JPS557052A - Preparation of "miso" - Google Patents

Preparation of "miso"

Info

Publication number
JPS557052A
JPS557052A JP7945578A JP7945578A JPS557052A JP S557052 A JPS557052 A JP S557052A JP 7945578 A JP7945578 A JP 7945578A JP 7945578 A JP7945578 A JP 7945578A JP S557052 A JPS557052 A JP S557052A
Authority
JP
Japan
Prior art keywords
miso
starter
raw materials
salt
prepared
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
Application number
JP7945578A
Other languages
Japanese (ja)
Inventor
Kazuro Yazaki
Akio Hayade
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.)
YAMATAKA MISO KK
Original Assignee
YAMATAKA MISO 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 YAMATAKA MISO KK filed Critical YAMATAKA MISO KK
Priority to JP7945578A priority Critical patent/JPS557052A/en
Publication of JPS557052A publication Critical patent/JPS557052A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare "miso" containing ≥6% of salt and having improved flavor, by using a miso starter prepared from yeast fungi and lactic bacteria cultured in a liquid medium, thereby suppressing the abnormal fermentation of the "miso".
CONSTITUTION: A "miso" starter is prepared by mixing the raw materials of "miso" with yeast fungi and lactic bacteria cultured in a liquid medium, and aging the mixture at 20W30°C for 10W30 days. Raw materials of "miso" are added with the above starter and aged to obtain the "miso". The amounts of the starter is ≥3% and ≥20% of the raw materials, corresponding to the salt-content of the "miso" of ≥10% and ≤10%, respectively.
COPYRIGHT: (C)1980,JPO&Japio
JP7945578A 1978-06-30 1978-06-30 Preparation of "miso" Pending JPS557052A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7945578A JPS557052A (en) 1978-06-30 1978-06-30 Preparation of "miso"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7945578A JPS557052A (en) 1978-06-30 1978-06-30 Preparation of "miso"

Publications (1)

Publication Number Publication Date
JPS557052A true JPS557052A (en) 1980-01-18

Family

ID=13690346

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7945578A Pending JPS557052A (en) 1978-06-30 1978-06-30 Preparation of "miso"

Country Status (1)

Country Link
JP (1) JPS557052A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63129967A (en) * 1986-11-12 1988-06-02 Chihiro Shimizu Production of miso
JPS63129966A (en) * 1986-11-12 1988-06-02 Chihiro Shimizu Production of miso
JPH0698711A (en) * 1992-09-24 1994-04-12 Nihonkai Miso Shoyu Kk Production of fermented soybean paste
JP5523618B1 (en) * 2013-08-09 2014-06-18 ヤマサ醤油株式会社 Reduced salt bean miso with excellent taste

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63129967A (en) * 1986-11-12 1988-06-02 Chihiro Shimizu Production of miso
JPS63129966A (en) * 1986-11-12 1988-06-02 Chihiro Shimizu Production of miso
JPH0139738B2 (en) * 1986-11-12 1989-08-23 Chihiro Shimizu
JPH0139739B2 (en) * 1986-11-12 1989-08-23 Chihiro Shimizu
JPH0698711A (en) * 1992-09-24 1994-04-12 Nihonkai Miso Shoyu Kk Production of fermented soybean paste
JP5523618B1 (en) * 2013-08-09 2014-06-18 ヤマサ醤油株式会社 Reduced salt bean miso with excellent taste

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