【発明の詳細な説明】[Detailed description of the invention]
本発明は醤油諸味を特定な条件で加熱処理する
ことにより、著しく清澄でしかも火入〓の発生し
難い製品醤油を効率良く得ることの出来る醤油の
製造法に関する。
従来醤油諸味を40〜80℃程度に加温冷却後、圧
搾し、成分調整を行ない濾過し製品化する方法が
知られている。
しかしながら上記方法により得られる製品は、
清澄度の点並びに火入〓（製品〓）生成防止の点
等で、到底満足出来るものではない。
そこで本発明者等は、上記欠点を解消する為、
鋭意検討した結果、醤油諸味を可及的急速に85〜
94℃に昇温し、該温度域に達温ないし50分間加熱
した後、これを可及的急速に50℃以下に急冷する
ことにより、諸味中に存在する種々のプロテアー
ゼ等の酵素がほぼ完全に破壊される為、製品貯蔵
中の火入れ２次〓の生成がほぼ完全に防止され、
著しく清澄な製品醤油が効率良く得られることを
知り、本発明を完成した。
即ち本発明は、醤油諸味を可及的急速に85〜94
℃に昇温し、この温度で達温ないし50分加熱した
後、可及的急速に50℃以下に冷却し、常法により
圧搾することを特徴とする醤油の製造法である。
先ず本発明に用いられる醤油諸味としては、醤
油醸造諸味を少なくとも１部含む醤油諸味であれ
ばその種別を問わず使用出来る。
本発明を実施するに際しては、醤油諸味を出来
るだけ急速に85〜94℃、特に好ましくは88〜93℃
の温度域に昇温する。
次いでこの温度範囲内で一定温度であるいは順
次高めるか、もしくは順次下げた温度で達温ない
し50分間、特に好ましくは達温ないし30分間保持
した後、可及的急速に50℃以下、望ましくは40℃
以下に冷却する。
この際、可及的急速に85〜94℃に諸味を昇温さ
せる手段としては、例えばかき取り式熱交換器、
二重管式熱交換器あるいはタンクの外壁に加熱蒸
気もしくは熱水を流す等の人為的操作により強制
的に加熱することを意味し、又可及的急速に50℃
以下に冷却する手段としては、例えばプレート式
熱交換器、二重管式熱交換器あるいはタンクの外
壁に強制的に冷却水を流す等の人為的操作により
強制的に冷却することを夫々意味し、これらの所
要時間は諸味温度、諸味容量等により多少異なる
が0.5時間以内に行なうのが望ましい。
上記可及的急速に加熱及び冷却する操作は、２
次〓の生成防止並びに過度な着色を抑え、製品の
品質劣下を防止する上で、本発明に於いては不可
欠な要件である。
前記加熱温度に対応して時間は、醸造諸味に含
まれるプロテアーゼの種類と量、火入〓母体蛋白
質量、醤油諸味中の窒素、食塩量、諸味PH等によ
り多少影響されるが、例えば加熱温度が85℃で30
分〜50分、88℃で10分〜30分、90℃で５分〜20
分、94℃で達温〜５分等が好適な例として挙げら
れる。
上記範囲外で、醤油諸味を加熱及び冷却処理し
た場合には、２次〓生成の防止された清澄な醤油
は得られず、又諸味圧搾効率の改善も達成されな
い。
そして前記諸味を可及的急速に加熱及び冷却す
る操作は、開放状態で行なつても良いが、該操作
を密閉状態で行なえば、酸化増色が抑えられ、又
エチルアルコール等の揮発性芳香成分の飛散が防
止されるので有利である。
次に前記冷却後の醤油諸味を常法により圧搾す
ることにより、醤油粕と同時に火入〓母体物質を
除去する。
次いで得られた生揚醤油を60〜130℃、望まし
くは90〜115℃で達温ないし60分、望ましくは達
温ないし30分間火入加熱し、これを〓引すること
なく冷却後規格調整を行なうか、もしくは前記火
入加熱後清澄濾過し、次いで規格調整を行なつて
著しく清澄で香味良好な製品醤油を得る。
なお前記生揚醤油を95℃以上の温度で加熱処理
した場合には、芽胞子細菌のほとんどもしくは全
く存在しない高品質な製品が得られる。
そして又、本発明に於いては上記生揚醤油を、
火入加熱及び清澄濾過処理を全く省略し、規格調
整のみを行なつてそのまゝ製品とすることも出
来、この場合には火入度の比較的低い淡色な醤油
が得られる。
上記した如く、本発明によれば著しく清澄で、
火入〓の生成し難い香味、色調共に良好な醤油を
短期間に効率良く得ることが出来、本発明は産業
上極めて有意義である。
以下実施例を挙げ、本発明を具体的に示す。
実施例 １
濃口醤油醸造諸味（TN；1.73％、NaCl；16.9
％、Alc；2.8％、PH；4.8）5.0KLを、かき取り式
熱交換器（岩井機械工業株式会社製）を用いて急
速に密閉条件下で88℃に昇温し、この温度で20分
間保持した後、該加熱諸味を二重管式熱交換器で
急速に30℃に冷却し、次いで常法により諸味圧搾
し生揚醤油4.8KLを得た。
上記生揚醤油を105℃で30秒間加熱した後、常
法により濾過助剤として珪藻土を加えて清澄濾過
し、香味、色沢共に良好な製品醤油（濁度；
1.0p.p.m.）を得た。
また本製品は45℃で10日間加温する虐待試験に
よる２次〓生成試験にも合格した。
なお濁度は、得られた製品をUT−11型濁度計
（コロナ電気株式会社製）で測定した値である。
実施例 ２
濃口醤油醸造諸味（TN；1.70％、NaCl；
16.8Alc；2.8％、PH；4.9）4.0KLを、かき取り式
熱交換器（岩井機械工業株式会社製）を用いて急
速に93℃に昇温し、この温度で２分間保持した
後、該加熱諸味を二重管式熱交換器で急速に35℃
に冷却し、次いで常法により諸味圧搾し、生揚醤
油3.9KLを得た。
上記生揚醤油を115℃で１秒間加熱し、冷却後
食塩等の規格調整を行なつて香味、色沢共に良好
な製品醤油（濁度；0.5p.p.m.）を得た。
また本製品は45℃で10日間加温する虐待試験に
よる２次〓生成試験にも合格した。
実施例 ３
濃口醤油醸造諸味（TN；1.73％、NaCl；16.9
％、Alc；2.8％、PH；4.8％）10Klを、かき取り
熱交換器（岩井機械工業株式会社製）を用いて急
速に密閉条件下で、第１表に示す如く75〜100℃
に昇温し、この温度域で１〜120分間保持した後、
各試験区の加熱諸味を二重管式熱交換器で急速に
30℃まで冷却し、次いで常法により諸味圧搾し生
揚醤油を夫々得た。
上記生揚醤油を105℃で30秒間加熱した後、常
法により濾過助剤として珪藻土を加えて清澄濾過
し、製品醤油を得た。
得られた各試験区の醤油について、２次〓生成
の有無、色度の増色率及び〓味評価は、熟練した
パネル20名により、香・味・色について５点満点
法(注)で行なつた。
(注) ５点…極めて良好
４点…良好
３点…普通
２点…劣る
１点…著しく劣る
なお、色沢安定性については、各試料250mlを
500ml容三角フラスコに夫々入れて密栓し、これ
らを30℃の恒温室に保存した。
又、色度は初発、保存後の試料共、その20倍希
釈液を500nｍの波長で測定したものである。
The present invention relates to a method for producing soy sauce that is capable of efficiently producing a product soy sauce that is extremely clear and less prone to burning by heat-treating soy sauce moromi under specific conditions. Conventionally, a method is known in which soy sauce moromi is heated and cooled to about 40 to 80°C, then squeezed, the ingredients adjusted, and filtered to produce a product. However, the product obtained by the above method is
It is not completely satisfactory in terms of clarity and prevention of burning (product) formation. Therefore, the inventors of the present invention, in order to eliminate the above-mentioned drawbacks,
As a result of careful consideration, we found that soy sauce moromi was reduced from 85 to 85% as quickly as possible.
By raising the temperature to 94℃, heating it for 50 minutes until reaching this temperature range, and then rapidly cooling it to below 50℃, the enzymes such as various proteases present in moromi are almost completely removed. As the product is destroyed, the generation of secondary burnout during product storage is almost completely prevented.
The present invention was completed based on the knowledge that extremely clear product soy sauce can be obtained efficiently. That is, the present invention aims at reducing soy sauce moromi from 85 to 94% as quickly as possible.
This method of producing soy sauce is characterized by raising the temperature to ℃, heating it at this temperature for 50 minutes, cooling it as quickly as possible to 50℃ or less, and squeezing it by a conventional method. First, as the soy sauce moromi used in the present invention, any type of soy sauce moromi can be used as long as it contains at least one part of soy sauce brewed moromi. When carrying out the present invention, the soy sauce moromi is heated as quickly as possible to 85-94°C, particularly preferably 88-93°C.
Raise the temperature to the temperature range of . Next, within this temperature range, the temperature is maintained at a constant temperature or gradually increased or decreased for 50 minutes, particularly preferably for 30 minutes after reaching temperature, and then heated as rapidly as possible to 50°C or less, preferably 40°C. ℃
Cool below. At this time, as a means to raise the temperature of the moromi to 85 to 94 degrees Celsius as rapidly as possible, for example, a scraping type heat exchanger,
It means forced heating by artificial operation such as flowing heated steam or hot water through a double pipe heat exchanger or the outer wall of a tank, and it also means heating to 50℃ as rapidly as possible.
The means of cooling below refers to forcible cooling by, for example, a plate heat exchanger, a double pipe heat exchanger, or artificial operation such as forcing cooling water to flow through the outer wall of a tank. The time required for these steps varies depending on the moromi temperature, moromi volume, etc., but it is desirable to carry out the process within 0.5 hours. The above-mentioned operation of heating and cooling as rapidly as possible is performed in 2
This is an essential requirement in the present invention in order to prevent the formation of the following, excessive coloring, and deterioration of product quality. The time corresponding to the heating temperature is influenced to some extent by the type and amount of protease contained in the brewed moromi, the amount of parent protein in the pasteurization, nitrogen in the soy sauce moromi, the amount of salt, the pH of the moromi, etc., but for example, the heating temperature is 30 at 85℃
minutes to 50 minutes, 10 minutes to 30 minutes at 88℃, 5 minutes to 20 minutes at 90℃
Preferred examples include a temperature range of 94° C. for 5 minutes. If soy sauce moromi is heated and cooled outside the above range, a clear soy sauce in which secondary grain formation is prevented will not be obtained, nor will improvement in moromi compression efficiency be achieved. The operation of heating and cooling the moromi as quickly as possible may be performed in an open state, but if the operation is performed in a closed state, oxidative discoloration can be suppressed, and volatile aromas such as ethyl alcohol can be removed. This is advantageous because scattering of components is prevented. Next, the cooled soy sauce moromi is squeezed by a conventional method to remove the firing matrix substance at the same time as the soy sauce lees. Next, the raw fried soy sauce obtained is heated at 60 to 130°C, preferably 90 to 115°C, for 60 minutes until reaching temperature, preferably for 30 minutes until reaching temperature, and after cooling without reducing, the specifications are adjusted. Alternatively, after the above-mentioned firing and heating, the soy sauce is clarified and filtered, and then specifications are adjusted to obtain a product soy sauce that is extremely clear and has a good flavor. Note that when the raw fried soy sauce is heat-treated at a temperature of 95° C. or higher, a high-quality product containing little or no spore bacteria can be obtained. In addition, in the present invention, the above-mentioned raw fried soy sauce is
It is also possible to completely omit the heating and clarification filtration processes and simply adjust the specifications to produce the product as is. In this case, a light-colored soy sauce with a relatively low degree of burning can be obtained. As mentioned above, according to the present invention, extremely clear
The present invention is industrially extremely meaningful, since it is possible to efficiently obtain soy sauce with good flavor and color in a short period of time, which is difficult to produce. The present invention will be specifically illustrated with reference to Examples below. Example 1 Koikuchi soy sauce brewed moromi (TN; 1.73%, NaCl; 16.9
%, Alc; 2.8%, PH; 4.8) 5.0KL was rapidly heated to 88°C under sealed conditions using a scraped heat exchanger (manufactured by Iwai Machine Industry Co., Ltd.), and kept at this temperature for 20 minutes. After holding, the heated moromi was rapidly cooled to 30° C. using a double-tube heat exchanger, and then the moromi was pressed by a conventional method to obtain 4.8 KL of raw fried soy sauce. After heating the raw fried soy sauce at 105℃ for 30 seconds, diatomaceous earth is added as a filter aid and clarified and filtered using a conventional method, resulting in a product soy sauce with good flavor and color (turbidity;
1.0ppm). This product also passed the secondary heat generation test by heating at 45℃ for 10 days. The turbidity is a value measured using a UT-11 turbidimeter (manufactured by Corona Electric Co., Ltd.) of the obtained product. Example 2 Dark soy sauce brewed moromi (TN; 1.70%, NaCl;
16.8Alc; 2.8%, PH; 4.9) 4.0KL was rapidly heated to 93℃ using a scraped heat exchanger (manufactured by Iwai Kikai Kogyo Co., Ltd.), held at this temperature for 2 minutes, and then Heated moromi is rapidly heated to 35℃ using a double-tube heat exchanger.
The mixture was cooled to 100 mL, and then the moromi was pressed using a conventional method to obtain 3.9 KL of raw fried soy sauce. The raw fried soy sauce was heated at 115° C. for 1 second, and after cooling, the salt and other specifications were adjusted to obtain a product soy sauce (turbidity: 0.5 ppm) with good flavor and color. This product also passed the secondary heat generation test by heating at 45℃ for 10 days. Example 3 Koikuchi soy sauce brewed moromi (TN; 1.73%, NaCl; 16.9
%, Alc; 2.8%, PH; 4.8%) was rapidly heated to 75 to 100°C under sealed conditions using a scraped heat exchanger (manufactured by Iwai Kikai Kogyo Co., Ltd.) as shown in Table 1.
After raising the temperature to 1 and holding it in this temperature range for 1 to 120 minutes,
Rapidly heat the moromi in each test area using a double-tube heat exchanger.
The mixture was cooled to 30°C and then pressed with moromi in a conventional manner to obtain raw soy sauce. The raw fried soy sauce was heated at 105° C. for 30 seconds, and diatomaceous earth was added as a filter aid and clarified and filtered using a conventional method to obtain a product soy sauce. The soy sauce of each test group was evaluated by 20 experienced panelists for the presence or absence of secondary color formation, chromaticity increase rate, and taste evaluation using a 5-point scale (Note) for aroma, taste, and color. I did it. (Note) 5 points...Very good 4 points...Good 3 points...Average 2 points...Poor 1 point...Significantly poor For color stability, 250 ml of each sample was tested.
Each was placed in a 500 ml Erlenmeyer flask, sealed tightly, and stored in a constant temperature room at 30°C. Moreover, the chromaticity was measured at a wavelength of 500 nm for both the initial sample and the sample after storage, and a 20-fold dilution of the sample.
【表】
第１表の結果より明らかな如く、本発明の諸味
加熱条件で処理して得られる製品は、２次〓生
成、保存中の色沢安定性、〓味評価の何れに於い
ても、対照に比し著しく優れたものである。[Table] As is clear from the results in Table 1, the products obtained by processing the moromi heating conditions of the present invention show no improvement in secondary product formation, color stability during storage, and taste evaluation. , significantly superior to the control.