JPS6020976B2 - soy sauce brewing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention adds and dissolves a calcium salt or a magnesium salt to soy sauce moromi to obtain moromi that is easy to overpress, and efficiently performs overpressing of soy sauce moromi. This invention relates to a soy sauce brewing method that produces good soy sauce with a particularly rich taste.

In general, soy sauce moromi, especially aged soy sauce moromi before normal pressing,
Because it has viscous and colloidal properties, it is extremely difficult to over-press it, making it difficult to perform the work efficiently. For example, in the conventional Yang tank method, which is widely used as a means of over-pressing soy sauce moromi, cloth wrapped around soy sauce moromi is stacked one after another in the tank.
In this case, if the cleaning properties of the moromi are poor, the layers will be too high, causing operational inconvenience, and it will be necessary to regulate the number of tin tanks or the speed of the toothpick tank, resulting in a decrease in production efficiency. Then, this laminated moromi is left to stand overnight for natural passage (natural sagging), and then is put through an even more powerful press for 2 to 3 times.
For days, the pressure is increased step by step to extract the juice. For this reason, there has been a strong desire to develop a technology that improves the over-squeezability of soy sauce moromi in order to efficiently utilize tin tanks and reduce working time and operating costs for machinery and equipment. On the other hand, in the soy sauce industry, there is a strong desire for a soy sauce that has a light color and a rich flavor.

Therefore, in view of the current situation, the present inventors have conducted various studies and found that when a very small amount of a specific calcium salt or a very small amount of a specific magnesium salt is added and dissolved in soy sauce moromi, the soy sauce moromi becomes a monkey. being able to significantly improve overpressure susceptibility;
They discovered that a light and rich soy sauce could be obtained, and based on this knowledge, they completed the present invention. That is, in the present invention, when filtering and pressing soy sauce moromi, calcium chloride, calcium lactate, calcium ascorbate, calcium carbonate, calcium sulfate, calcium succinate, calcium tartrate, calcium citrate, calcium hydroxide, magnesium chloride, This is a soy sauce brewing method characterized by adding and dissolving at least one calcium salt or magnesium salt selected from magnesium lactate, magnesium ascorbate, magnesium carbonate, and magnesium hydroxide, followed by over-pressing.

The present invention will be explained in detail below.

The soy sauce moromi in the present invention is prepared according to the usual soy sauce brewing method, and is mixed with about 3 to 12 qo at room temperature.
Examples include soy sauce moromi of various soy sauces such as Toguchi soy sauce, usukuchi soy sauce, white soy sauce, and tamed soy sauce, which are manufactured by conducting moromi control.

Calcium salts used in the present invention include calcium chloride, calcium lactate, calcium ascorbate, calcium carbonate, calcium sulfate, calcium co-citrate, calcium tartrate, calcium citrate, and calcium hydroxide. Particularly preferred are calcium chloride, calcium lactate, calcium ascorbate, calcium carbonate and calcium hydroxide because they have particularly good solubility in soy sauce moromi.

However, calcium salts of fatty acids having 4 or less carbon atoms, such as calcium formate, calcium acetate, calcium propionate, and calcium butyrate, significantly deteriorate the flavor of soy sauce after being added to soy sauce moromi, so that the object of the present invention cannot be achieved. Magnesium salts include magnesium chloride, magnesium lactate, magnesium ascorbate, magnesium carbonate, and magnesium hydroxide.
Magnesium salts of fatty acids having 4 or less carbon atoms, such as magnesium formate, magnesium acetate, magnesium propionate, and magnesium butyrate, significantly deteriorate the flavor of soy sauce after being added to soy sauce moromi, and therefore cannot achieve the object of the present invention.

Such calcium salts or magnesium salts can be used alone or in combination, and may be used in powder form, but these salts can be mixed with water, saline,
Since it is dispersed and dissolved in moromi liquid (raw tin soy sauce) and moromi, it can also be dissolved in these solvents and added in the form of a solution. Calcium salts or magnesium salts are added when soy sauce moromi is sarukashi and pressed, that is, usually at any time from after the fermentation and maturation of the moromi is completed until before the moromi is pressed (in a tin vat). It is particularly preferable to add it immediately before to 7 days before pressing and concentrating. This is extremely important; if you add the above salt to soy sauce moromi and leave it for a long time after dissolving it, the moromi will gradually coagulate and solidify, and when this is over-pressed by Hashiki, the recovery rate in the natural dripping process of the moromi liquid will be reversed. It gets worse, and it becomes harder to squeeze.

And this mirror direction becomes especially noticeable after 7 days of addition. The amount of calcium salt or magnesium salt added varies depending on the type of soy sauce, the viscosity of moromi, and the type of calcium salt or magnesium salt, but it is usually 0 as calcium ions (Ca20) or magnesium ions (M20). It is preferable to add it in an amount of .07 (W/V)% or more and within a range that does not impair the flavor of the soy sauce product.

That is, if it is less than 0.07%, the overpressability of soy sauce moromi cannot be improved at all. Next, the soy sauce moromi obtained in this way is subjected to saru-over-pressing according to the usual saru-over-pressing method, and the obtained soy sauce is fired to obtain a product soy sauce.

Since the soy sauce moromi obtained by the method of the present invention has extremely poor squeezing properties, squeezing becomes very easy and can be carried out efficiently.

In other words, it is possible to greatly reduce the time required for natural passage, which is the biggest problem in the soy sauce moromi passage pressing process using the conventional tin tank method, and increase the number of tin sheets per tin tank. The pressurized saru-su using a pressure-filling machine or the like, which is performed following the saru-week, can be completed in a short time. Further, the soy sauce obtained by the present invention has a light color, a rich taste, and a very good aroma. The effects of the present invention will be specifically explained below with reference to experimental examples.

Experimental example 1 According to the normal manufacturing method of Saruguchi soy sauce, after preparation 6.
The aged soy sauce moromi obtained through Kagetsu moromi management is added to
The calcium salt or magnesium salt listed in the table was added and dissolved, and after being left to stand for 3 days, the resulting moromi soup was subjected to a sensory test, and the favorable results listed in Table 1 were obtained. .

From these results, we found that the moromi soups in the comparison categories to which magnesium formate, calcium acetate, calcium propionate, and magnesium butyrate were added had off-taste and odor, and compared to the control category (no additives) Ha "fragrance"
It turns out that both are significantly inferior.

On the other hand, the moromi soups containing calcium chloride, calcium lactate, and magnesium chloride in the present invention category had a particularly rich taste, and the control category (
It can be seen that this is superior to the additive-free category).

In addition, the sensory test was conducted using a scoring method, and the moromi soup in categories 1 to 7 was compared with that in the control category (additive-free category), and no difference was evaluated as 0, difference was 1, and large difference was rated 2. , when it has a better flavor than the control category.
If the score is inferior to the opposite, it is indicated by the symbol "1".

In addition, the scores and evaluations in the table each represent the average value and overall evaluation of 10 trained panelists with discrimination ability. Table 1 Experimental Example 2 Calcium chloride was added and dissolved as calcium ions (Ca20) in various proportions to the aged soy sauce moromi obtained by controlling the moromi for 6 months after preparation according to the normal manufacturing method of light soy sauce. Then, for a whole day (2 Misaki hours), I kept my eyes still.

Next, this moromi 100 [mu] was placed on a Nutsuchi with an inner diameter of 4 skin covered with a cloth, and allowed to pass naturally under normal pressure. A comparative study was conducted on the color luster of soy sauce made by pasteurizing liquid juice and the flavor of pasteurized soy sauce, and the results shown in Table 2 were obtained. From these results, it was found that adding calcium chloride (calcium ion (Ca) at 0.07 (W/V)% or more as two calcium ions) to soy sauce moromi significantly facilitates the natural development of the moromi, and the color is light and the flavor is good. It can be seen that a soy sauce with a particularly rich taste can be obtained.

Table 2 (Note 1) The taste is rich. In Table 2, "Irozawa" refers to moromi liquid that has been boiled at 100°C for 30 minutes and diluted by 2 parts with distilled water. Measure with a 55 rule plate (10 side cell) using a photometer, and the 0. D. Shown as a value.

Experimental Example 3 In the above Experimental Example 2, the process was carried out in exactly the same manner as in the above Experimental Example 2 except that calcium lactate was used in place of calcium chloride. As a result of comparative studies, the results shown in Table 3 were obtained.

This result shows that calcium lactate can achieve almost the same effect as calcium chloride. Table 3 (
Note 1) Experimental example with a rich taste 4 According to the usual production method of Yuguchi soy sauce, 1% calcium chloride (
0.36% as calcium ions) was added, dissolved uniformly, and allowed to settle for one day (two German hours) to obtain moromi with good pressability.Then, this moromi was poured into a nylon soy sauce moromi press. The natural dripping rate of moromi is 10, 20, 30, 4.
When the time required to reach 0 and 50 (V/V)% was measured, the results shown in Table 4 were obtained.

For comparison, soy sauce moromi to which nothing was added (control category) was similarly measured and the results are shown in the same table. From this result, it can be seen that the time required to reach each natural drip rate can be reduced to approximately 2/3. Table 4 Note that when magnesium chloride was used in place of the above calcium chloride and natural filtration was performed in the same manner, almost the same results as in Table 4 were obtained.

Experimental Example 4 For the aged soy sauce moromi 8.0 (9.55) obtained by controlling the moromi for 5 months after preparation according to the normal dark soy sauce brewing method, 5% CaC12 was dissolved in 18% salt solution. Add 2.0% of the solution (1% as CaC12, 0.36% as Ca20), stir this in a test tube mixer for 2 minutes, and let stand at room temperature for a predetermined number of days.

Next, the moromi obtained in this way was placed in a cylindrical wave filter with an inner diameter of 2.0 mm and a glass filter with a particle retention capacity of 0.7 mm placed at the bottom, and the natural concentrated transient liquid volume was measured after 2 hours. and,
When the amount of haze liquid obtained in the first hour after the start of saruko (saruko initial velocity) was investigated, the results shown in FIG. 1 were obtained. As is clear from these results, aged soy sauce moromi contains Ca.
When Ca20 is added, the initial wave velocity of the resulting moromi increases over time, and the value reaches its maximum on the 7th day after Ca20 is added, and the value remains constant thereafter.

However, for each sample, the amount of natural transit fluid after 2 hours decreases over time, reaches its lowest value on the 7th day after addition of Ca20, and thereafter remains constant. It is absolutely necessary to maintain the initial flow rate in order to shorten the natural flow time, but the smaller the amount of fluid transferred during the natural flow, the more the pressure flow performed following the natural flow. The moromi volume in the filtration increases, and the burden of pressurized filtration increases. For this reason, the moromi obtained by adding Ca20 to aged soy sauce moromi is
It is preferable to carry out over-pressing within 7 days after adding 20 Ca. The 2nd to 3rd day after addition is particularly preferable because the initial flow rate is high and the amount of liquid after 2 hours is very large. Examples of the present invention will be shown below. Example 1 1% calcium chloride was added to aged soy sauce moromi, which was obtained by conducting 6 self-flavor management after brewing according to the usual dark soy sauce brewing method.
(0.36% as calcium ions) was added and uniformly dissolved, resulting in a moromi with good pressability.

Next, this moromi was left to stand still for 2 days (4 anchor hours), and then it was naturally pressed using a pressurized tank method. The monkey week is extremely easy, and the time required to obtain a natural dripping rate of 50% can be shortened to about 1/2, and the pressurized sanding that is carried out subsequent to the natural sanding is also easy to perform. I was able to do that. Next, the raw fried soy sauce obtained in this manner was subjected to conventional pasteurization, and a soy sauce with a light color, good flavor, and especially rich taste was produced. Example
2 In Example 1, except that calcium lactate was used in place of calcium chloride, the process was carried out in exactly the same manner as above to obtain moromi with good monkey pressability, and this was left for one day (24 hours) using the assisted tank method. When over-pressed with oak, the natural dripping rate was 50.
% was able to be reduced to about 1/2, and the subsequent pressurized sieve could be easily carried out.

Next, the raw fried soy sauce obtained in this way was subjected to conventional pasteurization to obtain a soy sauce with a light color, a good flavor, and a rich taste. Example 3 1.42% magnesium chloride (0.36% as magnesium ion) was added to aged soy sauce moromi obtained by controlling the moromi for 8 months after preparation according to the usual dark soy sauce manufacturing method, and dissolved uniformly. After standing still for one day (approximately 24 hours), moromi with good pressability was obtained.

Next, when this moromi is over-pressed using a pumping tank method, the time required to obtain a natural dripping ratio of 50% can be reduced to about 1/2 compared to the conventional method, and this process can also be carried out subsequently. Pressurized monkey week could be performed easily. The raw fried soy sauce thus obtained was then subjected to conventional pasteurization to obtain a soy sauce with a light color, good flavor, and particularly rich taste.

[Brief explanation of drawings]

FIG. 1 is a diagram showing the initial flow rate of aged soy sauce moromi to which CaC12 (1%) has been added and the daily change in the natural oak transient liquid volume after 2 hours. Younger brother 1

Claims (1)

[Claims] 1. When filtering and pressing soy sauce moromi, calcium chloride, calcium lactate, calcium ascorbate, calcium carbonate, ursium sulfate, calcium succinate,
At least one calcium salt or magnesium salt selected from calcium tartrate, calcium citrate, calcium hydroxide, magnesium chloride, magnesium lactate, magnesium ascorbate, magnesium carbonate, and magnesium hydroxide is added and dissolved, and then filtered and squeezed. Characteristic soy sauce brewing method. 2 Calcium salt as calcium ion 0.07 (
The soy sauce brewing method according to claim 1, wherein the soy sauce brewing method is performed by adding and dissolving at least W/V%. 3 Magnesium salt as magnesium ion 0.0
The soy sauce brewing method according to claim 1, wherein 7 (W/V)% or more is added and dissolved. 4. The soy sauce brewing method according to claim 1, 2 or 3, characterized in that calcium salt and/or magnesium salt are added and dissolved in soy sauce moromi and subjected to filtration and compression within 7 days.