JPH07255409A - Production of soybean paste having fluid state - Google Patents

Abstract

PURPOSE:To provide a method for producing MISO (soybean paste) in a fluid state, capable of readily industrially producing MISO in a fluid state having taste of conventional MISO and desired properties. CONSTITUTION:In charging of MISO by mixing at least soybean with charging water and koji, charging amount of water per charging weight when charging is set to 25-35% and raw materials capable of having fluidity after charging is heated to enzymatically digest the raw materials and the raw materials after enzymatically digesting are cooled and lactobacillus is added to the raw materials to carrying out lactobacillary fermentation, and the raw material after the fermentation is once heated and cooled and yeast is added thereto to carry out yeast fermentation. The fermented raw materials are cooled and, after-aging, yeast is added according to the purpose and, after post-aging fermentation is carried out, the treated raw materials are once heated and then cooled, and further, the raw materials are aged.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a process for producing a hydrodynamic miso suitable for production on an industrial scale.

[0002]

BACKGROUND OF THE INVENTION Miso is a fermented food having a semi-solid property. It uses soybeans, koji, and enzymes / useful bacteria derived from koji or added useful bacteria as raw materials, and the enzyme / fermentation of salt It is a fermented seasoning food that utilizes the inhibitory effect on bacteria to adjust their functions, does not completely enzymatically digest and ferment the raw material, and leaves a part of the raw material for brewing.

Considering the production of this miso on an industrial scale, it is desirable to process from raw material to product in a continuous stream. However, since miso has unique property characteristics, there is a problem that it is not suitable for industrialization because it requires complicated treatment and great labor in each manufacturing process. That is, since miso is a semi-solid, it is difficult to handle, it is difficult to completely dissolve it, raw material residue remains, brewing control is difficult to make the quality of the product uniform, and it is used when manufacturing liquid foods. There is a problem that high efficiency equipment such as existing heat exchangers cannot be used. Further, even if trying to control the progress of fermentation and digestion by changing the temperature of the raw material, it is difficult to uniformly control the temperature for the entire charged raw material,
There is a problem that it is difficult to produce miso having the desired properties.

In order to solve these problems, a method of cooking and processing semi-solid miso and using it as a paste has been used. However, the more it is processed, the more the original flavor of miso becomes. There was a tendency to dilute.

Further, in Japanese Patent Laid-Open No. 98054/1983, a high water content is charged at a high salt concentration, a fermenting bacterium derived from koji or a proteolytic enzyme yeast is added, and brewing is performed in a mixture of these. A method for producing a liquid miso by liquefying the miso by frequently performing mixing with an agitator is described.

However, the above-mentioned JP-A-58-9805 is used.
In the production method described in Japanese Patent Publication No. 4, the miso is brewed under a high salt content and the action of the fungus is suppressed, so that the range of use of the aged miso is narrowed, and the fungus derived from koji existing in a complicated manner. However, there is a problem that the quality of miso depends on the quality of koji. Incidentally, in the manufacturing method described in the above-mentioned JP-A-58-98054,
The water content of the charged miso is 47.5 to 44.5%, and the water content is 15.5 to 18.7%.

Further, Japanese Patent Application Laid-Open No. 2-23846 discloses that
The miso raw material is hydrolyzed with an enzyme to obtain a liquefaction, the liquefaction is charged into a lactic acid fermentation tank, lactic acid fermentation is performed to obtain a lactic acid fermentation product, and the lactic acid fermentation product is charged into a yeast fermentation tank, A method for producing a liquid miso-flavored seasoning is described, which comprises performing yeast fermentation with yeast to obtain a liquid miso-flavored seasoning.

However, the above-mentioned Japanese Laid-Open Patent Publication No. 2-23846.
In the manufacturing method described in Japanese Patent Publication No.
It is set to 5% and the raw material is all liquefied by fine particles with a mixer at the time of charging, and since the ratio of the charged water is very high, the salt concentration against water is low, and the inhibitory effect on bacteria is reduced. However, there is a problem that it is difficult to control the fermentation of bacteria that are mixed in a complicated manner, because there is no step of bacteriostatic control or bacteriostatic process after fermentation of lactic acid bacteria and yeast fermentation.

[0009]

Therefore, the present invention provides a method for producing a hydrodynamic miso having the conventional flavor of miso and capable of industrially easily producing a hydrodynamic miso having desired properties. The purpose is to

[0010]

[Means for Solving the Problems] The present invention focuses on temperature, which is one of the factors that suppress bacteria, and controls temperature in a short time according to the desired miso and at each brewing process. By precisely performing the above, the desired flow dynamic miso can be produced in a normal state.

The flow-rate miso of the present invention is produced by the following steps. FIG. 1 is a process diagram showing a method for producing a flow-type miso of the present invention.

[Step 1] Steamed soybeans are minced, mixed with charged water, finely divided by a colloid mill or the like, and then koji,
A mixture of salt and 25% to 35% of the amount of water to be charged, which was mixed well with a refining agent depending on the purpose, was heated to 50 ° C to 55 ° C through a heat exchanger and kept in a heat-retaining tank ( It is placed in a fermentation tank) and left for 2 to 3 days depending on the purpose to digest the enzyme derived from koji and suppress or inactivate koji parasites.

The amount of water charged means the weight ratio of water to the total weight of steamed soybeans, koji, salt and water which are the starting materials. The steamed soybean water content is 65 to 66%, the koji water content is 25 to 28%, and the salt water content is about 1%.

[Step 2] The digested raw material is heated by a heat exchanger at 25 ° depending on the kind of lactic acid bacteria added in the subsequent step.
The mixture is cooled to C to 30 ° C, the target lactic acid bacterium is added, and the lactic acid bacterium is put in a heat-retaining tank (lactic acid bacterium fermentation tank) and fermented with lactic acid bacterium at 25 ° C to 30 ° C for 5 to 7 days depending on the type of lactic acid bacterium.

[Step 3] After fermentation of the desired lactic acid bacterium,
After heating to 50 to 55 ° C through a heat exchanger and holding for 1 hour to suppress or inactivate lactic acid bacteria, cool it to 30 ° C to 32 ° C through a heat exchanger for cooling provided with a heat-retaining tank, and perform main fermentation Add yeast and put in a heat insulation tank. Then, main yeast fermentation is carried out at 30 ° C to 32 ° C for 5 to 14 days depending on the purpose with occasional stirring.

[Step 4] After the desired fermentation is completed, it is heated to 50 to 55 ° C. through a heat exchanger and kept at 50 to 55 ° C. for 1 hour to inactivate the main fermenting yeast, and a heat exchanger for cooling is used. After cooling to 28 "C to 30'C, post-ripening yeast is added depending on the purpose, and the post-ripening yeast fermentation is fermented until the desired flavor is obtained. The step of fermentation after the addition of the matured yeast may be omitted depending on the intended miso.

[Step 5] After this, the heat exchanger is passed through 50-
Heat at 55 ° C and leave for 1 hour to inactivate post-ripening yeast. Next, it is passed through a heat exchanger, cooled to 25 ° C. or lower, put in a heat-retaining tank, and aged to the desired flavor of miso.

[Step 6] Miso that has been aged is made into fine particles by an atomization treatment material such as a colloid mill, has the desired fluidity, is easily melted, has a small amount of residue, and is compatible with ordinary miso and has a processability. It becomes a kinetic miso. If it is not made into fine particles by a colloid mill or the like, it can be used as floating koji miso.

[0019]

The present invention focuses on the temperature, which is one of the factors that suppress bacteria, and controls the temperature accurately in a short time in accordance with the desired miso so that the target can be obtained in a normal state. It turns out that miso can be brewed.

Further, since the miso having a fluidity can use a high efficiency device such as a heat exchanger as in the case of producing a liquid product, it is possible to accurately use a heat exchanger for temperature control and a heat-retaining fermentation tank. It was found that the temperature can be controlled and useful bacteria can be controlled industrially. Further, as the water content at the time of preparation, by using the preparation water amount of 25 to 35% with respect to the preparation weight and brewing the production method of the present invention, it has a flavor comparable to that of normal miso and solid-liquid separation It was found that a miso with a fluidity that is difficult to do can be made. Then, similar to usual miso, useful bacteria can be selectively added according to the desired miso, and the desired hemodynamic miso can be produced by changing the temperature course according to the type of bacteria.

Water content at the time of preparation is 2 with respect to the weight of preparation.
When the amount of water to be charged is 5 to 35%, if the amount is less than 25%, the miso properties become highly viscous and the fluidity disappears, making uniform temperature control difficult and abnormal fermentation control. There is a problem that it is easy to come out, and if it is more than 35%, solid-liquid separation is likely to occur, and the solid content of soybeans and koji becomes small, and the characteristics of miso forming the flavor of miso including solid content. This is because there is a disadvantage that the flavor is insufficient and the flavor is separated from the original flavor.

[0022]

【Example】

 [Example 1] Fermentation tests were conducted at the blending ratios shown in Table 1.

[0023]

[Table 1] A fermentation test based on the above formulation was performed according to the following procedure.

Enzyme digestion (2 days at 50 ° C) → cooling at 25 ° C → addition of lactic acid bacteria → fermentation of lactic acid bacteria (5 days at 25 ° C) → heating (1 hour at 55 ° C) → cooling (30 ° C) → addition of yeast →
Yeast fermentation (30 ° C for 7 days) → heating (50 ° C 1 hour) → cooling (30 ° C) → post-ripening yeast addition → post-ripening yeast fermentation (35 ° C 5 days) → heating (50 ° C 1 hour) → Cooling (25 ° C) → Aging (25 ° C for 15 days) The test results are shown in Table 2.

[0025]

[Table 2] Regarding the inhibitory effect of the fermentation bacterium by heating after each fermentation step, a part of the prepared flow dynamic miso was taken in each step, and a test was conducted, by heating at a heating temperature of 50 to 55 ° C for 1 hour, It was proved to have a suppressive and bacteriostatic effect. The results of the heating test are shown below.

Table 3 shows the results of the heating test after enzymatic digestion.

[0027]

[Table 3] Table 4 shows the result of the heating test after fermentation of lactic acid bacteria.

[0028]

[Table 4] Table 5 shows the result of the heating test after fermentation of the main yeast.

[0029]

[Table 5] Table 6 shows the bacterial suppression effect after the heat treatment in each step of Example 1.

[0030]

[Table 6] The flowable miso of the present invention, which has fluidity, can be uniformly heated, can suppress bacteria as desired, and can prevent abnormal fermentation due to high water content.

The aged kinetic miso was subjected to a comparative sensory test with a conventional miso using a panel of 10 people, and a result having a flavor not so different was obtained. The comparison was carried out by the 5-point method, and the composition was expressed as a phenomenon.

Table 7 shows a comparison between the hydrodynamic miso according to the present invention and the normal miso in the combined miso.

[0033]

[Table 7] According to Example 1, after fermentation of lactic acid bacteria, heating at 55 ° C for 1 hour, and after yeast fermentation, heating to a constant temperature (1 hour at 50 ° C) to suppress yeast activity. The addition of post-ripening yeast sufficiently reduced the pH (fermentation of lactic acid bacteria), produced alcohol, and added a rich scent. Further, barley miso was prepared by reducing the salt content to 9%, but abnormal fermentation such as rancidity did not occur by controlling each fermentation with temperature and time.

[Example 2] A flow rate miso preparation test was conducted at the blending ratios shown in Table 8.

[0035]

[Table 8] This was fermented and aged in the same manner as in Example 1, and the results shown in Table 9 were obtained.

[0036]

[Table 9] Compared with normal miso, the flow-type miso had a low viscosity and showed a property capable of being sufficiently transported by a rotary pump or the like.

Further, the charged water / charged amount is 25 to 35%
By the above, solid-liquid separation was sufficiently acceptable.

[0038]

As described above, in the present invention, in the production of a hydrodynamic miso, the amount of water to be charged relative to the amount charged at the time of preparation is 25% to 35%, so that sufficient fluidity for miso can be obtained. Can be given. As a result, miso can be produced using a device suitable for mass production such as a heat exchanger, and the temperature of the raw material can be accurately and quickly controlled by this heat exchanger according to the type of miso to be produced. can do. Therefore, even if the salt concentration of miso to water becomes low, a hemodynamic miso comparable to the conventional miso can be produced on an industrial scale without causing abnormal enzyme consumption or fermentation.

[Brief description of drawings]

FIG. 1 is a process drawing showing a method for producing a hydrodynamic miso of the present invention.

Claims (3)

[Claims] 1. A method for producing a hydrodynamic miso, characterized in that, in the preparation of miso in which at least soybeans, preparation water and koji are mixed, the amount of preparation water relative to the preparation weight at the preparation is 25% to 35%. 2. A raw material having fluidity after being charged is heated to suppress or bacteriolyze bacteria derived from koji and enzymatically digested, and the raw material after enzymatic digestion is cooled and lactic acid bacteria are added to ferment lactic acid bacteria, The raw material after fermentation of lactic acid bacteria is once heated and then cooled and yeast is added to ferment the yeast, and the raw material after fermentation of yeast is heated once and then cooled and aged. A method for producing kinetic miso. 3. The method for producing a hydrodynamic miso according to claim 2, wherein the hydrodynamic miso is aged after the ripening of the hydrodynamic miso to obtain a hydrodynamic miso having a small amount of residue.