JPH057987B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a liquid seasoning using soy sauce as a raw material, which is low in salt, light in color, high in nitrogen, and has excellent flavor and stability. Soy sauce is widely used as a basic seasoning in Japanese cuisine, as well as in Chinese and Western cuisine. Conventionally, soy sauce is divided into so-called dark soy sauce and light soy sauce, which are classified according to their color shading, and are used depending on the type of cooking. Furthermore, in recent years, problems such as hypertension and other adult diseases caused by excessive sodium intake have often been pointed out, and low-salt soy sauce with a reduced salt concentration has also become popular. This low-salt soy sauce is produced by brewing or preparing soy sauce using a conventional method under low salt concentration while suppressing the growth of bacteria, and then electrodialyzing it using an ion exchange membrane or the like.
This is done by methods such as desalting, but the former method tends to lack the rich flavor inherent in soy sauce, so the latter method is necessary in order to maintain the original flavor of soy sauce while reducing the salt content. be. On the other hand, in recent years, with the diversification of dietary habits, there is a trend for soy sauce to respond to diversification and to be more palatable. It is not necessarily satisfactory in terms of palatability superior to soy sauce. In order to improve the stability of this color, it is effective to fractionate and remove browning components in soy sauce using adsorption resin treatment, activated carbon treatment, molecular sieve membrane treatment, etc. Therefore, in order to obtain light-colored, low-salt, and highly stable soy sauce, it is sufficient to combine the desalting treatment using electrodialysis and the decolorization treatment using molecular sieving, but it is possible to simply combine these two treatments. The soy sauce obtained by
The flavor tends to be the same or slightly inferior to conventional products. Against the background of the above-mentioned current situation, the inventors of the present invention have conducted intensive studies to obtain soy sauce or liquid seasonings that are low in salt, light in color, and have significantly improved flavor.
It was discovered that when the nitrogen concentration in decolorized soy sauce is increased above a certain value, a liquid seasoning with high palatability that can be significantly distinguished from conventional products in flavor can be obtained. The present invention has been completed based on this knowledge. Namely, raw soy sauce or pasteurized soy sauce is subjected to a combination of desalination treatment using electrodialysis and decolorization treatment using a molecular sieve membrane to achieve a salt concentration of 12 g/dl or less. ,
Chromaticity 2.0 or less preferably 1.5 or less and total nitrogen 1.5g/
This is a method for producing a liquid seasoning characterized by having a liquid seasoning of DL or more. In addition, chromaticity as used in the present invention refers to chromaticity with water as a contrast.
This is the arithmetic average of absorbance measured at wavelengths of 562 nm and 532 nm using a 10 mm glass cell. Desalination treatment by electrodialysis is performed using an ion exchange membrane, etc., and the salt concentration is 12 g/dl or less, preferably 9
Desalt to ~10g/dl. In the present invention, the desalination treatment by electrodialysis and the decolorization treatment by a molecular sieve membrane are used together, but the order in which these two treatments are performed is not particularly limited. Preferably, in order to lighten the color of the final product and improve color stability, it is better to perform a decoloring treatment after the desalting treatment. Decolorization treatment is performed using a molecular sieve membrane to a chromaticity of 2.0 or less, preferably 0.8 to 1.5. Specific examples of molecular sieve membranes include "TL-230" manufactured by Teijin Engineering Co., Ltd. and "NTR-1510" manufactured by Nitto Denko, but in particular, the above-mentioned "TL-230" or those having an equivalent function. The blockage rate of 10% sucrose solution is 20~
Preferably using a reverse osmosis membrane that is 40%
Remove components with a molecular weight of 500 or more. The total nitrogen of the liquid seasoning of the present invention is 1.5 g/dl or more, but this may be due to, for example, using a soy sauce with a high total nitrogen content as the raw material soy sauce used in the desalting and decoloring treatment, or a high decolorization rate. This is done using a method such as using a molecular sieve membrane that causes less loss of nitrogen components. Specifically, since the total nitrogen content is usually reduced to about 80 to 85% of the raw material by desalting and decolorizing treatment, a soy sauce with a total nitrogen content of about 1.9 g/dl or more is used as the raw material soy sauce. Alternatively, when the decolorization rate increases, the total nitrogen decreases in proportion to it, but the above-mentioned "TL-230" which has a small decrease in the total nitrogen amount and has a high decolorization effect.
It is also effective to treat high nitrogen raw materials such as so-called tamari soy sauce with a molecular sieve membrane such as "TL-230". The soy sauce obtained by the above method with a salt concentration of 12 g/dl or less (not including KCl, etc.) and a chromaticity of 2.0 or less is low in sodium and shows little change in quality such as color and flavor during storage, but has a total nitrogen content of 1.5 g. /dl or less,
Compared to existing products, the unique body and flavor of soy sauce is either unchanged or inferior. This total nitrogen
By adjusting the amount to 1.5 g/dl or more, a liquid seasoning with high palatability that can be significantly distinguished in body and flavor can be obtained. The raw soy sauce may be either raw soy sauce or pasteurized soy sauce, and raw soy sauce may be used and pasteurized after salting and decolorization, or it may be provided as is as a raw soy sauce liquid seasoning. Ingredients other than soy sauce, such as HAP, "flavor liquid"
(manufactured by Ajinomoto Co., Inc.), fish flakes powder, fish flakes oil extract, yeast extract, kelp extract, organic acids, and other flavor components or quality stabilizers/improvers may be used in combination without departing from the purpose of the present invention. Needless to say, this is as possible as possible. Next, the present invention will be further explained with reference to Examples. Example 1 Using various soy sauce raw materials as shown in Table 1,
We prepared soy sauce with the characteristics shown in the table. To desalt the soy sauce, the salt concentration was adjusted to 8 g/dl by electrodialysis using an ion exchange membrane (Du-Ob type manufactured by Asahi Glass Co., Ltd.). Sample A for decolorizing soy sauce.
For C, we used Teijin Engineering Co., Ltd.'s RO Mini Tester N-type and reverse osmosis membrane manufactured by Teijin Engineering Co., Ltd.
Membrane decolorization was performed using TL-230, and for sample B, reverse osmosis membrane manufactured by Teijin Engineering Co., Ltd.
Decolorization was performed using TL-250.

【table】

【table】

[Table] Using 20 trained taste panels, the five samples shown in Table 2 were used as just a tofu dipping sauce.
Sensory evaluation was performed using the ranking method. The results are shown in Table 3.

[Table] As is clear from the above results, sample A is preferred over the other four samples with a significant difference. Example 2 Using distilled soy sauce as a raw material, in the same manner as in Example 1, desalination by electrodialysis was followed by decolorization by a reverse osmosis membrane (TL-230). Table 4 shows the characteristic values of the raw tamed soy sauce and the tamed soy sauce after desalting and decolorization in this case.

[Table] Tame soy sauce that has undergone desalting and decolorization has a chromaticity and salt concentration less than half that of commercially available koikuchi soy sauce, but its T-N is approximately 1.5 times higher and its mouthfeel is lower. It's soft, rich, and has a strong flavor. Additionally, the miso odor characteristic of tamed soy sauce disappeared, and the flavor became more neutral.

Claims (1)

[Claims] 1. For fresh soy sauce or pasteurized soy sauce with a total nitrogen content of 1.9 g/dl or more, a combination of desalination treatment using electrodialysis and decolorization treatment using a molecular sieve membrane is performed to reduce the salt concentration to 12
A method for producing a liquid seasoning characterized by having a chromaticity of 1.5 g/dl or less, a chromaticity of 2.0 or less, and a total nitrogen content of 1.5 g/dl or more.