JPS59175860A - Preparation of dried miso - Google Patents

Abstract

PURPOSE:To prepare dried MISO (fermented bean paste) which can be dissolved instantaneously by pouring hot water thereto to give MISO soup free from the undissolved lump nor scorchy smell and having the characteristic mild taste of raw MISO, by homogenizing a mixture of raw MISO, a thickener and water, and freeze-drying the homogenized mixture. CONSTITUTION:A mixture having a solid content of 20-38wt% based on the total weight is prepared by mixing (A) raw MISO, (B) about 1-7wt%, based on the whole weight of the mixture, of a thickener such as starch, gelatin, pectin, etc., and (C) water. The mixture is homogenized at a high rotational speed, i.e. >=1,000rpm, preferably >=3,000rpm to crush the particle of MISO to <=200mu in diameter, and the resultant homogenized mixture is freeze-dried to obtain the objective dried MISO.

Description

[Detailed description of the invention] The present invention relates to a method for producing dried miso.

Instant dried miso currently on the market is usually obtained by spray drying, freeze drying, vacuum drying, or the like.

When these dried miso are reconstituted with boiling water, (1) many small lumps of miso called damas are formed, which causes the miso to settle more than fresh miso, resulting in a loss of ``miso-likeness'' and ``warmth''. It lacks. In addition, in terms of taste, it lacks the ``mellowness'' that is characteristic of brewed miso, and the so-called saltiness is noticeable.In particular, dried miso obtained by spray drying produces a burnt odor because it is processed at high temperatures, and the unique flavor of miso is lost. It has disappeared.

The present inventors discovered that the drawback of the above-mentioned dried miso lies in its manufacturing method.

For example, in vacuum drying, the water in miso moves to the evaporation surface, that is, the surface, during the drying process, but along with this, other soluble components also move. Then, when only the moisture in that area is lost by evaporation, a phenomenon of local concentration of dissolved components occurs, and surface hardening occurs. As a result, the color becomes thicker and browning occurs, and as the surface hardens, internal drying becomes insufficient, delaying drying and causing the loss of volatile components in miso.
The taste deteriorates. Furthermore, this hardened area loses its water passage when water (hot water) is injected, so the solubility deteriorates significantly, and even when drying (2), the area remains elastic. fine powder (
32 mesh or less), and the mutual adhesion between fine powder particles is strong, causing so-called lumps during restoration.

In the freeze-drying process, miso that contains many components other than water (e.g., salt, amino acids, or decomposed sugar substances) causes a large drop in freezing point, making it impossible to freeze uniformly and leaving the unfrozen portion will remain. This becomes especially noticeable when the process is carried out on an industrial scale. When this is subjected to freeze drying, a surface hardening phenomenon similar to vacuum drying occurs in the unfrozen portion.

In this case, it would be possible to dilute the miso with water so that the entire miso can be frozen uniformly, but by the time freezing is complete, a sedimentation separation phenomenon occurs, and in this upper layer, it is difficult to freeze the miso on a normal industrial scale. At high speeds, a solute concentration phenomenon is observed, leading to the formation of insoluble portions of the dried product, similar to the vacuum drying described above. Furthermore, the taste becomes distinct due to the difference in the constituents of the upper and lower layers.

Furthermore, since spray drying uses hot air, the raw flavor of the miso may be lost and a burnt smell may occur, resulting in a fatal deterioration of the taste.

The present inventors have completed the present invention as a result of intensive research to improve the above manufacturing method.

That is, the present invention provides a method for producing dried soybean paste, which comprises homogenizing a mixture containing fresh soybean paste, a sticky agent, and water at high speed, and then freeze-drying the mixture.

Any ordinary miso may be used as the raw miso used in the present invention. For example, from lightly brewed white miso to deeply brewed red miso,
Examples include those commonly used for miso soup, including Hatcho miso.

Suitable sticky agents for use in the present invention include starch, gelatin, pectin, and gum. The sticky agent is added to prevent the miso from settling. The amount added is about 1-7% by weight of the total weight.

Water is added to raw miso and sticky agent to form a mixture.

% The solids content of the mixture is 20 to 38 F by total weight.
Preferable for uniform freezing. Seasonings may be added to the mixture if desired. Also, non-condensable substances may be added to aid drying.

A suitable non-condensable substance is ethanol.

In the present invention, the mixture is finely crushed and homogenized using a high-speed homogenizer. In this case, if the miso particles are crushed to 200 particles or less, the texture will be smoother on the tongue. The rotation speed of the homogenizer is 1000 or more, preferably 3ooorpm or more.

After homogenization using a high-speed homogenizer, the homogenized material (mixed paste) comes to contain many microbubbles. The bubbles do not collapse due to the presence of the adhesive. The homogeneous body maintains stable homogeneity even after being left standing for several hours.

Even if this homogeneous body is frozen in a blast freezer at -40 to -30°C, its homogeneity is sufficiently maintained.
No sedimentation or separation occurs, and it freezes as a homogeneous ice crystal. Therefore, no locally unfrozen portions occur, and the occurrence of locally concentrated portions is extremely rare.

Freezing is usually carried out in a drying toilet to a thickness of 15 to 301 rfn. Depending on how the toilet is used after drying,
If you want to make solid food into single servings, use a toilet with partitions, and if you want to use it as a powder, you can freeze it in the form of plates.

In this case, the ingredients may be placed in a homogeneous body (also referred to as a mixed paste). Examples of ingredients include wakame, spinach, and fried tofu.

After freezing, the above-mentioned homogeneous body is freeze-dried under a vacuum condition of usually 1.0 mmHg or less, preferably 0.8 mmI (g or less).

Homogeneous body (← Due to the presence of the sticky agent, many micro voids are fixed and the water is evenly crystallized into ice, so freeze-drying in the original sense in which the ice crystals completely sublimate is performed, and drying progresses. As drying progresses, ice crystals and microbubbles become voids, and these voids act as passages, allowing drying to proceed extremely efficiently.Therefore, there is no movement of solute components, and the ice crystals observed in normal miso solutions are removed. Since no local concentration of solutes occurs during production, no local melting phenomenon due to freezing point depression occurs even when subjected to freeze-drying, and the solubility of the dried product is extremely excellent.

The porosity at the end of drying is 90% (compared to about 58% if fresh miso is dried as is), and the porosity is very good when eaten. In addition, the dried product after freeze-drying has a moisture content of 1
~4%, but it can be crushed to a size of about 20 meshes (approximately 840 microns) or less and used as a miso soup base.

In addition, it can be dried in a plate shape and left in that state under high humidity conditions.
Leave to stand for a certain period of time until the moisture content is 8 to 10% by weight. The product obtained in this way has some flexibility, can be easily cut with a knife like curry roux, and does not stick to other objects. Even at this level of water content, there is no change in the structure and shape, so it can be cut into a predetermined size while maintaining sufficient porosity. After cutting into small pieces, it is dried again under vacuum conditions to reduce the moisture content to 1-4%, resulting in a dry solid product that can withstand long-term storage.

It can be seen that the dried miso produced by the method of the present invention shows no change in toner color before and after drying, indicating that there is no change in the miso components. In addition, it is a uniformly porous miso that dissolves instantly when hot water is poured into it, and there are almost no lumps. In terms of taste, it has the ``mellowness'' characteristic of raw miso, and the saltiness is not noticeable at all.

In the method of the present invention, freezing is performed in a state that contains bubbles, so a sufficient passage for the removed water vapor during the freeze-drying process can be secured.
Drying efficiency is increased by 20% compared to conventional methods. In addition, the heating in the drying process is very gentle, and the temperature applied to the product is 4.
The temperature is quite low at 0'C, and drying can be easily controlled. Therefore, the product has no burnt smell at all, and a taste similar to that of fresh miso can be obtained upon restoration.

Raw miso maintains a floating state for 7 to 8 minutes, and miso obtained by the method of the present invention also maintains a floating state for the same 7 to 8 minutes.

This is a big difference compared to the 2 to 4 minutes required for conventional dried miso.

The present invention will be explained in more detail with reference to Examples.

Example 1 Purchase weight Fresh miso 1000g Gelatin 10g Water 1200g Gelatin dissolved in water was added to the above-mentioned mixture and stirred.

When the raw miso was almost dispersed, it was passed through an ultra-high-speed homogenizer to reduce the particles of miso to 200 μm or less. in this case,
It was found that the volume of the mixed paste increased by about 15% compared to before treatment and contained microbubbles. Pour this into a drying toilet with a thickness of 20Wn1 length x width 450 x 770 sheets, -2
It was pre-frozen in a freezer at 5°C or lower. After the freezing is completed, it is subjected to freeze-drying, and the vacuum pressure is 0.7 rra Hg or less.
Drying was carried out at a maximum shelf temperature of 60°C and a maximum product temperature of 40°C.

Grind this dried product with a high-speed grinder to obtain 55% of the raw miso weight.
A powdered miso having particles of 55 mesh % or less by weight was obtained. In addition, the above dried product is humidified to bring the moisture content of the dry product to 9%, cut into serving size of 45 x 55Trr1n, re-dried to the original dry weight, and has a low moisture content. Approximately 140 pieces of instant solid miso were obtained per serving, approximately 9.0111 trays.

Example 2 Purchase weight raw miso 1oooy pectin 52.9 seasoning
33g water 1600. ! i' Add water to pectin and dissolve while heating to about 40℃,
Raw miso and seasonings were gradually added and stirred, and when the raw miso was almost dispersed, it was passed through an ultra-high speed homogenizer to reduce the size of miso particles to 200 μm or less. In this case, the volume of the paste increased by 12%, indicating that it contained microbubbles.

Thickness 201Wn1 length x width 450x770+rrI
The mixture was poured into a drying tray and pre-frozen at a temperature of -25°C or lower. After the freezing was completed, it was subjected to freeze-drying and dried at a vacuum pressure of 0.5 rrrm H9 or less, a maximum shelf temperature of 60° C., and a maximum product temperature of 40° C.

This dried product is crushed using a high-speed crusher, and then mixed with raw miso.
A powdered rice miso having particles of 55% or less was obtained.

In addition, this dried product is humidified to a moisture content of approximately 10%, cut into serving sizes of 45 x 55 m, and re-dried to almost its original weight, with a low moisture content of approximately 9.2 g per serving.
, f4o pieces of instant solid miso were obtained per tray.

Example 3 <Ingredients> Raw miso 10.00g gelatinized starch
65g seasoning 38g water 1800g After adding pregelatinized starch to water and dissolving and dispersing it, stir while gradually adding raw miso and seasonings. When raw miso is almost dispersed, use an ultra-high-speed homogenizer to reduce miso particles to 200μ I made it below. In this case, the volume of the paste increased by 14%, indicating that it contained more microbubbles. Add spinach that has been previously blanched and cut into 15m lengths, and rehydrated wakame that has been cut into small pieces, then pour the homogenized miso into a 20m thick tray into a single serving size tray divided into 45 x 55 cells. , prefrozen at a temperature below -25°C. After the freezing is completed, it is subjected to freeze-drying and the vacuum pressure is 0.
7 mm H, 9 or less, maximum shelf temperature 60℃, maximum product temperature 40
Dry at °C. As a result, 8.6 g of instant solid miso was obtained per serving with a water content of 1.8%.

Example 4 A conventional product not processed with a high-speed homogenizer was used as a control amount,
A comparison was made with a dried product according to the present invention.

The results are as follows.

(1) Drying time: Samples with the same solid content were frozen into a plate shape with a thickness of 20wn and subjected to freeze-drying.

Control amount: 24 hours Inventive product: 22 hours (2) Sedimentation rate: Take 10g of the powdered product, pour boiling water to make 200rnl, and immediately transfer to a 200-meter graduated cylinder until the top of the miso suspension reaches 100rnl. The time it took to reach the point was measured.

Control amount Average 4 minutes 20 seconds (3) Clumping rate: The powder was collected in a 00cc beaker, 200cc of boiling water was poured into it, the mixture was stirred gently, and the clumping rate was visually observed.

Control amount + 10, 10, 10 inventions --- Procedural amendment (voluntary) May 4, 1981 1. Description of the case 1982 Patent Application No. 53158 2. Name of the invention Method for producing dried miso 3. Relationship with the case of the person making the amendment Patent applicant Address: 2-14-27 Ebisu Nishi, Naniwa-ku, Osaka-shi, Osaka Name: Kaisei 7-Z Co., Ltd. Representative: Shozo Nishi (and one other person) 4. Agent 5. Date of amendment order]: (Volunteer) 7. Contents of amendment 10 Detailed description of the invention column (1) Page 4, line 3 of the specification, "inferiority" is 1. Degraded.
Correct it to 1.

(2) Page 5, line 7, “rpm” after “1000”
Insert.

(3) In the first line at the end of page 5, the word ``toilet'' is corrected to ``Torejin 1.''

(4) In the first and third lines of page 6, the word "toilet" is corrected to "tray."

(5) On page 8, line 10 of the same text, the phrase "low," is corrected to "low,".

(6) On page 9, line 40, "toilet" is corrected to "tray."

that's all =2= 297-

Claims (1)

[Claims] 1. A method for producing dried miso, which comprises homogenizing a mixture containing raw miso, a sticky agent, and water at high speed, and then freeze-drying the mixture. 2. The manufacturing method according to item 1, wherein the mixture contains a sticky agent in an amount of 1 to 7% by weight based on the total weight. 3. The manufacturing method according to item 1, wherein the mixture contains a solid content of 20 to 38% by weight of the total weight. 4. The manufacturing method according to item 1, wherein high-speed homogenization is carried out at 11,000 rP or higher, preferably at aooo'rpm or higher.