JPS6036267B2 - Quick brewing method for low salt soy sauce - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an enjoing method for making low-salt soy sauce, which is most desired for the prevention of high blood pressure and adult diseases that are said to be caused by excessive salt intake. When preparing moromi, the concentration of the preparation brine is kept to a low salt concentration of about 10% to 15% by the usual method, and the amount of brine is 120% to 14% of the raw material.
0%, the temperature of the brine is set to about 40 oo, which is higher than the conventional method, and soy sauce koji is added to this brine for preparation.The next day, when the temperature of this soy sauce moromi drops to about 3500, soy sauce yeast, which can be cultured separately, is added. Add about 2% to the amount of soy sauce moromi liquid, stir several times a day, maintain the temperature at about 3500 to 38 oo, ferment and mature for about 10 days, and then squeeze the juice in the usual way.
It is characterized by fire and monkey week.

The concentration of brine in the traditional soy sauce production method is approximately 20
% to 25%. This concentration has long been the permissible salt concentration set based on experience to prevent spoilage of soy sauce, and it was thought that soy sauce could not be manufactured with a salt concentration lower than this.

In the present invention, the salt solution concentration is suppressed to a low salt concentration of 10% to 15% to provide a low-salt soy sauce that is useful for preventing high blood pressure and adult diseases. In order to prevent this from happening, instead of relying solely on the original soy sauce koji, we added about 2% of the soy sauce yeast that had been cultured separately.
By adding 0 to 38 oo as soon as the preparation, alcohol fermentation is rapidly promoted, and the bactericidal power of this alcohol (as shown in the analysis data - 3.2% bactericidal power due to a large amount of alcohol as shown in the table) and the yeast bacteria caused by fermentation. It is added separately from soy sauce koji, which is originally carefully matured, by eliminating the room for the generation and propagation of putrefactive bacteria through active reproduction, and at the same time, the carbon dioxide gas generated also exhibits sterilizing power and prevents the occurrence of putrefaction bacteria. Combined with the reproductive vitality of soy sauce yeast, this product achieves rapid brewing and at the same time prevents the growth of spoilage bacteria, and has successfully produced a low-salt soy sauce that does not use preservatives like conventional soy sauce.

Moreover, the early addition of cultured soy sauce yeast can improve the taste and aroma. In addition, the temperature of the saline water was changed to the conventional 3
The fact that brewing is carried out at a temperature of about 4000 qo, which is higher than about 0 qo, makes the quick acid effect that much more effective, and at the same time not only prevents the development of spoilage bacteria due to quick brewing, but also allows brewing to be carried out in a short period of about 10 days. By completing the manufacturing process, it is possible to reduce costs by separating the turnover of product production from the turnover of capital.

However, in order to prevent spoilage during salt reduction treatment, it is important to keep the preparation temperature high, for example, in Hakama Kosho 49-15797
Holding the soy sauce at a high temperature of 4,000 to 45 degrees Celsius will cause it to lose its aroma, which is the most important characteristic of soy sauce. The product becomes unacceptable.

In addition, in such high-temperature processing, even if yeast or soy sauce mash is added later, the odor of soybeans that is once attached cannot be removed even after the soy sauce has been made, and the soy sauce cannot pass the current JAS agricultural and forestry standards. It becomes a defective product. Furthermore, even if soy sauce yeast is added at a high temperature of 4,000°C or higher, the above-mentioned spoilage prevention effect will not be exhibited satisfactorily.

In this regard, the present invention performs fermentation and maturation by constantly maintaining the moromi temperature at 35q0 to 38qo. By maintaining this appropriate temperature, the moromi is decomposed quickly, and at the same time, the moromi is given oxygen from the air by performing fly azusa every day. The large amount of alcohol and carbon dioxide generated prevents spoilage, and this synergistic effect allows for a short cooking time of about 10 days, which is unimaginable with conventional methods, and a low salt content. A delicious soy sauce with a fragrant aroma will be brewed.

As described above, the present invention allows delicious low-salt soy sauce to be produced easily and hygienically in an extremely short period of time, using the enzyme power of Aspergillus oryzae, the powerful fermentation power of cultured yeast that is added in large quantities, and the low salt water concentration. The combination of five factors: selection, moromi temperature, high-temperature preparation, and maintaining the moromi temperature at an appropriate temperature allows us to brew low-salt soy sauce that is good for health, especially for preventing high blood pressure and adult diseases, in a short period of about 10 days. Demonstrates its unique characteristics.

The manufacturing method for low-salt soy sauce announced in Korea has a salt level of 1 compared to regular soy sauce.
A product with a high concentration is made by electrically desalting 7% to 18% soy sauce using an ion exchange membrane to make it low in salt, and by re-brewing regular soy sauce (remanufacturing method), and then adding water after completion. There are two known methods for lowering the salinity of soy sauce, but both are complicated to manufacture, extremely expensive, and do not yield delicious soy sauce.

In addition, in the past high temperature rapid brewing method, the preparation temperature was set at 50℃ to prevent spoilage.
The method used is to carry out enzymatic decomposition for a long time at a high temperature of 300°F, and then add natural moromi after a few days.However, if the high temperature enzymatic decomposition is done first, the product will have a soybean odor and a warm acid odor, resulting in a bad aroma of the product. , is not currently adopted.

In this regard, the present invention involves parallel fermentation in which alcohol fermentation and protein decomposition are carried out simultaneously, and with the above-mentioned considerations, low-salt soy sauce of excellent quality can be brewed.

Next, an embodiment of the present invention will be described as follows.

When preparing soy sauce moromi, the concentration of the preparation brine is 13%.
The salt concentration is lower than that of conventional methods, and the amount of salt water is reduced to 13% of the raw material.
Then, the brine temperature was set to 4000, which is higher than the usual method, and 1450k9 of soy sauce koji was added to this brine for preparation.
The next day, when the temperature of this soy sauce moromi dropped to 35 oo, we added 100 oz of soy sauce yeast, which can be cultured separately, and lit it twice a day.
The temperature was maintained at 36q0, and after fermentation and maturing for about 10 days, the juice was squeezed, fired, and strained in the usual manner. The analytical data for this product is as follows: - Pome specific gravity: 17.7 - Salinity:
10.7・Alcohol
3.2・PH
5.3・Total nitrogen (T.N) 1.55
・Chromaticity 30 Current Agriculture and Forestry, JAS
It has passed the standard of Honjozo Special Grade.

Claims (1)

[Claims] 1 When preparing soy sauce moromi, reduce the concentration of the preparation brine to 10
The salt concentration is kept lower than the conventional method of about 15% to 15%, the amount of brine is 120% to 140% of the raw material, the temperature of the brine is about 40 ° C higher than the conventional method, and soy sauce koji is added to this brine. After preparation, when the temperature of this soy sauce moromi drops to about 35℃ the next day, add soy sauce yeast that can be cultured separately to about 2% of the amount of soy sauce moromi liquid, stir several times every day, and lower the temperature to 35℃ to 38℃.
A fast-brewing method for low-salt soy sauce, which is characterized by maintaining the temperature at about ℃ and fermenting and maturing for about 10 days, followed by squeezing, pasteurization, and filtration as usual.