JPH06276993A - 'miso'-containing seasoning and its production - Google Patents
'miso'-containing seasoning and its productionInfo
- Publication number
- JPH06276993A JPH06276993A JP5092328A JP9232893A JPH06276993A JP H06276993 A JPH06276993 A JP H06276993A JP 5092328 A JP5092328 A JP 5092328A JP 9232893 A JP9232893 A JP 9232893A JP H06276993 A JPH06276993 A JP H06276993A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- koji
- amazake
- seasoning
- seasoning containing
- 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.)
- Granted
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、味噌を含む調味料に関
するものである。更に詳しくは、固煉り状甘酒麹と味噌
を主成分とする、味噌を含む調味料に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning containing miso. More specifically, the present invention relates to a seasoning containing miso, which is composed mainly of solid amazake koji and miso.
【０００２】[0002]
【従来技術】現在、多くの種類の調味料が各家庭や食品
工業において用いられている。中でも味噌は栄養価の高
い健康食品として注目されている。味噌は味噌汁として
食するのが代表的であるが、野菜等の味噌づけや肉料理
等の味噌だれ等の調味料としても種々利用されている。BACKGROUND OF THE INVENTION Many types of seasonings are currently used in each household and food industry. Among them, miso is attracting attention as a nutritious health food. Miso is typically eaten as miso soup, but it is also widely used as a seasoning for miso such as vegetables and miso sauce for meat dishes.
【０００３】[0003]
【発明が解決しようとする課題】味噌づけや味噌だれを
作るとき、味噌にみりんや砂糖、酒、からし、酢などで
調味したものを用いているのが一般的である。このよう
に、従来の味噌を使用した調味料においては、通常は甘
味を出したい場合は、砂糖を加えることによって甘味を
得ている。しかし、砂糖を多く摂取すると肥満や糖尿病
等の原因となるため好ましくない。ところで、日本には
古くから甘酒という飲物がある。これは、酒の名前がつ
いているがアルコール成分を殆ど含まず、甘味料の少な
い時代には庶民的甘味飲物であった。この甘酒は、米麹
に残留するコウジカビの生産する糖化酵素を利用して、
澱粉質をブドウ糖および麦芽糖などの甘味の強い成分に
変化させたものである。そこで、本発明者は甘酒の甘味
に着目し、砂糖等を使用することなく味噌に甘味をつけ
た調味料を開発した。When making miso paste or miso sauce, it is common to use miso seasoned with mirin, sugar, sake, mustard, vinegar and the like. As described above, in the conventional seasoning using miso, when it is desired to produce sweetness, sweetness is obtained by adding sugar. However, ingesting a large amount of sugar is not preferable because it causes obesity and diabetes. By the way, there has been a drink called amazake in Japan since ancient times. This was a common sweet drink in the era when it was named after sake but contained almost no alcohol and had few sweeteners. This amazake uses the saccharifying enzyme produced by Aspergillus niger remaining in rice malt,
The starch quality is changed to components with strong sweetness such as glucose and maltose. Therefore, the present inventor focused on the sweetness of amazake and developed a seasoning in which miso is sweetened without using sugar or the like.
【０００４】[0004]
【問題を解決するための手段】上記課題点を解決するた
めに講じられた本発明の構成は次の通りである。第１の
発明にあっては、味噌を含む調味料であって、この調味
料は、味噌と、固煉り状にした甘酒麹と、を含む、味噌
を含む調味料、である。[Means for Solving the Problems] The constitution of the present invention taken to solve the above problems is as follows. In the first invention, a seasoning containing miso, which is a seasoning containing miso containing miso and amazake koji in a solid form.
【０００５】第２の発明にあっては、味噌を含む調味料
の製造方法であって、この製造方法は、甘酒麹に湯を加
え、所要の温度で固煉り状にしながら麹を糖化させる工
程、この固煉り状にした甘酒麹と味噌とを混合する工
程、を含む、味噌を含む調味料の製造方法、である。具
体的には、甘酒麹に湯を加え、６０℃位の温度で固煉り
状にし麹を糖化させる。この固煉り状甘酒麹と味噌とを
ミキサー等で混合して製造する。The second aspect of the present invention is a method for producing a seasoning containing miso, which is a step of adding hot water to amazake koji and saccharifying the koji while making it into a solid at a required temperature. A method for producing a seasoning containing miso, comprising the step of mixing the solidified malt sake malt and the miso. Specifically, hot water is added to amazake koji, and the koji is saccharified into a solid at a temperature of about 60 ° C. The solid amazake koji and miso are mixed with a mixer or the like to produce.
【０００６】[0006]
【実施例】本発明を実施例に基づき更に詳細に説明す
る。甘酒麹に沸騰した湯を加え、固煉り状態（ジャム
状）に麹を糖化させる。この時糖化酵素の最適温度であ
る６０℃位に温度を保っておく。温度が４０℃位に下が
ると乳酸菌が発生する場合があるので好ましくない。甘
酒麹と湯の混合比は、甘酒麹１重量部に対し湯０．６か
ら１．５重量部程度である。１．５重量部よりも湯を多
くすると糖分の出具合いが悪くなり糖度が上がらない。
また、０．６重量部よりも湯を少なくすると麹の溶解度
が足りなくなる。しかしこの比率は麹の乾燥度合によっ
て異なる。好ましいのは甘酒麹１重量部に対し湯１重量
部程度である。EXAMPLES The present invention will be described in more detail based on examples. Add boiling water to amazake koji and saccharify the koji into a solid state (jam). At this time, the temperature is kept at about 60 ° C. which is the optimum temperature of the saccharifying enzyme. When the temperature is lowered to about 40 ° C., lactic acid bacteria may be generated, which is not preferable. The mixing ratio of amazake koji and hot water is about 0.6 to 1.5 parts by weight of hot water to 1 part by weight of amazake koji. If the amount of hot water is more than 1.5 parts by weight, the sugar content will be poor and the sugar content will not increase.
If the amount of hot water is less than 0.6 part by weight, the solubility of koji becomes insufficient. However, this ratio depends on the degree of dryness of koji. About 1 part by weight of hot water is preferable to 1 part by weight of amazake koji.
【０００７】上記のようにして作った固煉り甘酒麹は、
いちごジャム状の性状を有し、糖度が３０度位の甘酒麹
となる。このジャム状の固煉り甘酒麹と味噌とをミキサ
ー等で混合させる。甘酒麹と味噌の混合比は味噌１重量
部に対し甘酒麹０．５から１．８重量部位が適当であ
る。この比率は、各人の好みにより加減すればよい。も
っと甘味が強いほうがよければ甘酒麹を増やせばよい。
また、味噌の乾燥状態等でもこの比率は異なってくる。
好ましいのは、味噌１重量部に対し甘酒麹１．２重量部
程度である。The solid amazake koji produced as described above is
Amazake koji has a strawberry jam-like character and a sugar content of about 30 degrees. The jam-shaped solid amazake koji and miso are mixed with a mixer or the like. The mixing ratio of amazake koji and miso is suitably 0.5 to 1.8 parts by weight per 1 part by weight of miso. This ratio may be adjusted according to the taste of each person. If you want a stronger sweetness, add more amazake koji.
The ratio also varies depending on the dried state of the miso.
About 1.2 parts by weight of amazake koji is preferable for 1 part by weight of miso.
【０００８】[0008]
【発明の効果】本発明は、次の効果を有する。 （１）味噌は人体の健康にとってよい食品といわれてい
るが、その用途は味噌汁、味噌たれ等多くはなく、その
摂取量は限られている。本発明に係る調味料は、味噌と
甘酒麹とを混合することによって砂糖を使わずに甘味を
出しており、マーガリンやバターのようにパンにつけて
食べたり、サンドイッチ、ハンバーガー等の洋食にも合
うため、味噌汁等を飲まなくても健康によい味噌を簡単
に摂取することができる。 （２）本発明の調味料は、砂糖を使わずに甘味を出して
おり、肥満や糖尿病の原因とはなりにくい。また味噌と
甘酒麹という生きた酵素を有しているので健康によく、
麹のかもし出す自然の甘味とこの生きた酵素を食生活に
取り入れることができる。 （３）甘酒麹により甘味をだした新規の味噌を含む調味
料を提供できるばかりか、添加物を使用していない無添
加の味噌を用いれば、添加物を使用していない安全な調
味料を提供できる。The present invention has the following effects. (1) Miso is said to be a good food for human health, but its usage is not so much as miso soup or miso sauce, and its intake is limited. The seasoning according to the present invention produces sweetness without using sugar by mixing miso and amazake koji, and is suitable for Western foods such as sandwiches and hamburgers, which can be eaten by putting it on bread like margarine or butter. Therefore, healthy miso can be easily taken without having to drink miso soup or the like. (2) The seasoning of the present invention produces sweetness without using sugar and is unlikely to cause obesity or diabetes. Also, because it has live enzymes such as miso and amazake koji, it is good for your health.
The natural sweetness of koji and this live enzyme can be incorporated into your diet. (3) Not only can a seasoning containing a novel miso sweetened with amazake koji be provided, but if additive-free miso containing no additive is used, a safe seasoning containing no additive can be obtained. Can be provided.
Claims (2)
は、 味噌と、 固煉り状にした甘酒麹と、 を含む、 味噌を含む調味料。1. A seasoning containing miso, wherein the seasoning contains miso and amazake koji in a solid form, and the seasoning containing miso.
この製造方法は、 甘酒麹に湯を加え、所要の温度で固煉り状にしながら麹
を糖化させる工程、 この固煉り状にした甘酒麹と味噌とを混合する工程、 を含む、 味噌を含む調味料の製造方法。2. A method for producing a seasoning containing miso, comprising:
This manufacturing method includes a step of adding hot water to amazake koji and saccharifying the koji while solidifying it at a required temperature, and a step of mixing this solidified amazake koji and miso, and seasoning containing miso. Manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5092328A JPH0797975B2 (en) | 1993-03-26 | 1993-03-26 | Seasoning containing miso and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5092328A JPH0797975B2 (en) | 1993-03-26 | 1993-03-26 | Seasoning containing miso and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06276993A true JPH06276993A (en) | 1994-10-04 |
| JPH0797975B2 JPH0797975B2 (en) | 1995-10-25 |
Family
ID=14051328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5092328A Expired - Fee Related JPH0797975B2 (en) | 1993-03-26 | 1993-03-26 | Seasoning containing miso and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0797975B2 (en) |
-
1993
- 1993-03-26 JP JP5092328A patent/JPH0797975B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0797975B2 (en) | 1995-10-25 |
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