JPS6218146B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing soy sauce with good taste. Soy sauce is a typical seasoning among fermented foods, and the aroma, color, and taste of the product are important in determining its quality. In recent years, raw materials for soy sauce are expanded under high temperature and pressure.
A method was developed to produce soy sauce by making koji and brewing this material. According to this method, koji mold is actively propagated during koji making, so koji with a high enzyme titer can be obtained, and in turn, soy sauce with a high nitrogen elution utilization rate, nitrogen decomposition rate, and alcohol production can be obtained. However, the taste was not yet satisfactory. Therefore, the present inventors conducted various studies on the taste properties of this soy sauce, and found that the soy sauce has a low content of lactic acid, which is important for taste properties.
This is because if the koji obtained by making koji from the puffed raw material is used as is, the pH of the mash will decrease, which will suppress the amount of lactic acid produced by lactic acid bacteria. The inventors discovered that increasing the pH of lactic acid bacteria facilitates the growth of lactic acid bacteria and increases the amount of lactic acid produced, leading to the completion of the present invention. In other words, in the present invention, when producing soy sauce using expanded raw materials, the pH of the mash at the time of preparation is 5.6 to 5.6.
6.2 is the method of manufacturing soy sauce. The present invention will be explained in more detail below. The raw materials used in the present invention may be any materials used in soy sauce production, such as wheat, barley, rice, corn, soybeans, and processed products thereof. The swelling treatment can be carried out by pulverizing the raw material, adding water, feeding it to an extruder, treating it under high temperature and high pressure, and then releasing it under low pressure, or by treating the same raw material in a heated and pressurized can. This is done by a method such as discharging it under low pressure. The puffed raw material obtained in this way is adjusted to have a water content suitable for making koji, is seeded, and is made into koji. The resulting koji is then mixed with salt and water, and the pH of the mash is adjusted to 5.6 to 6.2. At this time, if the pH of the mash is higher than the above range, the growth of yeast will be suppressed, resulting in a decrease in the amount of alcohol produced in the soy sauce, and the soy sauce will have a bad flavor due to the smell of the added alkali agent. If the pH is lower than the above range, the amount of lactic acid produced cannot be increased. The pH can be adjusted, for example, by adding carbonates such as sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate, potassium carbonate, and ammonium carbonate, and other alkaline agents such as ammonia, sodium hydroxide, and potassium hydroxide. . Further, since it is sufficient that the pH of the mash at the time of preparation is within the above range, this pH adjustment itself may be performed at any time and is not limited to the above method. Methods other than the above-mentioned methods include, for example, a method of adding an alkali agent to the raw material before puffing treatment, a method of adding an alkali agent to the puffing raw material before making koji, and the like. In addition, when adjusting the pH before making koji, the PH of the raw material before puffing or the PH of the puffing raw material before making koji should be adjusted to 6.8 to 7.4.
If you adjust it to the desired PH of the mash at the time of preparation,
can be obtained. The mash, whose pH has been adjusted by the method described above, is brewed in a conventional manner to obtain soy sauce. This soy sauce has a high lactic acid content of 1,000 to 2,000 mg%, and a sufficient amount of alcohol, so it has an extremely excellent aroma, color, and taste. Next, the effects of the present invention are shown in the table below in comparison with comparative examples.

【table】

【table】

[Table] The method of the present invention will be further explained below with reference to Examples. Example 1 100 kg of processed raw material for soy sauce was obtained by mixing 60 parts of wheat flour as a carbohydrate raw material and 40 parts of defatted soybean flour as a protein raw material, and pressurizing and heating the mixture while feeding it to an extruder with 30 parts of water, to a moisture content of 38%. After adjusting the ingredients, koji was made. A 200% salt solution (23.0% w/v) and 0.5 kg of sodium hydrogen carbonate were added to the obtained koji and mixed (PH5.6) to prepare a cold brine solution. During preparation, lactic acid bacteria (Pediococcus halophilus) are added at least ¹⁰⁵ bacteria per gram of mash.
After brewing for 5 months, light soy sauce was obtained. Example 2 40 parts of wheat flour as a carbohydrate raw material and 60 parts of defatted soybean flour as a protein raw material were mixed, and 300 kg of processed raw material for soy sauce was obtained by pressurizing and heating the mixture while feeding it to an extruder with 25 parts of water. Koji was obtained by processing in the same manner as above. 540 saline solution (23.0% w/v) and 0.6 kg of sodium carbonate were added and mixed (PH5.8) to prepare a cold brine solution. At the time of preparation, lactic acid bacteria (Pediococcus halophilus) were added at a concentration of 10 ⁵ or more per 1 g of mash, and the mixture was brewed for 6 months to obtain dark soy sauce. Example 3 500 kg of processed raw material for soy sauce obtained by mixing 50 parts of wheat flour as a carbohydrate raw material and 50 parts of defatted soybean flour as a protein raw material and pressurizing and heating the mixture while feeding it to an extruder with 30 parts of water was prepared as follows in Example 1. Koji was obtained by processing in the same manner as above. To this, 900 salt solution (23.0% w/v) and 1.8 kg of sodium hydroxide were added and mixed (PH6.2) to prepare a cold brine solution. This product was brewed for six months to obtain dark soy sauce. Example 4 Mix 85 parts of wheat flour and 15 parts as carbohydrate raw materials, and 100 parts of defatted soybean flour as protein raw materials, and add 40 parts of alkaline aqueous solution (3% sodium bicarbonate solution).
200 kg of processed raw material for soy sauce obtained by pressure and heat treatment while being fed to an extruder was treated in the same manner as in Example 1 to obtain koji. 360 on this thing
A cold salt solution (PH5.8) was added to the mixture (23.0% w/v), followed by brewing for 6 months to obtain dark soy sauce.

Claims (1)

[Claims] 1. A method for producing soy sauce, which is characterized by adjusting the pH of mash at the time of preparation to 5.6 to 6.2 when producing soy sauce using expanded raw materials.