| 摘要 |
PURPOSE:To produce MISO (fermented bean paste) suitable to be filled in a squeezing tube, by using combined malt in the fermentation of MISO, raising the pressure of steam in the steaming of soybean, increasing the amount of added fermentation yeast, adding unsterilized soy sauce, fermenting at a specific temperature and adding ethyl alcohol to the product. CONSTITUTION:Malt produced by combining barley malt and rice malt is mixed with salt, soybean steamed under steam pressure higher than conventional pressure by 20%, fermentation yeast of amount larger than conventional MISO production process by 50% and seed water produced by adding proper amounts of HVP (vegetable natural seasoning) and HAP (natural animal seasoning) to unsterilized soy sauce. The obtained fermentation mixture is subjected to low-temperature aging at about 32 deg.C for the first 70-90 days in the 150-180 days period of fermentation (and aging) and to high-temperature aging at about 38 deg.C for the latter 70-90 days. The fermentation mixture is turned upside down with a circulation pump during the fermentation process. In the adjustment process, the product is added with ethanol and, if necessary, dried bonito extract and mixed to obtain MISO to be filled in a squeezing tube. |
