JPH0965849A - 'miso' containing peanut and production of 'miso' containing peanut - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a MISO (fermented bean paste) having expanded application field and high nutritive value compared with conventional MISO. SOLUTION: An oil is mixed into a MISO M in a pot 16 and stirred at 130-140 deg.C for about 10min by shifting a heating knob 14 to 'strong' position and driving a stirring rod 18. The MISO mixed with the oil is further mixed with powdery peanut coarsely crushed to the size of coarsely ground coffee beans together with sugar and honey and stirred at 70-80 deg.C for 30-40min by shifting the heating knob 14 to 'strong' position and driving the stirring rod 18.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a peanut-containing miso comprising peanut and miso and a method for producing the peanut-containing miso.

[0002]

2. Description of the Related Art Miso has generally been used for making miso soup and as a seasoning for other dishes. Since all of these use the existing miso, the nutrients and tastes will not exceed those of the existing miso. In view of these points, soup stock miso containing dashi is provided, but since miso soup stock is not planned to be used for anything other than miso soup, its use is limited to use in miso soup. To be done. The present invention has been made in view of the above facts, and an object of the present invention is to provide a peanut-containing miso having various uses and a nutritional value higher than that of the existing miso.

[0003]

In order to achieve the above object, the invention according to claim 1 is such that the miso containing peanut is composed of powdered peanut and miso. Here, miso containing germ rice, koji miso, hatcho miso, red miso and the like can be used as the miso, but it is preferable to use the miso containing germ rice which has a high nutritional value and is easily absorbed by the human body. Also,
As peanuts, any of Chiba half-standing, Yutaka Nakate, Yutaka Azuma, Daichi, etc. can be used, but it is preferable to use Chiba half-standing having a high nutritional value. In addition, peanuts may be taken out of the shell and may be skinned or unskinned, and both unskinned and unskinned may be mixed. It may be It should be noted that such a peanut is made into a powdery peanut by using a coffee mill or the like to make a fine size equal to or less than a degree of roughly ground coffee.

Since the miso containing peanuts is composed of powdered peanuts and miso in this way, the peanuts have a higher nutritional value than the existing miso and are absorbed into the human body in powdery form. Therefore, the nutrients higher than those in the existing state of miso are absorbed quickly. Miso with peanuts consisting of powdered peanuts and miso is a conventional miso for miso soup, miso as a seasoning for other dishes, miso for soup stock, eat with rice, attach to rice cake There are various uses such as baking and eating.

According to a second aspect of the invention, the miso containing peanuts according to the first aspect is mixed with oil and a substance having the largest component of sugar. Here, the most common ingredient in peanut miso is to mix the substance of sugar, the peanut miso itself produces sweetness and the peanut miso itself is used as a food (for example, sweets) as a new use. This is so that it can be done.

[0006] Sugar and concentrated liquid can be used as the substance having the most components as sugar. As the sugar, any one of brown sugar, white sugar, brown sugar, salam and the like can be used, but it is preferable to use brown sugar having a high nutritional value. Either honey or starch syrup can be used as the concentrated liquid, but it is preferable to use honey having a high nutritional value. In addition, the reason that the most component is sugar and concentrated liquid as the substance of sugar is to prevent the miso containing peanut from becoming hard when only sugar is mixed.

As the oil, any of edible oil, butter, margarine, olive oil and the like can be used, but since the substance containing the most components is a sugar substance, the edible oil which does not affect the sweetness of the substance is used. It is preferable. As the edible oil, safflower oil, rapeseed oil, salad oil and the like can be used. Further, the reason why the oil is mixed with the peanut-containing miso is because the powdered peanut vitamin is rapidly absorbed by the human body when dissolved in the oil.

Thus, since the miso with peanuts is mixed with oil and the substance having the highest content of sugar, in addition to the effect and use according to claim 1, the nutrients higher than those in the existing miso can be more rapidly added. The peanut-containing miso itself has a sweetness upon being absorbed, and unlike the existing miso or soup-containing miso, the peanut-containing miso itself can be used as a food (for example, sweets) as a new use.

The above-mentioned miso containing peanuts according to claim 2 is the same as the invention according to claim 3, in which oil is mixed with the miso,
Stir the miso mixed with oil at the first temperature for the first time, and mix the stirred miso mixed with oil with the substance having the largest sugar content and the powdered peanut, and the most component is the sugar content. The miso mixed with the oil containing the substance and the powdered peanut is stirred at a second temperature lower than the first temperature while stirring for a second time longer than the first time to give a peanut-containing miso. To manufacture.

That is, as the first step, oil is mixed with the miso. As described above, the oil is mixed with the miso so that the miso mixed with the oil is kept at the first temperature and is stirred for the first time as described above so that the miso does not burn. This is also because the powdered peanut vitamin is dissolved in oil and quickly absorbed by the human body.

In the second step, the miso mixed with the oil is stirred at the first temperature for the first time since it is not kept at the first temperature. The first temperature is, for example, 130 [° C] to 140 [° C].
It is. In addition, maintaining the first temperature in this way is as follows.
The most common ingredient to be mixed later is that the sugar substance is easily dissolved in miso and the powdered peanut vitamin is easily dissolved in oil. In addition, the first time is necessary in order to make the substance that is most mixed later the sugar substance easily dissolve in the miso mixed with the oil and the vitamins of powdered peanuts easily dissolve in the oil. It is a sufficient time, specifically, 10 minutes, for example.

In the third step, the substance containing the most sugar in the miso mixed with the oil stirred in the second step and the powdered peanut are mixed.

As a fourth step, the miso mixed with the oil containing the sugar substance and the powdered peanut as the most component is kept at a second temperature lower than the first temperature, and Stir for a second time, longer than 1 hour. The second temperature lower than the first temperature is, for example, 70
[° C] to 80 [° C]. Also, the second time is
For example, it is 30 to 40 minutes. This is a temperature and time necessary and sufficient for the most components in the oil-mixed miso stirred in the second step to dissolve the sugar substance and the powdered peanut vitamins in the oil.

As described above, the miso mixed with the oil is stirred for a first time while being kept at the first temperature, and the substance having the largest component in the mixed miso mixed with the oil is a sugar substance and powdered peanut. A second time longer than the first time while maintaining the miso mixed with the oil in which the most component is a sugar substance and powdered peanut, at a second temperature lower than the first temperature. Since the miso with peanuts is produced by stirring for a period of time, it is possible to produce the miso with peanuts that can be used for various purposes in a state where a higher nutrient content than in the existing miso is easily absorbed.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 illustrates a peanut-containing miso manufacturing apparatus for carrying out the method for manufacturing a peanut-containing miso according to the present embodiment. This device is equipped with a heating device 12 composed of a gas stove or the like. The heating device 12 heats the pot 16 with a flame generated in the heating unit 12a. The heating device 12 also includes a variable knob 14 that changes the size of the flame generated in the heating unit 12a, that is, the heating power. This variable knob 14,
When it is set to the "OFF" position, no flame is generated, and when it is moved from the "OFF" position to the right side of the paper, it automatically ignites and the flame size increases in proportion to the amount of movement to the right of the paper. The heating power can be increased. Further, in the peanut-containing miso manufacturing apparatus, the stirring rod 18 can be moved in the direction of the arrow in the drawing by a moving means (not shown). A thermometer for detecting the temperature is prepared.

Next, the operation of this embodiment (method for producing miso with peanuts) will be described. First Step In the first step, as shown in FIG. 1, the miso M is put in the pan 16 and mixed with oil. Here, the miso M is a miso containing germinated rice. Koji Miso, Hatcho Miso,
Red miso or the like can be used, but it is preferable to use miso containing germinated rice having a high nutritional value. As the oil mixed with the miso M, edible oil (safflower oil (may be rapeseed oil or salad oil)) is used. Butter, margarine, olive oil and the like can be used, but since sugar and honey are mixed as described later, it is preferable to use an edible oil that does not affect the sweetness of the mixture.

Second Step In the second step, as shown in FIG. 2, the variable knob 14 is moved to the "strong" position to automatically ignite and generate a flame in the heating section 12a so that the pot 16 is heated. To heat.
The temperature of the miso M1 is detected by a thermometer, and the variable knob 14 is moved so that the temperature of the miso M is 130 [° C] to 140 [° C].
While adjusting so as to be within the range, the stirring rod 18 is moved in the direction of the arrow in the drawing by moving means (not shown) to mix the miso M and the oil for about 10 minutes.

Third Step In the third step, as shown in FIG. 3, the variable knob 14 is placed in the “off” position to make the flame non-generated, and the stirring is performed in the second step. Mix powdered peanuts, sugar and honey to M1 mixed with the oil that was mixed.
Here, Chiba half-standing is used for peanuts. It should be noted that Yutaka Nakate, Yutaka Azuma, Daichi, etc. can be used, but it is preferable to use Chiba Hanryitsu, which has high nutritional value. In addition, peanuts may be taken out of the shell and may be skinned or unskinned, and both unskinned and unskinned may be mixed. It may be Further, the peanut used here is made into a powder form by making it into a fine size which is equal to or less than the degree of rough grinding of coffee in advance by a coffee mill or the like. Moreover, the brown sugar is used for sugar.
Any of white sugar, brown sugar, and coarse sugar can be used, but it is preferable to use brown sugar. It should be noted that starch syrup or the like can be used instead of honey, but honey is preferably used in view of its high nutritional value.

Fourth Step In the fourth step, as shown in FIG. 4, the variable knob 14 is moved to the "middle" position to automatically ignite and to generate a flame in the heating section 12a so that the pot 16 is heated. To heat.
As described above, the temperature of the miso M2 is detected by the thermometer, the variable knob 14 is moved, and the temperature of the miso M is 70 [° C] to
Miso M2 containing powdered peanut, sugar, honey, and oil was mixed by moving the stirring rod 18 in the direction of the arrow in the figure by a moving means (not shown) while adjusting the mixture to 80 [° C]. Stir. Here, the ratio (%) to the total weight of the miso, oil, sugar, honey, and powdered peanut in the present embodiment is as follows. Miso is 40%, oil is 27%, sugar is 20%, honey is 27%, and powdered peanuts are 10%.

As described above, according to this embodiment, since oil, sugar, honey and powdered peanut are mixed in miso, when the nutritious value is higher than that of the existing miso and it is absorbed by the human body. Since peanuts are in powder form, they are able to quickly absorb nutrients higher than existing miso. The peanut miso produced as described above is used in the conventional miso for miso soup, miso as a seasoning for other dishes, miso for soup stock, eaten over rice, and peanut miso itself. Can be used for various purposes such as food (for example, sweets).

[0021]

As described above, according to the first aspect of the invention, since the peanut-containing miso is composed of powdered peanut and miso, the nutritional value is higher than that of the existing miso and the human body. Since the peanuts are powdered when absorbed, the nutrients higher than those in the existing state of miso can be quickly absorbed.

According to the second aspect of the present invention, since the miso containing peanuts is mixed with oil and a substance containing sugar as the most component, the nutrients higher than those in the existing miso are absorbed more quickly and the miso with peanuts is absorbed. It has a sweetness,
Unlike the existing miso or miso with dashi stock, the miso with peanut itself can be used as food as a new use.
It has the effect of.

According to a third aspect of the present invention, the miso mixed with oil is stirred for a first time while maintaining the miso mixed with oil at the first temperature. Peanuts are mixed, and the miso mixed with the oil in which the largest component is a sugar substance and powdered peanuts is kept at a second temperature lower than the first temperature, and from the first time. Producing a peanut miso which can be used for various purposes in a state in which a nutrient higher than that of the existing miso can be absorbed quickly and which can be used for various purposes, since the miso containing the peanut is stirred for a long second time. It has the effect that

[Brief description of drawings]

FIG. 1 is a diagram showing a first step of the present embodiment.

FIG. 2 is a diagram showing a second step of the present embodiment.

FIG. 3 is a diagram showing a third step of the present embodiment.

FIG. 4 is a diagram showing a fourth step of the present embodiment.

[Explanation of symbols]

 12 heating device 12a heating unit 14 variable knob 16 pan 18 stirring rod

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[Procedure amendment]

[Submission date] September 4, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0015

[Correction method] Change

[Correction contents]

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 illustrates a peanut-containing miso manufacturing apparatus for carrying out the method for manufacturing a peanut-containing miso according to the present embodiment. This device is equipped with a heating device 12 composed of a gas stove or the like. The heating device 12 heats the pot 16 with a flame generated in the heating unit 12a. The heating device 12 also includes a variable knob 14 that changes the size of the flame generated in the heating unit 12a, that is, the heating power. This variable knob 14,
When it is set to the "OFF" position, no flame is generated, and when it is moved from the "OFF" position to the right side of the paper, it automatically ignites and the flame size increases in proportion to the amount of movement to the right of the paper. The heating power can be increased. Further, in the peanut-containing miso manufacturing apparatus, the stirring rod 18 can be moved in the direction of the arrow in the drawing by a moving means (not shown). A thermometer for detecting the temperature is prepared.

Claims (3)

[Claims] 1. A miso containing peanut, which comprises powdered peanut and miso as constituents. 2. The miso containing peanut according to claim 1, wherein the oil and the substance containing the most components are sugar substances. 3. Mixing oil with miso, stirring the oil-mixed miso at a first temperature for a first time, and stirring the mixture for a first time, and the most mixed component of the mixed oil with the oil is sugar substance and powder. Peanuts in the form of a mixture, the most component being a sugar substance and powdered peanuts mixed with the oil and the miso mixed with the second temperature lower than the first temperature for the first time. A method for producing a peanut-containing miso, which comprises stirring for a longer second time to produce a peanut-containing miso.