JP2008289418A - Stock-containing miso, instant miso soup and method for producing the miso and the miso soup - Google Patents
Stock-containing miso, instant miso soup and method for producing the miso and the miso soup Download PDFInfo
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Abstract
Description
本発明は、だし入り味噌，それを用いた即席みそ汁及びそれらの製造方法に関し、特に鰹節だし等の節類の香や風味に優れただし入り味噌、即席みそ汁及びそれらの製法に関する。 The present invention relates to miso-containing miso, instant miso soup using the same, and a method for producing the same, and more particularly, to a miso soup with excellent flavor and flavor of koji-bushi soup, etc., and to a method for producing the same.
近年より、簡便性を求める消費者の要求に応えるため、味噌に予め調味料を混合した、だし入り味噌が上市されている。また、即席みそ汁にあっても、味噌中に予めだしや具材を混合してなる形態や、だし入り味噌と具材が別包装されて、食する際にだし入り味噌と具材をお椀に空けて、注湯してみそ汁とする形態のいわゆる「生タイプみそ汁」商品が知られている。更に、これらのだし及び具入りのみそ汁を凍結乾燥したブロック状乾燥みそ汁も知られている。 In recent years, in order to meet the demands of consumers who demand simplicity, miso containing miso that has been mixed with miso in advance has been put on the market. In addition, even in instant miso soup, miso soup and ingredients are mixed in advance, and soy sauce miso and ingredients are packaged separately, so that you can use the miso soup and ingredients when you eat There are known so-called “raw type miso soup” products in the form of emptied, poured into miso soup. Further, a block-shaped dried miso soup obtained by freeze-drying these stocks and miso soup with ingredients is also known.
これらだし入りの味噌にあっては、鰹節などの節類は呈味性の点だけでなく、香りの点で日本人の嗜好に合致した重要な調味料の一つとなっている。
このため、だし入り味噌や即席みそ汁にあっては、鰹節などの節類を粉砕して得られる節類粉末や、節類を温湯などで抽出した後に濃縮して得られる節類エキスを味噌に混合したり、節類粉末をグルタミン酸ナトリウムなどの調味料と混合、造粒して調味料の顆粒となして、これを味噌とは別包装し即席みそ汁商品に供されている。
In miso with miso soup, bonito and other varieties are one of the important seasonings that match not only the taste but also the taste of the Japanese.
Therefore, in miso soup and instant miso soup, the koji powder obtained by crushing koji and other knots and koji extract obtained by extracting koji with hot water etc. are added to the miso. It is mixed or mixed with a seasoning such as sodium glutamate and granulated into a seasoning granule, which is packaged separately from miso and used for instant miso soup products.
しかし、これら味噌製品にあっては、その節類粉末や節類エキスは加工の過程で熱履歴を受けるため、風味の点で問題があった。即ち、節類粉末にあっては、鰹節や魚節を粉砕機で粉末化するため粉砕熱が発生し、節類の香気成分が変質、飛散するだけでなく、粉末にするため節や削り節などに比べ表面積が増え、より酸化が進行しやすくなり、風味が劣化する欠点があった。
また、節類エキスにあっても、抽出や濃縮時に加熱されるため粉末形態と同様に香りが損なわれやすく、節を削って作る本来の節使用のみそ汁とは比べようもないものとなっていた。
However, these miso products have a problem in flavor because the knot powder and knot extract are subjected to a heat history during the processing. That is to say, in the case of nodules powder, pulverization heat is generated because bonito and fish buns are pulverized by a pulverizer, and not only the aroma components of nodules are altered and scattered, but also knives and shaving knives etc. to make powder The surface area is increased compared to the above, oxidation is more likely to proceed, and the flavor is degraded.
In addition, because it is heated at the time of extraction and concentration, the fragrance is likely to be lost as in the powder form, and the original use of knot made by cutting the knot is not comparable to soup. It was.
こうした問題を解決するため、先行技術として節類粉末を油脂類および／またはワックス類で被覆して、味噌などの水分含量の高い食品に混合した際に、水分と節類との直接接触を妨げて節類のフレーバー変質を防止する方法が公知である(例えば特許文献１)。 In order to solve these problems, as a prior art, when the nodular powder is coated with fats and oils and / or waxes and mixed with foods with high moisture content such as miso, direct contact between moisture and nodule is prevented. A method for preventing flavor alteration of knots is known (for example, Patent Document 1).
同様に節類の粉末または穎粒の表面を、吸水後にゲルを形成する高分子多糖類で均一に被覆することで、味噌中での変質や劣化が小さい方法が公知である(例えば特許文献２)。 Similarly, a method in which alteration or deterioration in miso is small is known by uniformly coating the surface of koji powder or koji grains with a high molecular weight polysaccharide that forms a gel after water absorption (for example, Patent Document 2). ).
また、蒸煮済みの未発酵の味噌原料と麹菌と塊状の鰹節とが容器内に仕込まれている容器入り味噌であって、容器内で発酵、熟成させることで、鰹節風味を備え、かっ核酸系成分による旨みを長い期間に渡って持続する方法が公知である(例えば特許文献３)。
ところで、特許文献１，２では、節類を予め粉末化するので、味噌と混合，接触時には皮膜により節類の香気の安定化を図ることができる。しかし、依然として粉砕時の熱劣化や酸化に対しては脆弱であり、節類の本来の風味を保持するものではなかった。 By the way, in Patent Documents 1 and 2, since knots are powdered in advance, the aroma of knots can be stabilized by a film when mixed and contacted with miso. However, it is still vulnerable to thermal degradation and oxidation during pulverization, and did not retain the original flavor of nodules.
特許文献３は、味噌の仕込み段階で塊状の鰹節を容器内に仕込むもので、核酸系調味料を分解するフォスファターゼ等の酵素活性を有した所謂「生きた味噌」を対象としている。また、特許文献3では、塊状の鰹節を使用するため、鰹だしの味噌への溶出、移行が緩慢であり、製造から使用する期間が比較的短時問であるだし入り味噌や即席みそ汁には馴染まない。更に、塊状物が存在すると、食する際にはこれを除去する必要があり、即席性の点で問題もあった。 Patent Document 3 is intended to prepare so-called “living miso” having an enzymatic activity such as phosphatase for decomposing nucleic acid-based seasonings, in which a lump-shaped koji knot is charged into a container at the stage of miso preparation. In addition, in Patent Document 3, since the mass of koji koji is used, the dissolution and transfer of the soup stock to the miso is slow, and the period of use from production is relatively short. I don't get used to it. Furthermore, if a lump is present, it is necessary to remove it when eating, and there is also a problem in terms of improvisation.
本発明は、このような問題を解決するためになされたもので、鰹節等の節類が熱や酸化によって香りや風味が劣化、変質するのを抑制し、節類特有の香りやだし風味に優れただし入り味噌、この味噌を用いた即席みそ汁、及びそれらの製造法を提供することを目的とする。 The present invention has been made to solve such problems, and suppresses fragrances and flavors of bonito such as bonito from being deteriorated or altered by heat or oxidation, resulting in a characteristic fragrance or sashimi flavor. An object of the present invention is to provide an excellent miso soup, an instant miso soup using this miso, and a production method thereof.
（１）本発明に係るだし入り味噌は、加熱処理した味噌と、節類の薄片状フレークを具備することを特徴とする。
（２）上記（１）のだし入り味噌には、薄片状フレークの他、調味料を含んでいてもよい（請求項２記載）。ここで、調味料とは、必要に応じて混合すればよく、例えば食品素材であるグルタミン酸ナトリウム、核酸系調味料、昆布エキス等の調味料が挙げられる。
(1) The miso containing miso according to the present invention comprises heat-treated miso and flaky flakes of nodules.
(2) The dashi-containing miso of (1) may contain a seasoning in addition to the flaky flakes. Here, the seasoning may be mixed as necessary, and examples thereof include food materials such as sodium glutamate, nucleic acid seasonings, and kombu extract.
（３）上記（１）、（２）のだし入り味噌において、前記薄片状フレークのうち、厚さ２０〜１００μｍで、一辺の長さが１〜１０ｍｍの大きさの薄片状フレークが全体の８０重量％以上占めることが好ましい（請求項３記載）。 (3) In the miso containing miso of (1) and (2) above, of the flaky flakes, flaky flakes having a thickness of 20 to 100 μm and a length of one side of 1 to 10 mm are the entire 80 flakes. It is preferable to occupy at least% by weight (claim 3).
（４）本発明の即席みそ汁は、前記（１）乃至（３）いずれか記載のだし入り味噌と、その他の具材を具備することを特徴とする（請求項４記載）。ここで、具材としては、例えば、ねぎ、ほうれん草、ワカメ、豆腐、油揚げが挙げられる。 (4) The instant miso soup of the present invention comprises the miso-containing miso according to any one of the above (1) to (3) and other ingredients (claim 4). Here, examples of the ingredients include leek, spinach, seaweed, tofu, and fried chicken.
（５）本発明のだし入り味噌の製造方法は、加熱処理した味噌に、節類の薄片状フレーク、又は節類の薄片状フレーク及び調味料を混合することにより製造することを特徴とする（請求項５記載）。本発明方法においては、前記味噌に、薄片状フレーク、又は薄片状フレーク及び調味料を混合した後、凍結乾燥してもよい（請求項６記載）。また、本発明方法において、前記薄片状フレークのうち、厚さ２０〜１００μｍで、一辺の長さが１〜１０ｍｍの大きさの薄片状フレークが全体の８０重量％以上占めることが好ましい。調味料は、上記（２）で述べたとおりである。 (5) The method for producing miso-containing miso of the present invention is characterized in that it is produced by mixing flaky flaky flakes or flaky flakes of nodules and seasonings with heat-treated miso ( Claim 5). In the method of the present invention, the miso may be mixed with flaky flakes, or flaky flakes and a seasoning, and then freeze-dried (claim 6). In the method of the present invention, it is preferable that flaky flakes having a thickness of 20 to 100 μm and a side length of 1 to 10 mm occupy 80% by weight or more of the flaky flakes. The seasonings are as described in (2) above.
（６）本発明の即席みそ汁の製造方法は、加熱処理した味噌に、節類の薄片状フレーク及び具材、又は前記薄片状フレーク，調味料及び具材を混合することにより製造することを特徴とする（請求項８記載）。本発明方法においては、前記味噌に、前記薄片状フレーク及び具材、又は薄片状フレーク，調味料及び具材を混合した後、凍結乾燥してもよい（請求項９記載）。具材は、上記（４）で述べたとおりである。 (6) The method for producing instant miso soup according to the present invention is characterized in that heat-treated miso is produced by mixing flaky flakes and ingredients of nodules, or the flaky flakes, seasonings and ingredients. (Claim 8). In the method of the present invention, the flaky flakes and ingredients, or the flaky flakes, seasonings and ingredients may be mixed with the miso and then freeze-dried (claim 9). The ingredients are as described in (4) above.
本発明によれば、加熱処理した味噌を用いることにより、味噌の酵素活性を抑制または失活させ、この味噌に節類の薄片状フレークを混合することで上記目的を達成することができる。 According to the present invention, by using miso that has been heat-treated, the enzyme activity of miso is suppressed or inactivated, and the above object can be achieved by mixing flaky flakes of koji with this miso.
即ち、節類を粉砕して得られる節類粉末に比べ、本発明では一般に削り節製造で用いられる節類を調湿して削り機で削ることにより得られる薄片状フレークを用いるため、粉砕熱の発生が抑えられ、かつ節類粉末に比べ単位重量当たりの表面積が小さくなるため酸化が抑えられ、良好な風味の発現を可能とするものである。呈味性に関しても、薄片状であるため、だしの味噌への移行は迅速に行われだけでなく、薄片状フレークの厚みや大きさを特定することにより、みそ汁等で食した時のフレークの浮遊や濁り、また異物感なども感ずることがないなど、食味の点でも満足のいくものである。 That is, compared to the knot powder obtained by pulverizing knots, the present invention generally uses flaky flakes obtained by conditioning and kneading knots used in the manufacture of knots with a shaving machine. Occurrence is suppressed, and since the surface area per unit weight is smaller than that of nodular powder, oxidation is suppressed, and favorable flavor can be expressed. As for the taste, it is in the form of flakes, so not only is the dashi transition to miso quickly, but by specifying the thickness and size of the flake flakes, It is satisfactory in terms of taste, as it does not feel floating, turbid, or foreign objects.
以下、本発明のだし入り味噌、この味噌を用いた即席みそ汁及びそれらの製造方法について更に詳しく説明する。
上述したように、本発明のだし入り味噌は、加熱処理した味噌と、節類の薄片状フレークを具備する。即ち、本発明は、節類の薄片状フレークを味噌に混合し、節フレーク類中の旨味成分、例え鰹節のイノシン酸や遊離アミノ酸、香気成分等を味噌へ移行せしめるものである。この際、味噌中にフォスファターゼ等の酵素活性があると、核酸系調味料であるイノシン酸は呈味性を失う。このため、味噌を予め例えば８０〜９０℃で数分間の加熱を行うことで酵素を失活させることが必要である。その原料味噌としては例えば米味噌、豆味噌が挙げられ、その色調の淡濃を問わない。また、必要により味噌に加水して節類フレークや調味料、具材等の混合を容易ならしめる。
Hereinafter, the miso-containing miso of the present invention, the instant miso soup using this miso, and the production method thereof will be described in more detail.
As above-mentioned, the miso containing miso of this invention comprises the miso heat-processed and the flaky flakes of nodules. That is, in the present invention, flaky flakes of knot are mixed with miso, and umami components in knot flakes, for example, inosinic acid, free amino acids, aroma components, etc. of koji are transferred to miso. In this case, if there is an enzyme activity such as phosphatase in the miso, inosinic acid, which is a nucleic acid seasoning, loses its taste. For this reason, it is necessary to inactivate the enzyme by heating the miso in advance at, for example, 80 to 90 ° C. for several minutes. Examples of the raw material miso include rice miso and bean miso. In addition, if necessary, it is added to miso so as to facilitate the mixing of koji flakes, seasonings, ingredients and the like.
本発明において、前記節類とは、鰹節、宗田節、鮪節、さば節、いわし節等をいい、主に原料魚を三枚におろし、煮熟、焙乾しカビ付けなどを行い十分に乾燥させたものをいう。特に鰹節にあっては、カビ付けを３〜５回程度繰り返した本枯節をだし入り味噌に使用することが好ましい。また、目的とするだし入り味噌によっては、鰹節のカビ付けを行う前の「荒節」やさば節、いわし節などのいわゆる雑節でカビ付けを行わないものも使用することができる。 In the present invention, the nodule refers to bonito, soda bun, bonito, mackerel, sardine, etc., and the raw fish is mainly poured into three pieces, boiled, baked and dried with mold, etc. It means what was dried. In particular, in bonito, it is preferable to use this dried bonito, which has been mold-molded about 3 to 5 times, for soup stock. In addition, depending on the intended miso-containing miso, it is also possible to use so-called miscellaneous knots such as “rough knots”, mackerel knots, and sardine knots that do not mold.
本発明において、前記節類を薄片状フレークとするためには、一般に削り節の製造に用いられる方法を用いる。即ち、節類をそのまま切削すると、ほとんどが粉末になるため、節類をいったん蒸して肉質を柔軟化させてから削り機で薄片状に削ることが好ましい。また、得られた削り節は、そのままでは大きすぎるため、続いて削り節を解砕機、例えばパワーミル等で解砕し、さらに篩処理で特定のサイズに整えて薄片状フレークとすることが好ましい。 In the present invention, in order to make the knots into flaky flakes, a method generally used for manufacturing a shaving knot is used. That is, when the knots are cut as they are, most of them become powder. Therefore, it is preferable to steam the knots once to soften the meat quality, and then cut into flakes with a shaving machine. In addition, since the obtained shaving node is too large as it is, it is preferable that the shaving node is subsequently crushed with a crusher, for example, a power mill, and further adjusted to a specific size by sieving to form flaky flakes.
得られる節類の薄片状フレークは、厚さが２０〜１００μｍで、その一辺の長さが１〜１０ｍｍであることが望ましい。解砕処理によりこの特定サイズ外のフレークも発生するが、上記特定サイズのフレークが全体の薄片状フレーク重量に占める割合の８０%以上であれば、本発明の効果を損なうものではない。 It is desirable that the obtained flake flakes having a thickness of 20 to 100 μm have a side length of 1 to 10 mm. Although flakes outside this specific size are also generated by the crushing treatment, the effect of the present invention is not impaired if the flakes of the specific size are 80% or more of the total flaky flake weight.
上記フレークにおいては、フレークの厚さが１００μｍを越えると、節中のだし等の成分の味噌への移行が迅速に行われないだけでなく、食味的にも違和感を感ずる。逆に、フレークの厚さが２０μｍ未満では、脆いためフレーク形状を保てず、工程中に粉末化し酸化に対して脆弱となる。また、フレークの一辺の長さが１０ｍｍを越えると、みそ汁等で食した時のフレークの浮遊や濁り、また異物感なども感ずるため官能的に好ましいものではない。逆に、フレークの一辺の長さが１ｍｍ未満では、粉末と同様に酸化に対して脆弱になる。 In the flakes, when the thickness of the flakes exceeds 100 μm, the ingredients such as the soup stock in the knot are not quickly transferred to the miso but also feel uncomfortable. Conversely, if the flake thickness is less than 20 μm, the flake shape cannot be maintained because it is brittle, and it becomes powdery during the process and becomes vulnerable to oxidation. In addition, if the length of one side of the flake exceeds 10 mm, the flake floats or becomes cloudy when eaten with miso soup or the like, and also feels a foreign matter, which is not preferable in terms of functionality. On the other hand, if the length of one side of the flake is less than 1 mm, it becomes vulnerable to oxidation like the powder.
上記の薄片状フレークの大きさを達成するためには、例えばパワーミルの場合では目開き直径４〜５ｍｍ程度のパンチングスクリーンを用いて解砕し、次いで目開き１．５〜３ｍｍ程度の篩で処理することで達成される。しかし、本発明においては、上記薄片状フレークの厚さ、サイズが達成されれば、その手段を問わない。 In order to achieve the size of the flaky flakes, for example, in the case of a power mill, it is crushed using a punching screen having an opening diameter of about 4 to 5 mm, and then treated with a sieve having an opening of about 1.5 to 3 mm. Is achieved. However, in the present invention, the means is not limited as long as the thickness and size of the flake flakes are achieved.
本発明のだし入り味噌の製造方法において、節類薄片状フレークを速やかに味噌に均一に混合することが好ましい。この理由は、薄片状フレークであっても塊状の鰹節に比べると酸化が早いため、フレーク化を行った時点で味噌と混合することが望ましいからである。ここで、速やかな混合ができない場合には、薄片状フレークを一旦窒素置換した容器中に保存して使用することが望ましい。その際に、必要によりその他の食品素材であるグルタミン酸ナトリウム、核酸系調味料、昆布エキス等の調味料を同時または薄片状フレーク混合の前後で混合することも可能である。
また、本発明の即席みそ汁の製造方法においては、ワカメや野菜、魚介類等の具材やアルコールを同時または薄片状フレーク混合の前後で混合することも可能である。
In the method for producing miso-containing miso of the present invention, it is preferable to rapidly and uniformly mix the nodular flaky flakes with the miso. The reason for this is that even flaky flakes are oxidized more quickly than lump knots, so it is desirable to mix them with miso at the time of flaking. Here, when quick mixing is not possible, it is desirable to store and use the flake flakes in a container once purged with nitrogen. At that time, it is also possible to mix other food ingredients such as sodium glutamate, a nucleic acid-based seasoning, and a kelp extract at the same time or before and after flaky flake mixing.
In the method for producing instant miso soup of the present invention, ingredients such as seaweed, vegetables, seafood, and alcohol can be mixed simultaneously or before and after mixing of flake flakes.
上記調味料や具材の混合にあっては、一般的には各種ニーダーを使用することができる。更に、得られただし入り味噌および即席みそ汁は、必要により予備凍結のうえ凍結乾燥を行い、ブロック状の味噌およびブロック状即席みそ汁とすることもできる。
上記のようにして得られるだし入り味噌及び即席みそ汁は、節類の旨味や香気が従来の粉末節類やエキス類に比べて良好に保たれており、味噌にお湯を注ぐだけで好ましい鰹節香を発するなど、良好な鰹節の香と旨味がだし入り味噌および即席みそ汁としての価値をより高めるものである。
In mixing the seasoning and ingredients, various kneaders can be generally used. Furthermore, the obtained miso and instant miso soup can be pre-frozen and lyophilized if necessary to obtain block miso and block instant miso soup.
The miso soup and instant miso soup obtained as described above has a good taste and aroma of knots compared to conventional powder knots and extracts, and it is preferable to pour hot water into miso. This will enhance the value of miso soup and instant miso soup with good bonito flavor and umami.
特に即席みそ汁にあっては、お湯を注いで容易に溶けることが必要であるため加水することが必要である。また、加水だけでなくさらに少量のエタノールを加えて保存性を付与することも可能である。 Especially in instant miso soup, it is necessary to pour hot water so that it can be easily dissolved, so it is necessary to add water. Further, not only water but also a small amount of ethanol can be added to impart storage stability.
（実施例）
まず、鰹節の本枯節を蒸し器で蒸煮し、水分２０％程度に調湿した。次に、この調湿鰹節を削り器で厚さ４０μmに削り、鰹の削り節とした。次いで、この削り節を直径４．７５ｍｍのパンチングスクリーンを備えたパワーミルで解砕し、さらに２．５ｍｍの目開きの筋を通過させることで鰹節の薄片状フレークを得た。ここで、得られたフレークの８７重量%以上は、一辺の大きさが１〜１０ｍｍであり、粉末化は認められず、新鮮な鰹節の香を有していた。
(Example)
First, the dried bonito bonito was steamed with a steamer and conditioned to a moisture content of about 20%. Next, this humidity control knot was cut to a thickness of 40 μm with a shaving machine to obtain a knot cut knot. Next, this shaving node was pulverized with a power mill equipped with a punching screen having a diameter of 4.75 mm, and further passed through a 2.5 mm opening streak to obtain flaky flakes of koji. Here, 87% by weight or more of the obtained flakes had a side size of 1 to 10 mm, no powdering was observed, and had fresh bonito scent.
つづいて、この薄片状フレーク４５ｇを速やかに米味噌１．３ｋｇにニーダーで混合し、さらに昆布エキス１４ｇ、グルタミン酸ソーダ８０ｇ、核酸系調味料４ｇ、エチルアルコール６０ｇ、水４００ｇを加えて混合し、だし入り味噌を得た。 Next, 45 g of the flaky flakes were quickly mixed with 1.3 kg of rice miso using a kneader, and 14 g of kombu extract, 80 g of sodium glutamate, 4 g of nucleic acid-based seasoning, 60 g of ethyl alcohol, and 400 g of water were mixed. I got the miso.
比較対象として、薄片状フレークに替えて鰹節を気流粉砕機で処理し、さらに目開０．３ｍｍの節を通して鰹節粉末を得た。これを実施例と同様に味噌に混合し、さらに昆布エキス等の食品素材を同様に混合して比較例のだし入り味噌とした。 For comparison, bonito was processed with an airflow crusher instead of flaky flakes, and bonito powder was obtained through a node having an opening of 0.3 mm. This was mixed with miso in the same manner as in the examples, and food materials such as kombu extract were further mixed in the same manner to obtain a miso-containing miso of comparative example.
上記実施例に係るだし入り味噌によれば、加熱処理で酵素活性を失活させた味噌に、削り機で薄片状にフレーク化し、さらに特定サイズにした節類の薄片状フレークを混合することにより、節類粉末に比べ、粉砕熱発生が抑えることができる。また、酸化が抑えられるため良好な風味の発現が可能であり、薄片状フレークの大きさを特定したため喫食時にフレークの浮遊や濁り、異物感を感ずることがない。 According to the miso containing soup according to the above example, the miso that had been deactivated by the heat treatment was flakes into flakes with a shaving machine, and further mixed with flaky flakes of specific sizes The generation of pulverization heat can be suppressed as compared with nodular powder. Moreover, since the oxidation is suppressed, a good flavor can be expressed, and since the size of the flaky flakes is specified, the flakes are not floated or turbid at the time of eating, and the feeling of foreign matter is not felt.
また、実施例と比較例のだし入り味噌に、ワカメと豆腐の乾燥具材を添えて即席みそ汁とした。これらに注湯して食したところ、実施例のだし入り味噌を用いた即席みそ汁は比較例に比べ、鰹節の旨味、香気ともに強く感じられ、鰹節だしのみそ汁として良好な風味を有していた。また、実施例の即席みそ汁の薄片状フレークは薄い厚さであるため、みそ汁の外観だけでなく、風味，食感を損なうこともなかった。 Moreover, instant miso soup was prepared by adding dried seaweed and tofu drying ingredients to the miso-containing miso of the examples and comparative examples. As a result of pouring and eating them, the instant miso soup using the miso containing dashi of the example felt stronger in flavor and aroma of bonito compared to the comparative example, and had a good flavor as bonito soup stock . Moreover, since the flaky flakes of the instant miso soup of Example have a thin thickness, not only the appearance of the miso soup but also the flavor and texture were not impaired.
なお、本発明は、上記実施形態そのままに限定されるものではなく、実施段階ではその要旨を逸脱しない範囲で構成要素を変形して具体化できる。また、上記実施形態に開示されている複数の構成要素の適宜な組み合せにより種々の発明を形成できる。例えば、実施形態に示される全構成要素から幾つかの構成要素を削除してもよい。更に、異なる実施形態に亘る構成要素を適宜組み合せてもよい。具体的には、フレークの配合割合、フレークの一辺の大きさ等は実施例に記載した数値に限定されない。 Note that the present invention is not limited to the above-described embodiment as it is, and can be embodied by modifying the constituent elements without departing from the scope of the invention in the implementation stage. Further, various inventions can be formed by appropriately combining a plurality of constituent elements disclosed in the embodiment. For example, some components may be deleted from all the components shown in the embodiment. Furthermore, you may combine suitably the component covering different embodiment. Specifically, the blending ratio of flakes, the size of one side of the flakes, etc. are not limited to the numerical values described in the examples.
Claims (9)
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| JP2011045261A (en) * | 2009-08-25 | 2011-03-10 | Uljin-Gun | Method for producing instant food-type fermented soybean paste using sea urchin roe, and instant food-type fermented soybean paste produced by the method |
| JP2016086692A (en) * | 2014-10-31 | 2016-05-23 | アサヒグループ食品株式会社 | Freeze-dried miso soup and method for producing the same |
| JP2019118326A (en) * | 2018-01-10 | 2019-07-22 | アサヒグループ食品株式会社 | Method for producing freeze-dried miso soup |
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| JPS53145991A (en) * | 1977-05-21 | 1978-12-19 | Kenji Matsukura | Production of dried miso |
| JPH04218330A (en) * | 1990-01-22 | 1992-08-07 | Takeda Chem Ind Ltd | Powder of coated smoked and dried fish meats and its production |
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| JP2011045261A (en) * | 2009-08-25 | 2011-03-10 | Uljin-Gun | Method for producing instant food-type fermented soybean paste using sea urchin roe, and instant food-type fermented soybean paste produced by the method |
| JP2016086692A (en) * | 2014-10-31 | 2016-05-23 | アサヒグループ食品株式会社 | Freeze-dried miso soup and method for producing the same |
| JP2019118326A (en) * | 2018-01-10 | 2019-07-22 | アサヒグループ食品株式会社 | Method for producing freeze-dried miso soup |
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