JPS62100260A - Soysauce and its production - Google Patents

Soysauce and its production

Info

Publication number
JPS62100260A
JPS62100260A JP60237975A JP23797585A JPS62100260A JP S62100260 A JPS62100260 A JP S62100260A JP 60237975 A JP60237975 A JP 60237975A JP 23797585 A JP23797585 A JP 23797585A JP S62100260 A JPS62100260 A JP S62100260A
Authority
JP
Japan
Prior art keywords
soy sauce
raw
soysauce
less
filtration
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP60237975A
Other languages
Japanese (ja)
Other versions
JPH058662B2 (en
Inventor
Tetsuji Ura
浦 哲二
Takeshi Furuya
武 古屋
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yamasa Shoyu KK
Original Assignee
Yamasa Shoyu KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Yamasa Shoyu KK filed Critical Yamasa Shoyu KK
Priority to JP60237975A priority Critical patent/JPS62100260A/en
Publication of JPS62100260A publication Critical patent/JPS62100260A/en
Publication of JPH058662B2 publication Critical patent/JPH058662B2/ja
Granted legal-status Critical Current

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  • Soy Sauces And Products Related Thereto (AREA)

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

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、生醤油の特徴である■酵素活性の残存、■淡
色な色調、■まろやかな味感を存し、同時に火入醤油の
特長である火香(ひが)を兼備し、芽胞子細菌数を10
’ / ml以下に抑えた食塩(NaCl)a度が19
%以下の醤油およびその製造法に関するものである。
[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.

〔従来技術〕[Prior art]

生醤油は火入した醸造醤油(以後、火入醤油と言う。)
と比較して■酵素活性の残存、■淡色な色調、■まろや
かな味感等の特長を持ち、たとえば漬物、肉、魚等の調
味料、特に漬込み用調味料として好適である。食品素材
を生醤油にe 2mした場合、生醤油中の酵素類が食品
素材1こ作用して食品組織の軟化、呈味成分の生成等の
火入醤油にはみられない効果が得られる。
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.

しかし、生醤油は■芽胞子細菌などの汚染微生物の加熱
殺菌が行えないため保存性が悪い、■味噌臭的な香りや
生臭さがあり、現代の嗜好に合わない、■色調の調整が
できない等の欠点がある。
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.

従来、生醤油のこのような欠点を解決する手段う糺 としてΦ生醤油をチルド食品扱いにして低温−通さゼる
方法、■諸株の食塩濃度を20〜21%の高食塩濃度に
して調熟させた後、圧搾し通常の清澄処理を施したうえ
、さらに珪藻上濾過による高度清澄法を施し、必要に応
じて火入普通醤油を添加する方法(特公昭86−226
43号公報)などが知られている。
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.

〔発明が解決しようとする問題点〕[Problem that the invention seeks to solve]

しかしながら、■の方法では低温流通するために莫大な
経費を要したり、チルド食品のため利用場所−が限定さ
れる欠点がある。また、■の方法においては食塩濃度が
20〜21%と高く、現代入の嗜好に適合ぜす、食塩濃
度を下げた場合は芽胞子細菌が増殖し、品質を劣化させ
る危険をはらんでいる。さらに太番をイ1与するため火
入普通J浦を添加する方法も開示されているが、相当の
量の火入普通醤油を添加しないと生醤油の味噌臭さなど
を遮蔽てきないため、たとえ太番を付与できたとしても
生醤油の特長臘最大限に活かせないという問題があった
。加えて、醤油の有用性を一層高める意味ぴ1こ保存性
がよいばかりでなく、製品中の芽胞子細菌数が著しく少
ない醤油の製造法の開発も強く要望されている。
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.

L問題を解決するための手段〕 本発明者らは上記問題点を一挙に解決するため種々研究
を重ねた結果、火入醤油と生醤油をある特定比率で配合
後、精密濾過することにより生醤油醤油の特長を活かし
、同時に火入醤油らしい太番を持ち、かつ芽胞子細菌数
が100/gt以下の醤油が得られることを見出し、こ
の知見に基づいて本発明を完成した。
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.

本発明の目的は、生醤油の特長と火入醤油の特長を兼備
し、かつ芽胞子細菌数が1007 ml以下で食塩濃度
1−%以下の醤油およびその製造法を提供することにあ
る。
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.

すなわち、本発明は火入醤油と生醤油とが配合された醤
油であって、芽胞子細菌数が100/ ml以下でかつ
製品中の食塩濃度が19%以下であることを特徴とする
醤油であり、またもう一つの発明は火入醤油と生醤油と
を配合後、精密濾過することを特徴とする醤油の製造法
である。
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.

次に、本発明の具体的構成について詳述する。Next, the specific configuration of the present invention will be explained in detail.

本発明に用いられる生醤油原液としては濃口醤油、淡口
醤油、新式2号醤油、白醤油、再仕込醤油、溜醤油、濃
厚醤油、減塩醤油、うす塩醤油、無塩醤油、速醸醤油な
どすべての種類の生醤油原液を用いることができる。ま
た、これらの生醤油原液は無菌化のための精密濾過効率
を高めるため、あらかじめ芽胞子細菌数を102/Nt
以下に除菌処理して用いてもよい。火入醤油を得るため
の醤油原液としては上記各種醤油の生醤油、火入醤油、
製品醤油のいずれを用いてもよい。
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.

本発明では、火入醤油と生醤油とを配合することを特徴
とする。
The present invention is characterized by blending heated soy sauce and raw soy sauce.

本発明において使用される火入醤油としては、特にその
火入処理条件などに制約されないが、本発明の目的から
、太番が強くかつ芽胞子細菌数の著しく少ないものが好
ましく、高温短時間条件下で火入処理したものが好適で
ある。そのような高温短時間条件下における火入法とし
ては種々の方法が知られており、たとえば醤油原液を熱
交換器等を用いて可及的急速に105〜150℃に昇温
させ、その温度で5分間以内保持後、急速に600C以
下に冷却する方法などが適用される。火入処理後、必要
かあれば笥法により垂引き、濾過などの製成処理を行い
、火入醤油を調製することができる。しかしながら、加
熱温度が150℃を越える条件または加熱保持時間が5
分間を超える条件での火入処理は醤油に過度の焦臭か付
加したり、特別な設備を要するなどの関係から避けた方
がよい。
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.

本発明では火入醤油と生9油とをある特定比率で配合す
るところに特徴があり、配合後の醤油の香味、酵素活性
などを考慮するとその配合比としては火入醤油を生醤油
との容量比で1=9〜5:5、好ましくは1:9〜4:
6の範囲内が好適である。火入醤油の配合比が1:9以
下であると十分な太番を製品に与えられないので生醤油
の異臭を遮蔽できず、また5:5を越えると生醤油の特
性が十分に生かせられない。その最適の配合比は目的と
する最終製品の性質に応じて選択決定すればよい。たと
えば、生醤油の特長をより強く製品に持たせたい場合に
は比較的高めの1度で火入処理した火入醤油を上記範囲
内で少なめに配合すればよい。製品中の残存酵素活性に
ついては特に限定されないが、たとえば、本発明の醤油
を希釈して調理に使用したり、加工調味料などの原料に
使用する場合は、たとえば全プロテアーゼ活性を指標と
する実施例1に記載した方法による酵素活性て20〜5
000 unit/gt程度含有シテイルコトが好まし
く、一般には50〜3000 unit/mj程度が目
安とされる。ただ、生醤油中の酵素量および残存酵素活
性の稈度は使用する麹菌の菌株、醸造中の諸株管理およ
び醸造期間などにより大きく変化するので、製品の用途
に応じて酵素活性の目安を決定すればよい。たとえば、
著しく酵素活性の低い生醤油を原料に使用する場合には
、酵素活性の高い生醤油、1抽出液などの酵素含有物液
、もしくは酵素剤を精密濾過前の醤油Iζ添加するか、
あるいは無菌化して製品中に添加してもよい。
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.

また、最終製品の食塩濃度の調整は醤油原液を選択する
際に食塩濃度が19%以下のものを選択する方法、火入
醤油と生醤油とも配合する際に配合後の醤油の食塩濃度
が19%以下になるように配合比を調節する方法、また
配合後に膜処理やイオン排斥樹脂処理などの常法の脱塩
方法を用いて食塩濃度を調整する方法などいずれの方法
を用いてもよい。
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.

本発明のもう一つの特徴は上記配合条件で配合した醤油
を精密濾過して醤油を得るところにある。
Another feature of the present invention is that soy sauce is obtained by microfiltering the soy sauce blended under the above blending conditions.

醤油から芽胞子細菌を除菌するための精密濾過手段とし
ては特定の方法に限定されるものでな(、精密濾過後の
醤油中の芽胞子細菌数が100/s/レベル以下の状態
まで除菌できる方法であればどのような方法でも適用で
きる。たとえば、濾過器としては積層型濾過器、篩別型
濾過器(膜濾過器)が挙げられ、積層型濾過器としては
セラミック濾過器、珪藻土濾過器、ガラスファイバー濾
過器、熔融ガラス濾過器等が挙げられる。特に、珪藻土
濾過器は使用する濾過助剤が安価で、取り扱いも容易で
あり、濾過による品質劣化を起こさないなどの点で好適
である。
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.

上記濾過器を用いての精密濾過法としては積層型濾過法
もしくは篩別型濾過法を単独もしくは組み合わせて実施
してもよい。たとえば珪藻土濾過後に最終濾過として膜
濾過を行うとより清澄度の高い醤油を得ることができる
。また、その際の濾過回数は1回の濾過操作に限定され
ず、濾過操作を数回繰り返す多段式濾過法を採用しても
よい。
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.

また、珪藻土濾過を実施する場合に用いる濾過助剤のう
ち、中庸のグレードのものとしてはバイア 0 X −
バー −セル()(yflo 5uper−Cell)
 (Johns−Manville社製)、ラジオライ
トS(昭和化学工業社製)、ゼムライトスーパー2(白
雨工業社製)、スピードプラx (5peedplus
)、ティカライド([)icalite) 1000、
(以上、Grefco社製)などが挙げられ、細かいグ
レードのものとしては、セライト((:elite) 
512、スタンダードスーパー−セムライト51.ゼム
ライト24(以上、白雨工業社製)、スペシャルスピー
ドフロー(3pecia15peedflow)、  
x ヒート7 o −(3peedfloW)  (以
上、Qrefco社製)、セラトム(Celatom)
 F W −6、セラトムEP−4、七ラドAEP−2
(以上、Eague−pieher社製)などが挙げら
れ、微細なグレードとり、 でハフ イルター* /I
/ (p’1lter−(:ell)、セライト577
(以上、 Johns−Manville 社製)、ラ
ジオライトL−2、スペシャルAP、  トーライトF
N。
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.

トーライ1−FS (以上、昭和化学工業社製)、ディ
カライドUF、ディカライド215、ディカラ4ト11
5、スーパーエイド(5uperaid) (以上、G
refco社製)、セムライトF N −2(Eagl
e−picher社製)などが挙げられる。これらの珪
藻土は単独、同グレードのもの2種以上混合したもの、
あるいは異なるグレードのものを2種以上混合したもの
を使用してもよい。
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.

一方、セラミック濾過を実施する場合はセラミック単独
もしくは珪藻土、セルロースなどをセラミックにプレコ
ートしたセラミックのいずれを用いてもよい。
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.

また、上記以外の製造法としては、たとえば無菌化した
生醤油と無菌化した火入醤油を無菌的に配合する方法も
採用しつる。
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.

〔発明の効果〕〔Effect of the invention〕

以上、詳述したとおり、本発明の方法により生醤油の特
長と火入醤油の特長を兼備し、芽胞子細菌数が100/
 ml以下で、かつ食塩濃度19%以下の醤油を浸るこ
とができ、本発明の醤油を調理に使用した場合は酵素類
の働きにより食品素材の味を引き出すなどの格別の効果
を有する。
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.

本発明の醤油は生醤油と火入醤油とを配合して調製する
ので、色度の調節が自在にできるとともに、生醤油のよ
うな味噌臭さや生臭さがなく、生醤油のまろやかな味感
と火入醤油の太番が調和して、芳醇な香味を形成してお
り、火入醤油に慣れ親しんでいる人々の嗜好にも十分適
合しうる。
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.

また、本発明の醤油は食塩濃度が19%以下であり、現
代人の嗜好に適合し、かつ芽胞子細菌などの有害微生物
を含まないため常温流通が可能で、低塩または減塩醤油
である照合、あるいは本発明の醤油を加工調味料の原料
や佃煮などの加工調理食品に使用して低塩濃度になる場
合で6有害微生物による品質劣化を招く危険はない。
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.

さらに、本発明の醤油の製造法によれば、生醤油と火入
醤油を別個に、無菌化した後配合する方法に比べて配合
時の微生物の汚染の危険性がなく、配合以前の貯蔵タン
ク等の無菌設備は省略でき、設備の大幅な節減を図るこ
とができ、しかも清澄度の高い製品が得られるという効
果も奏する。
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.

〔実施例〕〔Example〕

以下実施例を示し、本発明を具体的に説明する。 EXAMPLES The present invention will be specifically explained below with reference to Examples.

実施例 1 濃口醤油(TN= 1.67%.NaC] i7.0%
.色度N(Li2(標準色))の濃口生醤油1 klを
プレート式熱交換器を用いて135℃まで可及的急速に
昇温させ、その温度で1分間保持後、55℃まで急冷し
常法により垂引き、濾過を行い高温処理醤油を得た。こ
の高温処理醤油tAjと上記生醤油tBlを第1表に示
す割合で配合後、珪藻土ハイフロス−パーセルで1次濾
過し、さらに珪藻土スタンダー菌醤油を得た。このよう
にして得た無菌醤油の分析結果および官能検査結果を第
1表に示す。なお、細菌数(芽胞子細菌を含む)の測定
は「しょうゆ試験法」 ((財)日本醤油研究所、昭和
60年3月1日発行)の記載に従っておこなった。また
官能試験は25人の熟練したパネラ−による二点嗜好法
で行い、対照には通常火入醤油を用いた。
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.

また、全プロテアーゼ活性の測定はアンソン−萩原改変
法を用いて行った。(詳しくは日本農芸化学会誌Vo1
.58、Nα1、pI)、28参照)第1表 [ I 第1表より本発明に開示した配合比率の醤油は通常火入
醤油と同等もしくはそれ以上の良好な香味を持ち、しか
も無菌であることがわかった。
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.

実施例 2 淡口通常火入濾過醤油(TN=1.21%、NaC1=
 18.9%、色度(標準色)Nα27)をプレート式
熱交換器を用いて可及的急速に昇温させ、010560
15秒間、■115℃,aO秒間、01258011分
間の3条件で加熱処理後急速に35℃まで冷却し、高温
処理醤油を得た。加熱条件の異なる3種類の高温処理醤
油と濃口生醤油(TN=1.21%、Na(:I=18
.9 !%、色度(標準色)Nα28以上)を第2表に
示すとと(配合し、実施例1と同様に精密濾過を行い無
菌醤油を得た。
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.

無菌醤油の分析結果、官能検査結果および保存性試験結
果を表2に示す。なお、細菌数、プロテアーゼ活性の測
定法と官能検査法は実施例1と同様に行い、保存性試験
は80’C11ケ月保存した後の製品の外観を観察した
。対照としては本実施例で用いている淡口通常火入醤油
を高温処理醤油の代りに用い、以下同様の処理を施した
醤油と、通常の生醤油との2組用意した。
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.

第2表 対照1 :高温処理醤油の代りに淡口通常火入濾過醤油
を用いたもの対照2:生醤油 第2表が示すように、香味良好で酵素活性をもつ無菌醤
油を得ることができた。
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)

【特許請求の範囲】 1)火入醤油と生醤油とが配合された醤油であつて、芽
胞子細菌数が10^0/ml以下で、かつ製品中の食塩
(NaCl)濃度が19%以下であることを特徴とする
醤油。 2)火入醤油と生醤油を配合後精密濾過を施した精密濾
過醤油である特許請求の範囲第1項記載の醤油。 3)火入醤油と生醤油との配合比が容量比で1:9〜5
:5の範囲内である特許請求の範囲第1項および第2項
記載の醤油。 4)火入醤油が105〜150℃の温度条件下で火入処
理して得た火入醤油である特許請求の範囲第1〜3項記
載の醤油。 5)火入醤油と生醤油とを配合後、精密濾過することを
特徴とする醤油の製造法。 6)火入醤油と生醤油とを容量比で1:9〜5:5の範
囲内で配合する特許請求の範囲第5項記載の醤油の製造
法。 7)105〜150℃の温度条件下で火入処理して得た
火入醤油を用いる特許請求の範囲第5項および第6項記
載の醤油の製造法。
[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.
JP60237975A 1985-10-24 1985-10-24 Soysauce and its production Granted JPS62100260A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP60237975A JPS62100260A (en) 1985-10-24 1985-10-24 Soysauce and its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60237975A JPS62100260A (en) 1985-10-24 1985-10-24 Soysauce and its production

Publications (2)

Publication Number Publication Date
JPS62100260A true JPS62100260A (en) 1987-05-09
JPH058662B2 JPH058662B2 (en) 1993-02-02

Family

ID=17023246

Family Applications (1)

Application Number Title Priority Date Filing Date
JP60237975A Granted JPS62100260A (en) 1985-10-24 1985-10-24 Soysauce and its production

Country Status (1)

Country Link
JP (1) JPS62100260A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019126334A (en) * 2018-01-19 2019-08-01 ヤマサ醤油株式会社 Soy sauce having excellent organoleptic function

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51112597A (en) * 1975-03-26 1976-10-05 Noda Sangyo Kagaku Kenkyusho Process for treating soy
JPS531360A (en) * 1976-06-28 1978-01-09 Hitachi Zosen Corp Indirect heat exchanger

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51112597A (en) * 1975-03-26 1976-10-05 Noda Sangyo Kagaku Kenkyusho Process for treating soy
JPS531360A (en) * 1976-06-28 1978-01-09 Hitachi Zosen Corp Indirect heat exchanger

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019126334A (en) * 2018-01-19 2019-08-01 ヤマサ醤油株式会社 Soy sauce having excellent organoleptic function

Also Published As

Publication number Publication date
JPH058662B2 (en) 1993-02-02

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