JPH01257440A - Soybean paste-containing food - Google Patents

Abstract

PURPOSE:To provide the title novel food free from perfume peculiar to 'miso' (fermented soybean paste), a comprising broth and soybean paste containing a small amount of table salt which prepared by degradation of soybeans with an enzyme. CONSTITUTION:The objective food comprising (A) soybean paste containing 0-6.5wt.% of table salt, prepared by degradation of soybeans with an enzyme (pref. protease of Aspergillus or bacteria origin, Aspergillus niger) and (B) broth, dairy product or edible oil.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a novel food product using soybean paste.

[Prior art and its issues]

Miso, a traditional Japanese seasoning, is indispensable in the Japanese diet, and it also plays an important role as a source of vegetable protein.

However, since conventional miso is manufactured from soybeans, koji, and salt, it contains koji mold mycelium, which gives off a unique aroma that is inconsistent with the tastes of young people and is one of the reasons why miso is becoming more popular. Ta. In addition, recent changes in dietary habits and demands for diversification are also contributing to the decreasing trend in demand for miso.

Therefore, there has been a need for the development of foods such as soups and miso-style seasonings that do not have the distinctive aroma of miso and that respond to the diversification of dietary habits and are targeted at young people and Westerners.

Therefore, an object of the present invention is to provide a food product using soybean paste that does not have the aroma characteristic of miso.

[Means to solve the problem]

The present invention is obtained by decomposing soybeans with enzymes, and has a content of 0 to 6.5%.
Foods consisting of soybean paste, stock, dairy products, or edible oil containing salt.

The soybean paste used in the present invention is a paste obtained by decomposing soybean protein with enzymes in the presence of salt in an amount of 0 to 7% by weight based on water content. The enzyme is a protease having enzymatic activity at 45 to 80°C. Preferably, proteases derived from Aspergillus oryzae can be used. More preferably, as the enzyme derived from Aspergillus oryzae, Amano A-1, A
-2 (manufactured by Ohno Pharmaceutical ■), bunchidase (Yakult Honsha ■)
Coclase SS (manufactured by Sankyo Seiyaku@), Sumiteam (manufactured by Sankyo Seiyaku),
Examples of enzymes derived from bacteria include Samoase (manufactured by Daiwa Kasei),
Examples include Aloase Ap-10 (manufactured by Yakult Honsha).

Other enzymes include Aspergillus niger, Rhizolapus niveus, Actinase (manufactured by Kaken Pharmaceutical Co., Ltd.), an enzyme derived from actinomycetes, and an enzyme derived from bacteria.
Examples include aloase (manufactured by Yakult Honsha ■) and protin (manufactured by Daiwa Kasei ■).

By decomposing it with an enzyme, a soybean paste can be obtained that does not have the characteristic bitterness of miso obtained using Aspergillus oryzae, and also does not have the green odor of soybeans.

For soybeans, steamed whole soybeans, strained soybeans passed through a chopper, and steamed soybean flour are suitable for enzyme action.

The "soybean paste" may contain a saccharified starch obtained by saccharifying or decomposing starch from rice, wheat, corn, etc. by the action of an enzyme.

"Soybean paste" is produced by, for example, decomposing saccharified rice, strained soybeans, enzymes, and salt at 45-80°C with stirring for several hours, heating the mixture at 75-100°C for 5-20 minutes, and then cooling. can do.

It is also possible to replace the saccharified rice with saccharified malt.

Furthermore, the soybean paste used in the present invention may be made by adding sour taste or alcoholic flavor by adding lactic acid bacteria or yeast to the soybean paste after saccharifying the rice.

It can also be produced in the same way by adding enzymes, salt, and water to strained soybeans.

Furthermore, the "soybean paste" used in the present invention may be obtained by drying the paste obtained above, for example, by freeze-drying or spray-drying, to form a powder.

The "soybean paste" used in the present invention contains 0 to 7% by weight of salt based on its water content before drying.

The present invention is a food product comprising the soybean paste, stock, dairy products, or edible oil.

Examples of the soup stock used in the present invention include broths of poultry meat and its bones, seafood, shiitake mushrooms, kelp, vegetables or mixtures thereof, curry roux, and the like. Commercially available soup stock, consommé, bouillon, curry roux, etc. may be used.

Examples of the dairy products of the present invention include powdered milk such as whole milk powder and skim milk powder, city milk, condensed milk, fresh cream, butter, and cheese. By combining soybean paste with dairy products, the milk odor and taste of dairy products can be softened. Foods containing dairy products and soybean paste include liquid foods such as potage-style soups, cream creams, curries, bread pastes, and sauces for oden.

The food of the present invention includes a soup using water instead of dairy products.

Furthermore, examples of the edible oil of the present invention include salad oil, tempura oil, soybean oil, sesame oil, etc., and foods made from these and soybean paste include dressings or mayonnaise-like foods containing vinegar and other ingredients.

The food of the present invention can simultaneously contain two or more foods selected from the group consisting of stock, dairy products, or edible oil, depending on each food, and may also contain poultry meat, vegetables, etc. can. Furthermore, chemical seasonings, other seasonings, and spices may be used in appropriate combinations in the food of the present invention.

Furthermore, the food of the present invention includes a powder or granular material obtained by freeze-drying or spray-drying the liquid food such as the soup.

〔Example〕

Reference example Production of soybean paste 41.0 kg of steamed rice (moisture 35.0%) and 20.5 kg of water
kg and 2224 g of enzyme agent Amano A-2 were added and decomposed at 53°C for 7 hours to obtain a steamed rice paste. This steamed rice paste and steamed strained soybeans (2.3mm mesh chopper strainer) 60.0k
g, 2.6 kg of salt, and 1520 g of enzyme agent Amano A-1 were added, and the mixture was decomposed at 53°C for 5 hours. This was sterilized by heating at 85° C. for 10 minutes, cooled, and strained through a 1.0 mm mesh chopper to obtain a soybean paste.

The analytical values of the obtained soybean paste were as follows.

Water 55.0% Salt 2.3% Total nitrogen 1.50% Water-soluble nitrogen
0.82% formol nitrogen 0
．． 18% Glutamic acid 44.8 mg%
Total sugar 25.0% Straight sugar 12.3% Crude fat 4.8% General bacterial count
300 or less/g Example 1 Production of Bean Soup Using the soybean paste obtained in Reference Example, a soup was obtained in a conventional manner using the following raw materials.

Ingredients (4 servings) Onion 100g Salad oil 10ml Fat milk powder 25g Water 400mjl! Soybean paste 120g Comparative Example 1 A soup was produced in the same manner as in Example 2 except that the soybean paste was not used as the raw material in Example 1.

Example 2 Production of Corn Soup Reference Example 10 Corn soup was obtained in a conventional manner using soybean paste and the following raw materials.

Ingredients (2 servings) Sweet corn 40g Onion 45g Butter 13g Flour 8g Milk 50ml Soup stock 200rnl Fresh cream 30g Salad oil 6g Soybean paste 50g Example 3 Curry production Using the soybean paste from Reference Example 1 and the following raw materials, make a regular curry. Curry was made using the method.

Ingredients (2 servings) Curry roux (medium spicy) 50g Pork 80g Onion 80g Potato 50g Carrot 30g Soybean paste 50g Comparative Example 2 Curry was produced in the same manner as in Example 3, except that soybean paste was not used. .

Example 4 Production of potage-style soup A potage-style soup was produced in a conventional manner using the soybean paste of Reference Example 1 and the following raw materials.

Ingredients (4 servings) Bouillon 3g Full-fat milk 20g Water 600 - Wheat flour 12g Unsalted butter 10g Pepper 50mg Soybean paste 80g Example 5 Dressing production Using the soybean paste from Reference Example 1 and the following ingredients, use the usual method. The dressing was made.

Raw Materials Salad Oil 60 Vinegar 20 Egg Yolk 10 Mustard 2 Soybean Paste 20 Comparative Example 3 In Example 6, a dressing was produced in the same manner as in Example 6 except that soybean paste was not used.

Comparative Example 4 A dressing was produced in the same manner as in Example 6 using the following raw materials.

Raw materials Salad oil 65 Vinegar 13 Egg yolk 17 Mustard paste 2 Panel test 1 A sensory test of the soups produced in Example 1 and Comparative Example 1 was conducted using five panelists. The results are shown in Table 1.

Table 1 *・・・Panel test that tastes like drinking milk
2 Five panelists evaluated the curries of Example 3 and Comparative Example 2 in terms of color, aroma, taste, and other aspects. The results are shown in Table 2 (overview of 5 people).

Table 2 By adding soybean paste, the taste becomes sweet. − There's no special scent, so you won't know it's in there.

Panel Test 3 The shape, taste, and aroma of the dressings produced in Example 5, Comparative Example 3, and Comparative Example 4 were evaluated.

Table 3 *There is almost no difference in scent.

The color of Comparative Example 3.4 is the color of egg yolk and has a strong yellow color.

Claims (1)

[Claims] A soybean paste-containing food consisting of a soybean paste obtained by decomposing soybeans with an enzyme and containing 0 to 6.5% salt, stock, dairy products, or edible oil.