JPS606186B2 - Method for producing soy sauce with excellent taste - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing soybean oil with excellent taste.

Soybean oil brewing is usually carried out as follows.

That is, soybeans or defatted soybeans and grains such as barley and rice are steamed and roasted, and after mixing, seed koji is added to make koji by controlling temperature and humidity while suppressing the growth of bacteria. This koji is then mixed with saline solution at a certain concentration to create mash. The raw ingredients in this mash are decomposed and fermented over a long period of time, resulting in a mellow soybean oil mash. In this case, many microorganisms involved in fermentation perform enzymatic actions, microbial metabolism, etc. while exhibiting their respective characteristics based on complex physiological functions, and accumulate taste substances and aromatic substances. Raw soybean oil is obtained by pressing and clarifying this fermented mash, and product soybean oil is obtained by sterilizing and clarifying this by pasteurization. However, the soybean oil produced in this way usually has a high salt concentration of about 17 to 18%.
From the health standpoint of minimizing salt intake, there is a tendency to prefer unsalted soybean oil with a reduced salt concentration.

However, soybean oil with simply reduced salt concentration has the disadvantage that the balance between the salt concentration and other ingredients is disrupted, making it unfavorable for publicity. Therefore, it is desired to reduce the salt concentration and adjust the balance of the taste components to produce a desirable oil. Conventionally, known methods for reducing the salt content in soybean oil include treatment with ion exchange resin, dialysis, electrodialysis, reverse osmosis, and other methods to produce low-salt soybean oil. However, none of these methods can be said to have solved the above drawbacks.

The purpose of the present invention is to solve the above-mentioned problems and provide a method for producing soybean oil with excellent taste.
Ultrafiltration is carried out under pressure so that 80 to 90% of the permeate passes through an ultrafiltration membrane of 0.0, and after diluting this permeate to about 2 to 5 times, it is diluted with a salt rejection rate of 30 to 30. This is a method for producing soybean oil with excellent taste, which is characterized by reverse osmosis treatment using a 60% reverse osmosis membrane at a pressure of 30 to 40 bar (ship).

In the present invention, raw soybean oil, raw soybean oil, pasteurized soybean oil, and product soybean oil can all be used. In the present invention, first, these soybean oils have a molecular weight cutoff of 6
Ultrafurnace filtration treatment is performed through an ultrafurnace filtration membrane of 000 to 10,000.

In this case, after considering the experimental results, simplification of operation, and factors for practical use, we found that the molecular weight cutoff was 6.
It has been found that it is better to use an ultrafiltration membrane having a diameter of 000 to 10,000. It is also best to pass through an ultra-furnace so that 80-90% of the soybean oil passes through, and for this purpose 1.5-2.
Ball pressure is suitable. Next, add this furnace filtrate to about 2
Dilute with water to about 5 times, preferably about 2 to 3 times,
This is subjected to reverse osmosis treatment at a pressure of 30 to 40 bar using a reverse osmosis membrane with a salt rejection rate of 30 to 60% (eg, acetyl acetate membrane, PBIL membrane (manufactured by Teijin KK), etc.).

By doing this, the salt content of raw soybean oil is reduced to 35-50%.
, total nitrogen, amino nitrogen, direct reducing sugar, extract content is 60
~85% remains, and a rumored and desirable fruit oil with a very good balance of salt concentration and taste components is obtained as a residual liquid. Furthermore, the color of the soybean oil obtained by the present invention is more beautiful than that of raw soybean oil. ** In addition, if raw ginger oil is used as a raw material, heat it according to the usual method.
It is manufactured and processed to make a product soybean oil, and when pasteurized soybean oil is used, it is made and processed in a conventional manner to make a product soybean oil. According to the present invention, by utilizing the characteristics of the ultrafiltration membrane and reverse osmosis membrane described above, and by combining ultrafiltration and reverse osmosis, high concentrations of substances including undecomposed substances that cause taste discomfort are achieved. Eliminate molecular compounds and low-molecular compounds that are undesirable in terms of flavor due to excessive decomposition, including irritating substances,
The present invention is a useful method because it is possible to reduce the salt concentration and obtain a soybean oil with a good taste that is well-balanced with taste components, has a pleasant soft touch, and has a good taste.

Next, examples of the present invention will be shown, but the present invention is not limited thereto.

EXAMPLE Soybean oil produced according to a conventional method was introduced into an ultrafiltration apparatus.

A polyolefin ultrafiltration membrane having a molecular weight cut off of 6000 was used as the ultrafurnace filtration membrane, and the ultrafurnace filtration treatment was carried out at an operating pressure of 2 bars so that 90% of the crude oil was transferred to the permeate. An example of analysis of this permeate is shown in Table 1. Table 1 (Note) Grandchild is grandchild (W/V).

Next, this permeate was taken, diluted 2.5 times with water, and introduced into a reverse osmosis device for fractionation treatment.

A reverse osmosis membrane with a salt rejection rate of 30% was used as the membrane used at this time, and one-pass reverse osmosis was performed at an operating pressure of 3 rules. In this case, Table 2 shows the results when an acetyl cellulose membrane and a PBIL (manufactured by Teijin KK) membrane were used as the reverse osmosis membrane. Table 2 (Note) ■ % is poly(W/V).

■ The ingredients of source soybean oil are 100cc.

Claims (1)

[Claims] 1 Ultrafiltrate soy sauce under pressure through an ultrafiltration membrane with a molecular weight cutoff of 6,000 to 10,000 so that 80 to 90% of it passes through, and dilute this soy sauce to about 2 to 5 times, A method for producing soy sauce with excellent taste, which comprises subjecting the soy sauce to reverse osmosis treatment at a pressure of 30 to 40 bars using a reverse osmosis membrane with a salt rejection rate of 30 to 60%.