JPS6262143B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for efficiently producing low-salt soy sauce, and its purpose is to overcome the drawbacks of conventional low-salt soy sauce in terms of color, taste, and aroma, and to provide extremely high-quality low-salt soy sauce. It is in. In recent years, increased interest in health has affected food preferences, and low-salt soy sauce is becoming more popular in soy sauce. Various methods have been tried to produce low-salt soy sauce, such as concentrating and desalting soy sauce, desalting using an ion-exchange membrane, low-salt brewing by adding ethanol, and using raw soy sauce. Examples include a method of using water for preparation and diluting it with water to make a concentrated soy sauce, or a method of desalting with a special resin. However, none of these methods is necessarily satisfactory in terms of quality, manufacturing process, or manufacturing cost, and there has been a strong desire to establish an efficient method for manufacturing low-salt soy sauce. In view of these circumstances, the inventors of the present invention have investigated various methods for producing low-salt soy sauce, and have found that the quality can be improved by combining the conventionally known low-salt brewing method by adding ethanol and the low-malt brewing method. The present invention was completed by discovering that excellent low-salt soy sauce can be efficiently produced. That is, the present invention prepares soy sauce koji and denatured soybeans in a ratio of 8:2 to 2:8 (based on raw material weight) to water containing 10 to 16 W/V% salt and 1 to 5 V/V% ethanol, The following is a method for producing a low-salt soy sauce, which is characterized by fermentation and aging using a conventional method. The present invention will be specifically explained below. Soy sauce usually contains 17 to 18% salt, and even soy sauce called light salt has a salt concentration of around 15%. The present invention aims at producing soy sauce with a salt concentration of 7 to 12%, which is even lower than this, and therefore the concentration of the brine is adjusted to 10 to 16%. This salt concentration may vary slightly depending on the amount of water pumped, the moisture content of the koji, the amount of koji, etc., but if it is prepared at the above-mentioned salt water concentration, the salt concentration of the moromi will be approximately within the range of 7 to 12%. However, if soy sauce koji is added to brine with such a concentration, there is an extremely high risk of spoilage.
In particular, if the salt water concentration is less than 13%, most of it will rot. For this reason, there is an ethanol-reduced-salt brewing method in which ethanol is added to ferment and mature while preventing spoilage. In this case, the amount of ethanol added is industrially required to be 6 to 10%, but this large amount of ethanol inhibits fermentation or causes problems in terms of product quality. However, in the present invention, as will be described later, since the amount of koji used is small, there is less contamination by bacteria, and since the reduced amount of koji is replaced with soybeans, which are protein raw materials, the concentration of eluted nitrogen in the moromi is higher than before. This suppresses the growth of bacteria in moromi. Therefore, the amount of ethanol added to prevent spoilage can be greatly reduced, and the amount added is related to the salt concentration of the feed water, but 1 to 5% is sufficient. If the alcohol concentration is too high, fermentation will be inhibited as described above, the product will have a so-called alcohol odor, and the cost will increase, which is undesirable. It is preferable to add alcohol to the brine for preparation in advance, but it may also be added at the time of preparation, together with koji, or within a few days after preparation. In this way, water containing 10-16% salt and 1-5% alcohol is prepared, and soy sauce koji and denatured soybeans are added in a ratio of 8:2 to 2:8. In the present invention, the ratio of soy sauce koji to modified soybean is the weight ratio of each raw material. Soy sauce koji is obtained by the usual method, that is, by inoculating a mixture of denatured soybeans and wheat with seed koji and making koji, and denatured soybeans are obtained by making whole soybeans, defatted soybeans, etc. by the usual denaturation process, i.e. It can be obtained by steaming, heating under pressure with saturated steam or superheated steam to expand, or heating and expanding using an extruder. In general soy sauce production, all of the raw materials for soy sauce are made into koji, which is then put into salt water and fermented and aged. The so-called reduced-koji brewing method, which involves brewing without making koji, is already known. However, since the conventionally known reduced-koji brewing method requires a high concentration of salt water, the ratio of koji to unmalted raw materials is limited to about 8:2, and if the koji is reduced further than this, the product may have a soy odor, or the raw material may be used. There was a drawback that the rate decreased. However, in the present invention, because the salt concentration is low, the activity of microbial enzymes is high, and even if the proportion of unmalted raw materials is high, 20% to 80%, the raw material utilization rate is high, and soy sauce without bean odor etc. can be obtained. It will be done. Fermentation and maturation after preparation can be carried out in exactly the same way as regular soy sauce moromi. For example, after preparation, gradually warm up, and when the pH reaches around 5, add soy sauce yeast, and mix occasionally until 25 minutes. Ferment and mature for 4 to 6 months at ~30℃. By doing this, it is possible to efficiently obtain low-salt soy sauce with excellent flavor. Examples are shown below. Example 1 A mixture of skimmed defatted soybeans and roasted and cracked wheat was inoculated with commercially available soy sauce seed malt, and subjected to ventilation-making for 42 hours to obtain soy sauce malt. This soy sauce koji 780
Kg (raw raw material weight: 350 Kg of soybeans, 350 Kg of wheat) and 820 Kg of defatted soybeans that have been denatured by steaming (raw raw material weight: 700 Kg)
and salt concentration 13.0W/V%, ethanol concentration 3V/
V%, prepared in 2400 ml of water at 15°C, and heated to 30°C one month after preparation while stirring occasionally.
Add soy sauce yeast on the 40th day after preparation, and then heat to 28-30℃.
The soy sauce was fermented and aged for 6 months and then squeezed to obtain raw soy sauce. On the other hand, as a control, 780 kg of soy sauce koji obtained in the same manner as above was added to 1200 kg of water at 15°C with a salt concentration of 13.0 W/V% and an ethanol concentration of 6 V/V%. I got soy sauce. Table 1 shows the analytical values for each raw soy sauce.

[Table] These raw soy sauces were adjusted to 1.55% TN and 9.0% NaCl, and then heated at 80°C for 4 hours. A panel of 15 people evaluated the sensory evaluation using the two-point comparison method. When tested, all 15 people answered that the product of the present invention was superior. Example 2 Defatted soybeans that had been subjected to swelling and denaturation treatment after being pressurized and heated for a short time with high-pressure superheated steam and roasted cracked wheat were mixed at a raw raw material weight of 420 kg of defatted soybeans and 280 kg of wheat, and this was mixed with commercially available soy sauce starter malt. was inoculated and subjected to ventilation-making for 42 hours to obtain soy sauce koji. This soy sauce koji and 330 kg of defatted soybeans (raw raw material weight 350 kg) that had been expanded and denatured in the same manner as above were mixed with a salt concentration of 16 W/W% and an ethanol concentration of 1 V/V%.
The mixture was prepared in 1880 ml of water at 15°C, fermented and aged in the same manner as in Example 1, and then squeezed to obtain raw soy sauce. On the other hand, as a control, defatted soybeans that had been subjected to swelling and modification treatment after being heated under high-pressure saturated steam for a short period of time were mixed with roasted cracked wheat at a ratio of 630 kg of defatted soybeans and 420 kg of wheat as main raw materials, and commercially available soy sauce seed koji was added to this mixture. The soy sauce koji obtained by inoculating and making koji for 42 hours was heated to a salt concentration of 16W/V.
%, ethanol concentration 6V/V%, preparation water at 15℃
It was prepared in 1880, fermented and aged in the same manner as above, and then squeezed to obtain raw soy sauce. The analytical values of these raw soy sauces are shown in Table 2.

[Table] In addition, a panel of 15 people conducted a sensory test using a two-point comparison method on the raw soy sauce that had been adjusted to 9% salt and 1.50% TN, and had been pasteurized at 80°C for 4 hours. However, all 15 people answered that this product was excellent.

Claims (1)

[Claims] 1 Salt 10-16W/V%, ethanol 1-5V/
A method for producing low-salt soy sauce, which comprises adding soy sauce koji and denatured soybeans in a ratio of 8:2 to 2:8 (based on the weight of raw raw materials) in V% of water, followed by fermentation and maturing in a conventional manner. .