【発明の詳細な説明】[Detailed description of the invention]
技術分野
本発明は、清酒、焼酎、醤油、みそ等の醸造製
品の製造に利用される麹に関する。
背景技術
従来より各種の醸造製品は、澱粉質原料を加
熱、蒸煮、蒸きようして原料中の澱粉を糊化さ
せ、麹の酵素群によつて糖化させ、酵母によつて
アルコール醗酵させて製造されている。しかして
上記醸造製品製造における麹は単なる酵素供給源
のみならず、主原料としての性格を併せ有してい
る。すなわち麹歩合が清酒の23％から泡盛の100
％にいたるまでいずれも大きな値である。このこ
とは、該主原料としての麹の品質、殊に香り、味
等が得られる醸造製品に特有の風味を賦与するこ
とを意味する。
発明の目的
本発明者は、上記観点より、嗜好性の改良され
た焼酎を得ることを目的として、鋭意研究を重ね
てきたが、その過程で通常の麹の製造時に蒸した
穀類原料に、茶粉末を配合した所、当該茶粉末
が、蒸した穀類原料の過剰水分を吸水し、これに
より製麹初期における枯草菌、乳酸菌等の雑菌類
の繁殖を確実に抑制し、麹菌の増殖を増長すると
共に、上記雑菌由来の代謝生産物によつて最終製
品に不快香味がつく欠点も回避し、酵素力価、麹
の有機酸生成が高く、雑臭味がなく、しかも醪で
の雑菌汚染も防止され、アルコール歩留りの改善
された醸造製品を与える麹が得られることを見い
出した。更に、かくして得られる麹はこれを焼酎
の製造に利用する場合、醪製造工程で、麹に配合
された茶の特有の香味の成分が醪に移行し、しか
も茶粉末自体、麹菌と酵母との作用により、幾分
醗酵し、独特の香気及び軽快な風味を醪に付与
し、該醪の蒸留によつて上記独特の香気、風味を
有する茶焼酎が得られることを見い出した。
本発明は上記知見に基づいて完成されたもので
ある。
発明の構成
本発明は、蒸した穀類原料に茶粉末を配合して
製麹してなる醸造用麹に係る。
本発明の麹は、上記茶粉末の配合に基づいて、
雑菌類の繁殖が抑制されており、これによつて雑
臭味を与える細菌性代謝生産物の混入がなく良好
な品質を有する。しかも上記雑菌類の繁殖抑制に
より麹菌の充分な生育が行なわれ、高い酵素力価
と同時に充分な有機酸も合せ有している。更に、
上記茶粉末は吸水能力を有しており、その配合量
を若干変化させるのみで、蒸した穀類原料の表面
水分を任意に調整でき、該原料の処理工程、およ
び製麹工程の作業性を著しく改善し、作業の合理
化の一助となる。
また本発明の麹は上記の通り容易に製造でき品
質良好であるに加えて、これを醸造製品に利用す
る時には、得られる製品に茶粉末の配合による独
特の風味、香味を付与する特徴を有している。こ
の特徴は、殊に焼酎製造の際に際つた効果を奏す
る。即ち、本発明の麹を焼酎製造に利用する時に
は、麹自体の雑菌汚染がなく、高い酵素力価を有
しており、また高い麹酸度により、醗酵醪のPHを
安定に維持し、醗酵工程中の有害雑菌の汚染を防
ぎ、酵母の増殖を伸長し、醗酵を促進させ、アル
コール収得歩留りの向上が可能となる。また、雑
菌由来の不快臭味を与えず、しかも焼酎製品に従
来全くないまろやかで軽快な茶の風味を付与し得
る。
以下、本発明麹の製法につき詳述する。
本発明麹の製造は、蒸した穀類原料に、茶粉末
を配合する以外は通常の製麹方法に従つて実施す
ることができる。即ち、麦、米、そば等の穀類を
常法に従い、浸水、水切り或いは散水等により適
量の水分を含ませた後、蒸し、冷却して、麹原料
とし、これに茶粉末を配合後、常法により種麹を
散布して増殖させる。ここで用いる茶粉末として
は、緑茶の製茶工程において、じゆうねん工程よ
り乾燥工程に移す段階及び乾燥工程、選別、火入
工程の各工程で発生する粉先（こさぎ）と称する
微粉末から１mm程度の粉茶（こなちや）までを有
利に使用することができる。上記茶粉末の配合量
は、麹原料及び茶粉末の種類等に応じて適宜決定
され特に制限はないが、通常使用する穀類原料に
対して、約２〜30重量％、好ましくは約５〜15重
量％とするのが適当である。また、上記麹原料の
蒸し条件、かくして得られる麹原料の含水率及び
これに対する種麹使用割合、製麹条件（温度、
PH、時間）等は、通常の製麹方法に準ずることが
でき、特に本発明では茶粉末の配合により、麹原
料の吸水率を厳しく管理せずとも、蒸した穀粒表
面の余剰水分が茶粉末に吸収される結果、雑菌類
の増殖が抑制され、麹菌の良好な増殖を行なわせ
得るに加え、穀粒の粘り、べたつきもなく、作業
性が大巾に改善される利点がある。
最も好ましい醸造用麹の製造法としては、例え
ば精白米100Kgから調整して蒸米140Kg（吸水率40
％、蒸米水分38.7％）又は精白大麦100Kgから調
整した蒸麦150Kg（吸水率150％、蒸麦水分41.3
％）を35℃まで冷却し、これに粉茶10Kgを均一に
混合（蒸米又は蒸麦表面のべたつきがなくなる）
し、更に焼酎用白麹菌（河内菌）100ｇを均一に
撒布後、麹室に引込（引込時35℃）、床に盛り、
約20時間後に切返し（切返し時38〜40℃）、約24
時間棚積する方法を採用でき、これにより所期の
茶米麹又は茶麦麹を収得できる。かくして得られ
る本発明の麹は、例えば上記茶米麹では、水分約
25％、酸度約8.0、総合糖化力約21であり、また
上記茶麦麹では水分約28％、酸度約8.2、総合糖
化力約24（いづれも国税庁所定分析法による）で
あり、いづれも焼酎用麹として充分な酵素力価及
び酸度を有し、しかもこれを利用する時には独特
の茶の風香味を、有する醪及び焼酎を製造でき
る。
本発明の醸造用麹を利用した茶焼酎の製造は該
麹を利用することを除いて、基本的には通常の焼
酎製造方法と同様に実施することができる。特に
好ましい焼酎製造は、例えば以下の如くして行な
われる。
１ 第一次醪の製造
本発明の茶麹を第一次醗酵槽に入れ、適正比
率の仕込水と混合し、これに、予め酵母培養機
で純粋培養した泥状の焼酎酵母を適正量加え温
度20〜25℃で６〜７日間放置することによりア
ルコール分10〜15％を含む、第一次醪が得られ
る。
２ 第二次醪の製造
第一次醪を、大型の第二次醗酵タンクに移し
これに常法に従い蒸した米、麦等の原料及び仕
込水を適正量加え、温度を20〜25℃に調整し、
第二次醗酵を開始させる。醗酵開始約３日後、
温度は約30℃に達し醗酵は旺盛になる。その後
温度は25℃に下がる。第二次醗酵開始後10〜15
日で醗酵は終了し、アルコール分16〜17％を含
む茶の風香味を付与された熟成醪を収得でき
る。
３ 蒸留
得られた熟成醪を常法に従い、減圧蒸留機
で、50〜70mmＨｇの減圧下に蒸留して沸点50〜
60℃の留分を集めることにより実施できる。該
蒸留操作により、本発明の所期の独特の茶の風
香味を有する焼酎製品が得られる。該製品はア
ルコール分42〜44％、蒸留歩合は95％以上に及
ぶ。
実施例
以下、本発明を更に詳しく説明するため実施例
を挙げる。
実施例１ 茶米麹の製造（焼酎用麹）
精白米（水分14.2％）100Kgを水洗後、20℃で
２時間水に浸漬し、水切して浸漬水（吸水率30
％、浸漬米水分34％）を得る。この浸漬米130Kg
をこしきにて蒸し（蒸気吹抜後40分間）、蒸米
（吸水率40％、蒸米水分38.7％）140Kgを得る。こ
れを放冷機で35℃まで冷却後、粉茶10Kgを均一に
混合し、更に焼酎用白麹菌（河内）100ｇを均一
撒布し、混合物を麹室に引込み（引込み時温度35
℃）、床に盛り、20時間後に切返し（切返し時温
度38℃）、棚積24時間後に、本発明麹128Kgを得
た。これは国税庁所定分析法による分析の結果、
水分含量25％、酸度8.0、総合糖化力21であつ
た。
実施例２ 茶米麹の製造（みそ麹）
白米10Kg、粉茶１Kg及びみそ用黄麹菌100ｇを
用いて実施例１と同様にして本発明茶米麹12.3Kg
を得た。これは国税庁所定分析法による分析の結
果、水分含量26％、酸度2.4、総合糖化力32であ
つた。
実施例３ 茶麦麹の製造（焼酎麹）
精白大麦（水分含量12％）100Kgを水洗後20℃
で30分間水に浸漬し、水切して浸漬大麦（吸水率
40％、浸漬麦水分37.1％）140Kgを得る。この浸
漬麦をこしきにて蒸し（蒸気吹抜後30分間）、蒸
麦（吸水率50％、蒸気水分41.3％）150Kgを得
る。これを放冷機で35℃まで冷却後、粉茶10Kgを
均一混合し、更に焼酎用白麹菌（河内）100ｇを
均一に撒布し、混合物を麹室に引込み（引込み時
温度35℃）、床に盛り、20時間後に切返し（切返
し時温度40℃）、棚積24時間後に、本発明の茶麦
麹131Kgを得る。これは国税庁所定分析法による
分析の結果、水分含量28％、酸度8.2、総合糖化
力24であつた。
参考例１ 茶焼酎の製造
実施例１で得た茶米麹128Kgと水130とを混合
し、これに22℃下に、焼酎用酵母SH―４を通気
純粋培養した泥状酵母50ｇを添加し、品温22℃〜
25℃で７日間１次醗酵させ、１次醪260を得
る。次いで得られた１次醪を２次醗酵タンクに移
し、水300及び精白大麦200Kgから実施例３の前
半と同様にして調整した蒸麦300Kgを加え、10日
間２次醗酵（開始温度25℃）を行なつて、熟成醪
（２次醪、アルコール分16.5％）730を得る。
得られた熟成醪を60〜100mmＨｇの減圧下に蒸
留し、沸点50〜55℃の留分を集め、茶焼酎271
（アルコール分43％）を得る。上記方法の各工程
における分析結果及び各種歩合を下記第１表に示
す。
Technical Field The present invention relates to koji used in the production of brewed products such as sake, shochu, soy sauce, and miso. BACKGROUND ART Various types of brewed products have traditionally been made by heating, steaming, or steaming starchy raw materials to gelatinize the starch in the raw materials, saccharifying them with the enzymes of koji, and fermenting them with alcohol using yeast. Manufactured. Therefore, the koji used in the production of the above-mentioned brewed products is not only a mere source of enzymes, but also has the characteristics of a main raw material. In other words, the koji ratio increases from 23% for sake to 100% for awamori.
All values down to the percentage are large. This means that the quality of the koji as the main raw material, especially the aroma, taste, etc., imparts a unique flavor to the brewed product. Purpose of the Invention From the above point of view, the present inventor has conducted extensive research with the aim of obtaining shochu with improved palatability, and in the process, he added brown tea to the grain raw materials steamed during the production of ordinary koji. When the powder is blended, the tea powder absorbs excess water from the steamed grain raw materials, thereby reliably suppressing the growth of various bacteria such as Bacillus subtilis and lactic acid bacteria during the initial stage of koji production, and increasing the growth of Aspergillus aspergillus. At the same time, it also avoids the drawbacks of the unpleasant flavor imparted to the final product by the metabolic products derived from the bacteria mentioned above, has a high enzyme titer and organic acid production from the koji, has no unpleasant odor, and also prevents bacterial contamination in the moromi. It has been found that a koji can be obtained which gives a brewed product with improved alcohol yield. Furthermore, when the koji obtained in this way is used for the production of shochu, the components of the characteristic flavor of tea blended in the koji transfer to the mortar during the mortar production process, and moreover, the tea powder itself, the koji mold and the yeast are mixed together. It has been found that the fermentation process causes some fermentation, imparting a unique aroma and light flavor to the moromi, and that by distilling the moromi, a tea shochu having the above-mentioned unique aroma and flavor can be obtained. The present invention was completed based on the above findings. Structure of the Invention The present invention relates to koji for brewing, which is made by blending tea powder with steamed grain raw materials to make koji. The koji of the present invention is based on the formulation of the tea powder described above,
The proliferation of various bacteria is suppressed, and as a result, there is no contamination with bacterial metabolic products that give off odor and taste, and the product has good quality. In addition, sufficient growth of Aspergillus aspergillus is achieved by suppressing the proliferation of the aforementioned miscellaneous fungi, and it has both a high enzyme titer and sufficient organic acid. Furthermore,
The above-mentioned tea powder has a water-absorbing ability, and the surface moisture of the steamed grain raw material can be arbitrarily adjusted by only slightly changing its blending amount, which significantly improves the workability of the raw material processing process and the koji making process. This will help improve and streamline work. In addition, the koji of the present invention is not only easy to produce and of good quality as described above, but when used in brewed products, it has the characteristic of imparting unique flavor and flavor to the resulting product by blending tea powder. are doing. This feature is especially effective when producing shochu. That is, when the koji of the present invention is used for shochu production, the koji itself is free from bacterial contamination, has a high enzyme titer, and due to the high acidity of the koji, the PH of the fermentation mortar can be maintained stably and the fermentation process can be carried out. It is possible to prevent contamination with harmful bacteria inside, increase the growth of yeast, promote fermentation, and improve alcohol yield. Moreover, it does not impart unpleasant odor and taste derived from various bacteria, and can impart a mellow and light tea flavor that has not been present in shochu products in the past. Hereinafter, the method for producing the koji of the present invention will be described in detail. The koji of the present invention can be produced according to a conventional koji production method, except for adding tea powder to steamed grain raw materials. That is, grains such as barley, rice, and buckwheat are soaked in water, drained, or sprinkled with water in a conventional manner, then steamed and cooled to use as a raw material for koji. Spread seed koji using the method to propagate. The tea powder used here is a fine powder called kosagi that is generated in the green tea manufacturing process, at the stage of transferring from the brewing process to the drying process, and in each process of the drying process, sorting, and firing process. Powdered tea (konachiya) up to about 1 mm can be used advantageously. The amount of the tea powder blended is appropriately determined depending on the type of koji raw material and tea powder, and is not particularly limited, but it is about 2 to 30% by weight, preferably about 5 to 15% by weight, based on the grain raw material normally used. It is appropriate to express it in weight %. In addition, the steaming conditions of the above-mentioned koji raw material, the moisture content of the koji raw material obtained in this way and the proportion of seed koji used relative to this, the koji making conditions (temperature,
PH, time), etc. can be similar to the normal koji making method. In particular, in the present invention, by adding tea powder, the excess water on the surface of the steamed grains can be absorbed into the tea without strictly controlling the water absorption rate of the koji raw material. As a result of being absorbed into the powder, the growth of various bacteria is suppressed and the growth of Aspergillus aspergillus is facilitated. In addition, there is no stickiness or stickiness of the grains, which has the advantage of greatly improving workability. The most preferable method for producing koji for brewing is, for example, adjusting 100 kg of polished rice to produce 140 kg of steamed rice (water absorption rate: 40 kg).
%, steamed rice moisture 38.7%) or 150 kg of steamed barley prepared from 100 kg of milled barley (water absorption rate 150%, steamed wheat moisture 41.3
%) to 35℃ and mix 10kg of powdered tea evenly with it (no stickiness on the surface of steamed rice or steamed barley)
Then, after uniformly scattering 100g of white koji mold for shochu (Kawachi mold), draw it into the koji room (35℃ at the time of drawing), and place it on the floor.
Cut back after about 20 hours (38-40℃ at cut-back), about 24
A method of time shelf accumulation can be adopted, and thereby the desired tea rice koji or tea barley koji can be obtained. The thus-obtained koji of the present invention, for example, the above tea rice koji, has a water content of about
25%, acidity of approximately 8.0, and total saccharification power of approximately 21. In addition, the tea barley koji mentioned above has a moisture content of approximately 28%, acidity of approximately 8.2, and total saccharification power of approximately 24 (all according to the analysis method prescribed by the National Tax Agency), and both are shochu. It has sufficient enzyme titer and acidity as a koji for use, and when used, it is possible to produce moromi and shochu that have a unique tea flavor and flavor. The production of tea shochu using the brewing koji of the present invention can be basically carried out in the same manner as a normal shochu production method, except for using the koji. A particularly preferred method of producing shochu is, for example, as follows. 1 Production of primary moromi The tea koji of the present invention is placed in a primary fermentation tank, mixed with brewing water in an appropriate ratio, and an appropriate amount of muddy shochu yeast that has been pure cultured in a yeast culturing machine is added to this. By leaving it for 6 to 7 days at a temperature of 20 to 25°C, a primary moromi containing 10 to 15% alcohol can be obtained. 2 Production of secondary moromi Transfer the primary moromi to a large secondary fermentation tank, add the appropriate amount of raw materials such as rice and barley steamed according to the conventional method, and brewing water, and raise the temperature to 20-25℃. Adjust,
Start the second fermentation. Approximately 3 days after the start of fermentation,
The temperature reaches approximately 30℃, and fermentation becomes active. The temperature then drops to 25°C. 10-15 after the start of the second fermentation
Fermentation is completed within a day, and an aged moromi with a tea flavor and aroma containing 16 to 17% alcohol can be obtained. 3 Distillation The obtained aged moromi is distilled using a vacuum distillation machine under a reduced pressure of 50 to 70 mmHg according to a conventional method to a boiling point of 50 to 70 mmHg.
This can be done by collecting fractions at 60°C. The distillation operation yields a shochu product having the unique tea flavor and flavor desired by the present invention. The product has an alcohol content of 42-44% and a distillation ratio of over 95%. Examples Examples will be given below to explain the present invention in more detail. Example 1 Production of tea rice koji (koji for shochu) After washing 100 kg of polished rice (moisture 14.2%), immersing it in water at 20°C for 2 hours, draining it, and using the soaking water (water absorption rate 30
%, soaked rice moisture 34%). This soaked rice 130Kg
Steam the rice in a strainer (40 minutes after blowing out the steam) to obtain 140 kg of steamed rice (water absorption rate 40%, steamed rice moisture 38.7%). After cooling this to 35℃ in an air cooler, 10kg of powdered tea was mixed uniformly, and 100g of white koji mold for shochu (Kawachi) was evenly spread, and the mixture was drawn into the koji room (temperature at 35℃ when drawn).
℃), plated on the bed, cut back after 20 hours (temperature at 38 degrees Celsius), and stacked on a shelf for 24 hours to obtain 128 kg of the koji of the present invention. This is the result of analysis using the National Tax Agency prescribed analysis method.
The water content was 25%, the acidity was 8.0, and the total saccharification power was 21. Example 2 Production of tea rice koji (miso koji) 12.3 kg of tea rice koji of the present invention was produced in the same manner as in Example 1 using 10 kg of white rice, 1 kg of powdered tea, and 100 g of yellow koji mold for miso.
I got it. As a result of analysis using the National Tax Agency prescribed analysis method, the water content was 26%, the acidity was 2.4, and the total saccharification power was 32. Example 3 Production of tea barley koji (shochu koji) 100 kg of refined barley (moisture content 12%) was washed with water and then heated to 20°C.
Soak the barley in water for 30 minutes, drain the water and use the soaked barley (water absorption rate
40%, soaked wheat moisture 37.1%) to obtain 140Kg. This soaked barley is steamed in a strainer (30 minutes after blowing out the steam) to obtain 150 kg of steamed barley (water absorption rate 50%, steam moisture 41.3%). After cooling this to 35℃ in an air cooler, 10kg of powdered tea was mixed uniformly, and 100g of white koji mold for shochu (Kawachi) was evenly spread, the mixture was drawn into the koji room (temperature at 35℃ when drawn), and placed on the floor. After 20 hours of plating and turning (temperature at 40°C), and 24 hours of stacking, 131 kg of tea-barley koji of the present invention was obtained. As a result of analysis using the National Tax Agency prescribed analysis method, the water content was 28%, the acidity was 8.2, and the total saccharification power was 24. Reference Example 1 Production of tea shochu 128 kg of tea rice malt obtained in Example 1 and 130 kg of water were mixed, and to this was added 50 g of muddy yeast obtained by aerating and pure culturing shochu yeast SH-4 at 22°C. , product temperature 22℃～
Primary fermentation is carried out at 25°C for 7 days to obtain a primary moromi of 260 g. Next, the obtained primary moromi was transferred to a secondary fermentation tank, 300 kg of steamed barley prepared from 300 kg of water and 200 kg of refined barley in the same manner as in the first half of Example 3 was added, and secondary fermentation was carried out for 10 days (starting temperature 25°C). By doing this, aged moromi (secondary moromi, alcohol content 16.5%) 730 is obtained. The obtained aged moromi is distilled under reduced pressure of 60 to 100 mmHg, and the fraction with a boiling point of 50 to 55°C is collected to make tea shochu 271.
(alcohol content: 43%). The analysis results and various ratios in each step of the above method are shown in Table 1 below.
【表】【table】
【表】
また得られた茶焼酎は、緑茶ようの香気を有
し、風味軽快な米焼酎であつた。
参考例２ 茶焼酎の製造
実施例３で得た茶麦麹131Kgと水130とを混合
し、これに23℃下に、焼酎用酵母SH―４の泥状
酵母50ｇを添加し、品温23℃〜25℃で７日間１次
醗酵させ、１次醪262を得る。次いで得られた
１次醪を２次醗酵タンクに移し、水300及び精
白大麦200Kgから実施例３の前半と同様にして調
製した蒸麦300Kgを加え、10日間２次醗酵（開始
温度25℃）を行なつて、２次醪（熟成醪、アルコ
ール分16.9％）742を得る。
得られた熟成醪を60〜100mmＨｇの減圧下に蒸
留し、沸点50〜55℃の留分を集め茶焼酎282
（アルコール分43％）を得る。上記方法の各工程
における分析結果および各種歩合を下記第２表に
示す。[Table] The obtained tea shochu was a rice shochu with a green tea-like aroma and a light flavor. Reference example 2 Production of tea shochu 131 kg of tea barley koji obtained in Example 3 and 130 kg of water were mixed, and 50 g of shochu yeast SH-4 muddy yeast was added to this at 23°C, and the product temperature was 23°C. Primary fermentation is carried out at ℃~25℃ for 7 days to obtain primary moromi 262. Next, the obtained primary moromi was transferred to a secondary fermentation tank, and 300 kg of steamed barley prepared from 300 kg of water and 200 kg of refined barley in the same manner as in the first half of Example 3 was added, and secondary fermentation was carried out for 10 days (starting temperature 25°C). By doing this, secondary moromi (aged moromi, alcohol content 16.9%) 742 is obtained. The obtained aged moromi is distilled under reduced pressure of 60 to 100 mmHg, and the fraction with a boiling point of 50 to 55°C is collected to make tea shochu 282
(alcohol content: 43%). The analysis results and various proportions in each step of the above method are shown in Table 2 below.
【表】【table】
【表】
かくして、得られた茶焼酎は緑茶ようの香気を
有し、風味軽快な麦焼酎として賞味された。
参考例３ 茶みその製造
外国産大豆（オハイオ産、含水率８％）５Kgを
24時間浸漬し（20℃）、水切し、浸漬大豆９Kg
（吸水率80％）を得た。次に浸漬大豆を水６を
加えたものを圧力１Kg／cm2（ゲージ圧力）で温度
120℃の飽和水蒸気を用い40分間加熱、加圧蒸煮
処理して、蒸煮大豆16.5Kgを得た。次いで実施例
２で得た茶米麹12.3Kg、上記蒸煮大豆16.5Kg及び
食塩３Kgを混合し、混合物を密封容器に収容し、
６ケ月貯蔵熟成して、茶みそ30.5Kgを得た。製品
は暗赤色で、渋味があり、赤だしに似た深い旨味
を有した。[Table] The tea shochu thus obtained had the aroma of green tea and was enjoyed as a barley shochu with a light flavor. Reference example 3 Tea miso production 5 kg of foreign soybeans (produced in Ohio, moisture content 8%)
Soaked for 24 hours (20℃), drained, 9 kg of soaked soybeans
(water absorption rate of 80%) was obtained. Next, add 6 parts of water to the soaked soybeans and heat at a pressure of 1 kg/cm 2 (gauge pressure).
The soybeans were heated and pressure steamed for 40 minutes using saturated steam at 120°C to obtain 16.5 kg of steamed soybeans. Next, 12.3 kg of tea rice malt obtained in Example 2, 16.5 kg of the above-mentioned steamed soybeans, and 3 kg of salt were mixed, and the mixture was placed in a sealed container.
After storage and aging for 6 months, 30.5 kg of tea miso was obtained. The product was dark red, had an astringent taste, and had a deep umami flavor similar to red soup stock.