JPS603464B2 - soy sauce manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention uses a high protein-containing substance recovered from the so-called dejuice liquid (generally referred to as decanter waste liquid) generated during the production of potato starch by evaporation method, membrane separation method, etc. The present invention relates to a method for producing high-quality soy sauce with little or no coloration and a slight degree of coloration.

The dejuice produced during potato starch production generally contains valuables such as 45-48% crude protein, 28-30% sugar, and 24-25% ash, so the entire amount must be concentrated using evaporation or reverse osmosis. Some of the carbohydrates and ash are selectively removed using the ultrafiltration method and the ultrafurnace filtration method, resulting in crude protein of 65-72% and carbohydrates of 20-25%.
%, ash content of about 8 to 10%.

On the other hand, this recovered protein has an amino acid composition of 810% aspartic acid, 532% glutamic acid, and 2.57% oicin.
%, Bariso 2.55%, Phenylalanine 1.9%,
Arginine 1.87%, other lysine, isoleucine,
Since it contains various amino acids such as serine and tryptophan, it can be used as a high-quality protein source for miso and soy sauce.

However, this recovered protein has a light yellowish-brown to blackish-brown color and has a musty odor characteristic of potatoes, and when used as raw materials for miso, soy sauce, etc., it causes a strange odor and poses a quality problem. .

In order to solve this problem, the present inventors have investigated various methods for removing the odor of recovered protein. In the case of miso, it is necessary to deodorize the recovered raw material itself, but in the case of soy sauce, it is necessary to deodorize the recovered protein itself. They discovered that if the soy sauce is treated with an ultrafilter membrane after decomposition or fermentation, it is possible to remove the soy odor and at the same time decolorize it by 70 to 80%, producing soy sauce with a good flavor.

To explain in more detail, in the acid decomposition method in soy sauce production, recovered proteins are hydrolyzed with an acid such as hydrochloric acid, then neutralized with caustic soda, aspartic acid is fractionated at the isofin point value of aspartic acid = 2.8, and then the aspartic acid is separated with caustic soda. Bait=4.8~5
After neutralization to a maximum molecular weight of 1,000 to 4,000, or ultrafiltering with an ultrafilter membrane with a molecular weight cutoff of 1,000 to 20,000, odor is removed and at the same time undecomposed oligomers are removed. By selectively separating molecular substances, we were able to produce pale soy sauce with a high content of amino acids.

In the case of the fermentation method, the moromi prepared by the conventional method is digested, soy sauce yeast is added, fermentation and maturing are carried out, and then an ultra-furnace overtreatment is performed in the same way as in the case of the acid decomposition method to produce delicious soy sauce. I was able to do that.

This will be explained below using examples.

Example 1 Potato dejuice recovery protein [crude protein 63.0%, carbohydrate 21
．． 2%, ash 7.8%, moisture 8%] 35% hydrochloric acid 12 [9] was added to 15K9, heated at 11,000 for 2 hours to hydrolyze the protein, and after roughening with a cloth filter, the furnace liquid was
Neutralize with 0% caustic soda to pH 2.8, enrich at 0°C for 24 hours, separate and collect the aspartic acid precipitate, and then neutralize the furnace solution with 3.0% caustic soda to pH 5. 40 ml of liquid was filtered using Daicel's internal pressure type tubular ultrafurnace filtration device with a membrane area of 0.2 [pressure 5k9/m, flow rate 2 no sec, temperature 25qo, tube shape 14.5 x 75 threads x 6]. , ultrafurnace filtration treatment is performed using an ultrafurnace filtration membrane (membrane material: DUC grade: cellulose acetate, DUY grade: acrylonitrile copolymer) shown in Table 1, and the color is lightened and the product has a delicious flavor with no odor and aroma. Soy sauce of excellent quality was obtained.

Table 1 Note: Recovery rate (%) = fl- Amount of stock solution (amount) - Amount of permeated water (Z)}XIO.

Amount of stock solution (large) 2 Decolorization ratio (%) was determined by colorimetric method.

3 A sensory test conducted by five panelists.

From the above results, the improvement of quality by ultrafiltration can be achieved with a molecular weight cut-off of 1000 to 4000, or 1000 to 200.
It turns out that a range up to 00 is suitable. Example 2 Using the same protein recovered from the potato dejuice as in Example 1, processing was carried out by the fermentation method.

That is, soy sauce koji and several koji (60% water added to the bush, 6
■ After heating the ribs and cooling to 42~45 oo, sprinkle seed koji and make koji), use the soy sauce mixture ratio of potato dejuice recovered protein: few koji: salt = 2:1:0.66 Moromi was prepared and digested at 40 qo for 10 days, and the digested moromi was cooled to 28° C., soy sauce yeast was added to the mixture at a concentration of 5 x 1 bi/min, and fermentation and aging were carried out for 1 month at 28:00. After that, it was rough-filtered through a cloth filter, and then treated with the same equipment and under the same conditions as in Example 1.The result was that the rich flavor was slightly better than in Example 1, and the processing performance, decolorization rate, and musty odor were better than in Example 1. I got almost the same result. Table 2 Notes - Cut rate (multiple) = {11 undiluted solution Fuji (Z blood permeation water amount (Z)}XI.

〇Amount of stock solution (large) 2 Decolorization ratio (%) was determined by colorimetric method.

3 Based on a sensory test conducted by 5 panelists.

Claims (1)

[Scope of Claims] 1 A high-protein content recovered material recovered from the dejuice produced during potato starch production is subjected to an acid decomposition or fermentation process, and then treated with a Kumagai filtration membrane with a molecular weight cutoff of 1,000 to 40,000 to remove potato odor. and a soy sauce production method characterized by decolorization. 2. The production method according to claim 1, wherein the process is carried out using a filtration membrane having a molecular weight cut-off of 1,000 to 20,000.