Miso and its manufacturing method

Abstract

To provide miso (fermented soybean paste) that imparts sweetness to itself or dishes comparing to a conventional miso, and a method for producing the miso.SOLUTION: Miso (fermented soybean paste) having 50ppb or more of the content of phenethyl acetate, miso having 2,500ppb or more of the content of phenethyl alcohol, miso having 50ppb or more of the content of phenethyl acetate and 2,500ppb or more the content of phenethyl alcohol, and a method for producing miso including a process of obtaining miso by fermenting and maturating a mixture of yeast-fermented product of soy sauce unrefined juice, which is obtained by subjecting the soy sauce unrefined juice to yeast fermentation by soy sauce yeast, and rice malt.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a miso paste and a method for producing the same. [Background technology]

[0002] Miso is usually produced by steaming grains such as rice or wheat, inoculating the resulting steamed grains with koji mold containing koji mold and culturing them to produce koji, and then preparing a mixture of the resulting rice koji and steamed soybeans obtained by steaming soybeans in salt water for fermentation and maturation.

[0003] Miso has a unique flavor and is an excellent seasoning used in cooking various dishes. Various attempts have been made to improve the quality of miso as a seasoning. For example, Patent Document 1 describes a miso with improved flavor, which is obtained by adding histidine, lactic acid, potassium, and inosinic acid in predetermined amounts to miso. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2000-253845 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, the effect of improving the taste of miso described in Patent Document 1 is limited and insufficient. In addition, there is little known about miso with improved sweetness or miso that spreads the flavor of the food it is used in inside the mouth.

[0006] Therefore, an object of the present invention is to provide a miso that imparts a sweeter taste to itself or to dishes in which it is used, as compared with conventional misos, and a method for producing said miso. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors reviewed the ingredients and manufacturing method of miso, and further conducted intensive research into the more than 1,000 aroma and flavor components, and repeated trial and error to obtain miso with enhanced sweetness. Finally, they succeeded in obtaining miso containing a predetermined amount of aroma components not contained in conventional miso by fermenting and maturing a mixture of rice koji and a yeast fermented soy sauce moromi broth obtained by yeast fermentation using a soy sauce moromi broth obtained by subjecting soy sauce moromi broth after lactic acid fermentation to a solid-liquid separation treatment, or by external addition.

[0008] Surprisingly, the miso, which contains a specified amount of aroma components not found in conventional miso, has a lessened miso flavor and a sweeter taste than regular miso. Furthermore, when it is dipped in meat and cooked, the resulting dish has a sweet taste due to the fat in the meat, which spreads in the mouth and is highly palatable.

[0009] The present invention has been completed based on the above-mentioned successful examples and findings.

[0010] Thus, according to one aspect of the present invention, there is provided: [1] A miso having a phenethyl acetate content and / or a phenethyl alcohol content in any one of the amounts (1) to (3) below. (1) The phenethyl acetate content is 50 ppb or more. (2) The phenethyl alcohol content is 2,500 ppb or more. (3) The phenethyl acetate content is 50 ppb or more, and the phenethyl alcohol content is 2,500 ppb or more. [2] The miso according to [1], further comprising a decadienal content of 50 ppb or less. [3] The miso according to any one of [1] to [2], further comprising a furfural content of 60 ppb or less. [4] A step of subjecting the soy sauce moromi obtained by subjecting the soy sauce koji and the salt water to a mixing process and a lactic acid fermentation process to a solid-liquid separation process to obtain a soy sauce moromi liquid; and A step of obtaining miso by fermenting and maturing a mixture of the yeast-fermented soy sauce moromi broth obtained by subjecting the soy sauce moromi broth to yeast fermentation with soy sauce yeast and rice koji. A method for producing miso, comprising: [5] The method for producing miso according to [4], wherein the mass ratio of the yeast fermentation product of the soy sauce moromi liquid to the rice koji is 4-6:6-4. Effect of the Invention

[0011] According to one embodiment of the miso of the present invention, by containing a predetermined amount of phenethyl acetate and / or a predetermined amount of phenethyl alcohol, it is possible to provide dishes that have a reduced miso flavor and an increased sweetness, making them highly palatable, compared to dishes that use conventional miso.

[0012] According to another embodiment of the miso of the present invention, by containing a specified amount of phenethyl acetate and a specified amount of phenethyl alcohol, it is possible to provide a highly palatable meat dish in which the fat of the meat tastes sweeter and spreads in the mouth, making it more delicious, compared to meat dishes made with conventional miso.

[0013] Furthermore, the miso of one embodiment of the present invention can be produced by mixing rice koji with a yeast fermented soy sauce moromi liquid that has been prepared in advance, followed by fermentation and maturation. Therefore, it can be easily produced not only by miso manufacturers but also at home. [Brief description of the drawings]

[0014]

Figure 1

Figure 2

Figure 3

[0015] The miso and method according to one embodiment of the present invention will be described in detail below. However, the present invention is not limited to the details of this section, and various embodiments can be adopted as long as the object of the present invention is achieved.

[0016] Unless otherwise specified, each term in this specification is used in the sense commonly used by those skilled in the art and should not be interpreted as having an unduly limiting meaning. In addition, the speculations and theories made in this specification are based on the inventors' past knowledge and experience, and therefore the present invention is not limited solely to such speculations and theories.

[0017] "Content" is synonymous with concentration and means the ratio (e.g., mass%) of the amount (e.g., mass) of a component to the total amount (e.g., mass) of the miso. However, the total amount of the content of the components does not exceed 100%. "ppb" is a unit as it is commonly known, specifically 1 ppb is 1 ng / g (w / w). "ppm" is a unit as it is commonly known, specifically 1 ppm is 1 μg / g (w / w). "Sweetness" refers to what are known as basic tastes, including sourness, saltiness, bitterness, and umami, as commonly known. Sweetness can be expressed as the taste felt, for example, by the sense of taste when a sweetener such as sucrose is placed in the mouth. "Spread" refers to the flavor filling the mouth and leaving a lingering aftertaste, not just the taste but also the sense of smell. "Fermentation" and "aging" are not strictly distinct because they can occur simultaneously, and are sometimes referred to as the "fermentation" process. Normally, in fermentation, microorganisms such as lactic acid bacteria and yeast assimilate the ingredients in the raw materials and grow, while substance conversion occurs, while in aging, substance conversion occurs by enzymes produced by the microorganisms, resulting in the production of flavorful substances, aromatic substances, coloring substances, etc. The term "and / or" means any one or any or all combinations of two or more of the associated listed items. In this specification, the term "to" in a numerical range means a range that includes the numerical values ​​before and after it. For example, "0% by mass to 100% by mass" means a range that is equal to or greater than 0% by mass and equal to or less than 100% by mass. The term "original flavor of miso" refers to the aroma of miso made by normal methods using soybeans, wheat and rice as ingredients, which escapes from the mouth to the nose when eating or drinking. When simply referring to "aroma," it refers to the aroma felt only by the nose without eating or drinking. "Comprising" means that elements other than the elements explicitly stated as being included can be added (same meaning as "comprising at least"), but also encompasses "consisting of" and "consisting essentially of." In other words, "comprising" can mean including the elements explicitly stated and any one or more elements, consisting of the elements explicitly stated, or consisting essentially of the elements explicitly stated. Elements include limitations such as ingredients, steps, conditions, and parameters.

[0018] The number of digits in an integer value is the same as the number of significant digits. For example, 1 has one significant digit, and 10 has two significant digits. Also, the number of digits after the decimal point in a decimal value is the same as the number of significant digits. For example, 0.1 has one significant digit, and 0.10 has two significant digits.

[0019] The miso according to one embodiment of the present invention is characterized by containing a predetermined amount of phenethyl acetate, a predetermined amount of phenethyl alcohol, or both. The miso according to one embodiment of the present invention is broadly classified into misos according to the first to third embodiments. That is, the miso according to the first embodiment of the present invention contains a predetermined amount of phenethyl acetate. The miso according to the second embodiment of the present invention contains a predetermined amount of phenethyl alcohol. The miso according to the third embodiment of the present invention contains a predetermined amount of phenethyl acetate and a predetermined amount of phenethyl alcohol.

[0020] In addition, the miso according to the first to third aspects of the present invention preferably contains a predetermined amount of decadienal and / or furfural. Phenethyl acetate, phenethyl alcohol, decadienal and furfural are compounds represented by the following formulas (1) to (4), respectively.

[0021] [ka]

[0022] Miso (also called miso) is not particularly limited as long as it is used as a commonly known semi-solid seasoning, and examples include those described in the "Miso Quality Labeling Standards" notified by the Ministry of Agriculture, Forestry and Fisheries, and includes miso, rice miso, barley miso, soybean miso, and blended miso, with miso, rice miso, and blended miso obtained using rice koji as a raw material being preferred.

[0023] The content of phenethyl acetate in the miso of the first embodiment of the present invention is an amount that makes the miso of the first embodiment of the present invention taste sweeter than commercially available miso, and / or an amount that makes the flavor of the meat dish taste better than that of commercially available miso when the miso of the first embodiment of the present invention is used for cooking meat. Specifically, the content of phenethyl acetate in the miso of the first embodiment of the present invention is 50 ppb or more, and from the viewpoint of making the saltiness of the meat dish milder and making it taste sweeter, it is preferably 80 ppb or more, more preferably 100 ppb or more, even more preferably 150 ppb or more, and even more preferably 200 ppb or more. The upper limit of the content of phenethyl acetate may be appropriately set according to the inherent flavor of the miso, and is not particularly limited, but is typically about 1 ppm.

[0024] The content of phenethyl alcohol in the miso of the second aspect of the present invention is an amount that makes the miso of the second aspect of the present invention taste sweeter than commercially available miso, and / or an amount that makes the flavor of the meat dish taste better than that of commercially available miso when the miso of the second aspect of the present invention is used for cooking meat. Specifically, the content of phenethyl alcohol in the miso of the second aspect of the present invention is 2,500 ppb or more, and from the viewpoint of feeling the fullness of the fat of the meat dish and feeling a sweeter taste, it is preferably 3,000 ppb or more, more preferably 5,000 ppb or more, and even more preferably 8,000 ppb or more. The upper limit of the phenethyl alcohol content may be appropriately set according to the inherent flavor of the miso, and is not particularly limited, but is typically about 100 ppm.

[0025] The phenethyl acetate content and the phenethyl alcohol content in the miso of the third aspect of the present invention are the above-mentioned phenethyl acetate content in the miso of the first aspect of the present invention and the phenethyl alcohol content in the miso of the second aspect of the present invention.

[0026] Phenethyl acetate and phenethyl alcohol can impart a favorable flavor to miso. On the other hand, decadienal is an oxidized product of fats and oils, and can impart the oxidized odor of oil to miso, which can adversely affect the flavor of miso. Similarly, furfural also has a unique odor and can adversely affect the flavor of miso.

[0027] The content of decadienal in the miso of one embodiment of the present invention is preferably such that the miso of one embodiment of the present invention has less oxidized odor of oil than commercially available miso, specifically, it is preferably 100ppb or less, and from the viewpoint of preventing the spread of taste from being impaired and / or the sweetness from being reduced, it is more preferably 80ppb or less, even more preferably 60ppb or less, and even more preferably 50ppb or less.The lower limit of the content of decadienal in the miso of one embodiment of the present invention is not particularly limited, and may be less than the lower limit of detection, that is, substantially 0ppb.

[0028] The content of furfural in the miso of one embodiment of the present invention is preferably an amount such that the miso of one embodiment of the present invention has a lesser furfural-specific aroma than commercially available miso, specifically, preferably 150 ppb or less, and from the viewpoint of preventing a loss of flavor breadth and / or a decrease in sweetness, more preferably 100 ppb or less, even more preferably 70 ppb or less, and even more preferably 60 ppb or less. The lower limit of the furfural content in the miso of one embodiment of the present invention is not particularly limited, and may be less than the lower limit of detection, i.e., substantially 0 ppb.

[0029] The contents of phenethyl acetate, phenethyl alcohol, decadienal and furfural in the miso according to one embodiment of the present invention can be measured by the method described in the Examples below. Therefore, the contents of phenethyl acetate, phenethyl alcohol, decadienal and furfural described above are values ​​obtained by measuring by the method described in the Examples below.

[0030] The miso of one embodiment of the present invention can impart a sweeter taste to itself or to a dish in which it is used, as compared with conventional misos that do not contain the above-mentioned specified amount of phenethyl acetate and / or that do not contain the above-mentioned specified amount of phenethyl alcohol. The sweetness of the miso of one embodiment of the present invention can be confirmed by the miso sensory evaluation, cooking sensory evaluation (1) and / or cooking sensory evaluation (2) described in the examples below.

[0031] The amount of the miso of one embodiment of the present invention used can be appropriately set depending on the type of ingredients and food and drink to which the miso of one embodiment of the present invention is to be provided, and is not particularly limited, and may be, for example, about the same amount as conventional miso.

[0032] The miso according to one embodiment of the present invention can be produced by a method that can provide a miso that can solve the problems of the present invention. That is, the miso according to one embodiment of the present invention can be produced by a method that can provide a miso having a predetermined content of phenethyl acetate and / or a predetermined content of phenethyl alcohol, preferably a miso having a predetermined content of phenethyl acetate and / or a predetermined content of phenethyl alcohol and a predetermined content of decadienal and / or furfural, and is not particularly limited.

[0033] For example, when the content of phenethyl acetate in the miso used to obtain the miso of one embodiment of the present invention is less than the above-mentioned predetermined amount, the miso can be adjusted to the predetermined amount by adding phenethyl acetate and / or a phenethyl acetate-containing material to the miso. That is, the miso of one embodiment of the present invention can be produced by adding phenethyl acetate to a miso produced by a commonly known method such as a commercially available miso, and mixing them. The phenethyl acetate-containing material is not particularly limited as long as it contains phenethyl acetate measured by the method described in the Examples below. Similarly, the miso can be adjusted to the predetermined amount by adding phenethyl alcohol and / or a phenethyl alcohol-containing material to the miso. Furthermore, the decadienal and / or furfural in the miso used can be adsorbed and removed, and the decadienal and / or furfural can be adjusted to the predetermined amount.

[0034] However, the miso according to one embodiment of the present invention is preferably obtained by fermenting and maturing a mixture of rice koji and a yeast fermentation product of soy sauce moromi obtained by the method described below. That is, the miso according to one embodiment of the present invention is preferably not obtained by externally adding phenethyl acetate and / or phenethyl alcohol to miso, but is preferably obtained by a normal miso production method using a yeast fermentation product of soy sauce moromi and rice koji as raw materials. Thus, the phenethyl acetate and / or phenethyl alcohol in the miso according to one embodiment of the present invention is preferably not an externally added refined product or ingredient thereof, but is produced during the miso production process.

[0035] Another aspect of the present invention is a method for producing a miso containing a predetermined amount of phenethyl acetate and / or phenethyl alcohol. The miso of one aspect of the present invention can be produced by the method for producing miso of one aspect of the present invention.

[0036] A method for producing miso in one embodiment of the present invention includes a step of subjecting soy sauce koji and salt water to a mixing process and a lactic acid fermentation process to obtain soy sauce moromi broth, and a step of subjecting the soy sauce moromi broth to yeast fermentation using soy sauce yeast to obtain a mixture of the yeast fermented soy sauce moromi broth and rice koji to ferment and mature to obtain miso.

[0037] In one embodiment of the miso production method of the present invention, unlike conventional miso production methods, the soy sauce moromi mash after lactic acid fermentation is not continuously subjected to yeast fermentation, but is separated into an insoluble solid portion (soy sauce moromi concentrate) and a liquid portion (soy sauce moromi soup) so that oil is removed from the soy sauce moromi mash before being subjected to yeast fermentation, and then the soy sauce moromi soup is subjected to yeast fermentation to obtain a soy sauce moromi soup, which is then fermented and aged with a mixture of yeast fermented soy sauce moromi soup and rice koji to obtain miso. Thus, the method includes a step of obtaining soy sauce moromi soup from soy sauce moromi mash, and a step of fermenting and aging a mixture of yeast fermented soy sauce moromi soup and rice koji to obtain miso. The miso thus obtained may be, for example, miso having a phenethyl acetate content of 50 ppb or more, miso having a phenethyl alcohol content of 2,500 ppb or more, or miso having a phenethyl acetate content of 50 ppb or more and a phenethyl alcohol content of 2,500 ppb or more. For convenience, the present specification also describes the step of obtaining soy sauce moromi mash, which is a step preceding the step of obtaining a soy sauce moromi soup from soy sauce moromi mash. The method for producing miso according to one embodiment of the present invention may include a step of obtaining soy sauce moromi mash, or may use soy sauce moromi mash obtained by purchase or the like.

[0038] The process for obtaining soy sauce moromi mash is not particularly limited as long as it is a process for obtaining soy sauce moromi mash in a commonly known soy sauce manufacturing method. In the case of the traditional brewing method, soy sauce is produced by inoculating and culturing a mixture of a protein raw material such as heat-denatured soybeans and a starchy raw material such as heat-gelatinized wheat with a koji mold-containing seed koji to produce koji, then feeding the soy sauce koji obtained in salt water for lactic acid fermentation and aging to obtain soy sauce moromi mash, then fermenting and aging the soy sauce moromi obtained in yeast to obtain aged moromi mash, then subjecting the aged moromi obtained to compression and filtration to obtain raw soy sauce, and then pasteurizing the raw soy sauce obtained.

[0039] One embodiment of the process for obtaining soy sauce moromi mash includes, for example, a process in which seed koji is inoculated into a soy sauce raw material, which is a mixture of steamed and denatured soybeans or steamed and denatured soybeans and roasted and crushed barley, and then aeration koji is performed at 20°C to 40°C for several hours to several days, preferably about 1 day to 4 days, to obtain soy sauce koji, and then the soy sauce koji is added to water and salt is added to the water to obtain a salt concentration of 20% (w / v) to 30% (w / v), and then the mixture is mixed at 15°C to 40°C for 10 to 200 days, preferably 15 to 40 days, while being appropriately stirred, to obtain soy sauce moromi mash. In this mixing process, the action of soy sauce koji and lactic acid fermentation by soy sauce lactic acid bacteria can occur. In the mixing process in the process for obtaining soy sauce moromi mash, it is preferable to add soy sauce lactic acid bacteria.

[0040] The soy sauce raw material is not particularly limited, but examples thereof include soybeans such as whole soybeans and defatted soybeans, wheat, barley, naked barley, barley, and other barley, wheat gluten, rice, and corn.

[0041] The koji mold is not particularly limited as long as it is a koji mold that is usually used in the production of soy sauce. For example, Aspergillus oryzae ( Aspergillus oryzae ), Aspergillus sojae ( A.sojaeThe soy sauce lactic acid bacteria is not particularly limited as long as it is a soy sauce lactic acid bacteria that is usually used in the production of soy sauce. For example, Tetragenococcus halophilus ( Tetragenococcus halophilus ) and other salt-tolerant lactic acid bacteria.

[0042] In the process of obtaining soy sauce moromi, if the amount of starchy raw materials such as wheat and rice among the soy sauce raw materials is small, the content of reducing sugar will be small, and there is a possibility that soy sauce moromi that can be properly fermented with yeast will not be obtained. Therefore, it is preferable that the amount of starchy raw materials such as wheat and rice among the soy sauce raw materials is an amount that can obtain soy sauce moromi with a high content of reducing sugar. However, this does not apply when soy sauce moromi with a high content of reducing sugar is obtained by adding reducing sugar components such as glucose, fructose, maltose, sugar, mirin, etc. to soy sauce moromi. In other words, soy sauce koji includes adjusted soy sauce koji obtained by inoculating seed koji into a protein raw material such as soybean and making koji to obtain soy sauce koji with a high total nitrogen content, and then adding reducing sugar components to adjust it. Note that reducing sugar means direct reducing sugar as defined in the Ministry of Agriculture, Forestry and Fisheries' Notice "Japanese Agricultural Standards for Soy Sauce".

[0043] In the process of obtaining soy sauce moromi broth, soy sauce moromi broth is obtained by a solid-liquid separation process that removes insoluble solids from soy sauce moromi broth containing insoluble solids derived from soy sauce raw materials such as soybeans and wheat. The solid-liquid separation process is not particularly limited, but examples thereof include commonly known solid-liquid separation methods, specifically, squeezing and filtration processes that are commonly used in soy sauce manufacturing methods, more specifically, squeezing filtration processes using a press machine with a filter cloth, and membrane filtration processes using various permeable membranes such as UF membranes and MF membranes. The solid-liquid separation process may be performed using one of the above-mentioned processes or methods alone, or two or more of them in combination.

[0044] A sterilization treatment may be carried out to remove microorganisms from the soy sauce moromi mash. The sterilization treatment is not particularly limited, but specific examples include filtration treatment using various permeable membranes such as MF membranes and UF membranes, and heating treatment to a temperature at which microorganisms are killed. The sterilization treatment may be performed using one of the above-mentioned treatments or methods alone, or in combination of two or more. The sterilization treatment may be a treatment to remove microorganisms from the system, or a treatment to kill microorganisms in the system without removing them from the system.

[0045] If a filtration process using a membrane that is impermeable to microorganisms is used during solid-liquid separation, the solid-liquid separation process and the sterilization process can be performed simultaneously. Therefore, the solid-liquid separation process and the sterilization process in the process of obtaining soy sauce moromi may be performed as separate processes, or may be performed as one integrated process. The order of the solid-liquid separation process and the sterilization process is not limited, and either one may be performed first, but it is preferable to subject the liquid portion obtained after the solid-liquid separation process to the sterilization process.

[0046] In the process of obtaining the soy sauce moromi mash, it is preferable to remove oils in addition to insoluble solids from the soy sauce moromi mash. For example, the pressed liquid obtained by pressing the soy sauce moromi mash can be subjected to a filtration process using diatomaceous earth once or twice or more times to remove the insoluble solids and oils from the soy sauce moromi mash.

[0047] In the process of obtaining miso by fermenting and maturing a mixture of yeast-fermented soy sauce moromi and rice koji, first, the soy sauce moromi is subjected to conventional yeast fermentation under conditions according to the type and number of soy sauce yeast bacteria, using soy sauce yeast that is commonly used in the production of soy sauce. The soy sauce yeast is not particularly limited as long as it is a yeast that is commonly used in the production of soy sauce, but for example, Zygosaccharomyces rouxii ( Zygosaccharomyces rouxii ), Zygosaccharomyces baylii ( Z.bailli ), Candida et al. ( Candida etchellsii ), Candida verstiris ( C.versatilis ) and other salt-tolerant yeasts.

[0048] The period of yeast fermentation is not particularly limited as long as it is a period of yeast fermentation adopted in a normal soy sauce manufacturing method. For example, Zygosaccharomyces rouxii When using yeast fermentation, the temperature is 15° C. to 30° C., and the period is about 10 to 100 days, preferably about 14 to 60 days. Furthermore, the period of yeast fermentation is preferably the period during which the amount of ethanol produced is maximized.

[0049] The yeast fermentation can be easily carried out, for example, by placing the soy sauce moromi liquid and soy sauce yeast in a soy sauce bottle that is suitable for yeast fermentation and in which the fermented liquid can be used immediately after yeast fermentation, and allowing the bottle to stand at room temperature for yeast fermentation.

[0050] Since yeast fermentation uses soy sauce moromi soup from which insoluble solids have been removed in advance, the product obtained after yeast fermentation is a liquid yeast fermented product with a low solid content. In the process of obtaining miso by fermenting and maturing a mixture of the yeast fermented soy sauce moromi soup and rice koji, the yeast fermented product obtained in this manner is mixed with rice koji, and the mixture obtained is fermented and maturated to obtain miso. In this case, the yeast fermented soy sauce moromi soup is mixed with rice koji without being subjected to sterilization treatment such as heat sterilization or bacterial cell removal treatment such as centrifugation or filtration.

[0051] The rice koji is not particularly limited as long as it is rice koji that is normally used in the production of miso, however, since the yeast fermentation product of soy sauce moromi is in a liquid state, dried rice koji with less moisture is preferable, and dried rice koji with a moisture content of 10% or less is more preferable.

[0052] The ratio of the yeast fermentation product of the soy sauce moromi liquid to the rice koji is not particularly limited as long as the miso according to one embodiment of the present invention can be obtained, but if either one of them is excessive and the other is too little, the fermentation and maturation for obtaining the miso may be insufficient or may take a long time, etc. Therefore, the ratio of the yeast fermentation product of the soy sauce moromi liquid to the rice koji is preferably 4-6:6-4 by mass, more preferably 4.5-5.5:5.5-4.5, and even more preferably 5:5.

[0053] The fermentation and maturation of the yeast-fermented soy sauce moromi liquid and the rice koji can be carried out in accordance with a conventional miso production method, and is not particularly limited. For example, the fermentation and maturation can be carried out in accordance with normal miso production methods, at 15°C to 25°C, preferably 20°C, for several days to several weeks, preferably about 10 to 20 days, by appropriately stirring the mixture in a sealed container and removing the air from the mixture.

[0054] The miso of one embodiment of the present invention only needs to have a specified amount of phenethyl acetate and / or phenethyl alcohol, preferably a specified amount of phenethyl acetate and / or phenethyl alcohol, and a specified amount of decadienal and / or furfural, and may contain various other ingredients as long as they do not interfere with the solution of the problems of the present invention. The other components are not particularly limited, but may be, for example, components or ingredients normally used in the manufacture of miso, specifically sugars (sugar, molasses, and sugars), flavoring ingredients (powder and extract concentrates of bonito flakes, dried fish, kelp, etc., fish sauce, protein hydrolysates, yeast extracts, meat extracts (chicken extract, pork extract, beef extract, fish meat extract, etc.), and other similar foods), vegetable ingredients (radish, carrot, onion, garlic, etc.), fruit juices (apple juice, etc.), spices (ginger, chili pepper, pepper, basil, oregano, etc.), chemical seasonings (monosodium glutamate, sodium inosinate, etc.), flavors, etc., which may be used alone or in combination of two or more. The content of the other components may be appropriately set as long as the problem of the present invention can be solved.

[0055] The miso according to one embodiment of the present invention can be packaged in a container and sealed. The container is not particularly limited, and examples of the container include packaging containers such as single-layer or laminated film bags, retort pouches, vacuum packs, aluminum containers, plastic containers, bottles, and cans made of metals such as aluminum, paper, plastics such as PET and PTP, and glass. Packaged miso can be sold commercially and distributed independently by itself.

[0056] The miso according to one embodiment of the present invention can be used in the same manner as ordinary miso. That is, the miso according to one embodiment of the present invention can be used alone or in combination with the above-mentioned sugars, flavoring ingredients, vegetable ingredients, fruit juices, spices, chemical seasonings, flavors, and other seasoning ingredients such as dashi, acidulants, amino acids, nucleic acids, organic acids, protein hydrolysates, sugars, sake, mirin, alcohol, thickeners, emulsifiers, and inorganic salts in cooking and processing methods for various ingredients. For example, the miso according to one embodiment of the present invention can be used in various dishes such as Japanese food, Western food, and Chinese food, and specifically, it can be used in meat dishes, yakiniku sauce, miso soup, miso-flavored instant noodles, soup for hot pot dishes, grilled rice balls, Chinese seasonings such as sweet bean paste and doubanjiang, confectioneries such as miso-flavored rice crackers, manju, bread, soup, and the like, but is not limited thereto.

[0057] Non-limiting specific examples of the miso according to one embodiment of the present invention include miso having the following phenethyl acetate content: Phenethyl acetate: 50ppb~500ppb

[0058] Non-limiting specific examples of the miso according to one embodiment of the present invention include miso having the following phenethyl alcohol content: Phenethyl alcohol: 2,500ppb~20,000ppb

[0059] A non-limiting specific embodiment of the miso according to one aspect of the present invention is, for example, a miso having the following contents of phenethyl acetate and phenethyl alcohol: Phenethyl acetate: 50ppb~500ppb Phenethyl alcohol: 2,500ppb~20,000ppb

[0060] A non-limiting specific embodiment of the miso according to one aspect of the present invention includes, for example, a miso having the following contents of phenethyl acetate, phenethyl alcohol, and decadienal: Phenethyl acetate: 50ppb~500ppb Phenethyl alcohol: 2,500ppb~20,000ppb Decadienal: 0ppb~50ppb

[0061] A non-limiting specific embodiment of the miso according to one aspect of the present invention includes, for example, a miso having the following contents of phenethyl acetate, phenethyl alcohol, decadienal, and furfural: Phenethyl acetate: 50ppb~500ppb Phenethyl alcohol: 2,500ppb~20,000ppb Decadienal: 0ppb~50ppb Furfural: 0ppb~60ppb

[0062] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples, and the present invention can take various forms as long as the object of the present invention can be achieved. EXAMPLES

[0063] [1. Preparation of test seasonings] 1-1. Preparation of liquid fermented miso A mixture of steamed soybeans and cracked roasted wheat in a ratio of 6:4 was incubated with Aspergillus sojae ( Aspergillus sojae ) was inoculated and koji was made in the usual way for 43 hours to obtain soy sauce koji.

[0064] 100 parts by mass of the obtained soy sauce koji was added to 94 parts by mass of salt water (salt concentration 24% (w / v)), and then soy sauce lactic acid bacteria ( Tetragenococcus halophilus ) was added and subjected to lactic acid fermentation treatment for 30 days at 15 to 25°C with appropriate stirring according to a conventional method to produce soy sauce moromi mash. The obtained soy sauce moromi mash was pressed to separate the solid and liquid, and the obtained pressed liquid was subjected to filtration treatment using diatomaceous earth to obtain soy sauce moromi mash.

[0065] The resulting soy sauce moromi liquid was incubated with salt-tolerant yeast ( Zygosaccharomyces rouxii ) to 1.0×10 6 The yeast was added so that the concentration was adjusted to 1 / ml, and yeast fermentation was carried out at 20°C for 20 days without stirring to obtain a yeast-fermented soy sauce moromi soup.

[0066] 100 parts by weight of the yeast fermented soy sauce moromi liquid thus obtained was mixed with 100 parts by weight of dried rice koji ("dried koji" manufactured by Uonuma Niigata Bussan Co., Ltd.) and fermented and matured in a sealed container at 20°C for 14 days while appropriately stirring and removing air from the mixture in accordance with normal miso production, to obtain liquid fermented miso 1.

[0067] Liquid fermented miso 2 was obtained in the same manner as liquid fermented miso 1, except that "Plus Koji Rice Koji" (manufactured by Marukome Co., Ltd.) was used as the dried rice koji. Liquid fermented miso 2A to 2D were obtained in the same manner as liquid fermented miso 1, except that "Plus Koji Rice Koji" (manufactured by Marukome Co., Ltd.) was used as the dried rice koji and the ratios of the yeast fermented product of soy sauce moromi liquid to the dried rice koji (yeast fermented product of soy sauce moromi liquid:dried rice koji) were 4:6, 6:4, 3:7, and 7:3, respectively.

[0068] 1-2. Preparation of rice koji mixture The soy sauce moromi liquid before yeast fermentation was mixed with the dried rice koji used in liquid fermented misos 1 and 2 to obtain rice koji mixtures 1 and 2 that were not yeast fermented, respectively.

[0069] 1-3. Preparation of commercially available miso and soy sauce koji As commercially available miso 1 to 3, "Namazume Additive-free Mixed Miso" (Fundokin Shoyu Co., Ltd.), "Plus Koji Additive-free Koji Bijin" (Marukome Co., Ltd.), and "Yuki-chan's Nihonkai Miso" (Nihonkai Miso Shoyu Co., Ltd.) were used. As soy sauce koji 1, "Soy sauce koji" (Uchiyama Miso Ajiten Co., Ltd.) was used.

[0070] 1-4. Preparation of commercial miso containing P-acetate 1 g of 98% pure phenethyl acetate (Sigma-Aldrich) was placed in a 100 ml volumetric flask and diluted with 95% ethanol to prepare a phenethyl acetate stock solution (1 g / 100 ml). Next, the phenethyl acetate stock solution was diluted with water so that the amount added was 100 μl and the content of phenethyl acetate in the commercial miso 2 after the addition was 50 ppb, 80 ppb, 100 ppb, and 150 ppb, to prepare each phenethyl acetate solution.

[0071] The phenethyl acetate solution was added to and mixed with the commercially available miso 2 to obtain P-acetate-added commercially available misos 1 to 4 having phenethyl acetate contents of 50 ppb, 80 ppb, 100 ppb, and 150 ppb.

[0072] 1-5. Preparation of commercial miso with added P-alcohol 1 g of 98% pure phenethyl alcohol (Tokyo Chemical Industry Co., Ltd.) was placed in a 100 ml volumetric flask and diluted with 95% ethanol to prepare a phenethyl alcohol stock solution (1 g / 100 ml). Next, the phenethyl alcohol stock solution was diluted with water so that the amount added was 100 μl and the content of phenethyl alcohol in the commercially available miso 2 after the addition was 2,500 ppb, 3,000 ppb, 5,000 ppb, and 8,000 ppb, to prepare each phenethyl alcohol solution.

[0073] By adding and mixing the phenethyl alcohol solution with the commercially available miso 2, P-alcohol-added commercially available misos 1 to 4 having phenethyl alcohol contents of 2,500 ppb, 3,000 ppb, 5,000 ppb, and 8,000 ppb were obtained.

[0074] 1-6. Preparation of liquid fermented miso with added decadienal 1 g of 90% pure (E,E)-2,4-decadienal (manufactured by Tokyo Chemical Industry Co., Ltd.) was placed in a 100 ml volumetric flask and diluted with 95% ethanol to prepare a decadienal stock solution (1 g / 100 ml). Next, the decadienal stock solution was diluted with water so that the amount added was 100 μl and the content of decadienal in the liquid fermented miso 1 after addition was 50 ppb, 60 ppb, 80 ppb, and 100 ppb, to prepare each decadienal solution.

[0075] By adding the decadienal solution to and mixing with the liquid fermented miso 1, decadienal-added liquid fermented misos 1 to 4 having decadienal contents of 50 ppb, 60 ppb, 80 ppb and 100 ppb were obtained.

[0076] 1-7. Preparation of furfural-added liquid fermented miso 1 g of 98% pure furfural (Tokyo Chemical Industry Co., Ltd.) was placed in a 100 ml measuring flask and diluted with 95% ethanol to prepare a furfural stock solution (1 g / 100 ml). Next, the furfural stock solution was diluted with water so that the amount added was 100 μl and the furfural content in the liquid fermented miso 1 after addition was 60 ppb, 70 ppb, 100 ppb, and 150 ppb, to prepare each furfural solution.

[0077] By adding and mixing the furfural solution with the liquid fermented miso 1, furfural-added liquid fermented misos 1 to 4 having furfural contents of 60 ppb, 70 ppb, 100 ppb and 150 ppb were obtained.

[0078] [2.Various methods] 2-1.How to measure Brix Brix was measured using a digital refractometer ("RX-5000α"; manufactured by Atago Co., Ltd.).

[0079] 2-2.Measuring methods for aroma components The contents of aroma components in the test seasonings and 2-octanone used as an internal standard substance were measured using GC-MS by the standard addition method for the aroma concentrates obtained by subjecting the seasonings to extraction and concentration using ethyl acetate as follows.

[0080] The test seasoning was diluted 2-fold by mass with ultrapure water. Next, 2.5 g of salt and 100 μL of 2-octanone solution (20 ppm) were added to 5.0 g of the test seasoning dilution. Then, 2 mL of ethyl acetate was added, and the mixture was stirred vigorously for 5 minutes, after which the organic solvent layer was extracted. This operation was repeated three times, and the obtained organic solvent layer was dehydrated with anhydrous sodium sulfate and concentrated to 500 μL to obtain an aroma concentrate.

[0081] The aroma component concentrate was introduced into a GC-MS "Agilent 5977B MSD" (Agilent Technologies) using an autosampler "Agilent 7693A" (Agilent Technologies) for analysis. The analysis was performed with n=4. The GC / MS conditions were as follows: Measurement mode: Scan Column: DB-WAX (length 60 m, diameter 0.25 mm, film thickness 0.25 μm) (Agilent Technologies) Inlet temperature: 250℃ Temperature conditions: 40℃ (3min) → 6℃ / min heating to 250℃ → 15min holding Carrier: High purity helium, constant pressure mode 229kPa Scan mass range: m / z 30.0-250.0 Ionization method: EI Linear flow rate: 40 cm / min Oven temperature: 40℃ (hold for 3 minutes) → 5℃ / min → 110℃ → 10℃ / min → 240℃ (hold for 5 minutes) Ion source temperature: 240℃ Transfer pipe temperature: 240℃ The peak areas of the aroma components and the internal standard substance 2-octanone were calculated using the following m / z values. Phenethyl acetate: m / z 104 Phenethyl alcohol: m / z 92 Decadienal: m / z 81 Furfural: m / z 86 2-Octanone: m / z 58

[0082] 2-3. Sensory evaluation method for miso The sensory evaluation of miso was carried out by a panel of 10 people with discerning abilities, who took a spoonful of the test seasoning, smelled it, and ate it at room temperature of about 25°C, and rated the "sweet aroma" and "sweet, pleasant taste" specific to miso on a 5-point scale, with the average and standard error calculated. The "sweet aroma" and "sweet, pleasant taste" were rated on the following 5-point scale. "Sweet scent": A sweet scent sensed only by the nose without putting it in the mouth (orthonasal) 1: Very weak, 2: Weak, 3: Neither, 4: Strong, 5: Very strong "Sweet and pleasant taste": The taste felt on the tongue when put in the mouth (taste) 1: Very unfavorable, 2: Unfavorable, 3: Average, 4: Favorable, 5: Very favorable

[0083] In addition, when carrying out the sensory test, the panel (training period: 10-20 years) was subjected to discussion and evaluation training on the flavor of miso. Specifically, the panel discussed and refined the characteristics of the flavor of miso so that each panelist had a common understanding. In addition, in order to ensure the validity of the sensory test, the panel was given evaluation training using several test seasonings, and the reproducibility of the evaluation by each panelist was confirmed. After carrying out these, the panel was used to evaluate the flavor of miso for the test seasonings.

[0084] 2-4. Cooking Sensory Evaluation (1) Method The sensory evaluation of cooking (1) was performed by eating beef grilled with miso cooked in the same manner as in 2-3 above. The beef grilled with miso was cooked by heating beef (offcuts) coated with the test seasoning in an oven preheated to 200°C for about 4 minutes until browned. Photographs of beef coated with liquid fermented miso 1, one of the test seasonings, and beef grilled with miso after cooking are shown in Figure 3. The finished product was the same as when the beef was coated with commercially available miso and grilled.

[0085] The test seasonings were eaten and the "sweet and pleasant taste" of the miso imparted to the beef was evaluated on a 5-point scale as shown below, and the average value and standard error were calculated. "Sweet and pleasant taste" 1: Very unfavorable, 2: Unfavorable, 3: Average, 4: Favorable, 5: Very favorable

[0086] 2-5. Cooking Sensory Evaluation (2) Method The cooking sensory evaluation (2) was conducted in the same manner as in 2-4 above, with beef cooked in the same manner but without the test seasoning as a control, and rated on the following two-point scale. Miso with added phenethyl acetate and miso with added phenethyl alcohol: ×: No change in sweetness compared to the control ○: Sweeter than the control Miso with added decadienal and furfural: ○: No change in sweetness compared to the control ×: Sweetness felt weaker than the control

[0087] [3. Evaluation of liquid fermented miso, commercial miso, soy sauce koji and rice koji mixture] 3-1.Brix rating The Brix measurements for Liquid Fermented Miso 1-2, Commercially Available Miso 1-3, and Soy Sauce Koji 1 are shown in Table 1.

[0088] [Table 1]

[0089] As shown in Table 1, Liquid Fermented Miso 1 and 2 had a Brix similar to that of commercially available miso.

[0090] 3-2. Aroma component evaluation The results of measuring the aroma components of liquid fermented misos 1-2, commercially available misos 1-3, soy sauce koji 1, and rice koji mixture 1-2 are shown in Table 2. Table 3 also shows the ratio of aroma components of liquid fermented misos 1-2 to commercially available miso 2.

[0091] [Table 2]

[0092] [Table 3]

[0093] As shown in Tables 2 and 3, Liquid Fermented Miso 1 and 2 had high contents of phenethyl acetate and phenethyl alcohol.

[0094] 3-3. Sensory evaluation The results of the sensory evaluation of liquid fermented miso 1-2, commercial miso 1-3, soy sauce koji 1, and rice koji mixture 1-2 are shown in Tables 4 and 5 for the categories of "sweet aroma" and "sweet and pleasant taste." Table 6 also shows the results of the cooking sensory evaluation (1).

[0095] [Table 4]

[0096] [Table 5]

[0097] [Table 6]

[0098] As shown in Tables 4 and 5, the liquid fermented miso had a stronger sweet aroma and less salty taste than commercial miso and soy sauce koji, and was sweet and delicious. In addition, the rice koji mixture that was not fermented with yeast (a mixture of soy sauce moromi after lactic acid fermentation and rice koji) looked like miso, but had a stronger raw material smell because it was not fermented with yeast, and was inferior in flavor to liquid fermented miso. This shows that it is essential that liquid fermented miso is fermented with yeast.

[0099] As shown in Table 6, the food cooked with the liquid fermented miso had a rich taste of meat fat and was sweet and delicious. In contrast, the food cooked with the commercial soy sauce and soy sauce koji had a strong salty and miso flavor and was less palatable. The food cooked with the rice koji mixture had a somewhat less noticeable raw material odor when applied to meat.

[0100] 3-4.Appearance evaluation The results of observing the appearance of Liquid Fermented Miso 1 over time are shown in Figure 1. As shown in Figure 1, Liquid Fermented Miso 1 began to resemble miso and contain aroma components to the same extent as Liquid Fermented Miso 1 from about 10 days after preparation.

[0101] The results of observing the appearance of liquid fermented misos 2A to 2D are shown in Figure 2. As shown in Figure 2, liquid fermented misos 2A and 2B were miso-like and contained aroma components to the same extent as liquid fermented miso 2. However, liquid fermented misos 2C and 2D did not have a miso-like appearance.

[0102] These results show that when producing liquid fermented miso, it is preferable to set the ratio of yeast fermentation product of soy sauce moromi broth to rice koji at 4-6:6-4, and to set the fermentation and maturation period after mixing the yeast fermentation product of soy sauce moromi broth with rice koji for 10 days or more.

[0103] [4. Evaluation of miso with added phenethyl acetate] Table 7 shows the results of a cooking sensory evaluation (2) of P-acetate-added commercially available misos 1 to 4, which were obtained by externally adding phenethyl acetate to commercially available miso.

[0104] [Table 7]

[0105] As shown in Table 7, the food cooked using miso to which phenethyl acetate was externally added so that the content was 50 ppb or more had a milder saltiness and an increased sweetness, and the food cooked using miso to which phenethyl acetate was externally added so that the content was 80 ppb or more had excellent palatability.

[0106] [5. Evaluation of miso with added phenethyl alcohol] Table 8 shows the results of a cooking sensory evaluation (2) of P-alcohol-added commercially available misos 1 to 4, which were obtained by externally adding phenethyl alcohol to commercially available miso.

[0107] [Table 8]

[0108] As shown in Table 8, the food cooked using miso to which phenethyl alcohol was externally added so that the content was 2,500 ppb or more had a richer fat and sweeter taste, and the food cooked using miso to which phenethyl alcohol was externally added so that the content was 3,000 ppb or more had excellent palatability.

[0109] [6. Evaluation of miso with added decadienal] Table 9 shows the results of a cooking sensory evaluation (2) of decadienal-added liquid fermented misos 1 to 4, in which decadienal was added externally to liquid fermented miso 1.

[0110] [Table 9]

[0111] As shown in Table 9, dishes prepared using miso to which decadienal had been externally added so that the content was 60 ppb or more had a reduced breadth of flavor, an increased saltiness, and a decreased sweetness.

[0112] [7. Evaluation of miso with added furfural] Table 10 shows the results of a cooking sensory evaluation (2) of the furfural-added liquid fermented misos 1 to 4, in which furfural was added externally to the liquid fermented miso 1.

[0113] [Table 10]

[0114] As shown in Table 10, dishes prepared using miso to which furfural had been added externally so that the content was 70 ppb or more had a reduced breadth of flavor, an increased saltiness, and a decreased sweetness. [Industrial Applicability]

[0115] The miso according to one embodiment of the present invention can be used as a seasoning or in various foods and beverages to impart a rich sweetness to meat dishes in addition to the inherent flavor of the miso.

Claims

1. A miso having a phenethyl acetate content of 50 ppb or more and a phenethyl alcohol content of 2,500 ppb or more.

2. The miso according to claim 1, further comprising a decadienal content of 50 ppb or less.

3. The miso according to any one of claims 1 to 2, further comprising a furfural content of 60 ppb or less.

4. A step of subjecting the soy sauce moromi obtained by subjecting the soy sauce koji and the salt water to a mixing process and a lactic acid fermentation process to a solid-liquid separation process to obtain a soy sauce moromi liquid; A step of obtaining miso by fermenting and maturing a mixture of the yeast-fermented soy sauce moromi broth obtained by subjecting the soy sauce moromi broth to yeast fermentation with soy sauce yeast and rice koji. and The mass ratio of the yeast fermented soy sauce moromi liquid to the rice koji is 4-6:6-4.

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