JPS55144865A - Preparation of fermented soybeans - Google Patents

Preparation of fermented soybeans

Info

Publication number
JPS55144865A
JPS55144865A JP5266479A JP5266479A JPS55144865A JP S55144865 A JPS55144865 A JP S55144865A JP 5266479 A JP5266479 A JP 5266479A JP 5266479 A JP5266479 A JP 5266479A JP S55144865 A JPS55144865 A JP S55144865A
Authority
JP
Japan
Prior art keywords
ume
soybeans
flesh
salt
added
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.)
Granted
Application number
JP5266479A
Other languages
Japanese (ja)
Other versions
JPS5643340B2 (en
Inventor
Kiyoshi Aizawa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KOTSUBU NATSUTOU OKAME SHIYOKU
KOTSUBU NATSUTOU OKAME SHOKUHIN KK
Original Assignee
KOTSUBU NATSUTOU OKAME SHIYOKU
KOTSUBU NATSUTOU OKAME SHOKUHIN KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by KOTSUBU NATSUTOU OKAME SHIYOKU, KOTSUBU NATSUTOU OKAME SHOKUHIN KK filed Critical KOTSUBU NATSUTOU OKAME SHIYOKU
Priority to JP5266479A priority Critical patent/JPS55144865A/en
Publication of JPS55144865A publication Critical patent/JPS55144865A/en
Publication of JPS5643340B2 publication Critical patent/JPS5643340B2/ja
Granted legal-status Critical Current

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Abstract

PURPOSE: To obtain fermented soybeans consisting of soft beans, having plain taste and a fragrant aroma of an ume (a Japanese plum) tree, by fermenting soybeans blended with the ume flesh of pickled ume with its salt removed.
CONSTITUTION: The flesh of pickled ume is dried, crushed into finely divided grains and added to hot water. The salt is removed in such an amount that the fermantation of soybeans is not affected when the ume flesh is added to the soybeans, namely, approximately 70wt% of the salt content is removed. The ume flesh with its salt removed is dewatered by a dewaterer. A proper amount of the ume flesh is added to steamed soybeans, to which fungi for preparing fermented soybeans are applied to ferment them in a chamber.
COPYRIGHT: (C)1980,JPO&Japio
JP5266479A 1979-04-27 1979-04-27 Preparation of fermented soybeans Granted JPS55144865A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP5266479A JPS55144865A (en) 1979-04-27 1979-04-27 Preparation of fermented soybeans

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5266479A JPS55144865A (en) 1979-04-27 1979-04-27 Preparation of fermented soybeans

Publications (2)

Publication Number Publication Date
JPS55144865A true JPS55144865A (en) 1980-11-12
JPS5643340B2 JPS5643340B2 (en) 1981-10-12

Family

ID=12921127

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5266479A Granted JPS55144865A (en) 1979-04-27 1979-04-27 Preparation of fermented soybeans

Country Status (1)

Country Link
JP (1) JPS55144865A (en)

Also Published As

Publication number Publication date
JPS5643340B2 (en) 1981-10-12

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