JPS589663A - Enzymatic digestion of defatted soybean and preparation of soy sauce - Google Patents

Abstract

PURPOSE:To reduce the heat clouding of soy sauce and to increase the nitrogen utilization of unrefined soy, by steaming defatted soybeans at a high temperature for a short time in the presence of 1.0-3.0% oils or fats, and brewing the soy sauce using the resultant steamed product. CONSTITUTION:Soybeans defatted to an oil and fat content of 1.0-3.0% or soybeans having an oil and fat content of 1.0-3.0% and obtained by adding oil or fat such as soybean oil to commercially available defatted soybeans having an oil or fat content of 0.3-0.8%, are spinkled with about 120-150% water, and steamed for 10min-5sec with 1.5-8kg/cm<2> saturated steam (about 128-176 deg.C). The product is subjected as it is to the enzymatic digestion to obtain an amino acid liquid or a seasoning liquid, or is mixed with steamed beans and roast and crushed wheat to make a KOJI (malted bean), which is mixed with saline water and ripened to obtain soy sauce.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention increases the utilization rate of IL element in defatted soybeans, and
This invention relates to a method for reducing N-characteristics.

The present invention also relates to a method for brewing soy sauce with increased nitrogen utilization and reduced nitrogen content.

Generally, defatted processed soybeans are used for soy sauce brewing.1 This is steamed to denature the protein.1 This is mixed with roasted and cracked wheat, made into koji, mixed with brine, and aged for a long time. We make soy sauce TSI. For a long time, Shaku soybeans and defatted soybeans have been used for soy sauce brewing, but now defatted processed soybeans produced for soy sauce brewing are widely used.

In general soy sauce brewing, this defatted processed soybean is steamed to change the soybean protein from an undenatured state to a denatured state 11, making it more susceptible to decomposition by proteolytic enzymes. The defatted soybean O steaming conditions must be controlled to completely denature the proteins in all defatted soybean particles from an undenatured state, and at the same time, to avoid overdenaturation due to overcooking. be. Undenatured soybean protein dissolves in soy sauce, but it is degraded by proteolytic enzymes, resulting in high protein content.
When the product soy sauce is diluted and heated, it becomes cloudy (referred to as N-type) and reduces the commercial value of soy sauce and proteolytic seasonings. In addition, since hyperdenatured soybean protein is insoluble and difficult to be degraded by proteolytic enzymes, it is transferred to the lees without being degraded during the soy sauce brewing period, which reduces the nitrogen utilization rate of the product. arise.

In recent years, high-temperature and short-time steaming (steaming pressure, saturated steam, about 15 to 8 to 9 ZcIIG, and steaming time of about 10 minutes to 5 seconds) has been used as a steaming condition for defatted processed soybeans.
Overall, the nitrogen utilization rate has improved. and,
The temperature and time have a stricter relationship as the temperature increases, and setting appropriate denaturation conditions is extremely difficult due to the narrow range of conditions. 9. For example, keeping the steaming temperature constant is -
Although it is easy to see, fluctuations in boiler load,
Due to fluctuations in the steam pressure supplied due to fluctuations in water supply temperature, water supply amount, etc., fluctuations in the amount of defatted processed soybeans supplied, differences in the size and thickness of individual particles, fluctuations in the amount of water sprinkled, and transfer pulsations due to the Sufu 1 conveyor, etc. It is very difficult to maintain a constant temperature fK due to fluctuations in the amount of steamed food. Therefore, conventionally,
Although it appears that the soybean is properly steamed at a certain temperature and time, the degree of protein denaturation in individual grains of steamed and defatted soybeans (black soybeans) is not the same; undenatured protein,
Mixture of properly denatured protein and hyperdenatured protein Kf
I'm here. When such steamed beans are used to produce proteolytic seasonings and soy sauce, there are serious defects in that the product becomes N-like, reducing its commercial value and reducing the nitrogen utilization rate of the product. In particular, the formation of N properties must be avoided at all costs, as it has the disadvantage of destroying the credibility of the product.Therefore, it is unavoidable to carry out rather strong steaming and endure a slight decrease in the nitrogen utilization rate. The steaming conditions were set in such a way as to cause overdenaturation. Therefore, unless the range of steaming conditions is wide enough to properly denature defatted soybean protein, it is possible to eliminate the disadvantages of N generation due to undenatured protein and decreased nitrogen utilization rate due to hyperdenatured protein. Conventionally, there was no known method for widening the range of steaming conditions.

As a result of research conducted by the present inventors in order to reduce the N property and increase the nitrogen utilization rate, firstly, the oil content of conventional defatted soybeans has been defatted to α8~0.3%. Knowing this, we next determined the fat and oil content of defatted soybeans to tO~'
When they tried raising the temperature to 5.0-, they found that, quite unexpectedly, the nitrogen content of soy sauce decreased and the nitrogen utilization rate of soy sauce moromi increased. Even when defatted processed soybeans with an oil content of tO~50- are steamed at high temperature for a short time and simply decomposed with proteolytic enzymes, the N properties are reduced.
It was found that the nitrogen utilization rate increased. The fat and oil content was measured by measuring crude fat after 16 hours of ether extraction using a conventional method.

The present invention was completed based on these findings, and involves steaming defatted processed soybeans at high temperature for a short time in the presence of tO ~ 50 chile oil and allowing proteolytic enzymes or their contents to act on them. It is an enzymatic digestion method of defatted soybeans, and
tO~6. Defatted soybeans are heated to high temperatures in the presence of roti oil and fat.
This is a soy sauce brewing method characterized by steaming for a short time and using the resulting steamed product to brew soy sauce in a conventional manner.

The feature of the present invention is that the fat and oil content of defatted soybeans that are steamed at temperature A for a short time is tO~3, OLG. Since the fat content of commercially available defatted soybeans is generally defatted to -0.8- or less, in the present invention, defatted processed soybeans that have been defatted to an oil content of t0 to &0- are produced by Shintomo, or Or commercially available fat content 0.5
The amount of fat and oil must be adjusted to 1.0 to 50 by adding fats and oils such as soybean oil to defatted processed soybeans of ~α8.

In protein denaturation treatment by steaming, it is not clear why the N property decreases and the nitrogen utilization rate increases with just a slight increase in fat content, but high temperature, short-time steaming increases the fat content. Consistent with 1.0 to 50-,
It is thought that it promotes protein denaturation to an appropriate level, with just the right amount.

Defatted processed soybeans containing oil and fat of tO~30- are added with water and steamed at high temperature for a short time. Water is added by sprinkling water at a concentration of about 120 to 1501, and one steam is saturated steam of 15 to 8 to 9/Cl.
An IC of about 128 to 176°C) is appropriate, and a steaming time of about 10 minutes to 5 seconds is sufficient.

Within these ranges, the amount of water sprinkled, temperature (pressure) and time may be appropriately combined to select combination conditions that are free from nitrogen and have a high digestibility.

Steamed defatted processed soybeans (steamed beans) can be enzymatically digested as is to make an amino acid solution or seasoning solution, or they can be mixed with steamed beans and roasted and cracked wheat to make koji, and then mixed with salt water. , aged and used to produce soy sauce.

To produce an amino acid solution or a seasoning solution, add water or about 1 B'jll of salt water to steamed and defatted soybeans, add a protease-containing substance such as a protease or koji, and heat at 50 to 50°C. The mixture may be digested for about 1 to 10 days with moderate stirring.

The amino acid solution or FiIliJ taste solution obtained here has almost no nitrogen properties and has an improved nitrogen utilization rate.

In addition, to produce soy sauce, steamed defatted soybeans are mixed with roasted and cracked wheat, made into koji, which is then mixed with salt water and brewed for 90 to 120 days. This line is then pressed to obtain raw soy sauce.

There is almost no soy sauce FiN property obtained here, and the nitrogen utilization rate is improved.

The nitrogen utilization rate here is expressed as total soluble nitrogen/total nitrogen. This also applies to the experimental examples and examples.

Next, experimental examples and examples of the present invention will be shown.

Test Example 1 Defatted processed soybeans having various oil and fat contents as shown in Table 10 were prepared by changing the degree of hexane extraction from raw compressed soybeans.

Each of these sump k is further heated with moist heat, and N8 summer (Nitro
Defatted processed soybeans were prepared so that the ratio of g@n 5olt+billty Ind@x, soluble nitrogen/total nitrogen] was 18 to 20. Using each defatted soybean, the digestibility of the steamed and defatted soybean was measured. Separately, koji was produced by a conventional method, soy sauce was brewed, and the nitrogen utilization rate was measured.

The results are shown in Table 1. However, each condition is as follows.

Steaming conditions: 133-water sprinkling, saturated steam 4.0 hours/ci
IG, steamed for 90 seconds.

Enzyme digestion conditions: 70g of steamed defatted soybeans and Prochia
1 g of Zeamano P-5 (trade name) and 1401/ml of 18.51 saline solution were added, and the mixture was digested at 45° C. for one week.

Nitrogen utilization rate: Calculate by subtracting the amount of nitrogen in the enzyme agent.

Table 1 As is clear from Table 1, defatted processed soybeans with an oil and fat content of t00- or more had a higher nitrogen utilization rate by enzymatic decomposition by steaming under the same conditions and nitrogen utilization rates by various soy sauce methods than the control. A higher nitrogen utilization rate was obtained in IP# with an oil content in the range of t2 to 2.0.

Preferable results can be obtained if the fat content of the defatted soybeans in the present invention is 19b or more, but if the fat content is 3 or more, the nitrogen utilization rate will not be particularly improved compared to those with an oil content of 1 to 6b. The oil derived from defatted soybeans is recovered as soy sauce oil in the pressing process of various soy sauce methods, but since this soy sauce has no particular use, there is no need for defatted soybeans to contain more oil than necessary. Furthermore, from the perspective of the oil refining industry, it is economically preferable to recover as much oil from soybeans as soybean oil.For the reasons stated above, the oil content in the defatted soybeans used in the present invention is 1 to 5. It is preferable that

Test Example 2 Commercially available defatted processed soybeans (oil content 0.6811) were
Each sample was immersed in hexane containing 5% and 2.5-t soybean oil for 24 hours, and air-dried.

Enzyme digestion was performed on each of the above samples under the same enzyme digestion conditions as in Test Example 1. The results are shown in Table 2 below.

gI! 5 According to Table 2, by adding soybean oil to defatted processed soybeans with an oil content of Ogkh, it was possible to obtain an elementary decomposition product with a high nitrogen utilization rate even under the same steaming conditions.

Test Example 5 Hole samples 1 (control) and 2 obtained by the treatment of Test Example 1
．． 5.4.5.6.7 was tested for N property.9.

Each sample was treated with the same enzyme digestion conditions as in Test Example 1 to obtain an enzyme digestion solution, each of which was diluted 6 times with water and heated at 80°C for 10 minutes. good. The results are shown in Table 6.

Table 5 However, - means no N character, 10 is confirmed to have N gender. are shown respectively.

According to Table 3, samples 2 to 6 according to the present invention did not exhibit N properties and were able to obtain good enzymatic digestion fluids by steaming under the same conditions.

Example Defatted processed soybeans with an oil content of 2.211 GK residual oil were steamed for 90 seconds with saturated steam of 4.0 Yu/dG (1'52°C). The obtained steamed and defatted soybeans 780. %l, 365g of roasted and crushed wheat, and seed koji IJF were mixed, and koji was made using a conventional method.

The obtained koji was prepared with 24.7-saline water for 12 hours, and
Sekijo ripening was performed at 0°C for 120 days. The nitrogen utilization rate of the obtained line was high, and the soy sauce obtained from it had no N character at all and had a good flavor.

Separately, as a control, a soy sauce route was obtained using commercially available defatted soybeans with an oil content of 0.651&0 in exactly the same manner.

Next, the analytical values of the route according to the present invention and the control route obtained by both of the above methods are shown in 1!4.

Table 4 Cicada□薧□ 21 As mentioned above, by steaming defatted processed soybeans in the presence of tO~50- of fat and oil and allowing proteolytic enzymes or their contents to act on them, economic efficiency is impaired. In addition, it is possible to obtain a good enzymatically digested product that does not exhibit N properties and improves the digestibility of proteins.

According to the present invention, defatted processed soybeans are steamed in the presence of oil and fat of 1.0~&low, and then koji is made and prepared according to a conventional method.
It has a higher nitrogen utilization rate than pressing K, and can brew good soy sauce that does not exhibit N properties.

According to the present invention, the permissible range of steaming conditions for defatted soybeans is wide, so that undenatured or hyperdenatured soybean protein is not contained due to fluctuations in steaming pressure or the amount of defatted soybeans supplied, and the nitrogen utilization rate is high. (, soybean protein enzyme decomposition products without N properties, soy sauce t)
-Can be manufactured.

Agent: Patent attorney 1) Parent: Procedural amendment filed on September 11, 1980, Indication of the case to the Commissioner of the Patent Office, 1981 Patent layer No. 105655 2, Title of the invention: Enzymatic digestion of defatted processed soybeans and soy sauce Relationship with the Brewing Law 3 Amendment Administrator Case Patent Applicant 4, Agent Address: 19-14 Toranomon-chome, Minato-ku, Tokyo 105
Item 5. Number of inventions increased by amendment None. 6. Subject of amendment. Contents of amendment to specification 2. (1) % The scope of claims will be amended by 9 as shown in the attached sheet.

(2) On page 2, lines 4 to 5 of the specification, there is a statement that says 1 defatted processed soybeans.

"It's made from defatted soybeans," he corrected.

(3) The statement “occurs once every 5 lines from the bottom of page 2 of the specification” Correct it by saying, “It happened.”

(4) On page 4, lines 7-8 of the specification, the statement ``Nitrogen utilization rate of a little over 1'' should be corrected to ``Nitrogen utilization rate.''

(5) In the specification, page 5, line 9 &C% In the presence of fats and oils, it says “.

Corrected to "contains fats and oils".

(6) It is Vc% on page 5, line 12 of the specification, and ' is amended to - ``and''.

(7) In the presence of one oil and fat per page 5, line 12-=15 of the specification, “
There is a certain thing.

Corrected to "contains fats and oils".

(8) 1 Test Example 11' on page 8, line 4 of the specification should be changed to ``
Experimental Example 1”.

(9) On page 10, line 13 of the specification, it says “1 test example 2”. Corrected to "Experimental Example 2".

Member: On page 10 of the specification, 5 lines from the bottom say 1 test example 1#.

Corrected to "Experimental Example 1".

I On page 11 of the specification, line 9 from the bottom says 1 Test Example 5#.

Corrected to "Experimental Example 6".

On page 11 of the specification, in the 8th line from the bottom, it says "1 test example 1".

Corrected to "Experimental Example 1".

I The 3rd line from the bottom of page 11 of the specification, which says VC'eo°C, is amended to read ``100°C.''

I Table 4 of Specification 15j states "% fallol nitrogen".

Correct it to "formol nitrogen."

a9 On page 14 of the specification, lines 1 and 2, there is a line 1 that says ``stop in the presence of fats and oils''.

Corrected to "contains fats and oils".

(L. Specification, page 14, lines 7-8!/c1 "In the presence of fats and oils" is corrected to "contains fats and oils."

2. Claims + 1) A method for enzymatic digestion of defatted soybeans, which comprises steaming defatted processed soybeans containing 10 to &On of fats and oils, and allowing proteolytic enzymes or substances thereof to act on the defatted processed soybeans.

(2) A soy sauce brewing method characterized by steaming defatted processed soybeans containing rumored to be 10 to 50 fats and oils, and then brewing soy sauce by a conventional method. ”

Claims (1)

[Claims] (1) A method for digesting defatted soybeans, which is characterized by steaming defatted soybeans in the presence of tO to hoso fats and oils, and allowing proteolytic enzymes or substances containing them to act. ■ A soy sauce brewing method in which defatted processed soybeans are steamed in the presence of tO~tOno oil and fat V, and then soy sauce is brewed by a conventional method.