Abstract
A new manufacturing process for Sweet White Miso is proposed for keeping the residual alcohol concentration as high as possible. A ratio of 2% alcohol (based on the total weight) was added to Sweet White Miso by three kinds of spraying systems and two kinds of injecting systems. After processing the Sweet White Miso, the residual alcohol concentration and standard deviation were compared with those in conventional systems. The injecting system with the cooling apparatus using a water-cooled scraped-surface heat exchanger was found to have a maximum residual alcohol concentration of 1.78% and standard deviation of 0.02, which was effective for keeping alcohol content with a high concentration and stability.
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