On the Improvement of Quality of Low Salt Soybean Miso

Study on the reduction of salt concentration in fermented food Part VIII

Abstract

The effect of rice added to soybean on the quality was studied by using 4 types of low salt soybean-miso: miso of soybean-koji only (control, II), miso of koji prepared by mixing cooked soybean and rice (III), miso of the mixture of soybean-koji and rice-koji (IV), and miso of the mixture of soybean-koji and cooked rice. (1) In miso using rice with soybean (III-V), sugar, contents, Y% in color and aroma components were increased in comparison with miso using soybean only (II). The formers were also highly evaluated than the latter by the sensory test. (2) Depending on the way to employ rice, some differences were observed in enzymatic activities and color of miso. That is, III had the highest protease activity and IV, V showed higher Y% value in color. (3) No remarkable differences were observed in the enzymatic activities remained in miso except for protease, and microflora during ripening among II-V.