JPH10276716A - Production of soy sauce - Google Patents
Production of soy sauceInfo
- Publication number
- JPH10276716A JPH10276716A JP9100830A JP10083097A JPH10276716A JP H10276716 A JPH10276716 A JP H10276716A JP 9100830 A JP9100830 A JP 9100830A JP 10083097 A JP10083097 A JP 10083097A JP H10276716 A JPH10276716 A JP H10276716A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- rice
- soybeans
- wheat
- producing
- 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.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 241000209094 Oryza Species 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 abstract description 32
- 244000068988 Glycine max Species 0.000 abstract description 29
- 241000209140 Triticum Species 0.000 abstract description 14
- 235000021307 Triticum Nutrition 0.000 abstract description 14
- 239000002994 raw material Substances 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 235000010716 Vigna mungo Nutrition 0.000 description 10
- 240000001417 Vigna umbellata Species 0.000 description 10
- 235000011453 Vigna umbellata Nutrition 0.000 description 10
- 238000002156 mixing Methods 0.000 description 8
- 235000019583 umami taste Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- LFYJSSARVMHQJB-QIXNEVBVSA-N bakuchiol Chemical compound CC(C)=CCC[C@@](C)(C=C)\C=C\C1=CC=C(O)C=C1 LFYJSSARVMHQJB-QIXNEVBVSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、大豆と小麦を主原
料とする通常の醤油の製造方法において、該小麦の全て
を米に代えて、風味がマイルドで、しかも旨味に富む淡
色な醤油を得る、醤油の製造方法に関する。BACKGROUND OF THE INVENTION The present invention relates to a method for producing ordinary soy sauce using soybeans and wheat as main raw materials. In this method, all of the wheat is replaced with rice to produce a light-colored soy sauce having a mild flavor and rich in umami. And a method for producing soy sauce.
【０００２】[0002]
【従来の技術】醤油は一般に蒸煮した大豆（脱脂加工大
豆を含む）と炒煎割砕した小麦を、原料重量比でほぼ５
０対５０（以下５０／５０と表現する）となるように配
合し、これに種麹菌を接種し製麹を行って醤油麹を得、
これを食塩水と混和して醤油諸味を得て、これを発酵熟
成し、圧搾して、清澄な液体部分を採取することにより
得られる。このように、一般に醤油は、大豆と小麦を主
たる原料とし、アミノ酸を主体とする旨味に富んだ調味
料であるが、塩辛く、色調が濃いため、近年の消費者の
マイルドな風味を有し淡色な醤油を希望する嗜好にそわ
ない欠点を有する。このため、上記一般の醤油の製造方
法において、小麦の一部を米に代える方法及び小麦の全
てを米で代替する方法が検討された。しかしながら、前
者の場合は淡色な醤油を得ることはできるがマイルドな
風味の醤油を得ることはできない。また後者の場合は、
マイルドな風味で淡色な醤油を得ることはできるが、旨
味に富む醤油が得られない欠点を有する。2. Description of the Related Art In general, soy sauce consists of steamed soybeans (including defatted soybeans) and roasted and cracked wheat in a weight ratio of about 5%.
0:50 (hereinafter referred to as 50/50), inoculated with a seed koji mold and koji-making to obtain soy sauce koji,
This is obtained by mixing this with a saline solution to obtain soy sauce moromi, fermenting and aging it, pressing it, and collecting a clear liquid portion. As described above, in general, soy sauce is a seasoning that is mainly composed of soybeans and wheat and is rich in umami mainly composed of amino acids.However, since it is salty and has a strong color tone, it has a mild flavor of recent consumers and has a light color. It has the drawback that it does not match the taste desired for a good soy sauce. For this reason, in the above-mentioned general method for producing soy sauce, a method of replacing part of wheat with rice and a method of replacing all of wheat with rice have been studied. However, in the former case, a light-colored soy sauce can be obtained, but a mild-flavored soy sauce cannot be obtained. In the latter case,
Although light-colored soy sauce can be obtained with a mild flavor, it has a drawback that soy sauce with a rich flavor cannot be obtained.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、大豆と小麦
を主原料とする一般の醤油の製造方法において、該小麦
の全てを米に代えて、マイルドな風味を有し、しかも旨
味に富む淡色な醤油を得ることを目的とする。SUMMARY OF THE INVENTION The present invention relates to a method for producing general soy sauce using soybeans and wheat as main raw materials, wherein the whole wheat is replaced with rice to have a mild flavor and rich flavor. The purpose is to obtain light-colored soy sauce.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記課題
を解決するために鋭意研究した結果、澱粉質原料の米類
と蛋白質原料の大豆類との原料重量配合比を２５／７５
〜４０／６０とすることにより、マイルドな風味を有
し、しかも旨味に富む淡色な醤油が得られることを知
り、この知見に基づいて本発明を完成した。すなわち、
本発明は澱粉質原料として米類を、蛋白質原料として大
豆類を用いる醤油の製造方法において、米類／大豆類の
原料重量配合比が２５／７５〜４０／６０であることを
特徴とする醤油の製造方法である。Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that the raw material weight ratio of starch as a raw material to soy as a protein material is 25/75.
It was found that by setting the ratio to ４０40/60, a light-colored soy sauce having a mild flavor and rich in umami was obtained, and the present invention was completed based on this finding. That is,
The present invention relates to a method for producing soy sauce using rice as a starch material and soy as a protein material, wherein the weight ratio of rice / soy is 25/75 to 40/60. It is a manufacturing method of.
【０００５】[0005]
【発明の実施の形態】以下本発明を詳細に説明する。先
ず、本発明で用いる米類としては、精白米、未熟米、死
米、被害米、玄米、破砕精米、米粉、白糠等の一種又は
二種以上が挙げられる。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. First, examples of the rice used in the present invention include one or more of polished rice, immature rice, dead rice, damaged rice, brown rice, crushed rice, rice flour, white bran and the like.
【０００６】これらは、膨化、蒸煮、焙炒、又は炒煎等
の加熱による変性を行った後使用される。市販のα化処
理米、パフ化米、アルファ−米等は加熱変性を行うこと
なくそのままで、あるいは必要により割砕、粉砕して使
用される。These are used after being denatured by heating such as puffing, steaming, roasting, or roasting. Commercially available pregelatinized rice, puffed rice, alpha-rice and the like are used as they are without heat denaturation or, if necessary, broken or crushed.
【０００７】次に、本発明で用いる大豆類としては、通
常の加熱変性した大豆（適度に吸水した大豆、脱脂大豆
等を通常の醤油醸造法に従い煮熟、蒸煮したもの）、あ
るいは飽和水蒸気処理、過熱水蒸気処理などにより膨化
処理したものが挙げられる。Next, the soybeans used in the present invention include normal heat-denatured soybeans (soybeans and defatted soybeans which have been appropriately absorbed and boiled and steamed in accordance with a normal soy sauce brewing method) or saturated steam treatment. And those subjected to expansion treatment by superheated steam treatment or the like.
【０００８】上記米類と大豆類の配合は、原料重量比で
２５／７５〜４０／６０となるように配合することが重
要である。すなわち、米類と大豆類の配合において、米
類の配合比が上記下限値２５より少ない場合は、淡色な
醤油を得ることができなくなり、反対に上記上限値４０
より多い場合は、旨味に富んだ醤油を得ることができな
い。例えば、米類と大豆類の配合が原料重量換算で５０
／５０の場合は、マイルドな風味で淡色な醤油を得るこ
とはできるが、旨味に富む醤油を得ることができない。It is important that the above-mentioned rice and soybeans are blended so that the weight ratio of the raw materials is 25/75 to 40/60. That is, in the case of blending rice and soybeans, if the blending ratio of rice is less than the lower limit of 25, light-colored soy sauce cannot be obtained, and conversely, the upper limit of 40.
If the amount is larger, it is not possible to obtain soy sauce with a rich taste. For example, the combination of rice and soybeans is 50
In the case of / 50, light-colored soy sauce with a mild flavor can be obtained, but soy sauce rich in umami cannot be obtained.
【０００９】本発明は、米類／大豆類の原料重量配合比
が２５／７５〜４０／６０であることを特徴とし、その
他の処理は、通常の醤油の製造方法に従って行われる。
すなわち、加熱変性（例えば蒸煮）した大豆（脱脂加工
大豆を含む）と加熱変性（例えば、蒸煮又はアルファ−
化）した米類を、上記配合割合となるように混和し、こ
れに種麹菌を接種し製麹を行って醤油麹を得、これを８
〜２０の仕込み水となるように食塩水と混和して醤油諸
味を得、これに必要に応じて醤油乳酸菌、醤油酵母を適
量添加して３〜１２ヵ月発酵熟成を行い、圧搾して、清
澄な液体部分を採取し、火入れ等を行うことにより得ら
れる。以下、実施例を示して本発明を更に具体的に説明
する。[0009] The present invention is characterized in that the raw material weight ratio of rice / soybean is 25/75 to 40/60, and the other treatments are carried out according to the usual soy sauce production method.
That is, heat-denatured (eg, steamed) soybeans (including defatted soybeans) and heat-denatured (eg, steamed or alpha-
The rice thus obtained is mixed so as to have the above-mentioned blending ratio, inoculated with a seed koji mold and koji-making to obtain soy sauce koji.
~ 20 mixed with a saline solution to obtain soy sauce moromi, soy sauce lactic acid bacterium and soy sauce yeast are added as needed, and fermented and ripened for 3 to 12 months. It is obtained by collecting a suitable liquid portion and burning it. Hereinafter, the present invention will be described more specifically with reference to examples.
【００１０】[0010]
（実施例１） （米／大豆の配合比が３５／６５である醤油の製造例）
精白米を高温度に加熱した砂と共に接触させつつ炒煎
し、α化した後割砕し、炒煎割砕米を得た。一方、一
晩、水浸漬し、水切りした膨潤大豆をオートクレーブに
入れ、飽和水蒸気で５分間、加圧（２ｋｇ／ｃｍ2・
Ｇ）蒸煮し、蒸煮丸大豆を得た。次いで、上記米類／大
豆類の原料重量配合比が３５／６５となるように均一に
混和し、これに麹菌を接種し、湿度９５％、温度３０℃
で、４２時間製麹し、醤油麹を得た。次に食塩濃度２３
％の食塩水を仕込水として用いて、これに上記で得られ
た醤油麹を１２水の割合で仕込み、以下１５〜３０℃、
６ヵ月発酵熟成を行い、圧搾して本発明の醤油を得た。(Example 1) (Example of producing soy sauce having a mixing ratio of rice / soybean of 35/65)
The polished rice was roasted while being brought into contact with sand heated to a high temperature, gelatinized, and then cracked to obtain roasted cracked rice. On the other hand, the swollen soybeans soaked in water overnight and drained were put in an autoclave, and pressurized with saturated steam for 5 minutes (2 kg / cm 2 ···
G) Steamed to obtain steamed round soybeans. Then, the rice / soybeans were uniformly mixed so that the raw material weight ratio was 35/65, and this was inoculated with koji mold, and the humidity was 95% and the temperature was 30 ° C.
For 42 hours to obtain soy sauce koji. Next, salt concentration 23
% Of the soy sauce koji obtained above was charged into the water at a rate of 12 water, and then 15 to 30 ° C.
Fermentation and aging were performed for 6 months, followed by pressing to obtain the soy sauce of the present invention.
【００１１】（実施例２） （米／大豆の配合比が２５／７５である醤油の製造例）
実施例１の醤油の製造例において、米類／大豆類の原料
重量配合比を２５／７５とする、以外は全く同様にして
本発明の醤油を得た。(Example 2) (Production example of soy sauce having a mixing ratio of rice / soybean of 25/75)
The soy sauce of the present invention was obtained in exactly the same manner as in the production example of soy sauce of Example 1, except that the raw material weight ratio of rice / soybeans was 25/75.
【００１２】（比較例） （米／大豆の配合比が５０／５０である醤油の製造例）
実施例１の醤油の製造例において、米／大豆の原料重量
配合比を５０／５０とする、以外は全く同様にして比較
例の醤油を得た。(Comparative Example) (Example of producing soy sauce having a mixing ratio of rice / soybean of 50/50)
A soy sauce of a comparative example was obtained in exactly the same manner as in the soy sauce production example of Example 1 except that the raw material weight ratio of rice / soybean was changed to 50/50.
【００１３】（対照例） （小麦／大豆の配合比が５０／５０である醤油の製造
例）上記実施例１の本発明の醤油の製造例において、
「精白米を高温度に加熱した砂と共に接触させつつ炒煎
し、α化した後割砕し、得た炒煎割砕米」に代えて、
「小麦を高温度に加熱した砂と共に接触させつつ炒煎し
α化した後、割砕し、得た炒煎割砕小麦」を用い、ま
た、麦／大豆の原料重量配合比を５０／５０とする以外
は全く同様にして、対照の醤油を得た。(Control Example) (Example of producing soy sauce having a mixing ratio of wheat / soybean of 50/50) In the example of producing the soy sauce of the present invention in Example 1 described above,
Instead of "roasted rice with roasted rice that has been heated at a high temperature while roasting, and then pregelatinized and cracked,
Using "wheat roasted and roasted while being brought into contact with sand heated to a high temperature and then gelatinized, then crushed to obtain roasted and crushed wheat", the wheat / soybean material weight ratio was 50/50. A control soy sauce was obtained in exactly the same manner as above.
【００１４】上記実施例１、実施例２、比較例及び対照
例で得られた各種醤油について、財団法人、日本醤油研
究所の「しょうゆ試験法」により成分の分析を行い、ま
た上記各種醤油を通常の火入れを行った後官能検査を行
った。なお、官能検査については識別能力を有する１０
名のパネラ−により行ない、実施例１、実施例２及び比
較例で得られた各種醤油について、対照例で得られた醤
油（対照）と比較し、醤油特有の香り及び旨味につい
て、差がないを「０」、やや差があるを「１」、差があ
るを「２」と評価し、対照に較べて優れている場合は
「＋」、劣る場合を「−」として、その平均値を示し
た。また総合評価として、マイルドな風味（マイルド
度）で旨味に富む順に順位法にて評価を行い順位和で表
示した。これらの結果をそれぞれ表１、表２に示す。The components of the various soy sauces obtained in Examples 1 and 2, the comparative example and the control example were analyzed by the soy sauce test method of the Japan Shoyu Institute, Japan. After normal burning, a sensory test was performed. For sensory tests, 10
The soy sauce obtained in Example 1, Example 2 and Comparative Example was compared with the soy sauce (control) obtained in the control example, and there was no difference in the aroma and umami peculiar to the soy sauce. Is evaluated as “0”, a slight difference is evaluated as “1”, and a difference is evaluated as “2”. Indicated. In addition, as an overall evaluation, evaluation was performed in order of rich flavor with mild flavor (mild degree), and the results were displayed as a rank sum. These results are shown in Tables 1 and 2, respectively.
【００１５】[0015]
【表１】 [Table 1]
【００１６】[0016]
【表２】 [Table 2]
【００１７】表１、２の結果より、本発明の醤油はマイ
ルドな風味で、しかも旨味に富む淡色な醤油であること
が判る。From the results shown in Tables 1 and 2, it can be seen that the soy sauce of the present invention is a light-colored soy sauce having a mild flavor and rich in umami.
【００１８】[0018]
【発明の効果】本発明によれば、マイルドな風味で、し
かも旨味に富む淡色な醤油を得ることができる。According to the present invention, a light-colored soy sauce having a mild flavor and rich in umami can be obtained.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 森 修三 千葉県野田市野田339番地 キッコーマン 株式会社内 (72)発明者 橋本 彦尭 千葉県野田市野田339番地 キッコーマン 株式会社内 ──────────────────────────────────────────────────の Continuing on the front page (72) Inventor Shuzo Mori 339 Noda, Noda-shi, Chiba Kikkoman Corporation (72) Inventor Hikotaka Hashimoto 339 Noda, Noda-shi, Chiba Kikkoman Corporation
Claims (1)
て大豆類を用いる醤油の製造方法において、米類／大豆
類の原料重量配合比が２５／７５〜４０／６０であるこ
とを特徴とする醤油の製造方法。1. A method for producing soy sauce using rice as a starch material and soy as a protein material, wherein the weight ratio of rice / soy is 25/75 to 40/60. To make soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9100830A JPH10276716A (en) | 1997-04-04 | 1997-04-04 | Production of soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9100830A JPH10276716A (en) | 1997-04-04 | 1997-04-04 | Production of soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10276716A true JPH10276716A (en) | 1998-10-20 |
Family
ID=14284245
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9100830A Pending JPH10276716A (en) | 1997-04-04 | 1997-04-04 | Production of soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10276716A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009081495A1 (en) | 2007-12-26 | 2009-07-02 | Kikkoman Corporation | Process for producing soy sauce using gelatinized brown rice as starch material |
| CN112042919A (en) * | 2019-06-06 | 2020-12-08 | 张红 | Health soy sauce and its by-product sauce and preparation method thereof |
| CN113575914A (en) * | 2021-08-05 | 2021-11-02 | 长沙老谭味道食品有限公司 | White soy sauce and preparation method thereof |
-
1997
- 1997-04-04 JP JP9100830A patent/JPH10276716A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009081495A1 (en) | 2007-12-26 | 2009-07-02 | Kikkoman Corporation | Process for producing soy sauce using gelatinized brown rice as starch material |
| US20100278969A1 (en) * | 2007-12-26 | 2010-11-04 | Kikkoman Corporation | Process for producing soy sauce using gelatinized brown rice as starch material |
| CN101909465A (en) * | 2007-12-26 | 2010-12-08 | 龟甲万株式会社 | Method for producing soy sauce using gelatinized brown rice as a starchy raw material |
| JP5271276B2 (en) * | 2007-12-26 | 2013-08-21 | キッコーマン株式会社 | Production method of soy sauce using pregelatinized brown rice as starchy raw material |
| CN112042919A (en) * | 2019-06-06 | 2020-12-08 | 张红 | Health soy sauce and its by-product sauce and preparation method thereof |
| CN113575914A (en) * | 2021-08-05 | 2021-11-02 | 长沙老谭味道食品有限公司 | White soy sauce and preparation method thereof |
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