JPS62652B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for preventing discoloration of miso. Ever since the distribution of miso changed from being sold by weight in barrels to being packaged in bags, the discoloration of miso has become a major problem among those involved in distribution. The causes of discoloration of miso are broadly classified into enzymatic browning and non-enzymatic browning, and enzymatic browning can be prevented by heating the miso to deactivate the enzyme. In addition, non-enzymatic browning is mainly caused by aminocarbonyl reactions between amino acids, peptides, proteins, etc. and sugars.
It is believed that metal ions, especially iron ions, contained in miso have a large effect, and it is believed that the addition of sulfite, its salts, and other synthetic antioxidants is effective in suppressing carbonyl reactions, and that iron ions are effective in suppressing carbonyl reactions. It is known that inactivation using a chelating agent is effective in preventing browning of miso, but these methods do not always sufficiently prevent discoloration of miso, and they also require large amounts of synthetic antioxidants and chelating agents. Addition is not preferred from the viewpoint of safety. In view of the above circumstances, the present inventors conducted intensive research on a method for effectively preventing non-enzymatic browning of miso, and as a result, extracted herbal spices, their essential oil collection residue, and herbal spices with a polar solvent. Extraction with a polar solvent and/or a non-polar solvent from a raw material selected from oleoresin obtained by extracting an oleoresin, an extraction residue thereof, and an oleoresin obtained by extracting an herbal spice with a non-polar solvent, and an extraction residue thereof. By adding the fraction to miso,
We have discovered that it is possible to effectively prevent browning of miso, suppress the discoloration of miso itself or miso-containing foods over time, and improve their storage stability,
This has led to the present invention. The present invention will be explained in detail below. The present invention involves adding the above-mentioned fraction to miso, and although it is effective for barrel-packed miso, it can be particularly suitably applied to bag-packed miso. Moreover, it is not limited to such miso itself, but can also be effectively applied to foods that are mainly made of miso (usually containing 30% or more of miso). Note that the miso may be white miso or red miso, and the type thereof is not limited. Examples of herbal spices used to obtain the fraction used as a discoloration inhibitor for miso include sage, rosemary, marjoram, thyme, oregano, and basil. Powder of spices; residues obtained by extracting these oils by steam distillation and other essential oil extraction residues; or herbal spices such as ethyl ether, ethylene chloride, dioxane, acetone, ethanol, methanol, aqueous ethanol,
Oleoresin and its extraction residue obtained by extraction with polar solvents such as ethyl acetate, propylene glycol, and glycerin;
-Selected from oleoresins obtained by extraction with nonpolar solvents such as hexane, petroleum ether, ligroin, cyclohexane, carbon tetrachloride, chloroform, dichloromethane, 1,2-dichloroethane, toluene, benzene, etc., and their extraction residues. The one that can be used will be used. When obtaining a fraction used as a discoloration inhibitor for miso from these raw materials, these raw materials are treated with a polar solvent and/or a non-polar solvent (the solvents listed above can be used). Extraction is performed and the extract is collected. In the present invention, this extract can be used as a discoloration inhibitor, and the steam distillation residue obtained by steam distilling this extract, or the steam distillation residue obtained by steam distilling this extract, or the steam distillation residue obtained by subjecting this extract to activated carbon, diatomaceous earth, etc. , treated with an adsorbent such as acid clay, the residue obtained by steam distillation after treating the extract with an adsorbent, and antioxidation by subjecting these fractions to column chromatography. When a fraction with concentrated polar components or the above raw material is extracted with a mixed solvent of a polar solvent and a non-polar solvent, water is added to the resulting extract to transfer the polar solvent in the mixed solvent to the aqueous layer. , The non-polar solvent layer (which contains the precipitate) separated from the water unipolar solvent layer is collected, and the solvent is distilled off from the layer, and the solution part in this collected non-polar solvent layer is obtained. and the precipitate part, and the solvent is distilled off from the solution part, the precipitate, the steam distillation residue and the adsorbent treatment, and these fractions are subjected to column chromatography, etc. Antioxidant components concentrated by some means can be used as the discoloration inhibitor. Note that there are no particular restrictions on the extraction conditions for the raw materials,
A known method can be adopted, but usually, using a solvent in an amount equal to or more than the raw material (2 parts by weight or more of solvent per 1 part by weight of the raw material), stirring at room temperature or under reflux for 0.5 hours to It is held overnight. In addition, when using a polar solvent and a non-polar solvent as the extraction solvent, the volume ratio of the former: the latter =
The ratio is preferably 2:98 to 50:50, particularly 5:95 to 25:75. The amount of the fraction (discoloration inhibitor) added is not particularly limited, but it is preferably 0.001 to 0.1% (weight %, same hereinafter), particularly 0.005 to 0.05%, based on miso. Incidentally, the above-mentioned fractions may be used alone or in combination of two or more. In the present invention, in addition to the above-mentioned fraction, salts such as citric acid and its sodium salt, salts such as phytic acid and its sodium salt, phosphoric acid such as orthophosphoric acid and polyphosphoric acid and their sodium salts, etc. salt, glycerin fatty acid citric acid ester, i.e., the following formula: (However, one of R ₁ , R ₂ , and R ₃ is a citric acid residue, the other one is a fatty acid residue such as oleic acid or stearic acid, and the remaining one is a hydrogen atom, a citric acid residue, or It is also possible to add one or more of the compounds represented by (fatty acid residues) or a mixture of these compounds, and by using these compounds in combination with the above-mentioned fraction, the non-toxicity of miso can be further ensured. Enzymatic browning can be prevented. In addition, when adding these compounds, the amount added is preferably 0.001 to 0.1%, particularly 0.005 to 0.1% based on miso. According to the present invention, herbal spices, their essential oil collection residues, oleoresins obtained by extracting herbal spices with polar solvents, extraction residues thereof, and herbal spices are extracted from miso. By adding a fraction extracted with a polar solvent and/or a non-polar solvent from a raw material selected from oleoresin obtained by extraction with a polar solvent and its extraction residue, non-enzymatic browning of miso can be prevented. It is well prevented and the quality is maintained for a long time. Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples. Examples and Comparative Examples 0.02 g of ethanol extract of rosemary is added to 100 g of Shinshu miso produced by a conventional method, and the mixture is stirred and mixed uniformly. The above-mentioned miso and the extract-free miso were placed separately in sealed containers and stored at 20°C, and their flavor and color tone were evaluated at predetermined intervals. Further, in addition to the above extract, additives shown in Tables 1 and 2 were added, and changes in flavor and color tone were evaluated in the same manner. Table 1 shows the flavor results, and Table 2 shows the color tone results. The flavor was sensory evaluated by a panel of seven experts according to the following criteria, and the color tone was measured using a color difference meter (Model ND-504DE, manufactured by Nippon Denshoku Industries Co., Ltd.). Flavor evaluation criteria ○: No change ×: Browning odor present

【table】

【table】

[Table] From the above results, the addition of rosemary ethanol extract to miso improves both the flavor and color tone, and increases the storage stability of miso. It has been found that the storage stability can be further enhanced by the combined use of sodium citrate, sodium phytate, sodium superphosphate, and monooleic acid glyceride citric acid reactants. Also, instead of rosemary ethanol extract, add 0.01 g of sage n-hexane extract to 100 g of miso.
Similar results were obtained when the rosemary extract was added to the rosemary extract. Examples and Comparative Examples Same as the above example, except that a predetermined amount of various extracts shown in Table 3 were added to 100 g of Shinshu miso produced by a conventional method, stirred and mixed uniformly, and stored in a sealed container at 50°C. The color tone was evaluated in the same manner. The results are shown in Table 3.

【table】

Claims (1)

[Scope of Claims] 1 Herbal spices, essential oil collection residues thereof, oleoresin obtained by extracting herbal spices with polar solvents, extraction residues thereof, and extracting herbal spices with non-polar solvents 1. A method for preventing discoloration of miso, which comprises adding to miso a fraction extracted with a polar solvent and/or a non-polar solvent from a raw material selected from the oleoresin and its extraction residue thus obtained. 2. The method according to claim 1, wherein the amount of the fraction added is 0.001 to 0.1% by weight based on miso. 3. Claims 1 or 2 in which one or more compounds selected from citric acid and its salts, phytic acid and its salts, phosphoric acid and its salts, and glycerin fatty acid citric acid esters are added. Method described. 4. Claim 3, wherein the amount of the compound selected from citric acid and its salts, phytic acid and its salts, phosphoric acid and its salts, and glycerin fatty acid citric acid esters is 0.001 to 0.1% by weight based on miso. The method described in section.