Soybean, miso

Hirota, A., Taki, S., Kawaii, S., Yano, M., Abe, N. (2000). l,l-Diphenyl-2-picrylhydrazyl radical-scavenging compounds from soybean miso and antiproliferative activity of isoflavones from soybean miso toward the cancer cell lines. Bioscience, Biotechnology, and Biochemistry, 64, 1038-1040. 

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. 

Kato, H. Yamada, Y. Izaka, K. Sakurai, Y. Studies on browning mechanisms of soybean products. I. Separation and identification of 3-deoxyglucosone occurring in soy sauce and miso. Nippon Nogei Kagaku Kaishi 1961, 35, 412-14. 

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. 

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... 

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... 

Chiou, R.Y. and Cheng, S.L., Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl, J. Agric. Food Chem., 49, 3656, 2001. 

Since ancient times we human beings have utilized micro-organisms for our benefit. In every country we have our own fermentation industries to produce fermented foods such as cheese, soysauce (shoyu), and miso (fermented soybeans). Alcoholic beverages such as beer, sak6 (rice wine), wine and whiskey are also the products of fermentation industries. Antibiotics are indispensable for our medical care. 

The dissemination of the soybean out from its heardand to other countries was a slow process and initially locaUzed to Chinas neighbors. The soybean and/or soy products moved rapidly from China to Europe during the Age of Discovery. The association of the soybean growing in the field with its main traditional products such as tofu, soy sauce, and miso was a mystery to the West. However, Kaempfer s book, published in 1712, provided the recipes to make traditional products from soybeans. 

Identity-preserved soybeans for food use are one of the primary markets where soybean size is important. Generally, tofu and soymilk processors prefer large soybeans (4,400—5,500 seeds/kg) natto producers prefer small soybeans (10,000—11,000 seeds/kg) and processors of miso prefer medium-sized soybeans that are uniform in size (Brumm, 2004). In soy products where minimal fiber is wanted, large soybeans have less seed coat (fiber) relative to total seed weight. 

In general, traditional soyfoods, also known as Oriental soyfoods, are classified as non-fermented and fermented. Non-fermented soyfoods include soymilk, tofu, soy sprouts, yuba (soymilk film), okara (soy pulp), vegetable soybeans, soynuts and toasted soy flour, whereas fermented soyfoods include soy sauce, miso (fermented soy... 

When clean, whole soybeans are roasted for about 30 min, they become brown and acquire a characteristic toasted flavor. Upon cooling, the roasted beans, known as soynuts, can be eaten like roasted peanuts as a snack or used as an ingredient to add crunchy texture and nutlike flavor to a wide variety of salads, sauces, casseroles, and miso preparations. In addition to dry-roasting, whole soybeans may be oil-roasted. 

The proportions among ingredients at the time of mixing determine the type, flavor, and appearance of the final product. These include water content, the proportion of rice koji to soybeans, and the amount of salt. Water content affects not only the rate of fermentation but also the consistency of the final product. For miso, the final mixture should contain 48-52% moisture. In addition, darker types of miso require higher portions of soybeans (50—90%) than rice compared with whiter miso. Red or brown miso contains 11-13% salt whereas white miso contains 4—8% salt. The lower salt content of white miso permits more rapid fermentation but gives the product a shorter shelf-life. 

Nikkuni, S. N. Okada FI. Itoh. Effect of soybean cooking temperature on the texture and protein digestibility of miso./. Food Sci. 1988,53, 445. 

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. 

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