| 摘要 |
PURPOSE:To produce red MISO (a fermented soybean paste), extremely active in fermentation and having a vivid color tone and a smooth texture without any malodor in a short period. CONSTITUTION:This method for producing MISO is to add a finely divided pressing residue of a carrot having 0.5-30mmu average particle diameter in an amount of 20-50 pts.wt. based on 100 pts.wt. steamed soybeans which are a raw material for the MISO thereto and charge the resultant mixture together with KOJI (molted rice), salt and seed water. |
