JPS62653B2 - - Google Patents

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, but it has become 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 inventor has discovered that common salt 12 to 13 obtained by the conventional manufacturing method
%-containing miso as a colloidal aqueous solution and is brought into contact with water through a dialysis membrane, it is possible to reduce the salt content to a desired level from 0 to 10% while retaining the flavor. It was predicted that a considerable amount of water would enter the membrane from outside the membrane due to the difference in osmotic pressure, but surprisingly, the amount of liquid inside the membrane did not increase, and the amount of protein and nitrogen content in the residue inside the dialysis membrane. They discovered that there is little change in the amount, and that when the extra-dialysis membrane fluid is concentrated, salt can be recovered and low-molecular-weight proteins and amino acid-containing substances with rich flavor and sweetness can be obtained.

The present invention is based on these findings, and consists of mixing miso with water, dialyzing the resulting aqueous suspension against water through a dialysis membrane, and then dissolving the residue inside the dialysis membrane and/or the permeation outside the membrane. This is a method for producing protein-containing foods characterized by collecting protein and amino acid components.

Miso such as rice miso, barley miso, and soybean miso can all be used, and they can be either amamiso or karamiso.

In the present invention, miso is first mixed with water to form an aqueous suspension. Since this is to facilitate dialysis, the amount of water to be added may be appropriately selected. However, it is preferable not to increase the amount of water too much, and it is preferably within several times the weight of miso, preferably 3 times the weight of miso.
It is best to keep it within twice that.

If water is added to miso and stirred, the miso will be suspended in water, but at this time, the miso may be ground and mixed with water, or the miso may be crushed while stirring with water using a mixer or the like. If the particles of miso are made finer, the salt in the particles will transfer smoothly into the water, making desalination by dialysis easier.

The aqueous suspension of miso thus obtained is dialyzed against water through a dialysis membrane.

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

Conditions such as dialysis time, temperature, 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 residue inside the dialysis membrane is removed. This mainly contains desalted miso and can be eaten as is, but if it contains too much water, the water can be reduced or removed by means such as depressurization or freezing, and it can be made into a liquid or solid concentrate. It may also be used as a

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

In addition, some low molecular weight proteins and amino acids permeate into the aqueous solution outside the dialysis membrane along with the salt in the miso, so if this is concentrated under reduced pressure and the precipitated salt is removed, low molecular weight proteins and amino acids can be extracted. A seasoning liquid containing good flavor 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.

The present invention will be specifically explained below with reference to Examples.

Example: Add 1 kg of commercially available spicy miso (salt content approximately 11%) to water.
3 L was added and stirred to make a colloidal suspension. The suspension was placed in a cellophane membrane bag, which was immersed in water and left for 28 hours while gently stirring the water outside the membrane. Next, remove the contents remaining in the bag,
Remove water under reduced pressure and powder (nitrogen content 3.84
%, sodium chloride 2% or less). This product has the original flavor of miso and has a very mild taste. In addition,
Similar results were obtained when freeze drying was performed instead of removing water under reduced pressure as described above.

On the other hand, when the aqueous solution outside the cellophane bag was concentrated under reduced pressure, salt precipitated, so when this was removed,
A solution containing low molecular weight proteins and amino acids (nitrogen content) that has a rich flavor and sweetness as a liquid.
1.61%).

Claims (1)

[Claims] 1 Mix miso with water, dialyze the resulting aqueous suspension against water through a dialysis membrane, and then collect the residue inside the dialysis membrane and/or the protein and amino acid components that have permeated to the outside of the membrane. A method for producing characteristic protein-containing foods.