KR970032457A - Method of making natural seasoned low-salt miso - Google Patents

Abstract

First, cook soybean, rice, flour, etc., cool it, mix it with the seed, ferment the spawn at a certain temperature in a grain type, and then mix the salt with it and put it in a aging tank. After fermenting for 100 days or more, or making meju with soybeans as a main ingredient, it is fermented in saline solution and then fermented by separating the filtrate, and the traditional traditional doenjang, anchovy, smoked tuna, kelp, seaweed, shellfish, wormwood, green pepper Mix grains such as rice, flour, and barley into the extract stock extracted from seasoning extracts, and heat again until the moisture evaporates about half. Transfer to a saccharification facility, add an appropriate amount of food processing enzyme, and then saccharify for about 5 hours while maintaining the heat at 50 ℃. After mixing the saccharides at a certain ratio, the low salted miso containing natural seasonings, which was crushed in microwaves, was sterilized by applying heat of about 80 ℃, and the salt content was mixed with an appropriate amount of 95% alcohol. It is a method of manufacturing natural seasoned low-salt miso, which is characterized by low-salt miso, which is%, which is less salty than the miso prepared by the conventional manufacturing method, and is not required to add extra seasonings to housewives and restaurants of the young generation. It has a peculiar taste and can adjust the salt content to 8 wt% or less, so it has a very good effect to reduce salt intake with low salted miso which is good for the prevention and treatment of hypertension and heart disease. It relates to a method for producing new natural seasoned low-salt miso.

Description

Method of making natural seasoned low-salt miso

Since this is an open matter, no full text was included.

Claims (4)

Half the moisture by mixing the grains in the extraction stock extracted from the conventional doenjang and natural seasoning extract of 12 to 16% by weight of the salt content prepared in the first and second steps of Examples 1, 2 and 3 Heat it again until it evaporates, and prepare the grain rice in which the concentrated stock solution penetrates into the grain, transfer it to the saccharification chamber, add an appropriate amount of food processing enzyme, and keep it at about 50 ℃ for about 5 hours. Grain rice containing saccharified and concentrated natural seasoning is mixed with saccharified saccharified sugar in a 1: 1 ratio, and the low salted soybean containing natural seasoning, crushed in microwave, is heated to 80 ℃ A method for producing natural seasoning low salted miso, characterized in that the salt content is 6-8% by weight of salt, sterilized and mixed with an appropriate amount of 95% alcohol. The method of claim 1, wherein the natural seasoning extract is anchovy, smoked tuna, kelp, seaweed, shellfish, oyster, green pepper. The method of producing natural seasoning low-salt miso according to claim 1 or 2, which is an anchovy, smoked tuna, kelp, seaweed, shellfish, snail, green pepper, or a mixture of two or more. The method of claim 1, wherein the grain is rice, wheat, barley. ※ Note: The disclosure is based on the initial application.