JPS62100260A - Soysauce and its production - Google Patents

Abstract

PURPOSE:Heat-treated soysauce and raw soysauce are mixed, subjected to ultrafine filtration to give a soysauce suitable for making pickles, because it contains less than specific values of sporocarps and salt concentration, remains active in enzymes and has a light-tone color and mellow taste. CONSTITUTION:Soysauce heat-treated (preferably at 105-150 deg.C for a short time) and raw soysauce are mixed, preferably at a volume ratio of 1/9-4/6 and subjected to ultrafine filtration, preferably by means of a kieselguhr filter to give the objective soysauce with less than 10 deg./ml sporocarps and less than 19% of NaCl concentration.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention possesses the characteristics of fresh soy sauce: ∎ residual enzyme activity, ∎ pale color tone, and ∎ mellow taste, and at the same time, the characteristics of hot soy sauce. It also has a fire incense (Higa), which increases the number of spore bacteria to 10.
' Salt (NaCl) a degree kept below / ml is 19
% or less and its manufacturing method.

[Prior art]

Raw soy sauce is brewed soy sauce that has been heated (hereinafter referred to as heated soy sauce).
Compared to the above, it has the following characteristics: (1) residual enzyme activity, (2) light color tone, and (4) mellow taste, making it suitable as a seasoning for pickles, meat, fish, etc., especially as a seasoning for pickling. When food material is mixed with raw soy sauce at e2m, the enzymes in the raw soy sauce act on the food material, producing effects that cannot be seen in fired soy sauce, such as softening the food tissue and producing flavor components.

However, raw soy sauce has poor shelf life because contaminating microorganisms such as spore bacteria cannot be sterilized by heat, ■ has a miso-like aroma and fishy odor, which does not suit modern tastes, and ■ color tone cannot be adjusted. There are drawbacks such as.

Conventionally, as a method to solve these drawbacks of raw soy sauce, Φ raw soy sauce is treated as a chilled food and passed through low temperature, and the salt concentration of various strains is adjusted to a high salt concentration of 20 to 21%. After ripening, the soybean is pressed and subjected to the usual clarification process, followed by a high-level clarification method using diatom filtration, and if necessary, a method of adding fire-fired ordinary soy sauce (Special Publication No. 86-226).
43 Publication), etc. are known.

[Problem that the invention seeks to solve]

However, method (2) requires a huge amount of money for low-temperature distribution, and has the disadvantage that the places where it can be used are limited because it is a chilled food. In addition, in method (■), the salt concentration is high at 20 to 21%, which is not compatible with the tastes of modern consumers.If the salt concentration is lowered, there is a risk that spore bacteria will proliferate and the quality will deteriorate. . Furthermore, a method of adding Hiiri regular Jura to give a thicker flavor is also disclosed, but unless a considerable amount of Hiiri regular soy sauce is added, the miso smell of raw soy sauce cannot be masked. Even if it were possible to give a thick number, there was a problem that it would not be possible to take full advantage of the characteristics of raw soy sauce. In addition, there is a strong demand for the development of a method for producing soy sauce that not only has good shelf life but also has a significantly lower number of spore-forming bacteria in the product, which would further enhance the usefulness of soy sauce.

Means for Solving the L Problem] The present inventors have conducted various studies in order to solve the above problems all at once. As a result, the present inventors have developed a method of combining heated soy sauce and raw soy sauce in a certain ratio, and then performing precision filtration. We have discovered that it is possible to obtain a soy sauce that takes advantage of the characteristics of soy sauce, has a thick consistency typical of fire-heated soy sauce, and has a spore bacterial count of 100/gt or less, and based on this knowledge, we have completed the present invention.

An object of the present invention is to provide a soy sauce that has both the features of raw soy sauce and the features of fire-heated soy sauce, has a spore count of 1007 ml or less, and a salt concentration of 1% or less, and a method for producing the same.

That is, the present invention is a soy sauce that is a mixture of fired soy sauce and raw soy sauce, and is characterized in that the number of spore bacteria is 100/ml or less and the salt concentration in the product is 19% or less. Another invention is a method for producing soy sauce, which is characterized in that heated soy sauce and raw soy sauce are blended and then subjected to precision filtration.

Next, the specific configuration of the present invention will be explained in detail.

Examples of the raw soy sauce stock solution used in the present invention include dark soy sauce, light soy sauce, new style No. 2 soy sauce, white soy sauce, saishikomi soy sauce, tamed soy sauce, rich soy sauce, low-salt soy sauce, lightly salted soy sauce, unsalted soy sauce, and quick brewed soy sauce. All kinds of raw soy sauce stock solutions can be used. In addition, in order to increase the precision filtration efficiency of these raw soy sauce solutions for sterilization, the number of spore bacteria was reduced to 102/Nt in advance.
It may be used after being sterilized as follows. As the soy sauce stock solution for obtaining hi-iri soy sauce, raw soy sauce of the above various soy sauces, hi-iri soy sauce,
Any of the product soy sauces may be used.

The present invention is characterized by blending heated soy sauce and raw soy sauce.

The pasteurized soy sauce used in the present invention is not particularly limited by its pasteurization treatment conditions, but for the purpose of the present invention, it is preferable to use one that is thick and has a significantly small number of spore-forming bacteria, and is suitable for high temperature and short time conditions. It is preferable to use one that has been subjected to a fire-firing treatment. Various methods are known for the firing method under such high temperature and short time conditions. A method of holding the temperature for 5 minutes or less and then rapidly cooling it to 600C or less is applied. After the pasteurization process, if necessary, production processes such as dripping and filtration can be performed using the sash method to prepare fire-fired soy sauce. However, under conditions where the heating temperature exceeds 150°C or the heating holding time is 5
It is best to avoid pasteurization for more than a minute as it may add an excessive burnt odor to the soy sauce or require special equipment.

The present invention is characterized by blending heated soy sauce and raw 9 oil in a specific ratio. Considering the flavor, enzyme activity, etc. of the soy sauce after blending, the blending ratio is that of heated soy sauce and raw soy sauce. Capacity ratio: 1=9 to 5:5, preferably 1:9 to 4:
A value within the range of 6 is preferable. If the blending ratio of heated soy sauce is less than 1:9, it will not give the product a sufficient thickness and will not be able to mask the off-flavors of raw soy sauce, and if it exceeds 5:5, the characteristics of raw soy sauce will not be fully utilized. do not have. The optimum blending ratio may be selected depending on the properties of the intended final product. For example, if you want your product to have more of the characteristics of raw soy sauce, you may add a small amount of pasteurized soy sauce that has been pasteurized to a relatively high degree within the above range. Although there are no particular limitations on the residual enzyme activity in the product, for example, when the soy sauce of the present invention is diluted and used for cooking or used as a raw material for processed seasonings, it may be necessary to carry out the method using total protease activity as an indicator. Enzyme activity according to the method described in Example 1: 20-5
Preferably, the content is about 50 to 3000 units/mj. However, the amount of enzyme in raw soy sauce and the degree of culm of residual enzyme activity vary greatly depending on the strain of koji mold used, the management of strains during brewing, the brewing period, etc., so the standard of enzyme activity is determined depending on the intended use of the product. do it. for example,
When raw soy sauce with extremely low enzyme activity is used as a raw material, either raw soy sauce with high enzyme activity, an enzyme-containing liquid such as 1 extract, or an enzyme agent is added to the soy sauce Iζ before microfiltration, or
Alternatively, it may be sterilized and added to the product.

In addition, the salt concentration of the final product can be adjusted by selecting a soy sauce stock solution with a salt concentration of 19% or less, and when blending both fired soy sauce and raw soy sauce, the salt concentration of the soy sauce after blending is 19% or less. % or less, or by adjusting the salt concentration using a conventional desalting method such as membrane treatment or ion-expelling resin treatment after compounding.

Another feature of the present invention is that soy sauce is obtained by microfiltering the soy sauce blended under the above blending conditions.

The precision filtration method for removing spore bacteria from soy sauce is not limited to a specific method. Any method can be applied as long as it can produce bacteria.For example, filters include laminated filters and sieve type filters (membrane filters), and laminated filters include ceramic filters, diatomaceous earth filters, etc. Examples include filters, glass fiber filters, molten glass filters, etc. Diatomaceous earth filters are particularly suitable because the filter aid used is inexpensive, easy to handle, and does not cause quality deterioration due to filtration. It is.

As the precision filtration method using the above-mentioned filter, a laminated filtration method or a sieve-type filtration method may be used alone or in combination. For example, if membrane filtration is performed as the final filtration after diatomaceous earth filtration, it is possible to obtain soy sauce with higher clarity. Further, the number of times of filtration at that time is not limited to one filtration operation, and a multistage filtration method in which the filtration operation is repeated several times may be adopted.

Also, among the filter aids used when carrying out diatomaceous earth filtration, Bia 0 X - is a medium grade filter aid.
Bar-Cell () (yflo 5upper-Cell)
(manufactured by Johns-Manville), Radiolight S (manufactured by Showa Kagaku Kogyo), Zemlite Super 2 (manufactured by Hakuu Kogyo), Speed Plus
), icalite ([)icalite) 1000,
(manufactured by Grefco), etc., and fine grades include Celite ((:elite)).
512, Standard Super-Semrite 51. Zemlite 24 (manufactured by Hakuu Kogyo Co., Ltd.), Special Speed Flow (3pecia15peedflow),
x Heat 7 o - (3peedfloW) (manufactured by Qrefco), Celatom
FW-6, Seratom EP-4, Shichirad AEP-2
(manufactured by Eagle-Pieher), etc., and after taking a fine grade, it is filtered with Hafilter* /I.
/ (p'1lter-(:ell), Celite 577
(all manufactured by Johns-Manville), Radio Light L-2, Special AP, Thorite F
N.

Torai 1-FS (manufactured by Showa Kagaku Kogyo Co., Ltd.), Dicalide UF, Dicalide 215, Dicala 4to11
5. Super aid (5uperaid) (more than that, G
manufactured by refco), Semlite F N-2 (Eagl
(manufactured by e-Picher), etc. These diatomaceous earths can be used alone, or as a mixture of two or more of the same grade.
Alternatively, a mixture of two or more different grades may be used.

On the other hand, when performing ceramic filtration, either a ceramic alone or a ceramic pre-coated with diatomaceous earth, cellulose, etc. may be used.

In addition, as a manufacturing method other than the above, for example, a method of aseptically blending sterilized raw soy sauce and sterilized fired soy sauce may also be adopted.

〔Effect of the invention〕

As detailed above, the method of the present invention combines the features of raw soy sauce and the features of fired soy sauce, and the number of spore bacteria can be reduced to 100/
The soy sauce of the present invention can be soaked in less than 1 ml of soy sauce with a salt concentration of less than 19%, and when the soy sauce of the present invention is used for cooking, it has special effects such as bringing out the taste of food materials due to the action of enzymes.

Since the soy sauce of the present invention is prepared by blending raw soy sauce and fired soy sauce, it is possible to freely adjust the color intensity, and it does not have the miso odor or fishy odor that raw soy sauce has, and has a mellow taste of raw soy sauce. The richness of the soy sauce and the thick flavor of the soy sauce blend together to create a rich flavor that will suit the tastes of people who are familiar with soy sauce.

In addition, the soy sauce of the present invention has a salt concentration of 19% or less, is compatible with the tastes of modern people, and does not contain harmful microorganisms such as spore bacteria, so it can be distributed at room temperature, and is a low-salt or low-salt soy sauce. If the soy sauce of the present invention is used as a raw material for processed seasonings or in processed foods such as tsukudani (tsukudani) to obtain a low salt concentration, there is no risk of quality deterioration due to harmful microorganisms.

Furthermore, according to the soy sauce production method of the present invention, there is no risk of microbial contamination during blending compared to a method in which raw soy sauce and fire-fired soy sauce are blended separately after sterilization, and the storage tank before blending is eliminated. It is possible to omit sterile equipment such as sterilization equipment, which can significantly reduce the amount of equipment required, and also has the effect of producing a product with a high degree of clarity.

〔Example〕

EXAMPLES The present invention will be specifically explained below with reference to Examples.

Example 1 Dark soy sauce (TN = 1.67%.NaC] i7.0%
．． 1 kl of dark raw soy sauce with chromaticity N (Li2 (standard color)) was heated as rapidly as possible to 135°C using a plate heat exchanger, held at that temperature for 1 minute, and then rapidly cooled to 55°C. Dripping and filtration were carried out in a conventional manner to obtain high-temperature treated soy sauce. This high-temperature treated soy sauce tAj and the raw soy sauce tBl were blended in the proportions shown in Table 1, and then subjected to primary filtration through a diatomaceous earth Hyfloth Parcel to obtain diatomaceous earth Stander fungus soy sauce. The analysis results and sensory test results of the sterile soy sauce thus obtained are shown in Table 1. The number of bacteria (including spore bacteria) was measured in accordance with the "Soy Sauce Test Method" (Japan Soy Sauce Research Institute, published March 1, 1985). In addition, the sensory test was conducted by a two-point preference method by 25 experienced panelists, and regular hot soy sauce was used as a control.

In addition, total protease activity was measured using the modified Anson-Hagiwara method. (For details, please refer to the Journal of the Japanese Society of Agricultural Chemistry Vol. 1
．． 58, Nα1, pI), see 28) Table 1 [I From Table 1, soy sauce with the blending ratio disclosed in the present invention has a flavor as good as or better than that of normally heated soy sauce, and is sterile. I understand.

Example 2 Light normal pasteurized filtered soy sauce (TN=1.21%, NaC1=
18.9%, chromaticity (standard color) Nα27) was heated as rapidly as possible using a plate heat exchanger, and 010560
After heat treatment under three conditions: 15 seconds, 115°C, aO seconds, and 01258011 minutes, the mixture was rapidly cooled to 35°C to obtain high-temperature treated soy sauce. Three types of high-temperature treated soy sauce with different heating conditions and dark raw soy sauce (TN = 1.21%, Na (:I = 18
．． 9! %, chromaticity (standard color) Nα28 or more) are shown in Table 2.

Table 2 shows the analysis results, sensory test results, and preservability test results of the sterile soy sauce. The methods for measuring the number of bacteria and protease activity and the sensory test were performed in the same manner as in Example 1, and the shelf life test was performed by observing the appearance of the product after storage for 11 months at 80'C. As a control, the light regular reheated soy sauce used in this example was used instead of the high temperature treated soy sauce, and two sets of soy sauce treated in the same way and regular raw soy sauce were prepared.

Table 2 Comparison 1: Use of light regular pasteurized filtered soy sauce instead of high-temperature processed soy sauce Comparison 2: Fresh soy sauce As shown in Table 2, sterile soy sauce with good flavor and enzyme activity could be obtained. .

Claims (1)

[Scope of Claims] 1) A soy sauce that is a blend of fire-fired soy sauce and raw soy sauce, in which the number of spore bacteria is 10^0/ml or less, and the salt (NaCl) concentration in the product is 19% or less Soy sauce characterized by: 2) The soy sauce according to claim 1, which is a precision-filtered soy sauce obtained by blending heated soy sauce and raw soy sauce and then subjecting them to precision filtration. 3) The mixing ratio of heated soy sauce and raw soy sauce is 1:9 to 5 by volume.
The soy sauce according to claims 1 and 2, which is within the range of: 5. 4) The soy sauce according to claims 1 to 3, wherein the fired soy sauce is a fired soy sauce obtained by pasteurization under a temperature condition of 105 to 150°C. 5) A method for producing soy sauce, which comprises blending heated soy sauce and raw soy sauce, followed by precision filtration. 6) The method for producing soy sauce according to claim 5, wherein the heated soy sauce and the raw soy sauce are blended in a volume ratio of 1:9 to 5:5. 7) The method for producing soy sauce according to claims 5 and 6, which uses a pasteurized soy sauce obtained by pasteurization under a temperature condition of 105 to 150°C.