JPS6324869A - Production of liquid food having miso flavor - Google Patents
Production of liquid food having miso flavorInfo
- Publication number
- JPS6324869A JPS6324869A JP61169977A JP16997786A JPS6324869A JP S6324869 A JPS6324869 A JP S6324869A JP 61169977 A JP61169977 A JP 61169977A JP 16997786 A JP16997786 A JP 16997786A JP S6324869 A JPS6324869 A JP S6324869A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- water
- liquid food
- salt
- liquid
- 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 claims abstract description 88
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract description 88
- 235000013536 miso Nutrition 0.000 title claims abstract description 88
- 235000021056 liquid food Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 title abstract description 8
- 235000019634 flavors Nutrition 0.000 title abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 239000000243 solution Substances 0.000 claims abstract description 10
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 8
- 239000008268 mayonnaise Substances 0.000 claims abstract description 8
- 150000001413 amino acids Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- 235000015071 dressings Nutrition 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 3
- 235000013336 milk Nutrition 0.000 claims abstract description 3
- 239000008267 milk Substances 0.000 claims abstract description 3
- 210000004080 milk Anatomy 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 31
- 150000003839 salts Chemical class 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 19
- 238000000265 homogenisation Methods 0.000 claims description 15
- 239000012530 fluid Substances 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 9
- 239000006185 dispersion Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 abstract description 7
- 244000068988 Glycine max Species 0.000 abstract description 7
- 230000032683 aging Effects 0.000 abstract description 7
- 235000015067 sauces Nutrition 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 238000000926 separation method Methods 0.000 description 13
- 239000000203 mixture Substances 0.000 description 12
- 239000002994 raw material Substances 0.000 description 10
- 239000002245 particle Substances 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 6
- 235000013923 monosodium glutamate Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 5
- 238000002347 injection Methods 0.000 description 5
- 239000007924 injection Substances 0.000 description 5
- 229940073490 sodium glutamate Drugs 0.000 description 5
- 244000000231 Sesamum indicum Species 0.000 description 4
- 235000003434 Sesamum indicum Nutrition 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 230000005484 gravity Effects 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、味噌風味液状食品の製造方法に関する。[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing a miso-flavored liquid food.
（従来の技術）
味噌は、醤油午ならび日本人の食生活において欠くこと
のできないものである。また味噌は、植物蛋白質として
重要な栄養源の役割を果している。(Prior Art) Miso is indispensable in soy sauce go and the Japanese diet. Miso also plays an important role as a nutritional source as a plant protein.
近年、食生活の変化、多様化に伴って食品に対する味覚
、使用形態等においても多様性が要求さ。In recent years, with the change and diversification of dietary habits, there is a demand for diversity in the taste of foods, usage patterns, etc.
れ、当味噌業界においても、該要求に応じて例えばせ味
噌、低塩味噌、粉末味噌、固型味噌などが製造され、市
販されるようになっている。しかしながら、このような
味噌に対する需要が増大したとはいえ、いまだしの感が
ある。In response to this demand, in the miso industry, for example, sesame miso, low-salt miso, powdered miso, solid miso, etc. are being manufactured and marketed. However, even though the demand for such miso has increased, there is still a feeling that it is still in its infancy.
そこで、か５る需要を満たすような製品の研究開発は、
当業界の今後の発展のために重要な課題となっていた。Therefore, research and development of products that meet the demand for
This has become an important issue for the future development of this industry.
ところで、従来、市販味噌を素材とし、かつ種種の水溶
性物質を含む水溶液又は流動性ある液状食品を一混合し
て、スープの様な液状の食品を製造する場合、通常味噌
の塩分が高いため、その使用量はどちらかといえば少量
に抑えねばならなかった。さらに、味噌粒子が粗いため
、均一なものが製造できない欠点があった。By the way, conventionally, when producing a liquid food such as soup by using commercially available miso as an ingredient and mixing it with an aqueous solution containing various water-soluble substances or a fluid liquid food, it is usually difficult to produce a liquid food such as soup because the salt content of miso is high. If anything, its usage had to be kept to a small amount. Furthermore, since the miso particles are coarse, there is a drawback that uniform products cannot be produced.
すなわち、前記各種提案されている方法により得られた
ものは、食感上ざらつきがあり、古ぐから知られて゛い
る同種製品に見られるような、−様な性状を有していな
かった。That is, the products obtained by the various methods proposed above had a rough texture and did not have the same characteristics as those found in similar products that have been known for a long time.
そこで、当然のことながら、まず原料として用られる味
噌の粒子を小さくするか、あるいは粗い粒子がなくなる
ようにすることが考えられ、各種方法が特許出願されて
いる。Naturally, therefore, it is thought that the particles of miso used as a raw material should first be made smaller, or that coarse particles may be eliminated, and patent applications have been filed for various methods.
例えば本発明の出願人も先に「味噌と水とを混合し、得
られる混合物を比較的低温下で、加圧下に均質化（高圧
噴射破壊法）し、熟成させ、次いで加熱するというよう
な諸工程を含む、分散安定化した液状味噌の製造方法」
を提示している（特願昭５６−１４５６９９号；特公昭
５８−４７４５８号）。For example, the applicant of the present invention previously described a process in which ``miso and water are mixed, the resulting mixture is homogenized under pressure at a relatively low temperature (high-pressure injection breaking method), aged, and then heated.'' A method for producing dispersion-stabilized liquid miso, including various steps.”
(Japanese Patent Application No. 56-145699; Japanese Patent Publication No. 58-47458).
しかしながら、その発明においては、細分化した味噌粒
子が、なお大豆の青臭みを有しているため、均質化処理
後に酵素の存在下で熟成することにより、脱臭し、味の
改善をはかる必要があった。However, in that invention, the finely divided miso particles still have the grassy smell of soybeans, so it is necessary to deodorize them and improve their taste by aging them in the presence of enzymes after homogenization. there were.
すなわち均質化処理後、４０〜４５℃の温度で少なくと
も７時間熟成を行う必要があった。That is, after the homogenization treatment, it was necessary to perform aging at a temperature of 40 to 45° C. for at least 7 hours.
そこで本発明の出願人は、この問題点をさらに改善する
ため、次に「原料味噌として塩分３〜７％の低食塩味噌
を用い、かつ均質化処理に於ける高圧噴射破壊の圧力を
ｌＯＱｋｇ／ｃｎ以上にし、次いで加熱処理を行って得
る液状味噌の製造法」を出願している（特願昭５９−１
４１７３４号；特開昭６１−２１０７４号）。Therefore, in order to further improve this problem, the applicant of the present invention decided to use low-salt miso with a salt content of 3 to 7% as the raw material miso, and to reduce the pressure of high-pressure injection breaking in the homogenization process to 1OQkg/ The company has applied for a method for producing liquid miso obtained by heating the miso to a temperature higher than cn (Japanese Patent Application No. 59-1).
No. 41734; JP-A No. 61-21074).
しかしながら、低塩味噌を原料として用いて長時間放置
すると、腐敗が起こる可能件があり、その過分解による
生成物が風味を損うこともある。However, if low-salt miso is used as a raw material and left for a long time, spoilage may occur, and products resulting from over-decomposition may impair flavor.
従って、均質化処理後、品温を約７０℃に高めてこの温
度で１５分間保ち、殺菌並びに酵素の失活を行なう必要
があった。Therefore, after the homogenization process, it was necessary to raise the temperature of the product to about 70°C and maintain it at this temperature for 15 minutes to sterilize and deactivate the enzyme.
また、一般味噌の塩分は約１２％であり、調味料として
種々の食品に使用されているが、この発明における低塩
味噌の塩分は３〜７％であり、スープ類あるいはペース
ト類を混ぜることにより、味噌の新たな需要拡大を喚起
することには成功したが、味噌利用の最も多い味噌汁な
どには不向きであることがわかった。In addition, general miso has a salt content of about 12% and is used as a seasoning in various foods, but the low salt miso of this invention has a salt content of 3 to 7% and cannot be mixed with soups or pastes. Although this method succeeded in stimulating new demand for miso, it was found to be unsuitable for making miso soup, which is the most commonly used product.
（発明が解決しようとする問題点）
本発明は、特に均質化処理に於ける高圧噴射破壊の圧力
を８０ｋｇ／ａｍ２以上とし、かつその後の高温滅菌処
理の手間を排除することによって、直接味噌と水溶性物
質を含む液及び／又は流動性ある液状食品とで均質化を
可能とし、さらに、一般味噌及び／又は低塩味噌のいず
れも使用できる、すなわち広範な使用態様の要求を満た
す液状食品の製造方法を提供するものである。(Problems to be Solved by the Invention) The present invention makes the pressure of high-pressure injection breaking particularly in the homogenization process 80 kg/am2 or more, and eliminates the trouble of the subsequent high temperature sterilization process, thereby directly producing miso. It is possible to homogenize liquids containing water-soluble substances and/or fluid liquid foods, and furthermore, it is possible to use both general miso and/or low-salt miso, that is, it is a liquid food that meets the requirements of a wide range of usage modes. A manufacturing method is provided.
（問題点を解決するための手段）
本発明者らは、味噌と水溶性物質を含む液及び流動性あ
る液状食品とで直接均質化処理する方法を開発するため
鋭意研究も重ねた結果、本発聞に到達した。すなわち前
記混合物を高温で均質化処理することにより、熟成工程
が省略可能で、しかも均質化処理された製品は、極めて
優れた分散性を有するため、固−液分離が観察されず、
さらに必要により醤油、アミノ酸液又は調味液等を混合
することにより、液状味噌の味覚の向上をはかりうるこ
とが判った。なお均質化処理に伴ない大豆臭が被覆され
るという事実を併せて見い出した。(Means for Solving the Problems) The present inventors have conducted intensive research to develop a method for directly homogenizing miso with liquids containing water-soluble substances and fluid liquid foods. Reached discovery. That is, by homogenizing the mixture at high temperature, the aging step can be omitted, and the homogenized product has extremely excellent dispersibility, so no solid-liquid separation is observed.
Furthermore, it has been found that the taste of liquid miso can be improved by mixing soy sauce, amino acid liquid, seasoning liquid, etc., if necessary. It was also discovered that the soybean odor was masked during the homogenization process.
本発明は、か＼る知見に基づいてなされたものである。The present invention has been made based on such knowledge.
すなわち、本発明は、味噌と水溶性物質とを含む水溶液
及び／又は味噌と流動性のある液状食品を加圧下にて均
質化処理し、分散安定化した味噌風味液状食品の製造方
法である。That is, the present invention is a method for producing a miso-flavored liquid food in which an aqueous solution containing miso and a water-soluble substance and/or miso and a fluid liquid food are homogenized under pressure to stabilize dispersion.
本発明でいう「味噌」とは、一般味噌（食塩１０〜１４
％）、及び／又は低塩味噌（食塩４〜６％）（一般に一
般味噌の食塩分を５０％減じたものをいう）をいい、そ
のいずれも使用できる。"Miso" as used in the present invention refers to general miso (salt 10 to 14
%), and/or low-salt miso (4 to 6% salt) (generally refers to miso with 50% less salt than regular miso), any of which can be used.
本発明で使用する「水溶性物質」とは、酢、醤油又は調
味液などである。前記調味液とは、アミノ酸液、砂糖、
食塩、化学調味料、天然調味料、酸味料、などである。The "water-soluble substance" used in the present invention includes vinegar, soy sauce, seasoning liquid, and the like. The seasoning liquid includes an amino acid liquid, sugar,
These include table salt, chemical seasonings, natural seasonings, acidulants, etc.
本発明で使用する「流動性のある食品」とは、食用油、
マヨネーズ、ドレッシング、牛乳等をいう。それらは混
合して用いることができる。"Fluid food" used in the present invention refers to edible oil,
Mayonnaise, dressing, milk, etc. They can be used in combination.
更に香辛料、香味料、保存料、着色料、糊料などを添加
して使用してもよい。Furthermore, spices, flavors, preservatives, colorants, thickeners, etc. may be added.
また上記混合物の混合比（重量比）は、味噌１５〜８０
部、水溶性物質を含む溶液及び／又は流動性のある液状
食品８５〜２０部であることが好ましい。前記混合比に
おいて、味噌１５部以下であると固−液分離の起こる傾
向があり又、味噌８０部以上では、流動性にとぼしく、
液状味噌として使用上好ましくない。The mixing ratio (weight ratio) of the above mixture is 15 to 80% miso.
85 to 20 parts of a solution containing a water-soluble substance and/or a fluid liquid food. In the above mixing ratio, if the miso content is 15 parts or less, solid-liquid separation tends to occur, and if the miso content is 80 parts or more, the fluidity is poor,
Not suitable for use as liquid miso.
均質化処理温度は、常温から１００℃の広範囲の温度下
で行うことができる。The homogenization treatment can be carried out over a wide range of temperatures from room temperature to 100°C.
一般味噌を用いる場合、その塩分が約１２〜１４％と高
含有量であるため、酵素活性が阻害され、過分解を起こ
さないので、常温で均質化処理を行うことができる。し
かし低塩味噌を用いる場合、過分解を起こし、その過分
解生成物が風味を損う傾向があるので高温で、より好ま
しくは、７０℃以上で、均質化処理を行うことが好まし
い。When using regular miso, it has a high salt content of about 12 to 14%, which inhibits enzyme activity and prevents excessive decomposition, so homogenization can be performed at room temperature. However, when using low-salt miso, it is preferable to perform the homogenization treatment at a high temperature, more preferably at 70° C. or higher, since over-decomposition occurs and the over-decomposition products tend to impair flavor.
また本発明においては高圧噴射破壊を８０ｋｇ／ｃｉ以
上で行うことが好ましい。高い程良好な結果が得られる
。すなわち、高圧噴射装置の機械的制約の限界まで使用
可能である。Further, in the present invention, it is preferable to carry out high-pressure injection destruction at 80 kg/ci or more. The higher the value, the better the result. That is, it can be used up to the limits of mechanical constraints of the high-pressure injection device.
ちなみに、本発明の実施の結果（尋られる製品の分散安
定性は、溶液部分の比重と味噌粒子の比重が近いという
ことに由来するようである（表−１〜３参照）。Incidentally, the dispersion stability of the product as a result of implementing the present invention appears to be due to the fact that the specific gravity of the solution portion and the specific gravity of the miso particles are close to each other (see Tables 1 to 3).
（発明゛の効果）
本発明は、均質化処理による微細化した味噌粒子の大豆
の青臭みを、特定の添加物例えば醸造醤油あるいは調味
液を混合し、さらに均質化処理することにより大豆の青
臭みが被覆されることに着目し、想到したものである。(Effects of the Invention) The present invention improves the green flavor of soybeans by mixing specific additives such as brewed soy sauce or seasoning liquid and further homogenizing the soybean odor of fine miso particles. This idea was conceived by focusing on the fact that odor is covered.
また、味噌と、水溶性物質を含む溶液及び／又は流動性
のある液状食品とを、高温で一時に処理するため長時間
の熟成工程が不要となり、著しく製造工程を短縮したも
のである。さらに、可能な限りの高圧で均質化処理を行
うことができるため、味噌粒子が一層微細化され、従っ
て、食感上のなめらかさがより増した液状味噌の得られ
る製造方法である。本発明の製造方法においては、熟成
することはなく、また７０℃以上の高温・殺菌を経るの
で味も濃厚化し、同時に用いる、例えば醸造醤油、調味
液の味が更に改良された液状味噌を提供する。そこで具
体的には、焼肉のたれ、うどんのごまみそだれなどの新
たな食品分野に用いうる。Furthermore, since miso and a solution containing a water-soluble substance and/or a fluid liquid food are processed at a high temperature at the same time, a long aging process is not necessary, and the manufacturing process is significantly shortened. Furthermore, since the homogenization process can be carried out at the highest possible pressure, the miso particles are made even finer, and therefore, the manufacturing method produces liquid miso with a smoother texture. In the production method of the present invention, the taste is enriched because it is not aged and is sterilized at a high temperature of 70°C or higher, thereby providing liquid miso with further improved taste of brewed soy sauce and seasoning liquid used at the same time. do. Specifically, it can be used in new food fields such as sauce for yakiniku and sesame miso sauce for udon.
本発明においては、先に述べた如く一般味噌、低塩味噌
あるいはそれらの混合物のいずれても使用ができる。し
かし、例えばマヨネーズ・ドレッシングなどを混合し、
均質化処理しよとするときには、食塩全量の観点から、
高温味噌よりも低塩味噌の使用が望ましい。なお、−１
味噌との混合テハ、マヨネーズ・ドレッシングによって
大豆臭のマスキングされることが判胡した。しかし食品
に通常添加されるもの、例えば食塩、砂糖等の単純物質
と、一般味噌との混合では、マスキング効果が認められ
なかった。In the present invention, as mentioned above, any of regular miso, low-salt miso, or a mixture thereof can be used. However, for example, when mixing mayonnaise and dressing,
When attempting to homogenize, from the perspective of the total amount of salt,
It is preferable to use low-salt miso rather than high-temperature miso. In addition, -1
It has been found that the soybean odor can be masked by the mixture of miso and mayonnaise dressing. However, no masking effect was observed when ordinary miso was mixed with simple substances commonly added to foods, such as salt and sugar.
本発明において製造された液状食品は、一般味噌を用い
たものは当然のことながら、主に味噌汁として向き、そ
の他加工食品原料としても多いに利用できる。また、低
塩みそを用いたものは、醗酵過多であるため味噌汁とし
でや５不向きであるが、味が濃厚であることから加工食
品に使用するのは最適であり、それ故広い分野に亘って
利用できるものである。Of course, the liquid food produced in the present invention using general miso is mainly suitable for making miso soup, and can also be used as a raw material for other processed foods. In addition, low-salt miso is not suitable for miso soup due to excessive fermentation, but its rich flavor makes it ideal for use in processed foods, and is therefore used in a wide range of fields. It is available for use.
実施例 次に実施例により本発明を具体的に説明する。Example Next, the present invention will be specifically explained with reference to Examples.
参考例１ニ一般味噌と食塩水を均質化処理後、水溶性物
質を添加混合した場合の分散安
定性。Reference Example 1D Dispersion stability when a water-soluble substance was added and mixed after homogenizing general miso and salt water.
一般味噌（食塩１２．０％、水分４８．０％）５ｋｇと
食塩水２０（Ｗ／Ｗ）％（比重１．１４ ） ８．６β
を圧力１００ｋｇ／ｃｎｌで均質化処理した混合物を８
０℃加熱殺菌後、水、合成溶液、調味液（アミノ酸液）
と混合し、試験管に入れ４８時間経過後に固−液分離の
状態を肉眼で観察して第１表の結果を得た。General miso (salt 12.0%, moisture 48.0%) 5 kg and salt solution 20 (W/W)% (specific gravity 1.14) 8.6β
The mixture was homogenized at a pressure of 100 kg/cnl.
After heat sterilization at 0℃, water, synthetic solution, seasoning liquid (amino acid solution)
After 48 hours had elapsed, the state of solid-liquid separation was observed with the naked eye, and the results shown in Table 1 were obtained.
参考例２ニ一般味噌と水を均質化処理後、水溶性物質を
添加混合した場合の分散安定性。Reference Example 2D Dispersion stability when a water-soluble substance is added and mixed after homogenizing general miso and water.
一般味噌（食塩１２．０％、水分４８．０％）５ｋｇと
水９．８１を１００ｋｇ／ｃｄで均質化処理し、８０℃
で加熱殺菌後、水と混合し、試験管に入れて肉眼で固−
液分離の状態を観察し、第２表の結果を得た。Homogenize 5 kg of regular miso (salt 12.0%, water 48.0%) and water 9.81 at 100 kg/cd and 80°C.
After heating and sterilizing it, mix it with water and put it in a test tube to see if it solidifies with the naked eye.
The state of liquid separation was observed and the results shown in Table 2 were obtained.
第２表 一般的味噌と水を均質化処理後、水溶性物質を
添加混合した場合の分散安定性
（結 果）
■で辱た均質化物のＮα６，７については、固−液分離
がしなかった。Table 2 Dispersion stability when water-soluble substances are added and mixed after homogenizing general miso and water (results) Regarding Nα6 and 7 of the homogenized product mentioned in ①, solid-liquid separation did not occur. Ta.
表中−は実験を行わなかったことを示す。In the table, - indicates that the experiment was not conducted.
参考例３：第１表の３層に分かれた固−液分離を再攪拌
して、４８時間経過後の分散安
定性
第１表において、みそ粒子が上層と下層との二つに分離
した例を、再度攪拌処理し四十へ時間経過後に肉眼で固
−液分離の状態を観察した。その結果を第３表に示した
。Reference example 3: Dispersion stability after 48 hours after re-stirring the solid-liquid separation divided into three layers in Table 1. In Table 1, miso particles are separated into two layers, an upper layer and a lower layer. The mixture was stirred again and after 40 hours, the state of solid-liquid separation was observed with the naked eye. The results are shown in Table 3.
第３表りの実験より、本発明の目的化合物（均質化物）
中の味噌粒子と、Ｄの添加水溶性（２０％食塩水ｄ＝１
．１ｔ）の比重とが、はＸ゛等しいことが判る。From the experiments shown in Table 3, the target compound of the present invention (homogenized product)
The miso particles inside and the added water solubility of D (20% salt solution d=1
．． It can be seen that the specific gravity of 1t) is equal to X'.
実施例１ スープの素（脱脂粉乳・味噌）次の原料を混
合し、８５℃で１２０ｋｇ／ｃｒｌ均質化を行ない１食
２０ｇ小袋詰とした。この結果面−液分離はしなかった
。Example 1 Soup base (skimmed milk powder/miso) The following raw materials were mixed and homogenized at 85° C. to give a weight of 120 kg/crl, and each meal was packaged in small bags of 20 g. As a result, no surface-liquid separation occurred.
１−（１） １−（２）については、熟成を要しな
い。1-(1) Regarding 1-(2), aging is not required.
スープの素（脱脂粉乳・味噌）
食 塩 ４．７
ｋｇグルタミン酸ソーダ １．８ｋｇ
砂 糖 ５．０
ｋｇ本みりん ２．ＯＩ脱
脂粉乳 １．７ｋｇ顆粒状
天然調味料 ０．３ｋｇクエン酸
０．０４ｋｇ水
３７．０ｋｇ味噌
（水分４８％ 食塩１２．５％） １７．０ｋ
ｇ食 塩
３．５ｋｇグルタミン酸ソーダ １．
８ｋｇ砂 糖
５．０ｋｇ本みりん ２
．０ ！脱脂粉乳 １．７
ｋｇ頚粒状天然調味料 ０．３ｋｇ
クエン酸 ０．０４ｋｇ水
３７．
０ｋｇ実施例２ ごま味噌たれ
次に示す原材料を単にミキサーで混合後、８５℃で殺菌
を行ない得た混合物を８５℃で殺菌を行ない、プラスチ
ック容器詰を行った。Soup base (skimmed milk powder/miso) Salt 4.7
kg Sodium glutamate 1.8kg
Sugar 5.0
kg Hon mirin 2. OI skimmed milk powder 1.7kg Granular natural seasoning 0.3kg citric acid
0.04kg water
37.0kg miso (moisture 48% salt 12.5%) 17.0k
g food salt
3.5kg Sodium Glutamate 1.
8kg sugar
5.0kg Hon Mirin 2
．． 0! Skimmed milk powder 1.7
kg neck granular natural seasoning 0.3kg
Citric acid 0.04kg water 37.
0kg Example 2 Sesame Miso Sauce The following raw materials were simply mixed in a mixer and then sterilized at 85°C.The resulting mixture was sterilized at 85°C and packed in plastic containers.
均質化物Ｉを用いることにより固−液分離しないことが
わかった。It was found that by using Homogen I, no solid-liquid separation occurred.
均質化物Ｉを用いないものは、かんたんに固−液分離し
た。When homogenized product I was not used, solid-liquid separation was easily performed.
赤味噌（水分５０％、食塩１２％） ８ ｋ
ｇ水
１０．０ｋｇ常温で混合し、常温で１２０ｋｇ／ｃｎｆ
均質化物Ｉを得た。Red miso (50% water, 12% salt) 8k
g water
10.0kg mixed at room temperature, 120kg/cnf at room temperature
Homogenate I was obtained.
均質化物Ｉ １９．８ｋｇ
白味噌（水分５０％、食塩１２％） １２．０
ｋｇ水
５．６ｋｇグルタミン酸ソーダ
２．０ｋｇ本みりん １
０．０ｋｇ炒摺りゴマ ２
．０ｋｇ砂 糖
７．０ｋｇ食 塩
０．５ｋｇ唐辛子粉
５ ｋｇ実施例３ 味噌風味煮豆たれ
次に示す原材料を混合後、８５℃で１００ｋｇ／ｃｎｔ
均質化処理を行い、１０ｇの小袋に充填した。Homogenized product I 19.8kg
White miso (50% water, 12% salt) 12.0
kg water
5.6kg Sodium Glutamate
2.0kg Hon Mirin 1
0.0kg roasted sesame seeds 2
．． 0kg sugar
7.0kg salt
0.5kg chili powder
5 kg Example 3 Miso-flavored boiled bean sauce 100 kg/cnt at 85°C after mixing the following raw materials
The mixture was homogenized and filled into 10 g sachets.
分散安定化した味噌風味煮豆たれを得た。A miso-flavored boiled bean sauce with stabilized dispersion was obtained.
味噌（水分４８％ 食塩１２．５％） ５．０
ｋｇ砂 糖
１．５ｋｇ食 塩
３００ ｇグルタミン酸ソーダ
３５０ｇクエン酸
２０ ｇ水
７．Ｏｊ！低食塩みそく水分４５％ 食塩５％
）
味 噌 ５．０ｋｇアミノ酸液
４．０ β
砂 糖 １．５ｋｇ食 塩
６５０ ｇ ’グルタミン酸ソ
ーダ ３５０ｇ
クエン酸 ２０ ｇ
水 ７．Ｏｌアミノ酸液
４．０βを水に変更し、砂糖、食塩、グルタミン酸ソー
ダ、クエン酸を入れない場合は固−液分離をおこす。Miso (48% water, 12.5% salt) 5.0
kg sugar
1.5kg salt
300 g Sodium Glutamate
350g citric acid
20g water
7. Oj! Low salt miso water 45% salt 5%
) Miso 5.0kg amino acid solution
4.0 β Sugar 1.5 kg Salt 650 g Sodium glutamate 350 g Citric acid 20 g Water 7. If the Ol amino acid solution 4.0β is replaced with water and sugar, salt, monosodium glutamate, and citric acid are not added, solid-liquid separation will occur.
実施例４ 味噌ドレッシング
次の原料を９０℃、１５０ｋｇ／ａＩ［ｌ均質処理後、
冷却しポット詰をして冷温保存した。サラダ油の分離が
あった。Example 4 Miso dressing The following raw materials were heated at 90°C, 150 kg/aI [l] After homogenization,
It was cooled, potted, and stored at a cold temperature. There was separation of salad oil.
味噌（水分４５％ 食塩７％） ３．０ｋｇ醸造酢
３．０ｋｇサラダ油
５．２ｋｇオニオンパウダー（香
味料） ０．０４ｋｇこしょう
０．０１ｋｇ実施例５ 味噌風味マヨネーズ
次の原料Ａを混合し、９０〜９５℃、１２０ｋｇ／ｃｒ
ｊ均質化冷却後、原料Ｂを混合し、２５℃、１２０ｋｇ
／ｃａｔで均質化を行いポット詰をした後、冷温保存し
た。Miso (45% water, 7% salt) 3.0kg brewed vinegar 3.0kg salad oil
5.2kg onion powder (flavoring) 0.04kg pepper
0.01kg Example 5 Miso flavored mayonnaise The following raw materials A were mixed, 90-95°C, 120kg/cr
j After homogenization and cooling, mix raw material B, 25 ° C., 120 kg
After homogenizing with /cat and filling in a pot, the mixture was stored at a cold temperature.
固−液分離はなく、味噌風味のマヨネーズが出来た。There was no solid-liquid separation, and miso-flavored mayonnaise was produced.
味噌と酢を混合して長時間高温におくことは好ましくな
い事が解った。I learned that it is not desirable to mix miso and vinegar and leave them at high temperatures for a long time.
マヨネーズ ５．０ｋｇ ’（１〕
き
特許庁長官 黒 １）明 雄 殿
１、事件の表示 昭和６１年特許願第１６９９７７
号 （３）２、発明の名称 味噌風味液状食品の
製造方法３、補正をする者
事件との関係 出願人
名称 益子味噌株式会社
つ
５、？ｉｉｉ正命令の日付 自 発６、補正の対象
明細書の発明の８羊細ｉヱ言党明の＋閲明細書
第１０頁１４行の゛高温味噌゛′を「高塩味噌」に訂正
する。Mayonnaise 5.0kg' (1) Commissioner of the Patent Office Black 1) Akio Tono 1, Indication of the case 1985 Patent Application No. 169977
No. (3) 2. Title of the invention Method for producing miso-flavored liquid food 3. Relationship to the case of the person making the amendment Name of the applicant Mashiko Miso Co., Ltd. 5.? iii.Date of the original order 6.Subject of amendment: 8. Part 8 of the invention in the specification: + Correct ``high-temperature miso'' on page 10, line 14 of the revised specification to ``high-salt miso.'' .
同書第１７頁１０行と１１行の間に「味噌（水分４５％
、食塩５％）１７．０ｋｇＪを挿入する。On page 17 of the same book, between lines 10 and 11, it says “Miso (moisture 45%
, 5% sodium chloride) 17.0 kgJ.
同書第１９頁１４行の“５ ｋｇ”を「５ｇ」に訂正−
する。“5 kg” on page 19, line 14 of the same book was corrected to “5 g”.
do.
Claims (7)
と流動性のある液状食品を、加圧下にて均質化処理する
ことにより分散安定化した味噌風味液状食品の製造方法
。(1) A method for producing a miso-flavored liquid food in which dispersion is stabilized by homogenizing an aqueous solution containing miso and a water-soluble substance and/or miso and a fluid liquid food under pressure.
味液である特許請求の範囲第（１）項記載の方法。(2) The method according to claim (1), wherein the aqueous solution containing the water-soluble substance is vinegar, soy sauce, or seasoning liquid.
料、天然調味料又は酸味料の少なくとも１つを含む特許
請求の範囲第（２）項記載の方法。(3) The method according to claim (2), wherein the seasoning liquid contains at least one of an amino acid liquid, sugar, salt, chemical seasoning, natural seasoning, or acidulant.
シング、牛乳の少なくとも１つである特許請求の範囲第
（１）項記載の方法。(4) The method according to claim (1), wherein the fluid food is at least one of edible oil, mayonnaise, dressing, and milk.
を含む溶液及び／又は前記流動性のある液状食品８５〜
２０部の混合比（重量比）である特許請求の範囲第（１
）項記載の方法。(5) The homogenization process includes 15 to 80 parts of miso, a solution containing a water-soluble substance, and/or 85 to 80 parts of the fluid liquid food.
Claim No. 1 which has a mixing ratio (weight ratio) of 20 parts
) Method described in section.
ある特許請求の範囲第（１）項記載の方法。(6) The method according to claim (1), wherein the homogenization treatment temperature is within the range of room temperature to 100°C.
上である特許請求の範囲第（１）項記載の方法。(7) The method according to claim (1), wherein the pressure of the homogenization treatment is 80 kg/cm^2 or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61169977A JPS6324869A (en) | 1986-07-17 | 1986-07-17 | Production of liquid food having miso flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61169977A JPS6324869A (en) | 1986-07-17 | 1986-07-17 | Production of liquid food having miso flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6324869A true JPS6324869A (en) | 1988-02-02 |
| JPH0144308B2 JPH0144308B2 (en) | 1989-09-27 |
Family
ID=15896311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61169977A Granted JPS6324869A (en) | 1986-07-17 | 1986-07-17 | Production of liquid food having miso flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6324869A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06343413A (en) * | 1993-06-11 | 1994-12-20 | Marudai:Kk | Method for packing and storing 'miso' |
| JPH07227236A (en) * | 1994-02-17 | 1995-08-29 | Azuma Shokuhin Kk | Method for producing mayonnaise fermented soybean |
| JP2007006834A (en) * | 2005-07-01 | 2007-01-18 | Marukome Kk | Method for preparation of miso and miso food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5847458A (en) * | 1981-09-16 | 1983-03-19 | Mashiko Miso Kk | Preparation of liquid miso |
-
1986
- 1986-07-17 JP JP61169977A patent/JPS6324869A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5847458A (en) * | 1981-09-16 | 1983-03-19 | Mashiko Miso Kk | Preparation of liquid miso |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06343413A (en) * | 1993-06-11 | 1994-12-20 | Marudai:Kk | Method for packing and storing 'miso' |
| JPH07227236A (en) * | 1994-02-17 | 1995-08-29 | Azuma Shokuhin Kk | Method for producing mayonnaise fermented soybean |
| JP2007006834A (en) * | 2005-07-01 | 2007-01-18 | Marukome Kk | Method for preparation of miso and miso food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0144308B2 (en) | 1989-09-27 |
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