JP5523618B1 - Reduced salt bean miso with excellent taste - Google Patents

Abstract

[PROBLEMS] There is a strong taste and richness compared to conventional low-salt bean miso without significantly changing the manufacturing process of miso or using additives that are not used in normal miso manufacturing, and also the balance and aroma of taste It provides a bean miso that is good and has a very good taste.
A reduced salt bean miso having the following characteristics (a) to (d): (A) The salt content at the time of charging was charged as 6.00 to 8.00% (w / w), and (b) the sodium chloride concentration in the miso after brewing was 6.00 to 8.00% (w / w). Yes, (c) the value of the proteolysis rate (formol nitrogen amount / total nitrogen amount) in the miso after brewing is 30.0-35.0, (d) asparagine in the free amino acid amount relative to 1% of total nitrogen The sum of the amount of acid and glutamic acid is 27-31%.
[Selection figure] None

Description

  The present invention relates to a reduced salt bean miso having an excellent taste.

  Miso is a kind of important seasoning, but usually contains about 11 to 12% and contains a large amount of salt. In recent years, consumption has been decreasing due to health-oriented reasons. Therefore, various salt-reducing types of miso have been developed for maintaining health, expanding the use of miso, or for patients with hypertension, kidney disease, etc., whose intake of salt is restricted.

  Miso can be classified according to the raw materials used. Among them, the bean miso is a miso produced by a method in which the whole amount of steamed soybeans is made in a salt solution, fermented and matured, and is produced and consumed mainly in the Tokai region (Non-patent Document 1). ).

  Conventionally, as a low-salt bean miso, for example, a part of salt is replaced with potassium chloride, and a miso added with calcium chloride and / or magnesium chloride (Patent Document 1), or a part of salt is replaced with alcohol. (Non-Patent Documents 2 and 3) are known. Also known is a method of reducing the salt concentration by adding water and so forth to bean miso brewed at a normal salt concentration to dilute it.

JP 58-209953 A

Journal of the Japan Brewing Association, Vol. 83, No. 2, pp. 105-111 Journal of Japanese Society of Food Industry, Vol.22, No.8, 372-378 Journal of the Japan Food Industry Association, Vol. 22, No. 8, pages 379-386

  However, conventional low-salt miso does not have to be used immediately at the production site, because it is necessary to significantly change the manufacturing process of miso or use additives that are not used in normal miso production. It was not something that could affect the taste of the product.

  For example, when producing miso in which a part of the salt is replaced with alcohol, it is known to add alcohol at the time of preparation so that the residual alcohol amount after brewing is about 2-3% (non-patent document). 1, 2). However, normal bean miso does not contain any carbohydrate-rich raw materials such as rice and wheat, so it contains almost no alcohol. However, there is a problem that an off-flavor caused by alcohol which is not contained in normal bean miso can occur.

  Therefore, as a result of intensive studies to solve the above problems, the present inventors have prepared (a) the salt content at the time of preparation as 6.00 to 8.00% (w / w), and (b) after brewing. Sodium chloride content in miso is 6.00 to 8.00% (w / w), (c) Proteolysis rate (formol nitrogen amount / total nitrogen amount) in miso after brewing is 30.0 to 3d%, and (d) a reduced salt bean miso that has the characteristic that the sum of the amounts of aspartic acid and glutamic acid in the amount of free amino acid with respect to 1% of total nitrogen is 27 to 31%. The present invention was completed by newly finding out that it has a strong taste and richness compared to miso, has a good balance of flavor and aroma, and has a very good taste.

  The present reduced salt bean miso greatly surpasses the conventional reduced salt bean miso in umami, taste taste, richness, balance, aroma, overall taste and the like. Further, the bean miso of the present invention exhibits a very good taste, which is not inferior to that of a normal bean miso, as shown in the examples, although the salt concentration is lower than that of a normal bean miso. . Moreover, since this application reduced salt bean miso does not use the additive which is not used in normal miso manufacture, such as alcohol, it does not have a possibility of producing an unpleasant taste.

  As described above, the present reduced salt bean miso is a health-oriented food with a low salt content, and has a very good flavor and has excellent properties in various uses as a seasoning.

FIG. 1 shows the content (mg / ml / TN) of each free amino acid in miso with respect to 1% of total nitrogen in the present salt-reduced bean miso, other companies' reduced salt bean miso, and normal bean miso.

The present reduced salt bean miso has the following characteristics.
(A) The salt content at the time of preparation is set as 6.00 to 8.00% (w / w),
(B) the sodium chloride concentration in the miso after brewing is 6.00 to 8.00% (w / w),
(C) The value of the proteolysis rate (formol nitrogen amount / total nitrogen amount) in the miso after brewing is 30.0 to 35.0%,
(D) The sum of the amounts of aspartic acid and glutamic acid in the amount of free amino acids relative to 1% of total nitrogen is 27 to 31%.

In addition, a miso ball is prepared using steamed soybeans after the steaming treatment, and a seed cake and less than 10 ⁵ CFU / g of lactic acid bacteria are sprayed on the miso ball to prepare a koji, which is used for the fermentation, It is further characterized by aging.

  The “proteolysis rate” in the present invention refers to a value represented by the value of formol nitrogen amount / total nitrogen amount in miso. The amount of formol nitrogen refers to the amount of nitrogen derived from amino acids and low molecular weight peptides, and can be measured by the formol titration method.

  “Acidity I” in the present invention includes lactic acid, acetic acid, succinic acid, other organic acids, a part of amino acids (acidic amino acids), and a part of phosphate in miso, with a concentration of 0.1 mol / L. It can be measured by titration using an aqueous sodium hydroxide solution.

  In the present invention, “free amino acid concentration” (including individual amino acids) refers to the value of amino acid concentration measured in a state where miso is dissolved in water. The free amino acid concentration can be measured by a post-column derivatization method (post-column ninhydrin method) using high performance liquid chromatography (HPLC).

  In the present invention, “peptide concentration” refers to the concentration of amino acid in a sample obtained by adding 12 N hydrochloric acid to a diluted solution obtained by dissolving miso in water and hydrolyzing all peptides to amino acids. Is a numerical value calculated as a value obtained by subtracting the amount of each free amino acid. The analytical value of total nitrogen (TN) used in the calculation of the free amino acid concentration and peptide concentration is the TN value in a diluted solution in which miso is dissolved in water.

  The present reduced salt bean miso is a known bean miso manufacturing method in which lactic acid bacteria are sprayed at the same time as the inoculum at the time of preparation of the koji, and the salt concentration at the time of preparation is 6.00 to 8.00% (w / w) It can manufacture by preparing and preparing in.

  In the present reduced salt bean miso, it is possible to suppress the growth of unnecessary microorganisms by spraying lactic acid bacteria at the time of preparing the koji. In addition to the above-mentioned spraying step, when the salt concentration at the time of charging is set higher than 8.00%, a miso with a sufficient degree of salt reduction cannot be obtained as a product, and the salt concentration is more than 6.00%. If it is set too low, it is easy for microorganisms to grow unnecessarily during brewing, and the quality control of miso becomes difficult. That is, production of reduced-salt bean miso as in the present invention can be achieved by suppressing the propagation of miscellaneous bacteria by spraying lactic acid bacteria and adjusting the salt concentration at the time of preparation.

Bean miso is made with soybeans, salt and decoction (barley roasted and crushed) as raw materials. After washing and dipping the soybeans, steamed beans obtained by steaming are used to mold miso balls. Miso produced by spraying and cultivating a mixture of seed and sautéed seeds on the miso balls prepared, preparing the koji, and charging the resulting koji (depot) with saline in a container, followed by fermentation and aging (Refer to Hideo Ebine and Hideo Chiba “Introduction to Miso and Soy Sauce” (May 1989, second revised edition, published by Japan Self-Service Association, Japan Food Newspaper)).

As steamed beans for preparing miso balls, the moisture content of steamed beans is 40-50% (w / w), preferably 42-48% (w / w), more preferably 44-46%. (W / w) is used.

Molding of miso balls using such steamed beans is 70% or more, preferably 90% of balls having a diameter of 15 to 30 mm and a length of 30 to 50 mm, preferably balls of a diameter of 20 to 25 mm and a length of 40 to 45 mm. Miso balls are prepared to include the above.

When preparing koji from miso balls, it is preferable to spray lactic acid bacteria simultaneously with the seed koji. The lactic acid bacterium to be sprayed is not particularly limited as long as it is a lactic acid bacterium produced by an antibacterial substance and has been confirmed to be safe. Specifically, Lactococcus lactis (L. lactis), Leuconostoc mesenteroides (Leu.mesenteroides), Lactobacillus lactis (L. lactis), Lactobacillus casei (L. casei), Lactobacillus brevis (L. brevis), Lactobacillus acidophilus (L. acidophilus), Lactobacillus salmon (L. sake), Pediococcus acid lactis (P. acidilactici) and the like.

The application amount of lactic acid bacteria is less than 10 ⁵ CFU, specifically 10 ³ to 10 ⁴ CFU, more specifically 1 × 10 ^{3 to} 9 × 10 ⁴ CFU per 1 g of miso tamago. Further, the spraying time may be simultaneous with the sowing of the soy sauce, or may be before the sowing of the soy sauce (for example, at the time of miso ball molding) or after the sowing of the soy sauce.

  Since the miso of the present invention is a low-salt bean miso, when the obtained koji (depot) is charged into a container together with saline, the concentration is 6.00% -8. Prepare to be 00%. By this preparation process, it is possible to produce a bean miso characterized by low salt.

In the present invention, bean miso can be produced by a conventional method other than the above steps. In addition, this reduced salt bean miso is sufficiently fermented even in a short fermentation period, and the fermentation period after preparation can be set to 3 to 6 months. The bean miso after fermentation and aging may be sterilized by heating at 70 to 95 ° C. for 5 minutes or longer, if necessary.

The present reduced salt bean miso is useful not only as a miso product but also as a miso for manufacturing processed foods. Processed foods containing various types of miso (vinegar miso, takura miso, grilled meat sauce, miso for ramen, etc. , Miso crackers, soup for miso hot pots, etc.).

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention.

(Example 1) Production of reduced salt bean miso Soybeans were washed and then immersed in water. After soaking, the soaked soybeans obtained by draining were left overnight, and the soybeans were steamed under a constant vapor pressure using an NK-type steaming can. The obtained steamed beans are cooled to around 40 ° C. with a cooling machine, and immediately before being introduced into the miso ball molding machine, 6 × 10 ⁴ CFU / g of Lactococcus lactis subspices lactis NBRC is applied to the steamed beans. I passed a miso ball molding machine.

  The resulting miso ball was sprayed with a mixture of decoction and seed koji and placed in a disk type automatic koji making machine for 42 hours. The obtained koji (depot) is collapsed, charged into stainless steel koji with salt water so that the salinity is around 7.00% (w / w), and fermented and matured at around 30 ° C for about 5 months. A bean miso was produced.

  In addition, in the production of normal bean miso that was not reduced in salt, it was produced in the same manner as described above except that the salt content at the time of preparation was around 11.00% (w / w).

(Example 2) Component analysis of the present reduced salt bean miso and other bean miso The component analysis was carried out for the present reduced salt bean miso and, as a control, a normal bean miso that was not reduced in salt and another company's reduced salt bean miso.

  In component analysis, sodium chloride amount% (w / w), total nitrogen amount (TN), formol nitrogen amount (FN), acidity I, and pH were measured. Sodium chloride was measured by potentiometric titration, total nitrogen amount was measured by Kjeldahl method, pH was measured by a glass electrode method, and acidity I was measured by titration using a 0.1 mol / L sodium hydroxide aqueous solution.

  The results of analysis are shown in [Table 1]. The present reduced salt bean miso was found to have formol nitrogen and proteolysis rate of about 1.2 times higher than that of normal bean miso and about 1.4 times higher than that of other salt reduced bean miso. Further, the present reduced salt bean miso had a high proteolysis rate of about 33%. From the fact that the formol nitrogen and the proteolytic rate are high, it was considered that the content of amino acids contributing to taste was high, suggesting that the present reduced salt bean miso is excellent in taste.

  Further, according to the analytical values of acidity I and pH, the reduced salted bean miso of the present application has a sodium chloride concentration reduced by about 35% compared to the normal bean miso, and further reduced by about 13% compared to the reduced salt bean miso of other companies. In spite of the low salinity compared to the conventional products, no spoilage such as rancidity or abnormal fermentation occurred.

(Example 3) Amino acid analysis and peptide analysis of the present reduced salt bean miso and other bean miso The present reduced salt bean miso, normal bean miso, and other companies' reduced salt bean miso are diluted with water. Analysis was carried out. Amino acid analysis was performed by a post-column derivatization method using HPLC. Hydrochloric acid hydrolysis was performed using 12N hydrochloric acid at 110 ° C. for 24 hours. Subsequently, the amount of peptide in each sample was calculated as an amount obtained by subtracting the amount of each free amino acid before hydrolysis with hydrochloric acid from the amount of each amino acid after treatment with hydrochloric acid.

The results of amino acid analysis before hydrochloric acid hydrolysis are shown in [Table 2] and [FIG. 1].
As a result, the content of free glutamic acid (Glu) in miso with respect to 1% of total nitrogen in the present salt-reduced miso is 5.70% (w / v), and the content of free aspartic acid (Asp) is 3.32% ( w / v). Glutamic acid and aspartic acid are amino acids that contribute to umami. Further, comparing the contents of these free amino acids with normal bean miso and other salt-reduced bean miso, it was revealed that the present reduced-salt bean miso contains an extremely large amount of amino acids that contribute to umami.

  Further, when the ratios (%) of the content of free glutamic acid and free aspartic acid to the total amount of free amino acids in miso are determined, the other salt-reduced bean miso is about 19.8%, and the normal bean miso is about 25.6%. On the other hand, the present reduced salt bean miso showed a high value of about 29.1%.

Next, the results of the calculated peptide amount are shown in [Table 3]. The amount of peptide (% (w / v)) in miso with respect to 1% of total nitrogen is the lowest in the present low-salt bean miso, about 0.8 times that of other low-salt bean miso, and about 0.9 times that of normal bean miso It was twice. On the other hand, the total amount of free amino acids (% (w / v)) with respect to 1% of total nitrogen in the present reduced salt bean miso is about 1.1 times that of normal bean miso, and about 1. Four times as much as the present reduced salt bean miso had the highest concentration, which was a ratio equivalent to the proteolysis rate (FN / TN) described in Example 2. It was found that protein degradation progressed in the present reduced salt bean miso.

As described above, in the present reduced salt bean miso, the nitrogen content contained in the miso is not a peptide, but is present in the form of free amino acids that contribute to taste. Among them, glutamic acid (Glu ), Aspartic acid (Asp) was found to contain more than normal bean miso and other low-salt bean miso.

(Example 4) Sensory evaluation results of the present reduced salt bean miso and other bean miso The sensory test was performed on the present reduced salt bean miso, normal bean miso, and other companies' reduced salt bean miso.
The low-salt bean miso and normal bean miso were filtered with a 1 mm polishing machine before dilution, and the filtered miso was put in a pouch and then heat-treated with a 85 ° C. water bath for 10 minutes. In addition, the other salt-reduced bean miso used the product itself without any pretreatment.

(Example 4-1)
Sensory evaluation was performed by a two-point comparison method between the present reduced salt bean miso, normal bean miso, and other companies reduced salt bean miso. The evaluation was carried out by 13 well-trained panelists. In comparison, miso soup was prepared using a sample. Miso soup was prepared so that the salt concentration in the solution was 0.70 ((w / v)%) and the TN concentration was 0.19 ((w / v)%) for any sample.

  First, the result of comparing the present reduced salt bean miso and normal bean miso is shown in [Table 4]. In all items, no significant difference was observed between normal bean miso and the present reduced salt bean miso. On the other hand, although not significant, there was a tendency that normal bean miso was slightly better for any of the indicators. Therefore, it was found that the reduced salt bean miso of the present application exhibits a taste that is at least as good as that of a normal bean miso.

Next, the results of the present reduced salt bean miso and other companies' reduced salt bean miso are shown in [Table 5]. In all items, the present reduced salt bean miso was predominant and the palatability was also good.

The numerical value "*" indicates that there is a significant difference with a risk rate of less than 5%, and "**" indicates that there is a significant difference with a risk rate of less than 1%.

  From the above results, the present low-salt bean miso shows a good taste at least equivalent to that of a normal bean miso, and it is very good, as it has a strong umami and richness compared to the conventional low-salt bean miso and has a good aroma and balance. It was found to have a good flavor.

(Example 5) Production and component analysis of reduced-salt bean miso (brewing period 3 months) A reduced-salt bean miso was produced in the same manner as in Example 1 with a salt concentration of 7% at the time of preparation. However, the brewing period after preparation was 3 months.

  About 2 months brewing reduced salt bean miso samples, sodium chloride amount% (w / w), total nitrogen amount (TN), formol nitrogen amount, acidity I, pH were measured in the same manner as in Example 2. The results are shown in [Table 6]. Also for the two-month brewed reduced salt bean miso samples, the present reduced salt bean miso and the total nitrogen amount (TN), formol nitrogen amount, acidity I, pH, and chromaticity (L value) all showed almost the same component values.

  Thus, it is clear that the bean miso of the present invention shows a high proteolysis rate of 33.7%, which is equal to or higher than the normal bean miso described in Example 2, despite a short brewing period of 3 months. became. In addition, as a result of sensory evaluation of 3 months brewed reduced salt bean miso, it had the same umami, aroma and balance as 5 month brewed bean miso, and had a very good flavor despite the short brew period. It was. Moreover, when the brewing period is shortened, there arises a problem that the color of the miso does not become sufficiently dark, but with the bean miso of the present invention, a sufficiently dark miso can be obtained even after a short-term aging of 3 months.

(Summary)
Based on the above results, the present reduced salt bean miso has the same or better umami, richness, and better taste balance and fragrance as the regular bean miso, and is superior in flavor and taste to other low-salt bean miso. It became clear that there was.

Claims (2)

The sodium chloride concentration obtained through the following steps (a) to (c) is 6 to 8% (w / w), and the protein degradation rate (formol nitrogen amount / total nitrogen amount) is 30 to 35%. Reduced salt bean miso with 27 to 31% of the total amount of aspartic acid and glutamic acid in the amount of free amino acids relative to 1% of total nitrogen.
(A) Miso balls are molded using steamed soybeans, and lactic acid bacteria are added to the miso balls per 10g of miso balls. ³ -10 ⁴ CFU spraying process,
(B) a step of making koji using the obtained miso balls;
(C) A step of charging the finished koji so that the salt content at the time of charging becomes 6 to 8% (w / w). Molding miso balls using steamed soybeans and lactic acid bacteria per 10g miso ball ³ -10 ⁴ After sprinkling with CFU, koji making is performed, and the finished koji is prepared so that the salt concentration becomes 6 to 8% (w / w). Thereafter, brewing management is performed by a conventional method, and the sodium chloride concentration in the miso after brewing is 6 ~ 8% (w / w), proteolysis rate (formol nitrogen amount / total nitrogen amount) is 30-35%, and total amount of aspartic acid and glutamic acid in free amino acid amount relative to 1% total nitrogen To make bean miso with 27-31%.

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