JPS5596072A - Preparation of smoked "miso" - Google Patents

Preparation of smoked "miso"

Info

Publication number
JPS5596072A
JPS5596072A JP223679A JP223679A JPS5596072A JP S5596072 A JPS5596072 A JP S5596072A JP 223679 A JP223679 A JP 223679A JP 223679 A JP223679 A JP 223679A JP S5596072 A JPS5596072 A JP S5596072A
Authority
JP
Japan
Prior art keywords
miso
smoke
tray
raw material
smoked
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
JP223679A
Other languages
Japanese (ja)
Other versions
JPS6161776B2 (en
Inventor
Chiyouuemon Satou
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.)
SATO CHIYOUUEMON
Original Assignee
SATO CHIYOUUEMON
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 SATO CHIYOUUEMON filed Critical SATO CHIYOUUEMON
Priority to JP223679A priority Critical patent/JPS5596072A/en
Publication of JPS5596072A publication Critical patent/JPS5596072A/en
Publication of JPS6161776B2 publication Critical patent/JPS6161776B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a preservable smoked "miso" (formented bean paste) having excellent taste and flavor, by smoking raw materials of "miso", followed by mixing and ripening.
CONSTITUTION: Raw material of "miso" composed of steamed soybeans, salt, "koji" (rice or bean malt), etc. is placed in a tray A to a thickness of 1W10cm, and the tray is put on a shelf 26 in a smoking chamber 17. Hard wood such as oak is burnt in a smoking box 3, and the smoke is brought into contact with water in a filtering chamber filled with crushed stone to remove noxious substance from the smoke, purified by passing through another filtering chamber filled with diatomaceous earth 12, heated to 20W35°C with a heater 20 is temperature control chamber 31, and introduced into the shelf 26 through an ascention tube 18 to smoke the raw material of "miso" in the tray A for 3W8hours. The smoked raw material is mixed homogeneously with a mixer, and aged for 2W4 months at room temperature in a closed vessel.
COPYRIGHT: (C)1980,JPO&Japio
JP223679A 1979-01-16 1979-01-16 Preparation of smoked "miso" Granted JPS5596072A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP223679A JPS5596072A (en) 1979-01-16 1979-01-16 Preparation of smoked "miso"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP223679A JPS5596072A (en) 1979-01-16 1979-01-16 Preparation of smoked "miso"

Publications (2)

Publication Number Publication Date
JPS5596072A true JPS5596072A (en) 1980-07-21
JPS6161776B2 JPS6161776B2 (en) 1986-12-27

Family

ID=11523711

Family Applications (1)

Application Number Title Priority Date Filing Date
JP223679A Granted JPS5596072A (en) 1979-01-16 1979-01-16 Preparation of smoked "miso"

Country Status (1)

Country Link
JP (1) JPS5596072A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111387470A (en) * 2020-03-23 2020-07-10 千禾味业食品股份有限公司 Production process of flavored soy sauce
JP2020150832A (en) * 2019-03-19 2020-09-24 地方独立行政法人青森県産業技術センター Smoked rice malt, and scenting method of fermented food product

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6506195B2 (en) 2016-03-09 2019-04-24 ファナック株式会社 Rotary axis module and articulated robot

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020150832A (en) * 2019-03-19 2020-09-24 地方独立行政法人青森県産業技術センター Smoked rice malt, and scenting method of fermented food product
CN111387470A (en) * 2020-03-23 2020-07-10 千禾味业食品股份有限公司 Production process of flavored soy sauce
CN111387470B (en) * 2020-03-23 2023-05-09 千禾味业食品股份有限公司 Production process of flavored soy sauce

Also Published As

Publication number Publication date
JPS6161776B2 (en) 1986-12-27

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