JPH10313814A - Miso manufacturing method - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To produce miso having a reduced number of heat-resistant bacteria. Kind Code: A1 A seed koji is sprayed on a koji-making base material, and at least 10 ⁵ / g of non-salt-tolerant lactic acid bacteria is added to the koji-making base material to produce koji. To manufacture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing miso.

[0002]

2. Description of the Related Art Conventional koji making is generally carried out in an open environment by using koji molds such as aspergillus oryzae and steamed rice, steamed barley, steamed beans and steamed bean balls (so-called miso balls). To produce prostheses and amylase and other enzymes necessary for the degradation and ripening of the miso, and use the resulting koji to produce the miso.

[0003]

However, since koji making is performed in an open environment, the koji making base material includes:
Bacteria such as yeast and bacteria are mixed and propagated in koji making.As a result, the resulting koji contains a large number of general viable bacteria and heat-resistant bacteria.Miso is produced using this. Will be. In recent years, kapur miso has been added to various sauces and prepared dishes, for example, miso sauce, vinegar miso, yuzu miso, dengaku miso, miso pickles, grilled meat sauce, miso for ramen, miso rice cracker, miso pot Is used as a raw material for the production of various processed foods that are not heat-sterilized or heat-sterilized, such as various raw foods containing a large number of general viable bacteria and heat-resistant bacteria, especially in the raw material miso, There is a problem that these processed foods as final products often do not meet product standards and cause production loss. For this reason, in order to ensure the production of processed food without loss, it is strongly required in the processed food industry to produce miso having a low number of general viable bacteria and heat-resistant bacteria as miso used as a raw material thereof. .

[0004]

SUMMARY OF THE INVENTION The present invention solves the above-mentioned problems of the conventional method for producing miso, and provides a method for producing miso that satisfies the above-mentioned demands. A seed koji is added to a koji-making base material selected from wheat, steamed beans and steamed bean balls, and a salt-tolerant lactic acid bacterium is added to the koji-making base material at a rate of 10 ⁵ /
g or more are added, and the koji is produced by a conventional method, and the resulting koji is prepared by a conventional method of miso, fermented and aged.

Further, the present invention is characterized in that the miso obtained by the above-mentioned production method is sterilized by heating.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described in detail below. In the production of miso, the koji is first produced. According to the present invention, depending on the production of various types of miso such as rice miso, barley miso and bean miso, steamed rice, steamed wheat and steamed beans are used as the koji making base material. And any one of steamed bean balls (so-called miso balls), and adding a known desired koji mold such as Aspergillus oryzae as a seed koji to the koji-making base by a conventional method, sex lactobacillus to formulation koji substrate for 10 ⁵ / g or more, usually added range of 10 ⁵ / g~10 ⁷ / g. The non-salt-tolerant lactic acid bacteria may be simply sprayed on the koji-making base material, or may be mixed after the spraying. The koji mold may be sprayed simultaneously with or after the addition of the non-salt-tolerant lactic acid bacteria. The thus-prepared koji-making substrate is koji-produced by a conventional method in a koji-making machine or in a koji chamber.

[0007] The reason for using non-salt-tolerant lactic acid bacteria as lactic acid bacteria in particular is that when the koji is prepared by using the koji obtained by the above-described koji-making method, it is quickly killed by the salt contained therein. This is to prevent the pH of the miso to be prevented from being abnormally lowered and to obtain a miso having the same quality and flavor as the conventional miso.

The reason why the number of non-salt-tolerant lactic acid bacteria is set to 10 ⁵ / g or more with respect to the koji-making substrate is that if the number is 10 ⁴ / g or less, the proliferation in the koji-making process is not sufficient, Although the effect of reducing the number of heat-resistant bacteria is not sufficient, when the number of bacteria is 10 ⁵ / g or more, the proliferation is sufficient,
In particular, the effect of reducing heat-resistant bacteria is reliably obtained, and as a result,
As shown in the Examples below, it has been confirmed from many tests and studies that high-quality dekoji can be obtained in which the number of heat-resistant bacteria contained in dekoji is significantly reduced.

Thus, the present invention produces miso by a conventional method using such a koji. Thus, various processed foods meeting the product standards can be manufactured using this miso as a raw material, and a good miso that is highly reliable for manufacturing processed foods can be provided.

Further, the above-mentioned miso of the present invention is immediately heat-sterilized, for example, by heat sterilization at 70 to 95 ° C. for 5 minutes or more, or in the production of various heat-sterilized processed foods using this miso as a raw material. By passing through the heat sterilization step, it is possible to produce miso in which the number of general viable bacteria is further reduced or processed food containing the miso.

As non-salt-tolerant lactic acid bacteria, known and officially used Enterococcus faecalis (E. faecalis) is used.
s), Lactococcus lactis (L. lacti)
s), Leuconostoc mesenteroides (Leu.
L. lactis (L. lactis), L. lactis, L. casei, Lactobacillus brevis (L. lactis).
brevis), Lactobacillus acidophilus (L. acidophilus), Lactobacillus
Salmon (L. sake) and the like. For example, preserved bacteria, Enterococcus faecalis (RIFY 5051) and Lactococcus lactis (RIFY 5050) from the Institute of Fermentation Chemistry, University of Yamanashi can be obtained and used.

[0012]

【Example】

Example 1 Production of soybean miso : After washing 6 t of soybeans, water or warm water is added and immersed in a 1.6-fold volume ratio to drain. The immersed soybeans were left overnight, steam was passed the next day, and after confirming that the temperature of the immersed soybeans reached 100 ° C, the vapor pressure was 0.7
Steaming was performed at 5 kg / cm ² for 120 minutes. Next, the obtained steamed beans were cooled to about 40 ° C. by a cooler, and Lactococcus lac was applied to the steamed beans immediately before entering the ball gripper.
Tis was added at 10 ⁶ / g, and the mixture was passed through a ball gripper. On the surface of the soybean paste, 2% of incense roast and 0.001% of seed koji are sprayed on the surface of the soybean by using a koji sprayer. The koji making base material thus prepared is put into a disk-type automatic koji making machine,
Koji is made for 42 hours. In this case, the temperature is kept at about 28 ° C. for the first 10 hours in order to suppress an increase in heat-resistant bacteria. The subsequent product temperature was also kept from becoming as high as 37 ° C. or higher. The resulting koji, that is, 7.9 t of soybean koji, was mashed, and salted water and salt were added to a target water content of 47% and a salt content of 12%.
Fermentation and aging were performed at 6 to 33 ° C. for 6 months, and the production of miso was completed. Next, this miso was heated and sterilized at 85 ° C. for 5 minutes.

Comparative Example 1 The non-salt-tolerant lactic acid bacterium Lactococ in Example 1 described above.
Except that cus lactis was not added, soybean koji was produced in the same manner as in the example, and the soybean koji was used to produce miso by the same method, and the miso was heat-sterilized under the same conditions.

The results of analysis of Example 1 and Comparative Example 1 are shown in Table 1 below.

[0015]

[Table 1]

Examples 2 and 3 Production of rice or barley miso : 10 kg of rice or barley is immersed in water overnight for rice or 2 hours for barley, and then immersed in water overnight. Depending on the season, it was soaked for about 2 hours and drained for 2 hours. These were put into each of the sashimi and steamed for 50 minutes after the steam had blown through. This steamed rice or steamed barley was cooled to about 35 ° C., and each of the St. was cultured in an MRS medium.
10 ⁶ reptococcus faecalis
g at the same time, put in the respective koji lids sprayed with 0.03% of incense roast and 0.001% of seed koji, and in each koji room at 28 ° C to 4 ° C.
Koji was produced at 0 ° C. for 42 hours to obtain a koji, a rice koji and a barley koji. Next, using each of these koji, rice miso and barley miso were produced as follows. That is, after washing 13.3 kg of soybeans, immersing them overnight and draining them, putting them in an autoclave and passing steam until the soybeans reach 100 ° C.
Pressure steaming was performed for 15 minutes at Kg / cm ² . The steamed soybeans were cooled to 30 ° C. and ground with a 5 m / m chopper. 27 kg of the obtained crushed steamed beans and the above rice koji and barley koji 1
Mix 0.5 / g of each with 5.5 kg of salt, further add 3.9 l of seed water, and further add 5 × 10 ⁵ / g of yeast
Was added and mixed by stirring. The mixture was aged at 30 ° C. for 2 months to produce rice miso and barley miso, respectively. Further, the obtained rice miso and barley miso were heated and sterilized at 80 ° C. for 5 minutes.

Comparative Examples 2 and 3 Streptococcus faec
Rice miso and barley miso were produced in the same manner as in Examples 2 and 3, except that alis was not added. Further, the obtained miso was similarly sterilized by heating at 80 ° C. for 5 minutes.

The koji, aged miso, and heat-sterilized miso of Examples 2 and 3 and Comparative Examples 2 and 3 were analyzed. The results are shown in Table 2 below.

[0019]

[Table 2]

As is clear from the comparison of Examples 1 to 3 of Tables 1 and 2 with Comparative Examples 1 to 3, the addition of non-salt-tolerant lactic acid bacteria caused the number of heat-resistant bacteria contained in the mash to be 300 or less. /
g, and a product containing almost no grease is obtained. The miso produced using this dekoji maintains the same quality as before, and can be used as a raw material for various processed foods without any problem. It can be seen that high quality cooked products can be reliably prepared. Further, as is clear from Examples 1 to 3 in Tables 1 and 2, when the matured miso obtained by the production method of the present invention is heat-sterilized, the number of general viable bacteria is also 300 or less / g. Thus, again
It is found that the aged miso of the present invention can be added as a raw material for producing various processed foods to be sterilized by heating to provide good hygienic foods. Further, in Examples 1 to 3, the non-salt-tolerant lactic acid bacteria contained in the koji, after preparation of the miso, almost died in the initial stage, good fermentation and aging are performed as before, and the produced miso is While maintaining the same quality as the conventional miso, the sensory test confirmed that it had the same flavor as the conventional miso.

The amount of non-salt-tolerant lactic acid bacteria added was steamed rice,
For steamed barley, steamed beans or steamed beans balls, 10 ⁵ / g to 10 ⁷
/ G range is preferred and practical. Next, it carried out similarly to the said Example 1 and the comparative example 1 changing the addition amount.
The results are shown in Table 3 below.

[0022]

[Table 3]

As is clear from Table 3, the addition amount of the product miso is low up to 10 ⁴ / g, but the product miso is in the range of 10 ⁵ / g to 10 ⁷ / g. Almost no heat-resistant bacteria can be eliminated. 10 ⁷ /
When the amount exceeds g, it is effective, but it is not advisable to add a culture medium in a very large amount, thereby increasing the production cost.

The thus obtained heat-resistant bacterium containing almost no heat-resistant bacterium is used as a raw material, and is used as a raw material for producing raw processed foods such as sauces and prepared foods. A product with almost no content was obtained. In addition, when used as a raw material for producing various processed foods to be heat-sterilized in the production process, a product having a significantly reduced number of general viable bacteria was obtained.

[0025]

As described above, according to the present invention, when non-salt-tolerant lactic acid bacteria are added to the koji-making base material in an amount of 10 ⁵ / g or more for koji-making, the heat-resistant bacteria are hardly contained. When a miso is produced and miso is produced using this miso, a miso having the same flavor as conventional miso is obtained. In addition, when this miso is added as a raw material for the production of various processed foods, a sanitary, high-quality processed food in which heat-resistant bacteria are hardly contained below the value permitted by the product standard is surely obtained. Can be When the matured miso obtained according to the present invention is heat-sterilized in the next step, or heat-sterilized in the process of producing processed food, the number of general viable bacteria can be significantly reduced, and more hygienic and high-quality miso and various types of miso can be obtained. Processed food is obtained.

Claims (2)

[Claims] In the koji-making, seed koji is added to a koji-making base material selected from steamed rice, steamed barley, steamed beans and steamed bean balls, and non-salt-tolerant lactic acid bacteria are added to the koji-making base material in a ratio of 10 ⁵ / A method for producing miso, characterized by adding k or more g and making koji in a conventional manner, using the resulting koji to prepare miso by a conventional method, fermenting and aging. 2. A method for producing a miso, comprising subjecting the miso obtained by the production method according to claim 1 to heat sterilization.