| 摘要 |
PURPOSE:To prepare the titled MISO (fermented bean paste) rich in nucleic acids and usable without adding dried bonito, etc., by crushing the meat of fish or shellfish, decomposing in the presence of water and enzyme, separating the residue and oil from the decomposition product, adding salt to the resultant extract, heating the mixture and separating from the insoluble components, concentrating and drying the solution, and adding the dried product to fermented MISO. CONSTITUTION:The meat of fish or shellfish such as sardine, mackerel, saury pike, scallop, etc. is crushed and subjected to the enzymatic decomposition in the presence of water and proteinase at 40-60 deg.C for 4-18hr. After removing the undecomposed residue and oil component from the decomposition product, the obtained extract is mixed with salt and heated. The precipitated insoluble components such as proteins and fats are removed. The obtained solution is concentrated to paste or spray-dried to powder, and the product is mixed and kneaded with conventional fermented MISO to obtain the objective MISO. |
