| 摘要 |
PURPOSE:To obtain an apple MISO (fermented bean paste) having enriched nutrient and flavor and resistant to browning, by adding fermented apple to fermented MISO product. CONSTITUTION:Squeezed or ground apple is subjected to yeast fermentation with salt-resistant lactic bacteria in the presence of salt and the fermentation product is added to MISO during fermentation process. The proliferation of microorganisms harmful to long-term storage can be inhibited without using a preservative by the alcohol produced by yeast fermentation process. The obtained apple MISO has low salt content and is important as a health and nutrient food. |
