| 摘要 |
PURPOSE:To obtain light-colored 'MUGIMISO' (paste made of fermented wheat or barley) of good quality, by using dried wheat or barley KOJI (yeast). CONSTITUTION:For example, polished barley is dipped in water to absorb water. The barley is then steamed or boiled and directly hot-pressed with saturated steam under 2-6kg/cm<2>.G for 20sec-20min and then pressure is slowly released. The resultant hot-pressed barley is suitably sprinkled with water and mold starter is sprayed thereon to prepare KOJI (yeast). The resultant barley KOJI is dried at <=60 deg.C until the moisture content of the KOJI attains preferably <=10%. Soybeans steamed or boiled by a conventional method, common salt, seed water and, as necessary, yeast, etc., are added to the dried barley KOJI and fermentation and aging are carried out for 1-6 months to afford the aimed 'MUGIMISO' (paste made of fermented wheat or barley). |
