Miso Paste - Chinsinsi cha Moyo Wautali

Miso ndi gawo lofunikira la zakudya zaku Japan. Phala wothira wa soya ndi tirigu akuti ndi chimodzi mwa zifukwa zomwe dziko la Japan lili ndi zaka . Kaya izi ndi zoona kapena ayi, miso imatengedwa kuti ndi yathanzi komanso yosinthika modabwitsa. Miso imayenda bwino kwambiri mu supu, masamba, mavalidwe, ma dips, ndi marinades.

Miso, phala lamitundu yosiyanasiyana la ku Japan

Miso ndi phala la ku Japan lochokera ku soya. Anthu a ku Japan amatchula kukoma kwa miso phala monga "umami", liwu lotanthauza mtima, zokometsera, zamchere, ndi nyama nthawi yomweyo. Kutanthauzira kwenikweni, miso motero amatanthauzanso "gwero la kukoma".

Phala la zonunkhira ndi gawo lofunika kwambiri la chikhalidwe cha ku Japan ndipo liri ndi mwambo wobwerera zaka zikwi zambiri: miso adatchulidwa koyamba polemba m'zaka za zana lachisanu ndi chitatu. Mwinamwake idabwera ku Japan kuchokera ku China.

Ku Japan, miso ndi imodzi mwazinthu zodziwika bwino za soya. Phala lokoma kwambiri limagwiritsidwa ntchito kukongoletsa mbale zambiri, ngakhale zokometsera, mwachitsanzo:

• Saladi, zokometsera, zokometsera, zokometsera ndi marinades
• Msuzi ndi soups, mwachitsanzo B. Ramen (msuzi waku Japan).
• Zakudya zotsekemera, monga B. ayisikilimu kapena caramel cream

Koma anthu a ku Japan amakonda kudya miso mu supu ya miso - supu yoyera yokhala ndi tofu, zitsamba zam'nyanja, ndi masamba. Imatengedwa kuti ndi chakudya chamtundu waku Japan ndipo nthawi zambiri imadyedwa tsiku lililonse ndi mpunga m'mawa. M'malo mogwiritsa ntchito supuni, supu ya miso imatulutsidwa m'mbale. Zam'mbali zimadyedwa ndi timitengo.

Miso imapangidwa ndi fermentation

Miso ndi chakudya chofufumitsa. Fermentation ndi njira yotetezera pogwiritsa ntchito mabakiteriya kapena nkhungu. Kukonzekera uku kumabweretsa kununkhira kwatsopano, komwe mumadziwa kuchokera ku sauerkraut, mwachitsanzo. Chifukwa kabichi yoyera imakonda mosiyana kwambiri ndi mtundu wake wofufumitsa ndi kukoma kowawasa.

Zosakaniza zazikulu za miso paste ndi soya, madzi, ndi koji. Koji ndi mpunga wotenthedwa (kawirikawiri mpunga woyera, koma nthawi zina mpunga wabulauni kapena balere) umene wathiridwa ndi spores za nkhungu Aspergillus oryzae ndiyeno umatenthedwa kwa maola 48. Sitepe iyi imatchedwa kuwira koyamba. Njere zampungazo zimakutidwa ndi chonyezimira choyera: bowa wa koji.

Tsopano soya amatenthedwa, kusakaniza ndi koji, madzi, ndi mchere, ndipo amadzaza migolo kuti afufuze kachiwiri (zomwe kale zinali mbiya zamatabwa, lerolino zambiri zimakhala zitsulo zachitsulo kapena zomwe zimatchedwa bioreactors zolimba). Bowa wa koji umayambitsa kuwira kwa soya osakaniza. Mabakiteriya a lactic acid, omwe amapezeka mwachilengedwe pa soya, amatha kuchulukirachulukira m'malo a acidic.

Kutengera mitundu, miso phala kenako imakhwima mumigolo yamatabwa kwa miyezi yambiri. Nthawi nayonso mphamvu nthawi zina imatha kukhala zaka zingapo. Pamene nthawi yokhwima kapena kuwira, imakula kwambiri.

Zodabwitsa ndizakuti, tamari - msuzi wa soya wopanda gluteni - ndi wopangidwa kuchokera ku miyambo yachikhalidwe ya miso. Pambuyo pa nthawi yakukhwima, misa yofufumitsa imafinyidwa ndi nsalu - ndipo madzi omwe amapezeka motere amagwiritsidwa ntchito kupanga tamari. Msuzi wa soya wa Tamari ndiwonso mbiya yachitsulo (yomwe nthawi zambiri imakhala mbiya yamatabwa) yokalamba, chinthu chofufumitsa chomwe chimachokera ku soya wothiridwa koji.

Kupitilira 1000 mitundu yosiyanasiyana ya miso

Pachikhalidwe, miso amapangidwa kuchokera ku soya. Komabe, pali mitundu yambiri yomwe ilinso ndi mpunga, balere, quinoa, kapena amaranth.

Kutengera nthawi yowira komanso kusakanikirana kwa soya ndi koji ndi zosakaniza zina, miso imakhala yoyera mpaka mtundu wakuda. Mtundu wakuda, umakhala wokoma kwambiri wa miso paste. Miso imatha kulawa mofatsa, yokoma, yamchere, yotentha kapena yokometsera kwambiri.

Kulemba mitundu yonse ya miso sikutheka chifukwa akuti ku Japan kuli mitundu yopitilira 1000. Koma amatha kugawidwa molingana ndi zosakaniza kapena mitundu.

Mitundu ya miso ndi zosakaniza

Mwachitsanzo, miso akhoza kusiyanitsidwa ndi zosakaniza, mwachitsanzo B. zotsatirazi (ngakhale palinso ma miso opangidwa kuchokera kuzinthu zosiyanasiyana):

• Mame miso: Amakhala ndi soya basi. Kukoma kwake kumaonedwa kuti ndi kolimba kwambiri komanso kokometsera.
• Kome Miso: Wopangidwa kuchokera ku soya ndi mpunga, ndiwofala kwambiri. Kome miso nthawi zambiri amagwiritsidwa ntchito popanga msuzi wa miso.
• Genmai Miso: Mtundu wina watsopano ndi Genmai Miso. Pomwe mpunga wa mankhusu umagwiritsidwa ntchito ku Kome Miso, mpunga wachilengedwe, mwachitsanzo, mpunga wosadulidwa umagwiritsidwa ntchito ku Genmai Miso.
• Mugi Miso: Amakhala ndi soya ndi balere. Chifukwa barele ali ndi wowuma wocheperako poyerekeza ndi mpunga, miso iyi imakhala yayitali kuposa Kome miso.

Mitundu ya miso ndi mtundu

Komabe, phala la zokometsera likhozanso kugawidwa molingana ndi mtundu wake. Nthawi yakucha ikatalika, mtunduwo umakhala wakuda:

• Shiro Miso (yoyera): Shiro Miso amapangidwa kuchokera ku soya, balere, ndi mpunga wambiri. Amangofufumitsa kwa miyezi ingapo. Kukoma kwake ndikokoma pang'ono komanso kofatsa, chifukwa chake Shiro Miso angagwiritsidwe ntchito m'njira zambiri.
• Shinshu miso (yellow): Mtundu uwu ulinso ndi mpunga wambiri, koma umakhala wofufumitsa pang'ono kuposa miso woyera. Imakoma mchere komanso kwambiri kuposa Shiro miso.
• Aka Miso (Yofiira mpaka Brown): Aka miso amapangidwa ndi kuchuluka kwa soya ndi gawo laling'ono la mpunga. Imakoma mwamphamvu komanso yamchere.
• Hatcho Miso (wakuda): Hatcho Miso amangokhala ndi soya ndipo nthawi zina amafufumitsa mpaka zaka zitatu. Izi zimapangitsa kuti zikhale zokometsera kwambiri komanso zamphamvu komanso zokumbukira chokoleti.

Ndi miso iti yomwe ili yoyenera chani

Mitundu ina yambiri imatha kugawidwa m'magulu omwe ali pamwambapa. Chifukwa cha mitundu yosiyanasiyana ya misos, ndizosatheka kunena kuti ndi miso iti yomwe imagwiritsidwa ntchito bwino pa mbale iti. Nthawi zambiri misos angapo amaphatikizidwa wina ndi mzake. Palinso kusiyana kwakukulu kwachigawo ku Japan - dera lililonse lili ndi zosiyana zake komanso zokonda.

Ndipo zowonadi, zokonda zanu zimagwira ntchito yayikulu. Pachiyambi, zingakhale bwino kuyamba ndi kusiyana kochepa. Shiro miso ndi yoyenera pa izi. Ndi imodzi mwa misos yotchuka kwambiri ndipo imapezekanso ku Ulaya. Shiro miso amakoma mchere pang'ono kuposa mitundu ina, kotero ndi yabwino kuyesa.

Zakudya zopatsa thanzi, mavitamini, mchere, ndi kufufuza zinthu za miso

Popeza miso nthawi zambiri imagwiritsidwa ntchito pang'ono pokometsera zokometsera, simudzangopeza zakudya, mavitamini, mchere, ndi kufufuza zinthu pa 100 g pansipa, komanso mayendedwe pa 10 g ya miso.

Zambiri zitha kusiyanasiyana malinga ndi zosakaniza zomwe zimagwiritsidwa ntchito komanso kuchuluka kwake mu miso. Pazifukwa izi, zikhalidwe zomwe zili pansipa zithanso kusiyana ndi zamasamba ena azidziwitso.

Miso ndi chakudya chamchere kwambiri. 10g ya miso ili ndi 0.7g ya mchere - kotero 100g ya miso imakhala ndi pafupifupi 7g, yomwe ndi yochuluka kwambiri. Mosiyana ndi zakudya zina zamchere wambiri, mchere wambiri wa miso suyenera kubweretsa mavuto a thanzi.

Ndichifukwa chake miso ndi wathanzi

Ku Japan, miso amaonedwa kuti ndi athanzi kwambiri: M’mbuyomu, zakudya zonse zitatu zinkakhala za miso supu, mpunga, ndi mbale zapambali. Mafuta onunkhirawa akuti ndi omwe amachititsa kuti anthu a ku Japan azikhala ndi moyo wautali. Kaya izi ndi zoona kapena ayi - phala la soya limakhala lathanzi nthawi zonse.

Miso ili ndi isoflavones

Ma Isoflavones ndi phytochemicals omwe amapezeka mu soya ndi soya. Zotsatira zambiri zabwino pa thanzi zimaperekedwa kwa iwo: Ma Isoflavones amati B. amathandiza pa khansa ya m'mawere ndi prostate, zizindikiro za menopausal, ndi osteoporosis. Tanena kale mwatsatanetsatane zotsatirazi m'nkhani yathu ya tofu, monga momwe mungawerenge pansi pa ulalo wam'mbuyomu.

Kuti apindule ndi zabwino za isoflavones, ofufuza amalimbikitsa kuchuluka kwa 50 mpaka 100 mg ya isoflavones patsiku. 100 g miso ili ndi pafupifupi 43 mg ya isoflavones. Ndi msuzi wa miso wopangidwa kuchokera ku 10 g miso ndi 100 g tofu, muli kale ndi theka la kuchuluka kwa isoflavone.

Miso ya kuthamanga kwa magazi

Kafukufuku amasonyezanso kuti miso imathandiza kulimbana ndi kuthamanga kwa magazi. Mu kafukufuku wina, ophunzira adafunsidwa kuti amadya kangati miso ndi zinthu zina za soya. Ophunzira omwe amadya zofufumitsa za soya monga miso tsiku ndi tsiku sanakhudzidwe ndi kuthamanga kwa magazi m'zaka za 5 pambuyo pa kafukufuku kusiyana ndi omwe amadya miso pang'ono (kapena mankhwala ena a soya). Malinga ndi ochita kafukufuku, mwina ndi ma isoflavones omwe amathandiza kulimbana ndi kuthamanga kwa magazi.

M'zinthu zofufumitsa za soya, ma isoflavones amapezeka mosiyana ndi omwe alibe chotupitsa. Izi zimathandiza kuti thupi lizitha kuyamwa bwino ma isoflavones kuchokera ku zakudya zofufumitsa za soya. Pachifukwachi, mankhwala a soya wothira anawonetsa zotsatira zabwino pa kuthamanga kwa magazi, pamene zosafufumitsa sizinatero.

Miso imalimbikitsa matumbo athanzi

Zakudya zofufumitsa monga miso zimakhalanso ndi zotsatira zabwino kwambiri pamatumbo am'mimba: zimakhala ndi mabakiteriya a probiotic lactic acid, omwe amapezekanso mwachilengedwe m'matumbo athu. Zakudya za probiotic izi zimalimbikitsa matumbo athanzi komanso oyenera, omwe amateteza ku matenda ndi matenda.

Kuonjezera apo, mabakiteriya a lactic acid amathyola wowuma womwe uli m'zakudya panthawi ya fermentation ndikuchiyika kale, titero kunena kwake. Ziwalo zathu zam'mimba zimapumula pang'ono tikamadya zakudya zofufumitsa.

Miso motsutsana ndi madandaulo a m'mimba

Choncho n'zosadabwitsa kuti kudya tsiku ndi tsiku kwa miso supu kumakhala ndi zotsatira zabwino pamavuto am'mimba. Ofufuza aku Japan adapeza izi mu kafukufuku wa anthu pafupifupi 9,700.

Ophunzirawo adawonetsa kuti amadya kangati zakudya zina komanso momwe amavutikira m'mimba (monga kutentha m'mimba chifukwa cha acid reflux). Anthu amene amadya msuzi wa miso tsiku lililonse anali ndi vuto la m’mimba locheperapo kusiyana ndi anthu amene amadya msuzi wa miso katatu pa sabata kapena kucheperapo.

Ndizodziwika kale kuti zakudya zofufumitsa zimalepheretsanso kutsekula m'mimba komanso zimakhala ndi anti-inflammatory effect. Chifukwa chake atha kukhala ndi gawo pochiza matenda otupa am'mimba m'tsogolomu. Kafukufuku wa labotale wasonyeza kale kuti mabakiteriya a probiotic omwe ali mu miso ali ndi mphamvu yotsutsa-kutupa pa kutupa kwa m'mimba.

Miso akuti imathandiza kuthana ndi khansa ya m'mimba

Malinga ndi kafukufuku wapano, isoflavones iyeneranso kuteteza ku khansa ya m'mimba. Ngakhale kuti zakudya zokhala ndi mchere wambiri zimaganiziridwa kuti ndizomwe zimayambitsa khansa ya m'mimba, ofufuza omwe amaphunzira miso adafika pamaganizo osiyana:

Ngakhale kudya zakudya zokhala ndi mchere wambiri monga B. nsomba zouma za ku Japan zinkagwirizanitsidwa ndi chiopsezo chowonjezereka cha imfa kwa odwala khansa, kudya msuzi wa miso - komanso mchere wambiri - kunayambitsa zosiyana:

Msuzi wa miso ukachulukira omwe odwala khansa amadya, m'pamenenso mwayi wawo womwalira umakhala wotsika. Ofufuzawo amaganiza kuti kupangidwa kwa zinthu zosiyanasiyana mu miso kumatsutsana ndi kuwonongeka kwa thanzi chifukwa cha mchere wambiri komanso kuti isoflavones imalepheretsa kukula ndi kubereka kwa maselo a khansa.

Komabe, popeza supu ya miso imakhalanso ndi zinthu zina monga algae, masamba ndi tofu, sizingalephereke mu phunziro ili kuti zosakaniza izi zinakhudzidwanso ndi zotsatira zabwino osati miso yokha.

Miso imachepetsa ukalamba

Koma kodi miso ndi amene amachititsa kuti anthu a ku Japan azikhala nthawi yaitali chonchi? Mwina ma isoflavones ndi omwe adayambitsa chiphunzitsochi.

Ma isoflavones akuti amathandizira kusinthika kwa khungu ndipo motero amateteza makwinya polimbana ndi ma free radicals. Ma free radicals amapangidwa m'maselo athu, mwachitsanzo kudzera munjira za metabolic. Akuti ndi chimodzi mwa zifukwa zomwe zimayambitsa ukalamba. Kuphatikiza apo, ma isoflavones akuti amatha kupewa matenda okhudzana ndi ukalamba omwe amalumikizidwa ndi kuchepa kwa chidziwitso (monga Alzheimer's).

Munthu sangathe (komabe) kulankhula za kukulitsa moyo m'lingaliro ili - komabe, ma isoflavones a miso-own amatha kulimbana ndi zizindikiro za ukalamba.

Ndizotheka kuti mabakiteriya a probiotic ochokera kuzakudya zofufumitsa amakhala ndi mphamvu yotsitsimutsa komanso yoteteza chifukwa champhamvu yawo pamimba ndi matumbo. Zakudya zachikhalidwe za ku Japan zimakhala ndi zakudya zambiri zofufumitsa: kuwonjezera pa miso, masamba okazinga, msuzi wa soya, tempeh ndi natto - mbale zonse zopangidwa kuchokera ku soya wofufumitsa - zimadyedwa.

Miso vs Hashimoto

Hashimoto's ndi kutupa kosatha kwa chithokomiro. Ndi matenda a autoimmune. Ma isoflavones muzinthu za soya akhala akuganiziridwa kuti amayambitsa matenda a chithokomiro.

Pakalipano, komabe, zimaganiziridwa kuti mankhwala a soya amangolepheretsa ntchito ya chithokomiro ngati pali kusowa kwa ayodini - ngati kuli kotheka. Chifukwa zotsatira za kafukufuku mpaka pano zimachokera ku maphunziro a zinyama kapena pa maphunziro omwe isoflavones akutali adatengedwa ngati zowonjezera zakudya.

Miso kwa soya ziwengo

Nyemba za soya ndi zina mwazinthu zofunika kwambiri zomwe zimawononga thupi limodzi ndi mkaka wa ng'ombe, tirigu, mtedza, mazira, sesame, mtedza, nsomba, nsomba zam'madzi, ndi udzu winawake. Komabe, ziwengo za soya ndizochepa kwambiri poyerekeza ndi mkaka wa mkaka. Kafukufuku wokhudza ana omwe anali m’gulu la anthu amene ali pachiopsezo chachikulu cha ziwengo anasonyeza kuti 2.2 peresenti yokha ya ana anali ndi vuto la soya, pamene 20.1 peresenti anali ndi vuto la mkaka wa ng’ombe.

Komabe, tsopano pali miso popanda soya. Opanga miso Fairmont ndi Schwarzwald Miso amapereka z. B. mitundu yopanda soya. Paste wa miso wochokera ku Schwarzwald Miso amapangidwa kuchokera ku lupins - kuchokera ku Fairmont kuchokera ku mpunga. Onsewa ndi abwino ngati njira ina ngati mukudwala matenda a soya kapena kusalolera kapena simukufuna kudya soya pazifukwa zina.

Miso chifukwa cha kusalolera kwa chakudya

Anthu ambiri amavutika ndi vuto la kusalolera zakudya motero amalephera kusankha zakudya.

Miso ya lactose tsankho ndi fructose

Ngati muli ndi lactose kapena fructose tsankho, mutha kudya miso mosazengereza - miso ilibe lactose kapena fructose.

Lactose ndi shuga wamkaka, womwe umapezeka makamaka muzakudya za mkaka koma umapezekanso ngati chophatikizira muzinthu zambiri zomalizidwa. Fructose, komano, ndi shuga wa zipatso zomwe sizipezeka mu zipatso zokha komanso zimagwiritsidwa ntchito ndi makampani azakudya monga chotsekemera muzinthu zambiri zomalizidwa, maswiti, ndi zakumwa zozizilitsa kukhosi.

Miso chifukwa cha kusagwirizana kwa histamine

Ngati muli ndi histamine tsankho, ndi bwino kuti musadye miso, chifukwa muli zambiri histamines monga thovu chakudya ndi soya ndi pakati otchedwa histamine omasula, mwachitsanzo, amalimbikitsa kumasulidwa kwa histamine mu thupi.

Histamines ndi zinthu zomwe zimapangidwa ndi thupi mbali imodzi koma zimalowetsedwa kudzera mu chakudya. Ma histamines amakwaniritsa ntchito zambiri m'thupi ndipo mwachitsanzo B. amakhudzidwa ndi kayendetsedwe ka kaphatikizidwe ka asidi m'mimba. Pankhani ya tsankho la histamine, histamines sangathenso kuphwanyidwa kwathunthu ndi thupi ndipo zizindikiro zoyenera monga mphuno yothamanga, zotupa pakhungu kapena mavuto am'mimba zimachitika.

Miso chifukwa cha kusalolera kwa gluten

Anthu ambiri samalekerera bwino gluten. Ndi gawo la mapuloteni mumbewu zambiri. Amagwiritsidwa ntchito ngati chomangira muzakudya zambiri.

Soya ndi mpunga miso alibe gluteni, pamene balere miso alibe. Komabe, simukuyenera kuchita popanda kukoma kwapadera kwa mtundu uwu wa miso, chifukwa tsopano pali misos yomwe ili ndi amaranth kapena quinoa m'malo mwa balere. Izi ndizopanda gluteni ndipo zimakoma mofanana ndi miso ya balere ndipo sizikhala pachiwopsezo kwa iwo omwe ali ndi tsankho la gilateni.

Kodi miso ili ndi flavor enhancer glutamate?

Ngati miso ili ndi zowonjezera zokometsera, mwachitsanzo kuwonjezera glutamate (mwachitsanzo, monosodium glutamate E621 - onaninso gawo lotsatira), ndiye kuti ichi nthawi zambiri chimakhala chizindikiro chakuti miso ndi yotsika kwambiri. Pazifukwa zachuma, idangopangidwa kuti ikhale ndi nthawi yayitali yowotchera, kotero kuti sizingapangire zokometsera zokhazokha motero ziyenera kudzozedwa ndi zokometsera zokometsera.

Ndi miso wapamwamba kwambiri, zokometsera zachilengedwe zimapangika pakapita miyezi yambiri panthawi yotuta yokwanira. Ndizowona kuti izi ndi glutamate, kotero wina akhoza kunena kuti ziribe kanthu kaya glutamate imapangidwa mu miso yokha kapena ikuwonjezeredwa.

Pa nthawi yayitali yowotchera ya miso, komabe, si glutamate yokha yomwe imapangidwa, komanso siidzipatula, glutamate yoyera - monga momwe amapangidwira ndi mafakitale - koma osakaniza ovuta kwambiri a zinthu zosiyanasiyana, kuphatikizapo osati amino acid imodzi ( glutamate), koma ambiri aulere osiyanasiyana amino zidulo, mafuta zidulo, ma probiotic tizilombo, lactic acid, etc.

Chifukwa chake ndi chakudya chomwe chasinthidwa kwambiri kudzera mu nayonso mphamvu ndipo chakhala chosunthika komanso - pamlingo wocheperako - chakudya chathanzi, zomwe mungayembekezere kuchokera kuzakudya zomwe zidangowonjezedwa ndi glutamate ndipo simunganene. .

Yesani! Mudzaona kusiyana kwake. Zakudya ndi mbale zomwe zili ndi monosodium glutamate kapena mitundu ina yakutali ya glutamate kukoma kokoma kwambiri poyamba koma kenako kumayambitsa ludzu losatha ndipo - mwa anthu omvera - nthawi zambiri mutu, kusapeza bwino, kusanza, kugunda kwa mtima, ndi madandaulo ena ambiri. Kuonjezera apo, nthawi zambiri mumadya chakudya chochuluka kwambiri chomwe chikufunsidwa chifukwa chikuwoneka chokoma kwambiri, chomwe chingayambitse kukhuta, komanso kunenepa kwambiri.

Pankhani ya zakudya zokhala ndi glutamate zachilengedwe, mwachitsanzo, B. msuzi wa miso kapena maphikidwe omwe adakonzedwa ndi yisiti yopatsa thanzi kapena msuzi wamasamba wokhala ndi chotsitsa cha yisiti, zovuta zomwe tatchulazi sizichitika.

Komabe, ngati mukufunanso kupewa glutamate zachilengedwe momwe mungathere koma mukufunabe kuyesa miso, ndiye sankhani miso yowala ngati B. Shiro Miso. Chifukwa mitundu yopepuka ya miso inali ndi nthawi yayitali yowotchera ndipo motero imakhala ndi glutamate yocheperako - pokhapokha ngati glutamate idawonjezeredwa, zomwe mutha kuziwona pamndandanda wazosakaniza.

Muyenera kulabadira izi pogula miso

Ndikwabwino kugula miso kuchokera kuzinthu zachikhalidwe m'malo ogulitsa organic, sitolo yazaumoyo, kapena pamalonda oyenera pa intaneti. Chifukwa miso pastes, yomwe imapezeka m'masitolo akuluakulu kapena mashopu aku Asia ku Europe, nthawi zambiri imapangidwa m'mafakitale. Zosungirako ndi zowonjezera zokometsera monga glutamate nthawi zambiri zimagwiritsidwa ntchito pofuna kupewa nthawi yayitali ya miso.

Mutha kudziwa ngati glutamate yawonjezedwa ngati chowonjezera kukoma ndi mawu awa:

• Glutamic acid (E620)
• Monosodium glutamate / Sodium glutamate (E621)
• Monopotassium Glutamate / Potaziyamu Glutamate (E622)
• Calcium glutamate (E623)
• Monoammonium glutamate (E624)
• Magnesium glutamate (E625)
• Autolyzed Yeast
• Yisiti ya Hydrolyzed
• yisiti kuchotsa
• Hydrolyzed Vegetable Protein
• mapuloteni amadzipatula
• masamba a soya

Komanso, miso yopangidwa m'mafakitale nthawi zambiri imakhala pasteurized (kutenthedwa kwambiri) yomwe imapha mabakiteriya a probiotic, zomwe sizili choncho nthawi zonse ndi miso yopangidwa kale. Likupezekanso unpasteurized.

Pakalipano, palinso miso yochokera kwa opanga ku Germany omwe amapanga zokometsera zokometsera mwachikhalidwe cha Chijapani komanso mumtundu wa organic, mwachitsanzo B. Black Forest Miso kapena Fairmont. Mukhozanso kupanga miso paste yanu.

Pangani miso paste yanu

Kuti mupange miso nokha, mukufunikira mpunga wa koji, womwe umayamba kuwira. Mutha kugula mpunga wa koji kapena mutha kupanga wanu. Ngati mukufuna kudzipangira nokha, mudzafunika zida zina (Prover, fermentation chamber, kapena incubator) ndipo mudzafunikanso kuyitanitsa tizilombo toyambitsa matenda (Aspergillus oryzae).

Ngati mukupanga miso nokha kwa nthawi yoyamba, tikukulimbikitsani kuti muyitanitsa mpunga wa koji mwachindunji (nthawi zina mutha kuupezanso m'masitolo aku Asia). Ngati mumakonda kupesa, kungakhale koyenera kupeza chotsimikizira ndi kupanga mpunga wanu wa koji pogwiritsa ntchito koji spores.

Pa 1 kilogalamu ya miso phala yapamtima mumafunika zosakaniza zotsatirazi kuwonjezera pa ziwiya zakukhitchini za tsiku ndi tsiku (mphika, mbale, chosanja chamanja, supuni yolowetsa, beaker):

• 250 g makamaka mwatsopano, soya youma
• 500 g mpunga wa koji
• 145 g mchere wamchere
• thermometer yakukhitchini
• 2 makapu akuluakulu ophika ophika

Nthawi zonse samalani zaukhondo pamene mukuwotcha. Sambani m'manja, gwirani ntchito ndi malo oyera ndikuwiritsatu magalasi osambira kuti miso yanu isakhumane ndi mabakiteriya osafunikira. Ndiye mukhoza kuyamba:

• Sambani nyemba za soya bwinobwino ndi kuziyika m'mbale ndi madzi ambiri usiku wonse (8-12h).
• M'mawa wotsatira, tsitsani madzi otsalawo, sankhani nyemba za soya zomwe zatsalira, ikani zina zonse mumphika waukulu, ndikuwonjezera madzi pafupifupi 1.25 l.
• Bweretsani madzi ndi soya kwa chithupsa. Kenaka chepetsani kutentha ndikusiya soya kuti aphimbe mpaka atafewa (pafupifupi maola anayi). Chithovu chimapanga pophika, chomwe mumachipukuta mobwerezabwereza.
• Ikani soya mu blender pogwiritsa ntchito supuni yotsekemera (mudzafunikabe madzi ophika). Pulani nyemba za soya ndi dzanja la blender.
• Pa sitepe yotsatira, soya ayenera kuziziritsa kutentha kwa madigiri 34 mpaka 36. Ikani mpunga wa koji mu mbale ndikusakaniza ndi manja anu phala la soya (samba m'manja poyamba!).
• Unyinji tsopano uyenera kukhala wofanana ndi phala lolimba komanso lonyowa. Ngati phala ndi louma kwambiri, onjezerani madzi ophika ngati mukufunikira.
• Tsopano kanikizani phala mwamphamvu mu magalasi a kachisi kuti pasakhale matumba a mpweya ndikusiya pafupifupi. 2 cm m'mphepete. Timagwiritsa ntchito magalasi ojambulidwa chifukwa kuwira kumatulutsa mpweya womwe umayenera kuthawa. Apo ayi, mitsuko yosungirayi iyenera kutsegulidwa, zomwe zingayambitse nkhungu chifukwa chokhudzana ndi mpweya. Ndi ma lens a kachisi, kumbali ina, mpweya ukhoza kuthawa m'mphepete mwa chisindikizo cha rabara.
• Tsopano ikani theka la mchere wa m'nyanja pamwamba pa phala. Mcherewu umalimbana ndi nkhungu. Magalasi a m'kachisi amatsekedwa ndikusungidwa pamalo amdima, osatentha kwambiri (monga m'kabati).
• Pambuyo pa miyezi 3-6 mutha kulawa phala (liyenera kukhala lofiirira). Kutengera ngati mukuikonda kapena mukufuna miso yowonjezereka, mutha kuyisiya kuti ifufuze motalika. phala likatalikirapo, limakhala lakuda komanso lokoma kwambiri. Mutha kusiya galasi lachiwiri la bulaketi lotsekedwa chifukwa ndiye kuti muli ndi mtundu wocheperako komanso wamphamvu. Kuti muyimitse kuwira, ikani mitsuko ya pamwamba pa furiji.

Shelf moyo wa miso

Chifukwa miso paste ndi chofufumitsa, akhoza kusungidwa kwa zaka zingapo. Choncho sikoyenera kuzizira miso. Mukatsegula miso paste, muyenera kuonetsetsa kuti mwachotsa ndi chodulira choyera kuti majeremusi asalowe m'paketi.

Umu ndi momwe miso amasungidwira

Ndi bwino kusunga miso ikatsegulidwa (mu chidebe chagalasi chotsekedwa mwamphamvu kapena m'thumba lotsekedwa) mufiriji kapena m'chipinda chozizira.

Momwe mungagwiritsire ntchito miso paste

Popeza miso ndi wonunkhira kwambiri, ngakhale phala laling'ono la zokometsera ndilokwanira kuyeretsa mbale. Lowani mwachitsanzo, onjezerani miso muzoviika, sosi, zokometsera, marinades, mphodza, ndi soups kuti zimveke bwino.

Kuti mupindule ndi zabwino za miso pamimba ndi matumbo, phala siliyenera kuwiritsa, limangotenthedwa, chifukwa kutentha kumawononga mabakiteriya a probiotic. Ndi bwino kusungunula phala m'madzi ofunda ndikungowonjezera kumapeto kwa kukonzekera.

Zodabwitsa ndizakuti, miso sichipezeka ngati phala, komanso zouma ngati ufa kapena bouillon cubes. Miso bouillon cubes ndi miso powder nthawi zambiri zimakhala ndi zonunkhira zina ndi zosakaniza. Ndizofanana ndi ma cubes a bouillon kapena msuzi wamasamba wa ufa womwe mumagula m'sitolo - okhawo amapangidwa ndi miso.

Kodi ana angadye miso?

Ku Japan, miso ndi gawo lofunikira pazakudya - kwa akulu ndi ana. Chifukwa chake palibe cholakwika ndikupatsa mwana wanu mbale ndi miso, bola ang'onoang'ono asatulutse mphuno nthawi yomweyo. Ngakhale akuluakulu sakonda kukoma kwa miso.

Kafukufuku amasonyezanso kuti anthu amapindula ndi zotsatira zabwino za mankhwala a soya, makamaka ngati amawadya nthawi zonse kuyambira ali mwana komanso unyamata.

Komabe, muyenera kulabadira zomwe zili mchere: ana osakwana miyezi 9 sayenera kupatsidwa zakudya zamchere. Ana a zaka zapakati pa miyezi 18 ndi zaka 3 sayenera kudya mchere woposa 2 g patsiku ndipo kuyambira zaka 7, upangiri wa akuluakulu ndi pazipita 5 g mchere patsiku. 10g ya miso ili ndi pafupifupi 0.7g ya mchere, choncho samalani ndi mlingo.