JPH03986B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a new seasoning.

Conventionally, miso and soy sauce have been widely used as seasonings made from soybean protein, but since these are used to give a pure Japanese flavor, they are becoming more popular as table seasonings in view of the recent trend towards Western-style dishes. Usage tends to decrease. However, since soybean protein is still rich in nutrients, the present invention is proposed to enable its widespread use as a table seasoning.

The present invention will be described in detail below. After steaming rice that has been washed and soaked in water, it is cooled and seed koji is added to make koji.

An appropriate amount of the koji is mixed with soybeans that have been separately washed with water, steamed, and cooled. This is mixed with pure cultured yeast and pure cultured lactic acid and charged into a tank. During this preparation, approximately 100,000 yeast bacteria and lactic acid bacteria per 1g of raw material.
Combine 1 million pieces.

By maintaining the temperature at 25°C to 30°C, the number of yeast bacteria continues to increase to about 1 million, peaks at that point, and then decreases. On the other hand, lactic acid bacteria turn into lactic acid. It matures when the number of yeast bacteria decreases to about 10,000. At this stage, vegetable oils such as cottonseed oil, olive oil, peanut oil, walnut oil, etc., alone or in combination, are added with vinegar or fruit vinegar, and spices such as soybean paste and salt are added and stirred. Also, prior to this stirring, a step may be taken to thoroughly mix vegetable oil, vinegar, spices, etc. The amount of vegetable oil, vinegar, and other substances added in this post-process can be selected as appropriate, but it is usually preferable to add the same amount to 2 to 3 times the amount of the above-mentioned aging raw material. The yeast and lactic acid bacteria used here are those sold by the Nagano Prefecture Miso Industry Cooperative Association Research Institute (single product, no product name).

Next, to specifically explain an example, 1.5 kg of polished rice is thoroughly washed with water, thoroughly absorbed, water is drained, and the rice is steamed in a steamer for 30 to 45 minutes. then 35℃
Cool it back and forth and sow 2-3g of koji seeds to make koji. Salt can also be added and mixed during this koji manufacturing process. On the other hand, 2 kg of raw soybeans were washed and thoroughly soaked in water. The soybeans are steamed for 15 to 20 minutes using a high-pressure cooker. The steamed soybeans and the koji are mixed well and then poured into a preparation tank without any gaps. 3
It is aged for a period of 6 months. After this ripening or at the final stage of ripening, add 10 to 20 g of garlic powder.
g, a small amount of strainer, and 400ml of fruit vinegar, stir well.
Add 2.8 ml of salad oil (mainly cotton seed oil) little by little and stir, then add 400 ml of fruit vinegar, stir, and stir thoroughly.

At this time, you may add grated onions, tomato puree, and lemon juice as appropriate. Also, dissolve 0.8 kg of salt in salad oil, vinegar, etc., or add it as is.

Next, I will explain another implementation.40
g. Mix 10g of pepper well without any lumps, mix 600g of egg yolk with a whisk until it becomes sticky, then add 200g of vinegar and mix well, then add 6kg of salad oil first. Add it drop by drop while stirring to improve the emulsification state and stir while checking the hardness. When it becomes hard, add vinegar and spread it out. Add 400g of vinegar while stirring quickly with the remaining salad oil. Add these to the steamed soybeans and koji. It is made by adding it to a ripened product or one in the final stage of ripening and stirring well. Chemical seasonings and sugar may be added to these as necessary.

According to the present invention as described above, it is possible to provide a seasoning made from soybean protein that is rich in nutrients and can be used with vegetables and various other side dishes. The seasoning produced according to the present invention is a kind of dressing, but it has a more viscous, yellowish-white tartar sauce-like taste with a light miso flavor, which is not conventional.

Claims (1)

[Claims] 1. Soybeans that have been washed and steamed and cooled are mixed with koji prepared separately, and pure cultured yeast and pure cultured lactic acid bacteria are added to the mixture, and the mixture is charged into a tank and fermented, and at the final stage or after the fermentation, vegetable oil is added. , a method for producing a new seasoning characterized by adding and stirring spices, salt, and vinegar. 2. Mix separately manufactured koji with soybeans that have been cooled after washing and steaming, and then add pure cultured yeast and pure cultured lactic acid bacteria and ferment them in a tank. At the final stage of fermentation or after completion, add vegetable oil, egg yolk, spices, and salt. ,
A method for producing a new seasoning characterized by adding vinegar and stirring.