JPS5699767A - Processing method of miso - Google Patents

Processing method of miso

Info

Publication number
JPS5699767A
JPS5699767A JP290880A JP290880A JPS5699767A JP S5699767 A JPS5699767 A JP S5699767A JP 290880 A JP290880 A JP 290880A JP 290880 A JP290880 A JP 290880A JP S5699767 A JPS5699767 A JP S5699767A
Authority
JP
Japan
Prior art keywords
miso
fermented
ripened
adequate amount
rice koji
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
JP290880A
Other languages
Japanese (ja)
Other versions
JPS5832953B2 (en
Inventor
Masahiro Kobayashi
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.)
MARUDAI MISO GOUSHIGAISHIYA
MARUDAI MISO KK
Original Assignee
MARUDAI MISO GOUSHIGAISHIYA
MARUDAI 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 MARUDAI MISO GOUSHIGAISHIYA, MARUDAI MISO KK filed Critical MARUDAI MISO GOUSHIGAISHIYA
Priority to JP55002908A priority Critical patent/JPS5832953B2/en
Publication of JPS5699767A publication Critical patent/JPS5699767A/en
Publication of JPS5832953B2 publication Critical patent/JPS5832953B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To adjust the quality, e.g. sweetness, and taste of miso, and improve the quality in appearance, e.g. luster and saturation, by adding an adequate amount of a fermented rice koji to a miso which is brewed by the conventional method.
CONSTITUTION: An adequate amount of common salt and water or further seed miso is separately or simultanously added to a rice koji and fermented at a suitable temperature to give a fermented rice koji. The resultant fermented material in an adequate amount is added or mixed with a half-ripened or completely ripened miso which is prepared by the conventional method during the fermentation and further ripened if desired.
COPYRIGHT: (C)1981,JPO&Japio
JP55002908A 1980-01-14 1980-01-14 Miso processing method Expired JPS5832953B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55002908A JPS5832953B2 (en) 1980-01-14 1980-01-14 Miso processing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55002908A JPS5832953B2 (en) 1980-01-14 1980-01-14 Miso processing method

Publications (2)

Publication Number Publication Date
JPS5699767A true JPS5699767A (en) 1981-08-11
JPS5832953B2 JPS5832953B2 (en) 1983-07-16

Family

ID=11542449

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55002908A Expired JPS5832953B2 (en) 1980-01-14 1980-01-14 Miso processing method

Country Status (1)

Country Link
JP (1) JPS5832953B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7018158B1 (en) * 2021-06-11 2022-02-09 絵里加 広瀬 Miso manufacturing method and miso manufacturing kit

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61277751A (en) * 1985-05-31 1986-12-08 ダイセル化学工業株式会社 Building composite panel material

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7018158B1 (en) * 2021-06-11 2022-02-09 絵里加 広瀬 Miso manufacturing method and miso manufacturing kit
WO2022259996A1 (en) * 2021-06-11 2022-12-15 絵里加 広瀬 Miso production method and miso production kit

Also Published As

Publication number Publication date
JPS5832953B2 (en) 1983-07-16

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