JPS61247353A - Production of soy sauce using de-fatted soybean as raw material - Google Patents

Abstract

PURPOSE:To obtain thick soy sauce having good flavor and high utility of nitrogen in a short period, by using denatured de-fatted soybeans as a raw material, expanding and denaturing them by a twin-screw extruder. CONSTITUTION:Highly denatured de-fatted soybeans having <=30 water-soluble nitrogen index are used as a raw material and the raw material is blended with 5-60wt%, preferably 7-54wt% water. It is heated by a twin-screw extruder at 160-220 deg.C, preferably about 200 deg.C barrel temperature at 10-100kg/cm<2> at 200-350rpm number of revolutions, extruded to atmosphere, expanded, denatured, cut or ground into about 2-8mm, incorporated with water in such a way that the ground soybeans have 45-65wt% water content, inoculat ed with a seed KOJI mold, the KOJI is prepared and the resulting material is added to salt water and fermented.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention uses defatted soybeans as a raw material, and uses a twin-screw extruder t.
- Concerning the manufacturing method of the soy sauce used.

The aim is to dramatically increase the fermentation efficiency of soy sauce koji and to produce rich soy sauce with good flavor and high nitrogen utilization in a short period of time.

Soy sauce contains '1j11A components such as azunoic acid and peptides,
It is an Ij4 seasoning that has a complex flavor created by the combination of a bitter taste combined with salt, etc., and an aromatic aroma created by alcohol and many trace volatile components.

[Conventional technology]

In recent years, I! As a method for processing II raw materials, a method of swelling and denaturing using a heated extrusion device such as an extruder has been developed (for example, Japanese Patent Publication IIS No. 53-19680, Japanese Patent Application Laid-open No. 55-48368, Japanese Patent Application Laid-open No. 1983-1983). -42562
No., Special Publick Showa 60-52<So No.

These methods involve adding ice to defatted soybeans alone or a mixture of defatted soybean flour and wheat flour and kneading them, then heating the mixture in a -shaft extruder at a temperature of 110 to 170°C and a pressure of 1097°C or more for several seconds, and then This method involves extruding into atmospheric pressure to cause swelling and denaturation.The advantage is that protein denaturation and starch gelatinization can be carried out at the same time, and the puffed product is porous and denatured.
II- is suitable for growing, and is suitable for the growth of finely cut and medium-sized watercraft.
*It is possible to reduce the number of times.

[Problem that the invention seeks to solve]

However, when making #1 fIk moromi using defatted soybeans produced by these processing methods, the nitrogen utilization rate is only 80%. Although it is possible to increase the soybean yield, the high-1 processing method uses a -shaft extruder, which causes burnt defatted soybeans, lowers the quality of soy sauce, and consumes a lot of energy. .

[Means for solving problems]

In view of the above circumstances, the inventors of the present invention have conducted intensive research on a method of inexpensively producing rich soy sauce with good flavor in a short period of time using defatted soybeans as a raw material, and have found that the Suiraku Nitrogen Index is 60. The following highly modified defatted soybeans are used as raw materials, 5 to 60% (preferably 7 to 54%) of water is added to the raw materials,
This is heated using a twin-screw extruder at a barrel temperature of 160~
220℃ (preferably after H2O0'c), pressure 10~1
After heating for a short time under the conditions of 00KP/d and rotation speed of 200 to 350 rpm, it is extruded into the atmosphere, expanded and denatured, and then cut into about 2 to 81 pieces, and the water content becomes 45 to 65%. Add water to the same amount, add an equal amount of roasted wheat and mix.
℃ for 24 hours with occasional stirring, and then fermented and aged by adding 20% brine to produce a thick substitute/ill with good flavor using defatted soybeans as a raw material. Don't be successful.

In the method of the present invention, the raw material has a #j nitrogen index (Ns
The reason we used modified defatted soybeans with an r) of 30 or less is because defatted soybeans with an NS of 120 to 30 are suitable for soy sauce raw materials in terms of the N character, stickiness, and utilization rate. This is because it is known that if whole soybeans with high N81 are used as a raw material and oil is present, soy sauce will be produced as a by-product, causing problems such as hindrance to work.

The first feature of the present invention is that the modified defatted soybean raw material used in soy sauce production is processed using a twin-screw extruder.

The flow of the raw material in the screw channel of the extruder generally exhibits a behavior called non-two-kneeton flow.
Due to the difference in frictional force between the screw and the inner wall of the cylinder,
Further, in each line 6 or in a slurry state, transportation and mixing are performed by hole action.

Therefore, when extruding a raw material with a high moisture content or a slurry that is easily sticky, as in the method of the present invention, a twin screw is much more stable than a single screw, and nine extrusion operations are possible.

It is possible to produce defatted soybeans using a conventional single-screw extruder, but a twin-screw extruder has the advantage of being able to process raw materials with high moisture and oil content6, as well as producing less frictional heat. - Temperature control is easy because it has a structure that does not generate soy sauce, and - processing can be performed in a higher temperature range than the shaft type. Therefore, it is possible to produce a more excellent raw material for brewing soy sauce.

There are various combinations of twin screws, but in the method of the present invention, among these combinations, twin screws that rotate in the meshing direction are preferred.

In addition, a number of combinations of screws are possible depending on the properties of the target product, but basically a combination of a reverse kneader and a reverse screw is preferred.Second feature of the present invention is the runner-up for adding 5 to 60% water to modified defatted soybeans treated with a twin-screw extruder.

If the water content is less than 5, the defatted soybeans will clog in the 7 cylinder cylinder, making it impossible to produce the product, and if it exceeds 60%, the defatted soybeans will not be sufficiently expanded, resulting in a decrease in nitrogen utilization.

The third feature of the present invention is to process the defatted soybeans by heating the barrel of the two-cap extruder at 160 to 220°C and finishing in second place.

If the barrel temperature exceeds 220℃, the defatted soybeans will burn.
Not only does it deteriorate the color of the soy sauce, but the protein content is overdenatured, resulting in a decrease in gL utilization rate.Furthermore, at temperatures below 160°C, defatted soybeans have poor expansion and the nitrogen utilization rate does not increase.

Misfire F! The fourth feature of AK is that the pressure of the twin-screw extruder is 10 to 10 UQ'/- to process defatted soybeans, which ranks second.

If the pressure exceeds IUO1f/-, it will be overloaded,
Clogging of defatted soybeans occurred in the cylinder, and the t-ta 10K
If the P/C is less than 11, the defatted soybeans will not be sufficiently puffed 9 and the cumulative utilization rate will decrease.

The fifth feature of the present invention is that the defatted soybean is processed at a screw rotation speed of t-200 to 550 rpm in the knee extruder.

The number of revolutions! At +5 Orpm or higher, it will become overloaded, causing clogging of defatted soybeans in the cylinder, and
If the speed is below 0.00 rpm, defatted soybeans will not be sufficiently expanded.

Nitrogen utilization rate decreases.

〔Effect of the invention〕

According to the method of the present invention, it is possible to produce soy sauce that has a nitrogen utilization rate 5 to 15% higher than that of conventional extruder-treated products, is inexpensive, and has a good flavor.

〔Example〕

Next, examples and comparative examples of the present invention will be shown, and the present invention will be explained in detail.

Example 1 Defatted soybean [Honen Oil α, BM, (Nsz-25)] 1
Add 55 parts of water to 00 parts, Werner & Pfl
Parallel/L temperature: 00℃, pressure: 85KP/j, rotation speed: 3 Ll O
rpm, supply amount 2a8Kp/hr, die 6Φ x 8 pieces x 2
The material was treated under standard conditions, extruded into the atmosphere, and expanded. Cut this puffed product into 3-5M pieces, add an equal amount of water to it, roast it, mix it with wheat, and add a lump of t.
i was cultured on wheat α4% 710 cells at 27°C for 24 hours.

After cleaning the soybeans by stirring occasionally, 10 times the amount of defatted soybeans was added with 20% brine, and fermentation and aging were carried out at 27° C. to obtain a good quality soy sauce of the present invention.

As a control example, commercially available puffed defatted soybeans (manufactured by Nisshin Seifun α, Kojimugi Ex) were fermented and aged in the same manner as in Example 1, except that roasted wheat was not mixed. and produced soy sauce products.

During the aging period of the soy sauce in these Examples and Control Examples, the product was periodically
Take it out and filter it (June Rikizuki). The nitrogen utilization rate was determined by measuring the nitrogen content of the ii liquid.

In addition, a sensory evaluation was conducted on soy sauce products aged six months ago.

These results are shown in the table below.

Drying 1. Violet utilization rate (eE): In the table, the nitrogen utilization rate ~ is expressed as the ratio of the total amount of nitrogen dissolved in the filtrate to the total amount of nitrogen contained in the defatted soybean material.

Table 2. As clearly recognized from the results of the sensory evaluation, according to the method of the present invention, a thick soy sauce with good flavor and a high utilization rate of ffl elements can be produced in a short period of time.

Claims (1)

[Claims] (1) For modified defatted soybeans with a water-soluble nitrogen index of 30 or less,
Add 60% water and use a twin-screw extruder at a barrel temperature of 160-220℃ and a pressure of 10-100Kg/cm^2
The expanded and denatured defatted soybeans obtained by processing at a rotation speed of 200 to 350 rpm are cut or crushed, water is added thereto to adjust the humidity, and then seed koji mold is inoculated to make koji. A method for producing soy sauce using defatted soybeans as a raw material, which is then fermented in salt water.