JPS58170451A - Preparation of soy or miso - Google Patents

Abstract

PURPOSE:To prepare soy or MISO (fermented bean paste) using denaturated soybean prepared by optionally immersing soybeans in water, heating in hot water at a specific temperature, and separating from the water. CONSTITUTION:Soybeans such as whole soybeans, husked soybeans, etc. are optionally immersed in water, and heated in hot water at 125-190 deg.C for <=30min, preferably <=20min. When swollen beans are used as the raw material, the beans may be heated in the water used for immersion, or heated in fresh water after draining. After the heat-treatment, the soybeans are separated from water either by opening the lid of the heating vessel, or discharging the soybeans and hot water rapidly to the atmosphere. The heat-treated soybeans are used as the raw material for the preparation of soy or MISO.

Description

[Detailed description of the invention] The present invention relates to improvements in methods other than the production of soy sauce or miso.

Traditionally, the methods for processing raw materials for brewing soy sauce or miso include:
A method in which protein raw materials such as soybeans are soaked in water and then boiled for several hours at normal pressure. Protein raw materials are soaked in water to absorb water, then drained, and then heated with saturated steam for at least 60 minutes at normal pressure. 30~ under pressure of about 1kf/cm2G
A method of steaming for 60 minutes or even several minutes under high pressure is used.

However, the conventional method of boiling protein raw materials in water requires a long time for boiling and requires a large amount of facilities to dispose of the boiling liquid. In addition, in the steaming method, water vapor comes into direct contact with the raw material, resulting in severe discoloration of the surface of the raw material, further leading to deterioration of aroma and hyperdenaturation of proteins, which adversely affects the color tone, aroma, yield, etc. of products such as soy sauce. There are cases.

In order to improve the quality of soy sauce and miso and increase the yield from the raw materials, it is preferable to effectively elute various components from the raw soybeans as flavor components. However, in the presence of high concentrations of common salt, it is extremely difficult to increase the amount of flavor components by decomposing various components with enzymes. For this reason, attempts have been made to increase the flavor components by adjusting the concentration of salt, which inhibits enzyme action, or by adding necessary enzymes originating from various microorganisms, but these efforts are complicated and unsatisfactory. Product not obtained.

The present inventors completed the present invention as a result of conducting research on a method for accumulating a large amount of flavor components in soy sauce and Aji i.

The present invention is characterized by heating soybeans as they are or soaking them in water in advance for up to 60 minutes in high-temperature water at 125 to 190°C, then separating the water, and brewing using the obtained modified soybeans. , a method for producing soy sauce or miso.

According to the method of the present invention, the steamed beans used as a raw material for brewing are not excessively colored (and have an excellent aroma), and the treated soybeans are used as koji and are mixed with salt water etc. in a conventional manner for aging and fermentation. Various components are eluted, resulting in a product of excellent quality and leakage.

Examples of soybeans used in the present invention include whole soybeans, dehulled soybeans, crushed soybeans, and defatted soybeans.

In carrying out the present invention, it is preferable that soybeans are soaked in water at an appropriate temperature for a predetermined time or overnight at room temperature to sufficiently absorb water and swell, and then heat-treated.

To heat soybeans in high-temperature water, the soybeans may be heated while present in water (or the soybeans may be fed into high-temperature water preheated to 125 to 190°C).

When using soybeans that have been swollen by water absorption, the soaking water may be heated as is without discarding it, or fresh water may be added after draining and then heated.

The heating device used in the present invention may be either a continuous type or a batch type, and may be of any shape or structure. The heating method may be either direct or indirect, and the heat source may be saturated steam, superheated steam, hot water, electric heat, or the like.

Then, the soybeans and water are separated. One way to do this is, for example, to quickly open the lid of the heating container or to rapidly release the soybeans and hot water into the atmosphere. It is possible to separate soybeans and water. Alternatively, the soybeans and water may be separated by gradually opening the lid of the heating container or gradually releasing the soybean into the atmosphere, and then draining the water.

Soy sauce or miso is brewed using the heat-treated soybeans thus obtained.

In soy sauce brewing, wheat of approximately the same weight as the raw material soybeans is pulverized and crushed together with a small amount of inoculum over the cooled heat-treated soybeans, mixed uniformly, and then koji-making is carried out using the usual method. I do.

After 6 days, the completed koji is mixed with a predetermined amount of about 25% saline solution, fermented and matured, and then compressed and passed through the roe to obtain raw soy sauce.

The raw soy sauce obtained by the method of the present invention is rich in glutamic acid and becomes a rich soy sauce with extremely strong flavor compared to soy sauce obtained by the conventional method.

In miso brewing, rice malt is made by steaming approximately the same weight of white rice as the raw soybeans, and the rice malt is mixed with the above-mentioned ground material of the heat-treated soybeans and a predetermined amount of salt, and the mixture is poured into a container. Fermentation and aging are carried out using weights. The aged miso is processed into miso paste and made into a product.

The miso thus obtained is rich in amino nitrogen and has an extremely strong flavor compared to miso obtained by conventional methods.

Test Example Digestibility by Aspergillus oryzae enzymes was investigated using soybeans heat-treated under various conditions.

A certain amount of whole soybeans are placed in a pressure container, immersed in warm water at 60℃ for 6 hours, then the container is sealed and the bottom of the container is directly heated with a gas burner to raise the water temperature inside the container to the temperature shown in Table 1. After holding for a predetermined time, heating was stopped, the pressure inside the container was released, and the treated soybeans were taken out and used as a sample.

After drying the treated soybeans under reduced pressure, they were ground, and 1 g of this powder was taken into a shaking test tube and mixed with 0.5M phosphate buffer (pH 7, 2).
) 10 ml, 20 ml of the enzyme solution described below and 1 dolol
Add ml and seal. This test tube is maintained at 37° C. for 7 days with gentle shaking to perform i-element decomposition. Next, distilled water is added to the decomposed solution to make a total volume of 100 ml, and the solution is separated into a liquid phase and a solid phase by centrifugation. 1. per 50m1 of liquid phase.
15 ml of 2 mol trichloroacetic acid was added, the precipitate (undegraded protein) was separated, 5 ml of P solution was taken, and the nitrogen content was measured by the Kermer method.

A blind test was conducted in the same manner without adding the powder sample described above, and the value obtained by subtracting the latter value from the former value was defined as A. On the other hand, the nitrogen content in 1 g of the powder sample was measured by the Kermer method, this value was designated as B, and the digestibility was calculated using the following formula.

The results are shown in Table 1.

Digestibility (Horizontal 100) Enzyme liquid has typical proteinase activity used in soy sauce brewing.

Refers to the enzyme activity that shows folin coloring at an amount equivalent to 1 gamma tyrosine per minute when an enzyme reaction is carried out at pH 7, 20° C. using casein as a substrate.

Table 1 From the results, it was recognized that heating within 60 minutes in hot water at 125 to 190°C was excellent.

Example 1 2 kilograms of whole soybeans are placed in a stainless steel container without a lid, soaked in water overnight, the water is changed, and the container is placed in an autoclave and heated with steam.

The water temperature in the container is measured with a remote thermometer, and after the water temperature reaches 160°C, it is held at this temperature for 2 minutes, and then the exhaust valve is opened to exhaust the water vapor.

The container was taken out from the autoclave, cooled to 40°C, and the weight of the whole soybeans was measured. After inoculating and mixing with soy sauce brewing starter koji mold, the soy sauce malt was incubated at 60°C for 40 hours with ventilation. can get. By adding this koji to 24% saline solution 82 and fermenting and maturing it at 60°C for 3 months, various maturing methods can be obtained.

For comparison, steamed soybeans were produced using the following method.

−′ −After soaking whole soybeans in water overnight,
After draining the water, the soybeans are placed in a container with a wire mesh bottom, heat-treated at the same steam temperature as the water-soaked soybeans, and then cooled to 40°C, yielding 6°76 kp of steamed soybeans. Using this steamed soybean, the same process is carried out (making koji, preparing, fermenting and maturing,
Ripening methods are available.

Analysis of the soy sauce obtained in this manner was carried out using various methods. The results are shown in Table 7. The methods obtained by the method of the present invention are:
The amount of amino nitrogen and free glutamic acid eluted was large, and 24% more free glutamic acid was produced per total nitrogen than in the comparative example. Also, the color was pale.

Table 2 In addition, samples diluted 10 times with water were used to compare the flavor of the various method liquid juices of the present invention and comparative examples using the triangle method.

When the alternative method test was conducted six times with a panel of 10 trained people, the number of people who answered correctly in the discrimination test was 17, of which 16 answered that the present invention was better, and the number that answered that the comparative example was better was 4. Met. As a result of the analysis, according to the significance level of the 6-point discrimination test method, 17 was highly significant at 1) = 30, and the difference in taste between the present invention and the comparative example was identified. In addition, n-6 in the 3-point preference test method.
0 and 16 were highly significant, and the present invention was judged to be superior to the comparative example in terms of umami.

Example 2 After immersing 500 g of dehulled soybeans in 60°C water for 6 hours, they were heat-treated with steam under the conditions shown in Table 3.

In the present invention, the soybeans are left soaked, whereas in the comparative example, the soybeans are treated after draining water.

In addition, as a conventional method, dehulled soybeans are heated at a steam pressure of 0.6 kg/
Treated soybeans steamed in CrIL2G for 1.5 hours are used.

After cooling, 940 g of rice malt obtained by making 600 g of rice using a conventional method and 180 g of salt were added to each treated soybean, mixed, coarsely crushed, prepared, and fermented at 30 ° C. for 3 months using a conventional method. After aging, product miso is obtained.

The miso thus obtained was ground using a meat grinder, and its components were analyzed. The results are shown in Table 3. It was found that the miso obtained by the method of the present invention produced larger amounts of formol nitrogen, water-soluble nitrogen, and free glutamic acid than the miso obtained by the comparative example and the conventional method.

Example 6 Soo whole soybeans! The product was immersed in water at 20°C for 9 hours, subjected to heat treatment according to the present invention, comparative example, and conventional method according to the classification of Example 20, and aged and ground in the same manner as in Example 2. Get some miso.

Sphagnum moss boiling in a pot over open fire 500+++/! For that, add about tsrag of the obtained miso (moisture correction is done.

A constant amount of solids) was added, stirred well to disperse the mixture, and as soon as it started boiling again, the pot was removed from the heat. After cooling, the well-dispersed state was poured into a glass cylindrical container with a diameter of 4 crn to a liquid depth of 20α, and the sedimentation rate of the dispersed miso fine particles was measured at the depth of the supernatant clear area ( Units are mm). The results are shown in Table 4.

Table 4 When the miso obtained by the comparative example and the conventional method is used as miso soup, when the miso soup is poured into a container, fine miso particles settle out within a few minutes to form a supernatant, and the dispersion stability is generally good. do not have. On the other hand, miso brewed by the method of the present invention has extremely excellent dispersion stability when made into miso soup.

Claims (1)

[Claims] Soybeans as they are or pre-soaked in water, 1
25. A method for producing soy sauce or miso, which comprises heating the soybean in high-temperature water at 190° C. for up to 60 minutes, separating the water, and brewing the resulting modified soybean.