PROBLEM TO BE SOLVED: To manufacture Miso (fermented soybean paste) which has excellent functionality by effectively utilizing a high functional component eluted into a soybean stock.SOLUTION: A concentrated solution is produced by loading the soybean stock produced in the manufacturing process of the Miso, into a stirring-type thin film evaporator. Further, a soybean-derived component is separated/refined from the concentrated solution, and this separated/refined soybean-derived component is reduced into a finished product Miso. During this reduction, an incorporated product which is the soybean-derived component incorporated in a CD, is prepared in advance, and then, is added to the finished product Miso, instead of directly adding the component to the finished product Miso. Thus it is possible to increase the added value of the Miso with the improved functionality compared with a conventional Miso by recovering the soybean-derived component eluted into the soybean stock and reducing the component to the finished product Miso. In addition, it is also possible to avoid the adverse effect on the palatability of the finished product Miso by reducing the soybean-derived component to the finished product Miso in such a state that a component of strong bitterness such as saponin is yet incorporated in the CD. Besides, the recycling of food and at the same time, the mitigation of the environmental load can be achieved by utilizing the soybean stock which is conventionally disposed of as a waste as the food raw material.COPYRIGHT: (C)2008,JPO&INPIT【課題】大豆煮汁中に溶出した高機能成分を有効活用して機能性に優れた味噌を製造する。【解決手段】味噌の製造過程で生じた大豆煮汁を攪拌型薄膜蒸発装置に投入して濃縮液を生成する。この濃縮液から大豆由来成分を分離精製し、該大豆由来成分を製品味噌に還元する。還元に際しては、大豆由来成分を直接添加するのではなく、当該成分をCD包摂させた包摂物を予め用意しておき、かかる包摂物を製品味噌に添加する。このように、煮汁に溶出した大豆由来成分を回収して製品味噌に還元することにより、従来品に比して機能性が向上して、味噌の付加価値を高めることができる。また、サポニン等の苦味の強い成分をCD包摂させた状態で還元することにより、製品味噌の呈味性への悪影響を回避することができる。さらに、廃棄物として扱われてきた煮汁を食品原料として利用することにより、食品リサイクルと同時に環境負荷の軽減を図ることができる。【選択図】図1
