JPS6040824B2 - Manufacturing method for brewed seasonings - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a brewed seasoning, and more particularly to a method for producing a brewed seasoning such as soy sauce in a short time by simplifying the process.

Conventionally, the methods for processing raw materials for brewed seasonings such as soy sauce include adding water to soybeans or defatted soybeans and then boiling them under high pressure, and wheat to crushing them under normal pressure at high temperatures of 300°C or higher. was common.

However, ``when such a method is used, it requires expensive equipment as well as a great deal of labor and time for adding water, steaming, roasting, cooling, crushing, etc., and especially 4.・Proteins in wheat are denatured excessively and unevenly, and as a result, the dissolution and utilization of proteins in wheat are likely to be inhibited. In particular, the Q conversion of starch in wheat is uneven and incomplete. , Insufficient dissolution and utilization of carbohydrates in wheat; In particular, since the wheat is simply crushed, the propagation and infiltration of Aspergillus aspergillus during the koji making process is insufficient; The moisture in steamed soybeans (approximately 55-65%) and Myogo,
Since the moisture content is different from that in cracked wheat (approximately 4 to 6%), even if the two are mixed, there are various drawbacks such as the fact that it takes a long time for the moisture content to become uniform.

In recent years, many studies have been carried out to solve the drawbacks of such a conventional method. It is allowed to stay in a processing chamber of 150 oo or more for a period not exceeding 3 minutes, and then the pressure is rapidly lowered to normal pressure or low pressure close to normal pressure, resulting in rapid vaporization of moisture existing inside the raw material structure and sudden high-pressure gas. A method for manufacturing soy sauce raw materials by expanding and destroying the raw material structure by expansion was proposed (Japanese Patent Publication No. 49-4393).

However, as seen in the examples, this method also
Because soybeans, wheat, etc. are placed in an airtight container without being crushed, and high-pressure steam is introduced to pressurize the starch, the Q ratio of the starch is at most 60%.In order to further increase the Q ratio, the pressure and temperature are increased. When the residence time is increased, protein overdenaturation occurs, and a satisfactory product cannot be obtained in either case. Therefore, as a result of further long-term and intensive research, the present inventors discovered that the plant raw materials were crushed in advance and processed into a certain powder form before use, and that the water content of the raw materials was reduced by 20 to 50%.
By applying pressure mechanically using an extruder or the like instead of introducing high-pressure steam, and by using limited conditions for pressurization, temperature, and residence time, no overdenaturation occurs. It has been found that starch can be Q-modified approximately 100%.

Furthermore, the present inventor discovered that although the moisture content of the raw material used for seeding was conventionally 40 to 45%, surprisingly, when using the expanded raw material obtained as described above, It has been found that setting the water content to 35-40% gives good results.

Therefore, it is an object of the present invention to
The purpose of the present invention is to provide a method for producing brewed seasonings that is advantageous by improving the growth and incorporation of koji mold, increasing the dissolution utilization rate of carbohydrates and proteins in raw materials, and adjusting the moisture content of seeding raw materials. .

The raw materials used in the present invention include vegetable protein raw materials or carbohydrate raw materials such as wheat, soybeans, rice, barley, corn, and corn, and processed products thereof.

These raw materials are first processed into suitable powder and granules, but in recent years, defatted soybeans have been produced in large quantities in powder form using continuous extraction methods, and wheat has also been produced in various types of flour. Therefore, it is easy to omit this pulverization step. This pulverization of raw materials destroys tissue cells and
It is extremely important to promote water absorption, Qization, and swelling, and to select and uniformly mix proteins, carbohydrates, and other ingredients in desired ratios. These granulated raw materials are used alone or in combination. The pulverized raw materials are used alone or in a mixture, and water is added so that the moisture content becomes 20 to 50%.

This addition of water is important for improving the degree of Qization and promoting swelling.If it is less than 20%, the degree of Qization will decrease, and if it is more than 50%, it will increase the temperature of the product in a short time. It is difficult to achieve this goal, and the success rate is insufficient. Next, the hydrated raw material is sufficiently kneaded, heated and pressurized, and then rapidly discharged to a low pressure to effect Qization and expansion.

The treatment is preferably carried out continuously and in a short period of time, for example using an expanding extruder. As for the pressurization conditions, if the pressure is 20k9/m or more, Q conversion is sufficiently performed, but in order to process a large amount in a short time, it is actually preferable to carry out the pressurization at a pressure of 50 to 80k9/m.

The heating conditions are preferably such that the product temperature is 110 to 150 qC, and a residence time of 2 to 1 morning sand gives good results. Next, the pressurized and heated raw material is suddenly released under low pressure.

Such an operation is carried out by simply injecting into the atmosphere at normal pressure or by rapidly opening the sealed container to return the pressure to normal pressure. In this case, a porous material with a Q degree of 70 to 100% can be obtained, which is optimal for incorporation of Aspergillus oryzae.

The moisture content of the raw material obtained as above is approximately 20-35%.
However, this is handled as follows depending on the purpose.
In other words, if koji making treatment is performed continuously using this raw material, the moisture content should be adjusted to 35 to 40%, and if koji making treatment is not performed continuously, the moisture content should be adjusted to 15% or less. The seeds are dried to improve storage stability at room temperature and physical distribution, and when seeding, water is added to adjust the moisture content to 35-40%. When using the expanded raw material as in the present invention, as shown in the drawing, the water content is 35%.
It is necessary to have a content of ~40%; if it is less than this, it will be difficult to insert it, and if it is more than this, the treated material will become sticky and the growth of mycelia will be poor, and it will also cause bacterial contamination.

Methods for adding water at this time include, for example, placing the expanded raw material in a rotatable can and rotating the can itself while spraying water from a water nozzle to absorb the moisture; A method is to use a screw compressor to simultaneously supply the puffing raw material and water and allow the raw material to absorb moisture, or a method in which the puffing raw material and water are added to a mixer and water is poured from above. Examples include methods. In other words, moisture can be adsorbed onto the surface of the raw material using these methods, and the raw material to which water has been added is immediately inoculated with seed koji to make koji. During this time, moisture permeates into the raw material, and the entire raw material uniformly contains enough moisture for the growth of bacteria. In addition, when puffing raw materials and making koji are performed continuously, if the moisture content of the carbohydrate and protein raw materials is adjusted to 45-50%, the moisture content of the puffed raw materials will inevitably be 35-40%. Therefore, the adjustment of moisture can be omitted, which is extremely convenient.

In addition, the temperature at the time of cutting seeds is preferably 25 to 35 qo. When puffing is performed using only carbohydrates as raw materials, it is recommended to crush the processed material so that approximately 30% of the material is 30 mesh or less, mix it with steamed soybeans, and then perform koji making and brewing according to conventional methods. preferable.

Furthermore, in the present invention, if a powdered carbohydrate material such as wheat flour mixed with 0 to 40% of a protein material is used as a raw material, white soy sauce with a pale color can be obtained. Next, the effects of the present invention will be shown in comparison with the conventional method.

Experiment 1 Method of the present invention Test 1: Add 12 $ parts of water to 85 parts of wheat flour, 15 parts of several parts, and 100 parts of defatted soybean flour, and heat the mixture in an extruder at a pressure of 50
After heat and pressure treatment at k9/ground and product temperature of 135o○, the raw material was rapidly discharged to a low pressure state, and the denatured and expanded raw material was immediately made into koji.

Test 2: 4 - 85 parts of wheat flour, 15 parts of wheat flour, 100 parts of defatted soybean flour
Add 12 capitals of water to the part and test 1 with Extruder
After drying the denatured and expanded raw material by processing it in the same machine and rapidly releasing it into a low pressure state to a moisture content of 15% or less, the moisture content is 40%.
% and made koji.

Conventional method 10 parts of defatted soybean flour were sprinkled with 130% water and steamed at 1 atm for 30 minutes, and 10 parts of defatted wheat flour were roasted at 180°C for 3 minutes. Brewing was carried out according to the following conventional method.

A comparison of the koji enzyme activity of the soy sauce produced as described above is shown in Table 1, and a comparison of the components of the soy sauce is shown in Table 2.

Table 1 *1 Number of 9 direct reducing sugars per 1 g of koji *2 00D value when 5% enzyme solution was measured at pH 7 by the modified Son-Hagiwara method Table 2 As is clear from this experiment 1, the present invention According to the company, the Q conversion of the raw materials is uniform and complete, and when seed cutting is performed, the incorporation is good, the nitrogen utilization rate is high, and it is possible to obtain a mature soy sauce in a short time. .

Experiment 2 The results of testing the relationship between the protease activity at the time of making koji and the amount of water stored before making koji for the raw material expanded by the method of the present invention and the raw material treated by the conventional method are as follows.

Method of the present invention: 85 parts of wheat flour, 15 parts of defatted soybean flour, 10 parts of defatted soybean flour, 1 part of water, 1 part of distilled water
After adding 20 parts of the mixture and heating and pressurizing it with an extruder at a pressure of 50 kg/ and a product temperature of 13 psi, it was rapidly released to a low pressure state, and then koji was made using the respective moisture contents.

100 parts of Shidzu, barley, and 100 parts of steamed defatted soybeans
A portion was made into koji using each moisture content.

The results are shown in the drawings, and it is clear that the amount of water added in the present invention is suitably 35 to 40%, and that the protease titer at the time of koji extraction is higher than that in the conventional method.

Note that the OD in the drawings is a value when a 5% enzyme solution is measured at pH 7 using the modified Anson-Hagiwara method.

Next, an example will be given and explained.

Example 1 85 parts of wheat flour and 15 parts of flour were mixed, and an extruder (
At the same time, 3 anchors of water were gradually added.

The pressure in the extruder at this time was 50[9/s], and the product temperature was 13yo. Immediately after being extruded from the extruder, the raw material was discharged to normal pressure and the denatured and expanded raw material was cut with a cutter and granulated. Immediately after granulation, the pellets were dried with hot air of 100 to 150 q0, and then ground using a milling roll so that approximately 30% of the pellets were 30 mesh or less. Through the above treatment, a processed wheat product with a Q degree of 95% was obtained. Separately, 10 parts of defatted processed soybeans were steamed in a conventional manner, mixed with wheat treated as above, seeds were cut, and koji was made and brewed in a conventional manner. At the same time, the potency was much higher than that of koji made using the koji method.

Also, in the case of moromi, the elution of direct reducing sugars was very fast, and the brewing period could be shortened by two months. Example 2 85 parts of wheat flour, 15 parts of koji, and 10 parts of defatted soybean flour were mixed and gradually fed to the extruder under the same conditions as in Example 1, while 12 parts of water was added little by little. did.

After extruder treatment, the particle size is 4 to 8 using a cutter.
A completely processed product was obtained which was granulated to the size of ribs, had a Q degree of 90%, and was free of water-soluble protein. Air cooling is performed immediately after granulation, and the product temperature is 30.
When the qo decreased, the seeds were cut and koji brewing was carried out by a conventional method. The koji produced was very good, and the koji mold was infiltrated to the center of the grains, resulting in a good soy sauce. Example 3 In Example 2, the granulated material after extruder treatment was heated to a moisture content of about 10% with hot air of 100 to 150 qo, stored for about 1 month, then taken out, and 120 parts of Warm water was gradually added, the temperature was set to 3000, the seeds were cut, and the koji was made and brewed using a conventional method. The koji was released in good condition, and the direct reducing sugars in the moromi were eluted very quickly.

Example 4 4. Mix 8 parts of wheat flour and 2 parts of defatted soybean flour, and perform extruder treatment while gradually adding 8 parts of water.

The extruder conditions at this time were a pressure of 70k9/cm and a product temperature of 143qo. This processed raw material was sized to the size of a wheat grain using a cutter, and at the same time cooled to about 30 qo with cold air, the seeds were immediately cut and koji brewing was carried out using a conventional method to obtain an excellent white soy sauce with a pale color. . Example
5 In Example 6, after granulation, the pellets were immediately dried with hot air for about 160 minutes for 5 minutes to bring the moisture content to 10%.

After storing this at room temperature for about one month, warm water at 50°C was added to make the water content 40%, seeds were cut, and brewing was carried out in a conventional manner to obtain white soy sauce.

[Brief explanation of the drawing]

The drawing shows the relationship between the water content and the protease titer at the time of koji extraction for raw materials expanded according to the method of the present invention and raw materials treated according to the conventional method.

Claims (1)

[Scope of Claims] 1. Brewing seasoning raw materials consisting of expanded carbohydrate raw materials or (and) protein raw materials at a temperature of 25 to 35°C and a moisture content of 3.
A method for producing a brewed seasoning, which comprises inoculating seed koji at a concentration of 5 to 40%, making koji, preparing and ripening. 2. Powdered carbohydrate raw materials or (and) protein raw materials are made to contain 20 to 50% moisture and are heated at a pressure of 20 kg/c.
m^2 or more and a product temperature of 110°C or more for a short period of time at high temperature and high pressure, and then rapidly released to a low pressure state to expand.
The brewed seasoning raw materials obtained here can be used as they are, or dried to a moisture content of 15% or less, adjusted to a temperature of 25-35°C and a moisture content of 35-40%, inoculated with seed koji, and then used for koji making, preparation, and A method for producing brewed seasonings characterized by fermentation.