PROBLEM TO BE SOLVED: To provide Miso with much content of γ-aminobutyric acid and a manufacturing method thereof using brown rice (germinated brown rice) and Aspergillus.SOLUTION: Germinated brown rice malt is made by inoculating Aspergillus into germinated brown rice. The germinated brown rice malt and ground and crushed germinated soybean are mixed and fermented to be Miso. Executed steps to make germinated brown rice malt are: a brown rice germination step S1 germinating the brown rice a germinated brown rice cooking step S2 cooking the germinated brown rice an Aspergillus inoculation step S4 inoculating the Aspergillus into the germinated brown rice and a germinated brown rice laying step S5 laying the germinated brown rice after the Aspergillus inoculation. Executed steps to make the ground and crushed germinated soybean are: a soybean germination step S6 germinating soybeans a germinated soybean cooking step S8 cooking the germinated soybeans and a germinated soybean grinding and crushing step S9 grinding the cooked germinated soybeans. Miso with germinated brown rice and germinated soybeans are manufactured after a Miso material mixing step S10 mixing the germinated brown rice malt and the ground germinated soybeans, and a Miso material laying step S12 laying the mixed Miso materials.COPYRIGHT: (C)2014,JPO&INPIT【課題】玄米(発芽玄米)と麹菌とを用いて、γーアミノ酪酸の含有量が多い味噌及びその製造方法を提供する。【解決手段】発芽玄米に麹菌を接種させて発芽玄米麹をつくり、この発芽玄米麹と擂砕した発芽大豆とを混ぜ合わせて発酵させた味噌。玄米を発芽させる玄米の発芽工程S1と、発芽玄米を蒸煮する発芽玄米の蒸煮工程S2と、発芽玄米に麹菌を接種する麹菌の接種工程S4と、麹菌接種後の発芽玄米を寝かせる発芽玄米の寝かせ工程S5とを遂行して発芽玄米麹をつくり、また大豆を発芽させる大豆の発芽工程S6と、発芽大豆を蒸煮する発芽大豆の蒸煮工程S8と、蒸煮した発芽大豆を擂りつぶす発芽大豆の擂砕工程S9とを遂行して擂砕した発芽大豆をつくり、その後、発芽玄米麹及び擂砕した発芽大豆を混合する味噌材料の混合工程S10と、混合した味噌材料を寝かせる味噌材料の寝かせ工程S12を経て製造する発芽玄米・発芽大豆味噌。【選択図】図1
