Miso paste

Miso Paste, smooth or chunky, light yellow to dark reddish brown, salty and strongly flavored resembling soy sauce, a flavoring agent. 

Inoue, K., Gotou, T., Kitajima, H., Mizuno, S., Nakazawa, T., Yamamoto, N. (2009). Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein. Journal of Bioscience and Bioengineering, 108, 111-115. 

Formed by the action of Pichia miso (yeast) isol. from miso paste, when cultivated in presence of D-xylose. Platelets (MeOH aq.). Mp 130-131° (128-129°). [a]g> +1.2 (H2O). 

A solid microcarrier for encapsulating flavor-enhancing ingredients such as 5 -ribonucleotide was prepared from W/O/W emulsion using cacao butter as a melted lipid phase (Kukizaki et al., 2001). This microcarrier was used in Japan as a supplement in miso paste. The W/O emulsion with a mean particle size of 0.48 tm was produced at 40°C using a rotor-stator homogenizer. This W/O... 

Miso. Miso is a paste-like food having the consistency of peanut butter. It is made by fermenting cooked soybeans and salt with or without a cereal such as rice or barley (92). It is used as a base for soups in Japan, and as a seasoning in southern and eastern Asia. It is produced on a small scale in the United States. 

Anti-thyroid activity. Boiled rice taken orally by adults at a dose of 350 g/person was inactive on iodine uptake by the thyroid Anti-tumor activity. Bran, administered intraperitoneally to mice at a dose of 100 mg/kg, was active on Sarcoma 180 (solid). The biological activity has been patented . Fermented grains, in the ration of rats, were active. Miso, a paste made from the seeds of Oryza sativa and G lycine max (soybean), was fed ad libitum. The incidence of cancers in the miso treated rats was 20% less than controls vs 7,12-dimethylbenz-[a]anthracene -induced carcinogenesis ". Water extract of dried seed hull, administered intraperitoneally to mice, was active on Sarcoma 180 (ASC). A glycoprotein fraction has been tested. The biological activity reported has been patented . Anti-ulcer activity. A cerebroside fraction of rice bran, administered intraperitoneally to mice at a dose of 100 mg/kg, was inac-... 

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. (2009a). Effect of raw materials on the extractive component sand taste aspects of fermented fish paste Sakana miso. Fish. Sci. 75,785-796. 

Tsuji, H., Okada, N., Yamanashi, R., Bando, N., Ebine, H., Ogawa, T. 1997. Fate of a major soybean allergen, Gly m Bd 30 K, in rice-, barley-, and soybean-koji miso (fermented soybean paste) during fermentation. Food Sci Technol Int (Tokyo) 3 145-149. 

Ogasawara, M. Y. Yamada M. Egi. Taste enhancer from the long-term ripening of miso (Soybean Paste). Food Chem. 2006,99, 736—741. 

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. 

Lupin flour (up to 10%) has been introduced as an ingredient in wheat flour in the UK in 1996, in France in 1997, and in Australia in 2001 (Moneret-Vautrinetal., 1999 Dutau et al., 2002 Smith et al., 2004). Currently, lupin is used in biscuits, pasta, sauces, milk substitutes, soy substitutes, chocolate spread, sausages, and pastes (Ivanovic et al., 1983 Uauy et al., 1995 Lee et al., 2006) (Figure 22.5). Additionally, lupin extracts are used to clarify wine (Cattaneo et al., 2003), and in Japan and Indonesia lupin is an ingredient in traditional fermented foods such as tempe and miso. 

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... 

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