魚味噌製造に關する研究第1報魚味噌の製造について

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(1) We tried to manufacture the Japanese Miso from fish meat instead of soy beans. This Miso we call Gyomiso (Fermented fish paste). (2) We tried various methods to obtain Gyomiso resembling soy-Miso (Sop cheese), and met with a successful manufacturing method. (3) To manufacture Gyomiso, crushed fish meat (75%) is mixed with wheat bran (10%) inoculated with Aspergillus oryzae and salt (15%). This mixture is kept about 2 weeks at 25-30°C to ripen by the action of the auto-digestive enzyme of fish meat and the action of the enzymes of Aspergillus oryzae. After 2 weeks the mixture should be cooked to stop the action of enzymes. For 3 days after the mixing of fish meat, wheat bran and salt, the mixture was too hard to disturb, but after the 4th day the mixture became soft. On the 5th day, a bag which was filled with Japanese cedar wood dust was immersed into the mixture, then the mixture gave off the cedar flavour. From the 7th day, the fermentation of the mixture became stronger, and the juice increased. The hydrogen ion concentration of the mixture was 6 at the beginning, pH 6.5 during the fermentation and became pH 4.5 at the end of the fermentation. If the fermentation goes on excessively, the pH value becomes greater than 6.5 and at this time ammonia smell is given off. Therefore, when the mixture indicates pH 5.5, it should be boiled to sterilize it, and to decrease the water content of the goods to 40%. And then it blends homogeneously togather. The percentage of yield of the products was from 45 to 50 4 of the weight of the raw fish bodies.
公益社団法人日本水産学会の論文

魚味噌製造に關する研究第1報魚味噌の製造について

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