Manufacturing method of processed miso

Abstract

To provide a manufacturing method of a processed Miso processed into granules or powder, which allows a semi-dried raw material Miso to be easily detached from a tray, thereby improving a yield rate.SOLUTION: The manufacturing method comprises: a step S1 of manufacturing the raw material Miso by mixing 5 to 10 pts.mass of soybean flour as a detachability imparting material to 100 pts.mass of fresh Miso; a step S2 of semi-drying the raw material Miso in a state of being spread on the tray; a step S3 of detaching the semi-dried raw material Miso from the tray, stirring and mixing, crushing, and then storing the same for a prescribed time to homogenize a moisture content; and a step S4 of drying the raw material Miso with the homogenized moisture content and crushing or pulverizing the dried raw material Miso to form the granules or the powder.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a method for producing processed miso that has been processed into granules or powder. [Background technology]

[0002] Patent Document 1 (JP 2005-137233 A) describes a method for producing granulated miso. According to this method, granulated miso can be produced by the following steps: a first step: placing a raw miso containing raw miso and seasonings into a vacuum freeze dryer and semi-drying it; a second step: stirring and mixing the semi-dried raw miso with a stirrer, crushing it, and storing it in a constant-temperature cabinet to homogenize the moisture; and a third step: extruding the homogenized raw miso into a string-like shape into an extrusion chamber maintained at a predetermined vacuum level using an extrusion granulator. The formed product is vacuum-dried and cut, crushed, and granulated in the extrusion chamber. In the third step, powdered miso can be produced by pulverizing the granulated raw miso. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-137233 Summary of the Invention [Problem to be solved by the invention]

[0004] When producing granulated or powdered miso, as exemplified in Patent Document 1, raw miso, including raw miso, is pulverized and dried in multiple stages. Here, in the first semi-drying stage (referred to as the first step in Patent Document 1), the raw miso is spread on an aluminum or stainless steel tray (including tray-shaped trays with raised edges and flat-edged plate-shaped trays) to increase its surface area, and then freeze-dried. However, the semi-dried raw miso after the process contains a certain amount of moisture (e.g., about 20%), which causes it to adhere to the tray and become difficult to remove. As a result, the amount of raw miso remaining on the tray is wasted, resulting in a low yield rate. [Means for solving the problem]

[0005] The present invention has been made in consideration of the above circumstances, and aims to provide a method for producing processed miso that has been processed into granules or powder, which allows the semi-dried raw miso to be easily peeled from the tray and improves the yield rate.

[0006] The present invention solves the above problems by the solution means described below as one embodiment.

[0007] The method for producing processed miso according to the present invention is characterized by comprising the steps of: producing a raw miso by mixing 5 to 10 parts by mass of soybean flour as a material for imparting peelability with 100 parts by mass of raw miso; semi-drying the raw miso while spread out on a tray; peeling the semi-dried raw miso from the tray, stirring and mixing it, crushing it, and then storing it for a predetermined time to homogenize the moisture; and drying the raw miso whose moisture has been homogenized, and crushing or pulverizing the dried raw miso into granules or powder.

[0008] This allows the semi-dried raw miso paste to be easily peeled off from the tray without using any tools by turning the tray over.

[0009] The method is also characterized in that the semi-dried raw material miso is peeled off from the tray by inverting the tray. [Effects of the Invention]

[0010] According to the present invention, the semi-dried raw miso can be easily peeled off from the tray, thereby improving the yield rate. [Brief explanation of the drawings]

[0011] [Figure 1] 1 is a table with photographs showing the results of Examples 1 to 11. [Figure 2] 1 is a table with photographs showing the results of Examples 12 to 17. [Figure 3] 1 is a table with photographs showing the results of Examples 18 to 23. [Figure 4] 10 is a photograph showing the results of a comparative example. DETAILED DESCRIPTION OF THE INVENTION

[0012] Hereinafter, a method for producing processed miso according to an embodiment of the present invention will be described. In addition, the processed miso according to an embodiment of the present invention and its raw material miso will also be described.

[0013] The method for producing processed miso according to this embodiment first carries out step S1 of producing raw miso by mixing raw miso with at least one material selected from the group consisting of calcium carbonate, soybean flour, and silicon dioxide. This allows the raw miso according to this embodiment to be produced.

[0014] Calcium carbonate, soybean flour, and silicon dioxide are materials that impart release properties to raw miso. By mixing these release-imparting materials, the semi-dried raw miso, i.e., the raw miso, can be easily released from the tray, as described below. As a result, the raw miso does not remain on the tray (tray residue), preventing loss and improving the yield rate.

[0015] Calcium carbonate (CaCO3) may be used in the form of a food additive, or a food material containing calcium carbonate may be used. Calcium carbonate (especially in the form of a food additive) is generally used (added) for the purpose of fortifying nutrients (calcium). The present inventors have newly discovered that calcium carbonate has the effect of imparting peeling properties to raw miso.

[0016] When calcium carbonate is used as the release-imparting material, it is preferable to mix 10 to 15 parts by mass of calcium carbonate with 100 parts by mass of raw miso. In this case, the final product, processed miso into granules or powder, will contain approximately 16 to 26% by mass of calcium carbonate. If the mixed amount is 7 parts by mass or less, the release properties will not be fully exhibited. On the other hand, if the mixed amount is 20 parts by mass or more, the raw miso will tend to dry out excessively, resulting in excessively low moisture and making it harder than usual. Therefore, while there is no problem with processing it into powder, it will be difficult to process it into granules.

[0017] The soybean flour refers to a powder made by grinding soybeans, and includes soybeans that have been dehulled or roasted as appropriate. The present inventors have newly discovered that soybean flour has the effect of imparting peeling properties to raw miso.

[0018] When soybean flour is used as the release-imparting material, it is preferable to mix 5 to 10 parts by mass of soybean flour with 100 parts by mass of raw miso. In this case, the final product, processed miso into granules or powder, will contain approximately 8 to 17% by mass of soybean flour. If the amount mixed is 4 parts by mass or less, the release properties will not be fully exhibited. On the other hand, if the amount mixed is 15 parts by mass or more, the raw miso will tend to dry out excessively, resulting in excessively low moisture and making it harder than usual. Therefore, while there is no problem with processing it into powder, it will be difficult to process it into granules.

[0019] Silicon dioxide (SiO2) is a type of silica that is approved for use as a food additive. Because it is porous, has a large surface area, and has adsorption properties, it is generally used as a filtering agent in food manufacturing processes, and fine silicon dioxide is used (added) as a moisture absorbent, desiccant, or anti-caking agent due to its moisture absorption and drying properties. The present inventors have newly discovered that silicon dioxide has the ability to impart release properties to raw miso.

[0020] When silicon dioxide is used as a release-imparting material, it is preferable to mix 1.5 to 5 parts by weight of silicon dioxide with 100 parts by weight of raw miso. In this case, the final product, processed miso into granules or powder, will contain approximately 2 to 9% by weight of silicon dioxide. If the mixed amount is 1.0 part by weight or less, the release properties will not be fully exhibited. On the other hand, if the mixed amount is 10 parts by weight or more, the raw miso will tend to dry out excessively, resulting in excessively low moisture and making it harder than usual. Therefore, while there is no problem with processing it into powder, it will be difficult to process it into granules. Since silicon dioxide is subject to usage standards, it must be used within these standards regardless of its effectiveness.

[0021] Adding too much of the above calcium carbonate, soybean flour, and silicon dioxide can cause the raw miso to dry out excessively, so it is thought that mixing these materials with the raw miso can make the raw miso dry just enough, thereby imparting peelability to the raw miso without reducing its quality.

[0022] It is also possible to use multiple types of the above-mentioned calcium carbonate, soy flour, and silicon dioxide as the release-imparting material. For example, when calcium carbonate and soy flour are used, it is preferable to mix 1.0 to 1.5 parts by mass of calcium carbonate and 4 to 6 parts by mass of soy flour with 100 parts by mass of raw miso. When multiple types of materials are used in this way, the amount of each material added can be slightly reduced. In this case, the final product, processed miso into granules or powder, will contain approximately 1.6 to 2.6% by mass of calcium carbonate and approximately 6.4 to 10.2% by mass of soy flour.

[0023] In addition, in this step S1, seasonings and the like may be mixed as appropriate within the scope of the object of the present invention. The procedure and method for mixing the ingredients are not limited.

[0024] Next, step S2 is carried out, in which the raw miso is semi-dried while spread out on a tray. Aluminum or stainless steel trays can be used, but there are no limitations on the material, size, or shape. They can be tray-shaped with raised edges or flat-edged plates. In step S2, for example, the raw miso can be spread out on the tray by extruding it into rod-like shapes using an extruder. By arranging the rods side by side, the tray space can be used efficiently. Alternatively, the tray on which the raw miso has been spread can be placed directly into a vacuum freeze dryer, where the raw miso can be semi-dried (for example, to a moisture content of about 20%).

[0025] Next, step S3 is carried out, in which the semi-dried raw miso is removed from the tray, stirred, mixed, and crushed, and then stored for a predetermined time to homogenize the moisture. According to the raw miso of this embodiment, in step S3, the semi-dried raw miso can be easily removed from the tray by, for example, inverting the tray. This allows the process of loading the raw miso into the mixer to be automated. Furthermore, this eliminates the need for a resin sheet, which was previously placed on the tray to facilitate the removal of the raw miso. Furthermore, no tools are required to remove the raw miso from the tray. This reduces equipment costs and improves hygiene by reducing contact with tools.

[0026] In this step S3, for example, the raw miso can be loaded into the mixer without residue by inverting the tray as described above, and then the raw miso can be crushed by stirring and mixing in the mixer. Furthermore, the crushed raw miso can be placed in an appropriate container and stored for a predetermined period of time to homogenize the moisture content. The conditions for homogenizing the moisture content are not limited. For example, the conditions for storing the raw miso in a refrigerator for 2 to 3 days or in a thermostatic chamber at 15 to 20°C can be appropriately set.

[0027] Finally, the moisture-homogenized raw miso is dried, and the dried raw miso is crushed or pulverized into granules or powder in step S4. This produces the processed miso according to this embodiment. Specifically, as an example, the moisture-homogenized raw miso is extruded into an extrusion chamber maintained at a predetermined vacuum level using an extrusion granulator while forming it into a string-like shape. The formed product is then vacuum-dried and cut, crushed, and granulated in the extrusion chamber. The processed miso is then crushed in a granulator to produce granular miso, or crushed in a pulverizer to produce powdered miso. If necessary, the raw miso removed from the extrusion chamber may be recharged into the extrusion chamber and further dried. [Example]

[0028] A raw miso for processed miso was produced by mixing 1 kg of raw miso with a predetermined release-imparting material. The raw miso was placed in a rectangular shape of a predetermined size on an aluminum tray, which was then cut lengthwise into two approximately equal pieces to form two rod-like pieces. The raw miso was then placed in a vacuum freeze dryer in its tray and freeze-dried under predetermined conditions (the usual conditions used when semi-drying conventional raw miso without adding a release-imparting material to a moisture content of approximately 20%) to semi-dry the raw miso. The raw miso removed from the vacuum freeze dryer was then peeled off the tray with bare hands, and its releasability was confirmed. Figures 1 to 3 show the amounts of release-imparting material and the results for each example. Note that the test conditions, other than the formulation shown in Table 1, such as the amount of raw miso, the method of rolling the raw miso (method of forming a rod-like shape), drying conditions (vacuum freeze dryer settings), and the method of peeling the raw miso, were the same for all examples.

[0029] On the other hand, as a comparative example, raw miso was produced from 5 kg of raw miso without adding any releasability-imparting material. A rectangular parallelepiped of a predetermined size (however, a different size from that of the examples) was placed on an aluminum tray, and this was cut into nine approximately equal pieces by making multiple cuts along the length at regular intervals to form nine bars. Next, as in the examples, the raw miso was semi-dried in a vacuum freeze dryer, and the removed raw miso was peeled off the tray with bare hands to confirm its releasability. The results are shown in Figure 4.

[0030] As shown in Figures 1 to 4, the raw miso containing the release-imparting material (all Examples) exhibited improved releasability from the tray in a semi-dried state compared to the conventional raw miso containing no release-imparting material (Comparative Example), although the degree of effectiveness varied depending on the amount of release-imparting material, as described below. As shown in Figure 4, with the conventional raw miso, the cut pieces of raw miso adhered to each other after freeze-drying. When attempting to peel the raw miso, only the surface peeled off, leaving the tray residue throughout the entire peeled area. In contrast, as shown in Figures 1 to 3, the raw miso containing the release-imparting material was either completely peeled off without any tray residue, or only partially peeled off. The releasability evaluations in Figures 1 to 3 are relative evaluations comparing the releasability of the Examples. A rating of ○ indicates particularly good releasability, while a rating of × indicates some tray residue and slightly poorer releasability than the rating of ○. A rating of △ indicates good releasability but a change in quality.

[0031] According to Fig. 1, when calcium carbonate was mixed as a release agent, the raw miso (Examples 9 and 10) in which 10 to 15 parts by mass of calcium carbonate was mixed with 100 parts by mass of raw miso exhibited particularly good release properties (evaluated as "good"). In contrast, in the cases where the mixed amount was 7 parts by mass or less (Examples 2 to 8), some of the raw miso remained on the tray (evaluated as "poor"). On the other hand, in the case where the mixed amount was 20 parts by mass (Example 11), the raw miso could be released, but the moisture content was lower than normal (about 20% moisture content) and it became hard (evaluated as "fair"). In addition, the raw miso (Example 1) in which 1.25 parts by mass of calcium carbonate and 5 parts by mass of soybean flour were mixed as release agents also exhibited good release properties (evaluated as "good").

[0032] 2, when soybean flour was mixed as a releasability-imparting material, the raw miso (Examples 14, 15, and 16) in which 5 to 10 parts by mass of soybean flour was mixed with 100 parts by mass of raw miso exhibited particularly good releasability (evaluated as ○). In contrast, in the cases where the mixed amount was 4 parts by mass or less (Examples 12 and 13), some of the raw miso remained on the tray (evaluated as ×). On the other hand, in the case where the mixed amount was 15 parts by mass (Example 17), the raw miso could be peeled off, but the moisture content was lower than normal (about 20% moisture content) and it became hard (evaluated as △).

[0033] 3, when silicon dioxide was mixed as a release-imparting material, the raw miso (Examples 20, 21, and 22) in which 1.5 to 5 parts by mass of silicon dioxide was mixed with 100 parts by mass of raw miso exhibited particularly good release properties (evaluated as "good"). In contrast, when the mixed amount was 1.0 mass or less (Examples 18 and 19), some of the raw miso remained on the tray (evaluated as "poor"). On the other hand, when the mixed amount was 10 parts by mass (Example 23), the raw miso could be released, but the moisture content was lower than normal (about 20% moisture content) and it became hard (evaluated as "fair").

Claims

1. A step of producing raw miso by mixing 5 to 10 parts by mass of soybean flour as a peelability-imparting material with 100 parts by mass of raw miso; a step of semi-drying the raw material miso while spreading it on a tray; a step of peeling the semi-dried raw material miso from the tray, stirring and mixing it, crushing it, and then storing it for a predetermined time to homogenize the moisture; and drying the homogenized raw miso paste, and crushing or pulverizing the dried raw miso paste into granules or powder. A method for producing processed miso characterized by the above.

2. 2. The method for producing processed miso according to claim 1, wherein the semi-dried raw miso is peeled off from the tray by inverting the tray.

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