| 摘要 |
PURPOSE:To economically advantageously obtain the title pale yellow food free from 'miso' odor, usable over a wide range of applications by subjecting specific coarsely ground soybean to steam in a closed vessel followed by rapid discharge into a space at a pressure below the atmospheric pressure to effect conversion to powder which is then fermented. CONSTITUTION:Soybean is coarsely ground, at temperatures below normal temperature, to a size ca.1/2-1/8 the original size, put to skin and embryo elimination, put into a closed vessel and subjected to steam of <=1kg/cm<2> for 3-20min. Thence, the resultant soybean is rapidly discharged out of the vessel at a pressure below the atmospheric pressure to effect expansion followed by conversion into powder. Hot water at 80-95 deg.C is then applied on the powder followed by addition of 'koji' and table salt to effect fermentation, thus obtaining the objective food. The reason why soybean is coarsely ground at temperatures below normal temperature is to prevent soybean protein, etc., from deterioration due to heat and/or oxygen to prevent generation of soybean odor attributable to deterioration products. And the reason why the original soybean is ground to the above-mentioned size is to enlarge the contact area with steam to sufficiently exert the expansion effect in the above-mentioned rapid discharge into the space at a pressure below the atmospheric pressure. |
