JPH06237729A - Soybean paste containing docosahexaenoic acid and its production - Google Patents

Abstract

PURPOSE:To obtain MISO (soybean paste) capable of readily taking DHA in without impairing the taste. CONSTITUTION:MISO (soybean paste) containing 0.01-5wt.% docosahexaenoic acid (DHA) and 0.001-5wt.% liquid lecithin and its production. The MISO preferably further contains seasoning derived from fishes and/or whey mineral. Since MISO containing DHA is nearly free from fish odor originated in DHA fish oil used in a raw material, the MISO has good taste, flavor and palate. Furthermore, the MISO has also good disperse stability of DHA.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to miso containing docosahexaenoic acid (hereinafter abbreviated as DHA), more specifically, 0.01 to 5% by weight of docosahexaenoic acid and 0.001 to 5% by weight of liquid lecithin. The present invention relates to miso contained and a method for producing the same.

[0002]

2. Description of the Related Art With the recent westernization of Japanese dietary habits, the number of meals centered on meat for fish has greatly increased, and the types of diseases have changed accordingly, leading to cardiovascular diseases such as hypertension and heart disease. , Breast cancer, colorectal cancer, etc. are increasing, which has become a major social problem. The cause of these diseases has been revealed to be due to unbalanced intake of unsaturated fatty acid types, and DH
Development of foods with a high content of A and icosapentaenoic acid (EPA) is underway.

This DHA is known to have some useful physiological actions in addition to the above (Oil Chemistry, 37 (1)
0). 781, (1988)), with the progress of research, it has been clarified that it is deeply involved in the maintenance of cell function and has an effect as a brain function improving agent or an anticancer agent.

On the other hand, seasonings bring a unique aroma and flavor to life, and miso has long been used as a pasty seasoning.

[0005]

DISCLOSURE OF THE INVENTION In order to add DHA to miso, it is necessary to prevent the flavor from being impaired. However, DHA, which is stably available, is accompanied by fishy odor derived from manufacturing raw materials.

That is, the conventional DHA is, for example, a sardine,
It is obtained by extracting and refining from oils and fats collected from fish bodies such as krill and marine products by a boiling method or the like. Recently, a method for producing high-purity DHA (Japanese Patent Laid-Open No. 4-95048)
Has been developed, but this product is also made from marine animal fats and oils.

Further, in fish oil, the unsaturated bonds of its constituent fatty acids are easily oxidized, causing rancidity during processing and storage, and in extreme cases, the sourness and astringency are imparted, and the so-called oil burnt coloring occurs. Are known. Since DHA itself has 6 double bonds in one molecule, it is said that it is easily oxidized and cannot be added to food as it is. Furthermore, it is difficult to disperse fish oil in miso, and it will separate during storage if it is usually mixed.

The present invention solves the above problems and improves the quality of the miso which is very commonly used as a seasoning by D
This makes it possible to easily take HA. That is, it provides a miso containing an effective amount of DHA without impairing the flavor.

[0009]

Means for Solving the Problems As a result of investigations to achieve the above object, the present inventors have surprisingly found that by adding a specific amount of DHA and a specific amount of liquid lecithin to miso, It has been found that a miso containing DHA having less fishy odor, good mouthfeel and dispersion stability can be obtained, and that this DHA is stable even during storage, thus completing the present invention.

That is, the present invention provides a miso characterized by containing 0.01 to 5% by weight of DHA and 0.001 to 5% by weight of liquid lecithin. Furthermore, by adding a fish-derived seasoning and / or whey mineral, it is possible to obtain a good-finished miso having a flavor according to the taste of the consumer.

Further, the present invention is a method for producing miso containing 0.01 to 5% by weight of docosahexaenoic acid and 0.001 to 5% by weight of lecithin, wherein DHA and liquid lecithin are added at the end of fermentation and aging steps. The present invention provides a manufacturing method characterized by adding and mixing and, if desired, subjecting the mixture to a straining step.

In the present invention, docosahexaenoic acid (D
HA) means, in addition to free acid, its ester, glyceride, phospholipid, choline compound, ascorbic acid compound,
It means an amino acid compound and the like. In ordinary fish oil, it exists in the form of glyceride.

The DHA used in the present invention includes marine animal fats and oils such as squid oil, sardine oil, krill oil, bonito oil, mackerel oil, salmon oil, saury oil, cod liver oil, tuna oil, menhaden oil and the like. There is no particular limitation as long as it contains However, the use of DHA that has been deoxidized, decolorized, deodorized, dewaxed, and purified or concentrated by physical, chemical, or biological methods causes the least change in the flavor of miso. The amount of DHA added is 0.01 to 5 with respect to miso.
% By weight, 0.05-3% by weight, especially 0.1-1
Addition of less than wt% is preferable in terms of flavor. When the amount of DHA added exceeds 5% by weight, the fish odor becomes strong and
The dispersion stability of No. 1 becomes poor, and DHA separates from the miso and floats on the surface. Further, when 1% by weight or more is added, when the miso soup is prepared, there is a problem that the oil component is raised on the surface of the miso soup. If it is less than 0.01% by weight, D
The effect of HA addition is low.

The miso used in the present invention may be any known miso, for example, rice koji miso, barley koji miso, bean koji miso, or red miso, white miso and the like. be able to.

In the present invention, it is essential to contain liquid lecithin as a dispersant for DHA and a fish oil containing it in terms of dispersion stability during storage. The content of liquid lecithin is 0.001 to 5% by weight, especially
01 to 1% by weight is preferable. In particular, it is preferable to add 1 to 50% by weight, especially 2 to 20% by weight to the DHA-containing fish oil.

The present inventors have found that the fish odor can be masked by adding a seasoning derived from fish to the above miso containing DHA and liquid lecithin. Examples of the fish-derived seasoning used in the present invention include soup stock such as bonito, purple horse mackerel, mackerel, and bonito flavor, which may be used alone or in combination. The addition amount thereof is preferably 0.05 to 10% by weight with respect to miso. Further, artificial seasonings such as sodium glutamate and sodium inosinate may be further added.

Further, the present inventors have found that the fish odor can be masked by adding whey mineral to the above miso containing DHA and liquid lecithin. Examples of whey minerals that can be contained include whey itself or whey calcium, whey magnesium, whey phosphorus, whey iron, and the like, but whey calcium is preferable in that it has an advantage as a calcium-enriched food. .
The amount added is 0.01 to 10% by weight, preferably 0.1 to 5% by weight, based on miso. Of course, these whey minerals may be used in combination with the above-mentioned fish-derived seasoning, and in many cases a better finish is obtained by using them in combination.

The miso to which the DHA and the liquid lecithin of the present invention are added is surprisingly stable and exhibits good storage stability. However, if desired, vitamin E, catechin, etc. may be added as an antioxidant of DHA. Well, brewing alcohol may also be added.

In addition, it is possible to prevent the deterioration of the DHA-containing miso of the present invention by vacuum packaging or packaging using an oxygen absorber by using recent food packaging technology.

The miso of the present invention is preferably a fermentation product thereof,
It can be produced by adding DHA and liquid lecithin at the end of the aging step, mixing them, and subjecting to a straining step if desired. The above fish-derived seasoning or whey mineral is preferably added before adding DHA.

The present invention will be described in detail below with reference to examples. The DHA-containing fish oil used in the following examples was purified by a conventional method.

[0022]

【Example】

Example 1 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%) And 5 g of sodium glutamate while stirring, and then 10 g of DHA-containing tuna oil (DH
About 2.7 g as A), 0.5 g of liquid lecithin and 0.08 g of vitamin E were mixed with stirring and mixed well (total amount of 1000 g). After that, the straining process,
Commercialized. The resulting miso is left at room temperature for 1 month,
There was little fish odor, and no separation of fish oil components was observed. When miso soup was prepared using this miso, no embossing of the fish oil component was observed.

Example 2 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%), 5 g of sodium glutamate, 20 g of bonito flavour powder, and 5 g of Japanese horse mackerel and mackerel stock, with stirring, then 10 g of DHA-containing tuna oil.
(2.7 g as DHA), 0.5 g of liquid lecithin and 0.08 g of vitamin E were mixed with stirring and mixed well (total amount 1000 g). After that, it goes through the straining process,
Commercialized. The resulting miso is left at room temperature for 1 month,
The fish odor derived from DHA-containing fish oil is completely masked,
Further, no separation of fish oil components was observed. When a miso soup was prepared using this miso, no fish oil component was found to be raised, and the taste and texture of the tongue were excellent.

Example 2 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%), 5 g of sodium glutamate, 20 g of bonito flavour powder, and 5 g of Japanese horse mackerel and mackerel stock, with stirring, then 10 g of DHA-containing tuna oil.
(2.7 g as DHA), 0.5 g of liquid lecithin and 0.08 g of vitamin E were mixed with stirring and mixed well (total amount 1000 g). After that, it goes through the straining process,
Commercialized. The resulting miso is left at room temperature for 1 month,
The fish odor derived from DHA-containing fish oil is completely masked,
Further, no separation of fish oil components was observed. When miso soup was prepared using this miso, no embossing of the fish oil component was observed.

Example 3 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%), 1 g of sodium glutamate, 4 g of bonito flavour powder, and 1 g of Japanese mackerel and mackerel stock, and then add 1 g of DHA-containing tuna oil (D
0.27 g of HA), 0.05 g of liquid lecithin and 0.02 g of vitamin E were mixed with stirring and mixed well (total amount 1000 g). After that, it goes through the straining process,
Commercialized. The resulting miso is left at room temperature for 1 month,
The fish odor derived from DHA-containing fish oil is completely masked,
Further, no separation of fish oil components was observed. When a miso soup was prepared using this miso, no embossing of the fish oil component was observed.

Example 4 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%), 5 g of sodium glutamate, 20 g of bonito flavour powder, and 5 g of Japanese horse mackerel and mackerel stock, with stirring, then 10 g of DHA-containing tuna oil.
(2.7 g as DHA), 0.2 g of liquid lecithin and 0.08 g of vitamin E were mixed with stirring and mixed well (total amount 1000 g). After that, it goes through the straining process,
Commercialized. The resulting miso is left at room temperature for 1 month,
The fish odor derived from DHA-containing fish oil is completely masked,
Also, almost no separation of fish oil components was observed. When a miso soup was prepared using this miso, almost no protruding fish oil component was observed.

Example 5 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%), 5 g of sodium glutamate, 30 g of bonito flavour powder, 10 g of mixed soybean mackerel and mackerel with stirring, and then 50 g of DHA-containing purified bonito oil (25 g as DHA), 5 g of liquid lecithin and 0.5 g of vitamin E. Was mixed with stirring and mixed well (total amount 1000 g). Then, it was put into a straining process and commercialized. The obtained miso is D even after left at room temperature for 1 month.
The fish odor derived from HA-containing fish oil was masked, and the separation of fish oil components was hardly observed. When a miso soup was prepared using this miso, the fish oil component was slightly raised.

Example 6 Barley koji miso produced by a conventional method was mixed with brewing alcohol (3
%), 5 g of sodium glutamate, 20 g of bonito flavour powder, and 5 g of Japanese horse mackerel and mackerel stock, with stirring, and then 15 g of DHA-containing tuna oil.
(5 g as DHA), 1 g of liquid lecithin and 0.2 g of vitamin E were mixed with stirring and mixed well (total amount of 1000 g). Then, it was put into a straining process and commercialized. The obtained miso was completely masked for fish odor derived from DHA-containing fish oil even after being left at room temperature for one month, and no separation of fish oil components was observed. When miso soup was prepared using this miso, no embossing of the fish oil component was observed.

Example 7 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
% Amount), whey calcium (18 as calcium
%) 23.64 g were sequentially added with stirring, and then 10 g of DHA-containing tuna oil (2.5 g as DHA),
Liquid lecithin (1.25 g) and vitamin E (0.2 g) were mixed with stirring and mixed well (total amount: 1000 g).
Then, it was put into a straining process and commercialized. The obtained miso was completely masked for fish odor derived from DHA-containing fish oil even after being left at room temperature for one month, and no separation of fish oil components was observed. When miso soup was prepared using this miso, no embossing of the fish oil component was observed.

Example 8 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
% Amount), whey calcium (as calcium 26
% Content) 16 g in sequence with stirring, then DHA
10 g of contained tuna oil (2.5 g as DHA), 1.25 g of liquid lecithin and 0.2 g of vitamin E were mixed with stirring and mixed well (total amount 1000 g). Then, it was put into a straining process and commercialized. The resulting miso is 1
Even after being left at room temperature for a month, the fish odor derived from DHA-containing fish oil was completely masked, and no separation of fish oil components was observed. When miso soup was prepared using this miso, no embossing of the fish oil component was observed.

Example 9 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
% Amount), whey calcium (18 as calcium
% Content) 60 g are added sequentially with stirring, and then DHA
30 g of contained tuna oil (25 g as DHA), 5 g of liquid lecithin and 0.6 g of vitamin E were mixed with stirring and mixed well (total amount 1000 g). Then, it was put into a straining process and commercialized. The obtained miso was completely masked for fish odor derived from DHA-containing fish oil even after being left at room temperature for one month, and no separation of fish oil components was observed. When miso soup was prepared using this miso, no embossing of the fish oil component was observed.

Example 10 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
% Amount), whey calcium (as calcium 26
%) (8%), and then 5 g of DHA-containing tuna oil (2 g as DHA), 0.8 g of liquid lecithin and 0.1 g of vitamin E were mixed with stirring and mixed well (total amount: 1000 g). Then, it was put into a straining process and commercialized. The obtained miso was completely masked for fish odor derived from DHA-containing fish oil even after being left at room temperature for one month, and no separation of fish oil components was observed. When miso soup was prepared using this miso, no embossing of the fish oil component was observed.

Reference Example 1 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%) And 5 g of sodium glutamate while stirring, and then 10 g of DHA-containing tuna oil (DH
A as 2.7 g) and vitamin E 0.08 g were mixed with stirring and mixed well (total amount 1000 g). Then, it was put into a straining process and commercialized. The resulting miso is
When left at room temperature for 1 month, the fish oil component was separated but the fish oil component was separated. When a miso soup was prepared using this miso, embossment of the fish oil component was observed.

Reference Example 2 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%) And 5 g of sodium glutamate while stirring, and then DHA-containing partially refined tuna oil 10
0 g (about 60 g as DHA), 5 g of powdered lecithin and 2 g of vitamin E were mixed with stirring and mixed well (total amount 1000 g). Then, it was put into a straining process and commercialized. The obtained miso had a considerably strong fish odor after being left at room temperature for one month, and separation of fish oil components was observed. When miso soup was prepared using this miso, the embossing of the fish oil component was remarkable.

Reference Example 3 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%) And 5 g of sodium glutamate, 20 g of bonito flavour powder, 5 g of mackerel and mackerel soup stock
Are added sequentially with stirring, and then tuna oil containing DHA 1
0 g (about 2.7 g as DHA) and vitamin E0.
08 g was mixed with stirring and mixed well (total 10
00g). Then, it was put into a straining process and commercialized. Although the obtained miso masked the fish odor derived from the DHA-containing fish oil, the fish oil component was observed to be separated after standing at room temperature for 1 month. When a miso soup was prepared using this miso, embossment of the fish oil component was observed.

Reference Example 4 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%) And 5 g of sodium glutamate, 20 g of bonito flavour powder, 5 g of mackerel and mackerel soup stock
Are added sequentially with stirring, and then tuna oil containing DHA 1
0 g (2.7 g as DHA) and vitamin E0.0
8 g was mixed with stirring and mixed well (total amount 100
0 g). Then, it was put into a straining process and commercialized. When the obtained miso was left at room temperature for 1 month, the fish odor derived from the DHA-containing fish oil was masked, but the fish oil component was separated.

Reference Example 5 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%) And 20 g of whey calcium (containing 26% as calcium) are sequentially added with stirring, and then D
HA-containing partially refined tuna oil 100g (about 6 as DHA
0 g) and powdered lecithin 5 g and vitamin E 2 g were mixed with stirring and mixed well (total amount 1000
g). Then, it was put into a straining process and commercialized. The obtained miso had a fishy odor after standing at room temperature for one month, and separation of fish oil components was observed. When a miso soup was prepared using this miso, embossment of the fish oil component was observed.

Reference Example 6 Rice koji miso produced by a conventional method was mixed with brewing alcohol (3
%) And whey calcium (containing 18% as calcium) 24 g in sequence with stirring, and then D
10 g of HA-containing tuna oil (about 2.7 g as DHA) and 0.08 g of vitamin E were mixed with stirring and mixed well (total amount: 1000 g). Then, it was put into a straining process and commercialized. The resulting miso masks the fish odor derived from DHA-containing fish oil, but after leaving it at room temperature for 1 month,
Separation of fish oil components was observed. When a miso soup was prepared using this miso, embossment of the fish oil component was observed.

[0040]

EFFECTS OF THE INVENTION The miso containing DHA of the present invention has a good taste, scent and mouthfeel without showing a fishy odor derived from DHA fish oil used as a raw material. Also, DH
The storage stability and dispersion stability of A are also good. Therefore, D
It became possible to take HA daily through miso.

Claims (5)

[Claims] 1. A miso containing 0.01 to 5% by weight of docosahexaenoic acid and 0.001 to 5% by weight of liquid lecithin. 2. A flavor seasoning derived from fish is further added in an amount of 0.1 to 1.
The miso according to claim 1 containing 0% by weight. 3. The miso according to claim 1 or 2, further comprising 0.01 to 10% by weight of whey mineral. 4. 0.1 to 1% by weight of docosahexaenoic acid
The miso according to any one of claims 1 to 3, containing less than. 5. A method for producing miso containing 0.01 to 5% by weight of docosahexaenoic acid and 0.001 to 5% by weight of liquid lecithin, wherein docosahexaenoic acid and liquid lecithin are added at the end of fermentation and aging steps. Is added, mixed, and optionally subjected to a straining step, which is a production method.