The enzyme activities of
Aspergillus oryzae on
koji (malted rice) and
Neurospora intermedia on S-oncom and O-oncom (fermented soybeans and okara with
N. intermedia, respectively) were compared. The major enzymes of
N. intermedia were different from those of
A. oryzae, and the enzyme activities of O-oncom were extremely higher than those of S-oncom. S
5-Miso, S
10-miso and S
9O
1-miso replacing 50% or 100% of steamed soybeans with S-oncom or a 9 : 1 mixture of S-oncom and O-oncom, respectively, were prepared to supplement the enzyme action of
koji. The chemical components of those miso were almost the same as those of soybean-miso (C-miso). The miso soups prepared with S
5-miso, S
10-miso and S
9O
1-miso were all considered to be more palatable and pleasant-tasting than the soup prepared with C-miso, and their flavor was preferred in the same degree as that of T
5-miso using 50% tempeh, the soybeans fermented with
Rhizopus oligosporus. Scavenging activities of DPPH and O
2- and antimutagenicity of the 70% ethanol extract from those miso were higher than those of hot-water extract, and the activities of S
9O
1-miso were the highest. The isoflavone-aglycons and brownish color of S
9O
1-miso were higher than those of C-miso. The higher contents of isoflavone-aglycons and melanoidines of S
9O
1-miso might contribute to their higher antioxidant activity and antimutagenicity. From these results, S
9O
1-miso has potential as a healthier alternative to C-miso in terms of taste and health benefits.
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