JPH0728689B2 - Plant seasoning manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a method for producing a vegetable seasoning.

(B) Conventional technology Conventionally, vegetable seasonings, such as soy sauce, are round soybeans,
Alternatively, defatted soybeans are used as the main raw material, and wheat and bran are used in combination. At this time, since the raw material is vegetable, it contains a vegetable protein, especially an amino acid, but it is an animal amino acid. Is not contained at all.

So, in the manufacturing process of soy sauce, or in the final process,
By mixing the animal protein, it has been performed to impart a unique taste property and the like different from the plant protein possessed by the animal protein.

(C) Problems to be solved by the invention However, plant proteins and animal proteins deteriorate when they are mixed, and increase basic nitrogen, which is a malodorous component in tissues, and easily decompose, and There was a problem with storability.

Therefore, a method of adding a seasoning after the production of soy sauce has been taken, but various considerations have been made as to whether or not there is a method of mixing the seasoning in the production process of soy sauce.

(D) Means for Solving the Problems In the present invention, a raw material containing animal protein is put into a cooker containing a preheated animal oil, fish oil, vegetable oil or the like as a heating medium, and the whole amount is stirred as it is. Then, the cooker is depressurized in two steps, that is, a small initial depressurization is performed, and a large second depressurization is performed to indirectly or directly heat at the temperature of the heat medium oil to separate and evaporate the water content of the raw material. After dehydration, most of the oil is separated from the solid by a centrifuge, a press, etc. under reduced pressure, and after deoiling,
The separated solid matter is crushed with a crusher into a powdery substance, and the powdery substance is mixed with the vegetable seasoning such as soy sauce and miso in the production to obtain a vegetable seasoning containing animal protein. It is intended to provide a method for producing a vegetable seasoning, which is characterized in that the ingredient is produced.

(E) When manufacturing vegetable seasonings such as soy sauce and miso,
During the production process, a raw material containing animal protein that has been subjected to oil temperature dehydration treatment under a two-step reduced pressure condition may be mixed, in which case the raw material is a taste component contained by a small initial reduced pressure. Prevents inflow and degradation of barrel protein,
Then, a large second depressurization is performed to rapidly dehydrate the odorous components in the tissue and denature and eliminate them. It is possible to easily add and mix a sex seasoning, and further, it is possible to store it for a long period of time without causing alteration due to the mixing of vegetable and animal proteins.

(F) Effect According to the present invention, since it is possible to mix an animal protein during the process of producing a vegetable seasoning, the deterioration caused by the mixture of vegetable and animal proteins, which has been a problem in the past, can be avoided. The effect is that it can be eliminated, and moreover, the taste of animal protein can be retained in the vegetable seasoning to enable long-term storage.

(G) Effect of the Invention To explain the embodiment of the present invention in detail, a 4.5 m ³ cooker is charged with about 0.5 to 1 m ³ of a single or mixed oil such as animal oil, vegetable oil, mineral oil, animal and vegetable oils and fats. Is heated to a constant temperature of 60 to 120 ° C and used as heating oil.

Next, the raw material such as meat or internal organs such as animals or seafood is soaked in the heated oil, and the cooker is closed.

Next, while maintaining the heating oil at a constant temperature of 60 to 120 ° C., the inside of the cooker is stirred, and the inside of the cooker is further depressurized in two stages.

That is, after soaking the raw material in the heating oil, the initial 30 minutes,
Water-soluble proteins, gelatin, vitamins, etc. in the raw material tissues are subjected to a small pressure reduction of 10 to 20 mmHg, which easily causes thermal coagulation, and stabilizes coagulation to prevent outflow and decomposition, then 740 to 750
A large vacuum of mmHg is applied to bring the inside of the cooker to a substantially vacuum state. In about 60 minutes, the water content of the raw material is dehydrated to about 6%, and the malodorous components in the tissue are denatured and disappeared. Then, the raw material is taken out from the heating oil, and the centrifugal separator,
It is pressed by a press and deoiled to obtain a flat solid substance separated from the oil.

At this time, H ₂ S as an odor component, methanethiol, DMS,
Ammonia, TMA (trimethylamine), indole,
Skatole, volatile fatty acids, carbonyl compounds and the like are volatilized to eliminate the linden odor.

Furthermore, glycine, alanine, proline, glutamic acid, methionine, valine, arginine as amino acids,
Other taste components such as inosinic acid and guanylic acid are stored as they are and remain without being destroyed.

Next, the solid matter having a residual oil ratio of 7 to 8% is taken out under reduced pressure conditions or normal pressure conditions, and further, normal hexane or the like as a solvent for dissolving oil is sprinkled, and the solid solvent is used. The residual oil in the solid is dissolved during dissolution to form a miscella, and the miscellified product is evaporated by heating at about 67 to 69 ° C. to deoil the solid residual oil ratio to about 1%.

Then, the deoiled solid is crushed into a powder by a crusher into a necessary mesh, and the powder is mixed in the process for producing the vegetable seasoning to contain animal protein and the like. It is for producing a vegetable seasoning.

That is, during the process of producing a vegetable seasoning such as soy sauce and miso, or in the final product, if the powdery substance subjected to the oil-temperature dehydration treatment is mixed, the vegetable seasoning can be supplemented with the amino acids in the animal protein. Is present as a taste component, the taste is stable, and no odor is present.

Moreover, the powdery substance to be mixed contains the animal protein, but does not deteriorate by being mixed with the protein in the vegetable seasoning, and sufficiently exhibits its taste. It does not occur and can be stored for a long period of time.

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Claims (1)

[Claims] 1. A whole amount of a raw material containing animal protein is put into a cooker containing preheated animal oil, fish oil, vegetable oil, etc. as a heating medium and stirred as it is, and the inside of the cooker is depressurized in two steps. That is, a small initial decompression is performed, and a large second decompression is performed to indirectly or directly heat at the temperature of oil as a heat medium, to separate and evaporate the water content of the above raw materials, to dehydrate, and then to centrifuge under reduced pressure conditions. After separating most of the oil from the solid by a separator, a press, etc. and deoiling it,
The separated solid matter is crushed with a crusher into a powdery substance, and the powdery substance is mixed with the vegetable seasoning such as soy sauce and miso in the production to obtain a vegetable seasoning containing animal protein. A method for producing a vegetable seasoning, which comprises producing a seasoning.