The difference of miso

Introduction: miso is actually a kind of Japanese soybean paste It's very similar to the well-known Douban sauce and Douchi It's all made of beans propagated by mold What's the difference between miso? Let's take a look at it together with the editor The nutrition of miso is very rich, and contains B vitamins, which are very beneficial to human body These nutrients can help the body strengthen immunity, so what's the difference between miso? Let's learn about it with the small edition of Baibai safety net Although there are many kinds of miso, the essential ingredient is soybean The basic step is to steam or boil the soybeans and grind them, then add salt and strain to mix The source of strains is koji, that is, fermented grain shell According to different sources, they are divided into rice koji, bean koji and wheat koji They contain different types of microorganisms, and the finished products are rice miso, bean miso and wheat miso Now 80% of miso in Japan is miso, and its fermentation process mainly depends on Aspergillus oryzae After several months of fermentation, the mixed raw material is the finished miso In industrial production, the raw materials are usually fermented directly in a container, while the traditional technology often makes the mixed raw materials into a ball and then saves them for fermentation In the complex flavor of miso, the three main flavors are sweet, fresh and salty The sweetness comes from the small molecular sugar formed after starch decomposition, and the freshness comes from the amino acid formed after protein hydrolysis Of course, the saltiness is due to the salt put in during processing According to the color of the finished miso, miso can be divided into red miso, white miso and light miso The difference between them is mainly caused by the different initial soybean processing methods If the beans are steamed, the amino acids will react with the sugars during the heating process, forming brown nitrogen-containing polymers to dye miso with color Such miso will be fermented for a long time and need a high salt content; If the beans are cooked, the sugar will be dissolved in the soup, and the Maillard reaction will not occur in large quantities The color of the finished miso is white This kind of white miso does not need long-term fermentation, and its salt content is relatively low; the miso in light color is between the two The above is the introduction of miso differences If you need to know more about miso and other small knowledge, please continue to pay attention to Baibai safety net food safety common sense column Editor in charge: Wang Xiaoli