How to produce miso products with controlled aroma and / or flavor

摘要

Problem to be solved: to produce miso products that have the miscibility of the fragrance and / or taste and to adjust the flavor of the miso product to make the miso product more effective in promoting its health promoting effect and to produce more excellent flavor, and to adjust the flavor of the miso product and / or the flavor adjustment agent of the miso product In order to provide miso miso and bean miso miso miso product, which is excellent in flavor and flavor.Solution: a method of producing miso products with a high degree of aroma and / or taste, characterized by adding BCAA (valine, leucine, isoleucine) and aspartic acid and / or its salt to miso products.The fragrance of the aroma and flavor of miso products characterized by containing BCAA and aspartic acid and / or its salt.The miso product of rice miso and bean miso is characterized by containing free BCAA and free aspartic acid in the free range (free BCAA mass part + FREE aspartate mass part) / free amino acid mass part value, and free BCAA mass part / free aspartate mass part value.No selection