JPH01179662A - Preparation of chinese 'miso' - Google Patents
Preparation of chinese 'miso'Info
- Publication number
- JPH01179662A JPH01179662A JP63002529A JP252988A JPH01179662A JP H01179662 A JPH01179662 A JP H01179662A JP 63002529 A JP63002529 A JP 63002529A JP 252988 A JP252988 A JP 252988A JP H01179662 A JPH01179662 A JP H01179662A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- weight
- extract
- root
- adlay
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000294411 Mirabilis expansa Species 0.000 title claims abstract description 14
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract description 14
- 235000013536 miso Nutrition 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract description 37
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 37
- 235000009566 rice Nutrition 0.000 claims abstract description 37
- 239000000284 extract Substances 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 22
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 6
- 240000004371 Panax ginseng Species 0.000 claims abstract description 6
- 235000008434 ginseng Nutrition 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 235000006533 astragalus Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 241000411851 herbal medicine Species 0.000 claims description 25
- 240000005979 Hordeum vulgare Species 0.000 claims description 13
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 13
- 240000000491 Corchorus aestuans Species 0.000 claims description 5
- 235000011777 Corchorus aestuans Nutrition 0.000 claims description 5
- 235000010862 Corchorus capsularis Nutrition 0.000 claims description 5
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 5
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 5
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 5
- 229940010454 licorice Drugs 0.000 claims description 5
- 239000002075 main ingredient Substances 0.000 claims description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 4
- 235000017803 cinnamon Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 241001061264 Astragalus Species 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 210000004233 talus Anatomy 0.000 claims description 3
- 235000006484 Paeonia officinalis Nutrition 0.000 claims 2
- 241000736199 Paeonia Species 0.000 claims 1
- 244000170916 Paeonia officinalis Species 0.000 claims 1
- 244000042430 Rhodiola rosea Species 0.000 claims 1
- 235000003713 Rhodiola rosea Nutrition 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 239000003814 drug Substances 0.000 abstract description 15
- 229940079593 drug Drugs 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 2
- 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 abstract 6
- 235000002789 Panax ginseng Nutrition 0.000 abstract 2
- 241000544270 Angelica acutiloba Species 0.000 abstract 1
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- FBMORZZOJSDNRQ-GLQYFDAESA-N Atractylenolide III Chemical compound C=C([C@@H]1C2)CCC[C@]1(C)C[C@@]1(O)C2=C(C)C(=O)O1 FBMORZZOJSDNRQ-GLQYFDAESA-N 0.000 abstract 1
- 241000132011 Atractylodes lancea Species 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 235000021511 Cinnamomum cassia Nutrition 0.000 abstract 1
- 241000533367 Cnidium officinale Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 244000236658 Paeonia lactiflora Species 0.000 abstract 1
- 235000008598 Paeonia lactiflora Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000197580 Poria cocos Species 0.000 abstract 1
- 235000008599 Poria cocos Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 4
- 241000209205 Coix Species 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003640 drug residue Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 239000009569 juzentaihoto Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【発明の詳細な説明】 「産業上の利用分野」 本発明は漢方味噌の製造法に関するものである。[Detailed description of the invention] "Industrial application field" The present invention relates to a method for producing Chinese herbal miso.
「従来の技術」
近年、漢方薬がブームとなっているが、漢方薬はそれ自
体特異な臭味を有することから味噌などの調味料に漢方
処方の原典通シの処方を配合することは極めて困難であ
るとされている。``Prior art'' In recent years, herbal medicine has become popular, but because herbal medicine itself has a unique odor and taste, it is extremely difficult to blend the original prescription of herbal medicine into seasonings such as miso. It is said that there is.
漢方薬は健康によいことは分かつていても特異な風味を
持つこと、高価であること等から続けて使用することが
困難なため、一般の食生活把取り入れられないのが現状
である。Although it is known that Chinese herbal medicines are good for health, they have a unique flavor and are expensive, making it difficult to continue using them, so they are currently not incorporated into the general diet.
漢方処方の十全大補湯の医薬品として認められる分量の
１日量は、経験漢方処方分量集、大塚敬節、矢数透明共
著によると、人参、買置を各１．２Ｇ？、白お、当帰、
＆’ｆ 、地黄を各１．７５ｙ−１川巧、ら薬、桂枝を
各１．５ｙ−甘草０．５？の全量１４．５）を３合の水
の中に入れ、とろ火で３０分位煎じ、この生薬エキスを
１日３回に分けて服用するとされている。ちなみに味噌
汁１杯の分量は約２’４００で、通常の味噌の使用量は
１０〜１５ｙ−である。The daily amount of Juzentaihoto prescribed by Chinese herbal medicine that is approved as a pharmaceutical is 1.2 grams each for carrots and buyoki, according to a collection of experiential Chinese herbal prescriptions, co-authored by Keisetsu Otsuka and Transparent Yakazu. , white, return,
&'f, 1.75y each of rhizomes - 1 Kawatakumi, 1.5y each of Rayaku and Katsuragi - 0.5 licorice? It is said that the total amount of 14.5) is poured into 3 cups of water, boiled over low heat for about 30 minutes, and the herbal medicine extract is taken in three doses a day. By the way, the quantity of one cup of miso soup is about 2'400, and the amount of miso used is usually 10-15y.
ここで、配合生薬の一日景を１５ｆとすると、１杯の味
噌汁の生薬重量を漢方的考え方に基づいて２０％の計算
で３ｙ−となシ、１日３〜４杯の味噌汁を飲用すること
で同量のエキス量を吸収させることができるが、健康維
持に使うためには医薬品的な使い方のにの量で十分であ
）、１日１〜２杯の飲用で目的を達成出来る。Here, if the daily view of the combined herbal medicine is 15f, the weight of the herbal medicine in one cup of miso soup is calculated at 20% based on Chinese medicine thinking, and it is 3y-, so drink 3 to 4 cups of miso soup a day. This allows you to absorb the same amount of extract, but for health maintenance, the amount for medicinal use is sufficient), and you can achieve your goal by drinking 1 to 2 cups a day.
従来の味噌の製造は、大豆を水に漬けてその重量がもこ
の１，１〜２１番倍になるまで吸水させたあと蒸煮し、
その煮汁をｌＯ〜２０Ｓ入れなからずルつぶし、次いで
、麹と塩の混合物である塩切麹と種水を加えて混合して
仕込み、１週間から１？ケ月間熟成させているが、他の
抽出物を加えることは添加以外出来なかった。Traditionally, miso is produced by soaking soybeans in water, allowing them to absorb water until their weight becomes 1.1 to 21 times their weight, and then steaming them.
Add 10~20S of the broth and mash it thoroughly, then add shiokiri koji, which is a mixture of koji and salt, and water seeds, mix, and prepare for 1 week to 1 week. It was aged for several months, but no other extracts could be added other than addition.
「発明が解決しようとする問題点」
我国の食生活には味噌、醤油は食事に欠かせないもので
あって、殆んどの人は食事毎に食しているもので、この
食習慣を通じて健康に良い薬用動植物の有効エキスを食
事ごとに食用出来るようにすることを目的とするもので
ある。``Problems that the invention aims to solve'' Miso and soy sauce are essential to the Japanese diet, and most people eat them at every meal, so it is important to maintain good health through these eating habits. The purpose is to make effective extracts of medicinal plants and animals available for consumption with each meal.
ｒ問題点を解決するための手段」
本発明は地黄とイ友参と当帰と白７忙と川ろと薬と桂皮
と人参と黄耆と甘草とで組成された漢方生薬を良く水洗
いして収容した麻袋を、主原料が吸水できる量の水を入
れた容器内に入れて３０分間沸騰させて生薬エキスを抽
出する第１工程と、
麻袋を取り出してエキス全体を濾過して定量し、大豆２
６．２チ（重量）と米４３．６チ（重量）とハトムギ５
３チ（重量）にそれぞれ６〜８時間吸水させる第２工程
と、
米及びハトムギを別々に蒸煮した後、有胞子酵母をそれ
ぞれ添加して米麹及びハトムギ麹をそれぞれ形成すると
共に、大豆を細かく引き割りする第３工程と、
米麹及びハトムギ麹を混合したものに食塩１３、丁チ（
重量）をまぶして環数を形成し、この環数に根昆布ｉ、
ｓ＊（重量）を３０分間沸騰させて抽出して採集し九生
薬エキスを一定量採集して種水として混合し、発酵タン
クに入れて２８〜３０度の室温で十分に発酵させて熟成
させる第４工程とからなることを特徴とするものである
。``Means for Solving the Problems'' The present invention provides a Chinese herbal medicine composed of rhizomatous, ginseng, dangki, white 7jing, river roto medicine, cinnamon, ginseng, astragalus, and licorice, which are thoroughly washed with water. The first step is to extract the herbal medicine extract by placing the jute bag in a container containing enough water to absorb water for the main ingredient and boiling it for 30 minutes. soybean 2
6.2 inches (weight), rice 43.6 inches (weight), and pearl barley 5
The second step is to absorb water for 6 to 8 hours into 3 pieces (by weight), and after steaming the rice and pearl barley separately, add spore-bearing yeast to form rice koji and pearl barley koji, respectively, and finely chop the soybeans. The third step is splitting, and the mixture of rice koji and pearl barley koji is mixed with 13 tablespoons of salt and clove (
(weight) to form a ring number, add root kelp i,
Boil s* (weight) for 30 minutes, extract and collect, collect a certain amount of nine herbal medicine extracts, mix as seed water, put in a fermentation tank and fully ferment and mature at room temperature of 28-30 degrees. This method is characterized by comprising a fourth step.
「作 用」
薬用動植物からなる生薬エキスを大豆、ハトムギ、米に
吸水させて蒸煮し、米及びハトムギにそれぞれ種麹を添
加発酵させて米麹及びハトムギ麹を作シ、細め１く引き
割シした大豆に塩及び根昆布のエキス分を種水として加
えて発酵熟成させることによ）特異な臭味をまろやかに
することができる。``Action'' Herbal extracts made from medicinal animals and plants are absorbed into soybeans, adlays, and rice, and then steamed, and seed koji is added and fermented to each of the rice and adlays to produce rice koji and adlay koji, which are then divided into finely divided pieces. By adding salt and kelp root extract to the soybeans as seed water and fermenting and maturing them, the unique odor and taste can be mellowed out.
「実 施 例」
本発明の実施例を図面によシ説明すると、主原料として
は、大豆を２４００Ｋｆと米４０００麺と塩１２６０に
４を用いる０次に、生薬について説明すると、ハトムギ
１２０Ｋｔと根昆布１６０ＫＦと以下の漢方生薬を用い
る。``Example'' To explain an example of the present invention with reference to the drawings, the main raw materials are 2400 Kf of soybeans, 4000 Kf of rice, 1260 Kt of salt, and 400 Kt of salt. Use 160KF of kelp and the following Chinese herbal medicines.
まず、地黄１４丁、７ＫＦ、茨＋１４７．７ Ｋｆ、当
帰１４丁、ｙＫｐ、白、ｆ、’ １４７．７助と川ろ１
２６．６ Ｋ９とう薬１２６．６陶と桂皮１２６．６Ｋ
ｆと人参１０５．５紛と買置ｌＯ５，５Ｙ４と甘草４２
．５陶を用いる。First, 14 Jiou, 7KF, Ibara+147.7 Kf, Toki 14, yKp, White, f,' 147.7suke and Kawaro 1
26.6 K9 Potion 126.6 Pottery and Cinnamon 126.6K
f, carrot 105.5 powder, purchase lO5,5Y4 and licorice 42
．． 5 Pottery is used.
先ず、第１工程では上記漢方生薬を良（水洗いし、麻袋
に入れて主原料の大豆、米に対する吸水量ｔｏｔｓｏｔ
を定量をできるように２０チ増の１２２２８Ｊ−の水を
容器に入れ、３０分間沸騰させて生薬エキスを抽出する
。First, in the first step, the above Chinese herbal medicine is washed with water and placed in a jute bag to determine the amount of water absorbed by the main ingredients, soybeans and rice.
Add 20 more liters of water (12,228 J-) to the container so that you can quantify it, and boil it for 30 minutes to extract the crude drug extract.
第２工程において、生薬エキス抽出後の麻袋を取り出し
、エキス全体を濾過し、大豆２４ＱＱ Ｋ９に対して生
薬エキスの濾過液を５０４０２を混入して５〜１０時間
かけて生薬エキスを大豆に吸水させる。また、米４００
０Ｋｆに同じく生薬エキスの濾過液を５０００Ｊ−を混
入して６〜１０時間かけて生薬エキスを米に吸水させる
。In the second step, take out the jute bag after extracting the crude drug extract, filter the entire extract, mix 50402 filtrate of crude drug extract with soybean 24QQ K9, and allow the crude drug extract to absorb water into the soybean over 5 to 10 hours. . Also, 400 rice
Similarly, 5000 J- of the filtrate of the herbal medicine extract is mixed with 0Kf, and the rice is made to absorb the herbal medicine extract over 6 to 10 hours.
ここで米が、２．１〜２，４倍になる吸水性を有するこ
とは従来から知られている。ざらに、ハトムギ１２０Ｋ
ｆに同じく生薬エキスの濾過液を１５０Ｌを混入して５
〜１０時間かけてエキスをハトムギに吸水させ、それぞ
れエキスを十分に吸水させた大豆、米、ハトムギを加熱
して３０分間蒸煮する。この場合、蒸煮の代わシに炊き
あげても↓い。そして、米及びハトムギに別々に有胞子
酵母を加えて発酵させて米麹及びハトムギ麹をそれぞれ
形成し、また、生薬エキスを十分に吸水させて蒸煮させ
た大豆をあまシ細かにせず、例えば３露角くらいに細か
く引き割る。この引割によって吸水性を向上させている
。It has been known for a long time that rice has a water absorbency that is 2.1 to 2.4 times greater. Zarani, Coix barley 120K
Add 150L of the crude drug extract filtrate to f and make 5
The extract is absorbed into the coix seed for 10 hours, and the soybean, rice, and coix seed that have sufficiently absorbed the extract are heated and steamed for 30 minutes. In this case, you can also boil it instead of steaming it. Then, spore yeast is added to rice and adlay separately and fermented to form rice koji and adlay koji, respectively, and the soybeans that have been steamed with sufficient water absorption of herbal medicine extract are not finely chopped, for example, Cut into small pieces about the size of a dew angle. This pulling improves water absorption.
第３工程において、米麹及びハトムギ麹を混合してから
、更に、塩を１２６０Ｋｔまぶして環数を形成する。In the third step, after mixing rice koji and pearl barley koji, 1260Kt of salt is further sprinkled to form a ring.
第４工僅において、細かく引き割シした大豆と米とハト
ムギとを良く混合したものに、根昆布１６０ Ｋｇを１
２０１位の水に入れて加熱し、３０分間位沸騰してエキ
ス６００２を採集したものを種水として良く混合してか
ら仕込み、２８〜３０度の室温で約３ケ月の間十分に発
酵させる。このようにして熟成させた味噌は発酵中の蒸
発水分を除去し、更に、１ｍｇメツシエのアミ通しを行
ってｌ１００Ｏ′Ｆ４の製品を得ることができ穴。In the fourth process, 160 kg of kelp root was added to a well-mixed mixture of finely divided soybeans, rice, and pearl barley.
Pour into 201-degree water and heat, boil for about 30 minutes, collect Extract 6002, use as seed water, mix well and prepare, and fully ferment for about 3 months at room temperature of 28 to 30 degrees Celsius. The miso that has been aged in this way is subjected to removal of evaporated water during fermentation, and then passed through 1 mg of mesh to obtain a product of 1100O'F4.
米とハトムギを混合したものに種麹を添加した場合、約
３ケ月位ではとうていハトムギ麹はできないため、本実
施例では米とハトムギとを別けた状態でそれぞれ種麹し
て米麹及びハトムギ麹を形成してから両者を混合させて
熟成させるため、ハトムギ麹も比較的短期間で発酵熟成
することができる。If seed koji is added to a mixture of rice and adlay, it will not be possible to produce adlay koji after about 3 months, so in this example, the rice and adlay are separated and seed koji is used to prepare rice koji and adlay koji. Since the two are mixed together and then aged, adlay koji can also be fermented and aged in a relatively short period of time.
また、大豆、米、ハトムギ、根昆布等は材料の品質や気
候状態によっても吸水能力が異なるため、大豆、米、ハ
トムギ、根昆布に吸水能力が異なるが、大豆２４００Ｋ
ｆに対しては生薬エキス５０４０ Ｊ、米４０００ Ｋ
ｆに対しては同エキスを５０００Ｊ−、ハトムギ１２０
Ｋｆに対しては同エキスをｔｓｏ、ｌを少なくとも混
合して２〜１０時間、通常は８時間吸水させるが、大豆
や米やハトムギに吸水しきれずに残った生薬残エキスは
根昆布エキス６００Ｊと共に種水として大豆及び環数に
混入して有効に利用するものである。In addition, the water absorption capacity of soybeans, rice, adlay, root kelp, etc. differs depending on the quality of the material and climate conditions, so the water absorption capacity of soybeans, rice, adlay, root kelp, etc. differs, but soybean 2400K
For f, crude drug extract 5040 J, rice 4000 K
For f, 5000J- of the same extract, 120J- of Coix
For Kf, the same extract is mixed with at least tso and l and allowed to absorb water for 2 to 10 hours, usually 8 hours, but the crude drug residue extract that remains on soybeans, rice, and adlays without being absorbed completely is mixed with 600 J of kelp root extract. It is effectively used as seed water by mixing it with soybeans and rings.
尚、このように発酵熟成した製品の塩分濃度は塩分量が
１２〜１３％であった。また、本実施例の主材料大豆２
４００ＫＦと米４０００Ｋｇとハトムギ１２０ Ｋｙの
合計は６５２ｏＫｆであるが、その飽水や麹などの添加
によシ増量して約１００００〜の未明を得ることが出来
るものである。The salt concentration of the product fermented and aged in this way was 12 to 13%. In addition, the main material soybean 2 in this example
The total of 400KF, 4000Kg of rice, and 120Ky of Coix barley is 652KF, but the amount can be increased by adding saturated water or koji to obtain a yield of about 10,000KF.
「発明の効果」 本発明は以下のような効果を有するものである。"Effect of the invention" The present invention has the following effects.
■ 漢方薬特有の臭味は、生薬エキスを主材料たる大豆
、米、ハトムギに浸透させて含浸させると共に、更に米
、ハトムギに種麹して発酵を操シ返し、更に混入する塩
分によってまろやかになシ、香シは通常の味噌と変わシ
なく風味が良い利点を有する。■ The unique odor and taste of Chinese medicine is mellowed by impregnating the main ingredients, soybeans, rice, and pearl barley, with crude drug extracts, and then re-fermenting the rice and pearl barley by adding seed koji to the rice and pearl barley. Shi and koshi have the same advantage as regular miso in terms of flavor.
■ 主材料に漢方生薬エキスを吸水させであるので、薬
用成分について漢方薬と何ら変わシはなく、食事ごとに
漢方薬を食することが出来る利点を有する。■ Since the main ingredient is Chinese herbal medicine extract that absorbs water, the medicinal ingredients are no different from those of Chinese herbal medicine, and it has the advantage of allowing you to eat Chinese herbal medicine with every meal.
Claims (2)
参と黄耆と甘草とで組成された漢方生薬１３．４％（重
量）を良く水洗いして収容した麻袋を、主原料がそれぞ
れ吸水できる量の水を入れた容器内に入れて３０分間沸
騰させて生薬エキスを抽出する第１工程と、麻袋を取り
出して生薬エキス全体を濾過して定量し、大豆２６．２
％（重量）と米４３．６％（重量）とハトムギ１．３％
（重量）にそれぞれエキスを５〜１０時間吸水させる第
２工程と、 米及びハトムギを別々に蒸煮した後、有胞子酵母をそれ
ぞれ添加して米麹及びハトムギ麹をそれぞれ形成すると
共に、大豆を、細かく引き割りする第３工程と、 米麹及びハトムギ麹を混合したものに食塩１３．７％（
重量）をまぶして塩麹を形成し、この塩麹に根昆布１．
８％（重量）を３０分間沸騰させて抽出して採集した生
薬エキスを一定量採集して種水として混合し、発酵タン
クに入れて２８〜３０度の室温で３ケ月間発酵させて熟
成させる第４工程とからなる漢方味噌の製造法。(1) A jute bag containing 13.4% (by weight) of Chinese medicinal herbal medicine composed of rhizomatous, rose root, dangki, white ■, river ■, peonies, cinnamon, ginseng, astragalus, and licorice, after being thoroughly washed with water. The first step is to extract the herbal medicine extract by placing the main ingredients in a container with enough water to absorb water and boiling for 30 minutes.The first step is to extract the herbal medicine extract by taking out the jute bag and filtering the entire herbal medicine extract.Soybean 26.2
% (weight) and rice 43.6% (weight) and pearl barley 1.3%
(by weight) for 5 to 10 hours, and after steaming the rice and adlay separately, add spore-bearing yeast to form rice koji and adlay koji, respectively. The third step is to finely divide the mixture, and the mixture of rice koji and pearl barley koji is mixed with 13.7% salt (
(weight) to form salt koji, and add 1.
8% (by weight) is boiled for 30 minutes and extracted, a certain amount of herbal medicine extract is collected, mixed as seed water, placed in a fermentation tank and fermented for 3 months at room temperature of 28-30 degrees to mature. A method for producing Chinese herbal miso consisting of a fourth step.
重量）づつと、川■と芍薬と桂皮を１０．４％（重量）
づつと、人参と黄耆を８．７％（重量）づつと、甘草を
３．４％（重量）とで組成された特許請求の範囲第１項
記載の漢方味噌の製造法。(2) Chinese herbal medicine contains 12% (
10.4% (weight) of river ■, peony, and cinnamon
The method for producing a Chinese herbal miso according to claim 1, which is composed of 8.7% (by weight) each of ginseng and Astragalus and 3.4% (by weight) of licorice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63002529A JPH01179662A (en) | 1988-01-11 | 1988-01-11 | Preparation of chinese 'miso' |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63002529A JPH01179662A (en) | 1988-01-11 | 1988-01-11 | Preparation of chinese 'miso' |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01179662A true JPH01179662A (en) | 1989-07-17 |
Family
ID=11531908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63002529A Pending JPH01179662A (en) | 1988-01-11 | 1988-01-11 | Preparation of chinese 'miso' |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01179662A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0716071A (en) * | 1993-06-30 | 1995-01-20 | Katoukeitarou Shoten:Kk | Fermented soybean containing galenical drug and production of fermented soybean containing galenical drug |
| JPH07284375A (en) * | 1994-02-23 | 1995-10-31 | Miya Kazuo | Immune-enhanced food compound mainly of isaria-type 'tochu-kaso' |
| JP2010083810A (en) * | 2008-09-30 | 2010-04-15 | Nitto Denko Corp | Method for producing extract |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4896795A (en) * | 1972-03-24 | 1973-12-10 | ||
| JPS4986597A (en) * | 1972-12-27 | 1974-08-19 | ||
| JPS5186195A (en) * | 1975-01-22 | 1976-07-28 | Kyogane Jozo Jugengaisha | |
| JPS51139694A (en) * | 1975-05-26 | 1976-12-02 | Shohachi Miyairi | Process for producing 'miso' |
| JPS56109563A (en) * | 1980-01-31 | 1981-08-31 | Ichiro Numata | Preparation of miso |
| JPS62272951A (en) * | 1986-05-21 | 1987-11-27 | Masuya Miso:Kk | Production of miso to be filled in squeezing tube |
-
1988
- 1988-01-11 JP JP63002529A patent/JPH01179662A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4896795A (en) * | 1972-03-24 | 1973-12-10 | ||
| JPS4986597A (en) * | 1972-12-27 | 1974-08-19 | ||
| JPS5186195A (en) * | 1975-01-22 | 1976-07-28 | Kyogane Jozo Jugengaisha | |
| JPS51139694A (en) * | 1975-05-26 | 1976-12-02 | Shohachi Miyairi | Process for producing 'miso' |
| JPS56109563A (en) * | 1980-01-31 | 1981-08-31 | Ichiro Numata | Preparation of miso |
| JPS62272951A (en) * | 1986-05-21 | 1987-11-27 | Masuya Miso:Kk | Production of miso to be filled in squeezing tube |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0716071A (en) * | 1993-06-30 | 1995-01-20 | Katoukeitarou Shoten:Kk | Fermented soybean containing galenical drug and production of fermented soybean containing galenical drug |
| JPH07284375A (en) * | 1994-02-23 | 1995-10-31 | Miya Kazuo | Immune-enhanced food compound mainly of isaria-type 'tochu-kaso' |
| JP2010083810A (en) * | 2008-09-30 | 2010-04-15 | Nitto Denko Corp | Method for producing extract |
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