JPS605260B2 - Method for producing seasoning liquid using defatted soybeans as raw material - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing a seasoning liquid made from defatted soybeans,
More specifically, the present invention relates to a method in which highly modified defatted soybeans are used as a raw material, which is expanded and changed at a specific temperature, and then subjected to a koji making process to produce a seasoning liquid.

In contrast to conventional naturally brewed soybean oils that are brewed using soybeans and wheat, recent consumer preferences have generally shown a preference for enriched and high-grade oils.

Enriching necessarily means high nitrogen content, and to achieve high nitrogen content, it is necessary to brew with only defatted soybeans. Tame soy sauce is a well-known food that is brewed only with soybeans without using wheat, but it is not widely used except in some regions because it has a unique tamed odor. . The method of brewing soy sauce using only defatted soybeans as a raw material is technically difficult, and it has been particularly difficult to denature defatted soybeans and to make koji using only denatured defatted soybeans. In recent years, as a method for processing brewing raw materials, a method of expanding and denaturing them using a heated extrusion device such as an extruder has been developed (Tokukoku Sho 53-19680, Tokkoku Sho 5
5-48368). These methods involve adding water to a mixture of defatted soybean flour and wheat flour, kneading it, and then feeding it to a heating extruder such as an extruder at a temperature of 110 to 150 oo.
The advantage of this method is to heat the sand for several times at a pressure of 10k9/mass or more, then extrude it under atmospheric pressure to expand and denature it.The advantage is that starch Qization and protein denaturation can be carried out at the same time. It is easy to make koji, has low equipment costs, and can reduce labor costs. The present inventors attempted to expand and change only defatted soybeans according to these methods, but found that the denaturation was not sufficient and that the nitrogen utilization rate when moromi after koji making remained at about 80%. Therefore, as a result of further studies on the denaturation conditions, it was discovered that even defatted soybeans alone can be sufficiently denatured by heating at a high temperature of 160 to 190°C (Japanese Patent Application Laid-Open No. 56-42562). However, since this treatment method is a high-temperature treatment method, there is a problem in that it consumes a lot of energy, and in order to obtain inexpensive products and from the viewpoint of energy conservation, it is necessary to expand and denature at lower temperatures. However, if the temperature is lowered as described above, the utilization rate of nitrogen will be greatly reduced when the puffed product is made into soy sauce, and the problem of undenatured protein, the so-called N' property, will occur. On the other hand, as a method of making koji using only defatted soybeans as a raw material, an example of making soy sauce is known.

When making tare soy sauce, a method has been adopted in which so-called miso balls are made from steamed soybeans, which are then inoculated with aspergillus seed mold mixed with wheat flour to make koji. Making miso balls requires a lot of effort, and the miso balls themselves are easily contaminated by bacteria, making the koji making process complicated. Other methods include making koji from raw materials that have been expanded and modified (Japanese Patent Application Laid-open No. 6
No. 2-5109y) is known, but this method shows an example of making koji from a mixture of defatted soybeans and wheat, but there is no example of using only defatted soybeans, and there is no example of using only defatted soybeans. As a method for making koji, the method shown in Japanese Patent Publication No. 53-3744 is known.

This method replaces about 20% or more of the starchy raw materials used for normal soy sauce or miso brewing with powdered and processed protein raw materials, and mixes this with protein raw materials that have been steamed or expanded using conventional methods. This is a method of making koji in the usual manner, which prevents the adhesion of protein raw materials by interposing powder and granules between them, and prevents contamination with bacteria, etc., but it requires less labor than making miso balls. It is inevitable that the operation of things is complicated and time-consuming.

In view of such circumstances, the present inventors used defatted soybeans as raw material,
We need to develop a method to inexpensively produce a concentrated seasoning liquid that can be used for high-end products.As a result of extensive research, we have found that highly modified defatted soybeans are used as raw materials, and that the water content of the expanded and modified products is reduced during koji making. The present inventors have discovered that this objective can be achieved by setting the koji content to 35 to 45% and adjusting the product temperature to 28 to 33 oo during the koji making process, and have completed the present invention.

That is, the present invention involves adding water to highly modified defatted soybeans with a water-soluble nitrogen index of 30 or less, kneading them, supplying this to a heating extrusion device, and heating it for a short time at a temperature of 130 to 170o0 and a pressure of 10k9/carp or more. The salt is extruded into the atmosphere to swell and change, then cut or crushed, water is added so that the moisture content is 35-45%, seed koji mold is inoculated, and the salt is heated at 28-33℃.
The present invention relates to a method for producing a seasoning liquid using defatted soybeans as a raw material, which is characterized by making koji while adjusting the temperature, and adding the resulting koji to salt water or unsalted water for digestion, fermentation, and aging. The present invention will be explained below. The defatted soybeans used in the present invention have a nitrogen nitrogen index (hereinafter referred to as NSI) of 3.
Use defatted soybeans with a fat content of 0 or less.

Medium-denatured defatted soybeans with an NSI exceeding 30 have a low nitrogen utilization rate, and low-denatured soybeans are unsuitable because they elute protein when kneaded with water, resulting in high viscosity and poor operability. The particle size of defatted soybeans is preferably pulverized to 100 to 200 mesh, but defatted soybean flakes (5
~20 mesh) can also be used by setting the screw compression ratio to 1:3 or more.

Granular or flaky defatted soybeans with a moisture content of 10 to 3
Sprinkle water to make it 5%, mix with falcon, and feed to a heating weighing machine such as Extruder 1.

The conditions for swelling and denaturation are a temperature of 130 to 170 qo;
The product is heated between 2 and 1 layers of sand at a pressure of 10 kg/ or more, and then extruded into atmospheric pressure to expand and modify.

If the temperature is lower than 130°C, undenatured protein remains and the N property does not become negative.

Moreover, if it exceeds 170o○, there will be no difference from the medium-denatured one, and it will not meet the purpose of energy saving. In this way, the swelling
The denatured one has expanded to 1.8 to 2.4 times its original size,
Since it is extruded in the form of a rod, it is cut or crushed into appropriate sizes. Regarding the degree of swelling, the degree of swelling, that is, the volume ratio per unit weight (gross ratio), is lower than in the case of medium-denatured defatted soybeans. This has the advantage that the amount of koji added during koji making can be increased. Another advantage is that it is compatible with the salt water and is easy to operate when adding the de-koji to the salt water. The protein in the puffed product obtained in this way is almost completely denatured, so it has a high digestibility and a high nitrogen utilization rate.Also, when it is made into a product, its N property is negative, making it an extremely excellent raw material for brewing. ing. Since the moisture content of the puffed product is as low as 15 to 20%, water is added to adjust the moisture content to 35 to 45%, preferably 40 to 42%.

When the moisture content is less than 35%, the growth of Aspergillus oryzae is poor due to lack of moisture, and the growth of Aspergillus oryzae is also uneven because the moisture is not evenly replenished, resulting in only koji with weak enzyme activity. On the other hand, when the water content exceeds 45%, the physical properties of the puffed product become weak, the air permeability deteriorates significantly, and the water activity is high, making contamination by various bacteria, especially anaerobic bacteria, inevitable. After adjusting the moisture content, inoculate the seed koji mold in the usual manner and add the mixture to a temperature of 28-35°C, preferably 28-33°C.
The koji is made while adjusting the temperature within the range of ℃, and after going through the first and second treatments, it takes 42 to 4 hours to make the koji. In the case of the method of the present invention, the air permeability is good and the amount of carbohydrates is small (one of the amount of ordinary koji).
/ Because it is under sand, the amount of heat generated is small, so it is possible to perform this maintenance only once or omit it altogether. If the temperature during koji making is less than 28 q○, filamentous fungi of the genus Rhizopus will mainly proliferate, and if it exceeds 3,500 q, bacteria of the genus Bacillus subtilis and Micrococcus will rapidly proliferate, resulting in contamination within a short period of time. . The koji obtained in this way has spores evenly attached to it, and has higher enzyme activity than normal koji and is superior in quality. In particular, when it is made into moromi, the nitrogen utilization rate is high, and even when it is placed in highly concentrated salt water, the utilization rate reaches 88 to 90% or more. This value is significantly higher than that of distilled oil, which has a utilization rate of only about 50%. A seasoning liquid can be obtained by placing the de-koji in salt water or unsalted water, and then digesting, fermenting, and aging the koji. If the brewed koji is placed in a saline solution at a rate of 13 to 17 days/d' and then fermented and aged at a nitrogen concentration of 2.0 to 3.0 days/d', an unsalted rich soy sauce can be obtained.

The seasoning liquid obtained by this method has a T-N of 2.4 g/d', a salt content of 13 g/d', a decomposition rate of 52-54%, a strong flavor, and a nitrogen utilization rate of 90-91%. reach With the digestion method, which involves putting dekoji in salt water and enzymatically decomposing it at a high temperature of 40 to 4,500℃, it can be made into a seasoning liquid in 1 to 2 weeks, but this method has a lower decomposition rate than naturally brewed soy sauce, etc.
It also has the disadvantage of a low release rate of glutamic acid. It is known that the decomposition rate can be increased by lowering the salt concentration during digestion, but a lack of salt leads to bacterial contamination during decomposition, making it difficult to prevent spoilage. However, the de-koji obtained by the method of the present invention is inferior to normal de-koji in terms of nutrition, especially since it has a small amount of carbohydrates and the growth of various bacteria is suppressed, so a salt-free decomposition method can be adopted. Specifically, it is prepared in hot water of 40 to 5,000 °C, preferably 40 to 45 °C, with the air in the tank replaced with nitrogen gas.
Digest for 4 to 7 days, then add salt and boil again at 45q○
It can be produced by aging for several days. In this initial salt-free decomposition method, the decomposition rate reaches 60 to 65%, the glutamic acid release rate doubles and is higher than that of naturally brewed soy sauce, and the amount of PCA (pyrrolidone carboxylic acid) produced is halved. Furthermore, the decomposition time is shortened to about 1/2, and the amount of tyrosine produced, which causes staining, is reduced to about 1'10. Examples will be described below.

Example 1 “Essan Kojimame” (registered trademark, NS12 manufactured by Ajinomoto Co., Ltd.)
Highly modified defatted soybean flakes (No. 5)) Add 30 parts of Moko water, knead under heating, and feed to Brabender's Extruder (19■) to increase the quality from 11,000 to 200.
Change the pressure by 1oo○ up to oo, pressure 42-100k
The mixture was heated for 4 seconds at a temperature of 9°C and expanded by extrusion into atmospheric pressure.

In the same manner, medium-denatured defatted soybeans of NS160 were used to puff up and obtain a puffed product. Crush each puffed material to obtain puffed material 10
Add 4 ounces of water (moisture 42%) to the bales and add commercially available seed koji mold "Sreedaya" (manufactured by Higuchi Shoten) to 0.0% of the puffed material.
After 0.5% inoculation and keeping the product temperature at 30 to 33 CO, the koji was made into koji after 4 gluing hours through the 1st and 2nd treatments.
Pour 10 pieces of malted rice into 20 pieces of salt water at a rate of 16 minutes/d', digest at 45°C for 2 hours, press through a sieve, and separate the filtrate.
The nitrogen utilization rate and the presence or absence of native protein (N' character) were examined.
The results are shown in Table 1. Table 1 Nitrogen utilization rate and N property * 10: N' curvature -: N' curvature negative Note that the nitrogen utilization rate (%) in Table 1 is based on the total amount of nitrogen contained in the defatted soybean raw material. It is expressed as a percentage of the total amount of nitrogen dissolved in the nitrogen.

As shown in Table 1, the temperature for medium-denatured defatted soybeans is 1700.
When the temperature is below 0, the nitrogen utilization rate decreases, but with highly modified defatted soybeans, there is almost no decrease and when the temperature is 130°C or higher, the N property is also negative, indicating that the nitrogen utilization rate can be sufficiently utilized.

Example 2 "Essan Kojimame" 330k9 was ground, mixed with 100ml of water, and then fed to a plastic extruder (■19) at a temperature of 14,000 and a pressure of 45k9/
The mixture was heated for 4 seconds and extruded under atmospheric pressure to obtain a rod-shaped expanded product.

Crush this puffed material when heated, sprinkle with water for 6 minutes to adjust the water content to 30-50%, inoculate with 0.05% of commercially available seed koji, and add to the mixture to maintain the product temperature at 30 oo. Tsutsutsu koji was made and made into koji after 4 hours. In the same way, add 25 to 3
The temperature was varied up to 500, and the relationship between moisture and temperature and the quality of the koji, especially bacterial contamination, was investigated.

The results are shown in Table 2. Table 2: Moisture, Temperature, and Bacterial Contamination Note) The table shows that the total number of bacteria is in the range of LO4 to LO5, indicating that the koji is normal and free of bacterial contamination.

As shown in Table 2, the moisture content is 35-45% and the product temperature is 28-45%.
If koji is made with 3 in the range C, koji that is free from bacterial contamination can be obtained.

When the moisture content is 30%, there is no bacterial contamination, but the growth of koji mold is poor and only koji with weak enzyme activity is obtained. moisture is 4
If it exceeds 5%, the physical properties of the puffed material will be weak and the permeability of the amount of koji will deteriorate, and uniform coagulation will not be possible, resulting in contamination with anaerobic bacteria in a short period of time. Regarding the temperature, if the temperature is lower than 28°C, molds such as Rhizobus genus will grow, so a good koji cannot be obtained, and if it exceeds 35°C, aerobic bacteria such as Bacillus subtilis will rapidly increase. Example 3 350kg of "Esusan Kojimame" was crushed, mixed with 98% of water, fed to a Wenger extruder, heated at a pressure of 45k9/c and a temperature of 135°C for 5 seconds, and extruded into atmospheric pressure. Swelling/denaturing and cutting when heated to 370
kg of puffed material (moisture 17%) was obtained.

300 g of commercially available koji seed mold was added to 110 g of the water, and 1 M of sucrose monopalmitate was added and mixed to prepare a dispersion of koji seed, which was added to the puffed product. Next, mix this and leave it for 1 hour, then fill it up and make the product stripes from 30:00 to 33:00.
Continuous aerated koji production was carried out while adjusting the temperature, and the first and second preparations were carried out to prepare the koji after 4 hours. The koji obtained in this way has uniform spores, a good koji odor, a general bacterial count of about 2 x 1, a pH of 6.90, a moisture content of 27%, and an enzyme activity of 91 units. /gram, about 1.3 times that of ordinary koji. This brewed koji was added to 868 ml of saline solution (salt 16.0 m/d') and digested at 460° C. for 14 days. Next, the mixture was squeezed and conditioned in the usual manner, and then the pH was adjusted and the mixture was pulled.
000 The seasoning liquid was obtained. The nitrogen utilization rate was 91.0%, and the analysis values of the seasoning liquid were T-N 2.4/d' and salt 13.
．． The decomposition rate was 52%. Example 4 After adding 100k9 of the koji obtained by the method of Example 3 to the overflowing water and replacing the air in the tank with nitrogen gas, 4
Digested with 5CO for 3 days.

Next, 34 k9 of common salt was added, and digestion and aging were performed again at 45 qo for 4 days, and 165 k9 of seasoning liquid was obtained in the same manner as in Example 3. The analytical values of the seasoning liquid are shown in Table 3. Table 3: In Table 3, ``Glutamic acid release rate, PCA production rate, and tyrosine production rate are shown as the amount of glutamic acid, PCA, and tyrosine produced (9) relative to TN (Yu) of the seasoning liquid.

The seasoning liquid obtained in this way is low in salt and high in nitrogen,
It was a rich quality seasoning liquid with extremely strong umami and richness. Example 5 De-koji 100k9 obtained by the method of Example 3 was added to a salt concentration of 2.
Mixed with 220 〆 of saline solution at 0/d', 2800,60
Fermentation and decomposition for 1 day, then 18qo to 20oo
After aging for a week, it was pressed.

At the end of 60 days of fermentation and decomposition, the nitrogen dissolution utilization rate is 92% ~ The squeezed liquid is T-N2.2/d', and the salt is 15.80/d.
', Decomposition rate 55%, Glutamic acid/N 0.71, PC
A/N=0.250.

A high-nitrogen, low-salt seasoning liquid with quality comparable to that of commercially available natural oil was obtained with a high nitrogen yield of 84.0%.

Although this method required a longer fermentation period than the high-temperature decomposition method of Example 3, the salt tolerance of lactic acid bacteria and yeast, the growth of microorganisms, and the addition of a soybean oil-like flavor were observed.

Claims (1)

[Claims] 1. Highly modified defatted soybeans with a water-soluble nitrogen index of 30 or less are kneaded with water, and then fed to a heating extruder at a temperature of 130
After heating for a short time at ~170°C and a pressure of 10 kg/cm^3 or more, extrusion into atmospheric pressure to swell and denature the swollen and denatured product, cut or crush the swollen and denatured product, and add water to adjust the humidity. A method for producing a seasoning liquid using defatted soybeans as a raw material, which comprises inoculating the soybeans to make koji, and then charging the defatted soybeans into salt water or unsalted water for digestion, fermentation, and aging. 2. Production of a seasoning liquid according to claim 1, characterized in that koji is made with a moisture content of 35 to 45% during humidity adjustment and a product temperature of 28 to 33°C during the koji making process. Law.