JPS5739751A - Producton of "miso" (soybean paste) - Google Patents

Producton of "miso" (soybean paste)

Info

Publication number
JPS5739751A
JPS5739751A JP55115126A JP11512680A JPS5739751A JP S5739751 A JPS5739751 A JP S5739751A JP 55115126 A JP55115126 A JP 55115126A JP 11512680 A JP11512680 A JP 11512680A JP S5739751 A JPS5739751 A JP S5739751A
Authority
JP
Japan
Prior art keywords
koji
making
miso
rice
raw materials
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
JP55115126A
Other languages
Japanese (ja)
Other versions
JPS6343070B2 (en
Inventor
Hirobumi Motoi
Yoichi Minamizawa
Gengo Ogawa
Keiichi Kishi
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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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 Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP55115126A priority Critical patent/JPS5739751A/en
Publication of JPS5739751A publication Critical patent/JPS5739751A/en
Publication of JPS6343070B2 publication Critical patent/JPS6343070B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: A fibrous material is added to the raw materials which is swollen for making "koji" (malted rice) and they are kept high in water content and made into "koji" of high enzyme activity by keeping the koji-making temperature high at the beginning and then low, then the resultant "koji" is used in a small amount to make "miso".
CONSTITUTION: Raw materials that are swollen for making "koji" such as rice, wheat, barley or soybean are mixed with 1W35% of a fibrous material such as bean curd (tofu) refuse, seed skins of soybean, wheat-gluten bread, rice hulls or cellulose powder and the water content is adjusted to 45W60%. Then, the seeds of malted rice are inoculated and the mixture is kept at the beginning at 30W35°C for 15W 25hr and then at 20W25°C for 20W95hr to prepare "koji". The resultant "koji" is mixed with raw materials for making "miso" at the maximum ratio of 1 to 40 and the brewing is effected.
COPYRIGHT: (C)1982,JPO&Japio
JP55115126A 1980-08-21 1980-08-21 Producton of "miso" (soybean paste) Granted JPS5739751A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55115126A JPS5739751A (en) 1980-08-21 1980-08-21 Producton of "miso" (soybean paste)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55115126A JPS5739751A (en) 1980-08-21 1980-08-21 Producton of "miso" (soybean paste)

Publications (2)

Publication Number Publication Date
JPS5739751A true JPS5739751A (en) 1982-03-05
JPS6343070B2 JPS6343070B2 (en) 1988-08-26

Family

ID=14654905

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55115126A Granted JPS5739751A (en) 1980-08-21 1980-08-21 Producton of "miso" (soybean paste)

Country Status (1)

Country Link
JP (1) JPS5739751A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0239867A (en) * 1988-07-27 1990-02-08 Marudai:Kk Dietary fiber-enriched miso and production thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0239867A (en) * 1988-07-27 1990-02-08 Marudai:Kk Dietary fiber-enriched miso and production thereof
JPH0542904B2 (en) * 1988-07-27 1993-06-30 Marudai Kk

Also Published As

Publication number Publication date
JPS6343070B2 (en) 1988-08-26

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