JP2006333776A - Method for producing miso (fermented soybean paste) with high antioxidant activity - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce Miso by allowing the Miso to contain melanoidin in high content. <P>SOLUTION: The method for producing the Miso having the high antioxidant activity by containing the melanoidin in high content involves adding a protease, a cellulase and a hemicellulase at the fermentation, and maturing the addition product. Preferably, the matured product is heated additionally. In another aspect, the method involves adding sugar to the Miso after the maturing, and heating the addition product to provide the Miso having the high antioxidant activity. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing miso.

Miso is a traditional fermented food, and is classified into rice miso, barley miso, bean miso, etc. according to the raw material. Furthermore, rice miso and barley miso are classified according to taste (sweet, sweet, spicy) and color of miso (white, light color, red).
The color of miso is caused by a brown pigment component called melanoidin produced by the Maillard reaction, which is a reaction between amino acids and sugar. Generally, the longer the maturation period, the more melanoidin is contained and the deeper the redness is. It will be a thing.
This melanoidin is defined as a high molecular compound composed of a Maillard reaction product and is known to have various functions such as antioxidant activity, antimutagenicity, and dietary fiber-like action (Non-Patent Documents 1 and 2). 3, 4).
Among them, the antioxidant activity is an activity of eliminating toxic active oxygen and various free radicals produced in the process of consuming oxygen and converting it into energy. It has been clarified that active oxygen and various free radicals affect aging, arteriosclerosis, or various diseases such as cranial nerve disease, respiratory disease, circulatory disease, digestive organ disease, and cancer (Non-Patent Documents). 5).

Food function of browning reaction products Journal of Japan Soy Sauce Research Institute, 18, 1 (1992) Maillard reaction products and functionality in foods Japan Brewing Association Magazine, 88, 421 (1993) Kodansha: Food properties and reaction between ingredients, 244-251 Science Forum: Food Science from the Viewpoint of Color, 183-191 298-301 Kodansha: Chemistry of free radicals, 125-191 Miso Coloring and Colors Miso Chemistry and Technology, 41,267 (1993) Study on DPPH radical scavenging ability of miso Miso chemistry and technology, 52, 218 (2004) The use response surface methodology to optimize the mailard reaction to produce melanoidins with high antioxidative and antimutagenic activities International Journal of Food Science & Technology, 33, (1998)

  Consumers of miso these days tend to prefer light-colored, whitish miso, and melanoidin is only attracting attention as an indicator of color classification in miso, focusing on its functionality, especially antioxidant activity, and melanoidin There has been no attempt to provide miso with high content as a highly functional food.

  Therefore, the present invention has been made to solve the above-described problems, and an object of the present invention is to provide a high antioxidant activity miso having a high antioxidant activity by increasing the content of melanoidin.

In order to achieve the above object, the present invention comprises the following arrangement.
That is, the present invention is characterized in that protease is added to the miso preparation mixture and ripened. According to this, the amino acid and peptide required for melanoidin production can be increased, and the high antioxidant activity miso which has high antioxidant activity and high content of melanoidin can be manufactured efficiently.
Further, the present invention is characterized in that cellulase and hemicellulase are added to the miso preparation mixture and aged. According to this, the sugar required for melanoidin production can be increased, and a high antioxidant activity miso with high antioxidant activity and high content of melanoidin can be produced efficiently.
Moreover, it is characterized by adding and aging protease, a cellulase, and a hemicellulase to a miso preparation mixture. According to this, by increasing the amino acids, peptides and sugars necessary for melanoidin production, it is possible to efficiently produce a high antioxidant activity miso having a high content of melanoidin and high antioxidant activity.
Moreover, it is characterized by heating after aging. According to this, since the Maillard reaction proceeds by heat, a high antioxidant activity miso having high melanoidin content and high antioxidant activity can be efficiently produced.
Moreover, it is characterized by heating after adding sugar to the miso obtained by aging. According to this, a lot of melanoidins can be produced by adding a sugar that is deficient in the Maillard reaction.
Xylose is suitable as the sugar at this time, and it is preferable to add 10% by weight or less of xylose to the miso obtained by aging.

  According to the present invention, miso with high antioxidant activity can be efficiently produced by increasing the content of melanoidin.

Miso with the highest antioxidant activity is miso. The bean paste used to make bean miso has an excellent ability to decompose saccharides and produce pentose. The reaction between the pentose and amino acid contributes the most to the color tone, so the bean miso has the most red color in the miso and is highly colored, and has a high antioxidant activity in correlation with the coloration (non-patented) References 6 and 7). From this principle, if there are many amino acids and pentoses, Maillard reaction will be promoted and many melanoidins will be produced.
Therefore, in the present invention, a protease, cellulase, and hemicellulase enzyme is added to the miso preparation mixture and ripened to produce a high antioxidant activity miso having a high content of melanoidin and high antioxidant activity. At least one enzyme of protease, cellulase, hemicellulase is added. That is, protease, cellulase, and hemicellulase may be added alone or in combination.
The miso preparation mixture may be a normal one, and is prepared by mixing raw materials of miso. That is, it is produced by mixing rice bran, steamed soybean, and salt, and yeast and lactic acid bacteria may be mixed as necessary.
Miso is classified into rice miso, wheat miso, and bean miso depending on the koji, but the type is not particularly limited here. Therefore, any rice bran, wheat straw, or bean can be used as the koji, but bean koji is preferred because of its excellent ability to generate pentose involved in the Maillard reaction.

Then, in order to positively increase the content of amino acids and pentose in the miso charging mixture, enzymes involved in the production thereof are added to the miso charging mixture.
Specifically, protease, which is a proteolytic enzyme, is added to the miso charging mixture to decompose soybean protein in the miso charging mixture, thereby increasing the amino acid content. As the protease, neutral or acidic protease is preferred.

In addition, cellulase or hemicellulase is added to the miso charging mixture in order to decompose soybean polysaccharide contained in the miso charging mixture and increase the pentose content.
Cellulose, which is a soybean polysaccharide, is a polysaccharide in which glucose is linked to β1,4, and hemicellulose, lignin and the like are compounded therein. Hemicellulose is defined as a polysaccharide that is insoluble in water other than cellulose and pectin. When hydrolyzed, it produces pentose (including xylose), hexose, uronic acid, and the like.
Therefore, when hemicellulase, which is a hydrolase of hemicellulose, is added together with cellulase, the degradability of cellulose is further increased, and the pentose content can be increased efficiently.

By aging the miso preparation mixture to which these enzymes are added, a high antioxidant activity miso having high antioxidant activity can be produced.
The Maillard reaction is a very complicated reaction, but it is known that the temperature increases and the time increases (Non-patent Document 8). Accordingly, the longer the aging period is, the better the antioxidant activity is, but when the aging temperature is 30 ° C., 4 to 5 months is preferable. This is because if the aging temperature is 30 ° C., a certain peak is reached in about 4 to 5 months, and thereafter, the antioxidant activity increases only slowly.

In addition, by heating the miso obtained by aging, the Maillard reaction can be further advanced, and the content of melanoidin can be increased to produce a highly antioxidant active miso. Here, as a miso, not only a miso produced by a normal production method, but also a high antioxidant activity miso obtained by adding the enzyme to a miso charging mixture and aging the mixture may be used.
When the heating temperature exceeds 100 ° C., many insoluble components are produced, so heating at 100 ° C. or lower is preferable. However, since it is difficult for the Maillard reaction to proceed at a low temperature, the heating temperature is preferably 80 to 100 ° C. The heating time is preferably within 1 hour because the taste of miso becomes worse as the time is longer.

Moreover, high antioxidant activity miso can be manufactured also by adding sugar to the miso obtained by aging and heating.
Here, as a miso, not only a miso produced by a normal production method, but also a high antioxidant activity miso obtained by adding the enzyme to a miso charging mixture and aging the mixture may be used. In this case as well, the type of miso is not limited, but bean miso using bean paste is preferred in terms of the amount of free amino acids that react with sugar. Moreover, the rice miso using the rice cake with many sweet sugars, such as glucose, is suitable at the point which the flavor after a heating is excellent.

As the sugar to be added, pentose having the highest contribution to the Maillard reaction is good, and xylose is preferable among the pentoses. The amount of xylose added is preferably 10% by weight or less in an inner ratio with respect to miso. This is because even if the addition ratio exceeds 10% by weight, a large effect cannot be obtained because of lack of amino acids that react with sugar.
For heating, the heating time and heating temperature described above can be applied.

EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not limited to this.
(Unheated enzyme-enriched bean miso, antioxidant activity after heating)
Examples 1 to 3 were prepared by adding the following enzymes to the bean miso preparation mixture having a moisture content of 47 wt% and a salt content of 11 wt%, respectively. Moreover, the thing without an enzyme was produced as the comparative example 1.
In Example 1, protease (Sumiteam FP: 0.5% by weight) was added.
In Example 2, cellulase (Sumiteam AC: 0.5 wt%, Sumiteam C: 0.33 wt%) and hemicellulase (Sumiteam X: 0.02 wt%, Sumiteam ACH: 0.1 wt%) were added. .
In Example 3, protease (Sumiteam FP: 0.5 wt%), cellulase (Sumiteam AC: 0.5 wt%, Sumiteam C: 0.33% wt) and hemicellulase (Sumiteam X: 0.02 wt%), Sumiteam ACH: 0.1% by weight) was added.
All the enzymes are manufactured by Shin Nippon Chemical Industry Co., Ltd.
The miso preparation mixture of Examples 1-3 and Comparative Example 1 was aged at 30 ° C. for 120 days, and the antioxidant activity of the obtained miso was evaluated.
Furthermore, the miso obtained in Examples 1 to 3 and Comparative Example 1 was heated at 90 ° C. for 50 minutes, and the antioxidant activity of the miso after heating was evaluated.
The evaluation results are shown in Table 1 below.

Evaluation of antioxidant activity uses a method of expressing radical scavenging ability measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl) method with a considerable amount of BHT (butylhydroxytoluene) which is a synthetic antioxidant. .
Examples 1 to 3 to which the enzyme was added had higher antioxidant activity than Comparative Example 1. Moreover, all the antioxidant activities increased by further heating, and the rate of increase in Example 3 to which both protease and cellulase were added was particularly high.

(Increased antioxidant activity by heating xylose-added rice miso)
A rice miso obtained by aging a mixture of rice miso having a koji ratio of 6.5%, a moisture content of 43.3% by weight and a salt content of 12% by weight at 30 ° C. for 40 days was added xylose to 0, 3, 5, 7, 10 It was added at an inner weight ratio of% by weight and heated at 90 ° C. for 50 minutes to obtain miso. As Comparative Example 2, unheated miso without xylose was prepared, and the antioxidant activity of these miso was evaluated. The results are shown in Table 2. In addition, antioxidant activity evaluation is represented by the equivalent amount of BHT by the measurement method similar to the above.

  By adding and heating xylose, the antioxidant activity was greatly increased as compared with Comparative Example 2. The highest antioxidant activity was obtained by adding 7% by weight or more of xylose, which was about 5.1 times or more compared to Comparative Example 2, but with an addition amount of 7% by weight or more and 10% by weight or less. It turned out to be sufficient.

(Increased antioxidant activity by heating xylose-added bean miso)
To a bean miso obtained by aging for 1 year with natural brewing with a water content of 53.0% by weight and a salt content of 9.8% by weight, xylose is added in an internal ratio of 0, 3, 5, 7, 10% by weight, Heated at 90 ° C. for 50 minutes. As Comparative Example 3, an unheated miso without addition of xylose was prepared.
Table 3 below shows the measurement results of the evaluation of antioxidant activity expressed in the equivalent amount of BHT by the same method as described above.

  Addition of 7% by weight or more of xylose resulted in an increase in antioxidant activity about 3.5 times that of Comparative Example 3. However, it was found that the amount of xylose added was 7 wt% or more and 10 wt% or less as in the case of the rice miso of Table 2. Moreover, the antioxidant activity after heating of the xylose-added bean miso was 1.3 times that of the rice miso shown in Table 2.

(SOD activity measurement)
Among the samples, Comparative Examples 2, 3 and Unheated and Heated Samples of Examples 3 and Examples 4, 8, 9, and 13 were evaluated for antioxidative activity with active oxygen scavenging ability. The active oxygen scavenging ability (SOD activity) was measured using an electron spin resonance apparatus (ESR). The results are shown in Table 4. Here, the active oxygen scavenging ability is represented by an enzyme SOD (superoxide dismutase) equivalent amount that scavenges active oxygen.

  From the measurement of SOD activity using ESR, a miso that had been aged by adding protease, cellulase, hemicellulase and a miso, and a miso that had been aged, rather than a miso by a conventional brewing method (Comparative Examples 2 and 3) It was found that any of those heated with xylose added had high active oxygen scavenging ability.

Claims (7)

  A method for producing a high antioxidant activity miso characterized by adding a protease to a miso preparation mixture and aging the mixture.   A method for producing a high antioxidant activity miso, characterized in that cellulase and hemicellulase are added to a miso preparation mixture and aged.   A method for producing a high antioxidant activity miso, comprising adding a protease, cellulase and hemicellulase to a miso preparation mixture and aging the mixture.   It heats after making it age | cure | ripen, The manufacturing method of the highly antioxidant activity miso as described in any one of Claims 1-3 characterized by the above-mentioned.   A method for producing a high antioxidant activity miso characterized in that sugar is added to miso obtained by aging and then heated.   The method for producing a high antioxidant activity miso according to claim 5, wherein the sugar is xylose.   7. The method for producing a high antioxidant activity miso according to claim 6, wherein xylose is added to the miso obtained by aging in an inner ratio of 10% by weight or less.