JP2727200B2 - Manufacturing method of processing raw material for soy sauce - Google Patents

Description

The present invention relates to a method for producing a processing raw material for soy sauce, and more particularly to a method for producing a raw material for soy sauce without lowering the utilization rate of dissolving nitrogen, particularly without acetic acid or boiling. Also, the present invention relates to a method for producing a processed raw material for soy sauce capable of obtaining a covered soy sauce having a glutamic acid generation amount.

[Conventional technology]

Conventionally, various proposals for prevention of soy sauce generation have been made, but most of these technologies are targeted.
The present invention relates to "raw" generated when squeezing raw soy sauce from a moromi taste, "burning" generated during a burning step, or "N property" generated during dilution and heating of product soy sauce.

On the other hand, recently, with the diversification of dietary habits, soy sauce is often added to acetic acid as a seasoning, or soy sauce is often processed into mentsuyu, sobayu, and the like. Thus, during these processes,
That is, "acetic acid" by the addition of acetic acid and "boiling" by boiling for a long time to make noodle soup and soba soup are generated. However, to prevent these,
It has not been studied so far, and when steaming slightly defatted soybeans, a method of steaming at a higher temperature and pressure for a longer time than usual (“Shoken” 5,4,165 (1979)), and In the heat treatment of flour, only a method of steaming under high temperature and high pressure has been proposed.

However, since these methods require only a processing energy heat source, the raw materials must be placed under high temperature and pressure for a long time, resulting in over-denaturation of proteins, etc., and nitrogen dissolution in brewing soy sauce. There was a problem that the utilization rate decreased.

On the other hand, various studies have been made on pretreatment of raw materials for soy sauce using an ect throughrder, and many methods have been reported. However, this study is about pressure, barrel temperature, and the like at the time of extruding and processing the raw material from the extruder, and does not consider other operating conditions. However, it is difficult to moderately control the denaturation of the protein only by the provision of the above conditions, and the prevention of the occurrence is not particularly solved.Moreover, the amount of glutamic acid is generally preferably 1400 mg / 100 ml or more. However, the conventional method has a problem that the amount of glutamic acid produced is small.

[Problems to be solved by the invention]

Therefore, it is desired to develop a method for producing a soy sauce raw material by a simple operation that can prevent the generation of acetic acid and boiling without lowering the nitrogen dissolution utilization rate, and that can produce a large amount of glutamic acid at 1400 mg / 100 ml or more. I was

[Means for solving the problem]

Under such circumstances, the present inventor has studied various operating conditions of the soy sauce raw material production by the twin-screw extruder treatment in order to solve the above problems.

As a result, regarding the heat treatment conditions of the conventional processing raw material for soy sauce, mainly the denaturation of the protein raw material was examined, and the conditions from the condition where the N property disappeared (primary denaturation) to the condition where the nitrogen dissolution utilization rate decreased (secondary denaturation) The range was considered to be the optimum range of the heat treatment. However, i) that there is a condition where the amount of glutamic acid produced is lower in conditions where the degree of heat treatment is lower than the condition where the utilization rate of nitrogen dissolution is reduced; Although almost no conditions have been studied, the conditions for the loss of N-activity and the decrease in the amount of glutamic acid produced are lower than those for the protein raw material,
Iii) In the treatment of each raw material by the twin-screw extruder, the heating and pressing conditions were as follows:
When the shaft power energy and the residence time represented by the formula (I) described below are defined in specific ranges, a processed raw material for soy sauce for the above purpose can be obtained, and iv) a starchy substance in the course of the protein raw material processing step. It has been found that if the raw materials are mixed and processed simultaneously, both raw materials can be efficiently processed under the optimum processing conditions, and the present invention has been completed.

That is, in the present invention, in heating and pressurizing a protein material and a starch material using a biaxial extruder, the starch material is mixed during the protein material processing step, and the heating and pressurizing treatment is performed. ,formula [Where Esm is the shaft power energy, W is the load power (kilowatt) applied to the drive motor, and m is the raw material input amount (kg / h)] and the shaft power energy (kilojoules / kg) and the residence time (Seconds), but the second
The following points shown in the figure, A1 (850,5), B1 (600,5), C1 (25
0,10), D1 (200,90), E1 (450,90) and F1 (500,10)
The procedure is performed under the conditions inside (including each side) of the hexagon formed by connecting the above, and the following points shown in FIG. 1, A (750,5), B (500,5) ), C (150,10), D (10
0,90), E (350,90) and F (400,10), which are carried out under conditions inside (including each side of) a hexagon formed by connecting the E (350,90) and F (400,10). Is provided.

In the present invention, as a starchy material, wheat, barley,
One or more of rice, corn, etc., and one or more of soybeans, defatted soybeans, etc., are used as protein raw materials, and these can be used as they are, or they can be used after being ground or granulated.

In the present invention, the starch material is treated alone or in combination with the protein material.

A twin-screw extruder supports two long-axis screws rotating in a barrel having a cavity having a spectacle-shaped cavity in parallel, and the screw grooves of the screw mesh with each other and the structure of the screw grooves is sequentially. In a different one, while the raw material supplied with the rotation of the screw is kneaded, compressed, heated,
What moves inside the barrel and is discharged out of the barrel by a die at the barrel exit. In this twin-screw extruder, it is necessary to provide at least 1/4 pitch of a backward feeding screw or a cut flight in the barrel in order to give a predetermined shaft power energy to the raw material.

In carrying out the present invention, the raw material is supplied from a raw material supply port by a transfer means such as a conveyor, and at the same time, a predetermined amount of water is supplied from a water injection port according to the properties of the raw material, if necessary. Although water may not be added, the amount of water is preferably 50% by weight or less, particularly preferably 2 to 40% by weight, in consideration of maintaining the stability of the operation of the extruder and providing the shaft power energy easily.

In the present invention, the extruder has a shaft power energy and a residence time which are formed by connecting the points A, B, C, D, E and F in FIG. Under the condition that it is inside the square (including each side),
As described above, for the protein raw material, A1 and B in FIG.
It is operated under the condition that it is inside the hexagon (including each side) formed by connecting the points of 1, C1, D1, E1, and F1.

If the shaft power energy is below the lower limit of the above range, acetic acid will be generated.On the other hand, if the shaft power energy exceeds the upper limit of the above range, the protein will be over-denatured, the nitrogen dissolution utilization rate will decrease, and glutamic acid production will occur. It is not preferable because the amount is reduced.

Furthermore, the preferable conditions of the shaft power energy and the residence time for obtaining the processed raw material for soy sauce of the present invention are as follows for starchy raw materials and protein raw materials. That is, when a starch material is treated, if the material has a particle size smaller than 60 mesh, each point shown in FIG.
0,5), B (500,5), C (150,10), D (100,90), E2
(250,90) and F2 (300,10) are preferably connected to the inside (including each side) of the hexagon formed by connecting them. If the grain size is more than 60 mesh, each point shown in FIG. A (750,
5), B1 (600,5), C1 (250,10), D1 (200,90), E
The conditions inside (including each side of) the hexagon formed by connecting (350,90) and F (400,10) are preferable.

In the case of processing a protein raw material, if the raw material has a particle size smaller than 60 mesh, each point shown in FIG.
(750,5), B1 (600,5), C1 (250,10), D1 (200,9
0), E (350,90), F (400,10) are preferable to be inside (including each side) of the hexagon formed by connecting them. If the grain size is more than 60 mesh, Each point A1 (850,
5), B2 (700,5), C2 (350,10), D2 (300,90), E1
The condition inside the hexagon formed by connecting (450, 90) and F1 (500, 10) is preferable.

The shaft power energy (kilojoules / kilogram)
It is defined by the input amount of raw material (kilogram / hour) and the load power (kilowatt) applied to the drive motor, which are defined as the input amount of raw material, the number of pitches of reverse feeding screw or cut-flight, the rotation speed of screw screw, and the load. It is adjusted according to the amount of water.

In the present invention, the starch material and the protein material may be treated separately under the above conditions, but it is more efficient and preferable to treat them simultaneously. As a method for simultaneous treatment, both raw materials can be efficiently treated by mixing and simultaneously treating starchy raw materials in the course of the protein raw material processing step.

In this case, in the continuous processing of both raw materials, the shaft power energy and the residence time required for the processing of the protein raw material and the starch raw material may be selected so as to satisfy the condition represented by the following formula (II).

Where t _D + t _K ≦ 90.

E _D : Shaft power energy required for processing protein material t _D : Processing time of protein material E _K : Shaft power energy required for processing of starch material t _K : Processing time of starch material Shaft power energy and residence time In selecting
Each point shown in Fig. 3, A (750,5), B1 (600,5), C1 (25
0,10), D1 (200,90), E (350,90) and F (400,10)
It is particularly advantageous to select conditions that are inside (inclusive of) each of the hexagons formed by connecting.

A specific method of such a continuous treatment of both raw materials will be described below. First, as one method, using a twin-screw extruder provided with a raw material input port at two positions having different L / D ratios, a protein raw material is input from the first raw material input port, and a starch raw material is input. 2 up to the slot 2
1, B1, C1, D1, E1, F1, under the conditions (including each side) inside the hexagon formed by connecting the above formula (II)
The heating and pressurizing treatment is performed under the conditions satisfying
The starchy raw material is charged from the raw material charging port of FIG.
Heating and pressing of the starchy raw material under the conditions inside (including each side) of the hexagon formed by connecting B, C, D, E and F, and under the conditions satisfying the above formula (II) This is a method for performing processing. As another method, a two-axis extruder is used continuously, and a first extruder is used to connect a protein material to A, B, C, D, E, and F in FIG. The heating and pressurizing treatment is performed under the conditions inside (including each side) and under the condition satisfying the above-mentioned formula (II), and then the treated protein material and starchy material are mixed with a second extruder. Are mixed, and A, B, C, D, E,
There is a method in which the simultaneous heating and pressurizing treatment is performed under the condition (including each side) of the hexagon formed by connecting F and under the condition satisfying the above formula (II), but any other method May be.

〔The invention's effect〕

As described above, according to the method of the present invention, it is possible to produce a processing material for soy sauce that does not cause acetic acid and boiling without lowering the nitrogen dissolution utilization rate, and that has a high glutamic acid production amount of 1400 mg / 100 ml or more. The operation is extremely simple because there is no need to control and operate the temperature, pressure and the like in the vicinity of the dice as in the related art.

Then, the processed raw material for soy sauce obtained in the present invention, after adjusting the water content, does not perform inoculation of seed koji, koji making and brewing by a conventional method, and also produces high-quality soy sauce having a delicious taste. be able to.

〔Example〕

 Hereinafter, the present invention will be further described with reference to examples.

Example 1 While continuously supplying 400 kg / h of wheat ground smaller than 60 mesh to a twin-screw extruder (model C120 manufactured by Werner & Pfleidere), water was continuously supplied at the same time for 60 / h.
After performing the heating and pressurizing treatment, it was dried to obtain a starchy raw material for soy sauce having a water content of 5%. The screw of the twin-screw extruder at this time was equipped with a 0.5 pitch reverse feed screw, and the rotation speed of the screw was 200 rpm. In addition, the residence time at this time is about 17 seconds, and 209 K per unit weight of the whole feedstock including water
j / kg of shaft power energy was injected.

Using this starchy raw material for soy sauce and steamed defatted soybean obtained by a conventional method, a soy sauce koji was obtained by a conventional method, mixed with salt water, brewed for 6 months, squeezed, heated and filtered to obtain soy sauce. This soy sauce had a nitrogen dissolution utilization rate of 92.1% and a glutamic acid production amount of 1533 mg / 100 ml, and no acetic acid was generated.

Example 2 While continuously supplying 400 kg / h of wheat grains to the same twin-screw extruder as in Example 1, 60 /
h continuous supply, after heating and pressurizing
% Starch-based raw material for soy sauce was obtained. At this time, the screw of the twin-screw extruder was fitted with a 0.5 pitch reverse feed screw, and the rotation speed of the screw was 250 rpm. At this time, the residence time was about 16 seconds, and a shaft power energy of 297 Kj / kg was supplied per unit weight of all the raw materials including water.

Using this starchy raw material for soy sauce and steamed defatted soybean obtained by a conventional method, a soy sauce koji was obtained by a conventional method, mixed with salt water, brewed for 6 months, squeezed, heated and filtered to obtain soy sauce. Nitrogen dissolution rate of this soy sauce was 92.5%, glutamic acid was produced at 1508 mg / 100 ml, and no acetic acid was generated.

Test Examples 1 to 5 In Example 2, the screw rotation speed, the backward screw screw pitch, and the amount of water of the twin-screw extruder were set to the first.
The starchy raw material for soy sauce obtained in the same manner as in Example 2 except that the conditions shown in the table were changed was further treated in the same steps as in Example 2 to obtain soy sauce. At this time, the residence time and the shaft power energy during the twin-screw extruder treatment, the nitrogen dissolution utilization rate of the obtained soy sauce, the amount of glutamic acid produced, and the presence or absence of acetic acid were measured. The results were as shown in Table 1.

Example 3 While continuously supplying 200 kg / h of the same defatted soybean having a size of more than 60 mesh to the same twin-screw extruder as in Example 1, water was continuously supplied at the same time for 24 / h.
After the heat treatment for 1 second (first step), the wheat grains were continuously supplied at 200 kg / h continuously from the second raw material inlet provided in the middle of the extruder barrel, and water was simultaneously supplied with 24/24
h Continuously supplied, mixed with the defatted soybean that has been subjected to the heat and pressure treatment through the first step, and further subjected to the heat and pressure treatment for 17 seconds (second step), dried and soy sauce with a water content of 10% Processing raw material was obtained. At this time, in the first step and the second step of the twin-screw extruder, 2.0 and 1.0 pitches of the backward feeding screw were mounted, respectively, and the rotation speed of the screw was 300 rpm. As a result, the shaft power energy input per unit weight of the input raw material was 403 Kj / kg in the first step and 342 Kj / kg in the second step.

60 parts by weight of water was added to 100 parts by weight of the obtained processing material for soy sauce, seed koji was inoculated, and then koji was made according to a conventional method to obtain koji. The koji was mixed and charged with salt water in a conventional manner, and brewed, squeezed, burned and filtered according to a conventional method to obtain soy sauce.

The obtained soy sauce had a nitrogen dissolution utilization rate of 93.5% and a glutamic acid production amount of 1570 mg / 100 ml. No acetic acid was generated, and the soy sauce was functionally good.

Example 4 While continuously feeding 200 kg / h of the same defatted soybean having a size of more than 60 mesh into the same twin-screw extruder as in Example 1, water was continuously supplied at the same time for 24 / h.
After the heat treatment for 1 second (first step), the extruder was further heated for 60 seconds from the raw material second inlet provided in the middle of the barrel.
200 kg / h continuous supply of wheat ground to a particle size equal to or less than Meshyu and water at the same time 40 / h continuous supply, mixed with the defatted soybean subjected to the heat and pressure treatment through the first step, and After heating and pressurizing for 16 seconds (second step), drying was performed to obtain a soy sauce processing raw material having a water content of 10%. At this time, in the first step and the second step of the twin-screw extruder, a reverse feeding screw was mounted at 2.0 and 0.5 pitches, respectively, and the rotation speed of the screw was 300 rpm. As a result, the shaft power energy input per unit weight of the input raw material was 403 Kj /
kg and 255Kj / kg in the second step.

50 parts by weight of water was added to 100 parts by weight of the obtained raw material for soy sauce, seed koji was inoculated, and then koji was made according to a conventional method to obtain koji. The koji was mixed and charged with salt water in a conventional manner, and brewed, squeezed, burned and filtered according to a conventional method to obtain soy sauce.

The obtained soy sauce had a nitrogen dissolution utilization rate of 92.8% and a glutamic acid production amount of 1552 mg / 100 ml, and generation of acetic acid was not observed.

Example 5 While continuously feeding 200 kg / h of the defatted meal-like soybeans crushed to 60 mesh or less into the same twin-screw extruder as in Example 1, water was continuously supplied at the same time at a rate of 40 / h, and heated for 48 seconds. After the treatment (first step), the wheat grains are continuously supplied at 200 kg / h continuously without pulverizing the wheat grains from the second raw material inlet provided in the middle of the extruder barrel, and water is simultaneously discharged for 24 hours. / h continuously, mixed with the defatted soybean which has been subjected to the heat and pressure treatment through the first step, and further subjected to the heat and pressure treatment for 33 seconds (second step), and dried to a water content of 5%. A processed material for soy sauce was obtained. At this time, in the first step and the second step of the twin-screw extruder, 1.5 and 1.0 pitches of the backward feeding screw were mounted, respectively, and the rotation speed of the screw was 125 rpm. As a result, the shaft power energy input per unit weight of the input raw material was 328 Kj / kg in the first step and 318 Kj / kg in the second step.
kg.

60 parts by weight of water was added to 100 parts by weight of the obtained processing material for soy sauce, and after inoculating seed koji, koji making was obtained according to a conventional method. The koji was mixed and charged with salt water in a conventional manner, and brewed, squeezed, burned and filtered according to a conventional method to obtain soy sauce.

The resulting soy sauce had a nitrogen dissolution utilization rate of 94.0% and a glutamic acid production rate of 1584 mg / 100 ml, and no acetic acid was generated.

Example 6 While continuously feeding 200 kg / h of the defatted meal-like soybeans crushed to a particle size of 60 mesh or less into the same twin-screw extruder as in Example 1, water was continuously supplied simultaneously at a rate of 40 / h.
After the heat treatment for 25 seconds (first step), the wheat which was further ground to a grain size of 60 mesh or less simultaneously from the second raw material inlet provided in the middle of the extruder barrel was 200 kg / h.
Water was continuously supplied at the same time as water was continuously supplied at a rate of 40 / h, mixed with the defatted soybean subjected to the heat and pressure treatment through the first step, and further subjected to the heat and pressure treatment for 16 seconds (second Step) After drying, a processed material for soy sauce having a water content of 13% was obtained. At this time, in the first step and the second step of the twin-screw extruder, a reverse feeding screw was mounted at 1.5 and 0.5 pitches, respectively, and the rotation speed of the screw was 250 rpm. As a result, the shaft power energy input per unit weight of the input raw material was 328 Kj / kg in the first step and 217 Kj / kg in the second step.

55 parts by weight of water was added to 100 parts by weight of the obtained processing material for soy sauce, seed koji was inoculated, and then koji was made according to a conventional method to obtain koji. The koji was mixed and charged with salt water in a conventional manner, and brewed, squeezed, burned and filtered according to a conventional method to obtain soy sauce.

The obtained soy sauce had a nitrogen dissolution utilization rate of 92.9% and a glutamic acid production amount of 1576 mg / 100 ml.

Test Examples 6 to 10 The same procedures as in Example 6 were carried out except that the screw rotation speed of the twin-screw extruder, the number of reverse screw screws in the second step, and the amount of water added in the second step were changed as shown in Table 2. The processed raw material for soy sauce obtained in the same manner was further processed in the same steps as in Example 6 to obtain soy sauce. At this time, the residence time and shaft power energy during the twin-screw extruder treatment, the nitrogen dissolution utilization rate of the obtained soy sauce, the amount of glutamic acid produced, and the generation of acetic acid were measured. The results are as shown in Table 2.

Test Examples 11 to 15 Processing for soy sauce obtained in the same manner as in Example 6 except that the screw rotation speed of the biaxial extruder and the amount of water in the first step were changed as shown in Table 3 in Example 6. The raw material was further processed in the same steps as in Example 6 to obtain soy sauce. At this time, the residence time and shaft power energy during the twin-screw extruder treatment, the nitrogen dissolution utilization rate of the obtained soy sauce, the amount of glutamic acid produced, and the generation of acetic acid were measured. The results are as shown in Table 3.

[Brief description of the drawings]

FIG. 1 is a diagram showing a biaxial extruder treatment condition of a starchy raw material, FIG. 2 is a diagram showing a biaxial extruder treatment condition of a protein raw material, and FIG. 3 is a simultaneous biaxial extruder of a starchy raw material and a protein raw material. It is a figure showing a ruder processing condition.

Claims (1)

(57) [Claims] The present invention relates to a heating and pressurizing treatment of a protein raw material and a starch raw material using a twin-screw extruder. formula [Where Esm is the shaft power energy, W is the load power (kilowatt) applied to the drive motor, and m is the raw material input amount (kg / h)] and the shaft power energy (kilojoules / kg) and the residence time (Seconds), but the second
The following points shown in the figure, A1 (850,5), B1 (600,5), C1 (25
0,10), D1 (200,90), E1 (450,90) and F1 (500,10)
The procedure is performed under the conditions inside (including each side) of the hexagon formed by connecting the above, and the following points shown in FIG. 1, A (750,5), B (500,5) ), C (150,10), D (10
0,90), E (350,90) and F (400,10), which are carried out under conditions inside (including each side of) a hexagon formed by connecting the E (350,90) and F (400,10). .