PROBLEM TO BE SOLVED: To provide a method for producing fermented soybean paste that can shorten time required for producing fermented soybean paste while making effective use of white distilled liquor dregs.SOLUTION: The method for producing fermented soybean paste includes a first process S1 for removing moisture from white distilled liquor dregs produced from a white distilled liquor producing process, to reduce a weight water content in a decompression container 10, a second process S2 for mixing the white distilled liquor dregs L whose weight water content is reduced in the first process S1, malted barley Mc, and salt S to obtain a prepared mixture B in a mixing container 12, and a third process for fermenting and maturing the prepared mixture B obtained in the second process S2 to obtain fermented soybean paste P in a fermentation container 14.COPYRIGHT: (C)2013,JPO&INPIT【課題】味噌の製造にかかる時間の短縮化が可能となるとともに、焼酎滓の有効利用が可能となる味噌の製造方法の提供。【解決手段】減圧容器10において、焼酎の製造過程から出る焼酎滓から水分を抜いて重量含水率を低くする第1の工程S1と、混合容器12において、第1の工程S1で重量含水率が低くなった焼酎滓Lと、麦麹MCと、食塩Sと、を混合して仕込み物Bを得る第2の工程S2と、発酵容器14において、第2の工程S2で得られた仕込み物Bの発酵と熟成を行なって味噌Pを得る第3の工程S3と、から味噌の製造方法を構成する。【選択図】 図1
