Method for producing persimmon-containing miso

Abstract

Provided is a method for producing miso with persimmons as a seasoning for miso that utilizes the addition of persimmons to reduce the salt content of miso and adds deliciousness through the flavor of persimmons compared to the state of miso alone. 【Solution means】 It has a pulp processing step of taking out the pulp of persimmons from the fruit of persimmons and reducing the water content of the pulp of persimmons to obtain processed pulp, and a mixing step of kneading the processed pulp and miso. In the pulp processing step, the pulp of persimmons is reduced to 50 to 90% in weight ratio by heating to reduce the water content, and when kneading the processed pulp and miso, the processed pulp is blended at a weight ratio of 30 to 70% by weight with respect to miso.

Description

Technical Field

[0001] The present invention relates to a method for producing miso with persimmons added.

Background Art

[0002] Miso is a fermented food obtained by mixing soybeans with koji (malted rice, wheat, or soybeans) made from soybeans as raw materials. In addition to being eaten as miso soup, it is widely used as a seasoning for various dishes. Miso contains soybean protein, amino acids, sugars derived from koji, and other compounds produced by the fermentation of Aspergillus sp. Furthermore, due to the intestinal regulating effect of Aspergillus itself, in recent years, there has been an increasing focus on the health effects of Japanese cuisine.

[0003] In the process of producing miso, it is essential to add salt to suppress the growth of other miscellaneous bacteria. Also, without adding salt, the shelf life will decrease. Therefore, the addition of salt to miso itself is inevitable. Recently, with the increase in average life expectancy, circulatory diseases such as arteriosclerosis and cerebral infarction caused by excessive intake of salt and oil have been regarded as problems. To prevent these diseases, it is considered effective to suppress the intake of salt from daily meals (salt reduction).

[0004] Therefore, persimmon chutney has been proposed as an example of a seasoning that contributes to salt reduction (see Patent Document 1). However, since it is exclusively a processed product of persimmons, it is difficult to use it in a wide range of daily dishes.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] While keeping in mind the health benefits of miso and the diversity of its use in daily cooking, the inventor was earnestly exploring ways to reduce the salt content in miso. During this process, the inventor succeeded in creating a new type of miso that is more delicious without sacrificing its taste and enables salt reduction.

[0007] The present invention has been made in view of the above points, and provides a method for producing miso with persimmons as a seasoning for a new type of miso that utilizes the addition of persimmons to reduce the salt content in miso and adds more deliciousness through the flavor of persimmons compared to the state of miso alone.

Means for Solving the Problems

[0008] That is, the method for producing miso with persimmons according to the embodiment includes a pulp processing step of taking out the pulp of persimmons from the fruit of persimmons and reducing the water content of the pulp of persimmons to obtain processed pulp, and a mixing step of kneading the processed pulp and miso.

[0009] Furthermore, in the method for producing miso with persimmons, an aging step may be added after the mixing step.

[0010] Furthermore, in the method for producing miso with persimmons, the pulp processing step may reduce the water content by heating the pulp of persimmons to decrease it to 50 - 90% in terms of weight ratio.

[0011] Furthermore, in the method for producing miso with persimmons, when kneading the processed pulp and miso, the processed pulp may be blended at a weight ratio of 30 - 70% by weight with respect to miso.

[0012] Furthermore, in the method for producing miso with persimmons, the processed pulp may be in a paste form.

Effects of the Invention

[0013] According to the method for producing miso with persimmons of the present invention, since it has a pulp processing step of taking out the pulp of the persimmon from the fruit of the persimmon and reducing the water content of the pulp of the persimmon to obtain processed pulp, and a mixing step of kneading the processed pulp and miso, by adding persimmons, it can be utilized for reducing the salt content of miso, and a new seasoning of miso with added deliciousness compared to the state of miso alone can be obtained through the flavor of persimmons.

Brief Description of the Drawings

[0014]

Figure 1

Embodiments for Carrying Out the Invention

[0015] The method for producing miso with persimmons of the embodiment is outlined as the process diagram in FIG. 1. Briefly, it becomes a new seasoning with persimmons added to miso. However, even if persimmons are directly mixed with miso, it is not preferable because the miso may spoil or its preservability may decrease due to the water in the persimmons themselves. Therefore, processing of the persimmons themselves is necessary.

[0016] First, fruits of persimmons are prepared. Generally, varieties cultivated for raw consumption are applicable. For example, as varieties of persimmons, Fuyu persimmons, Jiro persimmons, etc. are used. Then, the pulp of the persimmons is taken out from the fruits of the persimmons. That is, inedible parts such as the peel, seeds, and heta are removed from the fruits of the persimmons. Thereafter, the water content is reduced from the pulp of the persimmons. This is a measure considering that the pulp of the persimmons is excessive in water content. The water content is reduced from the pulp of the persimmons to obtain processed pulp (the "pulp processing step"). Incidentally, astringent persimmons can be used as the persimmons as raw materials. The persimmon astringency is processed to a non-astringent state before use.

[0017] As a method for reducing the water content from the pulp of the persimmons, heating is used. When heating, it is usually boiled in a pot. Alternatively, the water content can also be reduced by using cooking appliances such as a microwave oven. In addition, known drying methods such as sun drying (natural drying), blowing warm air, and freeze drying can be adopted for the pulp of the persimmons.

[0018] Heating such as boiling in a pot is preferable as a method of reducing the water content from the persimmon pulp because the persimmon pulp easily collapses with heating and becomes a fluid paste, and it can be done in a short time. The persimmon pulp is cut into appropriate sizes considering the heating efficiency. In addition, as the processed pulp, it is also possible to use dried persimmons with a reduced water content to some extent from the beginning.

[0019] In the stage of reducing the water content from the persimmon pulp to prepare the processed pulp, the water content of the processed pulp decreases to 50 - 90% compared to the state of the original persimmon pulp (the weight reduction is 10 - 50% (by weight)). If the water content of the processed pulp is extremely reduced, the processed pulp becomes difficult to mix when combined with miso. Also, if there is too much water, it will obviously cause spoilage. The factor with a wide range of weight reduction is affected by the water content of the persimmon pulp itself before processing. This is because there is variation in the water content of the persimmon pulp from the state with a lot of water after harvesting to the state with reduced water like dried persimmons from the beginning.

[0020] The processed pulp (a processed product with a reduced water content from the persimmon pulp) thus prepared and miso are combined and both are kneaded (the "mixing step"). Here, since the processed pulp is in a paste form like miso, both become thoroughly integrated by kneading. Generally speaking, by going through the steps of the manufacturing method up to this point, miso with persimmons is completed. In addition, to improve the compatibility of both the kneaded processed persimmon pulp and miso, and furthermore, to promote the fermentation of the processed persimmon pulp by miso, a "ripening step" is added after the mixing step.

[0021] The ripening step is a step of storing (standing) the kneaded product of the processed persimmon pulp and miso in a cool, dark place for a predetermined period. The period of the ripening step is adjusted according to the nature of the miso itself, etc. For example, in the case of long - manufacturing - period soybean miso such as Hatcho miso, the ripening step is extended compared to other rice misos, and through that period, the fermentation and ripening of the processed persimmon pulp are promoted. The ripening step can also be in a storage form within a container such as bottling or bagging (vacuum packaging).

[0022] When kneading processed persimmon pulp and miso in a mixing process, the processed pulp is blended with miso at a weight ratio of 50 to 170% by weight. That is, when the miso is 1 kg, the processed pulp is blended at a weight ratio of 0.5 to 1.7 kg.

[0023] If the amount of processed persimmon pulp blended with miso is too small, the salt-reducing effect of miso cannot be expected. Also, there is no improvement in umami taste due to the processed persimmon pulp. Further, if the amount of processed persimmon pulp blended with miso is too large, the flavor of miso is too diluted by the processed pulp and deviates from miso. Also, the salt content decreases too much, making it easy for miscellaneous bacteria to multiply and reducing the bacteriostatic effect of salt. Therefore, the blending of processed persimmon pulp with miso is within the above-mentioned weight ratio range.

[0024] According to the miso with persimmon obtained through the manufacturing method of the embodiment, approximately half or more by weight is composed of components other than miso, that is, replaced by persimmon. For this reason, when looking at the whole miso with persimmon, the salt content decreases to 1 / 3 to 1 / 2 compared to miso alone. Therefore, miso with persimmon greatly contributes to the salt reduction of miso. Also, the fruit persimmon contains potassium, supplementing mineral components that cannot be ingested with miso alone. In particular, since potassium is necessary for human sweating and the mineral balance of blood, the advantage of supplementing potassium from miso with persimmon is significant.

[0025] Also, as is obvious from the steps of the embodiment, since processed pulp is prepared from persimmon fruits, the beauty, size of the persimmon fruits do not matter. Therefore, it is possible to divert persimmons that cannot be shipped for raw consumption at the production site. Thus, persimmons that were previously discarded become raw materials for miso with persimmon, and a decrease in the amount of waste and an increase in producers' income are expected. As a result, it is expected to be utilized as a product in depopulated areas.

[0026] The miso with persimmons obtained through the manufacturing method of the embodiment has the characteristics of the original miso, so it can be directly used in miso soup and miso dishes in the same way as ordinary miso. If the amount used in cooking is the same as that of ordinary miso, it is possible to suppress the salt content. Furthermore, garlic, chili peppers, yuzu, fiddleheads, avocados, coriander, etc. can be added to the miso with persimmons and used as seasonings and flavorings as well.

Example

[0027] [Preparation of Miso with Persimmons] Regarding the manufacturing method of the miso with persimmons of the embodiment, miso with persimmons was prepared as follows and the component analysis of the completed miso with persimmons was carried out.

[0028] First, fresh persimmons (commercially available products) for raw consumption were procured, and the peel, seeds, and stalks were removed from the fruits to obtain only the persimmon pulp. This was minced finely, and the water content of the persimmon pulp was reduced using a microwave oven to obtain processed persimmon pulp. The reduction amount of water was approximately 20%.

[0029] Commercially available rice koji miso was prepared, and processed persimmon pulp at 1.5 times the weight of the miso (processed persimmon pulp: 40% by weight, miso: 60% by weight) was added and kneaded to finish into miso with persimmons, and it was left standing for a while.

[0030] The components (per 100 g) of the commercially available rice koji miso used as raw materials are as follows. Energy 187 kcal Protein 10.4 g Lipid 5.6 g Carbohydrate 23.8 g Salt equivalent 11.9 g

[0031] The components (per 100 g) of the prepared miso with persimmons are as follows. Energy 143 kcal Protein 7.2 g Lipid 3.2 g Carbohydrate 23.1 g Salt equivalent 6.86 g

[0032] [Investigation] From the measurement results, it was found that the salt content in the persimmon-containing miso was suppressed to 60% or less (a 40% reduction in salt). In addition, due to the influence of the substitution by persimmons, the suppression of protein and lipids was also clarified. Therefore, there is growing expectation for its utilization as a salt-reduced miso. In addition, the total calorie is reduced compared to miso alone.

[0033] Furthermore, the inventor used the persimmon-containing miso to prepare miso soup in the same amount as the commercially available rice-koji miso mentioned above and consumed it. As a result, there was no significant reduction in saltiness and no impact on taste. Regarding this result, it is inferred that even though the amount of miso itself decreased, the umami due to persimmons increased, balancing the taste.

[0034] Based on this, cooking examples using the prepared persimmon-containing miso are shown. The persimmon-containing miso was used in various sesame miso dressings. For dressings using conventional miso, a large amount of sweetness such as sugar was used. In contrast, in the case of the persimmon-containing miso, since the sweetness of persimmons can be utilized, the use of sweeteners such as sugar can be eliminated or minimized. In addition, miso baked eggplant with persimmon-containing miso was cooked.

[0035] Also, as a raw material for the persimmon-containing miso, the persimmon miso made using koji miso has particularly good compatibility with pork (good taste familiarity). Therefore, it is possible to easily make pickled pork with miso, and the texture of the pork becomes tender. At the same time, pickled fish with miso was cooked.

[0036] Next, as a raw material for the persimmon-containing miso, the persimmon miso made using red miso (soybean miso) is suitable for pickling beef. Presumably, it is considered to be affected by amino acids and the like derived from soybeans.

[0037] Furthermore, the persimmon-containing miso can be used as an alternative to known miso seasonings such as sweet bean paste, and is preferable as a seasoning for the purpose of reducing salt and sugar. Therefore, using the persimmon-containing miso, twice-cooked pork and mapo tofu were cooked. Furthermore, a purely plant-derived pate (paste) was prepared. Specifically, it was made by heating avocados using a microwave oven or the like and mixing the persimmon-containing miso. The fat content of the avocado was added to the sweetness and umami of the persimmon-containing miso, making it delicious even without meat.

Claims

A method for producing miso with persimmons added, which is a seasoning in which persimmons are added to miso, comprising: A pulp processing step of removing inedible parts such as the peel, seeds, and edges from the fruits of persimmons cultivated for raw consumption to obtain persimmon pulp, and reducing the water content by heating the persimmon pulp to 50 to 90% compared to the state of the persimmon pulp in terms of weight ratio to obtain processed pulp in a paste form; A mixing step in which, when kneading the processed pulp and miso, the processed pulp is blended at a weight ratio of 50 to 170% by weight with respect to the miso; After the mixing step, an aging step of promoting the fermentation of the processed pulp by the miso; and In the whole of the miso with persimmons added, the salt content is 1 / 3 to 1 / 2 compared to miso alone. A method for producing miso with persimmons added, characterized by the above.

2. The method for producing miso with persimmons added according to claim 1, wherein a microwave oven is used for heating the persimmon pulp in the pulp processing step.

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