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Method for preparing seasoning liquid

A technology of seasoning liquid and manufacturing method, applied in the direction of food preparation, application, food science, etc.

Inactive Publication Date: 2004-02-11
KIKKOMAN CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, although these inventions can obtain soy sauce with a high nitrogen concentration, there is a disadvantage that since the enzymatic hydrolysis of mash is carried out in the presence of 13-15% (w / v) salt, the dissolution of Japanese koji enzymes is inhibited, so it is necessary to use It takes 2-5 months for the components of the moromi to dissolve almost completely and to fully form the taste of soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Embodiment 1 (the salt-free protein enzymolysis method of producing seasoning liquid)

[0064] In a cylindrical tank with a volume of 40 L, prepared mash having the respective temperatures shown in Table 1, and 15 L of hot water having the respective temperatures shown in Table 1, obtained by roasting And the milled wheat is mixed with evaporated defatted soybeans, and the koji is manually stirred quickly to obtain 10 kg of soy sauce koji, which is inoculated with Aspergillus japonicus, and the koji is produced according to the usual production method of soy sauce koji. The above tank was placed in a temperature-controlled room, under the condition of no salt, stirred once every hour, while maintaining its initial temperature, for a total of 18 hours of enzymatic hydrolysis. After that, the moromi is filtered under pressure to obtain a salt-free seasoning liquid that has a very good taste and almost no off-flavor to soy sauce.

[0065] Microbial loads were measured for...

Embodiment 2

[0081] Example 2 (Salt-free protein enzymatic hydrolysis method for producing seasoning liquid using wheat bran soy sauce koji: fermentation of all Japanese koji)

[0082] 4 parts by weight of evaporated defatted soybeans prepared according to the usual method for producing soy sauce koji were mixed with 1 part by weight of separately evaporated wheat bran, and uniformly inoculated with Aspergillus sojae.

[0083] Next, warm air at 25-30° C. was charged for 45 hours, and Japanese koji was produced to obtain soy sauce koji using wheat bran.

[0084] 4,000 kg of wheat bran soy sauce koji obtained at an initial temperature of 28°C was mixed with 7,000 L of 75°C hot water using a rotary piston uniaxial eccentric screw pump (NE-type eccentric screw pump manufactured by Heishin Ltd.), and the initial temperature of the preparation was 55°C the mash. While maintaining this initial temperature, pump the mash into a heat-sheathed fermenter within 1.5 hours, and while maintaining this ...

Embodiment 3

[0094] Example 3 (Salt-free protein enzymatic hydrolysis method for producing seasoning liquid using wheat bran soy sauce koji: Japanese koji fermentation for comparison)

[0095] 2 parts by weight of evaporated defatted soybeans prepared according to the usual method for producing soy sauce koji were mixed with 1 part by weight of separately evaporated wheat bran, and uniformly inoculated with Aspergillus sojae.

[0096] Next, fill it with warm air at 25-30° C. for 45 hours, and make Japanese koji to obtain soy sauce koji.

[0097] Compared with the Japanese koji of Example 2, this Japanese koji has a relatively larger ratio of evaporated wheat bran to evaporated defatted soybeans. Wheat bran covers the surface of defatted soybeans, thereby reducing the humidity on the surface of defatted soybeans, thereby inhibiting the reproduction of various microorganisms. As a result, the total amount of microorganisms is very small, about one percent or lower of that in Example 2, ther...

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PUM

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Abstract

To provide a method for producing a seasoning liquid that is an improvement in a method for high-temperature salt-free brewing of a soy sauce Koji with which the hydrolytic time of unrefined soy sauce with a Koji mold enzyme is shortened and the nitrogen utilization ratio is remarkably increased to obtain the seasoning liquid without or scarcely having the aroma unique to the resultant soy sauce and without an off-taste and an off-odor for about 20 days while especially preventing the deterioration of the taste of the unrefined soy sauce obtained by mixing the soy sauce Koji with water (or a saline solution). The method for producing the seasoning liquid comprises mixingthe soy sauce Koji with hot water at 70-80[deg.]C, preparing the unrefined soy sauce at 50-57[deg.]C material temperature, intermittently or continuously stirring the unrefined soy sauce in the presence of common salt at 0-5 (wt. / vol.)% concentration while maintaining the material temperature and carrying out enzymic hydrolysis for 15-30 h. (C)2004,JPO.

Description

field of invention [0001] The invention relates to an improved brewing method of high-temperature salt-free soy sauce koji. In particular, the present invention relates to a method for preparing seasoning liquid with no bad taste or smell and very high nitrogen utilization efficiency in about 20 days, which involves preventing spoilage of soy sauce mash obtained by mixing soy sauce koji and water (or brine), and at the same time Shortens the time required to dissolve mash with Aspergillus japonicus enzyme. Background of the invention [0002] Traditional Japanese soy sauce uses protein and starch as raw materials. Defatted soybeans or soybeans are mainly used as a protein raw material, and wheat is mainly used as a starch raw material. The preparation volume ratio of protein raw material and starch raw material used is about 1:1. In addition, put the defatted soybeans into the steam generator and add water to 110-140% (w / w), put them in the steam generator after sorting a...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L27/00A23L27/24
Inventor 关根一男户边克利萩原昭雄牧田纯
Owner KIKKOMAN CORP
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