JPS5832865B2 - Manufacturing method of soba miso - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention utilizes rice, barley, etc. as koji in the normal miso production process in which soybeans are added to the koji and fermented with salt.
Instead of wheat etc., brown soba is alpha-ized and de-#ed (tap)
Buckwheat seeds (with the hard seed coat removed) are used as koji, and at the end of the main fermentation of the production process, that is, when the volume of the miso increases due to gas from fermentation, and it begins to shrink again (usually This relates to a method for producing soge miso, which is characterized by adding 2 to 10% α-(allophor) buckwheat flour based on the weight of miso and post-ripening it at 30°C (immediately after one month has elapsed). The purpose is to improve quality as follows.

(b) Maintaining good color brightness of soba miso.

(0) Aim to improve the balance of flavor components by supplementing the sugar content of soba miso.

(c) Aim to prevent secondary fermentation due to decrease in water content and increase in osmotic pressure due to carbohydrates.

b) Aim to lower the salt content.

(e) Aim to improve nutrition by supplementing with buckwheat.

Miso is a food that has both nutritional value and seasoning value, and has played a particularly important role nutritionally as a protein source.

Despite this, it has traditionally been produced using koji made from rice, wheat, and soybeans, and the current situation is that there has not been much improvement in terms of raw materials.

The present inventor focused on buckwheat, which has extremely high quality protein, that is, contains a large amount of effective amino acids in a well-balanced manner, and is also rich in nutrients such as vitamins, rutin, and minerals.As a result of various research, the inventor found that After gelatinizing and defatting buckwheat seeds, koji was made from buckwheat seeds, which were treated with soybeans in a conventional manner and fermented with salt, thereby successfully producing buckwheat miso.

However, there were further problems with soba miso that needed to be resolved.

A comparison of the main ingredients of buckwheat and white rice is shown in Table 1 below.

As is clear from Table 1 above, buckwheat contains a lot of protein, and has a high protein value, as well as vitamins and minerals, especially calcium, which is lacking in white rice, making it excellent in terms of nutrition.

However, on the other hand, soba is low in carbohydrates.

This does not cause any nutritional problems, but the low brightness due to the original color of soba and the lack of sugar in the product miso are the main reasons for the unbalanced flavor as a seasoned food. .

Table 2 below shows a comparison of the ingredients in the manufacturing process of the soba koji-based miso and the white rice koji-based miso.

As is clear from Table 2 above, buckwheat noodles have a slightly lower brightness value (Y) and are visually inferior, and despite having a large amount of rich flavor components of amino acids, the saltiness of the salt and the sweetness of the sugar make up the difference. It has a slightly salty texture because its balance is inferior to that of white rice malt miso.

By compensating for the above-mentioned shortcomings of Hetasoba miso, namely improving the color tone and lack of sugar content, it is possible to produce miso that is extremely excellent overall.As a result of further intensive research, we found that when the main fermentation was completed, We discovered that the above-mentioned disadvantages could be solved by adding 2 to 10 φ of α-gelatinized buckwheat flour to the weight of miso (after about 1 month at 30°C) and then ripening it, and completed the present invention. .

The present invention will be explained in detail below.

The shelled buckwheat seeds, which have been alpha-ized, are soaked in water for a short period of time or allowed to absorb a certain amount of water, and then steamed to give about 35 to 45 liters of moisture.

On the other hand, soybeans are processed in a conventional manner and mixed with salt for preparation.

In this case, for the raw material blend, 80 tons of soybean weight buckwheat was used.

As a control, white rice malt was prepared under the same conditions.

After 30 days at 30°C, main fermentation was almost completed in both the soba koji and white rice koji areas.

The analytical values at this time are shown in Table 3 below.

As is clear from Table 3 above, the buckwheat koji area has lower brightness and lower sugar content than the white rice koji area.

In addition, compared to the example in Table 2 above, in the case of Table 3, the collapse and lightness (7
) is high, but this is due to differences in the types of soybeans and their processing methods.

Next, using the miso from the buckwheat koji category mentioned above, 2 to 10% of alpha-converted buckwheat flour is added to the miso and the miso is post-ripened.

That is, by adding buckwheat flour, the remaining enzymes in the miso are subjected to a ripening effect such as saccharification, that is, an after-ripening effect.

At this time, if the amount of buckwheat flour added is too small, the brightness tends to decrease and the sugar content is insufficient, resulting in a lack of balance in taste, and if the amount of buckwheat flour added is too large, the sweetness will be strong, but Since the miso tends to become slightly sticky due to lack of moisture, and the workability is also poor, it is desirable to add about 3 to 8 rice cakes.

Table 4 shows the changes over time of soba miso without additives, with 4% additive, and with 8% additive.

Note that post-ripening was performed at 30°C.

As is clear from the table above, initially the miso without additives has better brightness, but it changes with oral intake and reverses in about 3 weeks to 1 month, and the miso with buckwheat added has better brightness and is stable. I understand that.

The alpha-ized buckwheat flour used in the present invention may be commercially available buckwheat flour that has been roasted so as not to be colored or that has been boiled and dried. A powder with a degree of α-ization of 80% or more was used.

The step of adding alpha-ized buckwheat flour is an important step that determines the success or failure of the present invention, so it will be explained in more detail.

The reason why the brightness is stabilized by the production method of the present invention is not clear, but it is probably because alpha-ized buckwheat flour is not made into koji and is therefore only affected by the residual enzymes of miso; in this case, the decomposition of starch is reduced. This is presumed to be due to the fact that pentozan is preferentially decomposed to a lesser extent, and therefore there is less free pendose, which has a large effect on coloring.

At the same time, near the end of the main fermentation, the
As is clear from the section ``After 0 days'', this is the period when the lightness is relatively bright, and it is only effective if added at this point, and addition after that will only have the effect of supplementary sugar etc.

To explain some of the problems that arise here, the first is the method of adding sugars such as sucrose and glucose to the soba miso that has completed the main fermentation, but this is only a method of adding sugar. However, it has the disadvantage of becoming colored due to the brown reaction between sugar and amino acids.

A second method is to add starch, but this also produces the same results as above due to the action of amylase.

The third method is to add raw buckwheat flour, but it should not be used because it poses a hygiene problem.

The fourth method is to add pregelatinized buckwheat flour from the beginning, that is, at the time of preparation, but in this case, fermentation is inhibited due to its stickiness and initial increase in carbohydrates, and the main fermentation is completely insufficient. It won't turn into miso.

As a result of research to solve these problems, the present invention has found that by adding pregelatinized buckwheat flour at the end of main fermentation, the brightness of miso can be improved, and the sugar content of miso can be supplemented. The balance of taste is improved, and furthermore, secondary fermentation (so-called blistering phenomenon of product miso) is suppressed, probably because the addition of buckwheat flour reduces moisture content and increases osmotic pressure, and as a result of dilution with buckwheat flour, the above-mentioned As shown in Table 4, the salt content is reduced, which is good for health, and as shown in Table 1, the increase in the amount of buckwheat containing nutrients is effective from a nutritional standpoint.
Various excellent effects can be achieved.

Table 5 below shows the results of a fractional analysis of soba miso obtained by the production method of the present invention, soge miso not according to the present invention (without adding alpha-ized buckwheat flour), and white rice malt miso. In addition, the results of a sensory test on miso conducted on 12 people are shown in Table 6 below.

As is clear from Tables 5 and 6 above, the soba miso produced according to the present invention is not only superior in terms of health and nutrition, but also has a bright color that is preferred in terms of appearance as a seasoning, and has a good flavor and richness. It was equipped with good taste.

Claims (1)

[Claims] 1. In the manufacturing process of buckwheat miso, which uses kojid buckwheat and soybeans as the main ingredients, at the end of the main fermentation, 2 to 10% of α-gelatinized buckwheat flour is added to the weight of the miso for post-ripening. A method for producing soba miso characterized by performing the following steps.