Miso is a semi-solid fermented product made from soybeans and grains as a raw material, which is prepared by a series of processes such as soaking, cooking, inoculating, fermenting, maturation and pulverization.
As a seasoning, miso is not only delicious, nutritious, but also has anti-tumor, blood pressure and anti-oxidation effects. However, miso is generally 50%, which has many inconveniences in storage, transportation and application. For example, many snack foods require the use of miso flavor powder, while the main ingredients of miso sauce are soybean, wheat, rice, etc. Granule feeding, miso paste is biodegradable in the fermentation process, solid fermentation, the fermentation cycle is generally 7 to 60 days, the time is short, which makes the sauce more macromolecules, especially long chains of protein, cellulose, starch, fat, etc. The molecules are not effectively decomposed, so that the viscosity of the sauce is large, the content of reducing sugar is high, and the water retention is good. The water is difficult to evaporate during the drying process, resulting in high water content, poor fluidity, easy adhesion, and severely affecting the efficiency of powder collection. It is difficult to industrialize applications.
In order to meet the requirements of modern industrial production and convenient and fast life, people's miso paste will change the current form, which makes the development and production of miso powder inevitable.
Miso sauce is mainly produced by enzymatic hydrolysis. According to the types of raw materials used in the koji making, it can be roughly divided into the following types:
1. Rice miso
The production process of rice miso is mainly composed of raw material processing, koji making, mixed mixing, fermenting and conditioning, and the products are unique in flavor. It is made from rice and wheat steamed, then propagated by mold, and then mixed with steamed soybeans and salt. Rice miso has the highest yield, accounting for 80% of the total production of miso.
2. Mai Miso
The raw materials of the wheat miso are wheat (wheat), soybean and salt. The process is basically the same as that of rice miso. The difference is that the koji is replaced by the koji, and the reducing sugar content is about 24%. Compared with rice miso, the miso ratio of the wheat miso is higher.
3. Bean miso
Bean miso is relatively easy to make compared to the other two. It is made by directly growing mold on steamed soybeans. The traditional bean miso has a salt content of 11% and a moisture content of 45%, and the amount of water added is about 60% of the raw material.
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