KR102043974B1 - Manufacturing method of fermented soybean paste including sea weed fusiforme - Google Patents

Abstract

The present invention relates to a miso containing soybeans and a method of manufacturing the same, which satisfies the taste required for existing miso using soybean, but also satisfies the taste of new consumers according to the recent food culture trend of low salt. a) soaking the soybeans for 10-14 hours, soaking them to remove moisture, and steaming for 4-6 hours to separate the solid soybean and the liquid filtrate; b) blanching the sawn for 2-4 minutes, then drying to wash, then drying in a windy place for 2-4 days and pulverizing the dried saw; c) After soaking brown rice and soaked rice, dry it to remove moisture, steamed brown rice is removed from the siru 25-35 minutes, then crushed with steamed soybean in step a) and mixed to mix the grain mixture Forming; d) immersion for 2-4 days to remove the intrinsic toxicity of green barley, and then immersed blue barley immersed in steamed steam for 50-70 minutes, then fermented for 70-74 hours to form a green barley fermentation product; e) with respect to 100 parts by weight of the grain mixture of step c), 30 to 500 parts by weight of the filtrate of step a), 50 to 200 parts by weight of powder 의 of step b), green barley fermentation 50 of step d) Mixing 200 parts by weight, 50-250 parts by weight of malt syrup, which has been boiled for 50-70 minutes, and 50-250 parts by weight of the shipyard to prepare miso; And f) putting the doenjang of step e) in a jar and covering the powdered powder evenly on the top, and then fermenting the shipyard with 0.1-10 volume% of the total volume of the jar and fermenting in a sealed state; It is made, including.

Description

Miso containing 톳 and its manufacturing method {Manufacturing method of fermented soybean paste including sea weed fusiforme}

The present invention relates to soybean paste containing miso and a method of manufacturing the same, and more specifically, it is possible to satisfy the taste of new consumers according to the trend of the recent food culture of low salinity while satisfying the taste required for the existing miso using 톳. The present invention relates to a miso containing soybean paste and a manufacturing method thereof.

The method of making doenjang is generally divided into conventional conventional methods and modern improved methods. The traditional method of making doenjang varies slightly depending on the region, but basically, the raw soybean is boiled and pulverized, and the meju is formed into bricks and rectangles, dried for about three days, and then cracked. Humidity is maintained. In this way, the various microorganisms around them naturally grow and grow, and wash the meju, which is bred in brine, fermented and matured for 6 to 12 months, then dehydrated and used as soy sauce to produce miso as the remaining solids.

Soybean paste with soy sauce is a general form of traditional soybean paste, and the water-soluble components such as nitrogen and saccharides have a difference in quality and flavor, and have a salinity of 8.6 to 17.8%, compared to the improved miso, which is a whole raw miso. high. However, in recent years, conventional soybean paste has been prepared in the form of doenjang without extracting soy sauce in order to improve quality and taste, and has a very high amino acid and taste peptide content compared to the improved soybean paste.

On the other hand, as a related art, Korean Patent No. 10-0903393 discloses a 'method of manufacturing conventional doenjang'.

The above technique comprises the steps of: (a) steaming and grinding the soybeans, fermenting the mejus formed into a predetermined shape with rice straw and drying for 1 month in the shade; (b) surface washing, splitting the fermented meju and drying in the sun for 5 hours; (c) immersing the dried meju in saline for 40 days, and (d) taking out the aged meju of step (c), wherein the dried Morel cabbage powder having a moisture content of 15% by weight or less is added to Meju 100 It is intended to provide a soybean paste with improved palatability than conventional conventional soybean paste, comprising the step of mixing by adding 2 parts by weight to parts by weight.

However, conventional soybean paste prepared by the above method is very strong in fragrance, so that not only adults and children and infants can easily consume it, but also saline, that is, salt is used to ripen, causing high adult disease. There was a problem.

Therefore, the inventors of the present invention intensively studied the low-salt doenjang while satisfying the preferences of consumers, by containing 톳 in the process of manufacturing doenjang to maintain the taste required for the existing doenjang but can satisfy the preferences of consumers with low salinity It was confirmed that the present invention was completed.

Korea Patent Registration No. 10-0903393 (2009.06.10.) Korea Patent Registration No. 10-1119883 (2012.02.17.) Korea Patent Registration No. 10-1199878 (2012.11.05.)

The present invention is to solve the problems as described above, the object of the present invention is to satisfy the taste of the new soybean, while satisfying the taste of new consumers according to the trend of the recent food culture, while satisfying the taste of miso and low salinity. The present invention provides a miso containing soybean paste and a manufacturing method thereof.

The constitution of the present invention for achieving the above object is a) soaking soybeans soaked for 10 to 14 hours and then dried to remove moisture, and steamed soybeans from which the moisture has been removed for 4 to 6 hours are solids. Separating the soybean and the liquid filtrate; b) boil the boil in boiling water for 2-4 minutes, dry and wash, dry in a windy place for 2-4 days and pulverize the dried boil into powder; c) After soaking brown rice and soaked rice, dry it to remove moisture, steamed brown rice is removed from the siru 25-35 minutes, then crushed with steamed soybean in step a) and mixed to mix the grain mixture Forming; d) immersion for 2-4 days to remove the intrinsic toxicity of green barley, and then immersed blue barley immersed in steamed steam for 50-70 minutes, then fermented for 70-74 hours to form a green barley fermentation product; e) with respect to 100 parts by weight of the grain mixture of step c), 30 to 500 parts by weight of the filtrate of step a), 50 to 200 parts by weight of powder 의 of step b), green barley fermentation 50 of step d) Mixing 200 parts by weight, 50-250 parts by weight of malt syrup, which has been boiled for 50-70 minutes, and 50-250 parts by weight of the shipyard to prepare miso; And f) putting the doenjang of step e) in a jar and covering the powdered powder evenly on the top, and then fermenting the shipyard with 0.1-10 volume% of the total volume of the jar and fermenting in a sealed state; Characterized in that comprises a.

Here, the malt of step e) is obtained by mixing 20 to 40% by weight of malt oil and 60 to 80% by weight of water and aging for 3 to 5 hours, and then boiling the ripe malt at a temperature of 60 to 80 ° C. The fermentation of step f) is characterized in that made for 35-45 days at a temperature of 25-35 ℃.

In addition, the shipyard of step e) and f) is characterized in that it is fermented for 3-4 years.

Miso containing 톳 prepared by the method of the present invention,

First, by adding 소비자 during the manufacturing process to satisfy the taste of doenjang and to consume a variety of pharmacological ingredients to promote the health of consumers,

Second, because of its low salinity, various adult diseases caused by excessive sodium intake can be prevented.

Third, by adding the taste taste using brown rice and rice and green barley together with soybeans, there is an effect that can further satisfy the taste of consumers.

Figure 1 is a block diagram showing the procedure for manufacturing a miso containing miso according to an embodiment of the present invention.

Soybean paste manufacturing method containing 발명 of the present invention,

a) soaking the soybeans for 10-14 hours, soaking them to remove water, steaming the removed soybeans for 4-6 hours, and then separating the solid soybean and the liquid filtrate;

b) boil the boil in boiling water for 2-4 minutes, dry and wash, dry in a windy place for 2-4 days and pulverize the dried boil into powder;

c) After soaking brown rice and soaked rice, dry it to remove moisture, steamed brown rice is removed from the siru 25-35 minutes, then crushed with steamed soybean in step a) and mixed to mix the grain mixture Forming;

d) immersion for 2-4 days to remove the intrinsic toxicity of green barley, and then immersed blue barley immersed in steamed steam for 50-70 minutes, then fermented for 70-74 hours to form fermented barley barley;

e) with respect to 100 parts by weight of the grain mixture of step c), 30 to 500 parts by weight of the filtrate of step a), 50 to 200 parts by weight of powder 의 of step b), green barley fermentation 50 of step d) Mixing 200 parts by weight, 50-250 parts by weight of malt syrup, which has been boiled for 50-70 minutes, and 50-250 parts by weight of the shipyard to prepare miso; And

f) putting the doenjang of step e) in a jar and covering the powdered powder evenly on the top, and then fermenting the shipyard with 0.1-10v / v% of the total volume of the jar and fermenting in a sealed state; It is made, including.

Hereinafter, the method of manufacturing miso containing 톳 according to the present invention will be described in detail with reference to each step.

In step a), soybeans are soaked for 10 to 14 hours, soaked, and then dried to remove moisture, and the soybeans from which the moisture is removed are steamed for 4 to 6 hours, and then the solid soybean and liquid filtrate are separated.

The soybean is sorted prior to immersion. For example, select eggs that are large, plump, and have no wrinkles near the soybean eyes. Alternatively, the soybean may be replaced with a material commonly used for making miso, such as black beans and rat eyes.

The time to soak the soybean is preferably 10 to 14 hours, more preferably 11 to 13 hours (winter basis). The reason for soaking the soybean is that the shell surrounding the soybean is strong and the inner cotyledon part is extremely dense and hard, so as to soften and soften it.

As a further embodiment according to the present invention, by soaking soybean in water to which 1 part by weight of salt is added to 100 parts by weight of water, the soybean can be boiled more softly. This is because soy protein glycinin is more readily soluble in salt solutions than in water alone.

Soaked soybeans may have toxic components and the like on the outer surface of the soybeans, so that they are dried in water to remove water, and then steamed for 4 to 6 hours, more preferably 5 to 6 hours.

Steaming of soybeans can soften and soften hard tissues, and can also elevate components inside soybeans. On the other hand, the steaming time of the soybean is preferably 4 to 6 hours, as described above, if more than 6 hours the cell tissue is released in a convenient state for the enzyme to penetrate and then firmly bound again causing a breakdown in protein degradation If less than 4 hours, the mechanism of action of the enzyme (action mechanism) of course, does not completely remove the odor peculiar to soybean.

Steamed soybeans are stored separately from the solid soybeans for use in subsequent processes. The filtrate contains a large amount of nutrients significant to the human body, such as protein (saponin), saponin can be doubled intake of nutritional ingredients when added during the preparation of miso.

In the step b), boiled water is boiled in boiling water, preferably 2 to 4 minutes, more preferably 3 to 4 minutes, dried, washed, and then preferably 2 to 4 days, more preferably 3 to 4 days. Dry in this well-placed place and grind the dried coarse to powder.

The algae is a kind of seaweed that is rich in vitamins and minerals such as iron, calcium, potassium, and contains natural ingredients such as seanol and taurine which are excellent in preventing adult diseases such as fatty liver and diabetes. It is effective in lowering blood pressure and preventing atherosclerosis. In addition, 톳 is 2.5 times more fiber than pears, apples, cucumbers, as well as rich in calcium, phosphorus, potassium, urea and other minerals are effective to clean the blood and prevent atherosclerosis. In addition, it lowers LDL- and VLDL-cholesterol levels that promote atherosclerosis and increases HDL-cholesterol levels, which are good for the body that inhibits atherosclerosis promotion, as well as inhibiting hyperlipidemia and high cholesterol. .

In the present invention, it is characterized in that the pre-treatment after drying the 갖는 having such characteristics and dried to use the powder, and because the 톳 is used as a whole (stems, branches, roots, leaves, etc.), all the nutritional components of the 수 can be used as it is. There is an advantage.

The powder is preferably powdered to a size of 80 to 120mesh, but there is no particular limitation on the powder size.

In step c), the soaked brown rice spicy rice (or spicy rice brown rice) is soaked and dried to remove moisture, and the steamed brown rice spicy water is preferably steamed for 25 to 35 minutes, more preferably 28 to 32 minutes in a shiru. Next, mash with steamed soybean in step a) and mix to form a grain mixture.

The brown rice hot rice is a white rice prepared from the unshelled rice, and contains significant components in rice eyes and rice bran, and the rice eyes contain phytic acid called IP6, which has various physiological activities. It has been revealed through the action, such as inhibiting arteriosclerosis, prevent cardiovascular disease, antioxidants. In addition, the rice bran contains a large amount of selenium, which is indispensable to maintain life, and some oxygen is changed to active oxygen, which is highly toxic in vivo, and causes peroxide to cause cancer and aging. Make a lipid (lipoperoxide). There is something in the body, such as glutathione peroxidase, an enzyme that detoxifies this free radical, but selenium is needed to produce this enzyme.

On the other hand, brown rice mapping rice containing the components as described above is soaked in water and soaked sufficiently, then remove the moisture on the outer surface by drying, and after removing the moisture is steamed for 25 to 35 minutes. Steaming the brown rice spicy rice is to make the action of various enzymes active.

As described above, the steamed brown rice is finished, mashed together with the soybean steamed in step a) and then mixed to form a grain mixture.

In step d), blue barley is preferably immersed for 2 to 4 days, more preferably 3 to 4 days, and then immersed blue barley is pulverized, preferably 50 to 70 minutes, more preferably 60 to 60 minutes. Steaming for 70 minutes is followed by fermentation for preferably 70 to 74 hours, more preferably 72 to 74 hours to form fermented barley. Here, the reason for immersing the blue barley is to remove the intrinsic toxicity remaining in the blue barley.

Blue barley of the present invention is preferably sprout green barley using young leaves of barley of 15 to 20 cm size. For example, if the sprout green barley is less than 15 cm, the nutrients of the green barley cannot be obtained, and if the green barley exceeds 20 cm, there is a problem in that the sprout is lost and loses the texture.

The green barley is called greenish green barley or blue vein belonging to the monocotyledonous rice plant pollen family. In general, unlike barley, which has a yellowish color, it has a blue color, and its shape is similar to that of ordinary barley, but the color is blue rather than the commonly known barley. Often. Like regular barley, it is very nutritious and high, and contains protein, vitamin B and vitamin E, dietary fiber, and folic acid.

Blue barley is a relatively low-protein grain, which is added with protein-rich soybeans to provide a so-called "complementary action" that fills the barley protein.

On the other hand, the green barley is preferably immersed for 2 to 4 days, and then pulverized to a certain size after removing the water through drying. Grinding the green barley is finely ground through a mixer or a grinder in this case, the particle size is preferably 200 to 300 mesh, but is not limited thereto.

Next, the crushed green barley powder is steamed for 50 to 70 minutes in a see-through, when steaming for more than 70 minutes, damaged starch is generated by heat generation, and the damaged starch lowers the texture of the overall miso, If steaming for less than 50 minutes is not enough steam is not easily mixed with the grain mixture in the subsequent step.

As described above, the steamed blue barley is fermented for 70 to 74 hours so that the deep and delicious taste unique to blue barley is expressed.

In step e), based on 100 parts by weight of the grain mixture of step c), 30 to 500 parts by weight of the filtrate of step a), 50 to 200 parts by weight of the powder of step b), green barley 50 of step d) Doenjang is prepared by mixing 200 to 200 parts by weight, 50 to 250 parts by weight of syrup, which has been boiled for 50 to 70 minutes, and 50 to 250 parts by weight of the shipyard fermented for 3 to 4 years.

The powder is preferably added in an amount of 50 to 200 parts by weight based on 100 parts by weight of the grain mixture, and when it is added in excess of 200 parts by weight, the components exhibiting the efficacy of the powder is excessively discharged, thereby reducing the taste of miso. It is because, when added in less than 50 parts by weight of the powder is not exhibited efficacy. Alternatively, it is preferable to use the powdered powder in step e), but it is also possible to use the pre-treated powder, ie, the powder boiled in the water for a predetermined time without powdering.

The malt is mixed with 20 to 40% by weight of malt and 60 to 80% by weight of water, preferably aged for 3 to 5 hours, more preferably 3 to 4 hours, and then the aged malt is dried at 60 to 80 ° C. Preference is given to using those obtained by boiling under medium heat.

In addition, the shipbuilding is a soy sauce prepared by the traditional method and fermented for 3 to 4 years, and serves to help give a deep and rich taste to the soybean paste of the present invention. At this time, the shipyard is preferably added to 50 to 250 parts by weight based on 100 parts by weight of the grain mixture. The addition of more than 250 parts by weight of the shipyard is not only a noticeable salty taste, but also the addition of sodium acts as a cause of various adult diseases, when added to less than 50 parts by weight the overall palatability of miso Because it becomes.

In step f), the doenjang of step e) is placed in a jar and evenly covered with powder of powder of step b) to prevent contact with foreign substances and oxygen on the top (height 1-3 cm), 3 to 4 The fermented shipyard fermented for a year is poured 0.1 to 10% by volume relative to the total volume of the interior of the jar and then fermented in a sealed state to prepare miso containing soybean according to the present invention. At this time, the fermentation is preferably made for 35 to 45 days at a temperature of 25 to 35 ℃. This is because when the fermentation temperature and the fermentation time exceeds the above range, the taste of miso is lost due to overcooking, and when the fermentation temperature is lower than the above range, the fermentation is not performed properly, resulting in storage problems.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples.

Example 1 Preparation of Soybean Paste

1. Soybean steaming

Soybeans were soaked in water for 12 hours, soaked and dried to remove water, and the water-removed soybeans were steamed in a steamer for 5 hours, and then the solid soybean and liquid filtrate were separated and stored separately.

2. Powdered powder

After boiling for 3 minutes in boiling water, dried and washed in clean water, dried for 3 days in a well-ventilated place, and dried dried powder was pulverized by a pulverizer.

3. Cereal Mixture Manufacturing

After immersed in water for a certain period of time, soaked in brown rice to remove the moisture to remove the water, steamed brown rice was removed for 30 minutes in shiru, and then mashed with steamed soybean of 1 and mixed to prepare a grain mixture.

4. Fermented Green Barley

Blue barley was immersed in water for 3 days, and then immersed blue barley was pulverized with a grinder to powder, and the powdered blue barley was steamed for 60 minutes in a shiru and fermented for 3 days to produce a blue barley fermentation product.

5. Miso Manufacture

Based on 100 parts by weight of the grain mixture of 3, 100 parts by weight of the filtrate of 1, 100 parts by weight of 톳 powder of 2, 50 parts by weight of green barley fermentation of 4, 50 parts by weight of malt boiled for 60 minutes and shipyard 100 fermented for 3 years Doenjang was prepared by mixing parts by weight.

6. Fermentation

Place the doenjang prepared in 5 in a jar, cover the powder of 2 evenly on the top, and pour the fermented soybeans for 3 years until the powder is not visible to the naked eye. It was fermented for 40 days while maintaining.

Example 2 Miso Production

1. Soybean steaming

Soybeans were soaked in water for 12 hours, soaked and dried to remove water, and the water-removed soybeans were steamed in a steamer for 5 hours, and then the solid soybean and liquid filtrate were separated and stored separately.

2. Cereal Mixture Manufacturing

After immersed in water for a certain period of time, soaked in brown rice to remove the moisture to remove the water, steamed brown rice was removed for 30 minutes in shiru, and then mashed with steamed soybean of 1 and mixed to prepare a grain mixture.

3. Fermented Barley

Blue barley was immersed in water for 3 days, and then immersed blue barley was pulverized with a grinder to powder, and the powdered blue barley was steamed for 60 minutes in a shiru and fermented for 3 days to produce a blue barley fermentation product.

4. Miso Manufacture

On the basis of 100 parts by weight of grain mixture of 2, 100 parts by weight of filtrate 1, 50 parts by weight of barley fermentation of 3, 50 parts by weight of malt boiled for 60 minutes, and 100 parts by weight of shipyard fermented for 3 years were prepared. .

5. Fermentation

The fermented soybean paste prepared in 4 in a jar was poured into the jar and fermented for 3 years until the upper part of the doenjang was not visible, and then fermented for 40 days while maintaining a temperature of 25 to 30 ° C. in a sealed state.

Comparative Example 1

Doenjang prepared by a general conventional method was prepared and set as Comparative Example 1.

Comparative Example 2

Miso (manufacturer: CJ) sold on the market was obtained and set as Comparative Example 2.

Experimental Example 1 Sensory Evaluation

The fermented soybean paste prepared in Example 1 was obtained from Experimental Group 1, the soybean paste prepared in Example 2, Experimental Group 2, and conventionally prepared soybean paste from Control Group 1, and commercially available soybean paste (manufacturer: CJ). The sensory evaluation was performed by setting 2, and the results of the sensory evaluation are shown in Table 1 below.

The test method was to evaluate palatability (overall taste and flavor) by 10 sensory evaluation personnel and to give 1 point to each palatable sample.

division Experimental group 1 Experiment group 2 Control group 1 Control 2 Symbol
(Overall taste) 9 8 6 5 Flavor Watering
Refreshing taste It's a bit cheap
A delicious taste It's a bit salty
A delicious taste Slightly sweet
Salty taste

Referring to Table 1, when comparing the overall taste of the experimental groups 1 and 2 and the control groups 1 and 2, the experimental group 1 is 9 points, the experimental group 2 is 8 points, the control group 1 is 6 points, the control group 2 is 5 points , Experimental group 1, 2 can be seen that the preference is higher than the control group 1, 2.

In flavor, Experimental Group 1 tasted naturally mixed with other ingredients without harming the taste of Doenjang itself, while Experimental Group 2 had a slightly bitter taste compared to Experimental Group 1, but was generally delicious. In the case of the control group 1, the taste was slightly sweet but the salty taste was noticeable, and the control group 2 was salty and slightly sweet, and the drinking water was less felt than the other samples.

Experimental Example 2 Improved Evaluation of Indigestion and Constipation Symptoms

After selecting the subject who feels uncomfortable in the digestive system or has constipation symptoms, and boiled miso soup three times a week for a period of about two months using the 톳 miso prepared in Example 1 The symptoms are shown in Table 2 below.

Age range gender Symptom change I'm after 20's female When constipation is severe constipation
Bleed out Smooth bowel movements 30 spaces female The stomach sticks with a needle
In pain Symptom relief 40 spaces male Slim and smooth bowel movements
Not done Smooth bowel movements 50 spaces female Indigestible and bloated
In feeling I feel comfortable 60 spaces male Gas in the stomach and intestine
Frequent cold and swelling Symptom relief

Referring to Table 2, as a result of steadily ingesting miso soup for 2 months using 톳 doenjang prepared in Example 1, the stiffness of the intestines decreases as the intestines begin to function smoothly from one month. The bowel movements became easier, and by the time you reached two months, you could see that the inside was very comfortable and healthy stools were seen.

Experimental Example 3 Salinity Measurement

The experimental groups 1, 2 and control groups 1, 2 and water were mixed at a ratio of 1: 1 by volume, respectively, and the results are shown in Table 3 below using a salinity meter (manufacturer: LUTRON, model name: PSA-311). . At this time, the sample showing the highest salinity was expressed as 100%.

sample Experimental group 1 Experiment group 2 Control group 1 Control 2 Salinity (%) 80 85 100 95

Referring to Table 3, the saltiness of the control group 1 showed the highest salinity of 100%, while in the experimental group 1 and the experimental group 2 it can be seen that the salinity is reduced a lot, which is prepared by the method of the present invention Doenjang's inherent taste was found to be excellent while increasing nutrients and reducing salinity.

As described above, the doenjang containing miso prepared by the method of the present invention, by adding the miso during the manufacturing process to satisfy the taste of the miso so that you can consume a variety of pharmacological ingredients to promote the health of consumers, low salt Because of this, it is possible to prevent various adult diseases caused by excessive sodium intake, and by using the taste of brown rice and rice and green barley together with soybean, it is a useful invention that can further satisfy the taste of consumers.

Claims (5)

a) soaking soybeans for 10-14 hours, soaked to remove moisture, steaming the removed soybeans for 4-6 hours, and then separating the solid soybean and the liquid filtrate;
b) boil the boil in boiling water for 2-4 minutes, dry and wash, dry in a windy place for 2-4 days and pulverize the dried boil into powder;
c) immersed in brown rice, soaked and soaked to remove moisture, steamed brown rice removed from the water for 25 to 35 minutes, then crushed with steamed soybean in step a) and mixed to mix the grain mixture Forming;
d) immersion for 2-4 days to remove the intrinsic toxicity of green barley, and then immersed blue barley immersed in steamed steam for 50-70 minutes, fermented for 70-74 hours to form a green barley fermentation product;
e) with respect to 100 parts by weight of the grain mixture of step c), 30 to 500 parts by weight of the filtrate of step a), 50 to 200 parts by weight of powder 의 of step b), green barley fermentation 50 of step d) 200 parts by weight, 50-250 parts by weight of boiled malt 30-200 parts by weight and 50-250 parts by weight of the shipyard to prepare a miso; And
f) putting the doenjang of step e) in a jar and covering the powdered powder evenly on the top, and then fermenting the shipyard with 0.1-10 volume% of the total volume of the jar and fermenting in a sealed state; Miso-containing miso manufacturing method characterized in that it comprises a. According to claim 1,
The syrup of step e) is
A method for preparing miso containing miso, which is obtained by mixing 20-40% by weight of malt oil and 60-80% by weight of water and aging the malt for 3-5 hours. According to claim 1,
Fermentation of step f),
Miso-containing miso manufacturing method characterized in that it is made for 35 to 45 days at a temperature of 25-35 ℃. According to claim 1,
Shipyard of step e) and f),
A method for preparing miso containing soybean, characterized in that it has been fermented for 3-4 years. Miso containing miso prepared by the method of any one of claims 1 to 4.

Images