JPS59109135A - Miso-an making - Google Patents

Abstract

PURPOSE:Soybeans soaked in alcohol are crushed and the resultant powder is used as a starting material. The powder is combined with auxiliary materials such as sugar and water, heated and kneaded to make AN (sweet bean jam)-like food product having MISO-like taste by no use of conventional starting material for AN. CONSTITUTION:Skins and fat are removed from soybeans and the soybeans are soaked in 50-90V/% ethyl alcohol. Then, the ethyl alcohol is removed, dried to a level of less than 10% water content, and the beans are crushed to form a soybean powder. The resultant soybean powder is combined with sugar, licorice, aspartame and other sweeteners, salt, colorants, agar and water, heated, kneaded to give kneaded bean jam. In order to increase its good taste, MISO, crushed and filtered, may be added.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing miso using alcohol-soaked soybean flour as a raw material.

The miso side is usually 1 piece of ground white miso and pureed.
Add the same amount of white bean paste, mix sugar, etc. and water using the usual method, stir, heat, and knead. Therefore, the conventional ingredients for miso are regular bean paste made mainly of white azuki beans and white beans, and miso is added to it, rather than replacing the soybeans, which are the raw materials for miso, with white azuki beans and white beans. , the types of raw materials, manufacturing processes, etc. will also increase accordingly.

The present inventors found a way to efficiently obtain a Noh-style food rich in miso flavor without using conventional soybean raw materials, and as a result of various thrifts, they soaked defatted soybeans in alcohol to make them soluble in alcohol. The present invention was completed based on the discovery that F-type miso can be easily obtained by using soybean flour prepared by extracting and removing the substances.

The soybean flour used in the present invention is prepared by removing the skins, soaking defatted soybeans in 50 to 90% v/v% ethyl alcohol, removing the ethyl alcohol, and drying the soybeans to a moisture content of 10% or less. It is crushed.

Sugar etc. includes saccharides such as sucrose, monosaccharides such as isomerized sugar, maltose, and glucose, trisaccharides, mixtures of these saccharides such as starch syrup, and hydrogenated products of these saccharides such as sorbitol. Licorice, aspartame (L-aspartic acid-L-phenylalaninomethyl ester), etc. are also used as sweeteners.

In addition to the above, all the auxiliary raw materials normally used in the production of kneaded bean paste can be used. The auxiliary raw materials include salt, pigments, agar, thickening agents such as starch, and ground and strained miso.

One way to carry out the present invention is to make a cake or slurry by adding about 2 to 3 times as much water to 1 soybean flour, adding water if necessary in addition to sugar, etc., heating while kneading, and adjusting the sugar content to the required level. The water is evaporated until the desired product is obtained. The true nature of miso is that it doesn't need to be ground or strained, but you can add one to further strengthen the flavor.

Next example? A more specific method will be explained below.

Example 1 Add soybean flour, Jrill, and water, mix, and make cake 3.
I got a 9. Take Nabe Toko Cake 3002 and add sugar + 8
0? , add water 1207 and stir while heating over an open flame.
~is. Boiling was started after 5 minutes, stirring was continued for 10 minutes, and then heating was stopped. The Brix sugar content measured after cooling was 57°. No blackening occurred during heating, the product was brown in color, had a miso-like aroma, and had the physical properties of bean paste.

Example 2 Obtained.

Table 1 *1) Soybean flour 1 kg 10 ice water 2 Jrg → cake 3 to 7 *
2) #Powder is heated to gelatinize, then cooled, dried, and crushed. Use by dispersing 1 part of 5 times the amount of water.

The color of the product shown in Table 2 tends to turn white as the amount of β-starch added increases.
-I did. The miso-like flavor decreases with no increase in the amount of β-starch added.

Example 3 A double kneader 1 was charged with the doped material shown in Table 3 and heated with steam while stirring. Start boiling about 20 minutes after starting heating, continue stirring for about 20 minutes, stop heating when the sugar content is 56°,
The product was degassed in a vacuum until the temperature reached 40C. The product had a sugar content of 58°, a brown color, and a miso-like flavor.

-5= Table 3 Example 4 From method 1 of Example 1, the line side was prototyped using the formulation shown in Table 4 i~
As a result of sensory evaluation, Table 5 was obtained.

From this result, it was recognized that the miso flavor was improved by adding a small amount of miso.

-6= Table 4 Soy flour base 1. Soybean flour 1 → water 2 Miso paste White miso soup, strained shidamono No. 5
20 people on the panel, 1,011 responses to "Question order 1" are the ratings shown in Table 6, and the average rating values are shown in Table 5.

Table 6

Claims (1)

[Claims] The miso manufacturing method is characterized by using alcohol-soaked soybean flour as a raw material, adding auxiliary raw materials such as sugar and water, heating and kneading it, and making paste.