JPH0797978B2 - Soy sauce manufacturing method - Google Patents
Soy sauce manufacturing methodInfo
- Publication number
- JPH0797978B2 JPH0797978B2 JP4083143A JP8314392A JPH0797978B2 JP H0797978 B2 JPH0797978 B2 JP H0797978B2 JP 4083143 A JP4083143 A JP 4083143A JP 8314392 A JP8314392 A JP 8314392A JP H0797978 B2 JPH0797978 B2 JP H0797978B2
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- days
- koji
- salt
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013555 soy sauce Nutrition 0.000 title claims description 35
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 30
- 150000003839 salts Chemical class 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 20
- 239000004310 lactic acid Substances 0.000 claims description 15
- 235000014655 lactic acid Nutrition 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 description 22
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 14
- 235000013922 glutamic acid Nutrition 0.000 description 14
- 239000004220 glutamic acid Substances 0.000 description 14
- 238000000034 method Methods 0.000 description 14
- 238000000855 fermentation Methods 0.000 description 11
- 230000004151 fermentation Effects 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 230000029087 digestion Effects 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000009127 Glutaminase Human genes 0.000 description 3
- 108010073324 Glutaminase Proteins 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 2
- HXDOZKJGKXYMEW-UHFFFAOYSA-N 4-ethylphenol Chemical compound CCC1=CC=C(O)C=C1 HXDOZKJGKXYMEW-UHFFFAOYSA-N 0.000 description 2
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical compound OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- ODHCTXKNWHHXJC-GSVOUGTGSA-N Pyroglutamic acid Natural products OC(=O)[C@H]1CCC(=O)N1 ODHCTXKNWHHXJC-GSVOUGTGSA-N 0.000 description 2
- ODHCTXKNWHHXJC-UHFFFAOYSA-N acide pyroglutamique Natural products OC(=O)C1CCC(=O)N1 ODHCTXKNWHHXJC-UHFFFAOYSA-N 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 241001123652 Candida versatilis Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000235017 Zygosaccharomyces Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 229960004279 formaldehyde Drugs 0.000 description 1
- 125000000291 glutamic acid group Chemical group N[C@@H](CCC(O)=O)C(=O)* 0.000 description 1
- 230000014075 nitrogen utilization Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Description
【産業上の利用分野】本発明は、醸造期間を大幅に短縮
した本醸造醤油の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a brewed soy sauce which has a greatly shortened brewing period.
【従来の技術】醤油の醸造期間は天然醸造で約１年、適
温醸造でも６カ月間を要し、他の食品類の製造期間と比
較して、その製造期間は他に例を見ないほど長い。近
年、醸造期間を短縮する観点から醤油の製造方法が種々
研究され、様々な方法が提案されている。例えば特開昭
６１−２９３３６８号公報に記載の調味液の製造方法が
提案されている。すなわちこの方法は、醤油製造原料を
通常の方法で処理し、醤油麹菌を接種して、製麹した麹
を、食塩０〜１５％（ｗ／ｖ）にして仕込んだもの、ま
たはこれに酵素剤を加えたものから、次の３工程により
調味液を製造する方法である。 第一工程：ｐＨ４．０〜９．０及び０〜２０℃で１〜７
日間保持。 第二工程：２０〜４０℃で１〜５日間加水分解。 第三工程：４０〜６０℃で１〜７日間加水分解。2. Description of the Related Art Soy sauce brewing takes about one year for natural brewing and six months for moderate temperature brewing. Compared with other foods, the manufacturing period is unprecedented. long. In recent years, various methods for producing soy sauce have been studied from the viewpoint of shortening the brewing period, and various methods have been proposed. For example, a method for producing a seasoning solution described in JP-A-61-293368 has been proposed. That is, this method is one in which the raw material for producing soy sauce is treated by a usual method, inoculated with koji mold of soy sauce, and the koji produced by koji is charged with 0 to 15% (w / v) of salt, or an enzyme agent Is a method for producing a seasoning liquid from the following 3 steps. First step: pH 1 to 7 at pH 4.0 to 9.0 and 0 to 20 ° C.
Hold for days. Second step: hydrolysis at 20-40 ° C for 1-5 days. Third step: hydrolysis at 40-60 ° C for 1-7 days.
【発明が解決しようとする課題】しかしながら、これま
でに提案されている製造期間の大幅に短縮された醤油の
製造方法は、中小企業にとっては、技術や設備等の面か
ら見てその実施が困難であり、現状では採用できるもの
がない。また、従来公知の前記特開昭６１−２９３３６
８号公報に記載の方法は、その製造期間は短いが、醤油
の製造に関するものではなく、醤油様の調味液に関する
ものである。この方法により得られた調味液は、調味食
品として利用することも可能であるけれども、香味の優
れた調味液を得るために、さらに乳酸菌や酵母を添加し
て発酵させる等の処理を行うものである。すなわち、依
然として、既存の技術や設備等を使用して、短期間に醤
油を製造する方法は存在しない。本発明はこのような問
題点を解決すべくなされたもので、その目的は、既存の
技術や設備を用いて、醤油の醸造期間を従来より大幅に
短縮した本醸造方式による醤油の製造方法を提供するこ
とにある。However, it has been difficult for small and medium-sized enterprises to carry out the soy sauce production method proposed so far with a significantly shortened production period from the viewpoint of technology and equipment. Therefore, there is nothing that can be adopted at present. In addition, the previously known JP-A-61-29336 is also known.
Although the method described in Japanese Patent Publication No. 8 has a short production period, it does not relate to the production of soy sauce but to the soy sauce-like seasoning liquid. Although the seasoning solution obtained by this method can be used as a seasoning food, in order to obtain a seasoning solution having an excellent flavor, it is subjected to a treatment such as fermentation by adding lactic acid bacteria or yeast. is there. That is, there is still no method for producing soy sauce in a short period of time by using the existing technology or equipment. The present invention has been made to solve such a problem, and its purpose is to use the existing technology and equipment to provide a method for producing soy sauce by the present brewing method in which the brewing period of soy sauce is significantly shortened compared to the conventional method. To provide.
【課題を解決するための手段】前記目的を達成するため
に、本発明の醤油の製造方法は、通常の方法で製麹した
醤油麹に、食塩濃度が７〜１０％（ｗ／ｖ）になるよう
に食塩水を加えて得た混合物を、１０〜１５℃で１５〜
２０日間保持し、次いで４５〜５０℃で３〜４日間消化
し、さらに食塩を加えて塩分濃度を１５〜２０％（ｗ／
ｖ）に調整した後、３５℃以下で乳酸菌及び酵母を接種
して３０〜４０日間発酵・熟成させることを特徴とす
る。本発明において使用する醤油麹は、通常の方法によ
り製造されるもの、すなわち原料として蛋白質原料と澱
粉質原料をそれぞれ変性、α化等の処理を行ない混合し
たものに、通常の醤油用麹菌を加えて、３５℃以下主に
２５℃〜３３℃で３〜４日間機械製麹したものである。
これらの代表例は３日麹あるいは４日麹である。このよ
うにして製麹した醤油麹に食塩水を加え、７〜１０％
（ｗ／ｖ）、好ましくは７〜８％（ｗ／ｖ）の食塩濃度
になるように仕込んで諸味とする。食塩濃度は低い方が
グルタミン酸の生成に有利であるが、食塩濃度が７％
（ｗ／ｖ）に満たないと雑菌に汚染されやすくなる。１
０％（ｗ／ｖ）を越えると、グルタミン酸の生成が不十
分となり窒素溶解利用率も低下する。次の諸味を消化す
る工程においては、まず１０〜１５℃の低温で１５〜２
０日間保持する。この低温で消化する工程において、温
度が１０℃に満たないと、グルタミン酸の生成が不十分
となり、１５℃を越えると、雑菌に汚染されやすくな
る。低温で消化する期間は長いほど好ましいが、次の高
温での消化において種々の酵素によるグルタミン酸の生
成要因にも配慮する必要がある。次に、４５〜５０℃好
ましくは４５〜４７℃の高温で、３〜４日間消化する。
温度が４５℃に満たないと雑菌に汚染されやすくなり、
５０℃を越えるとグルタミン酸の生成が低下し、また分
解臭も強くなる。消化を完了させるためには３〜４日間
が必要である。すなわち、醤油の呈味成分であるグルタ
ミン酸を増加させるためには、高温で消化する前に、低
い食塩濃度で低温で消化する必要がある。消化完了後、
さらに食塩を加えて塩分濃度を１５〜２０％（ｗ／ｖ）
好ましくは１６〜１８％（ｗ／ｖ）に調整する。すなわ
ち、市販の醤油の塩分濃度になるように食塩を補給する
必要がある。塩分濃度が低いと、雑菌による汚染や異常
発酵のおそれがある。乳酸菌及び酵母は、３５℃以下好
ましくは２５〜３０℃で同時に接種し、３０〜４０日間
発酵・熟成させて本醸造醤油を製造する。乳酸菌と酵母
を同時に添加する本発明の方法は、諸味ｐＨを監視する
必要がなく簡便である。前記温度が３５℃を越えると、
乳酸菌の活性が低下する。発酵、熟成を完了させるには
３０〜４０日間必要である。醤油の醸造において、乳酸
発酵及びアルコール発酵は呈味バランスの上からも不可
欠であるので、本発明方法の発酵・熟成工程には乳酸菌
と酵母の併用が必須である。酵母としては、主発酵酵母
であるＺｙｇｏｓａｃｃｈａｒｏｍｙｃｅｓｒｏｕｘｉ
ｉ等だけでなく、醤油の香気を生成させるために、Ｃａ
ｎｄｉｄａｖｅｒｓａｔｉｌｉｓ等の後熟酵母を併用す
る。発酵・熟成の完了後、通常の方法のとおり、圧搾、
火入れそしてロ過を行って製品を製造する。In order to achieve the above-mentioned object, the method for producing soy sauce of the present invention is such that soy sauce koji produced by a conventional method has a salt concentration of 7 to 10% (w / v). The mixture obtained by adding saline to the mixture at 10 to 15 ° C.
Hold for 20 days, then digest at 45-50 ° C for 3-4 days , and add salt to adjust salt concentration to 15-20% (w /
After adjusting to v), it is characterized by inoculating lactic acid bacteria and yeast at 35 ° C. or lower and fermenting and aging for 30 to 40 days. The soy sauce koji used in the present invention is produced by an ordinary method, that is, a protein raw material and a starch raw material as raw materials are respectively modified, mixed with each other after undergoing treatment such as gelatinization, and ordinary soy sauce koji mold is added. Then, the koji was mechanically kneaded at a temperature of 35 ° C or lower, mainly at 25 ° C to 33 ° C for 3 to 4 days.
Typical examples of these are 3-day koji or 4-day koji. Pressure to give a saline soy sauce koji koji Thus, 7-10%
(W / v), favored properly to the moromi were charged so that the salt concentration of 7~8% (w / v). A lower salt concentration is more advantageous for the production of glutamic acid, but a salt concentration of 7 %
If it is less than (w / v), it is likely to be contaminated with various bacteria. 1
If it exceeds 0% (w / v), the production of glutamic acid becomes insufficient and the nitrogen dissolution utilization rate also decreases. In the next step of digesting moromi, first, at a low temperature of 10 to 15 ° C.
Hold for 0 days. In this step of digesting at a low temperature, if the temperature is lower than 10 ° C, the production of glutamic acid becomes insufficient, and if it exceeds 15 ° C, it is easily contaminated with various bacteria. The longer the digestion period at a low temperature, the more preferable, but it is also necessary to take into consideration factors for producing glutamic acid by various enzymes in the subsequent digestion at a high temperature. Next, it is digested at a high temperature of 45 to 50 ° C, preferably 45 to 47 ° C for 3 to 4 days.
If the temperature is less than 45 ° C, it will be easily contaminated by various bacteria,
If the temperature exceeds 50 ° C, the production of glutamic acid will decrease and the decomposition odor will also increase. To complete the digestion Ru required der is 3-4 days <br/>. That is, in order to increase glutamic acid, which is a taste component of soy sauce, it is necessary to digest at low temperature with low salt concentration before digesting at high temperature. After the digestion is complete,
Add salt to adjust the salt concentration to 15-20% (w / v)
It is preferably adjusted to 16 to 18% (w / v). That is, it is necessary to supplement the salt so that the salt concentration of commercially available soy sauce is reached. If the salt concentration is low, there is a risk of contamination by various bacteria and abnormal fermentation. Lactic acid bacteria and yeast are simultaneously inoculated at 35 ° C or lower, preferably 25 to 30 ° C, and fermented and aged for 30 to 40 days to produce the brewed soy sauce. The method of the present invention in which lactic acid bacteria and yeast are added at the same time is simple without the need to monitor the moromi pH. If the temperature exceeds 35 ° C,
The activity of lactic acid bacteria is reduced. It takes 30 to 40 days to complete fermentation and ripening. In brewing soy sauce, lactic acid fermentation and alcoholic fermentation are indispensable from the viewpoint of taste balance, and therefore, the combined use of lactic acid bacteria and yeast is indispensable in the fermentation / ripening process of the method of the present invention. As yeast, Zygosaccharomyces rouxi which is the main fermentation yeast
In order to generate aroma of soy sauce as well as i , Ca
Post- ripening yeast such as Ndida satilis is also used. After completion of fermentation and aging, press, as usual,
The product is manufactured by firing and filtering.
【作用】醤油の呈味主成分はグルタミン酸であり、その
多少は醤油の品質を左右する。醤油原料中の全グルタミ
ン酸の約４６％は、グルタミンとして存在していると推
定される。グルタミンは麹のグルタミナーゼにより分解
されて、グルタミン酸が生成する。グルタミナーゼは耐
熱性、耐塩性が弱いことから、麹を高温で消化すると、
グルタミナーゼ活性は低下し、グルタミンは速やかに呈
味性のないピログルタミン酸に変化するので、旨味の少
ない醤油になると考えられる。本発明の方法では、低塩
下で低温消化することにより、グルタミンからのグルタ
ミン酸の生成を促進させた後、低塩かつ高温下で雑菌の
増殖を防ぎつつ消化することにより、麹の他の酵素活性
を高め、窒素利用率の高い消化諸味を得ることができ
る。さらに、発酵工程において、本発明の方法では諸味
が高温を経ているため、天然醸造で行われているような
麹由来の乳酸菌及び酵母による発酵は期待できず、乳酸
菌の添加も必須となる。一方、高温消化により、乳酸菌
の栄養源となる糖類が充分生成しており、雑菌も大幅に
減少しているので、乳酸菌の添加効果が上がることとな
り、発酵速度も速まる。[Operation] The main component of the taste of soy sauce is glutamic acid, and the amount of soy sauce affects the quality of soy sauce. It is estimated that about 46% of all glutamic acid in the soy sauce raw material exists as glutamine. Glutamine is decomposed by koji glutaminase to produce glutamic acid. Glutaminase has poor heat resistance and salt resistance, so when koji is digested at high temperature,
The glutaminase activity decreases, and glutamine rapidly changes to non-tasting pyroglutamic acid, which is considered to be soy sauce with less umami. In the method of the present invention, by low temperature digestion under low salt, after promoting the production of glutamic acid from glutamine, by digesting while preventing the growth of miscellaneous bacteria under low salt and high temperature, other enzymes of koji. The activity can be enhanced and digestive moromi with high nitrogen utilization can be obtained. Furthermore, in the fermentation process, since the moromi tastes at a high temperature in the method of the present invention, fermentation with lactic acid bacteria and yeast derived from koji as in natural brewing cannot be expected, and addition of lactic acid bacteria is also essential. On the other hand, by the high temperature digestion, saccharides, which are the nutrient source of lactic acid bacteria, are sufficiently produced, and various bacteria are significantly reduced. Therefore, the effect of adding lactic acid bacteria is enhanced and the fermentation rate is also increased.
【発明の効果】以上詳しく説明した通り、本発明によ
り、既存の技術や設備を利用して、原料利用率及びグル
タミン酸生成を向上させ、醤油の醸造期間を従来より大
幅に短縮した、本醸造方式による醤油の製造方法を提供
することが可能となった。そのため、醤油製造の回転が
速まり、コストの低減化並びに需要に対し迅速に対応す
ることができる。As described in detail above, according to the present invention, the existing technique and equipment are used to improve the utilization rate of raw materials and the production of glutamic acid, and the brewing period of soy sauce is greatly shortened as compared with the conventional method. It has become possible to provide a method for producing soy sauce according to. Therefore, the rotation of soy sauce production is accelerated, the cost can be reduced, and the demand can be promptly dealt with.
【実施例】以下に、実施例により、本発明をさらに詳細
に説明する。脱脂加工大豆と小麦との等量配合原料を３
５℃以下（主に２５〜３３℃）で機械製麹した３日麹４
５．３ｋｇに、予め５℃に冷却した１０．６％（ｗ／
ｖ）の食塩水７９．９リットルを加えて（１０℃）、塩
分濃度７．９８％（ｗ／ｖ）で仕込を行なった。この混
合物を、１日１回攪拌しながら、１０℃で１５日間消化
した。次いで、４５℃まで加温して、同温度で３日間、
温度の均一化のため２時間に１回の割合で空気攪拌を行
って、消化した。これに食塩濃度が１６〜１８％（ｗ／
ｖ）になるように補塩後、諸味ｐＨ５．５付近で、初発
ｐＨが低くても増殖旺盛な乳酸菌（Ｐｅｄｉｏｃｏｃｃ
ｕｓ ｈａｌｏｐｈｉｌｕｓ Ｆ３０）及び酵母（Ｚｙ
ｇｏｓａｃｃｈａｒｏｍｙｃｅｓｒｏｕｘｉｉ Ｆ１３
及びＣａｎｄｉｄａ ｖｅｒｓａｔｉｌｉｓ Ｔ１２）
をそれぞれ諸味１ｇに対して１０６、１０５、１０５レ
ベルとなるよう添加し、２８〜３０℃で発酵・熟成させ
た。乳酸菌及び酵母の添加後１０日間は、５日に１回、
その後は２日に１回攪拌を行なった。菌を添加して４０
日後に、常法通り圧搾、火入れ及びロ過を行って、本醸
造醤油を製造した。圧搾後の生醤油を、醤油試験法に準
じて成分分析等を行なった。その結果、全窒素１．５９
％、ホルモール窒素０．９４％、食塩１６．４％、還元
糖２．５８％、アルコール２．２８％、無塩可溶性固形
分１８．３％、ｐＨ４．８９、色度２７、グルタミン酸
１．４５％、ピログルタミン酸０．２９％、乳酸０．６
７％、酢酸０．１６％、４−エチルグアヤコール２．３
ｐｐｍ、４−エチルフェノール０．２ｐｐｍ、グルタミ
ン酸／Ｔ．Ｎ．値０．９１、窒素溶解利用率８９．５％
であり、窒素溶解利用率が高くグルタミン酸生成量の多
い本醸造醤油を約２か月で製造することができた。EXAMPLES The present invention will be described in more detail below with reference to examples. 3 defatted soybeans and 3 equivalents of wheat
Machine-made koji at 5 ℃ or below (mainly 25-33 ℃)
10.6% (w /
79.9 liters of the saline solution of v) was added (10 ° C.), and the mixture was charged at a salt concentration of 7.98% (w / v). The mixture was digested at 10 ° C for 15 days with stirring once a day. Then, heat to 45 ° C. and keep at the same temperature for 3 days,
To homogenize the temperature, air digestion was performed once every 2 hours for digestion. The salt concentration is 16-18% (w /
v) After supplementing with salt, the lactic acid bacterium ( Pediococc), which has strong growth even at a low initial pH, is around Moromi pH 5.5.
us halophilus F30) and yeast ( Zy
gosaccharomyces rouxii F13
And Candida versatilis T12)
Were each added so as to be 10 6, 10 5, 10 5 level for moromi 1g, fermented and ripening at 28 to 30 ° C.. For 10 days after addition of lactic acid bacteria and yeast, once every 5 days,
After that, the mixture was stirred once every two days. 40 by adding bacteria
After the day, squeezing, burning and filtering were carried out as usual to produce the brewed soy sauce. The raw soy sauce after pressing was subjected to component analysis and the like according to the soy sauce test method. As a result, total nitrogen 1.59
%, Formol nitrogen 0.94%, common salt 16.4%, reducing sugar 2.58%, alcohol 2.28%, salt-free soluble solid content 18.3%, pH 4.89, chromaticity 27, glutamic acid 1.45. %, Pyroglutamic acid 0.29%, lactic acid 0.6
7%, acetic acid 0.16%, 4-ethyl guaiacol 2.3
ppm, 4-ethylphenol 0.2 ppm, glutamic acid / T. N. Value 0.91, nitrogen dissolution utilization rate 89.5%
Therefore, the brewed soy sauce having a high nitrogen dissolution utilization rate and a large amount of glutamic acid produced could be produced in about 2 months.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭61−293368（ＪＰ，Ａ) 特開 昭49−132299（ＪＰ，Ａ) 特開 昭50−94196（ＪＰ，Ａ) 特開 昭52−18897（ＪＰ，Ａ) 特開 昭52−76488（ＪＰ，Ａ) 特開 昭48−87090（ＪＰ，Ａ) 特公 昭49−15797（ＪＰ，Ｂ１) ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A 61-293368 (JP, A) JP-A 49-132299 (JP, A) JP-A 50-94196 (JP, A) JP-A 52- 18897 (JP, A) JP 52-76488 (JP, A) JP 48-87090 (JP, A) JP 49-15797 (JP, B1)
Claims (1)
度が７〜１０％（ｗ／ｖ）になるように食塩水を加えて
得た混合物を、１０〜１５℃で１５〜２０日間保持し、
次いで４５〜５０℃で３〜４日間消化し、さらに食塩を
加えて塩分濃度を１５〜２０％（ｗ／ｖ）に調整した
後、３５℃以下で乳酸菌及び酵母を接種して３０〜４０
日間発酵・熟成させること、を特徴とする醤油の製造方
法。1. A mixture obtained by adding a saline solution to a soy sauce koji produced by a conventional method so that the salt concentration is 7 to 10% (w / v), and the mixture is prepared at 10 to 15 ° C. for 15 to 20. Hold for days,
Then, the mixture is digested at 45 to 50 ° C for 3 to 4 days , and salt is further added to adjust the salt concentration to 15 to 20% (w / v), and then lactic acid bacteria and yeast are inoculated at 35 ° C or lower to 30 to 40%.
A method for producing soy sauce, which comprises fermenting and aging for days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4083143A JPH0797978B2 (en) | 1992-03-05 | 1992-03-05 | Soy sauce manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4083143A JPH0797978B2 (en) | 1992-03-05 | 1992-03-05 | Soy sauce manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05244897A JPH05244897A (en) | 1993-09-24 |
| JPH0797978B2 true JPH0797978B2 (en) | 1995-10-25 |
Family
ID=13793997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4083143A Expired - Lifetime JPH0797978B2 (en) | 1992-03-05 | 1992-03-05 | Soy sauce manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0797978B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2220959T3 (en) * | 1996-08-19 | 2004-12-16 | Societe Des Produits Nestle S.A. | PRODUCTION OF A CONDIMENT. |
| EP0913097B1 (en) * | 1997-10-31 | 2005-01-12 | Societe Des Produits Nestle S.A. | Production of a hydrolysate |
| KR101440363B1 (en) * | 2012-12-27 | 2014-09-15 | 대상 주식회사 | Manufacturing Method for Fermented Soy Sauce with Short Aging Pereod |
| JP2014207881A (en) * | 2013-01-16 | 2014-11-06 | キッコーマン株式会社 | Soy sauce for enhancing broth taste |
| CN112753993A (en) * | 2019-11-01 | 2021-05-07 | 丸庄食品工业股份有限公司 | Novel starter making method for black bean soy sauce |
| CN117137118B (en) * | 2023-09-14 | 2025-10-28 | 成都国酿食品股份有限公司 | Soy sauce and preparation method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4887090A (en) * | 1972-02-21 | 1973-11-16 | ||
| DE2313553C3 (en) * | 1972-03-28 | 1979-07-05 | Ciba-Geigy Ag, Basel (Schweiz) | Polyethylene glycol adducts of methylolated amino-s-triazines with a hydrophobic residue and their use |
| JPS5539306B2 (en) * | 1973-04-24 | 1980-10-09 | ||
| JPS581901B2 (en) * | 1973-12-26 | 1983-01-13 | シミズ リユウイチロウ | Aminosanogenryyoutoshita |
| JPS5218897A (en) * | 1975-07-30 | 1977-02-12 | Amano Pharmaceut Co Ltd | Rapid production of concentrated soy sauce |
| JPS5276488A (en) * | 1975-12-23 | 1977-06-27 | Kikkoman Corp | Production of seasoner |
| JPS61293368A (en) * | 1985-06-21 | 1986-12-24 | Shokuhin Sangyo Baioriakutaa Syst Gijutsu Kenkyu Kumiai | Production of seasoning solution |
-
1992
- 1992-03-05 JP JP4083143A patent/JPH0797978B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05244897A (en) | 1993-09-24 |
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