JPS56160961A - Preparation of "miso" spiced with red pepper - Google Patents

Preparation of "miso" spiced with red pepper

Info

Publication number
JPS56160961A
JPS56160961A JP662580A JP662580A JPS56160961A JP S56160961 A JPS56160961 A JP S56160961A JP 662580 A JP662580 A JP 662580A JP 662580 A JP662580 A JP 662580A JP S56160961 A JPS56160961 A JP S56160961A
Authority
JP
Japan
Prior art keywords
rice
miso
cooked
water
spiced
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
JP662580A
Other languages
Japanese (ja)
Inventor
Yujiro Nishio
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.)
SAKURA BUSSAN KK
SAKURA BUTSUSAN KK
Original Assignee
SAKURA BUSSAN KK
SAKURA BUTSUSAN 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 SAKURA BUSSAN KK, SAKURA BUTSUSAN KK filed Critical SAKURA BUSSAN KK
Priority to JP662580A priority Critical patent/JPS56160961A/en
Publication of JPS56160961A publication Critical patent/JPS56160961A/en
Pending legal-status Critical Current

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Abstract

PURPOSE: To prepare "miso" (fermented bean paste) spiced with red pepper and having excellent taste and flavor characteristic to Korean dishes when used as sauce of roast meat or a composite seasoning for food served in the pot, for cooked food, or for fresh vegetables dressed with sauce, by using glutinous rice as a raw material of "miso".
CONSTITUTION: Gultinous rice is washed and soaked sufficiently with water, and cooked to obtain welldone glutinous rice. The cooked rice is mixed with 0.1W0.3pt. of water, based on 1pt. of water soaked by the rice during cooking, and "koji" (malted rice), and saccharified for 5W8hr, pref. 6W7hr, taking care not to lower the temperature of the mixture below 70°C after mixing. The fully saccharified product is heated for a definite time interval under slow agitation taking care not to boil the product, and mixed with red peppers, sugar, and salt.
COPYRIGHT: (C)1981,JPO&Japio
JP662580A 1980-01-23 1980-01-23 Preparation of "miso" spiced with red pepper Pending JPS56160961A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP662580A JPS56160961A (en) 1980-01-23 1980-01-23 Preparation of "miso" spiced with red pepper

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP662580A JPS56160961A (en) 1980-01-23 1980-01-23 Preparation of "miso" spiced with red pepper

Publications (1)

Publication Number Publication Date
JPS56160961A true JPS56160961A (en) 1981-12-11

Family

ID=11643536

Family Applications (1)

Application Number Title Priority Date Filing Date
JP662580A Pending JPS56160961A (en) 1980-01-23 1980-01-23 Preparation of "miso" spiced with red pepper

Country Status (1)

Country Link
JP (1) JPS56160961A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015524278A (en) * 2012-10-31 2015-08-24 シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ Aspergillus oryzae CJ1354 strain, a novel strain isolated from traditional miso balls, a method for producing chili miso with rice using the same, and chili miso with rice produced by the production method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015524278A (en) * 2012-10-31 2015-08-24 シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ Aspergillus oryzae CJ1354 strain, a novel strain isolated from traditional miso balls, a method for producing chili miso with rice using the same, and chili miso with rice produced by the production method

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