JPH0239866A - Production of low salty miso having slight smell - Google Patents
Production of low salty miso having slight smellInfo
- Publication number
- JPH0239866A JPH0239866A JP63187789A JP18778988A JPH0239866A JP H0239866 A JPH0239866 A JP H0239866A JP 63187789 A JP63187789 A JP 63187789A JP 18778988 A JP18778988 A JP 18778988A JP H0239866 A JPH0239866 A JP H0239866A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- salt
- low
- water
- koji
- 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.)
- Pending
Links
- 244000294411 Mirabilis expansa Species 0.000 title claims abstract description 39
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract description 39
- 235000013536 miso Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 30
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 230000032683 aging Effects 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims description 8
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 4
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 18
- 235000002639 sodium chloride Nutrition 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 10
- 229910052757 nitrogen Inorganic materials 0.000 description 9
- 241000209094 Oryza Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 230000005070 ripening Effects 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 5
- 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 4
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019256 formaldehyde Nutrition 0.000 description 3
- 229960004279 formaldehyde Drugs 0.000 description 3
- 229960002989 glutamic acid Drugs 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、味噌特有の臭いの少ない低塩味噌の製造方法
に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing low-salt miso with less odor peculiar to miso.
（従来の技術及びその解決すべき課題）従来より、米、
大豆等と、塩と、水と、麹菌とを使用して味噌を作るこ
とが行われている。このような従来の製法においては、
比較的低温おいて、乳酸菌や酵母菌等の有害線間の増殖
を抑えるために高濃度の食塩を使用して熟成をしていた
。(Conventional technology and its problems to be solved) Traditionally, rice,
Miso is made using soybeans, salt, water, and koji mold. In such conventional manufacturing methods,
Ripening was done at relatively low temperatures using highly concentrated salt to suppress the growth of harmful bacteria such as lactic acid bacteria and yeast.
しかしながら、このような従来の製造方法においては、
低温で熟成しているために製造時間が長く、また、特に
製造中に生ずる乳酸菌、酵母菌等により味噌に特有の臭
いが強く生じ、若年層及び西洋人の味噌嫌いの大きな要
因となっていた。However, in such conventional manufacturing methods,
Because miso is aged at low temperatures, it takes a long time to produce, and the lactic acid bacteria and yeast bacteria that are produced during production give miso a strong odor, which is a major factor in why young people and Westerners dislike miso. .
一方、５０℃前後の高温で熟成することにより西東味噌
の得られることは知られているが、この西東味噌は麹糖
化物を使用しないで製造されるために、製造に長期間を
要するなど問題となっていた。また、この西東味噌の塩
分は水分量に対して約１０〜１５％と高い。On the other hand, it is known that Seito miso can be obtained by ripening at a high temperature of around 50°C, but this Seito miso is produced without using saccharified koji, so it takes a long time to produce. It became. In addition, the salt content of this Seito miso is high at about 10 to 15% relative to the water content.
従って、本発明は従来の製造時間を短縮しかつ味噌特有
の臭いの著しく低下した低塩味噌の製造方法を提供する
ことを目的とする。Therefore, an object of the present invention is to provide a method for producing low-salt miso that shortens the conventional production time and significantly reduces the odor characteristic of miso.
（課題を解決するた必の手段）
本発明は、麹と水とで糖化した糖化物に加水した大豆粉
又は蒸し大豆を混合し、その混合物の水分量に対して０
〜７重量％の食塩の存在下、４５〜６０℃で熟成した後
、殺菌することからなる低塩味噌の製造方法に関する。(Necessary Means to Solve the Problems) The present invention involves mixing hydrated soybean flour or steamed soybeans with a saccharified product obtained by saccharification with koji and water, and
The present invention relates to a method for producing low-salt miso, which comprises aging at 45 to 60°C in the presence of ~7% by weight of salt and then sterilizing it.
以下、本発明について詳述する。The present invention will be explained in detail below.
本発明で１吏用する糖化物は、麹と水とを混合した後、
熟成することにより得ることができる。麹は米麹が好ま
しい。また、麹と水との割合は一般に麹１００重量部に
対して水３０〜１００重量部である。水の■が３０重Ｉ
Ｎより少ないと、水の分散が充分ではなく、糖化が困難
であり、流動性のある糖化物が出来にくい。一方、水の
量が１００重量部より多いと、低塩味噌の水分が多くな
り、好ましくない。糖化物の熟成は、４０〜６０℃で２
〜１０時間行う。４０℃より低い温度では、糖（ヒの時
間が長くなり、雑菌が成育するので好ましくない。一方
、６０℃より高い温度では麹中のプロテアーゼが失活す
るので、好ましくない。また、熟成時間が２時間より短
いと、糖化が不十分で、流動性が少ないので、好ましく
なく、一方、１０時間より長くしても、それほど効果が
上がらない。The saccharified product used in the present invention is prepared by mixing koji and water, and then
It can be obtained by ripening. Rice malt is preferable as the koji. The ratio of koji to water is generally 30 to 100 parts by weight per 100 parts by weight of koji. ■Water is 30 times I
When the amount is less than N, water dispersion is insufficient, saccharification is difficult, and a fluid saccharide is difficult to form. On the other hand, if the amount of water is more than 100 parts by weight, the water content of the low-salt miso increases, which is not preferable. Aging of saccharides is carried out at 40-60℃ for 2 hours.
Do this for ~10 hours. Temperatures lower than 40°C are undesirable because the time for fermentation of sugars becomes longer and bacteria grow. On the other hand, temperatures higher than 60°C are undesirable because the protease in the koji is deactivated. If it is shorter than 2 hours, the saccharification will be insufficient and the fluidity will be low, which is not preferable. On the other hand, if it is longer than 10 hours, the effect will not be so great.
このようにして得られる糖化物はペースト状であるので
、大豆粉や蒸し大豆との混合が容易であり、また麹菌中
の酵素が水に溶けるので大豆の分解が大変容易となる。Since the saccharified product thus obtained is in the form of a paste, it is easy to mix with soybean flour or steamed soybeans, and the enzymes in the koji mold are soluble in water, making it very easy to decompose soybeans.
本発明で使用する大豆粉は、通常市販されている大豆粉
、例えば、大豆を脱臭し、栄養分を損なわないように冷
却し、乾燥を行い、粉砕後、微粉砕して得られる１５０
〜３００メツシユの粉末が好ましい。また、その池、大
豆蛋白内以外の蛋白製品、例えば、小麦由来の蛋白内等
も使用することができる。The soybean flour used in the present invention is usually commercially available soybean flour, such as 150% soybean flour obtained by deodorizing soybeans, cooling them so as not to lose their nutrients, drying them, pulverizing them, and then finely pulverizing them.
A powder of ~300 mesh is preferred. In addition, protein products other than soybean protein, such as wheat-derived protein, can also be used.
本発明で（吏用する蒸し大豆は、生大豆を加水して蒸し
又は煮たものが好ましい。なお、蒸し大豆；よチョフパ
ーを通した漉し大豆とすることが好ましい。The steamed soybeans used in the present invention are preferably those obtained by adding water to raw soybeans and steaming or boiling them.In addition, steamed soybeans are preferably strained soybeans that have been passed through a parer.
本発明においては、糖化物は大豆粉又は蒸し大豆を混合
した後、その混合物の水分量に対して０〜７重最％の食
塩の存在下、４５〜６０℃で熟成される。このような低
塩濃度においては、麹菌中の酵素の活性が阻害されるこ
とが少ないので、大豆蛋白質の分解が促進される。なお
、食塩の添加は、加水大豆粉や蒸し大豆が腐敗し易いの
で、通常、大豆が添加された以降に行われる。In the present invention, the saccharified product is prepared by mixing soybean flour or steamed soybeans and then ripening the mixture at 45 to 60°C in the presence of 0 to 7 wt % common salt based on the water content of the mixture. At such a low salt concentration, enzyme activity in Aspergillus aspergillus is less likely to be inhibited, so decomposition of soybean protein is promoted. Note that since hydrated soybean flour and steamed soybeans are prone to spoilage, salt is usually added after soybeans are added.
麹菌中のプロテアーゼの失活は約５０℃以上で生じるの
で、上記温度範囲において酵素の失活を防止しながら、
乳酸菌等の雑菌の繁殖を抑制することができ、得られる
低塩味噌の臭いが抑制される。更に、本発明の熟成温度
は従来の方法に比べて高いので、低塩味噌をそれだけ短
時間で製造することができる。Since the inactivation of protease in Aspergillus aspergillus occurs at temperatures above about 50°C, while preventing the inactivation of the enzyme in the above temperature range,
The proliferation of various bacteria such as lactic acid bacteria can be suppressed, and the odor of the resulting low-salt miso can be suppressed. Furthermore, since the ripening temperature of the present invention is higher than that of conventional methods, low-salt miso can be produced in a much shorter time.
なお、低塩味噌は麹糖化物と大豆とを混合した後、一般
に３〜３０時間の短期間の熟成時間で製造することがで
きる。Note that low-salt miso can be produced by mixing saccharified koji and soybeans and then aging them for a short period of time, generally 3 to 30 hours.
本発明においては、上記熟成の後、不要の分解を防止す
るために、殺菌を行う。殺菌は７５〜１００℃で５〜２
０分加熱することにより行うことが好ましい。In the present invention, after the above-mentioned ripening, sterilization is performed to prevent unnecessary decomposition. Sterilization is 5-2 at 75-100℃
This is preferably carried out by heating for 0 minutes.
得られる低塩味噌における水の含有量は、６０重量％ま
でが好ましい。６０重量％よりも多量の水を含有すると
、相対的に食塩の量を大きくとる必要があり、好ましく
ない。この水分量は、使用する麹糖化物を調製するとき
の水の量を調節することによって調節することができる
。The water content in the resulting low-salt miso is preferably up to 60% by weight. Containing more than 60% by weight of water is not preferable because it requires a relatively large amount of salt. This water content can be adjusted by adjusting the amount of water when preparing the saccharified koji to be used.
（実施例） 本発明について、更に実施例により詳述する。(Example) The present invention will be further explained in detail with reference to Examples.
実施例１
米麹、２Ｌ、Ｏｋｇに水、１０．５ ｋｇを加え、４７
℃で４時間撹拌して糖化し、次に蒸し大豆（直径２．４
ｍｍの漉したもの）４０ｋｇ及び食塩、１．８ ｋｇ
を加え、５３℃で２４時間熟成した後８５℃で１０分殺
菌した。得られた低塩味噌の分析値を以下に示す。Example 1 Add 10.5 kg of water to 2 L of rice malt and 47 kg of water.
℃ for 4 hours to saccharify, then steamed soybeans (diameter 2.4
40 kg (mm) and salt, 1.8 kg
was added, aged at 53°C for 24 hours, and then sterilized at 85°C for 10 minutes. The analytical values of the obtained low-salt miso are shown below.
分析値
水 分 ５２．２ ％
全窒素 １．６８％
水溶Ｉ生窒素 ０．９３％ホルモール窒
素 ０．３５％食 塩
２，５ ％グルタミン酸
１８２ｍｇ／１００ｇ生菌数 ３
００以下／ｇ実施例２
米麹、１６．０ ｋｇに水、８．０ ｋｇを混合し、そ
の混合物を４７℃で２時間撹拌し、次に米麹、４、Ｏｋ
ｇを加え、再び２時間撹拌した後、蒸し大豆（直径２．
４ ｍｍの漉したもの） ６０．０ ｋｇと食塩、２
．３ ｋｇとを加えた。得られた混合物を５３℃で２４
時間熟成し、更に８５℃で１０分殺菌して低塩味噌を調
製した。この低塩味噌の分析値を以下に示す。Analysis value moisture 52.2%
Total nitrogen 1.68% Water-soluble raw nitrogen 0.93% Formol nitrogen 0.35% Salt
2.5% glutamic acid
182mg/100g viable bacteria count 3
00 or less/g Example 2 16.0 kg of rice koji and 8.0 kg of water were mixed, the mixture was stirred at 47°C for 2 hours, and then rice koji, 4.
g and stirred again for 2 hours, then steamed soybeans (diameter 2.
4 mm strained) 60.0 kg and salt, 2
．． 3 kg was added. The resulting mixture was heated at 53°C for 24 hours.
The miso was aged for a period of time and then sterilized at 85°C for 10 minutes to prepare low-salt miso. The analytical values of this low-salt miso are shown below.
分析値
水 分 ５１．５ ％
全窒素 ２．０５％
水溶性窒素 ０．９６％ホルモール窒素
０．４３％食 塩
２．５ ％Ｌ−グルタミン酸
２０９ ｍｇ ／ １００ｇ生菌数
３００以下／ｇ実施例３
米麹、２０ｋｇに水、１０ｋｇを加え、４７℃で２時間
撹拌し、この混合物に米麹、５ ｋｇを加えて、４７℃
で２時間撹拌した。これに、蒸し大豆（漉したもの）２
２ｋｇを加え（食塩は添加しない） ５３℃で１０時
間熟成した後、８５℃で１０分殺菌した。得られた低塩
味噌の分析値を以下に示すっ
分を斤１直
水 分 ４９．０ ％
全窒素 １．０５％
水溶性窒素 ０．５０％ホルモール窒素
０．２１％食 塩
０％Ｌ−グルタミン酸
１２０ ｍｇ ／ １００ｇ生菌数 ３０
０以下／ｇ
グやマヨネーズ降の食品添加物として使用することがで
きる。更に、酵素製剤を使用してこのような味噌の臭気
を除去する製法（例えば、本件出願人による特願昭６３
−８２６８２号や同６３−８６８０３号）に比べて、同
程度の臭いの低下を達成することができるとともに、本
発明の味噌はこれらの出願のものと比べて、うまみを失
うことなく、しかも苦みがない等擾れた特性を有する。Analysis value moisture 51.5%
Total nitrogen 2.05% Water-soluble nitrogen 0.96% Formol nitrogen 0.43% Salt
2.5% L-glutamic acid
209 mg/100g viable bacteria count
300 or less/g Example 3 Add 10 kg of water to 20 kg of rice malt, stir at 47°C for 2 hours, add 5 kg of rice malt to this mixture, and stir at 47°C.
The mixture was stirred for 2 hours. Add to this 2 steamed soybeans (strained)
After adding 2 kg (no salt was added) and aging at 53°C for 10 hours, it was sterilized at 85°C for 10 minutes. The analytical values of the obtained low-salt miso are shown below. Moisture content per loaf: 49.0%
Total nitrogen 1.05% Water-soluble nitrogen 0.50% Formol nitrogen 0.21% Salt
0% L-glutamic acid
120 mg/100g viable bacteria count 30
0 or less/g It can be used as a food additive in grated foods and mayonnaise. Furthermore, there is a manufacturing method for removing the odor of miso using an enzyme preparation (for example, a method for removing the odor from miso by using an enzyme preparation (for example, Japanese Patent Application No. 63)
-82682 and No. 63-86803), the miso of the present invention can achieve the same level of odor reduction, and compared to those of these applications, the miso of the present invention does not lose flavor and has less bitterness. It does not have any rough characteristics.
（発明の効果）(Effect of the invention)
Claims (4)
し大豆を混合し、前記混合物の水 分量に対して０〜７重量％の食塩の存在下、４５〜６０
℃で熟成した後、殺菌すること からなる低塩味噌の製造方法。(1) Mix hydrated soybean flour or steamed soybeans with the saccharified product obtained by saccharification with koji and water, and add 45 to 60% of salt in the presence of 0 to 7% by weight of salt based on the water content of the mixture.
A method for producing low-salt miso, which consists of aging at °C and then sterilizing it.
００重量部を混合した後、４０〜 ６０℃で、２〜１０時間熟成して得られる 請求項（１）記載の低塩味噌の製造方法。(2) The saccharide is 100 parts by weight of koji, 30 to 1 part water
The method for producing low-salt miso according to claim 1, wherein the miso is aged at 40-60°C for 2-10 hours after mixing 00 parts by weight.
求項（１）記載の低塩味噌の製造方法。(3) The method for producing low-salt miso according to (1), wherein the sterilization is carried out at 75 to 100°C for 5 to 20 minutes.
重量％までの水分を含有する請求 項（１）記載の低塩味噌の製造方法。(4) The low-salt miso contains 60% of the total low-salt miso.
A method for producing a low-salt miso according to claim 1, wherein the miso contains water up to % by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63187789A JPH0239866A (en) | 1988-07-27 | 1988-07-27 | Production of low salty miso having slight smell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63187789A JPH0239866A (en) | 1988-07-27 | 1988-07-27 | Production of low salty miso having slight smell |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0239866A true JPH0239866A (en) | 1990-02-08 |
Family
ID=16212252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63187789A Pending JPH0239866A (en) | 1988-07-27 | 1988-07-27 | Production of low salty miso having slight smell |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0239866A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6044790A (en) * | 1997-01-31 | 2000-04-04 | Fujikiko Kabushiki Kaisha | Manual operating apparatus for an automatic transmission |
| US6641856B1 (en) * | 1997-06-13 | 2003-11-04 | Kikue Hashimoto | Beverage containing a kayu-like fermentation product |
| JP2007006834A (en) * | 2005-07-01 | 2007-01-18 | Marukome Kk | Method for preparation of miso and miso food |
| JP2009000065A (en) * | 2007-06-22 | 2009-01-08 | Marusan I Kk | Method for producing salt-free or low-salt soybean paste-based seasoning, and product of the seasoning |
-
1988
- 1988-07-27 JP JP63187789A patent/JPH0239866A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6044790A (en) * | 1997-01-31 | 2000-04-04 | Fujikiko Kabushiki Kaisha | Manual operating apparatus for an automatic transmission |
| US6641856B1 (en) * | 1997-06-13 | 2003-11-04 | Kikue Hashimoto | Beverage containing a kayu-like fermentation product |
| JP2007006834A (en) * | 2005-07-01 | 2007-01-18 | Marukome Kk | Method for preparation of miso and miso food |
| JP2009000065A (en) * | 2007-06-22 | 2009-01-08 | Marusan I Kk | Method for producing salt-free or low-salt soybean paste-based seasoning, and product of the seasoning |
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