JP2010011746A - Method for producing enzyme deactivated miso processed product, and method for producing food mixed with enzyme deactivated miso processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an enzyme deactivated Miso processed product which is excellent in Miso flavor without bringing feeling of heat smell in spite of being heat treated in order to deactivate enzyme, and to provide a method for producing a food mixed with the enzyme deactivated Miso processed product. <P>SOLUTION: This method for producing the enzyme deactivated Miso processed product comprises adding yolk oil containing 1% or above of phospholipid to Miso and heat treating the product. The method for producing the food mixed with the enzyme deactivated Miso processed product is also provided. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a method for producing a processed miso product in which the enzyme is deactivated and a method for producing a food containing the enzyme-inactivated miso product, and more specifically, heat-treated to deactivate the enzyme. Regardless, the present invention relates to a method for producing a processed enzyme-inactivated miso product having a good miso flavor without a heated odor, and a method for producing a food containing the processed enzyme-inactivated miso product.

Miso, a traditional fermented food from ancient Japan, is a type of seasoning that is widely used in everyday eating habits and is used in various dishes including miso soup. Among such dishes, kneaded miso made by heating while stirring miso, egg yolk, mirin, sake, sugar, etc. is known as a convenient miso that can be widely used in vinegar miso soup, rice cake, bath radish and the like.

When such a miso dish is produced industrially, the miso enzyme may act during storage of the product and may have some effect on the product. Therefore, it is generally possible to deactivate the miso enzyme by heat treatment. Has been done. As such a method, for example, JP-A-58-81759 (Patent Document 1) describes that the enzyme of miso is completely inactivated by heat treatment at 80 ° C. or more for at least 15 minutes or more. Japanese Patent Application Laid-Open No. 7-274819 (Patent Document 2) describes a step of heating the miso to 75 ° C. to 90 ° C. to make the enzyme ineffective.

However, when the miso is heat-treated at a high temperature as described above, there is a problem that a unique heating odor is felt and the taste of the miso deteriorates.

JP 58-81759 A JP-A-7-274819

Therefore, an object of the present invention is to provide a method for producing an enzyme-inactivated miso processed product having a good miso flavor without the odor of being heated, even though the enzyme is heat-treated to inactivate the enzyme. The present invention provides a method for producing a food containing a processed live miso product.

As a result of earnestly researching various conditions such as raw materials used to achieve the above-mentioned object, the present inventors have added egg yolk oil containing 1% or more of phospholipid to miso and heat-treated, Surprisingly, it has been found that a processed enzyme-inactivated miso product having a good miso flavor can be obtained without feeling a heated odor, and the present invention has been completed.

That is, the present invention
(1) A method for producing a processed enzyme-inactivated miso product, wherein egg yolk oil containing 1% or more of phospholipid is added to miso and heat-treated,
(2) The method for producing an enzyme-inactivated miso processed product according to (1), wherein the egg yolk oil is extracted with an organic solvent,
(3) A method for producing a food comprising the enzyme-inactivated miso processed product according to (1) or (2),
It is.

According to the present invention, an enzyme-inactivated miso processed product with a good miso flavor and a food blended therewith can be obtained without feeling a heated odor despite being heat-treated to inactivate the enzyme. The demand for miso is expected to increase.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.

The miso of the present invention is a miso described in Japanese Agricultural and Forestry Standard (May 7, 2004, Ministry of Agriculture, Forestry and Fisheries Notification No. 1821), that is, soybeans or soybeans, rice and wheat, etc. , Rice, wheat and other cereals cultivated with Koji fungus, or soybeans cooked with Koji bacterium and rice, wheat and other cereals cooked It is a semi-solid material in which salt is mixed, fermented and aged.

The enzyme-inactivated miso processed product of the present invention is a processed product using the above-mentioned miso as a main raw material, and means a processed product in which the enzyme derived from the miso is inactivated. Such an enzyme-inactivated miso processed product of the present invention may be a product obtained by adding a seasoning in addition to the main ingredient miso and egg yolk oil described later. For example, Tara miso, eggplant miso, tree sprout Examples include miso, koji miso such as chicken miso, soups for miso ramen and miso udon, miso soup and miso stewed miso soup, and Chinese mixed seasonings.

The amount of the miso blended in the enzyme-inactivated miso processed product of the present invention is preferably 30% or more, more preferably 50% or more, based on the miso processed product, from the viewpoint of taking advantage of the miso flavor. In consideration of the addition of egg yolk oil described later, the upper limit of the amount of the miso is preferably 99.5% with respect to the processed miso product.

On the other hand, the egg yolk oil of the present invention is an egg yolk-derived lipid whose main component is triglyceride obtained from egg yolk liquid, dried egg yolk, or a heat-treated product thereof.

The method for producing a processed enzyme-inactivated miso product of the present invention is characterized by using egg yolk oil containing 1% or more of phospholipid among the egg yolk oils. Here, phospholipid is a kind of complex lipid, which is derived from egg yolk, and includes phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidic acid, their lysates, and sphingomyelin as constituent components. To do. The phospholipid content of the egg yolk oil can be measured by the eartroscan method (TLC-FID method). In the present invention, by adding egg yolk oil containing 1% or more of phospholipid to miso and heat-treating it as described later, the enzyme loss of good miso flavor is not felt without feeling the heating odor. Live miso processed product is obtained. On the other hand, when egg yolk oil having a phospholipid content of less than 1% is used as shown in the test examples described later, a heated odor is felt, and a product with a good miso flavor cannot be obtained.

The egg yolk oil containing 1% or more of the phospholipid can be obtained, for example, by extracting from an egg yolk raw material with an organic solvent such as ethanol by a conventional method. Phospholipids have the property of being easily decomposed by heat, but when extracted using an organic solvent such as ethanol in this way, egg yolk oil can be extracted without excessive heating. The egg yolk oil contained above is obtained. The ethanol used as the organic solvent generally refers to ethyl alcohol that is industrially produced, such as a fermentation method or a synthesis method. In the present invention, such as denatured ethanol to which various modifiers are added, purified water, and the like. Also included is water-containing ethanol supplemented with water. In addition, as water-containing ethanol, it is good to use a water content of 10 volume% or less. If it exceeds 10% by volume, a large amount of water tends to remain in the obtained egg yolk oil, and mixing of water-soluble components in the egg yolk cannot be avoided. Moreover, since egg yolk oil containing 1% or more of such phospholipid is commercially available, a commercially available product may be used. In addition, the phospholipid content contained in these egg yolk oils used in the present invention is usually less than 50%.

The addition amount of the egg yolk oil of the present invention is 0.1 to 0.1% from the processed miso product in terms of sufficiently suppressing the heating odor generated when the heat treatment described below for inactivating the miso enzyme is performed. 10% is preferable, and 0.5 to 8% is more preferable. If the added amount of egg yolk oil is less than the above range, the heated odor may not be sufficiently suppressed. On the other hand, if the added amount is more than the above range, the flavor of egg yolk oil is too strong, and conversely, the miso flavor may be impaired. Because there is.

In the method for producing a processed enzyme-inactivated miso product of the present invention, egg yolk oil containing 1% or more of the above-described phospholipid is added to miso and heat-treated. As a result, an enzyme-inactivated miso processed product with good miso flavor can be obtained without feeling a heated odor even though the enzyme is heat-treated to deactivate the enzyme. On the other hand, as described later, even when egg yolk oil is added after the heat treatment, the heated odor cannot be suppressed, and a product with good miso flavor cannot be obtained. The heat treatment temperature is preferably 80 to 120 ° C., more preferably 90 to 110 ° C., from the viewpoint of sufficiently deactivating the enzyme. The heat treatment time is preferably 3 minutes to 90 minutes after reaching the temperature, and more preferably 5 minutes to 60 minutes. The heat treatment method is not particularly limited as long as the enzyme can be deactivated. For example, a method in which the raw material is put into a pan and heat-treated while stirring and mixed, and a raw material is put into a mixer and mixed with stirring. Examples thereof include a method of filling and sealing a container such as a pouch and heat-treating in a hot water bath.

Here, as a method for confirming enzyme deactivation, for example, 5 g of a sample is added to 100 g of a starch solution having a viscosity of 10 Pa · s to 20 Pa · s, stirred, filled into a pouch and stored, and the viscosity after storage. The method of measuring is mentioned. At this time, when the enzyme remains in the sample, the starch solution is decomposed by the enzyme, so that the viscosity is lowered. If the viscosity after storage is 1 Pa · s or more, the enzyme is sufficiently inactivated. On the other hand, if the viscosity is less than 1 Pa · s, the enzyme is inactivated.

In addition, in the manufacturing method of the enzyme inactivation processed miso product of this invention, in addition to the raw material mentioned above, for example, soup stock (first stock, second stock), kelp, bonito, seafood extract, clam extract, salmon extract, seafood Various seasonings such as powder, salt, sugar, soy sauce, miso, amino acid-based or nucleic acid-based umami seasonings, alcohol such as sake, ethyl alcohol, citric acid, tartaric acid, succinic acid, malic acid, citrus juice and other acid materials, Sesame oil, animal and vegetable oils and fats such as lard, spices such as karakashi, antioxidants such as ascorbic acid and vitamin E, pigments such as gardenia pigments, thickeners such as xanthan gum, tamarind seed gum, gellan gum and gum arabic, green onions, Garlic, ginger, yuzu, sesame, etc., cut products, dried products, grated or pasty materials are appropriately selected and blended as long as the effects of the present invention are not impaired. You can.

Since the enzyme-inactivated miso processed product of the present invention produced as described above is inactivated, the enzyme derived from miso does not work during the production and storage, and the quality can be maintained. Moreover, despite the heat treatment to inactivate the enzyme, a heated odor is not felt and the miso flavor is good.

Furthermore, when the enzyme-inactivated miso processed product of the present invention is blended with various foods, quality can be maintained during the production process of the food or during product storage after production, and the obtained food is good. It will have a miso flavor. The food containing the enzyme-inactivated miso processed product of the present invention is not particularly limited, and examples thereof include kneaded miso dishes, miso stewed dishes, miso soup, Chinese stir-fried dishes, oyaki, gohira koji, sauce, filling, bread, etc. Can be mentioned.

Hereinafter, the present invention will be specifically described based on examples and the like. The present invention is not limited to these.

[Production Example 1] Production of egg yolk oil A chicken egg was split and 10 kg of egg yolk obtained by separating from egg white liquor was spray-dried (spray drying) at a blowing temperature of 175 ° C to obtain dried egg yolk. The moisture content of the dried egg yolk obtained was measured with an infrared moisture meter and found to be about 6%. Next, the dried egg yolk was spread to a thickness of 1 cm on a steamer covered with a cloth, and was subjected to heat treatment at 100 ° C. for 4 minutes to heat the dried egg yolk. 1 kg of the obtained heat-treated dried egg yolk is collected in a 5 L (liter) stainless steel cup, and 3 L of water-containing ethanol with a water content of 2% by volume is added, and a homogenizer (Primix Co., Ltd., TK auto homomixer) is used. The mixture was extracted with stirring at 3,000 rpm for 30 minutes. The mixture was filtered under pressure with nitrogen gas, the filtrate was collected, and the filtration residue was washed twice with 2 L of hydrous ethanol having a water content of 2% by volume. The filtrate and the washing solution were combined to obtain an extract, and the solvent was removed with a rotary evaporator under reduced pressure to obtain egg yolk oil. When the phospholipid content of the obtained egg yolk oil was measured by the eartroscan method, the phospholipid content was about 24%.

[Example 1]
25 kg of kneaded miso was produced. In other words, miso, egg yolk oil (produced in Production Example 1), sake and fresh water with the following composition are put into a double kettle, heated with stirring and heated to 95 ° C, and further heated and stirred for 5 minutes. The enzyme of miso was inactivated. Next, the mixture was cooled to 10 ° C. to obtain a kneaded miso which is a processed product of enzyme-inactivated miso of the present invention.

<Combination ratio>
Miso 50%
Egg yolk oil (Production Example 1) 2.5%
Sake 2%
Shimizu Residue -----------
Total 100%

It confirmed about enzyme deactivation of the kneaded miso obtained. That is, an 8% starch solution having a viscosity of 10 Pa · s was prepared, and 5 g of the kneaded miso obtained was added to 100 g of this starch solution and mixed with stirring. The mixture was then filled into bags and stored at 35 ° C. for 48 hours. Since the viscosity of the mixture after storage was 10 Pa · s, it was confirmed that the enzyme was inactivated.

[Comparative Example 1]
In Example 1, an enzyme-inactivated miso processed product was produced by the same method except that egg yolk was added instead of egg yolk oil.

[Comparative Example 2]
In Example 1, an enzyme-inactivated miso processed product was produced in the same manner except that egg yolk oil having a phospholipid content of less than 1% was added. That is, first, the egg yolk liquid was heated using a hot plate while stirring at a temperature of 60 ° C. to 100 ° C. for about 120 minutes to coagulate the egg yolk into the size of the red beans to separate the egg yolk oil. When the phospholipid content of the obtained egg yolk oil was measured by the eartroscan method, the phospholipid content was less than 1%.

[Test Example 1]
In the enzyme-inactivated miso processed product obtained in Example 1 and Comparative Examples 1 and 2, the presence or absence of a heated odor and the difference in miso flavor were evaluated.

From Table 1, the enzyme-inactivated miso processed product of Example 1 that was heat-treated by adding egg yolk oil containing 1% or more of phospholipid was the enzyme-inactivated miso processed product of Comparative Example 1 to which egg yolk was added, or phosphorus Compared with the enzyme-inactivated miso processed product of Comparative Example 2 to which egg yolk oil having a lipid content of less than 1% was added, it is understood that the heated odor is not felt and the miso flavor is good.

[Comparative Example 3]
25 kg of kneaded miso was produced in the same manner except that the raw material mixing method was changed in Example 1. That is, miso, sake and fresh water were put into a double kettle, heated with stirring to reach 95 ° C., and further heated and stirred for 5 minutes to deactivate the enzyme of miso. Next, egg yolk oil (produced in Production Example 1) was added and stirred and cooled to 10 ° C.

[Test Example 2]
In the enzyme-inactivated miso processed product obtained in Example 1 and Comparative Example 3, the presence or absence of a heated odor and the difference in miso flavor of the processed miso product due to the difference in the production process were evaluated.

From Table 2, the enzyme-inactivated miso processed product of Example 1 that was heat-treated after adding egg yolk oil to miso and the enzyme-inactivated miso processed product of Comparative Example 3 in which egg yolk oil was added after heat-treating miso In comparison, it is understood that the heated odor is not felt and the miso flavor is good.

[Example 2]
In Example 1, an enzyme-inactivated miso processed product was produced in the same manner except that the amount of egg yolk oil added was 1%.

[Example 3]
In Example 1, an enzyme-inactivated miso processed product was produced in the same manner except that the amount of egg yolk oil added was 8%.

[Test Example 3]
When the processed miso products of Examples 2 and 3 were evaluated for the presence or absence of a heated odor and the difference in miso flavor as in Test Example 1, the miso flavor was satisfactory without the feeling of a heated odor.

[Example 4]
A food containing the enzyme-inactivated miso processed product of Example 1 was produced. That is, the kneaded miso produced in Example 1 and the acidic oil-in-water emulsion (70% vegetable oil and fat, 15% raw whole egg, 15% vinegar, prepared by a conventional method, pH 4.0, viscosity 10 Pa in a mixer.・ S) Add glucose, brewed vinegar, seafood extract, pregelatinized starch, soy sauce, salt, fresh water, stir and mix, and then add long onion and red bell pepper, stir and mix, A filling was produced. The obtained miso filling was preferable because it did not feel the heated odor of miso and had a good miso flavor.

<Combination ratio>
Enzyme-inactivated miso processed product (Example 1) 25%
Acid oil-in-water emulsion 10%
Glucose 13%
Brewing vinegar (acidity 4.5%) 2%
Seafood extract 1.5%
Pregelatinized starch 1.5%
Soy sauce 0.5%
Salt 0.5%
Long onion (branching) 25%
Red bell pepper (branching) 3%
Shimizu Remaining ――――――――――――――――――――――――――――
Total 100%

Claims (3)

A method for producing a processed enzyme-inactivated miso product, characterized in that egg yolk oil containing 1% or more of phospholipid is added to miso and heat-treated. The method for producing an enzyme-inactivated miso processed product according to claim 1, wherein the egg yolk oil is extracted with an organic solvent. A method for producing a food, comprising the enzyme-inactivated miso processed product according to claim 1 or 2.