PURPOSE: To obtain the subject food maintaining green in a short time by using green soybeans as a raw material and maintaining specific pH in a course from a production process to a product.
CONSTITUTION: A raw material of green soybeans is heat-treated while being maintained at ≥pH5.0 with sodium ascorbate and, then, for example, in the case of using for MISO (fermented soybean paste), the heat-treated soybeans are fed to a processing tank by a conventional procedure, mixed with 0.2 to 1.0% calcium carbonate and 0.2 to 1.0% ascorbic acid, maintained at pH≥5.0, allowed to stand at ≤15°C for 2 to 3 days until salt diffuses and the green soybeans are aged for a short period by a conventional procedure to give yellowish green MISO. This MISO is preserved in a light-shielded refrigerator to maintain yellowish green and KOJI having neutrality to slight alkalinity and high activity is used. Green soybeans are applied to bean-curd refuse, TOFU, fermented soybeans, soybean powder, etc., besides MISO.
| JPH09252740 | PRODUCTION OF FROZEN BEAN CURD |
| JP5976552 | The sound sleep obstacle improvement agent containing Grishin |
| JPS56169550 | TREATMENT OF FOOD PRODUCT |
NAGAHAMA MASAHARU
OTA NAOAKI
SUENAGA HIKARI
TOKUYAMA TAKAKO
MOTOMURA HIROMASA
FUKUOKA PREF GOV SHOKUHIN SANG