PRODUCTION OF MISO

PURPOSE:To produce MISO (fermented bean paste) having low salt concentration, refreshing acidic taste and a weat smell of MISO, by at least partially using a white KOJI mold or black KOJI mold. CONSTITUTION:In producing MISO by a conventional procedure, part or the whole of a KOJI mold used is repla...

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Bibliographic Details
Main Author ONISHI KUNIO
Format Patent
LanguageEnglish
Published 28.04.1988
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE:To produce MISO (fermented bean paste) having low salt concentration, refreshing acidic taste and a weat smell of MISO, by at least partially using a white KOJI mold or black KOJI mold. CONSTITUTION:In producing MISO by a conventional procedure, part or the whole of a KOJI mold used is replaced with a white KOJI mold such as Aspergillus usamii, A. kawachii, etc., or a black KOJI mold such as A. niger, A. awamorii, etc.
Bibliography:Application Number: JP19860242892