JPH01257441A - White miso having high protein hydrolysis and low smell - Google Patents
White miso having high protein hydrolysis and low smellInfo
- Publication number
- JPH01257441A JPH01257441A JP63325305A JP32530588A JPH01257441A JP H01257441 A JPH01257441 A JP H01257441A JP 63325305 A JP63325305 A JP 63325305A JP 32530588 A JP32530588 A JP 32530588A JP H01257441 A JPH01257441 A JP H01257441A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- koji
- present
- salt
- protein hydrolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000294411 Mirabilis expansa Species 0.000 title abstract description 66
- 235000015429 Mirabilis expansa Nutrition 0.000 title abstract description 66
- 235000013536 miso Nutrition 0.000 title abstract description 66
- 230000007065 protein hydrolysis Effects 0.000 title abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 21
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 108091005804 Peptidases Proteins 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 102000035195 Peptidases Human genes 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 230000017854 proteolysis Effects 0.000 claims description 4
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims description 2
- 239000004365 Protease Substances 0.000 abstract description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 7
- 230000007062 hydrolysis Effects 0.000 abstract description 2
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 14
- 238000000354 decomposition reaction Methods 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 230000002797 proteolythic effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 102000013142 Amylases Human genes 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000019418 amylase Nutrition 0.000 description 4
- 230000009965 odorless effect Effects 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- -1 ethanol Chemical compound 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 229960004279 formaldehyde Drugs 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、従来のみそが有する特有の臭いを極めて少く
し且つ蛋白質の分解率を高くした高蛋白分解低臭白みそ
に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a highly proteolytic, low-odor white miso that has extremely reduced characteristic odor of conventional miso and has a high protein decomposition rate.
［従来技術および発明が解決しようとする課題］みそは
、蒸煮した大豆に塩、麹等を加えて混合し、麹菌による
加水分解作用及び酵母菌による分解・発酵作用により作
られる食品である。[Prior Art and Problems to be Solved by the Invention] Miso is a food product made by mixing steamed soybeans with salt, koji, etc., and performing hydrolysis by koji mold and decomposition/fermentation by yeast.
みそは、日本の各家庭で最も広まっている食品の一つで
あるが、近年の食生活の変化に伴い、特に若年層にみそ
離れが生じつつある。また、近年は海外において日本食
ブームが起っているが、みそはその味自体は好まれても
、特有の臭いの為に敬遠され、日本食ブームが喧伝され
る割には普及していない。Miso is one of the most widespread foods in Japanese households, but with changes in dietary habits in recent years, young people in particular are starting to avoid miso. In addition, in recent years there has been a Japanese food boom overseas, but even though miso is liked for its taste, it is avoided because of its unique smell, and despite the popularity of the Japanese food boom, miso has not become widespread.
しかし、海外における豆腐ブームでも判るように、臭い
の問題が解決されれば、′良質の蛋白質を多量に含むみ
そは、国際的な食品になり得るものである。However, as evidenced by the tofu boom overseas, if the odor problem is solved, miso, which contains a large amount of high-quality protein, could become an international food product.
本発明は上記に鑑み、若い世代や外国人の嗜好に合うよ
う、従来のみそに特有な味を軽減し、またみそ特有の臭
いをほとんど無くし、しかも蛋白質の分解率が高くて旨
味のある高蛋白無臭白みそを提供することを目的として
いる。In view of the above, the present invention has been developed to reduce the characteristic taste of conventional miso, almost eliminate the characteristic odor of miso, and to meet the tastes of younger generations and foreigners. The aim is to provide protein-free and odorless white miso.
［課題を解決するための手段］
本発明のみそは、蛋白分解率が２０％から３５％で、エ
タノールの濃度が０．３％以下であることを特徴とする
。[Means for Solving the Problems] The miso of the present invention is characterized by having a proteolytic rate of 20% to 35% and an ethanol concentration of 0.3% or less.
みそ特有の臭いの主な原因は、酵母の発酵作用により発
生するエタノールを主とするアルコールである。従って
、本発明のみそにおいては、臭いの程度の指標となるエ
タノールを０．３％以下に抑えている。このため、本発
明のみそはほとんど無臭である。The main cause of the characteristic odor of miso is alcohol, mainly ethanol, produced by yeast fermentation. Therefore, in the miso of the present invention, ethanol, which is an indicator of the degree of odor, is suppressed to 0.3% or less. Therefore, the miso of the present invention is almost odorless.
また、みその旨味は主として蛋白質の分解生成物たるア
ミノ酸（グルタミン酸等）によって生ずる。従って、本
発明では蛋白分解率を２０％から３５％とすることによ
り旨味のあるみそとしている。Furthermore, the umami flavor of miso is mainly caused by amino acids (glutamic acid, etc.) that are decomposition products of proteins. Therefore, in the present invention, miso with good taste is produced by adjusting the proteolysis rate from 20% to 35%.
さらに、みそ特有の味は酵母による発酵作用の生成物に
負うところが多い。本発明のみそはエタノールの含有量
が少ないことから明らかなように、酵母による発酵作用
をほとんど経ずに製造されるものである。従って本発明
のみそは、みそ特Ｇの味が低減され比較的淡白な味のみ
そとなっている。Furthermore, the unique taste of miso is largely due to the fermentation products of yeast. As is clear from the low content of ethanol, the miso of the present invention is produced without undergoing fermentation by yeast. Therefore, in the miso of the present invention, the taste of Miso Toku G is reduced and the miso has a relatively bland taste.
このように、本発明のみそは味が蛋白でほとんど臭いが
無いので、高蛋白な食品素材として種々の食品において
用いることができる。例えば、コーンスープ等の洋風ス
ープに本発明のみそを混ぜ合せると非常に美味となる。As described above, the miso of the present invention has a protein taste and almost no odor, so it can be used as a high-protein food material in various foods. For example, when the miso of the present invention is mixed with a Western-style soup such as corn soup, it becomes very delicious.
さらに、本発明のみそは変色しにくい白みそである点に
も特徴がある。従来、高蛋白分解みそを製造する方法と
して、例えば蒸煮大豆に対して麹を作用させて豆麹をつ
くり、これに米麹および塩を加えてみそを醸成する方法
がある。また、予め大豆中の蛋白を分解しておき、これ
に米麹および塩を加えてみそを醸成する方法も考えられ
る。しかし、かかる製造法によって製造したみそはいず
れも製造中および後に褐変しやすいという欠点がある。Furthermore, the miso of the present invention is characterized in that it is white miso that does not easily change color. Conventionally, as a method for producing highly protein-decomposed miso, there is a method in which, for example, koji is applied to steamed soybeans to make soybean koji, and rice koji and salt are added to this to brew miso. Another possible method is to prepare miso by decomposing the protein in soybeans in advance and adding rice malt and salt to this. However, all miso produced by such production methods have the disadvantage that they are susceptible to browning during and after production.
このため、従来は白みそでしかも蛋白分解率の高い本発
明のようなみそを製造することはできなかった。そこで
本発明者らは鋭意研究をすすめ特願昭５９−９２１１１
に開示する全く新しい方法により本発明のみそを製造す
ることに成功した。この方法により製造される本発明の
白みその色沢は、Ｙ値価で製造時に２５以上である。し
かも、１ケ月以上室温で保持してもＹ値価は２０以上に
保たれ、変色（褐変化）しにくい。かかる本発明の白み
その性質は、高蛋白分解みそを得るために従来不可欠と
されていた醸成前の段階を経ずにみそを製造することに
起因すると考えられる。For this reason, conventionally it has not been possible to produce miso like the present invention, which is white miso and has a high proteolytic rate. Therefore, the inventors of the present invention conducted intensive research and applied for patent application No. 59-92111.
The miso of the present invention was successfully produced by a completely new method disclosed in . The white miso of the present invention produced by this method has a Y value of 25 or more at the time of production. Moreover, even if it is kept at room temperature for more than a month, the Y value is maintained at 20 or more, and it is difficult to change color (browning). Such properties of the white miso of the present invention are considered to be due to the fact that miso is produced without going through the pre-brewing step, which was conventionally considered indispensable in order to obtain highly proteolyzed miso.
以下に、本発明のみその好ましい製造法を記載する。Below, only the present invention and its preferred manufacturing method will be described.
本発明のみそは、大豆を蒸煮し、蒸煮した大豆に、それ
を冷却しない状態で、塩、麹並びに蛋白分解酵素を混合
し、該混合物に水を加えて、当該混合物の含有水分を約
５５％乃至６５％とし、混合物を約４０℃乃至６０℃に
保温し、麹及び蛋白分解酵素による上記混合物中の蛋白
分解率が２０％以上となり、且つ、酵母菌による分解・
発酵作用が進まない状態で、当該混合物を冷却し、同混
合物中の分解・発酵作用を停止することによって製造さ
れる。The miso of the present invention is made by steaming soybeans, mixing salt, koji, and protease with the steamed soybeans without cooling them, and adding water to the mixture to reduce the moisture content of the mixture to about 55%. % to 65%, the mixture is kept warm at about 40°C to 60°C, and the proteolytic rate in the mixture by koji and protease is 20% or more, and the decomposition by yeast
It is produced by cooling the mixture in a state where fermentation does not proceed and stopping the decomposition and fermentation in the mixture.
この製造法は、次のような特徴を有している。This manufacturing method has the following characteristics.
先ず、蒸煮した大豆を冷却しないで麹等と混合し、醸成
温度を約４０℃から６０℃としている。これは主に４０
℃以上では活性が著しく低下する酵母による分解・発酵
作用を抑えるためである（酵母菌の添加は行わない）。First, steamed soybeans are mixed with koji and the like without being cooled, and the fermentation temperature is set at about 40°C to 60°C. This is mainly 40
This is to suppress the decomposition and fermentation effects of yeast, whose activity significantly decreases at temperatures above ℃ (yeast bacteria are not added).
これに対し、従来の方法においては蒸煮した大豆は約３
０°Ｃに急冷され、醸成温度も約３０℃程度とされる。In contrast, in the conventional method, the steamed soybean is about 3
It is rapidly cooled to 0°C, and the brewing temperature is approximately 30°C.
第２に、蒸煮した大豆に蛋白分解酵素を特に混合してい
る。麹は主に蛋白分解酵素としてのプロテアーゼ及び炭
水化物分解酵素としてのアミラーゼを主に生じ、それに
脂肪分解酵素としてのリパーゼを少量生じる。リパーゼ
による脂肪の分解は、みその香気のベースとなる脂肪酸
を生じるので、本発明のみその製造法では蛋白分解酵素
としてのプロテアーゼを加え、脂肪分解の進まないうち
に蛋白分解を急速に進めようとするものである。Second, the steamed soybeans are specifically mixed with proteolytic enzymes. Koji mainly produces protease as a proteolytic enzyme, amylase as a carbohydrate degrading enzyme, and a small amount of lipase as a lipolytic enzyme. The decomposition of fat by lipase produces fatty acids, which are the basis of the flavor of miso, so in the production method of the present invention, protease as a proteolytic enzyme is added to rapidly advance proteolysis before lipolysis progresses. It is something to do.
第３に、大豆、麹等の混合物の含有水分を約５５％から
６５％としている。従来の方法においては、約４５％か
ら５０％とするのが普通である。実施した結果、水分の
多い程、麹の活性が高いことが判った。Thirdly, the moisture content of the mixture of soybeans, koji, etc. is about 55% to 65%. In conventional methods, about 45% to 50% is common. As a result, it was found that the higher the water content, the higher the activity of the koji.
第４に、蛋白分解率を２０％以上として通常のみそと同
程度若しくはそれ以上にしているのに対し、酵母菌によ
る分解・発酵作用が進まない状態で熟成を止めている。Fourth, while the proteolytic rate is set at 20% or higher, which is the same as or higher than that of regular miso, ripening is stopped before the decomposition and fermentation by yeast bacteria progresses.
分解・発酵作用の程度はエタノール発生が０．３％以下
、特に好ましくは０．１％以下をその指標とする。The degree of decomposition/fermentation action is determined by an ethanol generation of 0.3% or less, particularly preferably 0.1% or less.
かかる製造法によって蛋白分解率の高く且つ臭いの少い
みそを極めて短期間で作ることができる。By this production method, miso with a high proteolytic rate and low odor can be produced in an extremely short period of time.
例えば、以下に述べる実施例においては、従来のみその
醸造期間（２乃至４ケ月）に比べ極めて短かい期間（約
１０口〜２０日）で高蛋白分解低臭白みそを作ることが
できる。For example, in the examples described below, high protein decomposition and low odor white miso can be made in a much shorter period (approximately 10 to 20 days) than the conventional brewing period (2 to 4 months).
実施例
先ず、大豆を蒸煮する。蒸煮直後の大豆の含有水分は約
６０から７０％とする。Example First, soybeans are steamed. The moisture content of soybeans immediately after steaming is approximately 60 to 70%.
この蒸煮した大豆を荒漉きし、冷却しない状態で米麹又
は麦麹及び塩を加え混合する。混合する麹の量は、大豆
の重量に対して約５０から１００％とする。塩は通常の
みそと同程度の量で良いが、なるべく少量にした方が近
年の食生活には適しているであろうし、また、作られる
みそを他の食品累月として加工する場合にはしやすいで
あろう。ただ、作られるみそを通常のみそとして食する
場合には、食塩の量は９％以下にすると味が落ちること
が判っている。The steamed soybeans are roughly strained and mixed with rice koji or barley koji and salt without being cooled. The amount of koji to be mixed is about 50 to 100% based on the weight of soybeans. The same amount of salt as for regular miso is fine, but it is better to use as little salt as possible in modern diets. It would be easy to do. However, when making miso and eating it as regular miso, it is known that the taste will deteriorate if the amount of salt is less than 9%.
麹等を混合する際に、蛋白分解酵素としてプロテアーゼ
及び必要に応じ炭水化物分解酵素としてアミラーゼを混
入する。これら酵素の量は、作るみその品質により決定
する。When mixing koji etc., protease as a proteolytic enzyme and amylase as a carbohydrate degrading enzyme are mixed if necessary. The amount of these enzymes is determined by the quality of the miso being made.
また、これら酵素の量は、麹の力価に応じて決定される
が、実際の例では、上記混合物の重量に対してプロテア
ーゼを約０．４％、アミラーゼを約０．４％とした。The amounts of these enzymes are determined depending on the potency of koji, but in an actual example, protease was about 0.4% and amylase was about 0.4% based on the weight of the mixture.
大豆と麹との混合により、当該混合物の含有水分は約４
５％から５０％となるが、これに（塩）水を加えて、約
５５％から６０％となるようにする。実験によれば、水
分が多い程、褐変が遅く、原料の分解作用が早くなるこ
とが判った。By mixing soybeans and koji, the moisture content of the mixture is approximately 4
It will be 5% to 50%, but by adding (salt) water to this, it will be about 55% to 60%. Experiments have shown that the higher the moisture content, the slower the browning process and the faster the decomposition of the raw material.
その後、上記混合物を熟成タンク内に入れ、品温を約４
０°Ｃから６０℃に保ち熟成を促進する。プロテアーゼ
は約４５℃から５０°Ｃまたアミラーゼは約５５℃から
６０°Ｃのときに最高の活性を示すことが判っている。Then, put the above mixture into a maturing tank and bring the temperature to about 4.
Keep at 0°C to 60°C to promote ripening. It has been found that proteases exhibit maximum activity at about 45°C to 50°C and amylases exhibit maximum activity at about 55°C to 60°C.
従って、品温は作るみその品質によって適宜調節する。Therefore, the temperature should be adjusted as appropriate depending on the quality of the miso to be prepared.
尚、８０℃以上になると酵素が破壊されるのでこれ以上
の温度は避けなければならない。Note that if the temperature exceeds 80°C, the enzyme will be destroyed, so temperatures higher than this must be avoided.
上記混合物中のエタノールが約０．１％以下で、水溶性
窒素的１，１２％（蛋白分解酵素５９％）、ホルモール
窒素約０．５０％（蛋白分解率的２５％）が得られるま
で熟成を行い、その後当該混合物を約１０℃から２０℃
まで急冷し熟成を停止する。この状態では酵母による分
解・発酵作用がほとんど進んでおらず、従ってみそ特有
の臭いは極めて少く無臭状態にある。尚、エタノールが
約３％程度になっても、実質上無臭状態にあることが判
った。The above mixture is aged until the ethanol content is approximately 0.1% or less, water-soluble nitrogen is 1.12% (proteolytic enzyme 59%), and formol nitrogen is approximately 0.50% (proteolysis rate 25%). and then heat the mixture to about 10°C to 20°C.
to stop aging. In this state, the decomposition and fermentation by yeast has hardly progressed, so the characteristic odor of miso is extremely low and the miso is odorless. In addition, it was found that even when the ethanol content was about 3%, it remained substantially odorless.
実際の例では、熟成タンク内で熟成させた期間が１０口
から２０口で済んだ。In actual cases, only 10 to 20 mouths were required for aging in the aging tank.
上記熟成を停止した混合物を高蛋白分解低臭白みそとす
るの、であるが、これを最終製品とする場合には、更に
約８０°Ｃから８５℃まで加熱し、麹菌、酵母菌、その
他酵素等を殺菌並びに破壊する。The above-mentioned unripened mixture is made into high-protein decomposition, low-odor white miso, but if this is to be made into a final product, it is further heated to approximately 80°C to 85°C, and the mixture is then heated to a temperature of about 80°C to 85°C. Sterilize and destroy etc.
本発明の高蛋白分解低臭白みそは次のように利用するこ
とができる。The highly proteolyzed and low odor white miso of the present invention can be used as follows.
（１）通常のみそとしての使用。(1) Use as regular miso.
この場合は蛋白溶解率を約６０％以下とする。蛋白溶解
率がこれ以上になると、みそとしての半固型性（粘体性
）がなくなり非常に軟らかくなり好ましくない。In this case, the protein solubility rate should be about 60% or less. If the protein dissolution rate exceeds this range, the miso loses its semi-solidity (viscosity) and becomes extremely soft, which is not preferable.
（２）乾燥みそとしての使用。(2) Use as dried miso.
この場合は、上記みそを真空凍結乾燥する。In this case, the miso is vacuum freeze-dried.
（３）各種食品素材として使用。(3) Used as various food ingredients.
一ヒ述の如く、本発明のみそはみそ特有の臭いが極めて
低く、しかも淡白な味を有する。従って、これを従来の
みその如く単にみそ汁等に用いるのではなく、高蛋白食
品素材として種々のものに用いることができる。形態は
、上記（１）及び（２）のように粘体状のものとしても
乾燥体状のものとしてもよい。As mentioned above, the miso of the present invention has extremely low odor characteristic of miso and has a bland taste. Therefore, it can be used not only in miso soup and the like as conventionally, but also in various products as a high protein food material. The form may be a viscous form as in (1) and (2) above or a dry form.
（４）種みそとしての使用。(4) Use as seed miso.
一般の仕込みそに本発明に係る（最終加熱しない）みそ
を種みそとして約２から３割加え熟成すると味の良好な
みそが得られる。When about 2 to 30% of the miso according to the present invention (without final heating) is added as a seed miso to a general prepared soybean and matured, a good-tasting miso can be obtained.
Claims (1)
発酵させることによって製造される、蛋白分解率が２０
％から３５％、エタノールの濃度が０．３％以下であり
、かつ製造時の色沢がＹ値価で２５以上である高蛋白分
解低臭白みそ。Steamed soybeans are decomposed by mixing salt, koji, and proteolytic enzymes.
Produced by fermentation, protein degradation rate is 20
% to 35%, the concentration of ethanol is 0.3% or less, and the color gloss at the time of production is Y value 25 or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63325305A JPH01257441A (en) | 1988-12-23 | 1988-12-23 | White miso having high protein hydrolysis and low smell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63325305A JPH01257441A (en) | 1988-12-23 | 1988-12-23 | White miso having high protein hydrolysis and low smell |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59092111A Division JPS60234563A (en) | 1984-05-09 | 1984-05-09 | Low smell "miso" paste containing highly hydrolyzed protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01257441A true JPH01257441A (en) | 1989-10-13 |
| JPH0544259B2 JPH0544259B2 (en) | 1993-07-05 |
Family
ID=18175334
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63325305A Granted JPH01257441A (en) | 1988-12-23 | 1988-12-23 | White miso having high protein hydrolysis and low smell |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01257441A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010017138A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Packaged liquid food for microwave cooking, and method for producing cooked dish using the same |
| JP4796630B2 (en) * | 2005-12-30 | 2011-10-19 | シージェイ チェイルジェダン コープ． | Method for producing miso to which proteolytic enzyme is added and miso |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5148498A (en) * | 1974-10-23 | 1976-04-26 | Aichi Prefecture | Muen oyobi teishokuenmamemisono seizoho |
| JPS54154600A (en) * | 1978-05-20 | 1979-12-05 | Takada Shiyouten Kk | *miso* for edible meat *misozuke* |
| JPS60234563A (en) * | 1984-05-09 | 1985-11-21 | Banshiyou:Kk | Low smell "miso" paste containing highly hydrolyzed protein |
-
1988
- 1988-12-23 JP JP63325305A patent/JPH01257441A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5148498A (en) * | 1974-10-23 | 1976-04-26 | Aichi Prefecture | Muen oyobi teishokuenmamemisono seizoho |
| JPS54154600A (en) * | 1978-05-20 | 1979-12-05 | Takada Shiyouten Kk | *miso* for edible meat *misozuke* |
| JPS60234563A (en) * | 1984-05-09 | 1985-11-21 | Banshiyou:Kk | Low smell "miso" paste containing highly hydrolyzed protein |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4796630B2 (en) * | 2005-12-30 | 2011-10-19 | シージェイ チェイルジェダン コープ． | Method for producing miso to which proteolytic enzyme is added and miso |
| JP2010017138A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Packaged liquid food for microwave cooking, and method for producing cooked dish using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0544259B2 (en) | 1993-07-05 |
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