PREPARATION OF MISO (FERMENTED BEAN PASTE)

Title:

PREPARATION OF MISO (FERMENTED BEAN PASTE)

Document Type and Number:

Japanese Patent JPS6019469

Kind Code:

A

Abstract:

PURPOSE: To prepare low-salt MISO having low glutamic acid content and strengthened salty taste, by adding microorganisms capable of decomposing glutamic acid to the MISO in the brewing and ripening stage.

CONSTITUTION: In the preparation of a low-salt MISO having a salt concentration of 12W6wt%, preferably 9W6wt% by conventional process, the glutamic acid content of the MISO is lowered to ≤1/3, preferably ≤1/10 of the conventional MISO by adding microbial strain capable of decomposing glutamic acid, e.g. Lactobacillus plantarum ATCC-8014 to the MISO in the brewing and ripening stage.

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Inventors:

NODA FUMIO
HAYASHI KAZUYA
MIZUNUMA TAKEJI

Application Number:

JP12617783A

Publication Date:

January 31, 1985

Filing Date:

July 13, 1983

Export Citation:

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Assignee:

KIKKOMAN CORP

International Classes:

A23L11/20; (IPC1-7): A23L1/202

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