JP6981869B2 - Miso manufacturing method - Google Patents

Description

The present invention relates to a method for producing miso.

As consumers' health consciousness toward food increases, consumers' interest in "reducing salt" is also increasing. And the need for salt reduction is expanding for miso, which has supported the Japanese diet for a long time.
Under these circumstances, various research and development are underway regarding low-salt miso.

For example, in Patent Document 1, yeasts having excellent alcohol fermentation ability and aromatic aroma generation ability such as sake yeast and wine yeast are added and fermented at the time of preparation under a miso-prepared salt concentration of 0 to 6%. A method for producing unsalted or low-salt miso to be aged is disclosed.

Japanese Unexamined Patent Publication No. 3-67556

Normally, if the amount of salt added is reduced in the preparation process for producing miso, the quality of miso is not stable and there is a high possibility that acid odor due to rancidification will occur.
The technique according to Patent Document 1 described above prevents rancidification while achieving salt reduction by using a special yeast having an excellent alcohol fermentation ability.
However, since the technique according to Patent Document 1 uses a special yeast, the flavor of miso changes significantly in the first place, and the original flavor of miso that has become familiar is no longer used.

Therefore, an object of the present invention is to provide a method for producing low-salt miso in which the generation of acid odor due to rancidification is suppressed.

As a result of examining various conditions in the production process of miso, the present inventors have found that the amount of yeast added in the preparation process can be a clue to solve the above-mentioned problems, and have come to create the present invention.

The problem can be solved by the following means.
(1) A method for producing miso having a salt content of 8.8 to 10.5% by mass, which comprises a preparation step of mixing raw materials containing soybeans, jiuqu, yeast and salt. When the amount of the yeast added to the raw material is 6.0 × 10 ^{5 to} 12 × 10 ⁵ pieces / g, the salt content is A mass%, and the amount of the yeast added is B pieces / g, B ≧ (3A-22.5) and satisfies the × 10 ^5, a manufacturing method of miso.
(2) The method for producing miso according to 1 above, wherein the yeast is a salt-tolerant yeast.

In the method for producing miso according to the present invention, by setting the amount of yeast added in the charging step to a predetermined amount or more, it is possible to produce low-salt miso in which the generation of acid odor due to rancidification is suppressed.

It is a flowchart explaining the content of the manufacturing method of miso which concerns on embodiment of this invention. It is a graph which shows the result of the aroma of some samples.

Hereinafter, an embodiment (the present embodiment) for carrying out the method for producing miso according to the present invention will be described.

≪Miso≫
First, the miso produced by the method for producing miso according to the present embodiment will be described.
Miso is classified into rice miso, wheat miso, mixed miso (miso made from a plurality of koji, or miso mixed with a plurality of miso) depending on the type of koji used as a raw material. The method for producing miso according to the above can be applied to any case of producing miso.
The miso produced by the method for producing miso according to the present embodiment is a low-salt miso having a salt content of 10.5 g or less (10.5% by mass or less) per 100 g.
The miso produced by the method for producing miso according to the present embodiment is preferably 10.0% by mass or less, preferably 7.0% by mass or more, and 7.9% by mass or more. Is more preferable, and 8.0% by mass or more is further preferable.

In addition to the food additives (seasoning, ethanol, etc.) specified in the Food Sanitation Law, soup stock (dried bonito, kelp soup stock, etc.), extract, as appropriate, to the extent that the desired effect of the present invention is not impaired. (Katsuobushi extract, kelp extract, etc.), sugars (sugar, sugar honey, etc.), various ingredients (meat, vegetables / seaweed, fish powder, etc.) may be contained.

≪Manufacturing method of miso≫
Next, the method for producing miso according to the present embodiment will be described with reference to FIG.
The method for producing miso according to the present embodiment includes a raw material preparation step S1, a preparation step S2, a fermentation aging step S3, and a post-treatment step S4.
Hereinafter, each step will be described.

[Raw material preparation process]
The raw material preparation step S1 is a step of preparing raw materials such as soybeans and jiuqu used in the preparation step S2.

(Soybean processing)
After carefully selecting and washing soybeans, soybeans are soaked in water. Then, the soybeans after soaking are steamed and then crushed.

(Jiuqu)
After carefully selecting and washing the rice, soak it in water. Then, after steaming the soaked rice, it is cooled to about 32 to 35 ° C, inoculated with aspergillus oryzae, and kept in a temperature and humidity where the aspergillus can easily grow for 40 to 46 hours. Grow and make Jiuqu.
When producing wheat miso, rice may be changed to wheat.

[Preparation process]
The charging step S2 is a step of mixing the raw materials containing soybeans, jiuqu, yeast, and salt prepared in the raw material preparation step S1.

(yeast)
The yeast used in the preparation step S2 is preferably a salt-tolerant yeast that can be active even in an environment in which salt is present in order to preferably promote fermentation and ripening. ) Yeast, and a plurality of species may be used.

The amount of yeast added as a raw material in the charging step S2 is larger than the amount normally added, and the amount added in the raw material (specifically, the number of cells with respect to the mass of all the raw materials in the charging step S2) is 4.0 × 10 ^5. The number of pieces / g or more is preferable, 6.0 × 10 ⁵ pieces / g or more is more preferable, and 9.0 × 10 ⁵ pieces / g or more is further preferable.
In this way, by increasing the amount of yeast added, it is possible to produce miso in which the generation of acid odor due to rancidification is suppressed even in an environment where the salt concentration is low in the fermentation and aging step S3 described later. .. This is because in the fermentation and aging step S3, overfermentation with a large amount of yeast (appropriately referred to as "added yeast") occurs, and fermentation with the added yeast is prioritized as compared with bacteria other than the added yeast (lactic acid bacteria, acetobacter, etc.). It is presumed that this is because it occurs (promotes).
Although the upper limit of the amount of yeast added as a raw material in the preparation step S2 is not particularly limited, for example, 2.0 × 10 ^{6 from the viewpoint of saturation of the effect of the invention (suppression of generation of acid odor due to rancidification).} The number of pieces / g or less is preferable, and 1.5 × 10 ⁶ pieces / g or less is more preferable.

(salt)
The salt (NaCl) added as a raw material in the charging step S2 has an addition amount of 10 in the raw material (specifically, the ratio of the mass of the salt to the mass of all the raw materials in the charging step) in order to produce low-salt miso. It is preferably 5.5% by mass or less, and more preferably 10.0% by mass or less.
By reducing the amount of salt added in this way, it is possible to produce low-salt miso (miso having a salt content of 10.5% by mass or less) that meets the needs of consumers. In addition, at least the amount of salt added is at least, as described above, fermentation by the added yeast with a large amount is preferentially generated (promoted). can do.
Although the lower limit of the amount of salt added as a raw material in the charging step S2 is not particularly limited, it is preferably 7.0% by mass or more from the viewpoint of further clarifying the effect of suppressing the generation of acid odor. , 7.9% by mass or more is more preferable, and 8.0% by mass or more is particularly preferable.
The amount (% by mass) of the salt added as the raw material in the charging step S2 is substantially the same as the salt content (% by mass) of the produced miso.

(Relationship between the amount of yeast and salt added and the aroma)
Although the detailed mechanism has not been clearly understood, the present inventors have confirmed that if the amount of yeast added in the preparation step S2 is larger than usual, miso with a strong aroma can be produced. Furthermore, it was found from many experimental results that this "fragrance" is affected not only by the amount of yeast added but also by the amount of salt added (the salt content of the produced miso).
Specifically, when the salt content of the miso to be produced is A mass%, the amount of yeast added in the preparation step S2 is B / g, which is (3A-22.5) × 10 ⁵ / g or more. Is preferable. To explain with reference to FIG. 2, where A and B, and located on the lower right side of the straight line represented by the equation B = (3A-22.5) × 10 5 ( i.e. B ≧ (3A-22.5 ) if it meets × 10 ^5), aromatic miso produced is more reliably strong.
It is presumed that the reason why such a relational expression is established is that the effect of enhancing the aroma accompanying the increase in the amount of yeast added is suppressed by the salt. Therefore, in order to make the aroma more reliable, it is necessary to add more yeast in the case of miso with a relatively high salt content among the low-salt miso, and in the case of low salt content, add yeast. It has been found that the amount may be relatively small within the large range specified by the present invention.
The coefficients and intercept values in the above relational expression are derived from many experimental results.

(Soybeans, Jiuqu)
The amount of soybean and jiuqu added as raw materials in the charging step S2 may be a general amount.
For example, the jiuqu may have a koji ratio (specifically, the mass of rice, wheat, etc. before koji / the mass of soybean before steaming × 10) of 5 steps or more.

(Other substances)
As a raw material in the charging step S2, generally used lactic acid bacteria, charged water (seed water), vitamins, minerals and the like may be appropriately added as long as the desired effect of the present invention is not impaired.

[Fermentation and aging process]
The fermentation and aging step S3 is a step of fermenting and aging the raw materials charged in the charging step S2 in the fermentation chamber.
The period of the fermentation and aging step S3 may be appropriately set depending on the type of miso. For example, the fermentation and aging period may be 30 days or more for light-colored miso and 90 days or more for dark-colored miso. Further, the temperature in the fermentation chamber in the fermentation aging step S3 may be appropriately set depending on the type of miso, for example, 20 to 35 ° C.
In this fermentation and aging step S3, cutting back (turning upside down) may be performed as appropriate.

[Post-treatment process]
The post-treatment step S4 is a step of appropriately performing a predetermined treatment in order to use the miso obtained in the fermentation and aging step S3 as a shipping product.
In the post-treatment step S4, if necessary, a straining treatment for making miso, a treatment for adding alcohol (sake extract) to stop fermentation, a treatment for heating, a seasoning described above for changing the flavor, etc. The process of adding ingredients, soup stock, extracts, sugars, various ingredients, etc. is performed, and finally, the process of packing miso in containers such as cups, films, pouches, and bottles is performed.

The processing performed in each of the steps S1 to S4 can be performed in the equipment generally used for producing miso.
As the raw materials used in the raw material preparation step S1, the charging step S2, and the post-treatment step S4, commercially available ones can be used.

The method for producing miso according to the present embodiment is as described above, but conventionally known conditions may be used for the conditions not specified in each step, and the miso can be obtained by the treatment in each step. Needless to say, the conditions can be changed as long as the effect is achieved.

<< Effect of the method for producing miso according to this embodiment >>
In the method for producing miso according to the present embodiment, by adding a larger amount of yeast than usual in the charging step S2, it is possible to produce low-salt miso in which the generation of acid odor due to rancidification is suppressed. This is because in the fermentation and aging step S3, overfermentation by the added yeast occurs preferentially (promotes) compared with bacteria other than the added yeast (lactic acid bacteria, acetic acid bacteria, etc.). I guess it is because of it.

Further, in the method for producing miso according to the present embodiment, miso having a strong aroma can be produced by increasing the amount of yeast added in the charging step S2 more than usual. Although the detailed mechanism has not been clearly understood, it has been confirmed that such an effect can be exhibited based on the results of experiments. In addition, the method for producing miso according to the present embodiment can more reliably produce miso with a strong aroma when the salt content of miso and the amount of yeast added satisfy a predetermined relationship.

Further, in the method for producing miso according to the present embodiment, since the amount of yeast added is larger than usual in the charging step S2, overfermentation by the added yeast occurs in the fermentation aging step S3. As a result, according to the method for producing miso according to the present embodiment, alcohol is produced in a larger amount than usual in the fermentation and aging step S3, and the fermentation can be suppressed by the alcohol. Therefore, alcohol is separately added in the post-treatment step S4. You don't have to. Therefore, according to the method for producing miso according to the present embodiment, since it is possible to avoid the addition treatment of alcohol in the post-treatment step S4, it is possible to produce "additive-free" miso without using additives such as alcohol. can.

Next, examples of the present invention will be described.

[Example 1]
(Preparation of sample 1)
The soybeans were soaked overnight and then ^{steamed at 1.5 kg / cm 2} for 3 minutes. Further, about 3.1 kg of cooled and crushed material was prepared. The soaked rice was drained, ^{steamed at 0.2 kg / cm 2} for about 50 minutes, and then cooled to about 32 ° C. The cooled steamed rice was inoculated with aspergillus oryzae, and then koji was produced at a product temperature of 30 to 45 ° C. and a relative humidity of 95% or more for 45 hours to obtain rice koji. About 1.2 kg of the obtained rice jiuqu was used for the preparation. Then, after mixing 3.1 kg of steamed soybeans, 1.2 kg of rice jiuqu, salt, yeast (salt-tolerant yeast for miso at Shinshu Miso Research Institute: see Table 1 for the amount added), and seed water, the temperature is 25 to 30 ° C. Was fermented and aged for 6 weeks to prepare sample 1 having a predetermined salt content (see Table 1 for the content).

(Confirmation of salt content and yeast count)
The salt content in the sample was confirmed by the Mohr method. Specifically, 5 g of the sample was settled in a 250 mL volumetric flask, filtered through a filter paper (No. 1), and 5 mL of the filtrate was titrated with a 1 / 50N silver nitrate solution to determine the salt content. An automatic titration device (Hiranuma Sangyo Co., Ltd., COM-1700) was used for the titration.
Regarding the number of yeasts added, 1 mL of yeast (yeast culture solution) before addition was mixed with 10 mL of 0.01% methylene blue solution and allowed to stand for 5 minutes, and then unstained yeast using a Tohma blood cell counter. Only was counted under a microscope, and the number of yeasts added to the sample was calculated using the count.

(Quality confirmation)
Using the sample produced by the above method, the acidity I was confirmed and the sensory test was performed in order to verify the presence or absence of rancidification.

(Confirmation of acidity I)
Titration acidity I was determined by a conventional method of titrating to pH 7.0 with 1 / 10N sodium hydroxide solution while adding 40 ml of water to 10 g of the sample produced by the above method and stirring. An automatic titration device (Hiranuma Sangyo Co., Ltd .: COM-1700) was used for titration.

(sensory evaluation)
As a sensory evaluation of miso, three trained panels evaluated incense. Specifically, 200 ml of hot water was added to 20 g of the sample and the mixture was stirred, and each panel confirmed that the "fragrance" was strong / weak and the "acidic odor" was present / absent.
Aroma: Strong / weak Acid odor: Yes / None "Aroma" is fermented aroma and aged aroma produced by various aroma products generated in the fermentation stage, and strong / weak is the standard miso (yeast). It is an evaluation in comparison with miso) having a salt content of 11.7% by mass produced in an amount of 6.0 × 10 ^{5 pieces / g.} If the aroma was similar to that of the standard miso, it was evaluated as "weak" because it was not strong.

[Examination of results]
The acidity I of sample 1 was not as high as 8.4, and the results of "strong aroma" and "no acid odor" were obtained for the sensory evaluation (specific reason). Then, the sample 1 became a low-salt miso having a salt content of about 9.2 g per 100 g.

From the above results, it was found that when the amount of yeast added in the preparation step is more than a predetermined value, the generation of acid odor due to rancidification is suppressed, and further, low-salt miso with a sufficient aroma can be produced.

[Example 2]
(Preparation of sample)
Each sample used in Example 2 was prepared by the same method as in Example 1.
Table 2 shows the amount of salt added, the content of salt, and the amount of yeast added.

(Confirmation of salt content and yeast count)
The method for confirming the salt content and the number of yeasts was the same as in Example 1.

(sensory evaluation)
The sensory evaluation was carried out by the same method as in Example 1.
In Table 2, the number of people evaluated as having a strong fragrance is shown after "strong". Specifically, in Table 2, the description of "strong 1" indicates that 1 out of 3 people evaluated that the fragrance was strong, and the description of "weak" was evaluated as having a strong fragrance. It shows that the number of people is 0 out of 3.
Further, in Table 2, the number of people evaluated as having an acid odor is shown after "Yes". Specifically, in Table 2, the description "Yes 1" indicates that 1 out of 3 people evaluated that there was an acid odor, and the description "No" indicates that there was an acid odor. It shows that 0 out of 3 people evaluated.
The results of fragrance (part) are also shown in FIG. In FIG. 2, the triple circle is "strong 3", the double circle is "strong 2", the single circle is "strong 1", and the triangle is "weak" (or "reference").

[Examination of results]
From the results of the acid odor of each sample, it was found that the generation of acid odor due to rancidification was suppressed by increasing the number of yeasts.
In particular, samples having a salt concentration of a predetermined value or higher (samples 2-3 to 2-6, 3-3 to 3-6, 4-3-4-6) more reliably exert the acid odor suppressing effect. I also found out.

In addition, from the results of the aroma of each sample, it was found that the aroma became stronger as the number of yeasts increased.
In particular, from the results of FIG. 2, the salt content is A wt%, when the amount of yeast and B number / g, B ≧ samples satisfying ^{(3A-22.5) × 10 5} ( Sample 2-4～ It was found that in 2-6, 3-3 to 3-6, 4-3-4-6), the aroma was more reliably strengthened.
The samples with low salt concentration (Samples 4-1 and 4-2, 5-1 to 5-4) were found to have a "weak" aroma, but this was due to the strong acid odor drowning out the aroma. It is presumed that this is the result of the fragrance being hard to feel.

S1 Raw material preparation process S2 Preparation process S3 Fermentation aging process S4 Post-treatment process

Claims (2)

A method for producing miso having a salt content of 8.8 to 10.5% by mass, which comprises a preparation step of mixing raw materials containing soybean, jiuqu, yeast and salt.
In the preparation step, the amount of the yeast added to the raw material is 6.0 × 10 ^{5 to} 12 × 10 ⁵ pieces / g.
The sodium chloride content is A wt%, if the amount of the yeast was B pieces / g, characterized by satisfying the B ≧ (3A-22.5) × 10 5, a manufacturing method of miso. The method for producing miso according to claim 1, wherein the yeast is a salt-tolerant yeast.

Images