JPH0783685B2 - Miso extract-containing unheated labor-grade food and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an animal food containing a miso flavor and a method for producing the same, and more particularly to a non-heated animal food containing seafood, meat, etc. containing a concentrated extract of miso and a method for producing the same. It is a thing.

[0002]

BACKGROUND OF THE INVENTION As is well known, the uses of miso are roughly classified as follows. A raw material for producing miso soup for drinking ,. It is a raw material for producing miso seasonings for the purpose of seasoning foods. Therefore, when using miso for the purpose of seasoning foods, the method of adding the auxiliary material to the miso as seasoning seasoning, mixing with animal food materials such as seafood, meat, etc., and generally pickling method Has been done. For example, when pickling seafood with prawns, add prawns to miso seasoning with auxiliary ingredients such as mirin and sugar at 5 ° C.
A soaking method of holding for several days below has been established.
In addition, for steeping livestock, a steeping method has been established in which thin slices of beef or pork are placed in a miso seasoning to which an auxiliary material has been added, and the seasoning is alternately stacked and then kept in the refrigerator for several days. There is. That is, when pickling for the purpose of seasoning these foods, the use of miso alone has a drawback in terms of salt concentration, physical properties or nutritional components, and thus it is necessary to supplement some miso seasoning for pickling with auxiliary materials. Is.

When the seasoning containing miso as a main raw material is used as a soaking solution according to the above-mentioned conventional technique, there are the following problems. (1) Generally, the minimum salt concentration of the pickling solution for food is
It is said to be 5% or more in terms of preventing corruption. This is because the normal salt concentration of miso is in the 10% range, so if you add various seasonings to make the final salt concentration of the pickling solution to be in the 5% range, the original flavor of miso will be obtained. Has the drawback of halving. (2) The conventional pickling solution [miso seasoning with addition of auxiliary materials] usually uses miso, sugar, nucleic acid, etc. as auxiliary materials to be added to miso, so that these There is a drawback that the flavor of the additive is more strongly felt. (3) In the conventional method of immersing seafood, livestock meat, etc. in a pickling liquid, the solid material of miso adheres to the surface of these food ingredients, so the product has poor appearance and is a work to remove the adhered material during cooking. Will be required. There is also a method of wrapping seafood, livestock meat, etc. in Washi paper and then immersing it in a pickling solution in order to prevent the adhered substances from sticking to the surface of the raw material of food, but this is very time-consuming. . In the above example, the miso seasoning is used as a pickling liquid, which is mixed and held with seafood, meat, etc. for a certain period of time, but it may be mixed with food just before eating, such as vinegared miso. Also in this case, since miso alone lacks the balance of salt concentration and taste, it is unavoidable to add other auxiliary materials. That is, when using miso as miso soup, it is not necessary to add other auxiliary materials to miso. However, when using miso as a seasoning for seasoning, since the salt concentration must be reduced and auxiliary materials must be added, the miso flavor and taste of the original miso cannot be obtained. There is a problem that the characteristics cannot be fully extracted.

[0004]

Means and Actions for Solving the Problems The present invention provides an animal food product having a flavor of miso and a method for producing the same, which solves the above problems.
(1) seafood, without heating animal food ingredient miso extract containing non-heated animal products by comprising the additional inclusion miso extract a concentrate of miso hot water extraction filtration liquid during such meat, and (2) rice miso Alternatively, and / or barley miso is extracted with warm water, and the filtrate is concentrated or desalted / concentrated to obtain a miso extract, and then the miso extract is added to non-heated animal food raw materials such as seafood and meat to make miso. a method of manufacturing miso extract containing non-heated animal products to get the extract containing non-heated animal products. In the invention of the above (2), as a means for adding the miso extract, it is preferable to immerse the unheated animal food raw material such as seafood and meat in the miso extract liquid. In the case of the immersion, the miso extract solution preferably has a sugar content of 20 to 70% and a salt concentration of 3 to 9%, and particularly has a sugar content of 30 to 60.
% And salt concentration of 3 to 9% are preferred.

In the step of obtaining the miso extract according to the present invention, in particular, after the miso extract is brought into contact with hot water / hot water at 50 ° C. or higher to obtain an extract solution containing the miso extract component, the solution is filtered, The miso extract can be effectively extracted, and at the same time, the miso solid content can be separated and removed. Then, the extract concentration can be increased to a desired concentration by concentrating or desalting and concentrating the miso extract-containing filtrate.

By adopting the soaking method using the miso extract liquid thus obtained, the soaking operation and time can be greatly shortened as compared with the conventional method, and the addition of other raw materials such as seasoning liquid is not necessary. Good. In addition, the food product according to the present invention is more excellent in taste than the food product obtained by using the miso seasoning to which the auxiliary raw material seasoning of the conventional method is added.

[0007]

EXAMPLES The present invention will be specifically described with reference to examples. First, a method for producing a miso extract that has been concentrated or desalted and concentrated will be described. In this case, since the quality of the miso extract is determined by the raw material mixing ratio of soybean and rice or wheat, the koji ratio, which is the raw material mixing ratio of miso used nationwide in the present invention, is from 10 to 40 steps. Miso was used for the test. Rice miso was produced according to a conventional method by blending the raw materials as shown in Table 1.

[0008]

[Table 1]

In the above, the salt concentration of miso of 10 steps and 20 steps of koji ratio was 10 to 11%, and the salt concentration of 40 steps of koji ratio was 4.6%. These analytical values were in good agreement with the analytical values of various commercially available miso. Also,
The sugar content of the miso seasoning to which the auxiliary raw material for the conventional method which is generally used is 50% (refractometer for sugar "ATAGO,
KIKUCHI KAGAKU ”)), and the salt concentration was 5 to 9%. Therefore, from the miso of 10 steps and 20 steps of the koji ratio that had been aged, the sugar content was 5
In order to obtain a dipping liquid seasoning having a concentration of 0% and a salt concentration in the range of 5%, it is necessary to desalt the hot water extract of miso and then concentrate it. However, in the case of miso with 40 steps of malted rice, the sugar content was 50% and the salt concentration was 6% only by concentrating without desalting.
It is possible to obtain a concentrated extract solution of about%. Below, from miso with different koji rate, sugar content 50% and salt concentration 5-6%
An example of producing the concentrated miso extract solution will be described.

First, 4 kg of tap water was added to 1 kg of rice miso having 10 steps, 20 steps, and 40 steps of koji rate, heated at 60 ° C. for 2 hours, and then filtered with filter paper (Toyo Roshi No. 101). The filtrate was desalted by a desalting device (“Micro Acylyzer G3” manufactured by Asahi Kasei Kogyo Co., Ltd.) and then concentrated under reduced pressure at 70 to 80 ° C. by an evaporator (40 steps of koji ratio). The filtrate is concentrated at atmospheric pressure). These liquids are collectively referred to as "miso extract liquid", and each liquid is "Koji ratio 10-step liquid",
These are referred to as "20-ml koji proportion" and "40-ml koji proportion". As a comparative example, a miso extract obtained by filtering 100 g of rice miso with 20 steps of koji rate with 100 g of mirin, candy and nucleic acid seasoning with filter paper (Toyo Roshi No. 101) The extract was designated as "Comparative Example Solution". Table 2 shows the analysis results of each liquid prepared as described above.

[0011]

[Table 2]

It was found from Table 2 that the extract concentration represented by the sugar content is the same as that of the miso extract solution of the present invention and the conventional solution, but the acidity is 1 (when this value is high, acidic amino acid And acidity 2 (the higher this number, the more neutral amino acids). That is, it was found that the miso extract liquid of the present invention contained more taste components containing acidic amino acids and neutral amino acids as main components than the conventional liquids. As a cause of this, it is considered that the comparative example liquid is diluted with some miso-derived amino acids, peptides and the like because some auxiliary material is added to the miso. However, since the miso extract solution of the present invention concentrates the extract extracted from the miso with warm water, these taste components are conversely rich.
Further, the one subjected to the desalting treatment with the miso extract liquid of the present invention,
The salt concentration is lower than that of the comparative example liquid. Furthermore, since the color tone of the miso extract liquid of the present invention is higher in YR (redness) than the conventional liquid mainly composed of 5Y (yellow),
Depending on the type of animal food raw material to be treated with miso extract, the color tone is improved and the range of selection as a seasoning liquid is widened.

[Example 1] A large shrimp (boiling) was added to 100 ml of the koji ratio 10 steps, koji ratio 20 steps, koji ratio 40 steps and comparative example solution of the miso extract liquid concentrated and produced by the above-mentioned method. Heated in water for several minutes, then cooled) 75
Each g was soaked and kept at + 5 ° C. for 48 hours. Table 3 shows the component analysis results and color tone of the large shrimp subjected to the treatment. The sensory evaluation is shown in Table 4.

[0014]

[Table 3]

[0015]

[Table 4]

From the results of Table 3, it can be seen that the salt concentration of the miso extract solution of the present invention is lower than that of the comparative example solution, and the sugar content of the miso extract solution is slightly higher than that of the comparative example solution, but the sugar content is high. It was shown that the extract concentration was high, and it was found that the taste component, which is the main component of the extract, of the miso extract liquid penetrated into large shrimp. This is shown in Table 4.
In the item of "Taste", it can be understood from the fact that the evaluation with 20 and 40 steps of koji ratio is better than that of the comparative example solution. Also, the reason why the [taste] was evaluated poorly with 10 steps of malted rice was that the content of soybeans in the raw material miso was high, so the umami component (nitrogen-based) derived from the decomposed product of soybean
However, it was thought that it affected the balance of the taste of shrimp because it was more than the sweet component. Similarly, as for the color tone, the 20 and 40 steps of koji ratio have a hue of 10R more than the comparative example solution.
It can be seen that the (red) was crisp, and the sensory evaluation was also good. However, the koji ratio 10 step solution was lower in evaluation than the comparative example solution in the same manner as the evaluation of "taste". This is because there are many nitrogen components in the test section with 10 steps of malted rice,
It was evaluated as being close to shrimp soaked in soy sauce. As described above, the characteristic feature of the miso extract solution according to the present invention is that, compared to the conventional pickling solution in which some auxiliary material had to be added to the miso, the original miso taste was achieved by using the miso alone. There is something to do. These features can fully meet the demands of consumers for foods that do not contain additives.

[Example 2] According to Example 1, the concentrated extract liquid of 20 steps of the inventive liquid which was relatively good among the extract liquids of the present invention had a sugar content of 10, 20, 30, 40, 50 ,.
And 60%, and add large shrimp to the liquid at + 5 ℃, 48
Table 5 shows the sugar content and sensory evaluation of large shrimp immediately after soaking for a time.

[0018]

[Table 5]

As shown in Table 5, the sugar content in shrimp tended to increase in proportion to the sugar content of the pickling liquid. In the sensory evaluation, the lower limit concentration at which the flavor of miso can be evaluated was in the test group having a sugar content of 20%. However, in this test area, the influence of the flavor of miso is small, but if some auxiliary materials are added,
The concentration was at the limit at which the miso flavor could be established as a product that remained. Further, the test section with a sugar content of 60% was a test section in which the flavor of miso was sufficiently retained as in the case of a sugar content of 50%. In this test, the soaking time is set to 48 hours, but if the purpose is to shorten the soaking time, the use of an extract liquid concentrated to a sugar content of 70% is an effective means. In addition, Example 1 is an example of rice miso, but barley miso (koji rate 20 steps) was subjected to a pickling test in the same manner as in Example 2 of rice miso, and as a result, the sugar content in large shrimp was found to be high. 5.0, 6.4
It was 8.2, 9.2, 10.5 and 12.0%, and the sensory evaluation was in agreement with rice miso.

Next, the salt concentration will be described. The miso with the lowest salt concentration among commercially available miso is the white miso type with a high koji rate, and the salt concentration is 5%. Therefore, if this product is added with water and heated and filtered as in the present invention, the sugar content is 7%.
A filtrate having a salt concentration of 1% is obtained in%. Therefore, if this filtrate is concentrated to a sugar content of 20%, the salt concentration will be about 3%. The salt concentration of the pickling solution can be freely adjusted by desalting treatment, but if the salt concentration of 5 to 9% in the conventional method is required, salt may be appropriately added. From the above results, the sugar content of the proper pickling liquid when extracted from miso is 20 to 70% regardless of the raw material composition of miso.
Therefore, it is understood that the salt concentration may be 3 to 9%.

[Example 3] First, a commercially available mackerel was cut into a fillet of about 4 cm in length x 1 cm in width x 1 cm in thickness, which was immediately heated in boiling water for several minutes and then immediately cooled with water. Each 75 g of this product was dipped in various miso extract solutions and kept at + 5 ° C for 48 hours. The results of component analysis and color tone of this mackerel are shown in Table 6, and the sensory evaluation is shown in Table 7.

[0022]

[Table 6]

[0023]

[Table 7]

As shown in Table 6, when the miso extract liquid of the present invention was used, compared with the case where the conventional comparative liquid was used,
No significant difference in sugar content, but salt concentration is 2%
It was low. In addition, the color tone is 2.5Y for all test plots.
Although it was (yellow), the lower the koji rate of the miso extract liquid, the better the texture. In the sensory evaluation shown in Table 7, the result that the miso extract solution was better than the comparative example solution was obtained.
In the case of large shrimp, the test section of 10 steps of malted rice was not evaluated as good as compared with the comparative solution, but the mackerel was evaluated as good. That is, it was found that the extract liquid containing a large amount of nitrogen was well compatible with red mackerel fish meat.

[0025]

Example 4 Commercially available beef is 25 mm long × 50 mm wide ×
Slice to a thickness of 3 mm, add 50 ml of the miso extract liquid of the present invention to 250 g of each slice, mix well, and then add + 5 ° C.
Held for 3 days. Then, the beef was taken out from the miso extract solution and baked on a hot plate at 120 ° C. for 1 minute, and then the dehydration rate, color tone and physical properties were measured. Separately, as a control group, beef was added to the conventional miso seasoning (white miso to which miso was added), and the weight ratio of beef: miso seasoning was 1: 3,
Pickle beef and miso seasoning alternately, + 5 ℃
Held for 3 days. The measurement results are shown in Table 8.

[0026]

[Table 8]

Rheometers (made by Fudo Kogyo Co., Ltd .:
NRM-2002J) fixes both ends of the sample (beef after baking), and an adapter having a conical tip at a center of 2 cm / min. It shows the resistance when intruding at the speed of (when this value is large, it means that the elasticity (extension) is large). As shown in Table 8,
The dehydration rate immediately after pickling was smaller in the miso extract solution of the present invention than in the conventional method. The firmness of the meat quality after baking at 120 ° C. was generally soft with the liquid of the present invention, and an appropriate hardness as roasted meat was obtained. Furthermore, as a result of measurement showing elasticity, as shown in Table 8 in the conventional method,
g is small, whereas the miso extract liquid is 100
It was as large as g or more, and the meat quality by the miso extract liquid of the present invention had a good feel. Also in terms of color tone, since the miso extract solution has a higher lightness than the conventional method, a preferable color tone showing a light tendency was obtained. When the condition of the meat quality after 10 minutes from baking was examined, the tendency of the miso extract liquid was scarcely seen compared to the conventional method in which lipids were separated and coagulated from the meat quality in many cases. From these results, it was confirmed that the meat quality after baking with the miso extract liquid of the present invention was better than that of the conventional method.

In the above examples, an example in which an animal food material is soaked in a miso extract liquid to produce a miso extract-containing animal food product, the miso extract liquid is further concentrated to form a powder. It is also possible to produce a miso extract-containing animal food by adding to the animal food material by mixing or coating. The miso extract can also be added to food materials other than animal foods (for example, vegetable foods such as vegetables and fruits), thereby providing a novel food having an unprecedented miso flavor. You can

[0029]

As described above, according to the present invention, seafood,
Can provide a novel animal food with sufficient miso flavor comprising the additional inclusion miso extract a concentrate of miso hot water extraction filtration liquid in a non-heated animal food animal meat such, also, the food The production of rice miso or / and barley miso is extracted with warm water, and the filtrate is concentrated or desalted / concentrated to obtain a miso extract, and the miso extract is heated without heating seafood, meat etc. > It can be easily done by adding it to animal food materials. In the conventional method of crushing seafood, livestock meat, etc. into the miso pickling liquid, the solid material of miso adheres to the surface of these food raw materials, so the appearance is inferior as a product and the work to remove the adhered material during cooking However, according to the present invention, it is possible to easily provide an animal food having a beautiful appearance and a sufficient miso flavor.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoshihiko Maeda 5112 Higashi, Akiho-cho, Yoshiki-gun, Yamaguchi Prefecture (56) References JP-A-57-2662 (JP, A)

Claims (5)

[Claims] 1. A fish, without heating animal food miso extract containing non-heated animal products, characterized by comprising the additional inclusion miso extract a concentrate of miso hot water extraction filtration liquid during such meat. 2. Rice miso or / and barley miso is extracted with warm water, and the filtrate is concentrated or desalted / concentrated to obtain miso extract, and then the miso extract is used for non-heated animal products such as seafood and meat. A method for producing a non-heated animal food containing miso extract, which comprises adding to a food material to obtain a non-heated animal food containing miso extract. 3. Rice miso or / and barley miso is extracted with warm water, and the filtrate is concentrated or desalted / concentrated to obtain a miso extract solution, and the miso extract solution is not heated with seafood, livestock meat, etc. method of manufacturing miso extract containing unheated dynamic <br/> properties food which is immersed the moving <br/> properties food material to obtain miso extract containing non-heated animal products. 4. The method for producing a non-heated animal food containing miso extract according to claim 3, wherein the miso extract liquid has a sugar content of 20 to 70% and a salt concentration of 3 to 9%. 5. The method for producing a non-heated animal food containing miso extract according to claim 3, wherein the miso extract liquid has a sugar content of 30 to 60% and a salt concentration of 3 to 9%.