JPS57186452A - Preparation of dried miso - Google Patents

Preparation of dried miso

Info

Publication number
JPS57186452A
JPS57186452A JP56071890A JP7189081A JPS57186452A JP S57186452 A JPS57186452 A JP S57186452A JP 56071890 A JP56071890 A JP 56071890A JP 7189081 A JP7189081 A JP 7189081A JP S57186452 A JPS57186452 A JP S57186452A
Authority
JP
Japan
Prior art keywords
miso
dried
drying
starch
modified starch
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
JP56071890A
Other languages
Japanese (ja)
Inventor
Toshiaki Miyanishi
Masahiro Takano
Koroku Tachibana
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.)
KUNOOLE SHOKUHIN KK
Ajinomoto Co Inc
Knorr Foods Co Ltd
Original Assignee
KUNOOLE SHOKUHIN KK
Ajinomoto Co Inc
Knorr Foods Co Ltd
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 KUNOOLE SHOKUHIN KK, Ajinomoto Co Inc, Knorr Foods Co Ltd filed Critical KUNOOLE SHOKUHIN KK
Priority to JP56071890A priority Critical patent/JPS57186452A/en
Publication of JPS57186452A publication Critical patent/JPS57186452A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a dried MISO efficiently without deteriorating the flavor and other qualities of a raw MISO, by adding modified starch powder having a swelling degree of 3.0W6.0 prepared by gelatinizing, cooling, drying and pulverizing a starch in an amount of 1W20% based on raw MISO thereto, and drying the resultant mixture.
CONSTITUTION: A starch containing 30W60wt% water added thereto is kneaded, gelatinized in an extruder having a low compression ratio under heating, and cooled to crystallize the gelatinized starch partially. The resultant dough is then dried and pulverized to give a modified starch powder having a swelling degree of 3.0W6.0. The modified starch in an amount of 1W20% based on a raw MISO is added thereto and dried by the drying with hot air, spray drying, etc. to afford the aimed dried MISO.
COPYRIGHT: (C)1982,JPO&Japio
JP56071890A 1981-05-13 1981-05-13 Preparation of dried miso Pending JPS57186452A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56071890A JPS57186452A (en) 1981-05-13 1981-05-13 Preparation of dried miso

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56071890A JPS57186452A (en) 1981-05-13 1981-05-13 Preparation of dried miso

Publications (1)

Publication Number Publication Date
JPS57186452A true JPS57186452A (en) 1982-11-16

Family

ID=13473579

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56071890A Pending JPS57186452A (en) 1981-05-13 1981-05-13 Preparation of dried miso

Country Status (1)

Country Link
JP (1) JPS57186452A (en)

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