JPH06343413A - How to fill and store miso - Google Patents

Abstract

(57) [Summary] [Purpose] In the production process of miso, hygienic complete automation is possible, the decomposition rate of ingredients is improved, the brewing period can be shortened, and the quality of ingredients is stable. It is an object of the present invention to provide a method for filling and storing miso which can be used in the above and has improved usability in storage and cooking. [Structure] A method for filling and storing miso, in which a liquid miso with a high water content component and a composition separation preventing agent / homogenizing agent such as a thickening polysaccharide or a paste are added and dissolved in a narrow mouth bottle or a container with a narrow mouth .

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention uses miso as a fluid,
Further, the present invention relates to a method for filling and storing miso, which has excellent physical properties by being subjected to a composition separation preventing treatment and filled in a narrow-mouthed bottle, and which is also easy to use.

[0002]

2. Description of the Related Art In the present miso manufacturing process, the equipment is open from the raw material processing to the whole process including preparation and mixing, fermentation, aging and packaging.

Further, since the physical properties of miso are semi-solid paste, it is difficult to automate the manufacturing process as compared with other general foods, and the present packaging is a plastic container such as a pillow, gazette, or cup. In many cases, the opening is completely open.

[0004]

As described above, in the present miso manufacturing process, since the facilities are open, there remains a food hygiene problem. In particular, in the fermentation / maturation process, the fermentation tank is open, so that it is exposed to the risk of mite generation and foreign matter contamination.

Further, since the physical properties of miso are semi-solid paste, automation is difficult and workability is not preferable either.

Further, even in the packaging form, since the opening of the cup and the like is entirely open, foreign substances are liable to be mixed in at home and the like, and the quality such as coloring of miso and deterioration of flavor due to oxidation changes. It has been pointed out that the miso easily sticks to the hands even during use.

The present invention has been made in view of the above circumstances, and enables hygienic complete automation in the miso manufacturing process and eliminates compositional variations.
Homogenization can be achieved, the rate of decomposition of components by fermentation microorganisms and enzymes can be further improved, the brewing period can be shortened, the air content in miso can be reduced, and the components can be used in a stable quality state. It is an object of the present invention to provide a method for filling and storing miso which is easy to use for storage and cooking.

[0008]

In order to achieve the above object, the method for filling and storing miso according to the present invention is a method in which a composition separation inhibitor / homogenizing agent is added and dissolved in a fluid miso of a multi-water component. It is characterized by being filled and stored in a plastic or glass narrow-mouth bottle or a container with a narrow mouth. further,
As composition separation preventing agents / homogenizing agents, thickening polysaccharides such as xanthan gum, guar gum, locust bean gum,
It may be appropriately selected from tamarind seed powder, etc.,
It is also possible to use a sizing agent such as salt and acid resistant sodium carboxymethyl cellulose.

[0009]

EXAMPLES Examples of the method for filling and storing miso according to the present invention will be described below.

First, the raw material mixing ratio of the miso used in the present invention is shown in Table 1. In addition, No. 1 shows the conventional mixing ratio, and No. 2 shows the mixing ratio according to the present invention.

[0011]

[Table 1] Then, the mixture having the above mixing ratio is charged into a stainless steel tank having a capacity of 100 kg and fermented at 25 ° C to 30 ° C for 40 days.

Tables 2 to 5 show the component analysis and sensory test immediately after the material was charged and after 40 days of fermentation.

[0013]

[Table 2]

[Table 3]

[Table 4]

[Table 5] From the above experimental results, it can be seen that the fluid miso of a multi-water component has better fermentation efficiency than the target normal hardness miso, the coloring progress is slow, the component decomposition rate is good, and the amount of ethanol produced is large. . In addition, the physical properties of the liquid miso are suitable for bottling.

However, in the liquid miso, since the tamari component is separated during storage, a thickening polysaccharide or the like is added in the final step of making the product to prevent the miso composition / component from being separated / homogenized.

Table 6 shows the addition ratio of the thickening polysaccharide as a composition separation preventing agent to be added to the fluid miso and the dashi component.

[0016]

[Table 6] Using the raw materials shown in Table 6 with a Leon kneader of a heating stirrer,
After heating at 5 ° C. for 20 minutes, the mixture is immediately cooled to obtain 245.9 kg of a fluid miso containing broth.

Table 7 shows the results of component analysis of this fluid miso containing broth.

[0018]

[Table 7] The fluid miso containing the ingredients shown in Table 7 was heated to 1.8.
Filling a plastic bottle in a liter container with 2.1 kg net, 3
As a result of observing the change by leaving it in a constant temperature room at 0 ° C for 90 days,
There is no separation of the miso composition, which is normal.

[0019]

As described above, according to the method for filling and storing miso according to the present invention, the composition separation preventing agent and the homogenizing agent are added to the fluid miso having a multi-water component, and then the miso is filled and stored in a narrow mouth bottle or the like. Therefore, in the whole manufacturing process, transportation,
It has an effect that it can be handled satisfactorily and sanitary complete automation becomes possible.

Further, in the fermentation and aging steps, since the water content is high, there is no variation in composition, homogenization, the decomposition rate of the components is further improved, and the brewing period can be shortened.

Further, since it is a fluid having a high water content, it has an effect that the amount of air contained in the miso is reduced, coloring does not proceed during storage in summer, and the composition can be used in a stable quality state. .

Regarding suitability for use, since PET bottles and the like are handy type, easy to hold by hand, and miso is a fluid, it can be instantly dissolved in hot water for miso soup and can be expected to be simple.

Furthermore, since it is a closed container, no foreign matter is mixed in during storage and no miso is attached to the hands during cooking, which is hygienic and is excellent in usability.

[0024] Changes in color and flavor during use can maintain stable quality at room temperature for a long period of time, and the stable quality of the handy type means that a simple miso dish other than miso soup "nabemono" It has various effects such as expansion of applications to "bouillabaisse" and "side dish miso processing".

Claims (4)

[Claims] 1. A miso characterized by adding and dissolving a composition separation preventing agent / homogenizing agent to a fluid miso of a multi-water component, and then filling and storing it in a plastic or glass narrow mouth bottle or a container with a narrow mouth. How to fill and store. 2. The filling and storage of miso according to claim 1, wherein a thickening polysaccharide such as xanthan gum, guar gum, locust bean gum, tamarind seed powder is used as a composition separation preventing agent / homogenizing agent. Method. 3. The method for filling and storing miso according to claim 1, wherein a paste such as salt and acid resistant sodium carboxymethyl cellulose is used as a composition separation inhibitor / homogenizer. 4. The miso filling / storing method according to claim 1, wherein a dashi component is added to the fluid miso containing a large amount of water.