JPH0135627B2 - - Google Patents
Info
- Publication number
- JPH0135627B2 JPH0135627B2 JP59092111A JP9211184A JPH0135627B2 JP H0135627 B2 JPH0135627 B2 JP H0135627B2 JP 59092111 A JP59092111 A JP 59092111A JP 9211184 A JP9211184 A JP 9211184A JP H0135627 B2 JPH0135627 B2 JP H0135627B2
- Authority
- JP
- Japan
- Prior art keywords
- miso
- mixture
- odor
- koji
- low
- 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.)
- Expired
Links
- 244000294411 Mirabilis expansa Species 0.000 claims description 58
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 58
- 235000013536 miso Nutrition 0.000 claims description 58
- 239000000203 mixture Substances 0.000 claims description 26
- 238000000354 decomposition reaction Methods 0.000 claims description 20
- 244000068988 Glycine max Species 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 108091005804 Peptidases Proteins 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 230000002797 proteolythic effect Effects 0.000 claims description 7
- 102000035195 Peptidases Human genes 0.000 claims description 6
- 230000017854 proteolysis Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000002250 progressing effect Effects 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- 229940088598 enzyme Drugs 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 230000032683 aging Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000004382 Amylase Substances 0.000 description 4
- 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
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 230000009965 odorless effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 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
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 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
- 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
- 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
- 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
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Description
【発明の詳細な説明】
技術分野
本発明はみその製造法に係り、特に従来のみそ
の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みその製造法に
関する。DETAILED DESCRIPTION OF THE INVENTION Technical Field The present invention relates to a method for producing miso, and more particularly to a method for producing highly proteolytic, low-odor miso that greatly reduces the characteristic odor that only conventional miso has and increases the rate of protein decomposition.
技術的背景
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。Technical Background Miso is a food made by mixing steamed soybeans with salt, koji, etc., and then hydrolyzing the mixture with koji mold and decomposing and fermenting it with yeast.
みそは、日本の各家庭で最も広まつた食品であ
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つているが、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。しかし、海外における豆腐ブームでも判るよ
うに、もし上記臭いの問題が解決されれば、良質
のタンパク質を多量に含むみそは、国際的食品に
なり得るものである。 Miso is the most widespread food 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 boom in Japanese food overseas, but although miso is liked for its taste, it is avoided due to its unique smell.
Despite the hype surrounding the Japanese food boom, it is not yet widespread. However, as evidenced by the tofu boom overseas, if the above-mentioned odor problem could be solved, miso containing a large amount of high-quality protein could become an international food product.
発明の目的
本発明は上記に鑑み、若い世代の人の嗜好に合
うよう、従来のみそに特有な味を軽減し、またそ
の特有の臭いをほとんど無くし、しかも蛋白質の
分解率が高く従つて旨味のある高蛋白無臭みその
製造法提供することを目的としている。Purpose of the Invention In view of the above, the present invention has been developed to reduce the characteristic taste of conventional miso, to almost eliminate its characteristic odor, and to improve the protein decomposition rate and the umami flavor, in order to suit the tastes of the younger generation. The purpose of this invention is to provide a method for producing high-protein, odorless miso.
発明の構成及び効果
本発明に係るみそは、蛋白分解率が約20％乃至
35％で、エタノールが約0.3％以下とされている
ことを特徴とする。Structure and Effects of the Invention The miso according to the present invention has a proteolytic rate of about 20% to
35%, with ethanol content of approximately 0.3% or less.
みその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。 The main cause of the characteristic odor of miso is alcohol, mainly ethanol, produced by yeast fermentation.
従つて、本発明に係るみそにおいては、臭いの
程度の指標となるエタノールを約0.3％以下に抑
え、これによりほとんど無臭のみそを得ることが
できた。 Therefore, in the miso according to the present invention, the amount of ethanol, which is an indicator of the degree of odor, was suppressed to about 0.3% or less, thereby making it possible to obtain almost odorless miso.
また、みその旨味は蛋白質の分解により生じる
アミノ酸（グルタミン酸等）を主要な要因とな
す。従つて、本発明では蛋白分解率を約20％乃至
35％とすることにより旨味のあるみそを作ること
ができた。 Additionally, the main factor responsible for the umami flavor of miso is amino acids (glutamic acid, etc.) produced through protein decomposition. Therefore, in the present invention, the proteolysis rate is reduced to about 20%.
By setting it to 35%, it was possible to make miso with good flavor.
更に、本発明に係るみそはエタノールの含有量
が示すように、酵母による発酵作用がほとんど行
われないものとなつている。みその特有の味はこ
の発酵作用による生成物に負うところが多く、従
つて本発明に係るみそでは、みそ特有の味が低減
され非較的淡白な味のみそを得ることができた。 Furthermore, as the content of ethanol indicates, the miso according to the present invention is hardly fermented by yeast. The characteristic taste of miso is largely due to the products of this fermentation process, and therefore, in the miso according to the present invention, the characteristic taste of miso was reduced and a relatively bland-tasting miso could be obtained.
更に、本発明に係るみそは味が淡白でほとんど
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。 Furthermore, since the miso according to the present invention has a light taste and almost no odor, it can be used in various foods as a high-protein food material.
例えば、コーンスープ等の洋風スープに本発明
に係るみそを混ぜ合せたところ、非常に美味とな
つた。 For example, when the miso according to the present invention was mixed with Western-style soup such as corn soup, it became very delicious.
このようなみそを作る本発明に係るみそ製造法
は、ダイズを蒸煮し、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約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
用を停止し、該混合物を高蛋白分解低臭みそとす
ることを特徴とする。 The miso production method according to the present invention for making such miso involves steaming soybeans, mixing salt, koji, and proteolytic enzymes with the steamed soybeans without cooling them, and adding water to the mixture. , the moisture content of the mixture is about 55% to 65%, and the mixture is heated to about 40℃
When kept at 60°C, the proteolysis rate in the mixture by koji and protease is about 20% or more, and
In a state where the decomposition and fermentation action by yeast bacteria is not progressing,
The method is characterized in that the mixture is cooled to stop decomposition and fermentation in the mixture, thereby turning the mixture into high protein decomposition and low odor miso.
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、本発明に係る方法においては、蒸煮した
大豆を冷却しないで麹等と混合し、譲成温度を約
40℃乃至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（尚、本発明では酵母菌の
添加は行わない）。これに対し、従来の方法にお
いては蒸煮した大豆は約30℃に急冷され、譲成温
度も約30℃程度とされる。 First, in the method according to the present invention, steamed soybeans are mixed with koji etc. without being cooled, and the fermentation temperature is adjusted to about
The temperature is between 40℃ and 60℃. This is mainly to suppress the decomposition and fermentation effects of yeast, whose activity significantly decreases at temperatures above 40°C (note that yeast is not added in the present invention). On the other hand, in the conventional method, the steamed soybeans are rapidly cooled to about 30°C, and the fermentation temperature is also about 30°C.
第２に本発明に係る方法においては、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。 Secondly, in the method according to the present invention, a proteolytic enzyme is specifically mixed with the steamed soybean. 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 that are the basis of the aroma of miso, so in the present invention, protease as a proteolytic enzyme is added to rapidly advance proteolysis before lipolysis progresses. .
第３に、本発明に係る方法においては、大豆、
麹等の混合物の含有水分を約55％乃至65％として
いる。従来の方法においては、約45％乃至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つた。 Thirdly, in the method according to the present invention, soybeans,
The moisture content of the mixture such as koji is approximately 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、本発明に係る方法においては、蛋白分
解率を20％以上と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。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。 Fourthly, in the method according to the present invention, the proteolysis rate is 20% or more, which is the same level or higher than that of regular miso, but the proteolysis rate by yeast is
Aging is stopped when fermentation is not progressing. The degree of decomposition/fermentation action is determined by an ethanol generation of 0.3% or less, particularly preferably 0.1% or less.
上記の特徴を有する本発明によつて、蛋白分解
率の高く且つ臭いの少いみそが極めて短期間で作
ることができた。例えば、以下に述べる実施例に
おいては、約10日乃至20日という従来のみその醸
造期間（２乃至４ケ月）、に比べ極めて短かい期
間で高蛋白分解低臭みそを作ることができた。 By using the present invention having the above-mentioned features, miso with a high proteolytic rate and low odor could be produced in an extremely short period of time. For example, in the examples described below, it was possible to produce high protein decomposition, low odor miso in a very short period of about 10 to 20 days, compared to 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乃至70％とする。Example First, soybeans are steamed. The moisture content of soybeans immediately after steaming should be 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乃至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素
材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
とが判つている。 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 approximately 50 to 100% of the weight of soybeans. You can use the same amount of salt as you would with regular miso, but it would be better to keep it as small as possible for modern diets, and it is also important to use salt when processing the miso that is made into other food ingredients. It would be easy. However, when making miso and eating it as regular miso, it has been found that if the amount of salt is less than 9%, the flavor will deteriorate.
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 according to the potency of koji, but in actual cases, protease is about 0.4% and amylase is about 0.4% based on the weight of the above mixture.
It was set at 0.4%.
大豆と麹との混合により、当該混合物の含有水
分は約45％乃至50％となるが、これに（塩）水を
加えて、約55％乃至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つた。 By mixing soybeans and koji, the moisture content of the mixture becomes about 45% to 50%, and by adding (salt) water, the moisture content becomes 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40℃乃至60℃に保ち熟成を促進する。プロ
テアーゼは約45℃乃至50℃またアミラーゼは約55
℃乃至60℃のときに最高の活性を示すことが判つ
ている。従つて、品温は作るみその品質によつて
適宜調節する。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。 Thereafter, the above mixture is placed in a ripening tank, and the temperature is kept at about 40°C to 60°C to promote ripening. Protease is approximately 45℃ to 50℃ and amylase is approximately 55℃
It has been found that the highest activity is shown between 60°C and 60°C. Therefore, the temperature should be adjusted appropriately depending on the quality of the miso to be made. Furthermore, 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、
水溶性窒素約1.12％（蛋白溶解率約59％）、ホル
モール窒素約0.50％（蛋白分解率約25％）が得ら
れるまで熟成を行い、その後当該混合物を約10℃
乃至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、従つてみそ特有の臭は極めて少く無臭状態
にある。尚、エタノールが約３％程度になつて
も、実質上無臭状態にあることが判つた。 Ethanol in the above mixture is about 0.1% or less,
Aging is performed until approximately 1.12% water-soluble nitrogen (protein solubility rate approximately 59%) and formol nitrogen approximately 0.50% (protein decomposition rate approximately 25%) are obtained, and then the mixture is heated at approximately 10°C.
Rapidly cool to 20℃ to stop aging. In this state, the decomposition and fermentation by yeast has hardly progressed, and therefore the characteristic odor of miso is extremely low and the miso is odorless. It was found that even when the ethanol content was about 3%, the product 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日乃至20日で済んだ。 In actual cases, the aging period in the aging tank was only 10 to 20 days.
上記熟成を停止した混合物を高蛋白分解低臭み
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℃乃至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 miso, but if this is to be made into a final product, it is further heated to approximately 80°C to 85°C to sterilize koji mold, yeast, and other enzymes. and destroy it.
このようにして得られた高蛋白分解低臭みそは
次のように利用することができる。 The highly proteolyzed, low-odor miso thus obtained can be used as follows.
(1) 通常のみそとしての使用。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。(1) Use as regular miso. In this case, the protein solubility rate should be approximately 60% or less. If the protein dissolution rate is higher than this, the miso will become semi-solid (viscous).
It becomes very soft and undesirable.
(2) 乾燥みそとしての使用。この場合は、上記み
そを真空凍結乾燥する。(2) Use as dried miso. In this case, the miso is vacuum freeze-dried.
(3) 各種食品素材として使用。上述の如く、本発
明に係る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。従つて、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。(3) Used as various food materials. As mentioned above, the miso according to the present invention has extremely low odor peculiar to miso,
Moreover, it has a bland taste. Therefore, it can be used not only in miso soup or the like as conventionally, but also in various products as a high-protein food material. The form may be viscous or dry as in (1) and (2) above.
(4) 種みそとしての使用。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乃至３割加え熟成すると味の良好なみそ
が得られる。(4) Use as seed miso. When about 20 to 30% of the miso according to the present invention (without final heating) is added as a seed miso to a general soybean paste and matured, a good-tasting miso can be obtained.
Claims (1)
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約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・発酵作用を停止し、該混合物を高蛋
白分解低臭みそとすることを特徴とする高蛋白分
解低臭みその製造法。 ２ 特許請求の範囲第１項に記載の製造法におい
て、麹を米麹または麦麹とし、大豆の重量に対し
て約50乃至100％の割合で混合するようにした高
蛋白分解低臭みその製造法。 ３ 特許請求の範囲第２項に記載の製造法におい
て、混合物の含有水分を約60パーセントとなるよ
うにした高蛋白分解低臭みその製造法。 ４ 特許請求の範囲第３項に記載の製造法におい
て、蛋白分解酵素を混合する際に、澱粉分解酵素
も一緒に混入するようにした高蛋白分解低臭みそ
の製造法。 ５ 特許請求の範囲第４項に記載の製造法におい
て、上記分解、発酵作用を停止させるために上記
混合物を約20℃乃至10℃に急冷するようにした高
蛋白分解低臭みその製造法。 ６ 特許請求の範囲第１項に記載の製造法におい
て、エタソールの発生を約0.1％以下にした高蛋
白分解低臭みその製造法。[Claims] 1. Steaming soybeans, adding the steamed soybeans to the steamed soybeans without cooling them,
Mix salt, koji, and protease, add water to the mixture to make the water content of the mixture about 55% to 65%, keep the mixture at about 40°C to 60°C, and mix koji and protease. The proteolysis rate in the above mixture is approximately 20
% or more, and in a state where the decomposition and fermentation action by yeast bacteria is not progressing, the mixture is cooled, the decomposition and fermentation action in the mixture is stopped, and the mixture is made into high protein decomposition and low odor miso. A method for producing high protein decomposition and low odor miso. 2. Production of high-protein decomposition, low-odor miso in which the koji is rice koji or barley koji and mixed at a ratio of about 50 to 100% based on the weight of soybeans, in the production method described in claim 1. Law. 3. A method for producing a highly proteolytic, low-odor miso according to claim 2, in which the moisture content of the mixture is about 60%. 4. A method for producing highly proteolytic, low-odor miso according to claim 3, in which a starch-degrading enzyme is also mixed in when the proteolytic enzyme is mixed. 5. The method for producing a highly proteolytic, low-odor miso according to claim 4, wherein the mixture is rapidly cooled to about 20°C to 10°C in order to stop the decomposition and fermentation. 6. A method for producing a highly proteolytic, low-odor miso in which the production of etasol is reduced to about 0.1% or less, according to the method described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59092111A JPS60234563A (en) | 1984-05-09 | 1984-05-09 | Low smell "miso" paste containing highly hydrolyzed protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59092111A JPS60234563A (en) | 1984-05-09 | 1984-05-09 | Low smell "miso" paste containing highly hydrolyzed protein |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63325305A Division JPH01257441A (en) | 1988-12-23 | 1988-12-23 | White miso having high protein hydrolysis and low smell |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60234563A JPS60234563A (en) | 1985-11-21 |
| JPH0135627B2 true JPH0135627B2 (en) | 1989-07-26 |
Family
ID=14045316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59092111A Granted JPS60234563A (en) | 1984-05-09 | 1984-05-09 | Low smell "miso" paste containing highly hydrolyzed protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60234563A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01257441A (en) * | 1988-12-23 | 1989-10-13 | Manshiyou:Kk | White miso having high protein hydrolysis and low smell |
| KR100738648B1 (en) * | 2005-12-30 | 2007-07-11 | 씨제이 주식회사 | Manufacturing Method of Doenjang by Protease and its processed products |
| CN115644409A (en) * | 2022-11-02 | 2023-01-31 | 华南理工大学 | Method for preparing flavor-developing base material by using yeast and soybean protein |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54154600A (en) * | 1978-05-20 | 1979-12-05 | Takada Shiyouten Kk | *miso* for edible meat *misozuke* |
-
1984
- 1984-05-09 JP JP59092111A patent/JPS60234563A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54154600A (en) * | 1978-05-20 | 1979-12-05 | Takada Shiyouten Kk | *miso* for edible meat *misozuke* |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60234563A (en) | 1985-11-21 |
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