By Norman N. Potter
This 5th variation has been up-to-date to mirror fresh alterations in nutrition technology and nutrition expertise. This e-book might be of curiosity to scholars and execs in nutrients technology and food.
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Food uses of whole oil and protein seeds. Champaign, IL: American Oil Chemists’ Society. p. 102–130. Yoneya T. 2003. Fermented soy products: tempe, nattos, miso and soy sauce. In: Hui YH, Ghazala S, Graham DM, Murrell KD, Nip WK, editors. Handbook of vegetable preservation and processing. New York: Marcel Dekker. p. 251–272. 1 Introduction..................................................................................................................................... 2 Type of Fermentation......................................................................................................................
Miso soup is common in traditional Japanese meals. The Chinese use their fermented soy paste, dou-pan-chiang, mainly as a condiment in food preparation. Dou-pan-chiang can also be made from wing beans (however, this is beyond the scope of this chapter). 15 lists the basic steps in the manufacture of miso. For more detailed information on miso and dou-pan-chiang, readers should consult the references for this chapter and other literature available elsewhere (Ebine 1986; Liu 1986, 1997, 1999; Steinkraus 1996; Sugiyama 1986; Yoneya 2003).
Handbook of indigenous fermented foods, 2nd ed. (revised and expanded), Marcel Dekker, New York, 1996. With permission. , in Food uses of whole oil and protein seeds, edited by Lusas, E. , D. R. Erickson, and W. K. Nip, 118–130, American Oil Chemists’ Society, Champaign, IL, 1986. With permission. , in Handbook of vegetable preservation and processing, edited by Hui, Y. , S. Ghazala, D. M. Graham, K. D. Murrell, and W. K. Nip, 251–272, Marcel Dekker, New York, 2003. With permission. 1 Ordinary (Itohiki) Natto Ordinary natto is a typical Japanese fermented whole soybean product.