JP2001054373A - Ingredient of unrefined miso soup like miso soup - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an ingredient of unrefined miso (fermented soybean paste) soup like miso soup by using unrefined soy sauce as an essential raw material. SOLUTION: This ingredient of unrefined miso soup like miso soup is obtained by using unrefined soy sauce as an essential raw material, and adding a flavoring raw material, a flavoring seasoning or a relishing seasoning thereto. The unrefined soy sauce can be obtained by mixing heated and denatured soybeans with heated and denatured wheat and rice, regulating the water content of the resultant mixture, making koji thereof, mixing the product with a saline water and fermenting the obtained mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel miso soup-like moromi soup base using soy sauce moromi as a main raw material.

[0002]

2. Description of the Related Art Soy sauce, a traditional Japanese seasoning, is prepared by inoculating seed koji into a mixture of protein raw materials such as whole soybeans and defatted soybeans and starchy raw materials such as wheat and rice. It is a liquid seasoning obtained by squeezing moromi, fermented and aged, and is a basic seasoning indispensable especially for Japanese cuisine. As described above, soy sauce moromi is rarely used as it is, and is usually solid-liquid separated by pressing, and only liquid soy sauce is usually used as a seasoning. Of course, there is also a concept of using soy sauce moromi as it is as a seasoning, and a patent application has been filed (Japanese Patent Publication No. 57-5974).
No. 6). The conventional idea of using soy sauce moromi as a seasoning is simply an alternative to soy sauce, which is a liquid seasoning, and there was no idea of soy sauce moromi as a soup.

On the other hand, miso, which is a typical seasoning in Japan along with soy sauce, is prepared by steaming polished rice or barley, koji-making, mixing steamed soybeans and crystal salt in the obtained koji, and aging. Let it. Soy sauce and miso use the same raw materials,
Both are produced by the action of microorganisms, but their products are:
In terms of flavor, of course, one is completely different from the liquid seasoning and the other is completely different from the pasty seasoning, and the method of use and application are often different. Therefore, it was thought that soy sauce moromi could be a substitute for soy sauce but could not be a substitute for miso. It is thought that technological progress in soy sauce brewing has inevitably improved not only the quality of soy sauce but also the quality of soy sauce moromi. The present inventors have conducted various studies as to whether there is a possibility that a delicious miso soup-like moromi soup can be made with a modern soy sauce moromi that has been improved in terms of flavor and the like from the past, and surprisingly. The present invention was completed based on a new finding that soy sauce moromi itself can be a miso soup-like soup.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a miso soup-like moromi soup which is a new food made mainly from soy sauce moromi.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies on new uses of soy sauce moromi, and as a result, they have found that soy sauce moromi can be sufficiently used for miso soup-like soups. By adding an appropriate amount of flavor seasoning or umami seasoning, it was found that a delicious miso soup-like moromi soup can be provided, and the present invention was completed based on this finding. That is, the present invention is a miso soup-like moromi soup containing soy sauce moromi as a main ingredient, and a soy sauce-like moromi soup obtained by adding an appropriate amount of a flavor material, a flavor seasoning, or an umami seasoning.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below.
The moromi used in the present invention is obtained by mixing heat-denatured soybeans and heat-denatured barley or rice, adjusting the water content, koji-making, mixing with salt water, and fermenting and aging. The soybeans used here as raw materials are the same as those used in normal soy sauce brewing.For example, soybeans and defatted soybeans that have been appropriately absorbed are boiled or steamed, or soybeans are saturated with steam or superheated steam. Or the like, which is pressurized / heated, then rapidly released / expanded under atmospheric pressure. Also, the starchy raw materials are also the same as those used in normal soy sauce brewing, and for example, wheat, barley, rice, etc. can be used, but wheat and barley are polished, sieved, refined, etc. Those without skin are preferred.
Rice includes polished rice, immature rice, brown rice, crushed rice, rice flour, white bran and the like. These are preferably those that have been denatured by heating, such as steaming, roasting, and roasting. In addition, commercially available pregelatinized rice, puffed rice, alpha-rice and the like can be used as such without heat denaturation or, if necessary, broken or ground.

Next, the above-mentioned heated soybeans and starchy raw materials are mixed, and the water content is adjusted to 37 to 45% according to a normal soy sauce brewing method.
It is mixed with 0-30% saline and fermented and matured. The amount of salt water is preferably 7 to 14 water, particularly preferably 8.5 to 12 water. If the amount is less than 8.5 water, the moromi becomes hard and difficult to control, and it is difficult to obtain good moromi. Conversely, if the water content exceeds 12 water, the water content becomes too large and solid-liquid separation occurs, which makes handling inconvenient. The moromi thus prepared in the saline solution is added with soy sauce lactic acid bacteria and yeast in an appropriate amount, if necessary, and fermented and aged for 1 to 12 months to obtain soy sauce moromi. The soy sauce moromi thus obtained is used as a raw material for moromi soup for miso soup. For the purpose of removing wheat skin and the like, filtration may be performed with a pulper finisher or the like, and burning may be performed for the purpose of sterilization and deactivation of enzymes.

[0008] The flavor of soy sauce moromi is a complex mixture of many aromas produced by brewing microorganisms, organic acids and amino acids decomposed and generated from soybeans, and moderately concentrated salt. It can be dried by a drying method and used as a base for miso soup-like soup. further,
By adding a flavor raw material, a flavor seasoning, or an umami seasoning thereto, the taste becomes more delicious. As flavoring materials, powders such as katsuobushi, boiled dried fish, kelp, shiitake mushrooms, and the like, extracts or extract concentrates can be used. Flavor seasonings include seasonings such as amino acids, sugars,
What added salt can be used. As the umami seasoning, sodium inosinate, guanylic acid, monosodium glutamate and the like can be used. These may be added to the soy sauce moromi, or may be attached and provided as a separate attachment in a bag separate from the soy sauce moromi.

Next, the amounts of the flavor materials, flavor seasonings, and umami seasonings (hereinafter, abbreviated as flavor materials and the like) will be described. When trying to make a dish using miso or soy sauce delicious, flavor ingredients and the like are added, and the main components of the taste are glutamic acid, inosinic acid, guanylic acid, and the like. The mechanism of action is based on the synergistic effect of glutamic acid originally contained in miso and soy sauce, and added inosinic acid and guanylic acid. And the amount ratio is 0.1% of the glutamic acid content.
It is preferable to add 5 to 40% of inosinic acid or guanylic acid. Therefore, also in the present invention, the amount of the flavor raw material and the like added to the soy sauce moromi conforms to this ratio. In addition, when flavor ingredients are added to and mixed with moromi in advance, in order to prevent the degradation of inosinic acid and guanylic acid by the enzyme phosphatase contained in the moromi, the moromi is preliminarily or immediately after addition.
It is necessary to heat at 110 ° C. for 30 seconds to 30 minutes. In this way, a miso soup-like moromi soup with added flavoring ingredients is obtained. This can be used after further drying by freeze-drying or the like.

[0010] If necessary, a commonly used miso may be mixed with the above-mentioned miso soup-like moromi soup to be used as a component of the miso soup-like moromi soup having a strong miso flavor. Further, by adding a functional material, for example, an isoflavone compound, to the above-mentioned miso soup-like moromi soup, it can be made into a miso soup-like moromi soup having a high isoflavone compound content. Aglycone of soy isoflavone, an active substance of anti-osteoporosis that has recently attracted attention, is hardly contained in soy sauce, but it is contained in a considerable amount in soy sauce moromi and is a characteristic component. It is a source of amplified health-oriented soup.

[0011]

Industrial Applicability The present invention has developed a new use of soy sauce moromi, which provides a miso soup-like moromi soup by using moromi before squeezing of soy sauce that has been used as a liquid seasoning. It is to provide new foods that have never existed before.

[0012]

[Examples] The present invention will be specifically described below with reference to examples. Example 1 Roasted rice was brought into contact with sand heated to a high temperature and roasted,
Then, it was broken and roasted and broken rice was obtained. On the other hand, swollen soybeans immersed in water overnight and drained were put in an autoclave, and steamed with saturated steam for 5 minutes under pressure (2 / cm ² · G) to obtain steamed soybeans. These raw materials are uniformly mixed such that the ratio of raw material to milled rice: round soybean is 40:60, and this is inoculated with Aspergillus oryzae.
Koji was made for 2 hours to obtain soy sauce koji. Next, the soy sauce koji obtained above was charged in a ratio of 9 water using a salt solution having a concentration of 23% as charging water.
Fermentation aging was performed for 6 months to obtain soy sauce moromi. To this soy sauce moromi, Bonicon A (bonito extract extract, manufactured by Kikkoman Co., Ltd.), which is a flavor material, is added in an amount of about 5% of the weight of the moromi, and the temperature is 110 °
After heating for 1 minute, the mixture was rapidly cooled to obtain soy sauce moromi with added flavor ingredients. The moromi was dissolved in about 10-fold boiling water, and leeks, wakame and tofu were added as ingredients to obtain a delicious miso soup-like moromi soup.

Example 2 Bonicon A, which is a flavor material, and Soiact, an isoflavone compound (manufactured by Kikkoman Corp.) were added to the moromi used in Example 1 by about 5% and 0.15%, respectively.
After heating at 0 ° C. for 1 minute, the mixture was rapidly cooled to obtain soy sauce moromi reinforced with isoflavone compounds. Approximately 18 g of this soy sauce moromi was packed in a small bag, and the ingredients were packed in another bag with the composition shown in Table 1 to prepare a set product of instant miso soup-like moromi soup.

[0014]

[Table 1] Composition of ingredients for instant moromi soup

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[Procedure amendment]

[Submission date] September 1, 1999 (1999.9.1)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

Continued on the front page (72) Inventor Shuzo Mori 250 Noda, Noda-shi, Chiba Prefecture Kikkoman Corporation (72) Inventor Hikotaka Hashimoto 250 Noda, Noda-shi, Chiba Prefecture Kikkoman Corporation F-term (reference) 4B036 LF01 LH44 LK01 4B039 LB19 LG03 LG07 4B047 LB09 LE01 LF08 LG60

Claims (2)

[Claims] 1. Miso soup-like moromi soup base made from soy sauce moromi 2. The soup-like moromi soup base according to claim 1, wherein one or more selected from flavor raw materials, flavor seasonings, and umami seasonings are added to the soy sauce moromi.