Abstract: Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15° C. to 20° C. for a few days to homogenize the water content in the semi-dried bean paste, then extruding the semi-dried bean paste into an elongated form, and finally cutting and breaking the bean past material to obtain fine particles of granulated bean paste.

Abstract: The present invention is directed to a method for production of granulated bean paste or “miso”, wherein uncooked bean paste material is extruded in the form of string by means of an extrusion-granulator into a space held in vacuum condition of an order of several hundred pascals (Pa). Then, in order for this material to be desiccated under the vacuum, it is subjected to semi-dried state with a low moisture content, which enables the starting bean paste material to retain its plasticity. This semi-drying of the bean paste material is sufficiently conducted so as to adequately regulate homogeneity and uniformity of the water content in the semi-dried bean paste material in a manner not to cause deterioration in the material quality.

Abstract: Bean paste having a good plasticity is advantageously made to granules through the transformation to strips, without any fear of coagulation thereof into a mass, on account of the bean paste being made to strips by an extrusion under such vacuum which excites immediate dryness and cooling of stripped bean paste.