To provide a method for producing a Miso (a fermented soybean paste) by which a bean-curd refuse can be reutilized by using a Koji mold, salt and water in the bean-curd refuse discharged in a process for producing a Tofu (bean curd) that is a food from soybeans, and to obtain the Miso which is a tasty and inexpensive food having an ultralow unit cost, good for health, same as the conventional Miso even in the nutrient aspect and preparable with a low salt content even at home in a short time because the raw material is the bean-curd refuse.
The Miso is produced by recycling and utilizing the bean-curd refuse discharged from a process for producing the bean curd from the soybeans. The method for producing the Miso close to a flavorous conventional Miso comprises mixing the bean-curd refuse with the Koji mold, a small amount of salt and water which are materials for producing the conventional Miso and aging the resultant material for 48 h. Since a large amount of nutrients of good quality is contained in ingredients of the bean-curd refuse, a good taste similar to that of the formation of the conventional Miso can be expected.
IGARASHI KAZUMI
TAGO TOSHIO
