JP2001000129A - Miso - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a Miso (fermented soybean pastewith malted rice (koji)) which can effectively use resources, has a high nutritive value, and can also easily be eaten by children and persons who do not like fermented soybeans, at a low production cost. SOLUTION: This Miso is obtained by producing fermented soybeans from bean curd less obtained in a process for producing bean curd or bean milk as a raw material, adding koji and salt to the fermented soybeans and then fermenting the mixture. Therein, the fermented soybeans, the koji and the salt are compounded in amount of 35 to 70 wt.%, 25 to 60 wt.% and 5 to 25 wt.% respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a miso made from natto, which is a health food, and is characterized by using okara as a raw material for natto.

[0002]

2. Description of the Related Art The present inventor has previously proposed techniques for making miso from natto using natto made of ordinary soybean as a raw material (Japanese Patent Application Nos. 9-304992 and 10-16920).
4, Japanese Patent Application No. 11-109869). According to these,
Since miso is manufactured using natto, which is the primary fermented food, miso production is re-fermentation (secondary fermentation) of natto,
Bacillus natto in natto accelerates fermentation and maturation, greatly shortening the production period and lowering production costs. In addition, natto
It is known as an excellent health food containing vegetable proteins and fats, various mineral components and vitamins (eg, B2 and K2), nattokinase, etc., but adults like and dislike it, especially children, etc. On the other hand, the one proposed earlier has less smell peculiar to natto, has less stickiness peculiar to natto, hardly feels when eating, and is easy to eat even for children and those who dislike natto.

[0003]

However, the one proposed before uses natto made of ordinary soybeans as a raw material, which increases the production cost. Moreover, when natto is used by crushing it, it is difficult to crush it, and it is a bottleneck in manufacturing miso.

Accordingly, the present inventors have focused on making natto using okara obtained as a residue in the process of producing tofu and soy milk. This okara is currently used as animal feed, and most of it is treated as industrial waste, and at present, tofu processors and the like have difficulty in treating. If such okara can be used for the production of miso, the above-mentioned conventional problems can be solved at once, and the resources can be effectively used. Therefore, an object of the present invention is to provide a miso that can effectively use resources at a low production cost.

[0005]

Means for Solving the Problems To achieve the above object, the miso according to claim 1 is made from natto using okara obtained in the process of producing tofu and soy milk, and koji and salt are mixed with the natto. Fermented.

[0006] The above-mentioned miso uses okara as a raw material for natto, so that the production cost is low and it is not necessary to grind natto as in the conventional case.
It is convenient in manufacturing. Furthermore, the natto using the okara as a raw material has already been subjected to primary fermentation, and fermentation and aging can be performed in a short period of time. For this reason, miso production is a re-fermentation (secondary fermentation) of natto, fermentation and aging of natto with natto bacteria and koji is accelerated, and the fermentation and aging period is shorter than that of conventional miso, and the production period is significantly longer. Is shortened to In addition, by using natto made of okara, in addition to vegetable proteins, fats and various mineral components of okara itself, it is beneficial to health such as vitamins such as vitamin B2 and K2 and nattokinase by natto bacteria. Ingredients are newly added, and in the case of vitamin B2, its content is further increased and its nutritional value is enhanced, making it optimal as a health food. Moreover, by using okara as a raw material of natto, the odor peculiar to natto disappears, and the stickiness peculiar to natto is reduced, so that it is hardly felt when eaten. In addition, since okara, which is currently treated as industrial waste, is used, resources can be effectively used, and miso can be obtained at low production costs.

The mixing ratio of the above-mentioned miso is preferably 35 to 70% by weight of natto, 25 to 60% by weight of koji, and 5 to 25% by weight of salt.

[0008] By setting the above mixing ratio, a miso with high nutritional value and good flavor can be obtained in a short period of time. At this time, if the blending ratio of the koji exceeds 60% by weight, the mixture is fermented and aged in a short period of time, but the sweetness of the miso becomes too strong, while if it is less than 25% by weight, the sweetness of the miso decreases. Further, it is difficult to obtain the intended purpose of reducing the smell peculiar to natto and reducing the stickiness peculiar to natto, so that the above range is preferable. In addition, salt can be added in an optional amount according to the taste or climate of children and adults, but if the added amount exceeds 25% by weight,
If the whole is too salty, and if it is less than 5% by weight, the sweetness and saltiness tend to be insufficient, making it difficult to use as a miso, and also reducing the preservative effect of salt, so that the above range is preferable. In addition, the compounding ratio of natto can be determined by the compounding amount of the above koji and salt.

The above-mentioned miso may be fermented by mixing at least one of mirin, soybean soup or soymilk together with natto, koji and salt.

[0010] As described above, the flavor of miso can be further improved by adding mirin or soybean soup or soymilk to natto, koji and salt. In addition, since fermentation and aging of the entire mixture is promoted, the production period of the miso is shortened (about 50 to 70 days). Moreover, the above mirin can be easily obtained because it is commercially available.
In addition, soybean broth and soymilk can be easily obtained at the time of natto production, so that miso with good flavor can be obtained at low cost.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, one embodiment of a miso according to the present invention will be described. First, natto, a main component of miso, is manufactured. This natto is made from okara obtained during the production process of tofu and soy milk. That is, the sap is added to the okara and cooked in a pressure cooker, for example, until the sap disappears and the okara becomes pasty. At this time, when boiling with soybean broth or soymilk to which a small amount of soymilk is added during the production of tofu, nutrients for Bacillus natto increase, so that the activity of Bacillus natto becomes active and natto can be obtained early. Okara may be boiled in water alone. Further, the blending ratio of the sap when boiling okara is preferably about 1 to 2 times the weight of okara.

Next, natto bacteria are sprayed on the glued okara and fermented in a fermentation room. At this time, it is preferable that the okara is thinly stretched and fermented with air holes or linear marks so that the natto bacteria can be easily activated. Fermentation temperature is 40 ~
A fermentation time of 50 ° C. and a fermentation time of 10 to 20 hours are appropriate. In this way, a paste-like okara natto can be obtained.

Next, 3 of the natto obtained as above
5 to 70% by weight, rice or barley malt 25 to 60% by weight, salt 5
２５25% by weight is charged into a mixer and uniformly stirred and mixed. Thereafter, the mixture is placed in a room at about 30 ° C. for 55 to 55
It is fermented and aged for 80 days to produce miso.

[0014] The above mixture can also be made into a miso by singly or arbitrarily selecting and mixing mirin, soybean broth, or soymilk. At this time, mirin and the like are added to the total weight of natto, koji and salt 10 kg, 2
It is added at a rate of about 50 to 500 cc. Thereafter, the mixture is fermented and aged in a room at about 30 ° C. for 50 to 70 days to produce miso. Thus, the flavor of the obtained miso is further improved by adding mirin, soybean soup or soymilk. In addition, the familiarity of the whole mixture is improved, and fermentation aging is promoted. Therefore, the production period of the miso is shortened. At this time, if the added amount of mirin or the like is less than 250 cc with respect to the total weight of 10 kg of natto or the like, fermentation ripening becomes slow. In the case of less than 250cc or 50
If it exceeds 0 cc, the viscosity of the whole mixture becomes too small or too large, so that uniform stirring and mixing with a mixer or the like becomes difficult, which adversely affects the growth of Aspergillus or Bacillus natto. At this time, a commercially available mirin is used, and soybean broth and soy milk are obtained during tofu production.

Next, a specific description will be given with reference to examples. Example 1 First, with respect to 1 kg of okara, tap water or soybean broth or soymilk is added alone or 1.5 times as much as a mixed liquid obtained by arbitrarily selecting each person, and the mixture is boiled in a pressure cooker for about 40 minutes.
Then, natto is sprayed on the boiled okara. About 4 g of powdered natto is dissolved in 1 L of water for use. About 30 kg of okara natto can be made with this natto fungus. The boiled okara is thinly stretched to about 2 to 3 cm and has air holes or linear marks to increase the area where Bacillus natto comes into contact with air as much as possible. Then, it is put into a fermentation room at room temperature of 45 ° C. and fermented for about 15 hours. Then, paste-like okara natto is made. This natto has almost no stringing or smell peculiar to natto.

Next, 60% by weight of the above-obtained okara natto, 30% by weight of rice koji, and 10% by weight of salt are charged into a mixer and uniformly stirred and mixed. And this mixture is about 3
It is fermented and aged for 60 days in a room at 0 ° C. to make miso.

Example 2 Mirin is added to a mixture having the same composition as in Example 1, and these are charged into a mixer and uniformly stirred and mixed. This taste acid is added to the total weight of 10 kg of Okara natto, rice koji, and salt for 30 kg.
Add at 0 cc. Then, the mixture is mixed for about 30
It is fermented and aged in a room at 55 ° C for 55 days to make miso.

By producing the miso as described above, the fermentation aging is accelerated by the koji mold of natto and koji which adhere to the okara natto, and the miso can be obtained in a shorter time than in the conventional case. In other words, since it takes about one day to make natto from okara, miso is manufactured in about two months in total, including the fermentation aging period. In addition, by producing miso using natto made from ochara, in addition to vegetable proteins, fats and various mineral components of soybean itself, which is a raw material of ochara, natto such as vitamin B2 and K2 Healthy vitamins, nattokinase and other beneficial ingredients are added, and vitamin B2 has a higher content, so its nutritional value is enhanced and it is optimal as a health food.

Furthermore, by mixing rice koji and salt with okhara natto and fermenting it, the smell peculiar to conventional natto is reduced, and the stickiness peculiar to natto is reduced. Good flavor that is easy to adapt is given. Moreover, by using okara as a raw material of natto, natto bacteria and koji fungi propagate uniformly throughout, and salt is also uniformly dispersed and mixed, so that a round and thick flavor is added to the whole miso. In this way, by eliminating the smell peculiar to the conventional natto, reducing the stickiness and imparting a rich flavor to the whole miso, even those who dislike natto can eat it. Especially if you eat it as miso soup or on bread, you can eat it even if you dislike natto. In addition, since natto is made using okara, which is currently treated as industrial waste, resources can be effectively used, and miso can be obtained at low production costs.

Further, by adding mirin as in Example 2, fermentation and ripening can be accelerated, and miso can be obtained in a shorter time than in the conventional case. Furthermore, the flavor of the miso is further improved by mirin. In addition, mirin can be easily obtained at relatively low cost, so that miso with good flavor can be obtained at low cost. Although rice koji is used in each of the above embodiments, barley koji may be used instead. Further, soybean broth may be mixed in instead of mirin, or both may be mixed.

[0021]

As described above, according to the miso of the present invention, natto is made from okara obtained in the process of producing tofu and soy milk, and the natto is mixed with koji and salt for fermentation. Therefore, it is possible to obtain a miso that is high in nutritional value and easy to eat even for children and those who dislike natto, while effectively utilizing resources at low production costs.

Claims (3)

[Claims] 1. A miso prepared by making natto from okara obtained in the process of producing tofu or soy milk, and kneading the natto with koji and salt for fermentation. 2. The compounding ratio is 35 to 70% by weight of natto, 25 to 60% by weight of koji, and 5 to 25% by weight of salt.
The miso described. 3. The miso according to claim 1, wherein at least one of mirin, soybean broth or soymilk is mixed and fermented with natto, koji and salt.