JPS63313560A - Production of soy sauce for food processing - Google Patents

Abstract

PURPOSE:To obtain the titled soy sauce in light color, slightly causing coloring by heating, having a weak smell and excellent drying properties, by adding a heated solution of salt to KOJI of soy sauce to prepare unrefined soy sauce, further mixing the unrefined soy sauce with yeast of soy sauce and maintaining the unrefined soy sauce in the state for fixed days. CONSTITUTION:A protein raw material and a carbohydrate raw material are denatured, a seed KOJI mold is inoculated into the denatured material and cultivated to give soy sauce KOJI. Then a heated solution of salt is added to the soy sauce KOJI to prepare unrefined soy sauce having 37-43 deg.C temperature and 8-12% salt concentration. Further simultaneously or after addition of the solution of salt, the soy sauce KOJI is mixed with >=10<5> based on 1g unrefined soy sauce of soy sauce yeast such as Saccharomyces rouxii. Then the prepared unrefined soy sauce is kept at 37-43 deg.C for 5-20 days to give the aimed soy sauce.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a soy sauce for food processing that is light in color, color-increased by heating, has little aroma, and has good drying properties.

Soy sauce not only adds fragrance, flavor, and richness to foods, but also has the effect of eliminating odors from food ingredients, so it is widely used in the processing and cooking of various foods, but in recent years, it has become more popular.
For the purpose of preserving the natural color of food ingredients such as fish and vegetables, and also for the needs of cooking, soy sauce with a particularly light color has come to be preferred.

On the other hand, soy sauce is related to light-colored soy sauce and dark soy sauce. ), if this is significant, the value of the product will decrease.

Furthermore, depending on the processed food, some people do not want a soy sauce-like or soy sauce-derived aroma, but many conventional soy sauces have strong aromas, which may impose restrictions on their use.

Furthermore, with the improvement and diversification of dietary habits in recent years,
Demand for powdered Chinese soups, consommé soups, powdered soups, powdered seasonings, etc. is growing, and the consumption of powdered soy sauce, which is the pace for these foods, is increasing, but regular soy sauce has highly hygroscopic ingredients. It is difficult to dry and powder it because of the large amount of it, and to powder it, large amounts of excipients such as dextrin are added.
Moreover, they are forced to be heated at high temperatures.

Therefore, when the finished product is redissolved in water to make soy sauce, it not only becomes thicker in color but also has a burnt smell.
The taste is inferior, and because of its strong hygroscopicity and deliquescent properties, it tends to become sticky, making it difficult to mix uniformly with other powder ingredients, making it unsuitable for the processing of powdered foods mentioned above. have

Therefore, in view of the current situation, the inventors of the present invention have developed a product that is light in color, increases color by heating, has little fragrance, has good drying properties, and can be used for multipurpose purposes without causing the above-mentioned inconveniences when processing or cooking various foods. As a result of various studies in order to obtain a possible soy sauce for food processing, the present invention was finally completed.

That is, in the present invention, (1) soy sauce koji is charged with heated brine to prepare soy sauce moromi with a product temperature of 37 to 43°C and a salt concentration of 8 to 12%, and at the same time or immediately after this preparation, the soy sauce moromi is This is a method for producing soy sauce for food processing, which is characterized by mixing soy sauce yeast in an amount of 105 or more and maintaining it at the same temperature for 5 to 20 days. Prepare the raw materials and heated salt water and bring the product temperature to 37-4311.
C1 Prepare soy sauce moromi with a salt concentration of 8 to 12%, mix soy sauce yeast at the same time or immediately after this preparation so that the soy sauce moromi is 105 or more per 11 soy sauce moromi, and hold at the product temperature for 5 to 20 days. This is a method for producing soy sauce for food processing, which is characterized by:

According to the above-mentioned invention (■), it is light in color, increases in color by heating, and has little fragrance.
The lactic acid content in the soy sauce ingredients is very low at 0.1% or less.
A soy sauce with good drying properties can be obtained, and according to the present invention, the soy sauce has less luster, color increase by heating, and aroma, and the content of not only lactic acid but also sugar and glycerin in the soy sauce ingredients is very low. A soy sauce with extremely good drying properties can be obtained.

The present invention will be explained in detail below.

Examples of the soy sauce koji used in the present invention include soy sauce koji obtained by denaturing protein raw materials and carbohydrate raw materials, and inoculating and culturing seed koji mold thereto.

Protein raw materials used here include soybeans, defatted soybeans (defatted processed soybeans), dehulled soybeans, soybean protein meal, wheat gluten, corn gluten, etc., and carbohydrate raw materials include wheat, barley, rice, corn, etc. Next, the denatured protein raw material added when preparing the soy sauce moromi of the present invention is a protein raw material such as soybean, defatted soybean, etc., which is subjected to the usual denaturation treatment, that is, steamed or heated under pressure with saturated steam or superheated steam. Examples include those obtained by swelling, or by kneading under heat and pressure using an extruder and swelling.

The amount added is 0.1 to 1.5 times the weight of the protein raw material (undenatured raw material) used for soy sauce koji, especially 0.2 to 1.
．． Twice as much is preferred. If the amount added exceeds 1.5 times and the proportion of unmade koji raw materials increases, the product may have a soy odor,
The raw material utilization rate may decrease.

As described above, when a denatured protein raw material is added, not only is the color shine, heat color increase, and aroma reduced compared to the case where the denatured protein raw material is not added, but also the drying property is significantly improved.

Next, the effects of individual components of soy sauce on the drying properties of soy sauce will be explained using experimental examples.

Experimental Example Commercially available dark soy sauce (salt 16.9%, total nitrogen 1.5%) was used alone, and 1 to 10% (W/V) of each of the additives listed in Table 1 below were added to this soy sauce, and the mixture was heated at 80° After heating and dissolving in C, using a Mauser-Meisser type spray dryer (manufactured by Nido Atomizer Co., Ltd.), the temperature was 135 to 140, the temperature of C1 was 83 to 86 degrees Celsius, the flow rate was 8.2 rat/min, The powder was pulverized under the conditions of an atomizer rotation speed of 30,000 r, p, m, and the drying property, that is, the recovery rate of soy sauce was investigated using the following calculation formula, and the results shown in Table 1 were obtained.

Recovery rate of powdered soy sauce = -X100 However, R is the total amount of powder directly discharged to the cyclone collector of the drying device and dry powder remaining in the drying tower. S is the solid weight of the raw material calculated from the water content determined by the Karl Fischer method.

Table 1 (Ingredient concentration and drying properties of soy sauce) From the results in Table 1, it can be seen that the drying properties of the soy sauce components such as starch, amino acids, isolated soybean protein thawed product, and salt improve as the concentration increases. On the other hand, it can be seen that glucose, lactic acid, and glycerin have poor drying properties.

The present inventors have found that when a denatured protein raw material is added, a soy sauce with very low glucose, lactic acid and glycerin content can be obtained, and therefore a soy sauce with very good drying properties can be obtained.

Next, as for the heated saline solution used in the present invention, the temperature of the stocks immediately after preparation is 37 to 43 °C, and the salt concentration is 8 to 12 °C.
It is necessary to set the temperature, salt concentration, and amount of water to be within the range of If the temperature is less than 37°C, lactic acid bacteria and other miscellaneous bacteria will begin to actively reproduce, which is undesirable.On the other hand, if the temperature is higher than 43°C, the growth of yeast and fermentation will be inhibited, which is undesirable. If the salt concentration is less than 8%, there is a very high risk of spoilage, and if it exceeds 12%, the fermentation period will be prolonged, which is not preferable.

Next, examples of the soy sauce yeast used in the present invention include salt-tolerant soy sauce yeast separated from ordinary soy sauce moromi, such as Satucharomyces rukisi.

In addition, the amount added is 1 for every 11 soy sauce moromi immediately after preparation.
It is important to set the number to 0.05 or more; if it is less than this, there is an extremely high risk of spoilage resulting in poor fermentation.

In addition, it is necessary to add it at the same time as the preparation (i.e., when preparing soy sauce moromi) or immediately after preparation (i.e., within a few hours after the completion of preparation).If it is added one day after preparation, it is necessary to Because moromi has a low salt concentration and is kept at a temperature suitable for the growth of spoilage bacteria, there is a risk of it quickly spoiling, and most importantly, the resulting soy sauce has poor drying properties. Therefore, the object of the present invention cannot be achieved.

Next, the strains prepared by the above method were 37 to 43
℃, especially 39 to 41℃ for 5 to 20 days. This is also important in the present invention; if the temperature is lower than 37°C, there is an extremely high risk that the soy sauce moromi will spoil due to lactic acid bacteria and other bacteria mixed in from soy sauce koji and breweries; on the other hand, if the temperature exceeds 43°C, yeast (1°) If the holding period is less than 5 days, the alcoholic fermentation will not be sufficient and the elution of the components will be insufficient.On the other hand, if the holding period exceeds 20 days, the sap of each strain will gradually become This is undesirable because it causes browning and increases the color of the product soy sauce upon heating.It goes without saying that stirring should be done from time to time during the holding period.

The soy sauce moromi thus obtained is compressed and filtered by a conventional method, either as it is or after supplementation, and then either as it is or after being ignited, it is subjected to straining or the like to obtain the soy sauce of the present invention.

As is clear from the above explanation, soy sauce produced using traditional methods is an excellent seasoning with a good aroma and taste under normal cooking conditions. However, in the past, the heating conditions were at most 100°C, but today, for the purpose of long-term storage of cooked products, they are sometimes heat sterilized at 110 to 120°C or powdered (dried) at high temperatures. Soy sauce produced using traditional methods does not take such harsh processing conditions into consideration, so the color of the finished product may increase and become black, making it less palatable or causing the product to lose its flavor. There is a risk that the good aroma of soy sauce may be lost. However, according to the present invention, it is possible to obtain a soy sauce for food processing that does not have the above-mentioned disadvantages and has new characteristics as shown below.

■The heating color increase (intensification of color) is extremely slow compared to ordinary soy sauce, and when soy sauce is heated as it is (1001°C), it is 0.5 to 0.8 times that of ordinary dark soy sauce. In many dishes, soy sauce is heated in a diluted state, so this difference is further magnified.

■The chromaticity is close to light soy sauce, NL24-28.

■The total nitrogen content is the same as that of koikuchi soy sauce (honjozo JAS special grade), and the flavor remains the same.

■The aroma is lighter than that of koikuchi soy sauce, and it does not have the strong aroma characteristic of koikuchi soy sauce.

■The initial color is light, and the color increases little with heating, so the color of the cooked product is light.

■Since there are few hygroscopic components, it is easy to dry and powder.

■As the color is stable against heating, light-colored powdered soy sauce can be obtained. In addition, the obtained powdered soy sauce has less stickiness and boot-king, which improves workability.

■It is stable against heating, so it is suitable for canned food, retort food, and other cooked foods that are processed at high temperatures for long periods of time. Even when boiled for a long time, such as in tsukudani, the color tone of the finished product is good.

■When prepared dishes are boiled, they are light in color, so the color of the ingredients is not impaired and the color is bright. ■The present invention makes it possible to obtain soy sauce with low lactic acid, sugar, and glycerin contents, especially those with 0 content.
．． Soy sauce with a content of 1% or less, 1% or less, or 1% or less is very light in color, has little color increase on heating, has little aroma, and has extremely good drying properties.

Hereinafter, the present invention will be described in detail with reference to examples. )
were added as described in the same table and heated to 42°C.
．． A soy sauce moromi with a temperature of 40° C. and a salt concentration of 9% was prepared by adding 1.41% of a 7% salt solution. Add soy sauce yeast seeds at the same time as this preparation (number of soy sauce yeasts immediately after preparation: 5 x 105 pieces/moromi y
), stir occasionally and keep at 40°C for 10 days, salt 17
0y soy sauce was obtained.

For comparison, we made soy sauce koji using defatted processed soybeans and wheat as a control, and mixed it with 23% salt solution at 1.37%! The mixture was kept at 28°C for 6 months with occasional stirring, and then pressed to obtain soy sauce.

These soy sauces were adjusted to a standard of 17% salt and 1.6% total nitrogen, then fired and milled to obtain a finished soy sauce, which was heated to 100%
℃ for 2 hours and examined the change in color.
The results shown in the table were obtained. In addition, the color luster is liquid layer 1 to 5.
It was determined by measuring the absorbance at 50 nm.

From the results in Table 2, the soy sauce for food processing of the present invention has a very pale color compared to the control soy sauce in all categories, and the color increase by heating is Q5 to 0.75 times that of the control soy sauce. It turns out that this is low. It is also found that when heat-denatured defatted soybeans are added to soy sauce moromi, color increase due to heat is greatly reduced.

Example 2 1 kg of defatted processed soybeans was denatured by steaming in a conventional manner,
Wheat 1 & 9 were roasted, steamed and crushed in a conventional manner, and mixed together.
A commercially available seed koji for soy sauce was inoculated and koji was made to obtain soy sauce koji. This soy sauce koji contains defatted processed soybeans 1.3 & 9 (1.3 times the protein raw material ratio) that have been denatured by steaming, and soy sauce yeast (Satsucharomyces rukisi)! :, 42°C, 845y of salt-containing water6.
(1 xio' of soy sauce yeast/77 moromi immediately after preparation) and kept at a temperature of 40°C for 10 days with occasional stirring.

Next, the heating was stopped, 700 y of common salt was added and mixed, and the product was pressed the next day.It had the ability to analyze the components as shown in Table 3 below, had a very light color (soy sauce standard color No. 26), and had a low aroma. A soy sauce for food processing with a rich flavor was obtained.

Table 3 (Component Analysis Values of Fresh Soy Sauce) (g/100jl/) Next, the drying properties of the soy sauce for food processing of the present invention obtained above were compared and studied using a commercially available dark soy sauce as a control.

The comparative study was conducted on soy sauces shown in Table 4 below, which were prepared to have the same concentration of nitrogen components.

Table 4 25% by weight of dextrin was added as an excipient to the above two soy sauces, dissolved by heating at 80°C, cooled to room temperature, and then spray-dried using a Mauser-Miner type spray dryer. Ta. The drying conditions were an inlet temperature of 165 to 170°C, an outlet temperature of 100 to 105°C, a flow rate of 8.0 l/min, and a tomizer rotation speed of 20.00 Or, p, m. The recovery rate of the powdered soy sauce thus obtained was determined in the same manner as in Experimental Example 1, and when the control soy sauce was used as the raw material, the recovery rate was 90.
．． 1%, whereas when the soy sauce of the present invention was used as a raw material, a very high value of 99.6% was obtained, indicating that the soy sauce of the present invention has very good drying properties.

Next, the equilibrium water content and the state at that time of the two types of powdered soy sauce obtained above were compared and studied.

That is, two types of powdered soy sauce were heated at 45°C for 12 hours at 15WI.
Dry under reduced pressure under RHg at room temperature of 25°C.
The relative humidity is 32.8%, 52.9%, and 75%, respectively.
The soy sauce powder was left in a desiccator container maintaining a moisture content of 3% until the powdered soy sauce reached an equilibrium moisture content, and the moisture content and state of the powder at that time were observed.

In addition, the relative humidity inside the desiccator was 32.8% and 52.9%.
, 75.3% is a humidity control method using a salt saturated solution using magnesium hydroxide hexahydrate, magnesium nitrate hexahydrate, and sodium chloride [Complete volume of the Polymer and Moisture Absorption Committee of the Society of Polymer Science and Technology: "Materials and Moisture Handbook" ( Kyoritsu Publishing)
240-260].

Table 5 (Equilibrium moisture content of powdered soy sauce and changes in state due to moisture absorption)
From the results in the table, it can be seen that the powdered soy sauce obtained from the soy sauce of the present invention has less hygroscopicity and deliquescence than that obtained from the control soy sauce, and has a smooth texture in the low humidity region (relative humidity 35% or less). It can be seen that the powder has good fluidity. Therefore,
It mixes well with Ike's powdered foods, reduces troubles due to moisture absorption during the manufacturing process, and greatly improves workability.
It can be seen that it is suitable and can be effectively used as a base for powdered Chinese soup, consommé soup, powdered soup, powdered seasoning, etc.

Example 3 Ordinary soy sauce koji 48 using almost equal amounts of defatted processed soybeans and wheat
0.9, heat denatured defatted processed soybean (protein raw material ratio 1
．． 3 times the weight) and 11.7% saline solution at 42°C.
．． 4E was added to prepare soy sauce moromi with a product temperature of 40°C and a salt concentration of 9.0%. Furthermore, at the same time as the preparation, seed soy sauce yeast was added (the number of soy sauce yeast immediately after preparation: 5 x 10 5 pieces/moromi y), and seed lactic acid bacteria (2 x 10 7 pieces/I) were added as shown in Table 6 below, and the mixture was heated at 40°C with occasional stirring. Keep for 10 days, add 1 salt
After adding and dissolving 00Ii, it was pressed to obtain raw soy sauce.

Next, the component analysis values of the raw soy sauce obtained in this way,
When the sensory test and the drying property (recovery rate of powdered soy sauce) were investigated, the results shown in Table 6 were obtained.

In addition, the sensory test was conducted by a trained panel 2 with discrimination ability.
The score was evaluated by 0 people using a 5-point scoring method (5 (highest grade) ← → 1 (lowest grade)), and the scores were shown. We conducted a significant difference test to determine which is better.

In addition, in the comparative example, in the above-mentioned method for producing soy sauce of the present invention,
It was obtained in exactly the same manner except that the soy sauce yeast was added the day after preparation.

From the above results, it can be seen that in the comparative example in which seed soy sauce yeast is added the day after preparation, the soy sauce morsel becomes rancid or close to rancidity, the sensory test results are poor, and the drying properties are also poor, but the seed soy sauce yeast The classification of the present invention in which is added to the charging port is
Even in the presence of lactic acid bacteria, strains do not become rancid,
It can be seen that yeast fermentation is carried out in a healthy manner, the results of sensory tests are good, and soy sauce with good drying properties can be obtained.

Example 4 Ordinary soy sauce koji 52 using almost equal amounts of defatted processed soybeans and wheat
0y, heat denatured defatted processed soybeans 210.9% (1.1 times the protein raw material ratio by weight) and 1.31% of warm water containing salt as listed in Table 7 below are added to prepare the soy sauce moromi. was prepared.

At the same time as preparation, add soy sauce yeast seeds (number of soy sauce yeast lXl0
' pieces/Moromi y), and further seed lactic acid bacteria (2 x 107 pieces/j; 1
) 117 was added, stirred occasionally, and kept at the temperature of each strain as listed in Table 7 for 6 days, and then pressed to obtain raw soy sauce.

Next, Example 3 about the soy sauce obtained in this way
Component analysis values and sensory tests were conducted in the same manner as above, and the results shown in Table 7 were obtained.

From the above results, the classification of the comparative example in which the temperature of the various strains is maintained at 35 to 36°C is such that the soy sauce morsel becomes rancid or close to it, and the results of the sensory test are also poor, but the temperature of the various strains is 40 to 41°C.
The classification of the present invention, which is maintained at °C, is the soy sauce that is kept in the presence of lactic acid bacteria and does not become rancid even at low salt concentrations, allows healthy yeast fermentation, and has good sensory test results. It turns out that is obtained.

Claims (4)

[Claims] (1) Add warmed salt water to soy sauce koji and make the product temperature 37~
Prepare soy sauce moromi with a salt concentration of 8 to 12% at 43℃, and mix soy sauce yeast at the same time or immediately after this preparation so that the amount is 10^5 or more per gram of soy sauce moromi, and at the product temperature 5 to 20
A method for producing soy sauce for food processing, which is characterized by being kept for days. (2) Prepare soy sauce moromi with a temperature of 37 to 43°C and a salt concentration of 8 to 12% by charging denatured protein raw materials and heated salt water to soy sauce koji, and at the same time or immediately after this preparation, the soy sauce moromi A method for producing soy sauce for food processing, which comprises mixing soy sauce yeast in an amount of 10^5 or more per gram and holding the yeast at the same temperature for 5 to 20 days. (3) The method for producing soy sauce for food processing according to claim 1, wherein the denatured protein raw material is added by 0.1 to 1.5 times the weight of the protein raw material used in soy sauce koji. (4) The method for producing soy sauce for food processing according to claim 1 or 2, wherein the soy sauce for food processing is a soy sauce for powdered soy sauce.