JPS6350979B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a composition for producing miso, and more particularly to a material composition for producing miso that can be easily produced at home.

In recent years, with the improvement of dietary habits, so-called home-made food products, in which various foods are made at home, have become popular because of the advantages of being able to add unique tastes and enjoying the production process.

However, because the production of miso requires skilled techniques, special operations, and equipment, miso is a food that is difficult to make at home.
Conventionally, most of them were produced by miso manufacturers,
It was sold as a finished product.

Therefore, the present inventor has completed the present invention as a result of repeated research in order to develop a material composition that can easily produce such miso at home.

That is, the present invention is a composition for producing miso comprising dried steamed soybeans and dried koji.

The dried steamed soybeans used in the present invention may be those obtained by drying steamed soybeans. In addition, it is preferable that this dried steamed soybean is crushed to such an extent that it does not require re-pulverization at the time of preparation.For example, soybeans are steamed and then crushed (particle size of about 1.2 mm), and then dried by an appropriate means. Can be mentioned.

The dried koji may be any dried koji that can be used for the production of miso; After that, it is seeded, made into koji, and then dried by an appropriate means.

The present invention is constructed as a mixture of such raw materials, and the blending ratio is preferably 0.1 to 5 parts by weight of dried koji per 1 part by weight of dry steamed soybeans.

To produce miso using the composition of the present invention, it is sufficient to simply add and mix the steamed carbohydrate raw material, salt, and water to the composition, and then age the mixture for a predetermined period of time. still,
When producing soybean miso, there is no need to even use steamed carbohydrate raw materials; simply add salt and water and mix and age.

Examples of the steamed carbohydrate raw material include carbohydrate raw materials such as rice and wheat that are appropriately steamed and boiled, such as steamed rice and boiled rice. The amount of carbohydrate raw material (unprocessed) used here is preferably 5 parts by weight or less per 1 part by weight of dry steamed soybeans.

In addition, the amount of salt is 10 to 13% by weight of the total amount of preparation.
It is preferable to keep the amount of water at about 42 to 40% of the total amount of water
The addition may be adjusted as appropriate so that the amount becomes 48%.

As explained above, according to the present invention, miso, which has conventionally been considered difficult to make at home, can be easily produced using boiled rice or steamed rice, making it extremely easy to make miso at home. You can enjoy being a maid.

Moreover, since the composition of the present invention is itself a dry product, it maintains extremely excellent storage and distribution properties.

The present invention will be further explained below by giving examples and application examples.

Example 1 50 kg of soybeans were steamed with 1.9 kg/cm ² of steam containing a large amount of water vapor. The obtained steamed soybeans were crushed and then dried in a fluidized bed dryer to obtain granular steamed soybeans.

Meanwhile, 100 kg of rice flour and 37 kg of water were supplied to an extruder (manufactured by Wenger; X-25), and the outlet pressure was 20 kg.
Kg/cm ² , heat and pressure treatment for 30 seconds at a temperature of 125°C to swell, and then dry to a moisture content of 10% to give an apparent specific gravity.
0.25 processed raw material was obtained. Water is added to this to make the moisture content 35%, and then Aspergillus oryzae is seeded and koji is made for 40 hours. The obtained koji was dried in a ventilation dryer at 50°C for 1 hour to obtain dried koji for miso.

A composition for producing miso was obtained by adding 50 g of dried koji to 500 g of the granular steamed soybeans.

Example 2 50 kg of whole soybeans were soaked in water overnight, and then boiled in a pressure cooker at 2 kg/cm ² for 3 minutes. The obtained boiled soybeans were crushed and then dried in a freeze dryer to obtain granular boiled soybeans.

On the other hand, after soaking 1 kg of rice in water overnight and draining it,
About 1.4 kg of steamed rice was obtained by steaming with 1.5 kg/cm ² of steam. This was seeded with Aspergillus oryzae and 48
Perform time-making koji. The obtained koji is dried in a ventilation dryer for 50
The mixture was dried at ℃ for 1 hour to obtain dried koji.

A composition for producing miso was obtained by mixing 100 g of the granular boiled soybeans, 400 g of dried koji, and 200 g of common salt.

Application example 1 Add 500 g of cooked rice to 550 g of the miso manufacturing composition of Example 1.
g, 220 g of salt and 450 ml of water were added and mixed (total moisture content 46%) and aged at 25°C for 3 months.
Got miso.

Application example 2 Add 300 grams of steamed rice to 700 grams of the miso production composition of Example 2.
g and 550 ml of water were added and mixed (total water content 44%) and aged at 25°C for 3 months to obtain miso.

Claims (1)

[Claims] 1. A composition for producing miso comprising dried steamed soybeans and dried koji.