METHOD FOR PRODUCING MISO OR SOY SAUCE

To provide a method for producing miso or soy sauce in which miso or soy sauce is made without relying on koji (koji fungus), and further to provide a miso or soy sauce that can be taken even by people having soybean allergy.SOLUTION: A method for producing miso or soy sauce, in which the fermentati...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	KISHI YUICHIRO
Format:	Patent
Sprache:	eng ; jpn
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	To provide a method for producing miso or soy sauce in which miso or soy sauce is made without relying on koji (koji fungus), and further to provide a miso or soy sauce that can be taken even by people having soybean allergy.SOLUTION: A method for producing miso or soy sauce, in which the fermentation is promoted by adding, to the grain that is the raw material, green papaya in stead of koji (or together with koji). During the time, by using peas as the object to be fermented, the miso or soy sauce can be finished with good flavor, and, furthermore, even those who have allergy to soybean can take it without worrying about allergy.SELECTED DRAWING: None 【課題】麹（麹菌）に頼ることなく味噌や醤油を作る。更に大豆アレルギーを持つ者でも摂取できる味噌や醤油を提供する。【解決手段】原料となる穀物に対して、麹に代えて（又は麹と共に）青パパイヤを添加することにより発酵を促す。このとき、発酵させる対象物としてエンドウ豆を利用することにより風味のよい味噌や醤油に仕上げることができ、更に、大豆アレルギーを持つ者であってもアレルギーを気にすることなく摂取することが可能となる。【選択図】なし