JP2009106302A - Miso (fermented soybean paste) and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a simple production technique actually improving quality of miso itself and enabling even amateurs to produce miso without requiring skill relating to miso and a method for producing the same. <P>SOLUTION: Koji (malted rice) is prepared by steam cooking a raw material comprising at least ground sesame, brown rice 5 and Coix lacryma-jobi var. ma-yuen by a pressure cooker on a bath towel laid on newspaper 2 and a drainboard placed in a synthetic resin-made square container 1 for preparing koji, and mixing the steamed raw material with koji mold, and the koji is transferred to a bleached cloth 6 and wrapped, subsequently covered with newspaper 2, then covered with a sealing lid to close the container with partly leaving ventilation ports to bring the sealing lid to be stuck with waterdrops all over the inner surface. Soy beans are brought to begin to be soaked when the waterdrops are stuck all over the inner surface, and koji fermentation is finished in the square container 1 when steam cooking (of the soybeans) by the pressure cooker is finished after the completion of the soybean soaking. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to miso, which is a seasoning essential for Japanese people, and a method for producing miso.

As for miso, rice miso that can be brewed in a short period of time using rice is spread throughout the country from the latter half of the Heian dynasty, and since then, unique miso has been made and handed down to many brands.

Various miso ingredients have been proposed and put into practical use, but soybeans, polished rice, brown rice, wheat, etc. are used. In addition, since miso requires long-term storage, for example, as described in JP-A-5-236901, steamed soybeans are crushed and appropriately salted to give a miso ball of a predetermined size. After molding, the surface is once molded with koji mold, and it is made of miso ball that is heat-sterilized and packaged, koji and yeast material. Especially, koji and yeast material have a predetermined enzyme titer and are dried. Proposed hand-made miso set made of packaged yeast and packaged yeast material in a predetermined storable state, facilitating the manufacture of flavor-reduced reduced-salt miso at home, and extending the shelf life and distribution process It has been made public that it has been easy to handle.

In addition, as described in JP-A-6-56188, in order to use a transparent plastic that can visually observe the contents from the outside, while preventing oxidation due to ultraviolet rays specific to miso, particularly in foodstuffs, The container body has a lid that covers the upper edge of the container body, and a sealing material that divides the space between the upper layer of the miso sealed in the body and the lid, and part of the sealing material Also disclosed is a miso container, which is provided with a breathing valve penetrating inside the miso, and at least the container body is an amorphous PET resin, and an ultraviolet ray inhibitor and a coloring pigment are added to the resin. .

Furthermore, as described in JP-A-2002-272407, in order to eliminate the occurrence of lid miso during the production of miso and reduce waste of materials, the fermentation vessel and the fermentation vessel can be appropriately sealed and a relief valve A miso characterized by comprising a lid having a function, storing a predetermined raw material in a container and fermenting as usual, and at the time of turning over, the lid is hermetically attached to promote fermentation. The manufacturing method is disclosed.

For the purpose of improving the taste of miso, as described in Japanese Patent Laid-Open No. 10-201443, a new type of miso in a container that has a koji-flavor and maintains the umami due to nucleic acid components and a method for producing the same In order to produce literally `` Misomoto preparation miso '' and `` living miso '', in the preparation process of mixing cooked soybeans and rice seeded with koji mold, a lump of koji koji is put into the net and charged, In this state, the fermentation process is carried out to allow umami components such as inosinic acid to exude into the miso. When the miso is subdivided, at least one lump of koji koji is put in the container together with the miso. Is a type of miso with soup stock, but it is not heat-treated, so even if phosphatase dissipates umami components such as inosinic acid, such umami components continue to be replenished by massive koji. There have been published.

JP-A-5-236901 JP-A-6-56188 JP 2002-272407 A Japanese Patent Laid-Open No. 10-201443 Japanese Unexamined Patent Publication No. 63-179899

However, as described in Japanese Patent Application Laid-Open No. 5-236901, packaging with heat sterilization after molding with koji molds sacrifices the original taste of miso and packs with an oxygen scavenger. Leads to the use of chemicals and is avoided by consumers.

Containers using PET resin, which is made of transparent synthetic resin with UV inhibitors and coloring pigments added, are recognized as having the effect of selecting a material that colors the miso color to counteract the oxidation fading, Therefore, an expensive container is used.

In order to prevent the occurrence of lid miso, a structure having a relief valve function also requires a special structure and cannot be expected to spread. It is effective to improve the taste by embedding lump of bonito in the preparation of miso, but the quality of the miso itself cannot be improved.

However, when manufacturing miso, it is important to mix it with soybeans or to determine the timing of degassing at the aging stage after preparation, in accordance with the timing of the growth of the koji. It is important to improve quality and requires many years of skill. Further, since it is difficult to maintain rice in a state where the raw material of koji is cooked in a state suitable for kneading and to maintain it uniformly, development of a technique capable of smoothly proceeding kneading is also required.

Embedding bonito for the purpose of improving taste not only increases the number of manufacturing steps, but also requires expensive bonito, and can only improve the taste only in the vicinity of the bonito. Moreover, since it is limited to bonito, the taste is limited to bonito, and it is difficult to obtain a well-balanced nutritional value from miso that Japanese eat every day.

The technical problem of the present invention is to pay attention to such problems, to realize the improvement of the quality of miso itself, and to realize and establish a simple manufacturing technique that can be manufactured even by an amateur without requiring skill. .

The technical problem of the present invention is solved by the following means. Claim 1 is a raw material containing at least ground sesame, rice bran, milled rice or brown rice, and wheat, or at least ground sesame, brown rice, and wheat when producing koji for producing miso. When the raw materials containing and are steamed in a pressure cooker and mixed with koji molds after cooling,
In a rectangular container made of synthetic resin, wrap the newspaper and the cocoon cake on the thick cloth such as a bath towel that is spread on it, and wrap the above-mentioned upright basket that has been transferred to the exposed cloth.
Furthermore, it is covered with newspaper and covered with a sealing lid, partially closed with a vent left, and the degree of fermentation is judged by the degree of water droplets on the inner surface of the sealing lid. It is a manufacturing method of the bag for food.
Instead of “rice bran and polished rice”, polished rice with brown rice, that is, brown rice, may be used. Of course, rice bran and brown rice may be used in combination. In the case of brown rice, it is more effective to use germinated brown rice. The “ground sesame” is sesame that has been crushed to expose the fleshy part inside the hard skin, regardless of the crushing means.

Even if rice is cooked and cooked by a normal method, it becomes watery and hardened in a dumpling shape. Therefore, it is difficult to achieve uniform and good rice bran with poor ventilation. As in the above, raw materials containing ground sesame, rice bran, polished rice or brown rice, and wheat and barley, or at least raw materials containing ground sesame, brown rice, and wheat are cooked in a pressure cooker and cooled after koji mold. According to the koji making method, the excess water is absorbed into the smooth ground sesame and rice bran, and the non-viscous ground sesame and rice bran are present, so the air permeability is good and the dumpling-like mass is formed. It does not occur, it contains air uniformly throughout and is rich in elasticity, and wateriness is eliminated. As a result, it is uniform and air permeability is improved, and the setting can proceed smoothly, and even an amateur can make a good setting as a whole. Rice bran and brown rice are added to the wheat and ground sesame seeds, resulting in a miso with an excellent nutritional balance.

After wrapping newspaper mixed with rice cake in a square container made of synthetic resin, and wrapping rice mixed with the above-mentioned koji mold transferred onto an exposed cloth on a thick towel such as a bath towel spread on top of it. Furthermore, according to the method of judging the progress of fermentation according to the degree of adhesion of water droplets on the inner surface of the sealing lid, it is covered with newspaper and then closed with a sealing lid, partially leaving a vent hole, Since the heat insulating property is improved and the heat retaining property is good, the erecting proceeds smoothly. In addition, when the fermentation progresses sufficiently, water droplets adhere to the inner surface of the sealing lid. The amount of water droplets attached at this time can be used as a guideline for judging the degree of fermentation, so the setup and timing of the subsequent work It is convenient for judgment and can prevent failure. Therefore, even an amateur can easily prepare and make miso afterwards smoothly and reliably, and it is also suitable for homewives to produce homemade healthy miso. Moisture generated outside the inner surface of the hermetic lid is absorbed by the newspaper on the side and bottom, so that temperature management is not hindered. In this way, excess moisture generated on the side and bottom is absorbed by newspaper, resulting in abnormally high humidity in the square container, which can interfere with erection, and moisture can be absorbed by the product, resulting in reduced quality. There is no problem to come.

Claim 2 is a koji produced by the method of claim 1 and includes at least ground sesame, rice bran, polished rice or brown rice, and wheat when producing koji for producing miso. When raw materials or at least raw materials containing ground sesame, brown rice, and wheat are cooked in a pressure cooker and mixed with koji molds after cooling,
In a rectangular container made of synthetic resin, wrap the newspaper and the cocoon cake on the thick cloth such as a bath towel that is spread on it, and wrap the above-mentioned upright basket that has been transferred to the exposed cloth.
After covering with newspaper, cover with a sealing lid and partially close with the ventilation hole left, so that the inner surface of the sealing lid gets wet enough to flow into the seal part, creating water droplets, creating salt. It is a koji for producing miso, which is characterized in that the fermentation is stopped by spraying.

In this way, excess moisture is absorbed in the smooth ground sesame and rice bran, and since the non-viscous ground sesame and rice bran are present, the air permeability is good and the dumpling-like lump does not occur, overall As a result of evenly containing air and rich in elasticity and eliminating wateriness, it is uniform and air permeability is improved, so that it can be smoothly advanced, and even amateurs can make a good quality overall. Become. By adding ground sesame to rice bran and brown rice and wheat, miso with an excellent nutritional balance can be produced.
After wrapping newspaper mixed with rice cake in a square container made of synthetic resin, and wrapping rice mixed with the above-mentioned koji mold transferred onto an exposed cloth on a thick towel such as a bath towel spread on top of it. Furthermore, after covering with newspaper, cover with a sealing lid, partially closed with a vent left, and the degree of fermentation is judged by the degree of adhesion of water droplets on the inner surface of the sealing lid. The resin square container has improved heat insulation from the outside and good heat retention, so that the erecting proceeds smoothly and becomes a high quality bottle.
Fermentation is sufficiently advanced, and the degree of fermentation progress can be determined by the degree of adhesion of water droplets generated on the inner surface of the sealing lid, resulting in a high-quality koji produced without failure. Excess moisture generated on the side and bottom other than the inner surface of the hermetic lid is absorbed by the newspaper, so the humidity in the square container rises abnormally, causing problems in the setting up, and moisture is absorbed by the product. In addition, there is no problem that causes the quality of the product cocoon to deteriorate.

According to claim 3, in order to manufacture a bag, in a rectangular container made of synthetic resin, newspaper and a bag are spread, and on a thick cloth such as a bath towel spread on the newspaper,
At least a raw material containing ground sesame, rice bran, polished rice or brown rice, and wheat and at least a raw material containing ground sesame, brown rice, and wheat are cooked in a pressure cooker and mixed with koji mold. After wrapping the bag in the exposed cloth,
Furthermore, cover the newspaper with a sealing lid, close it with the air vent partly left, start soaking soybeans when water droplets adhere to the entire inner surface of the sealing lid, and after completion of soaking, use the pressure cooker. It is a method for producing miso, characterized by mixing soybeans steamed with potato and finished koji.

In this way, in order to produce the above-mentioned rice cake, newspaper and paper cocoons are laid in a rectangular container made of synthetic resin, and on a thick cloth such as a bath towel spread on top of it, ground sesame and rice bran , A raw material containing polished rice or brown rice and hato-barley or at least a raw material containing ground sesame, brown rice and hato-barley in a pressure cooker, and transferring the koji mixed with koji molds to an exposed cloth After wrapping in, a newspaper cover is applied, and then a sealing lid is put on, and a part of the inner surface of the sealing lid is adhered to the inner surface of the sealing lid by closing it with a part of the ventilation hole closed.
Then, confirm that water droplets have adhered to the entire inner surface of the sealing lid, start soaking soybeans while watching the timing of water droplet adhesion, and when cooking is completed in the pressure cooker after completion of soaking, The tapping process by the container is just completed. Therefore, it is possible to move the next minced process by mixing cooked soybeans and salted salt and salt, and even amateurs can start and finish each work in a timely manner, so there is no failure and high quality and delicious miso. Can be manufactured.

Claim 4 is a miso manufactured by the method of claim 3, and in order to manufacture the koji, a towel with newspaper and mushroom spread in a synthetic resin square container, etc. On the thick cloth
At least a raw material containing ground sesame, rice bran, polished rice or brown rice, and wheat and at least a raw material containing ground sesame, brown rice, and wheat are cooked in a pressure cooker and mixed with koji mold. After wrapping the bag in the exposed cloth,
Furthermore, cover the newspaper with a sealing lid, close it with the air vent partly left, start soaking soybeans when water droplets adhere to the entire inner surface of the sealing lid, and after completion of soaking, use the pressure cooker. It is a miso characterized in that it is made by mixing soybeans cooked with coconut and finished koji and aging them.

In this way, the miso produced by the method of claim 3 confirms that water droplets have adhered to the entire inner surface of the sealing lid, starts soaking soybeans while seeing the timing of water droplet adhesion, and after completion of soaking, the pressure cooker When cooking is completed, the above-mentioned square container is ready for cooking, so the rice cake that has been cooked, soybeans that have been cooked, and salt can be mixed to move to the next minced process. Even an amateur can start and finish each work in a timely manner, and can be manufactured without failure, resulting in a high-quality and delicious miso.

5. The method for producing koji or the production of koji or miso according to any one of claims 1 to 4, wherein the rice bran or the brown rice having rice bran is roasted in advance. It is miso.
As described above, rice bran or brown rice for producing koji is roasted in advance, but by roasting rice bran or brown rice, the rice bran component is denatured and the antitumor activity is enhanced from the experimental results. . Therefore, when rice bran or brown rice previously roasted is cooked to produce koji, a miso with a strong anticancer effect can be produced. In addition, the scent component is generated by roasting, resulting in an appetizing and savory miso.

Claim 6 is a method for producing miso according to claim 3, characterized in that chopped or ground turmeric or ginger is mixed with soybeans before or after cooking. Turmeric such as spring turmeric, autumn turmeric, purple turmeric (gadju) improves liver damage, enhances liver function, reduces excess cholesterol by antioxidant action to prevent arteriosclerosis, bactericidal action on essential oil components It is known for its medicinal properties. Therefore, if these turmerics are ground or mixed with soybeans in a chopped state and steamed, a highly medicinal miso can be produced. In addition, you may mix with the soybeans after cooking. Ginger is also known to warm the body, to suppress coldness, to sterilize, etc., so ginger or ground ginger may be mixed with soybeans.

When the soybean mixed as described above is charged into a synthetic resin sealed barrel, a concave and elastic synthetic resin lid is used, and after charging, the soybean is sealed with a concave lid, The method for producing miso according to claim 3 or 6, wherein the concave state is reversed and deformed into an outward bulging state due to an increase in pressure caused by gas generation.

After mixing and mixing minced soybean cake with fermentation stopped with salt as described above, the synthetic resin is concave and elastic as in claim 7 when charged into a sealed barrel made of synthetic resin. Using a lid, after filling, it is sealed with a concave lid, and the concave state is reversed and deformed into a bulging state (convex state) due to pressure increase due to the generation of internal gas. The quality due to abnormal fermentation etc. in the fermentation ripening stage by opening the lid and exhausting the gas inside, and then immediately closing the lid in the state of returning to the concave shape at the time when it was visually confirmed that the was deformed into a convex shape Decrease can also be prevented, and timing errors by amateurs can be prevented. Therefore, the top-and-bottom return is unnecessary or can be reduced to about once. It can be mixed simply as needed. In addition, since a gas pressure is always applied, heavy weight is not necessary.

Claim 8 is characterized in that it is mixed with paste-shaped ume or dried plums and then charged into the sealed barrel, or wasabi balls placed in the charged barrel to prevent the growth of germs and mold. The method for producing miso according to claim 3, claim 6 or claim 7.
Umeiku is rich in various organic acids such as citric acid, malic acid, succinic acid, categinic acid, and picric acid, and it is said that these synergistic effects effectively act on the body. Therefore, as described in claim 8, when the paste-like ome or dried ume is mixed and then charged in a sealed barrel, various medicinal miso can be produced. Moreover, the bactericidal effect and antifungal effect of Ome or Umeboshi act, and it can suppress generation | occurrence | production of miscellaneous bacteria, mold | fungi, etc. during aging in a sealed barrel. In addition, when wasabi balls are placed in a sealed barrel, it is possible to prevent germs from growing in the miso and generating mold at the stage of preparation.

Claim 9 is a soup stock using at least water, bonito, dashi kelp, shiitake mushroom and salt,
Miso produced by the method,
It is a manufacturing method of the miso soup-style seasoning of Claim 3, Claim 6, Claim 7, or Claim 8 characterized by mixing and boiling.

Thus, by mixing at least water, bonito, dashi kelp, shiitake mushrooms and salt and miso produced by the method according to claim 3, claim 6, claim 7 or claim 8. The method for producing a boiled miso soup-style seasoning is made with high-quality miso and soup stock by the action of rice bran meal or sesame as described above, so that a health-oriented seasoning that can be used as a substitute for soy sauce can be easily produced. Since the miso to be used may be manufactured using an old miso, there is also an effect of preventing the miso from being wasted.

Claim 10 is a miso produced by the method according to claim 3, claim 6, claim 7, claim 8 or claim 9,
It is a method of using miso, characterized by embedding bonito lumps, dried kelp, konkon rhizome, raw papaya, cucumber, egg yolk, passion fruit or radish with exposed flesh inside.

In this way, when the soybean mixed with koji is prepared or in the finished miso, the bonito lump, dried kelp, konkon rhizome, raw papaya, cucumber, egg yolk or radish is embedded in the book. The taste of the high quality miso according to the invention soaks into the mass of dried bonito, dried kelp, konkon rhizome, raw papaya, cucumber, egg yolk, passion fruit or radish with the flesh inside exposed, so It can be pickled, and you can take in the nutrition of miso at the same time. In addition, the taste and ingredients of bonito lumps, dried kelp, konkon rhizome, raw papaya, cucumber, egg yolk, passion fruit or radish with the inner flesh exposed are absorbed by the miso side, so this miso By using it in miso soup, nutrition other than miso can be ingested. Passion fruit exposes the inner surface of the pulp, so it becomes familiar with miso quickly, and the scent of passion fruit moves to miso, resulting in a savory miso.

Claim 11 is a miso produced by the method according to claim 3, claim 6, claim 7, claim 8 or claim 9,
It is a method of using miso characterized by mixing rice bran, bonito, octopus, salt, and wasabi to make a miso floor and making pickles.

In this way, a raw material containing ground sesame, rice bran, polished rice or brown rice, and wheat and at least a raw material containing ground sesame, brown rice, and wheat are cooked in a pressure cooker and mixed with koji mold. According to the method used to make pickles, making miso floor by mixing miso made with soy sauce cooked in a pressure cooker and rice bran, bonito, bonito, jako, salt and wasabi Because the miso itself contains air uniformly and is of high quality, the production of pickles is smooth, and there are few failures with any kind of pickles. It can also be used as a miso flavored with the taste and aroma of pickles. Moreover, if the miso floor deteriorates by repeating the making of pickles, it is possible to continue making pickles simply by adding rice bran.

12. A medicinal herb containing turmeric or ginger, ume meat, dried ume or plum dried, ome or plum dried in a fruit state, dried mozuku or dried swordfish A medicinal miso according to claim 5.
In addition, as long as it is a medicinal substance, anything may be mixed. And if these medicinal substances are mixed at the stage of mixing koji and soybeans, there is an effect that they are fermented together with soybeans. When mixed in a sealed barrel, it is aged with miso. However, you may mix in arbitrary steps other than these.

Claim 13 is a heat treatment of mixing at least revitalized shiitake mushrooms, pork mince, bonito flour and coconut flour,
At least the miso
With dry wakame,
With chopped green onions,
6. The miso for instant miso soup according to claim 4 or 5, wherein the miso is mixed.

In this way, at least revitalizing shiitake mushrooms, pork mince, bonito flour and coconut flour are mixed and heat-treated, and at least the miso according to claim 4 or claim 5, dried wrinkled rice and chopped green onions. As mentioned above, the miso for instant miso soup, which is characterized by mixing, mixes high quality miso with the action of ground sesame and rice bran and shiitake mushrooms, pork, bonito, dried wakame, chopped onion, etc. Because it is manufactured, it is easy to make delicious and nutritious miso soup simply by pouring hot water.

A fifteenth aspect of the present invention is a deep-fried food or chicken that has been previously incorporated with the miso according to the fourth aspect or the fifth aspect at the stage of cooking. Thus, the deep-fried food to which the miso according to claim 4 or 5 is added at the stage of cooking is wrapped in the state that the aroma of miso is drawn out by the heat when fried with oil. When it eats, it spreads in the mouth and has the effect of appetizing. In addition, the deep-fried food that is often shunned because it leads to obesity, etc. is added to the high quality miso according to the present invention using ground sesame and rice bran that is also a health food and effective in preventing and improving lifestyle-related diseases. There is also an advantage that the negative image is reversed to the positive image.

Even if rice is cooked and cooked by a normal method, it becomes watery and hardened in a dumpling shape. Therefore, it is difficult to achieve uniform and good rice bran with poor ventilation. As in the above, raw materials containing ground sesame, rice bran, polished rice or brown rice, and wheat and barley, or at least raw materials containing ground sesame, brown rice, and wheat are cooked in a pressure cooker and cooled after koji mold. According to the koji making method, the excess water is absorbed into the smooth ground sesame and rice bran, and the non-viscous ground sesame and rice bran are present, so the air permeability is good and the dumpling-like mass is formed. It does not occur, it contains air uniformly throughout and is rich in elasticity, and wateriness is eliminated. As a result, it is uniform and air permeability is improved, and the setting can proceed smoothly, and even an amateur can make a good setting as a whole. Rice bran and brown rice are added to the wheat and ground sesame seeds, resulting in a miso with an excellent nutritional balance.

After wrapping newspaper mixed with rice cake in a square container made of synthetic resin, and wrapping rice mixed with the above-mentioned koji mold transferred onto an exposed cloth on a thick towel such as a bath towel spread on top of it. Furthermore, according to the method of judging the progress of fermentation according to the degree of adhesion of water droplets on the inner surface of the sealing lid, it is covered with newspaper and then closed with a sealing lid, partially leaving a vent hole, Since the heat insulating property is improved and the heat retaining property is good, the erecting proceeds smoothly. In addition, when the fermentation progresses sufficiently, water droplets adhere to the inner surface of the sealing lid. The amount of water droplets attached at this time can be used as a guideline for judging the degree of fermentation, so the setup and timing of the subsequent work It is convenient for judgment and can prevent failure. Therefore, even an amateur can easily prepare and make miso afterwards smoothly and reliably, and it is also suitable for homewives to produce homemade healthy miso. Moisture generated outside the inner surface of the hermetic lid is absorbed by the newspaper on the side and bottom, so that temperature management is not hindered. In this way, excess moisture generated on the side and bottom is absorbed by newspaper, resulting in abnormally high humidity in the square container, which can interfere with erection, and moisture can be absorbed by the product, resulting in reduced quality. There is no problem to come.

As in claim 2, the rice cake produced by the method of claim 1 absorbs excess moisture in the smooth ground sesame and rice bran, and also has non-viscous ground sesame and rice bran, so that air permeability As a result, there is no dumpling-like lump, it contains air uniformly and is highly elastic, and the wateriness is eliminated. Can progress, and even for amateurs, it becomes a good quality overall. By adding ground sesame to rice bran and brown rice and wheat, miso with an excellent nutritional balance can be produced.
After wrapping newspaper mixed with rice cake in a square container made of synthetic resin, and wrapping rice mixed with the above-mentioned koji mold transferred onto an exposed cloth on a thick towel such as a bath towel spread on top of it. Furthermore, after covering with newspaper, cover with a sealing lid, partially closed with a vent left, and the degree of fermentation is judged by the degree of adhesion of water droplets on the inner surface of the sealing lid. The resin square container has improved heat insulation from the outside and good heat retention, so that the erecting proceeds smoothly and becomes a high quality bottle.
Fermentation is sufficiently advanced, and the degree of fermentation progress can be determined by the degree of adhesion of water droplets generated on the inner surface of the sealing lid, resulting in a high-quality koji produced without failure. Excess moisture generated on the side and bottom other than the inner surface of the hermetic lid is absorbed by the newspaper, so the humidity in the square container rises abnormally, causing problems in the setting up, and moisture is absorbed by the product. In addition, there is no problem that causes the quality of the product cocoon to deteriorate.

As in claim 3, in order to manufacture the bag, a newspaper and a bag are spread in a square container made of synthetic resin, and on a thick cloth such as a bath towel spread on it, A rice bran, raw rice or brown rice, and raw material containing wheat and barley, or at least a raw material containing ground sesame, brown rice and wheat and wheat are cooked in a pressure cooker and mixed with koji mold on the exposed cloth. After wrapping in the transferred state, it is further covered with newspaper, covered with a sealing lid, partially closed with a vent left, and water droplets are attached to the entire inner surface of the sealing lid.
Then, confirm that water droplets have adhered to the entire inner surface of the sealing lid, start soaking soybeans while watching the timing of water droplet adhesion, and when cooking is completed in the pressure cooker after completion of soaking, The tapping process by the container is just completed. Therefore, it is possible to move the next minced process by mixing cooked soybeans and salted salt and salt, and even amateurs can start and finish each work in a timely manner, so there is no failure and high quality and delicious miso. Can be manufactured.

As in claim 4, the miso produced by the method of claim 3 confirms that water droplets have adhered to the entire inner surface of the sealing lid, starts soaking soybeans by seeing the timing of water droplet adhesion, and dipping When cooking is completed in the pressure cooker after completion, the above-mentioned cooking process using the square container is just completed. It is possible to shift to the process, and even an amateur can start and finish each work in a timely manner, and it can be manufactured without failure, resulting in a high-quality and delicious miso.

As in claim 5, the rice bran or brown rice for producing koji is roasted in advance, but by roasting rice bran or brown rice, the rice bran component is denatured and the antitumor activity is enhanced from the experimental results. Has been. Therefore, when rice bran or brown rice previously roasted is cooked to produce koji, a miso with a strong anticancer effect can be produced. In addition, the scent component is generated by roasting, resulting in an appetizing, fragrant miso.

Turmeric such as spring turmeric, autumn turmeric, purple turmeric (gadju) improves liver damage, enhances liver function, reduces excess cholesterol by antioxidant action to prevent arteriosclerosis, bactericidal action on essential oil components It is known for its medicinal properties. Therefore, as described in claim 6, when these turmerics are ground or mixed with soybeans in a chopped state and steamed, a highly medicinal miso can be produced. Ginger is also known to warm the body, to suppress coldness, to sterilize, etc., so ginger or ground ginger may be mixed with soybeans.

After mixing and mixing minced soybean cake with fermentation stopped with salt as described above, the synthetic resin is concave and elastic as in claim 7 when charged into a sealed barrel made of synthetic resin. Using a lid, after filling, it is sealed with a concave lid, and the concave state is reversed and deformed into a bulging state (convex state) due to pressure increase due to the generation of internal gas. The quality due to abnormal fermentation etc. in the fermentation ripening stage by opening the lid and exhausting the gas inside, and then immediately closing the lid in the state of returning to the concave shape at the time when it was visually confirmed that the was deformed into a convex shape Decrease can also be prevented, and timing errors by amateurs can be prevented. Therefore, the top-and-bottom return is unnecessary or can be reduced to about once. It is sufficient to simply mix as necessary, and gas pressure is always applied, so heavy heavy stones are not necessary.

Umeiku is rich in various organic acids such as citric acid, malic acid, succinic acid, categinic acid, and picric acid, and it is said that these synergistic effects effectively act on the body. Therefore, as described in claim 8, when the paste-like ome or dried ume is mixed and then charged in a sealed barrel, various medicinal miso can be produced. Moreover, the bactericidal effect and antifungal effect of Ome or Umeboshi act, and it can suppress generation | occurrence | production of miscellaneous bacteria, mold | fungi, etc. during aging in a sealed barrel. In addition, when wasabi balls are placed in a sealed barrel, it is possible to prevent germs from growing in the miso and generating mold at the stage of preparation.

As in claim 9, at least water, bonito, dashi kelp, shiitake mushroom and salted soup, and a miso produced by the method according to claim 3, claim 6, claim 7 or claim 8 The method of manufacturing miso soup-style seasoning to mix and boil is made with high-quality miso and soup stock by the action of rice bran meal or sesame as described above, so it is easy to use health-oriented seasoning that can be used as a substitute for soy sauce I can make it. Since the miso to be used may be manufactured using an old miso, there is also an effect of preventing the miso from being wasted.

As in claim 10, when filling soybeans mixed with koji or in a finished miso, burying lumps of dried bonito, dried kelp, konkon rhizome, raw papaya, cucumber, egg yolk or radish According to the present invention, the taste of the good miso according to the present invention soaks into the mass of dried bonito, dried kelp, konkon rhizome, raw papaya, cucumber, egg yolk, passion fruit or radish with the flesh inner surface exposed. It becomes pickled with taste, and you can take in the nutrition of miso at the same time. In addition, the taste and ingredients of bonito lumps, dried kelp, konkon rhizome, raw papaya, cucumber, egg yolk, passion fruit or radish with the inner flesh exposed are absorbed by the miso side, so this miso By using it in miso soup, nutrition other than miso can be ingested. Passion fruit exposes the inner surface of the pulp, so it becomes familiar with miso quickly, and the scent of passion fruit moves to miso, resulting in a savory miso.

As in claim 11, a raw material containing ground sesame, rice bran, polished rice or brown rice, and wheat and at least a raw material containing ground sesame, brown rice, and wheat are cooked in a pressure cooker, Mix miso made by mixing koji with koji mold and soybeans cooked in a pressure cooker with rice bran, bonito, octopus, salt, and wasabi to make a miso bed and use it to make pickles According to the method, since the miso itself contains air uniformly and is of high quality, the production of pickles becomes smooth, and there are few failures with any pickles. It can also be used as a miso flavored with the taste and aroma of pickles. Moreover, if the miso floor deteriorates by repeating the making of pickles, it is possible to continue making pickles simply by adding rice bran.

Claim 12 is a medicinal miso mixed with medicinal herb containing turmeric or ginger, ume meat, paste-like ume or umeboshi, fruit-like ume or umeboshi, dried mozuku or dried swordfish.
In addition, as long as it is a medicinal substance, anything may be mixed. And if these medicinal substances are mixed at the stage of mixing koji and soybeans, there is an effect that they are fermented together with soybeans. When mixed in a sealed barrel, it is aged with miso. However, you may mix in arbitrary steps other than these.

As in claim 13, at least mash shiitake, minced pork, bonito flour and coconut flour are mixed and heat-treated, and at least the miso according to claim 4 or claim 5, dried wakame and chopped green onion As mentioned above, the miso for instant miso soup is a high quality miso and shiitake mushrooms, pork, bonito, dried wakame, chopped onion, etc. Because it is manufactured by mixing, you can easily make delicious and nutritious miso soup simply by pouring hot water.

Since the fried food to which the miso according to claim 4 or 5 is added at the stage of cooking as in claim 14 is wrapped in a state in which the scent of miso is drawn out by the heat when fried with oil. When the scent is eaten, it spreads in the mouth and has an appetizing effect. In addition, the deep-fried food that is often shunned because it leads to obesity, etc. is added to the high quality miso according to the present invention using ground sesame and rice bran that is also a health food and effective in preventing and improving lifestyle-related diseases. There is also an advantage that the negative image is reversed to the positive image.

It is a flowchart which shows the manufacturing method of the miso by this invention in process order. It is a perspective view which shows the usage method of the square airtight container made from the synthetic resin for standing. It is sectional drawing of a preparation barrel and a sealing lid.

Next, an embodiment of how the method for producing miso according to the present invention is practically described will be described. FIG. 1 is a flowchart illustrating a method for producing miso according to the present invention in the order of steps. Steps S1 to S8 are steps for producing koji. When brown rice is used as a raw material, brown rice is first prepared and immersed in water as in step S1. At this time, when immersed in water at a constant temperature for several days as in step S2, germinated brown rice is obtained as in step S3. The degree of germination can be set by the immersion time. Since germination is known to increase the number of excellent components that are not contained in brown rice, it is also effective in maintaining human health. Water is added to normal brown rice or germinated brown rice previously soaked in water, wheat and soy sesame soaked in water to absorb moisture, and steamed in a pressure cooker for about 5 minutes. As for ground sesame, it is better to crush roasted sesame.

According to the description of JP 63-179899 relating to the invention of Dr. Ikuo Ito, Professor Emeritus, Faculty of Medicine, University of the Ryukyus, anti-tumor active substances can be obtained by hot water extraction after rice bran pressure treatment The result of the experiment is clear. The same applies when using brown rice with rice bran. Therefore, also in the present invention, when normal brown rice or germinated brown rice is used, a healthy miso containing an antitumor active substance can be produced by previously roasting and steaming. Moreover, when rice mill and rice bran previously roasted are used together, it becomes a substitute for brown rice. When roasted in this way, a scent component is generated, so that a savory miso can be produced. When brown rice is roasted, it may be roasted in a dry state or after being washed or sufficiently immersed. In the case of germinated brown rice, as a result of being immersed for several days for germination, it is roasted in a state containing moisture, but it may be roasted after being sufficiently dried. Rice bran may be powdered. When rice bran is used, the rice bran absorbs moisture in the same manner as rice bran sesame, so it is possible to omit the ground sesame.

As described above, after the rice bran and brown rice roasted in advance are cooked with wheat and ground sesame seeds, they are rapidly cooled as shown in step S4 to obtain a straw bed. And like step S5, it puts into the sealed container made from a synthetic resin, and mixes with a koji mold. After uniformly mixing, as in step S6, the mixture is put in another synthetic resin sealed container and erected. As the sealed container used in this case, a rectangular shallow container 1 made of synthetic resin is suitable. When the sealed container 1 is used, as shown in FIG. 2, a newspaper 2 and a scissors 3 are laid on the bottom of the square container 1, and a thick cloth 4 such as a bath towel is laid thereon. Subsequently, the brown rice 5 after mixing with the koji mold is transferred to the exposed cloth 6 and wrapped in the thick cloth 4. Further, after covering with newspaper, a sealing lid is finally applied and sealed. As a result, heat insulation from the outside is ensured and heat insulation is maintained. The air vents are partially left when sealed to ensure ventilation with the outside, so the outside air required for erection can be taken in. Since the sealing lid 8 is made of polyethylene resin and has high flexibility, only one corner of the sealing lid 8 is opened by being separated from the square container 1 or two corners on the diagonal line are separated from the square container 1. It is possible to easily leave the vent hole. The square container 1 is made of polypropylene resin.

When sealed in this way, as the fermentation progresses inside, water drops will adhere to the inner surface of the sealing lid and the sealing part after about 6 to 24 hours (short time in summer and long time in cold). Come on. This is used to determine the degree of progress of fermentation by looking at how water drops adhere. That is, when the sprayed water droplets start to adhere to the seal portion of the hermetic lid, fermentation is started. At this time, soybeans are soaked as in step s2. The immersion water at this time is the minimum amount necessary for the soybeans to absorb water, and no extra water is used.

When soaked for about 8 hours, it absorbs moisture sufficiently (it does not use excess water, so it will not be absorbed by soybeans and will not remain), so cook in a pressure cooker for 20-25 minutes as in step s3. . Since only the minimum amount of water required for soaking is used, the soy active ingredient does not escape with the excess water. When the steaming is completed in this way, when the water droplets are generated to such an extent that the inner surface of the sealing lid in the brewing process of Step S7 gets wet and flows to the seal portion, the candy is completed. At this time, as in step S8, in another synthetic resin container, the finished koji is covered with salt to stop fermentation, and mixed with soybeans naturally cooled after cooking.

In this way, after mixing soybeans and koji, they are crushed and mixed and then charged into a synthetic resin barrel. When producing medicinal miso that is effective for maintaining health, turmeric or ginger is preferably mixed. That is, after mixing with soybeans cooked as described above, mix with straw. Alternatively, it may be mixed with soybeans before cooking and steamed with soybeans. The turmeric and ginger at the time of mixing should be crushed, but may be chopped. When mixed with soybeans in a ground state, it becomes a solid koji, but when mixed in a chopped state, turmeric and ginger can be taken out of the finished miso and used. In other words, turmeric and ginger are pickled. The types of turmeric include spring turmeric, autumn turmeric, and purple turmeric (Gaduz). Any of these types of turmeric may be used. Turmeric is already known to have various medicinal effects. Ginger is also known to have a bactericidal insecticidal effect, a heat retaining effect, an antioxidant effect, and the like. Therefore, a medicinal miso can be realized by mixing these.

As described above, soybeans and koji are mixed, and turmeric and ginger may be mixed as necessary. However, usually, as in step S9, after crushing and mixing with a chopper or minced machine, step S10 is performed. If you put it in a keg and store it as shown in the above, and then let it mature by advancing fermentation, you will have miso. In the case of the present invention, the charging barrel is also made of synthetic resin. FIG. 3 is a cross-sectional view of the charging barrel. Both the charging barrel 7 and the sealing lid 8 are made of synthetic resin. The upper edge of the feed barrel 7 has an upwardly open tapered shape, and the inner periphery of the sealing lid 8 is tapered in the same direction as the upper edge of the feed barrel so that the upper edge of the feed barrel 7 can be fitted exactly. It is a concave groove. In addition, since the sealing lid 8 is made of a material having high flexibility such as polyethylene resin, in the sealed state as shown in the figure, the sealing force is strong and airtightness is ensured.

The hermetic lid 8 is configured in a shape withdrawn into the inside of the charging barrel so that the lid plate portion 81 becomes concave toward the inside of the charging barrel. However, since the material is flexible, when it is pushed up from the inside of the charging barrel 7, it can be deformed into an inverted shape so as to be convex outward as indicated by a chain line. Therefore, when miso in the charging barrel 8 is fermented and gas is generated, the cover plate 81 in the solid line state gradually deforms outward due to the increase in gas pressure, and finally expands outward as indicated by the chain line. It becomes. When inflated in this way, the inside is filled with fermentation gas, so the handle 82 is picked and the sealing lid 8 is forcibly pulled up and released to release the internal gas. In this way, observing the state of the sealing lid 8, opening the sealing lid 8 in a timely manner, and letting out the accumulated gas is important for making good quality miso. After the gas is released, the sealing lid 8 is closed again to keep the lid plate 81 in a concave state. In this way, after about 3 months, delicious natural miso is completed. During this time, it is about 2 to 3 times to release the gas by releasing the sealing lid 8.

At the time of preparation, the miso after mincing is made in a large dumpling while deflating the air, and it is stuffed into the preparation barrel 7 that has been sterilized with alcohol salt in advance. Finally, after tasting salt on the surface, a wrap (synthetic resin film) 9 indicated by a chain line is placed. Next, if the ball 10 holding the wasabi in the size of the ping-pong ball is placed on the wrap and then the sealing lid 8 is closed, the propagation of germs and the generation of mold can be prevented. If the sealing force of a synthetic resin container called Tapper (registered trademark) is used, it can be used as it is as the sealed container of FIGS.

Thus, when charging, the medicinal effect different from turmeric or ginger can be expected by mixing the omelet or plum dried in a paste form and then charging the sealed barrel 7. In other words, plum meat is rich in citric acid, malic acid and other various organic acids, and these synergistic effects act to relieve fatigue, prevent food poisoning, increase appetite, improve intestinal effects, prevent aging, strengthen bones, etc. It is said that the effect can be expected. Moreover, by the bactericidal effect of Ome or Umeboshi, it can be expected to suppress spoilage in the prepared barrel 7. Ome and umeboshi can also be mixed in the form of fruits without making a paste.

It is also possible to produce miso by mixing medicinal substances other than Ome, Umeboshi, Turmeric and Ginger. Therefore, as long as it is a medicinal herb or other medicinal substance, a medicinal miso can be realized by mixing anything. The medicinal herbs and other medicinal substances may be terrestrial medicinal plants such as turmeric and plum meat, or marine animals and plants such as dried mozuku and dried swordfish. When these medicinal substances are mixed at the stage of mixing koji and soybeans, they are fermented together with soybeans, and when they are mixed at the stage of charging into sealed barrels, they are aged with miso. However, it is also possible to mix at any stage other than these.

The production method according to the present invention can suppress the invasion of germs together with the outside air by using a sealed container made of synthetic resin as described above, and is optimal for making homemade homemade miso easily and smoothly. It goes without saying that mass production is possible if a large resin-made sealed container is used. In addition, all or part of the manual work can be mechanized. The raw material of koji is not limited to brown rice, and polished rice may be used. In addition, as for salt, it is desirable to use natural sea salt rich in minerals, especially Nuchi Mars (registered trademark) from Okinawa.

Various kinds of pickles can be produced using the miso produced as described above. For example, if raw papaya, cucumber, egg yolk, radish, carrot, etc. are embedded in the miso of the present invention, they can be pickled overnight. Of course, you can immerse it for a longer time. In addition, pickles such as cheese, animal meat, and fish are also possible. In the case of bonito chunks, dried kelp, konkon rhizomes, plums, etc., it is better to soak for a long time for the first time.

Miso pickles can also be pickled in rice bran miso using the miso of the present invention. Mix rice bran, bonito, octopus, salt, and wasabi with the miso of the present invention to make a miso floor, soak vegetables such as cucumbers, carrots, radishes, and eggplant, and soak overnight. When the moisture in the miso bed increases with the leachate from the pickles, each time you add rice bran, you can make the pickles over and over again. In this way, rice bran is mixed with miso, so a sweet pickle is made. Therefore, the miso bed itself may be a seasoned miso or a miso for seasoning. In this case, if the passion fruit is cracked and soaked in a state where the inner surface of the pulp is exposed, it becomes a miso with a passion fruit scent. In this way, after using as a pickle, the components of the pickle are also soaked, rice bran is contained, and it is rich in nutritional value, so it can be used as it is in miso soup or as a sauce.

The high quality miso according to the present invention has an unexpected effect when added to deep-fried food at the cooking stage. For example, Okinawa traditional sugar tempura (Sirtar Undergie) melts flour, adds eggs and sugar, rolls it into a ball, and fries it. If you mix the proper amount of miso of the present invention into the flour, After that, it has a faint scent and a slight miso taste. In Japanese-style tempura, it is also possible to mix the miso of the present invention into clothing. In addition, the miso of the present invention can be wrapped in the center part in a bowl shape.

When fried pork cutlet, a suitable amount of miso according to the present invention is mixed with the melted egg, and when this is applied to pork with bread crumbs and fried, pork cutlet with miso taste is obtained. Therefore, you can eat it without adding any sauce or sauce. In addition, the miso of this invention can also be put in a croquette.

Thus, since the healthy miso of this invention is added to the deep-fried food in the cooking stage, the scent of miso is pulled out with the heat at the time of frying with oil. And since it is wrapped in that state, the scent of miso spreads in the mouth when eating, and the appetite is intrigued. Although it is a deep-fried deep-fried food, healthy miso using ground sesame and rice bran is added, so you can eat fried food with confidence. In particular, in the case of sugar tempura, which is also popular as a souvenir for tourism, it is very effective to add the healthy miso according to the present invention in order to improve the image of Okinawa in longevity and to develop a new product of sugar tempura. “Chinsukou” containing the special fats and oils of Okinawa can be mixed with the miso of the present invention in advance.

Moreover, using the miso of the present invention, a miso soup-style seasoning or instant miso soup can be produced. In order to produce a miso soup-style seasoning, put about 1 kg of the miso of the present invention, 300 g of bonito, 100 g of dashi kelp, 100 g of shiitake mushroom, 4 liters of water, and half the water. Until boiled. Then, boil it in a cotton bag and mix the miso. Next, after adjusting the taste with mirin and salt, it is completed by filtering twice with a tanning cloth. If this miso soup-style seasoning is stored in a refrigerator in a container, it can be easily used in the manner of using soy sauce or sauce.

The instant miso soup is mixed with shiitake mushrooms, pork mince, bonito powder, coconut powder, and shiitake mushroom soup, and heated in a microwave oven for about 5 minutes. And mix this with miso according to the present invention and dry wakame and green onion, pack it in a flat container and store it in a freezer, just take it out and apply hot water, it can be used as instant miso soup it can. In addition, if it is divided and sealed and packaged, it can be commercialized for commercial use.

Next, various examples will be given.
Example 1 "handmade miso"
<Material and quantity> Brown rice ... 2.5kg (2 to 3kg is acceptable)
Black sesame ... 1 cup (0.8-1.2 cup is acceptable)
Hatoba… 500g (400-600g is also acceptable)
Koji mold ・ ・ 1 teaspoon (0.8 to 1.2 scoops are acceptable)
Nuchi Mars 750g (600-900g is acceptable)
Yellow soybean ... 1kg (0.8 to 1.2kg is acceptable)
Black soybean ... 1kg (0.8-1.2kg is acceptable)

The rectangular container 1 in the case of standing up with the above materials is suitable to be about 48 liters in length x 38.2 in width x about 15.8 cm in height and about 18 liters in capacity. Moreover, about 11 liters is suitable for the preparation barrel 7 used for preparation.

Example 2 “Miso pickles for pickling miso”
<Material and quantity of miso floor>
2 cups miso 1 teaspoon powdered wasabi
Rice bran 2 cups Nuchi Mars 1 tablespoon
1 tablespoon bonito powder
1 tablespoon of potato powder

Example 3 “Miso soup-style seasoning”
<Material and quantity> 1kg miso
Bonito bonito 300g
Dashi kelp 100g
Mirin 2CUP
Shiitake 100g
4 liters of water
100g of salt
70cc of sake
How to make
1. Take dashi stock.
Add bonito, shiitake mushrooms, dashi kombu, and water to a small pan and simmer until the water is about half.
2. When it is halved, rub it in a noodle bag and mix with miso.
3. After adjusting the taste with mirin and salt, rub again with a cloth.
* Store in a 2 liter container and store in a refrigerator.

Example 4 “Instant Miso Soup”
<Material and quantity> Miso ... 1kg (half)
Shiitake ... 3
Shiitake mushroom soup, 1/2 cup
Pork mince 250g
Jaco powder (heat sterilized in a microwave).
Skipjack flour (heat sterilized in a microwave oven) 100g
Dried wakame
Kisaki green onions
1. Chop the chopped shiitake mushrooms, combine with the soup stock, minced pork, coconut flour, and bonito flour for 5 minutes in a microwave, mix, and then heat for 5 more.
2. Add miso, dried wakame and chopped green onion to the bowl, and mix the shiitake mushrooms mixed in 1 above into a flat container.
* It is easy to take out if you put in a cut for each time.
* Store in the freezer.

As described above, the miso according to the present invention is mixed with ground sesame or rice bran, so that it becomes a high quality miso using the rice cake that has been successfully and stably brewed, and also has good quality of ground sesame and rice bran. You can also get nutrition. In addition, according to the manufacturing method of the present invention, it is possible to easily manage miso production and timing determination, which is difficult for an amateur, so that even an amateur can enjoy homemade miso. In addition, since the ingredients can be freely selected for homemade, a safe miso can be produced by using raw materials that do not use agrochemicals, no additives, and the like. As a result, pickles, which are said to be heavily used for additives, can be made safe and homemade and used to maintain family health.

1 Square container (sealed container)
2 Newspaper 3 Samurai child 4 Thick cloth 5 Brown rice 6 Exposed cloth 7 Barrel 8 Sealing lid 81 Cover plate 82 Handle 9 Synthetic resin film 10 Wasabi ball

Claims (14)

When producing a koji for producing miso, at least a raw material containing ground sesame, rice bran, polished rice or brown rice, and wheat and at least a raw material containing ground sesame, brown rice, and wheat When steamed in a pressure cooker and mixed with koji mold after cooling,
In a rectangular container made of synthetic resin, wrap the newspaper and the cocoon cake on the thick cloth such as a bath towel that is spread on it, and wrap the above-mentioned upright basket that has been transferred to the exposed cloth.
Furthermore, it is covered with newspaper and covered with a sealing lid, partially closed with a vent left, and the degree of fermentation is judged by the degree of water droplets on the inner surface of the sealing lid. Method for making cocoons for food. When producing a koji for producing miso, at least a raw material containing ground sesame, rice bran, polished rice or brown rice, and wheat and at least a raw material containing ground sesame, brown rice, and wheat When steamed in a pressure cooker and mixed with koji mold after cooling,
In a rectangular container made of synthetic resin, wrap the newspaper and the cocoon cake on the thick cloth such as a bath towel that is spread on it, and wrap the above-mentioned upright basket that has been transferred to the exposed cloth.
After covering with newspaper, cover with a sealing lid and partially close with the ventilation hole left, so that the inner surface of the sealing lid gets wet enough to flow into the seal part, creating water droplets, creating salt. A koji for making miso, characterized by stopping the fermentation by sprinkling. In order to produce a cocoon, a newspaper and a cocoon cake are laid in a square container made of synthetic resin, and on a thick cloth such as a bath towel spread on it,
At least a raw material containing ground sesame, rice bran, polished rice or brown rice, and wheat and at least a raw material containing ground sesame, brown rice, and wheat are cooked in a pressure cooker and mixed with koji mold. After wrapping the bag in the exposed cloth,
Furthermore, cover the newspaper with a sealing lid, close it with the air vent partly left, start soaking soybeans when water droplets adhere to the entire inner surface of the sealing lid, and after completion of soaking, use the pressure cooker. A method for producing miso, characterized by mixing soybeans cooked in a bowl and finished koji. In order to produce a cocoon, a newspaper and a cocoon cake are laid in a square container made of synthetic resin, and on a thick cloth such as a bath towel spread on it,
At least a raw material containing ground sesame, rice bran, polished rice or brown rice, and wheat and at least a raw material containing ground sesame, brown rice, and wheat are cooked in a pressure cooker and mixed with koji mold. After wrapping the bag in the exposed cloth,
Furthermore, cover the newspaper with a sealing lid, close it with the air vent partly left, start soaking soybeans when water droplets adhere to the entire inner surface of the sealing lid, and after completion of soaking, use the pressure cooker. A miso that is made by mixing soybeans cooked with sushi and finished koji and aging them. The method for producing koji or koji or miso or miso according to any one of claims 1 to 4, wherein the rice bran or brown rice having rice bran is roasted in advance. 4. The method for producing miso according to claim 3, wherein the turmeric or ginger chopped or ground is mixed with soybeans before or after cooking. When charging the soybeans mixed as described above into a sealed barrel made of synthetic resin, use a concave and elastic synthetic resin lid, and after charging, seal with a concave lid, pressure due to generation of internal gas The method for producing miso according to claim 3 or 6, wherein the concave state is reversed to be deformed into a bulging state to the outside by rising. The pasted ome or dried ume is mixed and then charged in the sealed barrel, or a wasabi ball is placed in the charged barrel to prevent the growth of germs and the generation of mold. The manufacturing method of the miso of Claim 6 or Claim 7. At least water, bonito, dashi kelp, shiitake mushroom and salt soup,
Miso produced by the method,
The method for producing a miso soup-style seasoning according to claim 3, 6, 7, 7 or 8, characterized by mixing and boiling. Miso produced by the method according to claim 3, claim 6, claim 7, claim 8 or claim 9,
A method for using miso, characterized by embedding bonito chunks, dried kelp, konkon rhizome, raw papaya, cucumber, egg yolk, passion fruit or radish with exposed flesh inside. Miso produced by the method according to claim 3, claim 6, claim 7, claim 8 or claim 9,
A method of using miso, characterized by mixing rice bran, bonito, octopus, salt, and wasabi to make a miso floor and making pickles.   The medicinal herb containing turmeric or ginger, plum meat, paste-like ume or plum dried, ome or plum dried in a fruit state, dried mozuku or dried swordfish are mixed. No miso. Mix and heat at least revitalize shiitake mushrooms, pork mince, bonito powder and coconut powder,
At least the miso
With dry wakame,
With chopped green onions,
The instant miso soup for miso soup according to claim 4 or 5, characterized by being mixed. A deep-fried food or chicken that contains the miso according to claim 4 or 5 in advance at the stage of cooking.

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