JPH07236447A - Production of seasoning such as miso or soy sauce - Google Patents
Production of seasoning such as miso or soy sauceInfo
- Publication number
- JPH07236447A JPH07236447A JP6033323A JP3332394A JPH07236447A JP H07236447 A JPH07236447 A JP H07236447A JP 6033323 A JP6033323 A JP 6033323A JP 3332394 A JP3332394 A JP 3332394A JP H07236447 A JPH07236447 A JP H07236447A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- soy sauce
- producing
- rice
- soybean
- 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.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、調味料である味噌やし
ょうゆに地下茎の根菜類や健康食品等を混合した味噌、
しょうゆ等調味料の製造方法に関する。BACKGROUND OF THE INVENTION The present invention relates to a miso obtained by mixing seasonings such as miso and soy sauce with rhizome root vegetables and health foods,
The present invention relates to a method for producing seasonings such as soy sauce.
【０００２】[0002]
【従来の技術】豆味噌及び米味噌・麦味噌は味噌そのも
の、しょうゆはしょうゆそのものに限られ、地下茎の根
菜類や健康食品等を混合したものが余りない。2. Description of the Related Art Bean miso, rice miso and barley miso are limited to miso itself, and soy sauce is limited to soy sauce itself, and there is not much mixture of root vegetables of rhizomes and health foods.
【０００３】[0003]
【発明が解決しようとする課題】最も健康に役立つ有益
な醗酵食品として味噌があり、これは腸内細菌に好影響
を及ぼすことで健康増進や長寿に役立ち、癌予防、糖尿
病予防として注目されている。[Problems to be Solved by the Invention] Miso is one of the most useful and useful fermented foods for health, and it contributes to health promotion and longevity by positively affecting intestinal bacteria, and is attracting attention as cancer prevention and diabetes prevention. There is.
【０００４】ところで、自然薯、山芋、百合の根、朝鮮
人参、山ごぼう等の地下茎の根菜類や健康食品は、うま
味、滋養効用はあるが、単独では好き嫌いがあり、ま
た、違和感があるため、好きな人しか食べない。また、
地下茎の根菜類や健康食品単独では飽きやすい、食べ
（飲み）にくいため、栄養のバランスのよいこれら地下
茎の根菜類や健康食品は余り利用されていない、。[0004] By the way, root crops and health foods of rhizomes such as natural yam, yam, lily root, ginseng, and burdock root have umami and nourishing effects, but they have a liking and dislike, and they are uncomfortable. Only people you like eat. Also,
Since root rhizomes and health foods of rhizomes are easy to get tired and difficult to eat (drink), these roots and health foods of well-balanced nutrition are rarely used.
【０００５】そこで本発明は、上記問題点に鑑み案出さ
れたもので、地下茎の根菜類や健康食品等を混合した調
味料の製造方法の提供を目的にしている。Therefore, the present invention has been devised in view of the above problems, and an object thereof is to provide a method for producing a seasoning in which root vegetables of rhizomes and health foods are mixed.
【０００６】[0006]
【課題を解決するための手段】本発明の課題を解決する
ために、豆味噌及び米味噌・麦味噌の製造工程におい
て、仕込の工程、熟成工程、豆味噌の場合における大豆
の蒸し工程、米・麦味噌の場合における米等の蒸し工
程、大豆の蒸煮の工程のいずれかの工程で、地下茎の根
菜類の原料を蒸し又は煮てつぶしたものを所定比で混合
し、更に健康食品を所定比混合してなる。In order to solve the problems of the present invention, in the manufacturing process of soybean miso and rice miso and barley miso, the step of charging, the aging step, the steaming step of soybean in the case of soybean miso, the rice・ In the case of barley miso, either the steaming process of rice etc. or the process of steaming soybeans, the raw material of root vegetables of the rhizome is steamed or boiled and mixed at a predetermined ratio, and a health food is further specified. It is a mixture of ratios.
【０００７】また、しょうゆの製造工程において、仕込
の工程、大豆の蒸煮工程のいずれかの工程で、地下茎の
根菜類の原料を蒸し又は煮てつぶしたものを所定比で混
合し、更に健康食品を所定比混合してなる。Further, in the soy sauce manufacturing process, the root vegetables of the rhizome are steamed or boiled and crushed at any one of the preparation process and the soybean steaming process, and the mixture is mixed at a predetermined ratio to obtain a health food. Are mixed in a predetermined ratio.
【０００８】前記混合する地下茎の根菜類は、自然薯、
山芋、百合の根、朝鮮人参、山ごぼういずれか１つ又は
複数にしている。また、前記混合する健康食品は、米・
麦等の胚芽、ハトムギ、ドコサヘキサエン酸、ニンニ
ク、カルシュウム、カニ殻、ローヤルゼリー、深海鮫の
エキス、スッポン、カキエキス、レシチン、卵油、松の
実、クコ、ビタミンＣ、しいたけ、霊芝、銀杏、梅肉、
種を除いた梅干しのいずれか１つ又は複数にしている。
なお、本発明の健康食品は、前記のような単独で健康食
品として飲食できるものがよい。The root vegetables of the rhizome to be mixed are natural yam,
One or more of yam, lily root, ginseng, and burdock. Also, the health food to be mixed is rice
Germs such as barley, pearl barley, docosahexaenoic acid, garlic, calcium, crab shell, royal jelly, deep-sea shark extract, soft-shelled oyster extract, lecithin, egg oil, pine nuts, wolfberry, vitamin C, shiitake mushroom, ganoderma, ginkgo, ume meat,
One or more of the dried plums excluding seeds.
In addition, the health food of the present invention is preferably one that can be consumed as a health food by itself as described above.
【０００９】次に、本発明では、市販の味噌又はしょう
ゆに健康食品を所定比混合してなる。Next, in the present invention, a health food is mixed with a commercially available miso or soy sauce in a predetermined ratio.
【００１０】この場合に混合する健康食品は、カニ殻、
ローヤルゼリー、深海鮫のエキス、スッポン、カキエキ
ス、レシチン、卵油、松の実、クコ、ビタミンＣ、しい
たけ、霊芝、銀杏、梅肉、種を除いた梅干しのいずれか
１つを選択するか複数の健康食品を用いてもよい。The health food to be mixed in this case is crab shell,
Royal jelly, deep sea shark extract, terrapin, oyster extract, lecithin, egg oil, pine nuts, wolfberry, vitamin C, shiitake mushroom, ganoderma lucidum, ginkgo biloba, umeboshi without seeds or more Health foods may be used.
【００１１】[0011]
【作用】味噌又はしょうゆの製造工程において、所定工
程で地下茎の根菜類、健康食品を混合して製造すること
により、飲食しやすく、「うま味」「滋養効力」「効
用」が倍加する製品にできる。また、地下茎の根菜類、
健康食品は、人間の体質の偏り（酸性、アルカリ性等）
を正す効果があり、味噌やしょうゆに地下茎の根菜類、
健康食品を混合した食品は、その調整に役立ち、体を暖
める作用及び効用がある。また、味噌又はしょうゆに地
下茎の根菜類と健康食品を混合した製品の食品は、飲食
しやすく、栄養豊富な食品にできる。さらに、味噌やし
ょうゆをみそ汁や調味料として料理し、食事の時に飲食
することにより、味噌やしょうゆの効用と地下茎の根菜
類や健康食品が持つ効用とを発揮させることができる。[Function] In the process of producing miso or soy sauce, by mixing root vegetables of rhizome and health food in a predetermined process, it is easy to eat and drink, and a product in which "umami", "nutritive effect" and "utility" are doubled can be obtained. . Also, rhizome root vegetables,
Health foods are biased in human constitution (acidic, alkaline, etc.)
It has the effect of correcting the miso, soy sauce, rhizome root vegetables,
A food containing a mixture of health foods serves to adjust the health food, and has an effect and an effect of warming the body. Moreover, the food of the product which mixed the root vegetables of the rhizome and the health food in miso or soy sauce is easy to eat and drink, and it can be made into a nutritious food. Furthermore, by cooking miso or soy sauce as miso soup or seasoning, and eating and drinking at the time of meal, the effects of miso or soy sauce and the root vegetables and health foods of rhizome can be exerted.
【００１２】[0012]
【実施例】実施例１ 実施例１を味噌の製造工程をあらわした図１、図２で説
明する。図１は一般的な豆味噌の製造工程をあらわした
もので、その製造は、大豆、種麺、香煎、食塩、水を原
料として製造され、大豆は、選別、洗浄、浸漬、蒸し、
味噌玉、冷却、種付、製麹、出麹、胞子除去、玉つぶし
が行われ、前記種付工程で種麺と香煎を混合したものを
混合する。更に、前記玉つぶし工程後に、食塩と、食塩
と水とを溶解した食塩水を加えて仕込し、熟成、掘出
し、調整の工程で製造している。次に、図２の一般的な
米味噌、麦味噌の場合は、大豆と米又は大麦、裸麦を原
料として、大豆は、選別、洗浄、浸漬、蒸煮、冷却を行
い、裸麦、大麦又は米は、精白、洗浄、浸漬、蒸し、冷
却、種付（種麺）、製麹、出麹、塩切（食塩）をした
後、種水や酵母菌を仕込混合し、醗酵熟成、掘出し、調
整工程で製造している。 EXAMPLE 1 Example 1 will be described with reference to FIGS. 1 and 2 showing the manufacturing process of miso. Figure 1 shows the general manufacturing process of soybean miso, which is manufactured using soybeans, seed noodles, spices, salt and water as raw materials. Soybeans are selected, washed, dipped, steamed,
Miso balls, cooling, seeding, koji making, malted rice, spore removal, and mashing are performed, and a mixture of seed noodles and incense is mixed in the seeding step. Further, after the crushing step, salt and a salt solution in which salt and water are dissolved are added and charged, and it is manufactured in the steps of aging, digging and adjusting. Next, in the case of general rice miso and barley miso shown in FIG. 2, soybeans are selected, washed, soaked, steamed and cooled using soybeans and rice or barley, and barley as raw materials. , Whitening, washing, soaking, steaming, cooling, seeding (seed noodles), koji making, malted rice, salt cutting (salt), then mixing seed water and yeast, mixing and fermentation, aging, digging, adjusting process It is manufactured in.
【００１３】本発明では前記製造工程において、仕込の
工程、熟成工程、豆味噌の場合における大豆の蒸し工
程、米・麦味噌の場合における米等の蒸し工程、大豆の
蒸煮の工程のいずれかの工程で、地下茎の根菜類の原料
を蒸し又は煮てつぶしたものを所定比で混合し、更に健
康食品を所定比混合して製造している。In the present invention, in the above-mentioned manufacturing process, any one of a charging process, an aging process, a soybean steaming process in the case of soybean miso, a steaming process of rice or the like in the case of rice and barley miso, and a soybean steaming process. In the process, the root vegetables of the rhizome are steamed or boiled and crushed and mixed at a predetermined ratio, and health foods are further mixed at a predetermined ratio for production.
【００１４】前記地下茎の根菜類は、自然薯、山芋、百
合の根、朝鮮人参、山ごぼう等を原料としている。前記
地下茎の根菜類は、人間の体質の偏り（酸性、アルカリ
性等）を正す効果がある。すなわち、我々が健康を保つ
上で最も基礎的なことは体質のバランスをとることであ
る。地下茎の根菜類はその調整に役立ち、体を暖める作
用がある。特に、自然薯は、澱粉質が主体となり、ビタ
ミンＢ群、カルシウム等も多く含まれ、特に、女性に
は、その機能を円滑にし、柔軟性に飛んだ美肌造りに役
立つという効果がある。また、粘りは、タウリン、ミネ
ラルが総合的に豊富に含まれているため、スタミナ源と
なる。The root vegetables of the rhizome are made from natural yam, yam, lily root, ginseng, burdock root and the like. The root vegetables of the rhizome have the effect of correcting the unevenness of the human constitution (acidity, alkalinity, etc.). In other words, the most fundamental thing for us to stay healthy is to balance our constitution. The root crops of rhizomes help to adjust and warm the body. In particular, natural yam is mainly composed of starch and contains a large amount of vitamin B group, calcium and the like, and especially for women, it has the effect of smoothing its function and helping to make the skin smooth and flexible. In addition, the stickiness is a source of stamina because it is comprehensively rich in taurine and minerals.
【００１５】また、地下茎の根菜類の朝鮮人参は、イン
シュリン（insulin)の働きの強化を行い、血糖値を下
げ、正常な姿に回復させるのに威力がある。さらに、抗
ストレス作用を持っているから、ストレスによる血糖値
の動揺で病状の悪化を招きやすい糖尿病看者には、とり
わけ有効である。In addition, ginseng, which is a root vegetable of rhizome, is effective in enhancing the function of insulin, lowering the blood sugar level and restoring the normal appearance. Further, since it has an anti-stress action, it is particularly effective for a diabetic nurse who is apt to aggravate the condition due to fluctuation of blood glucose level due to stress.
【００１６】前記健康食品は、米・麦等の胚芽、ハトム
ギ、ドコサヘキサエン酸、ニンニク、カルシュウム、カ
ニ殻、ローヤルゼリー、深海鮫のエキス、スッポン、カ
キエキス、レシチン、卵油、松の実、クコ、ビタミン
Ｃ、しいたけ、霊芝、銀杏、梅肉、種を除いた梅干しの
いずれかである。これらの健康食品の混合比率は少量
で、例えば0.5 〜５％程度にするのがよい。The health foods include germs such as rice and wheat, pearl barley, docosahexaenoic acid, garlic, calcium, crab shell, royal jelly, deep sea shark extract, turtle, oyster extract, lecithin, egg oil, pine nuts, wolfberry, vitamins. C, shiitake mushroom, reishi, ginkgo, plum meat, or umeboshi without seeds. The mixing ratio of these health foods is small, for example, 0.5 to 5% is preferable.
【００１７】上記地下茎の根菜類、健康食品の混合は、
複数の工程で行ってもよい。The above-mentioned rhizome root vegetables and health foods are mixed in
It may be performed in multiple steps.
【００１８】前記混合する健康食品の成分及び効用を説
明する。1．米・麦等の胚芽 これは、成分がビタミンＢ群（Ｂ1 ，Ｂ2 ，Ｂ6 ）、ビ
タミンＥ、ミネラル、リノール酸、ニコチン酸、パント
テン酸等であり、疲労回復・動脈硬化症・虚弱体質の
改善、胃腸が弱く下痢ぎみの人に良い等の効用があ
る。2．ハトムギ これは、成分がたんぱく質、脂質、カルシュウム、鉄、
ビタミンＢ2 等であり、利尿、鎮痛、強壮、美容など幅
広い効用がある。すなわち、利尿作用があるため、心
臓病、腎臓病のむくみに有効、消炎・鎮痛作用があ
り、筋肉痛・リウマチ・神経痛に良い、滋養・強壮・
美肌・イボ等に効用がある。The components and effects of the health food to be mixed will be described. 1. Germ of rice, wheat, etc. This is because the components are vitamin B group (B 1 , B 2 , B 6 ), vitamin E, minerals, linoleic acid, nicotinic acid, pantothenic acid, etc., recovery from fatigue, arteriosclerosis, and frailty. It has the effect of improving physical constitution and being good for people with weak gastrointestinal tract and diarrhea. 2. Pearl barley This is composed of protein, lipid, calcium, iron,
It is a vitamin B 2 and has a wide range of effects such as diuresis, analgesia, tonicity, and beauty. In other words, since it has a diuretic effect, it is effective for swelling of heart disease and kidney disease, has an anti-inflammatory / analgesic effect, and is good for muscle pain, rheumatism / neuralgia, nourishing / toning /
Effective for beautiful skin and warts.
【００１９】3．ドコサヘキサエン酸 （カツオ、マグ
ロ等の眼の後ろにある眼窩油） これは、成分がＤＨＡであり、リノール酸と同じ不飽
和脂肪酸の仲間で、コレステロールや中性脂肪を少なく
する、コレステロールを減らし血液の流れを良くす
る、動脈硬化症、血栓症の予防等に効用がある。4．ニンニク これは、成分がたんぱく質、糖質、ビタミンＢ1 ，
Ｂ2 ，Ｃ、カルシュウム、リン、鉄等であり、新陳代
謝を高める、強い抗菌作用を持つ、疲労回復、精力
増強、カゼ、冷え症に効く、気管支炎・動脈硬化症・
血栓症の予防ができる、疲れを取り、強壮作用がある
等の効用がある。[0019] 3. Docosahexaenoic acid (orbital oil behind the eyes of skipjack, tuna, etc.) This is a component of DHA, the same unsaturated fatty acid as linoleic acid, which reduces cholesterol and neutral fat, reduces cholesterol and reduces blood pressure. It is effective in improving flow and preventing arteriosclerosis and thrombosis. Four. Garlic This is composed of protein, sugar, vitamin B 1 ,
B 2 , C, calcium, phosphorus, iron, etc., which enhance metabolism, have a strong antibacterial action, are effective for fatigue recovery, energy enhancement, colds, colds, bronchitis, arteriosclerosis, etc.
It has the effects of preventing thrombosis, eliminating fatigue, and having a tonic effect.
【００２０】5．カルシュウム これは、血液の凝固に影響する、神経の興奮をおさ
えイライラを解消し、心臓の機能を調節する、ホルモ
ンの分泌をスムーズにする等の効用がある。6．カニ 殻 これは、成分がキチン・キトサン、ビタミン Ｂ1 ，Ｂ
2 、たんぱく質等であり、気力を増し、コレステロール
値を下げるものであり、体を冷やし、解熱、アルコー
ルの解毒作用、動脈硬化症、老化の防止作用、骨、
筋肉を養う作用等の効用がある。[0020] 5. Calcium This has effects such as affecting blood coagulation, suppressing nerve excitement, eliminating frustration, regulating heart function, and smoothing hormone secretion. 6. Crab shell This consists of chitin, chitosan, vitamins B 1 and B.
2, a protein or the like, increasing energy, which lowers cholesterol, cooled body, antipyretic, detoxifying alcohol, arteriosclerosis, inhibiting action of aging, bone,
Has the effect of feeding muscles.
【００２１】7．ローヤルゼリー これは、成分がビタミンＢ群、必須アミノ酸、ミネラ
ル、たんぱく質等であり、滋養・強壮・美肌効果、
増血作用があり、貧血に良い等の効用がある。8．深海鮫のエキス （スクアレン）は、滋養・強壮等の
効用がある。9．スッポン は、滋養・強壮等の効用がある。 7. Royal Jelly This is a component of B vitamins, essential amino acids, minerals, proteins, etc.
It has a blood boosting effect and is effective for anemia. 8. Deep-sea shark extract (squalene) has beneficial effects such as nourishing and tonic. 9. The soft-shelled turtle has a nutritional and tonic effect.
【００２２】10．カキエキス これは、成分が鉄分、ビタミンＢ2 ，Ｂ1 、銅、ヨー
ド、マグネシュウム、たんぱく質等であり、貧血・疲
労回復・虚弱体質の改善、高血圧症、低血圧症、動脈
硬化症、心筋梗塞等に効用がある。11．レシチン これは、成分が鉄分、ビタミンＢ1 、たんぱく質、リノ
ール酸、ビタミンＥ等であり、肥満防止、動脈硬化、
高血圧、脳卒中、胆石、ガン、糖尿病の予防、疲労
回復、美肌、また、成人病を防ぐ、細胞膜に働き、老化
を防ぐ等の効用がある。 10. Oyster extract This is an ingredient of iron, vitamins B 2 , B 1 , copper, iodine, magnesium, protein, etc., and it is anemia, recovery from fatigue, improvement of weakness, hypertension, hypotension, arteriosclerosis, myocardial infarction, etc. Has utility. 11. Lecithin This contains iron, vitamin B 1 , protein, linoleic acid, vitamin E, etc., which prevent obesity, arteriosclerosis,
It has the effects of preventing hypertension, stroke, gallstones, cancer, diabetes, recovery from fatigue, beautiful skin, preventing adult diseases, acting on cell membranes and preventing aging.
【００２３】12．卵油 これは、成分がリノール酸等であり、心臓病、狭心
症、心筋梗塞、血液や体液を補う、滋養、強壮等に
効用がある。13．松の実 これは、成分が脂質、鉄、ビタミンＢ1 ，Ｂ2 ，Ｅ等で
あり、胃腸の働きを助け、強壮作用を持ち、滋養、強
壮 美肌、貧血、老人性気管支炎、細胞の活性化
等の効用がある。 12. Egg oil This contains linoleic acid and the like, and is effective for heart disease, angina, myocardial infarction, supplementing blood and body fluids, nutrition, tonic and the like. 13. Pine nut This is a component of lipids, iron, vitamins B 1 , B 2 , E, etc., which helps the gastrointestinal function and has a tonic effect, nourishment, tonic beauty, anemia, senile bronchitis, cell activity. There is a utility such as conversion.
【００２４】14．クコ これは、葉にビタミンＣを多く含み、血管壁をじょう
ぶにする、健脳、動脈硬化症、強壮、めまい、頭
痛、腰やひざの痛み、冷え症等に効用がある。 14. Wolfberry This is, contains a lot of vitamin C in the leaves, to strengthen the blood vessel wall, Kenno, arteriosclerosis, there is a utility tonic, dizziness, headache, waist and knee pain, to poor circulation and the like.
【００２５】15．ビタミンＣ これは、細胞の代謝を活性化し、脳活動に必要な栄養
補給をスムーズにするストレスをやわらげる、血液
中のコレステロール値を下げる、カゼの予防、発ガ
ン物質の発生をおさえる等の効用がある。16．しいたけ これは、成分がたんぱく質、ビタミンＤ2 、ビタミンＢ
2 、エリタデニン等であり、高血圧症、動脈硬化症の
予防、神経過敏、不眠症等に効用がある。17．霊芝 これは、高脂血症、冠状動脈不全、高血圧症、神経衰
弱、ストレス過多、慢性気管支炎、肝炎、貧血、ガン、
アレルギー等に効用がある。 15. Vitamin C This has the effects of activating cell metabolism and smoothing the nutritional supply necessary for brain activity, relieving stress, lowering blood cholesterol levels, preventing colds, and suppressing the generation of carcinogens. is there. 16. Shiitake mushrooms are composed of protein, vitamin D 2 and vitamin B.
2. Eritadenine, etc., which is effective for prevention of hypertension, arteriosclerosis, nervousness, insomnia, etc. 17. Reishi This is hyperlipidemia, coronary insufficiency, hypertension, nervous breakdown, overstress, chronic bronchitis, hepatitis, anemia, cancer,
Good for allergies.
【００２６】18．銀杏 これは、主成分が糖質、脂質、タンパク質、カロチン、
ビタミンＣ、カルシュウム、カリウム、リン、鉄等、有
効成分がレシチン、アスパラギン酸であり、強精、強
壮効果、頻尿によく、夜尿症に効く、咳、喘息等の
気管支系によい等の効用がある。19．梅肉、梅干し これは、成分がクエン酸等であり、老化防止、血液
浄化、疲労回復、活力増進、殺菌効果、美顔効
果等の効用がある。 18. Gingko This is mainly composed of sugar, lipid, protein, carotene,
Vitamin C, calcium, potassium, phosphorus, iron, etc., active ingredients are lecithin and aspartic acid, good for tonic, tonic effect, frequent urination, effective for nocturnal enuresis, good for bronchial system such as cough and asthma. is there. 19. Plum meat, umeboshi This is citric acid, etc., and has effects such as aging prevention, blood purification, fatigue recovery, vitality enhancement, bactericidal effect, and facial effect.
【００２７】実施例２ 実施例２を図３により説明する。図３はしょうゆの製造
工程をあらわしている。「しょうゆ」は、まず、大豆を
吸水させ、これを蒸煮罐で蒸煮した後、炒って割砕した
小麦を混合して放冷し、種麹を混ぜる。麹原料は麹室に
入れ、室温を調整して菌を繁殖させ、約３日間で麹が生
成する。できた麹は、食塩水と混合して熟成させる。も
ろみを時々攪拌して発酵を順調に進める。熟成したもろ
みは圧搾機にかけて粕を分離し、８０℃で火入れ（加熱
殺菌）した後おり引きし、保存料を加えて製品「しょう
ゆ」ができる。 Second Embodiment A second embodiment will be described with reference to FIG. Figure 3 shows the soy sauce manufacturing process. For soy sauce, soybeans are first made to absorb water, then this is steamed in a steaming can, then wheat that has been roasted and cracked is mixed and allowed to cool, and then seed koji is mixed. The koji raw material is placed in a koji chamber, the room temperature is adjusted to allow the bacteria to propagate, and koji is produced in about 3 days. The resulting koji is mixed with saline and aged. Stir the moromi occasionally to proceed the fermentation smoothly. The aged moromi is crushed by a press to separate the dregs, heated at 80 ° C (heat sterilized), and then dripped, and a preservative is added to make the product "soy sauce".
【００２８】本発明では、前記しょうゆの製造工程にお
いて、仕込の工程、大豆の蒸煮工程のいずれかの工程
で、地下茎の根菜類の原料を蒸し又は煮てつぶしたもの
を所定比で混合し、更に健康食品を所定比混合して製造
している。なお、混合する地下茎の根菜類、健康食品は
上述の味噌の製造方法と同様である。また、前記地下茎
の根菜類、健康食品の混合は、複数の工程で行ってもよ
い。In the present invention, in the soy sauce manufacturing process, the raw material of root vegetables of rhizome is steamed or boiled and mixed at a predetermined ratio in any of the step of charging and the step of steaming soybeans, Furthermore, health foods are manufactured by mixing them in a predetermined ratio. The rhizome root vegetables and health foods to be mixed are the same as the above-mentioned method for producing miso. Further, the mixing of the root vegetables of the rhizome and the health food may be performed in a plurality of steps.
【００２９】実施例３ 実施例３を図４、図５で説明すると、実施例３では市販
の味噌又はしょうゆに健康食品を所定比混合して製造す
る。 EXAMPLE 3 Example 3 will be described with reference to FIGS. 4 and 5. In Example 3, a commercially available miso or soy sauce is mixed with a health food in a predetermined ratio to produce it.
【００３０】前記混合する健康食品は、カニ殻、ローヤ
ルゼリー、深海鮫のエキス、スッポン、カキエキス、レ
シチン、卵油、松の実、クコ、ビタミンＣ、しいたけ、
霊芝、銀杏、梅肉、種を除いた梅干しのいずれかであ
る。該味噌又はしょうゆと各健康食品の混合比率は少量
で、例えば、0.5 〜５％程度にするのがよい。The health foods to be mixed are crab shell, royal jelly, deep sea shark extract, terrapin, oyster extract, lecithin, egg oil, pine nuts, wolfberry, vitamin C, shiitake mushroom,
It is either reishi, ginkgo, plum, or umeboshi without seeds. The mixing ratio of the miso or soy sauce and each health food is a small amount, for example, 0.5 to 5% is preferable.
【００３１】[0031]
【発明の効果】本発明は上述の通り構成されているの
で、次に記載する効果を奏する。 （１）地下茎の根菜類、健康食品を酵母、細菌類の醗酵
によって製造される味噌又はしょうゆに混合して製造さ
れるため、「うま味」「滋養効力」「効用」が倍加でき
る。更に老若男女を問わず好き嫌いなく飲食できる。Since the present invention is configured as described above, it has the following effects. (1) Since root roots and health foods of rhizomes are mixed with miso or soy sauce produced by fermentation of yeast and bacteria, "umami", "nutritive effect" and "utility" can be doubled. Furthermore, you can eat and drink regardless of age or sex regardless of taste.
【００３２】（２）我々が健康を保つ上で最も基礎的な
ことは体質のバランスをとることである。地下茎の根菜
類、健康食品は、人間の体質の偏り（酸性、アルカリ性
等）を正す効果がある。そして、味噌やしょうゆに地下
茎の根菜類、健康食品を混合した食品は、その調整に役
立ち、体を暖める作用がある。(2) The most basic thing for us to keep healthy is to balance our constitution. The rhizome root vegetables and health foods have the effect of correcting the unevenness of the human constitution (acidity, alkalinity, etc.). And the food which mixes the root vegetables of the rhizome and healthy food with miso and soy sauce is useful for the adjustment, and has the effect of warming the body.
【００３３】（３）地下茎の根菜類は、栄養過多、運動
不足等を原因とする糖尿病等の病気に対しては、栄養バ
ランスがよく、これらの病気に卓効がある。特に、自然
薯を含んだ味噌汁には、ビタミンＢ１の吸収を高め、糖
質代謝を正常化させる働きがあるため、糖尿病に卓越し
た効果がある。また、膵臓の疲れを取り、優れた強精作
用もあるので、糖尿病にはよく効き、インシュリンの分
泌を高める作用もある。また、インシュリンの働きの強
化を行う「朝鮮人参」の場合は、血糖値を下げ、正常な
姿に回復させるのに威力がある。さらに、抗ストレス作
用を持っているから、ストレスによる血糖値の動揺で病
状の悪化を招きやすい糖尿病看者には、とりわけ有効と
なる、価値の大きい調味料を提供することができる。(3) Root vegetables of rhizome have a good nutritional balance against diseases such as diabetes caused by overnutrition and lack of exercise, and are excellent in these diseases. In particular, miso soup containing natural yam has the effect of enhancing absorption of vitamin B1 and normalizing glucose metabolism, and thus has an excellent effect on diabetes. In addition, since it removes tiredness of the pancreas and has an excellent tonication effect, it has a good effect on diabetes and also has an effect of enhancing insulin secretion. In the case of "Ginseng," which strengthens the function of insulin, it is effective in lowering blood sugar levels and restoring normal appearance. Furthermore, since it has an anti-stress action, it is possible to provide a highly effective seasoning, which is particularly effective, to a diabetic caregiver who is apt to aggravate the condition due to fluctuations in blood sugar level due to stress.
【００３４】（４）味噌又はしょうゆに地下茎の根菜類
と健康食品を混合した製品の食品は、飲食しやすく、栄
養豊富な食品として提供できる。また、本発明の味噌や
しょうゆをみそ汁や調味料として料理し、食事の時に飲
食することにより、味噌やしょうゆの効用と地下茎の根
菜類や健康食品が持つ効用とを発揮させることができ
る。(4) A food product of a mixture of miso or soy sauce with root crops of rhizome and health food is easy to eat and drink and can be provided as a nutritious food. In addition, by cooking the miso or soy sauce of the present invention as miso soup or seasoning and eating and drinking at the time of meal, the effects of the miso or soy sauce and the root vegetables of rhizome or health food can be exhibited.
【００３５】（５）市販の味噌やしょうゆに健康食品を
混合した製品の食品は、これらを単独で飲食する場合よ
りも食べやすくなり、栄養豊富な食品を提供できる。ま
た、本発明の食品を飲食した場合は、味噌やしょうゆの
効用と地下茎の根菜類や健康食品が持つ効用とを発揮さ
せることができる。(5) Foods of products obtained by mixing health foods with commercially available miso and soy sauce are easier to eat than when they are eaten and drink alone, and foods rich in nutrition can be provided. In addition, when the food of the present invention is consumed, the effects of miso and soy sauce and the effects of root crops of rhizomes and health foods can be exhibited.
【図１】実施例１の豆味噌の製造工程図である。FIG. 1 is a manufacturing process diagram of a bean miso of Example 1.
【図２】実施例１の米味噌、麦味噌の製造工程図であ
る。FIG. 2 is a manufacturing process diagram of rice miso and barley miso of Example 1.
【図３】実施例２のしょうゆの醸造工程図である。FIG. 3 is a process drawing of soy sauce brewing in Example 2.
【図４】実施例３のしょうゆの製造工程図である。FIG. 4 is a manufacturing process diagram of soy sauce of Example 3.
【図５】実施例３の味噌の製造工程図である。FIG. 5 is a manufacturing process diagram of the miso of Example 3.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 1/30 Ｂ 1/32 Ｚ 1/325 Ｊ Ｚ 1/33 Ｚ ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI Technical display area A23L 1/30 B 1/32 Z 1/325 J Z 1/33 Z
Claims (6)
おいて、仕込の工程、熟成工程、豆味噌の場合における
大豆の蒸し工程、米・麦味噌の場合における米等の蒸し
工程、大豆の蒸煮の工程のいずれかの工程で、地下茎の
根菜類の原料を蒸し又は煮てつぶしたものを所定比で混
合し、更に健康食品を所定比混合してなる味噌の製造方
法。1. In the process of producing soybean miso and rice miso / barley miso, a charging process, an aging process, a soybean steaming process in the case of soybean miso, a steaming process of rice etc. in the case of rice / barley miso, a soybean A method for producing a miso, which comprises mixing raw materials of root vegetables of rhizomes steamed or boiled and crushed at a predetermined ratio in any one of the steps of steaming, and further mixing health food at a predetermined ratio.
程、大豆の蒸煮工程のいずれかの工程で、地下茎の根菜
類の原料を蒸し又は煮てつぶしたものを所定比で混合
し、更に健康食品を所定比混合してなるしょうゆの製造
方法。2. In the soy sauce manufacturing process, at any one of the charging process and the soybean steaming process, the raw materials of the root vegetables of the rhizome are steamed or boiled and mixed at a predetermined ratio, and the health food is further added. A method for producing soy sauce by mixing the above in a predetermined ratio.
芋、百合の根、朝鮮人参、山ごぼうのいずれか１つ又は
複数である請求項１又は２の味噌、しょうゆ等調味料の
製造方法。3. The method for producing seasonings such as miso and soy sauce according to claim 1, wherein the root vegetables of the rhizome to be mixed are any one or more of natural yam, yam, lily root, ginseng and burdock root. .
ハトムギ、ドコサヘキサエン酸、ニンニク、カルシュウ
ム、カニ殻、ローヤルゼリー、深海鮫のエキス、スッポ
ン、カキエキス、レシチン、卵油、松の実、クコ、ビタ
ミンＣ、しいたけ、霊芝、銀杏、梅肉、種を除いた梅干
しのいずれか１つ又は複数である請求項１又は２の味
噌、しょうゆ等調味料の製造方法。4. The health food to be mixed is germ such as rice and wheat,
Excluding barley, docosahexaenoic acid, garlic, calcium, crab shell, royal jelly, deep sea shark extract, turtle, oyster extract, lecithin, egg oil, pine nuts, wolfberry, vitamin C, shiitake mushrooms, ganoderma, ginkgo, plum meat, seeds The method for producing a seasoning such as miso or soy sauce according to claim 1 or 2, which is any one or more of dried plums.
定比混合してなる味噌、しょうゆ等調味料の製造方法。5. A method for producing a seasoning such as miso or soy sauce, which is a mixture of commercially available miso or soy sauce with a health food in a predetermined ratio.
ゼリー、深海鮫のエキス、スッポン、カキエキス、レシ
チン、卵油、松の実、クコ、ビタミンＣ、しいたけ、霊
芝、銀杏、梅肉、種を除いた梅干しのいずれか１つ又は
複数である請求項５の味噌、しょうゆの製造方法。6. The health food to be mixed is crab shell, royal jelly, deep sea shark extract, terrapin, oyster extract, lecithin, egg oil, pine nuts, wolfberry, vitamin C, shiitake mushroom, ganoderma, plum meat, seeds. 6. The method for producing miso and soy sauce according to claim 5, which is one or more of the dried plums excluding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6033323A JPH07236447A (en) | 1994-03-03 | 1994-03-03 | Production of seasoning such as miso or soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6033323A JPH07236447A (en) | 1994-03-03 | 1994-03-03 | Production of seasoning such as miso or soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07236447A true JPH07236447A (en) | 1995-09-12 |
Family
ID=12383359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6033323A Pending JPH07236447A (en) | 1994-03-03 | 1994-03-03 | Production of seasoning such as miso or soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07236447A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010246447A (en) * | 2009-04-14 | 2010-11-04 | Akimitsu Sugawara | Sweet food containing pickled japanese plum and burdock as ingredients |
| KR101419415B1 (en) * | 2012-10-23 | 2014-07-17 | 한국식품연구원 | The method of reducing stink in epicarp of ginkgo biloba and deonjang fermentated food using the same |
| KR20220013095A (en) * | 2020-07-24 | 2022-02-04 | 영남대학교 산학협력단 | A method of manufactureing root vegetable soybean paste with excellent antioxident activity and taste |
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| JPS59109148A (en) * | 1982-12-15 | 1984-06-23 | Nobuko Oishi | Preparation of pickled plum seasoned with miso |
| JPS59232067A (en) * | 1983-06-15 | 1984-12-26 | Yonemi Tanaka | Production of soy sauce |
| JPS60141255A (en) * | 1983-12-29 | 1985-07-26 | Kazuyuki Maeda | "miso" (soybean paste) having "suppon" (soft shelled turtle) taste |
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| JPH04279597A (en) * | 1991-03-07 | 1992-10-05 | Gifu Youhou Kk | New peptide, angiotensinase inhibitory peptide and per oral composition containing the same peptide |
| JPH04293470A (en) * | 1991-03-19 | 1992-10-19 | Maruhara:Kk | Production of herb-containing seasoning |
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|---|---|---|---|---|
| JPS4896795A (en) * | 1972-03-24 | 1973-12-10 | ||
| JPS58116648A (en) * | 1981-12-29 | 1983-07-11 | Ajinomoto Co Inc | Preparation of defatted process soybean for brewing |
| JPS58220663A (en) * | 1982-06-15 | 1983-12-22 | Hideo Hayashi | Preparation of parched nutrient miso |
| JPS59109148A (en) * | 1982-12-15 | 1984-06-23 | Nobuko Oishi | Preparation of pickled plum seasoned with miso |
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| JPH04279597A (en) * | 1991-03-07 | 1992-10-05 | Gifu Youhou Kk | New peptide, angiotensinase inhibitory peptide and per oral composition containing the same peptide |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010246447A (en) * | 2009-04-14 | 2010-11-04 | Akimitsu Sugawara | Sweet food containing pickled japanese plum and burdock as ingredients |
| KR101419415B1 (en) * | 2012-10-23 | 2014-07-17 | 한국식품연구원 | The method of reducing stink in epicarp of ginkgo biloba and deonjang fermentated food using the same |
| KR20220013095A (en) * | 2020-07-24 | 2022-02-04 | 영남대학교 산학협력단 | A method of manufactureing root vegetable soybean paste with excellent antioxident activity and taste |
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