JPH0134025B2 - - Google Patents

Description

[Detailed description of the invention]

This invention uses soybean koji coated with powdered starch raw material to produce miso with greater flavor than ordinary miso (rice miso, barley miso), better fermented aroma than soybean miso, and lower salt content. This relates to the method of brewing miso. Traditionally, the standard salt content for miso was 12% or more, and if the salt content was lower than that, there was a great risk of rancidity or spoilage, but in recent years, new brewing methods have been developed to reduce the salt content. There are various submissions. These methods can be roughly divided into: (1) Eliminate harmful microorganisms by changing the aging temperature. (2) Reducing water activity by physical or chemical means. (3) Adding large amounts of yeast to control acidophilic bacteria. I think there are three, but each has its own advantages and disadvantages, and it seems impossible to create something truly good, and there are many complicated operation methods. The inventor conducted microbiological research into a method for aging more delicious, low-salt miso more simply, safely, and reliably, and found that large amounts of amino acids, which are likely to be closely related to the metabolism of acid-producing bacteria, are present from the beginning of ripening. We learned that there was no abnormal acid production by these bacteria, and fermentation by yeast groups proceeded safely even in low-salt conditions, producing low-salt miso with strong flavor and aroma, and in 1982, patent application No. 14728 was filed. (Published in 1982-140851) was completed. We believe that if a large amount of amino acids can be decomposed and produced from soybean protein in the early stage of ripening, it will be possible to brew a product with a more natural flavor and low salt content without adding hydrolyzed protein from outside the fermentation system. It is. The inventor continued his research from this point of view and found that when steamed soybeans were mixed with a considerable amount of powdered starch to make koji, the result was a koji with very strong proteolytic power and a strong aroma. When miso is prepared, most of the above objectives are achieved, and the added starch becomes a fermentation sugar source, and the fermentation of the yeast group progresses, resulting in a good miso aroma that is completely different from ordinary bean miso. The present invention was completed based on the knowledge that this would result in a low-sodium miso with great natural flavor. The type and appropriate amount of the powdery starchy raw material used in the present invention are as follows. First, we examined flours derived from grains and yam, and found that most of them can be used with appropriate pretreatment, but there are some that do not require any pretreatment and can be used as is. The results of the study are listed below in order of ease of pretreatment and koji production. Acid-soaked starch > Corn starch, wheat starch > Corn meal > Grain flour, potato starch > Pregelatinized starch For these purposes, (1) starch that is insoluble in water (its surface becomes smooth when mixed with steamed soybeans); )(2)
The most desirable raw material is one that has high starch purity, (3) has been gelatinized to the extent that Aspergillus oryzae can grow, and has few adhering bacteria, and does not require any pretreatment such as heating. Acid-soaked starch satisfied all three conditions. Cornstarch and wheat starch have relatively few attached bacteria and can be used raw as long as the koji making technique is correct, but it is difficult to sterilize them by heating. Yaw starch has many attached bacteria and is even worse. In addition, cornmeal and other flours are easier to heat with steam than other flours, and are cheaper and more convenient. Pregelatinized starch was completely unsuitable because of its high water solubility. Next, as a result of repeated numerous experiments regarding the appropriate amount to use, it has been found that it is appropriate to use 15 to 30% of the above raw material based on the weight of steamed soybeans. If the amount used is less than this, it is still good if the moisture content of the steamed soybeans is relatively low, but the overall moisture content is generally excessive, resulting in poor quality koji, and the fermented sugar source is also insufficient. Also
Even if 30% or more is used, the koji making process will proceed safely and the high sugar source will result in a good low-salt miso, but it is better to avoid this as there is a lot of raw material loss during the koji making process. In Chinese beans and Japanese Hamanatto, koji is made by mixing steamed soybeans with a small amount of raw or dry-heated flour, but in the present invention, a large amount of amino acids can be decomposed and eluted early after making miso. In order to make various types of koji,
The amount of powder used for soybeans is much larger than in these methods, and with this kind of de-koji, abnormal acid production can be prevented even under low salt conditions, and the fermentation aroma and flavor by the yeast group can be improved. It is possible to safely age large miso. In addition, it can be applied to all kinds of powdery starchy raw materials by performing appropriate pretreatment according to the properties of various powders, and by adjusting the moisture content and gelatinization level as described above, which is suitable for such koji. Another thing to keep in mind when carrying out the present invention is the amount of steamed soybeans to be mixed together with this de-koji. As with ordinary rice and barley miso, if this amount is too large relative to the koji, no matter how good the koji is, there is a risk that it will go rancid or lack flavor. Furthermore, since miso is mainly fermented by yeast, adding a culture of high-quality miso yeast or miso seeds at the time of preparation is very effective in safely obtaining even better quality. Next, let's explain an example. Example 1 About cornstarch After cooling steamed soybeans for miso that were steamed in a factory, this 5
For each kg, mix 1 kg of cornstarch and a small amount of miso seed koji thoroughly (it will be sprinkled on the surface of the soybeans).
When this was placed in a cloth bag and subjected to aeration-making koji under exactly the same conditions as steamed rice in an automatic koji-making process at a factory, it was found that the koji fungus threads often formed between the bean grains and inside the bean grains through the starch. 5.1kg of koji with a strong koji aroma was obtained.
The measured moisture content was 33.4%. Separate this into 3 minutes and add 3 m/s of soybeans that have been steamed at the factory.
A small amount of miso was prepared by crushing it with an m-th chopper, and the mixture was aged in a thermostatic oven at 30°C for 25 days as usual. The formulation is as follows.

[Table] Since a small amount of the miso was aged, 4% of the weight of each miso was added to the top and outside of each miso as seed miso. Now, the moisture content of each raw material is 33.4% for soybean malt and 56% for steamed soybeans.
%, seed miso 46%, salt purity 98%, seed miso salinity
Assuming 13%, the moisture and salt content at the time of preparing each miso is calculated as follows.

[Table] In other words, normal miso would be completely rancid, but all miso that was being aged at 30℃ felt very soft immediately after preparation, probably due to the large amount of seed water. The beans became hard in 1-2 days due to water absorption by the koji beans, and in 8-10 days fermentation, which appears to be caused by yeast, gradually became stronger and became soft again. After 10 days, the fermentation continued as usual, and the resulting miso had a beautiful pale red color, a strong miso aroma similar to rice miso, and a strong umami flavor different from rice miso, which is completely different from bean miso. Summer. The taste is natural, but the color was more intense in the lower salinity areas, and the reddish color appeared earlier, and the abnormal acidity was 3.
It had a pleasant flavor that was in harmony with no other flavors. As the inventor first considered, a considerable amount of amino acids were decomposed and eluted from the soybean koji and steamed beans in the early stage of preparation, and the proliferation and fermentation of the yeast group proceeded before the proliferation of abnormal acidophilic bacteria. It is understood as a thing. In this example, the fermentation was carried out at 30°C from the beginning, but based on the considerations above, it would be desirable to keep the fermentation temperature at a lower temperature in the early stages of fermentation in order to ensure safe fermentation. Example 2 About acid-soaked starch 4 kg of soybeans were thoroughly washed with water, soaked overnight, drained, and steamed for 1 hour under normal pressure to obtain 8 kg of steamed soybeans. This was mixed with 1.2 kg of acid-soaked starch, inoculated with seed koji, and made into koji in the same manner as in the previous example to obtain 6.5 kg of good koji. Its water content is 32%
It was hot. A plastic barrel was charged with the following formulation in exactly the same manner as in the previous example.

[Table] In this example, acid-soaked starch was used, and the soybeans for making koji were steamed and hardened under the same conditions as for ordinary steamed rice. As the medium became softer, no problems were observed due to this. The aging process was carried out in accordance with the previous example except that the temperature was kept as low as possible without heating for the first 7 days, and we were able to obtain excellent low-salt miso. As is clear from the above, according to the present invention, miso has a strong flavor far superior to conventional rice-barley miso and a good fermented aroma not found in soybean miso, and is lower in salt than those miso. It can be obtained using the same or simpler operations as conventional miso brewing. Also, since soybeans are used more frequently than rice, barley, and miso, the cost of raw materials is inevitably lower, and the amount of excellent plant nutrients derived from soybeans is increased. Therefore, in today's world where it is desired to eliminate health concerns caused by excessive nutrition from animal foods and intake of large amounts of salt, we believe that the implementation of the present invention will greatly contribute to the healthy lives of our people.

Claims (1)

[Claims] 1. Mix and coat an appropriate amount of powdered starchy raw materials on steamed soybeans to adjust the moisture on the surface of the soybeans, prevent grains from sticking together and improve air circulation, and then process this mixture into koji according to a conventional method. The resulting koji has the same moisture content and less salt than regular rice miso.
A method of brewing miso with good aroma and flavor and low salt content, which is characterized by adding steamed soybeans, salt, and water, mixing them, and then fermenting and aging them in the same way as conventional methods.