JPH07227237A - Miso miso with green pepper - Google Patents

Abstract

(57) [Abstract] [Purpose] The present invention provides a mellow spicy miso that emphasizes the peculiar flavor and spiciness of a spicy green chili pepper, and contains a large amount of vitamins A and C, and the salt content is drastically reduced. It can also be used as a healthy food. [Structure] Only spicy green pepper is used as the vegetable material for Miso miso, and the shelf life is improved without using salt. Also, rice koji or barley koji is used for koji, and as various seasonings, soy sauce, at least one or more seasonings such as mirin or sanon, fish shell extract, kelp extract, bonito extract,
An umami extract using at least one shiitake extract is used. In addition, the mixing ratio of the raw materials is 26
-40% by weight, rice koji 26 to 40% by weight, seasonings 13 to 20% by weight, and flavor extracts 13 to 20% by weight.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mellow green pepper-containing miso paste in which green pepper, which is a spicy species, is used as a vegetable raw material, and its unique flavor and spiciness are emphasized.

[0002]

2. Description of the Related Art Conventionally, as vegetables to be added to Miso miso,
White melon, eggplant, carrot, etc. were used, and there were many bean paste miso in which salt and other various seasonings were added together with koji. In some cases, dried red pepper was added to enhance the flavor, but this was only added in a small amount as a spice, and there was hardly any domestically-produced pepper and malt as the main ingredients. However, although it seems that Korean miso is produced in Korea, it is extremely spicy and has a crimson appearance, so it can be used in Korean food but not in Japanese food. Moreover, it was never used as a miso paste.

[0003]

[Problems to be Solved by the Invention] The vegetables to be placed in the above-mentioned miso miso will have poor taste and flavor if they are soaked for a long period of time. Further, the above miso miso generally contains a lot of salt. For this reason, in recent years, there has been a problem that excessive salt content tends to be paid attention to, too much salt is not used more than necessary, and it is difficult to anticipate an increase in demand for miso miso.

According to the present invention, green pepper is used as a vegetable raw material, and it is completely melted to give the flavor of green pepper a good taste that appears in the miso paste, and contains a lot of vitamin A and vitamin C, and An object is to provide a healthy edible green pepper-flavored miso miso having a significantly reduced salt content.

[0005]

Means for Solving the Problems The present invention has been made to solve the above-mentioned problems, that is, it uses spicy green pepper as a raw material for vegetables, and has good storability in place of salt. Let Also, rice koji or barley koji is used for koji, and
As various seasonings, soy sauce, at least one or more seasonings such as mirin or sannyu, and an umami extract using at least one or more of fish shell extract, kelp extract, bonito extract, and shiitake extract are used. As for the raw material mixing ratio, 26-40% by weight of green pepper, 26-40% by weight of rice koji,
13 to 20% by weight of seasonings and 13 to 20% by weight of umami extract.

[0006]

The operation of the product of the present invention will be described. First of all, I will explain about the vegetable raw materials. For this, only spicy green pepper is used, and other vegetables are not prepared. This green pepper takes a piece of calyx and chops it to a fineness of about 1 centimeter. The green pepper referred to in the present invention means an unripe one before the spicy variety ripens. As spicy varieties, for example, those of Takanotume, which have a strong spiciness, such as Takanotsume, Hontaka, and Dharma, to those of Hachibo, which have less spiciness, such as Hachibo and Shizuoka Mitaka, are used.
Do not use man or red pepper. In addition, if you use crimson red pepper that is ripe with spicy seeds instead of the green pepper, the skin and seeds will remain without being dissolved in the aged Miso miso, and it will not feel good to the touch. . Next, koji will be explained. Generally, rice koji is used, but barley koji may be used. Moreover, various seasonings will be described in detail. As various seasonings, soy sauce, at least one or more seasonings such as mirin or sanon, and umami extract using at least one or more of fish shell extract, kelp extract, bonito extract and shiitake extract are prepared. However, generally, all of them are mixed in substantially the same amount and used.

[0007] Next, the mixing ratio of raw materials will be explained. 26-40% by weight of green pepper, 26-40% by weight of rice koji, and 13% by seasoning.
-20% by weight and umami extract 13-20% by weight. When the amount of the green pepper is 26% by weight or less, the whole is sweet and the storage stability is poor, and when the amount of the green pepper is 40% by weight or more, the spiciness becomes too strong and the taste deteriorates, or the green pepper is It remains without being melted. On the other hand, when the rice malt content is 26% by weight or less, it takes too much time until it is matured into a miso soybean paste, resulting in poor productivity and easy decay.
When the amount is 40% by weight or more, the amount of the green pepper added is small, and salt is hardly used. Therefore, the shelf life is deteriorated, and when the amount of the green pepper is increased, seasonings and umami extracts are added. It becomes less, and the taste and flavor of Miso miso becomes worse. When the amount of the seasoning is 13% by weight or less, the taste becomes thin, and when the amount of the seasoning is 20% by weight or more, the taste becomes deep and the flavor of green pepper decreases. Next, when the amount of umami extract is less than 13% by weight, the miso and miso are lost and the taste becomes unsatisfactory.

Further, the manufacturing process will be described. The raw materials prepared in advance are put into a container one by one. In other words, first put the green pepper carved into the fineness of about 1 centimeter into the container, and then add the rice malt while loosening it finely. And
Add seasoning and umami extract and stir well, then
Store this in a cool and dark place. Bubbles form on the surface after 5 to 6 days have passed during storage. Stir well with a stirrer based on this foaming condition and add soy sauce to the extent that the surface is covered by hanging soy sauce from the top. When the foaming is carefully observed, the foaming occurs at intervals of 5 to 6 days. Therefore, the operation must be repeated each time, and the operation is repeated for about 30 to 50 days for aging. The stirring after the bubbling may be performed manually without using a stirrer. Also, after bubbling is over and it has matured, you can eat it by letting it rest for about 10 days. Then, the product is obtained by filling a predetermined container with miso soybean paste.

[0009]

[Embodiment 1] A first embodiment for producing about 100 kg of the miso soup of the present invention will be described. 1 is already taken
Spicy green chili pepper carved into the fineness of centimeters
33Kg is put into a container that can be sealed first, and then 33Kg of rice malt is finely loosened and put into a container. 17Kg of seasoning consisting of soy sauce, mirin, and brown sugar mixed in approximately the same amount
Is added to the above container, 17 Kg of umami extract consisting of fish shellfish extract, kelp extract, bonito extract, and shiitake extract are mixed in substantially the same amount, and they are well stirred with a stirrer. After mixing, store it in a cool and dark place, and foam it 5
Stir the container every 6 days and add soy sauce to the extent that the inner surface is covered. If you repeat this stirring operation for 40 days, the bubbles will disappear. At this time, since the whole is liquid, put about 50 sheets of commercially available dried kelp as a thickening agent and let it stand for another 10 days. When this aged miso miso is eaten, the spiciness of green pepper and the flavor of umami extract are added to make it delicious. Further, since the green pepper itself is melted into the inside without stopping its shape, the texture becomes very smooth. Moreover, it was confirmed that the salt content was only contained in the various seasonings, and the amount was extremely low, so that it was possible to eat without worrying about taking too much salt. The kelp is taken out in the final step.

[0010]

Example 2 A second example in the case of producing about 100 kg of the miso miso of the present invention will be described. 1 is already taken
Spicy green chili pepper carved into the fineness of centimeters
40Kg is put into a container that can be sealed first, and then 30Kg of rice malt is finely loosened and put into the container. The size of green pepper may be finer than 1 centimeter. Then, soy sauce 15Kg and mirin 2Kg were put in the container and 13Kg of umami extract consisting of fish shellfish extract, kelp extract, bonito extract and shiitake extract mixed in approximately the same amount.
And stir them well with a stirrer. This was stored in a cool dark place. Then, bubbling occurs every 7 to 8 days, and the inside of the container is stirred each time, and soy sauce is added each time to the extent that the inner surface is covered. After repeating this stirring operation for 50 days, the bubbles disappeared, and it was left for another 12 days. Like the above, kelp is put in for the required number of days and then taken out. When I ate it, the spiciness of green chili pepper was strong, but the taste of the extract was harmonized with the taste of the umami extract.

[0011] By changing the composition and amount of the green pepper and the umami extract depending on the taste, the one suitable for various tastes can be prepared. For example, to make a miso paste for people who like fish, you can reduce the amount of green pepper and add a large amount of a mixture of umami extract, fish shell extract, kelp extract, and bonito extract. To make a miso paste for people who like shiitake mushrooms, you can reduce the amount of green pepper and add more shiitake extract to the umami extract.

[0012]

[Third Embodiment] A third embodiment in the case of producing about 100 kg of the miso miso of the present invention will be described. 1 is already taken
Spicy green chili pepper carved into the fineness of centimeters
26Kg is put into a container that can be sealed first, and then 40Kg of rice malt is finely loosened and put into the container. And soy sauce 10Kg
Then, 4 kg of sautéed sugar was placed in the container and 20 kg of umami extract consisting of fish and shellfish extract, kelp extract, bonito extract and shiitake extract were mixed in approximately the same amount, and they were stirred well with a stirrer. This is stored in a cool and dark place, and soy sauce is added to the extent that the inside of the container is stirred every 4 to 5 days when foaming occurs and the inner surface is covered. After repeating this stirring operation for 28 days, the bubbles will disappear and
Let it sit for another 8 days. Like the above, kelp is put in for the required number of days and then taken out. When this aged miso miso was eaten, the spicy taste of green pepper and the flavor of the umami extract were added, and sweet spicy miso miso with sweetness was obtained.

[0013]

[Effects of the Invention] By adding only green pepper as the vegetable raw material of the present invention, the shelf life is improved without adding salt directly, and only the amount contained in the seasoning improves the green pepper. Since it contains a lot of carotene and vitamin C in addition to capsine, it can exert added value as a health food. In addition, because it has a spicy taste, appetite is increased,
Moreover, since the red pepper itself is melted into the miso soup and does not retain its shape, it has a pleasant taste and gives a unique flavor of the green pepper that is familiar to the whole, and the color of the miso paste is also good.

[0014] When only koji of rice is used as in the second aspect of the invention, unlike the conventional bean paste mixed with bean koji, the taste is good and the texture is good.

When only malted malt is used as in the third aspect of the invention, the mouthfeel and texture of the malt are the same as described above, and the amount of vitamin B1 and the amount of fiber and minerals are higher than those of rice malt. , It also has the effect of lowering acidity while improving digestion of the gastrointestinal tract.

When soy sauce is used as a seasoning as in claim 4, a unique color and flavor are imparted, and when mirin is used, alcohol is used.
Fermentation is promoted by the roux content, and a rich scent imparts a rich taste, and sweetness is added by using tan brown brown sugar. In addition, sea scent is added by using fish extract, kelp extract, and bonito extract as the umami extract, and mountain flavor is added by using shiitake extract. Therefore, if these are used according to taste, it is possible to further bring out the flavor and body of the miso miso.

By mixing the raw materials for the miso soybean paste according to the fifth aspect, the taste and flavor of each raw material can be brought out, and the characteristics of the green chili pepper, which is the subject of the present invention, can be fully exhibited.

Claims (5)

[Claims] 1. A spicy miso containing green pepper, which is a spicy green pepper only used as a raw material for vegetables, in a miso miso prepared by adding various seasonings to the raw materials of vegetables and koji. 2. The miso paste with green pepper according to claim 1, wherein the koji is rice koji. 3. The miso paste with green pepper according to claim 1, wherein the koji is barley koji. 4. A flavor obtained by using soy sauce, at least one or more seasoning such as mirin or sanon, and at least one or more of fish shell extract, kelp extract, bonito extract, and shiitake extract as the various seasonings. An extract and an extract.
Or the miso paste with green pepper described in 3. 5. The raw material of the miso miso comprises 26-40% by weight of green pepper, 26-40% by weight of rice koji, 13-20% by weight of seasoning, and 13-20% by weight of umami extract. Miso miso with green pepper.