JP2000189095A - Miso containing colored sweet potato having high carotene content and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for producing a Miso (fermented bean paste) causing little color-fading and having light pale-yellow color tone without using an additive. SOLUTION: A colored sweet potato having high carotene content containing >=10 mg of carotene per 100 g of the sweet potato is used as a part of the raw material. The objective Miso is produced by heating a colored sweet potato having high carotene content by steaming or baking, mixing the heat-treated sweet potato with steamed soybean, malted rice or malted wheat and salt and fermenting the mixture. Especially, a Miso having light pale-yellow color tone can be produced by mixing the colored sweet potato having high carotene content in the fermentation of the Miso.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a miso having a light yellow color and a light color with little fading without using any additives.

[0002]

2. Description of the Related Art Miso is usually made of rice, wheat, and soybeans as raw materials. Rice miso, barley miso, soybean miso, and mixed miso are also used depending on the combination of raw materials, and depending on the mixing ratio of raw materials and the age of ripening. It is roughly classified into white miso, light-colored miso, and red miso.

[0003] In addition to miso, there are other examples of trial brewing using ingredients other than rice, wheat, and soybeans.
Examples include a koji made by mixing a seed koji with a steamed sweet potato and then preparing the miso as a sweet potato koji (Japanese Unexamined Patent Publication No. 06-113800), and a potato miso steamed from a sweet potato and charged with salt. . In addition, there is a type in which the color of miso is improved by using red beans as a raw material (Japanese Patent Laid-Open No. 04-36164) or by using pumpkin or green peas.

[0004] The color tone of the light-colored miso determines the quality of the product and the quality of the product, and it is generally considered that the color tone should be bright and exhibit white or light yellow color. This order technique for improving the color tone have been variously devised, as a universal approach method of adding vitamin B ₂ as a method and colorants for bleaching the raw material is widely used. Vitamin B with yellow or orange color
₂ , because the effect of improving the color tone of miso to pale yellow is high,
Many pale miso are added in an amount of vitamin B ₂ color tone improvement effect can be expected secondarily.

[0005]

[0004] In recent years, increased tendency to repel the use of the additive from the growing health consciousness, those that do not use additives such as bleach or vitamin B ₂ also required in miso, these It has become important to develop a method for improving color tone, which is an alternative to the method using additives. Also,
Miso with improved color tone by adding vitamin B ₂ has a problem that the color tone is artificial if the amount of addition is large, and pale yellow discoloration that is considered to be caused by the discoloration of vitamin B ₂ during storage occurs. There is a problem that the product value is significantly deteriorated.

[0006] On the other hand, a method has been proposed in which seed koji is mixed with steamed sweet potatoes to make koji and then used as a sweet potato koji for preparing miso. However, according to this method, sweet potatoes are once gelatinized and then dehydrated. , Granulation, etc., and it is necessary to process it into water and a form that allows koji making, and the processing steps are complicated. In addition, sweet potato koji has a disadvantage that the enzymatic power required to decompose the protein or carbohydrate of the raw material of the miso in the fermentation process is significantly insufficient, and the miso does not mature sufficiently.

For the purpose of improving the color tone of miso to pale yellow, there is an example in which a sweet potato that is not a colored sweet potato containing high carotene (hereinafter referred to as a normal sweet potato) is used as a raw material of the miso. Was not effective, and the color tone was not different from ordinary miso.

When pumpkin is used as a raw material, it has the effect of making the color of the miso pale yellow, but the carotene content of the pumpkin is 0.5 to 1 mg / 100 g, and the effect is small because the color value is low. Even if a small amount is used, the commercial value cannot be sufficiently increased, and if used in a large amount, the flavor of the pumpkin is not suitable for miso.

It is an object of the present invention to provide a miso having a light yellow color and a light color without discoloration, without using additives, and a method for producing the same.

[0010]

Means for Solving the Problems The method for producing a high-carotene-containing colored sweet potato miso of the present invention comprises heat-treating a high-carotene-containing colored sweet potato by steaming or baking to obtain steamed soybean, rice koji or barley koji. It is mixed with salt and fermented. Particularly, the present invention is characterized in that a miso containing a high-carotene-containing colored sweet potato is produced by mixing a high-carotene-containing colored sweet potato at the time of preparing the miso.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION In order to adjust the color tone of a light-colored miso regardless of additives, it is necessary to effectively use the color derived from raw materials. Therefore, as a colored sweet potato containing high carotene, which is a target of the present invention, cut sections of Jay Red, Sunny Red, Benihayato and the like generally show orange color, and sweet potato 100
It is important to use varieties containing 10 mg or more of carotene per gram. When used as a raw material for miso, sweet potatoes having a high color value and capable of improving the color tone of the miso by using as little as possible are desirable.

It is desirable that the raw material has the characteristics and properties of miso, that is, the suitability and function without impairing the physical properties and flavor. In the present invention, attention has been paid to colored sweet potatoes as a raw material having a color tone improving function necessary to solve the problem and capable of maintaining the characteristics of miso, and it has been found that the use of colored carrots containing high carotene is extremely useful. did. The miso provided by the present invention is characterized by using a high-carotene-containing colored sweet potato as a part of the raw material, so that it has a bright and excellent color tone from pale yellow to golden, and has a warm appearance, physical properties and flavor. Has characteristics not inferior to ordinary miso.

The miso of the present invention is produced by heating a colored sweet potato containing high carotene by steaming or baking or the like, and adding the miso at a raw material ratio of 5 to 30% during preparation or after ripening. Is possible. Sweet potatoes may be added after maturation, but carotene contained in high-carotene color sweet potatoes elutes from sweet potatoes due to enzymatic degradation during maturation, etc., and the effect of improving the color tone of miso is enhanced. From being improved,
It is desirable to add at the time of preparation.

Hereinafter, the present invention will be described in detail. First, sweet potatoes are washed and heat-treated. The heating means is not particularly limited, but it is desirable to heat the sweet potato using steam or hot water so that the surface of the sweet potato is not hardened or browned by drying. Since the heat treatment aims to deactivate enzymes in the sweet potato and to pregelatinize the sweet potato starch, the heating temperature and time are appropriately adjusted according to the shape of the sweet potato until the central temperature of the sweet potato becomes 75 ° C. or higher. . The peeling treatment may be performed before heating or after heating.

[0015] The heated sweet potatoes are peeled and crushed by a meat extractor, or a peeled raw material is directly mixed with a mixer, a masher,
It is pulverized using a chopper or the like to make a paste. The means for pulverizing is not particularly limited. When the starch is crushed with a strong force, the starch becomes paste-like. On the contrary, when the crushing force is weak, the hard fibers in the sweet potato remain as they are and there is a feeling of foreign matter, so that the sweet potato is high in temperature using a masher or chopper. It is desirable to perform a paste treatment.

The sweet potato paste is cooled and then used for preparing miso. However, it can be frozen once and then thawed if necessary.

When sweet potato paste is added, it is necessary to adjust the hardness and moisture of the miso to an appropriate range, and the amount of seed water is appropriately adjusted.

Koji and steamed soybeans may be those used in the production of ordinary miso. Also, the method of preparation and fermentation can be carried out in accordance with the usual method for producing miso, but it is desirable to limit the temperature and period of fermentation to fairly shallow fermentation such as light-colored miso.

The fermented miso can be made into a ground miso again using a chopper, or a vinegar miso or a dressing by adding brewed vinegar or a seasoning.

[0020]

Example 1 As a sweet potato, 1 carotene per 100 g
The cultivar Jay Red containing 6 mg was used. After washing the raw sweet potatoes, they are steamed in a steamer, minced, and strained.
It was a strike. 3.2 kg of white milled rice for miso is steamed and koji-produced according to a conventional method, and 2.2 kg of Chinese soybeans are boiled in water. These are combined with 1.0 kg of sweet potato paste and the salt concentration of miso is about 11% and the water content is about 45. %, And 9.8 kg of miso was prepared by adding salt and water. About 1 at room temperature around 20 ° C
Aged for a month to obtain miso.

[0021]

Example 2 3.2 kg of white rice crushed rice for miso is steamed and koji-produced according to a conventional method, and 2.2 kg of Chukyo soybeans are boiled in water. The salt concentration of the miso is about 11% and the water content is about 45%. The miso was prepared by adding salt and water. After aging for about one month at room temperature around 20 ° C, sweet potato paste 1.0kg
Was mixed. At this time, salt was replenished and the salt concentration was adjusted to obtain miso.

[0022]

[Comparative Example 1] 3.2 kg of white milled rice for miso was steamed and koji-produced according to a conventional method, and 2.2 kg of Chinese soybeans were boiled in water. The salt concentration of the miso was about 11% and the water content was about 45%. The miso was prepared by adding salt and water. Aged at room temperature around 20 ° C for about one month, 100g of miso with vitamin B ₂
The miso was obtained by adding 1.5 mg per product.

[0023]

Example 3 A miso was obtained in the same manner as in Example 1, except that the refined barley was used instead of the milled rice for miso.

[0024]

Example 4 A miso was obtained in the same manner as in Example 2 except that the refined barley was used instead of the crushed rice for miso.

[0025]

Comparative Example 2 A miso was obtained in the same manner as in Comparative Example 1, except that the refined barley was used instead of the crushed white rice for miso.

The discoloration was evaluated by measuring the color change of the miso packed in a pouch under a fluorescent lamp. In addition, the evaluation of the flavor of the miso was performed by sensory evaluation using a comparative example in which the type of the miso was the same as a control. Table 1 shows the component values and evaluation of the miso.

[0027]

[Table 1]

From the above results, the miso using colored sweet potatoes containing high carotene exhibited a bright golden color tone in both rice and wheat miso, and the Y value was higher than the miso of the comparative example. On the other hand, the color tone of the vitamin B ₂ -added miso of the comparative example was weak in orange-yellow taste, lacked vividness, and was dull compared to the colored sweet potato miso containing high carotene. In the evaluation of the flavor, the miso using sweet potatoes was stronger in sweetness than the comparative example in both rice and wheat miso, and the flavor of the sweet potatoes was in harmony with the miso, and was evaluated as inferior to the comparative example. In particular, the miso of Example 1 and Example 3 in which sweet potatoes were mixed at the time of preparing the miso were excellent in both color tone and flavor.

[0029]

Comparative Example 3 A high carotene-containing colored sweet potato Jay Red was used. After washing the raw sweet potatoes, they were steamed in a steamer, minced and strained, and 1 kg of sweet potato paste was dried to a water content of 40% or less so as to be suitable for koji making. To this, 3.2 kg of white milled rice for miso steamed in accordance with a conventional method was mixed and inoculated with koji mold to produce koji for 42 hours. Then, 2.2 kg of Chukyo soybean was boiled in water, and the miso was prepared by combining salt and water so that the salt concentration of the miso was about 11% and the water content was about 45%. Aged at room temperature of about 20 ° C. for about one month to obtain miso.

[0030]

Comparative Example 4 A miso was obtained in the same manner as in Comparative Example 3, except that the refined barley was used instead of the crushed rice for miso.

The discoloration was evaluated in the same manner as in Table 1. Further, the evaluation of the flavor of the miso was performed by sensory evaluation using Comparative Example 3 as Example 1 and Comparative Example 4 as Example 2 as a control. Table 2 shows the component values and evaluation of the miso.

[0032]

[Table 2]

The miso in which the sweet potatoes of Comparative Examples 3 and 4 were used as koji raw materials had a poorer ripening state of the miso than the miso produced by mixing the sweet potato pastes of Examples 1 and 2 as they were prepared. In addition, there was a delay in the decomposition of the raw material components. For this reason, the color and color of the miso lacked brightness and sharpness, and the Y value was low. Similarly, the flavor of the miso was poor in umami and sweetness, and the taste was weak. That is, the method of using colored sweet potatoes containing high carotene as a raw material for koji has a low effect of improving the color tone of the miso, has little color fading, and cannot obtain a light yellow and bright color of the miso.

[0034]

According to the present invention, miso with high-carotene-containing colored sweet potatoes has a pale yellow color and a bright golden color, and has a natural color feeling, less fading, and less color stability than when vitamin B ₂ is added. It was expensive miso. As for the flavor, the unique aroma of sweet potatoes is moderately harmonized with miso as it ages, and the taste of miso soup is relatively strong in sweetness. For light-colored miso, a sensory evaluation superior to that of conventional miso was obtained. In terms of physical properties, the mixed sweet potatoes did not impair the physical properties of the miso, and did not cause any discomfort.

Conventionally, in miso, vitamin A has been partially added to enhance vitamins. Although carotene has vitamin A potency, it has been found that it is stable in miso, so that high-carotene-containing colored sweet potato miso is supplemented with vitamin A, an anti-mutagenic functional component, a so-called bioactive function. Promising as an excellent fermented food.

In addition, when the production method in which sweet potatoes were added and fermented at the time of preparation was adopted, the carotene contained in the high-carotene-containing colored sweet potatoes was well adapted to the miso and the color tone was excellent. In particular, rice miso obtained by adding sweet potatoes at the time of preparation and fermenting the rice miso exhibited the brightest golden color, and was highly evaluated as a method for improving the color tone of the miso and effective use of the sweet potatoes.
The use of high-carotene-containing colored sweet potatoes is an extremely useful technique for brewing light-colored and light-colored miso, which is the subject of the present invention, with little fading.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Kazuki Matsugano 1483-5, Sakaimoka, Yoshimura-cho, Miyazaki-shi, Miyazaki (72) Inventor Keiichi Fukui 2193 Miyake, Nishitoshi, Miyazaki

Claims (4)

[Claims] 1. Miso containing colored sweet potatoes containing high carotene. 2. The miso according to claim 1, wherein the high carotene-containing colored sweet potato is a sweet potato containing 10 mg or more of carotene per 100 g. 3. A method for producing a miso, characterized in that a colored sweet potato containing high carotene, which has been heat-treated by steaming or baking, is mixed with steamed soybean, rice koji or barley koji, and salt, and fermented. 4. The method for producing miso according to claim 3, wherein the colored sweet potato containing high carotene is mixed when the miso is prepared.