Miso-making using Buckwheat Koji.

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  • ソバを麹として用いた味噌の製造
  • ソバ オ コウジ ト シテ モチイタ ミソ ノ セイゾウ

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Abstract

Miso was prepared from buckwheat, and its characteristics were compared with other types of miso. Koji were prepared from buckwheat, rice or barley, respectively, and their enzyme activities were measured. Neutral and alkaline protease activities of buckwheat koji were higher than those of others. Each koji was mixed with cooked soybean, salt and yeast, and they were incubated for 30 days at 25°C. Chemical components, color and the number of yeast in the miso were measured every ten days. Buckwheat-miso showed at least the same or higher values when compared with other miso, except for the degree of sugar degradation and color lightness. The free amino acid content of buckwheat-miso aged for 30 days was much higher than those of others. Rutin was recognized in buckwheat-miso.

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