WO2019066312A1 - 간장 조성물 및 이의 제조방법 - Google Patents

간장 조성물 및 이의 제조방법 Download PDF

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Publication number
WO2019066312A1
WO2019066312A1 PCT/KR2018/010632 KR2018010632W WO2019066312A1 WO 2019066312 A1 WO2019066312 A1 WO 2019066312A1 KR 2018010632 W KR2018010632 W KR 2018010632W WO 2019066312 A1 WO2019066312 A1 WO 2019066312A1
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Prior art keywords
soy sauce
composition
soy
weight
amino acid
Prior art date
Application number
PCT/KR2018/010632
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English (en)
French (fr)
Korean (ko)
Inventor
김민정
기민지
김봉찬
김용인
백경환
전세희
Original Assignee
주식회사 삼양사
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Priority to JP2020518010A priority Critical patent/JP6974605B2/ja
Publication of WO2019066312A1 publication Critical patent/WO2019066312A1/ko

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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides

Definitions

  • the present invention relates to a soy sauce composition containing allose and a method for preparing the same. More particularly, the present invention relates to a soy sauce composition containing allergy, Compositions and methods for their preparation.
  • soy sauce The kinds of soy sauce are classified into brewing soy sauce, non-fermented soy sauce, acid-decomposed soy sauce, enzymatically decomposed soy sauce, and traditional (Korean) soy sauce in Korea.
  • soy sauce is made by fermenting koji (Wei), which is fermented with Hwang Kuk-gyun in conventional meju or modified meju, or soybean and wheat, in a salt water and aging the ingredients. After separating the ingredients, It is.
  • soy protein, starch, fat and so on by decomposition of amino acids, organic acids, free sugars are mixed and give a unique flavor and flavor.
  • different flavors are produced.
  • yeast there are many yeasts such as Zygosaccharomyces in the ripening of soy sauce and Candida is added in the later stage of fermentation to produce flavor substances.
  • the improved soy sauce (Japanese brewed soy sauce) uses soybeans and starch and is made by using Aspergi l lus sp., which is a fungus. Meju was floated in salt water for 3 to 4 days and fermented. It is also known as Aspergillus lus sp., A microorganism of Aspergiatus or Aspergiatus, which grows at a relatively warm temperature. It is widely used for two purposes.
  • soy sauces generally contain liquid fructose and / or sugar and have pointed out problems in many media and articles about adverse effects of ingesting liquid fructose on the human body, Are increasingly becoming anxiety, and as a substitute for liquid fructose There is a growing demand for new sweeteners without health risks and for the development of foods containing them.
  • Allochus which is used as a sweetener replacing conventionally used saccharides, is an epimer of carbon number 3 of fructose. It has a sweetness equivalent to 70% of fructose and inhibits blood sugar, Lt; / RTI > Therefore, the interest of Allo Ross as a sweetener is increasing.
  • soy sauce composition having similar physical properties to conventional soy sauce but high in flowability, easy to use, excellent taste and quality, and a method for producing the soy sauce composition using allylose as a sweetener replacing fructose and sugar Respectively.
  • the present invention relates to a soy sauce composition containing aloe rosin and a method for preparing the soy sauce composition and a method for producing the soy sauce composition. Method can be provided.
  • the present invention relates to a soy composition comprising an allrose, wherein the soy composition comprises soy sauce and allergy.
  • the soy sauce composition may further comprise at least one member selected from the group consisting of salt, lactic acid, succinic acid and alcohol, and may preferably include salt and acid or succinic acid or alcohol, more preferably, Salt, lactic acid, succinic acid, and alcoholic beverages.
  • the liver composition of the present invention is low in viscosity, including allolose. Specifically, the liver composition of the present invention has a viscosity measured at 30 ° C of 1 to 10 cp, preferably 1 to 5 cp, more preferably 2 to 4 cp Lt; / RTI > For example, it may be 3.5 cp. Therefore, when the soy sauce composition is used as a cooking tool or the like, the soy sauce composition is easy to handle not only cooking or use but also manufacturing process.
  • the soy composition of the present invention has a pH of about 4.0 to 6.0. Preferably pH 4.8 to 5.2.
  • the soy compositions in 10 primary in storage conditions increase in the amino nitrogen in terms of the basis of the amino type nitrogen content 100% by weight of the soy compositions of the disclosed storage time of the temperature 50 ° C of the present invention 10.0 Or more, and preferably 10.0 to 15.0 wt% or less, for example, 13.0 wt%.
  • soy sauce composition may have an amino acid nitrogen increase of 15.0% by weight or more in terms of the amino nitrogen content of 100% by weight of the soy sauce composition at the start of storage at the same temperature at the temperature of 50 ° C on the 14th day, Preferably 15.0 to 34.0 wt.%, For example, 16.9 wt.%.
  • Amino nitrogen (amino ni trogen) is generally added to the delicate taste of soy sauce. Compared with the conventional increase in amino nitrogen of commercial soy sauce under the same storage conditions, the amount of amino nitrogen is less than 10.0% The composition shows an increase in the amount of amino nitrogen, which is relatively high, so that the juicy taste component of the liver is increased (see Example 2).
  • the above-mentioned allergy to be applied to the present invention can be carried out by chemical methods, or biological methods using allelic esterase, preferably by biological methods such as microbial or enzyme reaction.
  • the above-mentioned allergy may be obtained or obtained from a common source, and the mixed sugar may be selected from the group consisting of an allergy epimerase, a strain of the strain producing the enzyme, a culture of the strain, a disruption of the strain, Or an extract of a culture obtained by reacting a fructose-containing raw material with a composition for the production of an allelose comprising at least one member selected from the group consisting of an extract of a fructose-
  • the Allox contained in the liver composition may be in the form of syrup or powder.
  • the above-mentioned allose syrup may be a solution prepared with various concentrations of allylose.
  • the solid alumina in the above-mentioned Los Syrup can be contained in an amount of 10 to 100 parts by weight, preferably 70 to 99.99 parts by weight, based on 100% by weight of the Los Alcholic Syrup, Preferably 90 to 99.99% by weight.
  • the alolose powder solid content is preferably in the range of 90 to 99.99% by weight, more preferably 95 to 99.99% by weight, based on the total composition powder, for example, Alloy powder can be used.
  • the above-mentioned allergy syrup may be obtained from the above-mentioned allergy alone or from the common sugar, through the stagnation and concentration process.
  • the Allo lysine syrup which has undergone the separation and purification process may have a liquid conductivity of 1 to 50 y S / cm and a colorless or light yellow sweet red louse syrup.
  • the above-mentioned allergy syrup may be an allrose-containing sweet syrup containing at least one saccharide selected from the group consisting of allylose, fructose, glucose and oligosaccharide.
  • An example of the common sugar may include 1 to 99.9% by weight of allose, based on 100% by weight of the total solid content, and may further include one or more selected from the group consisting of fructose and glucose have.
  • the fructose and / or glucose are included in the fructose, the fructose may contain 1 to 90% by weight of fructose and / or 1 to 50% by weight of glucose.
  • allotrope-containing flour sugars include 5 to 95 parts by weight of alohol, 1 to 50 parts by weight of fructose, 1 to 55 parts by weight of glucose, and 1 to 10 parts by weight of oligosaccharide, based on 100 parts by weight of total solids content And oligosaccharide may not be included.
  • the above-mentioned allose, fructose and glucose are preferably both D-isomer.
  • the above-mentioned allelose comprises 2 to 25% by weight, preferably 2 to 20% by weight, more preferably 4 to 10% by weight, based on 100% For example from 6 to 8% by weight.
  • the liver composition of the present invention may further comprise at least one saccharide selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, dietary fibers, and oligosaccharides other than the above-mentioned allelic acid.
  • the composition may further comprise starch hydrolyzate, for example maltodextrin.
  • Specific examples of the saccharide may further include at least one saccharide selected from the group consisting of sugar, glucose, fructose (or crystalline fructose), tagatose, xylose, corn syrup, starch syrup, isomaltooligosaccharide and fructooligosaccharide.
  • the soy sauce contained in the soy sauce composition of the present invention may be at least one selected from the group consisting of amino acid soy sauce (acid-decomposed soy sauce), brewed soy sauce, enzymatically decomposed soy sauce, and their common soy sauce,
  • the soy sauce composition may contain 25 to 40% by weight of amino acid soy sauce and 7 to 20% by weight of brewed soy sauce based on 100% by weight of the soy sauce composition, 30 to 35 wt%, and brewed soy sauce 10 to 15 wt%.
  • the amino acid soy sauce is also a raw material for a common soy sauce, which is also called a chemical soy sauce or an acid-decomposed soy sauce.
  • the amino acid is obtained by hydrolyzing a protein raw material with an acid or the like and neutralizing with a neutralizing agent.
  • the amino acid used in the soy sauce composition of the present invention may be one prepared from a raw material including legumes, acids, neutralizing agents and water.
  • the soy sauce composition may contain 30 to 40 parts by weight of the legume, 20 to 30 parts by weight of an acid, and 15 to 25 parts by weight of a neutralizing agent And 15 to 30 parts by weight of water.
  • 35% by weight of legumes, 25% by weight of acid, 20% by weight of neutralizing agent and 20% by weight of water may be contained based on 100% by weight of amino acid liver product.
  • the legumes may be, for example, at least one selected from the group consisting of Seorita, Seomotei, Black tea, Cheongtae, Yellowtail, Fence bean, Kidney bean, Spotted kidney bean, Red bean, Red bean, Soybean bean and Defatted soybean.
  • the kind of the acid is not particularly limited, but it is possible to use a mineral acid, an organic acid, or a mixed acid of an inorganic acid and an organic acid, preferably hydrochloric acid (HCl) in an inorganic acid, .
  • HCl hydrochloric acid
  • NaOH, sodium carbonate (Na 2 CO 3 ) or the like may be used.
  • 50 wt% of caustic soda may be used, but not limited thereto.
  • an acid is added to soybean to hydrolyze an amino acid to prepare an amino acid soy sauce stock solution
  • a neutralizing agent is added to the amino acid soy sauce stock solution to adjust the pH to 4 to 6
  • the crude solution is filtered to separate into a foil and a liquid, and the liquid is separated separately.
  • the brewed soy sauce is a soy sauce prepared by mixing soybeans, defatted soybeans or starches such as rice, barley and wheat, and fermenting and aging the soy sauce into a fermented soy sauce, and then pouring brine into Meju,
  • the brewed soy sauce according to the present invention can be used without limitation in brewed soy sauce produced by a generally known production method.
  • the soy sauce is roasted in the soy sauce and the sauteed soybeans, For example, fermented and squeezed for 5 months.
  • the yeast germ is not particularly limited as long as it is a strain used for producing brewed soy sauce, but may include at least one selected from the group consisting of Aspergillus sp.
  • Aspergillus oryzae For example, Aspergillus oryzae, Aspergillus sojae, Aspergillus niger, Aspergillus Usami, Aspergillus or Itegerm.
  • Aspergillus spp. Aspergillus spp., Aspergillus spp., Aspergillus spp., Aspergillus spp., Aspergillus asiaticus, Aspergillus spp., Aspergillus spp., Aspergillus spp., Aspergillus spp., Aspergillus spp., Aspergillus spp., Aspergillus spp. and the like.
  • soy sauce composition of the present invention may further comprise at least one selected from the group consisting of oil, vinegar, food coloring and flavoring.
  • the soy sauce composition may further include at least one selected from the group consisting of salt, lactic acid, succinic acid, and alcohol.
  • the salt may be at least one selected from the group consisting of mannitol, salt, salt, salt, salt, salt and phosphate. Salt may be included in the production of amino acid soy sauce, brewed soy sauce, or may be added during the manufacture of soy sauce compositions.
  • the salt may be contained in an amount of 3 to 10% by weight, preferably 5 to 10% by weight, for example 8% by weight, based on 100% by weight of the total composition.
  • the liver composition of the present invention may have a salinity of 25 to 35 mg calculated according to the Mohr method immediately after preparation. As still another example, according to the present invention, including a common summing stage the liver and alreul loose, there is provided a method of manufacturing a soy composition.
  • the step of coalescing the soy sauce and the alum may include the steps of mixing the amino acid soy sauce, the brewed soy sauce, and the allergy.
  • the matters relating to the liver composition can be equally applied to the method of preparing the liver composition.
  • the soy sauce may be at least one selected from the group consisting of amino acid soy sauce (acid-decomposed soy sauce), brewed soy sauce, enzyme-decomposed soy sauce, and their unidentified soy sauce.
  • the amino acid soy sauce and the brewed soy sauce can be used.
  • the soy sauce composition may contain 25 to 40% by weight of amino acid soy sauce and 7 to 20% by weight of brewed soy sauce based on 100% Preferably 30 to 35% by weight of amino acid soy sauce, 10 to 15% by weight of brewed soy sauce.
  • the method for producing a soy composition according to the present invention may further comprise the step of adding at least one selected from the group consisting of salt, lactic acid, succinic acid and alcohol.
  • the soy sauce amino acid soy sauce is prepared by preparing an amino acid soy sauce stock solution in which defatted soybean is hydrolyzed to an acid to prepare an amino acid soy sauce stock solution and then adjusting the pH to 4 to 6 by adding a neutralizing agent and filtering the soy sauce soy sauce solution And a liquid, and then separating the liquid only.
  • the brewed soy sauce may be obtained by inoculating the defatted defatted soybean and the roasted wheat in the presence of the yeast gruel, and then fermenting for 4 to 6 months with common salt water and pressing.
  • the method may further include the steps of: mixing the amino acid soy sauce, brewed soy sauce, salt, and allylose; And aging the mixture.
  • the aging step may be aging at 10 to 50 ° C, for example, at 20 to 35 ° C for 15 days to 1 year.
  • the method of manufacturing the soy composition may further include a sterilization and packaging step.
  • the present invention relates to a soy sauce composition containing an allrose, which has a low viscosity and thus is excellent in manufacturing process or ease of use, and has a color value, water content and salt content equivalent to that of a commercially available soy sauce, It provides soy sauce with reduced taste and taste and reduced sugars.
  • Example 1 Production of soy sauce containing an allose
  • brewing soy sauce which is the main base of soy sauce
  • 1 kg of raw material (1: 1) of defatted soybean and roasted wheat kept at 30 ° C in imperial room, The temperature was adjusted to reproduce.
  • the raw material was immersed in the tank commonly with saline and fermented for 5 months while maintaining the temperature. After the fermentation period, they were squeezed with a squeezer and separated into soy sauce and soy sauce.
  • the soy sauce solution was sterilized and filtered to prepare brewed soy sauce.
  • the defatted soybean was hydrolyzed with hydrochloric acid (concentration: 35 wt%) at an input ratio shown in Table 1 to produce amino acids.
  • the neutralizing agent 50% by weight of caustic soda
  • neutralized to pH 4.8 to 5.2 was filtered, and separated into liquid and liquid to prepare amino acid soy sauce.
  • a mixed broth was prepared by mixing the brewed soy sauce prepared in Example 1. 1 and the amino acid soy sauce prepared in Example 1.2 at a mixing ratio shown in Table 2 below.
  • a saccharide Liquid alginate was prepared using Ross syrup (Allo 90%, 72bx, Samyang). The combined under the common composition of Table 2, by heat treatment at a temperature of 70 ° C, the internal temperature was disinfected with stirring until 70 ° C. Then, cold water or ice was used to cool to 40 ° C or lower and stored at 50 ° C for 21 days under severe conditions and aged to prepare soy sauce.
  • Example 2 The brewed soy sauce prepared in Example 1. 1 and the amino acid soy sauce prepared in Example 1.2 were mixed at the blending ratios shown in Table 2 to prepare a spilled liver.
  • Mixed soy sauce was prepared by using liquid fructose ( ⁇ Samyangsa, fructose 55) as a saccharide. After the above Table 2, the composition of the combined common by heating at 70 ° C of silver is, the internal temperature was disinfected with stirring until 70 ° C. Then, cold water or ice was used to cool to 40 ° C or below, and stored at 50 ° C for 21 days in a dark condition and aged to prepare soy sauce.
  • Example 2 Analysis of Physicochemical Properties of Soy Sauce
  • Example 1.3 10 g of each of the untreated liver prepared in Example 1.3 was stored at a temperature of 50 ° C after 10, 14, and 21 days, and 90 ml of distilled water was added thereto. After filtration with a dry filter paper Samples were used for analysis.
  • the moisture content was measured by a normal pressure heat drying method at 105 ° C groups moisture content, salt according to the method using K 2 Cr0 4 (greater reumsan potassium) was added as an indicator to quantify a Cl _ with AgN0 3 standard solution Mohr method Chloride was quantified. Amino nitrogen content was measured by Kjeldahl assay and pH was measured by pH meter. The results are shown in Table 3 below.
  • the amino acid nitrogen content of the soy sauce to which the allylose was applied according to Example 1 tended to gradually increase with the elapse of the storage period, and since the amino nitrogen was generally known to be added to the savory taste of the liver, In the case of the liver containing soy sauce, it was confirmed that the soy sauce having the desirable characteristics was increased because of the increased taste component.
  • the increase amount was 10% or more at 13 days in storage on the 10th day of storage and the increase amount was 10% or more when the increase amount was calculated on the basis of the amino acid content of 100% In the first place, it was confirmed that the increase amount was more than 30%.
  • Example 1 After storing each of the untreated liver prepared in Example 1 and Comparative Example 1, 15 g of each was taken, and 15 ml of distilled water was added thereto, and the viscosity of the sample was measured. Specifically, the soy sauce sample and water were diluted to a conical tube at a weight ratio of 1: 1, followed by heat treatment at a temperature of 3 C for 30 minutes and spindle 62 at 60 rpm for 1 minute While rotating Respectively.
  • the alohol-containing soy sauce of Example 1 exhibited a viscosity of 3.5 cp and that of the high fructose soy sauce of Comparative Example 1 had a viscosity of 5 cp. Therefore, it can be seen that the soy sauce containing allose of the present invention has a lower viscosity than the high fructose soy sauce, and thus has excellent flowability.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
PCT/KR2018/010632 2017-09-29 2018-09-11 간장 조성물 및 이의 제조방법 WO2019066312A1 (ko)

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CN111406925A (zh) * 2020-04-30 2020-07-14 千禾味业食品股份有限公司 一种酱油粉的增香基料、制备方法及增香方法

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CN111165787A (zh) * 2020-01-07 2020-05-19 成都国酿食品股份有限公司 一种多菌种双重发酵黑豆酱油及其酿造方法
KR102410710B1 (ko) * 2021-11-17 2022-06-23 한선우 간장 찜닭 제조방법

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JP2020534851A (ja) 2020-12-03
JP6974605B2 (ja) 2021-12-01

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