| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing miso (fermented soybean paste) solving the problem wherein miso, produced by a short-term maturation method lacks the flavor characteristics of miso and is inferior in mellowness and scent, as compared with those of miso produced by a conventional long-term maturation method, even though the short-term maturation method is studied, in view of requirement of long term, normally for 90 days or longer, for maturation of miso, and a part of the method is put to practical use. <P>SOLUTION: The maturation accelerator for miso containing soybean peptide as an active ingredient (1), a maturation accelerator for miso containing baker's yeast-derived yeast extract as an active ingredient (2), and a method for producing miso comprising adding the maturation accelerator containing soybean peptide or yeast extract as an active ingredient to steamed miso raw material, rice malt and salt, well mixing them and maturing the mixture, are provided based on finding that addition of the soybean peptide and/or the yeast extract when producing the miso results in producing richly flavored miso bearing flavor, mellowness, scent or the like comparable with long-term matured miso even when the maturation term is about 1 month and a half. <P>COPYRIGHT: (C)2009,JPO&INPIT |
