JP7168816B1 - Manufacturing method of miso that reduces the body - Google Patents

Abstract

[Problems] Conventional miso production is mainly focused on extending the best-before date and mass production and mass consumption, and is not a production method that takes into consideration the effects on the human body after eating miso, which is a fermented food. . SOLUTION: In the present invention, a miso barrel casing is placed in an inclined state with a gap from the floor surface, and ingredients for making miso stored in the miso barrel casing by fermentation and aging are rotated clockwise. The miso barrel housing is rotated so as to form a spiral rotation. In the room where the miso barrel housing is installed, instead of the conventional fermentation and aging in a dark room, direct sunlight is prevented from the skylight, and a blind lattice made of shino bamboo or bamboo bamboo is used to create an environment with sunlight filtering through foliage. Considering the indoor environmental temperature and humidity during fermentation and maturation, miso is produced over a period of 4 months or more to reduce the body. As a result, the miso food greatly contributes to a healthy life expectancy and to the miso-making fermented food industry. [Selection drawing] Fig. 5

Description

TECHNICAL FIELD The present invention relates to a method for producing miso that reduces the inside of the body.

To make soybean miso, steamed soybeans are rolled into balls to make miso balls. Sprinkle koji starter and roasted barley or naked barley powder incense, mix salt and seed water, put in a barrel, ferment and mature. Manufacturing methods are generally known.

Patent Document 1 relates to a method for producing miso, and in particular, provides a method for producing miso having a vivid color tone close to red miso.

Patent Literature 2 relates to a method for producing miso, discovering that bean curd refuse is fermented by koji, and provides a method for producing miso containing a large amount of dietary fiber.

Patent Document 3 discloses that the raw materials for manufacturing miso are vegetable protein that has been heat-treated and then dried, starch that has been dried, rice malt or enzyme that has been dried, salt, and water added to these raw materials at a predetermined ratio. We offer products that are mixed, fermented and aged.

Japanese Patent Application No. 05-349080 Japanese Patent Application No. 2002-211775 Japanese Patent Application Showa 60-80969

In Patent Documents 1 to 3, manufacturing methods and storage methods for making miso are described. No mention is made of miso.

In the conventional manufacturing and storage methods for making miso, only by means of mixing ingredients,
After being ingested by humans, it cannot meet the requirements of miso as a food that leads to reduction in the body.

The miso barrel housing used for fermentation and maturation of miso making is a miso barrel housing using a cedar board having a black core and a red core part of cedar wood, and the bottom of the housing is in a state where the lid is closed. Then, a miso barrel housing whose upper lid can be freely opened and closed is used, and the miso barrel housing is tilted with a gap from the floor and placed in a state of floating from the floor, and the tilt angle is in the range of 5 to 30 degrees. Then, the bottom surface of a cylindrical hanging box made of metal material is made into a double tank, and the upper tank part of the double tank is rotated clockwise at an arbitrary set speed, and the rotation speed is 1 to 1 times per minute. The miso barrel is rotated five times, and the miso-making ingredients stored in the miso barrel housing are gently rotated. , the miso barrel housing used for the fermentation and aging of the miso making is arranged so that the ingredients of the miso stored for fermentation and aging in the miso barrel housing rotate not only clockwise but also spirally. In the room where the is installed, instead of fermenting and maturing in the conventional darkroom environment, the sunlight coming in from the skylight is filtered through a blind-shaped lattice made of shinotake, bamboo bamboo, or reeds. A miso that reduces the body is characterized by using the miso obtained in the miso barrel placed under the environment of sunshine filtering through the foliage so as not to be directly exposed to the barrel housing, and then using it as a food that leads the body to reduce action. This is the manufacturing method.

The effect of the method for producing miso for reducing the body according to the present invention will be described. By the way, as mentioned above, the method for producing miso that reduces the inside of the body according to the present invention does not include the requirement that the miso be used as a food that causes the inside of the body to reduce. Therefore, as shown in Table 1 to be described later, it was possible to achieve the intended purpose of the manufacturing method of miso for reducing the body, which is to produce a miso food that leads the body to reduce after eating. The miso of the present invention is not limited to liquid miso, but may be solid, liquid-like miso dissolved in mush, powdered miso, or the like, and is not limited to making conventional paste-like miso.

A configuration diagram of a state in which a miso barrel is placed with a gap from the underground bottom surface. The block diagram which provided the turntable so that a bearing might be provided. The block diagram which accommodates and installs a miso barrel housing|casing on a turntable. A configuration diagram in which the miso barrel housing is spaced from the underground bottom surface. The miso storehouse is a configuration diagram with blinds placed inside the skylights to make it look like sunlight filtering through the trees. A flow chart of a manufacturing method of miso. Quantify physical condition

A best mode for carrying out the present invention will be described. In order to prove the effectiveness of the present invention, a human saliva ORP measuring device certified as a medical device by the Ministry of Health, Labor and Welfare was used with the cooperation of Dr. Mieko Okazawa. , and verified whether the oxidation-reduction reaction in the body with saliva ORP is in a significant state of reduction. Then, the verified results in Tables 1 to 8 proved that the significance of the reduction was not shown by chance. Further, the method of the present invention will be explained with reference to FIGS. 1 to 7. FIG.

Unlike the conventional darkroom fermentation, the focus was on making miso in an environment where the sunlight filtered through the leaves does not shine direct light onto the miso barrels. The reason for using the black core and red core board materials of cedar used for making miso will be explained. The black core and red core of the cedar board contain a large amount of potassium, exhibit weak alkalinity, and have a hydrogen ion concentration of pH 7-8. It is well known that even in drinking water, slightly alkaline water heals the body. The reason why the black and red cedar board materials are used is that they are hard to rot and excellent in durability due to their high density and hardness and their ability to kill termites. For this reason, miso barrels using the above-mentioned cedar boards with black cores and red cores were used. To store the miso barrel, a hole was dug in the ground and a cylindrical hanging shelf (from the center of the circle to 3 o'clock and 9 o'clock, 12 o'clock and 6 o'clock, and four metal plate materials were crossed). A hanging plate 2 is provided, the bottom is made into a double tank, and the top surface of this double bottom can be rotated clockwise. A bearing mechanism is provided on the turntable for tilting the housing of the miso barrel so that it can rotate. The fermented and matured miso ingredients stored in the container are not simply rotated clockwise, but are stirred in a spiral rotation.

FIG. 1 will be described. A total of four cloths are used to make a metal hanging plate 2 (the metal material is not limited). is 5, and is a cylindrical space 6 for installing the miso barrel housing in the ground. This is the underground bottom surface portion 7 .

FIG. 2 will be described. A metal hanging plate 2 made into a cylindrical shape by a total of four crosses (the metal material is not limited), a cylindrical hole for installing the miso barrel housing in the ground is the upper surface part 3, The middle part is 5, which is a cylindrical space part 6 for installing the miso barrel housing in the ground. This is the underground bottom surface portion 7 . A space 8 is provided between the bottom surface of the hanging metal plate 2 and the underground floor surface. 9 is a balloon circle, and indicates a turntable 13 in which the miso barrel housing is placed at an angle on the bottom surface of the hanging metal plate. A turntable 13 is provided with a turntable 10 which can be arbitrarily rotated left and right, a rolling ball bearing 12 is provided in a circumferential groove, and the miso barrel casing rotates in a state of being inclined to the turntable 13 and floating from the floor surface. A center shaft 11 enables smooth rotation.

FIG. 3 will be described. The miso barrel casing 15, which is the upper surface part 14 of the miso barrel casing and is fermented and matured for making miso, is not landed on the bottom of a hole dug in the ground with a gap from the floor surface. In order to tilt and float above the floor surface, the miso barrel housing 15 is housed in the hanging metal plates 2 formed into a cylindrical shape by a total of four crosses as indicated by the arrows. A handle bar 16 for rotating a miso barrel casing so as to artificially rotate the miso barrel casing clockwise at an arbitrary rotation speed. The space between the bottom surface of the suspended metal plate 2 and the surface of the underground floor 7 is set to 8, which is 5 to 30 cm. Therefore, the miso barrel housing 15 is in a state of being spaced from the underground floor.

FIG. 4 will be described. A miso barrel casing 15 to be stored in the ground is placed in a hole dug in the ground in a slanted state, and fermentation stored in the miso barrel casing 15 is performed by a handle rod 16 for rotating the miso barrel casing. Ingredients for making miso to be matured are stirred and mixed. In addition, since the miso barrel housing is inclined by 15 degrees, it can be stirred not only by rotating clockwise, but also by spirally rotating.

FIG. 5 will be described. A frame 19 is a frame of a skylight in the room where the miso barrel housing 15 is installed, and a skylight 20 is an openable skylight for taking in sunlight into the installation room of the miso barrel housing 15 of the present invention. The skylight 20 is a skylight using tempered glass by utilizing the slope of the roof so that it can be installed even in a snowy area. Furthermore, the 20 skylights can be opened and closed (not shown), and consideration is given to indoor ventilation in order to provide air flow. A blind for avoiding direct light is installed as a stopper 17, and a blind material 18 for avoiding direct light is an example of using shinobake or thinly split bamboo grass and woven reeds. The blind material 18 is not limited to the blind form using shino bamboo or bamboo bamboo and reeds, but it is also possible to use aluminum coating with resin, so as not to completely block light and prevent direct sunlight. I'm trying In other words, it is possible to create a state of sunbeam filtering through foliage by making it into a bamboo blind form that is used to beat the heat in general households. The tightening portion 21 is the end treatment of the braid of the blind material 18 .

Further, FIG. 5 will be described. Due to the difference in the angle at which the sunlight enters the fermentation and jukusei barrels over time, direct light hits the same place in order to avoid it. For example, in vineyards and pear fields in fruit cultivation, we focus on applying the above-mentioned harvesting method of ripening fruits by utilizing the blessings of photosynthesis of sunlight under the leaves in the sunshine filtered through the leaves to fermentation and jukusei for making miso. I did.

FIG. 6 will be described. It is a flow chart 22 of a miso manufacturing method that reduces the body, and it is a visual sorting 23 of the color, size and quality of pesticide-free soybeans. 24, and 25, where the soybeans soaked overnight to absorb water are steamed. Miso balls are made from soybeans, and koji starter is sprinkled on the surface of the soybeans to make the koji mold stick to the surface of the soybeans. Miso balls propagated with koji mold are compressed and crushed, koji mold propagated and mixed with salt water using natural salt (28). Then, a heavy stone is placed on the top of the miso barrel, and a fermentation and aging period of 4 months or more is set. Then, a description 30 of the installation environment of the miso barrel is a state 31 in which the miso barrel does not land on the underground floor and floats above the floor surface. The miso barrel casing 32 is used for fermentation and maturing under an environment of sunshine filtering through foliage so that sunlight coming in from the skylight is not directly exposed to the miso barrel. The ingredients stored in the miso barrel are the miso barrel casing 33 that rotates not only clockwise but also spirally. was clearly demonstrated by salivary ORP measurements before and after ingestion 34 . The method for producing and using miso that reduces the inside of the body of the present invention obtained in this way is the finished miso paste, the finished solid miso, the finished liquid miso, and the finished powdered miso. Furthermore, the miso obtained in the present invention is packed in barrels, packed and bottled, encapsulated, stick packed, etc., and is provided with a hanging hook so that the packed pack can be hung and stored. It is 36 explanations that people can easily eat on a daily basis.

FIG. 7 will be described. The human saliva ORP value before the change in the state before ingesting the miso obtained by the present invention by ingesting the miso obtained by making the miso according to the present invention, and after ingesting the miso. If the human saliva ORP value changes in the positive direction, it means that oxidation is progressing, and on the contrary, if the human saliva ORP value changes in the negative direction after ingesting the miso, reduction It can be confirmed from the chart in FIG. 7 that quantifies physical condition. The chart in FIG. 7 was confirmed by the present inventor and Dr. Mieko Okazawa, a joint researcher of human saliva ORP, in the medical examination Vol. It is published in a paper entitled

Next, the focal point of the present invention will be described. Under the storage environment, which is the manufacturing method of miso that reduces the body, instead of exposing the fermentation and jukusei barrels to direct light, we utilize the blessings of sunlight photosynthesis under the leaves in the vineyards and pear fields. Focusing on the harvesting method of ripening the fruit with the skylight of the storage room, the focus is on fermentation and growth in the dark room under the environment of sunlight filtering through foliage, room temperature is kept in the range of 20 to 40 ° C, humidity is 70% or less. fermented and matured over a period of 4 months or more under indirect sunlight filtering through foliage. The fermentation and jukusei barrels used in the method for producing miso that reduces the inside of the body of the present invention use cedar boards with black cores and red cores, which are abundantly contained in the center of the log of cedar wood. -ing The utility of cedar wood is described in paragraph 13 above. In addition, cedar wood boxes are used to store books, clothing, and medicinal herbs from over a thousand years of Silk Road culture without decaying, in the raised-floor style of the Shosoin in Nara. It is well known that cedar wood has been used for rice bins and sake barrels since ancient times.

The production of miso according to the present invention will explain the point of view of the method for producing miso that reduces the inside of the body of the present invention. In order to improve the texture and taste of the pesticide-free soybeans, which is the main ingredient of miso making, the soybean skins are peeled off with a grinder. At that time, the polishing machine for putting soybeans in and peeling the soybean skins rotates clockwise slowly in a spiral manner at a rate of 24 to 48 times per second for 24 hours a day or 48 hours for two days and nights. I have.

Next, the water for washing the dehulled soybeans should not be chlorinated tap water, but should be groundwater pumped up from a depth of at least 30 meters or more. This is because chemical contaminants are mixed in the conventional use of river water and shallow groundwater, or the use of pesticides soybeans, etc., and chemical reactions occur during the fermentation and aging of miso making, and the saliva ORP reaction before and after eating miso. Oxidation reaction by saliva ORP measurement before and after eating the conventional commercially available miso was clearly shown as shown in Table 2 below.

In addition, in the manufacturing method of miso that reduces the inside of the body of the present invention, the miso barrel that is fermented and aged is fermented with the bottom of the barrel floating 5 cm to 10 cm above the ground, as shown in FIG. 5 described later. As shown in Table 5 below, the oxidative effects of fruit hanging from the ceiling were used to demonstrate that ripening leads to reducing action.

Here, the principle and effects of the saliva ORP measuring device used to verify the effects of the present invention will be described. The principle of oxidation-reduction potential is a numerical value that represents the difference between the oxidizing power and the reducing power of ORP (Oxidation Reduction Potential) in terms of potential difference. Oxidation is a chemical reaction in which electrons are lost. Specifically, it is a reaction in which oxygen is combined with a substance, or a reaction in which a substance is deprived of hydrogen. Reduction is a chemical reaction that receives electrons. Specifically, it is a reaction in which oxygen is removed from a substance, or a reaction in which a substance combines with hydrogen. The activity ratio between the oxidant and the reductant of saliva, which is a substance in the human body, is measured, at least a reference electrode and an indicator electrode are provided, and the oxidation-reduction reaction is measured by the saliva, which is a sample solution, in contact with the indicator electrode. This expresses the potential difference between the levels of oxidizing power and reducing power, which indicates whether the oxidizing power is strong or whether the reducing power is strong.

Furthermore, the human saliva ORP value before the change in the state before ingesting the miso obtained by the present invention by ingesting the miso obtained by making the miso according to the present invention. If the human saliva ORP value of the state change after ingesting the miso changes in the positive direction, it means that oxidation has progressed. is progressing to reduction. The applicant of the present invention has already obtained patents (for example, Japanese Patent No. 6142122, Japanese Patent No. 6251878, Japanese Patent No. 6253171, Japanese Patent No. 6454836, Japanese Patent No. 6557811, Japanese Patent No. 6593910).

As described above, the method for producing miso that reduces the inside of the body of the present invention, which uses the point of view of the present invention, contributes to human health. In order to prove that, in joint research with Dr. Mieko Okazawa in Yokohama City, Kanagawa Prefecture, the saliva "ORPreader Orpreader" measuring device, which is a medical device certified by the Ministry of Health, Labor and Welfare, was used to measure the saliva manufactured by the present invention. Tables 1 to 10 below are used to prove the effects on human health before and after eating miso.

Saliva clinical trials using the saliva ORP measuring device, which is a medical device, revealed that the symptoms common to chronically ill patients were the occurrence of low pressure and typhoons off the coast of Okinawa, Japan, and the Okazawa Clinic in Yokohama, Kanagawa Prefecture. of patients complained of headaches, arthralgia, shortness of breath, and fatigue. At this time, the patient's salivary ORP value usually showed an average of around plus 60mV of poor physical condition. When the Japanese archipelago was covered with high pressure, they did not complain of these symptoms.

The phenomenon of natural providence in the point of focus of the present invention is that the flow of rivers and the flow of blood in the human body flow in a clockwise spiral rotation, so that the water temperature and body temperature are always kept constant even when the temperature changes in the four seasons. By doing so, living creatures, humans, are able to maintain a stable physical condition. And when you observe the trunks of trees that live in the mountains that have died out due to eruptions, they are growing toward the sky in a clockwise rotation in the direction of growth. In addition, it can be considered that the phenomenon in which the petals open in the clockwise direction clearly shows the oxidation-reduction effect of the above-mentioned low pressure and high pressure. be.

Here, one of the focal points of the present invention is whether food produced by clockwise rotation has an effect on human health. Table 10 below shows the demonstration of comparing fruit juices.

Next, the consideration of the effectiveness of the point of view of the present invention will be described. It has been proven to show Consideration of the above point of focus is to prevent promotion of oxidation by a force repulsive to attraction. Fallen fruit quickly rots, in other words, oxidation progresses rapidly. Birds peck at trees that are ripe and have fruit on them. It is a method of fermentation and aging that focuses on not picking. Further, after fermenting and aging, the environmental temperature in the room where the miso is stored is in the range of 0 to 20 ° C., and the environmental humidity in the room is kept at 60% or less. It is desirable to store the miso in an environment that does not oxidize it.

In order to achieve the above object, the present invention, with the constitutional features of claim 1, is designed to meet the requirements of the method for producing miso that reduces the inside of the body of the present invention and the method for using miso.

As is clear from the above description, the present invention has the following effects.
(1) Oxidation-reduction potential (ORP) of human saliva because it comprises the elements of claim 1
In order to prove the effectiveness of the present invention using the measurement means, Dr. Mieko Okazawa of Yokohama City, Kanagawa Prefecture, who worked on saliva ORP clinical with the present inventor, received medical equipment from the Ministry of Health, Labor and Welfare used for saliva ORP clinical Using the human saliva ORP measuring device, which is the same as the human saliva ORP measuring device certified as It verified the oxidation-reduction reaction in the human body.

(2) Due to the above (1), as shown in Tables 1 to 9, it is inconceivable that the method of producing miso for reducing the inside of the body of the present invention and the method of using miso coincided by chance to show the reduction tendency. According to the focus of the present invention, it was possible to prove the effect of the manufacturing method of miso, which reduces the inside of the body, on human health by using saliva ORP.

(3) Claims 1 to 4 are also similar to (1) to (2) above, and when a human eats the miso obtained by the method of producing and using the miso that reduces the body of the invention, It was proved that redox action was shown by the saliva ORP index.

By the way, the saliva ORP boundary value for healthy and sick subjects is 40 to 50 mV, the significant value for oxidation is 50 mV or more, and the significant value for reduction is 40 mV or less. Dr. Mieko Sawa confirmed the physical condition of 3,800 healthy and sick people by limiting the saliva ORP values in clinical examination 2009 Vol.53 No.7 of Igakushoin. , has been published.

A cedar board miso barrel housing using a black core part or a red core part of cedar used in the present invention, and the bottom of the housing can be closed and the top lid can be freely opened and closed. A miso barrel casing is used, and the miso barrel casing is tilted with a gap from the floor so that it is floating above the floor. Then, koji starter, natural salt, and water are used, and the ingredients made of the raw materials are rotated clockwise. Under an environment where direct sunlight is filtered through the leaves, the environmental temperature in the room for fermentation and maturation is in the range of 20 to 40 ° C., the environmental humidity in the room is kept at 70% or less, and fermentation and maturation are performed over a period of 4 months or more. A 10-20 cm gap is left between the floor surface and the miso barrel housing, and the miso barrel housing is floated at an angle of 5 to 20 degrees. , The slanted miso barrel housing was designed to rotate clockwise. The rotation speed of the miso barrel is set to 2 rotations per minute, and the room where the miso barrel housing for fermentation and aging is installed is under the environment of sunshine filtering through foliage, avoiding direct light. Tables 1 to 8 are provided to prove the usefulness of the method. The data shown in Tables 1 to 8, in which the miso barrel housing was rotated twice per minute, is for the same experimental conditions, and does not limit the rotational speed and number of rotations.

Next, examples of the present invention will be described. The following examples show a state in which the miso barrel housing is lifted from the floor surface and a state in which it is placed on the ground, a state in which the miso barrel housing is rotated clockwise or counterclockwise, and a state in which the miso barrel housing is tilted. By tilting and rotating the rotation axis of the miso barrel, the miso-making ingredients stored in the miso barrel to be fermented and aged are not simply rotated clockwise, but the miso barrel casing is rotated. By giving it a tilt angle, it was possible to stir it with spiral rotation. Production conditions such as fermentation, maturation, indoor temperature and humidity, etc., are compared under an environment where the miso barrel casing is kept away from direct light and exposed to sunlight filtering through foliage, or under a darkroom environment.

Table 1 shows data verified with miso obtained after four months or more have passed since the start of miso production by fermentation and aging according to the present invention. The miso barrel housing does not land on the floor, leaving a 10 cm gap between the floor and the miso barrel housing. The tilt angle of the miso barrel housing is 20 degrees. It was made to be a spiral rotation. The rotation speed of the miso barrel is two times per minute, and the room in which the miso barrel casing for fermentation and aging is installed is under the environment of sunshine filtering through foliage, avoiding direct light. The effect on human health before and after eating the miso of the present invention, which was obtained by maintaining the humidity at around 28 degrees Celsius and around 60% of the conventional level, and requiring more than 4 months for fermentation and aging, was reduced to the body. This is an example showing the effect. When comparing the verification data of comparative examples in Tables 2, 3, and 6 to 8, which will be described later, the data shown in Table 1 show that the human saliva ORP value of the state change after ingesting miso changed to the negative side. , was shown to proceed to a strong reduction. As a result, it was verified that the method for producing miso according to the present invention leads to the production of miso that is good for health.

Next, a comparative example of the present invention will be described. This comparative example is for counterclockwise helical rotation. In Table 2, the miso barrel casing is not placed on the ground and is floated from the floor, leaving an interval of 10 centimeters. A counterclockwise helical rotation was made by the barrel housing. The rotation speed of the miso barrel is two times per minute, and the room in which the miso barrel casing for fermentation and aging is installed is under the environment of sunshine filtering through foliage, avoiding direct light. The effect on human health before and after eating the miso of the present invention, which was obtained by maintaining around 28 degrees Celsius and around 60% of the conventional humidity, and requiring more than 4 months for fermentation and aging, was reduced to the body. The effect is almost the same as the change over time before and after eating the commercially available miso in Table 9, which will be described later. There is no reducing action as shown in 1, and the human saliva ORP after eating is an example that clearly shows the inside of the body on the oxidizing side.

Next, another comparative example of the present invention will be described. This comparative example also employs counterclockwise spiral rotation. In Table 3, the miso barrel housing is not placed on the ground, but is floated from the floor, leaving a gap of 20 centimeters. A counterclockwise helical rotation was made by the barrel housing. The rotation speed of the miso barrel is two times per minute, and the room in which the miso barrel casing for fermentation and aging is installed is under the environment of sunshine filtering through foliage, avoiding direct light. The effect on human health before and after eating the miso of the present invention, which was obtained by maintaining the humidity at around 28 degrees Celsius and around 60% of the conventional level, and requiring more than 4 months for fermentation and aging, was reduced to the body. The effect is almost the same as the change over time before and after eating the commercially available miso in Table 9, which will be described later. There is no reducing action as shown in 1, and the human saliva ORP after eating is an example that clearly shows the inside of the body on the oxidizing side.

Another embodiment of the present invention will now be described. In Table 4, the miso barrel casing is not placed on the ground, but floated from the floor with a 10 cm interval, and the miso barrel casing is floated at an angle of 5 degrees. The barrel housing was designed to rotate clockwise. The rotation speed of the miso barrel is two times per minute, and the room in which the miso barrel casing for fermentation and aging is installed is under the environment of sunshine filtering through foliage, avoiding direct light. The effect on human health before and after eating the miso of the present invention, which was obtained by maintaining around 28 degrees Celsius and around 60% of the conventional humidity, and requiring more than 4 months for fermentation and aging, was reduced to the body. The action shows almost the same results as the change over time before and after eating miso in Table 1 below, and the reducing action by making miso according to the present invention is clear as shown in Table 1 above even if the inclination angle is 5 degrees. This is an example showing a reducing effect on As a result, it was verified that the method for producing miso according to the present invention leads to the production of miso that is good for health. Incidentally, the unit of measurement for ORP is mV.

Next, still another embodiment of the present invention will be described. Table 5 shows that the miso barrel housing is not placed on the ground and is floating from the floor, leaving a gap of 20 centimeters. The barrel housing was designed to rotate clockwise. The rotation speed of the miso barrel is two times per minute, and the room in which the miso barrel casing for fermentation and aging is installed is under the environment of sunshine filtering through foliage, avoiding direct light. The effect on human health before and after eating the miso of the present invention, which was obtained by maintaining the humidity at around 28 degrees Celsius and around 60% of the conventional level, and requiring more than 4 months for fermentation and aging, was reduced to the body. The action shows almost the same results as the change over time before and after eating the miso in Table 1 above. As shown in Table 1, this is an example that clearly shows the reduction effect even at intervals of 20 cm. As a result, it was verified that the method for producing miso according to the present invention leads to the production of miso that is good for health.

Next, another comparative example of the present invention will be described. In this comparative example, the barrel was not rotated. In Table 6, the miso barrel housing is not landed on the floor, but the miso barrel housing is floated from the floor with an interval of 10 centimeters. Prevented the barrel housing from rotating. The room where the miso barrel housing is installed for fermentation and maturing is set in an environment where the sunlight filtering through the trees avoids direct light. As for the effect on human health before and after eating the miso of the present invention obtained by fermentation and maturing for 4 months or more, the reduction effect on the body was as follows before and after eating the miso in Table 1 above. Table 6 clearly showed the oxidizing action in comparison with the change over time.

Next, another comparative example of the present invention will be described. In this comparative example, miso was produced in a darkroom environment. In Table 7, the miso barrel housing is not landed on the floor, but is floated from the floor with a 10 cm interval, and the tilt angle of the miso barrel housing is 20 degrees. The barrel housing was designed to rotate clockwise. The rotation speed of the miso barrel is 2 rotations per minute, and the room where the miso barrel housing for fermentation and aging is installed is a dark room environment that avoids direct light. The effect on human health before and after eating the miso of the present invention, which was obtained by maintaining around 28 degrees Celsius and around 60% of the conventional humidity, and requiring more than 4 months for fermentation and aging, was reduced to the body. The action shows almost the same results as the change over time before and after eating the commercially available miso in Table 9, which will be described later. The reduction action due to fermentation and maturation in the darkroom environment is not as shown in Table 1 above. is an example shown in .

Next, another comparative example of the present invention will be described. In this comparative example, the miso barrel casing is landed without floating. In Table 8, the miso barrel housing is placed on the floor without leaving a gap between the floor and the miso barrel housing. The miso barrel casing was designed to rotate clockwise. The rotation speed of the miso barrel is two times per minute, and the room in which the miso barrel casing for fermentation and aging is installed is under the environment of sunshine filtering through foliage, avoiding direct light. The effect on human health before and after eating the miso of the present invention, which was obtained by maintaining around 28 degrees Celsius and around 60% of the conventional humidity, and requiring more than 4 months for fermentation and aging, was reduced to the body. The action shows almost the same results as the change over time before and after eating commercially available miso in Table 9, which will be described later. In miso making, fermentation and maturing in an environment where the sun shines through the foliage, the reducing action is not as shown in Table 1 above. This is an example that clearly shows that human saliva ORP after eating leads the body to the oxidizing side.

The data shown in Table 9 are the measurement results of salivary ORP before and after ingestion of the conventional commercially available miso. Although the oxidative reactions in the body showed different values, the oxidative effects of commercial additives were clearly shown. Therefore, as shown in Table 1 above, it was possible to prove the health benefits of making miso obtained by the method for producing miso according to the present invention.

Table 10 below shows, as a reference example, that even juice, which is the same food but not miso, has the effect of clockwise rotation. As a verification of the effect of clockwise rotation, which is the focal point of the miso making of the present invention, a comparative verification was made by drinking fruit juice made by squeezing fruit by clockwise rotation and counterclockwise rotation. , the human saliva ORP value of the state change after ingestion of the fruit juice obtained by clockwise rotation changed to the negative side, indicating that it progressed to a strong reduction. On the other hand, the human saliva ORP value of the state change after ingestion of the fruit juice obtained by counterclockwise rotation changed to the positive side, indicating that it progressed to oxidation.

In order to prove the usefulness of the reducing action of the inventive means according to the point of view of the present invention, the miso barrel housing was rotated clockwise, counterclockwise, and rotated under the same raw material, temperature, humidity, fermentation, and aging period. In addition, when the miso barrel housing is floated from the floor and the miso barrel housing is set at an angle with a gap from the floor, and when it is placed on the floor without a gap. In the case of rotation, the fermentation under the sunlight filtering through foliage avoiding direct light, the fermentation under the dark room environment, the reduction effect due to the aging, etc. were compared and verified by the data in Tables 1 to 8, and the present invention was confirmed. showed the effect of In other words, in the method for producing miso that reduces the inside of the body of the present invention shown in Tables 1, 4, and 5, the human saliva ORP value of the state change after ingestion changes greatly to the negative side, and progresses to strong reduction. It was shown that

The production of miso, which reduces the body, leads to the production of foods that lead to a reducing action in the body. Using a saliva ORP measuring device "ORPreader Orpreader", which is a certified medical device, it is possible to numerically visualize that the miso of the present invention leads to a reduction action in the human health side of the human body. I think that it can greatly contribute to healthy life expectancy as a food for pre-symptomatic disease even for the elderly. Since ancient times, fermented foodstuffs have been attracting attention for their health benefits, and furthermore, it is expected that the foodstuffs obtained by the method for producing miso that reduces the body according to the present invention will be used in restaurants and households. I think that it will contribute greatly to industry.

2 Metal hanging shelf with a total of 4 cloths (metal material is not limited)
3 Cylindrical upper surface part 4 for installing miso barrel casing Earth surface part 5 Underground part 6 Cylindrical space part 7 for installing miso barrel casing Underground bottom part 8 Space with bottom 9 Blowout circle 10 Rotating disc 11 Rotation center shaft 12 Rolling ball bearing in groove 13 Rotating table 14 Upper surface of miso barrel housing 15 Miso barrel housing 16 Handle bar 17 Blind installation stopper 18 Example using blind material 19 Skylight frame 20 Skylight 21 for taking in sunlight in the form of sunlight filtered through foliage Tightening part of braided string

Claims (4)

A miso barrel housing made of a cedar board using a black core part or a red core part of cedar, wherein the lid is closed on the bottom of the casing and the lid on the top can be freely opened and closed. is used, and the miso barrel housing is arranged at an angle so that it floats from the floor with a gap between them. Then, natural salt and water are used, and the miso barrel housing is rotated so that the ingredients made of the raw materials spiral clockwise, and the room in which the miso barrel housing is installed is viewed from the skylight. Under the environment of sunshine filtering through foliage that prevents direct sunlight, the environmental temperature in the fermentation and aging room is in the range of 20 to 40 ° C, the environmental humidity in the room is kept at 70% or less, and it takes a period of 4 months or more. A method for producing miso that reduces the body, characterized by fermenting and maturing. When storing the miso barrel housing in which the fermented and aged miso is stored, sunlight coming in from a skylight is set in an environment where the sunlight filters through the trees and does not directly hit the miso barrel housing, and the miso barrel housing is stored. The environmental temperature in the storage room is in the range of 0 to 20°C, and the environmental humidity in the room is kept at 60% or less. Miso manufacturing method. 3. The method for producing miso that reduces the inside of the body according to claim 1 or 2, wherein the finished state of the miso is powdered miso, kneaded miso, solid miso, or liquid miso. 3. The method for producing miso that reduces the body according to claim 1 or 2, wherein the miso is shipped in barrels, packs, bottles, capsules, or sticks.

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