JPS61104763A - Preparation of namemiso-like food - Google Patents

Abstract

PURPOSE:To prepare NAMEMISO(fermented bean paste to be taken as it is together with cooked rice)-like food having excellent taste, flavor, deliciousness and palatability, masking the characteristic astringency of heat-treated dreg of soy, by using heat-treated dreg of soy as a base, mixing the dreg with pol ished barley heat-treated with saturated steam, and aging the mixture. CONSTITUTION:Polished barley is heat-treated with saturated steam under a pressure of 0-6kg/cm<2>.G for 5sec-30min. The heat-treated barley is added together with a sweetener and an extract-type seasoning to heat-treated dreg prepared in the preparation of brewed soy, and the mixture is aged for 5-20 days at room temperature. The heat-treated polished barley is swollen and hardened by the adsorbed seasoning liquid, etc. to improve its palatability. The astringency of the heat-treated dreg of soy is eliminated completely, and a NAMEMISO-like food having excellent taste and flavor can be prepared. The amount of the heat-treated dreg of soy is 1-5pts.wt. per 1pt. of the heat- treated polished barley and the product is seasoned properly according to the use.

Description

【発明の詳細な説明】 〈産業上の利用分野〉 本発明は嘗味噌様食品の製造法、詳しくは醤油火入型を
ベースとし、これに飽和水蒸気により加熱処理した精白
大麦等を加えて調熟させることにより火入型特有の渋味
をマスキングし、かつ風味、旨味及び口触りの優れた食
品を容易に製造しうる方法に関する。[Detailed Description of the Invention] <Industrial Application Field> The present invention is a method for producing a miso-like food. Specifically, it is based on a soy sauce pasteurization type, and is prepared by adding refined barley, etc. that has been heat-treated with saturated steam. This invention relates to a method for masking the astringency peculiar to pasteurized foods by ripening, and for easily producing foods with excellent flavor, taste, and texture.

〈従来の技術〉 従来、火入醤油を製造するに際し副産物として得られる
火入型、すなわち、醤油諸法を圧搾して得た生醤油、ま
たはこれにアミノ酸液等を混合した醤油原液を火入れし
、数日間静置して前記火入れによって生じた混濁物等を
沈降させ、その上澄部分を採取した残りのドロドロとし
た泥状の沈澱部分、は醤油の製造法、火入れ法、重引き
期間、季節等の条件によっても多少異なるが、通常その
全容量の７〜２ｏ％＜Ｖ／Ｖ）にも達する。この火入型
は、醤油分を多量に含有しているが、蛋白系物質を主成
分とする不溶化した献物質が醤油中に分散しているため
、粘度も高く、ドロドロした状態で均一性を保っている
こと、また／７〜／Ｉチ前後の食塩を含み比重差が少な
いことなどのために、圧搾、濾過または遠心分離などい
ずれの方法を用いても、そこから醤油分を抽出分離する
ことは難かしかった。そのため例えば、火入型を醤油諸
法に混合して再度圧搾する方法、再度常法による火入処
理を行う方法あるいは火入型に珪藻土等の濾過助剤を混
合し圧濾圧搾機を用いて圧搾し醤油を分離させる方法等
を行って火入型から混在する醤油を回収しているのが現
状である。<Conventional technology> Conventionally, when producing pasteurized soy sauce, the pasteurized type obtained as a by-product, that is, the raw soy sauce obtained by pressing various soy sauce methods, or the soy sauce undiluted solution mixed with amino acid solution, etc., was pasteurized. , Let stand for several days to settle the turbidity etc. generated by the above-mentioned pasteurization, and collect the supernatant portion. Although it varies somewhat depending on conditions such as the season, it usually reaches 7 to 2o%<V/V) of the total capacity. This hot-fired type contains a large amount of soy sauce, but because the insolubilized soy sauce, which is mainly composed of protein substances, is dispersed in the soy sauce, it has a high viscosity and is mushy, making it difficult to maintain uniformity. The soy sauce content is extracted and separated using any method such as squeezing, filtration, or centrifugation because it contains around /7~/Ichi salt and has little difference in specific gravity. That was difficult. Therefore, for example, a method of mixing the pasteurized mold with soy sauce methods and pressing it again, a method of performing the pasteurization treatment again using a conventional method, or a method of mixing the pasteurization mold with a filter aid such as diatomaceous earth and using a pressure filtration press. Currently, mixed soy sauce is recovered from the pasteurization mold by pressing and separating the soy sauce.

一方、この火入型を利用して調味料等の食品とすること
も行われておシ、本出願人も先に、醤油火入型を利用し
た調味液を出願した（特開昭！７−／１０／乙ｊ号公報
参照）。On the other hand, this pasteurization mold has been used to make food such as seasonings, and the present applicant has also previously applied for a seasoning liquid using the soy sauce pasteurization mold (Unexamined Japanese Patent Publication No. 7) -/10/Refer to Publication No. J).

〈発明が解決しようとする問題点〉 従来から行われている醤油火入型の処理法のうち、火入
型を圧搾前の諸法中に還元する方法は、二重の操作を行
うことになシ濾布の目詰シを起して圧搾作業に支障を来
す等能率の低下をもたらし、また還元する作業も無駄な
費用を要することとなる。また火入型に濾過助剤を混合
して圧搾する方法は、その設備に多額の費用を必要とし
、かつ使用した濾過助剤の廃棄が公害防止上問題になる
等種々の欠点があった。<Problems to be solved by the invention> Among the conventional methods for processing soy sauce by heating, the method of reducing the firing mold to the various methods before pressing requires double operations. This causes clogging of the filter cloth, which impedes the squeezing operation, resulting in a decrease in efficiency, and the reduction operation also requires unnecessary costs. Furthermore, the method of mixing a filter aid in a fire mold and squeezing it requires a large amount of equipment and has various drawbacks, such as disposal of the used filter aid, which poses a problem in terms of pollution prevention.

口中に残るため従来よシそのまま商品として食品分野に
利用する研究がなされてきたが未だに解決する迄には至
っていない。Because it remains in the mouth, research has been conducted to use it as a product in the food field, but no solution has been found yet.

〈問題点を解決するための手段〉 本発明者等は、醤油火入欧をそのまま商品として食品に
利用する方法を検討した結果、醤油火入型に飽和水蒸気
で加熱処理した精白大麦を加えて調熟することによシ、
火入型特有の渋味が呈味成分として感じられなくなるこ
と、そしてこれを調味することによシ極めて美味な嘗味
噌様食品を製造できることを知り本発明を完成した。<Means for Solving the Problems> The present inventors investigated a method of using soy sauce-fired barley as a food product as it is, and found that by adding refined barley heat-treated with saturated steam to a soy-sauce-fired mold. It is better to ripen it,
The present invention was completed after discovering that the astringent taste peculiar to the pasteurized type of miso can no longer be felt as a flavoring component, and that by seasoning with this, an extremely delicious miso-like food can be produced.

即ち、本発明は醤油火入型に、飽和水蒸気で加熱処理し
た精白大麦、甘味料及びエキス系調味料を加えて調熟す
ることを特徴とする嘗味噌様食品の製造方法である。That is, the present invention is a method for producing a miso-like food, which is characterized in that refined barley heat-treated with saturated steam, a sweetener, and an extract-based seasoning are added to a soy sauce pasteurized mold and ripened.

以下、本発明を具体的に説明する。The present invention will be specifically explained below.

本発明に用いられる醤油火入型は、濃口醤油、淡口醤油
及び溜醤油等の製造に際し、醤油諸法を圧搾して得られ
た生醤油またはこれにア□ミノ酸液などを混合した醤油
原液を火入して数日間静置した場合に生じる混濁物等を
沈降させ、その上澄の醤油部分を採取した残りの沈澱部
分であって、これをそのまま用いることができるが、本
醸造醤油製造の際に得られる火入型が風味の点で好まし
い。The soy sauce pasteurization type used in the present invention is used to produce dark soy sauce, light soy sauce, tamed soy sauce, etc., and is used to produce raw soy sauce obtained by pressing various soy sauce methods or soy sauce undiluted mixture of this with an amino acid solution, etc. The remaining precipitate is obtained by collecting the supernatant soy sauce portion of the supernatant after settling the turbidity that occurs when the soybean is fired and left to stand for several days.This precipitate can be used as it is, but it cannot be used in the production of honjozo soy sauce. The pasteurized type obtained during this process is preferable in terms of flavor.

次に本発明に用いられる大麦は、浮皮の離脱し難い皮麦
でなく、４皮の離脱し易く粒の脱ｔ％し易い裸麦を精白
したものが用いられる。Next, the barley used in the present invention is not peeled barley, which is difficult to remove the floating skin, but is polished naked barley, which is easy to remove the husk and remove t% of the grain.

この精白大麦をまず飽和水蒸気によシ加熱処理する。This refined barley is first heat-treated with saturated steam.

加熱処理条件は、圧力０−　Ａ　Ｋｇ／ｕ／ｌ−Ｇ、好
ましくは２〜ｊ　Ｋｆ／−・Ｇで５秒以上３０分以内、
好ましくは３０秒以上ＩＯ分以内である。The heat treatment conditions are: 5 seconds or more and 30 minutes or less at a pressure of 0-A Kg/u/l-G, preferably 2-j Kf/-.G;
Preferably it is 30 seconds or more and IO minutes or less.

上記処理条件は、加熱もしくは加圧加熱精白大麦のα化
度、膨潤度、硬度ならびに着色具合等を考慮して上記圧
力、時間の範囲内で適宜選定すればよいが、圧力がＯＫ
ｒ／ｉ−３未満、時間が５秒未満で処理した場合は、得
られる加熱処理精白大麦のα化度が上がらず、膨潤度も
低く、硬いものとなり、従って製品とした時吸水せず硬
く、まずい製品しか得られない。また逆に圧力がｉｓ　
Ｋｇ／ｃｒ！−Ｇ及び時間が３０分を超えて処理した場
合、加熱処理精白大麦が着色したシ、焦げたシし、色が
濃く、焦げ臭及び苦味のある製品しか得られない。The above treatment conditions may be appropriately selected within the above pressure and time ranges, taking into consideration the degree of gelatinization, degree of swelling, hardness, coloring, etc. of heated or pressure-heated milled barley.
If the treatment time is less than r/i-3 and the time is less than 5 seconds, the degree of gelatinization of the heat-treated white barley obtained will not increase, the degree of swelling will be low, and the product will be hard. , you will only get a bad product. On the other hand, the pressure is
Kg/cr! -G and for a time exceeding 30 minutes, the heat-treated refined barley produces only colored, burnt, dark colored products with a burnt odor and bitter taste.

次に加圧加熱の場合加熱処理後、圧力を徐々に大気圧進
上げるか、あるいは急速に低下させることにより加圧加
熱精白大麦を得る。Next, in the case of pressurized heating, after the heat treatment, the pressure is gradually increased to atmospheric pressure or rapidly decreased to obtain pressurized and heated refined barley.

上記精白大麦の加熱もしくは加圧加熱処理に用いられる
装置としては連続式、回分式を問わず、如何なる形状、
構造のものでも用いることができる。また加熱媒体とし
て過熱水蒸気を用いてもよい。The equipment used for the heating or pressure heating treatment of the above-mentioned refined barley may be of any shape, regardless of whether it is a continuous type or a batch type.
Structures can also be used. Moreover, superheated steam may be used as the heating medium.

そしてこのようにして得られた加熱処理精白大麦は、そ
の′１まあるいは必要によシ乾燥するか、さらに粗砕、
粉砕して用いてもよい。The heat-treated refined barley obtained in this way may be dried as it is or as necessary, or further coarsely crushed.
It may be used after being crushed.

次に、本発明に用いられる甘味料とし七は、糖類、甘草
抽出物、ステビア抽出物等の甘味剤、味淋、発酵調味料
等の酒精含有調味料、アルコールを含まないか、わずか
に含む甘味調味料類等、甘味を与える天然調味料が好ま
しいが、グルタミン酸ソーダ、核酸系調味料等の化学調
味料を用いてもよい。Next, the sweetener Toshishichi used in the present invention does not contain sugars, sweeteners such as licorice extract and stevia extract, alcoholic seasonings such as ajirin, fermented seasonings, and alcohol. Natural seasonings that impart sweetness, such as sweet seasonings, are preferred, but chemical seasonings such as sodium glutamate and nucleic acid seasonings may also be used.

ｔたエキス系調味料としては、魚介類の°フレーバーを
有するエキス、例えばかつお節、さげ節等魚節類のだし
、はたて、あさシ、かき等貝類のエキスが好ましいが、
キノコエキス、海藻類のエキス、酵母エキス等も用いる
ことができる。As the extract-based seasoning, extracts having a seafood flavor are preferable, such as soup stock from dried fish such as bonito flakes and barley flakes, and extracts from shellfish such as dried fish, clams, oysters, etc.
Mushroom extracts, seaweed extracts, yeast extracts, etc. can also be used.

また必要に応じてその他一般に用いられる調味料を用い
てもよい。Other commonly used seasonings may also be used as needed.

本発明の嘗味噌様食品を製造するに際し配合の順序とし
ては、醤油火入型に飽和水蒸気で加熱処理した精白大麦
を添加し、次いで甘味料、エキス系調味料等を添加して
調熟してもよく、また醤油火入型をあらかじめ調味した
のち加熱処理した精白大麦を加えて調熟してもよい。The order of compounding when producing the miso-like food of the present invention is to add refined barley heat-treated with saturated steam to a soy sauce mold, then add sweeteners, extract-based seasonings, etc., and ripen. It is also possible to season the soy sauce-heated barley in advance and then add heat-treated refined barley to it.

そして配合する場合のそれぞれの好ましい添加量は、加
熱処理精白大麦／重量部に対し、醤油火入型／〜！重量
部の比率で配合し、製品の用途に応じて適宜調味される
。When blending, the preferable addition amount of each is as follows: heat-treated refined barley/part by weight, soy sauce pasteurized type/~! They are blended in parts by weight and seasoned as appropriate depending on the intended use of the product.

このようにして醤油火入型、加熱処理精白大麦、甘味料
、エキス系調味料等を所定の配合比率で添加混合したの
ち、室温で夕〜、２（７日間調熟することによシ、加熱
処理された精白大麦は調味液等を吸着して膨潤、軟化し
口触シが良好となシ、また官能的にも醤油火入欧由来の
渋味が全く消失して感じられなくなシ、風味、旨味、ロ
触シ共に優れた嘗味噌様食品を得ることができる。After adding and mixing the soy sauce-heated type, heat-treated refined barley, sweeteners, extract seasonings, etc. in a predetermined ratio, the mixture is left at room temperature for two (7 days). Heat-treated refined barley adsorbs seasoning liquid, etc., swells and softens, giving it a pleasant texture.Also, the astringent taste that comes from Europe when soy sauce is heated completely disappears, making it unnoticeable. , it is possible to obtain a miso-like food that is excellent in flavor, taste, and texture.

本発明の嘗味噌様食品は、副食用、諸法ステーキのよう
な調理用、また漬物の床、あるい！Ｉｉ醸造味噌と混合
して特徴ある嘗味噌様食品とする等広い用途に好適に用
いることができる。The miso-like food of the present invention can be used as a side dish, for cooking such as various-method steaks, or as a pickle floor. It can be suitably used for a wide range of purposes, such as mixing with Ii brewed miso to produce a distinctive Kame miso-like food.

実施例 以下、実施例を示して本発明をさら忙具体的に説明する
。EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples.

実施例１ 金網製角型容器（底面：≠Ｏａｎ　Ｘ≠Ｏｃｍ、深さ：
≠ｃｍ）ｊ基を用い、それぞれに精白大麦Ｊ　Ｋｙずつ
を均一に拡げて充たし、オートクレーブ（三栄製作所製
、直径：／、３７ｍ、長さ：２ｍ）の棚に載せ密閉した
。そして飽和水蒸気を導入し、圧力ｊ　Ｋｇ／−・Ｇで
３分間保持したのち、蒸気排出パルプを徐々に開いて３
０秒かけて常圧に戻し、オートクレーブの蓋を開いてそ
れぞれの容器を取り出した。放冷したのち、水分：／’
ＡＩ％、α化度：りと２チの加圧加熱精白大麦／　０．
　／　Ｋｇを得た。Example 1 Square container made of wire mesh (bottom:≠Oan X≠Ocm, depth:
Using J groups (≠cm), each container was uniformly spread and filled with refined barley J Ky, placed on the shelf of an autoclave (manufactured by Sanei Seisakusho, diameter: /, 37 m, length: 2 m) and sealed. Then, saturated steam was introduced and maintained at a pressure of J Kg/-・G for 3 minutes, and then the steam discharge pulp was gradually opened and
After returning to normal pressure for 0 seconds, the lid of the autoclave was opened and each container was taken out. After cooling, the moisture ：/'
AI%, degree of gelatinization: Rito 2chi pressurized and heated white barley/0.
/Kg was obtained.

この加圧加熱精白大麦ｊＫｆに対し醤油火入型／ｊｔを
加え、室温で≠ｒ時間放置したのち、三温糖５ｏｏｔ、
味淋３ｔ、にぼしだしく商品名、キッコーマン社製）１
００−を加えて充分混合し、室温で７日間調熟させて嘗
味噌様食品２３　Ｋｙを得た。Add soy sauce pasteurized type/jt to this pressure-heated white barley jKf, leave it at room temperature for ≠r hours, and add 5oot of brown sugar,
Ajirin 3t, Niboshi Dashi product name, manufactured by Kikkoman) 1
00- was added, thoroughly mixed, and ripened at room temperature for 7 days to obtain 23 Ky of Miso-like food.

なお対照として、加熱処理しない精白大麦を用いたもの
及び精白大麦を用いないものを上記と全く同様に処理し
、本発明品と比較した。As a control, samples using white barley that was not heat-treated and samples that did not use white barley were treated in exactly the same manner as above and compared with the products of the present invention.

その結果、本発明品は風味、旨味、口触り共良好であっ
たが、加熱処理しない精白大麦を用いたものは大麦粒子
が吸水しないで硬く、まずいものであシ、また精白大麦
を用いないものは火入型特有の渋味が残りまずかった。As a result, the product of the present invention had good flavor, umami, and texture, but the barley particles did not absorb water and were hard and tasteless when using white barley that was not heat-treated. The astringent taste peculiar to the pasteurized type remained and was unpleasant.

実施例２ 精白大麦１０Ｑ２をガーゼに包み、横型小型オートクレ
ーブ（内径：／！備、奥行７２０ｃｍ）に入れて密閉し
、飽和水蒸気を導入して圧力、２　Ｋｇ／ｃｒＡ・Ｇと
し２０分間保持したのち、瞬間的に蓋を開いて加圧加熱
精白大麦を大気圧下に放出した。そして以上の操作を７
０回繰り返し加圧加熱精白大麦／、　０２　Ｋｇを得た
。放冷後分析に供したところ氷水：／よｒ＊、α化度：
り６．３％であった。Example 2 Refined barley 10Q2 was wrapped in gauze, placed in a small horizontal autoclave (inner diameter: /!, depth 720 cm) and sealed, and saturated steam was introduced to bring the pressure to 2 Kg/crA・G and held for 20 minutes. The lid was opened momentarily to release the pressurized and heated refined barley to atmospheric pressure. Then perform the above operations 7
02 kg of pressurized and heated white barley was obtained by repeating the process 0 times. After being left to cool, it was analyzed and found to be ice water: /yor*, degree of gelatinization:
The percentage was 6.3%.

このようにして得た加圧加熱精白大麦／　Ｋｇに対し、
醤油火入型２　ｔ、三温糖１００？、塩味淋風の発酵調
味料「りようみＦｌ（商品名、キッコーマン社製）ｌＡ
ＯＯ−及びかつおぶし調味エキス［ボニコンＡＪ　（商
品名、キッコーマン社Ｍ）２ｏｙをよく混合、溶解した
調味液を加え、２０日間調熟して嘗味噌様食品３．に’
Ｋｇを得た。For the pressurized heated white barley/Kg obtained in this way,
Soy sauce pasteurized type 2 tons, brown sugar 100? , Salty gonofu fermented seasoning “Riyomi Fl (product name, manufactured by Kikkoman) lA
OO- and bonito flakes seasoning extract [Bonicon AJ (trade name, Kikkoman M) 2oy were mixed well, a dissolved seasoning liquid was added thereto, and the mixture was ripened for 20 days to form a miso-like food.3. To'
I got Kg.

この食品の成分分析値を示すと第１表に示す通シである
。The component analysis values of this food are shown in Table 1.

第　　　１　　　表 実施例３ 実施例１で得た加圧加熱精白大麦３　Ｋｇを四分割程度
に粗砕し、３１．１容漬物樽に入れた。Table 1 Example 3 3 kg of pressure-heated white barley obtained in Example 1 was roughly crushed into quarters and placed in a 31.1-capacity pickle barrel.

これに醤油火入重／Ｊ″ｔ１三温糖ｊ００ｆ、塩味淋風
の発酵調味料［シようみＦＪ（商品名、キッコーマン社
製）２を及びかつおぶし調味エキス［ボニコンＡｊ（商
品名、キッコーマン社製）品を得た。To this, add soy sauce hiiriju/J''t1 brown sugar j00f, salty gonofu fermented seasoning [Shiyoumi FJ (product name, manufactured by Kikkoman Corporation) 2], and bonito flakes seasoning extract [Bonicon Aj (product name, manufactured by Kikkoman Corporation) product) was obtained.

これに、キュウリ／ＱＫｙを水洗して熱湯に通し冷水に
取って冷却したものを漬は込んだ。Cucumber/QKy was washed with water, passed through boiling water, taken in cold water, and cooled, and then soaked therein.

１日直いてから取シ出したところ適度な塩加減を有し、
甘い芳香を有する非常に美味な醤油吸風漬物を得た。When I took it out after fixing it for a day, it had just the right amount of salt.
Very delicious soy sauce-brewed pickles with a sweet aroma were obtained.

〈発明の効果〉 本発明は従来醤油業界に於いて、その処理法に種々の欠
点がちシ、また直接食品として利用するにも渋味がある
等品質上の問題があって利用法が未だ解決されていなか
った醤油火入型と、穀物の中では組織が硬く食品利用の
面からは従来押麦として米飯に混合する程度しか用いら
れていなかり九大麦とを組合せてそれらの利用法を開発
したものであり、醤油火入型をペースとしこれに加熱処
理した精白大麦を加えて調味することにより、火入型特
有の渋味が充分吸水膨潤して軟化した大麦に吸収され、
呈味上全く感じられず、風味、旨味及びロ触シ共に優れ
た嘗味噌様の食品を提供するものであり、また漬物床用
等調味素材として種々の用途に応用することができる。<Effects of the Invention> The present invention has been developed in the soy sauce industry in the past due to various drawbacks in the processing method and quality problems such as astringency when used directly as food, and the method of use has not yet been resolved. We developed a method of using soy sauce by combining the soy sauce-heated type, which had not been used before, and nine barley, which has a hard structure among grains and has traditionally been used only as rolled barley and mixed with cooked rice. By adding heat-treated refined barley to the soy sauce-fired type and seasoning it, the unique astringency of the fired-type barley is fully absorbed by the barley, which has swelled and softened.
It provides a miso-like food that has no taste at all and is excellent in flavor, taste, and texture, and can be applied to various uses as a seasoning material such as for pickles.

Claims (1)

【特許請求の範囲】[Claims] 醤油火入■に、飽和水蒸気で加熱処理した精白大麦、甘
味料及びエキス系調味料を加えて調熟することを特徴と
する嘗味噌様食品の製造方法。A method for producing a miso-like food characterized by adding refined barley heat-treated with saturated steam, a sweetener, and an extract-based seasoning to soy sauce-heated ■ and ripening it.