KR800000037B1 - Preparation of soy sauce powder - Google Patents

Abstract

Soy sauce was prepd. by fermenting wheat bran and soybean flakes with microorganism. Thus, wheat bran medium inoculated with Aspergillus oryjae or the same amount of wheat bran and soybean flakes inoculated with Bacillus natto, resp. The inoculated medium was fermented at 29-42≰C for 72hr, deposited in water and filtered. The filtered soln. was distrilled with steam and extracted with ether, and then sodium chloride, tert-calcium phosphate, glucoce, sodium glutamate and caramel were added to the extd. soln. and dried to give soy sauce powder.

Description

Manufacturing method of powdered soy sauce

The present invention is inoculated and fermented by inoculation of Nato bacteria into the same mixed medium of bran and soybean meal in Aspergillus Oryzae in wheat bran medium, steam distillation, and then concentrated by extraction with ether, triphosphate. It will be directed to a method of making powdered soy sauce by mixing calcium, glucose, sodium gurutamate and caramel.

Conventional soy sauce is made from soybeans, wheat and other grains through fermentation, so it takes a long time to mature soybeans and is known to be a byproduct of fermentation of heavy metals and meju that may be harmful to humans in various processes. In addition to the possibility of containing harmful toxins such as Mycotoxine and Afratoxine, they are liquid and require large containers for storage. There is a drawback that is difficult to carry.

In addition, in the past, low temperature drying or vacuum concentration was used to make soymilk as a powder. However, heated vacuum concentration is not only impossible to dehydrate completely, but also has a drawback such as loss of flavor of soymilk during production. In addition to the complexity of the operation, there were many defects such as the inherent flavor of the intestinal fragrance.

In addition, Japanese Patent Publication No. 50-18,076 introduces a method of drying the enteric oil for steam distillation or alcohol distillation from the entertained oil, but using the direct addition to the soy sauce. This fatty oil, stearic acid, higher fatty acids, insoluble palmitic acid is composed of problems that can not expect a special taste.

The present invention is to inoculate the Aspergillus Aureus bacteria in the bran medium or to maintain the conventional intestinal flavor in order to remove these drawbacks, and very simply prepare instant powder soy sauce or the weight ratio of bran and soybean meal 1 : 1 After inoculating NATO bacteria in one medium and fermenting the obtained fermented product for 75 hours at 29-42 ° C., the leachate obtained by distillation and filtering the leachate with water was steam-distilled, and the distillate was extracted with ether, concentrated to obtain an oil as a flavoring agent, and then A method of producing powdered liver by mixing tricalcium phosphate, glucose, sodium gurutamate and caramel.

The oil obtained by steam distillation of the fermented product and extracted with ether is estimated to be a high molecular compound which is isopropyl acrylate (I) of the following general formula (1), solidified at 4 ° C. or lower, and pale yellow solid. It has a characteristic odor and is soluble in water, alcohol, chromophore and ether, and absorption band of IR spectrum is 2,800 cm ^-1 (-CH _2- ), 2,860 cm ^-1 (-O-CH _2- ), 1,690 cm ^-1 (> C == 0) and 1,110-1,040 cm ^-1 (aliphatic amine) 1,040-1,200 cm ^-1 (chioketone system).

In the above formula

R and R ¹ are the same or different from each other, such as chioketones and aliphatic amines, and n is an integer.

Thus dissolved powdered soy sauce becomes liquid soy sauce with good color and odor, so it can be used in various dishes, and the manufacturing process is very simple, so that the mature period of soy sauce is omitted, so that it can be mass-produced in a short time. There is no risk of harmful by-products such as soy sauce.

The powdered soy sauce of the present invention is less bulky, antioxidant, and can be stored in a narrow space without a long reading table, and is easy to carry and handle. Can be improved.

Examples of the present invention are as follows.

Example 1

Inoculate Aspergillus Bacillus in 1,000 g of wheat bran or inoculate NATO in medium to mix 500 g of wheat bran and 500 g of soybean meal and ferment for 75 hours at 29-42 ° C.

The leachate obtained by immersing the fermented product obtained by fermentation by water filtration is steam distilled, the distillate is extracted with ether, and concentrated by evaporation until there is no odor of ether, to obtain 3.6 g of oil as a fragrance of the present invention.

Example 2

The purified salt was dried at 130 ° C. for 2 hours to obtain 600 g, to which 2 g of tricalcium phosphate, 60 g of glucose, 130 g of sodium gurutamate and 210 g of caramel were mixed, and 0.2 mg of an oil, which is a fragrance obtained in Example (1), was obtained. Mix well and mix well in the mixer to make instant powder soy sauce.

Example 3

738 g of purified salt was taken as in Example (2), and a powder mixture of 28 g of CMC 27 g of glucose was mixed with a solution to dissolve 240 g of caramel in 280 ml of a distillate obtained by steam distillation in Example (1). It becomes soy sauce.

When 22g of this paste soy sauce is dissolved in 100ml of water, it becomes conventional soy sauce.

Claims (1)

As described in the text, the leachate obtained by immersing the fermented product obtained by inoculating the bran medium into Aspergillus aureus bacteria or the same weight mixed medium of bran and soybean meal and fermenting the resulting fermented product at 29-42 ° C. for 75 hours was immersed in water. Steam distillation and extraction and concentration of the distillate with ether, followed by mixing the salt, tricalcium phosphate, glucose, sodium gurutamate and caramel to prepare powdered soy sauce.