JPS5813365A - Preparation of soy sauce - Google Patents

Abstract

PURPOSE:To obtain a soy sauce having improved quality, particularly flavor, efficiently, by addng active carbon to the step of treating a raw material, preparing a KOJI or fermenting, maturing or digesting a mash before preparing the soy sauce. CONSTITUTION:Active carbon is added to the respective steps of denaturing a raw material, preparing a KOJI or fermenting or maturing or digesting a mash, and the amount of the active carbon to be added is 0.5-5.0% based on the raw material for the soy sauce (dried material). The active carbon is used most effectively in the step for treating the raw material. The use of the active carbon in the subsequent steps reduces the effect thereof one after another. Therefore, the amount of the active carbon to be added must be increased, and the amount of the active carbon required in the step for preparing the KOJI is 1-2 times that in the step for treating the raw material. The amount thereof required in the mash step is 3-5 times that in the step for treating the raw material. The soy sauce obtained by the method has no offensive smell, e.g. a musty, moldy, KOJI and soybean smell, and a good flavor with a slight KOJI smell.

Description

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

Pressure oil is a typical seasoning liquid in Japan with a tradition of several hundred years, and its use in Western countries is said to be increasing in recent years.

Pressure oil has a complex flavor created by the rich taste of nitrogen components such as amino acids and peptides that harmonize with sugar and salt, and the aromatic aroma created by many trace volatile components such as alcohol. It is a seasoning that has

In recent years, there has been a tendency for consumers to prefer higher quality products when it comes to soy sauce and the like.

In order to improve the quality of the product, it is important to improve the aroma, that is, to remove malt odor, mold odor, and in the case of special quick brewing methods, odor such as bean odor.

Conventionally, a known method for removing off-flavors from soy sauce, sake, etc. is to add activated carbon to brewed soy sauce or sake.Activated carbon has the effect of adsorbing and removing off-odors, but it does not remove off-odors. Since it does not selectively adsorb only taste, it has the disadvantage that desirable aromas are removed at the same time, resulting in a product with poor flavor. For this reason, activated charcoal is only used for the purpose of relief in cases of abnormal fermentation.

The inventors of the present invention have conducted various researches with the aim of developing a method for efficiently producing soy sauce with improved quality, especially aroma. This purpose can be achieved by adding activated carbon to the fermentation/ripening or digestion process of the strains, and at the same time
The present invention was completed after discovering that the operability of the koji making process and the filtration process can be improved, as well as reducing the weight and color (prevention of browning).

That is, the present invention relates to a method for producing soy sauce, which is characterized in that activated carbon is added to the raw material processing, koji making, fermentation/ripening, or digestion process to produce a stable soy sauce with improved quality. This is the manufacturing method.

The activated carbon used in the present invention can be of any type as long as it is used for food production.

The timing of adding activated carbon is once the raw materials are heated, during koji making,
It is a fermentation/ripening or digestion process, and the effects of the present invention will not be achieved even if it is added to raw soy sauce obtained by pressing and filtering various strains, or to raw (heated) soy sauce. The amount of activated carbon added is 0.5 to 5.0% (dry matter) based on the raw material of soy sauce, but it is most effective when used in the raw material processing process, and its use in subsequent processes is The effect gradually decreases.

Therefore, it is necessary to gradually increase the amount of activated carbon added, and it is necessary to increase the amount of activated carbon by 1 to 2 times in the first koji making process and 3 to 5 times in the process of making koji. In the process after raw frying, the effect is extremely small, and even if 10 times the amount is added, the effect is only about 50 chi, and on the contrary, the desirable aroma is removed, resulting in a deterioration of the quality of the product.

The effects of adding activated carbon in each step will be explained below. Raw material processing Particularly during soybean steaming, adding activated carbon together with defatted soybeans reduces the adhesion between defatted soybean particles, allowing for uniform water absorption and uniform steaming, and especially reducing the formation of lumps in steamed beans. It has been found to be effective in preventing steaming, preventing uneven steaming, and improving workability.

The reason for this is presumed to be that activated carbon partially adsorbs proteins and polysaccharides eluted from defatted soybeans during steaming, reducing the stickiness between defatted soybeans.

This effect is also noticeable when cooling steamed beans.
Generally, high-temperature steamed soybeans react with a large amount of air supplied during cooling, and the surface of the cooled beans becomes reddish-brown, but the addition of activated carbon reduces this reaction and reduces browning in subsequent steps.

The activity and presence during koji making is due to the uneven mixing of carbohydrate raw materials and defatted soybeans, which are often seen during koji making, in order to eliminate clumps of flakes in the koji material and create a uniform koji material. It is possible to prevent unevenness in the temperature of the koji product, and inevitably prevent the growth of local high-temperature bacteria originating from the phenomenon of curling. Activated carbon also seems to have some effect on moisture regulation during the growth of koji mold, making it possible to obtain koji with relatively high moisture content and high enzymatic activity.

The reason for this is thought to be to prevent the moisture retained in defatted soybeans from escaping rapidly during koji making, and f41
The growth of box hyphae is very good.

In addition, the koji making chamber during koji extraction has little stuffy odor and is filled with a clean koji aroma, and is particularly effective when used in the koji making process when the ratio of defatted soybean raw materials is high. The presence of activated carbon in the fermentation process has the effect of reducing the rate of oxidative browning of the raw product.

The reason for this is not clear, but it is thought that activated carbon supplements the precursor intermediate that promotes the browning reaction, which is said to be produced at the time when proteolysis and glucose production are active in the early stages of preparing the stocks.

In addition, koji with activated carbon added during the koji making process or raw material processing process reduces the hydrophobic properties seen in the early stage of koji preparation, and mixes well with salt water, resulting in uneven penetration of salt water = 5- in the early stage of preparation. There is less exothermic reaction, less growth of bacteria, and the quality of the strains is good.

Another effect of activated charcoal is that it reduces the amount of raw weight and pasteurized weight produced, probably due to the adsorption of cyclic amino acids such as tyrosine and tryptophan, which are produced by the decomposition of proteins during fermentation.

In addition, activated carbon acts as a filter aid when pressing various strains, so it has excellent filtration properties, particularly rapid natural molding, and good compressibility. With almost no elution, the workload of final filtration in the post-process is reduced, which also leads to an improvement in yield.

The effect of activated carbon addition is not limited to conventional natural soy sauce brewing methods, but can also be applied to mixed acid methods, high-temperature digestion methods, koji reduction methods that add partially denatured protein materials, or the use of liquid koji to digest (decompose) protein materials. A similar effect is observed in the case of the liquid koji method.

The product obtained by the method of the present invention has a stuffy odor, a mold odor, a koji odor,
It has no foreign odor such as bean odor, has a slightly light malt odor, has a good aroma, and is red in color.6- It is of excellent quality with a strong taste and good texture.

Hereinafter, this will be explained in detail in Examples.

Example 1 When 600 g of defatted soybeans were steamed in an NK can, 12 hours of dry activated carbon (2 g per defatted soybean) was added to the defatted soybeans, and the following watering and steaming were carried out in the usual manner to produce steamed defatted soybeans. I got it.

Separately, 600 kg of wheat was roasted and crushed, mixed with the steamed and defatted soybeans mixed with the above activated carbon, and the seeds were cut according to the usual method and the resulting koji was made into koji.
Two strains were prepared and fermentation was carried out for 3 months at 26r to 28tl'. After that, it is aged for one month at room temperature and then pressed.
T-N 1.60 t/dl, salt 17.51/11
1. Freshly fried 3. Obtained Ou.

The analytical values and sensory evaluation results at each step were as follows, compared to raw fried rice produced in the same scale and using the same equipment as usual without adding activated carbon.

Table 1 Item Activated carbon added plot Symmetry Koji analysis value moisture (chi) 33 30
Enzyme activity (u/r) ao 27 general bacterial count 3X10'3X10', various method analysis values (3
After 1 month) Nitrogen utilization rate (ch) 92 89 Alcohol content (%) a, s
a.

Nitrogen yield analysis of raw material 86.3 85.2 Decomposition rate
58.3 56.2 Sensory evaluation Koji odor No Yes Rim No odor / No
Yes Other Clean aroma Good redness Add activated charcoal to the soy sauce obtained without adding the above activated charcoal.
When Ofy (15.2% per protein raw material) was added, mixed, and filtered, the stuffy odor was slightly reduced by 1, but it was completely removed.
This could not be removed, and on the contrary, the unique and pleasant aroma of soy sauce was lost, and only a product with poor flavor was obtained.

Example 2 5.0-press defatted soybeans were expanded and denatured using an extruder manufactured by Wenger (180Cs 35 h/ct11
3 seconds), and after sprinkling water, make koji and prepare the resulting koji in 2.2 times the amount of salt water (taf/dj) for 40 to 45 tons. So 7~
In order to obtain a high-nitrogen, low-salt soy sauce by rapid brewing and decomposition for 14 days, activated carbon was added to defatted soybeans at a rate of 2.0% according to the method shown below, and the effect of the addition of activated carbon was investigated.

The results are shown in Table 2.

A) Kneading activated carbon into defatted soybeans and treating them with an extruder B) Sprinkling and mixing activated carbon-added water on defatted soybeans that have undergone swelling and denaturation treatment, and then making koji 9-C) Pour the de-koji into salt water containing activated carbon. D) Product obtained without adding activated carbon Add activated carbon, mix and filter Table 2 Effect of activated carbon addition BCD Output Koji enzyme activity (U/f) 29 28 20 2
0 General bacterial count (k) 3X10'2X10' 3
X10'3X10' Filterability (t'/yr?-Hr) 60 50 5o 2
2 Product nitrogen utilization rate (%) 93 92 91B
90.0〃 Yield (chi) 86.5 86
85.3 84.1 Decomposition rate (%) 56 55
B 56 52 Ammonia (N [(ll/11″N)
10 9.8 9.8 11.0 Weight generation time --- 20 days (5C) Soy sauce lees moisture (chi) 28 30 30
33-10- Next, the products thus obtained were heated and the intensity of browning was compared. The experimental method was to heat each product in boiling bath water, and measure 532Bm and 562Bm using a spectrophotometer.
The absorbance of m was measured and the average value of the absorbance was calculated.

The results are shown in Table 3.

Table 3 Browning test results 0 1 2 4
6A Ioo 110 1
20 125 135B 100
120 140 155 170C,
100126153172200 D 10 (1176266373436-1
1-

Claims (1)

[Claims] A method for producing soy sauce with improved quality, characterized in that activated carbon is added to the raw material processing, koji making, fermentation/ripening, or digestion process.