JPH0253454A - Modified miso - Google Patents
Modified misoInfo
- Publication number
- JPH0253454A JPH0253454A JP63205443A JP20544388A JPH0253454A JP H0253454 A JPH0253454 A JP H0253454A JP 63205443 A JP63205443 A JP 63205443A JP 20544388 A JP20544388 A JP 20544388A JP H0253454 A JPH0253454 A JP H0253454A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- cellulose
- miso soup
- acetic acid
- acid bacteria
- 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 67
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract description 67
- 235000013536 miso Nutrition 0.000 title claims abstract description 67
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 87
- 239000001913 cellulose Substances 0.000 claims abstract description 42
- 229920002678 cellulose Polymers 0.000 claims abstract description 42
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- 235000014347 soups Nutrition 0.000 abstract description 39
- 239000000725 suspension Substances 0.000 abstract description 25
- 239000003381 stabilizer Substances 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 4
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 239000000203 mixture Substances 0.000 description 10
- 239000006228 supernatant Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 229920001410 Microfiber Polymers 0.000 description 5
- 239000003658 microfiber Substances 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 230000001902 propagating effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011403 purification operation Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】 〈産業上の利用分野〉 本発明は懸濁安定性のよいみそに関する。[Detailed description of the invention] <Industrial application field> The present invention relates to miso with good suspension stability.
〈従来技術及び問題点〉
みそは日本に伝統的なもので麹カビを繁殖させた米、大
麦または大豆に煮大豆、食塩、水を混合して熟成させた
ものである。<Prior Art and Problems> Miso is traditional in Japan, and is made by mixing rice, barley, or soybeans with koji mold, boiled soybeans, salt, and water and aging them.
みそ汁は食膳に供すると数分間放置しただけでみその不
溶成分は沈でんし、透明な上澄部分が出来る。この様な
状態は見た目の印象も悪いし、味の濃淡があシ、望まし
くない。When miso soup is served to a meal, the insoluble components of the miso precipitate out and a clear supernatant is formed by leaving it for just a few minutes. This condition is not desirable as it gives a bad impression on the appearance and the taste is dull.
特に多くの人にみそ汁を提供する場合は、お椀にみそ汁
を入れてから飲食されるまでの時間が長くなシ、飲食時
に、すで【みその沈でんがおこっており飲食者に、みそ
汁に対してさめたまずい印象を与える。Especially when serving miso soup to a large number of people, the time from putting the miso soup in the bowl to eating and drinking may be long. It gives a dull and tasteless impression.
〈本発明が解決する課題〉
みそをみそ汁に調理した際にみそ汁中の不溶部分が沈澱
せず、長時間みそ汁のＷＡ濁状態を安定に保ちうるみそ
を開発することである。<Problems to be Solved by the Invention> It is an object of the present invention to develop miso that does not precipitate insoluble parts in miso soup when it is cooked into miso soup, and can stably maintain the WA turbid state of miso soup for a long period of time.
く問題を解決するための手段〉
微生物（酢酸菌）がセルロースを生産することは古くか
ら知られておシ、このダル状組成物が高い保水力を持ち
、種々の条件下で極めて安定な微小繊維から形成される
ことは、微生物が菌体を乾燥から保護するとともに外部
環境から自らを守る自然の摂理と考えられる。我々はこ
の高い保水力を持つ強靭な微小繊維に注目し、このダル
状組成物を細かくした離解物をみその安定剤として用い
たところ懸濁安定性が付与できることを見い出し、本発
明を完成した。It has been known for a long time that microorganisms (acetic acid bacteria) produce cellulose. The formation of fibers is thought to be a natural law for microorganisms to protect their cells from drying out and to protect themselves from the external environment. We focused on these strong microfibers with high water-holding ability, and found that suspension stability could be imparted by using the disintegrated product of this mushy composition as a stabilizer for miso, and thus completed the present invention. .
本発明で用いる酢酸菌の産生ずるセルロースの離解物は
以下の様にしてセルロース性ダル状組成物より製造でき
る。このセルロース性グル状組成物は酢酸菌（Ａｃｅｔ
ｏｂａｅｔａｒ ａｃ＠ｔｉ ５ｕｂｓｐ、ｘｙｌｉｎ
ｕｍ ）を用いて生産したものを用いる。最初に酢酸菌
が生産したグル状組成物を水洗し、次いでグル中に取シ
込まれている水を除くためにｌ１ｗ／ｌが〜２０ゆ／ｃ
！ｒＬ！の圧力で１０秒〜２分間ｒルをプレスする。プ
レスによシｒルの厚さは１／１０〜１／２０になるので
、これを任意の大きさにカッター等で切断し。The disintegrated product of cellulose produced by acetic acid bacteria used in the present invention can be produced from a cellulosic dul-like composition in the following manner. This cellulosic glue-like composition is produced by acetic acid bacteria (Acetobacteria).
obaetar ac@ti 5ubsp, xylin
um) is used. First, the glue-like composition produced by the acetic acid bacteria was washed with water, and then l1w/l was ~20yu/c to remove the water incorporated into the glue.
! rL! Press for 10 seconds to 2 minutes at a pressure of . The thickness of the seal will be 1/10 to 1/20 when pressed, so cut it to any size with a cutter or the like.
水中に分散させてからパルプ離解機、ホモジナイザー、
高圧ホモジナイザーなどで更に細かくする。After dispersing in water, pulp disintegrator, homogenizer,
Make it finer using a high-pressure homogenizer.
最後に、この懸濁液を４，０００〜１０，０ＯＯＧ、３
〜１０分間、遠心分離し、上清を捨てて離解物を得る。Finally, add this suspension to 4,000~10,0OOG, 3
Centrifuge for ~10 minutes and discard the supernatant to obtain a disaggregated product.
離解物を精製するには、２％水酸化ナトリウム溶液で沸
点し、塩酸で中和した後水洗してやればよい。To purify the disintegrated product, it may be boiled with a 2% sodium hydroxide solution, neutralized with hydrochloric acid, and then washed with water.
微細繊維状セルロースは、例えば特公昭６〇−３８５５
に述べられているもので、セルロースを微小化させて液
体中に懸濁したものがあげられる。Fine fibrous cellulose is, for example, disclosed in Japanese Patent Publication No. 60-3855.
It is described in , and includes micronized cellulose suspended in a liquid.
このように植物起源のセルロース類を機械的手段および
又は化学的手段等で微細化したものならば何でもよい。Any cellulose of plant origin that has been made fine by mechanical means and/or chemical means may be used.
このようにして得られた酢酸菌産生セルロースの離解物
及び／又は微細繊維状セルロースを安定剤としてみ七Ｋ
０．１〜２０％、好ましくは０．５〜５％加える。０
．１％よυ少ないとみそ汁中での懸濁安定効果が弱く、
２０％よシ多いと口当たりが悪くなる。安定剤は酢酸菌
産生セルロースの離解物又は微細繊維状セルロース単独
及び併用でも他の安定剤との併用でもかまわない。Using the thus obtained disintegrated cellulose produced by acetic acid bacteria and/or fine fibrous cellulose as a stabilizer,
Add 0.1-20%, preferably 0.5-5%. 0
．． If it is less than 1%, the suspension stabilizing effect in miso soup is weak.
If there is more than 20%, the taste will be poor. The stabilizer may be a disintegrated product of cellulose produced by acetic acid bacteria or fine fibrous cellulose alone or in combination, or may be used in combination with other stabilizers.
本発明に用いられる酢酸菌が産生ずるセルロースの離解
物または微細繊維状セルロースは巾４〜１００ ｎｍ長
さ０．１〜１０００μｍが好んで用いられる。The disintegrated cellulose or fine fibrous cellulose produced by acetic acid bacteria used in the present invention preferably has a width of 4 to 100 nm and a length of 0.1 to 1000 μm.
１０００μｍ以上の長さになるとみそ汁の懸濁安定性が
得られないはかｐか飲食した際日中に異物感がある・０
．１μｍ以下ではみそ汁の懸濁安定性を維持しにくくな
る。If the length is 1000 μm or more, suspension stability of miso soup cannot be obtained, or there is a feeling of a foreign body during the day when eating or drinking.・0
．． If it is less than 1 μm, it becomes difficult to maintain the suspension stability of miso soup.
本発明の酢酸菌産生セルロースの離解物がみそに懸濁安
定性を与える作用は、酢酸菌産生セルロスの微小繊維が
網目構造を作り、みその不溶成分の：／邦降を防ぐため
と考えらｎる。The action of the disintegrated product of cellulose produced by acetic acid bacteria of the present invention to impart suspension stability to miso is thought to be due to the microfibers of cellulose produced by acetic acid bacteria forming a network structure, which prevents the insoluble components of miso from collapsing. nru.
酢酸菌の産生ずるグル状組成物を電子顕微鏡で見ると幅
４〜２０ ｎｍの微小繊維が網目構造を作っている様子
が観察されるように酢酸菌産生セルロースの微小繊維に
は水中で極めて安定な網目構造を作り易い性質がある。When looking at the cellulose-like composition produced by acetic acid bacteria using an electron microscope, it is observed that microfibers with a width of 4 to 20 nm form a network structure.The microfibers of cellulose produced by acetic acid bacteria are extremely stable in water. It has the property of making it easy to create a mesh structure.
これゆえ、長期保存安定性が有る。加熱処理を行っても
、網目構造は安定で有るが為に懸濁安定性も維持される
。Therefore, it has long-term storage stability. Even if heat treatment is performed, the network structure remains stable and therefore suspension stability is maintained.
本発明の目的は本発明のみそを用いてみそ汁を調理した
際みそ汁の懸濁安定性をおよそ５分〜３０分間維持する
ことにある。一方この目的の念めには別に次のような方
法によっても良い。本発明に用いられた酢酸菌が産生ず
るセルロースの離解物又は微細繊維セルロースを含有し
ないみそを用いてみそ汁等を調理した後、該みそ汁等中
尾上記該セルロース類ｔ−添加し、よく混合してもみそ
汁の懸濁安定性を同様に維持することができる。An object of the present invention is to maintain the suspension stability of miso soup for approximately 5 to 30 minutes when miso soup is prepared using the miso of the present invention. On the other hand, the following method may also be used to remind oneself of this purpose. After cooking miso soup or the like using miso that does not contain the disintegrated product of cellulose produced by the acetic acid bacteria used in the present invention or the microfiber cellulose, add the cellulose mentioned above to the miso soup and mix well. The suspension stability of miso soup can be maintained as well.
〈実施例１〉
〔イ〕酢酸菌産生セルロース離解物の調製酢酸菌の生産
したゲル状組成物１，５ユを水洗した後、油圧式プレス
機を用いて１０ｋＪ／ぜ、９０秒プレスし、こｎ′ｆ：
カッターで２ｃｍＸ４ｃｍａ度に切断、２１の０．５Ｎ
水酸化ナトリウム溶液に浸漬して３０分間煮沸した０次
いで０．５Ｎ塩酸で中和し、再び水洗を行なった。これ
らの精製操作にょシダル状組成物は脱色、脱臭され、グ
ル状組成物中の菌体も完全に除かれた。次にこの２ ｃ
ｍ Ｘ ４ ｃｍの大きさのグルを２１の水に分散させ
、パルプ離解機（３，０００ｒｐｍ ）を用いて２５分
間離解した後、更に細かくするために高圧ホモジナイザ
ー処理（５５０ｋｙ／ｃｍ” ）を行なった。以上のよ
うにして調製した懸濁液を５，０００ Ｇ、５分間遠心
分離し、上清２除いて酢酸菌産生セルロースの離解物を
試料とした。<Example 1> [A] Preparation of disaggregated cellulose produced by acetic acid bacteria After washing 1.5 units of a gel composition produced by acetic acid bacteria with water, it was pressed using a hydraulic press at 10 kJ/day for 90 seconds, This n'f:
Cut to 2cm x 4cm with a cutter, 0.5N of 21
The sample was immersed in a sodium hydroxide solution and boiled for 30 minutes, then neutralized with 0.5N hydrochloric acid, and washed again with water. During these purification operations, the saccharidic composition was decolorized and deodorized, and the bacterial cells in the glutinous composition were also completely removed. Next, this 2 c
Glue with a size of m x 4 cm was dispersed in 21 cm of water, and after disintegrating for 25 minutes using a pulp disintegrator (3,000 rpm), a high-pressure homogenizer treatment (550 ky/cm") was performed to further refine the particles. The suspension prepared as above was centrifuged at 5,000 G for 5 minutes, the supernatant 2 was removed, and the disaggregated cellulose produced by acetic acid bacteria was used as a sample.
常法通シに製造したみそに酢酸菌産生セルロース離解物
を１％添加または微細繊維状セルロースの一種であるＭ
ＦＣ（ダイセル化学工業製）を２％添加した。こｎら２
種の添加物を加えたみそと、無添加のみそをみそ汁に調
理した際の懸濁安定性と口当たりを調べた。みそはそれ
ぞれＩＯＦ全１５０ｄの沸とうした湯の中に入れ一煮立
させ。Adding 1% of cellulose disintegration product produced by acetic acid bacteria to miso produced by conventional methods or M which is a type of fine fibrous cellulose
2% FC (manufactured by Daicel Chemical Industries, Ltd.) was added. These two 2
The suspension stability and mouth feel of miso soup with and without seed additives were investigated. Place each miso in 150 liters of boiling water and bring to a boil.
お椀に入れて１５分間放置した。Pour into a bowl and leave for 15 minutes.
その結果、酢酸菌産生セルロース離解物やＭＦＣを添加
したみそで調理したみそ汁は３０分間懸濁安定性は保た
れていてみそ汁の上層のわずかの部分に（５詣以下）上
澄部分が出来ていた。As a result, miso soup prepared with miso containing cellulose disintegration produced by acetic acid bacteria or MFC maintained suspension stability for 30 minutes, and a supernatant portion was formed in a small portion (5 or less) of the upper layer of miso soup. Ta.
〈実施例２〉
酢酸菌産生セルロース離解物又は微細繊維状セルロース
を含まない市販のみそを用いてみそ汁を調理した後、こ
のみそ汁中に、実施例１中で調整した酢酸菌産生セルロ
ース離解物を０．０１〜１％添加し、よく混合した。そ
して１５分後のみそ汁の懸濁安定性と口当り（ｎ＝１０
によ′る官能検査）を評価した。結果を表ＩＫ示した。<Example 2> After cooking miso soup using commercially available miso that does not contain acetic acid bacteria-produced cellulose disintegration or fine fibrous cellulose, the acetic acid bacteria-produced cellulose disaggregated product prepared in Example 1 was added to this miso soup. 0.01-1% was added and mixed well. Suspension stability and mouthfeel of miso soup after 15 minutes (n=10
A sensory test) was evaluated. The results are shown in Table IK.
表 １ １） Δ 透明部分が半分以上ある。Table 1 1) Δ More than half of the area is transparent.
Ｑ ｚ 半分以下ある。Q z Less than half.
Ｏ均一に懸濁。O uniformly suspended.
２） × 異和感がある。2) × I feel strange.
Δ 多少異和感がある。Δ It feels a little strange.
○ 異和感を感じない。○ I don't feel any discomfort.
以上の結果よシみそ汁の懸濁安定性、口当たりを向上さ
せるために酢酸菌産生セルロース離解物を用いる場合の
添加量はみそ汁に対して０．０１〜０．５％望ましくは
０．０５〜０．３％であることがわかった。The above results indicate that when using acetic acid bacteria-produced cellulose disintegrate to improve the suspension stability and mouthfeel of miso soup, the amount added is 0.01-0.5%, preferably 0.05-0. It was found to be .3%.
〈実施例３〉
酢酸菌産生セルロース離解物又は微細繊維状セルロース
を含まない市販のみそを用いてみそ汁を調理した後、こ
のみそ汁中にＭＦＣを０．０１〜１％添加し、よく混合
した。そして１５分後のみそ汁の懸濁安定性と口当り（
ｎ＝１０による官能検査）を評価した。結果を表２に示
した。<Example 3> After cooking miso soup using commercially available miso that does not contain cellulose disintegration product produced by acetic acid bacteria or fine fibrous cellulose, 0.01 to 1% MFC was added to this miso soup and mixed well. And the suspension stability and mouthfeel of miso soup after 15 minutes (
A sensory test using n=10 was evaluated. The results are shown in Table 2.
表 ２
１）Δ透明部分が半分以上ある
○ Ｉ 半分以下ある
◎均一に懸濁
２） Ｘ 異和感がある
Δ多少異和感がある
Ｏ異和感を感じない
以上の結果よりみそ汁の懸濁安定性、口当たシを向上さ
せるためにＭＦＣを用いる場合の添加量はみそ汁に対し
て０．０１〜０．５％、望ましくは０．１〜０．３％で
あることがわかっ之。Table 2 1) Δ More than half of the transparent part ○ I Less than half ◎ Uniformly suspended 2) It has been found that when using MFC to improve turbidity stability and mouthfeel, the amount added is 0.01 to 0.5%, preferably 0.1 to 0.3%, based on miso soup. .
〈実施例４〉
米を蒸煮してこうじ菌を繁殖させて作ったこうじを蒸煮
した大豆と塩とに混合し、同時に酢酸菌産生セルロース
離解物を乾物蓋で１％、または微細繊維状セルロースの
一種であるＭＦＣ（ダイセル化学工業製）を乾物量で２
％それぞれ出来上がり量に対して添加し、３ケ月間熟成
させた。これら２種のみそと、常法通、９に製造したみ
そをみそ汁に調理した際の懸濁安定性を調べた。みそは
それぞれ１５ｇを１５０１ｎｌの沸とうした湯の中に入
れこれを一煮立させ、お椀に入れて３０分間放置した。<Example 4> Koji made by steaming rice and propagating Koji bacteria is mixed with steamed soybeans and salt, and at the same time, 1% of the disintegrated cellulose produced by acetic acid bacteria or fine fibrous cellulose is mixed with a dry lid. A type of MFC (manufactured by Daicel Chemical Industries) has a dry weight of 2
% based on the finished amount and aged for 3 months. The suspension stability of these two types of miso and the conventional method and the miso prepared in Example 9 were investigated when they were cooked into miso soup. 15g of each miso was placed in 1501nl of boiling water, brought to a boil, and then placed in a bowl and left for 30 minutes.
その結果、酢酸菌産生セルロース離解物やＭＦＣを添加
したみそで調理したみそ汁は３０分間懸濁安定性は保た
れて、みそ汁の上層のわずかの部分Ｋ （５Ｍｍ以下）
上澄部分が出来ていた。無添加のみそで調理したみそ汁
は上澄部分が半分位出来ていた。As a result, miso soup prepared with miso supplemented with acetic acid bacteria-produced cellulose disintegration product and MFC maintained suspension stability for 30 minutes, and a small portion of the upper layer of miso soup K (less than 5 Mm) remained stable for 30 minutes.
The skim portion was completed. Miso soup cooked with additive-free miso had about half of its supernatant.
〈実施例５〉
米を蒸煮してこうじ菌を繁殖させて作ったこうじを蒸煮
した大豆と塩とに混合し、同時に酢酸菌産生セルロース
離解物を凍結乾燥したものを乾物で１％、または微細繊
維状セルロースの一種であるＭＦＣ（ダイセル化学工業
製＞１凍結乾燥したものを乾物で２％それぞれ出来上が
り量に対して添加し、３ケ月間熟成させた。これら２種
のみそと、常法通りに製造したみそをみそ汁に調理した
際の懸濁安定性を調べた。みそはそれぞれ１５１１を１
５０１ｎｌの沸とうした湯の中に入れこれを一煮立させ
、お椀に入れて３０分間放置した。<Example 5> Koji made by steaming rice and propagating Koji bacteria is mixed with steamed soybeans and salt, and at the same time, the cellulose disintegrated product produced by acetic acid bacteria is freeze-dried and the dry matter is 1% or fine. MFC (manufactured by Daicel Chemical Industries, Ltd. > 1 freeze-dried product, which is a type of fibrous cellulose) was added at 2% dry matter to the finished amount and aged for 3 months. The suspension stability was investigated when miso produced in 1999 was cooked into miso soup.
The mixture was placed in 501 nl of boiling water and brought to a boil, then placed in a bowl and left for 30 minutes.
その結果、酢酸菌産生セルロース難解物やＭＦＣを添加
したみそで調理したみそ汁は３０分間懸濁安定性は保た
れて、みそ汁の上層のわずかの部分に（５間以下）上澄
部分が出来ていた７、無添加のみそで調理したみそ汁は
上澄部分が半分位出来ていた。As a result, miso soup prepared with miso containing acetic acid bacteria-produced cellulose refractory and MFC maintained suspension stability for 30 minutes, and a supernatant portion was formed in a small portion (less than 5 minutes) of the upper layer of miso soup. 7. Miso soup cooked with additive-free miso had about half of its supernatant.
〈発明の効果〉
酢酸菌産生セルロース難解物又は微細繊維状セルロース
を安定剤としてみそに添加すると少量で懸濁安定性が向
上し、みそ汁に調理したときの口当りや味は変わらない
。<Effects of the Invention> When acetic acid bacterium-produced cellulose refractory or fine fibrous cellulose is added to miso as a stabilizer, suspension stability is improved with a small amount, and the mouthfeel and taste when cooked into miso soup remain unchanged.
Claims (1)
は微細繊維状セルロースを含有することを特徴とするみ
そ(1) Miso characterized by containing disintegrated cellulose produced by acetic acid bacteria and/or fine fibrous cellulose
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63205443A JPH0253454A (en) | 1988-08-18 | 1988-08-18 | Modified miso |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63205443A JPH0253454A (en) | 1988-08-18 | 1988-08-18 | Modified miso |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0253454A true JPH0253454A (en) | 1990-02-22 |
Family
ID=16506968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63205443A Pending JPH0253454A (en) | 1988-08-18 | 1988-08-18 | Modified miso |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0253454A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5962676A (en) * | 1997-01-13 | 1999-10-05 | The Thailand Research Fund | Processes for the modification and utilization of bacterial cellulose |
-
1988
- 1988-08-18 JP JP63205443A patent/JPH0253454A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5962676A (en) * | 1997-01-13 | 1999-10-05 | The Thailand Research Fund | Processes for the modification and utilization of bacterial cellulose |
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