Japanese miso

Baggott, ]. E., T. Ha, W. H. Vaughn, M. M. Juliana, J. M. Hardin, and C. J. Grubbs. Effect of miso (Japanese soybean paste) and NaCl on DMBA-in-duced rat mammary tumors. Nutr Cancer 1990 14(2) 103-109. 

Giri, A., Osako, K., and Ohshima, T. (2010a). Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem. 120, 621-631. 

Maskarinec G, Watts K, Kagihara J, Hebshi SM, Franke AA. 2008b. Urinary isoflavonoid excretion is similar after consuming soya milk and miso soup in Japanese American women. Br J Nutr 1-6. 

Enzyme Digestibility and Yield of Soy Sauce. There are various kinds of traditional soybean protein foods in the Orient. In addition to soy milk, tofu, kori-tofu and yuba described so far, there are fermented soy sauce, miso, natto, sufu and temphe. Soy sauce was introduced into Japan during the 7th century by Buddhist priests and has been developed into the present-day Japanese type of soy sauce, characterized by an excellent aroma and flavor, through centuries of artistry. Recently, fermented soy sauce has become popular with Western people. 

Japanese Society of Miso Science and Technology Figure 18. Schematic representation of effect of heat treatment on soybean protein and its hydrolysis patterns by various enzymes. Pattern A, pepsin and other acid proteinoses pattern B, the proteinoses having an optimum near neutrality, such as papain, bacteria neutral proteinase, Aspergillus alkaline proteinase, Aspergillus neutral proteinase and pattern C, trypsin and in vivo nutritional... 

In this paper, we discuss 1)some tastes of free amino acids and some peptides, 2)the role of free amino acids in the characteristic tastes of vegetables and marine foods, 3)the role of the bitter peptides in cheese and the traditional Japanese foods "miso" and "natto", and 4.)the contribution of free amino acids and peptides to the improvement of the meat taste during storage of meats (beef, pork and chicken). 

Studies on the taste of peptides have been done only recently. The bitter taste produced during the storage of cheese and in the fermentation of the traditional Japanese food "miso" and "soy sauce" has been shown to be caused by the peptides in the hydrolysate of proteins. Since then, a number of studies on bitter peptides have... 

Miso and natto are traditional Japanese foods made from soybeans by a fermentation process. These foods are produced by a mixed fermentation process using a characteristic microorganism and ripening for a given time. In these processes, the hydrolysis of proteins by microbial proteases results in the production of free... 

The imaging of photon emission from the ROS/hydrogen donor/mediator system was applied to solid-type samples. We studied the photon emission of several foods. Hydrogen donor emission (Y emission) was observed from polyphenol rich vegetables and fruits (tea and banana), fermented foods (oyster sauce, soy sauce and miso), alcohol (wine, sake and beer), spices and cereals (wheat and rice). Mediator emission (Z emission) was seen from some vegetables (Japanese radish, Chinese yam and nozawa-na) and fruits (melon), egg white, meat and fish meat. Imaging detection has a potential for visualization of Y and Z component distribution through the Y and Z emission... 

Valignano (1954) was an Italian Jesuit priest who focused his attention on the need for European missionaries in Japan to learn Japanese. In 1583, among the foods he purchased for his provisions were rice, dried fish, and miso. 

Francesco Carletti, the Florentine, who visited Nagasaki, Japan in 1597, wrote in his memoirs that the Japanese flavor fish dishes with a certain sauce called misol miso) made from a bean that is grown in various localities (Carletti, 1964). 

Fig. 14.5. Chinese jiang (bottom) and Japanese white (top) and red miso (middle).

Fig. 14.6. A common method for making Japanese rice miso (adapted from Watanabe Kishi, 1984).

Watanabe, H. N. Kashimoto J. Kajimura K. Kamiya. A miso (Japanese soybean paste) diet conferred greater protection against hypertension than a sodium chloride diet in dahl salt-sensitive rats. Hypertension Res. 2006, 29, 731—738. 

Byun, B. Y., Mah, J. H. (2012). Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste. Journal of Food Science, 77, 216-223. http //dx.doi.org/ 10.1111/j.l750-3841.2012.02983.x. 

The filamentous fungtts Aspergillus oryzae has been exterrsively used for traditional Japanese fermerrtation products, such as sake (rice wine), shoyou (soy sauce), and miso (soybean paste), for more than 1000 years [88]. This fungus could grow under culture... 

Near-infrared spectroscopy (NIR), which is a nondestructive analytical technique, has been employed for the simultaneous prediction of the concentrations of several substrates, products, and constituents in the mixture sampled from fermentation process. In this chapter, applications of NIR to monitoring of the various fermentation processes are introduced. The fermentation processes mentioned here are wine, beer, Japanese sake, miso (soybean paste), soy sauce, rice vinegar, alcohol, lactic acid, glutamic acid, mushroom, enzymatic saccharification, biosurfactant, penicillin, and compost. The analysis of molasses, which is a raw material of fermentation, with NIR is also introduced. These studies indicate that NIR is a useful method for monitoring and control of fermentation process. 

Y. Kitamura, H. Yasuhira. Analysis of shikomimiso andkojiby NIR. Report of the shinshu-miso research institute, 33, 81-84, 1992. (in Japanese)... 

Collected Treasures (Miso Soup and Sushi, in this case) 2 Player s Mission (Japanese Food in this case) 3 Dangerous Object 4 Player s Avatar 5 Treasure Object 6 Chat Messages ... 

In traditional fermented foods in Asia such as soy sauce (shoyu), fermented soybean-barley miso) in Japan, and pickles such as kimchi in Korea and tsukemono in Japan, various organic acids, such as acetic acid, lactic acid, and citric acid, are detected by chemical and liquid chromatographic analyses. The largest amount of lactic acid is contained in Japanese pickles, tsukemono, followed by acetic, citric, formic, mahc, and glutamic acids (Tomomatsu et al. 1972). More than 13 species of lactic acid bacteria and 10 species of yeast isolated from six kinds of tsukemono were identified by 16S rRNA sequence analysis (Asada and Ueno 2009). However, no acetic acid bacteria were detected. By cultivatiOTi of isolated yeast strains, acetic acid, citric acid, and succinic acid were detected in the fermentation broth. However, more careful experiments would be required to conclude that the special yeast can form acetic acid. 

Japanese women and women of Japanese origin living in Hawaii but who consume a diet similar to the traditional Japanese diet (rich in soy products) have a low breast cancer incidence and mortality. Women in the Far East who have low rates of breast cancer are thought to consume approximately 30-50 times more soy products than women in the United States. A case-control study in Singapore found that premenopausal women who consumed 55 g of soy per day had a 50% reduced risk of breast cancer compared to women who infrequently consumed soy foods. A high intake of miso soup has been associated with a reduced risk of breast cancer in Japanese women. In prospective trials, a trend toward an inverse association between intake of tofu and subsequent risk of breast cancer and an inverse association between intake of miso soup and development of breast cancer have been found. However, a large prospective study in Japan did not show any effect of soy consumption on breast cancer risk, although this may be because dietary intake was studied in adult women rather than in children or adolescents. A number of studies in rodents have indicated that a protective effect of a soy isoflavone-rich diet may... 

Montmorillonite Japanese lijima Miso Tutu allophane (Egawa et al. 614 74 540 1.1... 

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