JPH0544259B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a highly proteolytic, low-odor white miso that has extremely reduced characteristic odor of conventional miso and has a high protein decomposition rate.

[Prior Art and Problems to be Solved by the Invention] Miso is a food product made by mixing steamed soybeans with salt, koji, etc., and performing hydrolysis by koji mold and decomposition/fermentation by yeast.

Miso is one of the most widespread foods in Japanese households, but with changes in dietary habits in recent years, young people in particular are starting to avoid miso. In addition, in recent years, there has been a Japanese food boom overseas, but even though miso is liked for its taste, it is avoided because of its unique smell, and despite the hype about the Japanese food boom, miso has not become widespread.

However, as evidenced by the tofu boom overseas, if the odor problem is solved, miso, which contains a large amount of high-quality protein, could become an international food.

In view of the above, the present invention has been developed to reduce the characteristic taste of conventional miso, almost eliminate the characteristic odor of miso, and to meet the tastes of younger generations and foreigners. The aim is to provide protein-free and odorless white miso.

[Means for solving the problem] The miso of the present invention has a proteolysis rate of 20% to 35%.
It is characterized in that the concentration of ethanol is 0.3% or less.

The main cause of the characteristic odor of miso is alcohol, mainly ethanol, produced by yeast fermentation. Therefore, in the miso of the present invention, ethanol, which is an indicator of the degree of odor, is suppressed to 0.3% or less. Therefore, the miso of the present invention is almost odorless.

Furthermore, the umami flavor of miso is mainly caused by amino acids (glutamic acid, etc.) that are decomposition products of proteins. Therefore, in the present invention, the protein degradation rate can be reduced from 20% to 35%.
%, the miso has a delicious flavor.

Furthermore, the unique taste of miso is largely due to the fermentation products of yeast. As is clear from the low content of ethanol, the miso of the present invention is produced without undergoing fermentation by yeast. Therefore, the miso of the present invention has a relatively bland taste with a reduced taste peculiar to miso.

As described above, the miso of the present invention has a protein taste and almost no odor, so it can be used as a high-protein food material in various foods. For example, when the miso of the present invention is mixed with a Western-style soup such as corn soup, it becomes very delicious.

Furthermore, the miso of the present invention is characterized in that it is white miso that does not easily change color. Conventionally, as a method for producing highly protein-decomposed miso, there is a method in which, for example, koji is applied to steamed soybeans to make soybean koji, and rice koji and salt are added to this to brew miso. Another possible method is to prepare miso by decomposing the protein in soybeans in advance and adding rice malt and salt to this. However, all miso produced by such production methods have the disadvantage that they are susceptible to browning during and after production. For this reason, conventionally it has not been possible to produce miso like the present invention which is white miso and has a high proteolytic rate. The inventors of the present invention conducted extensive research and succeeded in producing the miso of the present invention using a completely new method disclosed in Japanese Patent Application No. 59-92111. The white miso of the present invention produced by this method has a Y value of 25 or more at the time of production. Moreover, 1
Even if it is kept at room temperature for more than a month, the Y value remains at 20 or more, and it is difficult to change color (browning). Such properties of the white miso of the present invention are considered to be due to the fact that miso is produced without going through the pre-brewing step, which was conventionally considered indispensable in order to obtain highly proteolyzed miso.

Below, only the present invention and its preferred manufacturing method will be described.

The miso of the present invention is made by steaming soybeans, mixing salt, koji, and protease with the steamed soybeans without cooling them, and adding water to the mixture to reduce the moisture content of the mixture to about 55%. % to 65%, the mixture is kept warm at about 40°C to 60°C, and the proteolysis rate in the mixture by koji and proteolytic enzymes is 20% or more, and the decomposition and fermentation by yeast does not progress. It is produced by cooling the mixture and stopping the decomposition and fermentation effects in the mixture.

This manufacturing method has the following characteristics.

First, the steamed soybeans are mixed with koji etc. without cooling, and the fermentation temperature is set at about 40°C to 60°C. This is mainly to suppress the decomposition and fermentation effects of yeast, whose activity drops significantly above 40°C (yeast bacteria are not added). In contrast, in the conventional method, the vapor-deposited soybeans are rapidly cooled to about 30°C, and the fermentation temperature is also about 30°C.

Second, the steamed soybeans are specifically mixed with proteolytic enzymes. Koji mainly produces protease as a proteolytic enzyme, amylase as a carbohydrate degrading enzyme, and a small amount of lipase as a lipolytic enzyme. The decomposition of fat by lipase produces fatty acids, which are the basis of the flavor of miso, so in the production method of the present invention, protease as a proteolytic enzyme is added to rapidly advance proteolysis before lipolysis progresses. It is something to do.

Thirdly, reduce the moisture content of the mixture of soybeans, koji, etc. to about 55%.
% to 65%. In the conventional method,
It is usually about 45% to 50%. As a result, it was found that the higher the water content, the higher the activity of the koji.

Fourth, while the protein decomposition rate is at least 20%, which is on the same level as or higher than regular miso, ripening is stopped before the decomposition and fermentation by yeast bacteria can proceed. The degree of decomposition and fermentation is such that ethanol generation is 0.3% or less, particularly preferably 0.1%.
The following are the indicators.

By this production method, miso with a high proteolytic rate and low odor can be produced in an extremely short period of time. For example, in the examples described below, high protein decomposition and low odor white miso can be produced in a much shorter period (approximately 10 to 20 days) than the conventional brewing period (2 to 4 months).

Example First, soybeans are steamed. The moisture content of soybeans immediately after steaming should be approximately 60 to 70%.

The steamed soybeans are roughly strained and mixed with rice koji or barley koji and salt without being cooled. The amount of koji to be mixed is approximately 50 to 100% of the weight of soybeans. The same amount of salt as for regular miso is fine, but it is better to use as little salt as possible in the modern diet. It would be easy to do. However, when making miso and eating it as regular miso, it has been found that if the amount of salt is less than 9%, the flavor will deteriorate.

When mixing koji etc., protease as a proteolytic enzyme and amylase as a carbohydrate degrading enzyme are mixed if necessary. The amount of these enzymes is determined by the quality of the miso being made.

The amounts of these enzymes are determined according to the potency of koji, but in actual cases, protease is about 0.4% and amylase is about 0.4% based on the weight of the above mixture.
It was set at 0.4%.

By mixing soybeans and koji, the moisture content of the mixture becomes about 45% to 50%, but by adding (salt) water, the moisture content becomes about 55% to 60%. Experiments have shown that the higher the moisture content, the slower the browning process and the faster the decomposition of the raw material.

Thereafter, the above mixture is placed in a ripening tank, and the temperature is kept at about 40°C to 60°C to promote ripening. Protease is about 45℃ to 50℃ and amylase is about 55℃
It has been found that it exhibits the highest activity between ℃ and 60℃. Therefore, the temperature should be adjusted appropriately depending on the quality of the miso to be made. Furthermore, if the temperature exceeds 80°C, the enzyme will be destroyed, so temperatures higher than this must be avoided.

Ethanol in the above mixture is about 0.1% or less,
Aging is performed until approximately 1.12% water-soluble nitrogen (protein solubility rate approximately 59%) and formol nitrogen approximately 0.50% (protein decomposition rate approximately 25%) are obtained, and then the mixture is heated at approximately 10°C.
Rapidly cool from 20°C to 20°C to stop aging. In this state, the decomposition and fermentation by yeast has hardly progressed, and therefore the characteristic odor of miso is extremely low and the miso is odorless. It was found that even when the ethanol content was about 3%, the product remained substantially odorless.

In actual cases, it took only 10 to 20 days to mature in the aging tank.

The above-mentioned ripened mixture is made into high-protein decomposition, low-odor white miso, but if this is to be made into a final product, it is further heated to about 80°C to 85°C, and the koji mold,
Sterilizes and destroys yeast and other enzymes.

The highly proteolyzed and low odor white miso of the present invention can be used as follows.

(1) Use as regular miso.

In this case, the protein solubility rate should be approximately 60% or less. If the protein dissolution rate exceeds this range, the miso loses its semi-solidity (viscosity) and becomes extremely soft, which is not preferable.

(2) Use as dried miso.

In this case, the miso is vacuum freeze-dried.

(3) Used as various food ingredients.

As mentioned above, the miso of the present invention has extremely low odor characteristic of miso and has a bland taste. Therefore,
This product can be used not only in miso soup or the like as in the past, but also in various products as a high-protein food material. The form may be a viscous form as in (1) and (2) above, or a dry form.

(4) Use as seed miso.

When about 2 to 30% of the miso according to the present invention (without final heating) is added as a seed miso to a general prepared soybean and matured, a good-tasting miso can be obtained.

Claims (1)

[Claims] 1 Manufactured by mixing salt, koji and proteolytic enzymes with steamed soybeans, decomposing and fermenting them.
The protein degradation rate is 20% to 35%, and the concentration of ethanol is
0.3% or less, and the color gloss at the time of manufacture is Y value
25 or more and the Y value remains even if stored at room temperature for one month.
High protein decomposition and low odor white miso that is maintained at over 20.