JPS5978667A - Preparation of soy - Google Patents

Abstract

PURPOSE:To prepare soy sauce having delicious taste rich in flavor, stably, by using a specific malt having proteinase activity and glutaminase activity in combination with unmalted raw material. CONSTITUTION:A soy malt having 1,000-2,000 units of proteinase activity and 2.0-4.0 unit of glutaminase activity per 1g of the malt is used in combination with an unmalted raw material as a raw material for the brewing of soy, and fermented by conventional method. The amounts of the soy malt and the unmalted raw material are 20-80% and 80-20%, based on 100% of the charged raw material, respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soy sauce, and more particularly to a method for producing soy sauce that uses a wooden koji raw material together with koji as a brewing raw material for soy sauce.

It is generally known that glutamic acid plays an important role in the umami flavor of soy sauce. This glutamine is released from the protein'j4 raw material, which is the raw material for soy sauce, through the action of a thin cloth of proteolytic enzymes. However, the enzyme activity of this thin cloth is dependent on the koji-making conditions and r
IIi varies greatly depending on the conditions at the time of production, so it is not always easy to create a soy sauce that always has a stable and good flavor, and sometimes the result is a soy sauce that lacks flavor.

In addition, in order to reduce the labor involved in producing koji, attempts have been made to use some of the brewing raw materials as unmade koji instead of making koji. However, when using this method, it is necessary to decompose the raw material for rice-made koji, that is, the raw material that has no enzyme activity and has not undergone any enzyme treatment, with a small amount of enzyme, whereas with conventional koji, the enzyme activity is low. It has been considered impossible to produce flavorful soy sauce using this method, as it has the disadvantage of not being fully decomposed as a result of drinking too much.

Therefore, the present inventor has conducted various studies to solve the conventional drawbacks as described above, and has found that by using a specific glutaminase activity and koji having glutaminase activity, it is possible to increase the free bath contribution of glutamic acid. The present invention has been completed based on the discovery that a delicious soy sauce can be stably obtained even when using unmade koji raw material poppy seeds 1;

That is, the present invention provides that the floteinase activity in koji 19 is
, ooo ~ 2,000 units and glutaminase activity of 2
．． 20 to 80% by weight of koji for soy sauce having 0 to 4.0 units (hereinafter simply written as 9 and l11?!f) and 80% by weight of unmade koji raw material.
This is a method for producing soy sauce characterized by using a brewing raw material for soy sauce consisting of ~20%.

The koji used in the present invention has a proteinase oiliness in lf of 1,000 to 2,000 units and a glutaminase activity of 2.0 to 4.0 units. If the enzyme activity is lower than this range, the utilization rate of the raw material will be poor, and the free elution of glutamic acid will be poor. Furthermore, even if the enzyme oil is lower than the range, it is meaningless because it will not be more effective than the koji within the range. Furthermore, it is necessary that both of the above two types of enzyme activities are within the relevant ranges, and if only the floteinase activity is low, if the glutaminase activity is low, the free release of glutamic acid is low, and on the contrary, the glutaminase activity is low. However, if the proteinase activity is low, the utilization rate of the raw material is poor, and the purpose of the present invention cannot be achieved.

The above-mentioned koji used in the present invention is produced, for example, as follows.

The raw material may be anything that can be used as a raw material for marrow oil (6).
Examples include wheat, barley, rice, and corn.

The raw material is first heat treated. This treatment may be carried out by steaming or roasting, as is commonly done.
In order to increase the activity tK of the enzyme, it is preferable to heat and pressurize the raw material to expand it. Examples of devices that perform this heating and pressurizing treatment include an extruder, a heating and high-pressure can, and the like. If the heated and pressure-treated material is rapidly released under similar pressure, a swollen raw material can be obtained.

Next, all of the raw materials after this heat treatment are made into koji to obtain koji for soy sauce that exhibits the predetermined enzyme activity used in the present invention.

An example of a psyllium used is Aspergillus soae (As
pergllus s peep ae-) IFO (Fermentation Research Institute) 4386 stocks, IF (14239 closed, I
AM (bundled yarn bold applied value biological research D[) 2666 strains, IAM 2677 strains, IAM 2723 strains;, Aspergillus oryzae (^, mp*rg 1 us ory
zae) IFO4265 obliteration.

The xFo 4390 strain and the IAM 2699 strain are listed. In addition, the method of making koji is not particularly limited, but in the case of puffed raw materials, the temperature during koji making should be adjusted to 30 to
If the same temperature is 35°C and then the body temperature is 20-25°C, the enzyme titer will be more controlled and good results will be obtained.

The brewing raw material f+ for soy sauce used in the present invention is made with the above-mentioned koji and raw koji raw materials.

Here, as unmade koji raw materials, the above-mentioned fishing raw materials and IHJ-like raw materials are used.

In the present invention, the amount of the koji and unmade koji raw materials is 20 to 809 for M, and 80 for the latter.
~20% blend is used.

If the blending amount of koji is less than the above range, the unmade koji raw material will not be completely decomposed and a flavorful soy sauce will not be obtained. In addition, if the amount of the master's mixture exceeds the range, the original purpose of using the raw material U1 and eliminating the production + number of frames becomes completely pointless.

The present invention uses such a brewing raw material for soy sauce and ferments it to make soy sauce using the following method. ``The soy sauce that has been seasoned with ``Shi'' has such a rich flavor.

Hereinafter, the explanation will be further explained by referring to the examples and comparative examples.

Measurements of rlf and elementary activity in Examples and Comparative Examples were carried out using arrow Ql<shi.

0 Frotainase strength: milk casein *-, /? 'l' as negative pH6,0,
A firefly that produced 1111 tyrosine per minute at a constant temperature of 11111 at 30°C was defined as one unit.

◎ Curtaminase activity 2 Measured at pH 7, 0, 37℃ using 0.5% glutamine as substrate, 1 μmol per minute
A unit that produces glutamic acid was defined as one unit.

Example 1 50 pieces of wheat flour and 50 pieces of defatted soybean flour were mixed, and 60'
While removing -9 water (Miya moisture 37.5% expanding extruder (Wenger, USA)
-25), and was subjected to pressure heat treatment at a material temperature of 140° C. for 5 seconds + i4J. The material was discharged under pressure, and the expanded raw material was granulated using a cutter to a diameter of 5 m/rn within σ. This raw material for soy sauce contains the bacteria Aspercillus.
Soe IF04386 strain was inoculated and aerated sediment culture was performed. The culture of f@Yoyume sweat was kept at 30°C for an initial 20 hours, and then cultured at 20°C for 45 hours. The healing enzyme activity obtained is 12% proteinase activity per 1f of fine dry matter.
50 units, glutaminase oily 2.15 units.

80% of this koji (moisture 1O%) was prepared for the soy sauce described in rJiJ, and the tuna flavor was controlled according to the Hatake method for 4 months to obtain a soy sauce with good quality.

Example 2 The processed raw material for soy sauce prepared in the same manner as in Example 1 was inoculated with the koji mold Aspergillus oryzae IFO4265 strain,
A follow-up compost culture was carried out. The conditions were 30°C for the initial 25 hours and then cultured at 25°C for 70 hours.

Next, hot air drying was performed at 50° C. to obtain dried koji with a moisture content of 10% and a fufuroteinase activity of 1650 units and a curtaminase activity of 3.20 units per 1f of dried cob.

Dry N5001'-2 (moisture 1o5 (, replacement) +
! The processed raw material for soy sauce obtained in 1111 was dried with hot air at 80°C to reduce the moisture content to 1O909, and 50()K was added to prepare soy sauce with 23.11% W/VO food j4 water 22801. . Thereafter, the commercial process was carried out for 5 months as usual, and a soy sauce with good flavor was obtained.

Example 3 Processed raw material 1 for soy sauce with a moisture content of 11.5% that was reduced in Example 2
At 00:00, water was sprinkled on water at 80°C so that the initial water content was 50%, and the koji mold Aspergillus soae IAM 2 was restored.
The 677 strain was inoculated and cultured in a transverse compost. The culture conditions were initially 15 hours at 30°C, then 20"C, IF at 60°C.
Cultured for hours. The fermented koji had a moisture content of 35.0%, a floteinase activity of 1960 units, and a curtaminase activity of 3.85 units per liter of fine dry matter.

I made soy sauce with yn w/v's Banhansui 8401. 'I followed the Hatake method and obtained soy sauce with a good flavor in four months.

Ratio example 1: 50% defatted soybeans for brewing, 130% water sprinkled on 7, 13
After mixing the wheat that had been continuously steamed at 0°C for 3 minutes and the wheat that had been roasted and crushed according to the m method of 50 to 2 wheat, the koji mochi was attached to Aspergillus oryzae IFO 5768 strain, and it was made into a fusu for 45 hours as usual. . The chewed paddy has a moisture content of 28.5%,
Groteinase activity was 320 units per koji dry matter, and curtaminase oiliness was 065 units. 23 for this one.
Add 180t of 11% W/'V saline solution and add 180t of 11% W/'V saline solution,
Commercially available quality soy sauce was obtained by brewing at a brewery w%.

Ratio Example 2: The dry bricks used in Example 2 are 10 to 7, and the processed raw materials for soy sauce used in Example 1 are 9 oKy (moisture lO Melo/n)'
c Add L, 23.1196 w/ 70 saline solution 23 υt and soy sauce preparation 5 r <-i no, ・Taste management of tuna according to the m method was carried out for 6 months.

Ratio soft example 3 Processed raw material 1 for H7+U which was good at 1!111
00′−y K p7u = g Ashergillus・, 4
- Libby IAM 295゜makura was boiled and cultured for 45 hours at 30℃.
．． 5%, per 11f of dry matter froteipouse γ11 4
:30 phase, glutaminase activity 350 units - (there was. This thing 50 KP (moisture 10% conversion 7)) and soy sauce month 1
Power: 11 Raw materials: 5 U Ky (Moisture: 10 Taro conversion '44)
Souroku 1: Eh, 23, 11 'in W/v's Nehanasui 2
Along with 30 tons, the fat was controlled according to the M method for 6 months.

Ratio example 4: 1 addition of soy sauce obtained in Example ν111] -To 100 raw materials-
Asbelchirus Waya IAJV42668115 to y
7011. inoculated for 1r at 25°C. Aerated compost culture was carried out for 30 minutes. The obtained koji had a water content of 35%, a floteinase activity of 1880 units per 1V of dry koji, and a glutaminase activity of 0.
．． It was 80 units. This thing is 50 times (moisture 109 times n)
) was added to 50 f'l of the raw material for soy sauce (converted to 10% moisture), and the soy sauce was prepared with 230 tons of 2311316 w/v brine, and the flavor control according to the n method was achieved for 5 months.

In addition, the nitrogen bathing ratio of the soy sauce obtained in the soil Hα Examples and Comparative Examples and the raw #w of L-glutamic acid:
The result of adding kII+ was ;rh ri in the table below.

Measuring method for the utilization rate of soybean liquid and raw materials: Microkernel method (Brewing Industry Association Journal, Vol. 74, No. 2, No. 823: 1979)
At Shrine 8, I sought the power of 1.

F%) A: Total amount of raw materials used B: Amount of raw materials used C: Total nitrogen fraction of crystalline soup and di-salted water E: Preparation of saline soup Joint association of salt water-M Note 2) L-glutamic acid (1111 standard enzymatic analysis method)
1. Hygiene research vehicle 31st lane, 15th square, 839th station: 1981
It was established in 2010. .

on μ

Claims (1)

[Claims] Phuroteinase activity in 51y is 1,000-2.0
00 units and glutaminase activity of 2.0 to 4.0 units, 2.0 to 80 M amount% of soy sauce koji, and rice-made koji raw material 80
A method for producing soy sauce characterized by using a brewing raw material for soy sauce consisting of ~20% by weight.