Effect of koji-buai on 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) production in mugi-miso, and enhancement of HEMF by the Tenchi-kaeshi process

摘要

Koji-buai, a traditional unit relating to the ratio of barley and soy beans in the raw material, affected the production of 4-hydroxyl-2 (or 5)-ethyl-5 (or 2)-methyl-3 (2H)-furanone (HEMF) in aged mugi-miso. Reducing the koji-buai from 20 th 10 resulted in a shorter aging period for optimal production, from more than 3 weeks at 30 deg C and 2 weeks at 37 deg C to 1 week at 30 deg C followed by week at 37 deg C.In bench-scale miso production, yeast activation by the traditional “tenchi-kaeshi” process, inwhich miso is dug up and turned in the first week for koji-buai 10 and in the third week for 20, enhanced HEMF concentration in the final products.