JPS63188356A - Processed 'miso' food - Google Patents

Abstract

PURPOSE:To obtain a tasty food having the softness of cheese or thereabout and suitable as snack or simple relish for liquor, by smoking a mixture of finely crushed and mixed MISO (fermented bean paste), steamed soybean and NATTO (fermented soybean) to effect the deodorization and flavoring of the MISO and letting the mixture stand to effect secondary fermentation and drying. CONSTITUTION:A mixture of long-aged MISO, steamed soybean and ripened NATTO is added with proper amounts of seasoning and spices, divided into pieces and mixed together. The obtained mixture is smoked to remove the characteristic smell of MISO and NATTO and impart flavor to the mixture. At the same time, the mixture is subjected to secondary fermentation and spontaneous fermentation to effect the reduction of 50-60% of the original weight. A cheese-like tasty food having a soft and solidified texture can be prepared by this process. The secondary fermentation is induced by subjecting steamed soybean to the enzymatic action of Aspergillus in MISO and the mucous fermentation action of a salt-resistant microorganism and Bacillus natto in NATTO.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a fermented product of legumes for food use, and is used for mixed fermented foods of miso, natto, and soybeans.

(Conventional technology 2) Miso and natto, both of which are made from soybeans, are both food products. However, miso is not eaten alone like natto, but is further processed and made into a food product. Currently, there are no food products on the market that can be eaten alone, such as cheese-like products that are made into li!I form to make them easier to handle and eat.

(Problems to be Solved by the Invention) In view of the above, the present invention proposes that since miso alone cannot be solidified into a cheese-like state, it can be solidified into a cheese-like state by using an admixture food, and a unique new processing method using the additive food and miso. It is intended to provide products.

Steamed soybeans and adult natto, which have the same main ingredients as miso, are crushed and mixed, fumigated to remove odor and give aroma, and then subjected to secondary fermentation and dried to achieve the purpose.

(Effect λ) The enzyme action and salt-tolerant microorganisms of Aspergillus aspergillus in miso and the sticky fermentation action of natto bacteria in natto are added to steamed soybeans to cause secondary fermentation, and fumigation produces the characteristic odor of miso and natto. The product is removed and given aroma, and through secondary fermentation and natural drying, the weight is reduced by 50 to 60% of the original weight, and it becomes a cheese-like soft and solid food with a taste that is not found in other foods.Additionally, seasonings are selectively added. This enhances the taste mentioned above.

(Example) To explain from a prototype example of this invention, Example 1 Mixed 320g of long-ripened miso, 120g of mature natto, 360g of steamed soybeans, 24g of salad oil, 89g of chemical seasoning,
After adding 112 g of sand, 1 g of shichimi chili pepper, and 0.4 g of Sansho, grind the mixture in a bowl and mix, then pack it into a container. Next, after burning the cherry wood pieces and fumigating them for about 2 hours,
Leave it at room temperature for ~2 months to allow secondary fermentation and drying. The goal of drying is to reduce the weight of the wax by 50 to 60% of the total amount, and the manufacturing process is completed when the texture becomes soft and cheese-like.

Example 2 Light colored miso 6209, mature natto 80g, steamed soybean 40
09. Salad oil and the following were produced in the same manner as in Example 1, using the same amounts as in Example 1.

From the trial production of Example 1S and Example 2 above, the materials and their blending amounts are considered as follows.

υ The amount of natto is about 20% for the long-ripened miso of Example 1, and 15% for the light-colored miso of Example 2. If it is increased, the natto odor will be too strong and the aroma of miso will be erased.

2) The amount of miso should be such that the salt content after preparation is about 5%. If it is less than 5%, mold or slime will form on the surface during drying. At 5%, 8.
It is 5 to 10%, which seems to be a reasonable level.

5) Substitutes for steamed soybeans include tempeh and enzyme-digested soybeans.
However, it has a bitter taste, so steamed soybeans are suitable.

4) It is better for the taste to use fI4 flavorings and spices to a certain extent. Kanaeru dayu is effective in smoothing the composition and only needs to be used at around 5%. Sesame oil goes well with long-ripened miso, and margarine goes well with light-colored miso. Yuzu oil, ginger, garlic, and white spit didn't go well together.

5) If the smoking time exceeds 2 hours, the pungent taste of the smoke will be felt. If the smoke was prepared after fermenting natto for an hour before preparation, the depth of the smoke could be maintained, but the disadvantage was that the interior was rough due to the composition.

Combining the above 1) to 5), the following formulation was appropriate.

Example 3 For a total of 100% basic combination of 20% natto, 40% long-ripened miso, and 40% steamed soybeans, 3% salad oil and MEIG
(Chemical seasoning) 1%, Azimate (Chemical seasoning) 0.
Add 2%, sugar 1.5%, shichimi chili pepper 0.1%, and sansho 105%.

Example 4 The basic composition of Example 3 includes 3% sesame oil, 1% M8G, and 1% sugar.
．． 5%, Ajime)[]%2%, Shichimi chili pepper 0.1%,
Add 0.05% of Sansho.

Example 5: Basic composition of 10% natto, 40% white miso, and 50% steamed soybeans, but with 3% salad oil, M8Gi%, and sand! 1%, Azimate 0.2%, Shichimi Chili Yo 1%, Sansho 0.
Add 0.05%.

N6 Basic composition of Example 5 with 4% margarine and 2 salad oil
%, MS01%, sugar 1%, and azimate 0.2% are added.

In the production according to Example 5.4.5, miso, steamed soybeans, and natto are mixed and put through a chopper, then oil such as salad oil is added, seasonings are suspended in a small amount of warm water and then added, and the mixture is put through the chopper again. This is stuffed into a bag, fumigated with cherry wood smoke, and then dried at room temperature for 1 to 2 months. In addition, the miso used was strained miso, and the long-ripened miso used was one that had been brewed for at least 2 days. In addition, steamed soybeans contain 0% of the soybeans that have absorbed water.
．． The hardness of the steamed beans was 4509 when the beans were steamed for 40 minutes at 9㎵.

(Effects of the Invention) According to this invention, miso, natto, and steamed soybeans undergo secondary fermentation and become sticky and soft as a whole, making it a flavor food suitable for snacking or snacking with alcoholic beverages. .

Claims (2)

[Claims] (1) Mix miso, steamed soybeans, and natto into fine pieces, smoke them to remove odor and impart fragrance, and then leave to undergo secondary fermentation and drying to produce a solid food with the softness of cheese. A miso processed food characterized by: (2) The miso processed food according to claim (1), in which appropriate amounts of seasonings and spices are added.