| 摘要 |
PURPOSE:To obtain instant MISO soup having a good taste consisting of MISO paste and ingredients, by sealing MISO paste in a container, treating it under heating, cooking the ingredients under heating, sealing them together with a seasoning solution in another container, subjecting them to retort sterilization. CONSTITUTION:Firstly, a given seasoning is added to raw MISO, which is sealed in vacuum in the first container, and MISO is subjected to heat sterilization at <100 deg.C, preferably at about 85 deg.C before or after the sealing. Live molds such as KOJI molds, yeast, etc. in the MISO are sterilized, and multiplication and fermentation after sealing in the container are prevented by this procedure. Ingredients such as vegetables, fishes, etc. are cooked, sealed in vacuum in another container, and subjected to retort sterilization at about 120 deg.C for ten and several minutes. In the retort sterilization, in order to prevent scorching of the ingredients inside the container, about 5-30wt% seasoning solution based on the ingredients with the ingredients is added to the container when they are sealed. |
