JPS5835071B2 - brewed solid food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a solid food mainly made of soybeans and processed by brewing means.

Miso, which has traditionally been popular as a brewed product made mainly from soybeans, has a unique flavor and has been an essential part of the Japanese diet since ancient times as a highly nutritious protein source. Most of it is consumed as a seasoning for miso soup.

However, as the eating habits of Japanese people have become more Westernized in recent years, their consumption has tended to decrease.

The main reason for this is that miso is viscous and has a relatively high salt content, so there is little reason to use it other than as a seasoning to flavor miso soup. be.

Therefore, efforts have been made to expand the use of miso by powdering it or using it in secondary products such as sea bream miso and peanut miso, but even in these cases, miso still remains The reality is that it has not gone beyond its use as a seasoning, and has not yet solved the essential problem.

In view of these conventional problems, this invention is based on miso, which has a unique flavor as a soybean-based brewed product and is highly nutritious as a protein source. This allows it to be provided as a highly nutritious food.

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

The food according to this invention is made by first making koji from soybeans together with grains such as rice and barley, similar to general miso.

That is, the raw soybeans are carefully selected, washed with water, immersed in water at around 15°C for 10 to 20 hours to sufficiently swell, and then
Steam at a temperature of 20°C.

On the other hand, the raw materials rice and barley are both carefully selected and washed in the same way as the soybeans mentioned above, and after soaking in water at around 15℃ for 10 to 20 hours,
Steam at a temperature of 10-120°C.

Next, these are allowed to cool and mixed, and at a temperature of around 32°C, seed koji, such as Aspirigiris IJ-ze (Asp.
rgillus oryzae) at about 1 part (weight ratio,
same as below.

) is added, this is made into koji, matured for several days, and fermented.

Next, chemical seasonings, spices, salt, etc. are added to the koji-made product, and if necessary, natural soup stock extract, vegetables stir-fried with salad oil, shrimp, and ground meat are added for seasoning.

At this time, the salt content is adjusted to be 5 or less, but it is preferably about 2 to 3 φ from the viewpoint of taste.

Furthermore, solidifying agents such as starch and egg white are added to this seasoned material, mixed, and finely ground as necessary to obtain uniform fine particles to obtain a viscous food material. The food according to the present invention can be obtained by forming the product into a desired shape such as a rod, plate, or sphere, and then heating and solidifying the product.

The food obtained in this way can be made into a product by vacuum packaging it as it is with an oxygen-impermeable film and then sterilizing it in a retort, but it is also possible to make it into a product after further secondary processing. It is also possible.

For example, spices, chemical seasonings, starch or wheat flour, egg yolk, and some water are added and kneaded, and this is applied to the outer surface of the solidified food material to perform so-called coating, which is then fried in oil. It can also be packaged and sterilized for commercialization.

In this case, the dressing may be performed after the food material is shaped but before it is heated and solidified, and the material may be heated and solidified by frying in oil, and by such means, the above-mentioned Heating steps in processing and secondary processing can be integrated.

Comparing the solid food obtained in this way with miso, which is a typical conventional soybean brewed food, it is found that miso has a water content of 50%.
In contrast, the food according to the present invention has a water content of about 20% and a salt content of less than 5%, and the relative weight ratio of salt to other food components other than water is 1% compared to miso.
It becomes less than 1/0.

Since this solid food has such a salt component ratio, for example, if it is cut into a stick, it can be sliced into rings and served as edible, or it can be cooked by frying or stir-frying. It can be eaten as a side dish in bread meals.

Also, because it is brewed with soybeans, it has a slightly sour taste.
It is also suitable as a snack for sake, beer, etc.

As explained above, according to the present invention, food products with a unique flavor that have traditionally been favored by Japanese people as a soybean-based brewed product can be used as seasonings, for example, as they are or by cooking them in various ways. It can be provided as a versatile and highly palatable solid food rather than as a soybean-based brewed product, which can respond to diversifying dietary habits such as Westernized diets, increasing the demand for soybean brewed products. It is possible to increase the amount of rainfall.

In addition, since the raw materials such as soybeans and grains are brewed, various enzymes are produced, and as a result, it has high nutritional value as a protein food, and the body can effectively ingest proteins, etc. It can be a highly nutritious food.

Claims (1)

[Scope of Claims] 1. Soybeans are made into koji together with grains, aged, and seasoned, and the salt content is adjusted to 5 weight φ or less,
This brewed solid food is characterized by adding a solidifying agent such as starch or egg white and kneading it into a food material, which is then molded into a desired shape and heated and solidified. 2. The brewed solid food according to claim 1, wherein the food material formed into a desired shape is coated with batter and fried in high-temperature oil to heat and solidify the food material.