JPS5831954A - Making of dried "miso" (salted soybean paste) - Google Patents

Abstract

PURPOSE:A part of raw MISO is made unsalted or slightly salted, then freeze dried to produce dried MISO in high efficiency with no damage to properties and teste of raw MISO. CONSTITUTION:When raw MISO is dried into particles, granules or solid to make dried MISO, a part of raw MISO is made unsalted or slightly salted and, after prefreezing or directly, freeze dried. The slightly salted MISO means that its salt concentration is lower than the usual MISO of 6-15% salt concentration, preferably lower than 5%. The amount of the unsalted or slightly salted MISO added to raw MISO varies according to the kind of the usual MISO to be used and its salt concentration, however, in general, their amount is controlled so that the resultant raw MISO has less than 70% unfreezing water ratio at -35 deg.C.

Description

[Detailed description of the invention]

The present invention relates to a method for producing dried miso, and its purpose is to produce dried miso without impairing the qualities such as the properties and flavor of fresh miso. Is this efficient drying and pulverization as needed? There it is. Traditionally, dried miso has been produced using raw miso as it is, or with the addition of an LR drying accelerator, freeze-drying, vacuum drying, hot air drying, spray drying, drum drying, etc. After drying, it is manufactured by further pulverizing as required.

[There is. however,
These conventional methods are as follows:
Each has its own unique problems. (i.e., common methods such as hot air drying method and spray drying method) (in this case, deterioration of product quality due to heat,
[It has been pointed out that the flavor dissipates, the quality changes significantly, the restoration property is low when reconstituted with hot water or water, and the sedimentation rate of miso particles is fast. The disadvantage is that only inferior quality products can be obtained, and although the vacuum drying method does not reduce the flavor due to heat compared to the hot air drying method or the spray drying method, the flavor components are Similarly, it tends to be easily lost, and its restoration solubility and drying efficiency are also poor. Also,
These methods often produce off-flavors such as burnt odor, and also tend to harden the surface of the product during drying. On the other hand, the freeze-drying method can dry raw miso by -30[lower than 1'!
llt to quickly freeze the contained water to form fine ice crystals, and apply a vacuum 1° lever II at a height of 11° sea to '17.
,,ll'l'', l\ By applying the drying method, the dry →! Prevention, restorability and sedimentation p1:, !Hf +/l are also relatively good +2
- r thing or 111 to Jl filter, miso drying θ: as l:r, J:ll. However, on the other hand, most of the water in miso is bound water.
It is unclear at l'C, and the closing line itself is ll, l l
)! In II, no ice crystals are formed, so freeze-drying is extremely difficult, for example, at a normal vacuum level. I.T.
orr I'll'l (9's "I'tl'l':
Complete freeze-drying is also possible using a drying device, but it takes a long time to dry, and it is not always possible to obtain a satisfactory product. is the current situation. What is the current status of this invention? View 1. ,llA! dryness)
! ■ Benefits of this method for cows, freeze-drying efficiency 4
・The dried miso of C1 is superior to the freeze-dried product of C1 in terms of physical properties and fl/- bar.
'Make 3I + 11 pieces, add some of the raw miso to unsalted miso.
'■＋j I was nervous about substituting low-salt miso, and the purpose of item 1 was achieved - C Kiroto's knowledge? This led to the completion of the present invention.
It is something. However, in the present invention, raw miso is dried to form a powder, Wl.
#: Production of solid dried miso t2,
This method of producing dried miso is characterized in that a part of the fresh miso is made into unsalted miso and/or reduced-salt miso, and is pre-frozen and freeze-dried. Next, the present invention will be explained in detail. In the present invention, a part of raw miso is salted with unsalted miso and/or low-salt miso, but in this case, low-salt miso and 111 normal raw miso have a salt concentration of about 6% to 15% χ・j,
It refers to a salt concentration lower than that, preferably a salt concentration of 5 or more F. The amount of unsalted miso and/or reduced-salt miso added to raw miso varies depending on the type of normal raw miso used and the salt concentration, but in general, the amount of unsalted miso and/or reduced-salt miso θ" /e Jllll 4fi, raw miso one 35
It is desirable to adjust so that the unfrozen water rate at It refers to the ratio of unfrozen water in miso, which is the ratio of unfrozen water in miso.
It can be easily measured based on the change curve (hereinafter referred to as the freeze-history curve). This lΦ result-
History side ^7! JHHl, I will show you the following experimental example.
=, N M I't (Nuclear Magnetic Resonance Apparatus) Nko J, to determine the four rivers.Experimental example: Raw miso (Shinshu white miso).
Sol Δ), unsalted miso same I11: Mixed soybean paste (Ha (leaf-nor n) and → Norn pull 13 with 15 nails of water i1
% added (-Li"/Pull C) t, pull 7 force-N M+t: y-position [-匍1nispec
Using P-20j, obtain each freezing-hysteresis curve using 1.1 test tubes with an outer diameter of 7 mm, l Small knot-hysteresis curve e
Based on this, Jl's freezing nlA degree and -35Cf
Table 1 shows the calculated antifreeze water rate (sub)). 5- Table 1 Miso ridge formation measured by NMR *1 dry matter]
, Oft is the antifreeze proton i in terms of water, and the proton of the solute is also included. *2A will not freeze at -350, so set it to +o
o 'Iy. As shown in Table 1, the unfreeze water rate of sample A at -351 Z't is approximately 100 cm, and there is almost no frozen water. Therefore, there is very little water that can be freeze-dried, and the substantial amount must be dried by so-called vacuum drying, which makes it extremely difficult to freeze-dry.
In Sample B (invention), the unfreeze water rate was as low as 58, indicating that freeze-drying was easily carried out and r<+. In addition, there is a method that has already been known to make the liquid compact and dry by adding water 4), but Ripple C is 611
1-.
-C115 weight]i1% water terrymple +1 f
(・- phase 11, but its water curvature is 52%.) The effect of adding water 1" is almost f6 (, no '4j + miso no Ilf' Ill f
This shows that the effect of the present invention is large. . Freeze-drying is performed using Urajo σ) Freeze-drying H: ) iθ: 9
1. 1,]' 01ii freezing, t9"r two c
(,?i b jc < 14s, t squid, item'('
(Typically, it is preferable to pre-freeze at 1-<, 4', the degree of vacuum is also 1.0 Tor + 1', fir: Y
l-< i, r, n, 1 Torr degree) W ↑ Y
After that, it will be F. In addition, 1-1 i1G usual beef taste n('! AID, o:
tko no 1',,,; l! l, CJ','M
Low-salt miso [Purpose to improve flavor and other properties] Other substances, such as seasonings, dashi, wild vegetables, meat, and other quality improvers , drying aid, etc. The filter of the present invention [-1
It goes without saying that there are no particular obstacles to achieving the goal. 4. Work I when mixing miso
There is no particular restriction on adding a small amount of water (15% by weight or less) for the purpose of improving the properties. The dried miso obtained in the present invention can be provided as is in the form of powder, granules or solids.
It is also possible to provide it as various processed foods by combining it with Further, an additional effect of the present invention is that the salt concentration can be freely adjusted. Therefore, for example, in the case of instant miso soup, the normal salt concentration should be added to 7 ml. If you want to keep the salt concentration low and t6,
The present invention will be further explained from IJ, 17, Example P, which is extremely simple and has satisfactory flavor, physical properties, etc. as a food product, either as it is or by adding a salt substitute. Example 1 Fresh miso (ゞ'mine 1'Bi'Shinshu's self-made miso) 5 molding section unsalted miso 5 Raw miso and unsalted miso were mixed in a mixer 1~, pre-frozen at -40C, then rapidly frozen. Freeze-dry at a vacuum level of 0.1 Tnrr), then l
! 'i ~Rfl l noy :+<Crushing 1. -(,
Drying of the present invention 1. ■, Miso/, = (',)t: L, χ
・J Teru and 17 prepared freeze-dried pulverized beef miso in China and Germany under the same conditions as in 1- above. 3゜ Obtained 2
Tanepu + CZ raw miso? , one piece, iσ) thing 1/IJ ri O・sensuality is i゛1′ valence 1~. Evaluation method θ, i, t, miso 61 fl fl! / was dissolved in 160 fl of hot water, and the sedimentation PI of 1 and 1 ft of miso was measured. Koyori, the flavor of miso, beef miso place a
With 10 and 1-, the 10 point ji:5j point method is 61, 1
□゛1'1 song] Table 2 shows the fortune telling for 7, 4, and 1. Table 2 - 〇 Example 2 Raw miso (Pamine White''' Shinshu White Miso) 5 parts by weight Reduced salt miso (
Food jjjF + Concentration 4.5%) According to 5-L formulation P, mix uniformly with raw miso, low-salt miso, and 11) 8% water of miso in a mixer, and add the same ingredients as in Example 1 ( lI
Freeze-dry and make solid dried miso? ! ) % In the same manner as in Example 1, the physical properties and sensory properties were -, monovalent l-. The results are shown in Table 3. Table 3 -] 〇 - Example 3 Fresh miso (“minehaku” Shinshu self-miso): +o Tunkobe low-salt miso (
Salt concentration 4.5%) 30 /z unsalted miso
:lO//broth stock
9. Seasoning 1. After mixing the mixture described in I-1 with a mixer, lyophilize it and crush it under the same conditions as in Example 1.
This 1. I rate things 1-1 and sensuality. The binding is shown in Table 4. Table 4 Patent γ1 Applicant Ajinomoto Co., Ltd.-l 1-

Claims (1)

[Scope of Claims] 1. When drying raw miso to produce dried miso in the form of powder, granules, or solids, part of the miso is converted into unsalted miso and/or reduced 1"14+ miso. 2. Addition of unsalted miso and/or low-salt miso [11] 2. The method for producing dried miso according to claim 1, wherein the 11r characteristic is to adjust the water content of the fresh miso so that the -35Cf water content is 70% or less.