| 摘要 |
PURPOSE:To obtain red pepper KOJI (yeast) useful for producing, etc., MISO, having a mellow pungent taste and rich in flavor or a processed food such as a soybean fermented food, a seasoning or a pickling paste by heat-treating a hydrous red pepper, then scattering KOJI mold thereon and producing the KOJI. CONSTITUTION:This method for producing red pepper KOJI comprises heat- treating a hydrous red pepper prepared by absorbing water required for the growth of KOJI mold, scattering the KOJI mold thereon and allowing the red pepper to stand at a temperature suitable for breeding the KOJI mold. The heat treatment is preferably carried out by blowing steam thereon and the amount of the scattered KOJI mold is preferably about 1/10000 based on the weight of the hydrous red pepper. |
