JP2020174591A - Method for producing miso or soy sauce - Google Patents

Abstract

To provide a method for producing miso or soy sauce in which miso or soy sauce is made without relying on koji (koji fungus), and further to provide a miso or soy sauce that can be taken even by people having soybean allergy.SOLUTION: A method for producing miso or soy sauce, in which the fermentation is promoted by adding, to the grain that is the raw material, green papaya in stead of koji (or together with koji). During the time, by using peas as the object to be fermented, the miso or soy sauce can be finished with good flavor, and, furthermore, even those who have allergy to soybean can take it without worrying about allergy.SELECTED DRAWING: None

Description

The present invention relates to a method for producing miso or soy sauce.

Conventionally, various methods have been devised for producing miso and soy sauce (see, for example, Patent Document 1), but basically, "soybeans, jiuqu, yeast and salt" are used as raw materials, and the amount and temperature of their additions are determined. There are many things that finely adjust the time.

JP-A-2019-30285

However, in the conventional method, Jiuqu (Jiuqu) is required in the first place. Therefore, it takes time and effort to make Jiuqu, and if Jiuqu is not available, Miso and soy sauce cannot be made.

In addition, although miso and soy sauce are generally made from "soybeans", there is also a problem that those who have an allergic reaction to soybeans cannot take them.

Therefore, the present invention has been made to solve these problems, and it is possible to make miso and soy sauce without relying on koji (jiuqu), and further, miso and soy sauce that can be ingested by people with soybean allergy. The challenge is to provide soy sauce.

In order to solve the above-mentioned problems, the present invention produces miso and soy sauce by adding green papaya instead of (or together with Jiuqu) to the grain as a raw material to promote fermentation.

Fermentation of miso and soy sauce requires proteases that break down proteins, amylase that breaks down sugars, and lipases that break down lipids, and Jiuqu contains these necessary enzymes.

The applicant became aware of the fact that blue papaya also contained these proteases, amylase, and lipase, and came up with a method of producing miso and soy sauce using this blue papaya.

Further, instead of the blue papaya itself, a liquid extracted from the blue papaya or a dried powder of the liquid extracted from the blue papaya may be added.

Furthermore, at this time, by using peas with a high sugar content as the grain to be fermented, it is possible to make savory miso and soy sauce even with the enzyme group provided in green papaya, and further, he is a person with soybean allergy. You can also make miso and soy sauce that you can ingest.

In addition, "miso" and "soy sauce" in the present specification and the scope of patent claims are not necessarily those made from soybeans, but other seasonings made by fermenting beans, grains, etc. (miso-flavored seasonings, It should be added just in case that the concept includes soy sauce flavored seasoning).

By applying the present invention, it becomes possible to make miso and soy sauce without relying on Jiuqu (Jiuqu). Furthermore, if peas are used, it is possible to provide miso and soy sauce that can be ingested even by people with soybean allergies.

Hereinafter, an example of the embodiment of the present invention will be described with reference to the accompanying drawings.

<How to make miso with blue papaya: Experiment 1>
Initially, the applicant made miso on a trial basis in a ratio of soybean 3: green papaya 3: salt 1.

Mix boiled and crushed soybeans, finely chopped green papaya and salt well, put in a storage container and cover.

After about 3 months, when the lid is opened, there is a fragrance of miso. However, even with miso soup, it has a strong salty taste, so I decided that it was necessary to let it blend in a little more, so I closed the lid again.

Even after another month, the taste did not change significantly and the salty taste was strong. It was expected that excessive salt or green papaya would not result in sufficient saccharification.

Naturally, the added green papaya does not ripen over time, so it is judged that the fruit itself has not been saccharified. As a treatment, ripe papaya (sugar content 10 brix) is added.

When checked after one month, the taste and aroma are at the same level as ordinary miso, and miso soup can be made normally. It has a softer taste than miso made from jiuqu.

<How to make miso with blue papaya: Experiment 2>
Based on Experiment 1, it was predicted that the cause was sugar deficiency (carbohydrate deficiency), so when checking the ingredients, rice jiuqu contained as much as 59.2 g of carbohydrate per 100 g, whereas blue papaya contained. Was found to contain only 10.82g per 100g. Therefore, it was judged that it is difficult to make a tasty miso due to lack of carbohydrates (although miso can be made) even if it is prepared like normal miso (using koji).

Therefore, I wondered if it would be possible to respond by changing the point of view and changing the grain side, which is the object to be fermented, to one with a high carbohydrate content.

Soybeans contain about 30 g of carbohydrates per 100 g, but peas contain about 60 g of carbohydrates per 100 g, which is "about twice", so I thought that it was suitable for making miso using green papaya and tried it.

Table 1 compares the ingredients of ordinary miso-making ingredients (soybean + rice jiuqu) and peas. "Soybean + rice jiuqu" is assumed to be mixed at a ratio of 1: 1. Moreover, the numerical value shows the content per 100g.

The fat values on the "soybean + rice jiuqu" side shown in Table 1 are based on the assumption that whole soybeans are used, but defatting is generally used when producing most of the miso and soy sauce on the market. Soybeans (soybeans whose fat has been removed with a solvent such as hexane) are often used. Therefore, it seems that miso and the like are actually produced around fat Og. Therefore, the fat content of pea beans is as low as 2.3 g, but if the papaine enzyme can efficiently decompose the components of pea beans, miso and soy sauce with a flavor comparable to that of commonly available products can be produced. You should be able to make it.

So I pickled the boiled peas and green papaya together. Specifically, 150 g of peas were boiled for about 6 hours, and the cut green papaya fruits were soaked and left in the peas that weighed about 350 g with boiling water. The sugar content of the peas immediately after boiling was 2 brix.

The next day, when the sugar content was measured, it had risen to 5 brix, so it was considered that the components of blue papaya (components containing various enzymes) had dissolved in the broth, and at this point the fruits of blue papaya were taken out.

After 3 days, add about 35g of salt. From the appearance that the outer circumference of the pea was melted, it was thought that the decomposition of the protein had started.

Therefore, after that, the peas taken out are crushed to a predetermined size, put in a container, wrapped with plastic wrap or the like on the surface in the same manner as normal miso preparation, and then fermented with a heavy stone.

Since the fermentation period varies depending on the outside air temperature, etc., adjust it according to the environment in which the container is stored.

After undergoing such a procedure and fermenting for an appropriate period of time, a miso having the same flavor as the miso on the market was completed. Since it uses peas instead of soybeans, it can be taken by people with soybean allergies.

As fermentation progresses, the liquid oozes out as a supernatant on the surface due to the influence of heavy stones, but this is Tamari soy sauce.

In addition, the ingredients extracted from blue papaya have strong resistance to mold, have antibacterial effects, and have the effect of preventing spoilage, which greatly contributes to improving the storage stability of miso, which is an advantage that was unexpected at first. It is strongly inferred that the effect is also exhibited.

In the above, the blue papaya fruit is cut and used, but the present invention is not limited to this. For example, the same effect can be obtained by using "a liquid extracted from blue papaya (squeezed juice or the like)" or "a powder obtained by drying a liquid extracted from blue papaya".

Further, in the above, although green papaya is used instead of koji, it does not exclude the production of miso and soy sauce using green papaya together with koji, and it is considered that it can be included in the scope of the present invention. ..

Claims (7)

A method for producing miso or soy sauce, which comprises a step of adding green papaya instead of jiuqu to grains as a raw material. A method for producing miso or soy sauce, which comprises a step of adding green papaya together with jiuqu to a grain as a raw material. A method for producing miso or soy sauce, which comprises a step of adding a liquid extracted from green papaya instead of jiuqu to a grain as a raw material. A method for producing miso or soy sauce, which comprises a step of adding a liquid extracted from green papaya together with jiuqu to a grain as a raw material. A method for producing miso or soy sauce, which comprises a step of adding a powder obtained by drying a liquid extracted from green papaya instead of jiuqu to a grain as a raw material. A method for producing miso or soy sauce, which comprises a step of adding a powder obtained by drying a liquid extracted from green papaya together with jiuqu to a grain as a raw material. In any of claims 1 to 6,
A method for producing miso or soy sauce, wherein the grain is peas.