| 摘要 |
PURPOSE:To prepare a liquid Chinese MISO (fermented bean paste) acceptable even by Japanese, by using herb medicines, tangle root, nonglutinous rice, etc., as raw material, and subjecting the raw material to a specific treatment. CONSTITUTION:Almost equal amounts of JIO (root of Rehmannia glutinosa), BUKURYO (fungus of Pachyma hoelen), TOKI (root of Angelica acutiloba), BYAKUJUTSU (rhizome of Atractylodes lancea), SENKYU (rhizome of Cnidium officinale), SHAKUYAKU (root of Paeonia albiflora), KEIHI (bark of Cinnamomum cassia), NINJIN (rhizome of Panax ginseng), OUGI (root of Astragalus huantchy) and KANZO (root of Glycyrrhiza glabra) are put into a juice bag together with tangle root of an amount nearly equal to the sum of the above herb medicines. The bag is immersed in boiling water for 30min to extract the herb medicines. Washed nonglutinous rice is added to the filtrate of the above extracted liquid and boiled for 30min. The product is added with soybean flour and powder of YOKUI (Coix lacryma-jobi; a herb medicine), heated under stirring and boiled for 1hr. The boiled extract is mixed with salt and forcibly cooled. When the temperature is lowered to 35 deg.C, the liquid is mixed with malt and fermented in a fermentation tank at 30-38 deg.C for 90 days. Finally, the product is mixed with water to adjust the salt concentration, sterilized and filled in a desired container. |
