JPS5832862B2 - Method for producing miso with germ - Google Patents

Description

Detailed Description of the Invention The present invention relates to a method for producing germ-containing miso using germ koji made from the germ of grains such as rice, barley, and wheat. The objective is to provide miso that is delicious and contributes to health by removing odor and taste and fortifying various nutrients abundantly contained in the germ.

The germ is present in the seeds of plants, and as a life source, it contains nutrients necessary for germination and growth, such as high-quality protein, high-quality fat,
Containing large amounts of vitamins and minerals, it is an extremely excellent source of nutrition.

Among these, it contains a particularly large amount of vitamin E, which has the effect of preventing the production of lipid peroxide in the body and is effective in preventing adult diseases.

However, raw germ has a characteristic grassy taste, so it is difficult to eat it as is.

Therefore, the germ is generally roasted at high temperature to remove the grassy taste and sold as a health food, but high-temperature heat treatment lowers its nutritional value, and the germ is roasted at high temperatures to remove the grassy taste and is sold as a health food. Because of its shape, it has the disadvantage of being difficult to swallow and difficult to swallow.

Furthermore, it is often mixed into drinks such as milk, coffee, and soup and eaten, but it is extremely troublesome for ordinary adults and children to regularly eat it and contribute to their health, apart from those with weak constitutions and patients. It is.

On the other hand, it goes without saying that miso is a food that has both nutritional value and seasoning value, and in particular, it plays a major role nutritionally as a protein source and microbial resource for us, so it contains vitamin B1, Fortified miso specially added with vitamin B2, calcium, etc. is also commercially available.

This is because miso is eaten almost every day and is perfect for replenishing nutritional deficiencies.

On the other hand, it is conceivable to add germ to miso brewed using conventional methods to enhance its nutrients, but if raw germ is mixed in, it leaves a grassy smell and reduces appetite, making it worthless as a food.

On the other hand, there is also a method of roasting the raw germ to remove the grassy taste and mixing it into the miso after fermentation, but in such a method, it is expensive to roast the raw germ and the cost is high. ,
Even if the germ is in the form of small flats, powder, or granules, it will cause a strange sensation in the mouth, and the texture will be more difficult than that of miso that is not mixed with germ. There are drawbacks such as significant deterioration.

Based on the above points, the present inventors have focused on the fact that applying germ to miso, which contains abundant nutrients and can be easily obtained through the grain selection process, is extremely meaningful for health. As a result of various research, we have established a method for producing miso that uses germ koji instead of conventional rice or barley koji, without any strange taste or odor, and that takes advantage of the characteristics of germ. , water is added to the germ of grains such as rice, barley, wheat, etc. so that the initial moisture during koji making is 20% to 30%, and the germ koji made from this koji and soybeans are used as the main ingredients. It is to foster by.

The manufacturing method of the present invention will be explained in detail below.

In the present invention, koji is produced by adding water to the germ.

This germ is the germ of a grain such as rice, barley, or wheat, and may be roasted, defatted, or heat-treated to remove grassy taste, or it may be raw.

When adding water to the germ, the initial water content during koji making is 20
Do this so that it becomes 30%.

In normal miso production, raw materials used in the koji making process (e.g.
The best initial moisture content for rice (rice) is 35% to 40%*, and if the moisture content is less than 30φ, the propagation of koji mold will be suppressed, and the so-called seconds will not form into koji.

On the other hand, if the initial moisture content of the germ during koji production is set to 35% to 40% as in the case of rice, the entire germ becomes a sticky mass and koji production becomes impossible.

However, by controlling the amount of water added to the germ to be 20% or less, even though the initial water content during koji production is 30φ or less, koji production is easy and good germ koji can be obtained.

This is clear from various studies and numerous experimental results, and Table 1 shows the amount of water added to the germ, the initial moisture content during koji production, and the state of koji production.

Koji production by adding 20% water to the germ is carried out at room temperature of 30°C.

Then, in the first half, a strong fever of 40°C to 43°C occurs, and the growth of Aspergillus aspergillus is active, and in the second half, the temperature suddenly drops.

That is, even if the moisture content of the substrate is low, the koji mold completes its proliferation at an early stage due to the various nutrients contained in the germ, and then growth stops as the moisture content decreases.

In this process, the grassy odor of the germ is removed, and the resulting germ koji has a good aroma and appearance.

It is brewed by a conventional method using the germ koji obtained as described above and soybeans as main ingredients.

Next, examples will be described.

Example 1 600 kg of finished miso was brewed by blending and processing the raw materials as shown in Table 2.

The protease value of the above germ koji was compared with that of normal rice koji, and the results were as shown in Table 3.

As is clear from Table 3 above, germ koji is an extremely strong koji.

Further, Tables 4 and 5 show a comparison between the oral changes after preparation according to the present invention and ordinary rice malt miso.

In other words, it is natural that the sugar content is low due to the characteristics of the germ, but
The other flavor components exceed those of rice malt miso, with a lot of red color and a high aroma.

Furthermore, Table 6 shows the results of a sensory test conducted by 12 inspectors comparing the miso obtained by the method of the present invention with rice malt miso.

Example 2 Miso made from germ koji is of extremely high quality, but as is clear from the sensory test results of Example 1 (Table 6), it is inferior in terms of "brilliance", so germ koji is made with rice, Finished miso 68
0 kg was brewed.

Table 7 shows the raw material composition and treatment.

According to this, in terms of organoleptics, germ koji miso has overwhelmingly superior umami and aroma, and the reason why few testers found it salty despite its low sugar content is because it has a strong umami flavor. be.

Unfortunately, it was not judged to be shiny because of the lack of luster due to the sugar content, but it could be preferably eaten as a health food.

The koji at this time showed a protease titer as shown in Table 8.

As mentioned above, it is a good koji, and the number of viable bacteria in the koji is 3.7
105/g, and ordinary rice koji has 106-107/g.
A fairly clean result was obtained.

This is because the nutrients contained in the germ contributed to the growth of Aspergillus aspergillus and suppressed the proliferation of various bacteria.

Next, Tables 9 and 10 show the changes over time after brewing at 30°C.

In addition, when a sensory test was conducted in the same manner as in Example 1, Table 1
The results shown in 1 were obtained.

This miso was brighter than the miso obtained in Example 1, and was superior in all respects to the rice malt miso.

Example 3 The miso obtained from each of the above examples all had aroma.

This means that "fermentation is good", and as seen in Example 2, especially if there is a fermentation source (rice in Example 2),
This is supported by the large amount of alcohol produced.

From this point of view, miso can be made safely even if the amount of salt is reduced.

In terms of examples, "good fermentation" means that there is a large number of yeast, which leads to suppressing the growth of bacteria, and the alcohol produced also suppresses the growth of bacteria.

Additionally, miso with low salt content tends to be necessary for maintaining health.

Therefore, 2,320 kg of miso was brewed by mixing and processing the raw materials as shown in Table 12.

From the 3rd day after preparation, it ferments very vigorously and makes a sound.
After 0 days, the miso had a well-balanced flavor.

After 20 days, Tables 13 and 14 show a comparison with rice malt miso (the amount of germ was replaced with rice and the salt content was the same).

According to this, it can be seen that a larger amount of alcohol was produced than in rice malt miso.

This is the smell that preserves miso, making its quality even more stable.

As mentioned above, it is possible to make excellent germ koji using initial moisture, which was previously unthinkable using the conventional method of making miso koji.

In addition, miso produced using germ koji as a raw material was not only nutritionally superior, but also superior in flavor to rice koji miso and extremely palatable.

Claims (1)

[Claims] 1. Brewing germ koji made by adding water to the germ of grains such as rice, barley, and wheat so that the initial water content during koji production is 20% to 30φ, and soybeans as main ingredients using a conventional method. A unique method for producing miso containing germ.