METHOD FOR PRODUCING FERMENTED SOYBEAN PASTE

PROBLEM TO BE SOLVED: To provide a method for producing fermented soybean paste (Miso) with technique to easily increase an HEMF in the fermented soybean paste through managing fermentation of yeast by a temperature management in a production process of the fermented soybean paste. SOLUTION: This me...

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Bibliographische Detailangaben
Hauptverfasser:	IKETA YOSHIHARU, IMAI SEIICHI, TAYOJI MAYUMI, WATANABE SATOSHI, MATSUMOTO ISAO
Format:	Patent
Sprache:	eng
Schlagworte:	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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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing fermented soybean paste (Miso) with technique to easily increase an HEMF in the fermented soybean paste through managing fermentation of yeast by a temperature management in a production process of the fermented soybean paste. SOLUTION: This method for producing fermented soybean paste comprises obtaining a fermented soybean paste material by adding Aspergillus oryjae to cereals including soybeans and adding a yeast to the fermented soybean paste material so as to ferment/ripen the resultant product. The fermentation of the yeast is controlled by a temperature management from the formation of the fermented soybean paste material to a first stage of the fermentation/ ripening period after adding the yeast and then promoted by raising temperature higher than the temperature in the temperature management, thus the content of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (the HEME) is increased in the fermented soybean paste.