| 摘要 |
PURPOSE:To produce MISO (fermented soybean paste) making the most of flavor of MISOTAMAMISO (blending ground boiled soybean with KOJI and salt and and making into balls), having good taste and fragrance, by using MISOTAMAMISO as part of raw material. CONSTITUTION:Hydrous soybeans are heated, softened, crushed into bulky state with one side length of about a 10-20cm, allowed to stand at <=25 deg.C until the bulk becomes a fermenting state to give MISOTAMA, which is blended with salt and, if necessary, KOJI and fermented for a fixed time to give MISOTAMAMISO. Separately soybeans which were hydrated, heated and softened are mixed with salt and KOJI to prepare a mixture. 95-50wt% of the mixture is blended with 5-50wt% of MISOTAMAMISO and fermented to prepare a material for MISO. Then further soybeans which were hydrated, heated, softened are mixed with salt and KOJI to give a composition. 95-50wt% composition is incorporated with 5-50wt% material for MISO from the preparation period of the composition to at least the first half period of MISO brewing and fermented. |
