WO2012128290A1 - 超低食塩醤油及びその製造法 - Google Patents
超低食塩醤油及びその製造法 Download PDFInfo
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- WO2012128290A1 WO2012128290A1 PCT/JP2012/057221 JP2012057221W WO2012128290A1 WO 2012128290 A1 WO2012128290 A1 WO 2012128290A1 JP 2012057221 W JP2012057221 W JP 2012057221W WO 2012128290 A1 WO2012128290 A1 WO 2012128290A1
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- soy sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
Definitions
- the present invention employs a very low salt (sodium chloride 1.0 to 4.0% w / v) containing a high concentration of an aroma component preferable for soy sauce, without employing special means and without deteriorating the flavor of soy sauce. ) About soy sauce.
- Soy sauce is prepared by mixing steamed soybeans and fried rice crackers, and inoculating and cultivating the soy sauce for the soy sauce to prepare soy sauce koji, which contains 15-20% (w / v) of salt in the ripening moromi. ) So that the moromi is prepared by adding salt solution, fermented and ripened for a certain period of time, and finally squeezed, filtered, fired (sterilized) and clarified.
- This soy sauce contains amino acids and peptides derived from protein as an active ingredient, sugars, organic acids, alcohols and other various trace components, and all dishes such as Japanese, Chinese and Western dishes It is a versatile seasoning that can be used on the other hand, but has the disadvantage of containing 15-20% (w / v) salt.
- soy sauce is also expected to have a very low salt concentration.
- 15-20% (w / v) salt plays an important role in the prevention of moromi rot during fermentation and ripening of soy sauce moromi, so it is indispensable.
- From 15% (w / v) Preparation of soy sauce moromi with low salt is generally difficult except for a special method, and has not been implemented industrially.
- soy sauce moromi contains a large amount of protein and starch, various bacteria are very easy to propagate, and fermentation and ripening management are performed in an open or semi-sealed state.
- Septic bacteria can easily invade, and once they have invaded, they will quickly breed, and the flavors will rot (rot), and lactic acid bacteria and acetic acid bacteria will proliferate abnormally, resulting in a deterioration in the flavor of the final product. There is a danger to do.
- the method of producing salt-free soy sauce that uses potassium chloride instead of saline is that potassium chloride has a peculiar taste and may cause high potassium plasma when renal failure patients consume a large amount of potassium at once.
- problems such as that there is a question about the validity of soy sauce using potassium chloride as being unsalted.
- the method of preparing concentrated soy sauce by charging with raw soy sauce instead of saline, and finally diluting this concentrated soy sauce with water has the disadvantage that the taste and aroma of the soy sauce are inevitably deteriorated.
- fermentation ripening is carried out while heating the temperature of the soy sauce moromi to 40 ° C. or higher (55 ° C. in an extreme example), which causes rot of moromi and is inappropriate for the propagation and survival of spoilage bacteria.
- the color becomes much richer, and a warm odor or a burning odor is added by heating.
- one or more starchy raw materials such as rice and mirin koji, and rice bran for sake brewing or (and) starch hydrolyzing enzyme are added to pumped water together with lactic acid and salt if necessary, and yeast is added.
- a method for producing an alcoholic-flavored seasoning by adding 5-40% (v / v) soy sauce moromi to the above-mentioned pumped water and aging by saccharification (for example, see Patent Document 2) For this reason, lactic acid is added to moromi so that the pH is 4.5 or less, preferably 3.5 to 4.2, and the acidity of the product becomes strong.
- salt-reduced seasoning liquid that can be desalted with a reverse osmosis membrane, etc., begins to show bitterness, astringency, acidity and other miscellaneous tastes when the salt concentration decreases from around 7%, and salt-free soy sauce is also miscellaneous. It is known that there is a defect having a taste (see Patent Document 1).
- the conventional salt-free or ultra-low salt soy sauce has disadvantages such as bitterness, astringency, and sour taste, and the production method adopts special means, resulting in the deterioration of the flavor of the soy sauce. Has unavoidable drawbacks.
- JP 2007-181450 A Japanese Patent Publication No.52-30599
- the present invention employs a very low salt (sodium chloride 1.0 to 4.0% w / v) containing a high concentration of an aroma component preferable for soy sauce, without employing special means and without deteriorating the flavor of soy sauce. )
- the problem is to obtain soy sauce.
- ultra-low salt salt concentration of 1.0 to 4.0% w / v
- it has a total nitrogen concentration of 0.2 to 3.0% (w / v) and an ethanol concentration of 8 0.0-20.0% (v / v)
- 2-phenylethanol concentration of 7.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen, per 1.0% (w / v) of total nitrogen
- Isobutyl alcohol concentration is 10.0 ⁇ g / m or more
- isoamyl alcohol concentration is 15.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen, and there is no bitterness, astringency, sour taste, and other miscellaneous tastes.
- the subject is to obtain ultra-low salt soy sauce.
- the inventors of the present invention in the soy sauce production method, (1) First, the number of viable soy sauce yeast is 1 ⁇ 10 7 or more primary moromi per gram of moromi. Prepared. (2) Next, a saccharide raw material and water are added to this and fermented, and a salt concentration of 4.0 to 12.0% (w / v) and an ethanol concentration of 4.0 to 12.0% (v / v) are obtained. Secondary moromi was prepared.
- ⁇ / V a salt concentration of 1.0 to 4.0% (w / v), a total nitrogen concentration of 0.2 to 3.0% (w / v), and an ethanol concentration of 8.0 to 20.0% (v / V), 2-phenylethanol concentration of 7.0 ⁇ g / ml or more, isobutyl alcohol concentration of 10.0 ⁇ g / ml or more, isoamyl alcohol concentration of 15.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen Knew that you would get a super low salt soy sauce.
- ultra-low salt soy sauce having a succinic acid concentration of 500 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen concentration was obtained.
- microorganisms belonging to Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Torulopsis versatilis or Torulopsis etellsii are preferable as yeast to be added to the secondary moromi.
- the present invention is an ultra-low salt soy sauce with good flavor and a method for producing the same as described below.
- Ultra-low salt soy sauce having an isoamyl alcohol concentration of 15.0 ⁇ g / ml or more per ml or more and 1.0% (w / v) of total nitrogen.
- soy sauce a sugar raw material and water or saline are fermented to primary moromi of 1 ⁇ 10 7 or more of soy sauce yeast per gram of moromi to ferment, and the salt concentration is 4.0 to 12
- a saccharide raw material and water or saline to the secondary moromi
- a tertiary moromi having a viable yeast count of 2 ⁇ 10 6 or more per gram of moromi and an ethanol concentration of 2.0% (v / v) or more is prepared.
- the moromi is fermented and matured to a salt concentration of 1.0 to 4.0% (w / v), a total nitrogen concentration of 0.2 to 3.0% (w / v), and an ethanol concentration of 8.0 to 20.0. % (V / v) soy sauce,
- the tertiary moromi is prepared by adding a saccharide raw material and water or saline to the secondary moromi, and further adding yeast.
- Glucose, maltose, fructose, starch hydrolyzate, starch saccharified solution, and starch raw material content is greater than 65% (w / w), and the remainder is prepared using protein raw material One or more selected from the group consisting of soy sauce cake, rice bran, wheat straw, corn straw and bran meal rich in starch.
- a combination of potato B which is one or more selected from the group consisting of soy sauce lees, rice bran, wheat straw, corn straw and bran bran.
- ultra-low salt sodium chloride 1.0 to 4.0% w
- a high concentration of aroma components preferred for soy sauce without adopting special means and without deteriorating the flavor of soy sauce.
- V Obtain soy sauce.
- soy sauce cake a normal soy sauce cake for producing brewed soy sauce can be used.
- Soy sauce lees are obtained by steaming and denaturing protein raw materials such as soybeans and defatted soybeans, and wheat (in the present invention, “wheat” or “wheat” refers to wheat, barley, bare wheat, oats, and wheat) And at least one selected grain) and a starch-like raw material such as rice, which has been heat-denatured, and adjusted to a moisture content of 35-45% (w / w).
- soy sauce cake and salt water to prepare soy sauce moromi.
- the amount of the saline solution is not particularly limited, but is usually 100 to 450% (v / v) as a volume ratio with respect to the volume of plant seeds such as soybeans and wheat used for the preparation of soy sauce koji (raw seed equivalent volume). It is preferable to prepare soy sauce moromi by adding an amount of saline solution.
- the volume of the plant seed means a “bulk volume” including a void portion, which is measured using a graduated cylinder or the like.
- the salt concentration of the moromi before the addition of the sugar raw material is equivalent to the salt concentration in the soy sauce moromi in the usual soy sauce manufacturing method, typically 15.0 to 20.0%. It is mixed with soy sauce cake so that it becomes (w / v).
- the sugar raw material it is important to add the sugar raw material at the time when the number of viable soy sauce yeast is 1 ⁇ 10 7 or more per 1 g of moromi (in the present invention, the moromi at this time is referred to as the primary moromi).
- the primary moromi When a carbohydrate raw material is added at the time of the number of viable bacteria, vigorous alcoholic fermentation cannot be expected, and the risk of moromi rot increases, which is not preferable.
- the greatest feature of the present invention is that the salt concentration of the secondary moromi juice during the fermentation period is 4.0 to 12.0% (w / v), and the salt concentration of the tertiary moromi juice during the fermentation period is 1.0 to 4 Even if it is diluted with water to 0.0% (w / v), the moromi is not spoiled.
- soy sauce cake and saline are mixed in an open system (preparation is performed), and the obtained moromi is then fermented and matured in an open system.
- moromi contains abundant nutrients suitable for spoilage bacteria, so when the salt concentration falls below a certain level, so-called spoilage bacteria will vigorously grow, and the acid smell and sour taste It appears remarkably and eventually rots with a foul odor.
- the summer temperature of 25-35 ° C. is a suitable temperature for so-called spoilage bacteria, so when the salt concentration of moromi is a certain amount or more, that is, a concentration of 15% (w / v) or more. There is no problem, but if it is less than that, it will rot soon. Therefore, the salt concentration of the moromi in summer is safe if it is 17% (w / v), and dangerous if it is 16% (w / v) or less. Therefore, even in an environment where thorough measures against contamination and proliferation of spoilage bacteria are present, if there is no salt concentration of 15% (w / v) or more, it is said that there is a risk that fermentation ripening will not be carried out smoothly. ing.
- the salt concentration of the secondary moromi juice during the fermentation period is 4.0 to 12.0% (w / v)
- the salt concentration of the tertiary moromi juice during the fermentation period is Even if adjusted to 1.0 to 4.0% (w / v), the product temperature of moromi is kept at 40 ° C or higher (55 ° C in an extreme case), or
- an acid such as hydrochloric acid or lactic acid to reliably suppress the growth of spoilage bacteria without maintaining the pH at 4.0 or lower (in the extreme example, pH 3.0 or lower) It has the characteristics that can be.
- carbohydrate raw materials examples include (I) glucose (crystal glucose, powdered glucose, liquid glucose, etc.), maltose, fructose, sucrose, pregelatinized grains (wheat, rice, etc.) and pregelatinized potatoes, etc. (II) starch Hydrochloric acid-degraded saccharified liquefaction solution, (III) Enzymatic degradation saccharified solution of starch, (IV) 65% (w) of starchy raw material such as wheat, barley, bare barley, hato barley, oat, rice, corn, etc.
- Low-grade such as “starch-rich soy sauce cake”, crushed rice, crushed rice, etc., obtained by preparing soy sauce cake in a conventional manner using protein raw materials such as soybeans and gluten.
- “wheat straw” refers to straw that is prepared using at least one selected from wheat, barley, bare wheat, and hard wheat as a raw material. Typically, barley straw, wheat straw, etc. It is a wheat straw using barley or wheat.
- the above saccharide raw materials are divided into the following groups and defined respectively.
- “Sugar material A” is one or two selected from the group consisting of glucose, maltose, fructose, starch hydrolyzate, starch saccharified solution, sucrose, pre-gelatinized cereal, and potato That means the above.
- “Salmon B” means one or more selected from the group consisting of soy sauce cake, rice bran, wheat straw, corn straw, and bran straw.
- the soy sauce cake includes “starch-rich soy sauce cake” as defined below.
- starch rich in starch means that the proportion of starchy raw materials such as wheat, barley, bare barley, hato barley, rice, corn and the like is more than 65% (w / w), and the remainder is soybean, "Soy sauce cake rich in starch” obtained by preparing soy sauce cake using a protein raw material such as defatted soybeans, low-grade rice such as crushed rice and crushed rice, or rice bran using suitable rice , Meaning wheat straw, corn straw and bran straw.
- Protein raw material means one or more selected from the group consisting of soybeans, defatted soybeans, wheat gluten, and corn gluten.
- saccharide raw materials are added together are 1) a combination of saccharide raw material A and koji. 2) Combination of carbohydrate raw material A, protein raw material, and koji. 3) A combination of starch-rich koji and protein raw material.
- the (II) hydrochloric acid-decomposed saccharified liquefied starch raw material contains, for example, dilute hydrochloric acid (for example, about 2 to 3% (v / v) dilute hydrochloric acid) as a starch raw material such as wheat flour, crushed rice, white birch, crushed wheat, and corn. About 2 to 4 times the amount added by heating, heated at about 100 ° C. for 3 to 4 hours by a steam blowing method, etc., then neutralized to pH 5.0 to 6.0 using sodium carbonate, and obtained by filtration Is mentioned.
- dilute hydrochloric acid for example, about 2 to 3% (v / v) dilute hydrochloric acid
- the above (III) saccharified saccharide saccharified solution is prepared by adding 1 to 3 parts by weight of 10 to 15% (w / v) saline to 1 to 5 parts by weight of starch-rich koji and adding 5 to 50 to 60 ° C. And those obtained by saccharifying the starch in the koji after incubating for ⁇ 20 hours.
- sucrose, pre-gelatinized cereals or pre-gelatinized potatoes added to moromi are saccharified by saccharification enzymes in soy sauce moromi.
- the amylase activity in soy sauce moromi that has passed about half a month or more after preparation is considerably less than that at the beginning of the preparation and is not sufficient, so it is preferable to add it together with soy sauce cake, bran paste, rice bran, wheat straw .
- sucrose, pregelatinized cereals or pregelatinized potatoes are quickly saccharified to glucose in the moromi by newly added potato amylase.
- the protein raw material introduced into moromi is hydrolyzed by proteases in soy sauce moromi.
- proteases since the protease activity in soy sauce moromi that has passed about half a month or more after preparation is considerably less than that at the beginning of preparation, it is not sufficient, so it is preferable to add it together with soy sauce cake, bran paste, rice bran, wheat straw .
- the protein raw material is decomposed into amino acids and the like by the newly added koji protease in moromi.
- the amount of the saccharide raw material added is such that the ethanol concentration in the secondary moromi juice after fermentation is 4.0% or more, preferably 8.0 to 12.0% (v / v). is required.
- the moromi obtained above is kept at 15 to 35 ° C. by a conventional method, and stirred or aerated once to several times a day, or appropriately stirred with compressed air or a propeller rotary stirrer, etc. Let Alternatively, continuous aeration stirring may be used.
- the yeast used here is preferably a yeast belonging to Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Torulopsis versatilis or Torulopsis etchelsi.
- the water or saline added to the secondary moromi (or primary moromi) is adjusted so that 1.0 to 4.0% (w / v) of salt in the soy sauce moromi obtained by aging the tertiary moromi is contained. It is necessary to
- the aforementioned saccharide materials can be used. Further, it is necessary to add so that the total nitrogen in the ripening moromi obtained by aging the tertiary moromi is 0.2 to 3.0% (w / v). When it is less than 0.2% (w / v), there is a disadvantage that it lacks umami, and when it is more than 3.0% (w / v), the production and accumulation of alcohol by yeast is reduced, which is not preferable.
- the tertiary moromi obtained above is appropriately aerated and stirred, fermented and matured at a moromi product temperature of 15 to 30 ° C. for about half a month to 3 months, squeezed, filtered, fired and clarified, Get low salt soy sauce.
- the soy sauce of the present invention has a total nitrogen concentration of 0.2 to 3.0% (w / v) despite the ultra-low salt, and an ethanol concentration of 8.0 to 20.0% (v / v). ), 2-phenylethanol concentration of 7.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen, isobutyl alcohol concentration of 10.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen, The isoamyl alcohol concentration is 15.0 ⁇ g / ml or more per 1.0% (w / v) of total nitrogen, and it is characterized by ultra-low salt that does not have bitterness, astringency, acidity and other miscellaneous tastes. Furthermore, the succinic acid concentration is 500 ⁇ g / ml or more per total nitrogen concentration of 1.0% (w / v).
- the upper limit of the content of 2-phenylethanol, isobutyl alcohol, isoamyl alcohol, and succinic acid in the ultra-low salt soy sauce of the present invention is not particularly limited, but typically, the total nitrogen concentration is 1.0% (w / v) Each of them is 2-phenylethanol 600 ⁇ g / ml or less, isobutyl alcohol 800 ⁇ g / ml or less, isoamyl alcohol 1600 ⁇ g / ml or less, and succinic acid 6000 ⁇ g / ml or less.
- the ultra-low salt soy sauce (soy sauce moromi soup) obtained by the present invention generally has a general component analysis as shown below.
- dry powdering examples include a method of adding an excipient such as dextrin to the soy sauce and dissolving it by heating, followed by dry powdering such as a spray drying method, a drum drying method, or a freeze drying method.
- Preliminary tests 1 to 7 are shown below.
- the primary soy sauce with a viable count of 1 ⁇ 10 7 or more per 1 g of soy sauce yeast is prepared, and a saccharide raw material and water are added thereto for fermentation.
- the process up to the preparation of secondary moromi with a salt concentration of 4.0 to 12.0% (w / v) and an ethanol concentration of 4.0 to 12.0% (v / v) will be described in more detail. To do.
- Examples 1 to 3 are shown in which a saccharide raw material and water are added to the secondary moromi, the number of viable yeast is 2 ⁇ 10 6 or more per gram of moromi, and the ethanol concentration is 2% (v / v )
- the above-described tertiary moromi is prepared, fermented and aged to obtain the ultra-low salt soy sauce of the present invention.
- ⁇ Preliminary test 1> (1) Preparation of soy sauce lees 130% (w / w) of 80 ° C. warm water was added to 10 kg of defatted soybeans, and steamed by heating with saturated steam at a pressure of 2 kg / cm 2 (gauge pressure) for 20 minutes. On the other hand, 10 kg of raw wheat was cracked according to a conventional method. Next, these two treatment raw materials were mixed to prepare a raw material for koji making having a water content of about 40% (w / w).
- this raw material for koji is inoculated with 0.1% (w / w) of Aspergillus oryzae (ATCC 14895) bran seeds (number of effective spores: 1 ⁇ 10 9 / g) to the raw material for koji. Then, the mixture was placed in a container for koji making (koji lid), and koji was made by a conventional method for 42 hours to obtain a soy sauce koji.
- Aspergillus oryzae ATCC 14895
- bran seeds number of effective spores: 1 ⁇ 10 9 / g
- soy sauce moromi 0.8 kg of the soy sauce cake was mixed with 1.9 L of 18% (w / v) saline.
- soy sauce lactic acid bacteria added to this soy sauce moromi so that it becomes 1 ⁇ 10 5 per 1 g of moromi, keep the moromi product temperature at 15 ° C. for 1 month,
- the moromi product temperature is 25 ° C and agitated as appropriate, and squeezed the moromi in 4 months after preparation to obtain deep-fried soy sauce. Obtained.
- a component analysis and a sensory test were performed. Table 1 shows the results of component analysis, and Table 2 shows the results of sensory test.
- the succinic acid and glucose concentrations were determined by high performance liquid chromatography analysis.
- the sensory test was performed by a scoring method with 20 trained panels having discriminating ability. That is, the low salt soy sauce of the sample is compared with the commercially available low salt soy sauce (manufactured by Kikkoman), 0 for no difference, 1 for slight difference, 2 for difference, 3 for slight difference, 4 for large difference. An extremely large difference was evaluated as 5, and it was marked with (+) when it had a flavor superior to that of commercially available low salt soy sauce, and (-) when it was inferior.
- the score in the table is the average value of the panel of 20 people, “**” in the test column is significantly different at 1% risk rate, “*” is significantly different at 5% risk rate, “ ⁇ ” "Means no significant difference.
- the number of viable yeast was determined by the method described in the Food Microbial Handbook (edited by Hisao Yoshii, Yasuyuki Kaneko, Kazuo Yamaguchi, Gihodo Publishing, page 603).
- the number of viable soy sauce yeast per gram of primary moromi is less than 1 ⁇ 10 7 , that is, 1 ⁇ 10 6 (Comparative Example 1), or 5 ⁇ 10 6
- the salt concentration of the moromi soup after aging is adjusted to 6.5% (w / v). Then, it turns out that it has the fault which rots or exhibits a sour acid odor.
- ⁇ Preliminary test 2> In the preliminary test 1 of Example 2 wards preparation of low common salt soy sauce (sauce yeast count viable cells per moromi 1g upon addition sugar materials is 3 ⁇ 10 7 cells), relative to the primary moromi after aeration and stirring Exactly the same except that the amount of soy sauce koji described in Table 3 and glucose as a saccharide material are added, and the amount of water or saline described in Table 3 is added to adjust the salt concentration of the moromi. Low salt soy sauce was obtained. The low salt soy sauce thus obtained was subjected to component analysis and sensory test in the same manner as in Preliminary Test 1. The results are shown in Tables 4-6. In addition, the salt concentration of the moromi is added by changing the ratio of water and saline depending on the final target salt concentration. This is because it is also necessary to change the moisture content of the straw.
- the obtained low-salt soy sauce (Reference Example 5) was compared with Reference Example 2 obtained in Preliminary Test 1 (using glucose as a carbohydrate raw material). Further, in the same manner as in Preliminary Test 1, a sensory test was carried out using a commercially available reduced salt soy sauce (manufactured by Kikkoman Corp.) as a control. The results are shown in Tables 7-10.
- the fried rice cracked wheat which is a pre-gelatinized cereal, is quickly saccharified to glucose by the newly added soy sauce enzyme (such as amylase) in the moromi.
- soy sauce enzyme such as amylase
- Ethanol, 2-phenylethanol, isobutyl alcohol and isoamyl alcohol which are assimilated by yeast and are known as important aroma components in soy sauce, are accumulated in soy sauce moromi at high concentrations, and low salt soy sauce with good flavor is a special means. It can be seen that it can be obtained without adopting.
- ⁇ Preliminary test 4> In the production method of low salt soy sauce in the reference example 2 of Preliminary Test 1 (the number of viable soy sauce yeast per gram of moromi at the time of addition of saccharide raw materials is 3 ⁇ 10 7 ), soy sauce for the primary moromi after aeration stirring Add 0.6 kg of glucose as a saccharide raw material without adding koji, and then add 1.1 L of water and saline so that the final moromi taste will have a salt concentration of 8%. Salt soy sauce (6th Reference Example) was obtained.
- the obtained low salt soy sauce (Reference Example 6) was compared with Reference Example 2 obtained in Preliminary Test 1. Further, in the same manner as in Preliminary Test 1, a sensory test was carried out using a commercially available reduced salt soy sauce (manufactured by Kikkoman Corp.) as a control. The results are shown in Tables 11-14.
- the added glucose is assimilated by soy sauce yeast, and ethanol known as an important aroma component in soy sauce is 4.0% (v / v) or more, and the total nitrogen concentration is 1. It has a concentration of 2-phenylethanol of 7.0 ⁇ g / ml or more, isobutyl alcohol of 10.0 ⁇ g / ml or more, isoamyl alcohol of 15.0 ⁇ g / ml or more per 0% (w / v), and succinic acid of 500 ⁇ g / ml or more. It can be seen that a low-salt soy sauce having a concentration and good taste can be obtained.
- ⁇ Preliminary test 5> Manufacture of starch-rich koji 130% (w / w) of 80 ° C. warm water was added to 6 kg of defatted soybeans, and steamed by heating with steam at a steaming pressure of 2 kg / cm 2 (gauge pressure) for 20 minutes. On the other hand, 14 kg of raw wheat was cracked according to a conventional method. Next, these two treatment raw materials were mixed to prepare a raw material for koji making having a water content of about 40% (w / w).
- this raw material for koji is inoculated with 0.1% (w / w) of Aspergillus oryzae (ATCC 14895) bran seeds (number of effective spores: 1 ⁇ 10 9 / g) to the raw material for koji. Then, it was placed in a straw lid and kneaded for 42 hours by a conventional method to obtain a soy sauce cake rich in starch with a wheat blending ratio of 70%.
- Aspergillus oryzae ATCC 14895
- bran seeds number of effective spores: 1 ⁇ 10 9 / g
- this raw material for koji is inoculated with 0.1% (w / w) of Aspergillus oryzae (ATCC 14895) bran seeds (number of effective spores: 1 ⁇ 10 9 / g) to the raw material for koji. Then, it was put into a jar lid and kneaded for 42 hours by a conventional method to obtain a soy sauce cake rich in starch with a wheat blending ratio of 99%.
- the obtained low salt soy sauce (Reference Examples 7 and 8) was compared with Reference Example 2 (glucose was used as a saccharide raw material) obtained in Preliminary Test 1. Further, in the same manner as in Preliminary Test 1, a sensory test was carried out using a commercially available reduced salt soy sauce (manufactured by Kikkoman Corp.) as a control. The results are shown in Tables 16-18.
- soy sauce cake rich in starch is rapidly degraded to glucose, and assimilated by soy sauce yeast, ethanol 4.0% (v / v), which is known as an important aroma component in soy sauce
- concentration of 2-phenylethanol is 7.0 ⁇ g / ml or more
- isobutyl alcohol is 10.0 ⁇ g / ml or more
- isoamyl alcohol is 15.0 ⁇ g / ml or more per total nitrogen concentration of 1.0% (w / v).
- a low-salt soy sauce having a concentration of succinic acid of 500 ⁇ g / ml or more and having a good taste can be obtained without employing a special means.
- soy sauce cake rich in starch having 70% of the blending ratio of crystalline glucose (made by Showa Sangyo) and wheat obtained in preliminary test 5 was used.
- protein raw materials puffmin F (produced by Kikkoman) obtained by expanding soybeans and VITEN (produced by Rocket Japan) which is a commercially available wheat gluten were used.
- the obtained low-salt soy sauce (Reference Examples 9, 10, 11, 12) was compared with Section 2 of Reference Example (glucose was used as a saccharide raw material) obtained in Preliminary Test 1. Further, in the same manner as in Preliminary Test 1, a sensory test was carried out using a commercially available reduced salt soy sauce (manufactured by Kikkoman Corp.) as a control. The results are shown in Tables 20-22.
- the total nitrogen content is high, and ethanol 4.0% (v / v) or more, which is known as an important aroma component in soy sauce, per 1.0% (w / v) of total nitrogen concentration 2-Phenylethanol 7.0 ⁇ g / ml or more, isobutyl alcohol 10.0 ⁇ g / ml or more, isoamyl alcohol 15.0 ⁇ g / ml or more, and succinic acid 500 ⁇ g / ml or more, good flavor It can be seen that low salt soy sauce can be obtained without employing special means.
- ⁇ Preliminary test 7> (Change test of added sugar amount)
- Glucose was added as the soy sauce cake and saccharide raw materials in the amounts shown in Table 23, and then the amounts of water and saline in the amounts shown in Table 23 were added to adjust the salt concentration of the moromi, followed by a preliminary test.
- the mixture was agitated and fermented and matured, and then pressed, filtered, fired and clarified to obtain a low salt soy sauce.
- the salt concentration and ethanol concentration of the primary moromi, secondary moromi and tertiary moromi are the salt concentration and ethanol in the liquid juice obtained by separating and removing the solid content from the moromi at the stage of analysis by filter paper filtration or the like. Mean concentration.
- soy sauce lactic acid bacteria to the soy sauce moromi so as to be 1 ⁇ 10 5 per 1 g of moromi, keep the moromi product temperature at 15 ° C. for 1 month, As a result, soy sauce moromi (salt concentration of about 15% w / v) suitable for soy sauce yeast growth was obtained (see Table 25).
- soy sauce yeast Chogosaccharomyces rouxii
- the product temperature was kept at 20 ° C., and the moromi was aerated and stirred to prepare a primary moromi of 3 ⁇ 10 7 viable soy sauce yeast per gram of moromi.
- Table 25 shows the preparation of primary moromi, the salt concentration of primary moromi (after fermentation) and the number of viable soy sauce yeast.
- Table 26 shows the preparation of secondary moromi, the sugar raw material and water added to the primary moromi, and the salt and alcohol concentrations of the secondary moromi (after fermentation).
- Secondary moromi was prepared in 5 categories of 1kg each. A predetermined amount of rice bran, glucose (manufactured by Showa Sangyo Co., Ltd.) and water were added to each as shown in Table 27 to prepare tertiary moromi. In addition, the culture solution of Association No. 7 yeast (sake yeast) was added in an amount of 25 ml in advance. Then, as shown in Table 27, tertiary moromi having an ethanol concentration and a viable yeast count was prepared. The culture solution of Association No. 7 yeast (Japan Brewing Association) was obtained by inoculating yeast in a YPD medium and aerobically culturing at 20 ° C. for 20 hours in a Sakaguchi flask.
- Association No. 7 yeast Japanese Brewing Association
- Tertiary moromi was fermented and aged at a product temperature of 15 ° C. for 2 weeks with appropriate stirring. This was squeezed to obtain freshly fried soy sauce, and five types of ultra-low salt soy sauce were obtained.
- Table 28 shows component analysis value 1 of ultra-low salt soy sauce
- Table 29 shows component analysis value 2 of ultra-low salt soy sauce.
- the moromi when the number of viable yeast immediately after the preparation of the tertiary moromi is 2 ⁇ 10 6 or more per gram of moromi and the ethanol concentration is 2% (v / v) or more, the moromi is fermented and matured. It can be seen that it can prevent spoilage, has a high concentration of ethanol, has a good flavor, and can obtain 1.0 to 4.0% (w / v) ultra-low salt soy sauce.
- the sodium chloride concentration was 1.0 to 4.0% (w / v)
- the total nitrogen concentration was 0.4 to 0.7% (w / v)
- ethanol was used.
- 2-phenylethanol concentration is 7.0 ⁇ g / ml or more
- isobutyl alcohol concentration is 10.0 ⁇ g / ml or more It can be seen that an ultra-low salt soy sauce having an isoamyl alcohol concentration of 15.0 ⁇ g / ml or more is obtained.
- Example 2 In exactly the same manner as in the production method of the ultra-low salt soy sauce of Example 1, firstly, 1 kg of the primary moromi prepared, to a predetermined amount of rice bran, soy sauce cake, glucose (made by Showa Sangyo Co., Ltd.) and preparation as shown in Table 30 Water was added and fermented to prepare secondary moromi.
- Example 3> (Production of ultra-low salt soy sauce of the present invention) Primary moromi was prepared in the same manner as in Example 1 above. Next, as shown in Table 34, rice bran, soy sauce cake, or glucose (made by Showa Sangyo Co., Ltd.) and water are respectively added to 3 kg of this primary moromi to adjust the salt concentration of soy sauce moromi, and secondary moromi. Was prepared.
- Tertiary moromi was fermented and aged at a product temperature of 15 ° C. for 2 weeks with appropriate stirring. This was squeezed to obtain raw fried soy sauce and two types of ultra-low salt soy sauce. Component analysis was performed about the obtained soy sauce. The results are shown in Tables 34-37.
- Table 39 shows the blending ratio of seasonings.
- the ultra-low salt soy sauce of the present invention has an effect of imparting umami and eliminating the raw odor of seafood such as clams compared to commercially available liquors.
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Abstract
Description
二次諸味に添加する酵母が、Saccharomyces cerevisiae、Zygosaccharomyces rouxii、Torulopsis versatilis又はTorulopsis etchellsiiに属する酵母である前記(3)に記載の超低食塩醤油の製造法。
本発明を実施するには、醤油麹を食塩水に仕込み、約3~8ヵ月間、諸味品温を15~30℃で管理する醤油の製造法において、(1)仕込日から約半月~3ヵ月経過後に諸味中の醤油酵母生菌数が諸味1gあたり1×107個以上、特に3×107個~3×108個となった諸味、あるいは(2)アルコール発酵前の醤油諸味、又は発酵途中のそれに、別に培養して得られた醤油酵母培養液を添加し、諸味中の醤油酵母生菌数が諸味1gあたり1×107個以上となった一次諸味を利用する。
醤油酵母生菌数が諸味1gあたり1×107個以上になった諸味に、糖質原料を添加し、また水又は食塩水を添加する。食塩水は、熟成後に諸味液汁の食塩が4.0~12.0%(w/v)含まれるように調整して添加する。この場合、4.0%(w/v)未満では醤油諸味が腐敗する危険性があり好ましくない。反対に12.0%(w/v)を越えるときは、諸味中に高濃度のアルコール類を生成蓄積させることが難しくなり、三次諸味を調整後にエタノール濃度が不足するので、好ましくない。
次いで二次諸味に糖質原料と、水又は食塩水とを添加し、三次諸味を調製する。
NaCl(食塩) :1.0~4.0(w/v)
Alc.(エタノール) :8.0~20%(v/v)
RS(還元糖) :0~14.0%(w/v)
Lac.(乳酸) :0.05~0.20
Glu.(グルタミン酸):0.03~3.5%(w/v)
pH :4.6~5.5
Col.(日本醤油標準色):35~58
上記で得た超低食塩醤油は、必要により乾燥粉末化して、粉末調味料としてもよい。
(1)醤油麹の調製
脱脂加工大豆10kgに80℃の温水を130%(w/w)加え、飽和水蒸気を用いて圧力2kg/cm2(ゲージ圧力)で20分間加圧加熱蒸煮した。一方、生小麦10kgを常法に従って炒熬割砕した。次にこれら二つの処理原料を混合して水分約40%(w/w)の製麹用原料を調製した。
上記醤油麹0.8kgを18%(w/v)食塩水1.9Lに混和した。次いで、この醤油諸味に醤油乳酸菌を諸味1gあたり1×105個となるように添加し、1ヵ月間諸味品温を15℃に保持して、醤油麹酵素による原料の分解溶出及び乳酸発酵を行ない、醤油酵母の増殖に好適な醤油諸味(食塩濃度約15%(w/v))を得た。
ついで上記各区の一次諸味に対し、前記(1)記載の醤油麹1.6kg及び含水結晶グルコース(昭和産業社製)0.35kgを添加し、さらに熟成後の諸味液汁の食塩濃度が6.5%(w/v)となるように、水1.7Lを添加し、発酵前の二次諸味とした。
その後、諸味品温を25℃として適宜撹拌して熟成させ、仕込後4ヵ月目にこの諸味を圧搾して生揚げ醤油を得、火入れ、オリ引きして4種類の低食塩醤油を得た。得られた低食塩醤油について、成分分析及び官能検査を行った。成分分析の結果を表1に、官能検査の結果を表2に示す。
食塩濃度、エタノール濃度、全窒素濃度、及びpHは、財団法人日本醤油研究所編集「しょうゆ試験法」(昭和60年3月1日発行)に記載の方法により求めた。
2-フェニルエタノール、イソブチルアルコール及びイソアミルアルコールの各濃度は、Journal of Agricultural and Food Chemistry Vol.39,934,1991記載のガスクロマトグラフィーを用いる定量分析法により実施した。
官能検査は、識別能力を有する訓練されたパネル20名による評点法によって行った。すなわち、試料の低食塩醤油を市販減塩醤油(キッコーマン社製)と比較し、差なしを0、若干の差有りを1、差ありを2、やや大きな差有りを3、大きな差有りを4、極めて大きな差有りを5と評価し、市販減塩醤油よりも優れた風味を有しているときには(+)、反対に劣っているときには(-)の符号を付して示した。
上記予備試験1の参考例2区(糖質原料添加時の諸味1gあたりの醤油酵母生菌数が3×107個)の低食塩醤油の製造法において、通気攪拌後の一次諸味に対して表3に記載された量の醤油麹及び糖質原料としてグルコースを添加し、さらに表3に記載された量の水又は食塩水を添加して諸味の食塩濃度を調整する以外は全く同様にして低食塩醤油を得た。こうして得られた低食塩醤油の成分分析と官能検査を予備試験1と同様に行った。結果を表4~6に示す。なお、該諸味の食塩濃度の調整には、最終目標食塩濃度により、水と食塩水の割合を変えて添加する。これは麹の水分量によっても変える必要があるからである。
予備試験1の参考例2区(糖質原料添加時の一次諸味1gあたりの醤油酵母生菌数が3×107個)の低食塩醤油の製造法において、通気攪拌後の一次諸味に対して醤油麹1.4kg及び糖質原料として炒熬割砕小麦0.35kgを添加する以外は全く同様にして低食塩醤油(参考例5区)を得た。
予備試験1の参考例2区(糖質原料添加時の諸味1gあたりの醤油酵母生菌数が3×107個)の低食塩醤油の製造法において、通気攪拌後の一次諸味に対して醤油麹を添加せず、糖質原料としてグルコースを0.6kg添加し、その際に最終諸味で食塩濃度8%になるように1.1Lの水及び食塩水を入れ、その他は同様にして、低食塩醤油(参考例6区)を得た。
(澱粉質に富む麹の製造)
脱脂加工大豆6kgに80℃の温水を130%(w/w)加え、飽和水蒸気を用いて蒸煮圧力2kg/cm2(ゲージ圧力)で20分間加圧加熱蒸煮した。一方、生小麦14kgを常法に従って炒熬割砕した。次にこれら二つの処理原料を混合して水分約40%(w/w)の製麹用原料を調製した。
予備試験1の参考例2区(糖質原料添加時の諸味1gあたりの醤油酵母生菌数が3×107個)の低食塩醤油の製造法において、通気攪拌後の一次諸味に対して醤油麹を添加せず、糖質原料として、上記で作成した澱粉質に富む麹を表15のように添加し、その際に、最終諸味の食塩濃度で7.0%(w/v)になるように水及び食塩水を1.6L添加し、その他は、同様にして低食塩醤油(参考例7、8区)を得た。
予備試験1の参考例2区(糖質原料添加時の諸味1gあたりの醤油酵母生菌数が3×107個)の低食塩醤油の製造法において、通気攪拌後の一次諸味に対して醤油麹、糖質原料及びタンパク質原料を表19のように添加し、その際、表19に示している食塩濃度になるように1.9Lの水及び食塩水を添加し、その他は、参考例2区と同様にして低食塩醤油(参考例9、10、11,12)を得た。
(添加糖量の変更試験)
上記予備試験1の参考例2区(糖質原料添加時の諸味1gあたりの醤油酵母生菌数が3×107個)の低食塩醤油の製造法において、通気攪拌後の一次諸味に対して表23に記載された量の醤油麹及び糖質原料としてグルコースを添加し、さらに表23に記載された量の水及び食塩水を添加して諸味の食塩濃度調整を行い、その後は、予備試験1と同様に適宜攪拌を行い、発酵熟成し、その後、圧搾、濾過し、火入れ、清澄して低食塩醤油を得た。その結果、表24のように醤油中の重要な香気成分として知られるエタノール4.0%(v/v)以上で、全窒素濃度1.0%(w/v)あたり2-フェニルエタノール7.0μg/ml以上、イソブチルアルコール10.0μg/ml以上、イソアミルアルコール15.0μg/ml以上の濃度を有し、さらにコハク酸500μg/ml以上の濃度を有する低食塩醤油が特殊な手段を採用することなく得られることが判明した。
(一次諸味の調製)
予備試験1で調製した醤油麹0.8kgを18%(w/v)食塩水1.9Lに混和し、仕込みを行った。
(米麹の調整)
米2kgを水に1.5時間浸漬し、1時間水切りを行った。これを100℃常圧で40分間蒸煮した。得られた蒸米を室温まで冷却した後、アスペルギルス・オリーゼ(ATCC14895)のフスマ種麹(有効胞子数:1×109個/g)0.1%(w/w)接種して麹蓋に盛り込み、常法により48時間製麹して米麹を得た。
一次諸味1kgに、表26に記載されているように、糖質原料として、米麹、グルコース(昭和産業社製)及び水又は食塩水をそれぞれ所定量添加して醤油諸味の食塩濃度を調整し、二次諸味を調製した。
二次諸味を1kgずつ5区分用意した。それぞれに、表27に記載の如き、所定量の米麹、グルコース(昭和産業社製)及び水を添加して三次諸味を調製した。また予め培養して協会7号酵母(清酒酵母)の培養液を25mlずつ添加した。そして、表27に記載の如き、エタノール濃度及び酵母生菌数を有する三次諸味を調製した。なお、協会7号酵母(日本醸造協会)の培養液は、酵母をYPD培地に植菌し、坂口フラスコにて20℃、20時間好気培養し、得られたものである。
三次諸味を、品温を15℃で、2週間、適宜撹拌しながら、発酵、熟成させた。これを圧搾して生揚げ醤油を得、5種類の超低食塩醤油を得た。
ガスクロマトグラフィー分析により求め、検出の有無を確認した。
実施例1の超低食塩醤油の製造法と全く同様にして、先ず調製した一次諸味1kgに、表30に記載の如き、所定量の米麹、醤油麹、グルコース(昭和産業社製)及び調整水を添加し、発酵させて二次諸味を調製した。
(本発明の超低食塩醤油の製造)
上記実施例1と同様にして、一次諸味を調製した。次いで、この一次諸味3kgに、表34に記載の如き、米麹、醤油麹、又はグルコース(昭和産業社製)及び水をそれぞれ所定量添加して醤油諸味の食塩濃度を調整し、二次諸味を調製した。
本実施例で得られた本発明の超低食塩醤油を用いて官能評価を実施した。官能評価に用いた各調味料の配合割合を表38に、また官能評価結果を表39に示す。
表38に従い、二種類の調味料を調製した。この調味料を用いてアサリのお吸い物の調理品を調理した。この調理品について、パネル14名により一対比較法により官能試験を実施した。すなわち、本発明の超低食塩醤油を配合した調味料で調理した吸い物(本発明区)を、市販の料理酒(キッコーマン社製)を配合した調味料で調理した吸い物(対照区)と比較した。
Claims (5)
- 食塩濃度1.0~4.0%(w/v)、全窒素濃度0.2~3.0%(w/v)を有し、エタノール濃度8.0~20.0%(v/v)、全窒素1.0%(w/v)あたり2-フェニルエタノール濃度が7.0μg/ml以上、全窒素1.0%(w/v)あたりイソブチルアルコール濃度が10.0μg/ml以上及び全窒素1.0%(w/v)あたりイソアミルアルコール濃度が15.0μg/ml以上である超低食塩醤油。
- さらに全窒素1.0%(w/v)あたりコハク酸濃度が500μg/ml以上である請求項1に記載の超低食塩醤油。
- 醤油の製造法において、醤油酵母生菌数が諸味1gあたり1×107個以上の一次諸味に糖質原料及び水又は食塩水を添加して発酵し、食塩濃度4.0~12.0%(w/v)、エタノール濃度4.0~12.0%(v/v)の二次諸味を調製し、次いで該二次諸味に糖質原料及び水又は食塩水を添加し、さらに酵母を添加し、又は添加することなく、酵母生菌数が諸味1gあたり2×106個以上、エタノール濃度が2.0%(v/v)以上含有する三次諸味を調製し、該三次諸味を発酵、熟成して、食塩濃度1.0~4.0%(w/v)、全窒素濃度0.2~3.0%(w/v)及びエタノール濃度8.0~20.0%(v/v)の醤油を得ることを特徴とする超低食塩醤油の製造法。
- 前記三次諸味が、前記二次諸味に糖質原料及び水又は食塩水を添加し、さらに酵母を添加して調製され、
二次諸味に添加する酵母が、Saccharomyces cerevisiae、Zygosaccharomyces rouxii、Torulopsis versatilis又はTorulopsis etchellsiiに属する酵母である請求項3に記載の超低食塩醤油の製造法。 - 糖質原料が、下記(1)~(4)のいずれかである請求項3に記載の超低食塩醤油の製造法。
(1)グルコース、麦芽糖、果糖、澱粉の塩酸分解液、澱粉の酵素糖化液、並びに澱粉質原料の配合割合が65%(w/w)より多く、残余部分が蛋白質原料を用いて調製される澱粉質に富む醤油麹、米麹、麦麹、トウモロコシ麹及びフスマ麹からなる群から選ばれる一種又は二種以上。
(2)グルコース、麦芽糖、果糖、澱粉の塩酸分解液、澱粉の酵素糖化液、蔗糖、α化した穀類、及びα化した芋類からなる群から選ばれる一種又は二種以上である糖質原料Aと、醤油麹、米麹、麦麹、トウモロコシ麹及びフスマ麹からなる群から選ばれる一種又は二種以上である麹Bとの組合せ。
(3)前記糖質原料Aと、大豆、脱脂加工大豆、小麦グルテン及びコーングルテンからなる群から選ばれる一種又は二種以上である蛋白質原料と、前記麹Bとの組合せ。
(4)前記澱粉質に富む醤油麹と前記蛋白質原料との組合せ。
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Cited By (9)
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JP2014083030A (ja) * | 2012-10-26 | 2014-05-12 | Ogawa & Co Ltd | 醤油又は醤油香味付与剤の香味改善剤 |
WO2014088002A1 (ja) * | 2012-12-03 | 2014-06-12 | キッコーマン株式会社 | ケトオクタデカジエン酸の製造方法 |
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WO2016060149A1 (ja) * | 2014-10-14 | 2016-04-21 | キッコーマン株式会社 | 低pH醤油 |
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RU2724505C2 (ru) * | 2015-11-06 | 2020-06-23 | Киккоман Корпорейшн | Ферментированная приправа |
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US20200281240A1 (en) * | 2017-10-27 | 2020-09-10 | Kikkoman Corporation | Liquid concentrate for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and thickened seasoning |
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JP2014083030A (ja) * | 2012-10-26 | 2014-05-12 | Ogawa & Co Ltd | 醤油又は醤油香味付与剤の香味改善剤 |
WO2014088002A1 (ja) * | 2012-12-03 | 2014-06-12 | キッコーマン株式会社 | ケトオクタデカジエン酸の製造方法 |
JP6008983B2 (ja) * | 2012-12-03 | 2016-10-19 | キッコーマン株式会社 | ケトオクタデカジエン酸の製造方法 |
JPWO2014088002A1 (ja) * | 2012-12-03 | 2017-01-05 | キッコーマン株式会社 | ケトオクタデカジエン酸の製造方法 |
JP2015073502A (ja) * | 2013-10-10 | 2015-04-20 | キッコーマン株式会社 | 粉末醤油及びその製造法 |
WO2016060149A1 (ja) * | 2014-10-14 | 2016-04-21 | キッコーマン株式会社 | 低pH醤油 |
JP5964537B1 (ja) * | 2014-10-14 | 2016-08-03 | キッコーマン株式会社 | 低pH醤油 |
US10092027B2 (en) | 2014-10-14 | 2018-10-09 | Kikkoman Corporation | Low-pH soy sauce |
RU2724505C2 (ru) * | 2015-11-06 | 2020-06-23 | Киккоман Корпорейшн | Ферментированная приправа |
US11766061B2 (en) | 2015-12-24 | 2023-09-26 | Kikkoman Corporation | Soy sauce-like liquid seasoning and method for producing same |
WO2017109922A1 (ja) * | 2015-12-24 | 2017-06-29 | キッコーマン株式会社 | 醤油様調味液およびその製造方法 |
RU2710436C1 (ru) * | 2015-12-24 | 2019-12-26 | Киккоман Корпорейшн | Соевая соусоподобная жидкая приправа и способ ее получения |
JP2017143767A (ja) * | 2016-02-16 | 2017-08-24 | キッコーマン株式会社 | 食塩含有飲食品用醤油様調味液 |
WO2022151578A1 (zh) * | 2021-01-15 | 2022-07-21 | 江苏大学 | 一种同时改善酱油风味和提高酱油硒含量的方法 |
CN113637596B (zh) * | 2021-08-24 | 2023-03-21 | 广东海天创新技术有限公司 | 酿酒酵母zb421及其应用 |
CN113637596A (zh) * | 2021-08-24 | 2021-11-12 | 广东海天创新技术有限公司 | 酿酒酵母zb421及其应用 |
Also Published As
Publication number | Publication date |
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TW201244641A (en) | 2012-11-16 |
TWI444145B (zh) | 2014-07-11 |
JPWO2012128290A1 (ja) | 2014-07-24 |
JP5968304B2 (ja) | 2016-08-10 |
US20140004225A1 (en) | 2014-01-02 |
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