JPS6343070B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing miso, and more particularly to a method for producing miso of a quality comparable to that of conventional products in a short time and using a small amount of koji.

Conventionally, miso is generally made by adding and mixing koji made by steaming rice and barley to the miso raw material made by steaming soybeans.
Furthermore, a method was used to brew by adding salt and water.

However, when using this conventional method, the enzyme activity of the koji was not very high, so a large amount of koji had to be used, and as a result, the amount of miso produced was limited by the scale of the koji production equipment. However, in order to increase the production of miso, it was necessary to prepare koji-making equipment proportional to the amount.

Therefore, the present inventor solved such conventional drawbacks,
As a result of intensive research to develop a method to increase the production of miso, we added and mixed fibrous raw materials to the expanded raw materials for koji making, kept the moisture content of this mixture at a high moisture content, and initially set the koji making temperature to a high temperature. The koji obtained by maintaining the koji at a low temperature and then lowering the temperature during the growth period to produce koji under low-temperature conditions has extremely high enzyme activity. The present invention was completed based on the discovery that a product that is as good as the product obtained by the conventional method can be obtained in a short time even if the amount is reduced.

That is, the present invention adds and mixes a fibrous raw material to a puffed raw material for koji making, and reduces the water content of the mixture to 45 to 60%.
The temperature was adjusted to 30-35°C, then 20°C.
This method of producing miso is characterized by brewing by adding miso raw materials to koji obtained by making koji at a temperature of ~25°C.

The present invention will be explained in more detail below.

In the present invention, puffed raw materials for making koji include, for example, carbohydrate raw materials such as rice, wheat, barley, and corn, and protein raw materials such as soybeans, which have been appropriately puffed.

In addition, examples of the fibrous raw material include defatted and deproteinized soybean flour (okara), soybean seed coat, rice bran, cereal hulls, cellulose powder, cane lees, and the like.

To carry out the present invention, for example, a fibrous raw material is added to and mixed with a puffed raw material for koji making, and the blending ratio of both is 1 to 35% of the fibrous raw material to the puffed raw material for koji making.
A preferable range of 5 to 15% gives good results.

Next, the resulting mixture is seeded with koji mold and made into koji.In the conventional koji making method, the water content of the koji making raw material is adjusted to 40% or less, but this method In the invention, this is carried out by adjusting the water content to 45 to 60%.

In addition, in conventional methods, the temperature during koji production was generally maintained at a constant temperature, but in the present invention, this was changed to a temperature condition of 30 to 35°C during the initial stage of koji production. Then, the temperature is lowered and the process is carried out at a temperature of 20 to 25°C. The koji production time under the temperature condition of 30 to 35°C is preferably the time required for germination, that is, 15 to 25 hours after the start of koji production. Koji is 20~
Preferably it is carried out for 95 hours.

The koji thus obtained maintains an extremely high enzyme titer compared to conventional koji.

Therefore, the miso ingredients added to such koji during preparation are, as usual, soybeans and rice for rice miso.
For barley miso, soybeans and naked barley (barley) for miso can be used by appropriately steaming mixed raw materials such as soybeans, roasted soybeans, and corn grits, which are currently used in some products. The specific type and blending ratio of the miso raw materials can be freely selected depending on the desired type of miso.

In addition, the amount of miso raw materials added to koji is appropriately selected depending on the enzyme titer of the koji, but up to 40 parts of the highest miso raw materials can be added to 1 part of koji, but if it exceeds this amount, nitrogen This is undesirable because the resolution decreases.

If you mix the koji and miso raw materials as described above, add salt and water to it, put it into a fermentation tank, and brew it in the usual way, you will be able to produce the same results as before, even though the amount of koji used is small. High quality miso can be produced.

As described above, according to the present invention, the amount of koji used can be reduced, so the production of miso can be increased without increasing koji production equipment, and koji that retains high enzyme activity can be used. Since the brewing process is carried out, the brewing period can be significantly shortened.

Next, the present invention will be further explained by giving test examples and examples.

Test Example The relationship between the water content and temperature conditions for making koji and the proteolytic enzyme titer of koji when fibrous raw materials were used together was tested as follows.

(1) Sample manufacturing method: Mix 50 parts of defatted soybeans and 50 parts of scrap rice, then add water to adjust the moisture content to 35.8%. This material is supplied to an extruder and subjected to pressure and heat treatment to obtain a puffed raw material. To 100 parts (dry weight) of this puffing raw material, 10 parts (dry weight) of okara are added and mixed. Next, water is added to this mixture to adjust the moisture content to 30, 40, 45, 50, 55, 60, and 70%, respectively. Put each raw material into the koji making room and make a layer of 50 cm. The temperature near the grain surface was set to 30°C at all times, 25°C at all times, 30°C initially, and lowered to 20°C 20 hours after the start of koji making, and koji making was carried out for 96 hours each. The koji thus obtained was used as a sample.

(2) Measuring method of protease titer It was measured by the modified Anson-Hagiwara method.

(3) Results As shown in Figure 1, the enzyme activity was high when fibrous raw materials were used, the moisture content was 45-60%, and the malt temperature was changed from high to low, and good results were obtained. Ta.

Example 1 50 parts of defatted processed soybeans were ground to about 50 mesh size, mixed with 50 parts of rice scraps that had been ground to about 80 mesh size, and placed in an extruder (Wenger X-25).
Add 30 parts of water at the same time while feeding (moisture 35.8
%)do. Pressure and heat treatment is carried out for 30 seconds at a pressure of 30 kg/cm ² and a product temperature of 130°C, and the expanded and released treated product is granulated with a cutter and dried. After drying, the expanded raw material for koji making with a moisture content of 10 to 12% is prepared. Obtained. 100 parts of this material was mixed with 10 parts of hot air-dried okara (moisture 10-12%), then sprinkled with 70 parts of water to make the moisture content 45%, and placed in the koji making chamber, and the temperature near the grain surface was set to 30% initially. After 20 hours, the koji was made through ventilation at a temperature of 20°C for 96 hours. (During the process, stirring was performed once after 24 hours.) This material was heated and dried at 60°C, pulverized to about 30 mesh sieve, and the water was removed.
A 10% dry powdered koji was obtained. 100 parts of steamed whole soybeans and 60 parts of steamed soybeans obtained by steaming each (converted to original raw materials)
5 parts of the above powdered dry koji (converted to original raw material)
The mixture was mixed with 45 parts of salt and 7 parts of seed water, passed through a fermentation tank, and brewed for 30 days to obtain a light-colored, dry type of rice miso.

Example 2 80 parts of defatted processed soybeans were crushed to a level below a mesh sieve, mixed with 20 parts of rice scraps crushed to a level below an 80 mesh sieve, and placed in an extruder (Wenger X-25).
Add 28 parts of water at the same time while feeding (moisture 34.5
%)do. Pressure and heat treatment was performed at a pressure of 25 kg/cm ² and a product temperature of 125° C. for 30 seconds, and the expanded and released treated product was granulated using a cutter to obtain a expanded raw material for making koji. this thing
After mixing 5 parts of wheat per 100 parts, sprinkle 40 parts of water to make the moisture content 50% and place it in the koji making room. The koji was made with ventilation for 72 hours. (24 hours on the way,
Stirring was carried out twice for 48 hours. ) 100 parts of steamed whole soybeans and 60 parts of steamed rice obtained by steaming whole soybeans and rice respectively
30 parts of the obtained koji (in terms of original raw materials), 45 parts of salt, 9 parts of seed water (in terms of lactic acid bacteria)
10 ⁸ /ml, yeast 10 ⁷ /ml), passed through a sieve, and then placed in a fermentation tank and brewed for 45 days to obtain a red dry type rice miso.

Example 3 50 parts of defatted processed soybeans were crushed to a size of about 50 mesh, mixed with 50 parts of rice scraps crushed to about 80 mesh, and 32 parts of water was added while feeding the mixture to an extruder (Wenger X-25). added at the same time (moisture 36.7%)
do. Pressure and heat treatment was performed for 30 seconds at a pressure of 25 kg/cm ² and a product temperature of 125° C., and the expanded and released treated product was granulated using a cutter to obtain a expanded raw material for making koji with a water content of 25%. Dried okara with a moisture content of 10 to 12% per 100 parts of this product
After mixing 30 parts, sprinkle 80 parts of water to reduce the moisture to 47%.
The mixture was placed in a koji making room to a layer thickness of 60cm, and the temperature near the grain surface was set to 30℃ initially, and 25℃ after 20 hours, and was stirred 2 hours after loading, without stirring at all after that.
Koji was made for 45 hours to obtain koji for miso. Whole soybeans and rice were steamed to obtain 100 parts of steamed whole soybeans and 100 parts of steamed rice. To this, add 10 parts of the above-mentioned miso koji (converted to the original raw material), mix with 50 parts of salt, and 10 parts of seed water, pass through a fermentation tank, and then put it into a fermentation tank and brew for 30 days to obtain a red sweet type of rice miso. Ta.

[Brief explanation of drawings]

FIG. 1 is a graph showing the relationship between water content, temperature conditions for making koji, and proteolytic enzyme titer of koji when fibrous raw materials are used in combination.

Claims (1)

[Claims] 1. Adding and mixing a fibrous raw material to a puffed raw material for koji making,
The moisture content of the mixture is adjusted to 45-60% and seeded, and miso raw materials are added to the koji obtained by making koji at a temperature of initially 30-35°C and then 20-25°C for brewing. A method of manufacturing miso characterized by 2 The koji is heated for 15 to 25 hours at a temperature of 30 to 35 degrees Celsius.
The method for producing miso according to claim 1, which is koji obtained by making koji for 20 to 95 hours at a temperature of 20 to 25°C.