JPS5955165A - Preparation of soy sauce - Google Patents

Abstract

PURPOSE:To eliminate the characteristic bitter taste of potassium chloride from the soy sauce containing potassium chloride, and to obtain a soy sauce having excellent taste and flavor, by adding a nucleic acid seasoning and/or amino acid seasoning to the soy sauce containing potassium chloride. CONSTITUTION:A soy sauce containing potassium chloride and prepared by conventional process, is incorporated with 0.01-0.1W/V%, preferably 0.02-0.06 W/V% of a nucleic acid seasoning such as sodium salt or potassium salt of 5'- guanylic acid, 5'-inosinic acid, etc. and/or 0.1-1W/V%, preferably 0.2-0.6W/V% of an amino acid seasoning such as sodium salt or potassium salt of glutamic acid, etc., preferably at a stage near to the final product as far as possible.

Description

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

Soy sauce, one of Japan's representative seasonings, is now gaining popularity in the United States as a versatile seasoning, based on the new recognition that its unique flavor is suitable not only for Japanese cuisine but also for Western cuisine. 171 The number of tore enthusiasts is rapidly increasing in Europe and other countries. Soy sauce is usually made by inoculating and culturing a mixture of protein raw materials such as heat-denatured soybeans and starch raw materials such as wheat and wheat, and making koji by inoculating and culturing filamentous fungi belonging to the genus Aspergillus. It is obtained by fermenting, fermenting, and then filtering. □・ ・'3 The main purpose of fermenting and maturing in salt water is to prevent spoilage during the fermentation and ripening process, and the concentration of the salt water used for preparation is usually 20%. By using such a salt solution, it is possible to obtain a product soy sauce having a salt concentration of 10 to 0.

On the other hand, medically speaking, excessive intake of salt is said to have a negative effect on kidney disease, heart disease, and hypertension, and all kinds of food and drink products are becoming less salty, and miso is one of the representative salt-containing seasonings. Soy sauce is no exception.

Various methods of producing low-salt soy sauce are also being considered, such as using a saline solution with a very low concentration to avoid spoilage, or using alcohol in the preparation water to prevent spoilage. Method using saline solution with lower concentration,
Alternatively, attempts have been made to produce low-salt soy sauce by desalting soy sauce with a salt concentration of /j~/d2 obtained by a conventional method by electrodialysis, membrane treatment, or the like.

Furthermore, some of the salt in soy sauce is converted to potassium chloride (KCI).
, , -Q substitution method, has also been proposed. .

For example, the method described in No. 2 of Tokoku Kouko 3 and 1 4j uses KC'l solution layer as the charging water instead of saline solution, and then charges □ and 5-□... and ferments and matures it to produce KCI that does not contain salt. This is a method of producing low-salt soy sauce and mixing it with regular soy sauce obtained by using this soy sauce and brine as brewing water to obtain low-salt soy sauce. The invention described in the above issue proposes a method for producing soy sauce using a mixed solution of common salt and KCI- as the brewing water.

*31 t7)-? lfl,'e KC1, l$1! '
, 1L-C, (JHk'mla'?dl t' Hl
It is true that the method for producing KCI is an industrial process, and it is always advantageous, but on the other hand, KCI has a unique bitter taste, and bitterness is a fatal disadvantage for soy sauce. Therefore, there was an inconvenience that the number of places to be replaced by MCI was naturally limited.

The present inventors believe that if it is possible to remove or eliminate the unique bitterness of C1, the method of replacing - part of common salt with KCI can be advantageously used as a method for producing low-salt soy sauce. As a result of various autopsies, it was surprisingly found that nucleic acid seasonings and/or amino acid seasonings were added to KC-containing soy sauce.
□ It is possible to obtain oil that does not taste bitter at all; we have obtained a wholesale opinion that it is possible.

It is conventionally known to add nucleic acid-based seasonings or amino acid-based seasonings to soy sauce1, but the soy sauce in these known methods does not contain KCU and only contains salt, and the nucleic acid-based seasonings do not contain KCU. The purpose of adding ingredients, etc. is □
The purpose of this invention is to improve the appearance and taste of soy sauce, and can be said to be completely different from the present invention.

The present inventors were the first to discover that the bitter taste of KCI disappears by adding a nucleic acid seasoning or the like to soy sauce containing KCI. .

The present invention will be specifically explained below.

The KCI-containing soy sauce in the present invention refers to
As long as it contains soy sauce, the manufacturing method may be different; for example, soy sauce obtained using a mixed solution of KCl and common salt as the brewing water, soy sauce obtained using a solution of KCI alone as the brewing water. KCI-containing soy sauce mixed with soy sauce obtained by using salt water alone as the preparation water, or normal soy sauce using salt water as the preparation water and desalted soy sauce obtained by removing salt by electrodialysis, membrane treatment, etc. This is soy sauce, etc. that has been added with.

Nucleic acid seasonings added to KCI-containing soy sauces, such as ``sweet amino acid seasonings'', refer to sodium, potassium, or calcium salts such as j'-guanylic acid and t'-ynonic acid. Refers to glutamic acid or d, its sodium or potassium salts, alanine, glycine, etc.

The amount of these seasonings added is 0.07 to 0.7 W/V, %, 0.02 to 0.0 W/V for soy sauce in the case of nucleic acid-based WA flavor absorbing material. However, in the case of amino acid seasonings, the ratio is 0.7~/W/V, and the ratio is 0.2~0. Otsu W/V Chi.

If the amount added is less than the above range, the effect of eliminating bitterness will not be obvious, and if it is more than the above range, the taste peculiar to each seasoning will be affected and the original flavor of soy sauce will be impaired.

It is best to add each seasoning as close to the process as possible to the final product. In particular, nucleic acid seasonings are decomposed by the phosphatase contained in soy sauce, so nasphatase should be deactivated or inactivated by heating or membrane treatment. It is necessary to add it to the soy sauce after removing it.

In this way, KCI-containing soy sauce to which a nucleic acid seasoning or an amino acid seasoning has been added loses the bitterness characteristic of KCI, resulting in a product with good flavor.

The effects of the present invention will be clearly demonstrated through experimental examples below.

Example: Steamed and denatured defatted soybeans were mixed with roasted and cracked wheat in approximately equal amounts, inoculated with soy sauce seed koji, and 4 tons were made into koji through ventilation for 2 hours. saline solution/3001
After fermentation and aging, press and filter to make salt. T, N, i7. ! %o Fresh soy sauce/&00A is obtained.

This raw soy sauce was processed using an electrodialyzer (DU-1 manufactured by Asahi Glass Co., Ltd.).
11-C type) was circulated for 30 hours to perform dering treatment to obtain desalted soy sauce/3go 01 with salts O, Tachi, T, Ny/, and 7.

Salt, K and C1 were added to desalted soy sauce with a salt concentration and salt composition as shown in Table 1, and T and N.

After preparing CI-containing soy sauce and heating it at 0℃ for 3 hours, it was used as a nucleic acid-based seasoning "Ribotide"(j'-・I・isocene compound of nosinoic acid, thorium, and sodium j'-guanylate) as θ~
A soy sauce product was obtained by adding 0.7' W:/V%.

A sensory test was conducted on these soy sauce products using the method described below, and the results shown in Table 1 were obtained.

Sensory test: Each sample was evaluated for the presence or absence of bitterness by a panel of 20 experts.

Of the 20 people, the one who felt the bitterness said /L! For r-λq names +”-+/3) 747 names “-+/θ
〜／≠Name + 3 to 9 people 〃 Displayed as O−≠Name −.

Table 1 As is clear from the results of the sensory test shown in Table 1, K, C
It can be seen that the bitter taste of soy sauce disappears by adding a nucleic acid seasoning to soy sauce containing No. 1, and that the method of the present invention is effective as a method for producing low-salt soy sauce.

When the same sensory test as above was carried out by changing the salt concentration to 7,000 yen, 2θ, the same results were obtained.

Examples are shown below.

Example 1 Defatted soybeans denatured by steaming and roasted, steamed and cracked wheat were mixed at a ratio of 0:0; commercially available soy sauce starter koji was inoculated, and 1
The koji and 00'Kg obtained by aerated koji making for 2 hours were placed in 73QOt of a 75% aqueous solution of salt with a composition of NaC1:KCI of +:6 in terms of gravity ratio, and heated to 30°C. For 72011 minutes, the mixture was fermented and aged at KCI 72, T, N, /, and θ.

This raw soy sauce is T, N, /JO%, NaC14L, 0
%, KCIZ, and θ, and pasteurized at tθ℃ for 3 hours, then heated for 3 minutes. J)0.03
'WlV Section (Present Invention (1)) , , , 1 - Glutamic acid (Kyowa Hakko Kogyo Co., Ltd.) as an amino acid seasoning
), QJ 7/Vq6 (invention (2+), and the other 7 without any addition (control tll) 3
A panel of 20 people conducted a sensory test to determine the presence or absence of bitterness in these soy sauces, and the results shown in Table 2 were obtained.

The evaluation of the sensory test was expressed in the same manner as in the experimental example.

Table 2 Low-sodium soy sauce (not containing KCI) was prepared in exactly the same manner as above, except that a lj ice aqueous solution containing only salt was used, and no nucleic acid seasoning or amino acid seasoning or no acid seasoning was added.
T', N;
1), the present invention (2), and the control (1)) were subjected to a sensory test on the taste of soy sauce using the following method by a panel of 20 people, and the results shown in Table 3 were obtained.

Table 3*! There was a significant difference in the related risk rate, with a total of 7%. (1) Discrimination test Triangle method was used.

(2) Preference test This was conducted using the panel that answered correctly in the discrimination test.

Example 2 Kojiza OOK obtained in the same manner as Example 1 was divided into two parts, and (A
) One was added to 2θ saline at 0 t, (B) the other was 20%
', ', K C1 aqueous solution was charged in g and 0 t, fermented and aged in the same manner as in Example 1, and then compressed and filtered to obtain raw soy sauce having the analytical values shown in Table 4.

4. Mix the raw soy sauces in Tables A and B with ll-: Otsu, then mix with T.
/,! +0%, 1Jac11.41%, KCI 9
．． Adjust to the 6th section? Pasteurization was carried out at θ°C for 3 hours, and "Ribotide" (manufactured by Takeda Pharmaceutical Co., Ltd.) as a nucleic acid seasoning was added thereto to obtain a product soy sauce.

The obtained soy sauce had no bitterness and had a good flavor.

Patent applicant: Kikkoman Corporation 3

Claims (1)

[Claims] A method for producing soy sauce characterized by adding a nucleic acid seasoning and/or an amino acid seasoning to soy sauce containing potassium chloride to eliminate the bitter taste of potassium chloride.
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