauce yeast are added in appropriate amounts and fermentation and ripening are controlled in a usual manner for 20 days to 8 months, preferably 1 to 5 days.
It is obtained by pressing and filtering for months. The rice soy sauce obtained here has a light, elegant and harmonious flavor with a standard soy sauce chromaticity (hereinafter referred to as chromaticity) of 18 ranks or more, as is clear from the description in Table 1, as compared with ordinary soy sauce. Is soy sauce.
【００１１】次に、この米醤油を仕込み水として用いる
場合、そのまま用いたり、食塩を添加したり、水又は食
塩水で希釈して用いる。この時の食塩濃度は１０〜２５
％、全窒素濃度０．２〜１．８％が用いられる。なお、
通常の醤油醸造に用いられる仕込水（食塩水）の食塩濃
度は、発酵熟成時の腐敗防止のため２２〜２５％である
が、本発明の仕込水（米醤油等）は通常高全窒素濃度で
あるため、この仕込み水の食塩濃度を１２〜１３％程度
の低食塩濃度に調整しても発酵熟成中に腐敗は生じな
い。このため、本発明の仕込み水として用いる米醤油の
食塩濃度を低濃度に調整することにより、いわゆる「減
塩醤油タイプ」「うす塩醤油タイプ」等の任意の低食塩
濃度の濃厚醤油が容易に得られる。Next, when this rice soy sauce is used as the charging water, it may be used as it is, or may be added with salt or diluted with water or saline. At this time, the salt concentration is 10 to 25.
%, And a total nitrogen concentration of 0.2 to 1.8% is used. In addition,
The salt concentration of the feed water (saline) used for normal soy sauce brewing is 22 to 25% to prevent spoilage during fermentation and ripening, but the feed water (rice soy sauce, etc.) of the present invention usually has a high total nitrogen concentration. Therefore, even if the salt concentration of the charged water is adjusted to a low salt concentration of about 12 to 13%, no spoilage occurs during fermentation and ripening. For this reason, by adjusting the salt concentration of rice soy sauce used as the brewing water of the present invention to a low concentration, a concentrated soy sauce having an arbitrary low salt concentration such as a so-called “reduced salt soy sauce type” or “light salt soy sauce type” can be easily prepared. can get.
【００１２】したがって、本発明によれば（１）醤油麹
を醤油と混和し、発酵、熟成して濃厚醤油を製造する方
法において、該醤油麹及び該醤油として、それぞれ「米
を使用した醤油麹」、低食塩濃度の「米醤油」を使用す
ることを特徴とする減塩濃厚醤油の製造方法、（２）醤
油麹を醤油と混和し、発酵、熟成して濃厚醤油を製造す
る方法において、該醤油麹として、「米を使用した醤油
麹」を使用し、また該醤油として低食塩濃度の醤油を使
用することを特徴とする減塩濃厚醤油の製造方法、及び
（３）醤油麹を醤油と混和し、発酵、熟成して濃厚醤油
を製造する方法において、該醤油として低食塩濃度の
「米醤油」を使用することを特徴とする減塩濃厚醤油の
製造方法を提供することができる。Therefore, according to the present invention, in the method of (1) mixing a soy sauce koji with a soy sauce, fermenting and aging to produce a concentrated soy sauce, the soy sauce koji and the soy sauce are each called “soy sauce koji using rice”. A method for producing a reduced salt concentrated soy sauce, characterized by using "rice soy sauce" having a low salt concentration, (2) a method for producing a concentrated soy sauce by mixing soy sauce koji with soy sauce, fermenting and aging. A method for producing a reduced salt concentrated soy sauce, characterized by using "soy sauce koji using rice" as the soy sauce koji, and using soy sauce having a low salt concentration as the soy sauce; and (3) soy sauce koji And a method of producing a concentrated soy sauce by mixing, fermenting, and aging to provide a reduced salt concentrated soy sauce characterized by using "rice soy sauce" having a low salt concentration as the soy sauce.
【００１３】次に上記のように調整した「米醤油」を仕
込み水として用い、以下常法通り１０〜３０水の割合で
「米を使用した醤油麹」を仕込み、必要に応じて醤油乳
酸菌、醤油酵母を適量添加して発酵熟成を３〜１２ヵ月
行い圧搾、濾過した後、そのまま又は火入れをして本発
明の濃厚醤油を得る。また、醤油を仕込み水として「米
を使用した醤油麹」を仕込み、同様にして本発明の濃厚
醤油を得る。さらに、また「米醤油」を仕込み水として
醤油麹を仕込み、同様にして本発明の濃厚醤油を得る。
以下、実施例を示して本発明を更に具体的に説明する。[0013] Next, using "rice soy sauce" prepared as described above as charging water, "soy sauce koji using rice" was charged in the ratio of 10 to 30 water as usual, and if necessary, soy sauce lactic acid bacteria, The soy sauce yeast is added in an appropriate amount, fermentation aging is performed for 3 to 12 months, and after pressing and filtering, the concentrated soy sauce of the present invention is obtained as it is or by burning. In addition, "soy sauce koji using rice" is charged using soy sauce as the charging water, and the concentrated soy sauce of the present invention is obtained in the same manner. Furthermore, soy sauce koji is charged using "rice soy sauce" as charging water, and the concentrated soy sauce of the present invention is obtained in the same manner.
Hereinafter, the present invention will be described more specifically with reference to examples.
【００１４】[0014]
実施例１ （濃厚醤油の製造例）一晩、水浸漬し、水切りした膨潤
大豆をオートクレーブに入れ、飽和水蒸気で５分間、加
圧（２ｋｇ／ｃｍ2・Ｇ）蒸煮し、蒸煮丸大豆を得た。
一方、精白米を高温度に加熱した砂と共に接触させつつ
炒煎し、α化した後割砕し、炒煎割砕米を得た。次い
で、原料配合比（生原料換算）が大豆／米＝６０／４
０、となるように均一に混和し、これに麹菌を接種し、
湿度９５％、温度３０℃で、４２時間製麹し、「米を使
用した醤油麹」を得た。食塩濃度２３％の食塩水を仕込
水として用いて、これに上記で得られた「米を使用した
醤油麹」を１３水の割合で仕込み、以下１５〜３０℃、
６ヵ月発酵熟成を行い、圧搾して、「米醤油」（参考
例）を得た。この「米醤油」に食塩を添加して食塩濃度
２０％に調整したものを仕込み水として用いて、これに
上記で得られた「米を使用した醤油麹」を１３水の割合
で仕込み、以下１５〜３０℃、６カ月発酵熟成を行い、
圧搾して色沢が淡色で芳醇な風味を有する、本発明の濃
厚醤油を得た。Example 1 (Example of production of concentrated soy sauce) Swelled soybeans immersed in water and drained overnight were placed in an autoclave, and steamed with saturated steam for 5 minutes under pressure (2 kg / cm 2 · G) to obtain steamed round soybeans. Was.
On the other hand, the polished rice was roasted while being brought into contact with sand heated to a high temperature, gelatinized and then cracked to obtain roasted cracked rice. Next, the raw material blending ratio (raw raw material conversion) is soybean / rice = 60/4
0, mix evenly, inoculate this with koji mold,
Koji was produced at a humidity of 95% and a temperature of 30 ° C. for 42 hours to obtain “soy sauce koji using rice”. Using a salt solution having a salt concentration of 23% as a feed water, the above-obtained “soy sauce koji using rice” was charged at a rate of 13 water, and then 15 to 30 ° C.
It was fermented and aged for 6 months and pressed to obtain "rice soy sauce" (reference example). This “rice soy sauce” was added with salt and adjusted to a salt concentration of 20%, and was used as charging water. The “soy sauce koji using rice” obtained above was charged into the water at a ratio of 13 water. 15 ~ 30 ℃, fermentation aging for 6 months,
By pressing, the concentrated soy sauce of the present invention having a light color and a rich flavor was obtained.
【００１５】[0015]
（従来の再仕込醤油の製造例）なお、比較のため、一
晩、水浸漬し、水切りした膨潤丸大豆をオートクレーブ
に入れ、飽和水蒸気で５分間、加圧（２ｋｇ／ｃｍ2・
Ｇ）蒸煮し、蒸煮丸大豆を得た。一方、小麦を高温度に
加熱した砂と共に接触させつつ炒煎し、α化した後割砕
し、炒煎割砕小麦を得た。次いで、原料配合比（生原料
換算）が大豆／小麦＝５５／４５、となるように均一に
混和し、これに種麹を接種し、湿度９５％、温度３０℃
で、４２時間製麹し、通常の醤油麹を得た。食塩濃度２
３％の食塩水を仕込水として用いて、これに上記で得ら
れた醤油麹を１３水の割合で仕込み、以下１５〜３０
℃、６ヵ月発酵熟成を行い、圧搾して、通常の醤油（参
考例）を得た。次に、この醤油の食塩濃度を２０％に調
整したものを仕込み水として用いて、これに上記で得ら
れた醤油麹を１３水の割合で仕込み、以下１５〜３０
℃、６カ月発酵熟成を行い、圧搾して、比較例の濃厚醤
油を得た。(Example of conventional production of recharged soy sauce) For comparison, swollen round soybeans soaked in water and drained overnight were placed in an autoclave, and pressurized with saturated steam for 5 minutes (2 kg / cm 2.
G) Steamed to obtain steamed round soybeans. On the other hand, the wheat was roasted while being brought into contact with sand heated to a high temperature, gelatinized and then cracked to obtain roasted and cracked wheat. Next, the ingredients were uniformly mixed so that the raw material blending ratio (raw material equivalent) was soybean / wheat = 55/45, seed koji was inoculated, the humidity was 95%, the temperature was 30 ° C
For 42 hours to obtain ordinary soy sauce koji. Salt concentration 2
The soy sauce koji obtained above was charged at a ratio of 13 water using 3% saline solution as charging water.
The mixture was fermented and aged at 6 ° C. for 6 months and pressed to obtain ordinary soy sauce (Reference Example). Next, the soy sauce koji obtained above was charged at a rate of 13 water using the soy sauce adjusted to a salt concentration of 20% as the charging water.
Fermentation aging was performed at 6 ° C. for 6 months, followed by pressing to obtain a concentrated soy sauce of a comparative example.
【００１６】上記実施例１及び比較例、またそれぞれ参
考例として示した、本発明の濃厚醤油及び対照例の濃厚
醤油また米醤油、醤油について、成分分析及び官能検査
を行った。それらの結果の成分分析値を表１に、官能検
査を表２に示す。なお、官能検査については、表１記載
の醤油を濃厚醤油は食塩濃度１４．０％、全窒素濃度
２．５０％に調整し、火入れを行って得たものを用い、
米醤油、醤油については食塩濃度１６．０％、全窒素濃
度１．６５％に調整して火入れを行ったものを用いた。Component analysis and sensory test were performed on the concentrated soy sauce of the present invention, the concentrated soy sauce of the present invention, the concentrated soy sauce, rice soy sauce, and soy sauce, which were shown as reference examples and comparative examples, respectively. Table 1 shows the component analysis values of the results, and Table 2 shows the sensory test. For the sensory test, the soy sauce described in Table 1 was used by adjusting the concentrated soy sauce to a salt concentration of 14.0% and a total nitrogen concentration of 2.50%, followed by burning.
Rice soy sauce and soy sauce were used after adjusting the salt concentration to 16.0% and the total nitrogen concentration to 1.65%.
【００１７】また、上記成分の分析は、財団法人、日本
醤油研究所の「しょうゆ試験法」による方法を用いた。
また、官能検査については識別能力を有する１０名のパ
ネラ−により行った。官能検査の方法は、上記比較例で
得られた通常の醤油（参考例）を対照として、味につい
ては、旨味の程度、味の質（異味、苦味等）、香につい
ては香の好ましさ、強さについてそれぞれ対照に較べて
評価を行った。そして、差がないを「０」として、やや
差があるを「１」として、差があるを「２」とした。ま
た、対照に較べた優れている場合は「＋」とし、劣る場
合を「−」とした。評価の数値は１０名の評価の平均値
である。The above components were analyzed using a method based on the "soy sauce test method" of Japan Shoyu Research Institute.
The sensory test was conducted by 10 panelists having discriminating ability. The sensory test was performed using the ordinary soy sauce obtained in the above comparative example (reference example) as a control, and the taste was umami degree, taste quality (off taste, bitterness, etc.), and the fragrance was fragrance preference. And strength were evaluated in comparison with the control. Then, there was no difference, "0", a slight difference was "1", and a difference was "2". In addition, "+" was given when the sample was superior to the control, and "-" was given when the sample was inferior. The numerical value of the evaluation is an average value of the evaluations of 10 people.
【００１８】[0018]
【表１】 [Table 1]
【００１９】[0019]
【表２】 [Table 2]
【００２０】表１、２の結果より、本発明は、比較例
（従来の再仕込醤油）と較べ色度が１７ランクも淡色
で、しかも甘味のある旨味を有し、通常の醤油と遜色の
ない醤油特有の香があり、クセのない芳醇な風味を有す
る醤油であることが判る。From the results shown in Tables 1 and 2, the present invention has a 17-rank lighter chromaticity compared with the comparative example (conventional re-stocked soy sauce), has a sweet umami, and is inferior to ordinary soy sauce. There is no soy sauce peculiar aroma, and it can be seen that the soy sauce has a mellow flavor without a habit.
【００２１】実施例２ （濃厚醤油の製造例）上記比較例において参考例として
示した醤油の食塩濃度を２０％としたものを仕込み水と
して、これに実施例１で得られた、「米を使用した醤油
麹」を１３水の割合で仕込み、１５〜３０℃、６ヵ月発
酵熟成を行い、圧搾して、ＮａＣｌ１４．５％、Ｔ．Ｎ
２．６３％、Ｒ．Ｓ ７．０％、Ａｌｃ． ２．５
％、色度 １０番の成分分析値を有し、芳醇な濃厚醤油
を得た。Example 2 (Production Example of Concentrated Soy Sauce) In the comparative example, the soy sauce having a salt concentration of 20% shown as a reference example was used as charging water, and the rice obtained in Example 1 was added thereto. The used soy sauce koji was prepared at a ratio of 13 water, fermented and ripened at 15 to 30 ° C. for 6 months, squeezed, and 14.5% of NaCl, T.C. N
2.63%, R.I. S 7.0%, Alc. 2.5
%, Chromaticity No. 10, and a rich and rich soy sauce was obtained.
【００２２】実施例３ （濃厚醤油の製造例）実施例１において参考例として示
した「米醤油」の食塩濃度を２０％としたものを仕込み
水として、これに上記比較例で得られた通常の醤油麹を
１３水の割合で仕込み、１５〜３０℃、６カ月発酵熟成
を行い、圧搾して、ＮａＣｌ １４．１％、Ｔ．Ｎ
２．５２％、Ｒ．Ｓ ８．５％、Ａｌｃ． ２．１％、
色度 １３番の成分分析値を有し、芳醇な濃厚醤油を得
た。Example 3 (Production Example of Concentrated Soy Sauce) In Example 1, "rice soy sauce" shown as a reference example in which the salt concentration was 20% was used as charging water. Of soy sauce koji at a ratio of 13 water, fermented and ripened at 15 to 30 ° C. for 6 months, squeezed, 14.1% of NaCl, N
2.52%, R.I. S 8.5%, Alc. 2.1%,
A rich concentrated soy sauce having a component analysis value of chromaticity No. 13 was obtained.
【００２３】実施例４ （減塩濃厚醤油の製造例）実施例１において参考例とし
て示した「米醤油」に加水し、食塩濃度を１２％に調整
した米醤油を仕込み水として、これに実施例１で得られ
た、「米を使用した醤油麹」を１３水の割合で仕込み、
１５〜３０℃、６カ月発酵熟成を行い、圧搾して、Ｎａ
Ｃｌ ９．３％、Ｔ．Ｎ ２．７１％、Ｒ．Ｓ ４．３
％、Ａｌｃ． ４．２％、色度 １７番の成分分析値を
有し、芳醇な減塩濃厚醤油を得た。Example 4 (Production Example of Reduced Salt Concentrated Soy Sauce) Rice soy sauce, which was prepared by adding water to “rice soy sauce” shown as a reference example in Example 1 and adjusting the salt concentration to 12%, was used as water for preparation. The soy sauce koji using rice obtained in Example 1 was charged at a rate of 13 water,
15-30 ° C, fermentation aging for 6 months, pressing, Na
Cl 9.3%, T.C. N, 2.71%; S 4.3
%, Alc. It had a component analysis value of 4.2% and a chromaticity of No. 17, and a rich, low-salt, concentrated soy sauce was obtained.
【００２４】[0024]
【発明の効果】本発明によれば、醤油麹を醤油と混和
し、発酵、熟成して濃厚醤油を製造する方法において、
該醤油麹及び／又は該醤油として、それぞれ「米を使用
した醤油麹」、「米醤油」を使用することにより、色沢
が淡色で芳醇な風味を有する濃厚醤油が得られる。また
上記濃厚醤油の製造法において、仕込み水として用いる
醤油又は「米醤油」として食塩濃度の低い醤油又は食塩
濃度の低い「米醤油」を用いると、上記特徴に加え食塩
濃度が１３％以下の濃厚醤油を得ることができる。According to the present invention, there is provided a method for producing concentrated soy sauce by mixing soy sauce koji with soy sauce, fermenting and aging.
By using “soy sauce koji using rice” and “rice soy sauce” as the soy sauce koji and / or the soy sauce, a rich soy sauce having a light color and rich flavor in Akizawa can be obtained. In the above method for producing a concentrated soy sauce, when soy sauce having low salt concentration or “rice soy sauce” having low salt concentration is used as soy sauce used as the preparation water or “rice soy sauce”, the salt concentration is 13% or less. You can get soy sauce.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 関根 秀雄 千葉県野田市野田339番地 キッコーマン 株式会社内 (72)発明者 橋本 彦尭 千葉県野田市野田339番地 キッコーマン 株式会社内 ──────────────────────────────────────────────────の Continued on the front page (72) Inventor Hideo Sekine 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation (72) Inventor Hikotaka Hashimoto 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation
Claims (3)
厚醤油を製造する方法において、該醤油麹及び該醤油と
して、それぞれ「米を使用した醤油麹」、「米醤油」を
使用することを特徴とする濃厚醤油の製造方法。1. A method for producing a concentrated soy sauce by mixing a soy sauce koji with a soy sauce, fermenting and aging, wherein "soy sauce koji using rice" and "rice soy sauce" are used as the soy sauce koji and the soy sauce, respectively. A method for producing a concentrated soy sauce.
厚醤油を製造する方法において、該醤油麹として、「米
を使用した醤油麹」を使用することを特徴とする濃厚醤
油の製造方法。2. A method for producing a concentrated soy sauce by mixing a soy sauce koji with a soy sauce, fermenting and aging, wherein a soy sauce koji using rice is used as the soy sauce koji. Production method.
厚醤油を製造する方法において、該醤油として、「米醤
油」を使用することを特徴とする濃厚醤油の製造方法。3. A method for producing a concentrated soy sauce by mixing a soy sauce koji with a soy sauce, fermenting, and aging to produce a concentrated soy sauce, wherein "rice soy sauce" is used as the soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8353870A JPH10179083A (en) | 1996-12-19 | 1996-12-19 | Production of condensed soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8353870A JPH10179083A (en) | 1996-12-19 | 1996-12-19 | Production of condensed soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10179083A true JPH10179083A (en) | 1998-07-07 |
Family
ID=18433781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8353870A Pending JPH10179083A (en) | 1996-12-19 | 1996-12-19 | Production of condensed soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10179083A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101078711B1 (en) | 2011-04-25 | 2011-11-01 | 매일식품 주식회사 | Producing methods of brewed rice soy sauce with containing rice functional nutrients |
| KR101136332B1 (en) | 2008-10-06 | 2012-04-19 | 홍종우 | The method for manufacturing rice sauce |
| CN112042919A (en) * | 2019-06-06 | 2020-12-08 | 张红 | Health soy sauce and its by-product sauce and preparation method thereof |
-
1996
- 1996-12-19 JP JP8353870A patent/JPH10179083A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101136332B1 (en) | 2008-10-06 | 2012-04-19 | 홍종우 | The method for manufacturing rice sauce |
| KR101078711B1 (en) | 2011-04-25 | 2011-11-01 | 매일식품 주식회사 | Producing methods of brewed rice soy sauce with containing rice functional nutrients |
| CN112042919A (en) * | 2019-06-06 | 2020-12-08 | 张红 | Health soy sauce and its by-product sauce and preparation method thereof |
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