JPH067123A - Production of 'miso' soup nonbrowning on treatment at elevated temperature - Google Patents

Abstract

PURPOSE:To obtain low-salt 'miso' soup (soup of fermented soybean paste) with favorable flavor, causing no browning even if treated at elevated temperatures under pressure by incorporating seasonings and ingredients in clementa S as the main component. CONSTITUTION:Clementa S (non-steamed soybean-fermented product) as the main material is first formulated with seasonings such as common salt, soy sauce and/or glutamic acid and an acid such as lactic acid to lower the salt content to e.g. 0.2wt.%. The resultant formulation is then incorporated with soybean curd, fried bean curd, wakame seaweed (Undaria pinnatifida), short- necked clam, vegetables, fish, and/or meat as general ingredients, followed by making the resulting formulation into a retort pouch food or canned food. Then, this food is put to hot sterilization under pressure at 121 deg.C for 22min, thus obtaining the objective low-salt 'miso' soup causing no browning.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention contains Clementa S as a main component, has added seasonings and ingredients, has a miso soup flavor even with low salt, and is not subjected to high temperature treatment obtained by high temperature treatment under pressure. The present invention relates to a method for producing browning miso soup.

[0002]

2. Description of the Related Art Conventionally, in the high temperature treatment of miso soup, a browning phenomenon occurs, and the salt content of miso is 0.2%.
If the weight of the salt is low, it is not preferable in terms of taste, and miso soup such as retort pouches and canned foods cannot be obtained.

[0003]

The conventional method for producing miso is as follows. Soybeans are washed with water and then soaked in water overnight. The degree of cooking is that the beans are crushed lightly with the thumb and the fingers. It is said to be good, and this steamed soybean is crushed while hot and cooled to 35-40 ° C. Add rice koji mixed with salt in advance, mix well while adding the required amount of water, and stir well in the tub. Stuff it, cover it and lightly treat it, and recently it takes about 3 months to brew it with warm brewing. With soybean miso, soybeans are thoroughly dipped, the melted ones are thrown away, and instead of steaming, the boiling liquid is thrown away and the broth is boiled. In this way, miso brewing turns brown during steaming of soybeans, and gradually turns brown with aging.These brownings are due to the amino-carbonyl reaction, which is a reaction between sugar and amino acids that coexist in the miso. By a browning, this reaction is p
The closer H is to alkaline, the faster it is, and the higher the temperature, the faster it is.
It is said that browning becomes about 3 to 5 times higher when the temperature rises by 10 ° C. The salt content of miso is generally 10 to 13% by weight, and 0.6 to 0.7% by weight of commercially available reduced salt foods. ,
A low salt miso soup for hospitals, etc. is required to be 0.5% by weight or less, and in the case of miso soup below this, the original nutritional value of the miso is also reduced, the miso is dried by vacuum drying, etc., and tofu and fried It is sold as instant miso by adding dried vegetables, vegetables, etc., but the quality depends on the quality of the drying method, especially tofu is freeze-dried,
In addition, even when heated above 90 ° C,
Therefore, low salt salinity retort pouches, canned foods, etc. could not be formed.

[0004]

Means for solving the above problems will be described in detail.

As a result of many years of research, the inventor has paid attention to the physical properties of Clementa S. This is a fermented product of non-steamed soybeans, in which the components of soybean itself remain, which is rich in emulsifying property and has a pH of 5,
4, salt content 3% by weight, usually miso soup is miso 12
Diluted with ~ 15 times water and salt content is 0.8 ~ 1%
Then, when the amount of Miso and Clementa S were compared on a trial basis with the same amount, a salt having a low salinity of 0,2 to 0,25 was produced. From this, the following means was obtained, Cremeta S4 ~ One or a mixture of 10% by weight, salt 2 to 9%, soy sauce 3 to 6% by weight, and a salt concentration of 0.3 to 1 to 2% by weight, and a mixture of glutamic acid, bonito, lipotide, etc. as a seasoning is a ingredient. There is also a possibility that it should be blended each time, and it should be a mixture of 0.52 to 2,48% by weight. As the acid, one or a mixture of lactic acid, sodium lactic acid, sodium ascorbate, citric acid and 0.01
5 to 0.04% by weight of water 74,, 07 to 90,33%
Melt by weight, heat-resistant container pouch, or cans are filled in a fixed amount, and one kind of tofu, fried, wakame, vegetables, fish, meat, etc., or a mixture is added and degassed and sealed. rear,
Heat sterilization is performed at 121 ° C. for 22 minutes to obtain a bright yellow miso soup.

[0006]

[Effect] The emulsifiability found in the non-steamed soybean fermented product of Clementa S, which is the main ingredient, is derived from the soybean fermented product itself such as restin, vitamin E, protein, amino acid, sugar produced by fermentation, alcohol, lactic acid, etc. It is considered that the compound synergistic effect of the above, and the discoloration preventive action by the water activation action are working.

In salt and soy sauce, the salt concentration of Clementa S is 3% by weight, and the salt concentration of normal miso is 10 to 13%.
This is to make the salt concentration equivalent to the weight, and when a large amount of soy sauce is added, the taste is reduced, but the amino acid browns, and it is preferably supplemented with salt.

There are various kinds of ingredients for miso soup, especially for tofu, when heated to 90 ° C. or higher,
It was said that this phenomenon was inevitable.
It has been clarified that even if it is treated under pressure at high temperature for a long time, it is not possible.This is a cavity that occurs when tofu expansion and protein aggregation occur during heating, and this phenomenon can be seen without air supply. Absent.

The acid is lactic acid, sodium lactic acid, ascorbic acid, etc. for the purpose of adjusting pH and promoting taste.

The high-temperature pressure treatment is a pressure heat treatment at 121 ° C. for 22 minutes, which meets the manufacturing standards for pouches and canned foods.
After 20 days at ℃, the taste was good and there was no browning.

[0011]

Example 1 210 g of Clementa S, 21 g of salt, 24 g of glutamic acid, 1.5 g of lipoteide, 15 bonito extract
g in 2728,5g of water, 280 g in a heat resistant container
g, add 20 g of tofu dice and 2 g of deep-fried tofu, and after degassing and sealing, pressurize at 121 ° C for 22
After heating for 1 minute, a salt having a weight concentration of 0.91% was obtained. As a result of opening, the color was bright yellow and had a good Kyoto flavor, and the tofu was a soybean paste-free miso soup.

[0012]

Example 2 Clementa S 100 g, salt 2 g, white soy sauce 20 g, glutamic acid 5 g, lipotide 0.5 g, bonito extract 5 g, sodium succinate 0.2 g, water
Melt at 864,3g, inject 180g into a can, add 25g clam meat, deaeration and sealing, then heat at 121 ° C for 22 minutes to obtain miso soup with 0.55% weight concentration of salt, open canned food As a result, no browning was observed in the clam miso soup with a good flavor of Shinshu white miso.

[0013]

Example 3 In 890,8 g of water, Clementa S 120
g, glutamine 2g, lipotide 0,2g, bonito extract 5g, melted and put in a heat resistant container for 180
g, add 10 g of wakame seaweed and 2 g of deep-fried tofu,
After deaeration and sealing and heating at 121 ° C. for 22 minutes, low salt, protein-rich miso soup with a salt concentration of 0.36% by weight is obtained. The taste of this product is sweet and has a yellowish yellow color. There was no miso soup

[0014]

As described above, according to the present invention, the conventional miso cannot be used for high temperature heat-treated miso soup due to the browning phenomenon.
However, the use of Clementa S as the main ingredient makes this possible, and it is considered to be a retort pouch with tofu, canned, and there is a considerable demand for hot in vending machines on the street, low salt, The protein-rich one is the most suitable for the sick person who is restricted to intake of salt and the hospital food, and there is a great one for the benefit of the industry.

Claims (1)

[Claims] 1. Clementa S (non-steamed soybean fermented product) is used as a main raw material, salt, soy sauce, seasoning, acid, etc. are added, and low salt is added.
It has a flavor of miso soup at 2% weight, and contains tofu, oil, seaweed, clams, vegetables, fish, meat, etc. as a general ingredient, retort pouch, canned rice cake, and processed at high pressure and temperature. Even if it does not turn brown, it is a process for producing high temperature non-brown miso soup.