| 摘要 |
PURPOSE:To obtain a tasty food having the softness of cheese or thereabout and suitable as snack or simple relish for liquor, by smoking a mixture of finely crushed and mixed MISO (fermented bean paste), steamed soybean and NATTO (fermented soybean) to effect the deodorization and flavoring of the MISO and letting the mixture stand to effect secondary fermentation and drying. CONSTITUTION:A mixture of long-aged MISO, steamed soybean and ripened NATTO is added with proper amounts of seasoning and spices, divided into pieces and mixed together. The obtained mixture is smoked to remove the characteristic smell of MISO and NATTO and impart flavor to the mixture. At the same time, the mixture is subjected to secondary fermentation and spontaneous fermentation to effect the reduction of 50-60% of the original weight. A cheese-like tasty food having a soft and solidified texture can be prepared by this process. The secondary fermentation is induced by subjecting steamed soybean to the enzymatic action of Aspergillus in MISO and the mucous fermentation action of a salt-resistant microorganism and Bacillus natto in NATTO. |
