JPS6421B2 - - Google Patents
Info
- Publication number
- JPS6421B2 JPS6421B2 JP56201710A JP20171081A JPS6421B2 JP S6421 B2 JPS6421 B2 JP S6421B2 JP 56201710 A JP56201710 A JP 56201710A JP 20171081 A JP20171081 A JP 20171081A JP S6421 B2 JPS6421 B2 JP S6421B2
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- moromi
- added
- koji
- yeast
- 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
- 235000013555 soy sauce Nutrition 0.000 claims description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 235000002639 sodium chloride Nutrition 0.000 claims description 13
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 6
- 235000010199 sorbic acid Nutrition 0.000 claims description 6
- 239000004334 sorbic acid Substances 0.000 claims description 6
- 229940075582 sorbic acid Drugs 0.000 claims description 6
- 239000005711 Benzoic acid Substances 0.000 claims description 5
- 235000010233 benzoic acid Nutrition 0.000 claims description 5
- 230000035755 proliferation Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 238000012360 testing method Methods 0.000 description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 9
- 238000011282 treatment Methods 0.000 description 9
- 238000007796 conventional method Methods 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 7
- 239000002253 acid Substances 0.000 description 7
- 239000000654 additive Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 238000012986 modification Methods 0.000 description 7
- 230000004048 modification Effects 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 238000011161 development Methods 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 229920006395 saturated elastomer Polymers 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- 239000004382 Amylase Substances 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 235000019418 amylase Nutrition 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000003825 pressing Methods 0.000 description 4
- 235000019419 proteases Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- -1 alkaline earth metal salts Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 3
- 235000010234 sodium benzoate Nutrition 0.000 description 3
- 239000004299 sodium benzoate Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 231100000989 no adverse effect Toxicity 0.000 description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 239000004283 Sodium sorbate Substances 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
- 238000002835 absorbance Methods 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 235000010237 calcium benzoate Nutrition 0.000 description 1
- 239000004301 calcium benzoate Substances 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- HZQXCUSDXIKLGS-UHFFFAOYSA-L calcium;dibenzoate;trihydrate Chemical compound O.O.O.[Ca+2].[O-]C(=O)C1=CC=CC=C1.[O-]C(=O)C1=CC=CC=C1 HZQXCUSDXIKLGS-UHFFFAOYSA-L 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000009422 growth inhibiting effect Effects 0.000 description 1
- PJJZFXPJNUVBMR-UHFFFAOYSA-L magnesium benzoate Chemical compound [Mg+2].[O-]C(=O)C1=CC=CC=C1.[O-]C(=O)C1=CC=CC=C1 PJJZFXPJNUVBMR-UHFFFAOYSA-L 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 235000010235 potassium benzoate Nutrition 0.000 description 1
- 239000004300 potassium benzoate Substances 0.000 description 1
- 229940103091 potassium benzoate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 description 1
- 235000019250 sodium sorbate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Description
本発明は、白醤油の製造法に関する。
従来、白醤油は、例えば、以下のようにして製
造されている。
丸大豆を炒熬したものを脱皮し、これとは別に
丸大豆を５〜10％程度精白したものを洗滌し、両
者を混合したものを、水に３時間程度浸漬し、水
切りを行なう。
次いで、該原料を、２時間蒸〓し、放冷したも
のに、種麹を接種し、48時間製麹して麹を得、こ
れに、食塩水（Be´19゜）を添加して12水仕込みを
行ない、酵母等による糖類の消費を抑制しつゝ２
ケ月間発酵、熟成する。
このようにして得た諸味より一番汁を分離し、
残る粕に、更に、食塩水（Be´16゜）を添加し、２
週間再び上述と同様にして諸味化したものより、
２番汁を分離し、一及び二番汁を合せて白醤油を
得る〔ニユーフードインダストリー（New
Food Industry）、第19巻、第11号、49〜53頁、
（1977年）〕。
しかしながら、このような白醤油の製造法で
は、麹の諸味化の際、乳酸菌の生育を抑制するこ
となく、特異的に酵母等による糖類の消費を抑制
することは、極めて困難なことであり、最悪の場
合には、この酵母等の増殖により白醤油の主成分
である糖類が消費されてしまい糖分が低下すると
共に、エタノール含量の増加した低品質の白醤油
しか得られない等の欠点があつた。
そこで本発明者等は、上記欠点を解消すべく
種々検討した結果、仕込み時ないし酵母の増殖開
始前の任意な時期の白醤油諸味に、安息香酸、ソ
ルビン酸及びこれらの塩より選ばれた１種以上を
添加することにより、諸味化の際、乳酸菌の生育
をほとんど抑制することなく、特異的に酵母等に
よる糖類の消費を効率良く抑制することが出来、
また、その際、アミラーゼ、プロテアーゼ等の酵
素類の活性には何ら悪影響を及ぼすことがなく、
そのため高品質の白醤油を得ることが出来ること
等の知見を得、本発明を完成した。
すなわち本発明は、白醤油を製造するに際し、
仕込み時ないし酵母の増殖開始前の任意な時期の
白醤油諸味に、安息香酸、ソルビン酸及びこれら
の塩より選ばれた１種以上を添加することを特徴
とする白醤油の製造法である。
以下、本発明を詳細に説明する。
本発明に使用される白醤油の原料としては、如
何なるものでも良く、例えば、大豆、脱脂大豆、
グルテン、フイツシユミール及び酵母菌体等の蛋
白質原料並びに小麦、大麦、米、〓、トウモロコ
シ、裸麦及びライ麦等の澱粉質原料が用いられ、
これらは単独もしくは組み合せて使用しても良
い。
次に、上記原料の変性もしくはα化処理手段と
しては、例えば、蒸煮変性処理、含水エタノール
変性処理、飽和水蒸気もしくは過熱水蒸気による
加熱膨化変性処理等の変性処理、また例えば、蒸
煮変性処理、炒熬処理、飽和水蒸気もしくは過熱
水蒸気による加熱膨化変性処理等のα化処理手段
が挙げられるが、これらの処理は適宜選択して使
用することができる。
このようにして得られた変性もしくはα化した
原料は、如何なる配合比率でも良いが通常は、澱
粉質原料対蛋白質原料の配合比率を３以上対２以
下好ましくは４〜５対１となる如く配合したもの
を常法により製麹する。
次いで、例えば、上記原料に、例えば、プロテ
アーゼ、ペプチダーゼ、アミラーゼ、セルラー
ゼ、ペクチナーゼ等の酵素類もしくは、それらの
含有物を添加したもの、上記原料に塩酸等の酸類
もしくは水酸化ナトリウム等のアルカリ類を添加
し、常法により加水分解を行なつたもの及び上述
のようにして得た麹等より選ばれた１種以上の仕
込み原料に、食塩水を添加して、例えば、食塩濃
度を10％（Ｗ／Ｗ）以上、好ましくは、15〜18％
（Ｗ／Ｗ）でPH6.0〜7.0となる如く、仕込みを行
なう。
なお、上記酵素類もしくはそれらの含有物の添
加量は、如何なる量でも良いが、例えば、通常使
用される原料の総重量あたり0.1〜２％程度であ
る。
次いで、このように仕込みを行なつた諸味を例
えば温度15〜25℃、好ましくは18〜22℃で45〜75
日間、好ましくは50〜60日間そのまゝもしくは撹
拌しつゝ発酵、熟成する。
そして、本発明においては、前記仕込み原料の
仕込み時ないしこの原料の諸味化の際酵母の増殖
開始前の任意な時期、好ましくは仕込み時に安息
香酸、ソルビン酸及びこれらの塩、即ちこれら酸
のアルカリ金属塩及びこれら酸のアルカリ土類金
属塩より選ばれた１種以上を添加する。
前記添加物の添加量は、如何なる量でも良く、
例えば、諸味中の総濃度として、100〜1000p.p.
m.、好ましくは、200〜800p.p.m.である。
なお、前記添加物の添加量が、100p.p.m.未満
の場合、醤油酵母に対する生育抑制効果が低下す
るため好ましくなく、他方、該濃度が、1000p.p.
m.を越える場合にも、醤油酵母と共に醤油乳酸
菌の生育をも抑制するため好ましくない。
そして、前記酸のアルカリ金属塩としては、例
えば、前記酸のナトリウム塩、カリウム塩等が好
適であり、また前記酸のアルカリ土類金属塩とし
ては、例えば、前記酸のカルシウム塩、マグネシ
ウム塩等が好ましい。
ここで、本発明において用いられる添加物の添
加効果を検討するため以下の実験を行なつた。
実験例
５％精白小麦120.0Kg及び炒熬割砕丸大豆13.0
Kgを混合したものを、３時間水に浸漬したのち、
これを１Kg／cm2（ゲージ圧力）の飽和水蒸気で１
時間蒸煮して蒸煮物を得た。
次いで、この蒸煮物を室温迄放冷したものに、
アスペルギルス・オリゼーATCC14895を接種し、
これを常法により45時間製麹し、白醤油麹153Kg
を得た。
このようにして得た麹を17区分に分け、それら
を夫々22.5％（Ｗ／Ｗ）の食塩水13と共に仕込
みを行なつた。
その際、16区分の諸味に、ペデイオコツカス・
ハロヒルスATCC13624及びサツカロミセス・ル
キシーIFO0495を夫々105個／mlとなる如く添加
し、更に、安息香酸、安息香酸ナトリウム、安息
香酸カリウム、安息香酸カルシウム、安息香酸マ
グネシウム、ソルビン酸、ソルビン酸ナトリウム
及びソルビン酸カリウムを、250p.p.m.及び500p.
p.m.となる如く夫々添加して充分に混和し（本発
明）、残りの１区分は、前記添加物を全く添加す
ることをしないほかは本発明と全く同様にして
（対照）夫々の諸味を温度20℃で２ケ月間常法に
より熟成させた。
そして、このようにして得た熟成諸味より常法
にて圧搾して得られる液汁の成分値、発黴するま
での日数及び官能検査結果を下表に示す。
液汁成分値の欄におけるNaCl、T.N.、R.S.、
Alc.、Ex.及びPHは、夫々食塩、総窒素、還元糖、
アルコール、エキス分及びPH値を表し、分析法
は、「基準しようゆ分析法」〔日本醤油技術会編
（1966年発行）〕に記載されている方法により行な
つた。
更に、O.D.値は、比色計（日立製作所製、101
型分光光度計）を使用し、波長530nｍで測定し
た吸光度である。
また、発黴するまでの日数は、液汁に106個／
mlとなる如く、サツカロミセス・ルキシ−
IFO0517を接種したものを温度30℃に保存し、発
黴するまでに要した日数であり、更に官能検査
は、評点法によつて行ない＋３：非常に優れてい
る、＋２：優れている、＋１：良好である、０：普
通、−１：やゝ劣る、−２：劣る、−３：非常に劣
る。基準に従つて評点した値の平均点で示した。
また、表中の評点は、訓練されたパネル25名に
より行い、検定の欄における記号は、※；５％危
険率で有意差有り、※※；１％危険率で有意差有
り、−；有意差なしを夫々意味する。
The present invention relates to a method for producing white soy sauce. Conventionally, white soy sauce has been produced, for example, as follows. Roasted whole soybeans are dehulled, and separately, 5-10% of whole soybeans are polished and washed, and a mixture of both is soaked in water for about 3 hours and drained. Next, the raw materials were steamed for 2 hours, allowed to cool, and seed koji was inoculated and koji was made for 48 hours to obtain koji. Preparing water to suppress sugar consumption by yeast etc.2
Fermented and aged for several months. Separate the first soup from the moromi obtained in this way,
Add salt water (Be´16°) to the remaining lees,
From the moromi made in the same way as above,
Separate the second soup and combine the first and second soups to obtain white soy sauce [New Food Industry (New
Food Industry), Volume 19, No. 11, pp. 49-53,
(1977)]. However, in this method of producing white soy sauce, it is extremely difficult to specifically suppress the consumption of sugars by yeast, etc., without suppressing the growth of lactic acid bacteria when turning koji into moromi. In the worst case scenario, the growth of this yeast etc. consumes the sugars, which are the main components of white soy sauce, resulting in a decrease in sugar content and disadvantages such as only being able to obtain low-quality white soy sauce with an increased ethanol content. Ta. Therefore, as a result of various studies in order to solve the above-mentioned drawbacks, the inventors of the present invention have found that one selected from benzoic acid, sorbic acid, and their salts can be added to white soy sauce moromi at any time during preparation or before the start of yeast growth. By adding seeds or more, it is possible to specifically and efficiently suppress the consumption of sugars by yeast, etc., without substantially suppressing the growth of lactic acid bacteria during moromi.
In addition, at that time, there is no adverse effect on the activity of enzymes such as amylase and protease.
Therefore, they obtained the knowledge that high quality white soy sauce can be obtained, and completed the present invention. That is, the present invention, when producing white soy sauce,
This is a method for producing white soy sauce characterized by adding one or more selected from benzoic acid, sorbic acid and salts thereof to white soy sauce moromi at any time during preparation or before the start of yeast proliferation. The present invention will be explained in detail below. Any raw material may be used for the white soy sauce used in the present invention, such as soybeans, defatted soybeans,
Protein raw materials such as gluten, fruit meal, and yeast cells, and starchy raw materials such as wheat, barley, rice, corn, barley, and rye are used.
These may be used alone or in combination. Next, as the modification or gelatinization treatment means for the above-mentioned raw materials, for example, modification treatment such as steaming modification treatment, hydrous ethanol modification treatment, heat swelling modification treatment with saturated steam or superheated steam, or, for example, steaming modification treatment, roasting For example, gelatinization treatment means such as heat swelling modification treatment using saturated steam or superheated steam can be used, and these treatments can be appropriately selected and used. The modified or pregelatinized raw materials obtained in this way may be mixed in any ratio, but usually the ratio of starchy raw materials to protein raw materials is 3 or more to 2 or less, preferably 4 to 5 to 1. The resulting product is made into koji using a conventional method. Next, for example, enzymes such as protease, peptidase, amylase, cellulase, pectinase, or substances containing these are added to the raw material, or acids such as hydrochloric acid or alkalis such as sodium hydroxide are added to the raw material. Salt solution is added to one or more raw materials selected from koji, etc., which have been added and hydrolyzed by a conventional method, and the koji obtained as described above, so that the salt concentration is, for example, 10% ( W/W) or more, preferably 15 to 18%
(W/W) to make the pH 6.0 to 7.0. Note that the amount of the enzymes or substances containing them may be added in any amount, for example, about 0.1 to 2% based on the total weight of commonly used raw materials. Next, the moromi prepared in this way is heated to a temperature of 45 to 75°C at a temperature of 15 to 25°C, preferably 18 to 22°C.
Ferment and mature for 50 to 60 days, preferably 50 to 60 days, either as is or with stirring. In the present invention, benzoic acid, sorbic acid, and salts thereof, i.e., alkalis of these acids, may be added at any time before the start of yeast proliferation during the preparation of the raw materials or when turning the raw materials into moromi, preferably at the time of preparation. One or more selected from metal salts and alkaline earth metal salts of these acids are added. The additive may be added in any amount,
For example, the total concentration in moromi is 100 to 1000 p.p.
m., preferably 200 to 800 p.pm. It should be noted that if the amount of the additive added is less than 100 p.p.m., it is not preferable because the growth inhibiting effect on soy sauce yeast will decrease; on the other hand, if the concentration is less than 1000 p.p.
If it exceeds m., it is also not preferable because it inhibits the growth of soy sauce yeast as well as soy sauce lactic acid bacteria. As the alkali metal salt of the acid, for example, sodium salt, potassium salt, etc. of the acid are suitable, and as the alkaline earth metal salt of the acid, for example, calcium salt, magnesium salt, etc. of the acid. is preferred. Here, the following experiment was conducted to examine the effect of adding the additives used in the present invention. Experimental example: 120.0Kg of 5% refined wheat and 13.0kg of roasted crushed whole soybeans
After soaking the mixture of Kg in water for 3 hours,
This was heated with 1 kg/cm 2 (gauge pressure) of saturated steam.
A steamed product was obtained by steaming for a period of time. Next, this steamed food was left to cool to room temperature,
Inoculated with Aspergillus oryzae ATCC14895,
This was made into koji for 45 hours using a conventional method, resulting in a total of 153 kg of white soy sauce koji.
I got it. The koji thus obtained was divided into 17 sections, and each section was mixed with 22.5% (W/W) saline solution 13. At that time, 16 categories of moromi, Pedeiokotsucus,
Halohirus ATCC13624 and Satucharomyces ruxii IFO0495 were added at a concentration of 10 5 cells/ml, and further added with benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate, magnesium benzoate, sorbic acid, sodium sorbate, and sorbic acid. Potassium, 250 p.pm and 500 p.m.
pm and mix thoroughly (invention), and the remaining one division was done in exactly the same manner as in the invention except that no additives were added (control). It was aged at 20°C for 2 months in a conventional manner. The component values of the juice obtained by pressing the aged moromi thus obtained, the number of days until mold development, and the sensory test results are shown in the table below. NaCl, TN, RS in the juice component value column,
Alc., Ex. and PH are salt, total nitrogen, reducing sugar,
Alcohol, extract content, and PH value are shown, and the analysis method was as described in "Standard Soy Sauce Analysis Method" [edited by Japan Soy Sauce Technical Association (published in 1966)]. Furthermore, the OD value was measured using a colorimeter (manufactured by Hitachi, Ltd., 101
This is the absorbance measured at a wavelength of 530 nm using a spectrophotometer (type spectrophotometer). In addition, the number of days until mold develops is 10 6 pieces/
ml, Satsucharomyces ruxi-
This is the number of days it takes for IFO0517-inoculated products to be stored at a temperature of 30°C and to develop mold.Furthermore, a sensory test was conducted using a scoring system: +3: Very good, +2: Excellent, +1 : Good, 0: Fair, -1: Somewhat poor, -2: Poor, -3: Very poor. It is shown as the average score of the values scored according to the criteria. In addition, the ratings in the table were made by a trained panel of 25 people, and the symbols in the test column are *: Significant difference at 5% risk, **: Significant difference at 1% risk, -: Significant Each means no difference.
【表】
上表より明らかな如く、本発明は、対照に比
し、液汁成分値のうち、R.S.、Alc.、Ex.及びPH
において著しく優れており、更に、官能検査結果
も著しく良好であることが判明した。
次いで、このようにして得た分解諸味より、搾
汁例えば、常法による圧搾手段により、液汁を採
取して、白醤油を得るが、更に、これに常法によ
り成分調製、火入れ等の処理を施しても良い。
以上の如く、本発明は、諸味化の際、乳酸菌の
生育をほとんど抑制することなく、特異的に酵母
等による糖類の消費を効率良く抑制することが出
来、また、その際、アミラーゼ、プロテアーゼ等
の酵素類の活性には何ら悪影響を及ぼすことがな
く、そのため高品質の白醤油を得ることが出来る
等産業上極めて有意義である。
以下、本発明を実施例を挙げて具体的に説明す
る。
実施例 １
５％精白した小麦7000Kgと常法により炒熬割砕
した丸大豆700Kgとを混合したものを、３時間水
に浸漬したのち、これを0.5Kg／cm2（ゲージ圧力）
の飽和水蒸気で２時間蒸煮して蒸煮物を得た。
次いで、この蒸煮物を室温迄放冷したものに、
アスペルギルス・オリゼーATCC11866を接種し、
これを常法により45時間製麹し、白醤油麹8400Kg
を得た。
このようにして得た麹を２区分に分け（１区分
当たり4200Kg）、それらを夫々22.5％（Ｗ／Ｗ）
の食塩水6500と共に微生物的には完全に洗滌さ
れていない２個の木桶（醤油乳酸菌及び醤油酵母
等の付着している。）に仕込みを行なつた。
その際、一方の諸味には、安息香酸ナトリウム
を４Kg添加して充分に混和し（本発明）、他方の
諸味は、前記添加物を全く添加することなくその
まゝ（対照）夫々の諸味を温度20℃で２ケ月間常
法により熟成させた。
そして、このようにして得た熟成諸味より常法
にて圧搾して得られる液汁の成分値、発黴するま
での日数及び官能検査結果を下表に示す。
なお、上記測定項目のうち発黴するまでの日数
以外の項目は、前記実験例と全く同様に測定した
ものであり、また、発黴するまでの日数は、液汁
を30℃に放置し、発黴するまでの日数である。[Table] As is clear from the above table, the present invention improves RS, Alc., Ex. and PH among the liquid juice component values compared to the control.
It was found that the results of the sensory test were also extremely good. Next, the juice is extracted from the decomposed moromi obtained in this way, for example, by a conventional method of squeezing, to obtain white soy sauce. You can also apply it. As described above, the present invention makes it possible to specifically and efficiently suppress the consumption of sugars by yeast, etc., without substantially suppressing the growth of lactic acid bacteria, and at that time, amylase, protease, etc. It has no adverse effect on the activity of the enzymes, and is therefore extremely meaningful industrially, as it allows the production of high-quality white soy sauce. Hereinafter, the present invention will be specifically explained with reference to Examples. Example 1 A mixture of 7,000 kg of 5% whitened wheat and 700 kg of whole soybeans roasted and crushed by a conventional method was soaked in water for 3 hours, and then mixed with 0.5 kg/cm 2 (gauge pressure).
A steamed product was obtained by steaming with saturated steam for 2 hours. Next, this steamed food was left to cool to room temperature,
Inoculated with Aspergillus oryzae ATCC11866,
This was made into koji for 45 hours using a conventional method, producing 8400 kg of white soy sauce koji.
I got it. The koji obtained in this way was divided into two sections (4200 kg per section), and each of them was divided into 22.5% (W/W)
6,500 ml of saline solution was added to two wooden tubs that had not been completely washed microbially (containing soy sauce lactic acid bacteria, soy sauce yeast, etc.). At that time, 4 kg of sodium benzoate was added to one moromi and thoroughly mixed (invention), and the other moromi was prepared without adding any of the above additives (control). It was aged at a temperature of 20°C for 2 months in a conventional manner. The component values of the juice obtained by pressing the aged moromi thus obtained, the number of days until mold development, and the sensory test results are shown in the table below. Of the above measurement items, the items other than the number of days until mold development were measured in exactly the same manner as in the above experimental example. This is the number of days until it becomes moldy.
【表】
上表より明らかな如く、本発明は、対照に比
し、液汁成分値のうちR.S.、Alc.、Ex.及びO.D.
値において優れ、発黴するまでの日数でも著しく
勝つており、更に、官能検査結果も著しく良好で
あること等が判明した。
実施例 ２
５％精白した小麦700Kgと常法により炒熬割砕
した丸大豆70Kgとを混合したものを、３時間水に
浸漬したのち、これを１Kg／cm2（ゲージ圧力）の
飽和水蒸気で１時間蒸煮して蒸煮物を得た。
次いで、この蒸煮物を室温迄放冷したものを、
25％（Ｗ／Ｗ）食塩水1150と共に実施例１と同
様の木桶に仕込み、更に該諸味に、プロペプター
ゼーＡ〔上田化学工業(株)製、プロテアーゼ製剤〕
３Kg及びスタラーゼ〔盛進製薬(株)製、アミラーゼ
製剤〕３Kgを添加し、充分に混和したものを２区
分に分け、そのうち１区分については、安息香酸
ナトリウム0.4Kgを添加して充分に混和し（本発
明）、一方残りの区分については、前記添加物を
全く添加することなくそのまゝ（対照）夫々の諸
味を温度20℃で２ケ月間常法により熟成させた。
そして、このようにして得た熟成諸味より常法
にて圧搾して得られる液汁の成分値、発黴するま
での日数及び官能検査結果を下表に示す。
なお、上記測定項目は、実施例１と全く同様に
測定したものである。[Table] As is clear from the above table, the present invention improves RS, Alc., Ex. and OD among the liquid juice component values compared to the control.
It was found that the test results were excellent, the number of days until mold development was significantly better, and the sensory test results were also significantly better. Example 2 A mixture of 700 kg of 5% whitened wheat and 70 kg of whole soybeans roasted and crushed by a conventional method was soaked in water for 3 hours, and then soaked in saturated steam at 1 kg/cm 2 (gauge pressure). A steamed product was obtained by steaming for 1 hour. Next, this steamed product was left to cool to room temperature,
25% (W/W) saline solution 1150% was added to the same wooden bucket as in Example 1, and the moromi was further mixed with propeptase A [manufactured by Ueda Chemical Co., Ltd., protease preparation].
Add 3 kg of starase and 3 kg of starase (manufactured by Seishin Pharmaceutical Co., Ltd., amylase preparation), mix thoroughly, divide into two sections, and for one section add 0.4 kg of sodium benzoate and mix thoroughly. (invention), and for the remaining categories, each moromi (control) was aged as it was without adding any of the above-mentioned additives (control) at a temperature of 20° C. for 2 months in a conventional manner. The component values of the juice obtained by pressing the aged moromi thus obtained, the number of days until mold development, and the sensory test results are shown in the table below. Note that the above measurement items were measured in exactly the same manner as in Example 1.
【表】
上表より明らかな如く、本発明は、対照に比
し、液汁成分値のうちR.S.、Alc.及びEx.におい
て著しく優れ、更に、官能検査結果も著しく良好
であること等が判明した。
実施例 ３
５％精白した小麦156.2Kgを、３時間水に浸漬
したのち、これを１Kg／cm2（ゲージ圧力）の飽和
水蒸気で１時間蒸煮して蒸煮物を得た。
次いで、この蒸煮物を室温迄放冷したものに、
アスペルギルス・オリゼーATCC11866を接種し、
これを常法により45時間製麹し、白醤油麹175Kg
を得た。
このようにして得た麹を２区分に分けたもの
を、グルテンの塩酸分解液〔食塩20％（Ｗ／Ｗ）、
総窒素1.0％（Ｗ／Ｗ）〕120とともに夫々２個
の木桶（醤油乳酸菌及び醤油酵母等の付着してい
る。）に仕込みを行つた。
その際、一方の諸味には、ソルビン酸カリウム
を80ｇ添加して充分に混和し（本発明）、他方の
諸味は、前記添加物を全く添加することなくその
まゝ（対照）夫々の諸味を温度20℃で２ケ月間常
法により熟成させた。
そして、このようにして得た熟成諸味より常法
にて圧搾して得られる液汁の成分値、発黴するま
での日数及び官能検査結果を下表に示す。
なお、上記測定項目は、実施例１と全く同様に
測定したものである。[Table] As is clear from the above table, the present invention was found to be significantly superior to the control in RS, Alc., and Ex. among the juice component values, and the sensory test results were also significantly better. . Example 3 156.2 kg of 5% whitened wheat was soaked in water for 3 hours, and then steamed for 1 hour in saturated steam at 1 kg/cm 2 (gauge pressure) to obtain a steamed product. Next, this steamed food was left to cool to room temperature,
Inoculated with Aspergillus oryzae ATCC11866,
This was made into koji for 45 hours using a conventional method, resulting in a total of 175 kg of white soy sauce koji.
I got it. The koji obtained in this way was divided into two parts, and a gluten hydrochloric acid decomposition solution [salt 20% (W/W),
Total nitrogen 1.0% (W/W)] 120 was charged into two wooden barrels (to which soy sauce lactic acid bacteria, soy sauce yeast, etc. were attached). At that time, 80 g of potassium sorbate was added to one moromi and thoroughly mixed (invention), and the other moromi was prepared without adding any of the above additives (control). It was aged at a temperature of 20°C for two months in a conventional manner. The component values of the juice obtained by pressing the aged moromi thus obtained, the number of days until mold development, and the sensory test results are shown in the table below. The above measurement items were measured in exactly the same manner as in Example 1.
【表】
上表より明らかな如く、本発明は、対照に比
し、液汁成分値のうちR.S.、Alc.及びEx.におい
て著しく優れ、更に、官能検査結果も良好である
こと等が判明した。[Table] As is clear from the above table, the present invention was found to be significantly superior to the control in RS, Alc., and Ex. among the liquid juice component values, and also had good sensory test results.
Claims (1)
母の増殖開始前の任意な時期の白醤油諸味に、安
息香酸、ソルビン酸及びこれらの塩より選ばれた
１種以上を添加することを特徴とする白醤油の製
造法。1. When producing white soy sauce, one or more selected from benzoic acid, sorbic acid, and salts thereof are added to white soy sauce moromi at any time during preparation or before the start of yeast proliferation. How to make white soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56201710A JPS58107153A (en) | 1981-12-16 | 1981-12-16 | Preparation of shiro-shoyu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56201710A JPS58107153A (en) | 1981-12-16 | 1981-12-16 | Preparation of shiro-shoyu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58107153A JPS58107153A (en) | 1983-06-25 |
| JPS6421B2 true JPS6421B2 (en) | 1989-01-05 |
Family
ID=16445638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56201710A Granted JPS58107153A (en) | 1981-12-16 | 1981-12-16 | Preparation of shiro-shoyu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58107153A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10793038B2 (en) | 2015-09-22 | 2020-10-06 | Voxx International Corporation | Headrest integrated entertainment system |
-
1981
- 1981-12-16 JP JP56201710A patent/JPS58107153A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10793038B2 (en) | 2015-09-22 | 2020-10-06 | Voxx International Corporation | Headrest integrated entertainment system |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58107153A (en) | 1983-06-25 |
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