| 摘要 |
PURPOSE:To prepare high-quality white MISO (fermented soybean paste) with preventing occurrence of waste liquor of soybean soup with high concentration and suppressing blowing phenomena of white MISO, by steaming soybeans without boiling them with water. CONSTITUTION:Soybeans which are peeled, washed, immersed, and dehydrated, are steamed at 110-130 deg.C under pressure at 1.6-2.5kg/cm<2> for 1-3min, immediately cooled forcedly under reduced pressure, blended with a proper amount of KOJI and salt, and prepared by a conventional procedure, and fermented. |
