JP2607379B2 - Manufacturing method of miso-like soy food - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a soybean paste food.

[Conventional technology and problems to be solved]

Miso, a traditional Japanese seasoning, is indispensable in the Japanese diet and plays an important role as a source of plant protein.

On the other hand, changes in dietary habits in recent years, with the diversification of taste for food, diversification is also required in the form of use, also in the industry according to the sweet miso, low salt miso, powdered miso, fixed miso, etc. Manufactured and marketed. However, conventional miso contains mycelia of koji mold because it is produced from soybean, koji and salt, and this produces a characteristic aroma, which is the main reason why young people and westerners dislike miso.

Therefore, the development of miso products with low aroma and the development of new fields of demand were important issues for the future development of this industry.

By adding miso with less aroma to processed foods, the physical properties of the foods can be improved, and those with low salt concentration are particularly suitable for such uses.

In the 1960s, rice rice and enzymes were used instead of koji to save labor in miso production, or koji and rice rice enzymes were used in combination, and the same manufacturing method as common miso (salt concentration, brewing temperature, period) Has been tested in It is known that the miso produced by this method lacks the flavor and taste of koji instead of rice and rice. If it is attempted to produce miso with a low salt concentration in this method, it will spoil due to the contamination of general bacteria.

An object of the present invention is to provide a method for producing a soybean paste food product that does not have the flavor characteristic of miso, has a low salt concentration, and has a low number of general bacteria.

[Means for solving the problem]

In view of the above problems, the present inventors have conducted intensive studies, and as a result, have developed a method for producing a soybean paste food having a low aroma characteristic of miso, a low salt concentration, a low number of general bacteria, and the present invention. completed.

That is, the present invention relates to a method for producing a soybean paste food containing soybean flour or steamed soybean, an enzyme and water, wherein the soybean paste food has a water content of from 0 to 7%.
% Salt by weight and the enzymatic reaction
Carried out at 8080 ° C.

The present invention also relates to a method for producing the soybean paste food, wherein the soybean paste food contains 65% by weight or less of water and is pasteurized at 75 to 100 ° C for 5 to 20 minutes.

 Hereinafter, the present invention will be described in detail.

First, the soybean flour used in the present invention is usually a commercially available soybean flour, for example, after deodorizing soybeans with a special deodorizer, cooling and drying so as not to lose nutrients, a pulverizer, fine pulverization. Whole-fat deodorized soybean powder which is a 150-300 mesh powder obtained by a machine is preferably used, and other protein products other than soybean protein powder, such as wheat-derived protein powder, can also be used. .

"Steamed soybean" is obtained by providing a step of steaming or boiling raw soybean with water. “Steamed soybeans” are preferably used as strained soybeans through a chopper.

Further, the "enzyme" used in the present invention is 45 to
Proteases having an enzyme activity at 80 ° C., preferably proteases derived from Aspergillus or bacteria can be used. More preferably, as enzymes derived from Aspergillus, Amano A-1 and A-2 (Amano Pharmaceutical Co., Ltd.) )), Punchidase (Yakult Honsha Co., Ltd.), Cochlase SS (Sankyo Pharmaceutical Co., Ltd.), Sumiteam (Shin Nippon Chemical Co., Ltd.) and the like. As a bacterial enzyme, samoase (Daiwa Kasei) Aloase Ap-
10 (manufactured by Yakult Honsha Co., Ltd.).

Other enzymes include Aspergillus niger, Rhizopus nibeus, actinase-derived enzymes such as actinase (manufactured by Kaken Pharmaceutical Co., Ltd.), and bacteria-derived enzymes such as aloase (manufactured by Yakult Honsha Co., Ltd.) and protin (Yamato Co., Ltd.) Kasei Co., Ltd.). In general, enzymes are proteins, so they are denatured and deactivated by heat or chemicals. In addition, heat resistance, action p
H, degree of decomposition, etc. are different.

The enzymes used in the present invention have a sufficient enzyme activity at 45 to 80 ° C, and those having an optimum pH of 5 to 7.5 are preferably used.

The salt used in the present invention is added to the soybean paste at 0 to 7% by weight, preferably 3 to 5% by weight, based on the water content. If salt is used in an amount exceeding 7% by weight with respect to the water content, the enzymatic action may be inhibited, and if it is 7% by weight or less, the obtained soybean paste food can be easily added to processed foods. Traditionally, miso and soy sauce
In order to prevent spoilage due to premature growth of wild harmful fungi,
It was produced by adding a high concentration of salt. Recently, the production of alcohol has been successfully carried out only under low salt concentration by preventing rancidity due to alcohol production by preferential fermentation of yeast. The present invention has succeeded in suppressing the number of general bacteria in the fermentation step to 5 × 10 ⁶ / g or less, since an enzyme having high temperature resistance is used.

According to the method of the present invention, the salt concentration is 3% by weight with respect to water.
In the above cases, the number of general bacteria can be suppressed to 10 ⁵ or less at 60 ° C. or more when the salt concentration is 50 ° C. or more and the salt concentration is 0% by weight. Therefore, the method of the present invention makes it possible to produce soybean pasty food without spoiling even during fermentation for 2 to 3 days.

The soybean paste food product obtained by the present invention may contain not only soybean meal or steamed soybean, enzymes and water as raw materials, but also saccharified starch.

Further, lactic acid bacteria in the soybean paste food obtained in the present invention,
Acidity and alcohol flavor can be imparted by the action of yeasts. Glucose-resistant bacteria are preferred as lactic acid bacteria, for example,
Lactobacillus casei IFO 3533, Lactobacillus casei I
FO 3863 is preferably used, and as the yeast, Sakata Yeast Association No. 7 and No. 9 can be preferably used. When using these microorganisms, it is preferable to decompose soy flour or steamed soybeans in the presence of those obtained by culturing and fermenting by adding these microorganisms to a concentrated saccharified product of starch such as rice, corn, and wheat. .

The water content of the soybean paste food obtained in the present invention is not particularly limited, but is preferably 65% by weight or less in order to suppress the growth of general bacteria during the production process. When starch is used as a part of the raw material, starch is added to the saccharifying enzyme and the minimum amount of water required for saccharification, and the soybean flour or steamed soybean is enzymatically decomposed in the presence of the saccharified product. Since the agitation property is improved by the fluidity of the product, it can be a suitable mode for obtaining a low moisture content soybean paste food. According to this method, a miso-like food having a low water content and a low salt concentration, which is low in flavor peculiar to miso, can be obtained. When saccharified starch is not used, a low moisture content soybean paste food can be obtained by adjusting the amount of water added to steamed soybean or soybean flour. In the present invention, the salt concentration can be reduced by reducing the water content of the soybean paste food.

In addition, the soybean paste food obtained by the present invention is 75 to 100 ° C.
For 5-20 minutes. The number of general bacteria can be reduced to 30 / g or less by heat sterilization. In the conventional miso, the number of general bacteria could not be reduced under such conditions. In the conventional method for producing miso, it is thought that vegetative cells become spores and have heat resistance because ripening is performed for a long time at low temperature in the presence of a large amount of salt, but ripening is performed in the present invention. Since the salt concentration is low, the number of general bacteria can be reduced by heating under the above conditions.

〔The invention's effect〕

Soy paste food obtained by the production method of the present invention,
Since there is little aroma peculiar to miso, it is easy to spread to young people and Westerners, and it can open up new demand fields.
Also, because this soybean paste food has a low salt concentration,
It is useful as an additive for food products, particularly breads, and can prevent aging of breads.

〔Example〕

Example -I steamed soybean was dipped draining soybeans case of using a soybean preparation of paste food (1) steamed soybeans with soybean flour with 10 hours water after washing, 20 minutes steamed in an autoclave (1 kg / cm ²⁾ Chopper (1 mm mesh) to obtain steamed soybeans.

300g steamed soybeans and punchase NP-23 as an enzyme agent
g, 19.1 g of common salt and 210 g of water, the resulting mixture was decomposed at a reaction temperature of 52 ° C. for 20 hours to obtain a soybean paste food.

 Hereinafter, the analysis results are shown.

Analytical value Total nitrogen (T-N) 1.613 (%) Water-soluble nitrogen (W-S-N) 1.178 Formol nitrogen (F-N) 0.326 W-S-N / T-N 73.0 F-N / T-N 20.2 Water content 70.6 Food salt 3.6 General bacteria count 300 or less / g (2) In case of using soybean powder Non-heated section 120 g of soybean powder, 23 g of punchidase NP as an enzyme agent, 18 g of salt and 360 g of water were mixed. Next, the obtained mixture was decomposed at a reaction temperature of 52 ° C. for 20 hours to obtain a soybean paste food. Hereinafter, the analysis results are shown.

Analytical value Total nitrogen (TN) 1.642 (%) Water-soluble nitrogen (WSN) 1.034 Formol nitrogen (FN) 0.220 WSN / TN 63.0 FN / TN 13.4 Water 71.5 Dietary salt 3.6 General bacteria count 300 or less / g Unheated soybean flour has a peculiar blue odor and flouriness characteristic of soybeans.

Heating zone Mix 120g of soybean flour with 200g of water and autoclave (1kg /
cm ² , 5 minutes), and after cooling, punchase 3
g, 18 g of salt and 160 g of water were mixed. Next, the obtained mixture was decomposed at a reaction temperature of 52 ° C. for 20 hours to obtain a soybean paste food. Hereinafter, the analysis results are shown.

Analytical value Total nitrogen (TN) 1.625 (%) Water-soluble nitrogen (WSN) 1.050 Formol nitrogen (FN) 0.235 WSN / TN 64.6 FN / TN 14.5 Water 71.8 Food salt 3.6 General bacteria count 300 / g In the case of heated soybean flour, the blue odor disappeared, but the flouriness remained slightly.

Example-I (1) The steamed soybeans are better than Example-I.
The decomposition ratio of soybean protein is larger than the non-heated, heated, soybean powder (2).

 There is no powderiness which is considered to be a disadvantage of the above-mentioned soybean powder.

Example-II Production of a Miso-Like Food Using Steamed Rice and Steamed Soybeans Amano A as an enzyme agent was added to 100 g of steamed rice, i.e., rice immersed in water for 12 hours, drained, steamed without steam for 30 minutes at no pressure, and cooled. -2 (manufactured by Amano Pharmaceutical Co., Ltd., enzyme for miso) 1g and water
100 ml was added, and a steamed rice decomposition paste decomposed at 50 ° C. for 10 hours was obtained.

300 g of steamed soybean obtained in Example-I- (1) and 210 g of water
And salt 19.1 g and punchase NP-23.0 g as an enzyme agent were mixed at a reaction temperature of 52 ° C. and decomposed for 20 hours to 500 g, and the above steamed rice decomposition paste 90 g and salt 3.5 g were added thereto and mixed again. For 24 hours to obtain a miso-like paste food.

Analytical value Water 69.3 (%) Food salt 3.60 Total nitrogen (TN) 1.451 Water-soluble nitrogen (WSN) 0.333 WSN / TN 71.8 FN / TN 22.9 General bacteria Number 1.0 × 10 ³ / g An odorless miso-like food with strong umami and sweetness, salt familiarity, and salt and cad was obtained.

Example-III Production of soybean paste food using full fat soybean flour The following measurements and evaluations were performed using Formulation Examples A, B, C, and D shown in Table 1 above.

(1) Measurement method of soybean protein degradation degree The degradation degree of soybean protein was measured using water-soluble nitrogen (WSN (%)) and formol nitrogen (FN (%)).
(Based on Aiguchi Miso Technical Association, Standard Miso Analysis Method (1968).) (2) General Bacterial Counting Method It was measured using a sample dilution plate culture method.

(Using standard agar medium for bacteria,
The number of colonies appearing at 48 ° C for 48 hours was expressed as the number of bacteria per g of measurement. (3) Evaluation of taste: ◎ very good, ○ good, △ ok,
× Bad (4) Evaluation of microorganisms Sensory: × Completely decay △ Question,
○ Safe Hereinafter, in Examples 6 to 8, the bacterial enzyme samoase (Daiwa Kasei Co., Ltd.) was used. The raw material composition is the same as the composition example shown in Table-1.

From Examples 6 to 8, bacterial enzymes can solubilize soy protein, but changing to amino-N is weaker than that of Aspergillus enzymes. Therefore, soy protein can be largely degraded, but not so small.

Therefore, there is a little bitterness due to the high molecular weight peptide.

In addition, in order to safely produce the soybean paste of the present invention,
In the range of 50 ° C. to 60 ° C., an enzyme derived from Aspergillus is sufficient.

In addition, in the temperature range of 50 to 55 ° C, it is safe to add 3.0% or more of salt to the water content than unsalted.
It can be seen that the protein can be solubilized in the temperature range of -80 ° C by using a bacterial enzyme.

Example-IV Production of soybean paste food using steamed rice and steamed soybean (A) (1) Production method of steamed rice 6.2 kg of steamed rice, 60 g of Amano A-2 (Amano Pharmaceutical) as an enzyme agent and 4.65 kg of water After reacting at 50 ° C. for 24 hours, the rice particles were crushed through a chopper (1 mm mesh) to obtain steamed rice saccharified paste.

(2) Production method of steamed soybeans 10 kg of steamed soybeans obtained by the same method as described above was passed through a chopper (1 mm mesh) to obtain soybeans.

(3) Production method of soybean paste foodstuff 1091 g of the rice saccharified paste obtained in (1), 510 g of strained soybean obtained in (2), 49 g of common salt and 6 g of punchase as an enzyme agent are mixed well, and then mixed at 55 ° C. for 24 hours. Time-decomposed into soy paste food. Since this food could not be stored at room temperature, it was stored in a refrigerator at -5 ° C.

Example-V (9 to 15) Production of soybean paste food using steamed rice and steamed soybean (B) As in Example-IV, steamed rice saccharified paste was obtained under the conditions shown in the following table, and steamed soybean was added thereto. (Chopper 2.3 mm mesh), sodium chloride and an enzyme agent were added in the amounts shown in the following table, and an enzyme reaction was carried out under the conditions shown in the following table, followed by heat sterilization.

 The number of general bacteria before and after heat sterilization is shown in the table.

The soybean paste food product thus obtained is in a semi-solid state, and can be added to various food products to obtain a product with less flavor of miso.

Hereinafter, specific examples in which the soybean paste food obtained by the production method of the present invention is added to other foods will be described.

Reference Example-I Production of Bread The soybean paste food obtained in Example-IV was used as a food additive for use in bread described below.

The ingredients were blended according to the above table, and the following results were obtained by baking bread according to a conventional method.

The additive of Control 1 is composed of soybean, koji, and salt, and has a strong taste and a strong smell due to the addition of a large amount of yeast (manufacturing of a large amount of fermentation alcohol and autolysis of yeast cells).

In addition, the taste is strongly sweet and often umami. The aroma is miso odor, and when baked, it has the aroma of miso and is not suitable for young people and Westerners. The aging period is as long as 70 days.

The additive of Control 2 is characterized in that no koji is used, that it is produced without the presence of yeast, and that the production period is very short.
Therefore, the obtained product is almost odorless and has a pale sweet and umami taste. Here, the absence of koji cells and yeast cells is considered to be the cause of the lack of taste, but the lack of taste.

Control-2 (no salt additive used) and this example, Control-
The bread prepared under the same conditions for No. 1 was as follows.

Reference Example-II (1) Production of miso-like food 120 g of de-soybean soybean powder, 3 g of punchase (Yakult Honsha) as an enzyme agent, 360 g of water and 18 g of salt were obtained at 52 ° C. for 18 hours without paste reaction. Was.

Then, 60 g of rice mushy (water content 40%), 1 g of Amano A-2 (Amano Pharmaceutical) as an enzyme agent, 60 g of water, and 4.2 g of salt were added for 5 minutes.
An enzymatic reaction was performed at 2 ° C for 18 hours to obtain a fermented food.

Furthermore, the obtained pasty food and fermented food are kept at 52 ° C.
And aged for 24 hours to obtain a miso-like food.

(2) Analytical value Water 69.5 (%) Salt 3.5 Total nitrogen 1.39 Water-soluble nitrogen 0.90 (WSN / T-N 64.7%) Formol nitrogen 0.27 (FN / T-N 19.4%) General bacteria count 5.0 × 10 ³ / g Reference Example-III (1) Production of miso-like salt 260 g of steamed soybean (water content: 56%), 3 g of punchase (Yakult Honsha) as an enzyme agent, 170 g of water and 16 g of salt were added at 52 ° C. 18
An enzymatic reaction was performed for a long time to obtain a pasty food.

Next, 60 g of mushy rice (40% moisture), 1 g of Amano A-2 (Amano Pharmaceutical) as an enzyme agent, 60 g of water and 4.2 g of salt were added at 52 ° C. for 1 hour.
An enzymatic reaction was performed for 8 hours to obtain a fermented food.

Furthermore, the obtained pasty food and fermented food are kept at 52 ° C.
For 24 hours to obtain a miso-like food.

(2) Analysis value (miso-like food) Moisture 69.2 (%) Salt 3.5 Total nitrogen 1.41 Water-soluble nitrogen 0.99 (W-S-N / T-N 70.2%) Formol nitrogen 0.34 (F-N / T-N 24.1%) The number of general bacteria 1.5 × 10 ⁴ / g The miso-like food obtained in Reference Example-II has a soybean smell peculiar to soybean flour.

Further, the taste is pale, the sweetness is strong, and the degree of decomposition is inferior to that of the miso-like food obtained in Reference Example-III. However, there is no odor peculiar to miso.

Next, the miso-like food obtained in Reference Example-III has no powdery soy smell. The taste is pale and sweet compared to ordinary miso. However, there is almost no odor peculiar to miso.

In addition, the miso-like foods obtained in Reference Examples-II and III both have decomposed rice starch and have a strong sweetness.

Further, although the taste of the soybean protein decomposed, that is, umami taste is slightly lacking, it has less habit compared to ordinary miso, so that it can be used for a wide range of food processing.

Claims (2)

(57) [Claims] 1. A method for producing a miso-like soybean food containing 0 to 7% by weight of salt based on the water content, comprising the following steps: (1) soybean powder or steamed soybean, enzyme, water (2) a step of producing a fermented rice by performing an enzymatic reaction of steamed rice, an enzyme, and water with each other at 45-80 ° C. to produce a soybean paste; A) mixing the soybean paste of the step (1) and the fermented rice of the step (2) and then ripening the mixture. 2. The method according to claim 1, wherein the miso-like soybean food contains 65% by weight or less of water and is pasteurized at 75 to 100 ° C. for 5 to 20 minutes.