JP2018033350A - Production method of raw fried soy sauce, method of producing waste rice cake during production of fresh fried soy sauce and fresh fried soy sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing raw fried soy sauce, a method for producing waste meal, and raw fried soy sauce using an amino acid mixture composed of specific amino acids. SOLUTION: In the production process of soy sauce, as an amino acid mixture, alanine is 35.0 to 45.0 wt%, arginine is 1.8 to 2.2 wt%, and glycine is based on the weight of the amino acid mixture. A powdered amino acid mixture containing 44.2 to 51.8 wt% and sodium glutamate (9.0 to 11.0 wt%) was added, and then the brewed product obtained by brewing and fermentation was squeezed and filtered to obtain raw soy sauce. To manufacture. [Selection diagram] None

Description

  TECHNICAL FIELD The present invention relates to a method for producing fresh soy sauce, a method for producing discarded soy sauce during the production of fresh soy sauce, and fresh soy sauce, and in particular, freshly-fried food supplemented with a versatile powdered amino acid mixed seasoning consisting of pure four amino acid mixtures. The present invention relates to a method for producing soy sauce, a method for producing waste soy sauce in the production of raw soy sauce containing these four types of amino acids, and a raw soy sauce containing these four types of amino acid mixtures.

  Ajinomoto Co., Inc. is a patent invented by Dr. Kikunae Ikeda, a professor at the University of Tokyo. (Filing date: April 24, 1908, July 25, 1908, patent appraisal (Patent No. 14805, title of invention: glutamate in the future) A seasoning manufacturing method that can be used as a major component of a doctor)) (for example, see Patent Document 1), a crystal of sodium glutamate is commercialized as a seasoning “Ajinomoto: registered trademark” and a protein that decomposes defatted soybean protein Was commercialized as ““ Taste liquid; Ajieki, Mieki ”: registered trademark”. Even now, more than 100 years after Dr. Ikeda's patent application, these two products are sold as the main products of Ajinomoto Co., Inc., delivering “deliciousness” to the world's dining tables.

  Dr. Ikeda's patent shows that the taste of food is now “amino acids”.

  In many subsequent studies, for example, the physicochemical properties of 18 kinds of amino acids have been elucidated, and research on life and health has been developed over a wide range from amino acid science to protein science.

  At the same time, studies on the taste of amino acids and the use of amino acids have been made, and they are used in many seasonings.

  Ajinomoto Co., Inc.'s "Mijyu (registered trademark)" contributes to improving taste and reducing manufacturing costs as a raw material for soy sauce, and has made a significant contribution over the 80 years since its launch. Yes. However, the “taste liquid” has a problem that chloropropanol (MCP etc.) is contained in the manufacturing method compared to the main brewed soy sauce that uses koji, and the product is based on JAS standards such as amino acid mixed soy sauce or mixed soy sauce. There is a problem that display is necessary.

  A method of producing a seasoning amino acid solution by subjecting a protein hydrolyzed product to a predetermined step is known (for example, see Patent Document 2). According to the amino acid composition analysis example in this amino acid solution, a large number of amino acids (valine, arginine, histidine, alanine, aspartic acid, glutamic acid, glycine, proline, serine, etc.) are included. If the ratio was calculated based on the amino acid composition analysis of Table 3 in Patent Document 2 based on only four of these amino acids (alanine, arginine, glycine, and glutamic acid), 15.7 wt%, respectively. 15.7 wt%, 15.7 wt%, and 53.0 wt%, alanine is much lower than 35.0 wt%, arginine is much higher than 2.2 wt%, and glycine is much higher than 44.2 wt% Low and glutamic acid is much higher than 11.0 wt%. Since glutamic acid is contained in a high amount, the pH is low, the acidity is intense, and umami and sweetness cannot be obtained. In this Patent Document 2, there is no specific description regarding the use of this seasoning amino acid solution for the production of soy sauce. This is because even if this seasoning amino acid solution is added during the production of soy sauce, the flavor, aroma and umami of soy sauce cannot be improved.

  An invention relating to a flavor evaluation method, in which alanine, arginine, glycine and glutamic acid are disclosed as amino acids which are umami substances (see, for example, Patent Document 3). Nor. Since glutamic acid is contained, pH is low, there is a strong acidity, and umami and sweetness cannot be obtained. In addition, an invention relating to a system for determining the compatibility of sake and food is disclosed (see, for example, Patent Document 4), and four types of amino acids that determine the lightness and shade of taste are glutamic acid, glycine, arginine, and alanine. However, there is no description or suggestion as to how much each amino acid content affects the taste. Since glutamic acid is contained, pH is low, there is a strong acidity, and umami and sweetness cannot be obtained.

  Further, the “taste liquid” contains a large number of amino acids (lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, etc.). If the ratio is calculated based on only four of these amino acids (alanine, arginine, glycine, and glutamic acid), for example, 15.4 wt%, 14.0 wt%, 11.2 wt%, and It is 59.4 wt%. Alanine is much lower than 35.0 wt%, arginine is much higher than 2.2 wt%, glycine is much lower than 44.2 wt%, and glutamic acid is much higher than 11.0 wt%. Therefore, even if this “taste liquid” itself is added when producing soy sauce, it is difficult to more preferably improve the flavor, aroma, umami and the like of soy sauce. In addition, based on this “taste liquid”, by adding the four amino acids used in the present invention at a specific blending amount in the soy sauce production process, the taste and aroma of soy sauce can be more preferably improved. Even those skilled in the art do not seem to be able to conceive easily.

  Furthermore, as an amino acid, a compound comprising 7 to 20 parts of alanine, 27 to 40 parts of arginine, 5 to 10 parts of sodium glutamate, 1 to 3 parts of methionine, nucleotides, and an inorganic salt with respect to 100 parts by weight of glycine. Seasonings are known (see, for example, Patent Document 5). However, if the ratio is calculated based on only four of these amino acids (alanine, arginine, glycine, and glutamic acid), the amount of alanine is low, the amount of arginine is high, the amount of glycine Is high and the amount of sodium glutamate is low. The methionine becomes MMSCL (Methyl Methionil Sulfanil Chloride) by heating, which has a unique odor such as an undesirable decomposition odor. Therefore, when the seasoning is heated (that is, used in the production of soy sauce), an unpleasant scent is generated, which is disliked.

Japanese Patent No. 14805 Japanese Unexamined Patent Publication No. 07-143861 JP 2008-278997 A JP 2004-242645 A JP-A-63-63362

  In the present invention, first, the use of an amino acid solution including “taste solution” for soy sauce production is examined, and then the possibility of using the amino acid mixed seasoning, which is the prior application of the present application, for soy sauce is examined.

  So far, amino acids have been produced by separation and purification from the production process of “taste liquid (amino acid liquid)”. The initial amino acid lysine and the like were also separated from the “taste liquid” production process using an ion exchange resin or the like.

  However, due to recent technological advances, most of amino acids are produced by fermentation using microorganisms, and they have few impurities and can be obtained at a relatively low price.

  “Taste liquid” is produced by decomposing soy protein or the like with hydrochloric acid, but most of the users are seasonings made from soy sauce and soy sauce. This “taste liquid” is said to be used to enhance the taste of soy sauce and seasonings. Amino acid solutions other than “taste solution” are also produced from the same raw material protein and other raw material proteins, and there are slight differences in amino acid composition due to differences in raw materials.

  Soy sauce is produced using usually equal weight of soybean or defatted soybean and wheat as raw materials. The ratio of these raw material proteins usually consists of 80% soy protein and 20% wheat protein, and soy sauce is produced by decomposing this raw material with a koji mold enzyme. The taste of the raw soy sauce obtained is derived from amino acids and peptides produced by degradation by these proteins. Here, raw soy sauce means soy sauce that has been squeezed from a brewed product obtained from moromi, and has not been fired or filtered.

  In general, amino acids constituting “taste” are classified into hydrophilic amino acids and hydrophobic amino acids having low solubility based on solubility in water when tastes are classified based on physical properties.

  This hydrophilic amino acid includes basic amino acids of lysine, histidine and arginine, acidic amino acids of glutamic acid and aspartic acid, and neutral amino acids of threonine, serine, proline, glycine, alanine and methionine.

  Hydrophobic amino acids include valine, leucine, isoleucine branched amino acids, cystine, tyrosine, phenylalanine.

  The classification of hydrophilic amino acids and hydrophobic amino acids is based on polarity. Nonpolar glycine, alanine, proline, and methionine are classified as hydrophobic, but in the present invention, solubility is a criterion for taste. Because of the classification, the hydrophilic amino acid was used. The extremely sparingly soluble amino acid refers to tyrosine, cystine, and phenylalanine having particularly low solubility.

  Table 1 shows the composition ratios of the above-mentioned amino acids in soy sauce (“taste solution” is not added) and “taste solution”.

  As shown in Table 1, the composition ratio of each amino acid in soy sauce is as high as half or more of hydrophilic amino acids (particularly acidic amino acids and neutral amino acids), and there are also many hydrophobic amino acids (particularly branched amino acids). On the other hand, the amino acid composition ratio in the “taste liquid” is overwhelmingly higher than the ratio of hydrophilic amino acids (especially acidic amino acids) than soy sauce, and the ratio of hydrophobic amino acids (particularly branched amino acids) is: Lower than in the case of soy sauce.

  From this, umami, sweetness, and bitterness exist fairly uniformly in soy sauce, but “taste liquid” has a low ratio of hydrophobic amino acids and a high ratio of hydrophilic amino acids, so it exhibits umami and sweetness. It turns out that many amino acids remain.

  This is because, in the case of soy sauce, protein-degraded amino acids remain as they are, and amino acids exhibiting umami (for example, sodium glutamate, aspartic acid, etc.) also remain as peptides, and branched amino acids that exhibit strong bitterness (valine, leucine, isoleucine, etc.) ) Also remains, and the “taste solution” has an overwhelmingly fewer amino acids that show bitterness.

  That is, in the “taste liquid”, since the poorly soluble amino acid is crystallized and removed by concentration, dragging, etc. during the production, a lot of umami and sweet amino acids remain. It has been said that the addition of “taste liquid” can supplement sweetness and umami and improve the quality of soy sauce.

  However, conventional soy sauce has a particularly pronounced crisp sweetness, and the salty taste does not remain on the tongue, it has a refreshing sweetness and a sweetness with a good aftertaste, and further enhances the sweetness. There was no soy sauce.

  The problem of the present invention is to solve the above-mentioned problems of the prior art and develop an amino acid mixture having excellent taste and aroma consisting of a specific amino acid, based on the examination results of amino acid solutions including “taste solution”. The present invention is to provide a method for producing raw soy sauce and the like as a brewed fermented seasoning (brewed food), a method for producing waste soy sauce produced during the production of fresh soy sauce, and a raw soy sauce. It is not included and the product does not require the labeling of amino acid mixed soy sauce, etc. (main brewed soy sauce) or requires labeling (mixed brewed soy sauce), the production method of raw fried soy sauce as an excellent brewed fermented seasoning and the production of fried soy sauce It is in providing the manufacturing method of the waste cake which arises in the case, and freshly-fried soy sauce.

  1st invention which concerns on the manufacturing method of the raw soy sauce of this invention is 35.0-45.0 wt% of alanine on the basis of the weight of this amino acid mixture as an amino acid mixture in the moromi obtained in the manufacturing process of soy sauce, Obtained by adding a powdered amino acid mixture containing arginine 1.8 to 2.2 wt%, glycine 44.2 to 51.8 wt%, and sodium glutamate 9.0 to 11.0 wt%, followed by brewing and fermentation The brewed product is squeezed and filtered to produce fresh soy sauce.

  The second invention relating to the method for producing fresh soy sauce according to the present invention is as follows. In the soy sauce production process, the brewed product obtained by brewing and fermenting the moromi obtained is used as an amino acid mixture based on the weight of the amino acid mixture. A powdered amino acid mixture comprising 35.0 to 45.0 wt% of arginine, 1.8 to 2.2 wt% of arginine, 44.2 to 51.8 wt% of glycine, and 9.0 to 11.0 wt% of sodium glutamate After that, the brewed product containing the resulting amino acid mixture is squeezed and filtered to produce fresh soy sauce.

  The third invention relating to the method for producing fresh soy sauce according to the present invention is a method for producing fresh soy sauce by squeezing and filtering the brewed product obtained by brewing and fermenting the obtained moromi in the soy sauce production process. In addition, as an amino acid mixture, alanine is 35.0 to 45.0 wt%, 40.0 wt%, arginine is 1.8 to 2.2 wt%, and glycine is 44.2 to 51.8 wt% based on the weight of the amino acid mixture. %, A powdered amino acid mixture containing 9.0 to 11.0 wt% of sodium glutamate is added to produce a raw soy sauce containing the amino acid mixture.

  In the first, second and third inventions relating to the method for producing fresh soy sauce, regarding the content of the amino acid mixture to be added, in the case of alanine, if it is less than 35.0 wt%, sweetness tends to decrease, 45. When it exceeds 0 wt%, sweetness tends to increase. In the case of arginine, if it is less than 1.8 wt%, there is a tendency that the buffering property is lost and the depth of the taste tends to decrease, and if it exceeds 2.2 wt%, the pH tends to be high and the taste tends to be high in alkaline taste. is there. In the case of glycine, if the amount is less than 44.2 wt%, sweetness tends to decrease, and if it exceeds 51.8 wt%, the sweetness tends to deteriorate. In the case of sodium glutamate, if it is less than 9.0 wt%, the umami tends to be weak, and if it exceeds 11.0 wt%, the umami tends to be strong and the taste tends to be dull. For this reason, when producing such a soy sauce that is a brewed fermented seasoning, a soy sauce having a very favorable taste, aroma, appearance and the like can be obtained by adding such an amino acid mixture. That is, in addition to the amino acids produced in the conventional soy sauce production process, in the present invention, a specific amount of a specific amino acid mixture is additionally added. Thereby, the amino acid balance in the raw soy sauce produced according to the present invention is optimized, and it is considered that a further very preferable taste, aroma, appearance and the like of the soy sauce are achieved.

  1st invention which concerns on the manufacturing method of the waste mash produced by the soy sauce manufacture of this invention is 35.0-45 in alanine on the basis of the weight of this amino acid mixture as an amino acid mixture in the moromi obtained in the manufacturing process of soy sauce. Add a powdered amino acid mixture containing 0.0 wt%, arginine 1.8-2.2 wt%, glycine 44.2-51.8 wt%, and sodium glutamate 9.0-11.0 wt%. The brewed product obtained by fermentation is squeezed and filtered to produce a waste koji that remains after separating the raw soy sauce.

  The second invention relating to the method for producing the waste koji produced in the soy sauce production of the present invention is based on the weight basis of this amino acid mixture as an amino acid mixture in the brewed product obtained by brewing and fermenting the moromi obtained in the soy sauce production process A powder comprising 35.0 to 45.0 wt% alanine, 1.8 to 2.2 wt% arginine, 44.2 to 51.8 wt% glycine, and 9.0 to 11.0 wt% sodium glutamate. An amino acid mixture is added, and then the resulting brewed product containing the amino acid mixture is squeezed and filtered to produce a waste cake that remains after separating the raw soy sauce.

  In the first and second inventions relating to the above-mentioned method for producing waste koji, the waste koji (soy sauce koji) produced in the present invention is more conventional than the soy koji (soy sauce koji) produced by the conventional soy sauce production method. The salmon has a strong salty taste, a strong soy sauce flavor, and a heavy odor, but the soy sauce cake in the present invention has a strong sweetness, and the salty taste remains on the tongue after eating, so that it can be eaten deliciously. is there.

  In the production method of the above-mentioned raw soy sauce and the manufacturing method of the waste bowl, the amount of the powdered amino acid mixture to be added is based on the obtained raw soy sauce (that is, based on the weight of the obtained raw soy sauce as 100), 1 ˜5 wt%. When the powdered amino acid mixture is added in an amount of 1 to 5 wt%, the flavor, taste, and aroma of the resulting raw soy sauce are extremely preferable. However, if it is less than 1 wt%, the flavor, taste, and fragrance of the resulting raw soy sauce are inferior to those of 1 wt%, and if it exceeds 5 wt%, the product becomes expensive and is not preferred.

  In addition to the amino acid derived from the raw material, the raw soy sauce of the present invention further comprises 35.0-45.0 wt% alanine, 1.8-2.2 wt% arginine, and glycine as an amino acid mixture based on the weight of the amino acid mixture. Of amino acid mixture containing 44.2 to 51.8 wt% and 9.0 to 11.0 wt% of sodium glutamate based on fresh soy sauce (that is, based on the weight of the resulting fresh soy sauce as 100) It is characterized by comprising ˜5 wt%.

  In the production method of the above-mentioned raw fried soy sauce and the raw fried soy sauce, the amino acid mixture to be blended is not changed in the obtained fried fried soy sauce and is included as it is. The same applies to the method of manufacturing waste.

  According to the present invention, in addition to the amino acids produced in the conventional soy sauce production process, a specific powdered amino acid mixture that does not contain MCP and is excellent in umami, sweetness, and aroma is added and added in the soy sauce production process. In addition, because it uses an excellent powdered amino acid mixture that does not require labeling, not only the taste and flavor of soy sauce produced using this powdered amino acid mixture, but also waste A very remarkable effect is achieved that the taste and flavor of (soy sauce lees) can be improved. It was confirmed that the taste and aroma of the powdered amino acid mixture itself reflected in the taste and aroma of the soy sauce and waste cake obtained.

  In addition, according to the present invention, since a specific amino acid mixture is added, compared to adding a conventional amino acid solution lacking sweetness and deliciousness in the production of soy sauce, there is a remarkably sharp sweetness. In addition, the salty taste does not remain on the tongue, it has a refreshing sweetness and a sweetness with a good aftertaste, and it has the effect of enhancing the sweetness, has an aromatic fermented fragrance, and can produce soy sauce with less acidity. Compared to conventional soy sauce, the soy sauce produced has a remarkable effect of improving the taste, aroma and the like.

  Moreover, since the soy sauce produced in the present invention has an amino acid mixture containing a predetermined amount of glycine, it has an effect of having an antibacterial action, and the amino acid mixture used in the present invention is inexpensive. In addition, the soy sauce manufactured by this invention also has the effect that a physiological effect, low browning, and the simplification of a display can be achieved, if the effect | action of the amino acid mixture added is considered as mentioned below. Since a specific amount of a specific amino acid is added, if there is a point in physiological activity and merchantability, “no harm to diabetes”, “decrease browning”, “labeling can be simplified” The effect that it is possible to display such as is produced.

  Furthermore, according to the present invention, the waste cake obtained in the production of soy sauce contains the amino acid mixture as described above, so that it has a particularly pronounced sweetness and does not leave a salty taste on the tongue. It has a refreshing sweetness and a good sweetness aftertaste, and it has the effect of enhancing the sweetness, has an aromatic fermented fragrance, and has a low acidity. There is an advantage that the iris can be used effectively.

  According to 1st Embodiment which concerns on the manufacturing method of the raw soy sauce of this invention, this raw soy sauce is normal, conventional except addition of the specific amount of a specific amino acid mixture, and the addition ratio of salt and an amino acid mixture. Can be produced according to the soy sauce production process and process conditions, and is not particularly limited. In other words, raw soy sauce is a mixture of defatted soybeans steamed as normal soy sauce production cereal raw materials and fried, cracked wheat and rice cakes at an equal weight ratio, and using normal seeds, normal temperature, time, etc. After brewing according to the above conditions, add a certain amount of water and salt to the soy sauce cake obtained, brewing, fermenting and aging at normal temperature and time (for example, brewing / fermenting for 3 months at 30 ° C, aging for 2 months) ) To obtain moromi, and in this moromi, alanine is generally 35.0 to 45.0 wt%, preferably 37.5 to 42.5 wt%, most preferably 40. 5% as an amino acid mixture, based on the weight of the amino acid mixture. 0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine generally 44.2-51.8 wt%, preferably 46. 1-49 Adding a powdered amino acid mixture comprising 9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most preferably 10 wt%; At that time, preferably, the relationship between the weight of the salt added to the soy sauce cake and the weight of the amino acid mixture added to the moromi is 56-64 wt% of the amino acid mixture with respect to 36-44 wt% of the salt, and then further It can be manufactured by squeezing and filtering the brewed product obtained after brewing and fermentation. The raw soy sauce thus obtained is fired, filtered, inspected, filled into a container and made into a product according to a usual method. The soy sauce thus obtained can be displayed as a mixed brew. In this case, the effective waste which remains after squeezing and filtering with raw soy sauce can be manufactured.

  With regard to the content of salt added in the first embodiment of the method for producing fresh fried soy sauce, if it is less than 36 wt%, the amount of salt during brewing tends to be too small, and brewing tends to be impossible, and 44 wt% Above this, the product becomes too salty and tends to be undesirable. This description can also be applied to the embodiment relating to the method for manufacturing waste. The same applies to the following second and third embodiments.

  As the cereal raw material, various conventionally used cereals that can be decomposed by a proteolytic enzyme of Aspergillus oryzae to produce an amino acid can be used, such as soybean or defatted soybean, etc. Various conventionally used grains including starch that produces glucose by amylase enzyme can be used, and examples thereof include wheat, rice, and rice bran. In the following examples, steamed defatted soybeans and roasted and cracked wheat are mixed and charged at an equal weight ratio, and seed koji is mixed therein to produce koji.

  According to the second embodiment of the method for producing raw fried soy sauce of the present invention, unlike the first embodiment described above, in which an amino acid mixture is added to moromi, a normal soy sauce producing grain raw material is used and usually used. After brewing in accordance with the usual conditions using the seed koji, add a certain amount of water and salt to the soy sauce koji obtained, brewing, fermenting and aging at normal temperature and time (for example, brewing at 30 ° C for 3 months) -Fermentation, aging for 2 months) to obtain moromi, then brewing and fermenting, the resulting brewed product, as an amino acid mixture, generally 35.0-45.0 wt. Of alanine, based on the weight of this amino acid mixture %, Preferably 37.5-42.5 wt%, most preferably 40.0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt% %,glycine Generally 44.2-51.8 wt%, preferably 46.1-49.9 wt%, most preferably 48.0 wt%, sodium glutamate is generally 9.0-11.0 wt%, preferably 9.5-10. A powdered amino acid mixture comprising 5 wt%, most preferably 10 wt% is added. In this case, the relationship between the weight of the salt added to the soy sauce cake and the weight of the amino acid mixture added to the brew is preferably 36 to 36. It is made to be 56-64 wt% of amino acid mixtures with respect to 44 wt%, and the amino acid mixture-containing brewed product thus obtained can be squeezed and filtered to produce raw fried soy sauce. The raw soy sauce thus obtained is fired, filtered, inspected, filled into a container and made into a product according to a usual method. The soy sauce thus obtained can be displayed as a mixed brew. In this case, the effective waste which remains after squeezing and filtering with raw soy sauce can be manufactured.

  According to 3rd Embodiment which concerns on the manufacturing method of the raw soy sauce of this invention In 2nd Embodiment which concerns on the manufacturing method of the said raw soy sauce, instead of adding an amino acid mixture to the brewing obtained from moromi In addition, after the brewed product is squeezed and filtered to produce a raw soy sauce, an amino acid mixture may be added to the raw soy sauce. The soy sauce thus obtained is displayed as a brewed product. In this case, it goes without saying that the amino acid mixture may be added to the soy sauce obtained by burning the raw soy sauce, even if the amino acid mixture is added to the fresh soy sauce. Therefore, in the present invention, adding the amino acid mixture to the raw soy sauce includes adding the amino acid mixture to the raw soy sauce that has been heated.

  According to 1st Embodiment which concerns on the manufacturing method of the waste mash of this invention, this waste mash (soy sauce mash) is the amino acid mixture mentioned above in moromi according to 1st Embodiment which concerns on the manufacturing method of the said soy sauce. The brewed product obtained by brewing and fermenting after adding squeezed is squeezed and filtered to separate the raw soy sauce and consists of a waste cake containing an amino acid mixture.

  According to the second embodiment of the method for producing waste waste of the present invention, this waste waste is different from the first embodiment relating to the method for producing waste waste described above in which an amino acid mixture is added to moromi, The above-mentioned amino acid mixture is added to the brewed product containing the raw soy sauce and waste cake produced according to the second embodiment of the soy sauce production method, and preferably, the weight of salt added in the production process The relationship with the weight of the amino acid mixture to be added to the brewed product is as described above, and then the waste mash containing the amino acid mixture is left after the brewed product containing the amino acid mixture is squeezed and filtered to separate the raw soy sauce.

  In addition, in 3rd Embodiment which concerns on the manufacturing method of above-described fresh-fried soy sauce, the above-mentioned amino acid mixture may be added to the waste residue remaining after producing fresh-fried soy sauce, and an amino acid mixture containing waste waste may also be manufactured. it can. Even if the amino acid mixture is added to the waste residue which is the filtered residue, the waste that can be eaten is obtained.

  In the 1st-3rd embodiment which concerns on the manufacturing method of the said raw fried soy sauce, and the 1st-2nd embodiment which concerns on the manufacturing method of a waste basket, the addition amount of the said powdered amino acid mixture to add is obtained fried soy sauce standard (I.e., based on the weight of the soy sauce obtained as 100), 1 to 5 wt%. When it is within this range, it is possible to provide raw fried soy sauce and waste cake having a very favorable flavor, taste and aroma.

  The description regarding the relationship between the content of the amino acid mixture and the amount of salt and the amount of amino acid mixture in the embodiment of the soy sauce manufacturing method described above can be similarly applied to the embodiment of the waste manufacturing method of the present invention. .

  According to the embodiment of the raw soy sauce of the present invention, the raw soy sauce is not only the amino acid derived from the raw material, but also as an amino acid mixture, based on the weight of the amino acid mixture, alanine is generally 35.0 to 45.0 wt%, Preferably 37.5-42.5 wt%, most preferably 40.0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, Glycine is generally 44.2-51.8 wt%, preferably 46.1-49.9 wt%, most preferably 48.0 wt%, sodium glutamate is generally 9.0-11.0 wt%, preferably 9.5 An amino acid mixture comprising 10.5 wt%, most preferably 10 wt%, based on the weight of fresh soy sauce not containing the amino acid mixture (ie, the resulting raw The weight of the sauce as 100, with its weight) comprising 1-5 wt%.

  According to the present invention, the soy sauce obtained is a low brown modified soy sauce and no sugar is added, so that the display of soy sauce products can be simplified, and it is a soy sauce corresponding to physiological activity such as anti-diabetes and anti-obesity. In addition, the soy sauce cake used in the production of soy sauce has been conventionally discarded. However, the waste rice cake obtained by the present invention has an advantage that it can be edible.

  The above-mentioned effects are achieved by adding the above four kinds of specific amino acid mixtures in the soy sauce production process, and in addition to the amino acids derived from the raw materials, increasing the amount of amino acids effective for taste, aroma, umami, etc., It has been confirmed that it has many advantages for addition to the product.

This is because the four types of amino acids used in the present invention are all manufactured by individual fermentation and synthesis, and are consistent with food additive standards. It is because the following characteristics can be exhibited by adding in.
(1) Both have high solubility and good solubility. Incidentally, the solubility in water at 50 ° C. is glycine: 39.123 g / dl, DL-alanine: 23.1 g / dl, sodium L-glutamate monohydrate: 91.57 g / dl, L-arginine: 40.0 g / dl.
(2) All are crystals, and even when dissolved, there is no coloration, and at least when added to food, the color becomes light, but since it does not become dark, there is no particular concern about an increase in chromaticity.
(3) The pH is isoelectric point and is glycine: 5.97, alanine: 6.00, sodium glutamate: 3.22, arginine: 11.15. In the present invention, neutral amino acid glycine, alanine, acidic amino acid glutamic acid and basic amino acid arginine are blended. Not only soy sauce, food is an aggregate of many substances, and the charge of the amino acid substances contained in these foods has a buffering capacity, which has a great influence on taste. General foods are in the acidic region, but in the present invention, when these four amino acid mixtures are added, the acidic amino acid glutamic acid and the basic amino acid arginine are blended so that the pH does not become the acidic region. A buffering capacity is made, and many mixing ratios are compared and considered so as not to disturb the buffering capacity of the added food (soy sauce).
(4) It has been recently reported that amino acids have many physiological activities of pharmacological action even with individual amino acids. Arginine is abundant in ginseng and herbal medicines, and many physiological activities have been reported. Glycine is also said to have a hypnotic-inducing effect recently, and antibacterial action has been reported in foods and is also used in foods. Although these physiologically active effects may not be able to express the effects of pure amino acids depending on the content in food, it is considered that they are at least added.
(5) Amino acids each have their own taste, and the total of these tastes has a considerable influence on the taste of food. The mixing ratio of the four amino acids formulated in the present invention is glycine and alanine, in which more than half are neutral hydrophobic amino acids. Among these two amino acids, sweetener amino acids among 18 amino acids in the living body are 60 mg / dl for alanine and 110 mg / dl for glycine with respect to the stimulation threshold (threshold value), 300 mg / dl for threonine, 300 mg / dl for proline, Compared to 150 mg / dl of serine, it is considerably lower and the sweetness is higher. Therefore, the contribution rate to the sweetness of these amino acids in food is large, and it is considered that the addition of these four amino acids to the food (soy sauce) manufacturing process and product (soy sauce) has had a great influence. . In particular, it is extremely important that the apparent salt removal effect of the salt is great and the salty taste in the soy sauce does not remain on the tongue.
(6) Recently, it has been pointed out that the degree of preference for excessive consumption of beverages and sweetness of meals has increased. For this reason, excessive intake of sugar has been a problem, and daily exercise has decreased, and there are concerns about “obesity”, “diabetes” and “cardiomyopathy” resulting from an increase in blood glucose level. Although many artificial sweeteners have been developed and used, there are no sweeteners that can cope with all of them because of the difference in "taste" from natural sweet substances such as sugar and the aspect of display. Glycine and alanine are natural sweeteners together with sugar, and the use of these four kinds of amino acid mixtures has a high sweetness, and this use also leads to a reduction in the amount of sugar and saccharide used. In particular, glycine and alanine are amino acids, and when they enter the body, they turn into a protein synthesis system that is completely different from the metabolism system of sugar, so that the problem of excessive intake of sugar can be solved.
(7) The usage of seasonings at home is changing. In the past, it was cooked using soy sauce, sauce, soy sauce, vinegar, salt, sugar, etc., using the soy sauce and sauce made by mixing them at the factory. There were a lot of ratios to use it on the table or use it directly on the table. Recently, however, the usage patterns at each home have changed, and each home has increased its own blending. For this reason, “thickness” is the key to adjusting and improving the “taste” of products. Thus, there is a growing tendency to use a lot of “sugar” and “liquid sugar”. In addition, with the complexity of the taste of “sweetness” in mind, the use of many sweet substances is also increasing, the labeling of other food additives in the raw material is diversified, the labeling is diversified, and the consumer Identification selection is also inconvenient. In the display of amino acids on products, not only collective display of “amino acids and the like” is recognized, but amino acids are in the direction of being recognized as a rather favorable factor for health due to obesity and sugars.

  In addition, the manufacturing method of soy sauce is decided by the raw material to be used, for example, roughly divided into the following two methods.

  First, the protein raw material soybean (or defatted soybean) and the carbohydrate raw material wheat were each processed (soybean was denatured by steaming using a known method, and the wheat was denatured by frying and cracked. Soy sauce moromi obtained by growing koji molds in the quantity, adding high concentration (22-23wt%) saline to the resulting soy sauce koji, and aging using microorganisms for enzymatic degradation, yeast and lactic acid bacteria fermentation This is a method of producing fresh soy sauce by squeezing (main brewing method).

  The second is a method of producing soy sauce by adding an “amino acid solution” obtained by degrading defatted soybean or wheat gluten, which is a protein raw material, with hydrochloric acid or an enzyme to the soy sauce fermentation process (mixed brewing method).

  The difference between the two is as follows.

  In the case of the main brewing method for producing the main brewed soy sauce, the raw material soybeans and wheat are decomposed with the koji mold enzyme to obtain amino acids as taste ingredients, but the enzymatic decomposition in high-concentration salt, Proteolysis is not completely carried out due to the limited enzymatic degradation, and some of them exist as peptide forms. For this reason, although the yield is low, the taste is mild and a unique fermented aroma is imparted by the action of complex microorganisms.

  On the other hand, in the case of the mixed brewing method (hydrolysis of protein by hydrochloric acid), the peptide bonds that make up the protein can be cleaved almost completely, so that the constituent amino acids can be obtained in a high yield. Can be obtained.

  However, in the case of the mixed brewing method, the carbohydrates and sugars that make up the starch and polysaccharides contained in the raw material are completely decomposed, so there is no scent component due to sugar or fermentation as in the case of this brewing method. In the soy sauce by the brewing method, the amino acid solution was added in the process of fresh production, but recently, the fresh soy sauce and the amino acid solution are mostly mixed.

  In this case, when a conventional amino acid solution is added, in addition to organic acids such as levulinic acid and formic acid that are by-produced in the amino acid solution production process, MCP of an organic chlorine-related compound (glycerin and chlorine produced by decomposition of fats and oils in the raw material) Compound) and the like also become a problem and are not preferable.

  In the present invention, for example, 2160 L of 22.5 g / dl high-concentration saline is mixed with soy sauce cake obtained by making 600 kg of defatted soybeans and 600 kg of wheat. The raw soy sauce can be produced by charging (main brewing method).

  At this time, alanine, arginine, glycine, and sodium glutamate having a purity of the food additive level or higher (JAS standard) are, for example, 40.0 wt%, 2.0 wt%, 48.0 wt%, and 10. An amino acid mixture contained in an amount of 0 wt% is added at a predetermined time in the soy sauce manufacturing process so that the amino acid mixture is 60 wt% with respect to 40 wt% of sodium chloride used in the manufacturing process. This addition amount is usually an amount corresponding to 10% of the TN of the raw material.

  In this case, there are a method in which the amino acid mixture is dissolved in water to increase the amount of salt solution added, and a method in which the amino acid mixture is added with the amount of salt solution added as it is. In the former case, the concentration of fresh soy sauce is 1.6 g / dl when no amino acid is added, whereas the concentration of fresh soy sauce is 1.78 g / dl in the amino acid mixture addition category. In the former case, when the amino acid is dissolved and added with water, the TN of the raw fried soy sauce is the same, but the acquisition amount of the raw fried soy sauce increases by about 110 L compared to the case where the amino acid is not added. This latter method is also an improvement measure for increasing the TN concentration of fresh soy sauce, which is the most difficult to manage in soy sauce production.

  Hereinafter, the TN will be described. TN is one of the criteria for judging the taste of soy sauce, and the higher the value, the better the taste. Soy sauce is generally TN = 1.5 to 1.6 d / dl, and in the case of more TN, it is usually diluted. The TN concentration of soy sauce varies depending on conditions such as the blending ratio of raw materials (high TN if soy is high), the amount of salted water (high TN soy sauce if low), and the quality of salmon (naturally low TN if bad) Usually, soybeans and wheat are equal in weight, the prepared salt water is 12 water, and the TN of fresh soy sauce is converted to 1.55 for comparison. Since the amino acid mixture used in the present invention is a high TN amino acid, if it is added, it naturally becomes a high TN, and the amount of fresh soy sauce increases. For example, when 2 wt% is added (dissolved in 100 mL of water) based on the raw soy sauce that provides an amino acid mixture, the TN in the raw soy sauce is 1.7 (the TN of the amino acid mixture 2 wt% itself is 0.16, increasing) To do). When 5 wt% is added, the TN in the raw soy sauce is 0.39 (the TN of the amino acid mixture 5 wt% itself is 1.94, which increases). Thus, since the TN of the fresh soy sauce obtained by the present invention is higher than that of the conventional soy sauce, it has a better taste than the conventional soy sauce. Since TN is high, it can be diluted with water, so it can be said that it has a salt reducing effect.

  In view of the above points, examples of adding an amino acid mixture to an actual soy sauce production process or soy sauce product will be described in detail with reference to the following examples and comparative examples. In the following examples and comparative examples, a single pharmaceutical product or a mixture of amino acids designated as food additives of food grade or higher was used in the soy sauce manufacturing process.

  Grain raw material (use steamed defatted soybean: 1.6667 kg and roasted and cracked wheat: 1.3333 kg) is mixed with 3.000 kg, and koji is made using known soy sauce cake under known conditions. Got a soy sauce bowl. This soy sauce cake is mixed with 0.4 L of high-concentration saline (saline concentration: 18.5 g / dl), and fermented and aged at a temperature (30 ° C.) and time known in the art (3-month fermentation, 2-month aging) I let you. The moromi obtained was fermented and aged to obtain a brewed product, and the resulting brewed product was squeezed and filtered under known conditions to produce fresh soy sauce and soy sauce cake.

  On the other hand, to the moromi obtained by charging at the same scale, 58.1 g of glycine (48.0 wt% based on the weight of all amino acids), 12.1 g of sodium glutamate (10 wt% based on the weight of all amino acids), 48.4 g of alanine (total amino acids) An amino acid mixture consisting of 40.0 wt% on a weight basis and 2.4 g of arginine (2.0 wt% on a total amino acid weight basis) was added and fermented at 30 ° C for 3 months and aged for 2 months. The resulting brewed product was squeezed and filtered to produce fresh soy sauce and soy sauce cake. The above-mentioned amino acid mixture ratio was 62 wt%, and the salt ratio was 38 wt%. In this case, since the obtained raw soy sauce was 6.06 kg, the addition amount of the amino acid mixture was 121 g (2 wt% based on the obtained raw soy sauce).

  The raw soy sauce produced when the amino acid mixture was not added was TN (total nitrogen): 1.65 g / dl, and the raw soy sauce produced by adding the amino acid mixture was TN: 2.53 g / dl. It was. The TN and salt of both of these raw soy sauces were adjusted to TN 1.5 g / dl and salt 16.5 g / dl of ordinary fresh soy sauce.

  By using the same container, using the same raw materials and amount, the same fermentation time and aging time, and adding the amino acid mixture, it is possible to obtain high nitrogen raw soy sauce and increase productivity by 50%. I was able to raise the degree.

  Although the soy sauce based on the above-mentioned fresh soy sauce is a mixed soy sauce, it was confirmed that the contents of levulinic acid, formic acid, etc. were not found compared to the mixed soy sauce obtained using a normal acid-decomposed amino acid solution. .

  The raw fried soy sauce produced as described above was subjected to sensory evaluation by five specialist panelists (total of 10 people) for soy sauce evaluation by factory engineers and laboratory staff of a soy sauce manufacturing company.

Evaluation method:
Each panel evaluated the taste and aroma of soy sauce by a five-point method using a blind test. The numerical evaluation of the panel was as follows. In other words, it is not the heavy sweetness of sugar or sugar, but has a particularly pronounced sweetness, saltiness does not remain on the tongue, it has a refreshing sweetness and a good aftertaste, and further enhances the sweetness. The soy sauce that was delicious was given a score of 5, and the soy sauce that had a slightly crisp sweetness and the saltiness did not remain on the tongue was given a rating of 4, which had the same sweetness as normal soy sauce, the salty taste remained on the tongue, soy sauce flavor A soy sauce with a high saltiness and a strong soy sauce flavor was rated as 2, and a soy sauce with a too strong salty taste and a soy sauce flavor was rated as 1. The same evaluation was performed on soy sauce to which the “amino acid mixture” was not added.

  In Example 1 above, the average score for fresh soy sauce produced by adding the amino acid mixture was 5 and the average score for fresh soy sauce produced without adding the amino acid mixture was 3. . The raw soy sauce produced by adding the amino acid mixture was subjected to heating and heating at 80 ° C. for 10 minutes and then subjected to the same evaluation as described above. As a result, the same evaluation as before the heating was obtained.

  According to the panel, the soy sauce added with the amino acid mixture has an extremely pronounced sweetness on average, and the salty taste does not remain on the tongue, and the sweetness with a refreshing taste and good aftertaste. It is said that it has a taste that further enhances sweetness, while on the other hand, according to the panel, the evaluation for soy sauce without adding an amino acid mixture is strongly salty and soy sauce flavor is also strong. It had a heavy smell.

  The “soy sauce” rice cake (waste rice cake) produced as a by-product in Example 1 was dried and subjected to sensory evaluation using the same panel as in Example 1.

  The soy sauce cake obtained without the addition of the amino acid mixture had a strong salty taste, a strong soy sauce flavor, and a “heavy smell”, and was judged not suitable for eating (score: average score of 1. 5). However, the soy sauce cake obtained by adding the amino acid mixture had “strong sweetness” by all members of the panel, and the salty taste remained at the end of the tongue after eating, and was evaluated as being deliciously edible (rating: Average score 5).

  Thus, it was evaluated that the dried soy sauce cake obtained from this amino acid mixture-added soy sauce was powdered and mixed with a commercially available “sprinkle”, and even if the rice was fried or sprinkled on a rice ball, it was evaluated that it was delicious. The appearance of this dried soy sauce cake was a “shrimp rice cracker” -like rice cracker.

  The method described in Example 1 was repeated. However, the addition amount of the amino acid mixture to be added was 0.5 wt%, 1 wt%, 3 wt%, 5 wt%, 6 wt%, and the raw soy sauce and the waste cake were produced. According to the sensory evaluation according to Examples 1 and 2 for the raw soy sauce and waste cake obtained in this way, in the case of 0.5 wt%, the flavor, taste and aroma of the obtained raw soy sauce are not preferable, This means that the waste koji is not suitable for eating. In the case of 1 wt%, 3 wt%, and 5 wt%, the flavor, taste, and aroma of the obtained raw soy sauce are exceptionally preferable, and the waste koji is delicious and edible. It was possible. In the case of 6 wt%, it is almost the same as in the case of 5 wt%, and although there is an effect, the price of soy sauce becomes high, which is not preferable.

  “Dashi soy sauce” was produced using the soy sauce produced by the method described in Example 1.

  In “dashi soy sauce”, “bonito bonito” is usually added by 3 wt%, and “bonito flavor” is transferred to soy sauce. Usually, it is diluted 3 to 5 times, but because it lacks sweetness, it is usually used after adding 5% sugar and 3% glucose fructose solution (usually, licorice extract etc. are also added) )

  In Example 1, the amino acid mixture-added soy sauce is produced without the addition of sugars. Dashi soy sauce was produced by adding 3 wt% of bonito to this soy sauce. In this case, unlike ordinary commercial soy sauce, sweet taste such as sugar and glucose and umami ingredients such as nucleic acid were not used. Sensory evaluation was performed about the color, the fragrance, and the sweetness with respect to the "dashi soy sauce" thus prepared (diluted 5 times with water to obtain a sample). As a panel, sensory evaluation of dashi soy sauce was conducted by 6 factory engineers and 12 laboratory staff from Sakai Soy Sauce Co., Ltd. Evaluation was performed according to a known 8-point method. Eight points were the highest evaluations for color, fragrance, and sweetness, seven points were evaluations for color, fragrance, and sweetness, and as the score decreased, the color, fragrance, and sweetness were evaluated to be inferior. The evaluation results are summarized in Table 2 below as an average score.

  According to the panel, in the case of soy sauce without added amino acid mixture, the color becomes darker by heating browning, the browning odor has a slightly burnt odor, and the dashi flavor is slightly reduced. It was rated as less favorable. On the other hand, in the case of soy sauce added with an amino acid mixture, the sweetness of crispness, not the heavy sweetness of sugars such as sugar, was popular as compared to the soy sauce without addition of an amino acid mixture. Thus, according to the present invention, a refreshing “dashi soy sauce” with a refreshing sweetness was produced.

  The soy sauce production method described in Example 1 was repeated. At that time, four kinds of amino acids were mixed with moromi at the blending ratio (wt%) shown in Table 3 below to produce raw fried soy sauce and waste koji, and the taste (umami and sweetness) The aroma and appearance were examined. The symbol “(1)” described for reference in Table 3 indicates that each amino acid content is within the general range, and the symbol “(2)” indicates that each amino acid content is within the general range and is preferable. Being within the range, the symbol “(x)” indicates that the content of each amino acid is outside the general range and the preferred range. This is based on the range of the composition ratio of the amino acid mixture defined in the present invention. As a control, fresh soy sauce was produced in the same manner without adding the amino acid mixture.

The sensory evaluation regarding the produced raw soy sauce and waste straw was performed as follows.
(1) Panel: 8 panelists specializing in soy sauce evaluation by a soy sauce manufacturing company (4 men: 4 women)
(2) Mixing ratio of amino acid mixture used: Mixture numbers 5-1 to 5-21 shown in Table 3 above
(3) Evaluation method: Each panel evaluated the taste and aroma of soy sauce by a five-point method by a blind test. The evaluation average value by the numerical value of the panel (shown as the average “score” in the table) is shown below. In that case, the soy sauce that has not only the heavy sweetness of sugar and saccharides but also the exceptionally crisp sweetness, the salty taste does not remain on the tongue, the taste is good, and the scent is favorable. The soy sauce that has a slightly crisp sweetness and a salty taste that does not remain on the tongue, has a good aftertaste, and has a favorable aroma is rated 4, and has the same sweetness as normal soy sauce, with a slightly salty taste The soy sauce with a good aftertaste and a strong soy sauce flavor is rated as 3, which is inferior to the normal case, but a soy sauce with a slightly good aftertaste and a strong salty taste is rated as 2, and is not sweet. A soy sauce with a strong salty taste and a poor aftertaste was rated as 1. The same evaluation was performed on soy sauce to which the “amino acid mixture” was not added. The results are shown in Table 4 below as evaluation average points (scores).

  In addition, regarding the evaluation of waste rice cake (soy sauce rice cake), the panel has a strong sweetness, the salty taste is the last remaining on the tongue after eating, and it is evaluated as ◎ when it is very delicious and can be eaten. It has a strong sweetness, and the salty taste is the extent that it remains on the tongue after eating, and when it is delicious and can be eaten, it is rated as ○, the salty taste is slightly strong, the soy sauce flavor is slightly strong, and the smell is The case where it was not suitable for food was evaluated as Δ, and the case where the salty taste was strong, the soy sauce flavor was strong, had a heavy smell, and was not suitable for eating was evaluated as x.

  In the case of the above mixture number 5-1, since the glycine content was high, the obtained soy sauce was evaluated as having a strong sweet taste but a low umami taste as a result of the sensory test by the panel of 8 persons. As for the soy sauce cake, the salty taste was slightly strong, the soy sauce flavor was slightly strong, had an odor, and was evaluated as (Δ) not suitable for eating.

  In the case of the following mixture numbers 5-2 to 5-21 (amino acid mixture), the sensory test was carried out using the same panel as above, and the results are shown below.

  In the case of the above mixture number 5-2, the obtained soy sauce has exceptionally crisp sweetness, saltiness does not remain on the tongue, it has a refreshing sweetness and a good aftertaste, and is further sweet. It was an evaluation that there was an effect that complemented it. As for the soy sauce cake, it had a strong sweetness, and the salty taste remained at the end of the tongue after eating, and was evaluated as being very delicious (◎).

  In the case of the above mixture number 5-3, since the alanine content was low, even if the glycine content was high, the obtained soy sauce was evaluated to have a significantly low sweetness tendency. Regarding the soy sauce cake, the evaluation was (x) that the salty taste was strong, the soy sauce flavor was strong, had a heavy smell, and was not suitable for eating.

  In the case of the above mixture No. 5-4, since the arginine content is low, the glycine content is low, and the sodium glutamate content is high, the obtained soy sauce has no significant buffering, sweetness is reduced, and umami It was evaluation that there was a tendency to become stronger and taste worse. Regarding the soy sauce cake, the evaluation was (x) that the salty taste was strong, the soy sauce flavor was strong, had a heavy smell, and was not suitable for eating.

  In the case of the above mixture number 5-5, the obtained soy sauce has a refreshing sweetness with sharpness and a sweetness with a good aftertaste, and the salty taste does not remain on the tongue, and there is an effect of further enhancing the sweetness. Met. As for the soy sauce cake, it had a slightly strong sweetness, and the salty taste remained on the tongue at the end after eating, and it was evaluated that it was delicious (○).

  In the case of the mixture number 5-6, since the arginine content was high and the sodium glutamate content was low, the obtained soy sauce was evaluated as having a tendency to increase the alkaline taste. Regarding the soy sauce cake, the evaluation was (x) that the salty taste was strong, the soy sauce flavor was strong, had a heavy smell, and was not suitable for eating.

  In the case of the mixture number 5-7, since the glycine content was low, the obtained soy sauce was evaluated to have a low sweetness. As for the soy sauce cake, the salty taste was slightly strong, the soy sauce flavor was slightly strong, had an odor, and was evaluated as (Δ) not suitable for eating.

  In the case of the above mixture number 5-8, the obtained soy sauce, like the above mixture number 5-2, has a remarkably crisp sweetness and does not leave a salty taste on the tongue, and has a refreshing sweetness and aftertaste. It was evaluated that it had a good sweetness and had the effect of enhancing sweetness. As for the soy sauce cake, it had a strong sweetness, and the salty taste remained at the end of the tongue after eating, and was evaluated as being very delicious (◎).

  In the case of the above mixture number 5-9, the obtained soy sauce has a refreshing sweetness with a sharpness, a salty taste does not remain on the tongue, has a good aftertaste, and further enhances the sweetness. It was evaluation that there was. As for the soy sauce cake, it had a strong sweetness, and the salty taste remained at the end of the tongue after eating, and was evaluated as being very delicious (◎).

  In the case of the above mixture number 5-10, the obtained soy sauce had an evaluation that the salty taste did not remain on the tongue, had a refreshing sweetness, a sweetness with a good aftertaste, and further enhanced the sweetness. . As for the soy sauce cake, it had a slightly strong sweetness, and the salty taste remained on the tongue at the end after eating, and it was evaluated that it was delicious (○).

  In the case of the above mixture number 5-11, since the alanine content is high, the arginine content is low, the glycine content is low, and the sodium glutamate content is low, the soy sauce obtained has a significantly low sweetness and a buffering property. The taste was low, the depth of the taste was small, and the taste was weak. Regarding the soy sauce cake, the evaluation was (x) that the salty taste was strong, the soy sauce flavor was strong, had a heavy smell, and was not suitable for eating.

  In the case of the above mixture number 5-12, since the alanine content is high, the arginine content is low, and the glycine content is low, the soy sauce obtained has no buffering property, the depth of taste is reduced, and the sweetness is low. It was evaluation that there was a tendency to become. Regarding the soy sauce cake, the evaluation was (x) that the salty taste was strong, the soy sauce flavor was strong, had a heavy smell, and was not suitable for eating.

  In the case of the above mixture number 5-13, since the alanine content is high, the arginine content is high, and the sodium glutamate content is low, the obtained soy sauce has a tendency that the sweetness becomes remarkably strong and the alkalinity becomes high. It was evaluation that there was. Regarding the soy sauce cake, the evaluation was (x) that the salty taste was strong, the soy sauce flavor was strong, had a heavy smell, and was not suitable for eating.

  In the case of the above mixture number 5-14, the obtained soy sauce had an evaluation that the salty taste did not remain on the tongue, had a refreshing sweetness, a sweetness with a good aftertaste, and further enhanced the sweetness. . As for the soy sauce cake, it had a strong sweetness, and the salty taste remained on the tongue at the end after eating, and it was evaluated that it was delicious (喫).

  In the case of the above mixture number 5-15, the obtained soy sauce had an evaluation that the salty taste did not remain on the tongue, had a refreshing sweetness, a sweetness with a good aftertaste, and further enhanced the sweetness. . As for the soy sauce cake, it had a slightly strong sweetness, and the salty taste remained on the tongue at the end after eating, and it was evaluated that it was delicious (○).

  In the case of the above mixture number 5-16, the obtained soy sauce had an evaluation that the salty taste did not remain on the tongue, had a refreshing sweetness, a good aftertaste, and further enhanced the sweetness. . As for the soy sauce cake, it had a slightly strong sweetness, and the salty taste remained on the tongue at the end after eating, and it was evaluated that it was delicious (○).

  In the case of the above mixture number 5-17, the obtained soy sauce had an evaluation that the salty taste did not remain on the tongue, had a refreshing sweetness, a good aftertaste, and further enhanced the sweetness. . As for the soy sauce cake, it had a slightly strong sweetness, and the salty taste remained on the tongue at the end after eating, and it was evaluated that it was delicious (○).

  In the case of the above mixture number 5-18, the soy sauce obtained has no saltiness on the tongue, has a refreshing sweetness and a sweetness with a good aftertaste, and further enhances the sweetness. As for the soy sauce cake, it had a slightly strong sweetness, and the salty taste remained on the tongue at the end after eating, and it was evaluated that it was delicious (○).

  In the case of the above mixture number 5-19, the obtained soy sauce has a refreshing sweetness with a sharpness, a salty taste does not remain on the tongue, and has a refreshing sweetness and a sweetness with a good aftertaste. It was evaluation that there was a meaning to complement. As for the soy sauce cake, it had a strong sweetness, and the salty taste remained at the end of the tongue after eating, and was evaluated as being very delicious (◎).

  In the case of the above mixture number 5-20, the obtained soy sauce has a remarkably crisp sweetness as well as the above mixture number 5-2, and the salty taste does not remain on the tongue, and the refreshing sweetness and aftertaste It was evaluated that it had a good sweetness and had the effect of enhancing sweetness. As for the soy sauce cake, it had a strong sweetness, and the salty taste remained at the end of the tongue after eating, and was evaluated as being very delicious (◎).

  In the case of the above mixture number 5-21, the obtained soy sauce has a refreshing sweetness with a sharpness, and a salty taste does not remain on the tongue, has a refreshing sweetness and a good aftertaste sweetness, and further enhances the sweetness. The evaluation was delicious. As for the soy sauce cake, it had a strong sweetness, and the salty taste remained at the end of the tongue after eating, and was evaluated as being very delicious (◎).

  For soy sauce to which no amino acid mixture was added, it was evaluated that it had no sharp sweetness, had a strong salty taste, remained on the tongue, had a strong soy sauce flavor, and had a heavy smell. The evaluation was (x) that the salty taste was strong, the soy sauce flavor was strong, it had a heavy smell, and it was not suitable for eating.

  Moreover, when the same evaluation was performed on the soy sauce obtained by heating and heating at 80 ° C. for 10 minutes with respect to the raw soy sauce obtained as described above, the same result was confirmed. It was.

  Based on the results of the above examples, only the following 4 amino acids were used, alanine generally 35.0-45.0 wt%, preferably 37.5-42.5 wt%, most preferably 40.0 wt%, arginine Is generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, and glycine is generally 44.2-51.8 wt%, preferably 46.1-49. 9 wt%, most preferably 48.0 wt%, sodium glutamate is generally mixed at 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most preferably 10 wt%, and these amino acids are combined In the soy sauce production process, for example, in the soy sauce production process, the powdered amino acid mixture containing 100 wt% is added to the obtained moromi, the obtained brewed product, or the obtained raw soy sauce. Case is excellent in sweetness and flavor and appearance, such as a sharp, price cheap Namaage soy sauce can be produced. This soy sauce was further effective as described in the above examples. By using an amino acid mixture composed of four kinds of amino acids having such a well-balanced specific blending ratio, the above-mentioned unique remarkable effect not found in the prior art has been achieved. According to the above embodiment, it is clear that there is a significant difference between the inside and outside effects of the numerical limitation.

  Moreover, when the predetermined amount of the said powdered amino acid mixture (Examples 5-1 to 5-13) is added to moromi in the initial step of the soy sauce manufacturing process, the case of adding a conventional amino acid solution or the above Comparative Examples 1 to 8 Compared to the case where an amino acid mixture was added, a soy sauce with a particularly remarkable sharp sweetness, a salty taste that did not remain on the tongue, a little salty taste, and a little sour taste could be produced. Furthermore, as described above, these powdered amino acid mixtures have an antibacterial action and are inexpensive.

  In the amino acid mixture used in the above examples, each amino acid is within the range of the food additive standard (JAS standard). It was recognized that the amino acid mixture having this composition range was prepared as a mixture in a crystal form instead of a liquid, and the taste of the soy sauce was improved by adding it in the soy sauce manufacturing process in the powder form.

  In addition, since the amino acid mixture used in the above examples has a small addition ratio of sodium glutamate, which is an amino acid having crystal water, it can be left in air having a normal humidity (for example, one year or more). It does not “deliquesce” and has stability as a mixture.

  Furthermore, since most of the amino acids contained in the amino acid mixture used in the present invention have sweetness, soy sauce produced by adding this amino acid mixture is limited in intake of sugar. It is also useful as a soy sauce used by people with “kidney disease patients”.

  In addition, when the amino acid mixture was added to moromi, the taste, aroma, etc. of the amino acid mixture itself were not changed in the production process of the raw fried soy sauce, and were contained in the obtained fried soy sauce as described in the above examples. It was confirmed from the evaluation result in 4. From this, even when the amino acid mixture was added to the brewed or obtained soy sauce or soy sauce obtained by burning the soy sauce, the taste, aroma, etc. of the added amino acid mixture itself did not change, It was confirmed that a taste, aroma and the like having the same tendency can be achieved.

  The soy sauce production method described in Example 1 was repeated. However, by changing the ratio of the amino acid mixture and sodium chloride, the amino acid mixture 50 wt% and sodium chloride 50 wt%, the amino acid mixture 56 wt% and sodium chloride 44 wt%, the amino acid mixture 60 wt% and sodium chloride 40 wt%, the amino acid mixture 64 wt% and sodium chloride 36 wt%, and The method described in Example 1 was repeated with the amino acid mixture being changed to 70 wt% and sodium chloride 30 wt% to produce fresh soy sauce and waste straw.

  As a result, in the case of 56 wt% amino acid mixture and 44 wt% sodium chloride, 60 wt% amino acid mixture and 40 wt% sodium chloride, 64 wt% amino acid mixture and 36 wt% sodium chloride, the same raw fried soy sauce and waste cake as in Example 1 were obtained. However, when the amino acid mixture is 50 wt% and the salt is 50 wt%, the raw soy sauce and the waste cake are too salty and tend to be undesirable. In addition, in the case of 70 wt% amino acid mixture and 30 wt% salt, the amount of salt during brewing tends to be too small, and brewing tends to be impossible, and the result is that the taste and aroma of fresh soy sauce and waste koji are not favorable. .

  In accordance with the description in Example 1, 2 wt% and 5 wt% of the powdered amino acid mixture was added based on the obtained raw soy sauce to produce fresh soy sauce. In the following Tables 5 and 6, TN, NaCl, and NaCl / N were measured according to known methods for the above-mentioned four kinds of amino acid mixtures (AAF) and fresh soy sauce, and the results are shown. From this, it is clear that a salt reducing effect can be obtained by adding the amino acid mixture used in the present invention.

  As apparent from Tables 5 and 6 above, it becomes a reduced salt soy sauce.

  Further, when AAF is diluted with the same nitrogen as fresh soy sauce and added, TN, NaCl, and NaCl / N are as shown in Tables 7 and 8 below.

  In the case of Table 7, 2 wt% added (2 g) AAF has a TN of 0.16, and the TN of fresh soy sauce is 1.55, so that 0.16 ÷ 1.55 × 100 = 10.3 mL. Add water. In the case of Table 8, 5 wt% added (5 g) AAF has a TN of 0.39, and the TN of fresh soy sauce is 1.55, so that 0.39 ÷ 1.55 × 100 = 25.2 mL. Add water. Thus, the amount of liquid increases and it becomes reduced salt soy sauce.

  Thus, by adding the above-mentioned amino acid mixture, it is possible to arbitrarily adjust nitrogen, salt, and liquid volume, and to provide a reduced salt soy sauce. Also, it does not have a color or an unpleasant scent.

  From the above Example 6 and the like, the relationship between the weight of the salt added in the soy sauce manufacturing process and the weight of the amino acid mixture to be added is 56-64 wt. %.

  According to the present invention, there is provided a soy sauce that has a remarkably crisp sweetness, a salty taste that does not remain on the tongue, a refreshing sweetness, a sweetness with a good aftertaste, and a taste that further enhances the sweetness. In addition, it has a strong sweetness and has a salty taste that lasts on the tongue after eating, and can provide a soy sauce cake that is very delicious and can be eaten, so that it can be used in the soy sauce industry.

Claims (8)

  In the soy sauce manufacturing process, the obtained moromi is mixed with 35.0 to 45.0 wt% alanine, 1.8 to 2.2 wt% arginine, and 44.2 glycine based on the weight of the amino acid mixture. Adding a powdered amino acid mixture comprising ˜51.8 wt% and sodium glutamate 9.0 to 11.0 wt%, and then squeezing and filtering the brewed product obtained by brewing and fermenting to produce a raw soy sauce A method for producing raw soy sauce.   In the production process of soy sauce, the brewed product obtained by brewing and fermenting the various flavors obtained, as an amino acid mixture, 35.0 to 45.0 wt% alanine, 1.8 to arginine based on the weight of this amino acid mixture Add a powdered amino acid mixture comprising 2.2 wt%, glycine 44.2-51.8 wt%, and sodium glutamate 9.0-11.0 wt%, then squeeze the resulting brew containing the amino acid mixture A method for producing raw fried soy sauce, which is filtered to produce fresh fried soy sauce.   In the soy sauce production process, after squeezing and filtering the brewed product obtained by brewing and fermenting the moromi obtained, and producing raw fried soy sauce, alanine is added to the fresh fried soy sauce as an amino acid mixture based on the weight of this amino acid mixture. A powdered amino acid mixture comprising 35.0-45.0 wt%, arginine 1.8-2.2 wt%, glycine 44.2-51.8 wt%, and sodium glutamate 9.0-11.0 wt% A method for producing fresh soy sauce, characterized by adding fresh soy sauce containing an amino acid mixture.   In the soy sauce manufacturing process, the obtained moromi is mixed with 35.0 to 45.0 wt% alanine, 1.8 to 2.2 wt% arginine, and 44.2 glycine based on the weight of the amino acid mixture. A powdered amino acid mixture containing ˜51.8 wt% and sodium glutamate 9.0 to 11.0 wt% is added, and then the brewed product obtained by brewing and fermentation is squeezed and filtered to leave the raw soy sauce. A method for producing waste trash, characterized by producing waste trash to be produced.   In the production process of soy sauce, the brewed product obtained by brewing and fermenting the moromi obtained is used as an amino acid mixture, 35.0 to 45.0 wt% alanine and 1.8 to 2 arginine based on the weight of the amino acid mixture. 2. Add a powdered amino acid mixture comprising 2 wt%, glycine 44.2-51.8 wt%, and sodium glutamate 9.0-11.0 wt%, then squeeze the resulting brew containing the amino acid mixture A method for producing a waste koji characterized by producing a waste koji that remains after being filtered and separated from raw soy sauce.   The method for producing fresh soy sauce according to any one of claims 1 to 3, wherein the amount of the powdered amino acid mixture to be added is 1 to 5 wt% based on the obtained fresh soy sauce.   6. The method for producing a waste basket according to claim 4, wherein the amount of the powdered amino acid mixture to be added is 1 to 5 wt% based on the raw soy sauce obtained.   In addition to the amino acid derived from the raw material, 35.0 to 45.0 wt% of alanine, 1.8 to 2.2 wt% of arginine, and 44.2 to 51.3% of glycine based on the weight of the amino acid mixture. Freshly prepared soy sauce comprising 1 to 5 wt% of an amino acid mixture containing 8 wt% and 9.0 to 11.0 wt% of sodium glutamate.