| 摘要 |
PURPOSE:To obtain MISO (fermented soybean paste) suitable as healthy food, having slight smell by blending a saccharified material prepared by saccharifying KOJI with water with hydrated soybean powder or steamed soybeans, aging the blend in the presence of salt having low concentration at relatively high temperature and sterilizing. CONSTITUTION:100 pts.wt. KOJI is blended with 30-100 pts.wt. water and aged for 2-10 hours at 40-60 deg.C to give a saccharified material. Then the prepared saccharified material is mixed with hydrated soybean powder or steamed soybeans and aged in the presence of 0-7wt.% based on water content of the mixture of salt at 45-60 deg.C. Then the aged material is sterilized at 75-100 deg.C for 5-20 minutes to give low salty MISO. Consequently, since aging is carried out at relatively low temperature, multiplication of various germs can be suppressed, unpleasant smell of the prepared low salty MISO can be minimized and moreover production time of MISO can be shortened. |
