1. Raw Ingredients
1.1. Soyabeans
1.1.1. Contain Isflavone pigments
1.1.1.1. Contains Aglcylones and Malonyl glycosides
1.1.2. Have an ideal carbohydrate content of 17.6% to 19.8%
1.1.3. Contain oil (plant sterols)
1.1.4. Have an ideal moisture content of 11.5% to 12.2%
1.1.5. Contain the proteins glycininand and conglycin
1.2. Salt
1.2.1. If added at 5-7% this produces a sweet miso
1.2.2. If it is added at 11-13% produces a salty miso
1.3. Milled rice
1.3.1. Has a High Carbohydrate content
1.3.1.1. High starch content
1.3.1.1.1. Glucose and maltose
1.3.2. Is fermented with Aspergillus oryzae to create
1.4. Koji
2. Processing
2.1. Steam cooking
2.2. Mixing
2.3. Soaking
2.3.1. Rice is soaked for 40 minutes
2.4. Mashing
2.4.1. 290 alcohol is added to prevent yeast growth
2.5. Cooling
2.5.1. Rice is cooled to 35-40°C
2.6. Soaking
2.6.1. Soybeans will absorb high quantities of water in a short time
3. Quality
3.1. Texture
3.2. Taste
3.2.1. Sweet
3.2.2. Salty
3.2.3. Tartness
3.3. Colour
3.3.1. Dark red
3.3.2. Light white
3.4. Aroma
3.5. Softness
3.5.1. Determined by mixing liquid
4. cjn
4.1. Glucose and maltose
4.2. Esters
4.3. Soyamelanin oxidation
4.4. Flavone
5. Microbial action
5.1. Fermentation
5.1.1. Length determines quality and flavour
5.1.2. Anaerobic fermentation
5.1.2.1. Product is turned and stirred at >35 degrees Celsius
5.1.2.2. Takes place in a fermentation vat