JPH0134025B2 - - Google Patents
Info
- Publication number
- JPH0134025B2 JPH0134025B2 JP60106783A JP10678385A JPH0134025B2 JP H0134025 B2 JPH0134025 B2 JP H0134025B2 JP 60106783 A JP60106783 A JP 60106783A JP 10678385 A JP10678385 A JP 10678385A JP H0134025 B2 JPH0134025 B2 JP H0134025B2
- Authority
- JP
- Japan
- Prior art keywords
- miso
- koji
- soybeans
- salt
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 244000294411 Mirabilis expansa Species 0.000 claims description 46
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 46
- 235000013536 miso Nutrition 0.000 claims description 46
- 244000068988 Glycine max Species 0.000 claims description 24
- 235000010469 Glycine max Nutrition 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 9
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000007796 conventional method Methods 0.000 claims 2
- 229920002472 Starch Polymers 0.000 description 14
- 238000000855 fermentation Methods 0.000 description 12
- 230000004151 fermentation Effects 0.000 description 12
- 235000019698 starch Nutrition 0.000 description 12
- 239000008107 starch Substances 0.000 description 12
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 230000002159 abnormal effect Effects 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000005523 excessive nutrition Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60106783A JPS61265061A (ja) | 1985-05-17 | 1985-05-17 | 粉状の澱粉質原料で被覆した大豆麹による低塩みその醸造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60106783A JPS61265061A (ja) | 1985-05-17 | 1985-05-17 | 粉状の澱粉質原料で被覆した大豆麹による低塩みその醸造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61265061A JPS61265061A (ja) | 1986-11-22 |
| JPH0134025B2 true JPH0134025B2 (fr) | 1989-07-17 |
Family
ID=14442495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60106783A Granted JPS61265061A (ja) | 1985-05-17 | 1985-05-17 | 粉状の澱粉質原料で被覆した大豆麹による低塩みその醸造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61265061A (fr) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5919457B2 (ja) * | 2012-11-02 | 2016-05-18 | 新潟県 | 大豆発酵食品及びその製造方法 |
| JP6051808B2 (ja) * | 2012-11-26 | 2016-12-27 | 国立大学法人 新潟大学 | 無塩発酵味噌を含む米加工食品の製造方法 |
-
1985
- 1985-05-17 JP JP60106783A patent/JPS61265061A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61265061A (ja) | 1986-11-22 |
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