| 摘要 |
PURPOSE:To prevent the proliferation of yeasts and lactic bacteria in ''miso'' (fermented bean paste) delivered from the factory after the primary fermentation, thereby suppressing the secondary fermentation during the distribution, and maintaining the agreeable taste and flavor of the fresh ''miso'', by keeping the temperature of the ''miso'' below a specific level during the distribution. CONSTITUTION:''Miso'' delivered from the factory after the primary fermentation is distributed under cooling at <=15 deg.C. For example, ''koji'' (malted rice) is prepared by washing rice with water, immersing in water, steaming the water-absorbed rice, inoculating the steamed rice with seed ''koji'', and fermenting the product. A proper amount of the ''koji'' thus prepared is mixed with soybeans which are washed with water, steamed and cooled before mixing. The mixture is further mixed with table salt, about 50,000 pure clutured yeasts per kg of the raw material, and about 500,000 pure cultured lactic bacteria per kg of the raw material, and charged into a fermentation tank. It is subjected to the primary fermentaion at 20-30 deg.C until the numbers of the yeasts and the lactic bacteria are reduced to 40,000 and 400,000 per kg of the raw material, respectively, and distributed to the consumers while keeping at <=15 deg.C, pref <=10 deg.C in a refrigerator, a cooler, etc. |
