JPH07274819A - Method for producing miso pickle of bamboo shoot - Google Patents

Abstract

PURPOSE:To provide the MISO (salted and fermented soybean) pickles of a bamboo shoot, capable of being eaten in a good taste without losing the characteristics crispy tooth touch of the bamboo shoot, even when stored for a long period, and capable of being used as merchandise by a vacuum package method, etc. CONSTITUTION:A method for producing the MISO pickles of bamboo shoot comprises boiling the bamboo shoot in water until reaching easily eatable softness, washing the boiled bamboo shoot, cutting the washed bamboo shoot into a proper size, draining the cut pieces, drying the cut pieces, grinding a MISO, heating the ground MISO in a pan until reaching 85 deg.C, leaving the heated MISO for cooling, mixing desired amounts of a seasoning and water with malted rice, heating the mixture in a pan until reaching 85 deg.C, leaving the heated mixture for cooling, mixing the produced ground MISO with the produce seasoned malted rice, adding a desired amount of alcohol to the mixture after cooled to <=50 deg.C, adding a desired amount of a seasoning to the mixture, and subsequently pickling the produced bamboo shoot pieces in the produced MISO mixture for a week. The produced MISO pickles of the bamboo shoot are measured, packed in bags by a vacuum packing method, thermally sterilized, cooled and subsequently shipped.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bamboo shoot miso pickles.

[0002]

Miso is a seasoning that has been used in Japan since ancient times and is used in various foods and dishes. Miso pickle is one of them, and fish, meat, or various vegetables pickled with miso for a certain period have been widely eaten. Miso contains an enzyme that decomposes and softens meat and fiber, and miso pickles have a unique texture combined with this effect and the flavor of miso.

[0003]

However, the above-mentioned conventional method for producing miso pickles has the following problems. That is, the miso enzyme continuously decomposes meat and fiber to soften it while soaking. Therefore, depending on the ingredients to be pickled, some may become too soft to be eaten when pickled for a certain period or longer. Takenoko is a typical example of this. For example, if you boil it properly and soak it in miso for about a week, it will become soft like tofu, and the crunchy texture that is typical of bamboo shoots will disappear. In other words, bamboo shoot miso pickles can only be eaten deliciously within a few days of being pickled. This has been a bottleneck in storing bamboo shoot miso pickles for a long period of time and could not be commercialized by vacuum packing or the like.

[0004]

The object of the present invention is to solve the above problems.
Even if it is stored for a long time, it does not lose the crunchy texture unique to bamboo shoots and can be eaten deliciously,
The objective is to provide miso pickles of bamboo shoots that can be commercialized by vacuum packaging.

[0005]

[Means for Achieving the Object] The means of the present invention for achieving the above object are as follows. The first means is a method for producing pickled bamboo shoots with miso, which comprises the steps of (a) heating the miso to eliminate the effect of the enzyme contained in the miso as a catalyst. ) Adding a seasoning to rice koji or barley koji, and heating and sterilizing,
(C) a step of mixing the miso obtained in the steps (a) and (b) with seasoned koji and adding a required amount of alcohol after cooling; and (d) adding water to the mixture obtained in the step (c). A method for producing bamboo shoot miso pickles, comprising the step of soaking the cooked bamboo shoots.

The second means is a method for producing bamboo shoot miso pickles, which comprises heating (a) miso,
By the step of eliminating the catalytic activity of the enzyme contained in miso, (b) adding a seasoning to rice koji or malt koji and sterilizing by heating, (c) the steps of (a) and (b) above. Mixing the obtained miso and seasoned koji, adding a required amount of alcohol after cooling, (d) a step of soaking boiled bamboo shoots in the mixture obtained by the above step (c), and (e) the above (B) packing the bamboo shoot miso pickles obtained in (d) with a vacuum pack;
And (b) heating and sterilizing the packaged Miso pickled bamboo shoots obtained in (e) above.

In the third means, the miso is a method for producing bamboo shoot miso pickles according to the first or second means, wherein heating is performed within the range of 75 ° C to 90 ° C.

In the fourth means, the mixing ratio of the mixture and the bamboo shoot when the boiled bamboo shoot is soaked in the mixture is 1: 1 by weight, and the bamboo shoot according to the first to third means is used. It is a manufacturing method of miso pickles.

[0009]

Action The enzyme contained in miso loses its catalytic activity by being heated to, for example, 85 ° C., and the enzyme action does not occur. Further, the flavor of miso does not substantially change even when heated. That is, when miso pickles of bamboo shoots using this miso that does not cause the enzyme action, the taste of the miso is soaked into the bamboo shoots after a certain period of time, and the bamboo shoots do not become softer than when they are boiled.

Therefore, the bamboo shoots can be soaked in miso while maintaining the initial crunchy texture, and can be packaged in bags and commercialized by the method according to the second means. According to trials, it was found that by mixing the mixture of miso and bamboo shoots in a weight ratio of 1: 1 by the method according to the fourth means, the product having the best appearance and flavor can be obtained.

[0011]

EXAMPLES The present invention will be described in more detail based on examples. (1) Bamboo shoots are boiled in water until they are soft enough to be eaten, washed, cut into a suitable size, and drained to dry. (2) Miso (for example, rice miso) is rubbed to make grated miso, then this grated miso is placed in a pan and cooked to give 8 grated miso.
Heat to 5 ° C, stop heating when it reaches 85 ° C, and leave to cool as it is.

(3) Rice koji (may be barley koji), seasoning such as liquid sugar, sorbitol and amino acid, and water are added in a required amount, mixed, transferred to a pan or the like and heated to 85 ° C. to 85
When the temperature reaches ℃, stop heating and leave it to cool. (4) The ground miso obtained in (2) and (3) above is mixed with seasoned koji, and when cooled to 50 ° C or lower, a required amount of alcohol is added. Furthermore, for seasoning, pro-ami GTF, sodium ascorbate, sodium glutamate, calcium lactate,
Add the required amount of stevia and vitamin B2.

(5) The bamboo shoot obtained in (1) is mixed with the mixture obtained in (4) at a weight ratio of 1: 1 and immersed for one week. (6) Weigh the miso pickled bamboo shoot obtained in (5) above,
Bag in a vacuum pack. (7) The bagged bamboo shoot miso pickles obtained in (6) above are heated at, for example, 83 ° C. (preferably in the range of 80 ° C. to 85 ° C. but not limited thereto) for 25 minutes, cooled, and then shipped. The present invention is not limited to the above embodiment, and various modifications can be made within the scope of the claims.

[0014]

The present invention having the above-mentioned structure has the following effects. That is, the enzyme contained in the miso loses its catalytic effect by being heated, and the enzyme action does not occur. Further, the flavor of miso does not substantially change even when heated. Therefore, when miso pickles of bamboo shoots using this miso that does not cause enzyme action, the taste of the miso is soaked into the bamboo shoots after a certain period of time, and the bamboo shoots do not become softer than when they are boiled. Furthermore, bamboo shoots can be soaked in miso while maintaining the initial crunchy texture, and can be packaged in bags and commercialized. In addition, in the case where the mixture of miso and bamboo shoots are mixed at a weight ratio of 1: 1, the product having the best appearance and flavor can be obtained.

Claims (4)

[Claims] 1. A method of producing bamboo shoot pickled in miso, comprising the steps of (a) heating the miso to eliminate the catalytic effect of the enzyme contained in the miso, and (b) rice malt or Adding a seasoning to barley koji, heating and sterilizing, and (c) mixing the miso and seasoning koji obtained in steps (a) and (b) above, and adding a required amount of alcohol after cooling, (D) A step of soaking boiled bamboo shoots in the mixture obtained by the step (c) above, and a method for producing a bamboo shoot miso pickle. 2. A method for producing bamboo shoot miso pickles, comprising the steps of (a) heating miso to eliminate the catalytic effect of the enzyme contained in the miso, and (b) rice malt or wheat. Add a seasoning to the koji, heat and sterilize,
(C) a step of mixing the miso obtained in the steps (a) and (b) with seasoned koji and adding a required amount of alcohol after cooling; and (d) adding water to the mixture obtained in the step (c). Step of immersing the boiled bamboo shoots, (e)
The step of bagging the miso-pickled bamboo shoot obtained in (d) above with a vacuum pack, and (f) the step of heating and sterilizing the miso-pickled pickled bamboo shoot obtained in (e) above. A method for producing miso pickles of bamboo shoots, including: 3. The method for producing miso pickles of bamboo shoots according to claim 1, wherein the miso is heated to a temperature within the range of 75 ° C. to 90 ° C. 4. The method for producing miso pickles of bamboo shoots according to claim 1, wherein the mixing ratio of the mixture and the bamboo shoots when the boiled bamboo shoots are soaked in the mixture is 1: 1 by weight.