JPS63198952A - Preparation of soy with red malt - Google Patents
Preparation of soy with red maltInfo
- Publication number
- JPS63198952A JPS63198952A JP62031271A JP3127187A JPS63198952A JP S63198952 A JPS63198952 A JP S63198952A JP 62031271 A JP62031271 A JP 62031271A JP 3127187 A JP3127187 A JP 3127187A JP S63198952 A JPS63198952 A JP S63198952A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- red
- koji
- malt
- soy
- 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.)
- Pending
Links
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 17
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 241000233866 Fungi Species 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 7
- 241000228212 Aspergillus Species 0.000 abstract description 5
- 235000010469 Glycine max Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 229940026314 red yeast rice Drugs 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は紅麹を使用した醤油の新しい製造方法に関する
。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a new method for producing soy sauce using red yeast rice.
（発明の目的）
本発明はアスペルギルス属に属する糸状菌で製麹した仇
麹とモナスカス属に属する糸状菌で製麹した紅麹を併用
して独特な風味を有し味も香りも高い紅ｆｓ醤油の新し
い製造方法を提供する事を目的とする。(Object of the Invention) The present invention uses a combination of koji made with a filamentous fungus belonging to the genus Aspergillus and red koji made with a filamentous fungus belonging to the genus Monascus to produce beni fs which has a unique flavor and is high in taste and aroma. The purpose is to provide a new method for producing soy sauce.
（従来の技術）
従来からモナスカス菌で製麹し、独特な風味が有り、旨
味香りを有する紅Ｓ醤油は醸造されていた。(Prior Art) Beni S soy sauce, which has a unique flavor and umami aroma, has been brewed by making koji using Monascus bacteria.
しかしながら、醤油を醸造するのに使用される麹は原料
として蛋白質含量の多い大豆、小麦等を使用するために
雑菌に汚染されやすく、特に繁殖力が弱く製麹期間が長
いモナスカス属糸状菌での製麹は仲々難しかった。その
ためモナスカス属の糸状菌を用いた製麹には特別な処理
を施した原料例えばＰＨを調整した原料等を使用（特公
昭８０−４７０６号）しているが、仲々手間がかかり煩
わしいものであった。However, since the koji used to brew soy sauce uses high-protein ingredients such as soybeans and wheat as raw materials, it is easily contaminated by bacteria, especially Monascus filamentous fungi, which have low fertility and require a long koji-making period. Making koji was quite difficult. For this reason, specially treated raw materials such as pH-adjusted raw materials are used to make koji using filamentous fungi of the genus Monascus (Special Publication No. 4706/1980), but these are time-consuming and troublesome. Ta.
（発明が解決しようとする問題点）
通常使用されている醤油を醸造するのに用いられる黄麹
も原料としては蛋白質含量の高い大豆、小麦等を使用す
るので当然雑菌に汚染されやすいが、繁殖力の強いアス
ペルギルスオリーゼ又はアスペルギルスソーエを用いる
ために製麹し醤油を醸造できるのである。(Problem to be solved by the invention) Yellow koji, which is commonly used to brew soy sauce, uses soybeans, wheat, etc., which have a high protein content, so it is naturally susceptible to contamination with various bacteria, but it is prone to breeding. Because of the strong Aspergillus oryzae or Aspergillus soae, it is possible to make koji and brew soy sauce.
本発明はこの点に着目し、紅麹を特別な清浄製麹方法（
例えば実願昭Ｅ１０−３３９１８号、実願昭［１０−３
３９１７号）を用いてｔｉＡ麹しモナスカス属の菌で製
麹した醤油用紅麹と通常の方法で７スペルギルスオリー
ゼ又はアスペルギルスソーエ菌で製麹した醤油用黄麹を
併用して醸造することで独特の風味と味も香りも高い紅
ｆｓ醤油を製造する方法を鋭、α研究し本発明に到達し
たのである。The present invention focuses on this point, and uses a special clean koji production method (
For example, Jitsugan Sho E10-33918, Jitsugan Sho [10-3
3917) using tiA koji and a soy sauce-grade red koji made with a Monascus fungus, and a soy sauce-grade yellow koji made with a 7-spergillus oryse or Aspergillus soae bacterium in the usual manner. The present invention was achieved through intensive research into a method for producing beni fs soy sauce with a unique flavor and high taste and aroma.
（問題点を解決するための手段）
本発明の紅麹を使用して醸造した独特な風味を有す味も
香りも高い紅Ｓｅｔ油を製造する新規な方法は理由は明
白でないが、醤油を醸造する麹量の内５〜５０％好まし
くは１０〜２５％をモナスカス属の菌で製麹した紅麹を
用いることを特徴とする紅麹醤油の新規な製造法である
。(Means for Solving the Problems) Although the reason is not clear, there is a novel method for producing Beni Set oil with a unique flavor and a high taste and aroma, which is brewed using the red yeast rice of the present invention. This is a novel method for producing red malt soy sauce characterized in that 5 to 50%, preferably 10 to 25% of the amount of malt to be brewed is made using red malt made with Monascus bacteria.
紅麹の量が５％未満では紅＃Ｉ醤油独特の風味特徴が出
ない、また紅麹の量が５０％以上では紅麹の酵素特性か
ら醸造期間が長くなり、経済的な問題が生じる。また独
特の風味というより、癖が生じ高級醤油としての品質が
ない。If the amount of red yeast rice is less than 5%, the unique flavor characteristics of red #I soy sauce will not be produced, and if the amount of red yeast rice is more than 50%, the enzymatic properties of red yeast rice will lengthen the brewing period, causing economic problems. Also, rather than having a unique flavor, it has a peculiar taste and lacks the quality of a high-quality soy sauce.
以下本発明の効果を例で説明する。The effects of the present invention will be explained below using examples.
（実施例）
１、麹原料：脱脂大豆及び脱脂大豆と同量の常法による
焙焼割砕小麦。(Example) 1. Koji raw material: defatted soybeans and the same amount of roasted and crushed wheat as the defatted soybeans.
２、製麹方法：前記原料を通常の水分調整・攪拌を行な
い１２１℃６０分蒸煮滅菌し、アスペルギルスオリーゼ
ＩＦ０４０７９株及びモナスカス・ピロウサスＩＦ０４
５２０株で植菌して、前者は通常の製麹法で後者は実願
昭８０−３３９１７の製麹装置を用い、実願昭６０−３
３９１８号の製麹室で製麹を行ない醤油用黄＠ ２００
Ｋｇ醤油用紅麹５０Ｋｇを得た。2. Koji making method: The above raw materials were sterilized by steaming at 121°C for 60 minutes after normal moisture adjustment and stirring, and Aspergillus oryzae strain IF04079 and Monascus pilousus IF04 were prepared.
520 strains were inoculated, the former using the normal koji making method, and the latter using the koji making equipment made in 1980-33917.
Koji is made in the koji making room No. 3918 to produce yellow for soy sauce @ 200
50 kg of red malt for soy sauce was obtained.
３、醸造： １７．５％の食塩水３００１を用い仕込み
通常の醸造管理で８ケ月後絞り、その他の工程を経て紅
Ｍ醤油３８０１を得た。3. Brewing: Using 17.5% saline solution 3001, it was prepared and squeezed after 8 months under normal brewing management, and through other steps, Beni M soy sauce 3801 was obtained.
４、絞り時紅ｆｓ醤油の品質（ＪＡＳ規格分析法で測定
）
色度 ７
トータル窒素 １．８８％
エキス分 ２１．７２％
アルコール ２．５％
塩分 １８．０８％
５、味覚試験
３０人で市販ＪＡＳ＃選醤油と味覚比較試験を実施した
結果は次の通りである。4. Quality of red fs soy sauce when squeezed (measured using JAS standard analysis method) Color: 7 Total nitrogen: 1.88% Extract content: 21.72% Alcohol: 2.5% Salt: 18.08% 5. Taste test: Commercially available with 30 people The results of a taste comparison test with JAS# selected soy sauce are as follows.
市販ＪＡＳ特選醤油に比し断熱美味しい ４名ｌ／
美味しい ２４名
／／ 変らない ２名
ｌ／ まずい ０名
計 ３０名
この結果から、本発明で製造した醤油は市販のＪＡＳ特
選醤油より優れた風味を有している。Insulated and delicious compared to commercially available JAS special soy sauce 4 people/l/
Delicious: 24 people // No change: 2 people / Unpalatable: 0 people Total: 30 people From these results, the soy sauce produced by the present invention has a flavor superior to that of the commercially available JAS special selection soy sauce.
（発明の効果）
本発明は、これまでの紅麹だけで製造した紅麹醤油では
なく、通常使用されているアスペルギルス属の糸状菌で
作った醤油麹と一定の割合で紅麹を併用することによっ
て、風味の高い紅麹醤油を作る新規な製造方法である。(Effects of the Invention) The present invention uses red malt soy sauce in combination with commonly used soy sauce malt made from Aspergillus filamentous fungi and red malt at a certain ratio, instead of the conventional red malt soy sauce produced using only red malt. This is a new manufacturing method for making red malt soy sauce with a high flavor.
Claims (1)
をモナスカス属の糸状菌で製麹した紅麹を使用すること
を特徴とする紅麹醤油の製造方法。When brewing red koji soy sauce, 5 to 50% of the koji for soy sauce is used.
A method for producing red malt soy sauce characterized by using red malt produced by molding with a filamentous fungus of the genus Monascus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62031271A JPS63198952A (en) | 1987-02-14 | 1987-02-14 | Preparation of soy with red malt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62031271A JPS63198952A (en) | 1987-02-14 | 1987-02-14 | Preparation of soy with red malt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63198952A true JPS63198952A (en) | 1988-08-17 |
Family
ID=12326670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62031271A Pending JPS63198952A (en) | 1987-02-14 | 1987-02-14 | Preparation of soy with red malt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63198952A (en) |
-
1987
- 1987-02-14 JP JP62031271A patent/JPS63198952A/en active Pending
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