JPS6331179B2 - - Google Patents
Info
- Publication number
- JPS6331179B2 JPS6331179B2 JP55115127A JP11512780A JPS6331179B2 JP S6331179 B2 JPS6331179 B2 JP S6331179B2 JP 55115127 A JP55115127 A JP 55115127A JP 11512780 A JP11512780 A JP 11512780A JP S6331179 B2 JPS6331179 B2 JP S6331179B2
- Authority
- JP
- Japan
- Prior art keywords
- koji
- raw material
- soy sauce
- temperature
- raw materials
- 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.)
- Expired
Links
- 239000002994 raw material Substances 0.000 claims description 60
- 235000013555 soy sauce Nutrition 0.000 claims description 27
- 150000001720 carbohydrates Chemical class 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- 102000004169 proteins and genes Human genes 0.000 claims description 14
- 108090000623 proteins and genes Proteins 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 235000010469 Glycine max Nutrition 0.000 description 14
- 244000068988 Glycine max Species 0.000 description 13
- 241000209140 Triticum Species 0.000 description 12
- 235000021307 Triticum Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 235000013312 flour Nutrition 0.000 description 10
- 239000000463 material Substances 0.000 description 10
- 102000004190 Enzymes Human genes 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 9
- 108091005804 Peptidases Proteins 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 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 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 206010042674 Swelling Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000014075 nitrogen utilization Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Description
【発明の詳細な説明】
本発明は新規な醤油の製造法、更に詳細には、
従来の仕込み方法を改良した醤油の製造法に関す
る。[Detailed Description of the Invention] The present invention provides a novel method for producing soy sauce, more specifically,
This invention relates to a method for producing soy sauce that is an improvement over the conventional preparation method.
従来、醤油を製造するには、小麦等の炭水化物
原料を炒熬割砕したものと、大豆等の蛋白質原料
を蒸煮したものとの混合物に種麹を加えて製麹を
行い、これに塩水を加えて醸造を行うという手
法、すなわち、炭水化物原料及び蛋白質原料は全
て製麹する方法がとられてきた。 Conventionally, to produce soy sauce, seed koji is added to a mixture of roasted and crushed carbohydrate raw materials such as wheat and steamed protein raw materials such as soybeans to make koji, and then salt water is added to the mixture. In addition, a method of brewing has been used, that is, a method in which all carbohydrate raw materials and protein raw materials are made into koji.
この理由は、醤油はアミノ酸食品であり、原料
中に含まれる蛋白質が完全に食塩水中に溶出し得
なければ醤油独特の風味が得られず、そのため原
料は100％麹として仕込むことが必要であるとさ
れていた。 The reason for this is that soy sauce is an amino acid food, and the unique flavor of soy sauce cannot be obtained unless the protein contained in the raw material can be completely eluted into the saline solution.Therefore, the raw material must be prepared as 100% koji. It was said that
しかしながら、この従来法によるときは、原料
の全てを麹とするため、醤油の製造量は製麹設備
の規模によつて制約され、その結果大規模な製麹
設備を必要とすると共に、醤油の増産をはかるた
めには、これに比例した製麹設備を用意しなけれ
ばならないという欠点があつた。 However, when using this conventional method, all of the raw materials are koji, so the amount of soy sauce produced is limited by the scale of the koji making equipment.As a result, large-scale koji making equipment is required, and the amount of soy sauce produced is The drawback was that in order to increase production, it was necessary to prepare koji-making equipment proportional to the increase in production.
斯る欠点を克服せんとする種々の試みがなさ
れ、小麦単独又は小麦と一部の大豆を用いて製麹
し、この麹に残部の大豆を加えて仕込み、醸造を
行う方法が報告された（特開昭50−58298号）。 Various attempts have been made to overcome these drawbacks, and a method has been reported in which koji is made using either wheat alone or wheat and some soybeans, and the remaining soybeans are added to this koji for brewing. (Japanese Patent Publication No. 50-58298).
しかし、この方法によるときは、炭水化物原料
は全て製麹に供されるものであるところ、製麹時
において炭水化物原料の20〜30％は麹菌の代謝エ
ネルギー源として消費されるため、仕込段階では
可成り減少しており、炭水化物原料の有効な利用
が妨げられる。 However, when using this method, all of the carbohydrate raw materials are used for koji making, but 20-30% of the carbohydrate raw materials are consumed as a metabolic energy source for the koji mold during koji making, so it is not possible at the preparation stage. and the effective utilization of carbohydrate raw materials is hindered.
また、麹菌ないし細菌類の生産した酵素で醤油
用原料を分解し醤油を製造する方法も研究され提
案されているが、これは多くの場合単一の抽出酵
素であることが多いため、最終的には麹を加え、
麹のもつ複合酵素系を利用しなければならないと
云う手数のかかる欠点を免れない。 In addition, methods have been researched and proposed to produce soy sauce by decomposing raw materials for soy sauce using enzymes produced by koji mold or bacteria, but in many cases this involves a single extracted enzyme, so the final Add koji to
It cannot escape the drawback that it requires the use of the complex enzyme system of koji, which is time-consuming.
斯る実状において、本発明者は醤油の増産をは
かる方法を提供せんと鋭意研究を行つた結果、製
麹用膨化原料に繊維質原料を添加混合し、この混
合物の水分含量を高水分に保持し、かつ製麹温度
を当初高温（30〜35℃）に維持し、その後ほぼ増
殖期にかけて温度を下げて低温（20〜25℃）条件
下製麹して得られる麹は、その酵素活性が極めて
高く、これに炭水化物料又は（及び）蛋白質原料
（以下掛原料と称する）を加えて仕込み、醸造を
行えば、従来の全麹によつて得られる製品と殆ど
同一のものが得られることを見い出し、本発明を
完成した。 Under such circumstances, the inventor of the present invention conducted intensive research to provide a method for increasing the production of soy sauce, and as a result, the present inventor added and mixed a fibrous raw material to the puffed raw material for making koji, and maintained the water content of this mixture at a high moisture content. The enzyme activity of the koji obtained by maintaining the koji production temperature at a high temperature (30 to 35℃) at the beginning and then lowering the temperature during the growth period to a low temperature (20 to 25℃) is high. However, if a carbohydrate material or/and protein material (hereinafter referred to as "kake material") is added to this and brewed, a product almost the same as that obtained by conventional whole koji can be obtained. Heading, the invention was completed.
すなわち、本発明は製麹用膨化原料に繊維質原
料を添加混合し、該混合物の水分含量を45〜60％
に調整して種付けを行い、当初30〜35℃次いで20
〜25℃の温度条件下製麹して得られる麹に、炭水
化物原料又は（及び）蛋白質原料を加えて、醸造
を行うことを特徴とする醤油の製造法である。 That is, the present invention adds and mixes a fibrous raw material to a puffed raw material for koji making, and reduces the water content of the mixture to 45 to 60%.
The temperature was adjusted to 30-35°C, then 20°C.
This is a soy sauce production method characterized by brewing by adding carbohydrate raw materials and/or protein raw materials to koji obtained by making koji at a temperature of ~25°C.
以下更に詳細に本発明を説明する。 The present invention will be explained in more detail below.
本発明に於て、製麹用膨化原料としては例えば
米、小麦、大麦、とうもろこし等の炭水化物原料
並びに大豆等の蛋白質原料を適宜膨化処理したも
のが挙げられる。 In the present invention, puffed raw materials for making koji include, for example, carbohydrate raw materials such as rice, wheat, barley, and corn, and protein raw materials such as soybeans, which have been appropriately puffed.
また、繊維質原料としては、例えば脱脂脱蛋白
質大豆粉（おから）、大豆種皮、麹、穀類のもみ
殻、セルロースパウダー、甘蔗粕等が挙げられ
る。 In addition, examples of the fibrous raw material include defatted and deproteinized soybean flour (okara), soybean seed coat, koji, rice husks, cellulose powder, cane lees, and the like.
本発明を実施するには、まず斯る製麹用膨化原
料に繊維質原料を添加混合するが、後者の繊維質
原料の添加量は、前者の製麹用膨化原料（乾物重
量）に対して１〜35％好ましくは５〜15％とする
のが良い結果を与える。 To carry out the present invention, a fibrous raw material is first added to and mixed with the puffed raw material for koji making, and the amount of the latter fibrous raw material added is determined relative to the former puffed raw material for koji making (dry weight). A content of 1 to 35%, preferably 5 to 15% gives good results.
次いで、得られた混合物に麹かびを種付けして
製麹するが、その際従来の製麹法に於ては製麹原
料の水分含量を40％以下に調整して行なわれてい
たが、本発明に於てはこれを45〜60％の水分含量
に調整して行なわれる。 Next, the resulting mixture is seeded with koji mold and made into koji.In the conventional koji making method, the water content of the koji making raw material is adjusted to 40% or less, but this method In the invention, this is carried out by adjusting the water content to 45 to 60%.
また、製麹時の温度は従来法に於ては一般に一
定温度に保持して行なわれていたが、本発明に於
てはこれを製麹開始初期の段階を30〜35℃の温度
条件下で、次いでその後温度を下げて20〜25℃の
温度条件下で行なわれる。当該30〜35℃の温度条
件下での製麹時間は、発芽に必要な時間すなわち
通常製麹開始後15〜25時間行うのが好ましく、ま
たその後の20〜25℃の温度条件下での製麹は20〜
95時間行うのが好ましい。 In addition, in conventional methods, the temperature during koji production was generally maintained at a constant temperature, but in the present invention, this was changed to a temperature condition of 30 to 35°C during the initial stage of koji production. Then, the temperature is lowered and the process is carried out at a temperature of 20 to 25°C. The koji production time under the temperature condition of 30 to 35°C is preferably the time necessary for germination, that is, 15 to 25 hours after the start of koji production. Koji is 20~
Preferably it is carried out for 95 hours.
斯くして得られた麹は従来に比し高い酵素力価
を保持する。 The koji thus obtained retains a higher enzyme titer than conventional ones.
而して、斯る麹に仕込み時加えられる掛原料と
しては炒熬割砕した炭水化物原料、蒸煮した蛋白
質原料、或いはまた適宜膨化処理した炭水化物原
料・蛋白質原料が挙げられる。この掛原料の炭水
化物原料と蛋白質原料は目的とする醤油の種類に
よつて、それぞれ単独或いは任意の配合比におい
て添加される。 The raw materials added to the koji during preparation include carbohydrate raw materials prepared by crushing roasted rice, protein raw materials steamed, or carbohydrate raw materials and protein raw materials subjected to appropriate swelling treatment. These carbohydrate raw materials and protein raw materials are added either singly or in an arbitrary blending ratio depending on the type of soy sauce intended.
また、麹に対する掛原料全体の添加量は、麹の
酵素力価に応じて適宜選択されるが、麹１に対し
て掛原料９以下であるのが好ましく、これ以上に
なると窒素利用率が低下し好ましくない。 Additionally, the total amount of kake materials added to the koji is appropriately selected depending on the enzyme titer of the koji, but it is preferably less than 9 parts of the kake material per 1 part of the koji; if it exceeds this amount, the nitrogen utilization rate will decrease. I don't like it.
以上の如くして麹と掛原料を混合し、これに食
塩水を加えて醗酵タンクに仕込み、常法によつて
醸造を行えば、全麹使用の場合と同様に高品質の
醤油を製造することができる。 If you mix the koji and kake raw materials as described above, add salt water to it, charge it to the fermentation tank, and brew it in the usual way, you can produce high-quality soy sauce just like when using whole koji. be able to.
叙上の如く、本発明によれば、炭水化物原料及
び蛋白質原料の一部を製麹用膨化原料として製麹
すればよいので、製麹設備をふやすことなく、醤
油の生産を増大させることができると共に、掛原
料の炭水化物原料と蛋白質原料の混合比を変える
ことによつて種々の品質の醤油を得ることができ
る。 As described above, according to the present invention, it is only necessary to make koji using part of the carbohydrate raw material and protein raw material as the puffing raw material for koji making, so it is possible to increase the production of soy sauce without increasing the number of koji making equipment. At the same time, by changing the mixing ratio of carbohydrate raw materials and protein raw materials in the kake raw materials, soy sauce of various qualities can be obtained.
次に、試験例及び実施例を挙げて本発明を更に
説明する。 Next, the present invention will be further explained by giving test examples and examples.
試験例
下記の如くして、繊維質原料を併用した場合の
水分含量及び製麹温度条件と麹の蛋白質分解酵素
力価の関係を試験した。Test Example The relationship between the water content and temperature conditions for making koji and the proteolytic enzyme titer of koji when fibrous raw materials were used together was tested as follows.
(1) 試料の製造法
脱脂大豆50部および小麦粉50部を混合し、次
いで水を添加して水分含量35.8％に調整する。
このものをエクストルーダーに供給し、加圧加
熱処理して膨化原料を得る。この膨化原料100
部（乾物重量）におから10部（乾物重量）を添
加混合する。次いで、このものに水を添加し
て、水分含量30、40、45、50、55、60、70％に
各々調整する。各々原料を製麹室に盛り込み、
積層を50cmとする。粒表面付近温度は常時30
℃、常時25℃、初期30℃および製麹開始から20
時間後に20℃に下げたものの３種とし、各々96
時間製麹を行う。このようにして得られた麹を
試料とした。(1) Sample manufacturing method: Mix 50 parts of defatted soybeans and 50 parts of wheat flour, then add water to adjust the moisture content to 35.8%.
This material is supplied to an extruder and subjected to pressure and heat treatment to obtain a puffed raw material. This puffing material 100
1 part (dry weight) and 10 parts (dry weight) of okara are added and mixed. Next, water is added to this material to adjust the moisture content to 30, 40, 45, 50, 55, 60, and 70%, respectively. Put each raw material into the koji making room,
Let the lamination be 50cm. The temperature near the grain surface is always 30
℃, 25℃ at all times, 30℃ at the initial stage and 20℃ from the start of koji making.
Three types were prepared after the temperature was lowered to 20℃, each with 96%
Perform time koji making. The koji thus obtained was used as a sample.
(2) 蛋白質分解酵素力価の測定法 アンソニー萩原変法により測定した。(2) Measuring method of protease titer Measured by Anthony Hagiwara's modified method.
(3) 結 果
第１図に示す通り、繊維質原料を併用し、水
分含量45〜60％で、かつ製麹温度を高温から低
温に変化せしめたものが、酵素活性が高く、良
い結果が得られた。(3) Results As shown in Figure 1, koji made using fibrous raw materials, with a moisture content of 45-60%, and changing the temperature of the malt from high to low had high enzyme activity and good results. Obtained.
実施例 １
脱脂加工大豆粉50部と小麦粉50部を混合し、エ
クストルーダー（Wenger社Ｘ−25）に供給しな
がら、30部の水を同時に添加（水分、31.0％）す
る。圧力30Kg／cm2、品温130℃にて30秒間、加圧
加熱処理をし、膨化放出した処理物をカツターに
て成粒し、乾操した後水分11.0％の醤油用加工原
料を得た。このもの100部に、おから５部を混合
し80部の水を散水し、水分50％まで復元し、製麹
室にて初期30℃、15時間経過後25℃、40時間経過
後20℃に温度設定を行ない72時間製麹した。その
結果、水分40％、プロテアーゼ力価（中性）
3100units／ｇ麹の極めて酵素力価の高い麹を得
た。未製麹の前記醤油用原料200Kgに、この（高
力価）麹50Kg、及び食塩水620（19.3％Ｗ／Ｖ）
を加え、醗酵タンクに仕込み、常法により６ケ月
醸造を行なつて、濃口醤油を得た。Example 1 50 parts of defatted soybean flour and 50 parts of wheat flour were mixed, and while being fed to an extruder (Wenger X-25), 30 parts of water was added at the same time (water content, 31.0%). Pressure and heat treatment was performed for 30 seconds at a pressure of 30 Kg/cm 2 and a product temperature of 130°C, and the expanded and released treated product was granulated with a cutter and dried to obtain a processed raw material for soy sauce with a moisture content of 11.0%. . Mix 100 parts of this with 5 parts of okara, sprinkle with 80 parts of water to restore the moisture to 50%, and put it in the koji making room at 30°C initially, 25°C after 15 hours, and 20°C after 40 hours. The temperature was set to 1, and koji was made for 72 hours. As a result, moisture 40%, protease titer (neutral)
Koji with an extremely high enzyme titer of 3100 units/g of koji was obtained. To 200 kg of unmade koji raw material for soy sauce, 50 kg of this (high titer) koji, and 620 kg of brine (19.3% W/V)
was added, charged into a fermentation tank, and brewed for 6 months using conventional methods to obtain dark soy sauce.
実施例 ２
脱脂加工大豆粉40部と小麦粉60部を混合し、エ
クストルーダー（Wenger社Ｘ−25）に供給しな
がら、30部の水を同時に添加する。圧力25Kg／
cm2、品温120℃にて30秒間加圧加熱処理をし、カ
ツターにて成粒後乾操することにより、醤油用加
工原料（水分11％）を得た。このもの100部にセ
ルロースパウダー５部を混合し、70部の水を散水
し水分45％まで復元、製麹室にて、初期30℃、20
時間後20℃に温度設定を行ない92時間製麹した。
その結果、水分38％、プロテアーゼ力価（中性）
2200units／ｇ麹の極めて酵素力価の高い麹を得
た。未製麹の前記醤油用加工原料100Kgに、得ら
れた高力価麹20Kg、食塩水300（19.2％Ｗ／Ｖ）
を加え、醗酵タンクに仕込み常法により５ケ月間
醸造を行ない淡口醤油を得た。Example 2 40 parts of defatted soybean flour and 60 parts of wheat flour are mixed and fed to an extruder (Wenger X-25), while 30 parts of water is added at the same time. Pressure 25Kg/
cm 2 and a material temperature of 120° C. for 30 seconds under pressure and heat, granulated with a cutter and dried to obtain a processed raw material for soy sauce (moisture 11%). Mix 100 parts of this with 5 parts of cellulose powder, sprinkle with 70 parts of water to restore the moisture content to 45%, and store in the koji making room at an initial temperature of 30℃ and 20℃.
After an hour, the temperature was set at 20°C and koji was made for 92 hours.
As a result, moisture content is 38%, protease titer (neutral)
Koji with an extremely high enzyme titer of 2200 units/g of koji was obtained. To 100 kg of unmade koji, the raw material for soy sauce processing, 20 kg of the obtained high-potency koji, and 300 kg of brine (19.2% W/V)
was added to the fermentation tank and brewed for 5 months using conventional methods to obtain light soy sauce.
実施例 ３
脱脂加工大豆50部を50メツシユ篩下程度に粉砕
し、小麦粉50部と混合しエクストルーダー（実施
例１のもの）に供給しながら28部の水を同時に添
加（水分30.5％）する。圧力35Kg／cm2、品温135
℃にて30秒間加圧加熱処理をし、膨化放出した処
理物をカツターにて成粒し、水分25％の製麹用膨
化原料を得た。このもの100部に対して小麦〓10
部を混合した後110部の水を散水し水分60％とし
製麹室に盛り込み積層を50cmとし、粒表面付近温
を初期30℃、24時間後20℃の設定にて盛り込み後
24時間に１回撹拌を行なうのみでその後は全く撹
拌をせずに72時間通風製麹した。その結果中性プ
ロテアーゼで2865units／ｇ（絶乾）、糖化型アミ
ラーゼで1242units／ｇ（絶乾）というきわめて
高力価の（醤油用）麹を多量にかつ省力化して得
ることができた。Example 3 50 parts of defatted processed soybeans are crushed to about 50 mesh size, mixed with 50 parts of wheat flour, and fed to an extruder (from Example 1), while simultaneously adding 28 parts of water (30.5% moisture). . Pressure 35Kg/cm 2 , product temperature 135
Pressure and heat treatment was performed at ℃ for 30 seconds, and the expanded and released treated product was granulated using a cutter to obtain a expanded raw material for making koji with a water content of 25%. Wheat = 10 for 100 copies of this stuff
After mixing, 110 parts of water was sprinkled to make the moisture content 60%, and the mixture was placed in a koji making room to make a layer of 50 cm.The temperature near the grain surface was set to 30℃ initially and 20℃ after 24 hours.
The koji was made through ventilation for 72 hours, stirring only once every 24 hours, and then without stirring at all. As a result, we were able to obtain a large amount of koji (for soy sauce) with an extremely high titer of 2,865 units/g (absolutely dry) for neutral protease and 1,242 units/g (absolutely dry) for saccharified amylase, and in a labor-saving manner.
この麹を60℃にて熱風乾燥し、ピンミルにて30
メツシユ下に粉砕した。乾燥粉砕された粉末乾燥
麹の水分は10％、プロテアーゼ力価（中性）は、
2800units／ｇ麹であつた。 This koji was dried with hot air at 60℃, and then
It was crushed under mesh. The moisture content of dry and crushed powdered dry koji is 10%, and the protease titer (neutral) is
2800 units/g of koji.
脱脂加工大豆粉20部と、小麦粉80部を混合し、
エクストルーダー（Wenger社Ｘ−25）に供給し
ながら、25部の水を同時に添加する。圧力35Kg／
cm2、品温135℃にて40秒間加圧加熱処理をしカツ
ターにて成粒後乾燥する。水分10.0％の醤油用加
工原料を得た。このもの180Kgに対して、前記粉
末乾燥麹20Kg、食塩水550（19.0％Ｗ／Ｖ）を
加え、醗酵タンクに仕込み常法にて４ケ月間醸造
して、白醤油様醗酵調味液を得た。 Mix 20 parts of defatted soybean flour and 80 parts of wheat flour,
While feeding the extruder (Wenger X-25), 25 parts of water are added at the same time. Pressure 35Kg/
cm 2 , pressure and heat treatment for 40 seconds at a material temperature of 135°C, granulation with a cutter, and drying. A processed raw material for soy sauce with a moisture content of 10.0% was obtained. To 180 kg of this product, 20 kg of the dried powdered koji and 550 brine (19.0% W/V) were added, and the mixture was placed in a fermentation tank and brewed in a conventional manner for 4 months to obtain a white soy sauce-like fermented seasoning liquid. .
実施例 ４
脱脂加工大豆50部を50メツシユ篩下程度に粉砕
し、小麦粉50部と混合しエクストルーダー（実施
例１のもの）に供給しながら28部の水を同時に添
加（水分30.5％）する。圧力35Kg／cm2、品温135
℃にて30秒間加圧加熱処理をし、膨化放出した処
理物をカツターにて成粒し、乾燥した後水分10〜
12％の製麹用膨化原料を得た。このもの100部に
対しておから10部を混合した後130部の水を散水
し、水分60％とし製麹室に盛り込み積層を50cmと
し初期30℃、20時間経過後20℃に温度設定し72時
間通風製麹を行い麹（水分45％）を得た。Example 4 50 parts of defatted processed soybeans were ground to about 50 mesh size, mixed with 50 parts of wheat flour, and while being fed to an extruder (from Example 1), 28 parts of water was added at the same time (moisture content: 30.5%). . Pressure 35Kg/cm 2 , product temperature 135
Pressure heat treatment at ℃ for 30 seconds, swell and release the treated product, granulate it with a cutter, dry it, and reduce the moisture content to 10~
A 12% puffed raw material for making koji was obtained. After mixing 10 parts of okara with 100 parts of this product, sprinkle 130 parts of water to make the moisture content 60%, put it in a koji making chamber, make a layer of 50 cm, and set the temperature to 30°C initially and 20°C after 20 hours. Koji was made through ventilation for 72 hours to obtain koji (moisture: 45%).
このもの10Kgと、常法により炒熬割砕した小麦
15Kg（元重量）、蒸煮脱脂大豆15Kg（元重量）に、
食塩水90（22.5％Ｗ／Ｖ）を加え、醗酵タンク
に仕込み常法により６ケ月間醸造を行い濃口醤油
を得た。 10kg of this stuff and wheat that was roasted and crushed using the usual method.
15Kg (original weight), steamed defatted soybeans 15Kg (original weight),
A salt solution of 90% (22.5% W/V) was added, and the mixture was charged into a fermentation tank and brewed in a conventional manner for 6 months to obtain dark soy sauce.
第１図は繊維質原料を併用した場合に於ける水
分含量及び製麹温度条件と麹の蛋白質分解酵素力
価の関係を示すグラフである。
FIG. 1 is a graph showing the relationship between water content, temperature conditions for making koji, and proteolytic enzyme titer of koji when fibrous raw materials are used in combination.
Claims (1)
該混合物の水分含量を45〜60％に調整して種付け
を行い、当初30〜35℃次いで20〜25℃の温度条件
下製麹して得られる麹に、炭水化物原料又は（及
び）蛋白質原料を加えて、醸造を行うことを特徴
とする醤油の製造法。 ２ 麹が、30〜35℃の温度条件下で15〜25時間、
20〜25℃の温度条件下で20〜95時間製麹して得ら
れた麹である特許請求の範囲第１項記載の醤油の
製造法。 ３ 炭水化物原料又は（及び）蛋白質原料が膨化
処理した炭水化物原料又は（及び）蛋白質原料で
ある特許請求の範囲第１項又は第２項記載の醤油
の製造法。[Claims] 1. Adding and mixing a fibrous raw material to a puffed raw material for making koji,
The moisture content of the mixture is adjusted to 45 to 60% and seeded, and carbohydrate raw materials or (and) protein raw materials are added to the koji obtained by making koji at a temperature of initially 30 to 35 °C and then 20 to 25 °C. In addition, a method for producing soy sauce that involves brewing. 2 The koji is heated at a temperature of 30 to 35 degrees Celsius for 15 to 25 hours.
The method for producing soy sauce according to claim 1, which is koji obtained by making koji for 20 to 95 hours at a temperature of 20 to 25°C. 3. The method for producing soy sauce according to claim 1 or 2, wherein the carbohydrate raw material or (and) protein raw material is a expanded carbohydrate raw material or (and) protein raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55115127A JPS5739756A (en) | 1980-08-21 | 1980-08-21 | Production of soysauce (shoyu) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55115127A JPS5739756A (en) | 1980-08-21 | 1980-08-21 | Production of soysauce (shoyu) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5739756A JPS5739756A (en) | 1982-03-05 |
| JPS6331179B2 true JPS6331179B2 (en) | 1988-06-22 |
Family
ID=14654930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55115127A Granted JPS5739756A (en) | 1980-08-21 | 1980-08-21 | Production of soysauce (shoyu) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5739756A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090258110A1 (en) * | 2005-11-17 | 2009-10-15 | Kikkoman Corporation | Seed Koji for Brewing, Koji for Brewing, Brewed Foods and Method for Producing the Same |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS494393A (en) * | 1972-05-01 | 1974-01-16 | ||
| JPS5058298A (en) * | 1973-10-01 | 1975-05-21 | ||
| JPS5221398A (en) * | 1975-08-11 | 1977-02-17 | Kikkoman Corp | Quick method for fermenting heavy soy with low salt content |
| JPS5234988A (en) * | 1975-09-09 | 1977-03-17 | Nisshin Flour Milling Co Ltd | Method of producing processed cereal flour for malting |
| JPS5251099A (en) * | 1975-10-20 | 1977-04-23 | Nisshin Flour Milling Co Ltd | Manufacture of fermented seasoning agent |
| JPS53124693A (en) * | 1977-04-06 | 1978-10-31 | Ajinomoto Co Inc | Preparation of soy malt |
| JPS5495797A (en) * | 1978-01-06 | 1979-07-28 | Nisshin Flour Milling Co Ltd | Preparation of raw material of malt |
-
1980
- 1980-08-21 JP JP55115127A patent/JPS5739756A/en active Granted
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS494393A (en) * | 1972-05-01 | 1974-01-16 | ||
| JPS5058298A (en) * | 1973-10-01 | 1975-05-21 | ||
| JPS5221398A (en) * | 1975-08-11 | 1977-02-17 | Kikkoman Corp | Quick method for fermenting heavy soy with low salt content |
| JPS5234988A (en) * | 1975-09-09 | 1977-03-17 | Nisshin Flour Milling Co Ltd | Method of producing processed cereal flour for malting |
| JPS5251099A (en) * | 1975-10-20 | 1977-04-23 | Nisshin Flour Milling Co Ltd | Manufacture of fermented seasoning agent |
| JPS53124693A (en) * | 1977-04-06 | 1978-10-31 | Ajinomoto Co Inc | Preparation of soy malt |
| JPS5495797A (en) * | 1978-01-06 | 1979-07-28 | Nisshin Flour Milling Co Ltd | Preparation of raw material of malt |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5739756A (en) | 1982-03-05 |
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