JPS5529947A - Preparation of "miso" - Google Patents

Preparation of "miso"

Info

Publication number
JPS5529947A
JPS5529947A JP10213578A JP10213578A JPS5529947A JP S5529947 A JPS5529947 A JP S5529947A JP 10213578 A JP10213578 A JP 10213578A JP 10213578 A JP10213578 A JP 10213578A JP S5529947 A JPS5529947 A JP S5529947A
Authority
JP
Japan
Prior art keywords
malted
expanded
fermentation
miso
lactic acid
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
JP10213578A
Other languages
Japanese (ja)
Other versions
JPS614501B2 (en
Inventor
Keiichi Kishi
Akio Fujita
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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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 Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP10213578A priority Critical patent/JPS5529947A/en
Publication of JPS5529947A publication Critical patent/JPS5529947A/en
Publication of JPS614501B2 publication Critical patent/JPS614501B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To prepare "miso" containing balanced amounts of lactic acid and ethyl alcohol, by adding expanded raw material in the course of fermentation, thereby transferring the fermentation system from lactic fermentation to alcoholic fermentation.
CONSTITUTION: Raw materials of "miso" are charged into a fermentor, and fermented while measuring the content of lactic acid. When the lactic acid content has reached 100W360mg/100g, malted or non-malted expanded raw materials, such as expanded soybean, rice, rye, barley, corn grits, etc. are added to the fermentor. The expanded raw material can be prepared by extruding and expanding the grains as they are, or after crushing. The amount of the expanded material is 5W50wt% in the case of non-malted material, and 5W150wt% in the case of malted material.
COPYRIGHT: (C)1980,JPO&Japio
JP10213578A 1978-08-22 1978-08-22 Preparation of "miso" Granted JPS5529947A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10213578A JPS5529947A (en) 1978-08-22 1978-08-22 Preparation of "miso"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10213578A JPS5529947A (en) 1978-08-22 1978-08-22 Preparation of "miso"

Publications (2)

Publication Number Publication Date
JPS5529947A true JPS5529947A (en) 1980-03-03
JPS614501B2 JPS614501B2 (en) 1986-02-10

Family

ID=14319315

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10213578A Granted JPS5529947A (en) 1978-08-22 1978-08-22 Preparation of "miso"

Country Status (1)

Country Link
JP (1) JPS5529947A (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3861604A2 (en) 2018-10-04 2021-08-11 Cutsforth, Inc. Assembly for a brush holder assembly of an electric machine
US11211757B2 (en) 2018-10-04 2021-12-28 Cutsforth, Inc. System and method for monitoring the status of one or more components of an electrical machine

Also Published As

Publication number Publication date
JPS614501B2 (en) 1986-02-10

Similar Documents

Publication Publication Date Title
ZA200507013B (en) Method for producing ethanol using raw starch
HK1033097A1 (en) Fermented vegetal material, process for producing it, the use thereof, the pharmaceutical composition and dietary supplement containing the same.
JPS52130996A (en) Malt preparation
JPS5529947A (en) Preparation of "miso"
JPS5658488A (en) Refined "sake" with low alcohol content
JPS57106623A (en) Tea of houttuynia cordata and its preparation
JPS5372897A (en) Preparation of wort beer brewing
JPS5722650A (en) Preparation of feed
IE782431L (en) Torrified barley
AU5387500A (en) The method of ethanol production without the rise of distiller's stillage
JPS54119089A (en) Microbial preparation of glycolic acid
JPS5548384A (en) Culture medium for fruit body of basidiomycetes
JPS5655191A (en) Production of whiskylike japanese sake
JPS557052A (en) Preparation of "miso"
JPS57186494A (en) Fermentation of alcohol
JPS57125666A (en) Storing method of raw rice flour
JPS57102189A (en) Nonboiling alcoholic fermenting method
JPS5449395A (en) Preparation of yeast ribonucleic acid
JPS5312485A (en) Pr eparation of culture products of microbial cells
JPS51139685A (en) Process for preparing glutathione
GB1304854A (en)
JPS56134967A (en) Preparation of cattle feed
JPS5554868A (en) Preparation of adlay fermented soybeans
JPS5625166A (en) 5-fluorouracil derivative
JPS5668371A (en) Preparation of sweet seasoning containing spirit (alcohol)