SUWA YUJI,諏訪 裕二,KATAOKA JIRO,片岡 二郎,KIMURA KIICHI,木村 貴一
申请号：
JP2015152752
公开号：
JP2017029068A
申请日:
2015.07.31
申请国别(地区):
JP
年份:
2017
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a method for producing reduced-salt miso (fermented soybean paste) in which, while reducing the amount of salt to be added, the growth of sundry germs can be suppressed and the favorable taste and flavor can be imparted to miso without using additives, and that can produce easily with cheap price apparatus.SOLUTION: The method for producing reduced-salt miso includes: preparing a raw material by adding salt by less than 5 mass% to a 1st mixture in which a cooked soybean and a miso koji are mixed, and mixing a low temperature fermentable lactic acid bacterium and a low temperature fermentable yeast into the raw material to prepare a 2nd mixture placing the 2nd mixture in a reaction vessel and holding at a temperature of 0 to 20°C for 1 to 60 days to carry out a 1st fermentation and after the 1st fermentation, holding at a temperature of 20 to 40°C for 1 to 14 days to carry out a 2nd fermentation.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】食塩添加量を低減しつつ、添加物を用いずに雑菌の増殖を抑制し、味噌に好ましい味と香気とが得られ、安価な装置で容易に製造できる減塩味噌の製造方法を提供する。【解決手段】蒸煮大豆と味噌用麹とを混合した第1の混合物に対し5質量%未満の食塩を添加して原料とし、原料に低温発酵性乳酸菌と低温発酵性酵母とを混合して第2の混合物とする。第2の混合物を反応容器に収容して、0~20℃の温度に、1~60日間保持して、第1の発酵を行う。第1の発酵後、20~40℃の温度に、1~14日間保持して、第2の発酵を行う。【選択図】 図なし
