| 摘要 |
PURPOSE:To produce MISO having the same taste, color tone and flavor as those of naturally aged MISO in a short time, by irradiating MISO raw materials with far infrared rays. CONSTITUTION:Boiled soybeans are uniformly blended with rice KOJI and salt by a stirrer and mixed with Zy gosaccharomyces rouxii. Then the blend is fed to a fermenting barrel equipped with a far infrared radiator, irradiated with far infrared rays at about 30-40 deg.C and completely aged for about 35-40 days. By this method, MISO having a taste, color tone and flavor not inferior to those of naturally aged MISO can be produced in an extremely short time. Since far infrared rays are used, manufacturing cost can be drastically reduced. |
