JPH08196232A - Seasoning with miscellaneous cereal as raw material - Google Patents

Abstract

PURPOSE: To provide a method for making use of a soy-like liquid seasoning made from miscellaneous cereals such as amaranth, millet grains or barnyard grass, as an antiallergic food, highly nutritious food etc., an alternative to conventional soy sauce, a seasoning for noodles made from miscellaneous grains, or a soup stock for such noodles. CONSTITUTION: This method comprises the following three processes: 1st process: miscellaneous cereals such as amaranth, millet grains or barnyard grass are steamed and then inoculated with seed KOJI (malted grain) to make a kind KOJI, which is then prepared in a saline solution to produce a soy-like liquor; 2nd process: an appropriate amount of the liquor, as a seasoning for noodles made from miscellaneous cereals, is added to the stock powder of the noodles; and 3rd process: in order to making use of the liquor as a soup for the noodles, the liquor is diluted with water and then spiked with a sweetener. By the above three processes, the objective seasoning can be prepared for taking noodles made of miscellaneous cereals.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the development of seasonings from raw materials mainly composed of minor grains.

[0002]

2. Description of the Related Art In the production of seasoning solutions using millet as a raw material, there are some examples of soy sauce production using millet, etc. However, there is no seasoning additive to the noodles that use millet as a raw material, and amaranth etc. were used. There is no application example for noodle soup.

[0003]

[Problems to be Solved by the Invention] Raw noodles composed mainly of millet flour,
The method for producing dry noodles is described in detail in Japanese Patent Application No. 4-354818, but this noodle has a poor taste because it contains minor grains as a main raw material, and it is indispensable to impart umami. In addition, since millet noodles are used as an anti-allergic food material, commercially available noodle soup made from soybeans and the like cannot be used, and a substitute noodle soup dedicated to millet noodles was needed.

[0004]

Means for Solving the Problems The present invention uses only minor grains such as amaranth, millet, millet, millet, etc. as a raw material, and after steaming these grains, seed koji is inoculated to make koji, and then charged in salt water. The process of the first stage is until the moromi obtained by aging is filtered. Since this filtrate is soy sauce-like, it can be used as a seasoning in the same manner as soy sauce. Next, this filtrate is added to the millet flour in an appropriate amount as a seasoning additive for millet noodles, and a processing operation for supplementing the taste of millet that is poor in taste is the second step. Further, in order to use it as a noodle soup sauce, a step of appropriately diluting the above liquid and adding an antiallergic sweetener such as vinegared tea extract or oligosaccharide to this is the third step. Through the above three steps, the form of the miscellaneous noodles, which is an anti-allergic food, as a product is maintained.

[0005]

[Function] The quality of the product is improved by applying the seasoning made from the millet itself to the millet noodles with poor taste,
It is possible to improve the taste of noodles without losing the characteristics as an anti-allergic ingredient. In addition to millet grains that have been cultivated for a long time, millet, millet, and new millet grains such as amaranth will also be used more widely, and it is possible to meet the increasing demand for processed foods of these highly nutritious grains. it can.

[0006]

[Example] As an example, a method for producing a seasoning liquid using amaranth as a raw material will be described. Amaranth seeds are soaked in water overnight, drained, and then steamed in a steamer for several minutes. Cool to room temperature and inoculate this with seed koji. The seed koji is used for producing soy sauce, and the amount is about 0.05% per raw material (dry seed). Mix well and place in a room at a temperature around 36 ° C
Leave for 3-4 days. In the meantime, care (mixing) is performed 2-3 times. When the Aspergillus has spread sufficiently and koji is completed, add it to salt water. The amount of koji added is 1 kg of salt water.
On the other hand, about 0.4 kg (per dry seed), about 20% (wt%) of salt water is required. Seal and store at room temperature or several degrees Celsius higher than this for 6 months to 1 year. If this is filtered, it becomes amaranth soy sauce. The amino acid content reaches 6 to 7% (as glutamic acid equivalent) after storage for about one year. It is possible to produce soy sauce-like products using similar methods with minor grains other than amaranth, but it can be said that it is a category of ready-made items as regional traditional foods, and the amino acid content is slightly lower than that of amaranth. . FIG. 1 shows the time course of the amino acid content in the case of amaranth.

[0007] Next, the use of adding the umami to the soy sauce-like liquid noodles will be described. The noodles made from millet (Japanese Patent Application No. 4-354818) have a poor taste, so that it is possible to improve the quality by artificially adding taste. In order to improve the taste, this solution is added to the raw material powder in an amount of 10 to 10.
It is suitable to add 20% to make noodles. However, if the added amount is large, the binding force of the noodles is likely to be lowered due to the salt content, so that the ratio of the amino acid content to the salt amount in the liquid is increased. That is, a method such as increasing the amount of koji to be added at the stage of charging into salt water or suppressing the salt concentration to a concentration as low as possible is adopted. This increases the relative proportion of amino acids in the liquid and achieves the purpose of adding umami to noodles.

[0008] Finally, regarding the use for noodle soup, the soy sauce-like liquid is appropriately diluted, for example, diluted with water about 5 times, and a sweetener is added to the noodle soup. Can be In this case, since it is an anti-allergic food, it is desirable to use sugar beet extract, oligosaccharide, etc. as the sweetener and to avoid sucrose as much as possible. In the case of the citrus green tea extract, it is appropriate to add about 1% to the 5-fold diluted solution. Through the series of steps described above, the meal form of noodles made from minor grains is adjusted.

[0009]

EFFECTS OF THE INVENTION Millennium has a high nutritional value and can be used as a nourishing food, but recently, it has been considered promising as a foodstuff for allergy against atopic dermatitis and the like. Although there is no established theory at present for the selection of food ingredients for allergy control, experience and hearing are clues.Although low allergen rice has already been put into practical use as a staple food, it is still used as a staple food for minor grains. Is common. The present invention is intended to improve the quality of noodles using minor grains, to produce seasonings using new grains such as amaranth, and to produce noodle soup for minor grains, and by developing these processes. The product form of millet noodles and the whole meal of millet noodles will be improved, and the demand for millet and the diversification of anti-allergic ingredients can be achieved.

[Brief description of drawings]

FIG. 1 is a diagram showing the change over time in the amino acid content after preparation of a seasoning made from a millet, which is a raw material of the present invention, particularly amaranth.

FIG. 2 is a view showing an example of a seasoning using the millet of the present invention as a raw material.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Masaru Morimatsu 4-3-7 Kudankita, Chiyoda-ku, Tokyo (72) Inventor Shigeo Miyao 3-24-14 Asaya-kita, Suginami-ku, Tokyo

Claims (1)

[Claims] 1. Mineral grains such as amaranth, millet, millet, millet, etc. are steamed, seed koji is inoculated to make koji, and the mixture is then aged in salt water to obtain soy sauce moromi-like. A clear liquid obtained by filtration of this liquid or the like is used as an additive for seasoning to noodles made of millet, or added to this liquid as a sweetener, sweet vine tea extract or oligosaccharide, and noodle soup. A food material that can be processed, or a process for producing these processed foods.