| 摘要 |
PURPOSE:To obtain SAKE (rice wine) lees-like MISO (fermented soybean paste) having good taste different from those of existing MISO and SAKE lees and extremely small salt content, by carrying out primary fermentation mainly with yeast by the use of glucide-containing soybean KOJI, then adding glucide and carrying out the second fermentation under minimum salt condition. CONSTITUTION:MISO raw material comprising mainly soybean KOJI containing a proper amount of fermentable glucide, having about 5% salt content, is prepared and subjected to primary fermentation using mainly yeast group while suppressing multiplication of acid growing molds. Then after the fermentation multiplication of the yeast group becomes logarithmic growth phase, the fermented raw material is mixed with glucide such as boiled rice, wheat, etc., or protein raw material such as boiled soybean, etc., or a blend thereof and, if necessary, water, incorporated with a small amount of salt again, subjected to second fermentation and completely aged. |
