JP2007259792A - Fermented soybean paste processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented soybean paste processed food having mellow taste through using plant sterol. <P>SOLUTION: This fermented soybean paste processed food is mixed with a compound material of plant sterol and yolk lipo-protein. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a processed miso food having a mellow taste and containing plant sterols.

Miso, a traditional fermented food from ancient Japan, has many types rooted in each region. Therefore, although it can classify | categorize from various viewpoints, it can divide roughly from the raw material used with the rice miso which uses rice as the main raw material, the barley miso which uses wheat as the main raw material, and the bean miso which uses soybean as the main raw material. Moreover, although the manufacturing method of miso is various, it consists of the following main processes. First, raw soybeans, wheat and rice are soaked and steamed in water, and after cooling, seed varieties are inoculated to produce solid straw. This solid koji is cultured in a certain temperature zone (for example, 30 to 40 ° C.) and a certain humidity zone (for example, 90 to 95% RH) for a certain time zone (for example, 40 to 48 hours), and the koji making the koji mold to grow on the surface Perform the process. In this koji making process, koji molds produce a large amount of proteases, pectinases, amylases, lipases and other degrading enzymes. Next, steamed or fried cereals such as soybeans, rice and wheat are mixed into the solid koji and further added with saline for bacteriostatic purposes to form miso moromi. Miso is produced by fermenting and ripening the miso moromi for months to years. Since miso is produced by the method as described above, it is decomposed to a state where the original form of the raw material is hardly retained.

Since ancient times, Japanese people have eaten various fermented foods such as miso, soy sauce, and natto, and ingest nutrients necessary for health. However, since miso contains 6 to 13% salt and has a salt angle, development of a miso processed food having a mild taste is desired.

On the other hand, plant sterols are known to have a function of lowering the total cholesterol and low density lipoprotein-cholesterol concentration in blood by daily intake. These plant sterols are contained in foodstuffs such as vegetable oils and fats, soybeans and wheat, but their content is very small, so the development of foods that strengthen these plant sterols so that they can be ingested daily Is desired.

Therefore, the present inventors made a miso to which plant sterols were added in anticipation of a mild taste because plant sterols are lipid components. When miso soup was made using miso to which the plant sterol was added, it was difficult to have a mellow taste in the above processed miso processed food simply by adding the plant sterol because of its extremely low solubility in aqueous media. Met.

On the other hand, although different from the subject of the present invention, it has been proposed to add plant sterols to miso. For example, JP-A-2005-269941 (Patent Document 1) relates to a preparation having water dispersibility combining plant sterols, emulsifiers and dextrins, and JP-A-2005-343799 (Patent Document 2) The thing regarding the formulation which has a water dispersibility combining plant sterol and an emulsifier is disclosed. The emulsifier needs to display the raw material of the emulsifier as a food additive, and another method of adding plant sterols to miso with only the food component without using the food additive is desired. Moreover, in these patent documents, there exists an example used only for miso as one of many uses, the Example is not described and the effect of having a smooth mouth is not suggested at all.

JP 2005-269941 A JP 2005-343799 A WO2005 / 041692 WO2005 / 041690

Then, the objective of this invention is providing the miso processed food which has mellow taste using plant sterols.

As a result of intensive studies to achieve the above object, the present inventors surprisingly have a mild taste in processed miso processed foods if a complex of plant sterols and egg yolk lipoprotein is blended. The headline and the present invention were completed.

That is, the present invention
(1) A processed miso food characterized by comprising a complex of plant sterols and egg yolk lipoprotein,
(2) The miso processed food according to (1), wherein the composition ratio of the plant sterols to the egg yolk lipoprotein of the complex is 5 to 232 parts of the plant sterols to 1 part of the egg yolk lipoprotein,
(3) Miso processed food according to (1) or (2), wherein the amount of the composite is 0.05 to 20% in terms of dry matter relative to the product,
It is.

The present applicant has already applied for a complex of plant sterols and egg yolk lipoprotein and an oil-in-water emulsion food containing the complex (WO2005 / 041692: Patent Document 1, WO2005 / 041690: Patent). Reference 2). However, in this application, it has not been studied at all to add the complex to the processed miso food.

According to the present invention, the processed miso food can have a mellow taste. Therefore, according to the present invention, new demand for miso processed food can be expanded.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The processed miso food of the present invention is characterized in that a complex of plant sterols and egg yolk lipoproteins is blended, thereby producing an effect of having a mild mouthfeel. This miso processed food is a paste-like or liquid processed food made mainly from miso, and includes, for example, miso, miso-containing miso, Tara miso, seasoned miso for instant miso soup, miso ramen soup, etc. .

Among the complex of plant sterols and egg yolk lipoproteins blended in the present invention, egg yolk lipoprotein is composed of egg yolk protein, phospholipids having a hydrophilic part and a hydrophobic part, and neutral lipids such as triacylglycerol and cholesterol. It is a complex. The complex has a structure in which neutral lipids are wrapped with a hydrophilic portion of protein or phospholipid on the outside and a hydrophobic portion on the inside. Egg yolk lipoprotein is the main component of egg yolk and occupies about 80% of the yolk solid content. Therefore, the egg yolk lipoprotein of the present invention is not particularly limited as long as it is an egg yolk that is generally used as an edible substance. For example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white liquid, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, phospholipase A ₁ , phospholipase 1 such as enzyme treatment with A ₂ , phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. The thing which performed the seed | species or 2 or more types of processing etc. is mentioned. Moreover, in this invention, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the said process to these.

On the other hand, the plant sterols of the present invention are plant sterols or plant stanols obtained from fat-soluble fractions of plants having a structure similar to cholesterol or the saturated cholestanol, or components thereof. Plant sterols are present in a total of several percent in the fat-soluble fraction of plants. Further, commercially available plant sterols or plant stanols have a melting point of about 140 ° C. and are solid at room temperature. Examples of these main components include β-sitosterol, β-sitostanol, stigmasterol, Examples include tigmasteranol, campesterol, campestanol, brush castrol, and brush castanol. Moreover, about a plant stanol, what saturated the plant sterol by hydrogenation other than a natural product can also be used. In the present invention, the plant sterols are mainly composed of so-called free compounds, but may contain some amount of ester compounds.

As the plant sterols used in the present invention, commercially available powders or flakes can be used, but it is preferable to use powders having an average particle diameter of 50 μm or less, particularly 10 μm or less. When using powders or flake-like plant sterols having an average particle size of more than 50 μm, a homogenizer (TK Mycoloyder: Primix Co., Ltd.) is used to produce a composite by stirring and mixing with egg yolk. It is preferable to carry out stirring and mixing while reducing the size of the plant sterols particles. As a result, a complex of plant sterols and egg yolk lipoprotein is easily formed, and when the complex is blended in a processed food for miso, a palatable product that does not cause a rough feeling is obtained.

The complex of plant sterols and egg yolk lipoprotein to be blended in the miso processed food of the present invention is a powdery plant having the above-mentioned plant sterols and egg yolk mainly composed of egg yolk lipoprotein, preferably 10 μm or less. It is obtained by stirring and mixing sterols and egg yolk in an aqueous system. Specifically, considering the ease of stirring and mixing on an industrial scale, an egg yolk diluted solution in which egg yolk is appropriately diluted with an aqueous medium is used as the egg yolk lipoprotein, and the egg yolk diluted solution and the plant sterols are stirred. It is preferable to manufacture by mixing. The aqueous medium preferably has a water content of 90% or more, and examples thereof include liquid seasonings (eg, soup stock, soy sauce) and egg white liquid in addition to fresh water. Further, the concentration of the egg yolk dilution is preferably 0.01 to 50% as the egg yolk solid content, although it depends on the amount of plant sterols to be added thereafter. 20 ° C.), however, it is preferable to heat the mixture at 45 to 55 ° C. because it is easy to stir and mix with the composite. For example, homomixing, colloid mill, high-pressure homogenizer, T.M. K. It is good to carry out until the whole becomes uniform using homogenizers, such as my colloider (made by Primix Co., Ltd.). In addition, what is obtained by the above-mentioned method is a composite dispersed in an aqueous medium, but may be subjected to a drying treatment such as spray drying or freeze drying to obtain a dry composite, which impairs the effects of the present invention. Other raw materials may be blended with the composite as long as there is no range.

Plant sterols have the property of floating on the water surface after being dispersed in water. On the other hand, the composite used in the present invention has a property of being dispersed in water as will be described later. Therefore, in the complex used in the present invention, the amphiphilic egg yolk lipoprotein adheres to the surface of the plant sterols with the hydrophobic part facing the surface of the plant sterol which is a hydrophobic substance and the hydrophilic part facing the outside. It is estimated that In addition, since the composite used in the present invention has a hydrophilic surface, it has an affinity with salty water-based raw materials such as salt, so that when blended with the processed miso processed food, it is mellow. I guess I had a good taste.

In the complex used in the present invention, the constituent ratio of the plant sterols and egg yolk lipoprotein as the raw material is preferably 5 to 232 parts of plant sterols with respect to 1 part of egg yolk lipoprotein. The composition ratio corresponds to 4 to 185 parts of plant sterols with respect to 1 part of egg yolk solids because egg yolk lipoprotein exists in egg yolk solids. As will be described later, since the plant sterols are formed in the above range with respect to 1 part of egg yolk lipoprotein, if the plant sterol is less than the above range, the egg yolk lipoprotein that could not form the complex remains. And the flavor of food may be impaired by egg yolk flavor, and if it is more than the above range, the plant sterols hardly form a complex, and the effect of the present invention is hardly obtained.

Moreover, the compounding quantity of the complex of the plant sterols and egg yolk lipoprotein to the miso processed food is preferably 0.05 to 20%, more preferably 0.2 to 15% in terms of dry matter with respect to the product. When the amount of the composite is less than the above range, the salt angle is short. On the other hand, when the amount is more than the above range, the flavor balance is unfavorable.

The complex of plant sterols and egg yolk lipoprotein, which is an essential raw material of the present invention, has a hydrophilic surface. As a method for adding the complex to the processed miso food of the present invention, for example, the complex dispersed in the aqueous medium generated in the preparation process of the complex is used as it is, or the dried complex is mixed with the aqueous medium. For example, there may be mentioned a method in which a product or the dried composite is added and mixed as it is. When producing the processed miso food of the present invention, the complex may be added by the above method or the like, and the processed miso food may be produced according to a conventional method.

As the miso used in the present invention, rice miso, wheat miso, bean miso, combined miso, and the like can be used. Moreover, what is necessary is just to mix | blend suitably the raw material generally used for the miso processed food in the range which does not impair the effect of this invention. Examples of such raw materials include soup stock (first soup stock, second soup stock), kelp, bonito, seafood extract, clam extract, salmon extract, seafood powder, salt, sugar, soy sauce, miso, amino acid or nucleic acid umami. Various seasonings such as seasonings, alcohol such as sake and ethyl alcohol, acid materials such as citric acid, tartaric acid, succinic acid, malic acid and citrus juice, animal and vegetable oils such as sesame oil and lard, spices, ascorbic acid, vitamin E, etc. Antioxidants, pigments, thickeners such as xanthan gum, tamarind seed gum, gellan gum, gum arabic, etc., green onions, seaweed, oil raising, garlic, ginger, yuzu, sesame and other ingredients, dried products, grated Or a paste-like thing etc. are mentioned.

Hereinafter, the complex of plant sterols and egg yolk lipoprotein used in the present invention and the processed miso food using the same will be described in detail based on examples and the like. The present invention is not limited to these.

[Preparation Example 1]: Analysis of components of complex and composition ratio of plant sterols of complex to egg yolk lipoprotein First, 5 g of egg yolk liquid (2.5 g of egg yolk solids, about egg yolk lipoprotein in egg yolk solids) 2 g) was added with 95 g of fresh water, and stirred for 1 minute at 2000 rpm with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron) to prepare an egg yolk dilution. Next, 2.5 g of plant sterol (97.8% free substance, 2.2% ester, average particle size of about 3 μm) was added while stirring at 5000 rpm, and further stirred at 10,000 rpm for 5 minutes. A dispersion of the complex formed from the protein was obtained (Preparation Example 1-1).

1 g of the obtained dispersion was taken, 4 g of 0.9% saline was added, deaerated with a vacuum dryer (Tokyo Science Instruments Co., Ltd., VOS-450D) at a vacuum degree of 10 mmHg for 1 minute, and a centrifugal separator ( Centrifugation was performed at 3000 rpm for 15 minutes using a model C-108ND manufactured by Kokusan Centrifuge Co., and the precipitate and the supernatant were separated. The supernatant was filtered with a 0.45 μm filter, and further with a 0.2 μm filter to remove the complex and plant sterols not forming the complex.

The absorbance (OD) of this filtrate was measured using a spectrophotometer (Hitachi, U-2010), 0.9% saline as a control, and absorption at 280 nm (amino acids having an aromatic ring in the protein). ) And the amount of protein in the filtrate was measured.

The amount of plant sterol added was changed as shown in Table 1, and the absorbance was similarly measured (Preparation Example 1-2 to Preparation Example 1-8). The results are shown in Table 1.

Further, the absorbance at 440 nm was further measured for the filtrate of Preparation Example 1-1 and the filtrate of Preparation Example 1-6. Here, 440 nm is an absorption wavelength of an oil-soluble pigment (carotene) contained in egg yolk lipoprotein. The results are shown in Table 2.

When the composition ratio of the complex is 5 parts or less of plant sterol with respect to 1 part of egg yolk lipoprotein, as shown in Table 1, as the ratio of plant sterol increases, the protein or amino acid content in the filtrate becomes 280 nm. It can be seen that the absorbance decreases and the protein or amino acid content decreases. Table 2 also shows that the absorbance at 440 nm, which is an index of the fat content in the filtrate, is significantly higher in the filtrate of Preparation Example 1-1 than in Preparation Example 1-6, and the fat content is clearly higher. . On the other hand, when the composition ratio of the complex is 5 parts or more of plant sterol with respect to 1 part of egg yolk lipoprotein, from Table 1, the absorbance at 280 nm, which is an index of the content of protein or amino acid in the filtrate, is substantially constant, From Table 2, it can be seen that the absorbance at 440 nm, which is an index of the fat content in the filtrate, has a significantly lower absorbance than the preparation example 1-1, and the fat content is clearly less than that in Preparation Example 1-1.

From the above results, in the dispersion in which the composition ratio of the complex is 5 parts or more of plant sterol to 1 part of egg yolk lipoprotein, there is free protein or amino acid that is not egg yolk lipoprotein in addition to the complex, On the other hand, in the dispersion of which the composition ratio of the complex is less than 5 parts of plant sterol to 1 part of egg yolk lipoprotein, there is egg yolk lipoprotein that did not form a complex in addition to the free protein or amino acid. It is estimated that Therefore, it can be seen that 5 parts or more of plant sterols are required for use in forming the complex without leaving 1 part of egg yolk lipoprotein.

[Preparation Example 2]: Composition ratio of complex plant sterols and egg yolk lipoproteins The amount of egg yolk liquid (solid content 45%), fresh water, and plant sterol obtained by industrially dividing chicken eggs By changing as shown in Table 3, a dispersion of a complex of plant sterols and egg yolk lipoprotein was prepared, and the preferred composition ratio of plant sterols and egg yolk lipoprotein was examined from the dispersibility of this dispersion.

That is, fresh water was added to egg yolk liquid (solid content: 45%) taken out by splitting chicken eggs, and stirred at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd.) to prepare a yolk dilution Thereafter, the mixture was heated to 45 ° C., and plant sterols (same as in Preparation Example 1) were gradually added while stirring at 5000 rpm. When the addition was completed, the plant sterols and egg yolk lipoproteins were further stirred at 10,000 rpm. A dispersion of the composite was obtained.

Regarding the dispersibility of the dispersion, 0.5 g of a dispersion of a complex of a plant sterol and egg yolk lipoprotein was placed in a test tube (inner diameter 1.6 cm, height 17.5 cm), and 0.9% saline 10 mL. Dilute, shake by agitating with a test tube mixer (IWAKI GLASS MODEL-TM-151) for 10 seconds, then let stand for 1 hour at room temperature, and further in a vacuum dryer (Tokyo Rika Kikai Co., Ltd., VOS-450D). The deaeration was carried out at room temperature (20 ° C.) with the degree of vacuum being 10 mmHg or less. These results are shown in Table 3.

The plant sterol was dissolved by heating, cooled, immersed in an ethanol solution having a different specific gravity, and the specific gravity was determined by ups and downs. As a result, it was 0.98. It is considered a sterol.

From Table 3, it can be seen that when the composition ratio of the complex is 232 parts or less of plant sterol relative to 1 part of egg yolk lipoprotein, good water dispersibility can be imparted to the complex.

From the results of Preparation Example 1 and Preparation Example 2, the complex has a good water dispersibility, and in order to use it for the formation of the complex without leaving 1 part of egg yolk lipoprotein, the composition ratio of the complex is It turns out that it is the range of 5-232 parts of plant sterols with respect to 1 part of egg yolk lipoprotein.

[Preparation Example 3]
Add 100g of kelp to 10kg of fresh water, heat, and take out kelp just before boiling. When boiling, add 150g bonito and stop heating. When the bonito sank down, filter the bonito and get the first soup (first soup A). 0.5 kg of sterilized egg yolk (solid content 45%, manufactured by QP Corporation) is added to 7.5 kg of the first soup stock A, and the egg yolk is stirred at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron). After preparing the diluted solution, warm to 50 ° C., then gradually add 2 kg of plant sterol (the same as Preparation Example 1) while stirring at 5000 rpm and degassing at a vacuum of 350 mmHg. Further, the mixture was stirred for 30 minutes at the same rotational speed to obtain a dispersion of a complex of plant sterol and egg yolk lipoprotein. The composition ratio of the complex in the obtained dispersion is 8.9 parts plant sterol to 1 part egg yolk solids and 11.1 parts plant sterol to 1 part egg yolk lipoprotein.

[Preparation Example 4]
Add 0.5 kg of sterilized egg yolk (solid content 45%, manufactured by QP Corporation) to 17.5 kg of fresh water, and stir it at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron). After the preparation, warm to 50 ° C., then gradually add 2 kg of plant sterol (same as Preparation Example 1) while stirring at 5000 rpm and degassing at a vacuum of 350 mmHg. The mixture was stirred at a rotational speed for 30 minutes to obtain a dispersion of a complex of plant sterol and egg yolk lipoprotein. The obtained dispersion liquid of the composite was dried using a spray dryer under conditions of an air blowing temperature of 170 ° C. and an exhaust air temperature of 70 to 75 ° C. to obtain a dry composite. The composition ratio of the composite is the same as that in Preparation Example 3.

[Example 1] Seasoning miso for instant miso soup A seasoning miso for instant miso soup having the following composition was prepared. That is, the composite dispersion obtained in Preparation Example 3 and other raw materials shown in the following blending ratio were stirred and mixed. The obtained seasoning miso for instant miso soup contains 3.5% of a complex of plant sterol and egg yolk lipoprotein in terms of dry matter.

<Mixing ratio of seasoning miso for instant miso soup>
Matched miso (commercially available) 82.0%
Salt 1.4%
Ethyl alcohol 0.6%
Complex dispersion (Preparation Example 3) 16.0%
――――――――――――――――――――――――――
Total 100.0%

[Example 2] Seasoning miso for instant miso soup In place of the composite dispersion of preparation example 3 used in the seasoning miso for instant miso soup of example 1, 3.5% of the dry complex of preparation example 4 and most Soup A (12.5% same as Preparation Example 3) was used. The seasoning miso for instant miso soup was manufactured according to Example 1.

[Comparative Example 1] Seasoning miso for instant miso soup First soup A (same as in preparation example 3) 16.0 instead of the complex dispersion of preparation example 3 used in the seasoning miso for instant miso soup of example 1 % Was used. The seasoning miso for instant miso soup was manufactured according to Example 1.

[Comparative Example 2] Seasoning miso for instant miso soup 3.5% plant sterol (same as in preparation example 1) is used in place of the dry complex of preparation example 4 used in the miso soup for instant miso soup in example 2 It was. The seasoning miso for instant miso soup was manufactured according to Example 1.

[Test Example 1]
160 mL of hot water was poured into the bowl, and 21 g of the miso soup for each instant miso soup obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were added and stirred well, and the flavor was tested. The results are shown in Table 4.

<Evaluation criteria>
○: Has a mild mouthfeel △: Slightly salted corners x: Salted corners

The miso soup for instant miso soup of Example 1 or 2 blended with the dispersion of the complex of the present invention or the dried complex is blended with Comparative Example 1 where the complex is not blended, or with the plant sterol instead of the complex Compared to the seasoned miso soup for instant miso soup of Comparative Example 2, it is understood that it has a mild mouthfeel. Similar results were obtained when the plant sterol, which is the raw material of the composite, was changed to plant stanol.

[Example 3] Miso with broth A miso with broth having the following composition was prepared. That is, the dried complex obtained in Preparation Example 4 was agitated and mixed into miso with soup stock.

<Mixing ratio of miso with soup>
Miso with soup stock (commercially available) 94.5%
Dry composite (Preparation Example 4) 5.5%
―――――――――――――――――――――――――――――――――――
Total 100.0%

[Comparative Example 3] Miso with soup without using the dry complex used in the miso with soup of Example 3 was used as 100% miso with soup (commercial product).

[Comparative Example 4] Miso with soup 5.5% of plant sterol (the same as Preparation Example 1) was used in place of the dry complex of Preparation 4 used in the miso with soup of Example 3. The soup miso was produced according to Example 3.

[Test Example 2]
Pour 640 mL of fresh water into the pan, and after heating, add 72 g for each soup miso obtained in Example 3 and Comparative Example 4 and add 68 g for the soup miso obtained in Comparative Example 3 Then, heating was stopped immediately before boiling to make miso soup. The miso soup was flavor tested. The results are shown in Table 5.

<Evaluation criteria>
○: Has a mild mouthfeel △: Slightly salted corners x: Salted corners

The soup miso of Example 3 blended with the dry complex of the present invention was compared with the miso soup with soup of Comparative Example 3 in which the complex was not blended, or Comparative Example 4 in which the plant sterol was blended instead of the complex, It is understood that it has a mellow taste. Similar results were obtained when the plant sterol, which is the raw material of the composite, was changed to plant stanol.

Claims (3)

A processed miso food characterized by comprising a complex of plant sterols and egg yolk lipoprotein. The processed food for miso according to claim 1, wherein the composition ratio of the plant sterols to the egg yolk lipoprotein in the complex is 5 to 232 parts of the plant sterols to 1 part of the egg yolk lipoprotein. The processed food for miso according to claim 1 or 2, wherein the compounding amount of the complex is 0.05 to 20% in terms of dry matter with respect to the product.