JPS60168360A - Preparation of seasoning like miso (fermented soybean paste) - Google Patents

Abstract

PURPOSE:To prepare seasoning like MISO having a high content of nutrient, showing flavor, color, and taste closely resemble to those of MISO on the market, by using a heat-treated embryo bud of wheat as a main raw material, brewing it by MISO brewing method. CONSTITUTION:An embryo bud of wheat having >=80%, preferably >=90% high purity is heat-treated, >=50wt% of the heat-treated embryo bud of wheat is used as a main raw material, and a raw material is brewed by MISO brewing method. Soybean, rice, wheat, etc. are properly selected and used as the raw material of grain except the heat-treated embryo bud of wheat, and a KOJI, salt, water, etc. generally useful in MISO brewing are properly used as addition components. The brewed material thus obtained has physical properties, flavor, color, and taste closely resemble to those of MISO on the market, bears comparison with MISO of rice, etc., and has an extremely high content of nutrient.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a miso-like seasoning.It is an object of the present invention to provide a novel miso-like seasoning containing abundant nutrients.

In general, miso is a seasoning made using soybeans as the main ingredient, as stated in the JAS quality labeling standards, and the use of wheat germ as the main ingredient, apart from using wheat germ as koji, has a bad grassy taste. The reality was that it had not even been considered at all.

Therefore, the present inventor conducted various studies to develop a new miso-style seasoning that uses wheat germ as a main ingredient, which contains large amounts of nutrients such as vitamins and minerals, and as a result, completed the present invention.

That is, the present invention is a method for producing a miso-style seasoning, which is characterized in that it is produced by a miso brewing method using heat-treated wheat germ as the main raw material.

The wheat germ used in the present invention needs to be heat-treated in advance. Examples of heat treatment methods include roasting, steaming, swelling treatment, and combinations thereof, with roasting being particularly preferred. The conditions for the heat treatment may be such that the protein and starch in the wheat germ are denatured; for example, in the case of roasting, it may be performed at 80 to 140°C for 5 to 15 minutes.

The purity of the wheat germ used is preferably <80% or more, preferably 90% or more. If the purity is lower than the above-mentioned value, the product will have a rough texture, poor color tone, and poor flavor, which is undesirable.

The grain size of the wheat germ used is preferably as fine as possible, preferably 30 mesh or less, preferably 100 mesh or less. If the particle size is coarser than the above value, the product will have a rough texture, lack physical stickiness, and have poor color and flavor.

Further, the wheat germ used may be full-fat or defatted, but the presence of oil makes the flavor of the product very desirable. However, when full-fat wheat germ is used as the main raw material, the oil content in the germ tends to deteriorate due to heat treatment and pulverization, and it is difficult to pulverize and increase the purity of the germ. There was a problem of guilt. Therefore, a preferred embodiment of the present invention is a method in which defatted wheat germ is heat-treated and finely pulverized grains are used to add separately refined wheat germ oil when preparing the raw material.

The present invention uses such heat-treated/J% wheat germ as the main raw material.
Good results are obtained when the content is 0 to 100% by weight. In addition, grain raw materials other than heat-treated wheat germ include:
Soybeans, rice, wheat, etc. are appropriately selected and used. Further, as additional ingredients, koji, common salt, and water pressure, which are generally used in miso brewing, are appropriately used.

In the present invention, such raw materials may be brewed according to the conventional method of miso brewing, for example, by the warming method or the natural brewing method.

□ The brewed product obtained in this way is similar to commercially available miso in terms of physical properties, texture, color, and taste, and is comparable to, for example, rice miso, and contains an extremely rich amount of nutrients. It is something to do.

The present invention will be further described below with reference to Examples.

4 Examples 1 to 3 (in terms of dry matter) Salt: 12 parts by weight Water: 44 parts by weight The particle size of defatted wheat germ was changed as shown in Table 1 in the above raw material mixture, and after being prepared, the particles were placed in a thermostatic chamber at 30°C. Miso-style seasoning obtained by brewing for 30 days (warm brewing method) (manufacturing amount: 4K)
The results of quality, flavor, etc. of y) are shown in Table 2. In addition, commercially available rice miso is also shown as a control example.

Table-1 ("7": Ni, 1. [The brewed seasonings were evaluated based on the evaluation criteria table in Table-3.

Table-2 (Note 1) Decomposition rate: FN/TN = whole mole crab element/
Margin table below total nitrogen - 3 Evaluation criteria table Examples 4 to 6 Particle size 100 as defatted wheat germ in the formulation of Examples 1 to 3
Roast at 130℃ for 10 minutes using a material with a mesh size or less.
Table 5 shows the results of the quality, flavor, etc. of the seasonings obtained in the same manner as in Examples 1 to 3 except that seasonings having the purity shown in Table 4 were used.

Table 4 Examples 7 to 11 Particle size 100 as defatted wheat germ in the formulations of Examples 1 to 3
Table 7 shows the results of the quality, flavor, etc. of the seasonings obtained in the same manner as in Examples 1 to 3, except that the ingredients below Metsushi were used with a purity of 95% or higher and the heat treatment was performed as shown in Table 6. Shown below. As a comparative example, a sample not subjected to heat treatment is also shown.

Table 6 Table 7 Examples 12 to 14 Table 8 was used instead of defatted wheat germ in the formulations of Examples 1 to 3.
Table 9 shows the quality and flavor results of seasonings obtained in the same manner as in Examples 1 to 3 except that the wheat germ shown in .

Table 9 Examples 15 to 17 Table 1 was used instead of defatted wheat germ in the formulations of Examples 1 to 3.
Table 11 shows the results of the quality, flavor, etc. of seasonings obtained in the same manner as in Examples 1 to 3 except that the composition shown in No. 0 was used.

Table-10 Table-11 Example 18 Prepare the raw material composition shown in Table-12 and store it in a constant temperature room at 30°C for 30 minutes.
Table 13 shows the results of the quality, flavor, etc. of the miso-style seasoning obtained by fermentation for 0 days (warm brewing method). Please see the table for evaluation.
Based on the evaluation criteria table 3.

Furthermore, the nutritional value of this product was compared with commercially available rice miso, and the results are shown in Table 14.

Below margin Table-12 Table-13 Below margin

Claims (1)

[Scope of Claims] 1. A method for producing a miso-style seasoning, which is characterized by brewing the miso-like seasoning using heat-treated wheat germ as the main raw material. 2. The method for producing a miso-style seasoning according to claim 1, wherein the content of heat-treated wheat germ in the raw material is 50% by weight or more.