JPS58141761A - Preparation of soy - Google Patents

Abstract

PURPOSE:To carry out the brewing of soy, in a short time, by fermenting or digesting unrefined soy, adding a specific amount of lactobacillus to the soy, keeping the soy at a specific temperature for a specific period, and subjecting the product to a combination of the process for adding yeast, the process for decreasing the amount of the yeast, and the process for aging the soy. CONSTITUTION:Unrefined soy is fermented or digested, and added with 10<7>-10<8> cells of lactobacillus per 1g of the unrefined soy, and subjected to the lactic fermentation at 15-20 deg.C for 10-20 days. After the fermentation, the soy is added with 10<6>-10<8> cells of yeast per 1g of the unrefined soy, and subjected to the alcoholic fermentation at 20-25 deg.C for 10-15 days. In the third step, the unrefined soy is treated at 32-36 deg.C to decrease the number of the yeast cells to <=10<6> per 1g of the unrefined soy, and in the fourth step, the unrefined soy is aged at 25-35 deg.C for 30-50 days. Soy sauce similar to the naturally brewed soy can be prepared by this process in a short time.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soy sauce that brews soy sauce in a short period of time.

Conventionally, as one of the methods for brewing soy sauce in a short period of time, koji made by the usual method is prepared with a salt concentration of θ ~ 14%, and then enzymatically decomposed under high temperature conditions of 40'C or higher to digest various strains. A known method is to add lactic acid bacteria and yeast to this mixture to carry out both types of fermentation in a short period of time. However, the soy sauce product obtained by this method did not have the flavor of a brewed soy sauce, and was nothing more than a brewed seasoning liquid different from soy sauce. In addition, the product obtained also goes beyond the soy sauce-like seasoning liquid by using the quick brewing method, in which protein raw materials are digested and decomposed with enzymes originating from koji mold or other microorganisms, and microorganisms related to soy sauce brewing are added to ferment and mature the product. It wasn't great. In such method (1), there was a problem of counterfeiting in the case of low-salt strains prepared with a salt concentration of 14% or less. To solve this problem, for example, we make koji that is free of bacterial contamination, prepare it with sterile low-concentration saline, heat it, add lactic acid bacteria and yeast, ferment it, and then add high-concentration saline and further ripen it. method (for example, Japanese Patent Application Laid-Open No. 56-8
Methods using aseptic operations such as (see Japanese Patent No. 9762) have been devised. However, these methods have the disadvantage that they are not suitable for mass production because all or the main steps must be operated aseptically, and that they require large equipment and maintenance costs.

Factors involved in the flavor formation of brewed soy sauce include the type and blending ratio of raw materials, the raw material processing method and its conditions, the type of koji mold and koji production method, the amount and concentration of brine, the temperature progression of various strains, the stirring method, These include lactic acid bacteria fermentation, yeast fermentation, and firing conditions. It is well known that the fermentation of lactic acid bacteria and yeast is particularly important for the formation of good flavor. Fermentation by lactic acid bacteria and yeast is said to be sequential fermentation, in which an environment suitable for the growth of yeast 1 is first created by lactic acid fermentation, and then alcoholic fermentation by yeast is carried out to advance the ripening of the strains. There is also a theory that trace components produced by post-ripening yeast are involved in ripening.

On the other hand, in recent years, anti-piping agents (for example, POBB%PB, etc.)
However, consumers began to avoid it, and alcohol began to be used as a substitute. Therefore, if the amount of alcohol produced in the various strains is small, it is necessary to add alcohol to a concentration that is effective for preventing pimples, leading to an increase in manufacturing costs. Addition of yeast to various strains has become popular for the purpose of increasing the amount of alcohol produced in the strains. However, when yeast is added and ripened, the soy sauce product has a yeast extract smell.
There is a problem in that it imparts a fruit-like ester odor, resulting in a significant deterioration in quality.

As a result of intensive research to overcome the shortcomings of the conventional quick brewing method and yeast addition method, the present inventors have established a low-temperature condition of 15 to 20°C for lactic acid fermentation of various soy sauce strains, and If a large amount is added so that the number of bacterial cells is 107 to 108/moromi and kept for 10 to 20 days, lactic acid fermentation will be carried out sufficiently and the strains will not have any off-flavor.
In yeast fermentation, low temperature conditions of 20-25°C are set, and a large amount of yeast is added so that the number of bacterial cells is 106-108 / Moromi 9, and it is maintained for 10-15 days to produce enough alcohol. and that no yeast extract odor or ester odor is observed.
The strains that have gone through the steps of ■■ and ■, the number of yeast in each strain is reduced to 1.
By adjusting the number of yeast in the strains in the natural brewing process below 06/Moromi q and ripening at 25 to 85 °C,
Ability to generate only a very rich soy sauce brewing aroma without imparting yeast extract odor or ester odor, 0
As a step to adjust the number of yeast in the 0th cage, 32 to 36 strains were added.
They discovered that it was sufficient to adopt a process of keeping the temperature at 8C, and established a method that could produce high-quality soy sauce in a short period of time by combining these processes. That is, the method of the present invention is a method of fermenting and aging various soy sauce strains, and 10 lactic acid bacteria are added to the strains after preparation or digestion.
Add to make 7-108/moromi q 15'-20
The first step is holding at °C for 10-20 days, then yeast is added to give a ratio of 106-108/moromi 9 to 20-20%.
Second step of holding at 5°C for 10-15 days, 82-86
The third step is to treat the yeast at 10°C to reduce the number of yeast to less than 10 6 /'' strains, and the fourth step is to ripen at 25 to 85°C.
This is a soy sauce manufacturing method characterized by combining steps.

In the conventional fast brewing method, lactic acid bacteria and yeast cannot be sufficiently controlled, resulting in large variations in quality, especially aroma, and it is difficult to obtain products of constant quality.However, according to the method of the present invention, fermentation is improved by adding microorganisms. Because it can be brewed while promoting the fermentation process and without producing any off-flavors during the fermentation period, it has become possible to produce soy sauce of consistently stable quality in a short period of time.

In particular, because low-temperature fermentation conditions were adopted, the elution of glutamic acid was also improved.

The method of the present invention will be explained in detail below.

As the soy sauce strains to be fermented and matured in the method of the present invention, soy sauce koji prepared with a saline solution of an appropriate concentration, or prepared by heating and digesting the soy sauce koji can be used.

There are no particular restrictions on the method of preparing soy sauce koji, and for example, soy sauce koji obtained from whole soybeans, defatted soybeans, wheat, rice, corn, etc. as raw materials may be prepared using a 21-2596 salt solution using a conventional method. Bye. In addition, for the digested stocks, soy sauce koji is prepared with water or salt water, and under unsalted conditions, 45 to 6
40 at 0°C for 15-80 hours and at a salt concentration of 5-18%.
Digestion may be carried out at ~45°C for 7 to 10 days, and salt may be supplemented as necessary. In addition, it is also possible to apply strains obtained by adding unmade koji raw materials together with soy sauce koji and heating and digesting them, or by hydrolyzing soy sauce raw materials using an oxygen agent.

In the first step of the method of the present invention, lactic acid bacteria are added to various soy sauce strains at a ratio of 107 to 108/moromi 9, and 20 to 2
The mixture is kept at 5°C for 10 to 20 days to carry out lactic acid fermentation.

The temperature of each strain may be adjusted by a conventional method; for example, in the case of normal preparation, the saline solution used is cooled so that the temperature of each strain after preparation is 15 to 25°C. For digested stocks, cool the stocks to 15-25°C.

As the lactic acid bacteria to be added, representative strains used in soy sauce brewing may be used alone or in combination, such as Pediococcus halophilus (Pediococcus halophilus).
ophilus) I A M 16 T 8, pedi t coy force x -v -'r (pediococcus
soyae) I AM1678, Tetracoccuscus
Sawyer (7etracoccus soyae) I AM
1676 etc. can be applied. The lactic acid bacteria may be added by adding a preculture thereof. Pre-culture can be carried out using a suitable culture medium under suitable conditions. For example, the culture medium may be soy sauce 5.096, peptone 1.0%, yeast extract 0.5%, potassium dihydrogen phosphate 1.0%. This can be carried out by using a medium containing 1.0% glucose, 17% sodium chloride, and pH 7.0, and setting culture conditions at 28 to 80° C. for 96 hours.

By setting the temperature conditions for lactic acid fermentation at a low temperature of 20 to 25°C, milk and
It is essential that the amount of acid added is 107 to 108/moromi 9. By adding a large amount of lactic acid bacteria and fermenting at low temperature, it is possible to sufficiently produce lactic acid in 10 to 20 days and prevent the production of off-flavors.

The results of a model experiment on the influence of temperature conditions on lactic acid and aroma production by lactic acid bacteria were as follows.

Experiment 1 Soy sauce koji prepared by a conventional method was mixed with 1096 saline solution.
1 water was prepared, digested at 50°C for 48 hours, filtered, and the filtrate was adjusted to a salt concentration of 18% and pH 6.0.
678 2. The cells were inoculated at 107 Ox/ml and statically cultured for 10 days at 10'C, 15°C, 25°C, and 28°C.

Note that the total nitrogen concentration in the medium was 1.60%.

Table 1 shows the analysis results for the amount of lactic acid produced and I)H, and the sensory test results for aroma.

Table 1 In the second step of the method of the present invention, the pH of the lactic acid fermentation
The following strains of yeast are added at a concentration of 106 to 108/d and held at 20 to 25°C for 10 to 15 days to carry out alcoholic fermentation.

As the additive yeast, typical strains of soy sauce yeast can be used, such as Saccharomyces rouxii (3accharomyces rouxii) I
F 00517, Saccharomyces luxii variev) - Haomenbu 5 2
ctts rouzijvari halomenbr
anis) I F OO494, torulopsis x -hersatiliy, (7orulopsisversati
lis) AHU8788,) 7orulopsis etchellisii
A HU 4141, Torulopsis Magnolia <7
orutopSis magnotia) A Hu4
215, torulopsi x ・f months (7orulopsi
s 5ake) heather AHU4260, Torpsis spheeri force (7orul
opsis 5pherica), Torulopsis y, −
yno v5 (Torulopsis anomala)
These can be added alone or in combination. Yeast addition method - A method of adding a preculture may be adopted, and the conditions for the preculture are also the same as conventional methods. For example, soy sauce 80.096, salt 5.096
, glucose 5.096, pH 5.0 cultured aerobically.

Conventionally, the temperature conditions for alcoholic fermentation by adding yeast 2 to various soy sauce strains were 28 to 80°C.

Under these conditions, it is possible to produce a large amount of alcohol in a short period of time, but at the same time, the yeast extract odor,
It has the disadvantage of producing off-flavors such as ester odor. It has been found that by setting the temperature conditions during alcohol fermentation to a low temperature of 20 to 25°C, no off-flavors are generated. In the method of the present invention, since fermentation is carried out under such low-temperature conditions, the rate of alcohol production is slow, and in order to produce sufficient alcohol in a short period of time, the addition of yeast is
It is necessary to make it 6 to 108/moromi. By setting these conditions, sufficient alcoholic fermentation can be performed in 10 to 15 days.

The results of a model experiment on the influence of temperature conditions on alcohol and aroma production by yeast were as follows.

Experiment 2 The quenched moromi liquid prepared in the same manner as in Experiment 1 was adjusted to a salt concentration of 18% and I) H4.9, and Saccharomyces luxi-IFOO517 or Torulopsis versatilis AHU878B was added at 1.0 x 107/s+, respectively. / 10°C115°Cl2O'C,2
The cells were statically cultured for 10 days under various temperature conditions of 5°C, 128°C, 180°C, and 185°C.

The analysis results of the amount of alcohol produced and the results of the aroma sensory test are shown in Table 2.

Table 2 In the third step of the method of the present invention, the strains are heated to 82 to 360 C to reduce the number of yeast in the strains to 10 6 /moromi q or less.

At the stage where sufficient alcohol has been produced in the strains through the alcoholic fermentation in the second step, the degree of ripening of the strains is insufficient because the strains have been kept at a constant temperature. However, if the product is kept under low-temperature conditions for a long time after the second step of alcohol fermentation for the purpose of completing ripening, an off-flavor will still be produced. Conditions for ripening the strains while preventing the production of such off-odors J After careful consideration, we found that the ripening of the strains was carried out in the presence of yeast at the same level as the yeast number of the naturally brewed strains, that is, 106/moromi q or less. It turns out that you can do it with.

Furthermore, as shown in Figure 1, the temperature of each plant was adjusted to 82 to 86°C.
It has been found that when the yeast is raised to 60%, the yeast rapidly dies, and it is possible to easily reduce the number of yeast in the strains by 6 days.

In the fourth step, the strains are aged at a temperature of 25 to 85.
It is maintained at ℃ for 80 to 50 days. When obtaining a soy sauce with a light color, the temperature condition is set at 25°C or higher, and when obtaining a soy sauce with a deep color, the temperature is set at 85°C or higher. By going through the fourth step, it is possible to obtain mature moromi with a bright color and a rich soy sauce brewing aroma.

As described above, according to the method of the present invention, a soy sauce product that is no different from naturally brewed soy sauce can be obtained within a total aging period of 90 days.

A more specific explanation of the method of the present invention will be given below with reference to Examples.

Example 1 Defatted soybeans 100&Li and wheat 100# were each steamed or roasted and crushed in a conventional manner and mixed, inoculated with soy sauce koji mold, and made into koji to obtain soy sauce koji.

Soy sauce koji was prepared with 11 water using 24% saline solution cooled to 5°C. The temperature of each strain was 17°C.

G1 of each strain was added to the mixture, and the product temperature was maintained at 17°C while stirring normally, and lactic acid fermentation was carried out for 12 months. The pH of these strains was 4.90.

Separately cultured Satucharomyces rukisi
IF00571 lX107/Moromi q, Torulopsis
Versatillis AHU8788 was added at a ratio of 1 x 10 6 /moromi 9, and fermented at 20°C for 15 days with regular stirring. The amount of lactic acid produced in the various methods at this time was 9801
At 197di, alcohol was 2.4096.

These strains were immediately heated to 34°C for 4 days, and then aged at 80°C for 50 days. These matured stocks were pressed and pasteurized using conventional methods to produce products.

On the other hand, it was compared with soy sauce obtained by brewing for 6 months using the conventional hot brewing method by component analysis and chewing taste test. The results are shown in Table 8. The taste test was conducted by a panel of 20 experts using a two-point preference test method. The numbers in the table indicate the number of people who like the flavor of the sample. A critique is a summary of the results of a critique meeting.

Table 3-1 Table 3-2 Comparing the component analysis results of the soy sauce of this example with those of the conventional method, it was found that even at low temperature fermentation by the method of the present invention, the elution of nitrogen components was not affected at all, and the production of glutamic acid is clearly superior.

There was also a significant difference in the results of sensory tests between the soy sauce according to this example and the conventional hot-brewed soy sauce, and it was recognized that the soy sauce of this example was superior in terms of quality.

Example 2 4800 kg of defatted soybeans and 480 liters of wheat were each steamed or roasted and crushed in a conventional manner and mixed, inoculated with soy sauce koji mold, and made into koji to obtain soy sauce koji.

1 using 23.5% salt solution cooled to 5°C soy sauce koji
2 Prepared with water. The temperature of the plants was 15°C.

These strains were combined with separately cultured lactic acid bacteria (Pediococcus spp.
Halophilus IAM1678) was added at a ratio of 5 x 107/q of moromi, and lactic acid fermentation was carried out for 14 days while maintaining the product temperature and performing normal stirring.

At this time, the pH of each strain was 4.84.

Separately cultured Satucharomyces rukisi
IF00571 to 1.5 x 107/Moromi 9, Torulopsis etcherisii AHU414141 x 106/Moromi q, Torulopsis salmon AHU4260 to I x 10
Add so that the ratio is 6/moromi 9, stir as usual and add 2
Fermentation was carried out at 2°C for 10 days.

At this time, the lactic acid production amount of each strain was 1040 μ/dl, and the alcohol production amount was 2.824.

These strains were immediately heated to 86°C for 8 days, and then
It was aged for 48 days at 88°C. These matured stocks were pressed and pasteurized using conventional methods to produce products.

On the other hand, we conducted a component analysis and taste test to compare it with soy sauce obtained by brewing for 6 months using the conventional hot brewing method. The results are shown in Table 4.

Table 4-1 Table 4-2 No significant difference was observed between the two test soy sauces, and no difference in quality was observed between the two.

Example 3 Defatted soybean 100 Ag, wheat 100 kri@- each was prepared with 13 water. Item temperature was 15°C.

These strains were combined with separately cultured lactic acid bacteria (Pediococca 7.
- 5 x 107
/g of moromi was added, and lactic acid fermentation was carried out for 8 days while maintaining the temperature while stirring normally.

The pH of each strain was 4.98.

Separately cultured Satucharomyces rukisi
IF00571 5x107/Moromi 9, Torudai Bushis・
H. Elysee AHU4141 was added at a ratio of 2 x 106/moromi 9, and fermented at 20°C for 14 days. The amount of lactic acid produced in each strain at this time was 75211f/d
L, the amount of alcohol produced was 2.76%.

These stocks were immediately incubated at 82°C for 6 days, then brought to a temperature of 26°C and aged for 45 days, and then pressed and pasteurized using conventional methods to obtain light soy sauce.

On the other hand, we conducted a component analysis and a taste test and compared it with the light soy sauce obtained by brewing it using the conventional method. The results are shown in Table 5.

Table 5-1 Table 5-2 There is a significant difference between the results of the light soy sauce sample taste test,
It was recognized that the product of this example was superior in quality.

Example 4 Soy sauce koji produced by a conventional method using 100 kg of defatted soybeans and 100 kQ of wheat was added to 11 water with 12% salt solution, digested at 40°C for 7 days, and the digested strains were prepared at a salt concentration of 17.
．． After adjusting the pH to 0% and pH 5.9, the lactic acid bacteria (Pediococcus halophilus IAM) were cultured separately at 18°C.
1678) was added at 2 x 107/q of strains, and lactic acid fermentation was carried out for 15 days. At this time, the pH of each strain was 4.82.

To each of these strains, separately cultured Satucharomyces ruxi-IF00571 was added at 8 x 10/g of moromi, Torulopsis salmon-AHU4260 and Torulopsis versatilis AHU8788 were added at 15 x 10/q of each strain, Fermentation was performed at 22°C for 14 days.

After keeping these stocks at 84°C for 4 days, the temperature of the stocks was adjusted to 27°C.
The mixture was aged at °C for 45 days, then pressed and pasteurized using conventional methods to obtain a product.

On the other hand, we conducted a component analysis and taste test to compare it with soy sauce obtained by brewing it using the conventional method. The results are shown in Table 6.

Table 6-1 Table 6-2 There was no significant difference between the two test soy sauces, and no difference in quality was observed between the two.

[Brief explanation of drawings]

FIG. 1 shows the relationship between yeast death and temperature. Patent applicant (677) Yamasa Soy Sauce Co., Ltd. Figure 1 4ek

Claims (1)

[Claims] In the method of fermenting and maturing soy sauce strains, lactic acid bacteria are added to the strains after preparation or digestion at a concentration of 107 to 108 q/moromi q.
The first step is to add the yeast to a ratio of 10 to 20°C and hold it for 10 to 20 days, the third step is to add yeast to a ratio of 10 to 108/moromi to 20 to 25, and
A method for producing soy sauce characterized by combining a fourth step of ripening at 35°C.