JP5271276B2 - 澱粉質原料としてα化玄米を用いる醤油の製造法 - Google Patents
澱粉質原料としてα化玄米を用いる醤油の製造法 Download PDFInfo
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- JP5271276B2 JP5271276B2 JP2009546911A JP2009546911A JP5271276B2 JP 5271276 B2 JP5271276 B2 JP 5271276B2 JP 2009546911 A JP2009546911 A JP 2009546911A JP 2009546911 A JP2009546911 A JP 2009546911A JP 5271276 B2 JP5271276 B2 JP 5271276B2
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- soy sauce
- brown rice
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 115
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 239000002994 raw material Substances 0.000 title claims description 50
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 11
- 230000005070 ripening Effects 0.000 claims description 6
- 230000032683 aging Effects 0.000 abstract description 2
- 239000013049 sediment Substances 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 39
- 235000007164 Oryza sativa Nutrition 0.000 description 39
- 235000009566 rice Nutrition 0.000 description 39
- 238000000034 method Methods 0.000 description 20
- 244000068988 Glycine max Species 0.000 description 18
- 235000010469 Glycine max Nutrition 0.000 description 18
- 241000209140 Triticum Species 0.000 description 16
- 235000021307 Triticum Nutrition 0.000 description 16
- 235000019645 odor Nutrition 0.000 description 11
- 238000010025 steaming Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 238000010304 firing Methods 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- 238000001914 filtration Methods 0.000 description 6
- 240000006439 Aspergillus oryzae Species 0.000 description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229920006395 saturated elastomer Polymers 0.000 description 4
- 239000005909 Kieselgur Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 2
- 241000134719 Aspergillus tamarii Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229940121375 antifungal agent Drugs 0.000 description 2
- 239000003429 antifungal agent Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 238000003505 heat denaturation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000012209 synthetic fiber Substances 0.000 description 2
- 229920002994 synthetic fiber Polymers 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000500332 Tetragenococcus halophilus Species 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000002440 industrial waste Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Description
(1)蛋白質原料と澱粉質原料との混合物に種麹(アスペルギルス・ソーヤ、アスペルギルス・オリーゼ又はアスペルギルス・タマリ)を加えて混合し、麹菌を繁殖させ、醤油麹を得る工程(製麹工程と呼ばれる)。
(本発明のα化玄米の製造例)
市販の米飯用玄米を、精白することなくそのままで、表1に記載の条件で焙煎する。表1において、温度190〜220℃の熱風で120〜180秒加熱する条件は本発明の区分である。他の条件は比較例の区分である。そして、本発明及び比較例のα化玄米を得た。そして、各α化玄米のα化度、水分を測定した。その結果をそれぞれ表1及び表2に示した。
比較のため、実施例1のα化玄米の製造法において、米飯用玄米の代わりに、米飯用精白米(精米歩合約90%)を用いる以外は、全く同様にして各種α化精白米を得た。得られた各種α化精白米のα化度、水分を実施例1と同様にして測定した。その結果をそれぞれ表3及び表4に示した。
(α化玄米を使用した醤油の製造例)
米飯用玄米を温度200℃で150秒流動焙煎してα化玄米を得た。これを通常の醤油製造法における澱粉質原料(焙煎小麦)の割砕粒度と同程度(4〜6つ割り程度)に割砕し、割砕α化玄米を得た。一方、一夜水浸漬し水切りした大豆を1.8kg/cm2(ゲージ圧)の飽和水蒸気で20分間加圧蒸煮し蒸煮大豆を得た。上記割砕α化玄米と蒸煮大豆を、原料重量配合比で35対65となるように均一に混和し、これに種麹菌を接種し、湿度97%、温度30℃で42時間製麹して醤油麹を得た。次に、原料処理前の原料嵩容量に対し1.2容量倍の、食塩濃度24%の食塩水に、上記で得られた醤油麹を仕込み、以下15℃〜30℃で6ヶ月間発酵熟成させて圧搾し生醤油を得た。
(α化精白米を使用した醤油の製造法)
米飯用精白米(精米歩合約95%)を温度200℃で150秒流動焙煎してα化精白米を得た。
(焙煎α化小麦を使用した醤油の製造法)
小麦を温度200℃で150秒流動焙煎してα化小麦を得た。
実施例2、比較例及び対照例で得られた3種類の生醤油について、濁度を測定した。また、3種類の生醤油を、それぞれ、80℃60分間火入れし、その後4日間静置してオリ引きを行ない、全容積に対する火入れオリの容積の割合を測定した。
Claims (2)
- 蛋白質原料と澱粉質原料とを原料として用いて製麹及び発酵熟成を行い製造される醤油であって、前記澱粉質原料が、玄米を温度190〜220℃の熱媒体で120〜180秒焙煎することにより調製され、かつ水分が1%(w/w)以下であり、α化度が40%以上であるα化玄米であることを特徴とする前記醤油。
- 蛋白質原料と澱粉質原料とを原料として用いて製麹及び発酵熟成を行う醤油の製造方法であって、前記澱粉質原料が、玄米を温度190〜220℃の熱媒体で120〜180秒焙煎することにより調製され、かつ水分が1%(w/w)以下であり、α化度が40%以上であるα化玄米であることを特徴とする前記方法。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/JP2007/074945 WO2009081495A1 (ja) | 2007-12-26 | 2007-12-26 | 澱粉質原料としてα化玄米を用いる醤油の製造法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPWO2009081495A1 JPWO2009081495A1 (ja) | 2011-05-06 |
JP5271276B2 true JP5271276B2 (ja) | 2013-08-21 |
Family
ID=40800813
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2009546911A Active JP5271276B2 (ja) | 2007-12-26 | 2007-12-26 | 澱粉質原料としてα化玄米を用いる醤油の製造法 |
Country Status (6)
Country | Link |
---|---|
US (1) | US20100278969A1 (ja) |
EP (1) | EP2241194A4 (ja) |
JP (1) | JP5271276B2 (ja) |
CN (1) | CN101909465B (ja) |
TW (1) | TW200934395A (ja) |
WO (1) | WO2009081495A1 (ja) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5832836B2 (ja) * | 2011-09-14 | 2015-12-16 | 株式会社スギヨ | 醤油様調味料及びその製造方法 |
CN104507332B (zh) * | 2012-08-01 | 2018-02-13 | 利乐拉瓦尔集团及财务有限公司 | 大豆的改进的加工 |
US9463480B2 (en) | 2014-04-24 | 2016-10-11 | San-J International, Inc. | Production of tamari soy sauce |
JP6251436B1 (ja) * | 2017-05-02 | 2017-12-20 | 株式会社ユーグレナ | 麹菌発酵産物、食品組成物、化粧料組成物、麹菌発酵産物原料、麹菌発酵産物の製造方法及び酵素産生促進剤 |
CN109957513B (zh) * | 2017-12-26 | 2022-04-19 | 广东美味鲜调味食品有限公司 | 一种米曲霉长期保藏的方法 |
CN112544949B (zh) * | 2020-12-10 | 2022-10-11 | 广西顶俏食品科技集团有限公司 | 一种酱油生产中沉淀物的环保处理方法和装置 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS61128849A (ja) * | 1984-11-28 | 1986-06-16 | Ajinomoto Co Inc | 乾燥α化玄米の製造方法 |
JPH10276716A (ja) * | 1997-04-04 | 1998-10-20 | Kikkoman Corp | 醤油の製造方法 |
JP2001120199A (ja) * | 1999-10-22 | 2001-05-08 | Ikeda Shokken Kk | 乾燥α化米及びその製造方法 |
JP2004261036A (ja) * | 2003-02-28 | 2004-09-24 | Sunstar Inc | 焙煎発芽玄米、同焙煎発芽玄米を含有する飲食品 |
JP2006122001A (ja) * | 2004-10-29 | 2006-05-18 | Takahashi Shoten:Kk | 胡麻及び米を原料とした麹及び調味料 |
JP2007061007A (ja) * | 2005-08-31 | 2007-03-15 | Sunbread Kyogyo Kumiai | ポップ発芽穀物およびその製造方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4810519A (en) * | 1986-08-20 | 1989-03-07 | Uncle Ben's Inc. | Non-aqueous processing of rice |
JP3120155B2 (ja) | 1991-02-14 | 2000-12-25 | 大塚化学株式会社 | 火入れオリの発生しない生揚醤油の処理法 |
JP2936502B2 (ja) | 1992-03-18 | 1999-08-23 | 株式会社テンヨ武田 | 火入れオリを減少させる醤油の短期醸造方法 |
JP4204171B2 (ja) * | 2000-03-29 | 2009-01-07 | 宝ホールディングス株式会社 | 粳米麹、その製造方法及び用途 |
TW200536485A (en) * | 2004-05-14 | 2005-11-16 | Fancl Corp | Germinating brown rice |
JPWO2005120253A1 (ja) * | 2004-06-11 | 2008-04-03 | ベストアメニティ株式会社 | 液状調味料及びその製造方法 |
-
2007
- 2007-12-26 WO PCT/JP2007/074945 patent/WO2009081495A1/ja active Application Filing
- 2007-12-26 JP JP2009546911A patent/JP5271276B2/ja active Active
- 2007-12-26 EP EP07860174.7A patent/EP2241194A4/en not_active Withdrawn
- 2007-12-26 US US12/810,445 patent/US20100278969A1/en not_active Abandoned
- 2007-12-26 CN CN200780102108.XA patent/CN101909465B/zh active Active
-
2008
- 2008-10-01 TW TW097137697A patent/TW200934395A/zh unknown
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61128849A (ja) * | 1984-11-28 | 1986-06-16 | Ajinomoto Co Inc | 乾燥α化玄米の製造方法 |
JPH10276716A (ja) * | 1997-04-04 | 1998-10-20 | Kikkoman Corp | 醤油の製造方法 |
JP2001120199A (ja) * | 1999-10-22 | 2001-05-08 | Ikeda Shokken Kk | 乾燥α化米及びその製造方法 |
JP2004261036A (ja) * | 2003-02-28 | 2004-09-24 | Sunstar Inc | 焙煎発芽玄米、同焙煎発芽玄米を含有する飲食品 |
JP2006122001A (ja) * | 2004-10-29 | 2006-05-18 | Takahashi Shoten:Kk | 胡麻及び米を原料とした麹及び調味料 |
JP2007061007A (ja) * | 2005-08-31 | 2007-03-15 | Sunbread Kyogyo Kumiai | ポップ発芽穀物およびその製造方法 |
Non-Patent Citations (1)
Title |
---|
JPN6008008981; 松田章, 外3名: '玄米及び低精白米を用いた清酒製造法の開発' 石川県工業試験場研究報告 No.53, 2004, p.55-60 * |
Also Published As
Publication number | Publication date |
---|---|
US20100278969A1 (en) | 2010-11-04 |
WO2009081495A1 (ja) | 2009-07-02 |
TWI357304B (ja) | 2012-02-01 |
CN101909465B (zh) | 2014-01-29 |
CN101909465A (zh) | 2010-12-08 |
TW200934395A (en) | 2009-08-16 |
EP2241194A4 (en) | 2013-09-18 |
JPWO2009081495A1 (ja) | 2011-05-06 |
EP2241194A1 (en) | 2010-10-20 |
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