JP7271817B1 - How to make miso - Google Patents
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- JP7271817B1 JP7271817B1 JP2022186952A JP2022186952A JP7271817B1 JP 7271817 B1 JP7271817 B1 JP 7271817B1 JP 2022186952 A JP2022186952 A JP 2022186952A JP 2022186952 A JP2022186952 A JP 2022186952A JP 7271817 B1 JP7271817 B1 JP 7271817B1
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- 244000294411 Mirabilis expansa Species 0.000 title claims abstract description 109
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract description 109
- 235000013536 miso Nutrition 0.000 title claims abstract description 109
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- 238000010025 steaming Methods 0.000 claims description 15
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- 235000019583 umami taste Nutrition 0.000 abstract description 18
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- 238000003860 storage Methods 0.000 description 9
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- 240000006439 Aspergillus oryzae Species 0.000 description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 5
- 240000005979 Hordeum vulgare Species 0.000 description 5
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- 239000000796 flavoring agent Substances 0.000 description 4
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- 235000019640 taste Nutrition 0.000 description 4
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- 239000002994 raw material Substances 0.000 description 3
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
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Abstract
【課題】熟成期間を短縮しても旨味を維持しつつ味噌の劣化を抑制できる味噌の製造方法を提供する。【解決手段】大豆前処理工程と仕込み工程と熟成工程とを含む味噌の製法であって、仕込み工程で、蒸煮大豆と麹と塩と酒粕とを混合して得られる味噌種を仕込み、仕込んだ味噌種を熟成工程で熟成し、仕込み工程では、麹が大豆１００質量部に対して１５０質量部以上２３０質量部以下、酒粕が大豆１００質量部に対して１５０質量部以上２３０質量部以下、塩が大豆１００質量部に対して、３０質量部以上４５質量部以下、となるように調整する。【選択図】図１[Problem] To provide a method for producing miso that can suppress deterioration of miso while maintaining umami even if the aging period is shortened. A method for producing miso including a soybean pretreatment process, a preparation process and an aging process, wherein miso seeds obtained by mixing steamed soybeans, koji, salt and sake lees are prepared and prepared in the preparation process. The miso seeds are aged in the aging process, and in the preparation process, 150 to 230 parts by mass of koji per 100 parts by mass of soybeans, 150 to 230 parts by mass of sake lees per 100 parts by mass of soybeans, and salt. is 30 parts by mass or more and 45 parts by mass or less per 100 parts by mass of soybeans. [Selection drawing] Fig. 1
Description
本発明は、味噌の製造方法に関する。さらに詳しくは酒粕を使用した味噌の製造方法に関する。 The present invention relates to a method for producing miso. More specifically, it relates to a method for producing miso using sake lees.
味噌の一般的な製造方法は、蒸煮して得られる蒸煮大豆と米や麦などの穀類を蒸して得られる蒸煮穀類に麹菌を含む種麹を接種し製麹して得られる米麹と食塩水との混合物を１年程度熟成することにより製造される。仕込み初期には塩辛く感じられるが、熟成により豆タンパク質の分解により生成する酸味成分や旨味成分が上昇に伴い舌に感じる塩辛味が減少する塩なれという現象が生じて風味のある味噌が得られる。 Miso is generally produced by inoculating steamed soybeans obtained by steaming steamed soybeans and steamed grains obtained by steaming grains such as rice and barley with koji starter containing koji mold to make koji and salt water. It is produced by aging a mixture with At the beginning of preparation, the miso tastes salty, but as the sourness and umami components produced by the decomposition of the soybean protein rise during maturation, the salty-spicy taste felt on the tongue decreases, resulting in a flavorful miso.
味噌の熟成には、塩なれに１年程度を要することから、塩なれ期間を短縮させるための味噌の製造方法が提案されている（例えば、特許文献１、２）。
特許文献１、２には、味噌種を作製する際に酒粕を混合し、添加食塩量を少なくすることにより発酵の促進と塩なれ期間を短した味噌の製造方法が開示されている。
Since it takes about one year for the aging of miso to be salted, methods for producing miso for shortening the salting period have been proposed (for example, Patent Documents 1 and 2).
Patent Literatures 1 and 2 disclose methods for producing miso by mixing sake lees when producing miso seeds and reducing the amount of added salt to promote fermentation and shorten the salting period.
しかしながら、特許文献１、２の技術では、熟成期間が短いので一般的な熟成期間を設けた味噌と比べて旨味が十分でない。また、添加食塩量が少ないので一般的な熟成期間を設けた味噌と比べて保存性に劣るという問題がある。 However, in the techniques of Patent Documents 1 and 2, since the maturing period is short, the umami is not sufficient compared to miso with a general maturing period. In addition, since the amount of added salt is small, there is a problem that the storage stability is inferior to that of general miso that has been matured for a period of time.
本発明は上記事情に鑑み、熟成期間を短縮しても旨味を維持しつつ味噌の劣化を抑制できる味噌の製造方法を提供することを目的とする。 In view of the above circumstances, it is an object of the present invention to provide a method for producing miso that can suppress deterioration of miso while maintaining umami even if the aging period is shortened.
本発明者は、上記課題を解決すべき鋭意検討を重ねた結果、蒸煮大豆、酒粕、塩の混合割合を調整することにより、本発明の完成に至った。 As a result of earnest studies to solve the above problems, the present inventors have completed the present invention by adjusting the mixing ratio of steamed soybeans, sake lees and salt.
第１発明の味噌の製造方法は、大豆前処理工程と、仕込み工程と、熟成工程と、を含む味噌の製法であって、前記大豆前処理工程は、大豆を水に浸漬して吸水させる浸漬工程と、該浸漬工程後の吸水大豆を蒸煮する蒸煮工程と、を含み、前記仕込み工程では、前記蒸煮大豆と麹と塩と酒粕とを混合して得られる味噌種を仕込み、前記仕込み工程で仕込んだ味噌種を前記熟成工程で熟成し、前記仕込み工程において、前記麹が、前記水に浸漬する前の大豆１００質量部に対して、１５０質量部以上２３０質量部以下、前記酒粕が、前記水に浸漬する前の大豆１００質量部に対して、１５０質量部以上２３０質量部以下、前記塩が、前記水に浸漬する前の大豆１００質量部に対して、３０質量部以上４５質量部以下、となるように調整することを特徴とする。
第２発明の味噌の製造方法は、第１発明において、前記熟成工程において、熟成温度が２５℃～３５℃であることを特徴とする。
第３発明の味噌の製造方法は、第１発明または第２発明において、前記熟成工程において、熟成期間が４ヶ月以上１２ヶ月以下であることを特徴とする。
A method for producing miso according to the first invention is a method for producing miso including a soybean pretreatment step, a preparation step, and a maturation step, wherein the soybean pretreatment step includes soaking soybeans in water to absorb water. and a steaming step of steaming the water-absorbing soybeans after the soaking step. The prepared miso seeds are aged in the ripening step, and in the preparing step, the koji is 150 parts by mass or more and 230 parts by mass or less per 100 parts by mass of soybeans before being immersed in the water, and the sake lees is the above-mentioned. 150 parts by mass or more and 230 parts by mass or less with respect to 100 parts by mass of soybeans before being immersed in water, and the salt is 30 parts by mass or more and 45 parts by mass or less with respect to 100 parts by mass of soybeans before being immersed in water. , is adjusted to be
A method for producing miso according to a second invention is characterized in that in the first invention, the aging temperature is 25°C to 35°C in the aging step.
A method for producing miso according to a third aspect of the invention is characterized in that, in the first or second aspect of the invention, the maturing period is 4 months or more and 12 months or less.
本発明の味噌の製造方法によれば、蒸煮大豆、酒粕、塩の混合割合を調整することにより、旨味が増加する味噌を得ることができる。 According to the method for producing miso of the present invention, by adjusting the mixing ratio of steamed soybeans, sake lees, and salt, miso with increased umami can be obtained.
本実施形態の味噌の製造方法は、蒸煮大豆、酒粕、塩の混合割合を所定の範囲内となるように調整することにより、旨味が増加する味噌を製造できるようにしたことに特徴を有している。 The method for producing miso according to the present embodiment is characterized in that it is possible to produce miso with increased umami by adjusting the mixing ratio of steamed soybeans, sake lees, and salt within a predetermined range. ing.
以下、本実施形態の味噌の製造方法を図面に基づいて説明する。
図１に示すように、本実施形態の味噌の製造方法（以下、本製法という）は、大豆を前処理する大豆前処理工程と、仕込み工程と、熟成工程と、を含んでいる。
Hereinafter, the method for producing miso according to the present embodiment will be described with reference to the drawings.
As shown in FIG. 1, the method for producing miso according to the present embodiment (hereinafter referred to as the present production method) includes a soybean pretreatment process for pretreating soybeans, a preparation process, and an aging process.
本製法の大豆前処理工程は、原料の大豆を味噌種に用いるのに使用できるように前処理する工程である。この大豆前処理工程は、原料となる大豆に水を吸水させた吸水大豆を得る浸漬工程と、浸漬工程後の吸水大豆を蒸煮して蒸煮大豆を得る蒸煮工程と、を含む。 The soybean pretreatment step of this manufacturing method is a step of pretreating soybeans as a raw material so that they can be used as miso seeds. This soybean pretreatment step includes a soaking step for obtaining water-absorbed soybeans by allowing the raw material soybeans to absorb water, and a steaming step for steaming the water-absorbed soybeans after the soaking step to obtain steamed soybeans.
浸漬工程は、乾燥状態の大豆に水を吸水させた吸水大豆を得る工程であり、吸水大豆を得ることができればとくに限定されない。例えば、乾燥状態の大豆を水に一昼夜程度浸漬させれば吸水大豆を得ることができる。
蒸煮工程は、吸水大豆を蒸煮して蒸煮大豆を得る工程であり、蒸煮大豆を得ることができれば、とくに限定されない。
なお、本明細書において、蒸煮とは、吸水大豆を加熱して蒸煮大豆を得ることができる方法を意味しており、例えば、蒸煮大豆を得る方法としては、蒸気で蒸す方法や、湯で煮る方法などを挙げることができる。また、吸水大豆から蒸煮大豆を得るための蒸煮時間もとくに限定されず、大豆の大きさや種類等によって適宜調整することができる。例えば、湯で煮る場合には、１時間～５時間とすることができるが、圧力釜などを用いればかかる時間を短縮することができる。
The soaking step is a step of obtaining water-absorbed soybeans by allowing water to be absorbed in dry soybeans, and is not particularly limited as long as water-absorbent soybeans can be obtained. For example, water-absorbing soybeans can be obtained by soaking dry soybeans in water for about a day and night.
The steaming step is a step of steaming the water-absorbed soybeans to obtain steamed soybeans, and is not particularly limited as long as steamed soybeans can be obtained.
In this specification, the term “steaming” means a method for obtaining steamed soybeans by heating water-absorbed soybeans. methods and the like. Also, the steaming time for obtaining steamed soybeans from water-absorbing soybeans is not particularly limited, and can be appropriately adjusted depending on the size and type of soybeans. For example, when it is boiled in hot water, it can be boiled for 1 to 5 hours, but the time can be shortened by using a pressure cooker or the like.
蒸煮工程により得られた蒸煮大豆は、大豆の形状を維持した状態のまま次工程の仕込み工程に供給してもよいし、仕込み工程に供給する前に摩砕機や臼と杵などで細かいミンチ状にしたものを供給してもよい。 The steamed soybeans obtained in the steaming process may be supplied to the preparation process in the next process while maintaining the shape of the soybeans, or may be finely minced with a grinder, mortar and pestle, etc. before being supplied to the preparation process. may be supplied.
本製法の仕込み工程は、蒸煮工程で得られた蒸煮大豆と、麹と、酒粕と、塩とを混合して味噌種を作成し、この味噌種を桶等に仕込む工程である。なお、蒸煮大豆は、人が手で触れる温度まで放熱した状態のものを使用するのが望ましい。
仕込み工程では、まず、蒸煮大豆と麹と酒粕と塩を撹拌しながら混合することにより味噌種を作る。このとき水分が少ない場合には、水や蒸煮大豆を作る際に生じる煮汁を適宜添加して、味噌種を成形し易い固さになるように調整する。ついで、作成した味噌種を桶等に空気ができ得る限りに入らないように詰める。なお、桶等に味噌種を詰めた状態のものを以下、仕込み味噌という。
In the preparation step of this manufacturing method, steamed soybeans obtained in the steaming step, koji, sake lees, and salt are mixed to prepare miso seeds, and the miso seeds are prepared in a bucket or the like. It is desirable to use the steamed soybeans in a state in which the heat has been released to a temperature that can be touched by a person's hands.
In the preparation process, first, steamed soybeans, koji, sake lees, and salt are stirred and mixed to make miso seeds. If the water content is low at this time, water or the broth produced when steaming the soybeans is added as appropriate to adjust the hardness so that the miso seeds can be easily molded. Next, the prepared miso seeds are packed in a bucket or the like so as to prevent air from entering as much as possible. In addition, the state in which the miso seeds are packed in a bucket or the like is hereinafter referred to as "shikomi miso".
以下、仕込み工程における味噌種の作成方法について具体的に説明する。 A method for preparing miso seeds in the preparation process will be specifically described below.
仕込み工程で使用される麹は、一般的な味噌の製造において使用される麹（例えば、米麹、麦麹、豆麹）であれば、とくに限定されない。
例えば、精米された米（例えば精米歩合５０％～８０％）を洗浄した後、水に浸漬させる。そして、浸漬後の米を蒸した後、３２～３５℃程度まで冷まし、麹菌（例えば、ニホンコウジカビ）を接種し、麹菌の育ち易い温度や湿度に保たれた製麹室で所定時間培養することにより米を原料とする米麹が得られる。なお、米の代わりに麦を使用する場合は、上記の米を麦に変更すれば同様に麦を原料とする麦麹が得られる。
The koji used in the preparation process is not particularly limited as long as it is a koji commonly used in the production of miso (eg, rice koji, barley koji, soybean koji).
For example, polished rice (eg, 50% to 80% polishing ratio) is washed and then immersed in water. After the soaked rice is steamed, it is cooled to about 32-35°C, inoculated with koji mold (for example, aspergillus oryzae), and cultured for a predetermined time in a koji-making room maintained at a temperature and humidity that facilitates the growth of aspergillus oryzae. Rice koji is obtained using rice as a raw material. When barley is used instead of rice, barley koji can be similarly obtained by replacing the above rice with barley.
仕込み工程で使用される塩は、一般的な味噌の製造において使用される塩であれば、とくに限定されない。 The salt used in the preparation process is not particularly limited as long as it is a salt commonly used in the production of miso.
仕込み工程で使用される酒粕は、日本酒を製造する際に得られる酒粕であれば、とくに限定されない。
酒粕には、酒造に必要な酵母等が含まれており、本製法ではかかる微生物の働きを利用する。このため、使用する酒粕は、含まれている微生物の活性が高い状態のものが好ましく、例えば、圧搾してからあまり期間がたっていない酒粕が好ましい。言い換えれば、仕込み工程は、新鮮な酒粕が得られる冬場に行うのが好ましい。つまり、寒仕込みが好ましい。また、酒粕は、圧搾した後の脱水状態のものや、ペースト状のもの、乾燥した状態のものであってもよい。ただし、乾燥状態の酒粕は、酒粕中の微生物が失活しない程度の温度で乾燥されたものを使用するのが望ましい。
The sake lees used in the brewing process are not particularly limited as long as they are sake lees obtained when producing sake.
Sake lees contains yeast and the like necessary for sake brewing, and the production method utilizes the action of such microorganisms. For this reason, the sake lees to be used are preferably those in which the microorganisms contained therein are highly active. In other words, the preparation process is preferably carried out in winter when fresh sake lees can be obtained. In other words, cold preparation is preferred. Sake lees may be in a dehydrated state after being pressed, in a paste state, or in a dried state. However, it is desirable to use dried sake lees that have been dried at a temperature that does not deactivate the microorganisms in the sake lees.
仕込み工程における各材料の混合割合は、以下の範囲内になるように調整する。
なお、基準は、水に浸漬させる前の乾燥した状態の大豆を１００質量部とする。
The mixing ratio of each material in the preparation process is adjusted so as to be within the following range.
The standard is 100 parts by mass of dry soybeans before being immersed in water.
麹は、上記大豆１００質量部に対して、１５０質量部以上２３０質量部以下となるように調整する。この値は、好ましくは１７０質量部以上２２０質量部以下であり、より好ましくは１８０質量部以上２００質量部以下である。
酒粕は、上記大豆１００質量部に対して、１５０質量部以上２３０質量部以下となるように調整する。この値は、好ましくは１７０質量部以上２２０質量部以下であり、より好ましくは１８０質量部以上２００質量部以下である。
塩は、上記大豆１００質量部に対して、３０質量部以上４５質量部以下となるように調整する。この値は、好ましくは３５質量部以上４５質量部以下であり、より好ましくは３５質量部以上４０質量部以下である。
Koji is adjusted to 150 parts by mass or more and 230 parts by mass or less with respect to 100 parts by mass of the soybeans. This value is preferably 170 parts by mass or more and 220 parts by mass or less, more preferably 180 parts by mass or more and 200 parts by mass or less.
Sake lees is adjusted to 150 parts by mass or more and 230 parts by mass or less with respect to 100 parts by mass of the soybeans. This value is preferably 170 parts by mass or more and 220 parts by mass or less, more preferably 180 parts by mass or more and 200 parts by mass or less.
The amount of salt is adjusted to 30 parts by mass or more and 45 parts by mass or less with respect to 100 parts by mass of the soybeans. This value is preferably 35 parts by mass or more and 45 parts by mass or less, more preferably 35 parts by mass or more and 40 parts by mass or less.
なお、本製法では、得られる味噌の塩分濃度（質量％）が１０質量％以下となるように調整する。この値は、好ましくは９質量％以下であり、より好ましくは８質量％以下であり、さらに好ましくは７質量％以下であり、さらにより好ましくは６質量％以下である。 In addition, in this manufacturing method, the salt concentration (% by mass) of the resulting miso is adjusted to 10% by mass or less. This value is preferably 9% by mass or less, more preferably 8% by mass or less, even more preferably 7% by mass or less, and even more preferably 6% by mass or less.
本製法の熟成工程は、仕込み工程で仕込んだ仕込み味噌を所定期間、微生物を利用して仕込み味噌を発酵させる工程である。
この熟成工程における熟成期間は、３ヶ月よりも長くなるように調整する。この熟成期間は、好ましくは４ヶ月以上であり、より好ましくは６ヶ月以上であり、さらに好ましくは８ヶ月以上である。一方、熟成期間が１年よりも長すぎると、味噌の品質に影響を及ぼす可能性がある。
したがって、熟成工程における熟成期間は、例えば、３ヶ月よりも長く１２ヶ月以下が好ましく、より好ましくは４ヶ月以上１２ヶ月以下であり、さらに好ましくは６ヶ月以上１２ヶ月以下であり、さらにより好ましくは８ヶ月以上１２ヶ月以下である。なお、熟成期間の上限としては１２ヶ月以下であればとくに限定されないが、１２ヶ月近くになると風味等が低下する傾向にある。このため、風味等の観点においては、熟成期間の上限は１１ヶ月程度が好ましく、より好ましくは１０ヶ月以下である。
The maturing step of this production method is a step of fermenting the miso prepared in the preparation step for a predetermined period using microorganisms.
The aging period in this aging step is adjusted to be longer than 3 months. The aging period is preferably 4 months or longer, more preferably 6 months or longer, and still more preferably 8 months or longer. On the other hand, if the aging period is too long than one year, it may affect the quality of miso.
Therefore, the aging period in the aging step is, for example, preferably longer than 3 months and 12 months or less, more preferably 4 months or more and 12 months or less, still more preferably 6 months or more and 12 months or less, still more preferably 8 months or more and 12 months or less. The upper limit of the aging period is not particularly limited as long as it is 12 months or less, but the flavor tends to deteriorate when the period is close to 12 months. Therefore, from the viewpoint of flavor and the like, the upper limit of the aging period is preferably about 11 months, more preferably 10 months or less.
なお、熟成工程では、仕込み味噌の温度を調整してもよい。温度調整をすることにより、仕込み味噌中の微生物の活性をコントロールすることにより味噌の旨味成分や風味を調整することが可能となる。例えば、仕込み味噌の温度を２５℃～３５℃にすることにより微生物の活性を向上させたり、２０℃以下にして微生物の活性を低下させたりすることができる。 In addition, in the aging process, the temperature of the prepared miso may be adjusted. By adjusting the temperature, it becomes possible to control the umami component and flavor of miso by controlling the activity of microorganisms in the prepared miso. For example, it is possible to improve the activity of microorganisms by setting the temperature of miso to 25° C. to 35° C., or to lower the activity of microorganisms by setting the temperature to 20° C. or lower.
以上のごとく、本製法を用いれば、一般的な味噌よりも旨味成分を格段に向上させた味噌を製造することができる。しかも、熟成期間を一般的な味噌よりも短く（例えば、３～４ヶ月程度）しても十分な旨味を発揮する味噌が得られる。 As described above, by using this production method, it is possible to produce miso with significantly improved umami components compared to general miso. Moreover, even if the maturing period is shorter than that of general miso (for example, about 3 to 4 months), it is possible to obtain miso that exhibits sufficient umami.
また、本製法で得られる味噌は、一般的な味噌よりも塩分濃度（例えば、塩を上記大豆１００質量部に対して５０質量％～６０質量％混合する場合の塩分濃度は１０質量％～１５質量％程度になる）よりも低くすることができる。例えば、本製法で得られる味噌の食塩濃度は、１０質量％以下となるように調整されている。このため、減塩味噌としても用いることができる。しかも、本製法では、得られる味噌の塩分濃度が一般的な味噌よりも低くしているにもかかわらず、一般的な味噌と同程度の熟成期間（例えば、１０ヶ月～１２ヶ月）を経ても品質の劣化が生じない味噌を製造することができる。つまり、本製法を用いれば、保存性や取扱性に優れた減塩味噌を製造することができる。 In addition, the miso obtained by this method has a higher salt concentration than general miso (for example, when 50% to 60% by mass of salt is mixed with 100 parts by mass of the soybeans, the salt concentration is 10% to 15% by mass. % by mass). For example, the salt concentration of the miso obtained by this production method is adjusted to 10% by mass or less. Therefore, it can also be used as low-salt miso. Moreover, in this manufacturing method, even though the salt concentration of the resulting miso is lower than that of general miso, even after the same aging period (for example, 10 to 12 months) as that of general miso. Miso that does not deteriorate in quality can be produced. In other words, by using this production method, it is possible to produce low-salt miso that is excellent in preservability and handleability.
とくに、仕込み工程を上述した寒仕込みに行えば、新鮮な酒粕を使用することができるので、味噌に対して酒粕の旨味成分を付与することができる。しかも、新鮮な酒粕にはアルコール成分が残存するので、味噌の保存性を向上させることができるという利点も得られる。 In particular, if the preparation process is carried out in the above-described cold preparation, fresh sake lees can be used, so that the umami component of sake lees can be imparted to miso. In addition, since fresh sake lees contain residual alcohol, there is also the advantage that the storage stability of miso can be improved.
ここで、一般的な減塩味噌の製造方法では、塩分濃度を低くしているので、長期間の熟成を行えば品質が劣化してしまう。しかも得られる味噌の保存期間も一般的な味噌と比べて短いことが知られている。
しかしながら、本製法を用いれば、長期間の熟成及び保存性を有する減塩の味噌を製造することができる。しかも本製法で得られる味噌は、短期熟成においても優れた旨味を発揮させることができる。
つまり、従来の製法で塩なれが短期熟成で生じる製法では長期熟成や保存性が低下するのが通説であるのに対して、本製法では、味噌種を作成する際の材料の混合割合を上記のごとく従来製法では行われていない特殊な混合割合にすることにより、短期熟成で塩なれを適切に発現させ、かつ長期熟成及び保存性に優れた味噌を製造することができるようになる。
言い換えれば、従来の製法ではトレードオフの関係にある味噌を、本製法を用いれば製造することができる。具体的には、従来の短期熟成で塩なれを発現させる製法では、熟成を短期間で行うことができる一方、得られる味噌の保存性が低下する。その逆に長期熟成で塩なれを発現させる製法では、保存性に優れた味噌がえら得る一方、短期熟成では所望の味噌を得ることができないとされている。しかしながら、上述したように本製法を用いれば、従来トレードオフの関係にある味噌を適切に製造することができる。しかも優れた旨味を有する味噌を製造することができるようになる。
Here, in the general method for producing low-salt miso, since the salt concentration is lowered, the quality deteriorates if the miso is aged for a long period of time. Moreover, it is known that the storage period of the obtained miso is also shorter than that of general miso.
However, by using this production method, it is possible to produce low-salt miso that has long-term aging and storage stability. Moreover, the miso obtained by this production method can exhibit excellent umami even after being aged for a short period of time.
In other words, while it is common knowledge that in the conventional manufacturing method, salting occurs in a short period of aging, the long-term aging and storage stability deteriorate, but in this manufacturing method, the mixing ratio of the ingredients when making miso seeds is set to the above. By using a special mixing ratio that has not been used in the conventional manufacturing method, it is possible to produce miso that is appropriately salted during short-term aging and has excellent long-term aging and storage stability.
In other words, miso, which is in a trade-off relationship with conventional production methods, can be produced by using the present production method. Specifically, in the conventional manufacturing method that develops saltiness by short-term aging, the aging can be performed in a short period of time, but the storage stability of the resulting miso is reduced. On the other hand, it is said that the manufacturing method that develops saltiness by aging for a long time yields miso with excellent preservability, but the desired miso cannot be obtained by aging for a short period of time. However, by using this production method as described above, it is possible to appropriately produce miso, which has been in a trade-off relationship in the past. Moreover, it becomes possible to produce miso with excellent umami.
以下、本発明を実施例を示してより具体的に説明する。なお、本発明は以下の実施例に何ら限定されない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. It should be noted that the present invention is by no means limited to the following examples.
実験では、乾燥状態の大豆（１．３ｋｇ）、米麹（２．５ｋｇ、大豆１００質量部に対して１９２質量部）、酒粕（２．５ｋｇ、大豆１００質量部に対して１９２質量部）、塩（０．５ｋｇ、大豆１００質量部に対して３８質量部）を使用した。また、実験を行った季節は、微生物の活性が強い新粕が入手できる冬場に行った（寒仕込み）。
なお、米麹には、愛媛県産の松山三井を６０％精米したものを用いた。
In the experiment, dry soybeans (1.3 kg), rice koji (2.5 kg, 192 parts by weight per 100 parts by weight of soybeans), sake lees (2.5 kg, 192 parts by weight per 100 parts by weight of soybeans), Salt (0.5 kg, 38 parts by weight per 100 parts by weight of soybeans) was used. In addition, the experiment was conducted in the winter season when fresh lees with strong microbial activity can be obtained (cold brewing).
As the rice koji, 60% polished Matsuyama Mitsui rice produced in Ehime Prefecture was used.
乾燥状態の大豆は、一昼夜水に浸漬して吸水大豆を得た。この吸水大豆を取り出し水切りをした後、柔らかくなるまで煮て蒸煮大豆を得た。煮終わった大豆を取り出してミンサーを用いてすりつぶしてミンチ状にした。
ミンチ状にした大豆と、酒粕（新粕）、米麹（ニホンコウジカビ（アスペルギルス オリゼー））、塩を撹拌しながら混合して味噌種を作成した。なお、味噌種を作成する際に固いと感じた場合には大豆を煮た際に生じる煮汁を適宜添加して固さを調整した。
ついで、桶（約３０Ｌ容量のプラスチック製の樽）に味噌種を詰める。このとき空気を抜くように叩きつけながら仕込んだ。仕込み終わった桶の表面をビニールシートで覆い、室温２５℃～３５℃の熟成室に静置して熟成させた。３～４ヶ月毎に味噌の味を確認した。
The dried soybeans were immersed in water for a whole day and night to obtain water-absorbing soybeans. The water-absorbing soybeans were taken out, drained, and then boiled until soft to obtain steamed soybeans. The boiled soybeans were taken out and mashed using a mincer to form mince.
Minced soybeans, sake lees (new lees), rice malt (Aspergillus oryzae), and salt were mixed with stirring to prepare miso seeds. If the miso paste was found to be hard during preparation, the broth produced when the soybeans were boiled was appropriately added to adjust the hardness.
Next, the miso seeds are packed in a pail (a plastic barrel with a capacity of about 30 L). At this time, it was prepared while hitting it so as to remove the air. The surface of the barrel after the preparation was finished was covered with a vinyl sheet, and the mixture was allowed to stand still in an aging chamber at a room temperature of 25° C. to 35° C. for aging. The taste of miso was confirmed every 3 to 4 months.
熟成中の味噌を仕込みが終わった日から定期的（３ヶ月、６ヶ月、９ヶ月、１２ヶ月）にサンプリングして３名のパネルにより官能評価を行った。結果を表１に示す。
３ヶ月のサンプリングの際に測定した塩分濃度は、約５質量％であった。
The miso under maturing was sampled periodically (3 months, 6 months, 9 months, 12 months) from the day when the preparation was completed, and sensory evaluation was performed by a panel of 3 people. Table 1 shows the results.
The salinity concentration measured during the 3-month sampling was about 5% by mass.
比較例として、以下の配合の味噌を作成した。
乾燥した大豆（１ｋｇ）、米麹（２ｋｇ、大豆１００質量部に対して２００質量部）、塩（０．３ｋｇ、大豆１００質量部に対して３０質量部）を使用した。酒粕を混合する以外は実験と同様に味噌種を作り仕込んだ。
３ヶ月のサンプリングの際に測定した塩分濃度は、約７質量％であった。
As a comparative example, miso with the following composition was prepared.
Dried soybeans (1 kg), rice koji (2 kg, 200 parts by weight per 100 parts by weight of soybeans), and salt (0.3 kg, 30 parts by weight per 100 parts by weight of soybeans) were used. Miso seeds were made and prepared in the same way as the experiment, except that sake lees was mixed.
The salt concentration measured during the 3-month sampling was about 7% by mass.
表１の官能評価試験の結果ら明らかなように、本製法の味噌は、熟成開始から３ヶ月を過ぎたころから比較例の味噌と比べて旨味がでてくることが確認できた。つまり、早期に塩なれが起きていることが確認できた。その後、熟成期間が長くなるにつれて旨味が向上し、６ヶ月と９ヶ月の熟成期間において優れた旨味を発揮することが確認できた。 As is clear from the results of the sensory evaluation test shown in Table 1, it was confirmed that the miso produced by this method has a more delicious taste than the miso of the comparative example after three months from the start of aging. In other words, it was confirmed that salt erosion occurred early. After that, it was confirmed that the umami taste improved as the aging period became longer, and that excellent umami taste was exhibited during the aging period of 6 months and 9 months.
しかも、本製法の味噌は、１２ヶ月の熟成期間を経ても旨味が大きく低下しないことがないことが確認できた。一方、比較例の味噌は、熟成期間を１２ヶ月にすると旨味が急激に低下していた。これは、比較例の製法の味噌は、塩分濃度が一般的な味噌の塩分濃度（例えば、約１５質量％）と比べて低いため保存性が低下したものと推測された。これに対して、本製法の味噌は、塩分濃度が一般的な味噌と比べて低く、しかも比較例よりもさらに低い値であったにもかかわらず、優れた保存性を発揮させることができた。この結果から、本製法を用いれば、味噌の塩分濃度を低くしているにもかかわらず、保存性が向上することができることが確認できた。つまり、本製法を用いれば、保存性に優れた減塩味噌を製造することができた。 Moreover, it was confirmed that the miso produced by this method did not lose its umami flavor significantly even after aging for 12 months. On the other hand, the miso of the comparative example had a sharp drop in umami after aging for 12 months. It was presumed that this is because the miso produced by the comparative example has a lower salt concentration than the general miso (for example, about 15% by mass), and thus has a lower storage stability. On the other hand, the miso produced by this method had a lower salt concentration than the general miso, and even lower than the comparative example, but was able to exhibit excellent preservability. . From these results, it was confirmed that the preservability of miso can be improved even though the salt concentration of miso is low by using this manufacturing method. In other words, by using this production method, it was possible to produce low-salt miso with excellent preservability.
以上の実験結果から、本製法を用いれば、短期熟成を行っても優れた旨味を発揮する味噌を製造することができる。しかも、本製法を用いれば、塩分濃度が低い減塩味噌であるにもかかわらず保存性が極めて高い味噌を製造できる。 Based on the above experimental results, it is possible to produce miso that exhibits excellent umami even after short-term aging by using this production method. Moreover, by using this manufacturing method, it is possible to manufacture miso that has extremely high preservability even though it is a low-salt miso with a low salt concentration.
本発明の味噌の製造方法は、短期熟成と保存性に優れた味噌を製造する方法として適している。 INDUSTRIAL APPLICABILITY The method for producing miso of the present invention is suitable as a method for producing miso with excellent short-term aging and storage stability.
Claims (4)
前記大豆前処理工程は、大豆を水に浸漬して吸水させる浸漬工程と、該浸漬工程後の吸水大豆を蒸煮する蒸煮工程と、を含み、
前記仕込み工程では、前記蒸煮大豆と麹と塩と酒粕とを混合して得られる味噌種を仕込み、
前記仕込み工程で仕込んだ味噌種を前記熟成工程で熟成し、
前記仕込み工程において、
前記麹が、前記水に浸漬する前の大豆１００質量部に対して、１５０質量部以上２３０質量部以下、
前記酒粕が、前記水に浸漬する前の大豆１００質量部に対して、１５０質量部以上２３０質量部以下、
前記塩が、前記水に浸漬する前の大豆１００質量部に対して、３０質量部以上４５質量部以下、となるように調整する
ことを特徴とする味噌の製造方法。 A miso manufacturing method including a soybean pretreatment process, a preparation process, and an aging process,
The soybean pretreatment step includes a soaking step of soaking soybeans in water to absorb water, and a steaming step of steaming the water-absorbed soybeans after the soaking step,
In the preparation step, miso seeds obtained by mixing the steamed soybeans, koji, salt and sake lees are prepared,
The miso seeds prepared in the preparation step are aged in the aging step,
In the preparation step,
150 parts by mass or more and 230 parts by mass or less of the koji with respect to 100 parts by mass of soybeans before being immersed in the water;
The sake lees is 150 parts by mass or more and 230 parts by mass or less with respect to 100 parts by mass of soybeans before being immersed in the water,
A method for producing miso, wherein the salt is adjusted to be 30 parts by mass or more and 45 parts by mass or less with respect to 100 parts by mass of soybeans before being immersed in the water.
ことを特徴とする請求項１記載の味噌の製造方法。 The method for producing miso according to claim 1, wherein the maturing temperature is 25°C to 35°C in the maturing step.
ことを特徴とする請求項１または２記載の味噌の製造方法。 3. The method for producing miso according to claim 1 or 2, wherein in the aging step, the aging period is 4 months or more and 12 months or less.
ことを特徴とする請求項１または２記載の味噌の製造方法。
3. The method for producing miso according to claim 1 or 2, wherein the salt concentration of the produced miso is 10% by mass or less.
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| JPS5154994A (en) * | 1974-11-09 | 1976-05-14 | Kikuya Jozo Kk | |
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| JP5154994B2 (en) | 2008-03-28 | 2013-02-27 | 株式会社Ｌｉｘｉｌ | Horizontal shutter |
| JP6034150B2 (en) | 2012-11-16 | 2016-11-30 | ルネサスエレクトロニクス株式会社 | Semiconductor device and manufacturing method thereof |
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| JPS5154994A (en) * | 1974-11-09 | 1976-05-14 | Kikuya Jozo Kk | |
| JPS6034150A (en) * | 1983-08-02 | 1985-02-21 | Okuno Seiyaku Kogyo Kk | Preparation of miso (fermented bean paste) |
| JPH02107179A (en) * | 1988-10-17 | 1990-04-19 | Kawazuru Syuzo Kk | Preparation of seasoning 'natto' from sake lees |
| JP4628156B2 (en) | 2005-03-28 | 2011-02-09 | 三洋電機株式会社 | Wireless communication terminal, wireless base station, and communication apparatus |
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