| 摘要 |
PURPOSE:To obtain the title 'miso (conventionally, fermented soybean paste)' favorable in nutritive value, color, taste and smell without the need for soybeans as a cause of dietary allergy by fermentation and aging at room temperature of a mixture of malted millet, malted foxtail millet or malted Chinese millet, and common salt, seed water and yeast. CONSTITUTION:Malted millet, malted foxtail millet or malted Chinese millet is incorporated with common salt, seed water and yeast followed by fermentation and aging at room temperature, thus obtaining the objective 'miso' form miscellaneous cereals. Because of no use of soybeans as a raw material in the present 'miso', there will be no onset of any allergic disease; also, the present 'miso' is fully satisfactory in terms of color, taste and smell. |
