JP2007105020A - Method for brewing soy sauce using bean soup as raw material - Google Patents
Method for brewing soy sauce using bean soup as raw material Download PDFInfo
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- JP2007105020A JP2007105020A JP2005322804A JP2005322804A JP2007105020A JP 2007105020 A JP2007105020 A JP 2007105020A JP 2005322804 A JP2005322804 A JP 2005322804A JP 2005322804 A JP2005322804 A JP 2005322804A JP 2007105020 A JP2007105020 A JP 2007105020A
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- soy sauce
- beans
- soup
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- boiled
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 31
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 20
- 235000014347 soups Nutrition 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims 2
- 239000002994 raw material Substances 0.000 title description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 5
- 235000021279 black bean Nutrition 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims abstract description 3
- 230000004151 fermentation Effects 0.000 claims abstract description 3
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 3
- 239000004310 lactic acid Substances 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 244000294411 Mirabilis expansa Species 0.000 abstract description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 235000013536 miso Nutrition 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000010633 broth Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 6
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000019685 rice crackers Nutrition 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 235000006732 Torreya nucifera Nutrition 0.000 description 1
- 244000111306 Torreya nucifera Species 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
本発明は、豆を煮、または蒸煮したとき、豆から分離した液汁（以下、煮汁という）を原料として醤油を醸造する製法に関する。 The present invention relates to a production method for brewing soy sauce using boiled liquid separated from beans (hereinafter referred to as boiled soup) when beans are boiled or steamed.
味噌、納豆、醤油、煮豆等は、大豆、黒豆等の豆類を煮、または蒸煮して製造する。この際、煮汁が余ることが少なくない。 Miso, natto, soy sauce, boiled beans, etc. are produced by cooking or steaming beans such as soybeans and black beans. At this time, it is not uncommon for the broth to remain.
この煮汁に米麹、麦麹等の麹、食塩、水を加え、醗酵、熟成させることによって、白醤油または淡口醤油に類似した薄味淡色の醤油を製造する。
この際、発酵、熟成を促進するため、醤油乳酸菌、醤油酵母菌を加えてもよい。By adding rice bran, wheat straw and other rice bran, salt and water to this soup, fermenting and aging, a light and light soy sauce similar to white soy sauce or light mouth soy sauce is produced.
At this time, soy sauce lactic acid bacteria and soy sauce yeast may be added to promote fermentation and ripening.
これまで、豆の煮汁は利用法が乏しく、廃棄することが少なくなかった。 Until now, bean broth has been poorly used and often discarded.
豆の煮汁を原料として醤油を醸造することによって、煮汁を廃棄することなく、有効に利用する。 By brewing soy sauce from bean broth, the broth is effectively used without being discarded.
廃棄される豆の煮汁を、市場価値が高い醤油に転化できる。 The bean soup that is discarded can be converted into soy sauce with high market value.
小規模な試醸例は下記のとおりである。
ただし、大規模な設備装置等を使用する場合や、嗜好の動向によって、原料の配合、処理する時間等は、適切に対応する。
（１）乾燥した大豆５００ｍｌを、１２時間水に浸した後、水を加え４時間煮沸した。
原料は大豆に限らず、黒豆等の豆類でよい。豆類を混合してもよい。
（２）煮汁と煮豆とを分離した。煮汁は４９０ｍｌだった。煮豆は本試醸に使用しない。
（３）前項の煮汁に、水１，２６０ｍｌを加え、食塩６２５ｍｌ（３９０ｇ）を溶解した。
この溶液を沸騰させて殺菌した。
（４）前項の溶液を３０℃に冷却し、米麹（市販品）６２５ｍｌ（３９０ｇ）を加え、攪拌して醤油もろみに仕込んだ。
米麹でなく麦麹でもよい。菌は、醤油醸造に通常使われる「アスペルギルス・オリゼー（Ａｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ）」（麹菌）等でよい。
（５）本試醸における原料の容積比は、食塩を基準とし、これを１００とすれば、以下のとおりである。
「大豆の煮汁」７８：「水」２０２：「米麹」１００：「食塩」１００
（６）品温は１８〜２５℃に保った。温暖時は常温でよい。
（７）仕込み後３日間は、もろみを１日３回攪拌した。その後は１日１回攪拌した。
（８）仕込んでから３０日経過したとき、本試醸において、もろみは熟成した。
（９）もろみを搾り、生揚醤油を得た。これを木綿布で漉して清澄化し生醤油にした。
（１０）前項の生醤油を、９０℃で３０分加熱し、火入れした。これを濾紙で濾過し、醤油１，１６０ｍｌを完成した。
（１１）完成した醤油は、薄味、淡色、くせがない香りが特徴で、市販の「白醤油」に類似していた。
原料の豆の比率や質などを変えることによって、味、色、香りを濃くも淡くも調整できる。たとえば黒豆を原料にすると色が濃くなる。食塩の比率を変えることによって塩分も調整できる。Examples of small-scale brewing are as follows.
However, when using a large-scale equipment or the like, or depending on the trend of preference, the blending of raw materials, the time for processing, etc. correspond appropriately.
(1) After 500 ml of dried soybeans were immersed in water for 12 hours, water was added and boiled for 4 hours.
The raw material is not limited to soybeans and may be beans such as black beans. Beans may be mixed.
(2) The broth and boiled beans were separated. The broth was 490ml. Boiled beans are not used for this brew.
(3) 1,260 ml of water was added to the broth of the preceding paragraph, and 625 ml (390 g) of salt was dissolved.
This solution was boiled and sterilized.
(4) The solution of the previous item was cooled to 30 ° C., 625 ml (390 g) of rice bran (commercial product) was added, and the mixture was stirred to prepare soy sauce mash.
It may be wheat straw instead of rice bran. The bacterium may be “Aspergillus oryzae” (Koji mold) or the like commonly used in soy sauce brewing.
(5) The volume ratio of the raw materials in this trial brew is as follows, assuming that salt is the standard and this is 100.
“Soy soup” 78: “Water” 202: “Rice rice” 100: “Salt” 100
(6) The product temperature was kept at 18-25 ° C. Room temperature is acceptable during warm weather.
(7) The moromi was stirred three times a day for 3 days after preparation. Thereafter, the mixture was stirred once a day.
(8) When 30 days had passed since the preparation, the moromi ripened in this test brew.
(9) Moromi was squeezed to obtain fresh soy sauce. This was sprinkled with cotton cloth to clarify it into raw soy sauce.
(10) The raw soy sauce of the preceding paragraph was heated at 90 degreeC for 30 minutes, and was fired. This was filtered with a filter paper to complete 1,160 ml of soy sauce.
(11) The finished soy sauce was characterized by a light taste, light color, and no scent, and was similar to commercially available “white soy sauce”.
By changing the ratio and quality of the raw beans, the taste, color and aroma can be adjusted to be darker or lighter. For example, using black beans as a raw material will darken the color. The salt content can also be adjusted by changing the salt ratio.
現在市販されている白醤油および淡口醤油は、料理飲食店や一般家庭において、だし、吸いもの、ラーメン、うどん、おでん、煮もの、かやくめし、茶碗むしなどの料理に、巾広く使用されている。さらに、あられ、おかき、せんべい等の米菓をはじめとする各種の食品製造に利用されている。White soy sauce and light-mouthed soy sauce currently on the market are widely used in dishes such as dashi, soup, ramen, udon, oden, boiled food, kaya kumeshi, and rice cake mushi in restaurants and general households. . In addition, it is used for the production of various foods including rice crackers such as hail, oysters and rice crackers.
本発明によって、廃棄物「豆の煮汁」を利用し、低廉な価格で白醤油または淡口醤油に類似した醤油を生産し、市場に供給することができる。 According to the present invention, the soy sauce similar to white soy sauce or light-mouthed soy sauce can be produced and supplied to the market using the waste “bean soup” at a low price.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005322804A JP2007105020A (en) | 2005-10-11 | 2005-10-11 | Method for brewing soy sauce using bean soup as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005322804A JP2007105020A (en) | 2005-10-11 | 2005-10-11 | Method for brewing soy sauce using bean soup as raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2007105020A true JP2007105020A (en) | 2007-04-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005322804A Pending JP2007105020A (en) | 2005-10-11 | 2005-10-11 | Method for brewing soy sauce using bean soup as raw material |
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| Country | Link |
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| JP (1) | JP2007105020A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014038649A1 (en) * | 2012-09-07 | 2014-03-13 | ハナマルキ株式会社 | Liquid seasoning |
| CN108095036A (en) * | 2018-01-31 | 2018-06-01 | 山东正信味业食品有限公司 | A kind of production method of the soft pure and raw sauce of flavor |
| WO2022210451A1 (en) * | 2021-03-30 | 2022-10-06 | 不二製油グループ本社株式会社 | Method for manufacturing soybean whey fermented seasoning |
-
2005
- 2005-10-11 JP JP2005322804A patent/JP2007105020A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014038649A1 (en) * | 2012-09-07 | 2014-03-13 | ハナマルキ株式会社 | Liquid seasoning |
| JP2014050352A (en) * | 2012-09-07 | 2014-03-20 | Hanamaruki Kk | Liquid seasoning |
| CN104780778A (en) * | 2012-09-07 | 2015-07-15 | 华万喜株式会社 | Liquid seasoning |
| US9622501B2 (en) | 2012-09-07 | 2017-04-18 | Hanamaruki Foods Inc. | Liquid seasoning |
| CN104780778B (en) * | 2012-09-07 | 2019-05-03 | 华万喜株式会社 | liquid seasoning |
| CN108095036A (en) * | 2018-01-31 | 2018-06-01 | 山东正信味业食品有限公司 | A kind of production method of the soft pure and raw sauce of flavor |
| WO2022210451A1 (en) * | 2021-03-30 | 2022-10-06 | 不二製油グループ本社株式会社 | Method for manufacturing soybean whey fermented seasoning |
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