Abstract

As part of a study on the processing and use of beans as functional foods, this study attempted to develop a new type of miso using kidney beans, red kidney beans, pinto beans, and large white kidney beans as ingredients. This study has been the first to attempt producing miso using kidney beans given the absence of related studies. Our results showed that miso made using kidney beans, pinto beans, and large white kidney beans all had higher peptide and amino acid contents, which are umami components, than did rice miso and were strongtasting and highly nutritious. Furthermore, we were able to produce functional miso with antioxidant effects, high gamma-aminobutyric acid content, and high polyphenol content, which was not possible with rice miso. These miso were highly evaluated for its color, aroma, and taste. Based on our findings, new products using kidney beans can be expected in the future.

Keywords

miso-like seasoning, kidney beans, Miso production, component analysis, Analysis of miso components with an antioxidant effect