JPH0471507B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing raw materials for soy sauce, particularly N-negative raw materials for soy sauce. Traditionally, soy sauce raw materials have been processed by adding water to soybeans or defatted soybeans and then steaming them under high pressure to denature their proteins, while wheat is roasted to denature the starch.
It was common practice to do so. However, when using such conventional methods, it is extremely difficult to uniformly denature raw materials, especially protein raw materials, and the proteins are often undenatured or hyperdenatured. Therefore, when such processed raw materials are used for soy sauce brewing, it may cause a decrease in the nitrogen utilization rate, the occurrence of undercooking, undercooking, or a positive N character of the soy sauce product, which naturally impairs the taste.・It was unavoidable that the flavor deteriorated and the product value was reduced. Therefore, the inventors of the present invention conducted intensive research to solve these drawbacks, and made powdered vegetable protein raw materials or (and) carbohydrate raw materials, and fed them to an extruder while adding water to heat and pressurize them. It has been found that processed starch for soy sauce, in which almost 100% of the starch has been gelatinized, can be obtained by processing and then rapidly releasing the starch under low pressure to cause swelling. However, although the treatment under the above conditions is sufficient to gelatinize the starch, the denaturation of the protein is not sufficient, resulting in so-called N-plus, which results in raw sludge during the brewing process.
The soy sauce products obtained also became cloudy depending on the manner in which they were used, and were not always satisfactory. The inventors of the present invention further investigated the causes of this problem and found that in conventional extruder processing, protein and carbohydrate raw materials were fed to the extruder while adding water, resulting in variations in water content. If the moisture in the raw material during heat-swelling treatment is not uniformly distributed, the denaturation of the protein will be insufficient and the N property will become positive. The present invention was completed by discovering that a processed raw material with negative sex can be obtained. That is, the present invention adds water in an amount such that the water content is 20 to 40% by weight to a powdery vegetable protein raw material or a mixture of a vegetable protein raw material and a carbohydrate raw material suitable for soy sauce brewing, and reduces the water content. Variation is 5
% or less and feed this to an extruder at a pressure of 10 to 80 Kg/cm ² and a product temperature of 110
This is a method for producing processed raw materials for soy sauce by heating and pressurizing the raw material for 2 to 10 seconds at ~160°C, and then rapidly releasing it under low pressure to expand it. The protein raw material referred to in the present invention refers to a material mainly composed of protein such as soybeans and defatted processed soybeans, and the carbohydrate raw material refers to wheat, barley, rice, corn, etc. These raw materials are first processed into suitable powders. This destroys tissue cells, absorbs water,
This is to promote swelling, and to select and uniformly mix proteins, carbohydrates, and other ingredients in desired ratios. The pulverized raw materials are used alone or in a mixture, and water is added to the granulated raw materials. The amount of water added and the variation in water content have important implications for N properties. That is,
The results of testing the relationship between water content and its variation and N property are shown in Table 1. Sample preparation method Samples with 1% variation: According to the method of Example 4, samples with various water contents were heated and expanded in the same manner by changing the amount of water added, and the obtained processed raw materials were used in a conventional method. He made noodles and brewed them to obtain soy sauce. 5% variation: Soy sauce was obtained in the same manner as in Example 2. 6% variation: 50 parts of defatted soybean flour and 50 parts of wheat flour were pulverized into 50 meshes or less and fed to a horizontal mixer, water was added to each water content, and the mixture was mixed and stirred at 500 rpm for 3 seconds. This mixture was heated and expanded according to the method of Example 2, and soy sauce was obtained from the obtained processed raw material. Variation in moisture content When feeding the raw material to the extruder, approximately 5 g of raw material was collected from each of the 3 locations at the beginning, end, and middle, for a total of 5 locations.
The moisture content was measured in accordance with the "Determination of Moisture Content" described on pages 2 to 5 in March 1980, and its dispersion was determined. Sample evaluation method The N property was measured using the method described in "The Actual Practice of Soy Sauce Making" by Hoichi Shibuya, page 32.
It was indicated as sex plus, (±) N sex plus minus, and (-) N sex minus.

[Table] As is clear from this test, in order to heat and expand vegetable protein raw materials and/or carbohydrate raw materials to obtain N-negative processing raw materials, the moisture content must be 20 to 40% by weight (hereinafter simply referred to as (written as %)
In this case, the variation in the moisture content is preferably 5% or less, particularly 1% or less. In particular, when the moisture content is 30 to 35%, if the variation is 5% or less, a completely N-negative processed material can be obtained. Therefore, in the method of the present invention, water is added to the vegetable protein raw material and the like before being supplied to the extruder, and the mixture is thoroughly mixed so that the variation in water content is 5% or less. The water content can be made uniform by, for example, a method in which water is splashed onto the powdered protein raw material and brought into contact with the powder. For example, while the raw material is transferred in powder form in the axial direction of a sealed cylindrical casing with rotating blades, a predetermined amount of moisture is continuously transferred so that it collides with the tip of the rotating blade inside the casing at a distance from the central axis of the casing. After the mixture is introduced and dispersed, water is added uniformly using a rotating stirring rod. Examples of mixing devices that can accomplish the above mixing include rotating disk mixers, coupled horizontal high speed mixers,
Examples include horizontal mixers. The protein raw material, etc. with water mixed uniformly in this way is supplied to an extruder and subjected to heating and pressure treatment. The extruder used here consists of a cylinder and a screw, and is mechanically pressurized. The raw material supplied to this extruder is kneaded and compressed as the screw rotates, moves inside the cylinder, and is discharged from the cylinder outside through a die at the cylinder outlet. Processing with an extruder reduces its pressure to 10
~80Kg/ ^cm2 , the temperature is adjusted to 110~160°C, and the treatment time is adjusted to 2~10 seconds. pressure here,
Temperature is measured by inserting a pressure sensor and a temperature sensor perpendicular to the direction of movement of the raw material near the extruder outlet, and processing time is the residence time of the raw material within the extruder. Conditions for heating and pressure treatment, particularly if the treatment time is too short, undenatured protein remains, and if the treatment time is too long, the protein will be overdenatured and will become less susceptible to the action of enzymes, which is not preferred. Next, the heated and pressurized raw material is suddenly released under low pressure. Such an operation can be carried out simply by injecting the raw material to be processed into atmospheric pressure outside air, and this operation causes the raw material supplied to the extruder to be in a swollen state. The moisture content of the processed raw material obtained as described above is approximately
25-35%, but this is treated in various ways depending on the purpose. That is, when koji-making treatment is performed continuously using the processing raw material obtained in the present invention, seeding can be performed after moisture adjustment, and when the koji-making treatment is not performed immediately, the processing raw material moisture of 15%
Preservability and distribution can be improved by drying as shown below. The processed raw material obtained in the above manner has undergone uniform and complete protein denaturation, so when soy sauce is brewed from this raw material, the N property will be negative, and raw and cooked porridge will be reduced. Very little is produced, and since there is little undegraded protein, it is possible to obtain a product with little pressed lees and a high nitrogen utilization rate. Furthermore, since the processed raw material according to the present invention has a porous structure, the koji mold can be sufficiently inserted into the processed raw material, and koji with a high enzyme titer can be obtained. Furthermore, if carbohydrate raw materials are mixed and processed during the production of this processed raw material, the denaturation of proteins and the gelatinization of starch are also sufficiently carried out, so the elution of sugars in moromi is extremely easy. , preferable processed raw materials can also be obtained when carbohydrate raw materials are used. Furthermore, according to the method of the present invention, proteins are sufficiently denatured even if the residence time in the extruder is short. In other words, it is possible to shorten the tube length of the extruder or increase the throughput. More specifically, shortening the length of the extruder tube simplifies cleaning inside the extruder when changing raw materials, and also reduces the amount of dough remaining inside the tube at the end of processing, leading to increased yield. It is. Increasing throughput can also result in improved productivity. Furthermore, conventionally, steam treatment has been carried out for the purpose of sufficient denaturation before heating and pressure treatment using an extruder, but according to the present invention, this step is no longer necessary. The present invention will be explained in detail below with reference to Examples. Example 1 50 parts of defatted processed soybeans and 50 parts of wheat flour were ground to 50 parts or less, and after mixing, they were mixed using a rotating disk mixer (Flat mixer, manufactured by Takara Koki, MSR-25, 25/
Batch) at 820 rpm for 2 minutes.
Sprinkle water at 32/hour and mix and stir to determine the moisture content.
An aqueous dispersion material of 37.8 to 38.1% with a variation of 0.3% was obtained. The water-dispersed raw material obtained above is continuously supplied to an extruder (manufactured by Ueda Iron Works, EP Mill), and steam is added at an amount of 20% of the raw material flow rate to reduce the actual moisture content.
40%, treated for 3 seconds at a temperature of 150℃ and a pressure of 62Kg/ ^cm2 , and then released under normal pressure to swell and N
A processed raw material for soy sauce with negative sex was obtained. Example 2 50 parts of defatted soybeans and 50 parts of wheat flour were ground to 50 parts or less, and after mixing, using a horizontal mixer (manufactured by Ueda Iron Works: 240φ x 1100L), 20 parts of water was added at 500 rpm.
/ Sprinkle water and mix and stir until the moisture content is 28.6 ~
An aqueous dispersion material with a dispersion of 33.6% and a variation of 5% was obtained. The water-dispersed raw material obtained above was continuously supplied to an extruder (manufactured by Ueda Iron Works, EP Mill), and steam was added at an amount of 20% of the raw material flow rate to reduce the actual moisture content to 22.5%.
%, treated for 10 seconds at a temperature of 130℃ and a pressure of 20Kg/ ^cm2 ,
This product was discharged under normal pressure and expanded to obtain a processed raw material for soy sauce with N-negative properties. Example 3 100 parts of defatted soybeans were crushed into 50 mesh or less,
After mixing, use a mini super turbo (manufactured by Nisshin Engineering Co., Ltd.) to mix water at 34.7 rpm at 1700 rpm.
The mixture was mixed and stirred with water for a period of time to obtain an aqueous dispersion material with a water content of 39.9 to 40% and a variation of 0.1%. The water-dispersed raw material obtained above was continuously fed to an extruder (EP mill manufactured by Ueda Iron Works) and processed for 2 seconds at an actual moisture content of 40% and a product temperature of 158°C and a pressure of 75 kg/ ^cm2 . was discharged under normal pressure and expanded to obtain a processed raw material for soy sauce with negative N character. Example 4 60 g of defatted processed soybeans and 40 parts of wheat flour were ground to 50 mesh or less, mixed, and then mixed using a single-axis rotor mixer (turbulizer, T-81 manufactured by Hosokawa Iron Works),
27 kg of water was sprinkled and mixed at 3000 rpm to obtain an aqueous dispersion material with a water content of 34.8 to 35.8% and a variation of 1.0%. The water-dispersed raw material obtained above is continuously supplied to an extruder (manufactured by Ueda Iron Works, EP Mill), and steam is added at an external ratio of 20% to the raw material flow rate to calculate the actual moisture content.
37.5%, product temperature 135℃, pressure 50Kg/cm ² for 5 seconds, and this material was released under normal pressure to swell and N
A processed raw material for soy sauce with negative sex was obtained. Example 5 40 parts of defatted processed soybeans and 60 parts of wheat flour were ground to 50 parts or less, and after mixing, using the mini super turbo used in Example 3, water was added at 8/hour under the same conditions as Example 3. Mix with water and stir, moisture content 20.0~
An aqueous dispersion material of 20.3% with a variation of 0.3% was obtained. The water-dispersed raw material obtained above was continuously fed to an extruder (manufactured by Ueda Iron Works, EP Mill), and the product temperature was 115℃, the actual moisture content was 30%, and the pressure was 15% without adding steam.
Kg/cm ² for 8 seconds, and this material was discharged and expanded under normal pressure to obtain a processed raw material for soy sauce with negative N character. Example 6 30 parts of defatted processed soybeans and 70 parts of wheat flour were ground to 50 parts or less, and after mixing, using a horizontal mixer,
Water 27/hour and raw material 73Kg/hour were sprinkled and mixed at 500 rpm, moisture content 32.7-35.9%, variation 3.2%.
A water-dispersed raw material was obtained. The water-dispersed raw material obtained above is continuously fed to an extruder (manufactured by Ueda Iron Works, EP Mill),
Add steam at 20% of the raw material flow rate to reduce the product temperature.
The mixture was treated at 120° C. and a pressure of 53 kg/cm ² for 6 seconds, and then released under normal pressure and expanded to obtain a processed raw material for soy sauce with negative N character.

Claims (1)

[Scope of Claims] 1. To a powdered vegetable protein raw material or a mixture of a vegetable protein raw material and a carbohydrate raw material suitable for soy sauce brewing, add water in an amount such that the water content is 20 to 40% by weight, and adjust the water content. Mix so that the variation is 5% or less, feed this to the extruder,
2 under the conditions of 10~80Kg/ ^cm2 and product temperature 110~160℃
A method for producing processed raw materials for soy sauce, which comprises heating and pressurizing the raw materials for ~10 seconds, and then rapidly releasing the raw materials under low pressure to expand them. 2. The method for producing processed raw materials for soy sauce according to claim 1, wherein the variation in water content is 1% or less.