KR940002531B1 - Process for making raw of soysauce by extruder - Google Patents

Abstract

A raw material for soysauce is prepd. by (a) mixing defatted soybean with 0.05-1 % yeast extract or 0.05-1.5 % hydrolysed vegetable protein (HVP) and (b) extruding the mixt. at 110-190 deg.C of barrel temp., 10-50 % of initial moisture content and 250-400 rpm velosity of screw to obtain the final product. The obtd. raw material for soysauce is useful for the improvement of efficiency of soysauce fermentation.

Description

Manufacturing method of raw material for brewing soy sauce using extruder

The present invention relates to a method for producing soy sauce raw materials which improves the brewing soy sauce manufacturing aptitude of skim soybean by adding a protein decomposition product at the time of high temperature extrusion using an extruder.

The brewed soy sauce is fermented and matured for a long time, so the facility is large and a large place is required, so the manufacturing cost is high and the utilization rate of raw materials is low. At this time, the utilization rate of raw materials may be about 70%, depending on the temperature and environmental conditions.

The taste of brewed soy sauce is produced during fermentation and ripening. Starch is broken down into sugars by the enzymatic action secreted by the bacteria, and the protein is broken down into peptides and amino acids by the enzyme action. At the same time, a small amount of alcohol and carbonic acid gas are generated while the fermentation effect is gradually caused by yeasts related to the soy sauce, and organic acids are involved in taste.

The color of the brewed soy sauce is formed by the Maillide reaction, and the scent is produced by the esterification reaction.

Defatted soybean, the main raw material of industrially produced brewing soy sauce, is heated and steamed to prevent contamination of various germs and to be degraded by enzyme reaction during fermentation and ripening before inoculation. Instead of the traditional heating and steaming process, degreasing soybean treatment with extruder causes sterilization due to high temperature and high pressure during extrusion process, and degeneration and gelatinization of protein and carbohydrate in degreased soybean are more effective. In the aging process, the yield can be increased and the fermentation time can be shortened. In addition, by replacing the steam heating and steaming process with an extruder, there is an advantage to save energy and increase productivity by simplifying the process.

In addition, if a nitrogen source such as yeast extract or yeast extract or vegetable protein hydrolysate (HVP) by enzyme or acid is added to the defatted soybean during the extrusion pretreatment, peptides and amino acids in yeast extract and vegetable protein hydrolyzate It was used as a nitrogen source in the manufacture of KOJI to increase the growth of the spawn and the production of enzymes, which further increased fermentation efficiency.

The specific processing process of this invention is as follows.

Operation of the extruder in the present invention was a constant amount of yeast extract, or a mixture of vegetable protein hydrolyzate and skim soybeans was introduced at a constant rate using a volumetric feeder, the water is injected through a liquid inletnozzle (liquid inletnozzle) Thereby keeping the content constant. The extruder is a uniaxial or biaxial type, and the screw rotation speed, raw material input, water content, extrusion temperature and pressure, screw twist, etc. during the extruder operation were automatically measured and recorded by a computer at regular intervals.

Extrusion conditions were optimized by Response Surface Methodology using yeast extract or vegetable protein hydrolyzate content (dry weight ratio), barrel temperature, screw speed, and initial water content as independent variables. The extruder treatment conditions obtained by reaction surface analysis showed a very significant effect on the physicochemical properties of the extruded moldings as an imperial and brewed soy sauce.

Example 1

Degreased soybean containing 0.1% of yeast extract was extruded using a uniaxial extruder. The extruder treatment conditions were barrel temperature 156 ℃, initial moisture content 28%, and screw rotation speed 280rpm.

The extruded moldings thus prepared were subjected to the Imperial (Koji) test and the soy sauce ripening test. Koji mixes the extruded product with roasted crushed red wheat flour in the same amount, adds water to 44%, and inoculates 0.04% of Aspergillus oryzae to form a rhythm. It was incubated for 72 hours at -30 ° C and 90% relative humidity. Soy sauce was prepared by conventional methods using the koji and aged for 6 months.

As a control, an extruded product to which the yeast extract was not added was used as a raw material for manufacturing the paper.

Example 2

Extrusions were prepared under the conditions of Table 1 while changing the content of the yeast extract from Example 1.

Soy sauce was prepared and aged under the same conditions as in Example 1, and the results are shown in Table 2.

TABLE 1

TABLE 2

*: Comparison value of 100% of self extinguishing rate of Cozy made from existing extruded materials

**: Comparison value of total nitrogen content of soy sauce made from existing extruded raw materials as 100%

Cozy self-extinguishing test resulted in a higher self-extinguishing rate of 15-25% or more in the coge prepared with the yeast extract added as compared with the coge prepared with the conventional extrudate. After 6 months, the total nitrogen content was 9-24% higher than that of the extruded products with yeast extract compared to the conventional extruded soy sauce.

Example 7

Degreased soybean containing 0.1% protein degradant instead of yeast extract was extruded using a biaxial extruder. The extruder treatment conditions were barrel onder 156 ℃, initial moisture content 28%, and screw rotation speed 280rpm.

Example 8-12

Extruded products were prepared under the conditions of Table 3 while varying the content of protein enzyme digests from Example 7.

Soy sauce was prepared and aged under the same conditions as in Example 1, and the results are shown in Table 4.

TABLE 3

TABLE 4

*: Comparison value of 100% of self extinguishing rate of Cozy made from existing extruded materials

**: Comparison value of total nitrogen content of soy sauce made from existing extruded raw materials as 100%

Cozy self-extinguishing test showed 19-27% higher self-extinguishing rate in Cozy made with Extruded Additives than Protein Enzyme. After 6 months, the total nitrogen content was 15-26% higher than that of the extruded product containing protein enzyme, compared to the soy prepared by the conventional extruded product.

Example 13

Defatted soybean containing 0.1% protein acid hydrolyzate was extruded using a single screw extruder. The extruder treatment conditions were barrel temperature 146 ℃, initial moisture content 20%, and screw rotation speed 280rpm.

Example 14-18

Extrusions were prepared under the conditions of Table 5 while varying the content of protein acid hydrolyzate from Example 13.

Soy sauce was prepared and aged under the same conditions as in Example 1, and the results are shown in Table 6.

TABLE 5

TABLE 6

*: Comparison value of 100% of self extinguishing rate of Cozy made from existing extruded materials

**: Comparison value of total nitrogen content of soy sauce made from existing extruded raw materials as 100%

Cozy self-extinguishing experiments showed a higher self-extinguishing rate of more than 19-25% in the cozy made with the extruded product to which the protein acid hydrolyzate was added. After 6 months, the total nitrogen content of the soy sauce ripening test was 14-25% higher than that of the conventional extruded soy sauce.

In order to evaluate the quality of the soy sauce prepared using the extruded product to which the protein decomposition product was added, the sensory test results performed with the soy sauce prepared with the existing extruded products are shown in Table 7.

TABLE 7

TABLE 8

TABLE 9

Sensory evaluation: Sept., conducted by symbolic scale method. Sensory evaluation personnel were 20 persons who were not related to the experiment.

a: 5% significance level, no significant difference

b: No significant difference at 5% significance level

As can be seen from Table 7, Table 8 and Table 9, the soy sauce prepared with the extruded extract with the extruded extract and the protein hydrolyzate showed a significant difference in overall preference and aroma compared with the soy prepared with the extruded extract without the added extract. It can be seen that the added protein degradation product does not affect the aroma and taste by soybean fermentation. Therefore, if yeast extract and protein hydrolyzate are added to treat skim soybean with an extruder, it is found that the yield of soy sauce is increased by promoting the growth of enzymes and the production of enzymes by protein degradation when brewing soy sauce is industrially produced. Can be.

Claims (1)

Defatted soybean containing 0.05-1% yeast extract or 0.05-1.5% of vegetable protein hydrolyzate was subjected to barrel temperature 110-190 ℃, initial moisture content 10-50%, screw Method for producing a soy sauce raw material for brewing, characterized in that the extrusion molding under the conditions of the rotation speed 250-400rpm.