JPS606181B2 - soy sauce manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soy sauce using a novel enjo method.

Traditionally, quick brewing methods for soy sauce include: - Digesting soy sauce koji, - denaturing protein and starch materials and then hydrolyzing them with enzymes, or - Adding powdered koji raw materials to soy sauce koji and digesting them. The common method is to obtain digested or enzymatically decomposed moromi, add lactic acid bacteria to this, perform lactic acid fermentation, then further add yeast, and perform alcoholic fermentation and aging by intermittent or continuous aeration. Met.

However, ``With this method, lactic acid bacteria and yeast are added in two stages, so lactic acid fermentation and alcoholic fermentation do not proceed simultaneously or sequentially as in the case of naturally brewed moromi.As a result, lactic acid fermentation and alcoholic fermentation do not proceed simultaneously. If the lactic acid bacteria and yeast are added separately, the cooperative action between lactic acid bacteria and yeast will be lost, resulting in a product with a flavor that is significantly inferior to that of natural loss brewed soy sauce.Furthermore, in the method of adding lactic acid bacteria and yeast at the same time, Both lactic acid bacteria and yeast will not grow sufficiently unless the ratio is 100:1 or more.

As a result, the balance between the two fermentation products is disrupted, resulting in poor quality moromi. In this case, if the number of yeast added is set based on the fermentation conditions of lactic acid bacteria, the start time of alcohol fermentation will be delayed because the number of yeast required for sufficient alcohol fermentation will not be reached, and the difference between the lactic acid fermentation period and the alcohol fermentation period will be delayed. There is a pause. On the other hand, if the number of lactic acid bacteria is determined based on yeast fermentation, alcohol fermentation will become dominant, and lactic acid fermentation will be weak, resulting in a fermentation process that is far from being suitable for real brewing. Additionally, alcohol is currently used as a detergent in soy sauce products.

In order to add alcohol to the amount produced by alcoholic fermentation of moromi to an alcohol concentration that has a deterrent effect, it has become necessary to allow alcoholic fermentation to occur sufficiently. A large amount of continuous aeration is carried out for the purpose of increasing the amount of fermented alcohol produced, which produces an aroma not found in natural moromi and further deteriorates the quality. in this way,
The conventional quick brewing method, which involves adding lactic acid bacteria and yeast, improves the quality of the raw materials, but the quality is not as good as that of the main brewed products. ” cannot be broken. On the other hand, in honjozo, fermentation starts on the surface layer of moromi 0.5 to 1 month after brewing. At this time, lactic acid bacteria and yeast coexist on the moromi surface layer by more than 1 pi/ta each. These lactic acid bacteria and yeast are waiting as starters for the fermentation of the whole moromi, and as time passes, they move to the lower layer and multiply, becoming the main carrier of the fermentation of the whole moromi. If we look at the transition of this fermentation state from a macro perspective, lactic acid fermentation becomes active first, followed by alcohol fermentation by yeast, so this fermentation pattern is called sequential fermentation, but from a micro perspective,
It is also called simultaneous fermentation because while lactic acid fermentation is actively occurring, yeast is sufficiently multiplying and growing to prepare for alcoholic fermentation. Through their growth and fermentation, lactic acid bacteria and yeast use and influence each other to ferment and metabolize various substances that give brewed soy sauce its unique and complex flavor. Therefore, the key to the quick brewing method for soy sauce lies in the fermentation and aging process of sokujo moromi, and how it can be brought close to that of honjozo. Setting the number of lactic acid bacteria and yeast that coexist at the start of fermentation in honjojo in sokujo moromi can be adjusted by adding these microorganisms, but artificially added lactic acid bacteria and yeast can If there is no mechanism for fermentation, the product will not be able to leave the soy sauce-like seasoning due to an imbalance between the two fermentations. As a result of intensive research focusing on this point, the inventors of the present invention have developed a digestive moromi obtained by enzymatically hydrolyzing soy sauce raw materials to have a pH of 5.5 to 6.5 and a salt concentration of 5 to 13%. They discovered that if they prepared moromi, added lactic acid bacteria and yeast at the same time, and immediately kept the surface of moromi in an anaerobic state, the growth and fermentation pattern of lactic acid bacteria and yeast would follow the same pattern as that of honjozo moromi, and they completed the present invention. .

That is, the present invention enzymatically hydrolyzes soy sauce raw materials to prepare digestive moromi with a pH of 5.5 to 6.5 and a salt concentration of 5 to 13%, to which lactic acid bacteria and yeast are simultaneously added,
Immediately thereafter, the surface of the moromi is placed in anaerobic conditions where it does not come in contact with air, and if necessary, aeration is carried out at the following aeration rate of 0.1 per moromi per day in terms of atmospheric pressure, for fermentation and aging. This is a distinctive soy sauce manufacturing method. The soy sauce raw materials used in the method of the present invention may be those commonly used in soy sauce brewing; for example, protein raw materials include defatted soybeans, vegetable proteins such as soybeans, and starchy raw materials include wheat, barley, kolyang, and corn. etc. apply.

Normally, these raw materials are subjected to the raw material treatment commonly used in soy sauce brewing to carry out enzymatic hydrolysis treatment. Methods for enzymatically hydrolyzing soy sauce raw materials include: ■ A method in which soy sauce raw materials are inoculated with koji mold to make koji, the resulting soy sauce koji is mixed with water or salt water, and digested at low temperature; @ Soy sauce raw materials are injected with koji mold enzymes Method of hydrolyzing by adding agent or bacterial enzyme, ■
A method is known in which a raw material for koji made from rice is added to soy sauce koji and then heated and digested, and any of these methods can be applied in the present invention.

For example, in a method of heating and digesting soy sauce koji, digestion is performed at a salt concentration of 13% or less.

In the case of salt-free conditions, 45 to 6000 and 15 to 3 feeding times may be adopted, and in the case of salt concentration of 5 to 13%, 30 to 4500 and 3 to 10 days of digestion conditions may be adopted. In the method of the present invention, "Moromi L obtained by enzymatically hydrolyzing soy sauce raw materials before addition of lactic acid bacteria and yeast or liquid juice obtained by compressing it" (in the present invention, these are referred to as "digested moromi"). It is essential to adjust the salt concentration (generally called) to 5 to 13% and the pH to 5.5 to 6.5.

If necessary, such as when enzymatic hydrolysis is performed under conditions where the salt concentration is 5% or less, the salt concentration is adjusted by supplementing the digested moromi with salt. If the salt concentration is less than 5%, lactic acid and alcohol fermentation may be hindered due to the growth of contaminating bacteria. When the salt concentration exceeds 13%, the growth of lactic acid bacteria and yeast is severely restricted, and fermentation is delayed and weakened. At a salt concentration of 5 to 13%, lactic acid bacteria and yeast grow well, and lactic acid and alcohol production is slow. Also, pH
It is possible to obtain a digested moromi of 5.5 to 6.5 by adjusting the enzymatic hydrolysis conditions or using an aerobic fly swarm method, but the pH after the enzymatic hydrolysis step 5.
For digested moromi of less than 5, an alkali such as sodium hydroxide, sodium carbonate, potassium hydroxide, etc. may be added.

If the pH is less than 5.5, the growth of lactic acid bacteria will be restricted, and if the pH is less than 6.
．． If it exceeds 5, yeast growth will be poor. therefore,
Digested moromi to pH 5.5-6. Preferably 5.7 to 6.
It is necessary to prepare 2. Pre-cultured lactic acid bacteria and yeast are added simultaneously to the digested moromi under such salt concentration and spotty conditions so that the moromi taste is 1 p to 1 p/ta, preferably 1 p to 1 p/ta.

The ratio of lactic acid bacteria to yeast is preferably 1:1, but it is 1:1.
A range of 10 to 10:1 is also acceptable. The lactic acid bacteria to be added are representative strains involved in soy sauce brewing, used alone or in combination, such as Pediococcus halophilus.
s) lAM167 & Bedeiococcus. Soja (Ped)
iococc female sojae)lAM1673, Tetnecoccus sojae(tetnecoccussoPe)l
AM1676 etc. can be applied.

Pre-culture of lactic acid bacteria can be carried out by setting culture conditions using an appropriate culture medium. For example, the culture medium may be 5% soy sauce, 1% beptone, 0.5% yeast extract, 1% potassium dihydrogen phosphate, 1% glucose. , a culture medium containing 17% sodium chloride and pH 7.0, and cultured at 28 to 3000 for 9 hours may be used. In addition, as the yeast, a typical strain of soy sauce yeast is used, such as Saccharomyces rexii (Saccharomyces rexii) IFO05
17. Saccharomyces luxii varient halomenbranis (Saccharomyces
ro collection 11 Varhalome blood ranis) and 0
0494, Torulopsis versatilis (Tomlop)
sjsversatilis) AHU 3783, Torulopsis echerisii (Tor mountain opsis)
emsii) AHU4141, Torulopsis magnolia (Torulopsis magnolia) AHU4
215, Torulopsis sphelica (Tor opsi
sspherica), Torulopsis salmon (Toml
opsissake) AHU4260, Torulopsis
Anomala (opsisanomala of Tor) and the like can be added in an appropriate combination.

Pre-culture of yeast can also be carried out appropriately according to conventional methods, for example, using 30% soy sauce, 5% salt, 5% glucose,
It may be cultured under aerobic conditions using a medium with a pH of 5.0. Immediately after adding the lactic acid bacteria and yeast, the moromi surface is placed in an anaerobic state so that it does not come into contact with air.

Such anaerobic treatment includes: ■ A method of layering liquid paraffin, edible oil, soy sauce oil, or other food-sanitary-acceptable oil on the surface of the moromi to form a 5- to 3-layer layer; @synthetic resin film; Alternatively, any method can be used as long as the surface of the moromi can be cut off from contact with air, such as a method of covering the surface of the moromi with a flat plate, or a method of replacing the air on the surface of the moromi with an inert gas such as nitrogen gas or carbon dioxide. is also applicable. For the replacement method with an inert gas, it is better to use a closed tank and replace the air with gas from the customer that is 3 to 5 times the air volume of the tank, and to maintain a slight intestinal pressure inside the tank. Under such anaerobic conditions, a soy sauce product having a quality similar to that of a honjozo soy sauce product can be obtained by performing auto-acid aging for 2 to 3 times at 25 to 33°C. During the fermentation and ripening period, aeration or mechanical worship is performed as necessary. The purpose of aerating the moromi in the method of the present invention is to equalize the temperature and ingredients of the moromi, and to release carbon dioxide dissolved in the moromi, which is clearly distinguishable from the large amount of aerated Azusa treatment used to propagate the yeast in the Moromi. be done.
An aerated rope pestle is necessary when carbon dioxide accumulates in the moromi during the main fermentation period, causing the moromi to become more flavorful, or when the amount of alcohol produced exceeds 0.1% per day. The number of yeast in moromi is the number of yeast in natural moromi during alcoholic fermentation. Keep it at level 1.

To achieve this goal, even at the peak of fermentation, it is necessary to
It is sufficient to aerate a very small amount at a rate of 1.
The ventilation amount may be less than 0.1 per day per day. The small amount and short time of aeration required for this nadahai does not affect the anaerobic conditions of moromi. Hereinafter, one example of the embodiment of the method of the present invention will be shown as an example to provide a more specific explanation of the structure and effects of the present invention.

Example 1 To 50k9 of soy sauce malt obtained by a conventional method using defatted soybeans, wheat, and Aspergillus oryzae, 75g of 13% saline was added and digested with 40CO for 10 days.

The pH of this digested moromi was adjusted to 6.0 with sodium hydroxide, and 1 portion each of Vediococcus halophyllus lAM1678, Satucharomyces ruxii IFO 0517, and Torulopsis parsatilis AHU 3783 was added.
x1 Pinota, 5 x 1 Bi/Yu, and 5 x 1 Bi/Ta were added. Immediately after the addition, a layer of liquid paraffin was applied to the surface of the moromi to a thickness of 5 willows, and the mixture was fermented and aged at 28°C for 65 days. During that time, do the ritual once a day for 2 weeks from 3 days after adding lactic acid bacteria and yeast.
Air at a gauge pressure of 1.5 k9/ground was passed through the moromi between the three stages through a pipe with a diameter of 1 rib, and the same aeration was performed once every 5 days thereafter. This aged moromi was pressed and the salt concentration was corrected to obtain 100% soy sauce. This was fired in a conventional manner to produce a product. The results of component analysis and comparative sensory test of this soy sauce product and naturally brewed soy sauce were as follows.

The sensory test was conducted by a panel of 20 experts using the two-point lighting test method. The numbers in the table indicate the number of people who liked the aroma and flavor of the sample. In addition, as a control, after adding lactic acid bacteria and yeast, we compared the product obtained using this example and the same machine, except that liquid paraffin was not layered on the moromi surface as in the conventional method, and fermentation and aging were carried out using the static calendar culture method. The results were as follows.

As is clear from the above table, there was no significant difference in the sensory test between the soy sauce of this example and the naturally brewed soy sauce.

However, the results of a comparative sensory test between the soy sauce of this example and the conventionally produced enjo soy sauce showed that the soy sauce of this example was superior, and a significant difference was observed between the two. Example 2 To 50 k9 of soy sauce koji obtained by a conventional method using defatted soybeans, wheat, and Asbergillus oryzae, 65 k9 of 9% saline was added, and the mixture was digested at 45 qo for 10 days.

After adjusting the pH of this digested moromi to 5.8, Bediococcus. Hallophyllus lAM 1678, Mrs. Ruxy IFO0517, Torulopsis Etchy AHU4141, 1 x 1 and 5 x 1 each
In the evening, 5 x 1 bi/ton of edible soybean oil was added on the surface of the moromi, and one layer of edible soybean oil was layered on the surface of the moromi, and the mixture was fermented and aged for 75 days. During that time, crossing the ocean was carried out once a day for 15 days from 4 days after the addition of the lactic acid bacteria and yeast, by passing air at a gauge pressure of 1.5 k9' through a pipe with a diameter of 1 ratio through 2 stages and Mamoromi. Similar aeration was performed once a day. This aged moromi was pressed to obtain a reduced-salt soy sauce of 88 g, which was then pasteurized to produce a product. The results of component analysis and comparative sensory test of this product and commercially available low-salt soy sauce were as follows.

Further, as a control, a comparison was made with a product obtained in the same manner as in this example using the static pupil culture method without using edible soybean oil, and the results were as follows. As is clear from the results in the above table, there was no significant difference in the results of the sensory test between the soy sauce of this example and the commercially available low-salt soy sauce. However, the results of a sensory test between the soy sauce of this example and the conventional low-salt soy sauce showed that the soy sauce of this example was superior, and a significant difference was observed. Example 3 To 50 kg of soy sauce koji obtained by a conventional method using defatted soybeans, wheat, and Asbergillus oryzae, 75 kg of 7% saline was added, digested at 45 qo for 7 days, and then squeezed to obtain 90 qo of digestive juice. I got it.

This digestive juice was adjusted to pH 6.1 and separately cultured Vediococcus: Ha. Filus lAM 1678, Satucharomyces ruxii m0 0517, and Torulopsis neu-subtilis AHU3783 were added at 5 x 1 pm, 2.5 x 1 pm, and 2.5 x 1 pm, respectively. Immediately after, I added a layer of soy sauce to the thickness of 1 layer, and at 30 o'clock 6 o'clock.
It was fermented and aged for 0 days. For 10 days from the day after the addition of lactic acid bacteria and yeast, aeration was carried out at a rate of 7 mm per day, and then once a week. The salt concentration of this aged moromi liquid was corrected to obtain 90% soy sauce, which was then fired in a conventional manner and made into a product. The results of the component analysis and comparative sensory test of this product and the same natural sake brewed soy sauce product as in Example 1 are shown in the following table: ``No significant difference was observed between the two in the results of the sensory test.

Claims (1)

[Claims] 1 Enzymatically hydrolyze soy sauce raw materials to pH 5.5-6.
5 and a salt concentration of 5 to 13%, add lactic acid bacteria and yeast at the same time, and then immediately put the moromi surface under anaerobic conditions so that it does not come into contact with air. 0.1 per day in terms of atmospheric pressure
A soy sauce production method characterized by fermentation and aging with aeration at an aeration rate of m^3 or less.