| 摘要 |
PURPOSE: A manufacturing method of a low salted soybean paste is provided to provide a low salted soybean paste with high productivity and excellent taste quality by a short measuring processing time using only salt, soybean, and koji mold. CONSTITUTION: A manufacturing method of a low salted soybean paste comprises a step of koji-making by inoculating raw material with koji mold; a step of mixing cooled soybean, low salinity salt, and water into the fermented soybean; a step of chopping the mixture and putting the mixture in stock; a step of measuring the stocked mixture for 1-3 weeks. Before the measuring step, only the soybean, koji mold, and salt are used. The placing of the mixture in stock is conducted in a moisture condition of 45-60%. The measurement comprises a single step. The temperature of the measurement is 10-45°C. The sterilization uses 1-5% alcohol-injecting method or heat sterilization. [Reference numerals] (AA,KK) Soybean; (BB) Pressurize; (CC,LL) Wash; (DD,MM) Dip; (EE,NN) Steam; (FF,OO) Cool; (GG) Make koji; (HH) Soybean flour; (II) Seed malt; (JJ) Mix; (PP) Salt; (QQ) Water; (RR) Mix, chop; (SS) Make malt; (TT) Age; (UU) Sterilize
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