Process for producing processed low salt soybean paste
AssigneeShinshu Miso Kabushiki Kaisha
InventorMasakuni Koyama
Life of this patent
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Abstract
An improved process for producing soy bean paste miso by adding lactic acid at the early stage of fermentation to effect lowering of the pH, thereby resulting in a salt content of less than 10%.
Claims4
In a process for producing a fermented miso soybean paste including the steps of:
- a. fermenting an aqueous cooked paste containing soybeans with yeast in the presence of salt, and
- b. brewing and ripening the paste,
- the improvement comprising adding from 0.05-0.5% lactic acid to the soybean paste at the initiation of fermentation step (a) thereby lowering the pH of the paste and maintaining the fermentation at a temperature of 15.degree.-35.degree.C thereby producing a soybean paste having a salt content less than 10% and devoid of deterioration.
In a process of producing a fermented miso soybean paste including fermenting an aqueous cooked soybeancontaining paste with a fermenting yeast source and in the presence of salt and allowing the fermentation to continue to produce a soybean-containing miso paste product, the improvement comprising adding to the initial fermentation mixture from 0.05-0.5% lactic acid, the fermentation thus producing a low salt miso product having a salt content less than 10% and free from spoilage.
Dependencies are inferred from the claim text.