JPS6152262A - Preparation of soy sauce - Google Patents

Abstract

PURPOSE:To prepare a soy sauce having remarkably high transparency and resistant to the formation of secondary scum, by heating unrefined soy sauce at a specific temperature, keeping in the temperature range, cooling as quickly as possible, pressing by conventional method, and filtering the obtained raw soy sauce with a filtration membrane having specific pore size. CONSTITUTION:Unrefined soy sauce is heated at >=65 deg.C (preferably 70-80 deg.C), maintained at a temperature within the above temperature range for <=24hr (preferably for 50min), and cooled as far as quickly (e.g. forcibly contacting with running water) to <=50 deg.C. The cooled unrefined soy sauce is pressed by conventional method to obtain raw soy sauce. The objective soy sauce can be prepared by filtering the raw soy sauce with a filtration membrane having maximum pore diameter of 0.1-0.8mum.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing soy sauce that can efficiently produce product soy sauce that is extremely clear and hardly generates secondary weight.

Conventional technology Conventional soy sauce moromi is heated to 40℃ or higher, cooled, and then squeezed.
A method of adjusting the ingredients and filtration to produce a product is known [for example, Japanese Patent Publication No. 30-109! ; No. 7, Tokukai Sho J Tarju Gota No. 2, Toku Kai Sho! Tar 11. See j♂j No. 3].

Problems to be Solved by the Invention The products obtained by the conventional method are completely satisfactory in terms of clarity, prevention of secondary weight (product tonnage) formation, and removal of spores from the product. It's not a thing.

Thus, there is a strong demand in the art for the development of a method for efficiently obtaining clear soy sauce in which the production of secondary weight is suppressed and in which spore-forming bacteria are substantially absent.

Means to Solve the Problem The inventors of the present invention have conducted intensive studies to obtain a clear soy sauce in which the formation of burnt mold is reliably suppressed and in which spore-forming bacteria are substantially absent. By raising the temperature to 15"C or more, heating it in this temperature range for 2'1 hour or less, and cooling it as quickly as possible to 50°C or less, the base material of fiery vinegar is heated. Enzymes such as various proteases present in
After cooling, the raw soy sauce obtained by pressing various methods using conventional methods has a maximum pore diameter of 0. By filtering with a filtration membrane of /~01rμm, the host substances of the fire-injected electricity as well as contaminants such as microorganisms are removed, so the generation of secondary weight during product storage is completely prevented, and moreover, the generation of spores is completely prevented. The present invention was completed based on the knowledge that it is possible to efficiently obtain extremely clear product soy sauce that is virtually free of bacteria.

That is, in the present invention, soy sauce moromi is heated to 65°C or higher, heated in this temperature range for 211 t hours, cooled as quickly as possible to 50°C or lower, and then compressed by a conventional method. This method of producing soy sauce is characterized in that the obtained raw soy sauce is filtered through a filter membrane having a maximum pore diameter of 0.7 to 0 μm.

First, as the soy sauce moromi used in the present invention, any soy sauce moromi containing at least 7 parts of soy sauce brewing methods can be used regardless of its type.

When carrying out the present invention, the soy sauce moromi must be prepared at gt°C or higher.
Particularly preferably, the temperature is raised to a temperature range of 70 to 0°C. Next, within this temperature range, the temperature is maintained at a constant temperature or gradually increased or decreased sequentially until it reaches a temperature of 2 parts for 1 hour. Thereafter, it is preferably cooled to ≠θ°C or below.

In this case, as a means to raise the temperature of the various products to a temperature higher than 10°C, for example, a scraping heat exchanger, a double pipe heat exchanger, or flowing heated steam or hot water through the outer wall of the tank can be used. It is desirable to raise the temperature as quickly as possible by artificial operations such as the following.

In addition, as a means to cool down to 50°C or less as quickly as possible,
For example, this refers to forced cooling using a plate heat exchanger, double pipe heat exchanger, or artificial operation such as forcing cooling water to flow through the outer wall of a tank. , although it varies slightly depending on the capacity etc., usually 0.5
It is desirable to do this within the specified time.

In addition, cooling as quickly as possible suppresses excessive coloring and
This is an essential requirement in the present invention in order to prevent deterioration in product quality.

The time corresponding to the heating temperature of the various soy sauce brewing methods is influenced to some extent by the type and amount of grotease contained in the various soy sauce brewing methods, the low amount of parent protein, the nitrogen in the soy sauce moromi, the amount of salt, the pH, etc. Temperature is z, temperature is reached at 5'~70℃~2≠hours, temperature is reached at 77~gθ℃~jO minutes, temperature is reached at I/~ri 0℃~≠θ min, temperature is reached at ri7℃ or higher~ It is desirable to hold it for about 20 minutes.

If soy sauce moromi is heated and cooled outside the above range, it will not be possible to obtain clear soy sauce that is free from secondary heavy production, and the heating and cooling operations may be performed in an open state, but in a closed state. This is advantageous because oxidative color increase is suppressed and volatile aromatic components such as ethyl alcohol are prevented from scattering.

Next, by pressing the cooled soy sauce moromi using a conventional method, not only the soy sauce lees but also heavy equipment materials are removed to obtain raw soy sauce.

Next, the raw soy sauce is filtered through a filter membrane having a maximum pore size of 0.1 to 09 gm.

The filtration membrane having a maximum pore size of 0.7 to 00 gμm used in the present invention is, for example, VClG manufactured by Millibore (USA).
S, PH, FH, etc., GA-♂ manufactured by Gelman (USA),
GA-7, GA-Otsu, All: 1ha-200s T
CM-200 etc., 8M made by Sartorius (West Germany) //
34g, SM//3-O Otsu, SM//3-07, etc., Yumicron ED-Q/, ED-Q, manufactured by Yuasa Battery Co., Ltd. (Japan),
1, ED-Q3, etc. are mentioned as suitable examples, and a filtration membrane having a maximum pore diameter of 0.2 to 0.1 μm is particularly desirable.

The raw soy sauce described above has a maximum pore size of 0. /~o, lrμm
By filtering with the filtration membrane, it is possible to almost completely separate small particles such as enzyme proteins, appendix, oil, etc. that are generated during heat denaturation by various methods, debris from various methods leaked from the filter cloth during compression, microorganisms, etc. This filtration operation is extremely important in reliably preventing the formation of secondary weight in the product and obtaining clear soy sauce that is substantially free of spore-forming bacteria.

In addition, in the present invention, after pasteurizing the conventional raw soy sauce, /
It is possible to completely omit the operation of giving a sermon for about a week.

Further, the raw soy sauce after the filtration can be made into a product as it is by adjusting the standard components by a conventional method, and in this case, a relatively light-colored soy sauce can be obtained.

Alternatively, the raw soy sauce after the filtration is heated at 6θ~/30℃, preferably 0~113℃, for 30 minutes, preferably 30 minutes, without dripping. After cooling, specification adjustment can be carried out to obtain a product soy sauce that is extremely clear and has a good flavor.

Effects of the Invention The present invention produces raw soy sauce obtained by heating soy sauce moromi under specific conditions, cooling it, and then squeezing the juice, with a maximum pore diameter of 0. /~0, rμm
By filtering with a filtration membrane, the production of secondary weight is significantly suppressed, and an extremely clear product soy sauce substantially free of spore bacteria can be efficiently obtained, and the present invention is extremely advantageous industrially. be.

Example Hereinafter, the present invention will be specifically illustrated by giving examples.

/ Test plot, Koikuchi soy sauce brewing methods (TN; /, 73%,
NaCl; / 1. , Tachi, Alc; J, f%, pH
44f, number of spore bacteria B, 2. Ox#)/me (various method sap)] was scraped off and heated to 30 to 100°C under closed conditions using a synthetic heat exchanger (manufactured by Iwai Kikai Kogyo Co., Ltd.) as shown in Table 1. The temperature was raised to 2j and the temperature was reached at this temperature ~2j
After holding for a period of time, the processes were rapidly processed in a double tube heat exchanger for 3
The mixture was cooled to 0° C. and then squeezed using a conventional method to obtain raw soy sauce. Next, these were filtered using a filtration membrane manufactured by Millibore (USA).
The raw soy sauce (sample after filtration) was obtained by filtration using a membrane filter with a maximum pore size of 0.0.2 to 7.2 μm.

In addition, for the samples after medium heating in Table 1, the raw soy sauce was heated at KO℃≠
After being fired for θ minutes, it was cooled to about θ°C and then left for 3 days.

As a control, diatomaceous earth O, OS% (W/V') was added to each sample (none of which had passed through the filtration membrane), and then these were filtered using an NK filter (manufactured by Nippon Kentetsu Corporation).

In Table 1, the filtrate volume (me) was measured using the above methods at 70%
'c, so The raw soy sauce obtained by heating and cooling to 30 ° C. and squeezing is filtered with the filter membrane manufactured by Milliboa,
The outflow amount (ml) per hour was measured.

In addition, for the measurement of turbidity (p, pm,), each sample was
It was measured using a model turbidity meter (manufactured by Corona Electric Co., Ltd.).

As is clear from Table 1, soy sauce moromi is heated at 65℃ or higher for 2'
The compressed filtrate (raw fried soy sauce) of various methods heated for less than 1 hour was heated to a maximum pore size of 0. If the soy sauce is filtered through a filtration membrane with a filtration temperature of less than Ittm, extremely clear raw soy sauce can be obtained, and the same clarification effect was observed when the raw soy sauce was pasteurized by a conventional method.

In addition, θ, θj μm1 where the maximum pore diameter is 0.7 μm or less
When filtration is performed using a 0.023 μm filtration membrane, the clarification effect of the soy sauce product is observed, but the filtration rate is extremely low, which is extremely disadvantageous as an industrial means.

Furthermore, when the heating temperature in various methods is set to 40℃ or less,
Even if it is filtered with a filtration membrane with a maximum pore size of 0.1 μm or less,
The clarity of soy sauce after firing deteriorates significantly, while when filtering with conventional diatomaceous earth, the filtration rate is excellent, but the clarity of raw soy sauce and fired soy sauce deteriorates significantly even for collapsed samples. Unfortunately, none of the objectives of the present invention are achieved.

Furthermore, no spore-spore bacteria were observed in any of the samples when a filter membrane with a maximum pore size smaller than O1rμm was used.

Claims (1)

[Claims] The raw soy sauce obtained by raising the temperature of soy sauce moromi to 65 ° C. or higher, heating it in this temperature range for 24 hours, cooling it to 50 ° C. or lower as quickly as possible, and then pressing it in a conventional manner is obtained. A method for producing soy sauce, which comprises filtering through a filtration membrane having a maximum pore size of 0.1 to 0.8 μm.