| 摘要 |
PURPOSE:To prepare MISO (fermented bean paste) having decreased salt content and preservable over a long period without causing degradation while shortening the aging period by controlling the mixing ratio of salt to the raw material and drying the aged fermentation product at normal temperature to control the watercontent of the MISO. CONSTITUTION:Steamed soybeans, malted rice and salt are mixed and the mixture is aged to form MISO. In the above process, the mixing amount of the salt is adjusted to <=5% based on the total weight of the MISO and <=10% based on the water-content and normal temperature air is passed through the aged MISO to dry the MISO to a water-content of <=25%. |
