JPH09234011A - Production of miso using potato - Google Patents
Production of miso using potatoInfo
- Publication number
- JPH09234011A JPH09234011A JP8069178A JP6917896A JPH09234011A JP H09234011 A JPH09234011 A JP H09234011A JP 8069178 A JP8069178 A JP 8069178A JP 6917896 A JP6917896 A JP 6917896A JP H09234011 A JPH09234011 A JP H09234011A
- Authority
- JP
- Japan
- Prior art keywords
- wakame
- potatoes
- miso
- water
- potato
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、馬鈴薯を原料とす
る新規な味噌の製造方法に関するものである。TECHNICAL FIELD The present invention relates to a novel method for producing miso using potato as a raw material.
【０００２】[0002]
【従来の技術】従来、この種のものにあっては、下記の
ようなものになっている。元来、味噌の主原料は大豆で
ある。また、近年、わかめ、しじみ、なめこ、あさりな
どの風味を加味した味噌も出てきている。2. Description of the Related Art Heretofore, this type is as follows. Originally, the main ingredient of miso is soybean. In addition, in recent years, miso that has added flavors such as wakame, shijimi, nameko, and clams has also appeared.
【０００３】[0003]
【発明が解決しようとする課題】従来の技術で述べたも
のにあっては、下記のような問題点を有していた。 １．原料の大豆の価格が高い。１９９３年にあっては、
１表（６０ｋｇ）８万円〜１０万円と暴騰している。 ２．仕込み期間が６か月〜３年位と長い。本願は、従来
の技術の有するこのような問題点に鑑みなされたもので
あり、その目的とするところは、次のようなことのでき
るものを提供しようとするものである。 従来の味噌は大豆を主原料として製造されているが、本
発明は馬鈴薯を主原料として製造しようとするものであ
る。１９９３年にあっては、馬鈴薯は１表（６０ｋｇ）
１０００円位と廉価である。The above-mentioned prior art has the following problems. 1. Raw soybeans are expensive. In 1993,
1 table (60 kg) is soaring from 80,000 to 100,000 yen. 2. The preparation period is as long as 6 months to 3 years. The present application has been made in view of such problems of the related art, and has as its object to provide the following. Conventional miso is produced using soybean as a main raw material, but the present invention is intended to be produced using potato as a main raw material. In 1993, potatoes had 1 table (60 kg)
It is as low as 1,000 yen.
【０００４】[0004]
【課題を解決するための手段】上記目的を達成するため
に、本発明は下記のようになるものである。すなわち、
本発明は、下記の工程から構成されている馬鈴薯による
味噌の製造方法である。 第１工程 下記の原料を用意する。 ａ．馬鈴薯〜約２ｋｇ ｂ．米こうじ〜約２００ｇ ｃ．わかめ〜約２００ｇ ｄ．塩〜約５００ｇ 第２工程 ａ．馬鈴薯を柔らかくなるまで茹でたのち、つぶす。 ｂ．米こうじを２日〜３日水につけ、柔らかくして水か
ら引上げる。 ｃ．わかめを１ｍｍ〜５ｍｍに小さめにきざむ。 第３工程 馬鈴薯８９％、米こうじ３％、わかめ１％、塩７％を混
ぜ合わせ、これを約１週間毎に１回混ぜると３０日位で
馬鈴薯による味噌を得る。In order to achieve the above object, the present invention is as follows. That is,
The present invention is a method for manufacturing potato miso, which comprises the following steps. First step The following raw materials are prepared. a. Potatoes to about 2 kg b. Koji rice to about 200 g c. Wakame to about 200 g d. Salt to about 500 g second step a. Boil potatoes until soft and then crush. b. Soak rice koji in water for 2 to 3 days, soften it and pull it out of the water. c. Shred the seaweed to 1 mm to 5 mm. Third step Mix 89% potatoes, 3% rice koji, 1% wakame, 7% salt, and mix once a week to get miso from potatoes in about 30 days.
【０００５】[0005]
【発明の実施の形態】発明の実施の形態の詳細を説明す
る。 Ａ．馬鈴薯による味噌の製造方法は下記の工程から構成
されている。 第１工程 下記の原料を用意する。 ａ．馬鈴薯〜約２ｋｇ（１０個位） ｂ．米こうじ〜約２００ｇ（１袋） ｃ．わかめ〜約２００ｇ（２０ｃｍ位） ｄ．塩〜約５００ｇ 第２工程 ａ．馬鈴薯を柔らかくなるまで茹でたのち、つぶす。 ｂ．米こうじを２日〜３日水につけ、柔らかくして水か
ら引上げる。 ｃ．わかめを１ｍｍ〜５ｍｍに小さめにきざむ。 第３工程 馬鈴薯８９％、米こうじ３％、わかめ１％、塩７％を混
ぜ合わせ、これを約１週間毎に１回混ぜると３０日位で
香り高い馬鈴薯による味噌が出来上がる。なお、馬鈴薯
８９％、米こうじ３％、わかめ１％、塩７％を混ぜた場
合、全体が硬い時は、米こうじの浸した水を入れて捏ね
ることになる。Embodiments of the present invention will be described in detail. A. The method for producing miso by potatoes comprises the following steps. First step The following raw materials are prepared. a. Potato to about 2 kg (around 10) b. Koji rice to about 200 g (1 bag) c. Wakame to about 200 g (about 20 cm) d. Salt to about 500 g second step a. Boil potatoes until soft and then crush. b. Soak rice koji in water for 2 to 3 days, soften it and pull it out of the water. c. Shred the seaweed to 1 mm to 5 mm. Step 3: Mix potatoes 89%, rice koji 3%, wakame 1%, salt 7% and mix once every week for about 30 days to make fragrant potatoes miso. When potatoes 89%, rice koji 3%, wakame 1%, and salt 7% are mixed, if the whole is hard, add water soaked in koji and knead.
【０００６】[0006]
【発明の効果】本発明は、上述の通り構成されているの
で次に記載する効果を奏する。 １．従来の味噌にあっては、その製造に長時間かかるこ
とが問題点であったが、本発明の方法では製造開始して
から食味できるまでの期間が３０日位と短期間で馬鈴薯
による味噌に仕上げることができる。 ２．塩分が入っているので、何か月も保存でき、栄養に
ついてもでんぷん質、カロチンが豊富で健康によい。 ３．従来の味噌と同じように食用に適している。 ４．原料原価が安く、馬鈴薯によって製造しても、従来
の味噌と同じ効果を発揮できる。 ５．今までにない風味を味わうことができる。 ６．小さい馬鈴薯でも原料にすることができる。Since the present invention is configured as described above, it has the following effects. 1. In the conventional miso, it took a long time to produce it, but in the method of the present invention, the period from the start of production to the time when it can be eaten is about 30 days, and the miso by potatoes is short. Can be finished. 2. Since it contains salt, it can be stored for many months, and it is good for nutrition because it is rich in starch and carotene. 3. It is as edible as conventional miso. 4. The raw material cost is low, and even if it is manufactured by potato, it can exhibit the same effect as conventional miso. 5. You can enjoy a flavor that has never existed before. 6. Even small potatoes can be used as a raw material.
Claims (1)
徴とする馬鈴薯による味噌の製造方法。 第１工程 下記の原料を用意する。 ａ．馬鈴薯〜約２ｋｇ ｂ．米こうじ〜約２００ｇ ｃ．わかめ〜約２００ｇ ｄ．塩〜約５００ｇ 第２工程 ａ．馬鈴薯を柔らかくなるまで茹でたのち、つぶす。 ｂ．米こうじを２日〜３日水につけ、柔らかくして水か
ら引上げる。 ｃ．わかめを１ｍｍ〜５ｍｍに小さめにきざむ。 第３工程 馬鈴薯８９％、米こうじ３％、わかめ１％、塩７％を混
ぜ合わせ、これを約１週間毎に１回混ぜると３０日位で
馬鈴薯による味噌を得る。1. A method for producing miso using potato, which comprises the following steps. First step The following raw materials are prepared. a. Potatoes to about 2 kg b. Koji rice to about 200 g c. Wakame to about 200 g d. Salt to about 500 g second step a. Boil potatoes until soft and then crush. b. Soak rice koji in water for 2 to 3 days, soften it and pull it out of the water. c. Shred the seaweed to 1 mm to 5 mm. Third step Mix 89% potatoes, 3% rice koji, 1% wakame, 7% salt, and mix once a week to get miso from potatoes in about 30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8069178A JPH09234011A (en) | 1996-02-28 | 1996-02-28 | Production of miso using potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8069178A JPH09234011A (en) | 1996-02-28 | 1996-02-28 | Production of miso using potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH09234011A true JPH09234011A (en) | 1997-09-09 |
Family
ID=13395216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8069178A Pending JPH09234011A (en) | 1996-02-28 | 1996-02-28 | Production of miso using potato |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH09234011A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101105165B1 (en) * | 2011-04-14 | 2012-01-17 | 최원석 | Method for preparing korean hot pepper paste using jerusalem artichoke |
-
1996
- 1996-02-28 JP JP8069178A patent/JPH09234011A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101105165B1 (en) * | 2011-04-14 | 2012-01-17 | 최원석 | Method for preparing korean hot pepper paste using jerusalem artichoke |
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