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Experimental production of miso using soyabean koji and/or natto



Experimental production of miso using soyabean koji and/or natto



Reserach Report of the Nagano State Laboratory of Food Technology (11): 30-35



Effect of replacing steamed soyabean in miso brewing by soyabean koji and/or koji cultured for 17 h at 40-50 degrees C (natto) was studied. The decrease in pH with culture time was slower than in the case of rice koji, reaching a min. after 27 h (28 degrees C); x colour value decreased to a min. after 32 h and then increased. Protease activity increased rapidly after culture for 22-27 h, and then increased only gradually.

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Accession: 001364241

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