[{"data":1,"prerenderedAt":334},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F16869":3,"sidebar":182,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F16869:column:kinoshitaaoi::":243},{"id":4,"title":5,"body":6,"categories":152,"category":154,"columnist":153,"credit":155,"date":156,"description":94,"extension":157,"image":158,"items":155,"meta":159,"navigation":160,"path":161,"recommend":155,"relations":155,"seo":162,"showDate":163,"stem":164,"tags":165,"wpId":168,"writer":169,"__hash__":181},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F16869.md","発酵調味料　大阪府　糀屋 雨風「粉末塩麹」",{"type":7,"value":8,"toc":149},"minimark",[9,16,24,30,39,45,48,84,98,101,110,116,124,140,143],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23],"p",{},"みなさまこんにちは。インナービューティープランナーの畑 真希です。",[21,22],"br",{},"\n大阪府堺市在住で発酵麹料理教室『macocoごはん』を主宰し、様々な麹を使って自家製の発酵調味料を作ったり、自家製調味料を使ってお料理をお伝えしています。",[17,25,26,27,29],{},"今回は私の生まれ育った大阪府堺市で江戸時代から糀を作っている老舗の糀屋、『糀屋 雨風』さんの『粉末塩麹』をご紹介します。",[21,28],{},"\n「雨風」さんは伝統の技法で糀を手作業で作っています。現代では機械で作る糀が多いなか、伝統の方法で杉の箱で糀を醸しています。機械ではなく自然な温度調整から湿度調整まで独自の方法で行い、糀が完成するまでに４日間ほどかかるそうです。『粉末塩麹』も独自の方法で粉末にしています。",[17,31,32,33,35,36,38],{},"糀にはたくさんの酵素が含まれています。そのなかでも代表的な酵素がアミラーゼ・プロテアーゼ・リパーゼ。これらの酵素が含まれることにより旨みを生み出したり、消化吸収を良くしたりしてくれますので夜遅く食べる方でも胃もたれなども予防できます。",[21,34],{},"\nまた、腸内環境を整える作用やビタミンB群なども含まれておりますので疲労回復などにも効果的です。",[21,37],{},"\n今回は、常温でも長期保存が可能で食卓のお塩替わりもなる『粉末塩麹』を使った『きのこの豆乳ポタージュ』をご提案します。",[17,40,41],{},[42,43,44],"strong",{},"糀屋 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鍋の火を止めて豆乳、粉末塩糀、白味噌を入れて味を整える。器に盛りフェンネル、オリーブオイルを飾り完成。",[85,111,113],{"className":112},[88,89],[91,114],{"src":115,"alt":94,"loading":95,"width":96,"height":97},"\u002Fimg\u002F2018\u002F11\u002Fa639f188d02e59a4a28742c0c7841b6e.jpg",[85,117,119],{"className":118},[88,89],[91,120],{"src":121,"alt":94,"loading":95,"width":122,"height":123},"\u002Fimg\u002F2018\u002F11\u002F3c45f453d356bfeab2bf9e39c49fd693.jpg",700,600,[17,125,126,127,129,130,132],{},"【おすすめの塩糀】",[21,128],{},"\n『塩糀粉末』／糀屋『雨風』　株式会社 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