JPS5831956A - Making of dried "miso" - Google Patents

Abstract

PURPOSE:Raw MISO is mixed with polysaccharides and soybean protein, then freeze dried to make dried MISO in high efficiency with no damage to properties and taste of raw MISO. CONSTITUTION:When raw MISO is dried into particles, granules or solid to make dried MISO, the raw MISO is mixed with polysaccharides and/or soybean protein, then, after prefreezing or directly, subjected to freeze drying. The raw MISO to be used may be usual salted MISO or unsalted MISO or may be their combination. Any polysaccharide may be used if it is a naturally occurring hydrophilic polysaccharide. The soybean protein may be modified or unmodified. As the amount of the polysaccharides and the soybean protein added increases, the unfreezing water content becomes lower to facilitate drying, however, the preferable amount is 1-30wt% in terms of the quality of the product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing dried miso, and its purpose is to efficiently dry and optionally crush raw miso without impairing its physical properties, flavor, and other qualities. It is in.

Conventionally, dried miso is produced by drying raw miso as it is or adding a drying accelerator by freeze-drying, vacuum drying, hot air drying, spray drying, drum drying, etc., and then pulverizing it if necessary. There is.

However, each of these conventional methods has its own problems as described below. In other words, in the general methods such as hot air drying and spray drying, the quality of the product deteriorates due to heat, especially the flavor dissipates or changes in quality, and the resiliency when reconstituted with hot water or water is low. It has been pointed out that the sedimentation rate of miso particles is also fast, and the quality of miso is significantly inferior to that of raw miso. Compared to the drying method, although there is less reduction in flavor due to heat, there is a similar tendency for flavor components to be lost, and the reconstitution solubility and drying efficiency are also poor. Furthermore, these methods often produce off-flavors such as burnt odor, and furthermore, hardening phenomenon tends to occur on the product surface during drying.

On the other hand, the freeze-drying method is a method in which raw miso is rapidly frozen at a low temperature of -30°C or lower to turn the water contained into fine ice crystals, which are then sublimated under reduced pressure to dry them. Since the drying temperature is low, it is possible to prevent deterioration of quality due to heat, especially the loss of flavor, etc., and to obtain relatively good physical properties such as restoring and sedimentation properties, so this is the current method of drying miso. It is said to be the best method, but on the other hand, most of the water in miso is bound water, and the common point is -50 to -60℃.
Since the freezing itself is difficult and no ice crystals are formed, it has extremely poor freeze-drying properties and cannot be completely freeze-dried using a normal freeze-drying device with a vacuum level of about 0.1 Torr, for example. The current situation is that it takes a long time to dry and it is not always possible to obtain a product of satisfactory quality3.
In view of the above-mentioned current situation, the present inventors have conducted extensive research into a method for efficiently producing dried miso with improved flavor and physical properties, and have developed a method for efficiently producing dried miso with improved flavor and physical properties.By adding polysaccharides and/or soybean protein,
The present invention was completed based on the finding that it is possible to produce dried miso that has excellent freeze-dryability and is satisfactory in terms of quality such as flavor and physical properties.

That is, in the present invention, in addition to drying raw miso to produce dried miso in powder, granule, or solid form, the raw miso is mixed with polysaccharides and/or soybean protein, and then pre-freezing is performed. This method of producing dried miso is characterized by freeze-drying with or without freeze-drying.

Next, the present invention will be explained in detail.

The type of beef miso used in the present invention is not particularly limited, and salt-free miso, low-salt miso, etc. can also be used. The raw miso may be one type or a combination of two or more types.

Polysaccharides and/or soybean proteins are added to and mixed with the above-mentioned raw miso. Any type of polysaccharide can be used as long as it is a natural polysaccharide that has an affinity for water. Specific examples include:
Examples include alpha starch, dextrin, carrageenan, gizanthan gum, locust bean gum, CMC, guar gum, arabic acid, pectic acid, and alginic acid.

The soybean protein may be denatured or undenatured, and its type is not particularly limited.

One or more of the polysaccharides or soybean proteins mentioned above are added to fresh miso either singly or in combination, but the higher the amount added, the lower the antifreeze water rate (described later) and the easier drying becomes. In terms of quality, the amount added is preferably 1 to 30% by weight, more preferably 3 to 15% by weight, based on raw miso.

The present inventors measured the change in the amount of unfrozen water when dextrin was mixed and frozen, and found that the eutectic point of ordinary raw miso is unclear, whereas in the case of the present invention mixed with dextrin, the eutectic point is unclear. The eutectic point is 118°C, which is much higher than the eutectic point of -50 to 60°C, which is generally considered to be the eutectic point of beef miso. In other words, the equilibrium vapor pressure at -50°C is 0
, 0.03 Torr, to truly freeze-dry miso, a preliminary freezing capacity of -60℃ and 0.01 Torr are required.
However, according to the present invention,
This shows that satisfactory drying can be performed at a vacuum level of 0 and ITorr level, which is the freeze-drying capacity of ordinary foods. In addition, the product of the present invention has extremely good freezing stability compared to the case of raw miso alone, as freezing progresses while maintaining a high viscosity.

The freeze-dried product is porous and has good resiliency. That is, in the present invention, the freeze-drying efficiency is increased,
Furthermore, since the miso is dried with a porous structure, it is possible to obtain freeze-dried miso with excellent physical properties, flavor, etc., without the addition of an effective third substance such as water. The present inventors confirmed the effects of polysaccharides, soybean protein, and water on the freeze-dryability of raw miso by measuring and comparing the amount of unfrozen water at -35°C using an NMR (nuclear magnetic resonance) device.
The freeze-dryability of raw miso is improved by adding polysaccharides, soybean proteins, or water, but when polysaccharides and/or soybean proteins are used together with water, if the amount of water is small, the polysaccharides and/or soybean proteins are Or, there is almost no change in the amount of antifreeze water compared to when dextrin is used alone. On the other hand, the amount of energy required for freeze-drying increases as the amount of water added increases, reducing economic efficiency. Use a small amount of water necessary to improve the mixing efficiency of miso and miso, specifically, use 100 to 2
It is desirable to add about 0.00% by weight of water and mix it into raw miso as a polysaccharide and/or soybean protein solution or slurry.

Freeze-drying may be performed using a normal freeze-drying method.

Pre-freezing may or may not be performed, but in terms of quality, it is desirable to perform pre-freezing, and the degree of vacuum is also 1.0 Torr or less, preferably 0. ITorr
The culm level or lower.

In addition to the above-mentioned polysaccharides and/or soybean proteins, other substances such as seasonings, spices, soup stock, vegetables, meat, etc. may be added for the purpose of improving flavor and other qualities, and quality improvers, It goes without saying that the addition of drying aids and the like does not particularly eliminate stiffness, unless it poses a problem in achieving the objectives of the present invention.

The dried miso obtained by the present invention can be provided as is in powder, granule or solid state, or can be provided as various processed foods by combining with other materials.

The present invention will be further explained below with reference to Examples.

Example 1 Miso 10 parts by weight Dextrin 1 According to the above formulation, dextrin was dissolved and mixed in one volume of water in advance and added to miso, mixed uniformly with a mixer, pre-frozen at -40°C, The miso was rapidly freeze-dried (vacuum degree: 0.1 Torr) and then ground to obtain powdered dried miso.

As a χ・1 test, freeze-dried and pulverized products were prepared in the same manner as described above (71) without the addition of dextrin, and the physical properties and sensory properties of these two types of dried miso were evaluated. Dissolve 100 g in 1.600 ml of hot water, measure its restoring property and sedimentation property of miso particles, and further,
Using 10 well-trained taste panels, the quality of the flavor of miso was sensory evaluated using a 10-point scale, with fresh miso being rated as 10. The wool is shown in Table 1.

Example 2 Unsalted miso 95 weights 1 part dextrin 4 parts Seasoning 11 pieces Dextrin and seasonings were dissolved and mixed in 1 volume of water in advance, added to miso, mixed uniformly with a mixer, and placed in a tray. The miso paste was frozen and dried under the same conditions as in Example 1 to obtain solid dried miso.

As a control, a sample freeze-dried under the same conditions as above without the addition of dextrin was used, and the physical properties and sensory properties were evaluated in the same manner as in Example 1.

The results are shown in Table 2.

Example 3 Miso 90Ii'I-1 Convex 1 part Soybean protein 9〃 Seasoning 1 // According to the above formulation, soybean protein and seasoning were dissolved and mixed in 1 times the amount of water, added to miso, and mixed uniformly with a mixer. The miso was mixed and dried and crushed under the same conditions as in Example 1 to obtain powdered dried miso.

As a control, a product that was freeze-dried and ground under the same conditions as in Section L without the addition of human protein was used, and the physical properties and sensory evaluations were conducted in the same manner as in Example 1.

The results are shown in Table 3.

Patent Applicant Ajinomoto Co., Ltd. Procedural Amendment (Method) Date: July 8, 1980 1 Significant Indication 1982 Patent Application No. 130624 2 Name of Invention Process for Manufacturing Dried Miso 3 Relationship with 111 Amendments Patent Applicant Address: 5-8 Kyobashi-Chomeguchi, Chuo-ku, Tokyo 4 Supplement 1 [Order [1 A. 1 January 51, 1982] (Delivery [J IJ 126, 1982]) 5 Specification subject to amendment The second page of the detailed description of the invention in Column 6 of the amended specification is amended by replacing it as shown in the attached sheet.

3. Detailed Description of the Invention The present invention relates to a method for producing dried miso, and its purpose is to efficiently dry and meet the necessary requirements without impairing the physical properties and flavor of raw miso. It consists in pulverizing.

Conventionally, dried miso is dried as it is, or with the addition of a drying accelerator, and dried by freeze-drying, vacuum drying, tFN4, hot air drying, spray drying, drum drying, etc.
Manufactured by crushing method.

However, each of these conventional methods has its own problems as described below.

In other words, in the general methods such as hot air drying and spray drying, the quality of the product deteriorates with just one joule of heat, especially the flavor dissipates or changes in quality, and when reconstituted with hot water or water, It has been pointed out that the reconstitution +'l is low and the sedimentation rate of miso roe is high, and the quality is significantly inferior compared to the flavor and physical properties of raw miso. Similarly, there is a tendency for components to be easily lost, and the reconstitution solubility and drying efficiency are also poor. In addition, in these methods, if an off-flavor such as a burnt odor occurs -2'-

Claims (1)

[Claims] 1. When drying raw miso to produce powder, granules, or solid dried miso, preliminary freezing is performed after mixing raw miso with polysaccharides and/or soybean protein. A method for producing dried miso characterized by freeze-drying with or without drying. 2. Claim 1, characterized in that the raw miso is 3 or 2 types selected from ordinary salted miso, reduced salt miso, 1 rib and unsalted miso. How to make dried miso. 3. Add 1 to 3 polysaccharides and/or soy protein to raw miso
Claim 1 characterized in that 0% by weight is added.
Method for producing dried miso as described in section. 4. The method for producing dried miso according to claim 1, wherein the polysaccharide and/or soybean protein are dissolved or slurried in a small amount of water in advance.