JPH0457307B2 - - Google Patents

Description

[Detailed description of the invention]

(a) Industrial Application Field This invention relates to a method for producing a miso-like food that does not use soybeans at all and uses sesame oil cake and grains as raw materials. (b) Conventional technology Conventional sesame oil cake is hardly used as food, and is mainly used as fertilizer with low added value.On the other hand, miso is made entirely from soybeans, so it is not seasoned with miso. soups, stews,
People with hypersensitivity to soybeans were unable to eat or drink clean foods at all. For this reason, there has been a desire to develop a miso-like food that does not use soybeans at all and can be used as a seasoning in the same way as miso. (c) Purpose of the invention The purpose of the present invention is to provide a new miso-like food that does not use soybeans at all, and to increase the added value of pressed sesame oil lees, which conventionally had little added value. (d) Structure of the Invention The method of the present invention involves mixing grains such as rice and wheat with sesame oil cake in a weight ratio of 10 to 100%, adjusting the moisture content, and steaming the grains to produce Aspergillus oryze. ) or noodles cultured with Aspergillus oryze by steaming grains such as rice or barley with a weight ratio of 10.
This is a mixture of ~100% sesame oil lees mixed with salt and aged for more than half a month. The mixing ratio of these is not particularly limited and can be determined depending on the taste you prefer, but it is recommended to mix 10-50% of sesame oil cake and 10-15% of finished product by weight with grains such as rice and wheat or their noodles. It is appropriate to mix enough salt to achieve a concentration and adjust the water content to 40-45%, and it may also be added as a salt solution. Immediately after mixing, the mixture has a salty, pungent taste, but as it ages it gradually becomes mellower. Next, the method of this invention will be explained by giving examples. Example 1 1 kg of rice was washed, soaked for 2 hours, drained, mixed with 0.5 kg of sesame oil cake, steamed for 40 minutes, allowed to cool to below 45°C, inoculated with Aspergillus oryze, and inoculated with Aspergillus oryze for 30 minutes. 1.8 kg of noodles that had been cultured at ℃ for 45 hours were mixed with 0.5 kg of salt, packed in ceramic jars, and aged at room temperature for about a month. The resulting miso-like food was light brown in color, glossy, and had a fragrant flavor unique to sesame. Its ingredients are as follows.

[Table] Also, when used as a seasoning for soup, there was no difference in taste compared to ordinary miso soup, and it was delicious. Example 2 2.5 kg of barley noodles produced according to the method of Example 1 were mixed with 0.6 kg of sesame oil lees and 300 c.c. of 12% salt solution, and the resulting 3.4 kg of miso-like food was glossy. It has a pleasant aroma and is suitable not only as a seasoning for boiled fish and meat or as a seasoning for soups, but also has a pleasant flavor that can be eaten as a side dish by mixing it with dried bonito etc.

Claims (1)

[Scope of Claims] 1. A sesame oil lees characterized by using the sesame oil lees together with grains as a raw material for making noodles, or by mixing it with noodles made from grains alone, mixing with salt, and aging the mixture. A method for producing miso-like foods using 2. Miso using sesame oil lees according to claim 1, characterized in that grains are mixed with 10 to 100% by weight of sesame oil lees to make noodles, and then salt is mixed and aged. Method of manufacturing similar foods. 3. A method for producing a miso-like food using sesame oil lees according to claim 1, characterized in that grain noodles are mixed with 10 to 100% by weight of sesame oil lees and salt and aged. .