JPS6362181B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing miso, and more particularly, to a method for producing miso of excellent quality in a very short period of time by using carrots. .

Miso is a fermented food made from soybeans, noodles, and salt, but because the fermentation is solid-phase or semi-solid-phase fermentation, it takes a very long time to produce. The law required about 100 days.
Furthermore, because miso has a high salt concentration, there has recently been a growing trend to refrain from using miso, even though it is an excellent vegetable protein food.

The present invention was made to solve these drawbacks, and while researching various aspects of miso brewing methods, it was completely unexpected that a miso brewing process was carried out with the addition of carrots. However, he discovered that miso production takes place in an extremely short period of time. Further research based on this new knowledge revealed that the product miso produced in this way was
We confirmed that the miso product not only has a low salt content, but also has a mild taste and is alkaline, and that this miso product is well suited to modern dietary needs and has extremely excellent effects. With this confidence, the present invention was completed.

That is, the present invention is a miso manufacturing method characterized by adding carrot and/or a processed product thereof during the miso manufacturing process.

In the present invention, carrots and/or processed products thereof are added during the miso manufacturing process, but there are no critical aspects regarding the timing of addition, the process of adding, or the method. In other words, the desired purpose can be achieved by adding ginseng and/or its processed product at any time, and there are no delicate conditions regarding the addition, which is another advantage of the present invention. This is one of its characteristics. That is, carrots and/or processed products thereof are used at the raw material processing stages such as koji making, soybean processing, and salt-cut koji production, during the brewing process,
Alternatively, it may be added during the ripening process, it may be added in several batches, or it may be added all at once at an appropriate time such as when preparing raw materials. Of course, it is also good to add it to the seed water or together with the seed water.
The addition amount can also be widely used within the range of 5 to 60%.

Carrots and/or their processed products refer to raw carrots, their juice, their lees, and processed products thereof, and include the following: raw carrots, their shredded carrots, etc. ginseng, crushed products, slices and other cut products thereof, or those dehydrated and dried in the sun, shade, hot air, etc.; Dried or freeze-dried and powdered; Carrots, juice lees, vacuum concentrates, heated concentrates, dehydrated cakes by press, or dehydrated and dried products thereof; Carrots and carrots youngs mentioned above , fermented products obtained by microbial or enzyme treatment of the juice dregs (carrot sake, carrot shochu, carrot brandy, etc.), its sake lees, distillation residue,
Concentrates, dehydrated and dried products; Carrot wine obtained by soaking carrots in alcohol, carrots extracted from it, concentrates, dehydrated and dried products; Carrot compost made by accumulating and naturally fermenting carrots, dehydrated and dried thing. These carrots or their processed products may be used raw, but they may be properly dehydrated by an appropriate method such as sun drying, shade drying, hot air, etc., or they may be further dried.
Furthermore, it may be pulverized or, in some cases, may be freeze-dried. From the point of view of ease of handling, it is most convenient to completely dry and powderize, but from an industrial standpoint, the most economical method from a cost perspective is to reduce the moisture by 5 to 50% by drying with hot air, etc. Dehydrated to 7% is sufficient. Of course, there is no problem in dehydrating and drying it to a nearly complete state of 5% or less, and even if the water content is 70% or more, fresh carrots or close to it, the desired effect can be sufficiently achieved.

To produce miso according to the present invention, miso is brewed in a conventional manner using soybean raw materials, koji, and salt.
It is sufficient to ripen the miso, during which time carrots and/or processed products thereof are added at some stage, and there is no need for any special considerations regarding the brewing and aging of the miso itself. Therefore, it is sufficient to use koji, soybean raw materials, salt, etc. that are normally commercially available or easily available, and this high versatility is one of the excellent advantages of the present invention.
It is one.

If miso was produced in this way, it would normally take a year to make it using the conventional method, or about 100 days if the hot or quick brewing method was used. Regardless, it can be fermented and stored in just one week to 10 days at around 30℃. The fact that miso can be produced in such a short period of time is also one of the outstanding and remarkable effects of the present invention.

Furthermore, according to the method of the present invention, not only is the production period reduced to about 1/10 to 1/400 of the conventional method, but the quality of the product miso is significantly improved. That is, the miso produced according to the present invention emits an aroma, the sharp spiciness caused by salt is masked, and becomes mild, and the flavor is improved, making it extremely delicious. Furthermore, due to the influence of carotene, the color tone of miso improves to yellow-red, pectin increases, and the viscosity increases to a seaweed-like consistency, making it delicious as name miso and even more appetizing. Moreover, due to the action of the carrot component, the product miso becomes alkaline, and can be said to be a healthy natural food that is desired in today's diet.
In addition, the composition has been greatly improved, especially among carboxylic acids, lactic acid, malic acid, pyroglutamic acid,
Among the amino acids, threonine, lysine, isoleucine, phenylalanine and valine, and ethyl alcohol also increased. Note that the remarkable effect of increasing the content of direct reducing sugars and total nitrogen is also obtained.

Examples of the present invention will be described below.

Example 1 Raw carrots, which are bifurcated and cannot be sold on the market, are cut into rounds of 2 to 3 mm thick and cut into 120 mm thick slices.
Dried carrots with a moisture content of 10% were prepared by drying with hot air at ℃ for 2 hours.

Separately, prepare 50 kg of rice malt made by inoculating steamed rice with Aspergillus aspergillus using a conventional method, and prepare 50 kg of soybeans steamed using a conventional method. 30 kg of dried carrots and 12 kg of salt were thoroughly ground through mincing.

When this was put into a barrel as it was and fermented with miso by keeping it at 30°C, a miso product that was sufficiently matured and ready to be eaten was obtained after 10 days. This miso product had a very mild salty taste, an appetizing reddish color, and was an alkaline food with a very rich flavor. In terms of ingredients, direct reducing sugars in particular are 15
%, total nitrogen content 2.1% ethyl alcohol 2.8V/
W% and total acid amounted to 21 ml, which was a large increase compared to the normal case.

Example 2 After washing, soaking, and steaming 28 kg of barley, koji was made by a conventional method, and 13 kg of common salt was added and mixed to produce salt-cut koji. On the other hand, 52 kg of soybeans were soaked in water and steamed, and mixed with the salt koji prepared above.
Seed water was added and the mixture was poured into a vat using the usual method. The temperature was maintained at 30°C to warmly brew miso.

Separately, carrots are soaked in shochu to produce ginseng shochu, and the residual ginseng remaining after manufacturing ginseng shochu is cut into pieces, which are naturally dried in the sun for one day to prepare dried ginseng. On the second day after preparing the miso, 25 kg of this dried carrot was added and mixed well. After three days, the vat emitted an aromatic aroma, and one week after it was brewed, alkaline miso with extremely good flavor was obtained without any special aging or cutting process.

Claims (1)

[Claims] 1 During the miso manufacturing process, carrots (Daucus
A method for producing miso, which comprises adding Carota L.) and/or a processed product thereof.