JPH0146105B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing powdered miso. Conventionally, raw miso has been pulverized from the viewpoints of transportation advantages, high storage stability, and ease of handling. Currently, the spray drying method is mainly used to produce powdered miso from raw miso, and the freeze-vacuum drying method is used to powderize miso for instant miso soup. However, it is impossible to supply powdered miso with satisfactory quality by spray-drying or freeze-vacuum-drying raw miso as it is, and in particular, as described later, various defects are observed in the drying process when using the spray drying method. . Originally, raw miso has a plastic viscosity of approximately 32.7 poise (23℃)
Because it is a concentrated dispersion that exhibits Bingham fluid characteristics, in order to dry such raw miso using the spray drying method, water must be added to the raw miso to make it into a solution form. Since the miso paste is in a dispersed state, spray-drying it only removes the added water and mainly the free water in the raw miso. In addition, the sugar content in raw miso inhibits drying and causes blocking in the product. Next, an example of the analysis of commercially available raw miso is as follows. Moisture 46.1% Crude protein 12.2% Crude fat 5.5% Carbohydrate 21.9% Ash 14.3% PH 5.8 Also, when the state of water contained in raw miso was measured by pulse NMR method, approximately 82% of the water in raw miso was bound water. Therefore, most of the water in raw miso exists as bound water. Moreover, this bound water tends to increase as the raw miso ages. Therefore, it is understandable that it is difficult to dry such raw miso as it is. In view of the difficulty of drying raw miso as mentioned above,
Conventionally, dextrin, soluble starch, etc. were added to raw miso in the form of an aqueous solution of about 30% by weight based on the total solid content of raw miso.
It has been proposed to add (on a dry basis) and further add water to form a solution and spray dry it. However, since this method involves turning the solution into powder, the energy cost is extremely high, and since drying requires high temperatures, the proteins (amino acids) and sugars in the miso are subjected to excessive heating, resulting in the so-called browning phenomenon. (Maillard reaction) occurs, resulting in powdered miso with poor color and flavor. Furthermore, regarding the freeze-vacuum drying method that is mainly used to produce powdered miso for instant miso soup, this drying method dehydrates and dries the solid material to be dried by sublimation under vacuum. Raw miso has a high salt concentration (usually about 13% by weight) and high sugar content, which causes the freezing point to drop, and in reality, it dries by sublimation in a semi-solid state. However, drying in a semi-solid state as described above requires a long drying time of 18 to 20 hours, and the dried product obtained is extremely hard plate-shaped, which is crushed to produce powdered miso. It has the disadvantage that it becomes so-called powdery and does not form the desired porous powder. Furthermore, as an improvement over the powderization of raw miso by freeze-vacuum drying, a method has been proposed in which raw miso is dried by adding a predetermined amount of water. In this method, since the freezing point increases with the addition of water, pores are likely to be formed in the dried product after dehydration and drying, thus making it possible to obtain the desired porous powdered miso. However, in this method, water must be added as in the above-mentioned spray drying method, and it must be said that this method is extremely unreasonable in terms of drying efficiency. Also, drying by vacuum drying method, especially powdering raw miso by belt-type continuous vacuum drying method which has been attracting attention in recent years, is also considered, but according to the experimental results of the present inventor,
When raw miso processed by a colloid mill is supplied to a belt-type continuous vacuum dryer for drying, the miso is scattered at the nozzle tip when the raw miso is supplied under vacuum, and the scattered miso adheres to the nozzle tip. It was found that this phenomenon gradually grows, making it difficult to maintain a constant thickness of raw miso supplied to the nozzle, and that the moisture content of the final dried product gradually increases. Furthermore, as mentioned above, since raw miso is a concentrated dispersion liquid, it is difficult to continuously feed it onto a drying belt like a continuous viscous fluid. Furthermore, the present inventor attempted to add water or add an aqueous solution of an additive such as dextrin to raw miso, which was conventionally done by powdering by spray drying, but
In this case as well, scattering was observed at the tip of the nozzle, and the scattering was more severe than when only the raw miso was dried. Moreover, the raw miso supplied to the drying belt was scattered due to rapid heating, and normal drying was not possible. It was difficult to do so. In particular, when an aqueous solution of dextrin is added, even when it is mixed uniformly with the raw miso and the raw miso is supplied to the dryer as a continuous viscous fluid, the occurrence of a flowering phenomenon at the nozzle tip is unavoidable, and it is difficult to obtain Although the dried product has a hardened surface, the moisture content inside is high and candy-like, making it practically impossible to powder it. The above-mentioned difficulty in turning raw miso into powder by drying is due to the fact that the unique composition and chemical and physical properties of raw miso serve as an impediment to drying. In view of the difficulty in powdering raw miso, the present inventor conducted research to establish an advantageous powdering method for raw miso, and found that an appropriate amount of dextrin in the form of powder particles, soluble starch, or powdered starch syrup was added to raw miso. The present invention was based on the finding that raw miso can be effectively powdered by drying the mixture by applying a vacuum drying method without adding water. The present invention will be explained in detail below. The present invention involves adding and mixing 9 to 50% by weight (wet basis) of a substance selected from the group consisting of dextrin, soluble starch, and powdered starch syrup to raw miso in the form of powder particles without adding water. Characterized by vacuum drying. The most important feature of the present invention is that dextrin or soluble starch or powdered starch syrup or a mixture thereof is added in the form of powder particles to raw miso.
The process involves drying the mixture, but when each of the above substances is added and mixed with raw miso, which is a concentrated dispersion liquid, these substances are made up of particles with fine pores, so it is difficult to dry the raw miso. This allows fine air bubbles to be uniformly mixed into the miso, and since each of the above substances has the property of absorbing water very easily, the bound water present in a high proportion in raw miso is absorbed by these substances. As a result, the bound water in raw miso is easily diffused and removed during drying. Therefore, in the present invention, even when raw miso is subjected to heating action during drying, the water present in it can diffuse well, so the heat during the drying period is consumed as latent heat of vaporization of water, and as a result, Since the temperature of raw miso does not rise, the browning phenomenon caused by excessive heating of miso can be prevented, and the color tone of the dried product will not be impaired. In addition, raw miso becomes a continuous viscous fluid suitable for vacuum drying by uniformly mixing the fine air bubbles. Therefore, according to the present invention, even if raw miso to which dextrin, soluble starch, or powdered starch syrup is added and mixed in the form of powder particles is dried using a belt-type continuous vacuum dryer, the above-mentioned flowering phenomenon at the nozzle tip is not observed. This also enables stable and continuous supply onto the drying belt. In the present invention, the amount of each of the above-mentioned substances to be added and mixed with raw miso is determined by taking into consideration the state of moisture present in raw miso, the amount of fine air bubbles mixed into raw miso, and the remaining amount of miso flavor in raw miso. However, it is generally added in an amount of 9 to 50% by weight (wet basis), preferably 13 to 40% by weight (wet basis), based on raw miso. Incidentally, if the amount of the above-mentioned substance added is less than 9% by weight (wet basis), a continuous viscous fluid miso cannot be obtained, whereas if it exceeds 50% by weight (wet basis), the solubility of the substance in raw miso will decrease. It should be noted that as the miso flavor decreases, so does the miso flavor. In addition, in the present invention, the substances added to and mixed with raw miso are as mentioned above, but (a) the powder particles are porous and easily absorb bound water in miso, and (b) they are not added to raw miso. Any substance that is easily soluble, (c) allows easy evaporation of absorbed water, and (d) does not adversely affect the quality of miso through drying can be used with the same effect as the above substances. should be understood. In order to prove the superiority of the method of the present invention, test results are shown below in which each sample shown below was dried using a belt-type continuous vacuum dryer. Test method Each sample prepared as described below was dried using a belt-type continuous vacuum dryer (manufactured by Okawara Kakogyo KK), and the occurrence of the flowering phenomenon at the nozzle tip during drying and the findings on the dried material were investigated. Ta. Sample preparation: No. 1: Commercially available raw miso was milled into a colloid mill to give a total solid content of 49.8% by weight (wet basis) and a viscosity of 130 poise. No. 2...Commercially available raw miso mixed with a saturated aqueous solution of dextrin at a concentration of 70% (by weight) so that the dextrin content is 12.4% by weight (wet basis) was mixed with a colloid mill, and the total solid content was 53.5% by weight.
(based on wet weight), with a viscosity of 280 to 300 poise. No. 3...Commercially available raw miso mixed with a saturated aqueous solution of carboxymethyl cellulose (CMC) at a concentration of 2.17% (by weight) so that the CMC content is 0.68% by weight (wet basis) is milled into a colloid mill to completely solidify the mixture. 43.5% by weight (wet basis), viscosity 280 poise. No.4……Commercially available raw miso with a concentration of 2.17% (weight)
Overrun saturated aqueous solution of CMC
A mixture with a CMC content of 0.68% by weight (wet basis) and a colloid mill to give a total solids content of 43.5% by weight (wet basis) and a viscosity of 290 poise. No.5……Commercially available raw miso with a concentration of 2.17% (by weight)
A saturated aqueous solution of CMC was mixed to a CMC content of 0.95% by weight (wet basis), then passed through a colloid mill, and then gas was injected to reduce the total solid content.
29.12% by weight (wet basis), viscosity 40 poise. No. 6...Commercially available raw miso mixed with dextrin powder particles to a content of 16.7% by weight (wet basis) was run through a colloid mill, with a total solid content (wet basis) of 58.2% and a viscosity of 320 poise. What I did. Drying Conditions Each sample listed above was supplied to a belt-type continuous vacuum dryer (manufactured by Okawara Kakoki KK) and dried under the conditions shown in Table 1 below.

[Table] Table 2 below shows the finished amount and moisture content of the dried product obtained by the above drying, as well as the flowering phenomenon during drying and the findings regarding the dried product.

【table】

[Table] As can be understood from the above test results, when a mixture of raw miso with dextrin added in the form of powder particles (sample number No. 6) is vacuum dried,
When only raw miso is dried in the same way, the drying process is extremely advantageous compared to when raw miso is mixed with an aqueous solution of dextrin (saturated aqueous solution) or an aqueous solution of CMC (saturated aqueous solution) and air bubbles are mixed into these. It is possible to obtain a dried product (powdered miso) with excellent quality. In addition, the powdered miso obtained by the present invention is not heated excessively during drying, so it has a high residual amount of miso flavor, and is rich in porosity, so it has a better taste and flavor than conventional products. Excellent. Examples are shown below. Example 1 Preparation of raw miso to be dried: Commercially available raw miso (moisture 50%) to which 13.7% by weight of dextrin (manufactured by Nippon Shisei Kogyo KK) was added was uniformly mixed using a colloid mill.
The total solid content and viscosity of the resulting mixture were as follows. Total solid content: 56.7% by weight (wet basis) Viscosity: 320 poise (31°C) Next, 94 kg of this mixture was supplied to a belt-type continuous vacuum dryer (manufactured by Okawara Kakogyo KK) and dried under the following conditions. Supply amount 23.5Kg/hr Vacuum degree 5~6mmHg Heating temperature
150−135−95−90 (°C) (maximum product temperature 45°C) Drying time 18.7 minutes Operating time 4 hours During the above drying, the raw miso was stably supplied to the dryer, and there was some swelling at the nozzle tip. However, no flowering phenomenon due to the bursting of bubbles was observed.
Drying was performed normally. In this way, powdered miso was obtained with a yield of 13.8 Kg/hr, and the powdered miso had a moisture content of 3.5% by weight, good color tone, and a rich porous aroma characteristic of miso. Example 2 Powdered miso was obtained by the same procedure as described in Example 1 except that soluble starch (manufactured by Nippon Star Chemical Co., Ltd.) was used in place of dextrin. The raw material miso was supplied stably during drying, and drying was performed normally without any blooming phenomenon occurring at the nozzle tip. The powdered miso obtained was the same as in Example 1. Example 3 Example 1 except that powdered starch syrup (manufactured by Showa Sangyo KK) was used instead of dextrin in Example 1.
Powdered miso was obtained by the same procedure as described in . Drying was carried out normally as in Example 1.

Claims (1)

[Scope of Claims] 1. 9 ingredients selected from the group consisting of dextrin, soluble starch, and powdered starch syrup for raw miso.
A method for producing powdered miso, which comprises adding and mixing 50% by weight (wet basis) in the form of powder particles without adding water, and continuously vacuum-drying the mixture. 2. The manufacturing method according to claim 1, wherein continuous vacuum drying is performed using a belt-type continuous vacuum dryer.