JPS58107153A - Preparation of shiro-shoyu - Google Patents

Abstract

PURPOSE:To suppress the consumption of saccharides by yeast, etc. in the preparation of SHIRO-SHOYU (special light-colored soy), in high efficiency, wihtout suppressing the growth of lactic bacteria, by adding benzoic acid, sorbic acid, etc. to unrefined SHIRO-SHOYU during fermentation or before the start of the proliferation of the yeast. CONSTITUTION:In the preparation of SHIRO-SHOYU, one or more compounds selected from benzoic acid, sorbic acid and their salts, i.e. alkali metal salts and alkaline earth metal salts of the acids, are added to the unrefined SHIRO- SHOYU during fermentation or at an arbitrary stage before the proliferation of the yeast. The consumption of saccharides by yeasts, etc. in the preparation of unrefined soy can be suppressed specifically in high efficiency, without undesirable effects to the activity of enzymes such as amylase, protease, etc., and with little suppressing effect to the growth of lactic bacteria, and a high-quality SHIRO-SHOYU can be obtained by this process.

Description

[Detailed description of the invention] The present invention relates to a method for producing white soy sauce.

Conventionally, white soy sauce has been produced, for example, as follows.

Roasted whole soybeans are dehulled, and separately, whole soybeans that have been milled about 10 times in the evening are washed, and a mixture of both is soaked in water for about 3 hours and drained.

Next, the raw material was steamed for λ hours, allowed to cool, and seed koji was inoculated. Koji is made for a period of time to obtain koji, and brine (Be/90) is added to the koji to prepare 2/2 water to ferment and mature for 2 months while suppressing the consumption of sugars by yeast and the like.

Separate the first juice of the various methods obtained in this way, further add saline solution (B4 #0) to the remaining lees, and repeat for 2 weeks in the same manner as above. Separate the second juice and -
and second soup to obtain white soy sauce [New Food Industry, Vol. 19, No. 1/1, pages tA9-3, Cl977]
.

However, in this method of producing white soy sauce, it is extremely difficult to specifically suppress the consumption of sugars by yeast etc. without suppressing the growth of lactic acid bacteria when making koji. In the worst case, the growth of this yeast etc. consumes the sugars that are the main components of white soy sauce, resulting in a decrease in sugar content and resulting in only low-quality white soy sauce with an increased ethanol content. There was a drawback.

Therefore, as a result of careful consideration to eliminate the above-mentioned drawbacks, the present inventors have determined that a method selected from benzoic acid, sorbic acid, and their salts can be used in various white soy sauce methods at any time during preparation or before the start of yeast growth. By adding 7 or more of these, it is possible to specifically and efficiently suppress the consumption of sugars by yeast, etc., without substantially suppressing the growth of lactic acid bacteria, and at the time of various methods. We have obtained the knowledge that there is no adverse effect on the activity of enzymes such as amylase and protease, and that it is possible to obtain high quality white soy sauce.
The invention has been completed.

In other words, the present invention provides various methods for producing white soy sauce at any time during preparation or before the start of yeast proliferation.
This is a method for producing white soy sauce characterized by adding at least seven selected types of benzoic acid, sorbic acid, and salts thereof.

The present invention will be explained in detail below.

The raw material for the white soy sauce used in the present invention may be any material, including protein raw materials such as soybeans, defatted soybeans, gluten, fishmeal, and yeast cells, as well as wheat,
Starchy raw materials such as barley, rice, corrugated corn, corn, barley and rye are used, and these may be used alone or in combination.

Next, as means for denaturing or gelatinizing the above raw materials,
For example, denaturation treatment such as steaming denaturation treatment, hydrous ethanol denaturation treatment, heat swelling denaturation treatment with saturated steam or superheated steam, and α These treatments can be selected and used as appropriate.

The modified or pregelatinized raw material obtained in this way is
Any blending ratio may be used, but usually the blending ratio of starchy raw materials to protein raw materials is 3 or more to 2 or less, preferably ≠ ~! The mixture is made into koji using a conventional method.

Next, for example, protease,
Enzymes such as peptidase, amylase, cellulase, pectinase, or products containing them;
Acids such as hydrochloric acid or alkalis such as sodium hydroxide are added to the above raw materials and hydrolyzed by a conventional method, and 7 or more types of raw materials selected from Tokuda koji etc. as described above. By adding saline solution, for example, the salt concentration is 70% (W/W) or more, preferably %(
Preparation is carried out so that the pH is θ to 7θ at W/W).

In addition, the amount of the above enzymes or their contents added is as follows:
Any amount may be used, for example, 0.0% per total weight of raw materials normally used. /~2nd section.

The methods prepared in this way are then heated, for example, at a temperature of ~2°C, preferably ~2λ°C, at a temperature of ~7°C.
Ferment and ripen for 5 days, preferably for jO-≦θ days or while stirring.

In the present invention, at any time before the start of yeast proliferation during the preparation of the above-mentioned raw materials or during various processing of the raw materials, preferably at the time of preparation, "benzoic acid, sorbic acid, and salts thereof, i.e., these acids. At least seven selected alkali metal salts and alkaline earth metal salts are added.

The additive may be added in any amount, for example,
As the total concentration in various methods, 100 ~ /, 0001), p,
m, preferably 20θ~? θOp, p, m,
There is f.

Note that the amount of the additive added is 100 p, p, m
.

If the concentration is less than 4000p, it is not preferable because the growth inhibitory effect on soy sauce yeast will decrease.
, m, is also undesirable because it inhibits the growth of soy sauce yeast as well as soy sauce lactic acid bacteria.

Suitable examples of the alkali metal salt of the acid include sodium salts and potassium salts of the acid, and examples of alkaline earth metal salts of the acid include calcium salts and magnesium salts of the acid. etc. are preferred.

Here, the following experiment was conducted to examine the effect of adding the additives used in the present invention.

Experimental example: A mixture of milled white wheat/J O, OKf and roasted crushed whole soybeans/3.0 Kf was immersed in water for 3 hours, and then saturated at /Kf/ crA (gauge pressure). A steamed product was obtained by steaming with steam for 7 hours.

Next, this steamed product was left to cool to room temperature, and then Aspergillus oryzae AT CC14#9. ! ; After inoculating all the seeds, make koji according to the usual method for ≠ hours, and make white soy sauce koji / Yu 3
Obtained Kq.

In this way, Tokuda koji was divided into 77 categories, and each of them was prepared with 3 tons of saline solution of 2, 2, and 5 portions (W/W).

At that time, Pediococcus halohirus AT CC7313≠ and Satucharomyces luxiee FOO≠9 were added to the methods of /B category at /θ'' pieces/ml, and benzoic acid and benzoic acid ) IJum, potassium benzoate, calcium benzoate, magnesium benzoate, sorbic acid, sodium sorbate and potassium sorbate, 2jOp, pm, and jθθp, p,
(This invention), the remaining seven categories were prepared in exactly the same manner as in the present invention except that no additives were added at all (control). It was aged in a conventional manner at a temperature of 20° C. for 2 months.

The table below shows the component values, the number of days until mold development, and the sensory test results of the juice obtained by pressing by various aging methods and conventional methods.

NaCl, T, N,, R, Sl in the column of juice component values
, Alc, , Ex, and pH represent salt, total nitrogen, reducing sugar, alcohol, extract content, and pH value, respectively, and the analysis method is the "Standard Soy Sauce Analysis Method" [edited by the Japan Soy Sauce Technology Association (7)
This was carried out using the method described in [Published in 1999].

Furthermore, the OLD value is determined using a colorimeter (Newly manufactured by Hitachi, Model 10 spectrophotometer) and the wavelength! Absorbance measured at r 30 nm.

In addition, the number of days required for mold to develop is the number of days required for mold to develop after inoculating Saccharomyces luxiee FOθ/7 into the sap and storing it at a temperature of 30°C. Furthermore, sensory tests were conducted using a scoring system.
3: Very good. +2: Excellent. +/: Good. 0: Average, -/: Somewhat poor. -2=inferior. -3
:Very poor. It is shown as the average score of the values scored according to the criteria.

In addition, the ratings in the table are based on the name of the trained panel 2, and the symbols in the test column are ※; j There is a significant difference in the risk rate, ※※↓/ There is a significant difference in the % risk rate. , -; means no significant difference.

As is clear from the above table, the present invention is significantly superior in R0610, Alc, Ex, and pH among the sap component values compared to the control, and the sensory test results are also significantly better. found.

Next, the juice is extracted from the obtained decomposition methods, for example, by conventional squeezing means to obtain white soy sauce, which is further processed by conventional methods such as component preparation and pasteurization. may be applied.

As described above, the present invention can efficiently suppress the consumption of sugars by yeast, etc., without substantially suppressing the growth of lactic acid bacteria, and in this case, amylase, protease, etc. It has no adverse effect on the activity of enzymes such as, and is therefore extremely meaningful industrially, as it allows the production of high-quality white soy sauce.

Hereinafter, the present invention will be specifically explained with reference to Examples.

Example/ A mixture of 70θθKg of 1% whitened wheat and 7θ0Kg of whole soybeans roasted and crushed by a conventional method was soaked in water for 3 hours, and then saturated at 0.3Kg/cni (gauge pressure). Steamed with steam for 2 hours to obtain a steamed product.

Next, this steamed product was allowed to cool to room temperature, and then inoculated with Aspergillus oryzae ATCC// (5' Oottsu), which was then made into koji for ≠j hours using a conventional method, and made into white soy sauce koji ♂≠00. I got it.

Divide the koji obtained in this way into 1 section (/per section'
l-2θ0Kq) and 22. Eveningφ (W/W)
The saline solution gsooi was added to two water buckets that had not been completely washed microbially (containing soy sauce lactic acid bacteria, soy sauce yeast, etc.).

In this case, one of the methods includes benzoic acid (benzoic acid).
Kg was added to ensure sufficient miscibility (this invention), while the other methods were used as is without adding any of the additives (control).
Each method was aged in a conventional manner at a temperature of 20° C. for 2 months.

The table below shows the component values, number of days until mold growth, and sensory test results of the sap obtained by pressing by various aging methods and conventional methods.

Of the above measurement items, the items other than the number of days until mold development were measured in exactly the same manner as in the above experimental example. This is the number of days until it becomes moldy.

12- It is superior in terms of the number of days it takes to develop mold, and
Furthermore, the sensory test results were also found to be extremely good.

Example 2 A mixture of 700 Kq of t% whitened wheat and 70 g of whole soybeans roasted and crushed by a conventional method was soaked in water for 3 hours, and then mixed with /Kg/crA (gauge pressure). A steamed product was obtained by steaming with saturated steam for 7 hours.

Next, this steamed food was left to cool to room temperature for 2 nights.
(W/W) Saline solution//water θt was added to the same water bucket as in Example/, and in addition, propeptase A [manufactured by Ueda Chemical Co., Ltd., grotease preparation] 3Kq and sucrase [Seishin Pharmaceutical Co., Ltd. Co., Ltd., amylase preparation] 3Kg
The mixture was thoroughly mixed and divided into 2 sections, and 7 sections were divided into 7 sections containing 0.0. 7 was added to ll- to ensure sufficient miscibility (this invention), while for the remaining sections, the respective methods were used as they were without adding any of the above additives (control) at a temperature of 20°C for 2 months. It was aged in a conventional manner.

The table below shows the component values, number of days until mold development, and sensory test results of the juice obtained by squeezing the juice using the usual method rather than the various ripening methods.

In addition, the above measurement items were measured in exactly the same manner as in the example.
It is something that

15- Kan flight * 1 Zheng Guo * Monu wife (勺([lII 膓 -! ＼ ＼ ＼ ht, destruction 60 or ○ Sd body b5 β 6o or 8 芥,, ) @ (h H9 de jealous Φ ′l-) ＼ ＼ Etto ・ (H * ) < (Het also (handle) Weir ・S As is clear from the above table, the present invention has a higher effect than the control. It was found that among the sap component values, RoS, Alc, and Ex were significantly superior, and the sensory test results were also significantly good.

Example 3 j% refined wheat/jA, 7 for λ, soaked in water for 3 hours, then converted to /Kg/crA (gauge pressure)
A steamed product was obtained by steaming with saturated steam for 7 hours.

Next, this steamed product was left to cool to room temperature, and then Aspergillus oryzae AT CC // NO Otsu, i- was added. Salt 20% (W/W), total nitrogen/, 0chi (
W/'W)] / 20 tons were prepared into two water buckets (containing soy sauce lactic acid bacteria, soy sauce yeast, etc.).

In one method, ♂Og of potassium chlorbate was added to ensure sufficient mixing (in the present invention), and in the other method, the above additive was not added at all (control), respectively. The various methods described above were aged in a conventional manner at a temperature of 20°C for 2 months.

The table below shows the component values, the number of days until the juice is ready, and the results of the sensory test of the juice obtained by pressing the juice using various aging methods and conventional methods.

Note that the above measurement items were measured in exactly the same manner as in Example.

19-20- As is clear from the table above, the present invention is significantly superior to the control in R, S, Alc, and Ex among the juice component values, and also has good sensory test results. etc. were found.

Patent applicant: Kikkoman Corporation

Claims (1)

[Claims] When producing white soy sauce, benzoic acid, sorbic acid, and seven or more selected salts thereof are added to the white soy sauce methods at any time during preparation or before the start of yeast proliferation. How to make white soy sauce.