JPS587268B2 - How to use the facility - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for brewing soy sauce using a large-capacity sealed tank.

More specifically, this invention uses a large capacity sealed tank,
In the method of fermenting soy sauce moromi by aerating it, an inert gas or an inert gas containing the minimum necessary amount of oxygen or air necessary for fermentation is used, and this gas is circulated without being discharged to the outside air. This invention relates to a soy sauce brewing method in which easily volatilized substances such as carbon dioxide, alcohol, aroma components, and sugars in soy sauce moromi are dissolved in the moromi again without being volatilized.

Conventionally, soy sauce is brewed by placing moromi in an open tank made of concrete or stainless steel and brewing it for six months to one year.

In such a device, volatile components would evaporate, a large-capacity tank could not be used because the moromi was stirred by a stirrer, and the depth of the tank itself was limited to about 3 to 4 meters.

In other words, according to the conventional method, the quality of the soy sauce deteriorates as the aromatic components and other volatile components in the moromi evaporate, and it is not efficient because a large-capacity tank cannot be used.Furthermore, the open tank requires contamination. There was a risk of contamination.

In order to improve the conventional soy sauce brewing method, which is inefficient, prone to contamination, and of low product quality, the present inventor has previously devised a large-capacity closed soy sauce brewing method and various tanks used therein. Ta.

For example, in order to prevent a large amount of koji from floating up due to the use of large-capacity tanks, he devised and completed a method in which the entire moromi is constantly circulated using air bubbles, or a method in which the entire moromi is mechanically circulated.

This method solved the problem of floating koji in large-capacity closed soy sauce brewing.

However, due to its large capacity, a very large pressure is applied to the entire moromi, and the moromi itself cannot exchange gases.
Oxygen shortages often occur.

In order to eliminate this phenomenon, air or oxygen was vented from the bottom in the same way as in general fermentation, and this phenomenon was resolved. A new drawback has arisen: the ingredients volatilize to the outside air together with the aeration ingredients, the fermented ingredients in the moromi decrease, and the quality of the finished soy sauce deteriorates.Furthermore, because air or oxygen is forced into contact with the moromi, However, an unexpected drawback has also occurred in that the moromi is excessively oxidized and the quality of the soy sauce product is extremely deteriorated.

The purpose of this invention was to maintain the advantages of a brewing system that uses a closed large-capacity tank, while at the same time solving the two disadvantages of volatilization of active ingredients and oxidation of moromi ingredients due to aeration and agitation. .

This invention reduces the amount of oxygen as much as possible as the aeration gas, uses an inert gas instead, and circulates it, as well as the volatilization of alcohol, sugar, aroma components, etc. generated by the fermentation of moromi. The most important point is to return the sexual components to the moromi without volatilizing them into the outside air.

In other words, the present invention provides (1) soy sauce brewing using an inert gas, which is characterized in that: (1) soy sauce moromi is charged in a closed large capacity tank, and an inert gas is aerated therein to promote circulation and fermentation of the soy sauce moromi; and (2) charging soy sauce moromi into a closed large-capacity tank, aerating therein an inert gas containing a minimum amount of oxygen to promote circulation and fermentation of the soy sauce moromi, and the aerated gas At the same time, among the components released from soy sauce moromi, carbon dioxide gas is discharged out of the system, while volatile components such as alcohol, sugar, and aroma components are not discharged outside the system, and water is also discharged. An inert gas characterized in that it can be directly reused together with the aeration gas as an aeration gas to the soy sauce moromi without using an injector as a first fluid, or it can be collected and directly re-added to the soy sauce moromi. This is a soy sauce brewing method using

Aerating the soy sauce moromi in a large-capacity tank has two roles: circulating the koji floating in the tank and solving the oxygen deficiency in the moromi.

However, if this gas has a high oxygen content, the moromi component will be excessively oxidized, resulting in a significant deterioration in the quality of the soy sauce product.

As a result of various tests and research into simultaneous solutions to prevent quality deterioration as much as possible and fulfill the above two roles, we found that an inert gas or an inert gas with as little oxygen content as possible was used, and this mixed gas It turns out that it fulfills these two roles at the same time.

Aeration of moromi with this mixed gas is generally carried out almost continuously for 2 to 3 months immediately after preparation, and after entering the latter stage of ripening, it is aged with occasional aeration or without aeration, for about 6 to 6 months. The soy sauce brewing will be completed in ~8 months.

When using an inert gas, there is dissolved oxygen at the beginning of aeration, so there is no particular need to replenish oxygen, but if the inert gas is used alone during long aeration, the fermentation will not proceed properly due to oxygen deficiency.

Therefore, it is necessary to mix oxygen with this inert gas.

The amount may be any suitable amount, but the minimum amount necessary for fermentation of moromi is sufficient.

Of course, it is possible to use pure oxygen gas as the oxygen to be mixed, but oxygen-containing substances such as air can also be used as appropriate, and from the viewpoint of risk prevention, handling, and cost, it is preferable to use air. It is also suitable to do so.

This gas mixture can be mixed at a fixed ratio from the beginning, or air (or oxygen) and inert gas can be used separately, and air (or oxygen) can be added as needed. Only a small amount may be mixed.

It is desirable that the mixed gas containing the minimum required amount of oxygen or air be sterilized and its temperature adjusted.

The aeration rate of this mixed gas varies depending on the moromi raw material, fermentation temperature, etc., but it is 750~
It is preferable to set the amount to 1500 g/hour.

As the inert gas, any gas can be used as long as it does not act on the moromi raw material, such as nitrogen, carbon dioxide, helium, neon, argon, krypton, and xenon. is convenient.

The inert gas containing oxygen is collected at the top of the tank and reused instead of being discharged to the outside.

If the circulation is carried out for a long time, the oxygen contained will be consumed and replaced by carbon dioxide gas, resulting in a complete anaerobic state, so it is necessary to supplement oxygen as necessary.

To do this, either add and mix the required amount of oxygen or air to the inert gas, or replace part or all of the used mixed gas with the inert gas that has been mixed with oxygen or air in advance. and provide oxygen.

Since the mixed gas collected in the upper part of the tank contains volatile components, this mixed gas is reused without being discharged to the outside.

For this purpose, this volatile component-containing inert mixed gas may be returned to the bottom of the tank as it is, or a collection tank may be installed in conjunction with this closed large-capacity tank to allow internal soy sauce moromi to circulate. A tank is provided, an aeration gas discharge pipe is provided between the upper part of the large capacity tank and the bottom of the collection tank, and an aeration gas introduction pipe is provided between the upper part of the collection tank and the bottom of the large capacity tank, The volatile components may then be returned to the moromi by a type of device in which the aeration gas inlet pipe is provided with a circulation bong and a waste gas outlet and a fresh gas inlet.

Carbon dioxide gas is produced as a by-product during fermentation, but it may be separated from volatile components and removed.

According to this method, a large-capacity tank, which was previously impossible, can be used, and mass production becomes possible.

For example, an excellent effect can be obtained in that a large capacity tank having a height of 5 to 20 m and a capacity of 200 to 300 kl can be used.

In addition, since the method of this invention circulates and reuses the aeration gas, it goes without saying that contamination by various bacteria can be prevented, but once volatilized alcohol, sugar, soy sauce aroma components, carbon dioxide, etc. are dissolved again in the moromi. That will happen.

Therefore, if this operation is repeated, the useful easily volatile components produced by the fermentation of moromi will not be lost, and the yield will increase and the quality will improve.

Moreover, since the moromi is appropriately stirred by gas aeration, the carbon dioxide gas emitted by the fermenting bacteria is quickly removed from the scene, and an appropriate amount of oxygen is supplied.

As a result, soy sauce brewing using fermentation bacteria became even more active.
The brewing period will be significantly shortened.

Moreover, the greatest feature of this invention is that the amount of oxygen or air used is as small as possible, and the other gases are inert gases.

Since the amount of oxygen is very small, the oxidation of the moromi ingredients is suppressed to a minimum, resulting in an excellent effect.

Reducing the coloration of product soy sauce, preserving its texture, and brewing it in a short period of time has been a challenge in the soy sauce industry for many years. The problem was solved advantageously for the first time by the invented method.

The gas circulation in the present invention is not limited to the circulation within the same tank, but may also use a plurality of tanks and circulate the gas containing volatile components to the tanks that are fermenting first.

Additionally, if there is a lack of alcohol aroma components in the maturing moromi that has already completed aerated fermentation, it is also possible to aerate the moromi with a mixed gas containing volatile components to dissolve and replenish these volatile components. It is.

Next, examples will be shown.

Example A brewing device equipped with a 200 kl closed moromi tank and a collection tank was used, and 12 tons of koji and 147 tons of 22% saline were added to the moromi tank to obtain moromi raw materials.

Nitrogen gas was added to the tank at a rate of 250 ml/l, heated to 28° C., and vented through the bottom of the tank.

5 to 10 seconds after the start of ventilation, heated air fills the tank, and a portion of it is pushed out of the exhaust pipe, enters the collection tank, and begins to circulate.

Therefore, this mixed gas is introduced into the moromi tank and slowly circulated between the collection tanks.

This cycle is performed several times a day for approximately 3-5 minutes.

When the oxygen concentration of this circulating gas becomes about 3 to 5% or less, oxygen is supplied little by little from an oxygen cylinder to prevent the activity of the soy sauce fermenting bacteria from decreasing.

Carbon dioxide is removed from the circulating gas by the amount of oxygen supplied.

Alcohol discharged from the moromi tank along with circulating gas,
Useful volatile components such as sugar and aroma components are dissolved in the moromi in the collection tank, making this moromi rich in volatile components, but the contents of the tank can be moved between the collection tank and the moromi tank. Therefore, the moromi rich in volatile components in the collection tank will be returned to the moromi tank.

In other words, the effective volatile components lost from the moromi tank together with the mixed gas are returned to the moromi through the collection tank, and there is almost no loss of volatile components.

Moreover, since the amount of oxygen is the minimum amount required for fermentation, oxidation of the moromi ingredients is suppressed to the utmost.

If this intermittent circulating aeration is carried out for two months, the initial and middle stages will be completed, and after that, aeration will be carried out for a long period of time, and the moromi fermentation will be completed by carrying out the maturation fermentation in the latter half of about two months.

When the moromi after fermentation was filtered, a soy sauce with a light color and aroma was obtained, and a soy sauce of excellent quality not found in soy sauce produced by conventional methods was obtained.

Claims (1)

[Scope of Claims] 1. A method for brewing soy sauce using an inert gas, which is characterized by charging soy sauce moromi into a closed large-capacity tank and aerating an inert gas therein to promote circulation and fermentation of the soy sauce moromi. . 2. Pour soy sauce moromi into a closed large-capacity tank, aerate as necessary an inert gas containing a minimum amount of oxygen to promote circulation and fermentation of the soy sauce moromi, and add soy sauce to the tank along with the aerated gas. Among the components emitted by moromi, carbon dioxide is emitted out of the system, while alcohol,
Volatile components such as sugar and aroma components are directly reused as aeration gas for soy sauce moromi together with the aeration gas without discharging them outside the system and without using an injector that uses water as the primary fluid. A method for brewing soy sauce using an inert gas, which is characterized in that it is collected and re-added directly to soy sauce moromi.