Steamed black soybeans

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Presentation transcript:

Steamed black soybeans Table 1. Proportions of soybeans, rice-koji, adzuki beans, black soybeans, salt, and seed miso in miso production M AM BSM g % Steamed soybeans 5680 56.8 2840 28.4 Steamed adzuki beans - 3260 32.6 Steamed black soybeans 2970 29.7 Rice-koji 2500 25.0 Salt 1000 10.0 Seed water 420 4.2 290 2.9 Seed miso 400 4.0 Total 10000 100.0 Abbreviations: M, soybean miso; AM, adzuki bean-soybean miso; BSM, black soybean-soybean miso. Water content in each miso was 36% (water content = (steamed beans - dry beans + seed water)/10000×100). Shan Wu et al. Fermented Miso with Adzuki Beans or Black Soybeans Decreases Lipid Peroxidation and Serum Cholesterol in Mice fed a High-Fat Diet. Journal of Food and Nutrition Research, 2015, Vol. 3, No. 3, 131-137. doi:10.12691/jfnr-3-3-1 © The Author(s) 2015. Published by Science and Education Publishing.