| 摘要 |
PURPOSE:To obtain MISO (fermented soybean paste) having excellent red luster and high quality readily and efficiently without using KOJI of soybean, by adding a specific ratio of an enzyme agent having hemicellulase activity and pectinase activity in production of MISO and fermenting in the presence of the enzyme agent. CONSTITUTION:Soybeans, rice, etc., are subjected to raw material treatment (treatment such as immersion and steaming), blended with rice KOJI and/or soybean KOJI, salt, seed water, other additives and an enzyme agent having >=200 units based on 1kg MISO raw material of hemicellulase activity (pH3.5) and >=125 units pectinase activity (pH3.5) and fermented to give the aimed MISO. |
