JPS588828B2 - Manufacturing method of soybean brewed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing brewed foods such as soy sauce and miso using soybeans as a proteinaceous raw material.

Traditionally, soybean-brewed foods have used carefully selected whole soybeans or defatted soybeans, soaked or sprinkled with water, and then steamed as proteinaceous raw materials.

However, in the process of supplying this proteinaceous raw material, it is necessary to adjust the soaking temperature and soaking time, or it is necessary to adjust the steaming time to obtain a predetermined degree of protein denaturation during steaming.
Detailed management was required.

In addition, it is quite difficult to uniformly denature granular or flaky raw materials by steaming them, and this tends to lead to differences in product quality and other inconveniences due to non-uniformity in the degree of protein denaturation.

As a method to improve these shortcomings,
The inventions of No. 992 and No. 12993 propose adding a surfactant to soybeans or defatted soybeans and subjecting them to heat and pressure extrusion treatment.

In addition, in conventional manufacturing methods, including the inventions of Japanese Patent Publication Nos. 12992-1982 and 12993, there are components that flow out of the steaming liquid as a result of the steaming process, which lowers the yield and at the same time poses a problem in terms of environmental conservation. There is.

Furthermore, in the production of soybean oil, the press-filtration process requires a huge amount of labor and time, and is a bottleneck that hinders production improvements.Additionally, attempting to make high-concentration preparations doubles the difficulty. be.

Miso production also requires a filtration process depending on the type, and the difficulty of this process is similar to that of press filtration in soybean oil production.

In addition, the color tone of soybean-brewed foods, especially those of light bean oil and white miso, is an important element in terms of product quality, and its control is an important issue.

Another important challenge in soybean brewed food production is obtaining high quality products in a short period of time.

So-called amino acid liquid, which is produced by decomposing defatted soybeans with hydrochloric acid, has been commercialized, but although it can be produced in a short period of time, it has a strange taste and odor, and levulinic acid is not detected. Therefore, it cannot be treated as a high-quality product.

In an attempt to improve the drawbacks caused by hydrochloric acid decomposition, a number of methods have been proposed to make seasoning liquids by subjecting them to enzyme treatment, but these methods, which do not use solid koji, cannot compete with the flavor of soybean oil brewed using conventional methods. However, there was a stark difference between the two.

The present invention overcomes and solves the drawbacks and problems of the conventional methods described above.

The present invention involves heating soymilk obtained by extraction (preferably low-temperature extraction) from soybeans or defatted soybeans to denature the proteins in the soymilk, and then adding an aqueous extract of koji, a crude enzyme produced by koji mold, or Enzyme treatment is performed by adding either a complex enzyme containing a proteolytic enzyme and a soybean tissue degrading enzyme, and the pH is adjusted to pH 5.5~
This is a method for producing a brewed soybean food, which is characterized in that a concentrate or powdered product adjusted to 75% is used as part or all of the proteinaceous raw material.

In the present invention, first, soybeans or defatted soybeans are extracted with an aqueous solvent to obtain soymilk.

One of the features of the present invention is that the water-insoluble portion (so-called okara) is removed from the proteinaceous raw material of the soybean brewed food.

Firstly, this makes it unnecessary or extremely easy to use the press filtration process or filtration process in the production of soybean oil and some kinds of miso.Secondly, it makes it possible to use high-concentration preparations in the production of soybean oil. Moreover, it does not make the press-filtration process any difficult. Thirdly, it reduces indigestible components in miso products and increases their nutritional value. Fourthly, it suppresses and controls coloring of soybean brewed foods. It makes it easier.

The fourth effect is attributable to the fact that the amount of polysaccharides such as pentozan, which causes coloration, in the proteinaceous raw material of the soybean brewed food of the present invention can be easily controlled.

In other words, many of the polysaccharides that cause coloration are mainly contained in the water-insoluble part of the soybean seed coat and seed part, but soymilk does not contain this part, and some elution into the water-soluble part may also occur depending on the extraction temperature and hydrogen ions. On the other hand, in conventional soybean brewed food production, whole soybeans or defatted soybeans including those parts are subjected to the steaming process, so some of the valuable proteins are lost. Even if it were sacrificial, these polysaccharides had to be drained out into the steaming waste liquid, and there was a drawback that the draining was not yet complete.

The lower the soymilk extraction temperature, the less polysaccharide elutes into the extract.

Proteins can be eluted sufficiently if the extraction temperature is below 40-50℃, and the amount of eluted polysaccharides can be kept small enough to maintain the color tone of the product. It is preferable to carry out at a low temperature of about 40 to 50°C or lower.

This is usually done at room temperature.

The pH of the aqueous solvent is preferably water near neutrality, and elution of polysaccharides increases slightly on the alkaline side.

The soy milk is then heated to denature the proteins in the soy milk.

This denaturation is to make the soybean-brewed food more susceptible to the action of the koji mold or the enzyme produced by it, or the enzyme when the proteinaceous raw material of the soybean-brewed food is subjected to enzyme treatment. This corresponds to the steaming process in .

One of the features of the present invention is that the heat treatment is performed in a solution state.

This heat treatment can extremely easily impart homogeneous modification, unlike the conventional method of heating in a granular or flake state.

In addition, generally, if the conditions such as pH and protein concentration in soymilk are constant, the aging process time can be set to a constant value. There is no need to worry about adjusting it.

The degree of heating varies depending on the pH of the soymilk, the heat history of exposure to high temperatures, and the heat treatment temperature, but the farther the pH value is from the alkaline side, the longer the heat history, and the higher the treatment at high temperatures, the longer the treatment time will be. It's short.

Soybean milk is obtained without being exposed to high temperatures, has a kpH in the range of 6-7, and has a solids content of 5-6% (crude protein content of 3%).
~4%), and a preferable degree of modification is achieved in a treatment time of 1 to several hours when the heating temperature is 80 to 90°C, and 10 seconds to several minutes when the heating temperature is 100 to 150°C.

The heat-treated soymilk is then concentrated or powdered.

The required solids content varies depending on the intended soybean brewed food, but if the soybean brewed food is soybean oil, 15
It is necessary to set the solid content to about 20% or more, especially if the purpose is to prepare at a high concentration, and about 40% or more if it is miso.

Concentration or powdering methods include drum drying, spray drying,
Plate drying, vacuum concentration, molecular sieve, and other known methods can be used.

However, as the solids content of soymilk increases, its viscosity also increases, reaching 60,000 cp (centipoise) at a concentration of 23, and gelatinization occurs at higher concentrations, making it difficult to concentrate to a high solids content. This also makes pumping difficult, so enzyme treatment is performed.

By this enzyme treatment, it can be easily concentrated to a high concentration, and even when concentrated to about 50%, the viscosity can be reduced to 2000 cp or less, and therefore, it can be easily transported by pump or lorry.

Even when powdered, if it is enzyme-treated and concentrated to a high concentration, less heat is required for powdering.

Furthermore, this enzyme treatment also makes it possible to shorten the brewing period for soybean-brewed foods.

Enzyme treatment involves adding either a water extract of koji, a crude enzyme produced by koji mold, or a complex enzyme containing protease and soybean tissue degrading enzyme until the viscosity at the required concentration is sufficiently low.
This is done by processing until it reaches a higher level.

Using protease or soybean tissue degrading enzyme alone, it is not possible to obtain a solution with a high concentration of about 50 modulus and a low viscosity of several thousand cp or less, which is sufficient for transport by pump or lorry.

The reason why the aqueous extract of koji or the crude enzyme produced by koji mold significantly reduces the increase in viscosity during concentration is thought to be because it contains both protease and soybean tissue-degrading enzyme.

The pH and temperature of the enzyme treatment can be determined depending on the type of enzyme used, and the treatment time can be easily determined experimentally so that the viscosity during concentration is sufficiently low.

The solid content of soymilk that should be subjected to enzyme treatment is 5 when extracted.
The concentration is about ~6%, but it is possible to achieve a concentration that does not cause gelation.

In general, the lower the concentration of solids, the faster the enzyme treatment can be completed, but on the other hand, more heat is required for heating, so these should be taken into consideration when deciding.

As the aqueous extract of koji or the crude enzyme produced by koji mold, an aqueous extract of koji for soybean brewing or a crude enzyme is preferable.

Commercially available enzymes for soybean oil can be used as crude enzymes produced by Aspergillus oryzae.

Among the commercially available complex enzymes containing protease and soybean tissue degrading enzyme, "Enzyme
54'' (manufactured by Rohman Haas, USA) exhibited the best viscosity increase suppressing effect.

The soybean tissue-degrading enzyme referred to herein preferably exhibits both hemicellulose-based and pectinase-based enzyme activities, and furthermore, exhibits amylase-based enzyme activity.

Enzyme-treated soymilk concentrate or powder has a pH of
5.5 to 7.5, preferably adjusted to pH 6 to 7, is used as part or all of the proteinaceous raw material for soybean brewed foods.

This is because when the pH exceeds 7.5, abnormal fermentation tends to occur, and when the pH is below 5.5, the decomposition rate is low and the flavor is bad.

It is appropriate to adjust the pH before concentrating or pulverizing.

The method of use as a proteinaceous raw material is to replace part or all of the soybean or defatted soybean steamed product usually used as a proteinaceous raw material, and also includes the addition of a high-concentration stock.

The present invention does not particularly limit the timing of addition of concentrates or powders in the process of producing dog soybean-brewed and mashed foods, whether before, during, or after fermentation and maturation; A product with the best flavor can be obtained by adding concentrates or powdered products beforehand, or enzyme-treated ones before the middle of the process.

As described above, the method for producing a soybean brewed food according to the present invention has the following features compared to conventional methods for producing soybean oil, miso, etc.

(1) It is possible to eliminate or reduce the amount of troublesome processing that conventionally required detailed management, such as selecting whole soybeans or defatted soybeans, soaking them in water, or sprinkling them with water and steaming them, thereby increasing work efficiency.

(2) The amount of heat required for steaming can be saved.

In addition, the portion lost in the steaming liquid can be eliminated or reduced, which is beneficial for improving the yield and protecting the environment.

(3) A proteinaceous raw material with a uniform degree of denaturation can be easily obtained.

(4) In the production of mustard oil and certain types of miso,
To eliminate or facilitate a press filtration process or a filtration process.

(5) It enables high-concentration preparation, which has been difficult in the past, in the production of peanut oil, and does not make the press-filtration process difficult at all.

(6) Polysaccharides such as pentozan can be effectively removed without sacrificing valuable proteins, and products with a low degree of coloration can be obtained, making it suitable for producing light soybean oil and light-colored miso. Useful.

(7) A miso product containing few indigestible components can be obtained and is nutritionally superior.

(8) Shorten the brewing period.

(9) Leplic acid, which lowers commercial value, is not produced.

(10) Lorry transport It can be used as a low-viscosity, high-concentration liquid that can be transported by pump, and has excellent workability.

The present invention will be explained below using examples.

Example 1 Defatted soybeans were extracted with 10 times the weight of water at room temperature to obtain soymilk with a solid content of 5.8%.

This was adjusted to pH 6.0 with hydrochloric acid and heated at 120° C. for 30 seconds by blowing steam.

This was adjusted to pH 7.0, and a complex enzyme containing protease and soybean tissue degrading enzyme (Rohm and Ha
"Enzyme 54" manufactured by AS was added to soy milk at a rate of 0.
25% was added, treated at 50°C for 5 hours, concentrated on a rotary evaporator, and the viscosity at various concentrations was measured at 18°C.

(Type B viscosity tester manufactured by Tokyo Keiki Seisakusho Co., Ltd.) Example 2 Instead of "Enzyme 54" in Example 1, a commercially available koji mold-produced crude enzyme ("Amano Soy Sauce Enzyme A" manufactured by Amano Pharmaceutical Co., Ltd.) was used.
A 50% concentrate was obtained in the same manner, except that the following procedure was used.

Combine 100 pairs of this concentrate with 50 kg of flour, and add salt water (1
8.5 brix) and 13 water, and this is 25~
It was brewed at 30°C for 4 months.

As a control, 20.5 buri of de-koji obtained from a small amount of seed koji of 50 kg of defatted soybeans and 50 kg of roasted wheat at room temperature was prepared with 13 water of Tsukusu's salt solution, and this was brewed at 25 to 30°C for 6 months. .

Products using the food raw materials of the present invention were able to obtain products with comparable flavor compared to the control despite a shorter warming period.

Claims (1)

[Claims] 1. Soy milk obtained by extraction (preferably low temperature extraction) from soybeans or defatted soybeans with an aqueous solvent is heated to denature the proteins in the soy milk, and then an aqueous extract of koji, a crude enzyme produced by koji mold, or a proteolytic enzyme is added to the soy milk. and a complex enzyme containing soybean tissue degrading enzyme were added for enzyme treatment, and the pH was adjusted to 5.5. ~7.
5. A method for producing a soybean brewed food, characterized in that the concentrate or powdered product adjusted to No. 5 is used as part or all of the proteinaceous raw material.