JP2009000065A - Method for producing salt-free or low-salt soybean paste-based seasoning, and product of the seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a western-style salt-free or low-salt soybean paste-based seasoning that prevents rancidity, produced in conventional production of salt-free or low-salt soybean paste and that is caused by various bacteria, such as lactic acid bacteria which have delicious taste of soybean paste without the smell of fermentation, and refreshing sour taste, and which is expanded in utilization field. <P>SOLUTION: A method for producing the salt-free or low-salt soybean paste-based seasoning is constituted of adding at least one kind edible organic acid to a mixture constituted of steamed soybeans, soybean paste malt, 0-5% common salt, and material water followed by mixing, preparing the mixture in a container, and ripening the product in a range of 45-65°C. As a result of this, a seasoning which will not cause production loss, and has preservability and fresh sour taste can be produced. The seasoning is suitable, due to its characteristics, for health maintenance naturally for people, in general, and kidney disease patients, and is advantageous and applicable to cooking field of wide and various kinds of foods. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a salt-free or low-salt miso seasoning and a product thereof.

The conventional method for producing sweet or dry mash containing 5 to 13% salt is to prepare a mixture of steamed soybeans, salted salmon and seed water in a container, 30 ° C suitable for the growth temperature of lactic acid bacteria and yeast. A method of aging by fermentation for about 1 month or more with the enzyme action of koji mold before and after fermentation and aging for a short period of about 5 to 10 days mainly at a high temperature of about 50 ℃ due to the enzyme action of koji mold However, in any case, since 5 to 13% of sodium chloride is contained, its use is limited mainly to cooking of Japanese food such as miso soup and miso pickles.
In addition, in the above-mentioned production method in which fermentation and aging are performed at a relatively low temperature of about 30 ° C., lactic acid bacteria and yeasts grow abnormally, cause abnormal fermentation, resulting in quality deterioration, or springing during storage, etc. Cause inconvenience. In addition, as described in P70, P71 and P116 of the “New Miso Technology Handbook” published on March 15, 2006, there is no problem when the salt content is high. In the production of relatively small amounts of 5-7%, heat-resistant lactic acid bacteria and Bacillus can be produced even at the high temperature of around 50 ° C. even when the growth of lactic acid bacteria and yeasts is inhibited and the degradation of the above-mentioned enzymes mainly contained in cocoons is mainly aged. It has been reported that rancidity and rot occur due to abnormal growth of heat-resistant bacteria such as systems.
On the other hand, in recent years, unsalted or low-salted salt has been developed for the purpose of expanding the use of the fruit, maintaining the health of the general public, or for patients with hypertension, kidney disease, etc. where salt intake is prohibited or restricted. Are known. For example, the following Patent Document 1 discloses an invention relating to a functional composition mainly composed of an unsalted or low-salt miso and an extract thereof, which are suitable for patients with kidney diseases and can be used for various foods. Has been.
Patent Document 2 below includes a step of immersing the cereal in water for 1 hour, a step of boiling the cereal in water until the cereal becomes soft, a step of crushing the cereal, and adding koji mold to the crushed cereal And the manufacturing method of the salt-free salt which consists of the process of aging in a room | chamber or refrigerated is disclosed.
P70, P71 and P116 of “New Miso Technology Handbook” issued on March 15, 2006 JP 2006-70015 JP Japanese Patent Laid-Open No. 2004-215626

However, according to Examples 1 to 4 of Patent Document 1, although a mixture of soybeans and koji is produced by fermenting and decomposing a mixture of soybeans and koji at 50 ° C. for 24 hours, As is apparent from the description of Non-Patent Document 1, the production of miso containing 5 to 7% of sodium chloride, even in the case of producing rancidity by lactic acid bacteria and springing by yeast, reduced salt or salt-free of 5% or less of sodium chloride There is a possibility that such inconvenience may be caused in the manufacture of the fruit. According to many test studies of the invention of the present application, the preparation mixture contains many germs and grows in the prepared moromi, and the heat-resistant bacteria grow even when aged at a high temperature of 45 to 65 ° C. It turned out that the aging of the ripened product was caused, and further, after aging, it reached normal temperature and then proliferated, resulting in quality deterioration such as rancidity, and could not be stored.
The invention of Patent Document 2 requires the processing steps as described above before blending cereals with straw, and is not only cumbersome and inefficient, but also ripens the blend at room temperature or refrigerated. In the Examples, it is described that the unsalted miso is produced by aging the blend at about 4 ° C. to 35 ° C. for 24 to 48 hours. However, the temperature suitable for the decomposition action by protease and amylase of koji. Since the temperature is much lower, these enzyme actions hardly work after about 48 hours, and the inconvenience of becoming a product in which the protein and starch degradation rate and dissolution rate are significantly reduced cannot be avoided.
However, unsalted or low-salt miso produced by the above-mentioned conventional method has a fermentation odor peculiar to miso, and is not suitable for use as a seasoning for Western-style seasonings other than miso soup.
The present invention eliminates such problems of the prior art, and the number of manufacturing steps is the same as that in the conventional general brewing method. The number of general viable bacteria, including heat-resistant bacteria and other bacteria, in the process of aging at a high temperature of about 45 to 65 ° C., due to the degradation action by protease and amylase, which is mainly possessed by sputum, The salt-free or low-salt miso system has a refreshing acidity and flavor, and has a savory taste that does not have a fermentation odor peculiar to the conventional salt-free or low-salt fish. A method for producing a salt-free or low-temperature miso-based seasoning which can obtain a seasoning aging product in a short time and with high efficiency, and can be stored as it is without adding various conventionally used preservatives. Product The purpose is to provide.

According to the present invention, as described in claim 1, at least one edible organic acid is added to a composition comprising steamed soybeans, miso koji, 0-5% salt and seed water, and the mixture is mixed in a container. And a ripening at a temperature of 45 to 65 ° C., which is a method for producing a salt-free or low-salt miso seasoning.
Furthermore, the present invention provides the above-mentioned seasoning production method, wherein one or more edible organic acids selected from the group consisting of citric acid, lactic acid, acetic acid, malic acid, succinic acid, and tartaric acid are added to the blend. It is characterized by doing.
Furthermore, the present invention provides a mixture of a mixture comprising steamed soybean, 0-5% salt and seed water in place of the miso koji, without adding edible organic acid. And a ripening at a temperature of 45 to 65 ° C., which is a method for producing a salt-free or low-salt miso seasoning.
Furthermore, the present invention is characterized in that at least one edible organic acid is added to the above-mentioned blend, and the mixture is charged into a container and aged at a temperature of 45 to 65 ° C.
Further, the present invention relates to a salt-free or low-salt miso seasoning obtained by each of the above production methods.

According to the invention according to claim 1, since at least one edible organic acid is added to the above-mentioned preparation, even if it is a preparation for preparation of salt of 5% or less or salt-free, The growth of the number of heat-resistant bacteria and other general bacteria is suppressed, and good preparation work can be performed with peace of mind.After that, aging is performed at a high temperature of 45 to 65 ° C. The effect of killing can be increased, and the number of general viable bacteria can be significantly reduced. At the same time, the protein and starch can be satisfactorily decomposed by protease and amylase of miso soup. A salt-free or low-salt miso-based seasoning is obtained in a short period of about ˜10 days, with no fermented odor and umami taste, and a refreshing acidity imparted by the added edible organic acid. Furthermore, the product which can be preserve | saved without adding the conventional preservative by the inclusion of the organic acid is obtained.
Thus, the miso-based seasoning of the present invention has the above-mentioned characteristics, and as its use, in addition to miso soup, for example, it can be used for various dishes such as various Western-style dressings and sauces, Furthermore, when used as an edible for kidney patients or the like, a refreshing flavor can be imparted, and the range of use can be expanded compared to conventional salt-free or low-salt miso.
As the edible organic acid, citric acid, lactic acid, acetic acid and the like alone or in mixture, in addition to bringing about the effect of claim 1, the miso seasoning having a refreshing flavor peculiar to each organic acid. Can be manufactured.
Further, as described in claim 3, when the citric acid-producing koji is added to the blend, the citric acid-producing koji contains the citric acid produced during the koji making. It is not necessary to add an acid, and the above-mentioned microorganism suppressing effect is brought about. In addition, citrate-producing gonococci, unlike miso gonococci, have a degrading enzyme with particularly excellent acid resistance, so that the rate of protein and starch degradation is improved, and a smooth miso seasoning is obtained. It is done.
Furthermore, as described in claim 4, when adding at least one edible organic acid under the use of a citric acid-producing cocoon, as described in claim 4, the use of a miso cocoon as described below. At the same time, a good miso-based seasoning can be obtained with an addition amount smaller than the addition amount of the edible organic acid.
The product obtained by the above production method has a salt content of 0-5%, has no fermentation odor, and has a refreshing sourness and flavor. It is suitable not only as a seasoning for Japanese and Chinese dishes such as miso soup, but also as a Western-style seasoning such as various dressings and soups, and is different from conventional unsalted or low-salt miso. It can be provided as a new miso seasoning with high utility value.

Embodiments of the method for producing a salt-free or low-salt miso seasoning according to the present invention will be described in detail below.
The raw materials used for preparation are blended in the desired proportions with miso koji made from soybeans, rice, wheat, and beans, seeded with koji molds by conventional methods, and 0-5% salt and seed water. According to the present invention, according to the present invention, as an additional raw material for preparation, for example, at least one or more kinds of edible organic acids such as citric acid, lactic acid, acetic acid, etc. A predetermined amount is added and mixed as a raw material for charging. By charging a compound containing such an edible organic acid in a container, not only the growth of general bacteria contained in the so-called moromi, which is charged, is suppressed by the organic acid, but also this moromi is reduced by 45 to 65. C., preferably 50 to 60.degree. C., for example, by aging for a short time of about 1 to 10 days, to suppress the growth of general bacteria including heat-resistant bacteria contained or invaded from the outside. Since the number of bacteria can be remarkably reduced, a miso seasoning that prevents acid spoilage and spoilage can be obtained.
At the same time, protease, amylase, and other various enzymes in miso are decomposed into raw materials, producing peptides, amino acids, glucose, etc., and chemical degradation and synthesis of the product, resulting in a brilliant luster, umami, and flavor. In the present invention, since the organic acid is contained in the present invention, the mature product is obtained as a miso-based seasoning having a sour taste without a so-called fermentation odor. Furthermore, when the resulting product is packaged and stored in a conventional manner, the organic acid acts as a preservative and can be stored for a long period of time without the need to add a preservative separately.
In addition, with respect to the salt content 0-5% in the preparation composition, the amount added to the preparation composition of various organic acids is small as the salt content increases from 0% to 5%. Just do it. For example, when the salt is 0%, the amount of organic acid added is about 2%. Although the amount added may be increased further, it is advantageous to keep it to this level in view of economical detection.
According to the present invention, instead of the commonly used miso koji, a citric acid-producing koji produced using koji molds that produce citric acid during koji making can be used as a blending raw material. Since the citric acid producing soot contains citric acid, it is not always necessary to separately add and mix an organic acid as a blending raw material for preparation, as will be apparent from the following test examples.
Further, since various enzymes contained in the citric acid-producing koji are acid-resistant, it has been found that miso-based seasonings having an improved maturity can be obtained as compared with the case of using koji for miso.

Next, an example of the present invention will be described in detail with respect to a comparative test example in comparison with a conventional example.
Comparative test example 1
The raw rice was soaked overnight, drained, then steamed with a koji, steamed for 30 minutes, and cooled to about 35 ° C. with a blower to obtain steamed rice. Assorted Aspergillus oryzae (Aspergilis oryzae) and Asp. Awamori (Aspergilis awamori) such as Aspergillus oryzae as the miso for this steamed rice, Each of them was smelted at 30 to 40 ° C. for 2 days.
On the other hand, the raw soybeans are washed, soaked overnight, drained, then steamed in an autoclave at 0.75 Kg / cm ² for 15 minutes, and the obtained steamed beans are cooled to 30 ° C., and then with a 5 m / m chopper. Crushed.

  Next, four kinds of salt-free preparations were prepared by blending the above-mentioned raw materials for charging and seed water with the respective raw materials for charging shown in Table 1 below. And aged at 55 ° C. for 2 days. As is clear from Table 1 below, Control Group 1 is a conventional blend for preparing salt-free miso. Test groups 1 to 3 show the preparations for preparation of the examples of the present invention, respectively. Test group 1 is a preparation for preparation containing 2% citric acid as an edible organic acid, and test group 2 is used for miso It is a formulation for charging that contains 1% citric acid in addition to citric acid-producing soot instead of koji, and Test Zone 3 is a 20-step mix of citric acid-producing koji, with no addition of citric acid Formulation.

  Table 2 below shows the results of analysis and sensory test of the aging products of the respective preparation formulations shown in Table 1 above.

As is clear from Table 1 and Table 2, in the salt-free formulation, the matured product in the control group is equivalent to the conventional salt-free miso, but it has a large number of general viable bacteria and has an acid odor and abnormal fermentation. Was confirmed. The aged product of test section 1 to which citric acid was added had a general viable cell count of 300 or less / g, a microbial control action by organic acid was observed, there was no fermentation odor, and it had a refreshing acidity, It was obtained as a miso-based seasoning having a unique taste of miso.
In Test Zone 2, instead of 10 steps for miso soup, 10 steps of citric acid-producing soot were added and the amount of citric acid added was 1%, which was half that of Test Zone 1. In the same way as above, it has a microbial control action by an organic acid, and it was obtained as a seasoning. This means that 10 steps of citric acid-producing bacteria correspond to an addition amount of citric acid of less than 1%, and this is considered to exert a control effect on general bacteria (including heat-resistant bacteria). In test group 3, if 20% of the citrate production rate is used, which is twice that of test group 3, about 2% less citric acid contained in the citrate production rate can be obtained without adding citric acid separately. It was found that, as in Test Zone 2, it exerts microbial control action and can be obtained as a good miso seasoning.

Test Example Next, as an example of the present invention, instead of citric acid, a charging composition formed by blending lactic acid and acetic acid into a salt-free charging composition is shown in 4 in Test Groups 4 to 7 shown in Table 3 below. A variety of feed formulations were prepared and tested for microbial control effects with each organic acid.
More specifically, as shown in Table 3 below, the test section 4 is a preparation for charging according to an example of the present invention, in which 1% lactic acid is added to a conventional preparation for producing salt-free miso, Test section 5 is a preparation for preparation of an example of the present invention obtained by adding 0.4% of acetic acid to a conventional preparation for producing salt-free miso, test section 6 is replaced with miso soup, citric acid The feed composition of the embodiment of the present invention using test product 7 and adding 0.5% lactic acid, test group 7 uses a citric acid product and 0.2% acetic acid instead of miso product. It is the preparation for preparation of the Example of this invention which consists of. Thus, these four kinds of preparations were charged into each container and aged at 55 ° C. for 2 days.

  Table 4 below shows the results of measurement of the number of viable bacteria immediately after charging these four kinds of preparations, after 2 days of aging, and after standing for 1 week at 30 ° C. after aging.

  Table 5 below shows the analysis and sensory test results of these four feed formulations after aging at 55 ° C. for 2 days.

As is clear from Tables 3 to 5 above, the general bacteria mixed in each of the feed ingredients in the test sections 4 to 7 are markedly microbial controlled by the added organic acids of lactic acid and acetic acid, respectively. Due to the effect, the number of general viable bacteria after aging is remarkably reduced, resulting in a ripened product having a good texture and flavor. Incidentally, the number of general viable bacteria immediately after the preparation of the preparation for the control group 1 was 10 ⁶ orders / g.
In addition, after aging each aged product, even if it is allowed to stand at 30 ° C. for 1 week, general bacteria do not grow, maintain good quality, and contain organic acids, so that the storage stability is improved. It is necessary to add a preservative.
In addition, when citric acid-producing cocoons are used, the combined use of citric acid with lactic acid and acetic acid not only brings about a microbial control effect, but also the amount of lactic acid and acetic acid added is half that in the case of using miso soup. I found that it was enough.
Eventually, as shown in the examples 4 to 7 in the test examples of the present invention, even in the case of a salt-free preparation, the acid loss was caused by lactic acid, acetic acid alone or in combination with citric acid. It has been confirmed that it can be obtained as a miso-based seasoning which is suitable for a Western-style seasoning having a sour taste but having a fermented odor, and having a sour taste.

Test example 3
In order to test the effect of organic acid addition when aging a preparation for addition of 5% or less of salt, preparation preparations shown in Table 6 and Table 7 below were prepared, and these seven kinds of preparations for preparation were prepared. The product was placed in each container and aged at 55 ° C. for 2 days.
Control group 2 and control group 3 are conventional blends for the production of low-salt miso, with 3% and 5% salt added respectively. Test group 8, 9, 10 is a preparation for preparation of an example of the present invention in which an organic acid was added to a preparation for preparation corresponding to control group 2 to which 3% of salt was added, test group 11 was 5% of sodium chloride The feed formulation of the example of the present invention, in which an organic acid was added to the feed formulation corresponding to the control group 3 to which the control group 3 was added, the test group 12, instead of the conventional koji, the citric acid at the same rate as this It is the preparation for preparation of the Example of this invention which uses the produced soot but does not add an organic acid.

  Tables 8 and 9 below show the results of measurement of the number of general viable bacteria immediately after charging these 7 kinds of preparations, after 2 days of aging and after standing for 1 week at 30 ° C. after aging.

  Tables 10 and 11 below show the results of analysis and sensory test after aging for 2 days at 55 ° C. for these 7 preparation formulations.

As is apparent from Tables 6 to 11 above, the general bacteria mixed in the raw materials for preparation in each of the test sections 8 to 12 receive a significant microbial inhibitory effect by the respective organic acids added, The number of general viable bacteria after aging is significantly reduced, resulting in miso-based seasonings with a good texture and flavor.
In addition, after aging each aged product, even if it is allowed to stand at 30 ° C. for 1 week, general bacteria do not grow, maintain good quality, and contain organic acids, so that the storage stability is improved. It is necessary to add a preservative.
In addition, when a citric acid production | generation tank was used, even if it did not add an organic acid separately, it turned out that the microorganisms inhibitory effect is brought about.
Eventually, as shown in the preparations of test sections 8 to 12 which are examples of the present invention, even salt-free preparations containing 5% or less of salt, citric acid, lactic acid, acetic acid alone or Combined use with lactic acid and citric acid prevents spoilage and is suitable for Western-style seasonings with sour taste but no fermented odor. It was confirmed that it can be obtained as a fee.

As is clear from the examples of test sections 1 to 12, the amount of organic acid added can be reduced in inverse proportion to the amount of salt added. As a result of many researches, the growth of microorganisms such as heat-resistant bacteria such as heat-resistant bacteria due to organic acids is suppressed from the time of preparation to maturation in a short period of 1 to 10 days at 45 to 65 ° C. It was confirmed that a novel miso seasoning of the present invention having good taste and sourness can be obtained. In the case of each of citric acid, lactic acid, and acetic acid, 2% or less is sufficient for the addition amount of the organic acid to the salt-free feed formulation. A yield rate of 20% corresponding to 2% is sufficient. In the case of the combined use with each of these acids or citric acid producing soot, it was found that the amount of each organic acid added may be less than that.
Of course, if the economic point of view is not taken into consideration, it may be added in an amount greater than the above-mentioned addition amount. However, when using miso koji, take into account the decline in the ability to decompose the protein and starch of the miso koji enzyme by organic acids in advance, so that it can be matured in a short period of 1 to 10 days at the above high temperature. It is preferable to determine the amount of acid added.

  As the edible organic acid, citric acid, lactic acid, acetic acid, other malic acid, succinic acid, and tartaric acid used in the above-described examples also bring about the same effect.

Next, using the test group 2 of Test Example 1, various dishes were prepared using the salt-free miso-based seasoning (hereinafter referred to as “seasoning”) obtained by aging at 55 ° C. for 2 days as follows. Cooked.
Cooking example 1
Beef stew (10 servings)
Beef rose meat 1Kg
Demigrass sauce 1Kg
Seasoning 500g
Red wine appropriate amount Onion 1 carrot 1 bouillon 1000ml
Appropriate amount of garnished vegetables How to make: Meat is grilled on a frying pan. Burn the red wine alcohol over the fire (Flambe). Put demiglace sauce, bouillon, aging seasoning, fried onion, carrots in a pan, simmer on meat, add meat and simmer. Boil for 3 hours while taking the lye.
Cooking example 2
Tomato miso soup (3 servings)
2 tomato middle balls (canned whole tomatoes are acceptable)
Seasoning 40g
2 cups of water 1 solid bouillon How to make: Cut the tomato into bite size. Put the water, bouillon, and tomatoes into a pan, simmer, put the aged seasoning and boil it.
Cooking example 3
Tomato and spring vegetable salad (for 10 people)
4 small tomatoes Spring vegetables Suitable amount Seasoning 2 tablespoons White wine vinegar or lemon juice 2 tablespoons Salad oil 1 tablespoon Olive oil 1 teaspoon Salt, pepper Seasoning, vinegar, oil, salt, pepper add dressing. Cut into a bite of tomato, serve spring vegetables on a plate, and dress it.

Claims (5)

  At least one edible organic acid is added to a blend of steamed soybeans, miso koji, 0-5% salt and seed water, and the mixture is placed in a container and aged at a temperature of 45-65 ° C. A method for producing a salt-free or low-salt miso-based seasoning characterized by the above.   The only system according to claim 1, wherein one or more edible organic acids selected from the group consisting of citric acid, lactic acid, acetic acid, malic acid, succinic acid and tartaric acid are added to the formulation. Seasoning production method.   In place of the miso koji, citrate-producing koji is prepared by mixing a mixture of steamed soybeans, 0-5% salt and seed water into a container without adding edible organic acid, A method for producing a salt-free or low-salt miso seasoning characterized by aging at a temperature of 65 ° C.   At least one edible organic acid is added to the composition according to claim 3, and the mixture is placed in a container and aged at a temperature of 45 to 65 ° C. A method of manufacturing seasonings.   A method for producing a salt-free or low-salt miso seasoning produced by the production method according to any one of claims 1 to 4.