PREPARATION OF MISO SOUP FOR FERMENTED SOYBEAN SEASONED WITH MISO

摘要

PURPOSE:To prepare a miso soup for fermented soybeans having improved taste and flavor seasoned with miso, by heating a mixture of miso and water, and by vacuum concentration of the filtrate. CONSTITUTION:Miso (M) of good quality thoroughly aged is mixed with water in an amount of 4-5 times that of M fully in a vessel, heated at 45-55 deg.C, and filtered. The filtrate is concentrated in a vacuum evaporater at a temperature as low as possible in a short time to a desired concentration. The concentrated liquid is mixed with adequate amounts of soy sauce and sodium glutamate.