JP7141860B2 - Method for improving moisture absorption resistance of powdered miso - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for improving hygroscopic resistance of miso powder .

Miso, a traditional Japanese seasoning, has been researched and developed in various ways from the viewpoint of its flavor.
In addition, as for miso, not only the viewpoint of flavor but also the consideration based on the viewpoint of convenience such as ease of use is underway, and miso in the following forms other than paste has been proposed.

For example, Patent Document 1 discloses a method for producing a liquid seasoning containing miso. A 10000 cp (25°C) liquid is prepared, then the remaining seasoning liquid is added to the resulting liquid and stirred to produce a liquid seasoning with a viscosity of 100 to 1500 cp (25°C). Have been described.

JP-A-08-332049

The inventors of the present invention have investigated the development of powdered miso in powder form in order not only to improve the convenience of miso, but also to expand the variations in the use of miso so that it can be applied to various dishes.

The inventors of the present invention proceeded with the development of powdered miso, but since the dried powdered miso has very high hygroscopicity, the powders stick together and harden as a whole depending on the environment in which they are used, the storage conditions, the storage period, and the like. end up As a result, it was confirmed that the advantage of being excellent in convenience of powdered miso is greatly impaired by its hygroscopicity.
Therefore, we recognized that moisture absorption resistance is an extremely important factor in making powdered miso a product that consumers prefer and establishing it in the market as a general seasoning.

Therefore, an object of the present invention is to provide a method for improving the hygroscopic resistance of miso powder .

The present inventors have investigated the state of powdered miso and various conditions in the manufacturing process, and found that the content of glutamic acid and the state of glutamic acid (or the timing of adding glutamic acid in the manufacturing process) are clues to solving the above problems. The present inventors have discovered that this is the case, and have created the present invention.

The above problems can be solved by the following means.
( 1 ) A method for improving the moisture absorption resistance of powdered miso (excluding those to which dextrin is added) , wherein glutamic acid is added to miso so that the content of glutamic acid in the powdered miso is 500 to 3000 mg/100 g. A method for improving hygroscopicity resistance of miso powder, which is then dried.

In the method for improving the moisture absorption resistance of powdered miso according to the present invention, glutamic acid is added to the raw material so that the content is within a predetermined range before the drying treatment, so that the moisture absorption resistance of the powdered miso is improved. can be improved.

FIG. 10 is a graph showing the results of the blocking rate that changes based on the content of glutamic acid and the timing of addition of glutamic acid (graph when using a sieve with an opening of 1.18 mm). 4 is a graph showing the results of the blocking rate that changes based on the content of glutamic acid and the timing of addition of glutamic acid (graph in the case of using a sieve with an opening of 0.5 mm). It is image data of monosodium glutamate by SEM observation. This is image data of sample 1-1 observed by SEM. It is image data of samples 1-4 observed by SEM. It is image data of sample 1-8 by SEM observation. It is image data of monosodium glutamate by SEM observation. This is image data of Sample 2-1 observed by SEM. It is image data of sample 2-4 by SEM observation. It is image data of sample 2-9 by SEM observation. Fig. 3 is an XRD pattern of glutamic acid crystals; It is the XRD pattern of sample 1-1. XRD pattern of sample 1-2. XRD patterns of samples 1-11. It is the data which shows the characteristic of a glutamic acid crystal. It is data showing the characteristics of sample 1-1. It is data showing the characteristics of Sample 1-2. It is the data which shows the characteristic of the sample 1-11.

Hereinafter, the form (this embodiment) for enforcing the powdered bean paste which concerns on this invention, and its manufacturing method is demonstrated.
In this specification, "-" indicating a numerical range is used to include the numerical values before and after it as lower and upper limits.

≪Powder Miso≫
The miso powder according to the present embodiment is powdery, has a glutamic acid content within a predetermined range, and contains glutamic acid in a predetermined state.
In addition, in the manufacturing method described later, when the drying treatment is freeze-drying, the powdered miso according to the present embodiment is so-called freeze-dried powdered miso.

<Miso>
The powdered miso according to the present embodiment is obtained by subjecting miso and the like to the treatments described later, but the miso to be used is not particularly limited, and rice miso, barley miso, soybean miso, moromi miso, Mixed miso (miso made from multiple types of koji, or miso made by mixing multiple types of miso) can be mentioned.
Also, the salt content of the miso to be used is not particularly limited as long as it has a common salt content, for example, 6 to 13% by mass.

<Glutamic acid>
Powdered miso according to the present embodiment contains glutamic acid.
Glutamic acid is a kind of amino acid known as a flavor component of kelp, specifically L-glutamic acid.
By setting the content of glutamic acid in the miso powder within a predetermined range (and when the glutamic acid is in the state described below), the hygroscopic resistance of the miso powder is surprisingly improved.

(Content of glutamic acid)
The content of glutamic acid is preferably 500 mg/100 g or more, more preferably 800 mg/100 g or more, even more preferably 1000 mg/100 g or more, and particularly preferably 1300 mg/100 g or more. When the content of glutamic acid is equal to or higher than a predetermined value, resistance to moisture absorption can be improved.
The content of glutamic acid is preferably 3000 mg/100 g or less, more preferably 2700 mg/100 g or less, even more preferably 2500 mg/100 g or less, and particularly preferably 2200 mg/100 g or less. When the content of glutamic acid is equal to or less than a predetermined value, the effect of improving moisture absorption resistance can be exhibited firmly.
In addition, the content of glutamic acid is the total content in powdered miso, and not only the amount of glutamic acid (glutamic acid contained in soup stock etc.) added to miso in the addition process described later, but also the amount of glutamic acid contained in miso itself It also includes the amount of

The content of glutamic acid in miso powder can be measured using, for example, an automatic amino acid analyzer (L-8900, manufactured by Hitachi High-Tech Science Co., Ltd.).

(state of glutamic acid)
The powdered miso according to the present embodiment is in a state in which glutamic acid is dissolved in the powder, in other words, there is no glutamic acid crystal that crystallizes alone by mixing glutamic acid with miso and then pulverizing together ( or almost non-existent).
In powdered miso, when glutamic acid (broth containing glutamic acid, etc.) is added to miso and then dried, glutamic acid crystals (sodium glutamate) do not exist, as shown in FIGS. 3C and 4C. It becomes a state of melting into. On the other hand, when glutamic acid (broth containing glutamic acid, etc.) is added after the drying process, glutamic acid crystals are present and "glutamic acid is dissolved in the powder" as shown in FIGS. 3D and 4D.
A more detailed description of this "state in which glutamic acid is dissolved in the powder" is as follows.

(State of glutamic acid: Evaluation of XRD pattern)
The "state in which glutamic acid is dissolved in the powder" of the miso powder according to the present embodiment can be determined by evaluating the XRD (X-ray diffraction) pattern of the miso powder. That is, by evaluating the XRD pattern of the powdered miso according to the present embodiment, whether or not there is a characteristic diffraction peak seen when glutamic acid crystals are present, the powdered miso is determined to be "glutamic acid in the powder. It is possible to judge whether or not it is in a “melting state”. Here, the characteristic diffraction peaks seen when glutamic acid crystals are present in the XRD pattern are the diffraction peaks shown in FIGS. Refers to correspondingly located diffraction peaks. Moreover, the absence of a diffraction peak means that the XRD peak intensity ratio at each 2θ shown in Table 1 is equal to or less than the values shown in Table 1, respectively.
The XRD peak intensity ratio is the relative value of the XRD peak intensity at each diffraction angle 2θ with respect to the diffraction peak intensity when the diffraction peak intensity at the diffraction angle 2θ = 31.7 ° ± 0.5 ° is set to 100. .

In addition, the content of Table 1 is rephrased as follows.
In the XRD pattern of the miso powder according to the present embodiment, the diffraction peak intensity at the diffraction angle 2θ = 31.7 ° ± 0.5 ° is defined as I, and the diffraction peak at the diffraction angle 2θ = 20.1 ° ± 0.5 °. _The intensity is I1, the diffraction peak intensity at the diffraction angle 2θ = 23.3° ± 0.5° is _{I2 ,} and the diffraction peak intensity at the diffraction angle 2θ = 25.4° ± 0.5° is I3 In this case, I ₁ /I×100 is 0.4 or less, I ₂ /I×100 is 0.8 or less, and I ₃ /I×100 is 1.3 or less.

The XRD pattern of miso powder can be measured using, for example, an X-ray diffractometer (X'Pert PROMPD, manufactured by Spectris Co., Ltd.).

<Soup stock>
In producing the powdered miso according to the present embodiment, glutamic acid is added to the raw material (miso, etc.) before the drying process, but glutamic acid may be added as the soup stock.
The dashi used is an extract (or powdered powder) obtained by boiling kelp, dried bonito, dried sardines, etc. yeast extract, etc.), powders (fish powder, etc.), fermented seasonings, and protein hydrolysates. The soup stock used here contains glutamic acid. In addition, one kind or two or more kinds of dashi may be used.
In addition, when dashi is used as glutamic acid to be added to miso, the powdered miso according to the present embodiment becomes a so-called "powdered miso containing dashi".

<Sieve opening>
The powdered miso according to the present embodiment is not particularly limited as long as it is in powder form. Those that pass through a sieve with an opening smaller than 1.30 mm (with a sieve diameter of 1.30 mm or less) are more preferable, and those that pass through a sieve with an opening smaller than 1.20 mm (with a sieve diameter of 1.20 mm or less is more preferable, and those that pass through a sieve with an opening of less than 0.5 mm (with a sieve diameter of 0.5 mm or less) are even more preferable. Since the powdered miso is in the form of a fine powder that passes through a sieve with a predetermined mesh size, large-sized granules that have not been sufficiently pulverized are excluded, and the moisture absorption resistance must be improved. become clearer.
In the present specification, the term "powder" refers to particles having a particle size not larger than the above (sieve diameter: particularly not larger than 0.5 mm).

<Others>
The miso used may contain food additives (seasonings, ethanol, etc.) prescribed by the Food Sanitation Act, as well as sugars (sugar, molasses, etc.), as appropriate, as long as the desired effects of the present invention are not inhibited. etc. may be included.
In addition to miso and glutamic acid to be added (broth containing glutamic acid), the raw material before the drying step may contain water, salt, etc., as appropriate, as long as the desired effects of the present invention are not inhibited.

In addition, the miso powder according to the present embodiment does not exclude excipients used for the purpose of pulverization and viscosity reduction, such as dextrin (an intermediate product produced when starch is hydrolyzed). However, since the miso powder according to the present embodiment has excellent resistance to moisture absorption as described above, it is not necessary to add dextrin. Therefore, when the miso powder according to the present embodiment does not contain dextrin, it is possible to avoid a situation in which the original flavor of miso is spoiled by the flavor of this substance.

≪Manufacturing method of powdered miso≫
The method for producing miso powder according to the present embodiment includes an adding step, a drying step, a pulverizing step, and a sieving step.
Each step will be described below.

<Addition process>
The adding step is a step of adding glutamic acid to the raw material (miso, etc.) so that the content of glutamic acid in powdered miso is within a predetermined range. As described above, when adding glutamic acid to miso, broth (extract, powder) may be added. Moreover, the content of glutamic acid is as described above.
In addition, in the addition step, it is preferable to mix the added glutamic acid so that it blends well with the miso. In this case, water may be added to the raw material in the adding step. This makes it easier for the added glutamic acid to blend into miso. The water added here is removed in the subsequent drying step.

Although the amount of glutamic acid added is not particularly limited as long as the content of glutamic acid in powdered miso is within a predetermined range, for example, 0.25% by weight or more is preferable, and 0.30% by weight or more is more preferable. 2.60% by weight or less is preferable, and 2.00% by weight or less is more preferable.

<Drying process>
The drying step is a step of drying the raw material after the adding step. The drying treatment in this drying step is not particularly limited as long as the raw material can be dried, but from the viewpoint of flavor, vacuum drying treatment is preferable, and vacuum freeze-drying treatment that can dry the raw material without heating (this specification Also referred to as freeze-drying in the literature) is more preferred. If spray drying is used as the drying process, the liquid miso before drying may clog nozzles.
This drying treatment (freeze-drying treatment) may be carried out under known conditions as long as the water is sufficiently removed.

<Pulverization process>
The pulverization step is a step of pulverizing the dried material dried in the drying step to make it powdery. The pulverization treatment in this pulverization step is not particularly limited as long as it can be made into a powder state, and may be performed using a commercially available pulverizer (powder mill, powder mill).

<Sieving process>
The sieving step is a step of removing large-sized granules that are not sufficiently pulverized from the powdered miso obtained in the pulverizing step using the sieve with the above-described predetermined mesh size.

<Other processes>
Miso and soup stock to be used may be commercially available ones, but may be prepared before the addition step as appropriate.
Miso may be produced by a general manufacturing method in which raw materials including soybeans, koji, yeast, salt, etc. are mixed and prepared, and then the raw materials are fermented and matured in a fermentation chamber.

The method for producing miso powder according to the present embodiment is as described above, but in each of the above steps, conditions not specified may be conventionally known conditions. Needless to say, the conditions can be appropriately changed as long as the desired effect is exhibited.
The method for improving the hygroscopicity resistance of miso powder according to the present embodiment may be carried out in the same steps and under the same conditions as the method for producing miso powder described above.

<<Effects of powdered miso according to the present embodiment>>
The powdered miso according to the present embodiment is produced by adding glutamic acid to a predetermined amount to miso and then drying the miso. It is dissolved in powder. As a result, the miso powder according to the present embodiment has improved resistance to moisture absorption. Although the detailed mechanism has not been clearly understood, it has been confirmed that this effect can be exhibited based on the results of experiments.

In addition, since the powdered miso according to the present embodiment is in a state in which glutamic acid is dissolved in the powder, the miso soup in which the powdered miso is dissolved has the taste of miso and the taste derived from glutamic acid (the taste of soup stock). It also exhibits the effect of being united into a whole and exhibiting a very mellow taste as a whole.

In addition, the powdered miso according to the present embodiment is produced by adding dashi as glutamic acid, so as described above, it has excellent moisture absorption resistance, and the taste of miso and the taste of dashi are unified. It is possible to provide consumers with "powdered miso containing dashi" that exhibits a mellow taste.

Next, the following test was conducted to clarify how the content of glutamic acid and the timing of addition of glutamic acid affect the resistance to moisture absorption.

<Sample preparation>
Sample 1-1 was produced by subjecting a raw material made of rice miso to freeze-drying, pulverizing, and then sieving with a sieve having an opening of 1.18 mm.
Samples 1-2 to 1-6 were obtained by adding sodium glutamate in the amount shown in the table (raw material before drying + amount when the added amount was 100% by weight) to the raw material before freeze-drying, and It was produced under the same conditions as Sample 1-1, except that water was added.
Samples 1-7 to 1-11 were samples except that the amount of sodium glutamate shown in the table (the amount when the raw material before drying + the amount added was 100% by weight) was added to the raw material after freeze-drying. Manufactured under the same conditions as 1-1.

Sample 2-1 was produced by subjecting a raw material made of rice miso to freeze-drying, pulverizing, and then sieving with a sieve having an opening of 0.5 mm.
Samples 2-2 to 2-6 were obtained by adding sodium glutamate in the amount shown in the table (raw material before drying + amount when the added amount was 100% by weight) to the raw material before freeze-drying, and to the raw material. It was produced in the same manner as sample 2-1, except that water was added.
Samples 2-7 to 2-11 were samples except that the amount of sodium glutamate shown in the table (the amount when the raw material before drying + the amount added was 100% by weight) was added to the raw material after freeze-drying. Manufactured in the same manner as 2-1.

<Evaluation test: content of glutamic acid>
The glutamic acid content of the samples prepared by the method described above was determined. The results are shown in Tables 2 and 3.
The content of glutamic acid was measured using an amino acid automatic analyzer (L-8900, manufactured by Hitachi High-Tech Science Co., Ltd.). A detailed method for measuring the content of glutamic acid was as follows.
First, an appropriate amount of sample was weighed. Soluble components were then extracted and filtered from the weighed samples. Next, the extracted and filtered soluble components were deproteinized. Then, the deproteinized product was subjected to a concentration treatment. Then, the concentrated product was subjected to amino acid analysis using the above automatic amino acid analyzer. The amino acid analysis conditions were as follows.
Column: Reaction column, analytical column for Hitachi amino acid automatic analyzer Mobile phase: Buffer solution for biological fluid analysis for Hitachi amino acid automatic analyzer
Gradient of PF-1, PF-2, PF-3, PF-4, PF-RG Reaction solution: Hitachi amino acid automatic analyzer ninhydrin solution, buffer solution, 5 (v/v)% ethanol Flow rate: (mobile phase) 0.35 mL/min, (reaction solution) 0.35 mL/min Injection volume: 20 μL
Measurement wavelength: 570 nm

<Evaluation test: blocking rate>
2 g of the sample produced by the above method was transferred to a vial (without lid), and the vial was subjected to absolute dry treatment by allowing it to stand in an absolute dry desiccator (RH 0%) for 48 hours. After that, the vial was placed in a constant temperature/humidity machine (30° C., RH 51%) for 24 hours for humidity control treatment.
Then, the sample was transferred from the vial to a sieve with an opening of 1.7 mm, and the weight of the sample that passed through the sieve and the total weight of the sample before being transferred to the sieve were measured. Calculated.
Blocking rate (%) = 100 - (weight of sample passed through a sieve with an opening of 1.7 mm / total weight of sample) x 100

When the value of "blocking rate" is high, the powder absorbs the surrounding moisture, and the moisture adsorbed on the surface, etc. acts as a medium, and there are many powders (granules) that stick together and become larger. means that there is Therefore, it can be judged that the lower the value of the "blocking rate", the less the powder absorbs ambient moisture and the more excellent the moisture absorption resistance.

Then, for Samples 1-2 to 1-10, those lower than the blocking rate of Sample 1-1 (below the dotted line in FIG. 1) were judged to have improved moisture absorption resistance, and Samples 2-2 to 2- With respect to No. 11, it was judged that the blocking rate lower than that of sample 2-1 (below the dotted line in FIG. 2) was improved in moisture absorption resistance.

<Evaluation test: SEM observation>
The samples produced by the above method were observed using a scanning electron microscope (SEM), and the image data obtained are shown in FIGS. 3A-3D and FIGS. 4A-4D.
The samples subjected to SEM observation were samples 1-1 (FIG. 3B), 1-4 (FIG. 3C), 1-8 (FIG. 3D), 2-1 (FIG. 4B), 2-4 (FIG. 4C), 2 -9 (Fig. 4D) and monosodium glutamate (Figs. 3A and 4B).
In addition, "MSG" in the figure indicates monosodium glutamate (glutamic acid crystals).

<Evaluation Test: Evaluation of XRD Pattern>
The XRD patterns of the samples produced by the method described above were measured. The results are shown in Figures 5A-5D and Figures 6A-6D.
The samples subjected to XRD pattern measurement are samples 1-1 (FIGS. 5B, 6B), 1-2 (FIGS. 5C, 6C), 1-11 (FIGS. 5D, 6D), and glutamic acid crystal alone (FIG. 5A , FIG. 6A).

The XRD pattern was measured using an X-ray diffractometer (X'Pert PROMPD, manufactured by Spectris Co., Ltd.). The detailed measurement method of the XRD pattern of each sample was as follows.
First, a sample was placed in an agate mortar and pulverized for about 2 minutes. Then, an appropriate amount of the sample was weighed using an electronic weighing scale (CubisMSA 225S-100-DI, manufactured by Zachatorius) and placed on a flat plate sample holder made of glass. Next, the XRD pattern of the sample placed in the holder was measured under the following measurement conditions.
Target: Cu
X-ray: CuKα ray (filter: Ni)
X-ray tube current: 40mA
X-ray tube voltage: 45 kV
X-ray wavelength: 1.54 Å
Scanning range: 2θ = 4.0 to 40.0°
Fixed divergence slit: 1/2°
Step size: 0.0167°
Time per step: 100s

Each table and each figure show the evaluation results and the like of each sample.
In the chart, "before FD" indicates before freeze-drying (before drying), and "after FD" indicates after freeze-drying (after drying).
In addition, "Pos. [°2Th.]" in FIG. 6 indicates the position of 2θ, "d value [Å]" indicates the lattice spacing, and "NET strength [cts]" is , indicates the diffraction peak intensity. In addition, "relative intensity [%]" in FIG. 6 indicates the XRD peak intensity ratio when the diffraction peak intensity at 2θ = 31.7 ° ± 0.5 ° is 100 (25. (Based on the diffraction peak intensity of 100 at 4°±0.5°), “Area [cts*°2Th.]” indicates the area of the diffraction peak.

<Examination of results>
As is clear from checking the results of samples 1-1 to 1-10 shown in Table 2 and FIG. 1, when glutamic acid was added to the raw material before freeze-drying so that the content of glutamic acid was within a predetermined range ( It was confirmed that samples 1-2 to 1-5) had lower blocking rates, ie, improved resistance to hygroscopicity, as compared to the case where glutamic acid was not added (sample 1-1).
Moreover, as is clear from the results in Table 2 and FIG. 1, when glutamic acid was added to the raw material before freeze-drying (samples 1-3 to 1-5), when glutamic acid was added to the raw material after freeze-drying (sample 1-7 to 1-9), it was confirmed that the value of the blocking rate was greatly reduced (arrow in FIG. 1).

As is clear from the results of samples 2-1 to 2-11 shown in Table 3 and FIG. 2, similar results to those of samples 1-1 to 1-10 (Table 2, FIG. 1) A trend was confirmed.
In other words, when glutamic acid was added to the raw material before freeze-drying so that the content of glutamic acid was within the predetermined range (samples 2-2 to 2-5), it was compared with the case where glutamic acid was not added (sample 2-1). As a result, it was confirmed that the value of the blocking rate was lowered, that is, the moisture absorption resistance was improved.
Moreover, as is clear from the results in Table 3 and FIG. 2, when glutamic acid was added to the raw material before freeze-drying (samples 2-2 to 2-5), when glutamic acid was added to the raw material after freeze-drying (sample 2-7 to 2-10), it was confirmed that the value of the blocking rate was greatly reduced (arrow in FIG. 2).

Further, from the image data of FIGS. 3A to 3D and FIGS. 4A to 4D, when glutamic acid was added to the raw material before freeze-drying (sample 1-4: FIG. 3C, sample 2-4: FIG. 4C), monosodium glutamate (glutamic acid It was confirmed that "the glutamic acid is dissolved in the powder" without crystals).
On the other hand, when glutamic acid was added to the raw material after freeze-drying (Sample 1-8: Fig. 3D, Sample 2-9: Fig. 4D), monosodium glutamate (glutamic acid crystals) was present, and "the state in which glutamic acid was dissolved in the powder I was able to confirm that it was not.

Moreover, the following matters were confirmed by comparing the results of FIGS. 5C, 5D, 6C, and 6D.
When glutamic acid was added to the raw material before freeze-drying (Sample 1-2: FIGS. 5C and 6C), there was no characteristic diffraction peak seen when glutamic acid crystals were present in the XRD pattern. Specifically, in the XRD pattern shown in FIG. 5C, there are no diffraction peaks at 20.1°±0.5°, 23.3°±0.5°, and 25.4°±0.5° . That is, as shown in FIGS. 5C and 6C, when the value of 2θ is 20.1°±0.5°, the XRD peak intensity ratio is 0.4 or less, and the value of 2θ is 23.3°. The XRD peak intensity ratio when the angle is ±0.5° is 0.8 or less, and the XRD peak intensity ratio when the value of 2θ is 25.4°±0.5° is 1.3 or less. From this, it was confirmed that when glutamic acid was added to the raw material before freeze-drying, glutamic acid crystals did not exist and "glutamic acid was dissolved in the powder".

On the other hand, when glutamic acid was added to the raw material after freeze-drying (sample 1-11: FIGS. 5D and 6D), there was a characteristic diffraction peak seen when glutamic acid crystals were present in the XRD pattern. Specifically, in the XRD pattern shown in FIG. 5D, there were diffraction peaks at 20.1°±0.5°, 23.3°±0.5°, and 25.4°±0.5° . That is, as shown in FIGS. 5D and 6D, the XRD peak intensity ratio when the value of 2θ is 20.1°±0.5° exceeds 0.4, and the value of 2θ is 23.3. °±0.5°, the XRD peak intensity ratio exceeds 0.8, and the XRD peak intensity ratio when the 2θ value is 25.4°±0.5° exceeds 1.3. was From this, it was confirmed that when glutamic acid was added to the raw material after freeze-drying, glutamic acid crystals were present and "glutamic acid was not dissolved in the powder".

In addition, as shown in FIGS. 5A and 6A, it was confirmed that the glutamic acid crystals had characteristic diffraction peaks in the XRD pattern. In addition, as shown in FIGS. 5B and 6B, it was confirmed that when glutamic acid was not added, there was no characteristic diffraction peak seen when glutamic acid crystals were present in the XRD pattern.

Claims (1)

A method for improving the hygroscopic resistance of powdered miso (excluding dextrin-added miso) , comprising:
A method for improving the hygroscopicity resistance of powdered miso by adding glutamic acid to miso so that the content of glutamic acid in the powdered miso is 500 to 3000 mg/100 g, followed by drying.

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