METHOD OF PRODUCING MISO (FERMENTED SOYBEAN PASTE) PRODUCT MODIFIED IN FLAVOR AND/OR TASTE STRENGTH

• Main Authors: TAKAOKA MOTOKO, OTANI MASARU
• Format: Patent
• Language: English; Japanese
• Published: 01.11.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a method of producing a Miso product modified in a flavor and/or taste strength in order to make the product superior in savor while further heightening health promoting effects of the Miso product; a modifier modifying the flavor and/or taste strength of the Miso product; and the Miso product which is combined Miso superior in savor, consisting of rice Miso and soybean Miso.SOLUTION: A method of producing a Miso product modified in a flavor and/or taste strength includes adding BCAA (valine, leucine, and isoleucine) and asparagine acid and/or salt thereof to the Miso product. A modifier modifying the flavor and/or taste strength of the Miso product includes the BCAA and the asparagine acid and/or salt thereof. The Miso product which is combined Miso includes free BCAA and free asparagine acid having, in a predetermined range, a value of (pts.mass of free BCAA + pts.mass of free asparagine acid)/pts.mass of free amino acid, and a value of pts.mass of free BCAA/pts.mass of free asparagine acid.SELECTED DRAWING: None 【課題】味噌製品を、その健康促進効果をより高めつつ、より風味に優れた食品とするための、香り及び／又は味の濃さを調節した味噌製品を生産する方法、味噌製品の香り及び／又は味の濃さ調節剤、並びに風味が優れた米味噌と豆味噌の合わせ味噌の味噌製品、を提供すること。【解決手段】味噌製品にBCAA（バリン、ロイシン、イソロイシン）、並びにアスパラギン酸及び／又はその塩を添加することを特徴とする、香り及び／又は味の濃さを調節した味噌製品を生産する方法。BCAA、並びにアスパラギン酸及び／又はその塩を含有することを特徴とする、味噌製品の香り及び／又は味の濃さ調節剤。所定範囲内の(遊離BCAA質量部＋遊離アスパラギン酸質量部)／遊離アミノ酸質量部値、及び遊離BCAA質量部／遊離アスパラギン酸質量部値、で遊離BCAA及び遊離アスパラギン酸を含有することを特徴とする、米味噌と豆味噌の合わせ味噌の味噌製品。【選択図】なし