JPS6324663B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing soy sauce, and its purpose is to efficiently obtain clear soy sauce containing little or no spore-forming bacteria through simple operations. Commercially available soy sauce usually contains 10 ² to 10 ⁵ /ml of spore-forming bacteria such as Bacillus subtilis.
When these spore-spore bacteria are used to produce processed foods such as tsukudani, pickles, and vinegared foods, for example, when salt is diluted, the spore-spore bacteria remaining in the soy sauce stock solution germinate and grow, significantly deteriorating the quality of the soy sauce. Therefore, the soy sauce used in the above-mentioned processed foods is particularly required to remove spore bacteria. Therefore, in view of the above-mentioned current situation, the present inventors conducted a preliminary study on a method for producing soy sauce that does not substantially contain spore-forming bacteria, and as a result, the present inventors raised the temperature of soy sauce moromi to 95°C or higher as quickly as possible, and at this temperature. It is possible to almost or completely kill microorganisms such as spore bacteria that exist in the moromi by keeping it at temperature for 20 minutes, and furthermore, the above-mentioned heated moromi can be heated to 50% temperature as quickly as possible.
By cooling the soy sauce to below ℃ and squeezing it using a conventional method, the microorganisms of spore bacteria and the parent material of pasteurization are efficiently squeezed out along with the soy sauce lees, resulting in a product soy sauce with extremely high clarity. Based on these findings, the present invention was completed. That is, the present invention allows soy sauce moromi to be heated to 95°C as quickly as possible.
After raising the temperature to a temperature above or keeping it at this temperature for 20 minutes, cool it as quickly as possible to below 50℃,
This is a method for producing soy sauce, which is characterized by pressing it using a conventional method. First, as the soy sauce moromi used in the present invention, any type of soy sauce moromi can be used as long as it contains at least one part of soy sauce brewed moromi. When carrying out the present invention, the soy sauce moromi should be heated as rapidly as possible to above 95°C, particularly preferably at 100 to 125°C.
Raise the temperature to a temperature range of ℃. Next, within this temperature range, the temperature is maintained at a constant temperature or gradually increased or decreased for 20 minutes, particularly preferably for 5 minutes after reaching temperature, and then heated as quickly as possible to 50°C or less, preferably 40°C. ℃
Cool below. By keeping the soy sauce moromi at the above-mentioned temperature and time, the spore bacteria in the moromi are almost or completely killed, and the various enzyme groups present in the moromi are almost certainly inactivated. Destroys the parent material. At this time, as a means to raise the temperature of the moromi to 95°C or higher as rapidly as possible, for example, a scraping type heat exchanger,
It means forced heating by artificial operation such as flowing heated steam or hot water through a double pipe heat exchanger or the outer wall of a tank, and it also means heating to 50℃ as rapidly as possible.
The means of cooling below refers to forcible cooling by, for example, a plate heat exchanger, a double pipe heat exchanger, or artificial operation such as forcing cooling water to flow through the outer wall of a tank. The time required for these steps varies depending on the moromi temperature, moromi volume, etc., but it is desirable to carry out the process within approximately 0.5 hours. The above-mentioned operation of heating and cooling as rapidly as possible is performed in 2
This is an essential requirement in the present invention in order to prevent the formation of the following, excessive coloring, and deterioration of product quality. The time corresponding to the heating temperature is influenced by the type and amount of protease contained in the brewed moromi, the amount of fleas in the cooked mother, the nitrogen in the soy sauce moromi, the amount of salt, the pH of the moromi, etc. 10-20 minutes at 100℃
Preferred examples include 10 seconds to 10 minutes at 100 to 105°C, 5 seconds to 5 minutes at 110°C, 1 minute to reach temperature at 120°C, and 20 seconds to reach temperature at 130°C. If soy sauce moromi is heated and cooled outside the above-mentioned range, clear soy sauce containing little or no spore bacteria will not be obtained, nor will improvement in moromi compression efficiency be achieved. The operation of heating and cooling the moromi as rapidly as possible may be performed in an open state, but if the operation is performed in a closed state, scattering of volatile aromatic components such as ethyl alcohol is prevented, and This is advantageous because oxidative color addition can also be suppressed. Next, the cooled soy sauce moromi is pressed in a conventional manner to separate and remove the soy sauce lees as well as the spore-forming bacteria and the parent substance of the pasteurization. Next, the obtained raw fried soy sauce is made into a product by completely omitting heating, heating, and reduction, and is subjected to clarification and filtration and specification adjustment according to the usual method, or the raw fried soy sauce is made into a product by 60 to 60%
The product may be obtained by heating at 130°C for about 60 minutes until reaching the temperature, followed by clarification filtration and adjustment of specifications by a conventional method. As described above, according to the present invention, it is possible to efficiently obtain a clear product soy sauce containing little or no spore bacteria in a short period of time, and the present invention is extremely significant industrially. The present invention will be specifically illustrated with reference to Examples below. Example: Koikuchi Jozo Moromi [TN; 1.73%,
NaCl: 16.9%, Alc: 2.8%, PH4.8, number of spore bacteria: 2.0×10 ⁴ /ml (moromi liquid)] 5.0 KL using a scraped heat exchanger (manufactured by Iwai Kikai Kogyo Co., Ltd.) under closed conditions, as shown in Table 1.
After raising the temperature to 130℃ and keeping it at this temperature for 20 minutes, the heated moromi was rapidly heated to 30℃ in a double tube heat exchanger.
The mixture was cooled to 0.degree. C. and then pressed with moromi in a conventional manner to obtain raw fried soy sauce. Diatomaceous earth was added as a filter aid to this and clarified and filtered to obtain product soy sauces. In addition, the turbidity measurement in Table 1 is based on the obtained product.
This is a value measured with a UT-11 turbidity meter (manufactured by Corona Electric Co., Ltd.).

[Table] As is clear from the results in Table 1, the products obtained by processing the Moromi heating conditions of the present invention had a significantly lower number of spore bacteria than the control, and also had significantly superior clarity. be.

Claims (1)

[Claims] 1. Raising the temperature of soy sauce moromi to 95°C or higher as rapidly as possible,
A method for producing soy sauce, which comprises maintaining the soy sauce at this temperature for 20 minutes, cooling it as quickly as possible to 50°C or less, and squeezing it by a conventional method. 2. The method for producing soy sauce according to claim 1, which comprises heating, heating, and cooling soy sauce moromi under closed conditions.