| 摘要 |
PURPOSE:To obtain the titled MISO with a reduced salt content having a strong flavor and better fermentation fragrance than the soybean MISO, by using soybean KOJI coated with a powdery starchy raw material. CONSTITUTION:A considerably large amount of powdery starchy material is mixed with steamed soybeans to adjust the moisture on the surface of the soybeans and mutual binding of the soybeans is prevented to improve the ventilation of air and produce KOJI. Thus, the product KOJI having a powerful proteolytic ability and high flavor is obtained and used for charging MISO to give a low salt content. Therefore, the added starchy material becomes a fermentation sugar source and fermentation of the yeast group proceeds. As a result, the aimed MISO with a reduced salt content having good MISO fragrance entirely different from that of ordinary MISO and with a strong flavor is obtained. |
