JPS61181358A - Treatment of raw soy - Google Patents

Abstract

PURPOSE:To produce high-quality clear soy and concentrated viscous soy preservable without forming precipitate, at the same time, by carrying out the ultrafiltration of raw soy at a specific temperature. CONSTITUTION:Raw soy such as fresh soy or unrefined soy, etc. obtained by pressing fermented soy, is subjected to ultrafiltration treatment at 30-60 deg.C, preferably 40-55 deg.C using an ultrafiltration membrane having a critical molecular weight of 1,000-100,000 to obtain transparent soy as the filtrate and concentrated viscous soy as residual liquid. The concentrated soy is heat-treated at 60-120 deg.C to obtain a refined soy having high viscosity.

Description

[Detailed Description of the Invention] Raw fried soy sauce obtained by pressing mash according to the present invention -? This article concerns a method for processing raw eel soy sauce produced by Nomari Soy Sauce.

Conventional technology Generally, Yusei soy sauce obtained by pressing soy sauce mash contains microbial cells, heavy substances, etc., and cannot be used as a product as it is. For this reason, heat treatment at the cutting edge called ``whisper-heating'' is followed by sterilization, coagulation and sedimentation of heavy substances*1, removal of celite, and use of filter aids such as celite. It is a monoke product. By the way, if raw soy sauce is externally filtered to completely remove any metal such as microbial cells and heavy substances, the raw soy sauce can be pasteurized and made into a product after filtration.

Conventionally, as an ultrafiltration treatment method for soy sauce, for example,
The J-/JtO publication discloses a method for obtaining refined soy sauce with a light color and stable color by treating raw soy sauce and pasteurized soy sauce with a molecular sieve membrane. Magi Tokko Akihito! - The Hirohiro Jori O Official Bulletin states that raw soy sauce is made by applying molecular sieve treatment to the pasteurized soy sauce to remove at least molecules fk270 to roof of the substances with a molecular weight of 270 or more in the soy sauce, and to improve the stability of one color. A method for obtaining nine soy sauces is disclosed. Furthermore, in the next Japanese Unexamined Patent Application Publication No. 2006-01-11-1, an ultrafiltration membrane with a fraction of 30,000 KLI! Use it for 3~! UO ~ 60 at Oψ- pressure
% soy sauce? A method for fractionating filtered soy sauce or raw soy sauce is disclosed.

As a result of various studies on the process of ultrafiltration of soy sauce in consideration of the present invention, it has been found that the viscosity of soy sauce greatly affects the Pi4 rate. However, all of the above-mentioned conventionally known methods focus on quality, and do not address the issue of how to efficiently carry out filtration. That is, in each of the above-mentioned FJ methods, no conditions (technical means) have been proposed for achieving the filtration effect of soy sauce.

Temperature for common solutions? If it is increased, the viscosity will be decreased. Is there a temperature limit for soy sauce in general? As it increases, its viscosity decreases. Therefore, in order to increase the filtration rate, the soy sauce can be filtered at an elevated temperature. However, raw soy sauce, especially its concentrated liquid, undergoes an increase in viscosity and coagulation above the temperature, and once the temperature γ is raised, the viscosity increases. It was discovered that if the temperature is raised, the viscosity will not return to its original value even if the temperature is lowered. This relationship is illustrated in the accompanying drawings.

In other words, the viscosity of raw soy sauce decreases as the temperature rises up to 60°C, but it is observed that the viscosity increases when the temperature is higher than that. Those that have been ultrafiltered and shrunk to a certain level have a minimum viscosity around 11°C, and +! ,
It was recognized that the viscosity suddenly increases at the OCi level.

Since ultrafiltration capacity is inversely proportional to solution viscosity, it is generally possible to increase temperature as much as possible. It is advantageous to reduce the viscosity of the solution by filtration at a higher temperature, but for the reasons mentioned above, in the ultrafiltration treatment of soy sauce, if the temperature is 10℃ or higher, the viscosity increases and the filtration ability decreases. Become. In the worst case scenario, the ultrafiltration membrane module becomes clogged with highly viscous soy sauce, making filtration impossible.

On the other hand, it is generally believed that when soy sauce is processed at elevated temperatures, the aroma content escapes, and the conventional processing method described above
No examples of processing at temperatures above ℃ have been proposed.

Problems to be Solved by the Invention In the conventional ultrafiltration treatment for soy sauce, a special relationship between its viscosity and temperature has not been found, and furthermore, the treatment at elevated temperatures is accompanied by a decrease in quality. For this reason, room temperature filtration was used, which caused problems in terms of filtration efficiency.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for processing raw soy sauce that allows ultrafiltration of soy sauce to be carried out efficiently and allows the concentrate to be used for M effect.

In order to achieve the above objectives, the method of processing raw soy sauce according to the present invention is to process the raw soy sauce by ultrafiltration at a temperature of fJO℃~60℃ to obtain clear and highly transparent soy sauce and concentrated viscous soy sauce. and? It is characterized by obtaining.

Another feature of the present invention is to provide ultrap-overtreatment (2f).
To the viscous soy sauce obtained with soy sauce with low SS content, tO'
It is heated to c~/20°C to make high viscosity soy sauce.

Function: In the method according to the present invention, the soy sauce processing speed is greatly increased because the ultrafiltration treatment is carried out in a temperature range with low viscosity. A highly transparent soy sauce P liquid and a highly viscous soy sauce concentrate can be efficiently obtained using a clear tube from which polymers and the like have been removed.

A high-quality, highly transparent soy sauce that does not change the aroma of the soy sauce p liquid and does not cause dripping even if left as is.

According to the method of the present invention, the soy sauce concentrate is heat treated at a temperature of to/o<0>C and refined into a high viscosity soy sauce. This high viscosity soy sauce can be advantageously used for sashimi, kabayaki, okaki sauce, etc.

In other words, the high viscosity soy sauce conventionally used for these sauces uses thickeners such as gums and polysaccharides, but in recent years, viscous soy sauces without these additives have been desired. From this point of view as well, the method of the present invention is very useful for high viscosity soy sauce.

This high viscosity soy sauce can also be used as a draining aid or added to the mash for reprocessing.

An example of the soy sauce used in the process according to the invention is Yusei soy sauce obtained by pressing moromi mash, and Tomamari soy sauce is suitable for the purpose of obtaining a high viscosity soy sauce.

Further, the ultrafiltration membrane used in the present invention has a molecular weight of 1,000
-/00,000, any method can be used as long as it has the ability to fractionate 20,000 substances, and as a limit clarifier, you can choose an appropriate processing method such as a patch method or a continuous method. can. A multi-tubular heat exchanger, a plate heat exchanger, etc. may be used to raise the temperature of raw soy sauce.

In addition, raw soy sauce generally contains heavy substances, which generate weight during storage, but in the method of the present invention, there is no sedimentation of heavy substances, which have a high viscosity, in the viscous soy sauce obtained by L.

Example Hereinafter, non-inventive embodiments will be described.

Example 1 Rawhide Mari Soy Sauce root meeting, membrane area j-08M0-70
Using a constant patch membrane treatment clarifier equipped with a Hiro-0-Pa (manufactured by Osmonics) ultrafiltration membrane, the operating pressure was λkg/i, and the treatment source 9 was maintained at a valley temperature of 20'C to 60C, and the permeate/
00 t, cool, 3oo1. ≠001゜1ILj
The time required to obtain OL7 was measured. The results are shown in Table 7 below.

It is recognized that the initial permeation rate is better when the treatment temperature is daytime, but as the treatment time progresses, it becomes better at a temperature of 10°C.

In Table 2,! Stock solution and pzo when kept at temperature and processed
The permeability at the time of t transmission was measured using a Tokyo Keiki BL type viscometer under the conditions of the treatment source [, A Or, p, m, and the results are shown below.

Table 2 (JIL position 0P8) Table 2 The higher the temperature of the stock solution, the lower the viscosity, but when it passes through ≠ θ, it is found that the lowest temperature is 50°C.

Lol @Reiko Ikuta'! Ri soy sauce! θo t2. Membrane area! The process was carried out using a punch film-forming treatment clarifier equipped with a PS ultrafiltration membrane manufactured by Osmonix Co., Ltd., at an operating pressure of 2 At/l, at a temperature of 0°C, After an hour, pour the 101-fold concentrated solution (70 times concentrated solution) into Samurai. This concentrated solution can be heated to a maximum temperature of 90%. Each viscosity r.

Using Tokyo Keiki BBL type viscometer, 20℃, 4or, p
, m- regulations: The results measured below are shown in Table 3.

Table 3 From Table 3, it can be seen that the concentrated liquid obtained by ultrafiltration has a high viscosity, and that the viscosity increases further when heated. Concentrated liquid without fc heat treatment? I compared the aroma and taste with commercially available sashimi Tomomi Mari soy sauce and found that it was comparable in flavor.

I have explained more than the effects, but if you use this invention, you can make 1 liter of raw soy sauce.
5 for custom-made viscosity that corresponds to the temperature of the extreme temperature! j!
Temperature conditions with low viscosity (preferably 30°C to 60°C)
ij4! 0℃～! 3° C.), the filtration treatment can be carried out efficiently, and the filtration treatment can be used to obtain a transparent, high quality soy sauce and a highly viscous soy sauce at the same time.

[Brief explanation of drawings]

Figure II shows the relationship between soy sauce viscosity and temperature.

Claims (1)

[Claims] 1. Raw soy sauce characterized by ultrafiltrating raw soy sauce at a temperature of 30°C to 60°C to obtain clear and highly transparent soy sauce and concentrated viscous soy sauce. processing method. 2. Ultrafiltrate raw soy sauce at a temperature of 30°C to 60°C,
A method for processing raw soy sauce characterized by heating the viscous soy sauce obtained together with the soy sauce with a low SS content to 60°C to 120°C to obtain high viscosity soy sauce.