Modest very proud and the proud place of soybean residue manufacturing method is constituted, wherein

摘要

PROBLEM TO BE SOLVED: To provide a Miso made from a bean curd refuse of which an unpleasant odor (a soybean odor) specific to the bean curd refuse is reduced and a flavor is equivalent to a conventional Miso aged for a long period of time, and an art for producing the same.SOLUTION: A bean curd refuse of a soybean with a whole or a part of a seed coat and/or a hypocotyl is removed, a Koji, and brine are prepared and a yeast is added therein to ferment and age for one to six months while keeping a temperature between 15 and 35°C to obtain a Miso made from the bean curd refuse, thereby providing the Miso made from the bean curd refuse of which an unpleasant odor (a soybean odor) specific to the bean curd refuse is reduced and a flavor is excellent. Regarding the Miso made from the bean curd refuse, the bean curd refuse is a dried powder having a moisture content of less than 15%, a lactic acid bacterium is added together with the yeast, and the Koji is a soy sauce Koji and/or a rice Koji.SELECTED DRAWING: None