1278286 五、發明說明（1 ) [發明之詳細說明] [發明所屬之技術領域] 本發明爲關於醬油麴之高溫無鹽釀造法的改良，特點在 於防止醬油麴與水（或食鹽水）混合所得之未精製醬油（日文 稱爲「諸味」）的腐化，可縮短未精製醬油以麴菌酵素的 分解時間，顯著提高氮利用率，而於約20日取得無異味 異臭調味液的方法。 [先前之技術] 日本傳統醬油爲使用蛋白質原料和澱粉質原料，該蛋白 質原料主要爲使用脫脂大豆或大豆，而澱粉質原料主要爲 使用小麥。蛋白質原料與澱粉質原料之配合比爲使用體積 比爲大約爲1對1。脫脂大豆被放入蒸煮罐且加水比率至 110〜140(W/W)%，大豆經精選、洗淨後放入蒸煮罐以水 漬浸後抽水，並以飽和水蒸氣2.0公斤/平方公分（錶壓）蒸 煮約1 〇分鐘（現今大製造廠係使用連續蒸煮罐）。將此充 分蒸煮的脫脂大豆或大豆（冷卻）至35〜4〇它左右後，將精 選小麥炒至碎裂成4〜6個比例左右之小麥與種麴加入於 其中並混合，再放入製麴室（大製造廠係使用自動製麴裝 置），一邊調節溫度，一邊製麴3〜4日，其後由麴室取出 麴。將此麴放入釀造槽，其次將食鹽溶於淸水，且混合調 製成適當濃度之鹽水（將此稱爲釀造），調製未精製醬油。 此未精製醬油於約6〜1 0個月期間經常攪拌進行發酵熟化 ，將熟化之未精製醬油放入尼龍濾布中並包紮重疊並以壓 搾機予以搾汁。所得汁液（未精製醬油汁液）稱爲之生醬油 1278286 五' 發明說明 ( 2) 菌 添 加 乙 醇 或防 黴 劑 後 ，於沈澱之澄淸液中抽出，且試 驗 合格 之 醬 油 爲充 塡 至 充分洗淨的淸潔瓶、罐等中，以瓶 塞 栓 等 予 以 密封 後 貼 上 標籤，以醬油（製品）型式運出。 於 上 述 醬 油 之製 法 中 未精製醬油爲含有大量之蛋白質 且 即使 開 放式放置 亦 不 會 腐壞係因於高濃度食鹽水中裝入 麴 且 因 其 巨 大的 滲 透 壓 而令腐壞菌（腐敗細菌和產膜酵 母 類 )無法繁殖，但相反地，此類高濃度的食鹽可抑制腐 壞 菌 增 殖 所 造 成的 腐 壤 5 也同時對於麴菌和有用細菌類所 分泌 之 蛋 白 酶 造成 強 力 的 抑制作用，因此醬油釀造上之熟 化 期 間 爲 非 常 長係 爲 熟 知 0 因 此 若 於 / \ \\ ·ΓΓΠ· 或 少 鹽 (減鹽）之狀態下令麴消化，則蛋 白 質 應 非 常 快 速分 解 成 爲 胺基酸（此方法稱爲無鹽釀造法） ) 但若於 Μ 鹽 或少 鹽 下 進 行消化，取而代之爲蛋白酶之充 分作 用 則 同 時令 腐 敗 性 之細菌類（主要爲馬鈴薯菌、枯 草 菌 納 豆 菌 等好 氣 性桿 菌及乳酸菌、醋酸菌、酪酸菌等 厭 氣 性桿 菌 等 )亦快速繁殖而將蛋白質所生成之胺基酸再 分 解 成 各 種 有 機酸 而有 機酸再分解成各種惡臭化合物， 即必 定 引 起 所 謂的 腐 壞 現 象，無論經由任何方法，均產生 必 須 抑 制 此 ibb 腐敗 菌 增 殖 的缺點。 於 是 以 極 高溫 取 代 食 鹽而防止腐敗菌增殖活躍的方式 係 爲 無 鹽 釀 造， 本 發 明 嘗試於極短期間而釀造醬油（此 方 法 被 稱 爲 局 溫無 鹽 釀 造 法），其自以往雖已有許多學者 進 行 檢 討 > 但仍皆 Μ y\\\ 工 業 上的成功例。 即 此 方法之根據爲如果未精製醬油之溫度爲均勻50°C -4- 1278286 五、發明說明（3) ’即使完全無鹽亦難腐壞，則大致不會引起細菌類所造成 的腐敗’反之’麴菌酵素爲非常充分作用而將未精製醬油 分解，並迅速出現醬油味，故可進行速釀原理之方法。 但是’此方法乍看可簡單實行，不同於實驗室內之試驗 ’實際於工廠中製造時，將大量的未精製醬油由室溫升溫 至50°C且令大量的未精製醬油均勻保持於5(rc乃極爲困 難。如何處理均產生令未精製醬油之溫度冷至50°C以下 ’而由此開始腐敗，進而逐漸波及未過濾之醬油全體，致 幾乎確實失敗而歸，此不實行較爲安全已成爲業界的常識。 以往’高溫無鹽釀造法已知爲結合將醬油麴於無鹽〜少 鹽下以45〜60 °C酵素分解3〜8小時的蛋白酶分解步驟、 和對酵素分解後之未精製醬油中以食鹽濃度爲1 5〜1 9 (W/V) %添加食鹽後進行乳酸菌和/或酵母醱酵的醱酵步驟 爲其特徵之醬油製法（如日本專利第2 6 5 9 1 0 5號）。 但是，將醬油麴於無鹽〜少鹽下以45〜60 °C酵素分解3 〜8小時的蛋白酶分解步驟於實際工廠中進行時，將大量 的未精製醬油由室溫升溫至45〜60°C之所需時間，且其 間腐壞菌所造成之污染及其增殖造成問題，又，令大量的 未精製醬油均勻保持於該溫度乃極爲困難，如何處理均令 未精製醬油之溫度幾乎冷至50°C以下而由此開始腐敗， 其具有無法防止腐壞之缺點。 因此’此方法爲了防止腐敗，必須令消化非常短且至3 〜8小時即終了，並判知此蛋白酶分解步驟具有令原料之 氮原料利用率爲非常低且至1 5〜40%的大缺點。 1278286 五、發明說明（4) 因此，在此方法中之蛋白酶分解步驟後，添加1 5〜1 9 (W/V)%之大量食鹽於醱酵步驟中之未精製醬油，以抑制 腐敗菌增殖所造成之腐敗，同時必須以麴菌和有用微生物 之分泌蛋白酶等之各酵素將未精製醬油更加分解之缺點。 又，此方法爲於醱酵步驟中，添加嗜鹽四聯球菌 (Pediococcus halophilus)培養物予以酸性化並調製成 ρΗ5·0 〜5.2，其後接種 Saccharomyces rouxii 和 / 或 Torulopsis elchelsii的培養物，並於32〜34°C以3〜6週 ，經常通氣攪拌進行醱酵，但以酵母進行酒精醱酵之製品 中附著有醬油的獨特香味，此香味若過強則不利於利用作 爲一般的調味料，有令其利用受到限制之缺點。 另一方面，近年，消費者有喜好高氮濃度醬油之傾向， 於傳統的醬油製法中，將蛋白質原料與澱粉質原料之配合 比爲體積比大約1對1所得之麴，與通常釀造配合比之食 鹽水混合製造醬油時，非常難取得製品中氮濃度爲約 2.0%(W/V)以上且香味良好的醬油。 以往，已知於製造高氮濃度之醬油時，於以往之醬油的 原料配合中，令蛋白質原料之使用比例極高，而降低澱粉 質原料之使用比例以進行操作，但是，於此情形中，如積 存醬油之製法般，必須將大豆蒸煮物造粒成一定大小的味 噌球，而此類味噌本身因爲具有極易被雜菌污染之性質， 故明顯令原料處理及製麴步驟複雜化，並且亦具有獨特的 積存醬油臭味，與通常之濃味醬油香味有顯著背離的問題。 又，於製造高氮濃度之醬油時，其他方法亦已知爲添加 1278286 五、發明說明（5) ‘通常的醬油麴及未製麴蛋白質原料以取得高氮醬油，且已 知例如於通常的醬油麴中添加未製麴蛋白質原料5〜20 (W/W)%，且以未精製醬油汁液中之氮濃度爲2.2〜 2.5(W/V)%、食鹽濃度爲13〜15(W/V)%般添加食鹽水，並 視需要加入黃麴菌的培養物、或由該培養物萃取所得之粗 酵素進行釀造爲其特徵之減鹽濃醬油的製法（如日本特公 昭 56-8 5 73 號）。 又，於已知通常的醬油麴添加未製麴蛋白質原料2 i〜 2 5 (W/W )%，且以未精製醬油汁液中之氮濃度爲2.0〜2.3 (W/V)%、食鹽濃度爲13〜15(W/V)%般添加食鹽水（釀造） ，並與此釀造同時或於釀造後1週以內添加醬油乳酸菌 (Pediococcus lialopliilus)106/克以上，於未精製醬油之 pH 爲5.0〜5·3時，再添加醬油酵母（Saccharomy c e s r o u x i i) l〇5/克以上，視需要於釀造後15〜60日間追加食鹽令食 鹽濃度爲16〜17.5(W/V)%，或再令其醱酵熟化爲其特徵 之高氮醬油的速釀法（如日本特開昭55-1 3074)。 但是，此些方法具有勉強以少量之麴分解未製麴之蛋白 質原料之缺點’且此方法若添加25(W/W) %以上之未製麴 原料，則未精製醬油之黏度將急速上升，致壓搾過濾性有 惡化之缺點。 因此，使用量至多以25(W/W)%爲其上限，且視需要不 得不倂用添加黃麴菌的培養物或由該培養物萃取所得之粗 酵素。又，此些發明雖取得氮濃度高的醬油，但因在1 3 〜15(W/V)%食鹽存在下進行未精製醬油的酵素分解，故 1278286 五、發明說明（6) 抑制麴酵素的分解，且未精製醬油成分幾乎完全被分解， 致醬油欲具味道充分爲止則需要較長期間2〜5個月之缺 點。 [發明所欲解決之課題] 本發明爲關於提供可防止未精製醬油之腐壞，並可縮短 未精製醬油之麴菌酵素的分解時間，並且顯著提高氮利用 率’可於約20日取得無異味異臭、且幾乎無醬油特有味 道之調味液之方法。 [用以解決課題之手段] 本發明人爲了解決上述課題重覆致力硏究結果，得知醬 油麴與70〜8 0°C之熱水混合時可瞬時調製出物品溫度50 〜57°C的未精製醬油，並且防止調製中之未精製醬油受到 腐敗菌污染，又所調製之未精製醬油若投入附有流通溫水 之保溫套管的釀造槽中，則可令該物品輕易地保持於一定 溫度，並於15〜30小時非常短時間中取得氮利用率8〇% 以上的調味液。 又先前已知將通常的醬油麴於水或食鹽水中混合調製未 精製醬油，並於其中混合未製麴蛋白質原料，醱酵熱化以 製造味道豐富的調味液，但此方法具有若該原料之添加量 若爲25(W/W)%以上，則未精製醬油之黏度上升，且壓搾 過濾性變性之缺點。 本發明人等知於上述製法中，使用於蒸煮變性之蛋白質 原料中混合加熱變性的麥糠，並於其中接種種麴菌，並依 據以下常法予以製麴所得之使用麥糠的醬油麴做爲醬油麴 1278286 五、 發明說明 ( 、 ) 時 則可取 得 局 品 質 的 醬 油 麴 0 又 發現 醬 油 麴 原 則 上 爲 於 全 部之醬油製造原料中接種麴 菌 並 且培 養 (製麹） ，但於ί 造A 醬油之總原料中，其僅一部 分於未培 養 麴 菌 下 就 其 原 樣 使 用（以下，稱爲未製麴原料） J 但於使 用 上 述 之 麥 糠 的 醬 油 麴時，即使總原料中所佔之 未 製 麴原 料 比 例 爲 5 0% 亦 可 令此原料迅速水解，達到取 得 氮 濃度 高 且 幾 乎 >fnt- 醬 油 獨 特味道、無鹽或實質上幾乎 不 含 有食 鹽 之 調 味 液 的 效 果 〇 又 得知 於 使 用 通 常 之 醬 油 麴 之醬油製法中，若使用未製 麴 原 料 25(W/W)%以 上 > 1 則丨 導i 致未精製醬油的黏度上升， 但於利用 麥 糠 之 醬 油 麴 代 替 醬 油麴時，可將未精製醬油之 黏 度 上升 抑 制 在 較 低 程 度 ， 以 達到可改善未精製醬油之壓 搾 過 濾性 的 效 果 〇 又 ，發 現 將 醬 油 麴 與 70〜 '8 0°C之熱水透過迴轉容積型 泵 混 合以 ojnj 製 製 品 溫 度 50〜 < 57 t之未精製醬油，並一邊 保持 該溫 度 —. 邊 透 過 該 泵 導 入 附有保溫套管之釀造槽時， 可 機 械地 輕 易 取 得 所 欲 溫 度 的 未精製醬油，又可達到於釀 造 槽 內將 未 不円 製 醬 油 溫 度 保持 一定之效果。即，可知可將 多 量 的未 精 製 醬 油 瞬 間 調 製 成 5 0〜5 7 °C，且未精製醬油 可 均 勻且 連 續 輕 易 保持 於所欲 溫度，不會令未精製醬油腐 敗 5 可在 工 廠 規 模 下 ， 確 實 進 行之效果。 又 得知 於未 m 製 醬 油 之 酵 素 分解後，於混合食鹽後冷卻 至 室 溫之 分 解 未 毕主 m 製 晋 油 中 並 添加醬油乳酸菌，以食鹽濃 度 1 7 〜20(W/V)% 製 品 溫 度 -9 20〜35°C下進行乳酸醱酵 1278286 五、發明說明（8) ’作出pH5.3以下之未精製醬油汁液，將未精製醬油汁液 加火殺菌後，導入靜置槽並且靜置，加火沈積物爲迅速沈 降’與澄淸調味液於沈積物區隔下予以分離，故可輕易取 得澄淸調味液，又可防止未精製醬油的腐壞，並且可於非 常短期間取得風味良好的調味液之效果。 本發明爲根據這些發現而完成，即（1)將醬油麴與70〜 8〇°C之熱水混合調製成製品溫度50〜5 7°C之未精製醬油 ，一邊保持該製品溫度一邊於食鹽濃度0〜5(W/V)%存在 下，間歇性或連續性攪拌，進行1 5〜3 0小時酵素分解爲 其特徵之調味液之製法。 又本發明爲（2)將醬油麴、未製麴蛋白質原料及70〜80 °C之熱水混合調製成製品溫度50〜57°C之未精製醬油， 一邊保持該製品溫度一邊於食鹽濃度〇〜5(W/V)%存在下 ，間歇性或連續性攪拌，進行1 5〜3 0小時酵素分解爲其 特徵之調味液之製法。 又本發明爲（3)將蒸煮變性之蛋白質原料中混合經加熱 變性之麥糠，並於其中接種種麴菌，且依據以下常法製麴 所得之醬油麴與7〇〜80°C之熱水混合調製成製品溫度50 〜5 7°C之未精製醬油，一邊保持該製品溫度一邊於食鹽濃 度0〜5(W/V)%存在下，間歇性或連續性攪拌，進行is〜 3 0小時酵素分解爲其特徵之調味液之製法。 又本發明爲（4)將醬油麴與70〜80°C之熱水透過迴轉容 積型泵混合調製成製品溫度50〜57 °C之未精製醬油，一 邊保持該製品溫度一邊導入附有保溫套管之釀造槽，且一 -10- 1278286 五、發明說明（9) 邊保持該製品溫度一邊於食鹽濃度0〜5(W/V) %存在下， 間歇性或連續性攪拌，進行1 5〜3 0小時酵素分解爲其特 徵之調味液之製法。 又本發明爲（5)將醬油麴與70〜8 0°C之熱水混合調製成 製品溫度50〜5 7°C之未精製醬油，一邊保持該製品溫度 一邊於食鹽濃度0〜5(W/V)%存在下，間歇性或連續性攪 拌，進行1 5〜3 0小時酵素分解，並於該酵素分解液中， 添加食鹽及醬油乳酸菌，以食鹽濃度17〜20(W/V)%、製 品溫度20〜3 5 °C下進行乳酸醱酵而最得ΡΗ5.3以下之未 精製醬油汁液爲其特徵之調味液之製法。 [發明之實施態樣] 以下詳細說明本發明。 於實施本發明上，首先將醬油麴與70〜8(TC之熱水混 合調製成製品溫度5 0〜5 7 °C之未精製醬油。 此處所用之醬油麹舉例如將蛋白質原料、或於其中混合 澱粉質原料、及視需要之其他原料等之製麴原料依常法予 以原料處理，並使用通常製造醬油所用之醬油麴菌並且固 體培養，依據常法製麴所得之固體麴。 蛋白質原料舉例如圓大豆、脫脂大豆、小麥麵筋、玉米 麵筋等，澱粉質原料舉例如小麥、大麥、麥糠、高梁、癜 粉渣等。 其可單獨、或組合使用。 於蛋白質原料中配合澱粉質原料時，兩者之配合比例雖 亦根據目的調味液之氮濃度而異，但如欲取得通常之醬油 -11- 1278286 五、發明說明（1〇) 時’採用換算成起始原料（換算成加水或加熱處理前之生 原料）以蛋白質原料/澱粉質原料（Wv)爲80/20〜20/80爲佳。 較佳爲於使用蒸煮變性之蛋白質原料中混合加入加熱變 性之麥糠，並於其中接種種麴菌，依據以下常法製麴所得 之替油麵（以下’稱爲使用麥糖之醬油麵）做爲醬油麴時， 比使用通常之炒熬碎裂小麥之醬油麴，可取得酵素力價較 局且局品質之醬油麵。 又已知醬油麴於原則上爲於全部之醬油製造原料中接種 麴菌並製麴（以下，稱爲全麴釀造法），但於製造醬油之總 原料中，其僅一部分於未培養麴菌下就其原樣（即以未製 麹原料原樣）於釀造時添加（以下，稱爲減麴釀造法），但使 用上述之使用麥糠之醬油麴時，未製麴原料相對於總原料 之比例可添加使用以約5 0 %爲佳。添加量以2 5〜5 0 %爲佳 ，以25〜40%爲更佳，以30〜35%爲最佳。 蛋白質原料爲經由常壓下之蒸煮處理、密閉容器內之加 壓蒸煮處理、或將原料放入加壓加熱蒸煮罐並以飽和水蒸 氣或過熱水蒸氣予以短時間加壓加熱並急速於大氣壓下放 出之膨化變性處理等予以蒸煮變性處理。 又澱粉質原料爲經由常壓下之蒸煮處理、炒熬碎裂處理 等予以加熱變性處理。於蒸煮變性之蛋白質原料中混合加 熱變性處理的澱粉質原料並調整水分後接種種麴菌，例如 於2 0〜4 0 °C時製麴3 0〜8 0小時。 此處所使用之種麴菌爲醬油用麴菌，則均可使用，其較 佳例舉例如大豆曲霉（Aspergillus oyae)、麥曲霉 -12- 1278286 五、發明說明（11) (Aspergillus oryzae)等 〇 其次，於此醬油麴中混合之熱水溫度必須爲70〜8 0°C ’若使用未滿70°C之熱水時，則混合後難取得製品溫度 5〇°C以上之未精製醬油。相反若超過80°C，雖可取得製 品溫度5 0 °C以上之未精製醬油，但醬油麴中所蓄積之蛋 白酶、纖維素酶等之有用酵素爲經由與熱水接觸而失活受 到抑制，則無法以高效率進行酵素分解，故爲不佳。 熱水之使用量爲將麴充分浸於熱水中之程度即可，一般 相對於原料處理前之原料重量以1.5〜4體積比（Ww)爲佳。 蛋白質之酵素分解必須於〇〜5(W/W)%之食鹽下進行， 超過此食鹽濃度，則無法於短時間達成高氮溶解利用率。 此時視需要若將未製麴蛋白質原料於麴中適當添加，則 可取得味道更濃厚之調味液，故爲佳。 未製麴蛋白質原料相對於醬油麴（換算成生原料）和未製 麴原料（換算成生原料）之總重量以2 5〜5 0 %爲佳，以2 5〜 40%爲更佳，以30〜35%爲最佳。 又本發明所用之未製麴蛋白質原料爲將脫脂大豆、（ϋ 豆、脫皮大豆、大豆粉、小麥麵筋、玉米麵筋等依常法予 以蒸煮處理、或膨化處理等，以蒸煮變性處理者爲佳。 其次將上述之該醬油麴與70〜8 0°C之熱水（或具有同溫 之食鹽水）以食鹽濃度爲〇〜5(W/W)%混合。 或者於醬油麴和未製麴蛋白質原料之混合物中，將70 〜8 0°C之熱水（或具有同溫之食鹽水）以食鹽濃度爲〇〜 5(W/W)%混合。 -13- l278286 五、發明說明（12) 其次將製品溫度50〜5 7°C之未精製醬油，以不會降低 製品溫度下立即投入附有保溫套管之槽中’於槽內一邊保 持該製品溫度一邊於食鹽濃度〇〜5(W/V)%存在下，間歇 性或連續性攪拌並且進行酵素分解。 若根據本發明人之實驗，得知於可通熱水於具有覆蓋保 溫套管之大型釀造槽全部外徑牆面之大型釀造槽，裝入製 品溫度未滿50°C之未精製醬油時，可將其加溫至50°C以 上（即使其溫度差僅爲1 °C亦將其升溫）惟必須用龐大的熱 會g，其判別實爲困難。 相對地，得知若將50〜57t之未精製醬油導入附有保 溫套管之釀造槽內，則此製品溫度槽附有保溫套管裝置，而 不會降低可使未精製醬油較容易保持原樣。 水解必須進行1 5〜3 0小時，時間若過短則氮利用率變 差，相反若超過3 0小時，則因頗爲高溫使溫釀臭味顯著 附著且亦附著焦臭，故爲不佳。 又迴轉容積型泵可舉例如一端具有裝入原料之開口部， 於另一端具有原料吐出口之汽缸和於該汽缸內迴轉之螺桿 和該螺桿的驅動方式，且該裝入原料之開口部、汽缸內或 其途中將熱水供給管嘴開口之泵（螺桿輸送帶、螺桿餵料 器、單螺桿型擠壓機、雙螺桿型擠壓機）、單螺桿離心扭 轉泵（馬達泵）（如日本特開昭60-142078、特開昭62-2978 1 、實開平2-543 9 1 )等，·其中以單螺桿偏心扭轉泵爲佳。 水解終了之未精製醬油爲以熱之狀態下壓搾過濾作成製 品’但較佳爲添加食鹽17〜2〇(w/v)%，均勻混合後，於 其中添加乳酸囷（Pediococcus halophilus)103〜1〇6 /克於未 -14- 1278286 五、發明說明（13) 精製醬油，特別爲ίο4個/克於未精製醬油，並於25〜30 。(：醱酵10〜14日，取得目標之pH5.3以下的經分解未精 製醬油，依據通常之醬油製造法予以壓搾過濾’作成未精 製醬油汁液爲佳。 令食鹽濃度爲17%以上乃爲重要的，即低於此時，則於 其後所進行之乳酸醱酵中具有未增殖醬油中增殖腐敗性細 菌及產膜酵母等有害菌之危險性，故爲不佳。 又經由乳酸醱酵之未精製醬油汁液之pH爲5.3以下乃 爲重要的，經由此處理，將未精製醬油汁液加火殺菌後， 導入靜置槽中予以靜置時，加火沈積物爲迅速沈澱，調味 液於澄淸之沈積物區隔並予分離，故達到可輕易取得澄淸 調味液之效果。又一邊防止未精製醬油之腐壞，一邊達到 可於非常短期間取得風味良好的調味液之效果，故爲佳。 相反pH高於5 · 3時，於加火殺菌後之混濁物質（沈積物 等）之沈降分離需要時間，並且無法輕易分離，故爲不佳。 以下示出實施例更具體說明本發明。 [實施例] 實施例1 <無鹽之蛋白酶分解調味液之製法> 於容量4〇公升之圓形筒槽中，依據通常之醬油麴製法 ，將蒸煮脫脂大豆中混合炒熬碎製小麥並接種種麴菌予以 製麴所得的醬油麴1 0公斤，和具有表1記載之各溫度之 熱水15公升投入並迅速以手動混合，調製表1記載之各 製品溫度的未精製醬油，並放入恆溫室，一邊保持該製品 -15- 1278286 五、發明說明（1 4 ) 溫度一邊以無鹽，以1小時進行1回之間歇攪拌，合計進 行1 8小時酵素分解，壓搾過濾，取得幾乎無醬油特有的 香味、無鹽、非常良好風味之調味液。 測定各部分之未精製醬油剛開始（立即調製後）及1 8小 時酵素分解後之總細菌數。又，測定酵素分解之未精製醬 油的氮利用率。 其結果示於表1。 總細菌數之測定爲依據下列方法進行。 (總細菌之測定法） 使用加糖肉汁培養基實施平板培養法（培養溫度3 2°C、 培養 72小時）， 計測菌落。 表1 總細菌數（個/g) 氮 評價 區隔 剛開始 1 8小時後 利用率（％) 43〇C 2 X 1 Ο6 5 X 1 Ο10 83 異味異臭 4 8〇C 1 X 1 Ο6 3 X 1 Ο10 84 異,味異溴 5 0°C 5 X 1 Ο5 2.5 X 1 Ο2 85 無異味異溴 5 7〇C 5 X 1 Ο5 1.4 X 1 Ο2 85 無異味異溴 6 0°C 5 X 1〇4 1.0 X 1 Ο2 56 無異味異溴 6 5〇C 1 X 1 Ο4 8 X 1 Ο1 37 無異味異溴 由表1之結果，得知未精製醬油之製品溫度未滿50°C 之區隔（4 8 °C及43 °C之區隔）中，未精製醬油之酵素分解途 中存在於醬油麴中之雜細菌增殖顯著’且無鹽未精製醬油 爲腐壞。 -16- 1278286 五、發明說明（15 ) 另一方面，於6 0 °C以上，則氮利用率爲極端降低，判 定爲不佳。相對地，於未精製醬油之製品溫度爲5〇〇c〜 57°C之區隔中，儘管完全無鹽亦不會引起腐敗，並且判定 可取得氮溶解利用率非常高的酵素水解液。 實施例2 (利用使用麥糠之醬油麹之無鹽蛋白酶分解調味液之製法 :全麴釀造法） 將依據通常之醬油麴製法所調製之蒸煮脫脂大豆4重量 份、和另外蒸煮之麥糠1重量份混合，並於其中均勻接種 醬油麴菌。 其次，將其於空氣溫度25〜3 0°C下進行45小時通風製 麴，調製使用麥糠之醬油麴。 將所得製品溫度28 °C之使用麥糠之醬油麴4000公斤、 和75 °C之熱水7〇〇〇公升，以迴轉容積型之單螺桿離心扭 轉泵（NE型離心扭轉泵、兵神裝備股份有限公司製）予以 混合，調製製品溫度55t之未精製醬油，一邊保持該製 品溫度一邊透過該泵導入附有保溫套管之釀造槽中歷1.5 小時，並且一邊保持該製品溫度一邊以無鹽、1小時間歇 通氣1回之比例進行攪拌，並進行酵素分解而取得酵素分 解之未精製醬油。 其次，將此未精製醬油予以壓搾過濾則取得無鹽之蛋白 酶分解調味液。 上述實施例2所得之調味液的成分分析値示於表2。 成分分析爲根據財團法人 日本醬油硏究所、醬油試驗 -17- 1278286 五、發明說明（16) 法編集委員會、「醬油試驗法」醬協通信社、昭和60年3 月1日發行實施（以下，各實施例之成分分析爲同樣處理）。 表2 NaCl T.N. pH Col. Ale. 總細菌數 L.A· (W/V)〇/〇 (W/V)% (V/V)% 個 /克未精製醬油（W/V)% 〇 1.78 5.8 26 0 350/g 0 注）NaCl :食鹽、T.N.:總氮、Col.:色度、Ale.:乙醇、 L.A.乳酸 [比較例] 又，爲了比較，於上述實施例2之無鹽蛋白酶分解調味 液之製法中，除了使用「20 °C之自來水7000公升」代替 「75 °C之熱水7000公升」以外，完全同樣處理並裝入釀 造槽，歷1 .5小時導入，其後將保溫套管加熱，將未精製 醬油之製品溫度加熱至55°C爲止。其間需要約5小時。 其後，將該製品溫度一邊保持於55 °C —邊以無鹽，以1 小時間歇通氣1回之比例進行攪拌，並進行酵素分解，其 次，壓搾過攄取得無鹽之蛋白酶分解調味液。 上述，於本發明及比較例中，測定由迴轉容積型之單螺 桿離心扭轉泵（NE型離心扭轉泵、兵神裝備股份有限公司 製）之吐出口所採集之未精製醬油（剛開始）的總細菌數。又 ，實施調味液之官能檢查。其結果示於表3。 -18- 1278286 五、發明說明（17) 表3 未過濾醬未精製醬油之酵素分解時之製 官能檢查 油調製時品溫度、總細菌數（個/克） 之製品溫 度（C ) (剛開始） （6.5小時後） 本發明區 55°C 製品溫度55°C製品溫度55°C 良好 細菌數：1X107細菌數：3X105 比較例區 25°C 製品溫度25t 製品溫度55°C 不良 細菌數：2X 107細菌數：3 X 101ΰ 注1 :(官能檢查）良好：無異味異溴、不良：有異味異臭 由表3之結果，可知比較例將未精製醬油之製品溫度由 室溫附近均勻升溫至5 5 °C需要約6.5小時，惟於其間醬油 麴中所含有之細菌類爲旺盛地繁殖，具有令未精製醬油腐 壞之大缺點。 此情況可知在硏究室內之小規模試驗中乍看並不繁雜， 但不同於硏究室內之操作，實際於工廠中充塡至大型釀造 槽進行時，令大量的未精製醬油由室溫附近均勻快速升溫 至5 0〜57°C乃極爲困難，如何處理均令其間之未精製醬 油腐敗，並且確實幾乎失敗而歸。 實施例3 (利用使用麥糠之醬油麴之無鹽蛋白酶分解調味液之製法 :減麴釀造法） 將依據通常之醬油麴製法所調製之蒸煮脫脂大豆2重量 份、和另炒蒸煮之麥糠1重量份混合，並於其中均勻接種 -1 9- 1278286 五、發明說明（18) 醬油麴菌。 其次，於空氣溫度25〜3 0°C下進行45小時通風製麴， 調製醬油麴。 此麴比實施例2之麴，蒸煮麥糠相對於蒸煮脫脂大豆之 添加比例相形變多，且脫脂大g之表面爲以麥糠覆蓋且脫 脂大豆之表面水分減少’抑制雜菌的繁殖，故總細菌數比 實施例2減少且至約1/100以下，取得衛生的醬油麴。 將所得製品溫度2 8 °C之醬油麴3 5 0 0公斤、依據通常之 醬油製法所調製之蒸煮脫脂大豆7〇〇公斤、78。(：之熱水 7 0 00公升及食鹽200公斤，以迴轉容積型之單螺桿離心 扭轉泵（NE型離心扭轉泵、兵神裝備股份有限公司製）予 以混合’調製製品溫度5 5 C之未精製醬油，一邊保持該 製品溫度一邊透過該泵歷1 .5小時導入附有保溫套管之釀 造槽中，並且一邊保持該製品溫度一邊於約3(W/W)%食 鹽存在下，以1小時間歇通氣1回之比例進行攪拌，並進 行酵素分解，其次，壓搾過濾取得食鹽濃度約3(W/W)% 且味道豐富、具有與實施例2同樣氮濃度之蛋白酶分解調 味液。 由此結果可知，若根據本發明，令麥糠相對於蒸煮脫脂 大豆之使用比例變多，則可取得雜菌數少的淸潔麴。 又，通常之醬油釀造原料中，使用比通常更少之蛋白質 原料調製醬油麴，並將殘餘之蛋白質原料就未製麴原樣添 加至未精製醬油，亦可取得完全不遜色的調味液。 -20- 1278286 年> Π多:吏试替义頁_ 五、發明說明（19 ) 實施例4 (蛋白酵素分解後、進行乳酸醱酵之調味液的製法） 將實施例3所得製品溫度28°C之醬油麹3500公斤、依 據通常之醬油製法所調製之蒸煮脫脂大豆700公斤、78 °C 之熱水7000公升及食鹽200公斤，以迴轉容積型之單螺 桿離心扭轉泵（NE型離心扭轉泵、兵神裝備股份有限公司 製）予以混合，調製製品溫度55°C之未精製醬油，一邊保 持該製品溫度一邊透過該泵歷1.5小時導入附有保溫套管 之釀造槽中，並且一邊保持該製品溫度一邊以無鹽、以1 小時間歇通氣1回之比例進行攪拌，並進行酵素分解，取 得酵素分解之未精製醬油。 其次，於上述酵素分解之未精製醬油中，投入食鹽 25 00公斤，並一邊以通氣攪拌均勻化一邊放置2日（48小 時）。 放置後冷卻至30°C附近，將乳酸菌（Pediococcus halophilus)以104個/克未過濾之醬油添加，並於28°C醱酵 10日，取得目標之PH5.3以下的經分解未精製醬油，並 依據通常之醬油製造法予以壓搾過濾以取得未精製醬油汁 液。 將此未過濾汁液依常法加火殺菌後，導入靜置槽予以靜 置時，加火沈積物可迅速沈澱，澄淸調味液於沈積物中區 隔並可予以分離，可輕易取得澄淸的調味液。又，所得之 調味液爲幾乎無醬油特有的味道，爲完全不含乙醇且風味 非常良好且豐富之調味液。可在約2週之非常短期間取得 -21 - 1278286 五、發明說明（2〇) 調味液。 進行所得調味液之成分分析。結果示於表4。 表41278286 V. DESCRIPTION OF THE INVENTION (1) [Detailed Description of the Invention] [Technical Field of the Invention] The present invention relates to an improvement of a high-temperature, salt-free brewing method for soy sauce, which is characterized by preventing mixing of soy sauce and water (or brine). The rot of the unrefined soy sauce (referred to as "the savory" in Japanese) can shorten the decomposition time of the unrefined soy sauce with the bacteriocin, and significantly increase the nitrogen utilization rate, and obtain a odor-free odor-free seasoning solution on about 20 days. [Prior Art] Japanese traditional soy sauce uses protein raw materials and starchy raw materials, mainly using defatted soybeans or soybeans, and starchy raw materials mainly using wheat. The mixing ratio of the protein material to the starch material is about 1 to 1 by volume. The defatted soybeans are placed in a cooking pot and the ratio of water is added to 110~140 (W/W)%. The soybeans are selected, washed, placed in a cooking pot and watered, and pumped with saturated steam of 2.0 kg/cm 2 ( Gauge) cooking for about 1 minute (currently, large manufacturing plants use continuous cooking tanks). After fully steaming the defatted soybean or soybean (cooling) to about 35~4 〇, the selected wheat is fried to be broken into 4~6 ratios of wheat and seedlings, added and mixed, and then put into the system. The diverticulum (the large manufacturing plant uses an automatic crucible device), while adjusting the temperature, the crucible is removed for 3 to 4 days, and then the crucible is taken out. The crucible was placed in a brewing tank, and then the salt was dissolved in hydrophobic water and mixed to prepare a salt of an appropriate concentration (this is referred to as brewing) to prepare an unrefined soy sauce. The unrefined soy sauce is stirred and fermented for a period of about 6 to 10 months, and the aged unrefined soy sauce is placed in a nylon filter cloth and wrapped and overlapped and juiced by a press. The obtained juice (unrefined soy sauce juice) is called raw soy sauce 1278286. Five inventions (2) After the addition of ethanol or mildew inhibitor, the bacteria are extracted from the precipitated clear liquid, and the tested soy sauce is fully filled to full wash. In clean bottles, cans, etc., they are sealed with a stopper or the like, and then labeled and shipped in the form of soy sauce (product). In the above-mentioned soy sauce preparation method, the unrefined soy sauce contains a large amount of protein and does not spoil even if it is placed in an open manner due to the incorporation of strontium into the high-concentration saline solution and the spoilage bacteria (septic bacteria and Membrane-producing yeasts cannot reproduce, but conversely, such high concentrations of salt can inhibit the spoilage caused by the proliferation of spoilage bacteria, and at the same time, strongly inhibit the proteases secreted by sputum and useful bacteria. Soy sauce brewing is very long during the ripening period. Therefore, if the cockroach is digested in the state of / \ \\ · ΓΓΠ · or less salt (salt reduction), the protein should be very quickly decomposed into amino acids (this method is called It is a salt-free brewing method)) However, if it is digested under salt or salt, it will be replaced by a protease, which will also cause spoilage bacteria (mainly potato bacteria, natto bacteria such as natto, and lactic acid bacteria, Acetate bacteria, anaerobic bacteria such as butyric acid bacteria, etc.) Rapid propagation and decomposition of the amino acid produced by the protein into various organic acids and decomposition of the organic acid into various malodorous compounds, which must cause the so-called spoilage phenomenon, regardless of any method, it is necessary to inhibit the proliferation of the ibb spoilage bacteria. Shortcomings. Therefore, the method of replacing salt with extremely high temperature to prevent the growth of spoilage bacteria from being active is salt-free brewing, and the present invention attempts to brew soy sauce in a very short period of time (this method is called bureau temperature and salt-free brewing method), which has been used since Many scholars conduct reviews> but still Μ y\\\ industrial success. That is, the method is based on the fact that if the temperature of the unrefined soy sauce is uniform 50 ° C -4- 1278286 5, the invention description (3) 'even if it is completely salt-free and hard to spoil, it will not cause the corruption caused by bacteria. On the other hand, 'the bacterium is very effective, and the unrefined soy sauce is decomposed, and the soy sauce taste quickly appears, so the method of the brewing principle can be carried out. However, 'this method can be easily implemented at a glance, unlike the test in the laboratory'. When actually manufactured in the factory, a large amount of unrefined soy sauce is heated from room temperature to 50 ° C and a large amount of unrefined soy sauce is uniformly maintained at 5 (rc is extremely difficult. How to deal with it causes the temperature of unrefined soy sauce to cool below 50 °C' and thus begins to spoil, and gradually spreads to the unfiltered soy sauce, causing almost unsuccessful return. Safety has become the common sense in the industry. In the past, the 'high-temperature salt-free brewing method is known to combine the soy sauce with no salt to less salt to decompose the enzyme at 45~60 °C for 3 to 8 hours, and to decompose the enzyme. In the unrefined soy sauce, the soy sauce method is characterized in that the salt concentration is 15 to 19 (W/V) %, and the fermentation step of adding lactic acid bacteria and/or yeast fermentation is carried out (for example, Japanese Patent No. 2 6 5 9) 1 0 5). However, when the soy sauce is simmered under salt-free to low salt and decomposed with 45~60 °C enzyme for 3-8 hours, the protease decomposition step is carried out in the actual factory, and a large amount of unrefined soy sauce is taken from room temperature. Warm up to 45~60 °C Time, and the pollution caused by the spoilage bacteria and the proliferation caused by it, and it is extremely difficult to maintain a large amount of unrefined soy sauce at this temperature. How to treat the temperature of the unrefined soy sauce is almost cold to below 50 °C. As a result, corruption begins, and it has the disadvantage of not preventing spoilage. Therefore, in order to prevent corruption, this method must make digestion very short and end in 3 to 8 hours, and it is determined that this protease decomposition step has nitrogen raw materials for raw materials. The utilization rate is very low and has a large disadvantage of 15 to 40%. 1278286 V. Description of the invention (4) Therefore, after the protease decomposition step in this method, a large amount of 1 5 to 1 9 (W/V)% is added. The unrefined soy sauce in the fermenting step of the salt inhibits the spoilage caused by the proliferation of the spoilage bacteria, and at the same time, the unrefined soy sauce must be further decomposed by the enzymes such as the bacteria and the secreted protease of the useful microorganism. In the fermentation step, a culture of Pediococcus halophilus is added to be acidified and prepared to ρΗ5·0 ～5.2, followed by inoculation of Saccharomyces rouxii and / or T The culture of orulopsis elchelsii is fermented at 32~34 °C for 3 to 6 weeks, often with aeration and agitation, but the unique flavor of soy sauce is attached to the alcohol-decoctioned product of yeast. As a general seasoning, there are disadvantages in that its use is limited. On the other hand, in recent years, consumers have a tendency to prefer high nitrogen concentration soy sauce, and in the traditional soy sauce preparation method, the protein raw material is combined with the starchy raw material. When the ratio is about one-to-one by volume, it is very difficult to obtain a soy sauce having a nitrogen concentration of about 2.0% (w/v) or more in the product and having a good flavor when the soy sauce is mixed with the normal brewing ratio. Conventionally, in the case of producing a soy sauce having a high nitrogen concentration, in the case of the raw material blending of the conventional soy sauce, the use ratio of the protein raw material is extremely high, and the use ratio of the starchy raw material is lowered to operate. However, in this case, As with the method of storing soy sauce, the soybean cooking must be granulated into a certain size of miso ball, and such a miso itself is complicated by the contamination of the bacteria, so that the raw material processing and the tanning process are complicated, and It also has a unique accumulation of soy sauce odor, which has a significant deviation from the usual flavor of soy sauce. Moreover, in the production of soy sauce having a high nitrogen concentration, other methods are also known as the addition of 1278286. 5. Inventive Note (5) 'Ordinary soy sauce and unprocessed protein raw materials to obtain high nitrogen soy sauce, and are known, for example, in the usual 5~20 (W/W)% of the unprocessed protein material is added to the soy sauce, and the nitrogen concentration in the unrefined soy sauce juice is 2.2 to 2.5 (W/V)%, and the salt concentration is 13 to 15 (W/V). a method of adding salt water, adding a culture of Astragalus bacterium, or extracting the crude enzyme obtained by extracting the culture to a salt-reducing soy sauce characteristic of the culture (for example, Japanese Patent Publication No. 56-8 5 73) number). Further, it is known that the unprocessed protein material 2 i to 2 5 (W/W)% is added to the soy sauce, and the nitrogen concentration in the unrefined soy sauce juice is 2.0 to 2.3 (W/V)%, and the salt concentration is Add salt water (brewed) to 13~15 (W/V)%, and add more than 106/g of lactic acid bacteria (Pediococcus lialopliilus) or less than 1 week after brewing, and the pH of unrefined soy sauce is 5.0. ～5·3, add soy sauce yeast (Saccharomy cesrouxii) l〇5/g or more, add salt to the salt concentration of 16~17.5 (W/V)% between 15 and 60 days after brewing, or make it Fermentation and ripening is characterized by high-altitude soy sauce (such as Japanese Patent Laid-Open No. 55-1 3074). However, these methods have the disadvantage of resolving the unprocessed protein material with a small amount of ruthenium. And if 25 (W/W)% or more of the unprocessed raw material is added in this method, the viscosity of the unrefined soy sauce will rise rapidly. The press filter has the disadvantage of being deteriorated. Therefore, the amount of use is at most 25 (W/W)% as the upper limit, and the culture of the added Scutellaria or the crude enzyme extracted from the culture may be used as needed. Further, in these inventions, the soy sauce having a high nitrogen concentration is obtained, but the enzyme decomposition of the unrefined soy sauce is carried out in the presence of 13 to 15 (W/V)% of the salt, so that 1278286 V. Inventive Note (6) Inhibition of chymase Decomposed, and the unrefined soy sauce ingredients are almost completely decomposed, so that the soy sauce needs to have a short period of 2 to 5 months. [Problems to be Solved by the Invention] The present invention relates to the provision of a non-refined soy sauce which can prevent spoilage, and can shorten the decomposition time of the bacteriocin of unrefined soy sauce, and can significantly improve the nitrogen utilization rate, which can be obtained in about 20 days. A method of odor and odor, and which has almost no taste of soy sauce. [Means for Solving the Problem] In order to solve the above problems, the present inventors have repeatedly made efforts to study the results, and it has been found that when the soy sauce is mixed with hot water of 70 to 80 ° C, the temperature of the article can be instantaneously adjusted to 50 to 57 ° C. Unrefined soy sauce, and prevent the unrefined soy sauce in the preparation from being contaminated by spoilage bacteria, and if the unrefined soy sauce prepared is put into the brewing tank with the heat insulating sleeve with circulating warm water, the article can be easily kept at a certain level. The temperature is obtained, and the seasoning liquid having a nitrogen utilization rate of 8〇% or more is obtained in a very short time of 15 to 30 hours. Further, it has been known that a common soy sauce is mixed with water or saline to prepare an unrefined soy sauce, and a raw material of the unprocessed protein is mixed therein, and the yeast is heated to produce a seasoning liquid having a rich taste, but the method has the same raw material. When the amount of addition is 25 (W/W)% or more, the viscosity of the unrefined soy sauce is increased, and the filter is degraded by filtration. The present inventors have known that in the above-mentioned production method, the heat-denatured wheat bran is mixed with the cooked and degraded protein material, and the seed fungus is inoculated therein, and the soy sauce using the wheat bran obtained by the following common method is used. For soy sauce 2781278286 V. Inventive notes ( , ), you can get the quality of the soy sauce 麴 0 and found that soy sauce 麴 in principle is to inoculate sputum and culture (all 于) in all the soy sauce manufacturing raw materials, but in ί Among the total raw materials of soy sauce, only a part of it is used as it is under uncultivated sputum (hereinafter referred to as unprocessed raw material) J, but when using the soy sauce of the above-mentioned wheat bran, even if it is not occupied by the total raw material The ratio of the raw material of the mashing material is 50%, and the raw material can be rapidly hydrolyzed to obtain the effect of obtaining a seasoning liquid having a high nitrogen concentration and almost unique taste, no salt or substantially no salt. Use the uncooked raw material 25 (W/W)% in the soy sauce method of the usual soy sauce. On the top, the viscosity of the unrefined soy sauce is increased, but when the soy sauce is replaced by the soy sauce of the wheat bran, the viscosity increase of the unrefined soy sauce can be suppressed to a low level, so as to improve the unrefined soy sauce. The effect of the press filterability was found, and it was found that the soy sauce was mixed with 70~80 °C hot water through a rotary positive displacement pump to prepare an unrefined soy sauce at a temperature of 50 to < 57 t, while maintaining the Temperature—When the brewing tank with the thermal insulation sleeve is introduced through the pump, the unrefined soy sauce of the desired temperature can be easily obtained mechanically, and the effect of maintaining the temperature of the unsimmered soy sauce in the brewing tank can be achieved. That is, it can be seen that a large amount of unrefined soy sauce can be instantaneously prepared to 50 to 5 7 ° C, and the unrefined soy sauce can be uniformly and continuously maintained at a desired temperature without causing spoilage of unrefined soy sauce. 5 At the factory scale, The effect is indeed carried out. It is also known that after the enzyme of the unsalted soy sauce is decomposed, it is cooled to room temperature after mixing the salt, and the lactic acid bacteria of the soy sauce is added to the salt of the soy sauce to a salt concentration of 1 7 to 20 (W/V)%. Temperature -9 20~35 °C, lactic acid fermentation 1278286 V. Description of the invention (8) 'After making an unrefined soy sauce juice of pH 5.3 or less, sterilize the unrefined soy sauce juice, introduce it into a stationary tank and let it stand. The fired sediment is rapidly settled and separated from the Chengjing seasoning liquid in the sediment area, so that the clear seasoning liquid can be easily obtained, and the unrefined soy sauce can be prevented from spoiling, and the flavor can be obtained in a very short period of time. Good effect of the seasoning liquid. The present invention has been accomplished based on these findings, that is, (1) mixing soy sauce with 70 to 8 ° C hot water to prepare an unrefined soy sauce having a product temperature of 50 to 5 7 ° C while maintaining the temperature of the product in salt. In the presence of a concentration of 0 to 5 (W/V)%, intermittent or continuous stirring, and a method of preparing a seasoning liquid characterized by decomposition of the enzyme for 15 to 30 hours. Further, the present invention provides (2) an unrefined soy sauce prepared by mixing soy sauce, unsalted protein material and hot water of 70 to 80 ° C into a product temperature of 50 to 57 ° C while maintaining the temperature of the product at a salt concentration. In the presence of ~5 (W/V)%, intermittent or continuous stirring, the method of preparing the seasoning liquid characterized by decomposition of the enzyme for 15 to 30 hours. Further, the present invention provides (3) mixing the heat-denatured wheat bran into the retort-denatured protein material, inoculating the bacterium, and preparing the soy sauce and the hot water of 7 〇 to 80 ° C according to the following conventional methods. Mixing and preparing unrefined soy sauce at a product temperature of 50 to 5 7 ° C, while maintaining the temperature of the product, in the presence of a salt concentration of 0 to 5 (W/V)%, intermittent or continuous stirring, is is ~ 30 hours A method in which an enzyme is decomposed into a characteristic seasoning liquid. Further, in the present invention, (4) the soy sauce and the hot water of 70 to 80 ° C are mixed by a rotary displacement type pump to prepare an unrefined soy sauce having a product temperature of 50 to 57 ° C, and the heat-insulating sleeve is introduced while maintaining the temperature of the product. Tube brewing tank, and one-10-1278286 V. Invention description (9) While maintaining the temperature of the product, in the presence of salt concentration 0~5 (W/V)%, intermittent or continuous stirring, carry out 1 5~ The 30-hour enzyme is decomposed into a method of preparing a seasoning liquid. In the present invention, (5) the soy sauce and the hot water of 70 to 80 ° C are mixed to prepare an unrefined soy sauce having a product temperature of 50 to 5 7 ° C, and the salt concentration is 0 to 5 while maintaining the temperature of the product. In the presence of /V)%, intermittent or continuous stirring, decomposition of the enzyme for 15 to 30 hours, and adding salt and soy lactic acid bacteria to the enzyme decomposition solution to a salt concentration of 17 to 20 (W/V)% A method for preparing a seasoning liquid characterized by unrefined soy sauce juice having a product temperature of 20 to 3 5 ° C and lactic acid fermentation and having a maximum of 5.3 or less. [Embodiment of the Invention] Hereinafter, the present invention will be described in detail. In the practice of the present invention, the soy sauce is first mixed with 70~8 (TC hot water to prepare an unrefined soy sauce having a product temperature of 50 to 5 7 ° C. The soy sauce used herein is, for example, a protein material or The raw materials of the mixed starchy raw materials and other raw materials as needed are processed according to the usual method, and the solid mash obtained by the conventional method is prepared by using the soy sauce which is usually used for making soy sauce and solid culture. For example, round soybean, defatted soybean, wheat gluten, corn gluten, etc., starchy raw materials such as wheat, barley, wheat bran, sorghum, slag powder, etc., can be used alone or in combination. When starchy raw materials are used in protein raw materials The blending ratio of the two varies depending on the nitrogen concentration of the intended seasoning liquid. However, if you want to obtain the usual soy sauce -11- 1278286 5. When the invention description (1〇) is used, it is converted into the starting material (converted to adding water or The raw material before the heat treatment) is preferably a protein material/starch material (Wv) of 80/20 to 20/80. It is preferably mixed with a protein material which is cooked and denatured. Heat the denatured wheat bran and inoculate the seedlings, and according to the following common method, the oily surface (hereinafter referred to as the soy sauce surface using the sugar) is used as the soy sauce, which is more than the usual stir-fry. In the soy sauce of the wheat, it is possible to obtain the soy sauce surface with the enzyme price and the quality of the soy sauce. It is also known that the soy sauce is inoculated with all the soy sauce ingredients in the soy sauce manufacturing process (hereinafter, referred to as the whole brewing method). However, in the total raw material for making soy sauce, only a part of it is added to the original uncooked fungus (that is, the raw material is not prepared) at the time of brewing (hereinafter, referred to as a reduced brewing method), but the above is used. When using the soy sauce of the wheat bran, the ratio of the unsintered raw material to the total raw material may be preferably used in an amount of about 50%. The addition amount is preferably 25 to 50%, more preferably 25 to 40%, It is preferably 30 to 35%. The protein material is subjected to a retort treatment under normal pressure, a pressure retort treatment in a closed vessel, or a raw material placed in a pressurized heating retort and shorted with saturated steam or superheated steam. Time to heat up and rush to the atmosphere The succulent denaturing treatment is performed by digesting and denaturing, etc. The starchy raw material is subjected to heat denaturation treatment by retort treatment under normal pressure, frying and mashing treatment, etc. The heat-denatured starch is mixed with the retort-denatured protein material. The raw material is adjusted and the water is inoculated, and the bacterium is inoculated, for example, at 30 to 40 ° C for 30 to 80 hours. The bacterium used in the bacterium is soy sauce for soy sauce, which is preferably used. For example, Aspergillus oyae, Aspergillus oryzae-12-1278286, invention description (11) (Aspergillus oryzae), etc., the hot water temperature mixed in the soy sauce must be 70~80 °C. When hot water of less than 70 ° C is used, it is difficult to obtain an unrefined soy sauce having a product temperature of 5 ° C or more after mixing. On the other hand, when the temperature exceeds 80 ° C, the unrefined soy sauce having a product temperature of 50 ° C or higher can be obtained, but the useful enzymes such as protease and cellulase accumulated in the soy sauce are inhibited by contact with hot water. It is not possible to carry out enzyme decomposition with high efficiency, so it is not good. The amount of hot water used may be such that the crucible is sufficiently immersed in hot water, and it is generally preferably 1.5 to 4 by volume (Ww) based on the weight of the raw material before the raw material treatment. The decomposition of the enzyme of the protein must be carried out under the salt of 〇~5 (W/W)%. If the salt concentration is exceeded, the high nitrogen dissolution utilization rate cannot be achieved in a short time. In this case, if the unprocessed protein material is appropriately added to the mash as needed, a seasoning liquid having a stronger taste can be obtained, which is preferable. The total weight of the unprepared protein material relative to the soy sauce (converted into raw material) and the unscented raw material (converted into raw material) is preferably 25 to 50%, more preferably 2 to 50%, 30 to 35% is the best. Further, the unprocessed protein material used in the present invention is preferably a defatted soybean, a soybean bean, a peeled soybean, a soybean powder, a wheat gluten, a corn gluten, etc., which is subjected to cooking or puffing according to a usual method, and is preferably treated by steaming and denaturation. Next, the above-mentioned soy sauce mash is mixed with hot water of 70 to 80 ° C (or brine having the same temperature) at a salt concentration of 〇~5 (W/W)%, or in soy sauce and uncooked mash. In a mixture of protein materials, 70 to 80 °C hot water (or brine with the same temperature) is mixed with a salt concentration of 〇~5 (W/W)%. -13- l278286 V. Description of invention (12 Next, the unrefined soy sauce at a product temperature of 50 to 5 7 °C is immediately placed in a tank with a heat-insulating sleeve without lowering the temperature of the product, while maintaining the temperature of the product while the temperature of the product is 〇~5 ( In the presence of W/V)%, intermittent or continuous agitation and enzymatic decomposition. According to the experiment of the present inventors, it is known that the hot water can be passed through the entire outer wall of the large brewing tank having the insulating sleeve. Large brewing tank, unrefined sauce filled with product temperature less than 50 ° C When it is heated to 50 ° C or more (even if the temperature difference is only 1 ° C will also increase its temperature), but must use a huge heat g, its discrimination is really difficult. Relatively, if you know 50 When the unrefined soy sauce of ~57t is introduced into the brewing tank with the heat insulating sleeve, the temperature tank of the product is provided with the heat insulating sleeve device, and the unrefined soy sauce can be easily maintained as it is without being lowered. The hydrolysis must be carried out 1 5~3 0 hours, if the time is too short, the nitrogen utilization rate will be deteriorated. On the other hand, if it exceeds 30 hours, the temperature odor is significantly adhered due to the high temperature, and the odor is also attached, which is not preferable. For example, a cylinder having an opening for loading a raw material at one end, a cylinder having a raw material discharge port at the other end, a screw rotating in the cylinder, and a driving method of the screw, and the opening portion of the raw material, the cylinder, or the en route thereof Hot water supply nozzle opening pump (screw conveyor belt, screw feeder, single screw extruder, twin screw extruder), single screw centrifugal torsion pump (motor pump) (such as Japan Special Kai 60- 142078, special open Zhao 62-2978 1 , Shikaiping 2-543 9 1 ) etc., wherein a single-screw eccentric torsion pump is preferred. The unrefined soy sauce that has been hydrolyzed is subjected to press filtration under heat to form a product 'but preferably 17 to 2 〇 (w/v)% of salt is added. After homogeneous mixing, add cadmium lactate (Pediococcus halophilus) 103~1〇6 / gram to not -14 - 1278286. V. Invention (13) Refined soy sauce, especially ίο4 / g in unrefined soy sauce, and at 25 ～30 。 (: 10:14, fermented 10 to 14 days, the target of the decomposition of unrefined soy sauce below pH 5.3, according to the usual soy sauce manufacturing method to press and filter 'to make unrefined soy sauce juice is better. Let the salt concentration is 17% The above is important, that is, below this time, the lactic acid fermentation carried out thereafter has a risk of harmful bacteria such as proliferative spoilage bacteria and membrane-producing yeast in the non-proliferated soy sauce, which is not preferable. Further, it is important that the pH of the unrefined soy sauce broth by lactic acid fermentation is 5.3 or less, and after the unrefined soy sauce juice is sterilized by the treatment, and then introduced into a standing tank to be allowed to stand, the fire deposit is rapidly formed. Precipitating, the seasoning liquid is separated and separated in the sediment of Chengjing, so that the effect of the clearing seasoning liquid can be easily obtained. Further, it is preferable to prevent the spoilage of the unrefined soy sauce and to obtain a seasoning liquid having a good flavor in a very short period of time. On the contrary, when the pH is higher than 5.3, the sedimentation separation of the turbid substance (sediment, etc.) after sterilization is time-consuming and cannot be easily separated, so it is not preferable. The invention will now be described more specifically by way of examples. [Examples] Example 1 <Preparation method of salt-free protease decomposition seasoning liquid> In a circular tank having a capacity of 4 liters, the steamed defatted soybeans were mixed and fried and mashed according to the usual soy sauce preparation method. Inoculated with 10% of soy sauce, which was prepared by inoculating the bacterium, and 15 liters of hot water having the respective temperatures shown in Table 1, and quickly mixed by hand to prepare unrefined soy sauce at the temperature of each product described in Table 1, and Put it in a constant temperature room and keep the product -15-1278286. 5. Inventive Note (1 4 ) The temperature is not salted, and the mixture is stirred intermittently for 1 hour, and the enzyme is decomposed for 18 hours in total, and the mixture is squeezed and filtered. A sauce that is unique to soy sauce, salt-free, and very flavorful. The total number of bacteria in each part of the unrefined soy sauce immediately after the initial preparation (immediately prepared) and after 18 hours of decomposition of the enzyme was measured. Further, the nitrogen utilization rate of the unrefined soy sauce decomposed by the enzyme was measured. The results are shown in Table 1. The total bacterial count was determined according to the following method. (Measurement method of total bacteria) The plate culture method was carried out using a sugared gravy medium (culture temperature: 32 ° C, culture for 72 hours), and colonies were measured. Table 1 Total number of bacteria (g/g) Nitrogen evaluation interval after the first 18 hours utilization (%) 43〇C 2 X 1 Ο6 5 X 1 Ο10 83 Odor odor 4 8〇C 1 X 1 Ο6 3 X 1 Ο10 84 different, odorous bromine 5 0°C 5 X 1 Ο5 2.5 X 1 Ο2 85 No odor isobromine 5 7〇C 5 X 1 Ο5 1.4 X 1 Ο2 85 No odor isobromine 6 0°C 5 X 1〇4 1.0 X 1 Ο2 56 No odor, isobromine 6 5〇C 1 X 1 Ο4 8 X 1 Ο1 37 No odor, isobromine As a result of Table 1, it is known that the temperature of the unrefined soy sauce product is less than 50 °C (4 In the interval of 8 ° C and 43 ° C), the bacteria present in the soy sauce mash during the decomposition of the unrefined soy sauce are significantly proliferated and the salt-free unrefined soy sauce is spoiled. -16- 1278286 V. INSTRUCTIONS (15) On the other hand, at 60 °C or higher, the nitrogen utilization rate is extremely lowered, and it is judged to be poor. On the other hand, in the case where the temperature of the unrefined soy sauce product is 5 〇〇 c to 57 ° C, spoilage is not caused even if it is completely salt-free, and it is judged that an enzyme hydrolyzate having a very high nitrogen dissolution utilization ratio can be obtained. Example 2 (Preparation method of the salt-free protease-decomposing seasoning liquid using the soy sauce of the wheat bran: whole-baked brewing method) 4 parts by weight of the cooked defatted soybean prepared according to the usual soy sauce tanning method, and the separately cooked wheat bran 1 The parts by weight are mixed, and the soy sauce is uniformly inoculated therein. Next, it was ventilated at 45 to 30 ° C for 45 hours at an air temperature to prepare a soy sauce of wheat bran. The obtained product was used at a temperature of 28 ° C, using a soy sauce of 4,000 kg, and a hot water of 75 ° C, 7 liters, in a rotary volume type single-screw centrifugal torsion pump (NE type centrifugal torsion pump, Bingshen equipment) Co., Ltd.) was mixed to prepare an unrefined soy sauce with a product temperature of 55t. While maintaining the temperature of the product, it was introduced into the brewing tank with the heat insulating sleeve through the pump for 1.5 hours, and the salt was kept without salt while maintaining the temperature of the product. The mixture was stirred at a ratio of one hour of intermittent ventilation for one hour, and the enzyme was decomposed to obtain an unrefined soy sauce which was decomposed by the enzyme. Next, the unrefined soy sauce is subjected to press filtration to obtain a salt-free protein enzymatic decomposition seasoning liquid. The composition analysis of the seasoning liquid obtained in the above Example 2 is shown in Table 2. The composition analysis is based on the Japanese Soy Sauce Research Institute and the Soy Sauce Test -17- 1278286. 5. Inventive Note (16) Law Compilation Committee, "Soy Sauce Test Method" Sauce Association, and the implementation of the Showa on March 1, 60 (below) The component analysis of each example was the same treatment). Table 2 NaCl TN pH Col. Ale. Total bacterial count LA·(W/V)〇/〇(W/V)% (V/V)%/g Unrefined soy sauce (W/V)% 〇1.78 5.8 26 0 350 / g 0 Note) NaCl: salt, TN: total nitrogen, Col.: color, Ale.: ethanol, LA lactic acid [Comparative Example] Further, for comparison, the salt-free protease decomposition seasoning solution of the above Example 2 In the method of production, except for the use of "7000 °C of tap water at 20 °C" instead of "7000 liters of hot water at 75 °C", it is completely treated and placed in the brewing tank for 1.5 hours, and then the sleeve is insulated. After heating, the temperature of the unrefined soy sauce product was heated to 55 °C. It takes about 5 hours in between. Thereafter, the temperature of the product was maintained at 55 ° C while stirring, and the mixture was stirred at a ratio of 1 hour intermittently for 1 hour, and the enzyme was decomposed. Secondly, the salt-free protease decomposition solution was obtained by pressing the crucible. . In the present invention and the comparative example, the unrefined soy sauce collected at the discharge port of the single-screw centrifugal torsion pump (NE type centrifugal torsion pump, manufactured by Bingshen Equipment Co., Ltd.) of the rotary volume type was measured. The total number of bacteria. Further, the functional test of the seasoning liquid is carried out. The results are shown in Table 3. -18- 1278286 V. INSTRUCTIONS (17) Table 3 Preparation of Unfiltered Sauce Unrefined Soy Sauce Enzyme Decomposition When the oil is prepared, the temperature of the product, the total number of bacteria (g/g), the product temperature (C) (beginning (after 6.5 hours) 55°C of the invention area Product temperature 55°C Product temperature 55°C Good bacteria number: 1X107 Number of bacteria: 3X105 Comparative case area 25°C Product temperature 25t Product temperature 55°C Number of bad bacteria: 2X 107 Number of bacteria: 3 X 101ΰ Note 1: (Functional inspection) Good: no odor, bromine, poor: odor and odor. As a result of Table 3, it can be seen that the temperature of the unrefined soy sauce product was uniformly raised from room temperature to 5 in the comparative example. It takes about 6.5 hours at 5 °C, but the bacteria contained in the soy sauce in the middle of it are vigorously propagated, which has the disadvantage of spoiling unrefined soy sauce. In this case, it can be seen that it is not complicated to look at in the small-scale test in the study room. However, unlike the operation in the interior of the study, when the factory is filled with a large brewing tank, a large amount of unrefined soy sauce is near the room temperature. It is extremely difficult to evenly and rapidly heat up to 50 °C to 57 °C. How to deal with it is to make the unrefined soy sauce corrupted in the meantime, and it has almost failed. Example 3 (Preparation method using a salt-free protease to digest a seasoning liquid using a soy sauce of the wheat bran: a reduced brewing method) 2 parts by weight of the cooked defatted soybean prepared according to the usual soy sauce tanning method, and steamed wheat bran 1 part by weight of the mixture, and uniformly inoculated therein -1 9 - 1278286 V, invention description (18) soy sauce. Next, the air was tempered at 45 to 30 ° C for 45 hours to prepare soy sauce. Compared with the second embodiment, the ratio of the retort wheat mash to the defatted defatted soybean is increased, and the surface of the defatted g is covered with wheat bran and the surface moisture of the defatted soybean is reduced to inhibit the growth of the bacteria. The total number of bacteria was reduced from that of Example 2 to about 1/100 or less, and a hygienic soy sauce was obtained. The soy sauce of the obtained product at a temperature of 28 ° C was 305 kg, and the defatted soybeans prepared according to the usual soy sauce production method were 7 〇〇 kg, 78. (: 7 00 liters of hot water and 200 kilograms of salt, mixed with a single-screw centrifugal torsion pump (NE type centrifugal torsion pump, manufactured by Bingshen Equipment Co., Ltd.) with a rotary volume type. The refined soy sauce is introduced into the brewing tank with the heat insulating sleeve through the pump for 1.5 hours while maintaining the temperature of the product, and is maintained at a temperature of about 3 (W/W)% of the salt while maintaining the temperature of the product. The ratio of the intermittent intermittent ventilation was repeated for one time, and the enzyme was decomposed. Secondly, a protease-decomposed seasoning liquid having a salt concentration of about 3 (W/W)% and rich in flavor and having the same nitrogen concentration as in Example 2 was obtained by press filtration. According to the present invention, according to the present invention, the use ratio of the wheat bran to the retort defatted soybean is increased, and it is possible to obtain a clean sputum having a small number of bacteria. Moreover, in general, the soy sauce brewing raw material is used less than usual. The soy sauce is prepared from the protein raw material, and the residual protein raw material is added to the unrefined soy sauce as it is, and the seasoning liquid is completely inferior. -20- 1278286 > Π多:吏试义义页_ V. INSTRUCTION OF THE INVENTION (19) Example 4 (Preparation method of the lactic acid fermentation after the decomposition of the protein enzyme) The soy sauce of the product obtained in Example 3 at a temperature of 28 ° C was 3,500 kg, which was prepared according to the usual soy sauce production method. 700 kg of defatted soybeans, 7000 liters of hot water at 78 °C, and 200 kg of salt, and mixed with a single-screw centrifugal torsion pump (NE type centrifugal torsion pump, Bingshen Equipment Co., Ltd.) The unrefined soy sauce at 55 °C was introduced into the brewing tank with the heat-insulating sleeve through the pump for 1.5 hours while maintaining the temperature of the product, and was intermittently ventilated for one hour while maintaining the temperature of the product. The mixture is stirred and the enzyme is decomposed to obtain the unrefined soy sauce which is decomposed by the enzyme. Next, 2,500 kg of salt is put into the unrefined soy sauce which is decomposed by the above-mentioned enzyme, and it is placed for 2 days (48 hours) while being homogenized by aeration. After standing, cool to near 30 ° C, add lactic acid bacteria (Pediococcus halophilus) to 104 / g unfiltered soy sauce, and ferment at 28 ° C 10 The target unreacted soy sauce of pH 5.3 or less is obtained, and is subjected to press filtration according to the usual soy sauce production method to obtain unrefined soy sauce juice. The unfiltered juice is sterilized by a normal method, and then introduced into a standing tank. When standing, the pyrotechnic deposit can be quickly precipitated, and the condiment liquid can be separated and separated in the sediment, and the condiment liquid can be easily obtained. Further, the seasoning liquid obtained has almost no taste characteristic of soy sauce. It is a seasoning liquid which is completely free of ethanol and has a very good flavor and is rich. It can be obtained in a very short period of about 2 weeks - 21 - 1278286 V. Inventive Note (2〇) Seasoning liquid. The composition analysis of the obtained seasoning liquid is carried out. The results are shown in Table 4. Table 4
NaCl TN pH Col. Ale. 總細菌數 L.A. (W/V) (W/V)% (V/V)% 個 /克未過 （W/V)% 之醬油 1 9.75 1.730 5.25 22 0 2 1 5/g 0.74 實施例5 (酵素水解時間不同之蛋白水解調味液的製法） 於上述實施例1之方法中，除了分解時間爲如下述表5 所記載般以外，取得調味液係完全同樣處理。 於表中示出本實施例中示出剛開始及過程中的分解液之 氮利用率與氮濃度關係及性能檢查結果。 表5 剛開始5 12 16 18 22 30 35 氮利用率 - 43 60 80.5 85.3 86.6 86.7 87.4 氮濃度 - 1.11 1.58 1.69 1.80 1.83 1.83 1.85 性能評價 風味 風味 風味 風味 風味 風味 風味 良好 良好 良好 良好 良好 梢微 不良 注1 :有溫釀臭及焦臭 〇 良好 (注： 由表5之結果可知， 分解時間未滿15 小時 ’即於 12 > 時，氮溶解利用率爲非常差且至6G%。相反若分 過30小肖，則溫釀臭顯著附[且其附著焦臭而風味曰惡 -22- 1278286 五、發明說明（21) 化，故爲不佳。相對地，分解時間爲1 5小時〜3 0小時， 則取得氮利用率爲80%以上之値，且無風味惡化之危險性。 [發明之效果] 若根據本發明，由於將醬油麴與7 0〜8 0 °C之熱水混合 ’故可瞬時調製製品溫度5 0〜5 7 °C之未精製醬油，可防 止調製中未精製醬油被腐敗菌所污染，又所調製之未精製 醬油爲投入附有流過溫水之保溫套管的釀造槽中，故可輕 易將該製品溫度保持於一定，可在1 5〜3 0小時之非常短 時間中，取得氮利用率8 0%以上的調味液。 又，以往將通常的醬油麴於水或食鹽水中混合調製未精 製醬油，並於其中混合未製麴蛋白質原料，醱酵熟化以製 造味道豐富之調味液時，若該原料之添加量爲25(W/W)% 以上，則未精製醬油黏度上升，且壓搾過濾性變差，但本 發明爲於上述味道豐富之調味液之製法中，使用利用麥糠 之醬油麴做爲醬油麴，故可將未精製醬油之黏度上升程度 抑制於較低，達到改善未精製醬油之壓搾過濾性的效果。 又’本發明由於使用利用麥糠之醬油麴做爲醬油麴，故 即使總原料中未製麴原料所佔之比例爲50%，亦可將此原 料迅速地水解並且達到取得幾乎無醬油獨特味道、無鹽或 實質上幾乎不含有食鹽之調味液的效果。 又’由於將醬油麴與70〜80°C之熱水透過迴轉容積型 泵混合，調製製品溫度50〜57°C之未精製醬油，且一邊 保持該製品溫度一邊透過該泵導入附有保溫套管之釀造槽. 中’故可機械地輕易取得所欲之製品溫度的未精製醬油， -23- 1278286 五、發明說明（22 ) 又，達到於釀造槽內將未精製醬油之溫度保持一定之效果 。又，將大量的未精製醬油瞬時調整至50〜57°C，且將 未精製醬油均勻連續輕易保持於所欲溫度，不會令未精製 醬油腐敗，可達成以工廠規模確實進行的效果。 又’本發明因爲係酵素分解後且混合食鹽後冷卻至室溫 之經分解未精製醬油中，添加醬油乳酸菌，並以食鹽濃度 I7〜20(W/V)%、製品溫度2〇〜35°C進行乳酸醱酵，作成 pH 5.3以下之未精製醬油汁液，故未精製醬油汁液爲迅速 沈澱，澄淸調味液於沈積物中分隔並可予以分離，因此可 達成輕易取得澄淸調味液的效果。 又，本發明爲對於經水解之未精製醬油添加乳酸菌但未 添加酵母’故可取得乙醇爲0 %之調味液，且可取得無醬 油特有的味道、幾乎無鹽或實質上幾乎不含鹽、風味非常 良好之調味液’並且可於3 0小時〜2 0日之非常短期間中 取得。 -24-NaCl TN pH Col. Ale. Total bacterial count LA (W/V) (W/V)% (V/V)%/g not exceeded (W/V)% of soy sauce 1. 9.75 1.730 5.25 22 0 2 1 5 /g 0.74 Example 5 (Preparation method of proteolytic seasoning liquid having different enzyme hydrolysis time) In the method of the above Example 1, except that the decomposition time was as described in Table 5 below, the seasoning liquid was obtained in the same manner. The relationship between the nitrogen utilization rate and the nitrogen concentration of the decomposed liquid at the beginning and in the process and the performance inspection results are shown in the table. Table 5 Initially 5 12 16 18 22 30 35 Nitrogen Utilization - 43 60 80.5 85.3 86.6 86.7 87.4 Nitrogen Concentration - 1.11 1.58 1.69 1.80 1.83 1.83 1.85 Performance Evaluation Flavor Flavor Flavor Flavor Flavor Flavor Good Good Good Good Good Good Defects 1 : There is a good temperature odor and a bad odor. (Note: As can be seen from the results in Table 5, the decomposition time is less than 15 hours', that is, at 12 >, the nitrogen dissolution utilization rate is very poor and reaches 6G%. After 30 Xiaoxiao, the warm odor is markedly attached [and its attached odor and flavor aversion -22- 1278286 V. Invention description (21), so it is not good. Relatively, the decomposition time is 15 hours ~ 3 When the nitrogen utilization rate is 80% or more, the nitrogen utilization rate is 80% or more, and there is no risk of deterioration of the flavor. [Effect of the Invention] According to the present invention, the soy sauce is mixed with hot water of 70 to 80 °C. Therefore, the unrefined soy sauce of the product temperature of 50 to 5 7 °C can be instantaneously prepared, and the unrefined soy sauce in the preparation can be prevented from being contaminated by spoilage bacteria, and the unrefined soy sauce prepared by the preparation is provided with a heat insulating sleeve which is filled with warm water. In the brewing trough, it can be light It is easy to keep the temperature of the product constant, and it is possible to obtain a seasoning liquid with a nitrogen utilization rate of 80% or more in a very short time of 15 to 30 hours. In addition, conventionally, the soy sauce is mixed with water or brine to prepare a mixture. When the unrefined soy sauce is mixed with the unprocessed protein material and fermented to produce a seasoning liquid having a rich taste, if the amount of the raw material added is 25 (W/W)% or more, the viscosity of the unrefined soy sauce rises, and Although the press filter property is deteriorated, the present invention is to use the soy sauce of the wheat bran as the soy sauce in the method for preparing the seasoning liquid rich in the taste, so that the degree of increase in the viscosity of the unrefined soy sauce can be suppressed to be low, and the improvement can be achieved. The effect of the press-filtering property of the unrefined soy sauce. In the present invention, since the soy sauce using the wheat bran is used as the soy sauce, the raw material can be quickly formed even if the proportion of the raw material in the total raw material is 50%. Hydrolyze and achieve the effect of obtaining a seasoning liquid with almost no soy sauce unique taste, no salt or substantially no salt. Also 'because soy sauce and 70~80 °C hot water through the rotary volume pump Mixing and preparing the unrefined soy sauce at a product temperature of 50 to 57 ° C, and while introducing the temperature of the product, the pump is introduced into the brewing tank with the heat insulating sleeve. In this case, the temperature of the desired product can be easily obtained mechanically. Refined soy sauce, -23- 1278286 V. Inventive Note (22) In addition, the effect of maintaining the temperature of the unrefined soy sauce in the brewing tank is kept constant. Further, a large amount of unrefined soy sauce is instantaneously adjusted to 50 to 57 ° C, and The unrefined soy sauce is easily and continuously maintained at a desired temperature, and the unrefined soy sauce is not spoiled, and the effect that is actually carried out at the factory scale can be achieved. Further, the present invention is characterized in that the lactic acid bacteria are added to the unrefined soy sauce which is decomposed after the enzyme is decomposed and mixed with the salt and then cooled to room temperature, and has a salt concentration of I7 to 20 (W/V)% and a product temperature of 2 〇 to 35 °. C is subjected to lactic acid fermentation to prepare an unrefined soy sauce juice having a pH of 5.3 or less. Therefore, the unrefined soy sauce juice is rapidly precipitated, and the clear seasoning liquid is separated and separated in the sediment, so that the effect of easily obtaining the clear seasoning liquid can be achieved. . Moreover, the present invention is a seasoning liquid in which lactic acid bacteria are added to the hydrolyzed unrefined soy sauce without adding yeast, so that the flavor of ethanol is 0%, and the taste unique to the soy sauce is obtained, almost no salt or substantially no salt, The seasoning liquid with very good flavor' can be obtained in a very short period of 30 hours to 20 days. -twenty four-