JP2009089718A - Miso and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a "method for the use of a device" enabling easy judgment of the control and timing in the production of Miso (fermented soybean paste) which is difficult by unskilled persons, enabling smooth and sure malt preparation and the following Miso production operations, and facilitating the production of a home-made healthy Miso even by a housewife. <P>SOLUTION: A sheet of newspaper and a drainboard are laid in a square vessel made of a synthetic resin; a thick cloth such as a bath towel is expanded on the drainboard; a malt mixed with Aspergillus and transferred on a bleached cotton cloth is wrapped with the thick cloth; a newspaper sheet is placed on the malt; the vessel is closed with a sealing lid while leaving a partial ventilation port; the vessel is left at rest until the inner face of the sealing lid is fully wet and water droplets are generated to an extent to flow the water to the sealing part and finish the preparation of the malt; the prepared malt is mixed with salt in another synthetic resin vessel at a proper timing of the water droplets to stop the fermentation, and the product is mixed with separately steamed and spontaneously cooled soybeans. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to miso, which is a seasoning essential for Japanese people, and a method for producing miso.

As for miso, rice miso that can be brewed in a short period of time using rice is spread throughout the country from the latter half of the Heian dynasty, and since then, unique miso has been made and handed down to many brands.

Various miso ingredients have been proposed and put into practical use, but soybeans, polished rice, brown rice, wheat, etc. are used. In addition, since miso requires long-term storage, for example, as described in JP-A-5-236901, steamed soybeans are crushed and appropriately salted to give a miso ball of a predetermined size. After molding, the surface is once molded with koji mold, and it is made of miso ball that is heat-sterilized and packaged, koji and yeast material. Especially, koji and yeast material have a predetermined enzyme titer and are dried. Proposed hand-made miso set made of packaged yeast and packaged yeast material in a predetermined storable state, facilitating the manufacture of flavor-reduced reduced-salt miso at home, and extending the shelf life and distribution process It has been made public that it has been easy to handle.

In addition, as described in JP-A-6-56188, in order to use a transparent plastic that can visually observe the contents from the outside, while preventing oxidation due to ultraviolet rays specific to miso, particularly in foodstuffs, The container body has a lid that covers the upper edge of the container body, and a sealing material that divides the space between the upper layer of the miso sealed in the body and the lid, and part of the sealing material Also disclosed is a miso container, which is provided with a breathing valve penetrating inside the miso, and at least the container body is an amorphous PET resin, and an ultraviolet ray inhibitor and a coloring pigment are added to the resin. .

Furthermore, as described in JP-A-2002-272407, in order to eliminate the occurrence of lid miso during the production of miso and reduce waste of materials, the fermentation vessel and the fermentation vessel can be appropriately sealed and a relief valve A miso characterized by comprising a lid having a function, storing a predetermined raw material in a container and fermenting as usual, and at the time of turning over, the lid is hermetically attached to promote fermentation. The manufacturing method is disclosed.

For the purpose of improving the taste of miso, as described in Japanese Patent Laid-Open No. 10-201443, a new type of miso in a container that has a koji-flavor and maintains the umami due to nucleic acid components, and a method for producing the same are provided. In order to produce literally `` Misomoto preparation miso '' and `` living miso '', in the preparation process of mixing cooked soybeans and rice seeded with koji mold, a lump of koji koji is put into the net and charged, In this state, the fermentation process is carried out to allow umami components such as inosinic acid to exude into the miso. When the miso is subdivided, at least one massive koji koji is put in the container together with the miso. Is a type of miso with soup stock, but it is not heat-treated, so even if phosphatase dissipates umami components such as inosinic acid, such umami components continue to be replenished by massive koji. There have been published.

JP-A-5-236901 JP-A-6-56188 JP 2002-272407 A Japanese Patent Laid-Open No. 10-201443 Japanese Unexamined Patent Publication No. 63-179899

However, as described in Japanese Patent Application Laid-Open No. 5-236901, packaging with heat sterilization after molding with koji molds sacrifices the original taste of miso and packs with an oxygen scavenger. Leads to the use of chemicals and is avoided by consumers.

Containers using PET resin, which is made of transparent synthetic resin with UV inhibitors and coloring pigments added, are recognized as having the effect of selecting a material that colors the miso color to counteract the oxidation fading, Therefore, an expensive container is used.

In order to prevent the occurrence of lid miso, a structure having a relief valve function also requires a special structure and cannot be expected to spread. It is effective to improve the taste by embedding lump of bonito in the preparation of miso, but the quality of the miso itself cannot be improved.

However, when manufacturing miso, it is important to mix it with soybeans or to determine the timing of degassing at the aging stage after preparation, in accordance with the timing of the growth of the koji. It is important to improve quality and requires many years of skill. Further, since it is difficult to maintain rice in a state where the raw material of koji is cooked in a state suitable for kneading and to maintain it uniformly, development of a technique capable of smoothly proceeding kneading is also required.

Embedding bonito for the purpose of improving taste not only increases the number of manufacturing steps, but also requires expensive bonito, and can only improve the taste only in the vicinity of the bonito. Moreover, since it is limited to bonito, the taste is limited to bonito, and it is difficult to obtain a well-balanced nutritional value from miso that Japanese eat every day.

The present invention pays attention to such problems, realizes improvement of the quality of miso itself, and realizes and establishes a simple manufacturing technique that can be manufactured even by an amateur without requiring skill,
"When producing koji for producing miso, at least a raw material containing ground sesame, rice bran, polished rice or brown rice, and wheat, or at least a raw material containing ground sesame, brown rice, and wheat Steamed in a pressure cooker, mixed with koji mold after cooling,
In a rectangular container made of synthetic resin, wrap the newspaper and the cocoon cake on the thick cloth such as a bath towel that is spread on it, and wrap the above-mentioned upright basket that has been transferred to the exposed cloth.
Furthermore, it is covered with newspaper and covered with a sealing lid, partially closed with a vent left, and the degree of fermentation is judged by the degree of water droplets on the inner surface of the sealing lid. Proposal of a manufacturing method for rice cake.

Even if rice is cooked and cooked by the usual method, it becomes watery and hardened into dumplings, so the whole is poorly breathable, and it is difficult to make a uniform and well cooked. In addition, the raw material containing ground sesame, rice bran, polished rice or brown rice, and wheat and barley, or at least raw material containing ground sesame, brown rice, and wheat and wheat are cooked in a pressure cooker, and mixed with koji mold after cooling. According to the cocoon-making method, excess moisture is absorbed into the smooth sesame and rice bran, and the non-viscous sesame and rice bran are present, resulting in good ventilation and dumpling-like mass formation. However, it contains air uniformly throughout and is rich in elasticity, and wateriness is eliminated. As a result, it is uniform and air permeability is improved, and the propulsion can proceed smoothly, so that even an amateur can make a good quality overall. Rice bran and brown rice are added to the wheat and ground sesame seeds, resulting in a miso with an excellent nutritional balance.

After wrapping newspaper mixed with rice cake in a square container made of synthetic resin, and wrapping rice mixed with the above-mentioned koji mold transferred onto an exposed cloth on a thick towel such as a bath towel spread on top of it. Furthermore, according to the method of judging the progress of fermentation according to the degree of adhesion of water droplets on the inner surface of the sealing lid, it is covered with newspaper and then closed with a sealing lid, partially leaving a vent hole, Since the heat insulating property is improved and the heat retaining property is good, the erecting proceeds smoothly. In addition, when the fermentation progresses sufficiently, water droplets adhere to the inner surface of the sealing lid. The amount of water droplets attached at this time can be used as a guideline for judging the degree of fermentation, so the setup and timing of the subsequent work It is convenient for judgment and can prevent failure. Therefore, even an amateur can easily prepare and make miso afterwards smoothly and reliably, and it is also suitable for homewives to produce homemade healthy miso. Moisture generated outside the inner surface of the hermetic lid is absorbed by the newspaper on the side and bottom, so that temperature management is not hindered. In this way, excess moisture generated on the side and bottom is absorbed by newspaper, resulting in abnormally high humidity in the square container, which can interfere with erection, and moisture can be absorbed by the product, resulting in reduced quality. There is no problem to come.

And when it is closed with the vent part partially left as described above, water drops are generated to the extent that the inner surface of the sealing lid gets wet and flows into the seal part, and when fermentation is stopped by applying salt, This is the completion of a miso for making miso.
Soybeans can be prepared by mixing soy beans cooked in a pressure cooker after the soaking is completed and soy beans cooked in the pressure cooker after soaking is completed when water droplets adhere to the inner surface of the sealing lid. .
That is, after mixing the koji that has been fermented with salt and steamed soy as described above, and using a synthetic resin lid with a concave shape and elasticity when charging into a sealed barrel made of synthetic resin, charging Later, it was sealed with a concave lid, and the concave state was inverted and deformed into a bulging outward state (convex state) due to pressure increase due to the generation of gas inside, so the concave shape was transformed into a convex shape When the lid was opened and the internal gas was discharged, the lid was immediately returned to the concave shape to prevent quality degradation due to abnormal fermentation during the fermentation and ripening stage. It is possible to prevent timing judgment errors by amateurs. Therefore, the top-and-bottom return is unnecessary or can be reduced to about once. It can be mixed simply as needed. In addition, since a gas pressure is always applied, heavy weight is not necessary.
In addition, at the time of preparation, it can be added to the above-mentioned sealed barrel after mixing the paste-like ome or dried ume, or a wasabi ball can be placed in the preparation barrel to prevent the propagation of various bacteria and generation of mold.

The technical problem of the present invention is that, in the above-described invention, it is possible to easily manage miso manufacture and judge timing, which is difficult for an amateur, and to smoothly and reliably prepare the miso and subsequent miso manufacture without failure. The idea is to propose as a divisional application an “invention of the method of using the appliance”, which makes it possible for homewives to easily produce homemade healthy miso.

The technical problem of the present invention is solved by the following means. Claim 1 is a method of steaming a koji material for producing miso in a pressure cooker, mixing with koji mold after cooling,
In a square container made of synthetic resin, wrap a newspaper and a cocoon cake on a thick cloth such as a bath towel spread on top of it, and wrap the gonococcus mixed candy transferred to the exposed cloth.
Furthermore, it is covered with newspaper and covered with a sealing lid, partially closed with a vent left, and the degree of fermentation is judged by the degree of water droplets on the inner surface of the sealing lid. It is a manufacturing method of the bag for food.
In this way, when a synthetic resin square container is covered with a sealing lid and closed with a part of the vent left, adhesion of water droplets when water droplets adhere to the inner surface or seal part of the sealing lid It can be used to judge the progress of fermentation by looking at the condition. That is, when the sprayed water droplets start to adhere to the seal portion of the hermetic lid, it is the start of fermentation.
When water droplets are generated to the extent that the inner surface of the sealing lid gets wet enough to flow into the seal part, the candy is completed.Since this time, salt is applied to the finished candy in another synthetic resin container. And can be mixed with soybeans that have been naturally cooled after cooking.

Claim 2 is a method for cooking miso raw material for producing miso in a pressure cooker, mixing with koji mold after cooling,
In a square container made of synthetic resin, wrap a newspaper and a cocoon cake on a thick cloth such as a bath towel spread on top of it, and wrap the gonococcus mixed candy transferred to the exposed cloth.
After covering with newspaper, cover with a sealing lid and partially close with the ventilation hole left, so that the inner surface of the sealing lid gets wet enough to flow into the seal part, creating water droplets, creating salt. It is a koji for producing miso, which is characterized in that the fermentation is stopped by spraying.
Thus, when water droplets are generated to such an extent that the inner surface of the sealing lid gets soaked and flows to the seal portion, wrinkles are completed. In addition, at this time, in another synthetic resin container, it can be charged by sprinkling salt on the finished koji to stop fermentation and mixing with soybeans naturally cooled after cooking.
Therefore, even by an amateur, it is possible to easily and smoothly stand up without failing by a method in which a rectangular lid made of synthetic resin is covered with a sealing lid and closed with a partially left vent hole.

According to claim 3, in order to manufacture a bag, in a rectangular container made of synthetic resin, newspaper and a bag are spread, and on a thick cloth such as a bath towel spread on the newspaper,
After steaming the raw material for making miso in a pressure cooker, wrapping the raw material mixed with koji molds in an exposed cloth,
Furthermore, cover the newspaper with a sealing lid, close it with the air vent partly left, start soaking soybeans when water droplets adhere to the entire inner surface of the sealing lid, and after completion of soaking, use the pressure cooker. It is a method for producing miso, characterized by mixing soybeans steamed with potato and finished koji.
In this manner, when the sprayed water droplets start to adhere to the seal portion of the hermetic lid, it is the start of fermentation. Also, when water droplets are generated to the extent that the inner surface of the sealing lid gets wet enough to flow into the seal part, the candy is completed. Can be fermented by mixing with soybeans that have been naturally cooled after cooking.

According to claim 4, in order to manufacture a bag, in a square container made of synthetic resin, a newspaper and a bag are spread, and on a thick cloth such as a bath towel spread on the newspaper,
After steaming the raw material for making miso in a pressure cooker, wrapping the raw material mixed with koji molds in an exposed cloth,
Furthermore, cover the newspaper with a sealing lid, close it with the air vent partly left, start soaking soybeans when water droplets adhere to the entire inner surface of the sealing lid, and after completion of soaking, use the pressure cooker. It is a miso characterized in that it is made by mixing soybeans cooked with coconut and finished koji and aging them.
In this way, the method of covering a synthetic resin square container with a sealing lid and leaving it partially closed with ventilation holes is convenient for determining the setup and timing of each work, and even for amateurs, it is smooth without failure. In addition, it can be cooked and prepared with certainty, and homemade housewives can easily realize high-quality homemade healthy miso.

Claim 5 uses a concave and elastic synthetic resin lid when charging soybeans mixed with the finished straw into a synthetic resin sealed barrel, and after charging, sealing with a concave lid, The method for producing miso according to claim 3, wherein the concave state is reversed and can be bulged to the outside by an increase in pressure caused by the occurrence of the odor.
In this way, it is sealed after being filled with a concave and elastic synthetic resin lid, and the concave state can be inverted and bulged to the outside by the pressure increase due to the generation of internal gas, so the state of the sealed lid You can make good quality miso by observing, opening the sealing lid in a timely manner, and letting out the accumulated gas.

According to the sixth aspect of the present invention, when the soybean mixed with the finished straw is charged into a synthetic resin sealed barrel, a concave and elastic synthetic resin lid is used. After charging, the soybean is sealed with a concave lid, and the internal gas is sealed. 5. The miso according to claim 4, wherein the miso is aged by utilizing an action of reversing the concave state and deforming to the outside bulging state due to the pressure increase due to the occurrence of sucrose.
In this way, if the concave state is sealed after charging and the concave state can be reversed to the bulging state by increasing the pressure of the internal gas, the state of the sealing lid is observed, and the sealing lid is opened in a timely manner. It is possible to easily realize good quality miso.

As in claim 1, when a synthetic resin square container is covered with a sealing lid and partially closed with a vent left, water droplets may adhere to the inner surface of the sealing lid or the seal portion. It can be used to judge the degree of fermentation by looking at the degree of water droplet adhesion. That is, when the sprayed water droplets start to adhere to the seal portion of the hermetic lid, it is the start of fermentation.
When water droplets are generated to the extent that the inner surface of the sealing lid gets wet enough to flow into the seal part, the candy is completed.Since this time, salt is applied to the finished candy in another synthetic resin container. And can be mixed with soybeans that have been naturally cooled after cooking.

As described in claim 2, when the water droplets are generated to such an extent that the inner surface of the sealing lid gets wet and flows to the seal portion, wrinkles are formed. In addition, at this time, in another synthetic resin container, the finished koji can be poured by adding salt to stop fermentation and mixed with naturally cooled soybeans after cooking.
Therefore, even by an amateur, it is possible to easily and smoothly stand up without failing by a method in which a rectangular lid made of synthetic resin is covered with a sealing lid and closed with a partially left vent hole.

According to the third aspect, since the start of fermentation starts when the sprayed water droplets start to adhere to the seal portion of the hermetic lid, soaking of soybeans can be started at an appropriate time. Also, when water droplets are generated to the extent that the inner surface of the sealing lid gets wet enough to flow into the seal part, a candy is formed.Looking at this time, in another synthetic resin container, Can be fermented by mixing with soybeans that have been naturally cooled after cooking.

According to the method of claim 4, according to the method of covering a synthetic resin square container with a sealing lid and partially closing it with a vent left, it is convenient for the setup and timing of each work, even for an amateur It can be prepared and prepared smoothly and reliably without failure, and homemade homemade healthy miso can be easily realized.

As in claim 5, a concave and elastic synthetic resin lid is used to seal after charging, and the concave state can be inverted and bulge to the outside by pressure increase due to internal gas generation. A good quality miso can be made by observing the state of the lid, opening the sealed lid in a timely manner, and discharging the accumulated gas.

As in claim 6, if the concave state is sealed with the lid after charging and the concave state can be reversed to the bulging state due to the pressure increase of the internal gas, the state of the sealing lid is observed, and the sealing lid is put in good timing. A high quality miso can be easily realized by opening the gas.

It is a flowchart which shows the manufacturing method of the miso by this invention in process order. It is a perspective view which shows the usage method of the square airtight container made from the synthetic resin for standing. It is sectional drawing of a preparation barrel and a sealing lid.

Next, an embodiment of how the method for producing miso according to the present invention is practically described will be described. FIG. 1 is a flowchart illustrating a method for producing miso according to the present invention in the order of steps. Steps S1 to S8 are steps for producing koji. When brown rice is used as a raw material, brown rice is first prepared and immersed in water as in step S1. At this time, when immersed in water at a constant temperature for several days as in step S2, germinated brown rice is obtained as in step S3. The degree of germination can be set by the immersion time. Since germination is known to increase the number of excellent components that are not contained in brown rice, it is also effective in maintaining human health. Water is added to normal brown rice or germinated brown rice previously soaked in water, wheat and soy sesame soaked in water to absorb moisture, and steamed in a pressure cooker for about 5 minutes. As for ground sesame, it is better to crush roasted sesame.

According to the description of JP 63-179899 relating to the invention of Dr. Ikuo Ito, Professor Emeritus, Faculty of Medicine, University of the Ryukyus, anti-tumor active substances can be obtained by hot water extraction after rice bran pressure treatment The result of the experiment is clear. The same applies when using brown rice with rice bran. Therefore, also in the present invention, when normal brown rice or germinated brown rice is used, a healthy miso containing an antitumor active substance can be produced by previously roasting and steaming. Moreover, when rice mill and rice bran previously roasted are used together, it becomes a substitute for brown rice. When roasted in this way, a scent component is generated, so that a savory miso can be produced. When brown rice is roasted, it may be roasted in a dry state or after being washed or sufficiently immersed. In the case of germinated brown rice, as a result of being immersed for several days for germination, it is roasted in a state containing moisture, but it may be roasted after being sufficiently dried. Rice bran may be powdered. When rice bran is used, the rice bran absorbs moisture in the same manner as rice bran sesame, so it is possible to omit the ground sesame.

As described above, after the rice bran and brown rice roasted in advance are cooked with wheat and ground sesame seeds, they are rapidly cooled as shown in step S4 to obtain a rice cake floor. And like step S5, it puts into the sealed container made from a synthetic resin, and mixes with a koji mold. After uniformly mixing, as in step S6, the mixture is put in another synthetic resin sealed container and erected. As the sealed container used in this case, a rectangular shallow container 1 made of synthetic resin is suitable. When the sealed container 1 is used, as shown in FIG. 2, a newspaper 2 and a scissors 3 are laid on the bottom of the square container 1, and a thick cloth 4 such as a bath towel is laid thereon. Subsequently, the brown rice 5 after mixing with the koji mold is transferred to the exposed cloth 6 and wrapped in the thick cloth 4. Further, after covering with newspaper, a sealing lid is finally applied and sealed. As a result, heat insulation from the outside is ensured and heat insulation is maintained. The air vents are partially left when sealed to ensure ventilation with the outside, so that the outside air required for erection can be taken in. Since the sealing lid 8 is made of polyethylene resin and has high flexibility, only one corner portion of the sealing lid 8 is opened away from the square container 1 or two corner portions on the diagonal line are separated from the square container 1. It is possible to easily leave the vent hole. The square container 1 is made of polypropylene resin.

When sealed in this way, as the fermentation progresses inside, water drops will adhere to the inner surface of the sealing lid and the sealing part after about 6 to 24 hours (short time in summer and long time in cold). Come on. This is used to determine the degree of progress of fermentation by looking at how water drops adhere. That is, when the sprayed water droplets start to adhere to the seal portion of the hermetic lid, fermentation is started. At this time, soybeans are soaked as in step s2. The immersion water at this time is the minimum amount necessary for the soybeans to absorb water, and no extra water is used.

When soaked for about 8 hours, it absorbs moisture sufficiently (it does not use excess water, so it will not be absorbed by soybeans and will not remain), so cook in a pressure cooker for 20-25 minutes as in step s3. . Since only the minimum amount of water required for soaking is used, the soy active ingredient does not escape with the excess water. When the steaming is completed in this way, when the water droplets are generated to such an extent that the inner surface of the sealing lid in the brewing process of Step S7 gets wet and flows to the seal portion, the candy is completed. At this time, as in step S8, in another synthetic resin container, the finished koji is covered with salt to stop fermentation, and mixed with soybeans naturally cooled after cooking.

In this way, after mixing soybeans and koji, they are crushed and mixed and then charged into a synthetic resin barrel. When producing medicinal miso that is effective for maintaining health, turmeric or ginger is preferably mixed. That is, after mixing with soybeans cooked as described above, mix with straw. Alternatively, it may be mixed with soybeans before cooking and steamed with soybeans. The turmeric and ginger at the time of mixing should be crushed, but may be chopped. When mixed with soybeans in a ground state, it becomes a solid koji, but when mixed in a chopped state, turmeric and ginger can be taken out of the finished miso and used. In other words, turmeric and ginger are pickled. The types of turmeric include spring turmeric, autumn turmeric, and purple turmeric (Gaduz). Any of these types of turmeric may be used. Turmeric is already known to have various medicinal effects. Ginger is also known to have a bactericidal insecticidal effect, a heat retaining effect, an antioxidant effect, and the like. Therefore, a medicinal miso can be realized by mixing these.

As described above, soybeans and koji are mixed, and turmeric and ginger may be mixed as necessary. However, usually, as in step S9, after crushing and mixing with a chopper or minced machine, step S10 is performed. If you put it in a keg and store it as shown in the above, and then let it mature by advancing fermentation, you will have miso. In the case of the present invention, the charging barrel is also made of synthetic resin. FIG. 3 is a cross-sectional view of the charging barrel. Both the charging barrel 7 and the sealing lid 8 are made of synthetic resin. The upper edge of the feed barrel 7 has an upwardly open tapered shape, and the inner periphery of the sealing lid 8 is tapered in the same direction as the upper edge of the feed barrel so that the upper edge of the feed barrel 7 can be fitted exactly. It is a concave groove. In addition, since the sealing lid 8 is made of a material having high flexibility such as polyethylene resin, in the sealed state as shown in the figure, the sealing force is strong and airtightness is ensured.

The hermetic lid 8 is configured in a shape retracted into the inside of the charging barrel so that the lid plate portion 81 becomes concave toward the inside of the charging barrel. However, since the material is flexible, when it is pushed up from the inside of the charging barrel 7, it can be deformed into an inverted shape so as to be convex outward as indicated by a chain line. Therefore, when miso in the charging barrel 8 is fermented and gas is generated, the cover plate 81 in the solid line state gradually deforms outward due to the increase in gas pressure, and finally expands outward as indicated by the chain line. It becomes. When inflated in this way, the inside is filled with fermentation gas, so the handle 82 is picked and the sealing lid 8 is forcibly lifted and released to release the internal gas. In this way, observing the state of the sealing lid 8, opening the sealing lid 8 in a timely manner, and letting out the accumulated gas is important for making good quality miso. After the gas is released, the sealing lid 8 is closed again to keep the lid plate 81 in a concave state. In this way, after about 3 months, delicious natural miso is completed. During this time, it is about 2 to 3 times to release the gas by releasing the sealing lid 8.

At the time of preparation, the miso after mincing is made in a large dumpling while deflating the air, and it is stuffed into the preparation barrel 7 that has been sterilized with alcohol salt in advance. Finally, after tasting salt on the surface, a wrap (synthetic resin film) 9 indicated by a chain line is placed. Next, if the ball 10 holding the wasabi in the size of the ping-pong ball is placed on the wrap and then the sealing lid 8 is closed, the propagation of germs and the generation of mold can be prevented. If the sealing force of a synthetic resin container called Tapper (registered trademark) is used, it can be used as it is as the sealed container of FIGS.

Thus, when charging, the medicinal effect different from turmeric or ginger can be expected by mixing the omelet or plum dried in a paste form and then charging the sealed barrel 7. In other words, plum meat is rich in citric acid, malic acid and other various organic acids, and these synergistic effects act to relieve fatigue, prevent food poisoning, increase appetite, improve intestinal effects, prevent aging, strengthen bones, etc. It is said that the effect can be expected. Moreover, by the bactericidal effect of Ome or Umeboshi, it can be expected to suppress spoilage in the prepared barrel 7. Ome and umeboshi can also be mixed in the form of fruits without making a paste.

It is also possible to produce miso by mixing medicinal substances other than Ome, Umeboshi, Turmeric and Ginger. Therefore, as long as it is a medicinal herb or other medicinal substance, a medicinal miso can be realized by mixing anything. The medicinal herbs and other medicinal substances may be terrestrial medicinal plants such as turmeric and plum meat, or marine animals and plants such as dried mozuku and dried swordfish. When these medicinal substances are mixed at the stage of mixing koji and soybeans, they are fermented together with soybeans, and when they are mixed at the stage of charging into sealed barrels, they are aged with miso. However, it is also possible to mix at any stage other than these.

The production method according to the present invention can suppress the invasion of germs together with the outside air by using a sealed container made of synthetic resin as described above, and is optimal for making homemade homemade miso easily and smoothly. It goes without saying that mass production is possible if a large resin-made sealed container is used. In addition, all or part of the manual work can be mechanized. The raw material of koji is not limited to brown rice, and polished rice may be used. In addition, as for salt, it is desirable to use natural sea salt rich in minerals, especially Nuchi Mars (registered trademark) from Okinawa.

Various kinds of pickles can be produced using the miso produced as described above. For example, if raw papaya, cucumber, egg yolk, radish, carrot, etc. are embedded in the miso of the present invention, they can be pickled overnight. Of course, you can immerse it for a longer time. In addition, pickles such as cheese, animal meat, and fish are also possible. In the case of bonito chunks, dried kelp, konkon rhizomes, plums, etc., it is better to soak for a long time for the first time.

Miso pickles can also be pickled in rice bran miso using the miso of the present invention. Mix rice bran, bonito, octopus, salt, and wasabi with the miso of the present invention to make a miso floor, soak vegetables such as cucumbers, carrots, radishes, and eggplant, and soak overnight. When the moisture in the miso bed increases with the leachate from the pickles, each time you add rice bran, you can make the pickles over and over again. In this way, rice bran is mixed with miso, so a sweet pickle is made. Therefore, the miso bed itself may be a seasoned miso or a miso for seasoning. In this case, if the passion fruit is cracked and soaked in a state where the inner surface of the pulp is exposed, it becomes a miso with a passion fruit scent. In this way, after using as a pickle, the components of the pickle are also soaked, rice bran is contained, and it is rich in nutritional value, so it can be used as it is in miso soup or as a sauce.

The high quality miso according to the present invention has an unexpected effect when added to deep-fried food at the cooking stage. For example, Okinawa traditional sugar tempura (Sirtar Undergie) melts flour, adds eggs and sugar, rolls it into a ball, and fries it. If you mix the proper amount of miso of the present invention into the flour, After that, it has a faint scent and a slight miso taste. In Japanese-style tempura, it is also possible to mix the miso of the present invention into clothing. In addition, the miso of the present invention can be wrapped in the center part in a bowl shape.

When fried pork cutlet, a suitable amount of miso according to the present invention is mixed with the melted egg, and when this is applied to pork with bread crumbs and fried, pork cutlet with miso taste is obtained. Therefore, you can eat it without adding any sauce or sauce. In addition, the miso of this invention can also be put in a croquette.

Thus, since the healthy miso of this invention is added to the deep-fried food in the cooking stage, the scent of miso is pulled out with the heat at the time of frying with oil. And since it is wrapped in that state, the scent of miso spreads in the mouth when eating, and the appetite is intrigued. Although it is a deep-fried deep-fried food, healthy miso using ground sesame and rice bran is added, so you can eat fried food with confidence. In particular, in the case of sugar tempura, which is also popular as a souvenir for tourism, it is very effective to add the healthy miso according to the present invention in order to improve the image of Okinawa in longevity and to develop a new product of sugar tempura. “Chinsukou” containing the special fats and oils of Okinawa can be mixed with the miso of the present invention in advance.

Moreover, using the miso of the present invention, a miso soup-style seasoning or instant miso soup can be produced. In order to produce a miso soup-style seasoning, put about 1 kg of the miso of the present invention, 300 g of bonito, 100 g of dashi kelp, 100 g of shiitake mushroom, 4 liters of water, and half the water. Until boiled. Then, boil it in a cotton bag and mix the miso. Next, after adjusting the taste with mirin and salt, it is completed by filtering twice with a tanning cloth. If this miso soup-style seasoning is stored in a refrigerator in a container, it can be easily used in the manner of using soy sauce or sauce.

The instant miso soup is mixed with shiitake mushrooms, pork mince, bonito powder, coconut powder, and shiitake mushroom soup, and heated in a microwave oven for about 5 minutes. And mix this with miso according to the present invention and dry wakame and green onion, pack it in a flat container and store it in a freezer, just take it out and apply hot water, it can be used as instant miso soup it can. In addition, if it is divided and sealed and packaged, it can be commercialized for commercial use.

Next, various examples will be given.
Example 1 "handmade miso"
<Material and quantity> Brown rice ... 2.5kg (2 to 3kg is acceptable)
Black sesame ... 1 cup (0.8-1.2 cup is acceptable)
Hatoba… 500g (400-600g is also acceptable)
Koji mold ・ ・ 1 teaspoon (0.8 to 1.2 scoops are acceptable)
Nuchi Mars 750g (600-900g is acceptable)
Yellow soybean ... 1kg (0.8 to 1.2kg is acceptable)
Black soybean ... 1kg (0.8-1.2kg is acceptable)

The rectangular container 1 in the case of standing up with the above materials is suitable to be about 48 liters in length x 38.2 in width x about 15.8 cm in height and about 18 liters in capacity. Moreover, about 11 liters is suitable for the preparation barrel 7 used for preparation.

Example 2 “Miso pickles for pickling miso”
<Material and quantity of miso floor>
2 cups miso 1 teaspoon powdered wasabi
Rice bran 2 cups Nuchi Mars 1 tablespoon
1 tablespoon bonito powder
1 tablespoon of potato powder

Example 3 “Miso soup-style seasoning”
<Material and quantity> 1kg miso
Bonito bonito 300g
Dashi kelp 100g
Mirin 2CUP
Shiitake 100g
4 liters of water
100g of salt
70cc of sake
How to make
1. Take dashi stock.
Add bonito, shiitake mushrooms, dashi kombu, and water to a small pan and simmer until the water is about half.
2. When it is halved, rub it in a noodle bag and mix with miso.
3. After adjusting the taste with mirin and salt, rub again with a cloth.
* Store in a 2 liter container and store in a refrigerator.

Example 4 “Instant Miso Soup”
<Material and quantity> Miso ... 1kg (half)
Shiitake ... 3
Shiitake mushroom soup, 1/2 cup
Pork mince 250g
Jaco powder (heat sterilized in a microwave).
Skipjack flour (heat sterilized in a microwave oven) 100g
Dried wakame
Kisaki green onions
1. Chop the chopped shiitake mushrooms, combine with the soup stock, minced pork, coconut flour, and bonito flour for 5 minutes in a microwave, mix, and then heat for 5 more.
2. Add miso, dried wakame and chopped green onion to the bowl, and mix the shiitake mushrooms mixed in 1 above into a flat container.
* It is easy to take out if you put in a cut for each time.
* Store in the freezer.

As described above, the miso according to the present invention is mixed with ground sesame or rice bran, so that it becomes a high quality miso using the rice cake that has been successfully and stably brewed, and also has good quality of ground sesame and rice bran. You can also get nutrition. In addition, according to the manufacturing method of the present invention, it is possible to easily manage miso production and timing determination, which is difficult for an amateur, so that even an amateur can enjoy homemade miso. In addition, since the ingredients can be freely selected for homemade, a safe miso can be produced by using raw materials that do not use agrochemicals, no additives, and the like. As a result, pickles, which are said to be heavily used for additives, can be made safe and homemade and used to maintain family health.

1 Square container (sealed container)
2 Newspaper 3 Samurai child 4 Thick cloth 5 Brown rice 6 Exposed cloth 7 Barrel 8 Sealing lid 81 Cover plate 82 Handle 9 Synthetic resin film 10 Wasabi ball

Claims (6)

When cooking koji ingredients for miso production in a pressure cooker and mixing with koji molds after cooling,
In a square container made of synthetic resin, wrap a newspaper and a cocoon cake on a thick cloth such as a bath towel spread on top of it, and wrap the gonococcus mixed candy transferred to the exposed cloth.
Furthermore, it is covered with newspaper and covered with a sealing lid, partially closed with a vent left, and the degree of fermentation is judged by the degree of water droplets on the inner surface of the sealing lid. Method for making cocoons for food. When cooking koji ingredients for miso production in a pressure cooker and mixing with koji molds after cooling,
In a square container made of synthetic resin, wrap a newspaper and a cocoon cake on a thick cloth such as a bath towel spread on top of it, and wrap the gonococcus mixed candy transferred to the exposed cloth.
After covering with newspaper, cover with a sealing lid and partially close with the ventilation hole left, so that the inner surface of the sealing lid gets wet enough to flow into the seal part, creating water droplets, creating salt. A koji for making miso, characterized by stopping the fermentation by sprinkling. In order to produce a cocoon, a newspaper and a cocoon cake are laid in a square container made of synthetic resin, and on a thick cloth such as a bath towel spread on it,
After steaming the raw material for making miso in a pressure cooker, wrapping the raw material mixed with koji molds in an exposed cloth,
Furthermore, cover the newspaper with a sealing lid, close it with the air vent partly left, start soaking soybeans when water droplets adhere to the entire inner surface of the sealing lid, and after completion of soaking, use the pressure cooker. A method for producing miso, characterized by mixing soybeans cooked in a bowl and finished koji. In order to produce a cocoon, a newspaper and a cocoon cake are laid in a square container made of synthetic resin, and on a thick cloth such as a bath towel spread on it,
After steaming the raw material for making miso in a pressure cooker, wrapping the raw material mixed with koji molds in an exposed cloth,
Furthermore, cover the newspaper with a sealing lid, close it with the air vent partly left, start soaking soybeans when water droplets adhere to the entire inner surface of the sealing lid, and after completion of soaking, use the pressure cooker. A miso that is made by mixing soybeans cooked with sushi and finished koji and aging them. When charging soybeans mixed with finished straw into a sealed barrel made of synthetic resin, a concave and elastic synthetic resin lid is used. After charging, the lid is sealed with a concave lid and the pressure rises due to the generation of internal gas. The method for producing miso according to claim 3, wherein the concave state is reversed so that the bulge can be expanded to the outside. When charging soybeans mixed with finished straw into a sealed barrel made of synthetic resin, a concave and elastic synthetic resin lid is used. After charging, the lid is sealed with a concave lid and the pressure rises due to the generation of internal gas. 5. The miso according to claim 4, wherein the miso is ripened by utilizing the action of reversing the concave state and transforming into the bulging state to the outside.

Images