Salt-Free Miso Production via High-Pressure Fermentation
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Solution Overview
Problem
Conventional miso production is lengthy, and attempts to shorten the fermentation process often result in products with compromised taste and flavor, particularly when aiming for salt-free miso, which is also less effective as a hepatic function-improving and hypertension-ameliorating agent.
Innovation Solution
Reacting steamed soybeans with koji culture under applied heat and pressure (50-80 MPa, 50-60°C) for 1-5 days to produce a salt-free miso that maintains flavor and functionality, eliminating the need for added salt and reducing production time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional fermentation operations are carried out over an extended period of time at low temperature, then the koji is not deactivated and the fermentation is complete, but the production time is long and common salt or alcohol must be added to prevent microorganism growth
Solution Approach 1:
The invention changes the fermentation parameters by applying high pressure (50-80 MPa) and moderate temperature (50-60°C) to accelerate the fermentation process. This parameter change allows the fermentation to complete in 1-5 days instead of extended periods, while the high pressure prevents microorganism growth without requiring added salt or alcohol
Solution Approach 2:
The invention uses high pressure as an intermediary factor to control the fermentation process. The applied pressure (50-80 MPa) serves as a mediator that accelerates enzymatic reactions while inhibiting unwanted microorganism growth, eliminating the need for conventional preservation methods like salt or alcohol addition
2Reliability
If salt is added to prevent microorganism growth during production, then the fermentation process is controlled, but the miso contains high salt content which is harmful for hypertension
Solution Approach 1:
The invention uses high pressure (50-80 MPa) as an intermediary to achieve both fermentation control and hypertension prevention. This pressure condition inhibits microorganism growth without requiring salt addition, thereby controlling fermentation while eliminating the harmful salt content that would otherwise be needed for preservation
Solution Approach 2:
The invention converts the harmful effect of high pressure (which could damage soybeans) into a beneficial fermentation control mechanism. The applied pressure of 50-80 MPa and temperature of 50-60°C creates conditions that accelerate beneficial enzymatic reactions while inhibiting harmful microorganism growth, eliminating the need for salt
3Object-affected harmful factors
If salt-free miso is produced to reduce salt content for health benefits, then hypertension is improved, but the taste and flavor (soy flavor) are compromised
Solution Approach 1:
The invention changes the fermentation parameters by applying high pressure (50-80 MPa) and moderate temperature (50-60°C) to accelerate the fermentation process. This parameter change allows the fermentation to complete in 1-5 days instead of extended periods, while the high pressure prevents microorganism growth without requiring added salt or alcohol
Solution Approach 2:
The invention uses high pressure as an intermediary factor to control the fermentation process. The applied pressure (50-80 MPa) serves as a mediator that accelerates enzymatic reactions while inhibiting unwanted microorganism growth, eliminating the need for conventional preservation methods like salt or alcohol addition
4Productivity
If the fermentation step is shortened to reduce production time, then productivity is improved, but the taste and flavor are compromised
Solution Approach 1:
The invention changes the fermentation parameters by applying high pressure (50-80 MPa) and moderate temperature (50-60°C) to accelerate the fermentation process. This parameter change allows the fermentation to complete in 1-5 days instead of extended periods, while the high pressure prevents microorganism growth without requiring added salt or alcohol
Solution Approach 2:
The invention replaces the conventional time-based fermentation mechanism with a pressure-based acceleration system. By applying high pressure (50-80 MPa), the enzymatic reactions are accelerated mechanically, allowing the fermentation to complete much faster while maintaining quality, thus replacing the passive time-based process with an active pressure-driven process
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces salt-free miso with enhanced hepatic function-improving and hypertension-ameliorating effects, offering a healthier alternative with improved taste and reduced production time, suitable for use in pharmaceutical products.
Implementation Method 1
fermenting steamed soybeans and koji culture under applied heat and pressure
Implementation Method 2
a pressure of 50 to 80 MPa and a temperature of 50 to 60°C
Implementation Method 3
a temperature of 50 to 60°C
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
Provided are: a production method for salt-free miso, in which steamed soy beans and koji are pressurized, heated, and fermented; salt-free miso obtained by said production method; and a hepatic function improvement agent and a hypertension improvement agent that contain said salt-free miso as an effective component thereof.