JPS6143027B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing processing raw materials for soy sauce, and particularly to a method for processing protein raw materials. Traditionally, soy sauce raw materials have been processed by adding water to soybeans or defatted soybeans and then steaming them under high pressure to denature their proteins, while wheat is roasted to denature the starch.
It was common practice to do so. However, when using such conventional methods, it is extremely difficult to uniformly denature raw materials, especially protein raw materials, and the proteins are often undenatured or hyperdenatured. Therefore, when such processed raw materials are used for soy sauce brewing, it may cause a decrease in the nitrogen utilization rate, the occurrence of undercooking, undercooking, or a positive N character of the soy sauce product, which naturally impairs the taste.・It was unavoidable that the flavor deteriorated and the product value was reduced. Therefore, the present inventors conducted intensive research to solve these drawbacks, made vegetable protein raw materials or (and) carbohydrate raw materials into powder, and added 20 to 50%
The starch is gelatinized by adding water to the mixture, kneading it, subjecting it to high temperature and high pressure treatment for 2 to 10 seconds at a pressure of 20 kg/cm ² or more and a product temperature of 110 to 150°C, and then rapidly releasing it under low pressure to cause it to swell. They discovered that it was possible to obtain a processed grain flour for making koji that was processed almost 100% of the time, and filed a patent application (Japanese Patent Application Laid-Open No. 52-34988). However, although the treatment under the above conditions is sufficient to gelatinize the starch, the denaturation of the protein is not sufficient, resulting in so-called N-plus, which results in raw sludge during the brewing process.
The soy sauce products obtained were not always satisfactory, as they caused problems such as burning and turbidity depending on the manner of use. Therefore, as a result of various studies on the causes of this, the present inventor found that the method of JP-A-52-34988 has a water content of 45% in Example 2 and 50% in Example 4.
%, and it was found that this high water content led to insufficient denaturation of the protein. That is,
In order to sufficiently denature the protein and make it N-negative, it is essential to have a moisture content of 30 to 40%, and use an extruder to denature the protein at a temperature of 110 to 150℃ and a pressure of 10%. The present invention was completed based on the discovery that it is necessary to perform pressure and heat treatment at ~80 Kg/cm ² for 15 to 120 seconds, and that starch gelatinization can be sufficiently performed under such conditions. That is, the present invention adds water to a powdered vegetable protein raw material suitable for soy sauce raw materials or a mixture of vegetable protein raw materials and carbohydrate raw materials to reduce the water content to 30%.
~40% and feed this to the extruder,
Production of processed raw materials for soy sauce characterized by subjecting them to heat and pressure treatment for 15 to 120 seconds under conditions of a pressure of 10 to 80 Kg/cm ² and a product temperature of 110 to 150°C, and then rapidly releasing them under low pressure to expand them. It is the law. The protein raw material referred to in the present invention refers to a material mainly composed of protein such as soybeans and defatted processed soybeans, and the carbohydrate raw material refers to wheat, barley, rice, corn, etc. These raw materials are first processed into suitable powders. This is to destroy tissue cells, promote water absorption and swelling, and to select and uniformly mix proteins, carbohydrates, and other ingredients in desired ratios. The pulverized raw materials are used alone or in a mixture, and the moisture is removed.
Add water to 30-40%. If the moisture content of the raw material is outside this range, the protein will not be sufficiently denatured in the next heating and pressurizing step, and the objective will not be achieved. The raw material that has undergone moisture adjustment is fed to an extruder and subjected to heating and pressure treatment. The extruder used here consists of a cylinder and a screw, and is mechanically pressurized. The raw material supplied to this extruder moves within the cylinder while being summed and compressed as the screw rotates, and is ejected from the cylinder outside through a die at the cylinder outlet. Processing with an extruder reduces its pressure to 10
~80Kg/cm ² , temperature 110~150℃, processing time
Adjust the conditions for 15 to 120 seconds. Here, pressure and temperature are measured by inserting a pressure sensor and a temperature sensor near the extruder outlet perpendicular to the direction of movement of the raw material, and processing time is the residence time of the raw material in the extruder. be. Conditions for heating and pressure treatment, particularly if the treatment time is too short, undenatured protein remains, and if the treatment time is too long, the protein will be overdenatured and will become less susceptible to the action of enzymes, which is not preferred. Next, the heated and pressurized raw material is suddenly released under low pressure. Such an operation can be carried out by simply injecting the processed raw material into atmospheric pressure outside air, and this operation brings the raw material supplied to the extruder into a swollen state. The moisture content of the processed raw material obtained as described above is approximately
25-35%, but this is treated in various ways depending on the purpose. That is, when koji-making treatment is performed continuously using the processing raw material obtained in the present invention, seeding can be performed after moisture adjustment, and when the koji-making treatment is not performed immediately, the processing raw material moisture of 15%
Preservability and distribution can be improved by drying as shown below. The processed raw material obtained in the above manner has undergone uniform and complete protein denaturation, so when soy sauce is brewed from this raw material, the N property will be negative, and raw and cooked porridge will be reduced. Very little is produced, and since there is little undegraded protein, it is possible to obtain a product with little pressed lees and a high nitrogen utilization rate. Furthermore, since the processed raw material according to the present invention has a porous structure, the koji mold can be sufficiently inserted into the processed raw material, and koji with a high enzyme titer can be obtained. Furthermore, if carbohydrate raw materials are mixed and processed during the production of this processed raw material, the denaturation of proteins and the gelatinization of starch are also sufficiently carried out, so the elution of sugars in moromi is extremely easy. , preferable processed raw materials can also be obtained when carbohydrate raw materials are used. Next, the table below shows the state of protein denaturation due to changes in the moisture content of the soy sauce raw material and the treatment time when the soy sauce raw material was subjected to heating and pressure treatment.

【table】

[Table] The present invention will be further described below with reference to Examples. Example 1 200 kg of defatted processed soybeans pulverized into about 50 meshes were mixed with 170 kg of wheat flour and 30 kg of wrinkles, and fed to an extruder (Wenger X-25) while adding 140 kg of water (moisture 34.8%). , pressure 25Kg/
cm ² and the product temperature is 140°C for 30 seconds. The processed raw materials released under normal pressure and expanded are granulated in a cutter,
It was dried to a moisture content of 12% to obtain a processed raw material for soy sauce. 50 kg of water was added to 100 kg of this processed raw material, and koji was made and brewed using conventional methods to obtain soy sauce.This soy sauce was in good condition as there was no raw or heated slag during the brewing process. It was hot. Example 2 After mixing 100 kg of defatted soybeans and 400 kg of wheat flour,
It was crushed into pieces smaller than mesh. While adding 200 kg of water to this raw material (moisture 37.9%), it was treated with an extruder (same as in Example 1) at a pressure of 15 kg/cm ² and a product temperature of 130°C for 20 seconds, and this material was released under normal pressure. A processed raw material for expanded white soy sauce was obtained. Example 3 80 kg of defatted processed soybeans and 20 kg of wheat flour were mixed and then ground to 50 mesh or less. The raw material was fed to an extruder (EP mill manufactured by Ueda Tekko Co., Ltd.), and while adding 45 kg of water (moisture 39.3%), the pressure was increased.
A 25-piece treatment was carried out at 65 Kg/cm ² and a material temperature of 150°C, and the product was discharged under normal pressure and expanded to obtain a processed raw material for tamari soy sauce. Example 4 200 kg of defatted processed soybeans were crushed into approximately 50 mesh pieces, and 65 kg of water was added thereto (water content was 32.1 kg).
%) Extruder (same as Example 1)
The material was supplied to the room temperature and treated for 100 seconds at a pressure of 75 Kg/cm ² and a material temperature of 135°C. The puffed product obtained by discharging under normal pressure was dried to a moisture content of 14% to obtain a processed protein raw material for soy sauce.

Claims (1)

[Claims] 1 Add water to a powdered vegetable protein raw material suitable for soy sauce brewing or a mixture of vegetable protein raw material and carbohydrate raw material to make the moisture content 30 to 40%, and feed this to an extruder at a pressure of 10 to 80 kg. / ^cm2
and a method for producing processed raw materials for soy sauce, which comprises heating and pressurizing the product for 15 to 120 seconds at a temperature of 110 to 150°C, and then rapidly releasing it under low pressure to cause it to expand.