JPS6012955A - Treatment of unrefined soy - Google Patents

Abstract

PURPOSE:To carry out the sterilization of unrefined soy, keeping its quality, without changing the flavor and taste of soy nor causing the browning of the soy, by heating the unrefined soy in the presence of a specific amount of acetic acid. CONSTITUTION:Unrefined soy, preferably ripened soy containing solid component such as soybeans, wheat, etc. used as the raw material, is added with >=0.3wt%, preferably 0.5-2wt% acetic acid based on the unrefined soy, and heated at 75- 90 deg.C for 15-60min, preferably at 80-85 deg.C for 15-40min.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing Hanyu moromi, and more specifically, the present invention relates to a method for processing Hanyu Moromi, and more specifically, it can improve the effectiveness of soy sauce strains while maintaining their quality without altering the flavor or causing browning of the soy sauce strains. Concerning the method of sterilizing and sterilizing the product.

For the soy sauce strains, J3 was involved in the production of Moe 61, and 4 raw stones (60 tori) were steamed (Pun+h fatty soybeans were steamed, roasted wheat and koji seeds were added to this to make koji, and salt water was added to -C). The soy sauce is produced by being poured into a 1.L tank and aged for about six months to a year at a temperature around 330°C, so there is an intermediate product C before soy sauce production.These soy sauce strains are different from soy sauce. It contains solid substances derived from the raw materials such as soybeans and wheat, such as Φ white matter, starch, and fiber, and therefore has a richer flavor than forehead oil, making it very suitable for the tastes of Japanese dogs. This is what we are doing.

Conventionally, soy sauce strains have not been used much as raw materials for processed foods, and this is thought to be because it is extremely difficult to sterilize soy sauce strains. In other words, soy sauce strains contain a large number of general living bacteria, microorganisms such as yeast used in fermentation, and enzymes, and when used as raw materials for processed foods, they are susceptible to browning and deterioration just like soy sauce. It is necessary to perform a sterilization treatment to prevent the production of soy sauce, but for some soy sauce strains, it is difficult to apply the sterilization method that involves heating the soy sauce. In the case of soy sauce, it is sufficient to sterilize it by heating it at a temperature of 70 to 100 °C for several hours, but in the case of various soy sauce strains, not only is it not possible to sterilize it sufficiently under the same heating conditions as soy sauce, but it is also severely sterilized. Browning and flavor changes occur. This is thought to be due to the presence of many porous solids in the gourd oil moromi, and poor heat conduction into the interior of these solids. Therefore, in order to effectively use moromi moromi as a raw material for processed foods, an effective method for sterilizing soy sauce strains is desired.

In view of the above circumstances, the present inventors have developed the flavor of various soy sauce strains with low F.
As a result of intensive research on processing methods that can efficiently sterilize yeast and other microorganisms and enzymes while maintaining the crystallinity of soy sauce strains, we have developed soy sauce. For the 37i taste, brew 1111 etc./] Then add acetic acid to the blended amount of 0.3% by weight L at 5°C.
This will be heat-treated in Bakuro 75 at -90℃ for 15 to 60 minutes (to effectively achieve the above purpose)! There are those who have realized what is to come and have attained true enlightenment.

According to the inventors' calibration, it is possible to combine soy sauce strains with acetic acid within the above blending range by simply adding vinegar to various soy sauce strains (in terms of sterilization (instead of - minutes). However, if the heating temperature and heating time are within the J1 range, the flavor of the soy sauce strains will not change and browning will occur.
Wow! 111 It has been found that T-sterilization has the effect of impairing the quality of moromi oil, and acetic acid is used as an auxiliary agent for such sterilization, and acetic acid is used in the heat treatment of the above-mentioned soy sauce strains. It is a new finding of the present inventors that when used as an auxiliary agent, an unexpectedly remarkable effect is produced in that sterilization treatment is reliably carried out while maintaining its quality.

In addition, soy sauce strains usually contain a very small amount of acetic acid as a by-product of fermentation, but the amount is too small to have a bactericidal effect within the above humidity and time range.
Furthermore, even if acetic acid is added or added as little as 0.3% J, sufficient sterilization can be achieved by treating at high temperature for 1 hour, but in this case the flavor changes and browning occurs violently.

In addition, acetic acid is used in various processed foods, mostly in the form of vinegar, and even when acetic acid is used as an auxiliary agent when processing soy sauce stocks, the processed soy sauce The various strains have sufficient versatility as raw stones for processed foods, etc., and therefore it is extremely convenient to use acetic acid as an auxiliary agent in heat treatment.

The present invention will be explained in more detail below.

The method of treating soy sauce stocks according to the present invention is to add acetic acid to Xi'i oil stocks at a concentration of 0.3% (1m96, hereinafter referred to as F1ilU) or more.
C horn 11 for blending, mix this to 75/90'C
In this case, the soy sauce strains used in d5 in the present invention are:
Soy sauce! Jl! It is preferable to use ripening strains in which solid substances such as soybeans and wheat coexist in Oeta, which are pressed to refine the beef oil during production. In addition, soy sauce strains are made by pulverizing the solids that coexist, so they do not support C too much.

W, ILT, in the present invention, when adding acetic acid to fold 1 oil moromi, J
It is particularly preferable to add edible ingredients such as M vinegar.

Here, +Ai! When blending 0 vinegar to 15 oil rr, it is necessary to have a concentration of 0.3% or more of soy sauce strains, and if it is less than 0, ζ 3% J, sufficient sterilization will not occur. .

In this case, it is possible to kill mta by increasing the treatment temperature or lengthening the treatment time, but the quality of the soy sauce strains will be impaired and the purpose of the present invention cannot be achieved. A more preferable range for blending acetic acid into soy sauce strains is 0.5 to 2%.

Furthermore, in the present invention, the soy sauce strains to which acetic acid has been added are heated at a temperature of 75 to 90°C for 15 to 60 minutes. If the temperature is lower than 75℃ or the heating time is 15℃
If the temperature is longer than 1 minute, sufficient sterilization will not be carried out. In this case, if the acetic acid is heated at a low temperature or for a short time, even if the acetic acid temperature is increased to 11 degrees, a sufficient sterilizing effect will not be achieved, and the object of the present invention will not be achieved. Furthermore, if the temperature is higher than 90°C or if the heating time is longer than 60 minutes, the flavor of the soy sauce strains will change, which is not preferable. In addition, more preferable heating (quality is 8
0-85°C, heating time 15-/'IO minutes. In addition, when +JlI heat treatment is performed according to the present invention,
It is preferable to carry out the reaction under sufficient stirring. As the heating device, a tank with a serpentine pipe through which steam and water flow can be suitably used.

The 11-oil moromi processed by the processing method of the present invention can be used for liquid seasonings such as emulsified salad dressing, Min1I111 type Relax dressing, steak sauce, yakiniku sauce, hotpot sauce, tsuyu, Harheki: I-sauce, and →Norag spread. It can be suitably used as a raw material for various processed foods such as car 31, and by using this soy sauce flavor, processed foods with excellent storage stability can be obtained. In this case, other ingredients used to prepare the processed food may vary depending on the type of processed food.
Normally used b is appropriately selected. For example, in the case of liquid seasonings, in addition to the above soy sauce flavor, C water, vinegar, etc. +1! Appropriate <k ingredients such as oil, wine, mirin, salt, sugar, miso, spice tl, chemical taste 1, egg yolk, flavor, color, etc. can be used.

The soy sauce seasoning method according to the present invention involves adding acetic acid to the soy sauce seasoning in an amount of 0.33% or more, and then boiling the mixture at a temperature of 75 to 90°C for 15 to 15 minutes. By heating for 60 minutes, the taste of soy sauce is effectively and reliably sterilized without changing its quality, making it suitable for use as raw material +1 for processed foods, etc.1!7 You can get the flavor of soy sauce.

Next, examples will be shown to specifically explain the present invention.

(Example 1) 1112-fat soybeans and wheat were heat-treated by a conventional method, seeds were added to make koji, and salt water was added to the mixture at 28°C.
Using various methods of aging soy sauce aged for half a year, the following treatments were carried out.

That is, acetic acid is added to this soy sauce flavor in various amounts as shown in Table vJ1, and further heat treatment is performed at various heating temperatures and for hours before heating to remove the residual general viable bacteria in the soy sauce flavor after the treatment. number,
The number of remaining yeast was measured, and flavor changes before and after treatment were evaluated. The results are listed in Table 1.

The acetic acid was added by adding brewed vinegar to the soy sauce flavor so that the acetic acid in the brewed vinegar was in a predetermined amount. In addition, heat treatment was carried out without sufficient stirring in a tank equipped with a flute through which steam and water were distributed.

In addition, to measure the number of remaining general viable bacteria, standard agar 31X was prepared in a conventional manner, and after heat treatment, soy sauce flavor was added to it.
This is done by measuring the number of viable bacteria. Ma lζ,
To measure the number of residual yeasts, prepare a soy sauce medium with the following composition so that Li 1 is 5.2, add soy sauce flavor to the medium after heat treatment, and measure the number of yeast. This was done by doing this. Furthermore, to evaluate the change in flavor, 20 panelists were asked to taste the flavor of soy sauce before and after heat treatment, and at least 1/1 of the panelists judged that the change in flavor was 4.
The MA match determined to be 1 is considered good, and the others are considered bad.
ζ. In addition, for the overall value, cases where the number of residual general viable bacteria and residual acid Iυ is 1 (10) or less and the flavor change is good are set as 0, and cases outside of that are marked as X. The results are shown in the table below.The general viable bacterial count of J5, aged soy sauce flavor itself (not adding brewed vinegar]!I'!Akira) is 5.4 x 1
031 hard, / Bf, B m number is 1.7x 105
I didn't like it.

III' [L! l! 'Jυshi! lX! Oil 10% Carbon source 7% Nitrogen source 0.1% Inorganic salt 0.16% Salt 5% Agar 1.7% Total ioo, o% From the results in the table, 0.3% or more acetic acid Blend amount, 75-90
It has been found that only when the treatment is carried out at a heating temperature of 0.degree. It should be noted that none of the samples of Examples caused browning.

On the other hand, if the amount of acetic acid is too low, if the heating temperature is too low, or if the heating time is too short, sufficient sterilization will not be achieved, and if the heating temperature is too high or the heating time is too long, It was observed that the flavor changed when it was mixed.

[Example 2] Aged soy sauce flavor VI was produced by the same method as in Example 1,
To this, add 20% of the soy sauce taste of brewed vinegar with an acetic acid concentration of 8.0% (acetic acid blend ml 1,6%), crush this, and stir it thoroughly in a tank with a snake pipe through which steam flows, at a temperature of 85%.
Heat treatment was carried out under the conditions of ℃ and heating time of 30 minutes. After treatment, the concave strains had a total of 10 remaining general viable bacteria and 10 remaining yeast.
・There were some that were completely sterilized, no browning, and no change in flavor.

Next, after processing! Using lτ1 oil moromi, a separate type relactoressinter having the following composition was manufactured by i1η.

匪-m-ni-na (1997 song 20.0% Ate oil Moromi 45.0% Brewing m'15.0% Sugar 10.0% Salt 2.0% Chemical taste 0.2% Animal-based)) Mino acid seasoning! l'il 1.3% condensed phosphorus M
salt 0.3%
Because it contains various oil strains,
It did not ferment or spoil, the flavor did not change, and it had excellent storage stability.

[Example 3] Aging stocks were prepared in the same manner as in Example 1, and acetic acid 1lii 1% 5.0% brewed vinegar was mixed with 10% soy sauce flavor.
Add (acetic acid blending amount: 0.5'l'6), and heat it to a temperature of 85 ml while stirring thoroughly in a tank with a cork pipe through which steam flows.
Heat treatment was carried out under the conditions of ℃ and heating time/10 minutes. Place 1! !
! The flavor of the soy sauce afterward was that the number of remaining viable bacteria and yeast were both less than 10/v1, completely sterilized at °C, with no browning, and no change in flavor.

Next, using the treated soy sauce flavor, the following original barbecue sauce was prepared.

1 dog grated oil Moromi 60.0% Wine 5, 0% Miri/v 5. (96 Sugar 50% Chemical seasoning 2.096 Salt 1.5% Spicy 31 Slightly half water 7! Combined fft 100.0%) 2 delta BBQ sauce is prepared in 1 furnace 12 seaweed On the other hand, it does not have the same characteristics as a dressing sink, but has storage stability of 1 (
It was something that immersed me in 1.

Applicant Iji Hiki Stock Trial Line A Stock Company Limited 1 Agent Patent Attorney Takashi Iruka Wakasugi Commissioner Wakasugi Patent Office who wrote the procedural amendment 119554 No. 2, Title of the invention 11 Method for processing oil moromi 3, Person making the amendment, case and relationship Patent applicant address 1-11-6 Shin-Ogashira, Atsuta-ku, Nagoya, Aichi Prefecture Name I Chibi Ki Co., Ltd. 21 Representative Person: Fu Nakamura - Address: 1-3-7 Honjo, Sumida-ku, Tokyo Name: <6
76) Lion Co., Ltd. Representative Atsushi Kobayashi 4, Agent 〒104 (5, Supplement i [Contents (1), page 4, page 9, t>item 1 humidity") is replaced with "danger". correct.

(2) In lines 81i 13f'j to 14th of the same document, the words ``Ni-brewed vinegar'' are deleted.

(3) In Table 1 on page 11, the entry for heating humidity in J3 U, No.
No, in the heating time section of 11, add 601 to +30
Correct it as J, and correct No. F defect at the top of the flavor change of No. 13 as 1-good 1. Correct No. 1, and correct it as F defect at the top of the flavor change of No. 1'l. Corrected “Good” and NO, 1
In section 5, the number of remaining general quantities, it says 1-4.8X10j.

(4) Page 12, line 16 [¥-1 is shortened to 1-j].

that's all

Claims (1)

[Claims] 1. Add acid resistance to soy sauce strains in an amount of 0.3 wt% or more A3
A method for treating soy sauce strains, which involves adding the mixture to a temperature of 75 to 90°C for 15 to 60 minutes to sterilize the soy sauce strains.