ABSTRACT

This chapter focuses on the detail of types of miso, processing methods, biochemical changes, flavor enhancement and improvement in health benefits during miso production. Raw materials used for miso fermentation mainly include soybean, salt, water, and rice or barley. The type of miso depends on the concentration of salt and type of koji used for miso production. The type of koji depends on the substrate used for growing the koji mold. Apart from rice-koji, barley-koji- type miso and soybean-koji-type miso are also manufactured. The processing of kome miso is described. Kome miso is classified into 'sweet miso', 'sweet-salty miso', and 'salty miso' based on the ratio of koji and soybean used for production. Apart from koji mold, lactic acid bacteria and yeast are present during miso fermentation and are responsible for improvement of flavor and health benefits. Increase in free is flavones in fermented soybean products during fermentation increases its bioavailability after consumption resulting in enhancement of its beneficial effect.