JPH1175766A - Production of black soybean soy sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce soy sauce effectively utilizing functional ingredients, having a radical scavenging ability and contained in black soybeans. SOLUTION: Dipping water rejected in a dipping step for black soybeans and drain water produced in steaming are recovered and utilized for charging saline water in a method for producing a soy sauce comprising dipping the black soybeans (whole grains), steaming the resultant black soybeans, producing Koji, charging the resultant Koji, fermenting and aging the charged Koji according to a conventional method. The black soybeans are rolled and steamed. The steamed rolled black soybeans are inoculated with a mold starter fungus to produce the Koji, which is then charged into the saline water, fermented and aged.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing soy sauce using black soybean as a raw material.

[0002]

2. Description of the Related Art In recent years, damage to DNA and biological membranes caused by free radicals and active oxygen generated in the environment and in vivo has been cited as one of the causes of various diseases such as carcinogenesis, arteriosclerosis, and diabetes. Have been. Therefore, suppressing their production and action is important in preventing carcinogenesis and aging, and thus much attention has been paid to antioxidants, particularly free radical scavengers.

[0003] On the other hand, "black food" is in the spotlight in the world. This is because the pigment contained in black food is said to be good for the body. In particular, black soybeans have attracted a great deal of attention, and special features on black soybeans are often set up in media such as magazines and television. Black soybeans contain anthocyanin-based pigments in their seed coats in addition to antioxidants generally contained in soybeans, and it is known that these pigments have an action of trapping radicals.

However, in the conventional raw material processing step in soy sauce production, if the raw material is whole soybean (whole grain), the raw material is immersed in water and then drained. It was common to steam each. Also,
In each case, drain water was generated during steaming.

[0005] In such a raw material processing step, when black soybean is crushed and used, the seed coat is removed, and water used in the immersion step and drain water generated in the steaming step are discarded as they are. That is the fact. Therefore, in the conventional raw material processing step, the pigment, which is a functional component contained in the seed coat, has not been effectively used at all.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing soy sauce by effectively utilizing a functional component having a radical-scavenging ability containing black soybean.

[0007]

The present inventors have conducted intensive studies to solve the above-mentioned problems. As a result, in the case of black soybeans (whole grains), surplus immersion water generated during immersion and drain water generated during steaming are used. When soy sauce was produced by using it as a salt water after charging, it was confirmed that the product had a high radical scavenging ability, and was found to meet the purpose.

The immersion step of black soybeans (whole grains) needs to be performed overnight, and the number of recovery steps of immersion water and drain water is increased, resulting in inconvenience such as a decrease in work efficiency.
Therefore, as a result of repeated studies to develop a simpler method, black soybeans were steamed in a pressed form, and then made into soy sauce through a koji making process. It has been found that the method has a high radical scavenging ability equivalent to that in the case where it is used, and it has been found that the method is suitable for effectively utilizing the functional components contained in the black soybean seed coat. The present invention has been completed based on these findings.

[0009] That is, the invention of claim 1 provides black soybean (whole grain).
Dipping, steaming, koji making, charging and fermenting according to the usual method,
A method for producing soy sauce by aging, a method for producing soy sauce characterized by recovering immersion water generated in the immersion step of black soybeans and drain water generated during steaming, and using this for the salt water. The invention of claim 2 is a method for producing soy sauce, comprising pressing black soybeans, steaming the black soybeans, inoculating a seed koji mold in accordance with a conventional method, koji-making, and then charging the resulting mixture in salt water for fermentation and aging. Is the way.

[0010] In particular, when black pressed soybeans are used in the raw material processing step according to the second aspect of the present invention, the following advantages are obtained.

That is, even if the black soybean is pressed, the seed coat is not removed. For pressed black soybeans, since the immersion step can be substituted for the water removal step, no immersion water is generated, and the functional component does not flow out of the production route. In addition, there is no need to collect immersion water that accompanies production using black soybeans (whole grains). When the pressed black soybean is steamed, almost no drain water is generated, and it is possible to prevent the functional component from flowing out of the production route. Also, as in the above case, the operation of collecting the drain water becomes unnecessary.

The method for producing soy sauce according to the present invention makes effective use of the functional component having a radical scavenging ability contained in black soybean for soy sauce. In particular, the invention of claim 2 can improve the working efficiency. It is.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

First, when black soybeans (whole grains) are used, water is absorbed according to a conventional method so that the water content of black soybeans becomes 50 to 56%, and then excess immersion water is drained and collected. . The steaming treatment is performed on the black soybean after water absorption, and the steaming condition in general yellow soybean soy sauce production may be applied. For example, when using a NK can, the steaming pressure is 1 kg / cm ² for 25 to 45 minutes, and when using a continuous steaming can, when the steaming pressure is 1.6 kg / cm ² , 5 to 10 minutes. Steam under each condition. Drain water generated during steaming is collected in the same manner as immersion water.

[0015] The steamed black soybean is mixed with a pregelatinized starch material, for example, roasted and cracked wheat. The mixing ratio is adjusted according to the soy sauce to be obtained, such as a pool or dark soy sauce. After that, the seed koji mold is inoculated according to a conventional method and incorporated. After the loading, the product temperature is kept at 28 to 30 ° C., and at the time when 16 to 18 hours have passed after the loading, the first cleaning is performed. Further, after keeping the product temperature at 29 to 32 ° C. for 5 to 6 hours, second cleaning is performed. Continue to keep the product temperature at 25-28
C., and koji-making is performed in about 42 to 45 hours after the addition to obtain koji.

On the other hand, using the previously collected immersion water and drain water, the salt water is adjusted so that the moromi salt concentration becomes 15 to 18%. After charging the obtained koji in this salt water and keeping it at 15 ° C. or less for about 2 weeks,
Fermentation and aging at -30 ° C. During the moromi management period, agitate at appropriate times.
Complete in ~ 12 months.

The moromi is put in a filter cloth and solid-liquid separated (pressed).
Then, the resulting liquid (freshly-fried) is heated at 85 ° C., pulled for 72 hours, filtered through celite, and soy sauce using black soybean as a raw material is obtained.

Next, a case where soy sauce is produced using pressed black soybean will be described. As the pressed black soybean used in the present invention, black soybean (whole grain) is heated to 50 to 80 ° C. to soften the tissue, and is pressed with two parallel rollers to extend the thickness to about 1 mm. Are preferred. As for the heating method, it is desirable to indirectly heat black soybean with steam or gas while stirring. When pressed without heating, the rate of pulverization of the beans increases because the tissue is not softened, and uneven water absorption occurs during withdrawal. Therefore, it is preferable to heat to the above temperature.

The pressed black soybean has a water content of 35 to 60%.
Preferably, water is removed so as to be 50 to 56%. When the water content is less than 35%, the koji mold does not grow sufficiently because the water content during koji making is small, and the enzyme titer decreases. On the other hand, if the water content exceeds 60%, steamed pressed soybeans become sticky, making it difficult to make koji and deteriorating the quality of koji. Furthermore, since the pressed soybean has a high moisture content during steaming, drainage water is generated without retaining water.

After the water removal, a steaming treatment is performed. The steaming treatment may be performed under the same steaming conditions as used in general production of yellow soy sauce. For example, when using a NK can, the steaming pressure is 1 kg / cm ² for 25 to 45 minutes, and when using a continuous steaming can, when the steaming pressure is 1.6 kg / cm ² , 5 to 10 minutes. Steam under each condition. The steamed pressed soybeans and the pregelatinized starch raw material, for example, roasted and cracked wheat are mixed, and the mixing ratio is in line with the soy sauce to be obtained, such as tamari or dark soy sauce. Mix. After that, the seed koji mold is inoculated according to a conventional method and incorporated.
After adding, keep the product temperature at 28-30 ° C, and after adding 16 ~
When 18 hours have passed, the first trimming is performed. In addition, 5
After maintaining the product temperature at 30 to 33 ° C. for ６6 hours, perform second trimming. Subsequently, the temperature of the product is adjusted to 25 to 28 ° C., and koji is made in about 42 to 45 hours after the addition to obtain koji.

The koji is charged in salt water adjusted to have a moromi salt concentration of 15 to 18%, and is heated at 15 ° C. or lower to 2
After holding for about a week, fermentation and aging are performed while controlling the product temperature at 25 to 30 ° C. During the moromi management period, stirring is performed at appropriate times, and the period is usually completed in 3 to 12 months after preparation.

The moromi is put into a filter cloth and solid-liquid separated (pressed).
Then, the resulting liquid (freshly-fried) is heated at 85 ° C., pulled for 72 hours, filtered through celite, and soy sauce using black soybean as a raw material is obtained.

When black soybeans (whole grains) are used after being crushed, the dehulled seed coat may be returned to the soy sauce production process. For example, the seed coat and the cracked cotyledon portion may be mixed, then treated under the same withdrawal and steaming conditions as for pressed black soybeans, and the drain water during steaming may be collected and used as the salt water. Alternatively, the seed coat may be charged into salt water and used for the salt water.

The soy sauce prepared by any of the above methods has a high radical scavenging ability, as shown in Examples described below, and therefore, the functional components such as antioxidants contained in the pigment of the raw black soybean are not used. Has been effectively utilized
It can be said to be a type of soy sauce that has never existed before.

The above and the above methods have been described. In addition to these methods, if the method is such that the black soybean seed coat is not removed and the functional component having a radical scavenging ability does not flow out of the production route, for example, heated steam Even if the protein is denatured by continuous swelling treatment or extruder treatment, and then water is removed and koji-produced and brewed, or even if the seed coat is removed by cracking, it is recovered and returned to the soy sauce production route, the present invention The desired soy sauce is obtained.

[0026]

The present invention will be described in detail below with reference to a reference example and an example.

Reference Example 1 The soaking water of black soybean and ordinary yellow soybean was analyzed for radical scavenging ability based on the principle described below.

Α, α-diphenyl-β-picrylhydrazyl (DPPH), which is a stable free radical, fades when it is trapped by an antioxidant and becomes a non-radical form,
The specific absorption at 517 nm is reduced. Utilizing this principle, black soybean immersion water or yellow soybean immersion water was added as an antioxidant and reacted, and the radical scavenging ability of each immersion water was calculated from the reduction rate of the specific absorption at 517 nm. Table 1 shows the results.

[0029]

[Table 1]

Black soybean immersion water contains more functional components having radical scavenging ability than yellow soybean immersion water. The same can be said for the drain water. In the conventional method for producing soy sauce, these were discarded, and no attempt was made to effectively use the functional components of black soybean.

Reference Example 2 Black soybeans (whole grains) and pressed black soybeans were absorbed so as to have the same water content, and steamed at 1 kg / cm ² for 45 minutes. Table 2 compares the water content of each bean before steaming with the amount of generated drain water.

[0032]

[Table 2]

From Table 2, it can be seen that the pressed black soybean generates less drain water and has a high water retention capacity. Therefore, by using pressed black soybeans, it is possible to prevent the functional components in the black soybeans from flowing out.

Example 1 Based on the results of Reference Examples 1 and 2, black soy soy sauce was brewed in the following manner. Black soybeans (whole grains) are heated with steam to 50-80 ° C. and pressed with two parallel rollers to a thickness of about 1
55 L of hot water at 80 ° C. was permeated into 60 kg of pressed black soybeans stretched to a thickness of 1 mm and steamed at a steam pressure of 1 kg / cm ² for 30 minutes. Crushed wheat 4 mixed with 30 g of seed koji
After mixing 0 kg, koji making koji was performed as usual. 160 L of 22.8% salt water was added to the koji and charged at 15 ° C.
After 2 weeks, the product temperature was controlled at 27-30 ° C. for 7 months, fermented and aged, and during that time, stirring was performed as appropriate.

The aged moromi was put in a filter cloth and subjected to solid-liquid separation (pressing) to obtain a filtrate (freshly fried). This is converted to total nitrogen (T.
N.) and the salt content were adjusted and the mixture was heated at 85 ° C. for 1 hour. After holding at 60 ° C. for 6 hours, the solution was allowed to stand for 72 hours, and the supernatant was filtered through celite to obtain black soy sauce.

Table 3 shows the analytical values of the raw black soybean soy sauce and the black soy soy sauce obtained in this step, and the analytical values of commercially available soy sauce (Yamamori Co., Ltd. product: using yellow soybean as a raw material).

[0037]

[Table 3]

The following cooking evaluation was carried out for black soy sauce and commercial whole soy sauce shown in Table 3. In addition, all of the cooking evaluations were evaluated on a scale of 10 out of 10 for preference. Table 4 shows the evaluation results.

Cooking evaluation 1-Soup 21 ml of black soy soy sauce or commercially available soy sauce and 479 ml of 2.5% bonito were mixed to make a soup, and a panel of 15 panelists performed a sensory evaluation.

Cooking evaluation 2-Sashimi Tuna and Thai sashimi were eaten with soy sauce, and
Sensory evaluation was performed by five persons.

[0041]

[Table 4]

[0042] The black soy sauce obtained in this example had taste and quality comparable to those of commercially available soy sauce.

Example 2 Yellow soybean: wheat = 60 kg: 40 kg of soy sauce immersed in water (water content 56%) in a raw material mixing ratio, and then drained and steamed soy sauce (maru soybean soy sauce 1: comparative product) , Black soybean: wheat =
Black soybeans are immersed in water (water content 54%) at a raw material mixing ratio of 60 kg: 40 kg, and then drained and steamed soy sauce (black soy sauce 1: comparative product) and black soybeans are immersed (water content 54%). ), Soy sauce (black soybean soy sauce 2: the product of the present invention) prepared by draining and collecting immersion water and drain water and used as salt water; Then, steamed soy sauce (black soybean soy sauce 3: product of the present invention) was brewed. When brewing the above four types of soy sauce,
The amount of salt water used was 160 LR for all, and 1 kg / c
The mixture was steamed at m ² for 30 minutes. All other management was performed in the same manner as in Example 1. That is, black soy sauce 1
Is a state in which the immersion water having high radical scavenging ability described in Reference Example 1 has been discarded, and it can be said that the black soy sauce 2 and the black soy sauce 3 are soy sauces in which the outflow of the functional components is minimized.

The black soybean soy sauces 1, 2 and 3 were analyzed for radical scavenging ability based on the principle described in Reference Example 1. In this example, black soy soy sauce 1 was used as an antioxidant,
The diluents 2 and 3 were added for reaction, and the respective radical scavenging abilities were calculated from the reduction rate of the specific absorption at 517 nm. At the same time, whole soy sauce was also analyzed in the same manner and compared with each black soy sauce. Table 5 shows the results.

[0045]

[Table 5]

From the results shown in Table 5, it can be understood that the soy sauce produced by the method of the present invention has a high radical scavenging ability.

[0047]

As described above, in the method for producing soy sauce using black soybeans as a raw material, in the case of black soybeans (whole grains), excess immersion water and drain water generated during steaming are collected and converted into salt water. By utilizing or further using pressed black soybean, functional components contained in black soybean can be effectively used, and soy sauce having high radical scavenging ability can be provided. In particular, when pressed soybeans are used, work efficiency can be improved without generation of immersion water or drain water.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Akira Murase 465-4 Moritada, Kuwana-shi, Mie Yamamoto Co., Ltd. R & D Center (72) Inventor Akimitsu Kimizuka 465-4 Moritada, Kuwana-shi, Mie R & D Center Inside

Claims (2)

[Claims] 1. A method for producing soy sauce by soaking, steaming, koji making, charging, fermenting, and aging black soybeans (whole grains) according to a conventional method to produce soy sauce with soaking water generated in a soaking step of black soybeans. A method for producing soy sauce, comprising collecting drain water to be used, and using the collected drain water as salt water. 2. Manufacture of soy sauce characterized by pressing black soybeans, steaming the soybeans, inoculating seeds with a koji mold according to a conventional method, and then kneading the resulting mixture into salt water for fermentation and maturation. Method.