JPS5774073A - Preparation of raw miso soup - Google Patents

Preparation of raw miso soup

Info

Publication number
JPS5774073A
JPS5774073A JP56079251A JP7925181A JPS5774073A JP S5774073 A JPS5774073 A JP S5774073A JP 56079251 A JP56079251 A JP 56079251A JP 7925181 A JP7925181 A JP 7925181A JP S5774073 A JPS5774073 A JP S5774073A
Authority
JP
Japan
Prior art keywords
raw miso
miso
raw
soup
heat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP56079251A
Other languages
Japanese (ja)
Other versions
JPS5755393B2 (en
Inventor
Ukitsu Matsubayashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SHIYOOMAN KK
Original Assignee
SHIYOOMAN KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SHIYOOMAN KK filed Critical SHIYOOMAN KK
Priority to JP56079251A priority Critical patent/JPS5774073A/en
Publication of JPS5774073A publication Critical patent/JPS5774073A/en
Publication of JPS5755393B2 publication Critical patent/JPS5755393B2/ja
Granted legal-status Critical Current

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Landscapes

  • Beans For Foods Or Fodder (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: To prepare a raw MISO soup stable to a long-term storage, and capable of giving an instant Miso soup at any time, by packaging a raw MISO with a moisture content moisture of about 60% having a reduced activity, and heat sterilizing the resultant raw MISO.
CONSTITUTION: Water and a soup stock are added to a raw MISO brewed from soybeans, rice inculated with KOJI molds and salt by the conventional method to give a raw MISO with a moisture content of about 60%. The resultant raw MISO is then bagged in a heat-resistant packaging material, and sterilized at a temperature of about 80°C by heat. In eating, dried vegetables meat, SHIITAKE mushrooms, etc. are added to the raw MISO soup, and hot water is then poured thereon.
COPYRIGHT: (C)1982,JPO&Japio
JP56079251A 1981-05-27 1981-05-27 Preparation of raw miso soup Granted JPS5774073A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56079251A JPS5774073A (en) 1981-05-27 1981-05-27 Preparation of raw miso soup

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56079251A JPS5774073A (en) 1981-05-27 1981-05-27 Preparation of raw miso soup

Publications (2)

Publication Number Publication Date
JPS5774073A true JPS5774073A (en) 1982-05-10
JPS5755393B2 JPS5755393B2 (en) 1982-11-24

Family

ID=13684630

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56079251A Granted JPS5774073A (en) 1981-05-27 1981-05-27 Preparation of raw miso soup

Country Status (1)

Country Link
JP (1) JPS5774073A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6075265A (en) * 1983-09-29 1985-04-27 Shiyooman:Kk Instant miso (fermented soybean paste) soup enriched with vitamin and its preparation
JPH06343413A (en) * 1993-06-11 1994-12-20 Marudai:Kk How to fill and store miso

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6075265A (en) * 1983-09-29 1985-04-27 Shiyooman:Kk Instant miso (fermented soybean paste) soup enriched with vitamin and its preparation
JPH06343413A (en) * 1993-06-11 1994-12-20 Marudai:Kk How to fill and store miso

Also Published As

Publication number Publication date
JPS5755393B2 (en) 1982-11-24

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