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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Hauptverfasser: IKETA YOSHIHARU, IMAI SEIICHI, TAYOJI MAYUMI, WATANABE SATOSHI, MATSUMOTO ISAO
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creator IKETA YOSHIHARU
IMAI SEIICHI
TAYOJI MAYUMI
WATANABE SATOSHI
MATSUMOTO ISAO
description 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.
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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
title METHOD FOR PRODUCING FERMENTED SOYBEAN PASTE
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