【発明の詳細な説明】[Detailed description of the invention]
本発明は、味噌の醸造法に関する。従来、味噌
の醸造法において、おからを、別個に糠等の澱粉
原料で製麹した麹と共に味噌仕込原料として利用
することや、糠、大豆粕、〓と籾殻又は藁粉の混
合物を製麹原料として味噌用麹を製造すること、
魚粉、脱脂糠及び大豆粕、アミノ酸液並に糖密の
混合物を製麹することが知られているが、いづれ
の場合も、糠を製麹の原料に使用する場合、麹菌
の生育に必要な水分を、糠を水に浸漬したり、配
合原料に水を噴霧したりする手間を要した。又焼
酎糟と糠との混合物を製麹の原料とするものがあ
るが、焼酎糟には酵素が含まれているので、混合
物の酵素分解が行なわれるので、味噌麹用の種麹
が該混合物に作用して分泌する主として糠化酵素
や蛋白分解酵素の生産量、従つてそれらの酵素力
価がそれだけに小さい麹として得られる欠点があ
る。
本発明は、かゝる従来の製麹時における加水作
業を省略し簡単に製麹でき、且つこれら酵素力価
の増大した麹を得られ、これにより早期に風味の
良い味噌を得るようにした味噌の醸造法を提供す
るもので、おからと糠とを、その夫々の水分含有
量を考慮しながら水分含有量が約35〜65％の範囲
内の混合物を得るように配合することを特徴と
し、次でこの混合物を常法により製麹、仕込み、
熟成して成る。
即ち本発明は原料としておからと糠とを組合せ
て適宜配合する点にメリツトを有する。たとえば
おからだけで製麹しようとする場合は、製麹上水
分が過剰で且つ栄養成分が不足し良好な製麹が得
られない。又糠だけを製麹の原料とする場合は水
分が不足し、又特に製麹に当り味噌玉に調製して
も種麹の繁殖に必要な適度の通気性がなく良好な
麹が得られない。尚、大豆、米を原料とする通常
の味噌醸造に於いて増量剤としておから又は糠を
添加してもあまり製造コストは低下せず而もおか
ら臭、糠臭がのこり味噌の品質を劣化せしめるも
のとなる。
然るに、本発明に従つて、おからと糠とを配合
して味噌を醸造するときは、価格に於いて味噌の
半分以下となり、その品質も通常の味噌と変らな
いものが出来る。而もおからと糠との配合により
おからの栄養成分不足を米糠で補うこととなり、
又糠の通気性不足はおからで付与し、混合物は適
度の粗い通気性を有するものとなるので、その蒸
煮工程に於いてその内部まで充分蒸気加熱するこ
とが出来るので容易迅速な蒸煮ができると共に製
麹工程に於いて重要な種麹、乳酸菌の繁殖に必要
な適宜の多孔性をもつた味噌玉を調製できて、良
好な製麹効果を与える。尚、通常おからは豆腐製
造後のものをそのまゝ原料とするが、この場合は
おからの水分含有量は約85％あるが、糠（水分含
有量約13％）を配合されることによりその水分は
糠に吸収される一方糠は水分を増大し、結局全体
として製麹に適した混合物が直ちに両者の混合に
より調製されることとなる。このように、おから
と糠との組合せにより相互に欠点を補ない合い良
好な製麹原料を調製することが出来る。多くの実
験によれば、これら混合物の水分含有量は約35〜
65％の範囲が製麹に適し、36％以下では水分不足
で麹菌の生育が不充分で、65％以上の場合は水分
過剰で雑菌におかされ易く麹が腐敗することが認
められた。而して、就中、水分含有量約37〜45％
の範囲は最も良好な製麹を安全にもたらすことが
分つた。おからと糠の配分割合は、上記の混合物
の所要水分含有量が得られるように配合し、おか
ら（水分約84％）１対糠（水分約13％）約2.2〜
0.4、好ましくは前者１対後者約1.9〜1.2の重量割
合で混合したものが使用される。このように本発
明によれば、おからと糠とを所定の割合で単に混
合するだけで、所要の水分含有量の製麹原料が得
られ、従来の麹原料を水に浸漬したり、これに水
を噴霧し、水分含有量を調節する手間を省くこと
ができる。このように調製した混合物を、常法に
より無加圧乃至加圧蒸煮し、次で冷却した後適度
の大きさの円柱状、球状等の味噌玉をつくり、こ
れに種麹を撤布し、麹室にて常法により製麹す
る。この工程に於いて適度の水分条件、通気性、
栄養分を有する味噌玉のため、麹菌、乳酸菌は良
好に繁殖し強力な麹となると共に、好ましいこと
にはおから臭、糠臭は半減する。これは麹菌、乳
酸菌によるものと思われる。又この場合、その製
麹原料は、従来の焼酎糟と糠とを混合した製麹原
料と異なり、酵素により炭水化物、蛋白質等の含
有成分が分解作用を受けてないので、それだけ、
味噌用種麹がこれらに作用するのでこれに伴ない
主糖化酵素、蛋白分解酵素その他の酵素が比較的
多く生じた、比較的酵素力の増大した味噌用麹が
得られる。
次に出麹した麹をくだいて常法のように食塩11
〜13％、水分45〜52％になるように混合して桶等
の容器に仕込み、所要期間熟成させる。得られた
味噌はおから臭、糠臭が全くなく、而も風味、風
合に於いて通常の大豆、米を原料として醸造した
普通味噌と変りがなかつた。本発明により得られ
た味噌はそのまま家庭用の味噌汁等の調理用に又
調合味噌或は加工用味噌用として利用される。
実施例
下記表１に示す組成を有するおからと米糠とを
原料とする。
The present invention relates to a method for brewing miso. Traditionally, in the miso brewing method, okara is used as a miso preparation material together with koji made separately from starch raw materials such as rice bran, or a mixture of bran, soybean meal, rice bran, and rice husk or straw powder is used to make koji. Producing koji for miso as a raw material,
It is known that koji is made from a mixture of fish meal, defatted rice bran, soybean meal, amino acid solution, and molasses. It took time and effort to remove water by soaking the rice bran in water and spraying water onto the raw materials. Also, there are some products that use a mixture of shochu koji and rice bran as raw materials for making koji, but since shochu koji contains enzymes, the mixture undergoes enzymatic decomposition, so the seed koji for miso koji is made from this mixture. The drawback is that the production of bran-forming enzymes and proteolytic enzymes, which are mainly secreted by acting on the koji, and therefore the titers of these enzymes are small. The present invention makes it possible to easily make koji by omitting the conventional water addition work during koji production, and to obtain koji with increased enzyme titer, thereby making it possible to quickly obtain miso with good flavor. This method provides a method for brewing miso, and is characterized by blending okara and bran so as to obtain a mixture with a moisture content within the range of approximately 35 to 65%, taking into consideration the moisture content of each. Next, this mixture is made into koji, prepared, and prepared using conventional methods.
It matures. That is, the present invention has an advantage in that okara and rice bran are appropriately combined and blended as raw materials. For example, when trying to make koji using only bean curd curd, there is too much moisture in the koji and insufficient nutritional components, making it difficult to obtain good koji. In addition, if only bran is used as the raw material for making koji, there is a lack of moisture, and even if the koji is made into miso balls, there is no adequate air permeability necessary for the propagation of seed koji, making it impossible to obtain good koji. . Additionally, adding okara or rice bran as a bulking agent to conventional miso brewing using soybeans and rice as a bulking agent does not significantly reduce production costs, but leaves odor and rice bran odors and deteriorates the quality of miso. It will be something that will encourage you. However, according to the present invention, when miso is brewed by blending okara and rice bran, the price is less than half that of miso, and the quality is the same as that of regular miso. Moreover, the combination of okara and rice bran makes up for the lack of nutrients in okara with rice bran.
In addition, the lack of air permeability of the rice bran is compensated for by the okara, and the mixture has a moderately rough air permeability, so that sufficient steam can be heated to the inside of the rice bran during the steaming process, allowing for easy and quick steaming. It is possible to prepare miso balls with suitable porosity necessary for the propagation of seed koji and lactic acid bacteria, which are important in the koji making process, and to provide a good koji making effect. Normally, okara is made from tofu after it is made, but in this case, the water content of okara is about 85%, but by adding bran (water content about 13%), The water is absorbed by the rice bran, while the rice bran increases its water content, and as a result, a mixture suitable for making koji is immediately prepared by mixing the two. In this way, the combination of okara and rice bran compensates for each other's shortcomings, making it possible to prepare a good raw material for making koji. According to many experiments, the water content of these mixtures is approximately 35~
It was found that a range of 65% is suitable for making koji; below 36%, there is insufficient moisture and the growth of koji mold is insufficient; when above 65%, there is excess moisture, making it susceptible to various bacteria and causing the koji to rot. Among other things, the moisture content is about 37-45%.
It was found that the range of 100% yields the best koji production safely. The distribution ratio of okara and bran is blended so as to obtain the required moisture content of the above mixture, and the ratio of okara (approximately 84% moisture) to bran (approximately 13% moisture) is approximately 2.2 to 1.
0.4, preferably in a weight ratio of about 1 to about 1.9 to 1.2. As described above, according to the present invention, a raw material for making koji with the required moisture content can be obtained simply by mixing okara and bran in a predetermined ratio, and it is possible to obtain a raw material for making koji with the required moisture content, and it is possible to obtain the raw material for making koji by simply mixing okara and rice bran in a predetermined ratio. This eliminates the need to spray water onto the surface of the container and adjust the moisture content. The mixture thus prepared is steamed under no pressure or under pressure in a conventional manner, and then cooled to form miso balls of appropriate size, such as cylinders or spheres, and the seed koji is removed from the mixture. Make koji using the conventional method in a koji room. In this process, appropriate moisture conditions, breathability,
Because the miso balls have nutrients, Aspergillus oryzae and lactic acid bacteria can propagate well to form a strong koji, and preferably the odor and rice bran odor are reduced by half. This seems to be due to Aspergillus oryzae and lactic acid bacteria. In addition, in this case, the raw material for making koji differs from the conventional raw material for making koji made by mixing shochu lees and rice bran, and the components such as carbohydrates and proteins are not degraded by enzymes, so
Since the seed koji for miso acts on these, a relatively large amount of main saccharifying enzymes, proteolytic enzymes and other enzymes are produced, resulting in a koji for miso with relatively increased enzymatic power. Next, break up the koji and add 11 tablespoons of salt as usual.
~13% and moisture content is 45~52%, then put into a container such as a tub and mature for the required period. The obtained miso had no odor or rice bran odor, and its flavor and texture were no different from ordinary miso brewed from ordinary soybeans and rice. The miso obtained by the present invention can be used as it is for cooking home-use miso soup, etc., or as mixed miso or processed miso. Example Okara and rice bran having the compositions shown in Table 1 below are used as raw materials.
【表】
上記のおから10Kg、米糠16Kgを混合し水分40％
程度に調整し、これを加圧缶にて110℃、30分加
圧蒸しをして40〜45℃に冷却し、次でこれを玉握
機にて味噌玉につくる。例えば径20〜30mm、長さ
40〜50mmの円柱状の味噌玉とする。これに種麹菌
アスペルギルスオリゼを種付して、麹室に入れ常
法により製麹する。40時間程度で味噌玉麹が出来
る。このようにした得た麹は、おから臭、糠臭は
半減していた。この玉麹を割つて塩４Kg、水６Kg
を加えよく混合した桶に入れ、常法の温醸経過に
より２〜３ケ月熟成で目的とする味噌が得られ
た。この味噌は、おから臭、糠臭は全くなく、外
観、風味等は通常の味噌と変らないものであつ
た。これは加工用味噌として優れている。この成
分の１例を下記に通常のみそと対比して示す。[Table] Mix 10kg of okara from above and 16kg of rice bran, moisture 40%
This is then pressure steamed in a pressure can at 110℃ for 30 minutes, cooled to 40-45℃, and then made into miso balls using a tamaguri machine. For example, diameter 20-30mm, length
Make cylindrical miso balls of 40 to 50 mm. Seed the seed koji mold, Aspergillus oryzae, and place it in a koji room to make koji using a conventional method. Miso tama koji can be made in about 40 hours. The koji obtained in this way had half the odor and bran odor. Break up this tamakoji, add 4kg of salt, and 6kg of water.
The miso was mixed well and placed in a well-mixed vat, and the desired miso was obtained after aging for 2 to 3 months using the usual warm brewing process. This miso had no odor or bran odor, and its appearance, flavor, etc. were the same as ordinary miso. This is an excellent miso for processing. An example of this ingredient is shown below in comparison with regular miso.
【表】
このように本発明によるときは、おからと糠と
を、夫々の水分含有量を考慮し乍ら、この混合物
の水分含有量が約35〜65％の範囲内になるように
配合したので、単に両原料の配合により簡単に所
定の製麹原料が得られ、従来の製麹原料に加水し
て所定の水分含有量のものとする手間を省き、製
麹原料の調製が簡単迅速にでき、而もおからと糠
の上記特定の配合は、味噌用麹の良好な生育をも
たらし、これら原料に含まれる新鮮な蛋白質や炭
水化物の酵素分解過程で、蛋白質分解酵素、糖化
分解酵素などの分泌量の増大したこれらの酵素力
価の大きい味噌麹が得られ、このような麹により
常法により味噌を醸造するときは、おから臭及び
糠臭のない而も風味の良い味噌が短期間に醸造で
きる等の効果を有する。[Table] According to the present invention, okara and rice bran are blended so that the moisture content of the mixture is within the range of about 35 to 65%, taking into account the moisture content of each. Therefore, the desired raw material for making koji can be easily obtained by simply blending both raw materials, eliminating the trouble of adding water to the raw material for making koji to achieve the desired moisture content, and making the preparation of the raw material for koji easier and faster. Moreover, the above-mentioned specific combination of okara and rice bran leads to good growth of koji for miso, and in the enzymatic decomposition process of fresh proteins and carbohydrates contained in these raw materials, proteolytic enzymes, saccharification enzymes, etc. Miso koji with increased secretion of these enzymes and a high titer can be obtained, and when miso is brewed using such koji by a conventional method, it is possible to produce miso with good flavor without okara odor or bran odor in a short period of time. It has the effect of allowing brewing to take place in between.