JPS5982065A - Preparation of desalted miso food - Google Patents

Abstract

PURPOSE:To prepare a desalted MISO food easily in a short time, by mixing a MISO with water, and separating the resultant aqueous suspension into a solid and liquid. CONSTITUTION:A previously ground or unground MISO is mixed with water in an amount of several - about 10 times of the MISO to give an aqueous suspension, which is if necessary homogenized in a homogenizer. The resultant homogenate is fractionated into a solid and liquid by the suitable means for separating the solid and liquid to give a desalted solid substance. Alternatively, the moisture may be if desired reduced or removed to afford a liquid or solid concentrate. The aqueous solution separated by the solid-liquid separation may be directly used or desalted for use as a seasoning. The desalted substance may be mixed with the above-mentioned solid substance.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to protein-containing foods. Recently, miso has attracted attention as an excellent natural protein food.
This is a problem because the salt it contains can easily cause high blood pressure and stroke.

Therefore, in order to obtain low-salt miso, methods of brewing with less salt as raw materials are being researched and commercialized, but there are many problems with the flavor and other aspects of the product.

The present inventor first dialyzed the aqueous suspension of miso to desalinate it,
Established a method for producing high-protein foods (patent application 1983-
59289), but as dialysis requires a relatively long time, further research revealed that when miso is crushed into fine particles in water, the salt in the miso quickly transfers to an aqueous solution, so it is necessary to filtrate it. If you do this, you can easily obtain the solid content of the miso that has been desalted, and at this time, the water-soluble components of the miso will have migrated to some extent along with the salt into the aqueous solution that is separated.
Since this aqueous solution is a homogeneous solution unlike a suspension of miso, it was learned that desalination by dialysis does not require much time, and the present invention was achieved.

The present invention involves mixing ground or unground miso with water, applying the resulting aqueous suspension to a homogenizer as needed, separating it into a solid substance and an aqueous solution, collecting the solid substance, and optionally adding the above-mentioned This is a method for producing a desalted miso food, which is characterized in that the separated aqueous solution is desalted and concentrated, and then mixed with the solid substance described in Section 2.

As miso, rice miso, barley miso, and bean miso are all used, and they can be either amami miso or karamiso.

In the present invention, pre-ground or unground miso is first mixed with water to form an aqueous suspension. This is to facilitate subsequent operations and to transfer the salt content of the miso to the water. The amount of water to be added can be selected as appropriate, but it is generally preferable to add several to ten times the weight of the miso.

If the particles of miso in the aqueous suspension of miso thus obtained are sufficiently fine, the salt of the miso will be transferred into the water in a short period of time and desalted. However, if coarse particles such as unground miso are present, it will take some time to desalinate, and uneven desalting is likely to occur depending on the size of the particles, so if you want to avoid these points, The aqueous suspension is preferably milled using a homogenizer to obtain a homogeneous colloidal aqueous suspension. The grinding time depends on the concentration of the aqueous suspension and the ability of the homogenizer, but generally a short time of several minutes is sufficient, and the miso is desalted during this time.

The aqueous suspension of desalted miso particles obtained as above is
Next, the solid and the aqueous solution are separated by a suitable solid-liquid separation means. Solid-liquid separation is preferably carried out by known means applied to suspensions containing finely divided solids, such as filtration using pressure, suction or centrifugal force, or centrifugal sedimentation, with centrifugation being a preferred means. There is one.

The thus desalted solid material is separated, but it is lighter in color than the raw material miso because the pigment components of the miso migrate into the aqueous solution.

Moreover, the salt contained in the miso is transferred to the aqueous solution by the above operation, and the degree of desalination of the obtained solid substance is proportional to the amount of water added to the miso. Furthermore, a solid material containing almost no salt can be obtained by repeatedly adding water to the separated solid material, mixing it, and performing solid-liquid separation with or without using a homogenizer. For example, if you add about 5 times (by weight) water to miso with a salinity of about 13%, apply it to a homogenizer, and then centrifuge it, the salinity will be about 3% after one operation, and about 0 after three operations. A solid substance of about .1 can be obtained.

This solid substance, although it depends on the degree of desalination, is almost tasteless when sufficiently desalinated and can be eaten as is.
If the water content is too high, the water may be reduced or removed by means such as reduced pressure or freezing, and the product may be used as a liquid or solid concentrate. Solid concentrates may be in powder form.

Residues containing up to several percent of salt per dry weight can be used as low-salt miso with a mild flavor, and those containing almost no salt are easily digestible protein foods.

These are themselves -! , bamboo can be mixed with other foods.

For example, bread manufactured using dough to which this product has been added has high water retention and a unique flavor.

The aqueous solution separated by solid-liquid separation can be used as a seasoning after being directly strained, desalted, and then concentrated if necessary. Moreover, the product obtained by desalting can be mixed with the previously obtained solid substance to impart the aroma and taste derived from miso.

Desalination of this aqueous solution can be carried out, for example, by dialysis against water.

Semipermeable membranes that allow water and salt to pass through are used as dialysis membranes, examples of which include animal tissue membranes, cellulose acetate, cellophane, polyvinyl alcohol, polysulfone, nitrocellulose, gelatin, and collodion membranes. .

Conditions such as dialysis time, humidity, and the amount of fluid used for dialysis can be determined according to the type of dialysis device and the purity of the target product. Optionally, pressure may be applied to the miso aqueous suspension to shorten the dialysis time and to prevent water from penetrating from outside the dialysis membrane.

After dialysis is completed, the remaining liquid inside the dialysis membrane is removed. It is brown in color, has a aroma similar to that of soybean oil and a rich aroma, and contains amino acids, oligopeptides, polysancalides, etc. In addition, some low molecular weight proteins and amino acids permeate into the aqueous solution outside the dialysis membrane along with salt, so if this is concentrated under reduced pressure and the precipitated salt is removed, flavor containing low molecular weight proteins and amino acids can be obtained. A good seasoning liquid can be obtained.

Either or both of the residue inside the dialysis membrane and the protein and amino acid components that have permeated to the outside of the membrane thus obtained are collected as desired, but both are valuable as high-protein foods.

Further, the aqueous solution obtained by the solid-liquid separation described above can be desalted using acidic or basic ion exchange resins.

As the ion exchange resin, for example, amberlite-based strongly acidic and strongly salty resins are used. Desalting is carried out by bringing the above aqueous solution into contact with these resins. In this way, a low-molecular-weight protein-containing liquid having a slightly sweet and sour taste is obtained, which, after concentration if necessary, can be used as a seasoning or as an additive to impart flavor to the solid substance.

Example Miso (containing about 13% salt) 100g and 500cc of water
Mix with a homogenizer for 2 minutes (manufactured by Tokushu Kika Co., Ltd.).
After applying the mixture to a colloid using a TK homomixer, the solid substance and the aqueous solution were separated using a centrifuge (4,00 Or, p, m, ) K. The salinity of the solid material was reduced to approximately 3%. The above operation was repeated two more times on the obtained solid substance to obtain a solid substance with a salt content of 0.11%.

These solid substances are yellowish-white, base-like and, depending on the salt content, have a slightly salty taste or are almost tasteless.

On the other hand, the aqueous solution separated by the above centrifugation was put into a cellophane membrane and dialyzed against water to obtain a desalted dialysis fluid. This liquid is brown in color, has a slight mustard odor, and has a unique flavor.

On the other hand, when the aqueous solution outside the cellophane membrane was concentrated under reduced pressure, common salt precipitated, and when this was removed from the oven, a solution containing low molecular weight proteins and amino acids with a rich flavor and sweetness was obtained.

In addition, the aqueous solution separated by the above centrifugation was added to a layer of a mixture of Amber Rye, '11% 12-OB and A410 to obtain a desalted eluate. This liquid has a slightly sweet and sour taste and contains low molecular weight proteins and amino acids.

Claims (1)

[Claims] Mix water with ground or unground miso, apply the resulting aqueous suspension to a homogenizer if necessary, separate it into a solid substance and an aqueous solution, collect the solid substance, and if desired, separate the above-mentioned fractions. A method for producing a desalted miso food, which comprises desalting and concentrating an aqueous solution and then mixing it with the solid substance described above.