| 摘要 |
PROBLEM TO BE SOLVED: To provide a bean miso having stronger flavor and taste than conventional salt reduced bean miso, good balance of taste and flavor, and extremely good taste without changing a manufacturing process of miso largely and using additives or the like which are not used in normal manufacturing of miso.SOLUTION: There is provided a salt reduced bean miso having following (a) to (d): (a) salt content of 6.00 to 8.00% (w/w) is included, (b) the sodium chloride concentration in miso after brewing is 6.00 to 8.00% (w/w), (c) a value of proteolytic ratio in miso after brewing (formol nitrogen content/total nitrogen content) is 30.0 to 35.0 and (d) sum of the amount of asparagic acid and glutamic acid in free amino acid amount to 1% total nitrogen is 27 to 31%. |
