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shoyu heat pasteurization (hi-ire)

process / process-shoyu-hi-ire

火入れ

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  2. Related entries (5)
  3. Sensory (1)
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Short definition

A soy-sauce production process that heat-sterilizes namaage shoyu obtained by pressing fermented and aged moromi. It is contrasted with 「生しょうゆ」 (nama-shoyu), which is not heated and is instead sanitized only by microfiltration.

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Follow the connections

shoyu heat pasteurization (hi-ire) →increases→ bitterness →can be measured separately …→ astringency

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Sensory (1)

shoyu heat pasteurization (hi-ire) increases bitternesssupported

Scope: 6 brands each of commercial raw soy sauce and heat-treated (hiire) soy sauce (6 matched pairs from the same manufacturers), compared by QDA (quantitative descriptive analysis) with a trained panel of 13, women aged 32–62

Note: In Imamura & Katayama's (2017) QDA, heat-treated soy sauce showed significantly higher, or a differing tendency in, evaluation scores for bitterness, astringency/egumi, and bitter aftertaste compared with raw soy sauce (Wilcoxon signed-rank test). In the principal component analysis as well, bitterness, astringency/egumi, and bitter aftertaste showed strong positive loadings on PC1 (0.95, 0.94, and 0.93 respectively; 69.3% contribution rate), and heat-treated soy sauce was plotted in the positive direction of PC1. Note that this is the heat-sterilization process itself, not a change in the fermentation process.

Verbatim: 「火入れしょうゆでは，刺激臭や漬け物のにおい，昆布だしのにおい，豆味噌のにおい，塩味，酸味，苦味，渋味・えぐ味，苦味の後味，コゲ風味，消毒薬の風味，金属の風味およびピリピリが強いことを示した」 (in translation: "heat-treated soy sauce showed stronger pungent odor, pickle odor, kelp-dashi odor, soybean-miso odor, saltiness, sourness, bitterness, astringency/egumi, bitter aftertaste, burnt flavor, disinfectant flavor, metallic flavor, and tingling"). In the principal component analysis (variance-covariance matrix), the loadings were bitterness 0.95, astringency/egumi 0.94, and bitter aftertaste 0.93 (PC1, 69.3% contribution rate), and heat-treated soy sauce was plotted in the positive direction of PC1.
Limitations: The brands tested were limited to those made only from soybean, wheat, and salt as raw materials, and do not necessarily represent all commercially distributed soy sauce, such as brands using defatted processed soybean. This is an intensity evaluation by a trained expert panel, not a preference evaluation by ordinary consumers.
Source: 定量的記述分析法による市販の生しょうゆと火入れしょうゆの評価および日本のしょうゆの特徴の体系化 (今村美穂; 片山弘, 2017) · full text checked
Show dataprocess-shoyu-hi-ire —increases→ sensation-bitter
claim: clm-shoyu-hiire-increases-bitterness / type: sensory / updated: 2026-09-01

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