JPS59192060A - Preparation of raw miso seasoned with curry - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing curry miso, which mainly consists of raw miso with high nutritional value such as soybean protein, and blends curry flavor with umami nutrients such as chicken powder and powdered milk.

Miso has been incorporated into Japan's diet since ancient times in the form of miso soup, etc., and its aroma and flavor enrich the diet as a seasoning.It is also rich in protein and other nutritional components, so it is useful as a source of nutritional supplements to maintain our health. I came.

However, for a long time after the war, school lunches in elementary and junior high schools centered on bread, and with the Westernization of lifestyles, we have become accustomed to Western food in our diets.Recently, Western food has been introduced into many households, especially at breakfast. Due to the ease of preparation, many households are now subsisting on bread.

Against this background, miso soup is not being drunk as much both inside and outside the home, and the phenomenon of people turning away from miso is becoming more and more noticeable. On the other hand, children are increasingly avoiding miso soup, with many children not drinking miso soup because they dislike the unique smell of miso.

In order to cope with such a shift away from miso, the inventor of the present invention conducted various research to provide miso that goes well with Western cuisine and is not disliked by children, and as a result, discovered a miso that would suit these purposes, and developed the book. I came up with an invention.

Therefore, the characteristics of the curry sauce of the present invention are as follows. In other words, since the curry miso of the present invention has a curry flavor added to the miso, the unique aroma of miso is alleviated by the light curry aroma, and even children who dislike miso soup can enjoy it, making it a great addition to Western cuisine. In addition, the taste of the curry raw miso of the present invention is a mixture of the miso taste, the spiciness of curry, and the flavors of chicken powder and powdered milk, and has a soft flavor not found in miso.

Next, the method for producing curry raw miso of the present invention will be described in detail. Thoroughly mix the raw miso mixture obtained by adding whole milk powder and/or skim milk powder, heat the raw miso mixture to a temperature of 80°C or less, preferably about 74 to 78°C, and after heating to 40°C. Thereafter, it is preferably cooled to 30°C, and the cooled curry raw miso is used as a product as it is, or alcohol is added to the cooled raw miso mixture and stirred and mixed thoroughly so that the alcohol is uniformly mixed throughout the miso. obtained by.

Although any type of raw miso may be used in the present invention, it is preferable to use a mixture of raw white miso and rice raw miso. In this case, the curry raw miso is
Setting the salt content to around 9% makes it more palatable.
Normally, the salt content of white miso and rice miso used as raw materials is 7% for white miso and 11% for rice miso, so the salt content of white miso should be about 4.5 for every 1 of rice miso. good.

Furthermore, since alcohol is added to provide suitability for long-term storage, that is, to stop the fermentation of the raw fish, it may not be added if suitability for long-term storage is not required.

The curry raw miso of the present invention thus obtained is most suitable as miso soup for children who do not like soup or miso soup.

Next, examples of the present invention will be shown.

Example 1 Mixed raw miso consisting of 73.6 Kf of white miso and 16.2 Kf of rice miso, 1.6 rim of sodium glutamate, 1.2 Kf of chicken powder, 0.9 Ky of curry powder, and 0 whole fat powdered milk
．． Add 28.6Kf of water in which 4Kf has been dissolved, stir and mix so that the additives and water are homogeneously mixed with the miso, then heat until the product temperature reaches 80℃, then cool to 30℃ to make the product. .

Example 2 White miso 72Ky and rice miso 16KL? Mixed raw miso, 1.6 breasts of sodium glutamate, 1.2 kg of chicken powder A (trade name of chicken powder made by Kyowa Hakko Kogyo Co., Ltd.), curry powder 0.8 to 9, and whole milk powder 0.4
Add 9 to 28.6 of the water in which Kr has been dissolved, stir and mix so that the additive and water are homogeneously mixed with the miso, and then
After heating to a temperature of 80°C, the mixture is cooled to 30°C, alcohol is added, and the mixture is stirred and mixed again to form a product.

Usage example (soup) Place curry raw miso 302 in a cup, add ingredients such as cooked and dried corn, green peas, and carrots, pour in 160 cc of hot water, and stir briefly to make soup.

Claims (1)

[Claims] 1. Thoroughly mix a raw miso mixture consisting of miso paste, curry powder, chicken powder, seasonings, and powdered milk dissolved in water, then heat and cool this raw miso mixture, or add to the cooled raw miso mixture. A method for producing curry miso characterized by adding and mixing alcohol.