JPS6167459A - Production of seasoning solution - Google Patents

Abstract

PURPOSE:To obtain seasoning having improved color, luster, and flavor in a short period efficiently, by bringing enzymatically or chemically hydrolyzed solution of a raw material for producing soy sauce into contact with a fermentation column packed with a hydrophilic fibrous carrier to which a yeast is attached, and passing the solution through it. CONSTITUTION:A liquid medium for yeast culture of soy sauce yeast mold is inoculated with a soy sauce yeast mold such as Saccharomyces rouxii having film yeast properties, the mold is cultivated, put in the vapor-liquid separating tank 4, sent and circulated by the feed pump 3 through the fermentation tank 1 packed with a lipophilic carrier such as PP, etc. for about 6 days, the soy sauce yeast mold is sufficiently attached to the surface of the carrier, and the medium is taken out from the column 1 and the tank 4. Then, a raw material for producing soy sauce, obtained by adding a starch raw material to a protein raw material, is hydrolyzed enzymatically with an enzymatic agent such as Aspergillus oryzae, etc. or hydrolyzed chemically with 3-10wt% HCl solution to give a solution, which is added to the tank 4 instead of the medium, the temperature is controlled by the temperature control device 8, and it is repeatedly circulated through the tank 4 - the heat exchanger 2 - the column 1, and after 20 days is passed, soy sauce having improved color, luster and fragrance is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a seasoning liquid that can efficiently and stably produce a high-quality seasoning liquid.

Conventionally, various quick brewing methods for soy sauce have been known, in which raw materials for soy sauce production are hydrolyzed in a short period of time under salt-free or low-salt conditions, and then sequentially subjected to lactic acid fermentation, yeast fermentation, and aging to obtain soy sauce. but,
Since these quick brewing methods all use muddy fermentation and maturation methods, not only do the fermentation and maturation processes inevitably take a long time, but also the product temperature control and Operations that are extremely important in the soy sauce manufacturing process, such as aeration and stirring, are difficult to perform in a uniform state, and the viscosity of soy sauce is also high, which poses significant obstacles to transportation and pressing processes.

Therefore, the present inventors conducted intensive studies in order to solve these drawbacks of the conventional technology, and as a result, they used a carrier obtained by attaching yeast bacteria to a lipophilic fibrous carrier, which was completely unknown in the past. When the liquid obtained by enzymatically or chemically hydrolyzing raw materials for soy sauce production is passed through contact with the carrier, yeast bacteria easily adhere and grow on the carrier, and the concentration of bacteria per volume of the fermentation tower packed with the carrier increases. The soy sauce yeast bacteria grown on the carrier has stable activity even when used continuously for a long period of time, and has a long lifespan.
In particular, film-producing soy sauce yeast bacteria have a strong ability to adhere to the carrier and coagulate with each other, so they form a thick bacterial film layer on the carrier surface and produce a seasoning liquid very efficiently. Since the carrier obtained by adhering and growing soy sauce yeast does not require aeration, equipment costs and operating costs for aeration are reduced, and oxidative browning and color increase and flavor deterioration due to aeration of the seasoning liquid are avoided. Because the color luster is suppressed, it is possible to obtain a seasoning liquid with excellent aroma even when placed vertically, and the liquid obtained by enzymatically or chemically hydrolyzing raw materials for soy sauce production has a low salt content. During contact with the carrier on which yeast bacteria have adhered and grown, it will not be forged or become rancid, and the bacterial film layer of yeast formed on the surface of the carrier can be easily removed by washing with water or detergent. The present invention was completed based on the knowledge that the carrier can be regenerated and the yeast bacteria attached can be changed arbitrarily.

That is, the present invention provides a lipophilic fibrous carrier packed in a fermentation tower through which liquid can pass, yeast bacteria attached to the carrier, and a raw material for soy sauce production enzymatically or chemically hydrolyzed onto the carrier. This is a method for producing a seasoning liquid, which is characterized by passing the liquid through contact.

The present invention will be explained in detail below.

The lipophilic fibrous carrier used in the present invention is made of a synthetic resin that has high lipophilicity, that is, is easily compatible with oil, and is made into a fibrous form.
These are aggregates with a large surface area, such as cloth-like, cotton-like, sponge-like, or non-woven structures, which are generally used as oil adsorbents. Further, these may be used in the form of an irregular shape or a fixed shape (for example, a chip shape) cut into an appropriate size if necessary.

Examples of materials for the carrier include propylene polymers such as atactic polypropylene, tactical polypropylene, globylene-ethylene block copolymer, propylene-ethylene random copolymer, and polyethylenes such as high-pressure polyethylene and medium-low pressure polyethylene. , ethylene-acid picopolymers, polystyrene polymers, polyester polymers, and polyurethane foams. These can be used alone or in combination.

Specific examples of lipophilic fibrous carriers include "Rheomat" (manufactured by Sumitomo Chemical Co., Ltd.), "Uosep" (manufactured by Toshisha Co., Ltd.),
“Oi Lever” (manufactured by Daiwabo Co., Ltd.), “Hi Separe” (
(Manufactured by Chisso Corporation), "Tuffnel", "Tuffnel Oil Plotter" (manufactured by Mitsui Petrochemicals), "Petrel" (manufactured by Mitsubishi Rayon), "Oil Sorvent" (manufactured by Sumitomo 3M), and "Orsorb" (Kijin) company), etc.

In the present invention, it is extremely important to use a lipophilic fibrous carrier.

That is, when a hydrophilic fibrous carrier is used, the resistance to passage of liquid inside the fermentation tower packed with the carrier increases, making operation impossible. Increasing the outer diameter of the fibrous carrier solves the problem of liquid flow resistance, but this reduces the surface area and reduces the bacterial concentration per fermentation tower volume, making it impossible to efficiently obtain a seasoning liquid in a short period of time. has.

On the other hand, lipophilic fibrous carriers have good water repellency, so there is very little resistance to liquid passage inside the fermentation tower, and the outer diameter of the fibers can be made very thin, so yeast bacteria can The surface area for adhesion and growth increases the bacterial concentration per volume of the fermentation tower, and a seasoning liquid can be obtained efficiently in a short period of time.

In addition, the lipophilic fibrous carrier has properties that are extremely convenient for the production of seasoning liquids, such that useful yeast bacteria, especially soy sauce yeast, easily attach and proliferate, while harmful bacteria have difficulty adhering and proliferating. However, on hydrophilic fibrous carriers such as cotton, yeast bacteria that have attached to the carrier can proliferate vigorously and continue to grow, but since the ability of useful yeast bacteria to attach and multiply is weak, it cannot be efficiently stabilized. cannot be manufactured.

In addition, carriers obtained by the conventionally known gel entrapment method, non-fibrous carriers in the form of lumps, plates, flakes, etc., have a weaker adhesion force for yeast bacteria on the carrier surface than fibrous carriers. The number of yeast bacteria attached to the container gradually decreases over time, making it impossible to efficiently and stably produce a seasoning liquid.

Next, the fermentation tower into which the carriers are packed may be of a type such as a column or tower that allows liquid to flow therethrough, but the shape and size are not limited as long as the carriers can be packed therein and liquids can flow through the fermentation tower. and,
A plurality of these may be connected in series or in parallel.

Next, the yeast bacteria to be attached to this carrier include soy sauce,
Yeasts used in the production of miso, sake, alcohol, etc. are not particularly limited, but considering that alcoholic fermentation with yeast is performed in the presence of salt to produce seasoning liquid, yeasts with a salt concentration of 10% or more are used. Yeast bacteria that can grow in a yeast culture liquid medium and have alcohol-producing ability, particularly bacteria with strong alcohol-producing ability isolated from soy sauce methods, are preferred. A specific example is Satsucharomyces luxii 1335.
6, Torulopsis 14679, Torulopsis 14680, Torulopsis nodaens ATCC 20189, Torulopsis magnolia ATCC 13782, Torulopsis ethinisii A
TCC20190, Torulopsis spheeri ATCC
13193, Torulopsis puerfchi'), (A
T CC2Q191゜Chigosaccharomyces luxii,
Hansenula anomara, Pihya haritake, Torulopsis halophilus, Torulopsis anotsuma ATCC2
0222 and the like. And among these, Chigosaccharomyces ruxii, Hansenula anomala, Pi,
Particularly preferred is a soy sauce yeast that belongs to the Hiya Haritake family and has film-producing properties.

Next, the method of attaching and multiplying yeast bacteria to the carrier is extremely simple, and yeast culture broth obtained by culturing separately from one end of a fermentation tower packed with carriers, actively fermented soy sauce broth, etc. A small amount of the yeast-containing solution is injected into the tower, and then the yeast-propagating soil such as koji soup or the raw material for soy sauce production is enzymatically or chemically hydrolyzed and filtered, and the resultant product is either used directly or as a yeast-containing solution. While adding a nutrient source and feeding it together with air (oxygen-containing gas), which is not particularly required in the present invention,
The fermentation liquid flowing out from the other end of the fermentation tower is kept at 5°C, especially 27 to 33°C, which is suitable for fermentation, and after adjusting the specifications of the ingredients as necessary, it flows back into the fermentation tower from one end, and the above operations are continued. An example of this method is to do so.

According to this method, a sufficient amount of yeast bacteria can adhere and proliferate on the surface of the carrier in 75 to 20 hours, which can be seen from the decrease in sugar concentration.

In this way, the fermentation efficiency of the carrier on which yeast bacteria have adhered and grown is extremely high, and the fermentation efficiency per unit volume of the carrier packed in the fermentation tower is more than twice that of the case where yeast bacteria are immobilized using the conventional gel entrapment method. reach

Therefore, a large amount of seasoning liquid can be produced within a certain period of time using a small fermentation tower.

Next, in the present invention, a material obtained by enzymatically or chemically hydrolyzing and filtering a raw material for soy sauce production is used as a raw material.

The above-mentioned raw materials for soy sauce production include those commonly used in soy sauce production, that is, protein raw materials with starchy raw materials added to them. Examples of protein raw materials include defatted soybeans, soybeans,
Wheat gluten, corn gluten, soybean purified protein, Imahose isolated protein, etc. Starchy raw materials include wheat, barley,
Suitable examples include corn and the like.

Then, these raw materials are processed by conventional methods,
That is, the raw material tissue is softened, proteins are denatured, starch is gelatinized, sterilized, etc.

Next, the hydrolysis of the raw material for soy sauce production with an enzyme may be performed by any method using an enzyme agent, a method in which the raw material for soy sauce production is hydrolyzed as soy sauce malt, or the like.

The above-mentioned enzyme agent may be a crude enzyme obtained by culturing Aspergillus oryzae, which is a koji mold for soy sauce, Aspergillus yellow mold such as Aspergillus nya, or Arachnidium sp., in an appropriate medium and extracting the culture with water or the like. Particularly suitable are liquid enzyme preparations, and crude enzyme preparations obtained by a conventional method such as precipitation using an organic solvent, but various commercially available enzyme preparations can also be effectively used. As these enzyme preparations, those commonly used in the soy sauce brewing method using enzyme preparations can be effectively used, such as α-amylase preparations, β-amylase preparations, alkaline protease preparations, neutral protease preparations, acidic protease preparations, etc. is given as an example.

Hydrolysis using an enzyme agent is usually carried out by adding water as necessary to the raw material for soy sauce production that has been treated as a raw material, and hydrolyzing at 30 to 20°C while stirring to the extent that the substrate does not settle in the presence of water and enzymes. Implement it as follows. The salt concentration in this hydrolysis step is 0 to 20% (, W/V)
is preferably hydrolyzed aseptically or at a relatively high temperature (I
It is preferable to hydrolyze with AO-1j'c). The hydrolysis of the raw material for soy sauce production using an enzyme agent is preferably carried out for a sufficient period of time, for example, from 10 hours to about a month, until the elution of sugars and amino acids is almost completed.

In addition, when the raw material for soy sauce production is hydrolyzed as soy sauce koji, the raw material for soy sauce production is converted into soy sauce koji according to a conventional method, water or brine is added thereto, and the hydrolysis conditions are the same as in the method using the enzyme agent described above. Hydrolysis is carried out under the following conditions.

On the other hand, as a method for chemically hydrolyzing raw materials for soy sauce production, a hydrochloric acid solution of about 3 to 10 chlorides is added to the raw materials for soy sauce production in a conventional manner, and after being heated to about 70°C or higher and hydrolyzed,
A preferred example is a method in which alkali is added to neutralize the nucleic acid decomposition product.

Next, the raw materials for soy sauce production that have been enzymatically or chemically hydrolyzed can be used as they are, or by adding nutrients for microorganisms and carrying out lactic acid fermentation, or by adding acid to pH 3.
, 0-701, preferably adjusted to pH 1A3-O. In the lactic acid fermentation, after adjusting the pH of the hydrolyzate to 70 to 70 as necessary, this is mixed with Pediococcus neuea AM1673 (ATCC 13621) and Pediococcus AM15.
81 (ATCC 13622), Pediococcus no.
Rofilsue AM1693, same FERM-P boiled 1414
, Tetracoccus soae FIRM-Pbian 1401. Streptococcus faecalis or its culture solution is added and kept under anaerobic conditions at 2j to 3°C with occasional or continuous mechanical stirring to carry out lactic acid fermentation.

Instead of the lactic acid fermentation, an organic acid such as lactic acid or acetic acid or an inorganic acid such as hydrochloric acid or sulfuric acid may be added to the hydrolyzed raw material for soy sauce production.

If the above hydrolyzed product is in a liquid state containing little or no decomposition residue (solid content), use it as is, or if it contains solids, prepare the hydrolyzate. During or after preparation, solid-liquid separation is performed by conventional operations such as compression, filtration, and centrifugation to obtain a liquid substrate.

Next, as a method of forcing the liquid obtained by enzymatically or chemically hydrolyzing the raw material for soy sauce production to pass through the carrier of the fermentation tower, first, the inlet and outlet of the raw material (sap substrate) are A fermentation tower (for example, a column) that has a structure and is capable of passing liquid is packed with carriers, the inlet is sealed with a lid, etc., and raw materials for soy sauce production are enzymatically or The liquid obtained by chemical hydrolysis is forcibly fed into the tower using a pump or the like so that the moromi quickly penetrates the tower without stagnation, and the hydrolyzed liquid and carrier are mixed into soy sauce in the tower. The yeast is maintained at an appropriate temperature for fermentation, for example, 20 to 3 J.degree. C., particularly 27 to 33.degree. C., for sufficient contact, and then discharged from the outlet of the tower.

Here, it is important to forcibly feed the hydrolyzate. That is, the carrier used in the present invention is very difficult to mix with water, has strong water repellency, and has penetration resistance to the hydrolyzed liquid, so it is desirable that the hydrolyzed liquid is not forced into the carrier unless it is forcibly introduced. Difficult to pass at speed. In addition, a very small amount of oxygen is required for yeast to adhere and grow on the carrier; Yeast bacteria will not die even if there is no gas supply. Therefore, there is no need to provide an oxygen-containing gas supply device. The hydrolyzed solution stays in the fermentation tower for an appropriate period of time, comes into sufficient contact with the soy sauce yeast bacteria attached to the carrier, and alcohol fermentation takes place.
Hydrolyzed liquid mixed with carbon dioxide gas bubbles is discharged from the outlet of the fermentation tower.

Of the hydrolyzed liquid that flows out, the one that has undergone alcoholic fermentation can be taken out of the fermentation tower and used as it is or after filtering and used as a seasoning liquid, but if necessary, it may be further aged or After processing, conventional filtration, standard preparation of ingredients, sterilization by fire, layering, etc. can be carried out to produce a seasoning liquid product with excellent flavor. Then, a new hydrolyzate corresponding to the amount taken out flows into the fermentation tower.

The product is processed in the same manner as described above.

As is clear from the above explanation, the present invention uses a carrier obtained by adhering yeast bacteria to a previously unknown lipophilic fibrous carrier, and then enzymatically or chemically enzymatically or chemically injects raw materials for soy sauce production onto this carrier. Since the product obtained by hydrolysis and filtration is brought into contact with the carrier, it is extremely easy to allow yeast to adhere and grow on the surface of the carrier, forming a thick bacterial film layer, and reducing the amount per volume of the fermentation tower packed with the carrier. With high bacteria concentration, seasoning liquid can be obtained efficiently in a short period of time. In addition, film-producing yeast bacteria in particular have a strong adhesive force to the lipophilic fibrous carrier, and also have a strong cohesive force between bacteria, so that a seasoning liquid can be obtained more efficiently. In addition, yeast bacteria that adhere to and proliferate on the carrier have stable activity and a long lifespan even when used continuously for a long period of time. In addition, since the carrier obtained by adhering and multiplying yeast bacteria does not require aeration, equipment costs and operating costs for aeration tanks are reduced, and oxidative browning and proliferation of seasoning liquids and flavor deterioration are suppressed, resulting in high quality. A seasoning liquid is obtained. Furthermore, although the fermented liquid has a relatively low salt content, it cannot be counterfeited. Since the soy sauce yeast bacterial film formed on the surface of the lipophilic fibrous carrier can be easily removed by washing with water, the carrier can be regenerated and the type of soy sauce yeast can be changed at any time. It has extremely useful effects in industry.

Hereinafter, the present invention will be explained in more detail by showing examples.

Example 1 In Fig. 1, the inner diameter of the fermentation tower 1 through which liquid can be passed is cm.

A fermentation tower with a length of 23 cm was used, and a lipophilic fibrous carrier "Mitsui Tufnel Oil Plotter" was used at about 7°? The sample inlet a of the fermentation tower is connected to the liquid part of the gas-liquid separation tank 4 through the heat exchanger 2 and the liquid sending pump 3, and the sample outlet of the fermentation tower 1 is connected through the circulation pipe 5. It communicates with the gas-liquid separation tank 4, and a pressure regulating valve (elongated communication pipe) 6 is provided on the top wall of the gas-liquid separation tank, and a temperature measuring element 7 provided in the liquid part is connected to the temperature control device 8 for the heat exchange. Connect to device 2 and set it up as shown in Figure 1.

Prepare soy sauce according to the usual method for producing dark soy sauce, squeeze the soy sauce about a month after brewing, and squeeze the soy sauce juice (liquid obtained by enzymatically hydrolyzing raw materials for soy sauce production). (total nitrogen/
, 7%, salt 77%, glucose 7&%, alcohol The film-producing soy sauce yeast "Satsucharomyces luxii" obtained by separating from various soy sauce methods was cultured in yeast culture liquid medium (glucose 70%, salt 77%, yeast Extract/%) 3t was inoculated and cultured and placed in the gas-liquid separation tank 4 shown in Figure 1.
The liquid was sent to the fermentation tower 1 at a flow rate of 7 minutes using the liquid pump 3, and contact was carried out by passing the liquid at 30°C for 2 days, which was sufficient for the soy sauce yeast to adhere to and proliferate on the surface of the carrier. Then, the medium was taken out from the gas-liquid separation tank and the fermentation tower, and soy sauce yeast was allowed to adhere and proliferate sufficiently on the surface of the carrier.

Next, in place of the removed culture medium, the various method liquid juice jt was put into the gas-liquid separation tank, and the liquid was sent to the fermentation tower at a flow rate of 20 ml per minute, and the liquid was passed between the gas-liquid separation tank, the heat exchanger, and the fermentation tower. It was repeatedly circulated and contacted with the carrier.

As a result, after about 20 days, a soy sauce (alcohol, 2.4%, glucose 2.4%) with a 1 color gloss and an excellent aroma was obtained.

Also, for comparison, various law juice! t was placed in a tank equipped with a stirrer and heated to 30°C, and 70 soy sauce yeast bacteria identical to those in the example were added.
After inoculating the yeast so that the yeast would not precipitate, it was fermented for 20 days with gentle stirring to prevent the yeast from precipitating. When the ingredients were analyzed, it was found to be a seasoning liquid with 0 alcohol, A j %, glucose ochi, and a lack of soy sauce-like aroma. was gotten.

Example 2 In FIG. 1, the fermentation tower is placed in an inner container. 2 Otsuen: A 7 m long column with a jacket through which hot water can flow, the inside of which is filled with lipophilic fibrous carrier "Wosep" (manufactured by Toshisha Co., Ltd.) 701, and 30°C hot water is passed through the jacket. The inside of the gas-liquid separation tank was cooled and maintained at 70° C. to prevent fermentation by soy sauce yeast, and the tank was set as shown in FIG. 1.

Soy sauce koji≠Kp and steamed defatted soybeans (3K for raw defatted soybeans)
y) was prepared with salt water (salt amount: 5 soB, kept at ti-o-t1ts℃ for 50 hours while stirring, and squeezed to obtain a low-salt, high-temperature digestive liquid of soy sauce koji (total nitrogen, 2. 1]) was too concentrated, so I added saline and added low-salt digestive fluid (total nitrogen 2.0%, salt content 2g%, sugar content B,!).
r%) was prepared.

Next, in exactly the same manner as in Example 1, a film-producing soy sauce yeast strain, ``Saccharomyces rukisi,'' was allowed to adhere and proliferate sufficiently on the lipophilic fibrous carrier ``Uosep''.

Next, the low-salt digestive fluid jt was put into a gas-liquid separation tank, heated to 30°C with a heat exchanger, and then heated at a flow rate of 70ml/
The solution was pumped into the fermentation tower within minutes, circulated, and brought into contact with the carrier.

As a result, fermentation was completed after 10 days, and the color was vertical and fragrant).
An excellent soy sauce-like seasoning liquid (glucose: 2.2%, alcohol: 2.3%) was obtained.

For comparison, the above-mentioned low-salt high-temperature digestive liquid of soy sauce koji
was placed in a tank equipped with a stirrer, heated to 30°C, and inoculated with the same soy sauce yeast as in this example at a concentration of 10 cells/ml, then stirred gently to prevent the yeast from settling. When fermented and aged for 70 days, the resulting seasoning liquid had no soy sauce-like aroma and no alcohol production.

[Brief explanation of drawings]

FIG. 1 is a schematic explanatory diagram showing a specific example of an apparatus used in the seasoning liquid manufacturing method of the present invention. 1... Fermentation tower, 2... Heat exchanger, 4... Gas-liquid separation tank

Claims (4)

[Claims] (1) Packing the lipophilic fibrous carrier into a fermentation tower that allows liquid to flow through it,
A method for producing a seasoning liquid, which comprises attaching yeast bacteria to the carrier, and allowing a liquid obtained by enzymatically or chemically hydrolyzing a raw material for soy sauce production to pass through the carrier. (2) The method for producing a seasoning liquid according to claim 1, wherein the yeast is a soy sauce yeast. (3) The method for producing a seasoning liquid according to claim 1 or 2, wherein the yeast is a film-producing soy sauce yeast. (4) The method for producing a seasoning liquid according to claim 1, wherein the seasoning liquid is allowed to pass through contact without aeration.