JPS61239853A - Production of miso - Google Patents

Abstract

PURPOSE:To promote the rationalizationi of processes and reduction in equipment and obtain MISO of stable quality, by mixing a heat-treated vegetable protein with pregelatinized starch, dried KOJI or enzyme, common salt and water, fermenting the resultant mixture and aging the fermented mixture. CONSTITUTION:A heat-treated vegetable protein prepared by heat-treating and drying vegetable protein, pregelatinized and dried starch, dried KOJI or enzyme and common salt are prepared as a raw material for producing MISO. Water is added to the raw materials in a given proportion, and the resultant mixture is fermented and aged. If the fermenting and aging step nis carried out in a MISO manufacturer, the product can be sold as MISO. In this case, the raw materials and water are mixed in an accurate proportion and the resultant mixture is charged into a tank, fermented and aged to give the product of stable quality at all times.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention relates to a method for producing miso, and specifically to improving a production process for simplifying the production process for miso.

[Technical background of the invention] Generally, in making miso, rice or barley is first steamed and
Koji is made over a period of days, and the soybeans are boiled and steamed to match the koji produced.
Salt, water, microorganisms, etc. are added and the product is placed in a preparation tank where it is fermented and aged.

The above process is shown below in a flow sheet.

In addition, in the flow sheet, the parts surrounded by broken lines are processed at a miso manufacturer, sold as a semi-finished product to consumers, and fermented and aged in each consumer's home. So-called semi-finished miso is sold under names such as "shikomi miso" and is popular as a handmade food. In other words, miso is produced by a miso manufacturer who handles the miso preparation, which has traditionally been done by farmers.

[Prior art and its problems] In miso production, which has conventionally been carried out based on the above-mentioned flow sheet, the pressure cooker, koji making equipment, and
Boilers and other equipment are now the minimum necessary equipment, regardless of the scale. However, in the miso manufacturing industry, where many businesses are small-scale, even these necessary equipment are a considerable burden.

Furthermore, it takes a considerable amount of skill to produce miso of a certain quality, and the training of manufacturing engineers cannot be done overnight; in particular, mastering the koji making technique requires an extremely long period of time. Moreover, even in the hands of a certain degree of skill, there are variations in the hardness of the soybeans, the potency of the koji, the moisture content, the temperature, etc. each time, and these factors cause the finished quality of the miso to become uneven and unstable. was holding.

[Object and Summary of the Invention] In view of the above-mentioned prior art, the purpose of the present invention is to rationalize the manufacturing process, simplify the manufacturing equipment, and stabilize quality.

In order to achieve this, in the present invention, as raw materials for miso production, vegetable protein that has been heated and dried, starch that has been gelatinized and dried, koji or enzyme that has been dried, and salt are obtained. Next, these raw materials are mixed with water at a predetermined ratio, fermented, and aged.

If the fermentation and ripening stages are carried out by a miso manufacturer, it can be sold as fully ripened miso.In this case, if the raw materials and water are mixed in the correct proportions and then put into a brewing tank and fermented and aged, the miso will always be available. Products with stable quality can be obtained. In other words, moisture during preparation mixing.

A constant quality can be obtained by simply adjusting the salt content, enzyme titer unit amount, etc. On the other hand, a mixture of each of the above raw materials in a predetermined ratio is sold in a dry state, and consumers who purchase this prepare a container according to the amount used, add a predetermined amount of water to the dry raw materials, and then use it at home. Fermentation and aging can be carried out, making it possible to easily make homemade miso.

[Effects of the Invention] As described above, according to the present invention, it is possible to rationalize the miso manufacturing process and reduce the number of manufacturing equipment, and also to produce miso of consistently stable quality without requiring any skill. It is possible to get a cheap beggar supply,
This is an epoch-making change in the method of producing miso, and the effects it will have on the field are immeasurable.

Claims (1)

[Claims] (1) Obtain vegetable protein heat-treated and then dried, starch gelatinized and then dried, dried koji or enzyme, and salt as raw materials, and add water to the raw materials. A miso production method characterized by adding and mixing, fermenting and aging.