Method for producing miso with persimmon

Abstract

To provide a method for producing Miso with persimmon as a new Miso seasoning, which is used for salt reduction of Miso by adding persimmon and which adds deliciousness compared with Miso alone through a flavor of persimmon.SOLUTION: A method for producing Miso with persimmon includes: a pulp processing step of extracting persimmon pulp from a persimmon fruit and reducing a moisture content of the persimmon pulp to obtain processed pulp; and a mixing step of kneading the processed pulp and Miso. In the pulp processing step, the persimmon pulp is reduced to 50 to 90% in a weight ratio by heating so that the moisture content is reduced, and, in kneading the processed pulp and Miso, the processed pulp is blended at a weight ratio of 30 to 70% relative to Miso.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing miso paste containing persimmons. [Background technology]

[0002] Miso is a fermented food made by mixing soybeans with koji (malted rice) made from rice, barley, or soybeans. In addition to being consumed as miso soup, it is widely used as a seasoning for a variety of dishes. Miso contains soybean protein, amino acids, sugars derived from koji, and other compounds produced by the fermentation of koji mold (Aspergillus sp.). Furthermore, due to the intestinal regulating effects of koji mold itself, the health benefits of Japanese cuisine have been attracting increasing attention in recent years.

[0003] In the miso manufacturing process, it is essential to add salt to inhibit the growth of other bacteria. Furthermore, without the addition of salt, the miso's shelf life will be reduced. Therefore, adding salt to miso itself is unavoidable. In recent years, with the increase in average life expectancy, cardiovascular diseases such as arteriosclerosis and cerebral infarction caused by excessive intake of salt and fats have become a concern. Restricting daily dietary salt intake (reducing salt intake) is thought to be an effective way to prevent these diseases.

[0004] For this reason, persimmon chutney has been proposed as an example of a seasoning that contributes to salt reduction (see Patent Document 1). However, because it is a processed persimmon product, it is difficult to use it in a wide range of everyday dishes. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-165571 Summary of the Invention [Problem to be solved by the invention]

[0006] While keeping in mind the health benefits of miso and the versatility of its use in everyday cooking, the inventors were earnestly searching for ways to reduce the salt content of miso, and succeeded in creating a new miso that makes miso more delicious without compromising its flavor, while also allowing for reduced salt content.

[0007] The present invention has been made in consideration of the above points, and provides a method for producing miso containing persimmon as a new seasoning for miso, which is utilized for reducing salt in miso by adding persimmon and which adds more deliciousness than miso alone through the flavor of persimmon. [Means for solving the problem]

[0008] That is, the method for producing miso containing persimmons in this embodiment is characterized by having a pulp processing step in which persimmon pulp is extracted from the persimmon fruit and the moisture content of the pulp is reduced to obtain processed pulp, and a mixing step in which the processed pulp is kneaded with miso.

[0009] Furthermore, in the method for producing miso containing persimmons, a maturing step may be added after the mixing step.

[0010] Furthermore, in the method for producing miso containing persimmons, the pulp processing step may involve heating the persimmon pulp to reduce its moisture content to 50 to 90% by weight.

[0011] Furthermore, in the method for producing miso containing persimmon, when the processed fruit pulp and miso are mixed together, the processed fruit pulp may be blended in a weight ratio of 30 to 70% relative to the weight of the miso.

[0012] Furthermore, in the method for producing miso containing persimmon, the processed fruit pulp may be in the form of a paste. [Effects of the Invention]

[0013] The method for producing miso containing persimmons of the present invention includes a pulp processing step in which persimmon pulp is extracted from persimmon fruits and the moisture content of the pulp is reduced to obtain processed pulp, and a mixing step in which the processed pulp is kneaded with miso.The addition of persimmons can be used to reduce the salt content of miso, and a new miso seasoning can be obtained that is more delicious than miso alone due to the flavor of the persimmon. [Brief explanation of the drawings]

[0014] [Figure 1] FIG. 1 is a process diagram showing a method for producing persimmon miso according to an embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0015] The manufacturing method of miso with persimmons according to the embodiment is outlined in the process diagram in Figure 1. Simply put, it is a new seasoning in which persimmons are added to miso. However, simply mixing persimmons with miso is not desirable because the moisture in the persimmons themselves can cause the miso to spoil or reduce its shelf life. Therefore, processing the persimmons themselves is necessary.

[0016] First, persimmons are prepared. These are generally varieties cultivated for eating raw. For example, Fuyu persimmon and Jiro persimmon are used. Then, the persimmon pulp is extracted from the fruit. In other words, inedible parts such as the peel, seeds, and stem are removed from the fruit. After that, the moisture content of the persimmon pulp is reduced. This is done in consideration of the fact that persimmon pulp is overly moist. Once the moisture content is reduced, processed pulp is obtained (the "pulp processing process"). Note that astringent persimmons can be used as the raw material. Persimmon tannins are processed to remove the astringency before use.

[0017] Heating is used as a method for reducing the moisture content of persimmon pulp. Heating is usually done by simmering in a pot. Alternatively, the moisture content can be reduced using cooking appliances such as a microwave oven. Other known drying methods that can be used for persimmon pulp include sun drying (natural drying), blowing with hot air, and even freeze drying.

[0018] Heating, such as simmering in a pot, is a preferred method for reducing the moisture content of persimmon pulp because the pulp breaks down easily as it heats, becoming a fluid paste, and the process takes only a short time. The persimmon pulp is cut into appropriate sizes, taking into account heating efficiency. Dried persimmons, which have a certain amount of moisture already reduced, can also be used as the processed pulp.

[0019] During the process of reducing the moisture content of persimmon pulp to prepare processed pulp, the moisture content of the processed pulp is reduced to 50-90% compared to the original state of the pulp (net weight reduction is 10-50% (by weight)). If the moisture content of the processed pulp is reduced too much, it becomes difficult to mix with miso. Also, obviously, excess moisture can cause spoilage. The range of weight loss is influenced by the moisture content of the persimmon pulp itself before processing. This is because the moisture content of persimmon pulp varies, from the high moisture state after harvest to a state where the moisture is reduced from the beginning, such as dried persimmons.

[0020] The processed pulp thus prepared (a processed product with less water than persimmon pulp) is combined with miso and the two are kneaded together (the "mixing process"). Here, the processed pulp is in a paste-like form, just like the miso, so the two become completely mixed together by kneading. By going through the manufacturing process up to this point, miso containing persimmon is basically complete. However, after the mixing process, a further "aging process" is added to promote the blending of the kneaded processed persimmon pulp and miso, and to promote the fermentation of the processed pulp by the miso.

[0021] The aging process is a process in which the mixture of processed persimmon pulp and miso is stored (left to stand) in a cool, dark place for a predetermined period of time. The period of the aging process is adjusted depending on the properties of the miso itself. For example, in the case of soybean miso, which has a long production period such as Hatcho miso, the aging process is extended more than other rice miso, and fermentation and aging of the processed persimmon pulp is promoted throughout this period. The aging process can also be carried out in a container such as bottling or bagging (vacuum packaging) for storage.

[0022] When mixing the processed persimmon pulp with miso in the mixing process, the processed pulp is mixed in a weight ratio of 50 to 170% of the miso. In other words, for every 1 kg of miso, 0.5 to 1.7 kg of processed pulp is mixed.

[0023] If the amount of processed persimmon pulp in miso is too small, the salt reduction effect of miso cannot be expected. Furthermore, the umami flavor due to the processed persimmon pulp is not improved. Furthermore, if the amount of processed persimmon pulp in miso is too large, the flavor of the miso is diluted too much by the processed pulp and deviates from the original miso flavor. Furthermore, the salt content is reduced too much, which makes it easier for bacteria to grow and reduces the bacteriostatic effect of the salt. Therefore, the amount of processed persimmon pulp in miso is set within the weight ratio range mentioned above.

[0024] In the miso containing persimmon obtained through the manufacturing method of the embodiment, approximately half or more of the weight of the ingredients is replaced by ingredients other than miso, i.e., persimmon. Therefore, when looking at the miso containing persimmon as a whole, the salt content is reduced to one-third to one-half compared to miso alone. Therefore, miso containing persimmon significantly contributes to reducing the salt content of miso. In addition, persimmons, being a fruit, contain potassium, which replenishes minerals that cannot be ingested from miso alone. In particular, potassium is necessary for human sweating and mineral balance in the blood, so the benefit of potassium supplementation from miso containing persimmon is great.

[0025] Furthermore, as is clear from the process of the embodiment, the processed pulp is prepared from persimmon fruit, regardless of the appearance or size of the fruit. Therefore, persimmons that cannot be shipped for raw consumption in the production area can be reused. Therefore, persimmons that were previously discarded can be used as ingredients for persimmon miso, reducing waste and increasing producers' income. As a result, it is expected that persimmons will be used as a product in depopulated areas.

[0026] The miso with persimmons obtained through the manufacturing method of the embodiment retains the properties of the original miso, so it can be used as is in miso soup and miso dishes, just like regular miso. If the amount used in cooking is the same as regular miso, it is possible to reduce the salt content. Furthermore, by adding garlic, chili pepper, yuzu, butterbur shoots, avocado, coriander, etc. to the miso with persimmons, it can also be used as a condiment or seasoning. [Example]

[0027] [Making miso with persimmon] Regarding the manufacturing method of miso containing persimmon according to the embodiment, miso containing persimmon was prepared as follows, and the components of the resulting miso containing persimmon were analyzed.

[0028] First, we obtained commercially available persimmons for eating raw, and removed the peel, seeds, and stems from the fruit to leave only the pulp. This was then finely chopped and microwaved to reduce the moisture content of the pulp, resulting in processed persimmon pulp. The moisture content was reduced by approximately 20%.

[0029] Commercially available rice koji miso was prepared, and processed persimmon pulp was added in an amount 1.5 times the weight of the miso (processed persimmon pulp: 40% by weight, miso: 60% by weight). The mixture was kneaded to make miso containing persimmon, and the mixture was left to stand for a while.

[0030] The ingredients (per 100g) of the commercially available rice koji miso used as the raw material are as follows: Energy 187kcal Protein 10.4g Fat 5.6g Carbohydrates 23.8g Salt equivalent: 11.9g

[0031] The ingredients (per 100g) of the miso containing persimmons were as follows: Energy 143kcal Protein 7.2g Fat 3.2g Carbohydrates 23.1g Salt equivalent: 6.86g

[0032] [Consideration] The measurement results showed that the salt content of miso containing persimmons was reduced to less than 60% (40% reduction in salt). It was also clear that the effect of using persimmons as a substitute also reduced protein and fat. Therefore, expectations are high for its use as a reduced-salt miso. In addition, the total calorie content is reduced compared to miso alone.

[0033] Furthermore, the inventors used miso paste containing persimmons to make miso soup using the same amount of miso paste as the commercially available rice koji miso mentioned above. As a result, there was no significant decrease in saltiness or impact on the palate. This result suggests that even though the amount of miso paste itself was reduced, the umami flavor derived from the persimmons increased, balancing out the flavor.

[0034] Below we will show you some examples of cooking using the persimmon miso we have prepared. The miso with persimmon was used to make various sesame miso dressings. Traditional miso-based salads use a lot of sugar and other sweeteners. In contrast, miso with persimmons can utilize the sweetness of the persimmon, so it is possible to use no or minimal amounts of sweeteners such as sugar. In addition, we prepared miso dengaku using miso with persimmons.

[0035] In addition, persimmon miso, which is made using koji miso as an ingredient, is particularly compatible with pork (the flavor blends well). Therefore, it is easy to make miso-marinated pork, and the pork becomes tender. At the same time, we also cooked miso-marinated fish.

[0036] Next, persimmon miso made using red miso (soybean miso) as a raw material is suitable for pickling beef. This is probably due to the influence of amino acids derived from beans.

[0037] Furthermore, persimmon miso can be used as a substitute for well-known miso seasonings such as sweet bean paste, and is preferable as a seasoning for reducing salt and sugar. Therefore, the persimmon miso was used to cook double-cooked pork and mapo tofu. Furthermore, a purely plant-based pâté (paste) was made. Specifically, it was made by heating avocado in a microwave oven or the like and mixing it with the persimmon miso. The sweetness and umami of the persimmon miso, combined with the fat and oil of the avocado, made it delicious even without meat.

Claims

1. A pulp processing step of extracting persimmon pulp from persimmon fruits and reducing the moisture content of the persimmon pulp to obtain processed pulp; A mixing step of kneading the processed fruit pulp and miso. A method for producing miso containing persimmons.

2. 2. The method for producing miso with persimmon according to claim 1, wherein a maturing step is added after the mixing step.

3. 2. The method for producing miso containing persimmon according to claim 1, wherein the pulp processing step involves heating the persimmon pulp to reduce its moisture content to 50 to 90% by weight.

4. 2. The method for producing miso containing persimmon according to claim 1, wherein when the processed pulp and the miso are mixed, the processed pulp is mixed in a weight ratio of 50 to 170% relative to the weight of the miso.

5. 2. The method for producing miso with persimmon according to claim 1, wherein the processed fruit pulp is in the form of a paste.

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