JPH0428338B2 - - Google Patents
Info
- Publication number
- JPH0428338B2 JPH0428338B2 JP62266824A JP26682487A JPH0428338B2 JP H0428338 B2 JPH0428338 B2 JP H0428338B2 JP 62266824 A JP62266824 A JP 62266824A JP 26682487 A JP26682487 A JP 26682487A JP H0428338 B2 JPH0428338 B2 JP H0428338B2
- Authority
- JP
- Japan
- Prior art keywords
- miso
- salt
- lactic acid
- apples
- apple
- 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.)
- Expired - Lifetime
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 26
- 241000220225 Malus Species 0.000 claims description 24
- 244000294411 Mirabilis expansa Species 0.000 claims description 20
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 20
- 235000013536 miso Nutrition 0.000 claims description 20
- 235000021016 apples Nutrition 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 235000014655 lactic acid Nutrition 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 241000500332 Tetragenococcus halophilus Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- -1 lactic acid Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
【発明の詳細な説明】
(イ) 産業上の利用分野
本発明は、りんご成分たる各種の有機酸類やペ
クチン物質を含有して栄養、香味が強化されたり
んご味噌の製造法に係るものである。[Detailed Description of the Invention] (a) Field of Industrial Application The present invention relates to a method for producing apple miso containing various organic acids and pectin substances, which are apple components, to enhance nutrition and flavor. .
(ロ) 従来の技術
従来、味噌に関しては、主原料である大豆、
米、麦などの処理に関しての技術研究が主流であ
つて、味噌に添加物を加えるものは少なく、栄
養、風味を得るために落花生を添加したものが特
開昭60−168359号公報に、また、香りを得るため
に菊を添加したものが特開昭61−119164号公報に
提案されてはいるが、りんごをりんご香味を保つ
べく添加したものはなかつた。(b) Conventional technology Traditionally, miso was made using soybeans, which are the main ingredients.
Technical research on the processing of rice, wheat, etc. is the mainstream, and there are few cases where additives are added to miso, but there is one in which peanuts are added to obtain nutrition and flavor, as described in Japanese Patent Application Laid-Open No. 168359/1983. JP-A-61-119164 has proposed a method in which chrysanthemums are added to obtain a fragrance, but there is no method in which apples are added to maintain the apple flavor.
(ハ) 発明が解決しようとする問題点
りんごを添加する場合、単にそのまま混入した
のでは、りんごが褐変するばかりでなく香りも味
も落ち、香味豊かな味噌を造ることはできない。
そこで、本発明は、りんごを乳酸発酵および酵母
発酵させることによつて褐変を防止し、香味豊か
な味噌を造ろうとするものである。(c) Problems to be Solved by the Invention When adding apples, simply mixing them in as is will not only cause the apples to turn brown, but also reduce the aroma and taste, making it impossible to make miso with a rich flavor.
Therefore, the present invention aims to prevent browning and produce flavorful miso by subjecting apples to lactic acid fermentation and yeast fermentation.
(ニ) 問題点を解決するための手段
本発明は、前述の問題点に鑑み、搾取または摩
砕したりんごを食塩存在下で耐塩性乳酸菌によつ
て乳酸発酵を行わせたのち、更に続いて耐塩性酵
母によつて酵母発酵を行わせ、かくして得た発酵
りんごを従来法による味噌製造の仕込工程におい
て添加することを特徴とするものである。(d) Means for Solving the Problems In view of the above-mentioned problems, the present invention provides a method for carrying out lactic acid fermentation of squeezed or ground apples using salt-tolerant lactic acid bacteria in the presence of salt, and then It is characterized in that yeast fermentation is carried out using salt-tolerant yeast, and the fermented apples thus obtained are added in the preparation process of miso production using a conventional method.
(ホ) 作用
食塩および乳酸によつて褐変が防止され、乳酸
発酵によつて、りんご中の糖分を乳酸などの有機
酸に変えると同時にPHを下げて次の酵母発酵を順
調に行わしめる状態となる。(e) Effect Browning is prevented by salt and lactic acid, and lactic acid fermentation converts the sugar in the apples into organic acids such as lactic acid, and at the same time lowers the pH to allow the next yeast fermentation to proceed smoothly. Become.
酵母発酵においては、アルコールが生産され、
りんご香味が強化されるとともに、このアルコー
ルが呈する静菌作用によつて味噌中にて増殖する
長期保存上有害な微生物の増殖を阻止し、低塩で
且つ保存料を用いない味噌、すなわち、食品添加
物を全く使用しない味噌の製造も可能となる。 In yeast fermentation, alcohol is produced,
The apple flavor is enhanced, and the bacteriostatic effect of this alcohol inhibits the growth of microorganisms that are harmful to long-term storage in miso, making it a low-salt miso without preservatives, i.e., a food product. It also becomes possible to produce miso without using any additives.
(ヘ) 実施例
〔実施例 １〕
品質優良なるりんご25Kgを十二分に洗浄し、該
りんご25Kgと、５％（Ｗ／Ｖ）の食塩水10とを
りんご摩砕用ミキサーに入れて摩砕する。この摩
砕りんごを完全殺菌した乳酸菌培養用タンクにい
れ、温度30±１℃に保温し、耐塩性乳酸菌
（Pedio−coccus halophilus）を106／mlになるよ
うに加え、りんごの摩砕液のPHが5.0程度になる
まで乳酸発酵を営ませ、PHが5.0程度に達すると
耐塩性酵母（Zygosaccharomyces rouxii）を
103／mlになるように加え、３日間発酵し、この
乳酸発酵および酵母発酵した摩砕液35Kgと種水35
、大豆990Kg、米690Kgおよび食塩280Kgなる原
料配合の味噌仕込みを常法の味噌製造法に準じて
行い、仕込温度20±２℃で仕込み、徐々に昇温
し、30℃に達したら昇温を中止し、以後６ヵ月常
温で発酵および熟成を図り、目的とするりんご味
噌を産した。(F) Example [Example 1] 25 kg of high-quality apples were thoroughly washed, and the 25 kg of apples and 10 g of 5% (W/V) salt water were placed in an apple grinding mixer and ground. crush. The ground apples were placed in a completely sterilized lactic acid bacteria culture tank, kept at a temperature of 30±1°C, and salt-tolerant lactic acid bacteria (Pedio-coccus halophilus) were added at a concentration of 10 6 /ml to adjust the pH of the ground apple solution. Lactic acid fermentation is carried out until the pH reaches about 5.0, and when the pH reaches about 5.0, salt-tolerant yeast (Zygosaccharomyces rouxii) is added.
10 3 /ml, fermented for 3 days, and added 35 kg of this lactic acid fermented and yeast fermented ground liquid and 35 kg of seed water.
Miso is prepared using the following ingredients: 990Kg of soybeans, 690Kg of rice, and 280Kg of salt, according to the conventional miso manufacturing method.The preparation temperature is 20±2℃, and the temperature is gradually raised, and when it reaches 30℃, the temperature is increased. After discontinuing the process, fermentation and aging were carried out at room temperature for 6 months, and the desired apple miso was produced.
〔実施例 ２〕
品質良好なりんご果汁25を炭酸カルシウムで
PH7.0程度にPH調整し、実施例１に準じて乳酸発
酵および酵母発酵を行い、大豆930Kg、米720Kgお
よび食塩250Kg、更に前記の発酵りんご果汁35
と種水40を加え、実施例１に準じて目的とする
りんご味噌を製造した。[Example 2] Good quality apple juice 25 with calcium carbonate
The pH was adjusted to about 7.0, and lactic acid fermentation and yeast fermentation were performed according to Example 1, and 930 kg of soybeans, 720 kg of rice, 250 kg of salt, and 35 kg of the above fermented apple juice were obtained.
and 40 g of seed water to produce the target apple miso according to Example 1.
(ト) 発明の効果
以上のように本発明は、りんごをその褐変を防
止して風味を落とすことなく味噌へ添加すること
ができ、この、りんごの添加によつて、りんごが
含有する各種の有機酸類、ミネラル、ペクチン物
質などの有用物質で強化され、栄養、滋養に富ん
だ、香味豊かな味噌を得ることができ、しかも、
酵母発酵で生産されたアルコールによつて保存性
を向上することができるので、減塩味噌、人工保
存料の無添加味噌をも造ることができ、ただ調味
料としての味噌に止まることなく、健康食品、保
健栄養食品の各技術分野においても重用されるも
ので、その適用範囲は極めて大きいものである。(G) Effects of the Invention As described above, the present invention can prevent apples from browning and add them to miso without deteriorating the flavor, and by adding apples, various types of apples contained in miso can be added. It is possible to obtain miso that is enriched with useful substances such as organic acids, minerals, and pectin substances, and is rich in nutrition and flavor.
Since the alcohol produced by yeast fermentation can improve the preservability, it is possible to make low-salt miso and miso without the addition of artificial preservatives. It is also important in the technical fields of food and health and nutritional foods, and its scope of application is extremely wide.
Claims (1)
塩性乳酸菌によつて乳酸発酵を行わせたのち、更
に続いて耐塩性酵母によつて酵母発酵を行わせ、
かくして得た発酵りんごを従来法による味噌製造
の仕込工程において添加することを特徴とするり
んご味噌の製造法。1. Lactic acid fermentation of squeezed or ground apples is performed using salt-tolerant lactic acid bacteria in the presence of salt, and then yeast fermentation is performed using salt-tolerant yeast;
A method for producing apple miso, characterized in that the fermented apple thus obtained is added in the preparation process of miso production by a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62266824A JPH01108950A (en) | 1987-10-22 | 1987-10-22 | Apple 'miso' and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62266824A JPH01108950A (en) | 1987-10-22 | 1987-10-22 | Apple 'miso' and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01108950A JPH01108950A (en) | 1989-04-26 |
| JPH0428338B2 true JPH0428338B2 (en) | 1992-05-14 |
Family
ID=17436169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62266824A Granted JPH01108950A (en) | 1987-10-22 | 1987-10-22 | Apple 'miso' and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01108950A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000058662A (en) * | 2000-06-22 | 2000-10-05 | 김대동 | Pear bean paste |
| JP2010193810A (en) * | 2009-02-26 | 2010-09-09 | Yuetsu Ito | Preservable fermented product containing fruit and vegetable as fermentation raw material, and food using the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51139694A (en) * | 1975-05-26 | 1976-12-02 | Shohachi Miyairi | Process for producing 'miso' |
-
1987
- 1987-10-22 JP JP62266824A patent/JPH01108950A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51139694A (en) * | 1975-05-26 | 1976-12-02 | Shohachi Miyairi | Process for producing 'miso' |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01108950A (en) | 1989-04-26 |
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