JPS6343070B2 - - Google Patents
Info
- Publication number
- JPS6343070B2 JPS6343070B2 JP55115126A JP11512680A JPS6343070B2 JP S6343070 B2 JPS6343070 B2 JP S6343070B2 JP 55115126 A JP55115126 A JP 55115126A JP 11512680 A JP11512680 A JP 11512680A JP S6343070 B2 JPS6343070 B2 JP S6343070B2
- Authority
- JP
- Japan
- Prior art keywords
- koji
- parts
- miso
- temperature
- making
- 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.)
- Expired
Links
- 239000002994 raw material Substances 0.000 claims description 36
- 244000294411 Mirabilis expansa Species 0.000 claims description 28
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 28
- 235000013536 miso Nutrition 0.000 claims description 28
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- 244000068988 Glycine max Species 0.000 description 18
- 235000010469 Glycine max Nutrition 0.000 description 18
- 241000209094 Oryza Species 0.000 description 16
- 235000007164 Oryza sativa Nutrition 0.000 description 16
- 235000009566 rice Nutrition 0.000 description 16
- 238000000034 method Methods 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 240000005979 Hordeum vulgare Species 0.000 description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
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 JPS5739751A (en) | 1982-03-05 |
| JPS6343070B2 true JPS6343070B2 (enrdf_load_stackoverflow) | 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 (enrdf_load_stackoverflow) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0239867A (ja) * | 1988-07-27 | 1990-02-08 | Marudai:Kk | 食物繊維の強化味噌製造方法 |
-
1980
- 1980-08-21 JP JP55115126A patent/JPS5739751A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5739751A (en) | 1982-03-05 |